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Ceil's Shoebox Table Of Contents Appetizers ...................................................................................................................................................................1 Basil & Currant Dip...................................................................................................................................................2 Blue Cheese Puffs ...................................................................................................................................................3 Blue Cheese Walnut Cheesecake ...........................................................................................................................4 Buttery Blue Cheese Crips .......................................................................................................................................5 Cheese Ball ..............................................................................................................................................................6 Cheese 'n Mushroom Royale ...................................................................................................................................7 Cheese Pecan Drops ...............................................................................................................................................8 Cheese Pecan Drops ...............................................................................................................................................9 Cheese Puffs......................................................................................................................................................... 10 Chilled Seafood Mold ............................................................................................................................................ 11 Cool and Crunch Crab Dip .................................................................................................................................... 12 Crab Melt Canapés ............................................................................................................................................... 13 Crab Pate .............................................................................................................................................................. 14 Crunchy Cheese Wafers ....................................................................................................................................... 15 Deviled Egg Dip .................................................................................................................................................... 16 Evergreen Surprise ............................................................................................................................................... 17 Festive Tamale Loaves ......................................................................................................................................... 18 Feta (or bleu cheese) & Walnut ............................................................................................................................ 19 Feta-Pine Nut Spread ........................................................................................................................................... 20 Fiesta Tortilla Stack............................................................................................................................................... 21 Hot Corn Dip ......................................................................................................................................................... 22 Hummus ................................................................................................................................................................ 23 Jalapeno Gator Eggs ............................................................................................................................................ 24 L'Escargot ............................................................................................................................................................. 25 Marinated Shrimp & Artichoke Hearts................................................................................................................... 26 Marvelous Macaroni Salad ................................................................................................................................... 27 Mexican Cheese Squares ..................................................................................................................................... 28 Mini Frittatas with Ham and Cheese ..................................................................................................................... 29 Miniature Cream Puffs .......................................................................................................................................... 30 My Recipe for Bacon and Tomato Appetizers ...................................................................................................... 31 Nell's Own Spicy White Bean Dip ......................................................................................................................... 32 Onion Dip Casserole ............................................................................................................................................. 33 Oysters Lafitte ....................................................................................................................................................... 34 Parmesan Cheese Twists ..................................................................................................................................... 35 Party Mix ............................................................................................................................................................... 36 Pecan Cheese Logs .............................................................................................................................................. 37 Pepper Jack Spread.............................................................................................................................................. 38 Phil's Sausage-Stuffed Jalapenos ........................................................................................................................ 39 Pita Points ............................................................................................................................................................. 40 Pizza Dip ............................................................................................................................................................... 41 Quick Bruschetta ................................................................................................................................................... 42 Rosalynn Carter's Cheese Ring ............................................................................................................................ 43 Sangria Tea ........................................................................................................................................................... 44 Sausage Pinwheels............................................................................................................................................... 45 Savory Spinach Appetizer Cheesecake................................................................................................................ 46 Scampi a la Tonino ............................................................................................................................................... 47 Shirley's Cheese Ball ............................................................................................................................................ 48 Smoked Salmon Spread ....................................................................................................................................... 49 Smoking Green Chili Cheddar Log ....................................................................................................................... 50 Southwest Fresh Pizza ......................................................................................................................................... 51 Swiss Fondue Recipe ........................................................................................................................................... 52 Veggie Pizza ......................................................................................................................................................... 53 Beef, Ham & Pork .................................................................................................................................................... 54 5 Hour Beef Stew .................................................................................................................................................. 55 Alice's Ribs ............................................................................................................................................................ 56 Apple-Kraut and Bratwurst Skillet ......................................................................................................................... 57 Asian-Style Vinegar Sauce ................................................................................................................................... 58 Baked Cornbread Chili .......................................................................................................................................... 59 Barbecue Sauce.................................................................................................................................................... 60 Beautiful Baked Ziti ............................................................................................................................................... 61 Beef Brisket ........................................................................................................................................................... 62 Beef Brisket 2 ........................................................................................................................................................ 63 Beef Tenderloin ..................................................................................................................................................... 64 Beef Tenderloin 2 .................................................................................................................................................. 65 Burgundy Stew with Herb Dumplings - Slow Cooker............................................................................................ 66 Easy Meatloaf ....................................................................................................................................................... 67 Farfalle with Spinach, Pancetta and Pine Nuts ..................................................................................................... 68 Flank Steak Marinade ........................................................................................................................................... 69 Foolproof Roast Beef ............................................................................................................................................ 70 Ham & Greens Pot Pie with Cornbread Crust ...................................................................................................... 71 Ham and Broccoli Bake ........................................................................................................................................ 72 Ham Loaf ............................................................................................................................................................... 73 Impossible Cheeseburger Pie ............................................................................................................................... 74 Indonesian Pork Tenderloin .................................................................................................................................. 75 Island Pan-Barbecued Tenderloin Steaks ............................................................................................................ 76 Island Teriyaki ....................................................................................................................................................... 77 Italian Beef ............................................................................................................................................................ 78 Italian Meat Loaf with Fresh Basil and Provolone ................................................................................................. 79 Italian Meatballs .................................................................................................................................................... 80 Italian Style Meatloaf ............................................................................................................................................. 81 Jim's Pork Roast ................................................................................................................................................... 82 Joe Thorpe's Guilt-Free Meatloaf ......................................................................................................................... 83 Lasagna ................................................................................................................................................................ 84 Lasagna 2 ............................................................................................................................................................. 85 Longboy Cheeseburger ........................................................................................................................................ 86 Mango Mustard Barbecue Sauce ......................................................................................................................... 87 Maple Apple Bourbon Barbecue Sauce ................................................................................................................ 88 Meat Balls with Spaghetti ...................................................................................................................................... 89 Meatballs & Spaghetti ........................................................................................................................................... 90 Pork Marinade ....................................................................................................................................................... 91 Pork Marinade 2 .................................................................................................................................................... 92 Pork Tenderloin ..................................................................................................................................................... 93 Pork with Artichoke & Capers ............................................................................................................................... 94 Rigatoni, Tomato, Beef, Red Wine ....................................................................................................................... 95 Roast Loin of Pork with Baked Apples and Cider Gravy ...................................................................................... 96 Sassy Stuffed Peppers ......................................................................................................................................... 97 Sausage Polenta ................................................................................................................................................... 98 Sausage Sauce ..................................................................................................................................................... 99 Sautéed Beef Tenderloin with Bacon Blue Cheese Butter ................................................................................. 100 Scaloppine al Marsala ......................................................................................................................................... 101 Spaghetti & Meatballs ......................................................................................................................................... 102 Spaghetti Amore ................................................................................................................................................. 103 Spaghetti Pie ....................................................................................................................................................... 104 Stuffed Peppers .................................................................................................................................................. 105 Taco Casserole ................................................................................................................................................... 106 Tenderloin Deluxe ............................................................................................................................................... 107 Texas Oven-Roasted Beef Brisket...................................................................................................................... 108 Tortilla Casserole ................................................................................................................................................ 109 Tortilla Oven Bake - Chalupa .............................................................................................................................. 110 Breads & Coffee Cakes ......................................................................................................................................... 111 Apple Pancakes .................................................................................................................................................. 112 Apple Streusel Coffee Cake ................................................................................................................................ 113 Apple, Peach or Plus Cake Cockaigne ............................................................................................................... 114 Apricot Loaf ......................................................................................................................................................... 115 Apricot Nut Bread ................................................................................................................................................ 116 Apricot Nut Bread 2 ............................................................................................................................................. 117 Bacon-Onion Biscuits .......................................................................................................................................... 118 Baked Pancake ................................................................................................................................................... 119 Beer Bread .......................................................................................................................................................... 120 Best-Ever Traditional Southern Cornbread ......................................................................................................... 121 Blueberry Muffins ................................................................................................................................................ 122 Bonnie's Sensational Scones.............................................................................................................................. 123 Bread - Pull Apart ................................................................................................................................................ 124 Buttermilk Biscuits ............................................................................................................................................... 125 Butterscotch Scones ........................................................................................................................................... 126 Caramelized Vidalia Onion and Sour Cream Cornbread .................................................................................... 127 Cheesy Corn Muffins........................................................................................................................................... 128 Chocolate Chip Banana Bread ........................................................................................................................... 129 Chocolate Chip Banana Bread 2 ........................................................................................................................ 130 Cinnamon Chips Muffins ..................................................................................................................................... 131 Corn Bread .......................................................................................................................................................... 132 County Clare Irish Soda Bread ........................................................................................................................... 133 Cranberry Apple Bread ....................................................................................................................................... 134 Cranberry Orange and Nut Bread ....................................................................................................................... 135 Cranberry Orange Scones .................................................................................................................................. 136 Cream Cheese Frosting ...................................................................................................................................... 137 Crescent Cheesecake ......................................................................................................................................... 138 Crumb Cake ........................................................................................................................................................ 139 Garlic French Bread ............................................................................................................................................ 140 Grandma Helen's Corn Bread Stuffing ............................................................................................................... 141 Heavenly Cream Cheese Coffee Cake ............................................................................................................... 142 Herbed Garlic Bread ........................................................................................................................................... 143 Hot Rolls .............................................................................................................................................................. 144 Jalapeno Corn Bread Muffins ............................................................................................................................. 145 Lemon Coffee Cake ............................................................................................................................................ 146 Lightened Carrot-Banana Bread/Muffins ............................................................................................................ 147 Macadamia Nut French Toast ............................................................................................................................. 148 Minnie's Lemon Bread ........................................................................................................................................ 149 Muffins ................................................................................................................................................................. 150 Pancake Puff ....................................................................................................................................................... 151 Parmesan-Parsley Biscuit Flatbreads ................................................................................................................. 152 Plantation Cake ................................................................................................................................................... 153 Poppy Seed Breakfast Cake ............................................................................................................................... 154 Poppy Seed Gugelhupf ....................................................................................................................................... 155 Pumpkin Caramel Loaf ....................................................................................................................................... 156 Pumpkin Cheesecake Muffins ............................................................................................................................ 157 Pumpkin French Toast Bake ............................................................................................................................... 158 Pumpkin Mini Cupcakes ..................................................................................................................................... 160 Pumpkin Streusel Coffee Cake ........................................................................................................................... 161 Pumpkin-Apple Muffins ....................................................................................................................................... 162 Quick Cinnamon Rolls......................................................................................................................................... 163 Reba's Tennessee-Style Cornbread ................................................................................................................... 164 Sour Cream Coffee Cake .................................................................................................................................... 165 Stained-Glass Sweet Bread ................................................................................................................................ 166 Cakes ..................................................................................................................................................................... 167 5 Minute Cheesecake ......................................................................................................................................... 168 Apricot Angel Food.............................................................................................................................................. 169 Banana Bundt Cake ............................................................................................................................................ 170 Carrot Cake Supreme ......................................................................................................................................... 171 Carrot Cake with Cream Cheese Frosting .......................................................................................................... 172 Choco Chip Cake ................................................................................................................................................ 173 Choco-Flan Cake ................................................................................................................................................ 174 Chocolate Cherry Dessert ................................................................................................................................... 175 Chocolate Icicle Frosting ..................................................................................................................................... 176 Chocolate Sauce ................................................................................................................................................. 177 Chocolate Sour Cream Cake .............................................................................................................................. 178 Cranberry-Nut Bundt Cake ................................................................................................................................. 179 Creme de Menthe Cake ...................................................................................................................................... 180 Crockpot Chocolate Dessert ............................................................................................................................... 181 Frango Mint Cake................................................................................................................................................ 182 Hidden Treasure Cake ........................................................................................................................................ 183 High Altitude Cake Recipe Adjustment Guide .................................................................................................... 184 Jammy Cheesecake............................................................................................................................................ 185 Jessie's Gingerbread .......................................................................................................................................... 186 Lamb Cake .......................................................................................................................................................... 187 Lemon Curd ........................................................................................................................................................ 188 Lemon Supreme Cake ........................................................................................................................................ 189 Lemon-Sour Cream Pound Cake........................................................................................................................ 190 Lemon-Swirled Cheesecake ............................................................................................................................... 191 Orange Pound Cake ........................................................................................................................................... 192 Pecan Pumpkin Dessert ..................................................................................................................................... 193 Pineapple Upside-Down Cake ............................................................................................................................ 194 Pumpkin Raisin Bars ........................................................................................................................................... 195 Quick 'N Easy Snack Cake ................................................................................................................................. 196 Raspberry Sauce ................................................................................................................................................ 197 Rhubarb Shortcake ............................................................................................................................................. 198 Scandinavian Almond Cake ................................................................................................................................ 199 Seven-Minute Frosting ........................................................................................................................................ 200 Shenandoah Valley Apple Cake ......................................................................................................................... 201 Skillet Pineapple Upside-Down Cake ................................................................................................................. 202 Sour Cream Pound Cake .................................................................................................................................... 203 Spiced Walnut Cake............................................................................................................................................ 204 Spring Cake ........................................................................................................................................................ 205 Texas Cake ......................................................................................................................................................... 206 Tunnel of Fudge Cake ........................................................................................................................................ 207 Vanilla Wafer Cake ............................................................................................................................................. 208 Wente Gingerbread ............................................................................................................................................. 209 Winkel's Dutch Apple Cake ................................................................................................................................. 210 Candies .................................................................................................................................................................. 211 5 Minute Fudge ................................................................................................................................................... 212 Bark Cookies ....................................................................................................................................................... 213 Brownies ............................................................................................................................................................. 214 Caramel Corn ...................................................................................................................................................... 215 Caramel Corn 2 ................................................................................................................................................... 216 English Toffee ..................................................................................................................................................... 217 Fall Harvest Popcorn........................................................................................................................................... 218 Granola Fudge Clusters ...................................................................................................................................... 219 Hot Fudge Sauce ................................................................................................................................................ 220 Jack-O-Lantern Jumble ....................................................................................................................................... 221 Marshmallow Cream Fudge ................................................................................................................................ 222 Nut Wheel - Pecan .............................................................................................................................................. 223 Pretzel Rings ....................................................................................................................................................... 224 Pumpkin Fudge ................................................................................................................................................... 225 Spiced Pecans .................................................................................................................................................... 226 Turtles & Pretzels ................................................................................................................................................ 227 Chicken & Turkey .................................................................................................................................................. 228 Almond Chicken Salad ........................................................................................................................................ 229 Broccoli Casserole .............................................................................................................................................. 230 Buffalo Chicken Pizzas ....................................................................................................................................... 231 Cheese-Crumbed Chicken Breasts .................................................................................................................... 232 Chicken a la Grecque.......................................................................................................................................... 233 Chicken and Broccoli Au Gratin .......................................................................................................................... 234 Chicken and Sausage Gumbo ............................................................................................................................ 235 Chicken and Spinach Quiche .............................................................................................................................. 236 Chicken Casserole .............................................................................................................................................. 237 Chicken Casserole .............................................................................................................................................. 238 Chicken Casserole 2 ........................................................................................................................................... 239 Chicken Casserole 3 ........................................................................................................................................... 240 Chicken Enchiladas............................................................................................................................................. 241 Chicken Pasta Gloriana ...................................................................................................................................... 242 Chicken Piccata .................................................................................................................................................. 243 Chicken Quiche ................................................................................................................................................... 244 Chicken Roquefort .............................................................................................................................................. 245 Chicken Salad Oriental ....................................................................................................................................... 246 Chicken Salad with Mango ................................................................................................................................. 247 Chicken Saltimboca ............................................................................................................................................ 248 Chicken Spinach Quiche ..................................................................................................................................... 249 Chicken Stuffed with Cheddar, Gorgonzola and Spinach................................................................................... 250 Chicken-Olive-Cheddar Quiche .......................................................................................................................... 251 Cornish Hens with Wild Rice ............................................................................................................................... 252 Cranberry-Pecan Crusts ..................................................................................................................................... 253 Creamed Chicken & Biscuits .............................................................................................................................. 254 Crouton Chicken ................................................................................................................................................. 255 Easy Chicken Pot Pie.......................................................................................................................................... 256 Easy Curried Chicken Casserole ........................................................................................................................ 257 Grilled Chicken Caesar Salad ............................................................................................................................. 258 Healthy Chicken Salad ........................................................................................................................................ 259 Herbed Chicken in Pastry ................................................................................................................................... 260 Hot Chicken Salad .............................................................................................................................................. 261 Hot Chicken-Cheese Heroes .............................................................................................................................. 262 Impossible Chicken and Broccoli Pie .................................................................................................................. 263 Moist Chicken...................................................................................................................................................... 264 Monterey Jack Chicken ....................................................................................................................................... 265 No-Fail Dressing for Chicken, Tuna, or Egg Salad ............................................................................................. 266 Oven-Bake Chicken ............................................................................................................................................ 267 Party Chicken Bake............................................................................................................................................. 268 Pea Pod and Chicken Salad Oriental ................................................................................................................. 269 Quick Chicken and Dumplings ............................................................................................................................ 270 Quick Mediterranean Chicken Thighs ................................................................................................................. 271 Scalloped Chicken .............................................................................................................................................. 272 Stuffed Chicken Salad Boats .............................................................................................................................. 273 Tarragon Chicken................................................................................................................................................ 274 Tequila Chicken Fettuccine ................................................................................................................................. 275 Turkey by Bobby Flay ......................................................................................................................................... 276 Turkey Cutlets Parmesan ................................................................................................................................... 277 Turkey Pot Pie with Cranberry-Pecan Crusts ..................................................................................................... 278 Turkey Tortilla Casserole .................................................................................................................................... 279 Walnut-Crusted Chicken Breasts ........................................................................................................................ 280 Cookies .................................................................................................................................................................. 281 $1 Million Cookies ............................................................................................................................................... 282 And Then Bars .................................................................................................................................................... 283 Applesauce Brownies.......................................................................................................................................... 284 Baker's One Bowl Chocolate Frosting ................................................................................................................ 285 Black & White Chocolate Cashew Brownies ...................................................................................................... 286 Brownies ............................................................................................................................................................. 287 Buckeyes ............................................................................................................................................................. 288 Butter Rich Spritz ................................................................................................................................................ 289 Butter Riches ....................................................................................................................................................... 290 Butterscotch Coconut Drops ............................................................................................................................... 291 Candied Fruit Slices ............................................................................................................................................ 292 Candy Bar Brownies ........................................................................................................................................... 293 Chef Hat Butter Cookies ..................................................................................................................................... 294 Chewy Chocolate Chip Oatmeal Chip Cookies .................................................................................................. 295 Chewy Jumbo Chocolate Chip Cookies.............................................................................................................. 296 Chewy Molasses Cookies ................................................................................................................................... 297 Choco-Cherry Crispy Treats ............................................................................................................................... 298 Choco-Cherry Nut Drops .................................................................................................................................... 299 Chocolate Chip Cream-Cheese Squares............................................................................................................ 300 Chocolate Chip Oatmeal Cookies ....................................................................................................................... 301 Chocolate Chip Peanut Squares ......................................................................................................................... 302 Chocolate Mint Bars ............................................................................................................................................ 303 Chocolate Refreshers ......................................................................................................................................... 304 Christmas Sandwich Cremes .............................................................................................................................. 305 Cocoa Butter Sticks............................................................................................................................................. 306 Cocoa-Gingerbread Brownies ............................................................................................................................. 307 Coconut Bars ...................................................................................................................................................... 308 Coffee Toffee Bars .............................................................................................................................................. 309 Congo Bars ......................................................................................................................................................... 310 Cookie Stamp Shortbread ................................................................................................................................... 311 Delaware Cry Babies .......................................................................................................................................... 312 Double Chocolate Cake Mix Cookies ................................................................................................................. 313 Dutch Treats ........................................................................................................................................................ 314 English Toffee Cookies ....................................................................................................................................... 315 Four-Star Chocolate Chips ................................................................................................................................. 316 Frosted Banana Bars .......................................................................................................................................... 317 Frosted Lemon Cookies ...................................................................................................................................... 318 Fudge Sweetarts ................................................................................................................................................. 319 German Chocolate Brownies .............................................................................................................................. 320 Giada's Peppermint-Chocolate Sandwich Cookies ............................................................................................ 321 Hershey's Chewy Brownie Cookies .................................................................................................................... 322 Hershey's Kisses Peanut Butter Blossoms ......................................................................................................... 323 Iced Pumpkin Cookies ........................................................................................................................................ 324 Icing for Chef Hat Butter Cookies ....................................................................................................................... 325 Illinois Sugar Cookies.......................................................................................................................................... 326 Impossible Cookies ............................................................................................................................................. 327 Lemon Dream Bars ............................................................................................................................................. 328 Lemon Meltaways ............................................................................................................................................... 329 Lemon-Glazed Candied-Ginger Cookies ............................................................................................................ 330 Little Pecan Pies ................................................................................................................................................. 331 Lucky Stars ......................................................................................................................................................... 332 Luscious Lemon Squares ................................................................................................................................... 333 Magical Peanut Butter Cookies ........................................................................................................................... 334 Mini Brownie Bites with Orange Cream Cheese Frosting................................................................................... 335 Molasses Cookies ............................................................................................................................................... 336 Mom Roblin's Potato Chip Cookies .................................................................................................................... 337 Mom's Whoopie Pies .......................................................................................................................................... 338 Mrs. Fields Chocolate Chip Cookies ................................................................................................................... 339 Oatmeal Chocolate Chunk Cookies .................................................................................................................... 340 Oatmeal Cookies (High Altitude) ......................................................................................................................... 341 Oatmeal Cranberry Cookies ............................................................................................................................... 342 Oatmeal Cranberry White Chocolate Chunk Cookies ........................................................................................ 343 Oatmeal Crunchies ............................................................................................................................................. 344 Oatmeal Date Cookies ........................................................................................................................................ 345 Oatmeal Raisin Cookies ..................................................................................................................................... 346 Old-Fashioned Butter Cookies ............................................................................................................................ 347 Old-Fashioned Pepparkakor ............................................................................................................................... 348 One Cup of Everything Cookies .......................................................................................................................... 349 Orange Frosting .................................................................................................................................................. 350 Orange Pecan Delights ....................................................................................................................................... 351 Peanut Blossoms ................................................................................................................................................ 352 Peanut Butter Kiss Cookies ................................................................................................................................ 353 Peanut Butter Wafers .......................................................................................................................................... 354 Pecan Paulines ................................................................................................................................................... 355 Pecan Wedges .................................................................................................................................................... 356 Peppermint Crunch Brownies ............................................................................................................................. 357 Pinwheel Cookies................................................................................................................................................ 358 Pin-Wheel Cookies.............................................................................................................................................. 359 Pumpkin Bars ...................................................................................................................................................... 360 Pumpkin Nut Cookies.......................................................................................................................................... 361 Shortbread Cookies ............................................................................................................................................ 362 Slice 'N Serve Cookies ........................................................................................................................................ 363 Snowballs ............................................................................................................................................................ 364 Soaring Cranberry Bars ...................................................................................................................................... 365 Sour-Cream Softies............................................................................................................................................. 366 St. Nicholas Squares........................................................................................................................................... 367 Stafford's Chocolate Chip Cookies ..................................................................................................................... 368 Sugar Cookies ..................................................................................................................................................... 369 Survival Bars ....................................................................................................................................................... 370 Thick and Chewy Chocolate Bars ....................................................................................................................... 371 Unbelievable Peanut Butter Cookies .................................................................................................................. 372 Vienna Crescents ................................................................................................................................................ 373 Dessert .................................................................................................................................................................. 374 Alice's Fruit .......................................................................................................................................................... 375 Almond Chocolate Amaretto Mousse ................................................................................................................. 376 Angel Food Cake with Lime Drizzle .................................................................................................................... 377 Apple Spice Cake with Caramel Whip Topping .................................................................................................. 378 Apricot Dessert .................................................................................................................................................... 379 Baker's One Bowl Chocolate Frosting ................................................................................................................ 380 Balsamic Syrup ................................................................................................................................................... 381 Banana Cream Supreme .................................................................................................................................... 382 Bananas Foster ................................................................................................................................................... 383 Blackberry Cobbler.............................................................................................................................................. 384 Blueberry-Lemon Tart ......................................................................................................................................... 385 Brandied Caramel-Apple Crumbs ....................................................................................................................... 386 Bread Pudding .................................................................................................................................................... 387 Bread Pudding with Hard Sauce ......................................................................................................................... 388 Bread Pudding with Rum Sauce ......................................................................................................................... 389 Caramel Chess Tart ............................................................................................................................................ 390 Cheesecake ........................................................................................................................................................ 391 Chef's Favorite Lemon Tart................................................................................................................................. 392 Cherry-Berries on a Cloud .................................................................................................................................. 393 Chocolate Bread Pudding ................................................................................................................................... 394 Chocolate Tart ..................................................................................................................................................... 395 Chocolate Whoopie Pies with Peaches and Cream Filling ................................................................................. 396 Easy Fruit Shells ................................................................................................................................................. 397 Easy Low Fat, Low Carb Chocolate Yogurt ........................................................................................................ 398 Famous Chocolate Refrigerator Roll ................................................................................................................... 399 Famous Wafer Fruit Tart ..................................................................................................................................... 400 Flan ..................................................................................................................................................................... 401 French Toast Souffle with Dried Cranberries, Apples and Cream Cheese and a Whiskey Sauce .................... 402 French Vanilla Ice Cream with Orange and Grand Marnier................................................................................ 403 Gingerbread Bites ............................................................................................................................................... 404 Grandma Helen Irby's Magically Rising Cobbler ................................................................................................ 405 Hershey's Kisses Peanut Butter Blossoms ......................................................................................................... 406 Holiday Pumpkin Loaves .................................................................................................................................... 407 Layered Cranberry Dessert ................................................................................................................................. 408 Lemon Freeze ..................................................................................................................................................... 409 Mom's Whoopie Pies .......................................................................................................................................... 410 Orange-Pineapple Jello ...................................................................................................................................... 411 Pear Dessert ....................................................................................................................................................... 412 Pumpkin Cheesecake ......................................................................................................................................... 413 Pumpkin Cookies ................................................................................................................................................ 414 Pumpkin Dessert ................................................................................................................................................. 415 Pumpkin Flan ...................................................................................................................................................... 416 Pumpkin Pie Pops ............................................................................................................................................... 417 Pumpkin Soufflé .................................................................................................................................................. 418 Quick Chocolate Dessert Shells ......................................................................................................................... 419 Raspberry Sauce ................................................................................................................................................ 420 Rhubarb Betty ..................................................................................................................................................... 421 Rhubarb Cobbler ................................................................................................................................................. 422 Rhubarb Crisp ..................................................................................................................................................... 423 Rhubarb Sauce ................................................................................................................................................... 424 Rich Chocolate Souffle Cakes with Creme Anglaise .......................................................................................... 425 Rum-Raisin Bananas .......................................................................................................................................... 426 Strawberries Devonshire ..................................................................................................................................... 427 Strawberries with Blood Oranges and Balsamic Creme Fraiche ........................................................................ 428 Strawberry Grand Marnier Sorbet ....................................................................................................................... 429 Strawberry-Rhubarb Puff .................................................................................................................................... 430 Summer Surprise Dessert ................................................................................................................................... 431 Vanilla-Scented Biscuit Topping ......................................................................................................................... 432 Waldorf Pudding.................................................................................................................................................. 433 Western Slope Pear & Ginger Cake ................................................................................................................... 434 Wisconsin Rhubarb Cheesecake ........................................................................................................................ 435 Drinks ..................................................................................................................................................................... 436 Cranberry-Cherry Punch ..................................................................................................................................... 437 Pomegranate Martini ........................................................................................................................................... 438 Tea/Lemonade Drink........................................................................................................................................... 439 Eggs & Brunch ....................................................................................................................................................... 440 Applesauce Pancakes ........................................................................................................................................ 441 Baked Sour Cream Omelet ................................................................................................................................. 442 Banana-Orange Bran Muffins with Pecans and Raisins ..................................................................................... 443 Blue Cheese-Egg Bake ....................................................................................................................................... 444 Blueberry Stuffed French Toast .......................................................................................................................... 445 Breakfast Pudding ............................................................................................................................................... 446 Breakfast Sausage Loaf ...................................................................................................................................... 447 Breakfast Souffle ................................................................................................................................................. 448 Brunch Eggs ........................................................................................................................................................ 449 Brunch Ham Puffs ............................................................................................................................................... 450 Caramel-Soaked French Toast ........................................................................................................................... 451 Cauliflower and Ham Crustless Quiche .............................................................................................................. 452 Cheese Fondue Janie ......................................................................................................................................... 453 Corned Beef Hash............................................................................................................................................... 454 Crab Quiche 2 ..................................................................................................................................................... 455 Crabmeat Quiche ................................................................................................................................................ 456 Egg Brunch ......................................................................................................................................................... 457 Egg Scramble Casserole .................................................................................................................................... 458 First Prize Egg Salad .......................................................................................................................................... 459 French Vanilla Toast ........................................................................................................................................... 460 Homemade Bagels.............................................................................................................................................. 461 Huevos Endiablados (Deviled Eggs) .................................................................................................................. 462 Macadamia Nut French Toast ............................................................................................................................. 463 Mexican Green Chili Strata ................................................................................................................................. 464 Night Before French Toast .................................................................................................................................. 465 Over-Night French Toast .................................................................................................................................... 466 Sausage and Spinach Quiche ............................................................................................................................ 467 Sausage Egg Bake ............................................................................................................................................. 468 Sausage Egg Casserole ..................................................................................................................................... 469 Shrimp and Bacon Deviled Eggs ........................................................................................................................ 470 Spring-Onion Egg Salad ..................................................................................................................................... 471 Swedish Pancakes .............................................................................................................................................. 472 Toasted Coconut Coffee Cake............................................................................................................................ 473 Grains, Pasta, and Potato ..................................................................................................................................... 474 A Killer Mac 'n Cheese ........................................................................................................................................ 475 Chicken & Vegetable Lasagna ............................................................................................................................ 476 Grits Soufflé ........................................................................................................................................................ 477 Hearty Risotto ..................................................................................................................................................... 478 Herb Dumplings .................................................................................................................................................. 479 Lazy Mexican Tortilla Lasagne ........................................................................................................................... 480 Mary's Potato Salad ............................................................................................................................................ 481 Mexican Rice ....................................................................................................................................................... 482 Potato Casserole................................................................................................................................................. 483 Rice Pilaf ............................................................................................................................................................. 484 Rice Supreme ..................................................................................................................................................... 485 Rice with Pine Nuts ............................................................................................................................................. 486 Risotto with Smoked Turkey, Mushrooms, Dried Cherries, and Sage ............................................................... 487 Sausage & Apple Stuffing ................................................................................................................................... 488 Stuffing ................................................................................................................................................................ 489 Tony's Pasta........................................................................................................................................................ 490 Pies ........................................................................................................................................................................ 491 Apples and Cream Pie ........................................................................................................................................ 492 Brown Bag Apple Pie .......................................................................................................................................... 493 Brownie Bottom Pudding Pie .............................................................................................................................. 494 Buttermilk/Coconut Pie ....................................................................................................................................... 495 Chilled Strawberry Pie......................................................................................................................................... 496 Chocolate Pumpkin Chiffon Pie .......................................................................................................................... 497 Classic Pumpkin Pie ........................................................................................................................................... 498 Coconut Cream Pie ............................................................................................................................................. 499 Crunchy Nut Mince Pie ....................................................................................................................................... 500 Double-Crusted Apple-Pear Pie .......................................................................................................................... 501 Extra Good Pie Crust .......................................................................................................................................... 503 Fresh Peach Pie .................................................................................................................................................. 504 Fresh Peach Pie .................................................................................................................................................. 505 Gooseberry Pie ................................................................................................................................................... 506 Grandma's Chocolate Pie ................................................................................................................................... 507 Hays House Peach Pie ....................................................................................................................................... 508 Impossible Pie ..................................................................................................................................................... 509 Lemon Pie ........................................................................................................................................................... 510 Lime Tarts Chantilly ............................................................................................................................................ 511 Peach-Rhubarb Pie ............................................................................................................................................. 512 Pecan Glazed Upside Down Apple Pie............................................................................................................... 513 Pecan Pie (High Altitude) .................................................................................................................................... 514 Pecan Streusel Pumpkin Pie .............................................................................................................................. 515 Pie Meringue ....................................................................................................................................................... 516 Pie Pastry ............................................................................................................................................................ 517 Pumpkin Meringue Pie ........................................................................................................................................ 518 Strawberry Glaze Pie .......................................................................................................................................... 519 Streusel Sour-Cream Apple Pie .......................................................................................................................... 520 Sugar Free Cherry Pie ........................................................................................................................................ 521 Tin Roof Chocolate Pie ....................................................................................................................................... 522 Toasted Coconut Pie........................................................................................................................................... 523 Upside Down Apple Pie ...................................................................................................................................... 524 Salads .................................................................................................................................................................... 525 Bibb Lettuce Salad .............................................................................................................................................. 526 Bibb Lettuce with Pecans and Oranges .............................................................................................................. 527 Bonnie's Potato Salad ......................................................................................................................................... 528 Boston Cottage Cheese Toss ............................................................................................................................. 529 Broccoli and Red Grape Salad ........................................................................................................................... 530 Chopped Broccoli Salad (Laurie) ........................................................................................................................ 531 Claire's Salad ...................................................................................................................................................... 532 Cock of the Walk Coleslaw* ................................................................................................................................ 533 Congealed Broccoli Salad ................................................................................................................................... 534 Cottage Cheese and Pineapple Salad ................................................................................................................ 535 Creamy Blue Cheese Salad Dressing ................................................................................................................ 536 Curry Spinach Salad ........................................................................................................................................... 537 Dilly Mac .............................................................................................................................................................. 538 Donna's Salad ..................................................................................................................................................... 539 Farmington Cranberry Jello ................................................................................................................................ 540 Grandma Rumler's Philly Salad .......................................................................................................................... 541 Iceberg Lettuce with Blue Cheese Dressing ....................................................................................................... 542 Italian Style Pasta ............................................................................................................................................... 543 Nutty Salad .......................................................................................................................................................... 544 Pesto ................................................................................................................................................................... 545 Picnic Rice Salad ................................................................................................................................................ 546 Really Good Dressing ......................................................................................................................................... 547 Sandra's "Wonderful Salad" ................................................................................................................................ 548 Schulz's Guacamole Salad ................................................................................................................................. 549 Sea Merchant Dressing ...................................................................................................................................... 550 Special Spinach Salad ........................................................................................................................................ 551 Spinach Salad ..................................................................................................................................................... 552 Vinegar Blue Cheese Dressing ........................................................................................................................... 553 Watercress and Watermelon Salad .................................................................................................................... 554 Seafood ................................................................................................................................................................. 555 Baked Seafood.................................................................................................................................................... 556 Baked Shrimp...................................................................................................................................................... 557 BBQ Sauce & Shrimp & Crab ............................................................................................................................. 558 Bistro-Style Crab Cakes ...................................................................................................................................... 559 Buttered Crab Sauce Elegant on Spaghetti ........................................................................................................ 560 Coquilles Saint Jacques ...................................................................................................................................... 561 Crab Casserole ................................................................................................................................................... 562 Crabby English Muffins ....................................................................................................................................... 563 Creamy Cajun Shrimp Linguine .......................................................................................................................... 564 Garlic Lover's Scallop Scampi ............................................................................................................................ 565 Greek-style Shrimp & Cannellini Beans .............................................................................................................. 566 Grilled Bacon-Wrapped Trout ............................................................................................................................. 567 Hearty & Elegant Shrimp Cassoulet ................................................................................................................... 568 Hot Crab Salad.................................................................................................................................................... 569 Joan's Salmon ..................................................................................................................................................... 570 Linguine with Shrimp, Tomatoes, Olives, and Capers ........................................................................................ 571 Northern Crab Salad ........................................................................................................................................... 572 Oyster Bake ........................................................................................................................................................ 573 Quick Tomato-Bacon Shrimp and Grits .............................................................................................................. 574 Scampi ................................................................................................................................................................ 575 Scrumptious Shrimp Scampi Linguine ................................................................................................................ 576 Seafood Elegant .................................................................................................................................................. 577 Shrimp ................................................................................................................................................................. 578 Shrimp & Capers ................................................................................................................................................. 579 Shrimp & Crab..................................................................................................................................................... 580 Shrimp & Grits ..................................................................................................................................................... 581 Shrimp Creole ..................................................................................................................................................... 582 Shrimp Creole ..................................................................................................................................................... 583 Shrimp Curry ....................................................................................................................................................... 584 Shrimp de Jonghe ............................................................................................................................................... 585 Shrimp Linguine .................................................................................................................................................. 586 Shrimp Romesco................................................................................................................................................. 587 Shrimp Sauté Marsala with Rice Pilaf ................................................................................................................. 588 Shrimp Scampi with Garlic Toasts ...................................................................................................................... 589 Shrimp, Corn, and Prosciutto Soufflé.................................................................................................................. 590 Shrimp-Salad Pitas ............................................................................................................................................. 591 Spaghetti with Shrimp, Lemon & Garlic .............................................................................................................. 592 Spiced Parsley Mayonnaise ................................................................................................................................ 593 Spicy Thai Shrimp on Chips ................................................................................................................................ 594 Tuna Bread Salad ............................................................................................................................................... 595 Soup ...................................................................................................................................................................... 596 Asparagus Soup .................................................................................................................................................. 597 Bake Potato Soup ............................................................................................................................................... 598 Baked Stew With Root Vegetables ..................................................................................................................... 599 Brandied Shrimp & Wild Rice Soup .................................................................................................................... 600 Broccoli Chicken Bisque ..................................................................................................................................... 601 Butternut Squash and Roasted-Garlic Bisque .................................................................................................... 602 Cheesy Chicken Vegetable Soup ....................................................................................................................... 603 Chicken Tortilla Chowder .................................................................................................................................... 604 Chili ..................................................................................................................................................................... 605 Chunky Turkey Soup........................................................................................................................................... 606 Circle 6 Bean Soup ............................................................................................................................................. 607 Courier White Chili .............................................................................................................................................. 608 Cream of Curried Pea Soup ................................................................................................................................ 609 Cream of Garden-Fresh Herbs With Shrimp ...................................................................................................... 610 Cream of Green Chile Soup ................................................................................................................................ 611 Cream of Wild Mushroom Soup .......................................................................................................................... 612 Easy Chicken Soup ............................................................................................................................................. 613 Egg and Lemon Soup ......................................................................................................................................... 614 Goldilocks' Gourmet Spinach Soup .................................................................................................................... 615 Good Broth .......................................................................................................................................................... 616 Italian Pork Stew ................................................................................................................................................. 617 Jeanne's Clam Chowder ..................................................................................................................................... 618 Mushroom Soup .................................................................................................................................................. 619 Mushroom Stock Soup ........................................................................................................................................ 620 Paella Soup ......................................................................................................................................................... 621 Pea Soup ............................................................................................................................................................ 622 Pumpkin Soup ..................................................................................................................................................... 623 Pumpkin Soup ..................................................................................................................................................... 624 Roasted Red Pepper Soup ................................................................................................................................. 625 Roasted Red Pepper Soup with Pesto Croutons ................................................................................................ 626 Russ's Chili.......................................................................................................................................................... 627 Santa Fe Chowder .............................................................................................................................................. 628 Shrimp Bisque ..................................................................................................................................................... 629 Spinach Bisque ................................................................................................................................................... 630 Taco Soup ........................................................................................................................................................... 631 Tuscan Chicken & Bean Stew ............................................................................................................................ 632 Velvety Cream of Tomato Soup .......................................................................................................................... 633 Wile Rice Clam Chowder .................................................................................................................................... 634 Vegetables ............................................................................................................................................................. 635 Apple-Pecan Corn Bread Dressing ..................................................................................................................... 636 Asparagus ........................................................................................................................................................... 637 Asparagus with Olive Gremolata ........................................................................................................................ 638 Asparagus With Orange Pecan Butter ................................................................................................................ 639 Baked Cheese Grits ............................................................................................................................................ 640 Baked Corn Casserole ........................................................................................................................................ 641 Broccoli-Rice Quiche........................................................................................................................................... 642 Brussels Sprouts With Apricot and Pistachio ...................................................................................................... 643 Butternut Squash ................................................................................................................................................ 644 Cheese Hominy Grits .......................................................................................................................................... 645 Chile Relleno Casserole ..................................................................................................................................... 646 Corn Bread Dressing........................................................................................................................................... 647 Corn Delight ........................................................................................................................................................ 648 Creamy Baked Corn............................................................................................................................................ 649 Dijon-Dill Cream Sauce ....................................................................................................................................... 650 French Onion Tart ............................................................................................................................................... 651 Fresh Tomato Tart .............................................................................................................................................. 652 Garden Batch Casserole ..................................................................................................................................... 653 Ginger Rum Carrots ............................................................................................................................................ 654 Golden Spinach Puff ........................................................................................................................................... 655 Golden Yam Fritter .............................................................................................................................................. 656 Green Bean Casserole ....................................................................................................................................... 657 Green Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized Shallots ................................. 658 Hominy and Corn Casserole ............................................................................................................................... 659 Hominy Casserole ............................................................................................................................................... 660 Lemon Herb Couscous ....................................................................................................................................... 661 Lemon Rice ......................................................................................................................................................... 662 Lemon-Scented Broccoli Soufflé......................................................................................................................... 663 Monticello Corn Bake .......................................................................................................................................... 664 Mushroom Casserole .......................................................................................................................................... 665 Organic Chives .................................................................................................................................................... 666 Orzo & Roasted Veggies .................................................................................................................................... 667 Parsnips With Sage Butter .................................................................................................................................. 668 Pasta with Green Olive Pesto ............................................................................................................................. 669 Polenta with Herbs .............................................................................................................................................. 670 Rice-Broccoli Casserole ...................................................................................................................................... 671 Roasted Brussels Sprouts .................................................................................................................................. 672 Scalloped Corn .................................................................................................................................................... 673 Scalloped Yams with Praline Topping ................................................................................................................ 674 Spaghetti alla Carbonara di Zucchine ................................................................................................................. 675 Spaghetti with Parsley/Walnut Sauce ................................................................................................................. 676 Spicy Stir-Friend Green Beans ........................................................................................................................... 677 Spicy Sweet Potatoes ......................................................................................................................................... 678 Spinach Gratin .................................................................................................................................................... 679 Spinach Souffle Pie ............................................................................................................................................. 680 Spinach Tarts ...................................................................................................................................................... 681 Spinach, Artichoke, Mushroom Pie ..................................................................................................................... 682 Spinach, Tomato and Roasted Garlic Polenta .................................................................................................... 683 Sweet Bourbon Corn Pudding ............................................................................................................................ 684 Sweet Potato Casserole ..................................................................................................................................... 685 Tofu Steaks with Tomato-Olive Sauce................................................................................................................ 686 Twice Baked Potatoes ........................................................................................................................................ 687 Zucchini Lasagna ................................................................................................................................................ 688 Zucchini Parmesan ............................................................................................................................................. 689 Appetizers 1 Basil & Currant Dip 1/4 3 3 2 cup tbsp tsp 8-oz olive oil chopped fresh basil minced garlic pkg cream cheese, softened 3 tbsp chopped fresh parsley 2/3 cup coarsely chopped walnuts 2/3 cup currants Procedure 1 2 3 4 In a small bowl, combine olive oil, basil, and garlic. In a large bowl, cream softened cream cheese and add oil mixture. Blend well. Stir in parsley, walnuts, and currants. Chill. Garnish as desired with walnut halves, whole basil leaves, and currants. Recipe Type Appetizer Recipe Tips Best if prepared several hours in advance so that flavors may blend. Serve with water crackers. Source Author: Pat Layden, Lake City 2 Blue Cheese Puffs 2 pkgs (8 oz. each) cream cheese, softened 1 cup mayonnaise 1 Tbsp minced onion 3-4 oz blue cheese, crumbled 1/2 tsp cayenne pepper 1 loaf very thinly sliced bread Procedure 1 Mix cream cheese and mayo in medium bowl. Stir in onion, chives, blue cheese, and cayenne pepper. Set aside 2 Cut crust off bread and cut into squares or rounds. Spread 1 Tbsp of cheese mixture on each round. Place puffs on baking sheet and freeze. 3 When ready to serve, preheat oven to 350. Remove baking sheet from freezer. Bake 15 minutes. Sprinkle with paprika and serve. Recipe Type Appetizer 3 Blue Cheese Walnut Cheesecake 2 8 oz 2 1/4 cups 3 (8 oz) cream cheese, soft crumbled blue cheese sour cream, divided eggs 1/8 tsp pepper 1/2 cup chopped walnuts, toasted red grapes crackers Procedure 1 In mixing bowl, beat cream cheese and blue cheese till fluffy. Add 1 cup sour cream and blend. Add eggs; beat low speed till combined. Stir in pepper. 2 Pour into greased 9" spring form pan; place on baking sheet. 3 Bake 325 for 25-30 mins or almost set. 4 Let stand on wire rack 5 mins, spread w/ sour cream - bake 5 mins longer. 5 Cool on rack for 10 mins. Run knife around edge; cool 1 hr longer. 6 Refrigerate overnight. 7 Remove sides of pan. Sprinkle with nuts around outside. Garnish with grapes. Refrigerate leftovers. Servings: 26 Recipe Type Appetizer 4 Buttery Blue Cheese Crips 1/2 cup butter, softened 1 4-oz blue cheese, crumbled 1/2 cup chopped pecans or walnuts, toasted bread Procedure 1 Blend cheese and butter. Add pecans. 2 Discard crusts from bread, cut into triangles. 3 Bake at 350 for 3-5 mins. Turn and spread with cheese; bake 5 mins more. Yield: 6-8 Recipe Type Appetizer 5 Cheese Ball 1 8-oz pkg cream cheese 1 can Kahuna cheese blue cheese, crumbled a bit of minced onion a sprinkle of Worcestershire sauce Yield: 1 ball Recipe Type Appetizer Source Author: Bonnie 6 Cheese 'n Mushroom Royale 8 2 1/2 2 oz tbsp tsp tbsp mushrooms, finely chopped butter or margarine garlic salt minced onion 1 tsp 1 tsp 1 1/4 cup lemon juice Worcestershire sauce 8-oz. pkg cream cheese, softened grated Parmesan cheese Procedure 1 Brown together mushrooms, butter or margarine, garlic salt, onion, lemon juice and Worcestershire sauce. Cook until all liquid is evaporated. 2 Pat out crescent rolls into a greased 9- by 13-inch pan. Spread cream cheese over the dough and sprinkle Parmesan cheese on top. Spread browned ingredients over the cheese and bake at 350 degrees for 20 minutes. Cut into squares to serve. Recipe Type Appetizer Source Author: Kay Baumetz, Hutchinson, Minn. 7 Cheese Pecan Drops 8 oz cheddar cheese, finely grated 2 sticks margarine 2 cups flour (HA add 2 T flour) 1 1/2 tsp salt 2 tsp baking powder (HA 1 3/4 tsp) 1/2 to 1 tsp cayenne pepper Procedure 1 2 3 4 Cream butter, add cheese and other ingredients. Make into marble size balls and place on ungreased cookie sheet. Flatten slightly and place pecan half on each Bake 12-15 minutes at 350 degrees (HA 375) Recipe Type Appetizer Source Author: Virgie 8 Cheese Pecan Drops 8 oz cheddar cheese, finely grated 2 sticks butter or margarine (I use butter) 2 cups flour 1 tsp salt 2 tsp baking powder 1/2 tsp cayenne pepper (optional) Procedure 1 Cream butter, add cheese and other ingredients. Mix together well (I use my hands) to form dough and then make into marble size balls and place on ungreased cookie sheet. 2 Press a pecan half into each. Bake at 350 for 12-15 minutes. Recipe Type Appetizer 9 Cheese Puffs 1/4 lb cheddar cheese grated (1 cup) 1/4 cup butter 1/2 cup flour 1/4 tsp salt 1/2 tsp paprika 36-40 olives Procedure 1 Combine first five ingredients. Wrap spoonful around olive. Bake at 400 degrees for 15-20 minutes. Recipe Type Appetizer 10 Chilled Seafood Mold 1 1/2 1/2 1 1/2 1/2 1/2 2 cups lb cup cup cup cup tbsp water medium shrimp mayonnaise flaked crabmeat diced celery grated carrot diced onion 2 2 1/8 1/8 1 1/4 tbsp tbsp tsp tsp cup prepared horseradish lemon juice salt pepper envelope unflavored gelatin water Procedure 1 2 3 4 Bring 1 1/2 cups water to a boil; add shrimp and cook for 3-5 minutes. Drain well; rinse with cold water. Peel, devein and chop shrimp. Combine shrimp, mayo, crabmeat, celery, carrot, onion, horseradish, lemon juice, salt and pepper. Combine gelatin and 1/4 cup water in a saucepan; let stand 5 minutes. Place saucepan over low heat; stirring until gelatin dissolves. 5 Pour gelatin mixture into shrimp mixture, mix well. Pour into a 3 cup mold. Chill until firm. Recipe Type Appetizer Source Author: Peggy Stockton 11 Cool and Crunch Crab Dip 3/4 cup fat-free sour cream 4 oz block-style 1/3-less-fat cream cheese, softened 1 cup finely chopped celery 1/4 cup minced fresh chives 1/4 cup fat-free Thousand Island dressing 3/4 tsp salt 1 (8-ounce) container lump crabmeat, drained and shell pieces removed chopped chives (optional) Procedure 1 Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth. 2 Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat. 3 Garnish with additional chives, if desired. Yield: 12 (1/4 cup servings) Recipe Type Appetizer Source Source: Cooking Light 12 Crab Melt Canapés 1/2 1/4 lb 1/4 cup 1/4 tsp pkg (12-oz) imitation crab (about 1 cup) Jarlsberg or Swiss shredded (1 cup) mayonnaise dry mustard coarsely ground black pepper 30 melba toast rounds 1/3 cup sliced pitted ripe olives rosemary or watercress sprigs for garnish Servings: 30 Recipe Type Appetizer Source Author: Mary Haring 13 Crab Pate 1 3 1 6 envelope tbsp can oz unflavored gelatin cold water cream of mushroom soup cream cheese 3/4 cup mayonnaise 1 cup chopped celery 1/2 lb crab meat 1 onion, grated Procedure 1 Dissolve gelatin and cold water. 2 Heat cream of mushroom. Add cream cheese and gelatin mixture. 3 Add mayonnaise, celery, crab meat, and onion. Recipe Type Appetizer 14 Crunchy Cheese Wafers 1 stick oleo, softened 1 10-oz. Cracker Barrel Cheddar Cheese 2 cups flour 1 tbsp Lawry seasoned salt 1 tsp cayenne pepper 2 cups Rice Krispies Procedure 1 2 3 4 Combine oleo and grated cheese until mixed well. Add 2 cups flour, season salt, and cayenne pepper. Mix well and add Rice Krispies. Make into small balls and place on greased cookie sheets. Press with fork, making fork-tine impression. Bake 350 for 15 mins or until done. Yield: 3 dozen Recipe Type Appetizer Recipe Tips If I make these a day or two ahead of serving I put them in the oven to "crisp up" a little. Makes about 3 dozen. 15 Deviled Egg Dip 8 3 1/4 1/4 1/4 hard-boiled eggs, chopped tbsp mayonnaise cup dijon-style mustard cup milk cup chopped tomatoes 2 1/2 1/4 1 1 tbsp tsp tsp minced green onions crushed red pepper salt, or to taste large green cabbage 1 lb bag country- or dip-style potato chips Procedure 1 In bowl combine eggs, mayonnaise, mustard, milk, tomato, onion, red pepper and salt until well-blended. Chill. 2 Hollow out inside of cabbage to create a bowl for dip, leaving as many outer leaves intact as possible. Trim core end of cabbage to make a firm stand. 3 When ready to serve, fill hollow in cabbage with dip, mounding high. Place on large serving platter. Surround with potato chips. Yield: 8-10 servings or 2 cups of dip Recipe Type Appetizer 16 Evergreen Surprise 12 4 12 asparagus spears large (14- by 18-inch) sheets phyllo dough, thawed thin slices prosciutto 12 thin slices Cabot Tomato Basil Cheddar 4 tbsp Cabot Salted Butter, melted Procedure 1 Preheat oven to 375. Have bowl of ice water on hand. 2 In pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pay dry. 3 Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles. 4 Place one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter. 5 Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden. Serve warm. Servings: 12 Recipe Type Appetizer Source Source: Stoweflake Resort & Spa, Stowe, VT 17 Festive Tamale Loaves 4 1 1/2 2 3/4 1/4 1 cups cup tsp tbsp lb cup 10 oz water quick-cooking grits salt snipped parsley soy/ground beef mix chopped onion can tomatoes and green chilies 1 1 1/2 1 1 1/2 1/2 2 8 oz can tomato sauce 7 oz can whole kernel corn, drained cup coarsely crushed corn chips slightly beaten egg tsp chili powder tsp dried oregano, crushed cups (8 oz) shredded sharp process American cheese Procedure 1 Combine water, grits, salt, and parsley. Bring to boiling. Cook, stirring occasionally, 8 to 10 minutes or till very thick. Cool slightly. 2 Thoroughly grease six 4-inch fluted tube pans or 6-oz custard cups. Turn grits into pans, spreading up sides and center with back of spoon. 3 With greased hand, press evenly to completely line molds. 4 When cool, cover and refrigerate. 5 Cook beef mixture and onion till meat is browned and onion is tender. Drain off excess fat. Stir in 1/4 cup of the tomatoes and chilies, the tomato sauce, corn, corn chips, egg, chili powder, and oregano. Spoon into shells. 6 Bake in 350 degree oven for 45 minutes. Immediately invert onto baking sheet; remove pans. 7 Place meat molds on serving platter; keep warm. 8 In small saucepan, combine the remaining tomatoes and chilies and the cheese. Heat and stir till cheese metls. Spoon sauce over mold; pass remaining. Servings: 6 Recipe Type Appetizer Source Source: Better Homes and Gardens, February 1975 18 Feta (or bleu cheese) & Walnut 2 pkg fat free cream cheese 2 pkg (5 oz) crumbled reduced fat feta 1/4 cup green onion, sliced 1/4 cup finely chopped red pepper 1/4 cup walnuts, chopped Procedure 1 Beat cheeses until blended. Add remaining ingredients. Mix and chill. Recipe Type Appetizer 19 Feta-Pine Nut Spread Einstein Bros. Bagels in Coon Rapids, Minnesota, sells a feta-pine nut spread that I would like to make," says Clarissa Caasch of Andover, Minnesota. "I'm thinking it would be as good on crackers as it is on bagels." 1 1/2 3 2 8-oz tub cup tbsp tbsp whipped cream cheese spread plain nonfat yogurt, strained ptoasted pine nuts (packed) chopped fresh basil 1 clove garlic, minced 1 7-oz pkg feta cheese, crumbled 1/3 cup chopped drained oil-packed sun-dried tomatoes Procedure 1 Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. 2 Transfer spread to bowl. Yield: 2 cups Recipe Type Appetizer Recipe Tips Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate. Source Source: Bon Appetit, June 2000 20 Fiesta Tortilla Stack 1 2 1 can (9 oz) bean dip tbsp plus 1/4 cup sour cream tbsp plus 1/2 tsp Southwestern Seasoning Mix, divided 1 medium red bell pepper, chopped (1 cup) 1/2 cup thinly sliced green onions with tops (about 8) 3/4 cup sliced pitted ripe olives, divided 1/4 cup snipped fresh cilantro, divided 5 (10-inch) flour tortillas 8 oz mild cheddar cheese, shredded (2 cups) vegetable oil 2 medium plum tomatoes, seeded and chopped salsa (optional) Procedure 1 Preheat oven to 375. In 1-qt Batter Bowl, combine bean dip, 2 tbsp of the sour cream and 1 tbsp of the seasoning mix; mix well. 2 Chop chicken and bell pepper using Food Chopper; place in Classic 2-qt Batter Bowl. Add green onions, 1/2 cup of the olive slices, and 2 tbsp of the cilantro to Batter Bowl; mix gently. 3 (Photo 1) Place one tortilla on 13" Round Baking Stone. Using medium Stainless Steel Scoop, top tortilla with 2 scoops of bean mixture; spread to within 1/4-in of edge using Large Spreader. 4 (Photo 2) Top evenly with 1 cup of chicken mixture. Cut cheese chunk into 4 equal pieces. Shred one piece of cheese evenly over chicken mixture using Deluxe Cheese Grater. 5 (Photo 3) Repeat layers of tortilla, bean mixture, chicken mixture and cheese 3 more times. Top with remaining tortilla; spray with vegetable oil using Kitchen Spritzer. Bake 25-30 minutes or until top is golden brown. 6 (Photo 4) Mix the remaining 1/4 cup sour cream with the remaining 1/2 tsp seasoning mix; spread evenly over top of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup olive slices, and cilantro. Cut into wedges; serve with salsa, if desired. Servings: 6 Recipe Type Appetizer Source Source: Pampered Chef Attachments tortilla.pdf 21 Hot Corn Dip 1 2 1/2 1 can cans cup cup (15 1/2) whole kernel corn, drained (4 oz) chopped green chilis (drained) chopped sweet red pepper shredded Monterrey Jack 2 1 1/2 2 tbsp cup cup tbsp chopped jalapeno peppers mayonnaise grated Parmesan ripe olives, sliced Procedure 1 Combine in ungreased casserole dish. Cover. Bake at 350 for 30 minutes. 2 Sprinkle with olives. Yield: 3 cups Recipe Type Appetizer Source Author: Mary Haring 22 Hummus 1 (12 oz) can garbanzo beans (I use S&W brand), drained, juice reserved 2 tbsp minced garlic (the freshest you can get) juice of 2 lemons 1/4 can sesame tahini salt and pepper to taste 1/4 cup Kalamata olives, minced (optional) Pita points Procedure 1 In a food processor, using metal blade, puree garbanzo beans with garlic. 2 In a slow, stead stream, add lemon juice, tahini and oil to form a smooth paste. Slowly add small amounts of reserved bean liquid, as desired. 3 Transfer spread to bowl. Stir in salt and pepper and olives. 4 Serve with pita points. Recipe Type Appetizer Source Author: Helen & Warner Dewey 23 Jalapeno Gator Eggs 1 12-oz jar jalapenos 1 lb cheddar cheese, grated 1 lb lean sausage, cooked and drained 2 cans crescent rolls Procedure 1 2 3 4 5 Press flat one can rolls on cookie sheet. Mix ingredients and spread on dough. Top with flattened crescent rolls - seal edges. Bake at 400 for 10-15 minutes. Cut into squares. Recipe Type Appetizer Source Author: Clara 24 L'Escargot 1/4 lb 2 tbsp 1 1 tsp butter (preferably sweet), room temperature minced parsley medium clove garlic, crushed or minced lemon juice salt to taste 24 24 4 freshly ground pepper to taste shells canned snails, drained crusty rolls, heated Procedure 1 Blend first six ingredients. Drop about half a teaspoon of the butter mixture into each shell. Push snails into shells. Cover snails with remaining butter mixture. 2 Place in baking dishes. Bake in preheated hot oven (400 degrees) for about 10 minutes, or until butter mixture is bubbling. Serve hot with rolls to soak up the butter sauce. Servings: 4 Recipe Type Appetizer 25 Marinated Shrimp & Artichoke Hearts 1 cup olive oil 3/4 cup balsamic vinegar or wine vinegar 1 can artichoke hearts, drained and cut into quarters 1/4 cup sugar 1 tsp dry mustard 3 bay leaves 1 clove garlic, minced 2 lbs cooked peeled medium shrimp 1 onion thinly sliced lemon slices pitted olives Procedure 1 Combine the oil, vinegar, artichokes, sugar, salt, mustard, bay leaves, and garlic in a bowl and mix well. Add the shrimp and onion and toss to coat well. 2 Marinate, covered in the refrigerator for 3 to 10 hours. 3 Drain, reserving half the marinade and discarding the bay leaves. Place shrimp and marinade in a serving bowl. Garnish with lemon and olives - set in a bowl filled with ice and serve with wooden picks. Servings: 4 Recipe Type Appetizer Recipe Tips Could probably get 8 or 10 servings out of this. 26 Marvelous Macaroni Salad 12 oz penne pasta 1/2 cup your favorite vinaigrette 1 red bell pepper, stemmed, seeded and cut into 1/4-in dice 1 cup frozen peas, thawed 1/2 cup pitted black olives, chopped 1/3 cup diced (1/4 in) red onion 1/2 cup chopped fresh dill leaves 1/4 cup chopped flat-leaf parsley salt and freshly ground black pepper, to taste Procedure 1 Cook the pasta in a large pot of boiling salted water until tender, 8 minutes. Drain well and place in a large bowl. 2 Toss the warm pasta with the vinaigrette. Add the remaining ingredients and adjust the seasonings. Cover and refrigerate for up to 4 hours. 3 Return to room temperature before serving. Servings: 8 Recipe Type Appetizer 27 Mexican Cheese Squares 1/2 3 1 1 1 cup margarine eggs cup flour cup milk tsp salt 1 tsp baking powder 1 lb Monterey Jack cheese, grated 1 can (4 oz) can jalapeno peppers, chopped or green chilies (or 1/2 cup fresh peppers) Procedure 1 Add margarine in 9- by 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and peppers. Mix well. Spread in pan. Bake for 35 minutes at 350 degrees. Cool for 30 minutes and cut into squares. Makes approximately 30 squares and these freeze well. Recipe Type Appetizer Source Author: Sheila Jones, Hastings, Minn 28 Mini Frittatas with Ham and Cheese cooking spray 1/2 cup finely chopped onion 2/3 cup chopped reduced-fat ham (~2 oz) 1/3 cup (~1 1/2 oz) shredded reduced-fat extra-sharp cheddar cheese 2 tbsp chopped fresh chives 1/8 tsp dried thyme 1/8 tsp black pepper 4 large egg whites 1 large egg Procedure 1 Preheat oven to 350. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. 2 Add ham; sauté 3 minutes. 3 Remove from heat; cool 5 minutes. 4 Combine remaining ingredients in a large bowl; stir with a whisk. 5 Add ham mixture, stirring with a whisk. 6 Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until set. Yield: 8 servings (serving size: 3 frittatas) Recipe Type Appetizer Source Source: Cooking Light 29 Miniature Cream Puffs 1 cup water 1/4 lb butter 1/2 tsp salt 1 cup sifted flour 4 eggs Procedure 1 Bring 1 cup water to boil; reduce to low heat. 2 Add butter all at once along with salt and flour. Cook, stirring vigorously until mixture leaves sides of pan and forms a compact ball. 3 Remove from heat and cool slightly. 4 Add eggs one at a time, beating after each, until smooth and glossy. 5 Drop on ungreased cookie sheets. Baket at 400 for 30 minutes. 6 When cool, freeze. Recipe Type Appetizer Recipe Tips For serving, puffs may be refreshed in oven (400 for 15-20 minutes) and filled. 30 My Recipe for Bacon and Tomato Appetizers 8 slices bacon, cooked, drained, and crumbled 1 large tomato, diced small 3 green onions, cut up 3 ounces shredded Swiss cheese 1/2 cup mayonnaise 12 slices white bread Procedure 1 Mix bacon and all the ingredients, and place a tsp. plus on each bread round. 2 Bake at 350 degrees for 10 plus minutes. Oven Temperature: 350°F Recipe Type Appetizer Recipe Tips I use Pepperidge Farm bread, not the thin. I have a round cookie/sandwich cutter and can get two rounds from one piece of bread. You can use fancy cookie cutters also. Source Author: Carol 31 Nell's Own Spicy White Bean Dip 1/2 1/3 1/4 1/2 1/2 1/4 cup cup cup tsp tsp tsp fresh parsley leaves fresh cilantro leaves chopped green onions chili powder ground cumin salt 1/4 2 2 1 1 tsp cloves tbsp tbsp can (15 oz) Procedure 1 Place all ingredients in food processor, and process until smooth. 2 Serve with pretzels or fat-free chips. Yield: 2 cups (serving size: 1/4 cup) Recipe Type Appetizer 32 crushed coriander garlic fresh lemon juice plain nonfat yogurt cannellini beans or other white beans, drained Onion Dip Casserole 1 cup chopped frozen onions 1 cup shredded cheddar cheese 1 cup Hellmans mayonnaise Procedure 1 Mix while onions are still partially frozen. Bake at 350 degrees for 1/2 hour. Recipe Type Appetizer 33 Oysters Lafitte 4 2 1 1/4 1/4 1 2 tbsp cups cup cup cup clove 1/2 cup 1/2 tsp butter or margarine chopped fresh mushrooms chopped cooked shrimp chopped green onion tops snipped parsley garlic, minced dozen fresh oysters, shucked or 2 8-oz cans oysters dry white wine salt 1 dash cayenne 1 cup cream 1/4 cup all-purpose flour 24 oyster shells or 8 coquille shells rock salt 1/3 cup fine dry bread crumbs 2 tbsp butter or margarine, melted 1/8 tsp paprika Procedure 1 In skillet, melt the 4 tbsp butter or margarine. Add mushrooms, shrimp, onion, parsley, and garlic. Cook 1 minute. 2 Drain oysters, reserving liquid (add water if needed, to make 3/4 cup). Add oyster liquid, salt, and cayenne to skillet. Bring to boiling; simmer for 1 minute. 3 Combine cream and flour. Stir into wine mixture; cook and stir till thickened and bubbly. 4 Arrange oyster shells (or coquille shells) on bed of rock salt in shallow baking pan. Place 1 oyster in each oyster shell; spoon about 2 tbsp sauce over each oyster (use 3 oysters and 1/3 cup sauce for coquilles). 5 Combine bread crumbs and melted butter. Sprinkle over shells. Bake in 450 degree oven for 10-12 minutes. Yield: 4 main dish servings or 8 app servings Recipe Type Appetizer 34 Parmesan Cheese Twists 1/2 pkg 1 1 Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet) egg tbsp water 1/4 cup grated Parmesan cheese 1 tbsp chopped fresh parsley 1/2 tsp dried oregano leaves, crushed Procedure 1 That pastry sheet at room temperature 30 mins. Preheat oven to 400. Mix egg and water. Mix cheese, parsley and oregano. 2 Unfold pastry on lightly floured surface. Roll into 14" x 10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal. 3 Cut crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. 4 Bake 10 mins or until golden. Serve warm or at room temperature. Makes 28 appetizers. Servings: 28 Preparation Time: 20 minutes Cooking Time: 10 minutes Inactive Time: 30 minutes Recipe Type Appetizer Recipe Tips Crisps can be store in airtight container up to 1 week. To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400 degrees. Place frozen strips on greased baking sheet. Bake 15 mins or until golden. 35 Party Mix 6 4 1 2 tbsp tsp tsp cups butter or margarine Worcestershire sauce seasoned or savor salt Corn Chex 2 cups Wheat Chex 2 cups Rice Chex 3/4 cup salted nuts Procedure 1 Heat oven to 250. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add Chex and nuts. Mix over low heat until alll pieces coated. Heat in over 45 minutes. 2 Stir every 15 minutes. Spread out on absorbent paper to cool. Yield: 6 3/4 cups Recipe Type Appetizer 36 Pecan Cheese Logs 2 pkgs (8 oz each) cream cheese, at room temperature 1 1/2 cup shredded cheddar cheese 2 cans (4 oz each) diced green chilies, drained 1/4 cup dried onion flakes, softened in 1/4 cup water 1 tsp garlic powder 1/2 tsp cayenne pepper 2 cups chopped pecans crackers, sliced fruit and vegetables for serving Procedure 1 In a large bowl, mix cream cheese, cheddar cheese, chilies, softened onion flakes, garlic powder and cayenne pepper. Form into two 8-inch logs, wrap and refrigerate for about 15 minutes. 2 Place nuts on waxed paper and refrigerate for at least 1 hour. Serve with crackers and sliced fruit and veggies. Yield: 2 logs Preparation Time: 15 minutes Inactive Time: 1 hour and 30 minutes Recipe Type Appetizer Source Author: Glenda Burnett, Corsicana, TX 37 Pepper Jack Spread 1 cup scallions, chopped 3 dashes pepper sauce 4 oz cream cheese, softened in blender 1/2 cup cubed jalapenos, flavored Monterey jack 1/2 cup sharp cheddar cheese, grated 1 tbsp lime juice Procedure 1 Blend til smooth; cover 24 hours up to a week. Recipe Type Appetizer 38 Phil's Sausage-Stuffed Jalapenos 1 lb pork sausage (any flavor) 1 8-oz pkg cream cheese, softened 1/2 cup (4 oz) shredded Parmesan cheese 22 1 large Jalapeno peppers, halved lengthwise and seeded tsp salt ranch dressing for dipping (optional) Procedure 1 2 3 4 In large skillet, cook the sausage over medium heat until no longer pink; drain well. In small bowl, mix cream cheese, Parmesan and fold in the sausage. Spoon about 1 tbsp of sausage mix into each pepper half. Put in ungreased 13"x9" baking dish. Bake uncovered at 425 degrees for 15-20 minutes or until filling is lightly browned. 5 Serve with ranch dressing. Recipe Type Appetizer 39 Pita Points Procedure 1 Take pita bread, cut into 16ths and split each. Spread on cookie sheet and toast in oven at 325 degrees until slightly crisp (10-15 minutes approximately). Recipe Type Appetizer, Bread Recipe Tips I usually double this recipe but make it in single batches. 40 Pizza Dip 8 3/4 1 8 oz cup cup oz cream cheese, softened light mayonnaise shredded mozzarella cheese (6 ounces) sliced pepperoni, chopped 2 10 4 ripe plum tomatoes, chopped large, pitted black olives, chopped crusty Italian rolls, cut into 1/2-inch pieces Procedure 1 Heat oven to 350. 2 In a large bowl, mix together the cream cheese, mayonnaise, mozzarella cheese, pepperoni, tomatoes and olives. Spoon into 6-cup baking dish. 3 Bake at 350 degrees for 30 minutes, until lightly browned and bubbly. 4 Allow to cool slightly. Serve with bread pieces for dipping. Yield: 6 cups Preparation Time: 10 minutes Cooking Time: 30 minutes Recipe Type Appetizer Source Source: Family Circle 41 Quick Bruschetta 3 fresh, ripe Roma tomatoes 4 fresh basil leaves 1 tsp fresh oregano leaves (or 1/4 tsp dried oregano flakes) 1 tsp bottled minced garlic (or 1/4 tsp garlic powder) 4 slices sourdough, French or country-style bread, about 1/2-inch thick salt and pepper to taste Procedure 1 Wash the tomatoes, then cut down the middle with a plastic knife and remove most of the seeds and juice. Chop into small pieces, and add to small bowl. 2 Tear or chop basil into small pieces, then add to tomatoes in bowl, along with the oregano and garlic. 3 Toast bread slices to desired brownness. Spoon the tomato mixture evenly over the toasted bread slices, then sprinkle with salt and pepper. Drizzle about 1 tsp of olive oil over the top of each tomato-topped bread slice. Servings: 4 Recipe Type Appetizer Source Source: MedicineNet.com Web Page: http://www.medicinenet.com 42 Rosalynn Carter's Cheese Ring 4 cups (1 lb.) shredded sharp Cheddar cheese 1 cup chopped pecans 1 cup mayonnaise 1 small onion, minced 1/2 tsp cayenne pepper 2 cups strawberry preserves Procedure 1 2 3 4 5 Combine the cheese, pecans, mayonnaise, onion and cayenne pepper in a bowl and mix well. Spoon the mixture in a greased ring mold, pressing firmly. Chill for 8 to 10 hours. Unmold onto a serving plate. Spoon preserves into the center of the ring. Serve with butter crackers. Makes 20 to 25 servings. Yield: 20-25 Recipe Type Appetizer 43 Sangria Tea 1 10-oz pkg 3 cups 1/2 cup 1 frozen raspberries; thawed water sugar family sized tea bag or (5 regular tea bags) 2 cups 1 1 1 16-oz bottle dry red wine lemon lime orange soda regular or diet, chilled Procedure 1 Place raspberries in a blender, process until smooth. Pour raspberries through a fine mesh strainer into a pitcher, discarding seeds. Set aside. 2 Combine water and sugar in a saucepan; bring to a boil; stirring often. Remove from heat; add tea bag. Cover and steep 5 minutes. 3 Remove tea bags, squeezing gently; cool tea. 4 Pour tea in pitcher with raspberries; stir in wine and fruit slices. 5 Chill. Stir in orange soda just before serving. Recipe Type Appetizer, Beverage 44 Sausage Pinwheels 1 pkg crescent rolls 1/2 roll Jimmy Dean regular sausage salt and pepper Procedure 1 Flatten 4 sections of rolls slightly. 2 Spread with sausage. Salt and pepper. 3 Roll up and cut in slices. Bake at 400 degrees. Recipe Type Appetizer Source Author: Mabel Zimmerman 45 Savory Spinach Appetizer Cheesecake 1 1 2 (12 oz) Stouffers spinach suffle cup (4 oz) shredded parmesan cheese (8 oz) containers onion and chive cream cheese, soft 2 3-oz pkgs goat cheese, soft 3 large eggs, beat lightly 1 tsp seasoned pepper 1/2 tsp oregano 1/2 tsp basil 1/2 tsp thyme 2 garlic cloves, pressed 1/4 cup Italian breadcrumbs sour cream toasted pine nuts shredded parmesan cheese crackers Procedure 1 Thaw soufflé in microwave (50% power) 6-7 mins. Stir together soufflé and 1 cup parmesan cheese and next 8 ingredients. 2 Coat 9" spring form pan with Pam. Sprinkle breadcrumbs over bottom. Spoon spinach mix over. Bake at 325 50-55 mins or just set. 3 Cool in pan over wire rack. Cover and chill 8 hrs. Serve with desired toppings. Yield: 20-25 Recipe Type Appetizer 46 Scampi a la Tonino 20 1 1 4 tbsp shrimp green pepper chopped clove garlic olive oil 1 3 10 1 tsp shakes shakes 8-oz can Procedure 1 Brown pepper in oil, add garlic, tomato sauce and seasonings. 2 Put shrimp in dish. Cover with sauce, sprinkle parmesan on top. 3 Bake 20-25 minutes at 350. Servings: 5 Recipe Type Appetizer Recipe Tips Sauce can be prepared ahead of time. Assemble just before. 47 oregano basil cayenne tomato sauce Shirley's Cheese Ball 2 8-oz pkgs cream cheese 1 can (5 oz) chunk ham 4-6 green onion chopped 1 pkg Hidden Valley dip mix Procedure 1 2 3 4 Mix all together. Divide into two balls. Roll in chopped pecans. Refrigerate. Recipe Type Appetizer Recipe Tips Freezes well. 48 Smoked Salmon Spread 8 oz cream cheese (room temperature) 4 oz Harry and David smoked salmon 1 tbsp fresh lemon juice 1 tsp fresh dill (chopped) 1 tbsp minced scallions pinch salt and pepper Procedure 1 Blend the cream cheese in a bowl with salmon, herbs, lemon juice and scallions. Season to taste with salt and pepper and chill one hour before serving. Delicious with your favorite bread or crackers. Recipe Type Appetizer Source Source: Harry and David 49 Smoking Green Chili Cheddar Log 2 8-oz pkgs 2 8-oz pkgs 2 10-oz pkgs 6 cream cheese MJ w/ peppers, shredded cheddar, shredded green onions, chopped 2 4-oz cans green chillies, drained 1 envelope taco seasoning mix 1-2 tsp green chipotle seasoning tortilla chips Procedure 1 2 3 4 Beat all but chips with mixer. Divide into 8 portions and shape into logs. Roll in chips. Chill 8 hours or freeze up to 1 month. Recipe Type Appetizer 50 Southwest Fresh Pizza 1 can refrigerated pizza dough 1 Old Santa Fe Cheeseball & Appetizer Mix 8 oz cream cheese 1/2 3-4 cup sour cream cups chopped fresh veggies (lettuce, tomatoes, black olives) 1 1/2 cups shredded cheddar or Monterrey jack cheese Procedure 1 Bake pizza crust as directed and allow to cool. Combine Old Santa Fe Seasoning mix, cream cheese, and sour cream. Mix until creamy. 2 Spread Santa Fe mixture onto cooled pizza crust. Top with chopped veggies, black olives, cheese, and contents of topping packet. 3 Refrigerate until ready to serve. Cut into 2 to 3: mini pizza slices. Makes 12 to 16 servings. Yield: 12-16 Preparation Time: 5 minutes Inactive Time: 15 minutes Recipe Type Appetizer 51 Swiss Fondue Recipe 1 2/3 1 1 2 1/4 2 clove cup cup cup tsp tbsp garlic dry white wine, Neuchatel or Cote grated Imported Swiss cheese* grated Imported Gruyere cheese cornstarch kirsch 1/8 tsp salt (optional) dash of pepper (optional) dash of nutmeg (optional) french bread cubes, about 1 1/2 inch Procedure 1 Rub pan of fondue dish with the garlic. Pour in wine and warm it over direct heat, but do not let it boil. Combine cheeses and gradually add to the wine. Stir constantly with a wood spoon in a figure-eight until the cheese is completely melted and the mixture becomes creamy and begins to boil. 2 Combine cornstarch with the kirsch and seasonings. Gradually add to the cheese mixture, stirring constantly, until the mixture thickens. Place over heat unit of fondue stand; stir occasionally to keep the fondue creamy. 3 Serve with crusty cubes of French bread (bite-size pieces). With a fork, each guest spears crusty cubes of French bread, dipping and swirling the bread of the fondue until coated. Recipe Type Appetizer Recipe Tips * or use 2 cups grated domestic Swiss cheese 52 Veggie Pizza 2 2 1 1/2 1/2 2 tubes 8-oz pkgs tsp tsp cup tbsp crescent rolls cream cheese dill weed garlic salt mayonnaise cream 1/2 cup chopped onion 1 cup cauliflower green pepper grated carrots black olives cheese Procedure 1 Flatten and bake crescent rolls at 375 for 10 mins. 2 Spread topping on dough. 3 Top with 1/2 cup chopped onions, 1 cup cauliflower, green pepper, grated carrots, black olives, cheese or whatever. 4 Refrigerate. Recipe Type Appetizer 53 Beef, Ham & Pork 54 5 Hour Beef Stew 2 1/2 lbs 2 1 1 lean beef stew meat, cut into 1-inch chunks 1/2 can water potatoes (as many as you like) 1 bay leaf carrots (as many as you like) dash oregano onions, cut in large pieces salt 2-lb can peas pepper can tomato soup garlic salt Procedure 1 Cut stew meat into serving pieces. Add potatoes, carrots, and onions, cut in large pieces. Add peas and part of the liquid, tomato soup, water, bay leaf, and a dash of oregano. Season with salt, pepper, and garlic salt to taste. 2 Mix ingredients in a casserole or baking dish. Cover and bake for 5 hours in a 275 degree oven. Just put it in and forget about it. Recipe Type Cow & Pig 55 Alice's Ribs 2 pkgs baby back ribs water 1 cup white vinegar 1 cup soy sauce 1 cup sugar fresh ginger Procedure 1 2 3 4 Boil baby back ribs in water and 1 cup of white vinegar until meat pulls away from bone; cover. Boil next three ingredients until thickened. Put meat in bag and add sauce for a few hours. Broil until brown; 5 mins on grill. Recipe Type Cow & Pig 56 Apple-Kraut and Bratwurst Skillet 1 lb fresh bratwurst 2 tbsp vegetable oil 1 medium onion, thinly sliced and separated into rings 1 medium tart green apple, cored, cut into 12 wedges 1 lb sauerkraut, drained (about 2 cups) 1/4 cup apple juice pepper Procedure 1 Cook bratwurst in oil over medium-low heat in large nonstick skillet 10 minutes or until browned on all sides; remove from heat and reserve. 2 Add onion and apple wedges to skillet; cook and stir over medium heat 5 minutes or until lightly browned. Stir in sauerkraut, apple juice and pepper. Return bratwurst to skillet. Bring to a boil. 3 Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear. Servings: 4 Recipe Type Cow & Pig 57 Asian-Style Vinegar Sauce This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian Slaw. 1 2 1 1 tsp tbsp clove tsp canola or vegetable oil grated fresh ginger garlic, minced five-spice powder 1/2 1/2 1/2 2 cup cup cup tbsp packed brown sugar soy sauce rice wine vinegar toasted sesame oil Procedure 1 In a small saucepan over medium-low, heat the oil. Add the ginger and garlic, then sauté for 5 minutes. Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is wellcombined and the sugar is dissolved. 2 Stir in the sesame oil. Cool, then refrigerate in sealed glass jars for 2 weeks. Yield: 1 1/2 cup Total Time: 10 minutes Recipe Type Cow & Pig, Sauce 58 Baked Cornbread Chili 4 1 1/4 2 1 1 1 1/2 1 1 1/2 1 1 1/4 1 strips tsp tsp tsp tbsp tsp tsp tsp lbs lb bacon, cut into 1-inch pieces chili powder cumin instant coffee powder diced pickled jalapeno peppers paprika dried oregano brown sugar large yellow onion, diced lean ground beef steak tips, cut into bite-size pieces 1/2 1/2 1 1/2 1/2 1 1/2 1/4 1 freshly ground black pepper, to taste cup yellow cornmeal cup all-purpose flour tsp baking powder tsp baking soda tsp salt large egg cup milk stick (2 tbsp) butter, melted and cooled 15-oz can diced tomatoes Procedure 1 Preheat oven to 425 degrees. Lighly coat a 9-by-12-inch baking dish with cooking spray. 2 Heat a large skillet over medium-high heat. Add the bacon and fry until the fat melts. 3 Lower heat to medium. Add the chili powder, cumin, coffee, jalapeno peppers, paprika, oregano and brown sugar. Cook, stirring frequently, for 3 minutes. Add the onion and cook, stirring often, until soft, about 5 minutes. 4 Add the ground beef and steak tips and cook, stirring often, until browned and cooked nearly through, about 8 to 10 minutes. 5 Meanwhile, in a small bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In another small bowl, whisk together the egg, milk and butter. 6 Add the milk mixture to the dry ingredients and stir until combined. Set aside 7 Add the tomatoes to the skillet and stir for 1 minute, scraping up any bits that have stuck to the bottom of the pan. 8 Transfer the meat mixture to the prepared baking dish. Pour the cornbread batter over it, using the back of a spoon to spread it evenly. 9 Bake for 20 minutes, or until cornbread is lightly browned and pulled away from the baking dish. 10 To serve, use a large spoon to scoop chili and cornbread into shallow bowls. Servings: 6 Total Time: 45 minutes Recipe Type Soups 59 Barbecue Sauce 1/2 1 4 2 2 1/2 cup cup tbsp tbsp cup vinegar water sugar prepared mustard onions, sliced butter or Oleo 1 3 1/2 1 4 tsp tsp tsp cup tbsp pepper salt cayenne pepper catsup worcestershire sauce Procedure 1 Bring the nine ingredients to a boil, simmer for 20 minutes. 2 Add catsup and Worcestershire sauce; heat to boiling point. Remove onions. Store in jar and refrigerate until needed. Recipe Type Cow & Pig, Sauce Source Author: Ann Rumler 60 Beautiful Baked Ziti 1 pkg (19.76 oz) Johnsonville Sweet Italian Sausage, cooked according to package directions and coin sliced 8 oz penne or rigatoni dry pasta, cooked according to package directions 1 jar (26 oz) pasta sauce 3/4 cup water 1 tbsp fresh basil, chopped 1 tbsp fresh garlic, chopped 1/2 cup fresh shredded Parmesan cheese 1/4 tsp black pepper 1 10-oz pkg frozen garlic bread, thawed and sliced into 12 slices 3 cups (12 oz) shredded mozzarella cheese 1/2 cup olive oil 12 fresh whole basil leaves 2 roma tomatoes, sliced into 12 slices Procedure 1 In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently. Place mixture into a greased 9"x13" pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella. 2 Dip tomato in olive oil and place on each bread slice. Bake uncovered at 400 degrees for approximately 30 minutes or until heated through. Tuck basil leaf slightly under each tomato. Let stand ten minutes to help set before slicing and serving. Servings: 12 Recipe Type Cow & Pig Source Source: Johnsonville Sausage 61 Beef Brisket 4 2 1 1 lbs tbsp tsp tsp brisket liquid smoke onion salt garlic salt 2 2 1 1/2 1 tsp tbsp tsp cup celery seed Worcestershire sauce salt and pepper BBQ sauce Procedure 1 Marinate brisket in liquid smoke and next 4 ingredients (through Worcestershire sauce) on non-fat side, covered in heavy foil. 2 Next day, scrape off marinade, save it, and turn over meat. Put marinade back on, rewrap in foil and bake in oven at 250 for 5 hours (cook 1 hr per pound). 3 Then unfold top, pour off fat, add 1 1/2 tsp salt and pepper and 1 cup BBQ sauce. 4 Recover and cook 1 hour. Recipe Type Cow & Pig Recipe Tips Can be done day before and sliced thinly and served. Source Author: Kathy Moseley, Kay Ringold 62 Beef Brisket 2 3-4 lbs beef brisket 1 pkg onion soup mix 1 onion heavy duty foil Procedure 1 Wrap securely the brisket (flat side up), sprinkled with soup. 2 Place in freezer overnight or longer. Place in cold oven - 225 degrees - 7-10 hours. Recipe Type Cow & Pig 63 Beef Tenderloin 3 1/2 lb tenderloin 15 slivers garlic 1/3 cup snipped chives 2-3 tsp coarsely ground black pepper 15 slices smoked ham 5 slices (thick) bacon Procedure 1 Trim and discard any fat and membrane from tenderloin. Make about15 incisions at equal intervals in the meat and insert a sliver of garlic in each cut. 2 On a sheet of wax paper, combine chives and ground pepper. Roll meat in it. 3 Wrap meat in long, thin slices of smoked ham; then wrap with 5 thick slices of bacon, securing with toothpicks. 4 Roast meat on rack of a roasting pan in preheated (500 degrees) for 55 minutes or 130 degrees for rare. Let stand 15 minutes. Recipe Type Cow & Pig 64 Beef Tenderloin 2 mayonnaise (real) garlic salt lemon pepper Procedure 1 Preheat oven to 500 degrees. Spread top and sides with mayonnaise (real). Sprinkle with garlic salt and lemon pepper seasoning. 2 Bake 15 minutes for rare or 25 minutes for medium. 3 Turn oven off and keep in oven for 1 hour (no peeking). Oven Temperature: 500°F Recipe Type Cow & Pig 65 Burgundy Stew with Herb Dumplings - Slow Cooker 2 lbs beef boneless bottom or top round, cut into 1-inch pieces 4 medium carrots, cut into 1/4-inch slices (2 cups) 2 medium stalks celery, sliced (1 cup) 2 medium onions, sliced 1 14.5-oz can diced tomatoes, undrained 3/4 cup dry red wine or beef broth 1 1/2 tsp salt 1 1 1/4 1/4 3 tsp tsp tsp cup tbsp dried thyme leaves ground mustard (dry) pepper water all-purpose flour Herb Dumplings Procedure 1 Mix all ingredients except water, flour and Herb Dumplings in 3 1/2 to 6-quart slow cooker. 2 Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. 3 Prepare Herb Dumplings. Drop dough be spoonfuls onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Servings: 8 Recipe Type Cow & Pig Recipe Tips Want to save some time by not making the dumplings? Instead, just serve the stew in bowls with big chunks of crusty Italian bread for dipping into the stew and soaking up all the delicious wine-flavored broth. To make fluffy dumplings, drop the dumpling dough on the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot, so the dumplings will start to cook from the steam right away and become fluffy. Save time cleaning and slicing carrots, and use 2 cups of baby-cut carrots instead. Keeping a bag of read-to-eat baby-cut carrots in the refrigerator is handy for nibbling on or to have ready to put into soups or stews. Source Source: Betty Crocker's Slow Cooker Cookbook 66 Easy Meatloaf 2 lbs lean ground beef 1 pkg Stove Top stuffing for chicken 1 cup water 2 eggs, beaten 1/2 cup Kraft original Bar-B-Q sauce, divided Procedure 1 2 3 4 Preheat oven to 375 degrees. Mix all except 1/4 cup Bar-B-Q sauce. Shape into oval loaf in 9x13 dish; top with remaining sauce. Bake for 1 hour. Servings: 8 Recipe Type Cow & Pig 67 Farfalle with Spinach, Pancetta and Pine Nuts 1 pkg (500g) Carlo's Farfalle pasta from The Scrumptious Pantry 2 tbsp Cosimo's olive oil from The Scrumptious Pantry 6 slices pancetta (or bacon) 2 tbsp minced onion 2 tsp minced garlic 1 bunch fresh spinach, rinsed and torn into bite-size pieces 2 tbsp roasted pine nuts Procedure 1 Bring a large pot of lightly salted water to a boil. 2 Meanwhile heat frying pan, and roast pint nuts. Set aside. 3 Line frying pan slightly with olive oil and cook bacon until browned and crisp. Let cool and crumble the slices to little pieces. 4 Add the pasta to the boiling water and cook for about 10 minutes, until al dente. 5 In a little olive oil sauté the onion and garlic. 6 Wash the spinach well and add to the onion and garlic, stirring once. Turn off the heat. 7 Transfer to a large serving bowl, add drained pasta and toss with the olive oil, bacon and pine nuts. Servings: 4 Recipe Type Cow & Pig Source Source: The Scrumptious Journal 68 Flank Steak Marinade 1 1/2 tbsp soy sauce 1 1/2 tbsp olive oil or regular oil 1/2 tsp italian seasoning 1 pepper lemon (juice of) ~2 tbsp flank steak Procedure 1 Pour 1/2 over steak and turn and pour other 1/2 over meat. Marinade 20 minutes or overnight. Recipe Type Cow & Pig, Marinade 69 Foolproof Roast Beef 1 standing rib roast (any number ribs) salt pepper garlic powder (optional) Procedure 1 Plan to roast meat in the morning. Allow several hours to elapse between the next two steps. 2 Allow roast to stand at room temperature for at least one hour. (If roast is frozen, be sure it is completely thawed, and is room temperature.) Preheat oven to 375. Rub roast with seasonings, place on rack rib side down in roasting pan and roast for 1 hour at 375. At the end of the hour, turn oven off. Important... do NOT open oven door. (The bigger the roast, the longer time it will cook after the temperature is turned off.) 3 30 to 40 minutes before serving time, turn oven on again to 375 and cook roast this additional time. Important... do not open oven from time you put the roast in till you are ready to eat. If a less rare roast is desired, the temperature should remain the same, but the final reheating time may be increased by 15 to 30 minutes. Recipe Type Cow & Pig Source Author: Niki Kasak Detienne 70 Ham & Greens Pot Pie with Cornbread Crust 4 2 1/3 3 1 cups tbsp cup cups 16-oz pkg chopped ham (2 lbs) oil flour fat free chicken broth frozen chopped collard greens 1 15.5-oz can jalapeno/bacon seasoned black eyed peas, drained 1 12-oz pkg frozen seasoning blend 1/2 tsp red pepper 2 pkgs MW corn mix Procedure 1 2 3 4 5 Make cornbread batter. Sauté ham in oil 5 minutes; add flour, cook for 1 minute. Add broth, cook 3 minutes til thick. Bring to a boil and add greens and next 3 ingredients; cook 15 minutes. Pour into greased 13x9. Pour corn batter over above and bake at 425 for 20 minutes or until cornbread is golden. Let stand 10 minutes. Recipe Type Cow & Pig 71 Ham and Broccoli Bake 1 12 1 2 2 6 3 1/2 1/2 10-oz pkg slices cup cups tsp cups tsp frozen, chopped broccoli white bread shredded Cheddar cheese cooked, diced ham finely chopped onion slightly beaten eggs milk salt 1/2 2 2 1/4 tsp tbsp tbsp tsp 1 cup 1/4 cup dry mustard butter flour salt black pepper chicken stock or broth sliced fresh mushroom caps Procedure 1 Grease a 13x9 baking dish. Partially cook broccoli. Drain. Cut the crusts from the bread and remove centers with a doughnut cutter. Fit the "holes" into the bottom of the baking dish. 2 Layer cheese, broccoli and ham over the bread scraps. Sprinkle with 2 tsp finely chopped onion. Arrange the "doughnuts" on top. 3 Combine eggs, milk, salt, and dry mustard. Pour liquid mixture over the bread. Cover and refrigerate for at least 6 hours or overnight. 4 Bake uncovered at 325 degrees for 1 hour. Let stand for 10 minutes before cutting. Cut servings so each piece has a "doughnut" on top. 5 This sauce will be excellent served over the Bake. Melt butter. Add flour, salt, and a sprinkling of black pepper. Add slowly the chicken stock or broth, stirring constantly. 6 Add mushrooms. Cook 5 minutes. Adjust seasonings and serve. Servings: 12 Recipe Type Cow & Pig 72 Ham Loaf 1 1 1/2 2 1 1 lb lb grain and ham grain and pork eggs cup milk cup crackers salt and pepper 1 1/2 cup brown sugar 1 tbsp mustard 1/2 cup vinegar 1/2 cup water Procedure 1 Mix ham, pork, eggs, milk, crackers, and salt and pepper. Bake 15 to 20 minutes. 2 Mix brown sugar, mustard, vinegar and water. Pour sauce over meat. 3 Bake for one hour at 350 degrees. Recipe Type Cow & Pig Source Author: Nolie 73 Impossible Cheeseburger Pie 1 1 1/2 1/2 1/4 lb cup tsp tsp ground beef chopped onion salt pepper 1 1/2 cup milk 3/4 cup Bisquick 3 eggs 1 cup shredded cheese Procedure 1 2 3 4 Preheat oven to 400. Grease a 10" pie plate. Brown beef and onion; drain. Add salt and pepper. Spread in plate. Beat milk, mix, and eggs. Pour into plate. Bake for 25 minutes. Top with cheese. Bake an additional 5 to 8 minutes more. Cool 5 minutes. Recipe Type Cow & Pig Source Author: Jan Zwoyer 74 Indonesian Pork Tenderloin 1 2 2 1 lb tbsp tbsp tsp pork tenderloin low-sodium soy sauce reduced-fat creamy peanut butter dried crushed red pepper 2 cloves garlic, minced vegetable cooking spray 1/4 cup pineapple preserves Procedure 1 Trim fat from tenderloin. Combine soy sauce and next 3 ingredients, stirring well. Spread soy sauce mixture over tenderloin. 2 Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. 3 Bake, uncovered, at 375 for 30 minutes. 4 Brush tenderloin with preserves. Bake 10 additional minutes or until meat thermometer registers 160, basting often with preserves. 5 Let stand 10 minutes before slicing. Servings: 4 Preparation Time: 10 minutes Cooking Time: 40 minutes Recipe Type Cow & Pig 75 Island Pan-Barbecued Tenderloin Steaks 4 well-trimmed beef tenderloin steaks, cut about 1 inch thick (about 4 to 6 ounces each) 1 large clove garlic, crushed 1/2 tsp cayenne pepper 1 tsp minced cilantro salt, as desired 1/2 tsp 1/2 cup 1/3 cup 2 4 8 instant beef bouillon water chutney (chopped fine if necessary) limes (1/4 cup juice plus 4 thin slices for garnish) fresh cilantro sprigs fresh mango slices Procedure 1 Rub both sides of steaks with crushed garlic and sprinkle with cayenne pepper and cilantro. Press into meat. 2 Heat 10-inch cast-iron skillet over medium-high heat until hot. Cook steaks 7 to 9 minutes or until desired doneness, turning once. Remove steaks, salt if desired, and keep warm. 3 In same skillet, combine beef bouillon, water, chutney and lime juice. Stir, scraping up browned steak bits, and simmer 5 to 6 minutes or until slightly thickened. 4 Pour sauce over steaks and garnish with cilantro sprigs, mango slices and lime slice twists. Servings: 4 Recipe Type Cow & Pig Recipe Tips If fresh mangoes are not available, jars of mango slices can be found in produce sections of many grocery stores. Also, canned beef broth can replace instant beef bouillon and boiling water. Source Author: Joynce Bowman, Raleigh 76 Island Teriyaki 1/2 1/4 2 1 cup cup tbsp tsp soy sauce brown sugar olive oil ground ginger 1/2 tsp MSG 1/4 tsp ground pepper 2 cloves garlic, minced Recipe Type Cow & Pig, Marinade 77 Italian Beef large chuck or rump roast 1 pkg Lipton onion soup 3 tsp red hot pepper* 2 tbsp basil 2 tbsp oregano Procedure 1 Cover all ingredients and simmer all day on top of stove or use 3 cups water and bake at 325 for 4 hours. 2 Cool, shred meat and discard fat. Reheat in liquid. Use slotted spoon and lift meat to bun. Dip other half of bun lightly in liquid. Recipe Type Cow & Pig Recipe Tips * This is rather hot so you may want to use less. We like this on hard rolls or on cut slabs of Italian or French bread. Serve with mild pepperoncinis. Source Author: Dr. Perucca 78 Italian Meat Loaf with Fresh Basil and Provolone In addition to providing the life in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this dish with your favorite mashed-potato recipe. 1 1/2 1 1 3/4 3/4 cup cup cup cup cup cup boiling water sun-dried tomatoes, packed without oil ketchup seasoned bread crumbs finely chopped onion chopped fresh basil 1/2 cup 2 2 cloves 1 lb 1/3 cup (2 oz) shredded sharp provolone cheese large egg whites garlic, minced ground round cooking spray ketchup Procedure 1 Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop. 2 Preheat oven to 350. 3 Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 for 1 hour or until a thermometer registers 160. Let stand 10 minutes before slicing .Cut into 12 slices. Yield: 6 servings (serving size: 2 slices) Recipe Type Cow & Pig Source Source: Cooking Light 79 Italian Meatballs You'll love the way the aroma fills up the whole house on a cold winter day. Feel free to use a little more ground beef to make even more meatballs. 1 1/2 2 1/4 1 1/4 cup bread crumbs cup water eggs cup grated Parmesan cheese tsp dried parsley tsp dried oregano, crushed 1 tsp salt dash of pepper 1 lb ground beef 2 tbsp olive oil marinara sauce Procedure 1 2 3 4 5 6 7 8 Combine bread crumbs and water. Stir in eggs, Parmesan, herbs, salt, and pepper. Add meat; mix well. With wet hands, form 20 to 24 small balls. Heat oil and cook meatballs until brown, turning regularly, over low to medium heat. Place meatballs on paper towels to absorb any oil. Heat sauce to a boil. Lower to a simmer, add meatballs, and cook, loosely covered, for 30 to 40 minutes. Serve with spaghetti. Servings: 6 Recipe Type Cow & Pig 80 Italian Style Meatloaf 1 1/2 2 3/4 1/4 1 lbs ground beef eggs, beaten cup dry bread crumbs cup ketchup tsp Italian-style seasoning 1 1 1 1 1 1/2 tsp tsp tsp 14.5-oz can cups dried oregano dried basil garlic salt diced tomatoes, drained shredded mozzarella cheese Procedure 1 Preheat oven to 350 degrees. 2 In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil. 3 Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees. Servings: 6 Preparation Time: 15 minutes Cooking Time: 1 hour Total Time: 16 minutes Recipe Type Cow & Pig Source Source: Allrecipes.com 81 Jim's Pork Roast 1 4-5 oz Center cut pork loin roast (cut in half, pound each half with fist to slightly flatten) 3-4 cloves garlic (cut in slivers) 1 1/2 tbsp sea salt, coarsely ground 1 1/4 tbsp pepper, coarsely ground 2 tbsp fresh rosemary, crumbled Procedure 1 Mix seasonings together (including garlic slivers). 2 Spoon half on one half of meat and cover with other half of meat. Tie halves together. Then cut slits in roast (top) and insert remaining seasoning mixture in each slit placing garlic slivers deep into slit. Any remaining seasoning can be rubbed on top of roast. Add olive oil to barely cover bottom of roasting pan and add 1/2 cup white wine with 1/2 cup of chicken broth of pan. 3 Place meat in pan and roast, uncovered at 350 degrees about 1 1/2 hours until roast reaches temperature of 140-145. Do not let liquid completely evaporate. Add more broth if necessary. Let set 5-10 minutes before slicing. Recipe Type Cow & Pig Recipe Tips This is fantastic and easy. Can be prepared the day before cooking. Source Author: Jim Risatti - December 2012 82 Joe Thorpe's Guilt-Free Meatloaf 1 1/2 1/2 1 lb lb lb cup ground turkey lean ground pork loin lean ground beef fine bread crumbs (recommend seasoned "Italian" style), moistened with red wine 1 cup green onions or shallots, chopped 1 cup celery chopped 3 cloves (large) garlic, minced 1 1/2 tsp margarine 1 1/2 tsp canola oil 1 1 1 1 1 1/2 1/2 1/2 1/2 carton tbsp tbsp tbsp tsp tsp tsp tsp (=4 eggs) egg substitute Worcestershire sauce soy sauce Dijon mustard chili powder dry thyme salt pepper grated Parmesan cheese spaghetti sauce Procedure 1 2 3 4 Pre-heat oven to 375 degrees. Combine first 3 ingredients in a large bowl, with clean hands, then set aside. Moisten bread crumbs with red wine and set aside. In a large fry pan, add margarine and canola oil (or your choice), and sauté onions and celery over medium heat for 2-3 minutes; add garlic and sauté for another minute. 5 Combine onions, celery, and garlic with the meat. Doing this by hand gives you a better feel for it. 6 Stir together egg substitute through pepper, pour over meat, and combine. Add bread crumbs to meat et al, mix, and form into two loaves. 7 Bake 30 minutes at 375 degrees, then add generous covering of grated Parmesan cheese and bake for another 15 minutes. Then cover with generous layer of your favorite spaghetti sauce and bake for another 30 minutes. Yield: 2 loaves Oven Temperature: 375°F Recipe Type Cow & Pig Recipe Tips The loaves freeze nicely, whole or halves. When reheating, slice and add some more spaghetti sauce to individual slices. Enjoy with more red wine! Source Author: Joe Thorpe 83 Lasagna 2 lbs 1 32-oz 6-oz 1 8-oz can hamburger large onion, chopped spaghetti sauce tomato paste mushrooms 1 1 1 1 1/2 pkg lb lb lb lb spaghetti sauce mix lasagna noodles ricotta cheese mozzarella cheese Parmesan cheese Procedure 1 Brown beef and onion; drain. Add spaghetti sauce, dry mix, tomato paste, and mushroom. Simmer 15 minutes. 2 Place dry noodles in bottom of pan; add sauce then cheese. Repeat 2 more layers. Before baking pour 1 cup water around edge of each 9x13 pan. 3 Cover tightly with foil and bake 1 hour. Remove foil for the last 15 minutes. 4 Makes 2 9x13 pans. Recipe Type Cow & Pig Source Author: Jan Zwoyer 1/24/87 84 Lasagna 2 4 2 1 2 2 3 3 lbs cups clove cans cans tbsp tbsp ground beef chopped onion garlic, minced (large) tomatoes (large) tomato sauce parsley flakes sugar 1 2 3 4 1 3 tbsp tbsp lbs lbs cup lbs salad crushed oregano grated mozzarella cheese ricotta cheese grated Parmesan cheese lasagna noodles Procedure 1 2 3 4 5 Brown ground beef and set aside. Sauté ground beef with onion and garlic. Mix tomatoes through oregano with meet mixture and simmer until thick - about 1 hour. Mix together mozzarella, ricotta, and parmesan. Cook about 3 pounds of lasagna noodles and drain. Layer noodles, sauce and cheeses. Bake 45 minutes to an hour in 2 9x13 pans until hot and bubbly at 350 degrees. 6 Let stand 15 minutes before serving. Servings: 15 Recipe Type Cow & Pig 85 Longboy Cheeseburger 1 1 1/4 1/4 lb tsp tsp cup ground beef salt pepper catsup or chili sauce 1 1/4 1/2 1/2 tbsp cup cup cup worcestershire sauce cut onion kellogs corn flakes evaporated milk Procedure 1 Mix above ingredients. Cut in half lengthwise, one loaf of French bread (or three 6-in brown and serve French rolls). 2 Put equal parts of the meat mixture on cut side of each half roll. Spread evenly to edges. Bake on cookie sheet in 375 degree oven about 20 to 25 minutes. During last 5 minutes of baking, top with 4 slices processed American cheese, cut into thirds. Recipe Type Cow & Pig 86 Mango Mustard Barbecue Sauce This fruity and spicy sauce is equally delicious slathered on chicken or pork. 1 1 1/2 1 1 1/2 cup cup cup tbsp tsp tsp yellow mustard cider vinegar honey worcestershire sauce dried thyme dried oregano 1/2 1/2 1/2 1/2 1 tsp tsp tsp tsp 10-oz pkg cumin cayenne salt ground black pepper frozen mango chunks, thawed Procedure 1 In a medium saucepan over medium, combine all ingredients. Cook for 30 minutes, stirring frequently. 2 Working in batches if needed, transfer the mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks. Yield: 2 1/2 cups Total Time: 45 minutes Recipe Type Cow & Pig, Sauce 87 Maple Apple Bourbon Barbecue Sauce This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking. 1 1 2 1 1/2 1/2 tbsp vegetable oil medium yellow onion, diced apples, peeled, cored and diced tbsp grated fresh ginger cup maple syrup cup cider vinegar 1/2 1 1 1/2 1/2 1/4 cup cup tsp tsp tsp tsp bourbon chili sauce salt ground black pepper cinnamon cayenne Procedure 1 In a medium saucepan over medium-high, heat the oil. Add the onion, garlic and apple. Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes. 2 Add all remaining ingredients, then return to a simmer. Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes. Adjust the salt and pepper. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks. Yield: 3 cups Total Time: 45 minutes Recipe Type Cow & Pig, Sauce 88 Meat Balls with Spaghetti 1 3 1 2 2 1 1 1/2 1 3/4 onion, chopped tbsp fat-free (skim) milk #2 can (2 1/2 cups) tomatoes 6-oz cans tomato paste cups water tbsp sugar tsp salt tsp pepper bay leaf lb ground beef 1/4 1 1/2 1 1 1/2 2 1 lb cup cup ground pork fine, dry bread crumbs grated Parmesan cheese sprig parsley, chopped clove garlic, minced cup milk well-beaten eggs salt and pepper 8-oz pkg long spaghetti, cooked Procedure 1 Cook onion in hot fat till golden; add tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Cook slowly 1 hour. 2 Combine meats, crumbs, cheese, parsley, garlic, milk, eggs, and seasonings; mix thoroughly. Form in small balls; brown in hot fat. Add to sauce and cook over low heat 15 minutes. Serve over spaghetti. Servings: 6 Recipe Type Cow & Pig 89 Meatballs & Spaghetti 2 lbs 1 6-oz 1 1/4 cup 2 hamburger Stove Top stuffing for chicken water eggs 1 jar (large) spaghetti sauce 2 oz cream cheese 2 tbsp basil Procedure 1 Mix hamburger through eggs and form balls. Place on cookie sheet. 2 Bake at 400 degrees for 16-18 minutes. 3 Add meatballs to last 3 ingredients (sauce). Recipe Type Cow & Pig 90 Pork Marinade 1 tsp ginger 1/3 tsp dry mustard 1/2 cup soy sauce 1/4 cup oil 1/4 cup brown sugar 3 cloves garlic Procedure 1 Marinate 24 hours; bake roast at 375 for 1 hour. Recipe Type Cow & Pig, Marinade 91 Pork Marinade 2 3-5 1 2-3 1 1 1 lb cup dashes cup tbsp tbsp loin catsup Tabasco sauce water brown sugar dry mustard 1 1 1 1/4 tsp tbsp tsp cup celery salt worcestershire sauce salt wine vinegar (or 1/4 cup wine or bourbon) Procedure 1 Mix and simmer 10 minutes. 2 Pour over pork. Cook 45 minutes per pound; turn frequently and baste. Recipe Type Cow & Pig, Marinade 92 Pork Tenderloin 1 1/2 tbsp olive oil 1 1/4 lbs pork tenderloin ground pepper 2 tbsp chopped shallots 1 cup sliced mushrooms 1 10 3/4 1 1/2 1/2 1/2 tbsp oz tsp tsp tsp lemon juice low salt chicken broth cornstarch Dijon mustard capers, drained Procedure 1 2 3 4 5 Cut tenderloin across grain in 1" slices. Flatten, sprinkle with pepper. Sauté on hot skillet for 2 minutes. Turn and sauté 2 minutes. Remove. Sauté shallots and mushrooms for 2 minutes. Add lemon juice. Whisk cornstarch and mustard into broth. Add to vegetables. Return pork to pan and stir in capers. Cook 6 minutes. Recipe Type Cow & Pig 93 Pork with Artichoke & Capers 2 (3/4 lb each) pork tenderloins 1 tbsp butter 1 green onion, chopped 1 14-oz can artichoke hearts, rinsed and chopped 1/4 cup chicken broth 1 tbsp capers 1 tsp Dijon mustard 1 tbsp parsley lemon slices Procedure 1 Cut pork into 1" slices, flatten to 1/4". Cook in butter til done. Keep warm. 2 In skillet, cook onion; stir in artichoke, broth, capers, and mustard. Heat and serve over pork. 3 Garnish with parsley and lemon slices. Recipe Type Cow & Pig 94 Rigatoni, Tomato, Beef, Red Wine 12 7 4 6 1 oz oz cloves tbsp can rigatoni beef fillet garlic unsalted butter (large) crushed tomatoes 12 oz chianti wine 1 tbsp ground black pepper 2 tbsp extra-virgin olive oil Parmesan Procedure 1 Trim the fillet and cut across into 1/2 inch slices. Cut the slices into 1/4-inch strips. Peel and slice the garlic. Grate the Parmesan. 2 Heat the butter in a thick-bottomed pan, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over a high heat for 5 minutes, stirring to break up the tomatoes, then add half the red wine. Continue to cook quite fast, adding more wine as the sauce reduces. Cook for a total of 15 minutes, using up all the wine, then stir in the pepper. 3 Heat the olive oil in a frying pan until very hot. Add the beef pieces and fry very briefly, just to brown each piece on each side. Stir the beef into the sauce with any juices from the pan. 4 Cook the rigatoni in boiling salted water until al dente. Drain and add to the sauce. 5 Serve with Parmesan. Recipe Type Cow & Pig Recipe Tips I reduced the sauce by about 1/3; it took a lot longer than 15 minutes because I don't want tomato sauce bubbling all over the place when it boils! Source Author: Amy Waller 95 Roast Loin of Pork with Baked Apples and Cider Gravy 2 5-lb pork loin roasts, rib bones attached, back bone (chine) removed small bunch sage, leaves chopped small bunch thyme, leaves chopped 1 1/2 cup extra-virgin olive oil kosher salt and freshly ground black pepper 3 tbsp all-purpose flour 1 12-oz bottle hard cider 1 cup chicken broth 1 lemon, juiced (optional) 8 Gala or Golden Delicious Apples 1 1/4 cup lemon, juiced (1/2 stick) unsalted butter, at room temperature 1-2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples 1/2 cup golden raisins 6 sage leaves, chopped 2 cloves garlic, minced 1/4 cup dark brown sugar kosher salt and freshly ground black pepper 1 cup hard cider 1 tbsp lemon juice Procedure 1 Preheat the oven to 375 degrees. 2 Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.) 3 Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; broil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples. 4 To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin. Recipe Type Cow & Pig Source Author: Tyler Florence Source: FoodNetwork.com 96 Sassy Stuffed Peppers 3 3 1 1/2 3 1 1/4 2 red bell peppers green bell peppers lbs lean ground beef cloves crushed garlic 16-oz jar mild, chunky-style salsa cup water tsp reduced-sodium or regular salt 1/2 4 1 1/3 1/8 1 3/4 tsp oz cup tsp tbsp cup ground black pepper extra sharp cheddar cheese water reduced-sodium or regular salt butter or margarine long-grain white rice Procedure 1 Prepare rice by bringing 1 1/3 cups water to boil in saucepan with 1/8 tsp salt and butter or margarine. Add rice. Cover, reduce heat to medium-low and cook 10 minutes. Remove from heat. Fluff rice, replace lid and set aside. Makes 2 cups. 2 While rice is cooking, slice tops off bell peppers. Remove seeds, rinse and turn upside down to drain. Remove and discard stems. Coarsely chop all tops. 3 Brown beef completely in skillet over medium-high heat. Pour off drippings. Add garlic to meat along with chopped pepper tops, salsa, 1/4 cup water, 2 tsp salt, pepper and rice. Mix together. Stuff peppers and place in baking dish, alternating red and green. Put any remaining filling in baking dish around peppers. 4 Cover and microwave on high (100%) power 10 minutes, turning once. Place in oven and bake an additional 15 minutes. Grate cheese while peppers are baking. During last 2 minutes of baking, cover pepper with cheese, replace lid and return to oven to let cheese melt. Servings: 6 Recipe Type Cow & Pig Source Author: Jeanie Drake,Wilmington 97 Sausage Polenta water 1 cup enriched yellow cornmeal 1 tsp salt 1 5-oz piece Parmesan cheese, coarsely grated (about 1 1/2 cups) Sausage Sauce Procedure 1 In a medium saucepan bring 3 cups water to a boil. 2 In a small mixing bowl or pint measure stir together the cornmeal, salt and 1 cup cold water; pour into boiling water, stirring vigorously. Stirring constantly, cook until thickened. Cover and cook over low heat, stirring occasionally, for 10 minutes. Remove from heat; stir in 1/2 cup of the Parmesan. 3 Pour into a shallow 2-quart glass baking dish (11 3/4 by 7 1/2 by 1 3/4 inches) or similar utensil that has been rinsed with cold water. Cool; cover; refrigerate until firm. 4 When ready to assemble dish, remove chilled mush from refrigerator. Cut mush into 5 pieces; with a wide spatula remove from baking dish. Rinse cold dish with hot water and dry. Spread a small amount of hot Sausage Sauce over bottom of baking dish. Cover with pieces of mush and the remaining Sausage Sauce. Sprinkle with remaining 1 cup Parmesan. 5 Bake in a preheated 350 degree oven until bubbly hot - up to 35 minutes. Let stand at room temperature about 5 minutes before serving. Servings: 6 Recipe Type Cow & Pig Source Source: News Gazette 98 Sausage Sauce 1 1 2 1 1 lb Italian sausage medium onion, chopped cloves garlic, crushed 6-oz can tomato paste can (1 pound) tomatoes 1 tsp 1/2 tsp 1/2 tsp dash sugar salt oregano pepper Procedure 1 Remove sausage from casing. 2 In a 10-inch skillet over moderate heat, cook sausage with onion and garlic, crumbling meat with a fork, until it loses its red color. 3 Drain off excess fat. Add tomato paste, undrained tomatoes, sugar, salt, oregano, and pepper. Servings: 6 Recipe Type Cow & Pig Source Source: News Gazette 99 Sautéed Beef Tenderloin with Bacon Blue Cheese Butter 1 2 1 1/4 4 small shallot, minced tbsp parsley, rough chopped stick butter, room temperature cup blue cheese, crumbled slices bacon, cooked, cooled and crumbled salt and pepper, to taste 2 tbsp grapeseed oil 4 5-6 oz beef tenderloin fillets salt and pepper, to taste Procedure 1 To prepare the butter, mix together the shallot, parsley, butter, blue cheese, bacon, salt and pepper until smooth. Roll the butter into a tube using a sheet of plastic wrap. Allow to chill in the refrigerator until the butter is set. This can be done 2-3 days in advance. 2 To cook the steaks, heat a sauté pan over medium high heat and add the grapeseed oil. Season both sides of the steaks with salt and pepper to taste. 3 Sear the steaks in the hot pan on the first side until golden brown and crisp. Flip the steaks over and reduce the heat to medium. Continue to cook the steaks until they are done to your liking. An internal temperature of 125130 degrees is ideal. 4 Place the steaks on a warm plate and top each one with "coin" of butter. Allow the steaks to rest for about 5 minutes before serving. Servings: 4 Total Time: 55 minutes Recipe Type Cow & Pig Recipe Tips To chill the butter quickly, place the plastic-wrapped butter in a bowl of ice water until firm. Source Author: The Chopping Block 100 Scaloppine al Marsala Sauteed veal scallops with marsala sauce 1 1/2 lbs 2 veal scallops, sliced 3/8 inch thick and pounded to 1/4 inch salt freshly-ground black pepper flour tbsp butter 3 1/2 1/2 2 tbsp cup cup tbsp olive oil dry Marsala chicken or beef stock, fresh or canned soft butter Procedure 1 Season the veal scallops with salt and pepper, then dip them in flour and vigorously shake off the excess. In a heavy 10- to12- inch skillet, melt 2 tbsp of butter with the 3 tbsp of oil over moderate heat. When the foam subsides, add the scallops, 3 or 4 at a time, and brown them for about 3 minutes on each side. After they have browned, transfer them from the skillet to a plate. 2 Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add the Marsala and 1/4 cup of chicken or beef stock and boil the liquid briskly over high heat for 1 or 2 minutes. Scrape in any browned fragments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices. 3 To serve, transfer the scallops to a heated platter. Add 1/4 cup of stock to the sauce remaining in the skillet and boil briskly, scraping in the browned bits sticking to the bottom and sides of the pan. When the sauce has reduced considerably, and has the consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat, stir in 2 tbsp of soft butter, and pour the sauce over the scallops. Servings: 4 Recipe Type Cow & Pig 101 Spaghetti & Meatballs 3/4 1/4 1 1/2 1 1/2 2 2 1 1/2 1/8 lb lb cup cup tbsp cup cloves tsp tsp ground round ground pork fine bread crumbs grated Parmesan cheese parsley milk (small) garlic, cut fine eggs, beaten salt pepper 2 2 2 1 1 1 1/2 1 1/4 1 1 tbsp cloves 1-lb cans 8-oz can 6-oz can tsp tsp tsp cup olive oil garlic petite cut tomatoes tomato sauce tomato paste oregano salt thyme bayleaf water Procedure 1 Mix ground round through pepper together by hand; form into walnut-sized balls. 2 Pan fry in 4 tbsp oil till browned; add to sauce. 3 Sauce: Mix olive oil through water. Simmer for 1-1 1/2 hours, till thick. Recipe Type Cow & Pig 102 Spaghetti Amore 1 lb hamburger 1/4 cup green pepper, chopped 1/4 cup onions, chopped garlic salt, to taste 7 oz spaghetti 1 can cream of mushroom soup 1 can cream of tomato soup 3/4 cup hot water 2 cups shredded cheddar cheese (leave a little to sprinkle on top) Procedure 1 Combine hamburger through garlic salt; brown and drain any liquid. 2 Cook spaghetti, drain and add to meat mixture along with cream of mushroom soup through cheddar cheese. 3 Pour in greased casserole dish and bake at 350 for 30 to 40 minutes. Recipe Type Cow & Pig 103 Spaghetti Pie This recipe resembles lasagna and is a favorite of my grandchildren. 1 2 1/3 2 1 1/3 1/4 6-oz pkg spaghetti tbsp butter cup Parmesan cheese, grated eggs, well beaten lb ground beef cup chopped onion cup chopped green pepper (optional) 1 1 1 1 1/2 1 1 8-oz can 6-oz can tsp tsp tsp cup cup tomatoes, cut up tomato paste sugar dried oregano, crushed garlic salt cottage cheese Mozzarella Cheese, shredded Procedure 1 Cook spaghetti according to package directions and drain. Should have about 3 1/4 cups. Stir butter into hot spaghetti. Stir in cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate (or may use oblong casserole dish). In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through. 2 Spread cottage cheese over top of spaghetti crust. Fill pie with tomato mixture. Bake uncovered in 150 degree oven for 20 minutes. Sprinkle mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Servings: 6 Recipe Type Cow & Pig Source Author: St. Malachy's Parish, Geneseo 104 Stuffed Peppers 2 3/4 lb 1/3 cup 1 7.5 oz-can large green peppers ground beef chopped onion tomatoes, cut up 1/3 1 1/2 1/2 cup tbsp tsp cup rice Chex worcestershire sauce basil shredded cheddar cheese Procedure 1 2 3 4 Halve peppers and immerse in boiling water for 3 minutes. Sprinkle with salt and invert on paper towel. Cook meat and onion. Drain; stir in tomatoes, uncooked rice, sauce, 1/4 tsp salt and 1/4 tsp pepper. Cover and simmer for 15 minutes; stir in 1/4 cup cheese; fill peppers. Put in a baking dish and cook at 375 for 15 minutes. Sprinkle with cheese. Let stand 1-2 minutes. Recipe Type Cow & Pig Recipe Tips For stuffed zucchini: cut length-wise; scoop out shells and boil for 2 minutes. 105 Taco Casserole 1 1/2 1 1 1/2 lb cup pkg cup ground beef chopped onion taco seasoning mix water 1 cup coarsely crunched tortilla 1 1/2 cup shredded cheddar cheese 1/2 cup chopped green pepper Procedure 1 Brown ground beef with onion in skillet. Drain Add seasoning mix and water to meat. Bring to a boil; reduce heat and simmer 15 minutes. 2 Spread corn chips on bottom of 8x8 baking dish. Pour meat sauce evenly over chips. Sprinkle cheese and green pepper over meat. 3 Bake 20 minutes or longer til cheese melts at 350 degrees. Yield: 4 to 6 Recipe Type Cow & Pig 106 Tenderloin Deluxe 2 2 1/4 2 lbs tbsp cup tbsp whole beef tenderloin butter or margarine, softened chopped green onions butter or margarine 2 1 tbsp tsp dash 3/4 cup soy sauce dijon-style mustard freshly ground black pepper dry sherry Procedure 1 Spread tenderloin with the first 2 tbsp softened butter or margarine. Place on rack in shallow baking pan. Bake, uncovered, in hot oven (400 degrees) for 20 minutes. 2 Meanwhile, in small saucepan, cook green onion in the remaining 2 tbsp butter till tender. Add soy, mustard, and pepper. Stir in sherry; heat just to boiling. 3 Pour over tenderloin; bake 20 to 25 minutes more for rare to medium-rare beef. Baste frequently with sauce. Pass remaining wine sauce. Yield: 4-6 servings Recipe Type Cow & Pig Source Author: Mrs. James P. Kelly, Sr., Royal Oak, Michigan 107 Texas Oven-Roasted Beef Brisket 2 2 1 1 1 1 tbsp tbsp tbsp tbsp tbsp tbsp chili powder salt (I use kosher) garlic powder onion powder black pepper sugar 2 1 4-6 tsp dry mustard bay leaf, crushed lbs beef brisket (do not get a flat brisket - get a regular brisket with a good amount of fat) 1 1/2 cup beef broth Procedure 1 Make a dry rub combining all ingredients except the brisket and beef broth. Season the brisket on both sides with the dry rub. Place in a roasting pan and roast uncovered for 1 hour. 2 Add beef broth and enough water so there is 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees and cook for at least 3 hours or more. Depending on the size of the brisket but as long as you have liquid in the pan it will be fine. Oven Temperature: 350°F Recipe Type Cow & Pig Recipe Tips I usually cook mine for at least 4 more hours, and cook until tender. Trim fat from brisket and top with juice from pan. Source Author: Peggy Stockton 108 Tortilla Casserole 1 1/2 1 1/2 lb cup cup cup ground beef onion, chopped salsa sour cream 1 can cream of chicken soup 1 2-oz jar pimento 9-10 tortillas, cut in strips 2 cups cheddar cheese Procedure 1 2 3 4 Cook beef and onions; spread 1/2 of salsa in an ungreased square pan. Mix remaining salsa, soup, pimento, and sour cream. Layer beef, tortillas, soup mix, and cheese. Repeat. Bake for 30-40 minutes; let stand 10 minutes. Oven Temperature: 350°F Recipe Type Cow & Pig 109 Tortilla Oven Bake - Chalupa 3 1/2 cup 1/4 cup 2 tbsp corn tortillas Monterey Jack cheese, grated lettuce, shredded refried beans 2 tbsp cooked ground beef 3 tomato slices 1/2 cup enchilada sauce Procedure 1 On oven to table dish, spread refried beans over one tortilla. Top with 1/3 of cheese. Cover with second tortilla. 2 Spread beef, 1/3 of cheese, lettuce, and tomato. Top with last tortilla. Spoon on sauce. Top with remaining cheese. 3 Bake at 350 for 12 minutes. Servings: 1 Recipe Type Cow & Pig 110 Breads & Coffee Cakes 111 Apple Pancakes 1 1/2 cups pancake batter (you can use your own recipe or Bisquick baking mix batter) 2 tbsp butter, melted 1 cup Granny Smith apples, peeled and sliced 1/3 cup pecans, chopped 3 tbsp maple syrup 1/2 tsp ground cinnamon Procedure 1 Heat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top. 2 Bake at 350 degrees for 30 to 35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and/or fresh apple butter. Yield: 4 to 6 Preparation Time: 45 minutes Recipe Type Bread, Breakfast Recipe Tips Good served with sausage links. 112 Apple Streusel Coffee Cake Apple streusel coffee cake is a sweet, crunchy treat to bake when apple-picking time produces its bounty of fruit. The cake, set with sliced apples overlaid with a brown-sugar and cinnamon topping, is among 175 recipes in "Pillsbury: Best Muffins and Quick Breads". A note added to the recipe points out that leaving the peel on the apples streamlines preparation, adds color and boosts fiber content. 1 1 1/4 1/8 1/4 1/2 1/4 cup tsp tsp tsp cup cup cup nonstick cooking spray all-purpose flour baking powder baking soda salt margarine or butter, softened sugar refrigerated or frozen fat-free egg product, thawed, or 1 egg 1 3 2 1/4 2 1/2 2 tsp tbsp cups cup tbsp tsp tbsp vanilla nonfat plain yogurt thinly sliced, unpeeled apples all-purpose flour brown sugar cinnamon margarine or butter Procedure 1 Heat oven to 350 degrees. Spray 9-inch round or 8-inch square pan with nonstick cooking spray. In small bowl, combine 1 cup flour, baking powder, baking soda and salt; mix well. Set aside. 2 In large bowl, combine 1/4 cup margarine and sugar; beat until light and fluffy. Add egg product and vanilla; blend well. Alternately add flour mixture and yogurt to margarine mixture, beating well after each addition. Spread batter in sprayed pan. Arrange apple slices over batter. 3 In small bowl, combine all topping ingredients except margarine (1/4 cup all-purpose flour, brown sugar, and cinnamon). With pastry blender or fork, cut in 2 tbsp margarine until crumbly. Sprinkle topping evenly over apples. 4 Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. If desired, remove from pan. Servings: 8 Preparation Time: 20 minutes Total Time: 6 minutes Recipe Type Bread, Cakes, Pastries, and Desserts Source Source: News Gazette 113 Apple, Peach or Plus Cake Cockaigne 1 1 1/4 2 1.5-3 1 cup tsp tsp tbsp tbsp all-purpose flour double-acting baking powder salt sugar butter egg 1/2 tsp 4 1 2 3 vanilla milk cups sliced pared apples or peaches or sliced unpared plums cup white or brown sugar tsp cinnamon tbsp melted butter Procedure 1 Recipe is for a 9x9x2 1/2-inch pan. 2 Sift together flour, baking powder, salt, and sugar. Add butter. Work these ingredients like pastry. Beat egg and vanilla in a measuring cup. Add enough milk to make a 1/2 cup mixture. 3 Combine with the flour and butter to make a stiff dough. You may pat the dough into the greased pan with your floured palm or spread it in part with a spoon and then distribute it evenly by pushing it with the fruit sections when you place them closely in overlapping rows. Use about: 4 cups (6 cups) sliced pared apples or peaches or sliced unpared plums, preferable freestone blue. 4 Sprinkle with a mixture of white/brown sugar, cinnamon, and melted butter. Bake about 25 minutes. Oven Temperature: 425°F Recipe Type Cakes, Pastries, and Desserts Recipe Tips If the fruit used is very juicy, reduce the liquid in the dough by at least 1 tbsp. I used half brown and half white sugar, 3/4 cup each. Source Author: Susan Funkhouser Source: Joy of Cooking 114 Apricot Loaf 1 2 2 1 1 3 1/2 6-oz pkg cups tbsp cup cup dried apricots cut into small pieces water margarine sugar egg, slightly beaten sifted all-purpose flour 1/2 2 1 1 1/2 1/2 cup tsp tsp tsp cup cup non-fat dry milk powder baking powder baking soda salt orange juice chopped pecans Procedure 1 Preheat oven to 350. Lightly oil two 9x5-inch loaf pans. 2 Cook apricots in water in a covered, medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool. 3 Cream together flour, dry milk, baking powder, soda and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice. 4 Stir apricot pieces and pecans into batter. 5 Pour batter into prepared pans. 6 Bake 40-45 minutes or until bread springs back when lightly touched in center. 7 Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing. Recipe Type Bread Source Source: Stay Young at Heart 115 Apricot Nut Bread 2 1/2 1 3 1/2 1 3 1/2 cups cup tsp tsp tbsp cup flour sugar baking powder salt butter, melted milk 3/4 cup orange juice 1 egg, beaten 1 cup nuts, chopped 1 cup dried apricot, chopped orange ride, grated, to taste Procedure 1 2 3 4 5 6 7 8 9 In a small saucepan, cook the apricots in water until soft; drain. Preheat oven to 350 degrees. Generously grease and lightly flour two 7x3x2-inch loaf pans. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Stir in butter, milk, orange juice, and egg; mix well. Fold in dried apricots, nuts, and orange peel. Spoon into prepared pans. Bake 55 minutes or until a toothpick inserted in center comes out clean. Cook on rack 15 minutes. Yield: 2 7x3x3-inch loaf pans Preparation Time: 25 minutes Total Time: 1 hour and 30 minutes Recipe Type Bread Source Source: Food.com 116 Apricot Nut Bread 2 2 2 2 1 2 1 cups dried apricots cups boiling water eggs, well beaten cup sugar tbsp melted butter cup chopped pecans 2 3 1/4 1/4 3/4 cups tbsp tsp tsp cup flour baking powder salt soda orange juice Procedure 1 Soak apricots in boiling water for 30 minutes. Drain. Thoroughly, then coarsely chop. Mix eggs, sugar and butter together. Add sifted dry stuff alternately with orange juice. 2 Spread in well greased loaf pan. 5 1/2 x 10 1/2 x 3 1/2 inches. Bake 1 hr in 350 degree oven. Cool 5 minutes. Recipe Type Bread 117 Bacon-Onion Biscuits 4 1 3 1 1 slices bacon, chopped large onion, chopped cups all-purpose flour tbsp baking powder tbsp sugar 1/2 3/4 1 1 tsp tsp cup cup salt cream of tartar butter milk Procedure 1 In a skillet cook bacon and onion until bacon is slightly crisp and onion is tender. Drain off and discard fat. 2 In a bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixtures. Combine milk and bacon mixtures; add all at once to flour mixtures. Using a fork, stir just until moistened. 3 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough 3/4-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, rerolling dough scraps as necessary. Place unbaked biscuits on baking sheet; freeze 1 hour. Transfer to a plastic freezer bag. Seal, label, and freeze up to 1 month. 4 To serve: preheat oven to 350 degrees. Place frozen biscuits 1 inch apart on ungreased baking sheet. Bake 25 minutes or until golden. Yield: 1 dozen Total Time: 30 minutes Recipe Type Bread Recipe Tips Keeps up to 1 month in the freezer. Source Source: Better Homes and Gardens, December 2006 118 Baked Pancake You might want to add whipped cream for a truly elegant breakfast. Also, a garnish of fresh mint on the top always adds the perfect touch. 4 eggs, room temperature 1 tsp salt 2 cups unsifted flour 1 quart milk, room temperature 1/4 lb unsalted butter Procedure 1 Beat eggs slightly with salt. Add milk and flour and mix well. Preheat oven to 425 degrees. Melt butter in 13x9 inch baking pan. Have butter and pan piping hot but do not brown butter. Pour the mixture into the hot pan and bake for 30 to 45 minutes. The pancake should have puffed to the top of the pan and be nicely browned when properly done. Serve immediately with maple syrup, Kennebec Inn's Blueberry Sauce, or crushed fresh fruit in season. Servings: 6 Recipe Type Bread, Breakfast 119 Beer Bread 1/4 cup melted butter 3 cups flour, SR 1/2 cup sugar 1 12-oz beer Oven Temperature: 350°F Cooking Time: 30 minutes Recipe Type Bread 120 Best-Ever Traditional Southern Cornbread 3 cups White Lily Self-Rising Cornmeal Mix 2-3 tbsp sugar (optional) 1 tbsp vegetable oil 3 large eggs, beaten 2 1/4 cups buttermilk or milk 1/2 cup (1 stick) melted butter or margarine, divided Procedure 1 Preheat oven to 425 degrees. 2 In a large bowl, combine cornmeal mix and sugar, if using, and set aside. Add vegetable oil to a 10- or 11-inch cast-iron skillet. Place in oven for 10 minutes to heat skillet. 3 Meanwhile, in medium bowl, combine egg, buttermilk and 1/4 cup melted butter. Add all at once to cornmeal mixture. Stir until just moistened (batter should be lumpy). Remove skillet from oven and swirl oil to coat bottom and side. Pour batter into hot skillet. Bake for 18-22 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Brush remaining 1/4 cup melted butter over top. Serve warm. 4 Makes 8-10 servings. 5 Variation: to make conrsticks, substitute a well-oiled cast-iron cornstick mold. Heat as directed above. Fill each indentation about 3/4 full and bake for 12-15 minutes or until a wooden pick inserted near the center comes out clean. Brush as above with melted butter. Let stand 2 minutes before removing from the pan. Yield: 8-10 servings Recipe Type Bread Source Source: News Gazette 121 Blueberry Muffins "That young man was Lyndon Baines Johnson, who was just beginning his brief career as a teacher." Wall tells you this while whipping up blueberry muffins from an old German recipe. Buttermilk is the ingredient that yields tender, moist muffins. 3/4 2 2 1/2 3/4 cup tbsp tbsp tsp flour sugar baking powder salt 1 egg, well beaten 3/4 cup buttermilk 1/3 cup vegetable oil 1 cup blueberries Procedure 1 Sift flour, sugar, baking powder and salt into a large mixing bowl. Set aside. 2 In a small mixing bowl, combine egg, buttermilk and vegetable oil. Make a well in the middle of the flour mixture. Add wet ingredients to dry by pouring egg mixture into well of flour mixture. Stir briefly to moisten dry ingredients. 3 Gently fold in blueberries. 4 Grease and flour a 12-muffin pan and fill each muffin holder 3/4 full. Bake in preheated 400-degree oven 20-25 minutes or until a toothpick inserted in the center of muffins comes out clean. Yield: 12 small or 8 large muffins Recipe Type Bread, Breakfast, Cakes, Pastries, and Desserts Source Author: Diane Howard Source: News Gazette 122 Bonnie's Sensational Scones Next-door neighbor and baker extraordinaire Bonnie Swanson shared her buttery scones with Mary Beattie at Pincushion Mountain B&B near Grand Marais, Minnesota. Mary took Bonnie's suggestion: She uses a small ice cream scoop to shape these spice-nut favorites when baking them for guests. 2 3 1 1/2 1/8 cups tbsp tsp tsp tsp all-purpose flour sugar ground cinnamon baking powder salt 1/2 cup butter, chilled and cut into pieces 3/4 cup shopped walnuts 2 beaten eggs 2/3 cup whipping cream Recipe Type Bread Source Source: Midwest Living, February 2002 123 Bread - Pull Apart 1 1/4 3 1/2 24-pc pkg cup tbsp tsp frozen rolls grated parmesan sesame seeds crushed basil 2 tbsp butter 1 tbsp bacon bits 2 tbsp butter Procedure 1 Combine rolls, grated parmesan, sesame seeds, and crushed basil. 2 Grease a tube pan with Pam (coat sides and bottom) with 1/3 of above mixture. 3 Place 10 rolls in pan, drizzle with 2 tbsp butter; sprinkle with half above cheese mixture. Sprinkle with 1 tbsp bacon bits. Add remaining rolls, drizzle with 2 tbsp butter and sprinkle with remaining cheese mixture. 4 Cover and refrigerate overnight. When ready to bake next day, let stand at room temperature for 30 minutes. Bake at 350 for 20 minutes. 5 Cover with foil and bake 10-15 minutes more. Invert on a wire rack. Recipe Type Bread 124 Buttermilk Biscuits This recipe from "Virginia Seasons: New Recipes From the Old Dominion" makes a lovely, flaky biscuit that soaks up butter and crabapple jam. An old biscuit hand says the trick to keeping the pastry light is to not handle the dough too much. 4 2 1 3/4 cups tbsp tsp tsp flour baking powder baking soda salt 1 tbsp sugar 1 1/2 sticks butter, softened 1 1/2 cups buttermilk melted margarine for brushing biscuit tops Procedure 1 Preheat oven to 450 degrees. Combine dry ingredients. Cut in butter. Add buttermilk, stirring until moistened. 2 On a lightly floured board, knead four or five times. Cut biscuits rather thickly and put on lightly greased cookie sheet. Brush top with margarine and bake for 10-15 minutes. Servings: 12 Recipe Type Bread 125 Butterscotch Scones 2 1/3 1 3/4 cups cup tbsp tsp flour packed golden brown sugar baking powder salt 1/2 cup unsalted butter (chilled and diced) 1 cup butterscotch chips 1/2 cup (or more) chillded whipping cream 1 large egg Procedure 1 Mix first 4 ingredients. Cut butter into dry mixture. Add butterscotch chips. 2 Mix whipping cream into dry mixture, forming moist clumps. 3 Bake at 400 degrees for approximately 20 minutes (or until golden brown) on an ungreased, rimmed baking sheet. Yield: 1 dozen Oven Temperature: 400°F Recipe Type Bread, Cakes, Pastries, and Desserts Source Author: Recipe from Ireland 126 Caramelized Vidalia Onion and Sour Cream Cornbread 1 2 3 1 2/3 cup tbsp tbsp cup cup chopped Vidalia or other sweet onions light brown sugar oil, divided sour cream milk 1 large egg, beaten 2 tbsp butter or margarine, melted 2 cups White Lily Self-Rising Cornmeal Mix 1/4 tsp dried basil leaves, crushed Procedure 1 Preheat oven to 375 degrees. 2 In a large skillet, cook and stir onions and sugar in 2 tbsp oil over medium heat until onions are tender and golden brown, about 7 minutes. Set aside to cool. 3 Add 1 tbsp oil to an 8-inch cast-iron skillet or 1 1/2-quart baking dish. Place in oven for 10 minutes to heat. Meanwhile, in a large bowl, combine sour cream, milk, egg and butter. Stir in onions. Stir in cornmeal mix and basil just until moistened (batter should be lumpy). Pour batter into hot skillet or dish and bake for 20-24 minutes or until a wooden pick inserted in the center comes out clean. Brush with additional melted butter if desired. Servings: 9 Recipe Type Bread 127 Cheesy Corn Muffins 2 cups White Lily Self-Rising Cornmeal Mix 2 cups (8 oz) grated sharp cheddar cheese 1 1/4 cups milk 1 large egg, beaten 1/4 cup (1/2 stick) butter or margarine, melted Procedure 1 Preheat oven to 375 degrees. 2 Lightly coat 12 muffin cups with cooking spray. Stir together cornmeal mix and cheese; make a well in the center and set aside. In a separate bowl, stir together milk, egg and butter. Pour into center of dry ingredients all at once. Stir just until moistened. 3 Fill muffin cups 3/4 full. Bake 18-20 minutes or until golden and a wooden pick inserted in the center comes out clean. Cool in muffin cups for 10 minutes. Loosen edges from sides of muffin cups and remove. Serve warm. Servings: 12 Recipe Type Bread Source Source: News Gazette 128 Chocolate Chip Banana Bread 1/2 1 1/2 2 1 3 1/3 cup butter, softened cups sugar eggs tbsp vanilla flavoring large ripe bananas, mashed cup sour cream 1/3 2 1/2 1 1/2 1/4 1 1/2 cup cups tsp tsp tsp cups buttermilk unsifted cake flour salt baking soda baking powder semi-sweet chocolate chips Procedure 1 Preheat oven to 350 degrees. Lightly grease (I use pam) a 10 inch tube cake pan. 2 Cream together until light and fluffy, the butter and sugar. Stir in eggs, one at a time, beating well after each addition, then stir in the vanilla. Mix in the mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir into the sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan. 3 Bake for 35 to 45 minutes or until golden brown and the top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely, then sprinkle with powdered sugar. Recipe Type Bread 129 Chocolate Chip Banana Bread 2 1/2 cup 1 cup 2 2 2 cups butter sugar eggs bananas flour 1 1/2 1/2 3/4 1/2 tsp tsp tsp cup cup baking powder baking soda salt chocolate chips walnuts Procedure 1 Cream butter; add sugar. Add eggs, beating. Stir in banana. Combine dry ingredients and add to wet ingredients. Stir in chocolate chips and nuts. 2 Spread in a 9x5 pan and bake at 350 for 1 hour. 3 Cover with foil and cool. Recipe Type Bread 130 Cinnamon Chips Muffins 2 cups all-purpose biscuit mix (Bisquick) 1/3 cup sugar 2 tbsp vegetable oil 1 egg slightly beaten 1 cup Hershey's cinnamon chips 2/3 cup milk Procedure 1 Combine all ingredients in a medium size bowl until just moistened. Spoon into muffin cups (or greased muffin pans). 2 Heat oven to 400 degrees; bake 15-18 minutes or until muffin tops are browned. 3 Cool slightly, remove from pan. Serve warm. Yield: 12 2 1/2" muffins Oven Temperature: 400°F Recipe Type Bread 131 Corn Bread 2 boxes jiffy corn bread 2 sticks butter 4 eggs, slightly beaten 1 16-oz tub cottage cheese chopped onion 1 10-oz pkg frozen broccoli Procedure 1 Mix all together and pour in greased 9x13 pan 1 hour or until done. Oven Temperature: 350°F Cooking Time: 1 hour Recipe Type Bread 132 County Clare Irish Soda Bread 4 1/2 2 1 3/4 cups cup tsp tsp tsp all-purpose flour and 1 tbsp for dusting sugar baking powder baking soda salt 3 1 2 1 1/4 1 cups dark seedless raisins tbsp caraway seeds eggs, lightly beaten cup buttermilk cup sour cream Procedure 1 Heat oven to 350 degrees. Grease 9-inch round cast-iron skillet or baking pan. Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds in large bowl. Blend eggs, buttermilk and sour cream in small bowl. Stir in flour mixture. Knead in the bowl with a spatula, about 10 strokes. Dough will be very sticky. Put into prepared pan. Sprinkle top with remaining 1 tbsp of flour. 2 With a knife, cut 1-inch deep cut into top of loaf all the way across. Do this twice as though you were scoring it into quarters. Dough is too sticky for this to be perfect. Bake 65 to 70 minutes. Use a skewer or knife to make sure it is done in the center. Recipe Type Bread Source Author: Clare Haussermann 133 Cranberry Apple Bread 1 1/2 1 1/2 1 1/2 2 cup tsp tsp tsp cups all-purpose flour baking powder ground cinnamon baking soda peeled, chopped golden delicious apples 3/4 2 1/4 1 1/2 cup tbsp cup cup cup sugar margarine, melted egg beaters fresh cranberries walnuts, chopped (optional) Procedure 1 Mix flour, baking powder, cinnamon and baking soda; set aside. 2 Mix apples, sugar and margarine in bowl. Stir in egg beaters. Add flour mixture; stir just until moistened. Batter will be thick. Stir in cranberries and walnuts, if desired. 3 Spread batter into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350 degrees for 1 hour or until done. Let stand in pan 10 minutes. Remove from pan; cool on wire rack. Servings: 12 Recipe Type Bread 134 Cranberry Orange and Nut Bread 3 3/4 1 1 1/2 1 cups cup tbsp tsp tsp cup flour sugar baking powder salt baking soda orange juice 1/2 cup melted butter 2 eggs, beaten 1 1/4 cup washed and dried fresh cranberries, cut in half or coarsely chopped 1/2 cup chopped pecans Procedure 1 Preheat oven to 350 and grease 5x9x3-inch loaf pan. In mixing bowl, combine flour, sugar, baking powder, salt and baking soda. In separate bowl, combine orange juice, melted butter and eggs. 2 Stir this egg mixture into the dry ingredients. Mix until just moistened, then stir in cranberries and pecans. Pour into prepared loaf pan and bake in 350 degree preheated oven for about 1 hour, or until toothpick inserted in center comes out clean. Recipe Type Bread Source Author: Verna and Frank Cardaronella, Baton Rouge, LA 135 Cranberry Orange Scones 4 cups plus 1/4 cup all-purpose flour (High altitude: plus 2 tbsp) 1/4 cup sugar, plus more for sprinkling 2 tbsp baking powder 1/2 tsp kosher salt 1 tbsp grated orange zest 3/4 lb cold, unsalted butter, diced (High altitude: minus 2 tbsp) 4 1 1 1 extra-large eggs, lightly beaten cup cold heavy cream (High altitude: plus 2 tbsp) cup dried cranberries egg beaten with 2 tbsp water or milk, for egg wash 1/2 cup confectioners' sugar, plus 2 tbsp 4 tsp freshly squeezed orange juice Procedure 1 Preheat the oven to 400 degrees. 2 In the bowl of an electric mixture fitted with a paddle attachment, mix 4 cups of flour, sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. 3 The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. 4 Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. 5 Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones. Yield: 14-16 scones Preparation Time: 20 minutes Cooking Time: 20 minutes Inactive Time: 15 minutes Recipe Type Bread Recipe Tips For chocolate chip scones, substitute chocolate chips for cranberries. Also, do not use orange juice or orange zest. Source Source: Food Network; Barbara 136 Cream Cheese Frosting 1 8-oz pkg cream cheese 1/2 cup butter, softened 2 tsp vanilla 4 cups powdered sugar Procedure 1 Mix the ingredients to form a creamy frosting. Recipe Type Cakes, Pastries, and Desserts Source Source: Itsy Bitsy Foodies 137 Crescent Cheesecake 2 pkgs Pillsbury crescent rolls 2 8-oz pkgs cream cheese 1 cup sugar 1 egg 1 tsp vanilla 1 cup powdered sugar water lemon juice Procedure 1 Press 1 pkg of crescents over the bottom of a 9x13 pan. Cream sugar and cream cheese, then add the egg and vanilla. 2 Pour over the crescents and then spread the last pkg of crescents over the top. (I push dough together on pastry cloth then place on top.) 3 Bake at 350 for 30-35 minutes. 4 While still warm, drizzle a glaze over the top (combine last 3 ingredients to form glaze). 5 Best if refrigerated overnight. Recipe Type Bread, Breakfast, Cakes, Pastries, and Desserts Source Author: Annette Huisinga 138 Crumb Cake 1 1 1/4 1/3 3 1 1/2 3 3/4 3/4 box (1 lb, 2.25 oz) yellow cake mix cups sour cream cup vegetable oil eggs tsp ground cinnamon tsp ground nutmeg cups all-purpose flour cup packed light brown sugar 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 1/2 cups (3 sticks) butter or margarine, melted (1 1/8 cups w 1/4 cups butter) 1/2 cup plus 2 tbsp confectioners sugar 2 tbsp sour cream Procedure 1 Heat oven to 350. Coat a 15 x 10 x 2-inch baking pan with nonstick cooking spray. Lightly dust pan with allpurpose flour; gently shake out any excess flour. 2 Cake: Combine cake mix, sour cream, oil, eggs, cinnamon, and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan. 3 Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out clean. 4 Crumb Topping: Stir together flour, brown sugar, cinnamon, nutmeg and melted butter in medium-size bowl until the mixture is evenly moistened and forms clumps. 5 Remove cake from oven. Sprinkle crumbs over top (this will be a thick covering). Return to oven and bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool completely. 6 Sour Cream Glaze: Whisk together 1/2 cup of the confectioners' sugar and the sour cream in a small bowl until well blended. Dust the top of the cake evenly with the remaining 2 tbsp confectioners' sugar. Then drizzle evenly with the sour cream glaze. Store the cake, tightly covered, at room temperature for up to 3 days. Servings: 25 Oven Temperature: 350°F Preparation Time: 25 minutes Cooking Time: 35 minutes Recipe Type Bread, Cakes, Pastries, and Desserts 139 Garlic French Bread 1/2 cup butter 2 cloves garlic, crushed 1/4 cup grated Parmesan cheese 1/4 tsp dried marjoram leaves 1/4 tsp dried oregano leaves 1 long loaf French bread Recipe Type Bread 140 Grandma Helen's Corn Bread Stuffing 1 4 8" square pan of corn bread slices Italian bread with sesame seeds, torn into pieces 4 hard boiled eggs (use only two of the whites), mashed 1 tsp seasoned salt 1/4 tsp pepper 1 tbsp chopped sage 1 2 1/2 1 3/4 1 cup cups cup cup 14-oz can chopped parsley chopped celery chopped Spanish onion butter, divided chicken broth Procedure 1 Crumble corn bread in large bowl; combine with Italian bread pieces and add mashed eggs. Sprinkle with seasonings. Toss gently to mix. 2 Sauté celery and onion in 1/2 cup butter until soft. Add mixture to bread mixture and toss. Add broth and mix well. Place in greased 9x13 pan. Add more broth if it seems dry. Dot with rest of butter. Bake at 325 for 30-40 minutes until brown on top. Recipe Type Bread, Holiday 141 Heavenly Cream Cheese Coffee Cake 2 1/2 3/4 1/2 1/2 1/2 1/4 cup cup cup tsp tsp tsp unbleached flour sugar, divided use corn-oil margarine baking powder baking soda salt 1 1 4 8 1/2 1/4 cup light sour cream tsp almond extract egg whites, divided use oz Neufchatel cheese, softened cup fruit-only raspberry preserves cup sliced almonds Procedure 1 Preheat oven to 350. Spray bottom and sides of a 9- or 10-inch springform pan with non-stick vegetable coating. In large bowl combine flour and 1/2 cup sugar. Using a pastry blender or fork cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. 2 To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about 1/4-inch thick on sides. 3 In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350 for 45 to 50 minutes, or until cheese is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers. Recipe Type Bread 142 Herbed Garlic Bread 1 1/2 cup 2 tbsp 2 tbsp unsliced loaf (1 pound) French bread butter, softened grated Parmesan cheese minced fresh parsley 4 cloves garlic, minced 1/2 tsp dried oregano 1/8 tsp garlic salt Procedure 1 Slice bread, but not all the way through, leaving slices attached at the bottom. In a small mixing bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. 2 Wrap loaf in a large piece of heavy-duty foil (about 28in. x 18in.). Bake at 325 for 15-20 minutes or until heated through. Yield: 8-10 Recipe Type Bread 143 Hot Rolls 1 1 1/2 1/2 - 2/3 2/3 1 pkg tsp cup cup cup tsp rapid rise yeast sugar water sugar shortening salt 1 cup 2 cups 2 7 or 8 cups made instant potatoes scalded milk eggs, beaten sifted flour gluten Procedure 1 Activate yeast with heated water and add 1 tsp sugar. This will proof your yeast. Heat milk to almost boiling point, then add shortening, sugar, salt and instant potatoes. When it is cooler add eggs and activated yeast. Add flour and mix then kneed about five minutes. 2 Grease a bowl and place kneaded dough into it. Chill dough in fridge overnight. The dough will keep for at least five days in fridge. When I cut off what I need I kneed the bread to be used again. 3 Cut about eight pieces of bread off and roll until about 4 1/2 inches long and about as thick as a cigar. Put almost 1/2 cube of melted margarine in metal loaf pan. Let rise and cook at 350 degrees. 4 I have made the bread up and covered it with saran wrap and put it in the fridge over night. The next morning I put it over a sauce pan of simmering hot water and let it rise until ready to use. Recipe Type Bread Recipe Tips For Colorado always, always use gluten! I use fast acting yeast, as it is need for Colorado but in Texas I used the regular acting yeast. For Colorado only I use wheat gluten (found in baking section) mixed with the flour according to the directions on the box... usually one tsp per cup of flour. Use a candy thermometer... for Colorado use temperature of 119 degrees for water, which is warmer than called for on yeast package; add to yeast mixture. Follow same instructions for rolls; first cut off enough for the # of rolls you want. I don't put butter in bottom of pan, but I do brush the tops with butter before I let them rise. Should rise to double. Cook at 350 approximately 20 minutes. 144 Jalapeno Corn Bread Muffins 1 1/2 1 1 1/2 1 cup cup tsp cup cup yellow corn meal flour salt buttermilk whole milk egg 1 1/2 3/4 1/4 1/2 tbsp tsp cup cup cup baking powder soda shortening diced jalapeno fresh cut corn kernels Procedure 1 In large mixing bowl, combine cornmeal, flour and salt. Mix thoroughly. Add buttermilk, whole milk, egg, baking powder and soda. Melt 1/4 cup shortening and add to cornmeal mixture, stirring to incorporate. Stir jalapeno and corn into batter. 2 Preheat oven to 450 degrees. Grease a 12-cup muffin pan generously with the remaining solid shortening and heat in over until pans are hot and shortening is melted. Vigorously stir the batter and pout into hot muffin pan, filling each cup 3/4 full. Bake 12-15 minutes. Yield: 1 dozen muffins Recipe Type Bread Source Source: News Gazette, September 1999 145 Lemon Coffee Cake 1 1/4 3/4 4 2 1 cup cup sugar, divided vegetable oil eggs cups all purpose flour tsp baking powder 1/2 tsp salt 1 can (15 3/4 oz) lemon pie filling 1 1/2 tsp ground cinnamon Procedure 1 Combine 1 cup sugar and oil; mix well. Add eggs, beat until light and lemon-colored. 2 Combine flour, baking powder, and salt; add the egg mixture and mix well. Pour half into greased 9x13x2 pan. Spread pie filling over batter. Top with remaining batter. 3 Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 350 for 30 minutes or until toothpick insertes comes out clean. Cool on wire rack. 4 Refrigeration optional. Yield: 12-16 Recipe Type Bread 146 Lightened Carrot-Banana Bread/Muffins 3 3/4 1/4 1/4 1/2 2 bananas, mashed (1 cup) cup sugar cup canola oil cup buttermilk cup liquid egg substitute cups unbleached flour 1 1/2 1/4 1/2 1 1/4 tsp tsp tsp tsp baking powder baking soda salt cinnamon carrot, grated (1 cup) cup chopped walnuts, toasted (optional) Procedure 1 Preheat oven to 350 degrees. Coat loaf pan or 12 muffin cups with non-stick spray, or place muffin papers in them; set aside. 2 In a large bowl, beat bananas, sugar, oil, buttermilk and egg substitute for 2 minutes. In another bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Beat into liquid ingredients just until combined. Fold in carrots and nuts. 3 Spoon batter into loaf pan or muffin cups, filling each just to the top. Bake until pick inserted in center comes out clean, about 60 minutes for bread and 35 minutes for muffins. Cool in pan 10 minutes, then cool completely on rack. Make 12 servings. Recipe Type Bread Source Source: News Gazette 147 Macadamia Nut French Toast 6 1/4 1/2 1 1/2 large eggs cup sugar tsp ground nutmeg cup orange juice cup milk 1 1 1/2 1/2 tsp 16-oz loaf cup cup vanilla French bread sliced into 1" thick pieces butter or margarine chopped macadamia nuts Procedure 1 Mix eggs, sugar, nutmeg, juice, milk and vanilla in large bowl. Place bread slices in a single layer in a 13" x 9" baking dish. Pour egg mixture over bread, turning each slice to make sure each slice is well covered. Cover and refrigerate overnight. 2 In the morning, heat oven to 400 degrees and melt butter in a 15" x 10" baking pan. Place egg-saturated bread slices in pan and bake for 10-12 minutes. 3 Turn slices, sprinkle nuts on top and bake for an additional 10 minutes. Sift powdered sugar over top before serving. Yields 13 to 15 pieces, depending on loaf size. Yield: 13 to 15 pieces Recipe Type Bread, Breakfast Source Source: Gate Inn, Madison, IN 148 Minnie's Lemon Bread So many readers have requested that we'll repeat the recipe for Minnie's Lemon Bread. Minnie is my wife's given name and she procured the original recipe from Mrs. Wallace Moreland in Storrs, Conn., some years ago and has developed her own touches. It's delightful on any occasion but especially for teas, bridge luncheons, or as an unusual item for a brunch or cocktail party. 1 cup 1/2 cup 2 2 1 1/2 cups sugar shortening eggs lemons flour 1/2 1 1/2 1/2 cup tsp tsp cup milk baking powder salt sugar Procedure 1 To make one loaf, cream 1 cup sugar in 1/2 cup shortening. Add 2 eggs and beat well. Blend in the grated rind of 1 lemon. 2 Measure 1 1/2 cups flour, sift and add all at once to the mixture. Add 1/2 cup milk, 1 tsp baking powder, and 1/2 tsp salt. Be sure mixture is blended until smooth. Turn into a buttered pan and bake 55 minutes at 325 to 350 degrees. 3 In a cup mix the juice of 1 lemon with 1/2 cup sugar. When bread is done, pour over the lemon-sugar mixture and loosen the bread at the sides to drip. Leave in the pan for 15 minutes. Serve sliced thin and buttered. Recipe Type Bread 149 Muffins 6 3 1/2 1/8 2 1 1/2 3/4 1 1/3 tbsp tbsp tsp tsp tbsp cups cup cups all-purpose flour granulated sugar cardamom salt cold unsalted butter, cut into small pieces small diced rhubarb (about 8 ounces) granulated sugar all-purpose flour 1 1/4 1/2 1/4 1/4 5 1 1 3/4 tsp tsp tsp tsp tbsp tsp cup baking powder baking soda salt ground cardamom unsalted butter, melted and cooled large egg vanilla extract plain whole-milk Greek yogurt or American Procedure 1 For the streusel: Whisk flour, sugar, cardamom, and salt in a medium bowl until combined. Add butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed - it will still be fairly dry.) Refrigerate until ready to use. 2 For the muffins: Heat the oven to 375 and arrange a rack in the middle. Coat a 12-well muffin tin with butter or line it with paper cupcake liners. 3 Toss rhubarb with 1/4 cup of the sugar in a medium bowl and set aside. Let sit until rhubarb releases some juice, about 5 minutes. 4 Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add wet ingredients to dry and mix just until combined, about 25 to 30 strokes. Stir in rhubarb, about another 10 to 15 strokes. (The mixture will be thick.) 5 Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Remove to a wire rack and let cool 15 minutes in the pan. Remove from the pan and serve warm or let cool to room temperature. Servings: 12 Total Time: 55 minutes Recipe Type Bread, Cakes, Pastries, and Desserts 150 Pancake Puff 1/2 cup hot water 1/2 stick butter 1/4 tsp grated orange peel 1/2 can pancake mix 2 large eggs Procedure 1 Boil water, butter, and orange peel like is done for cream puffs. Add pancake mix and eggs (one at a time, beating). 2 Spread part of butter in 2 8" pans; melt in oven. Add above mixture and spread. Bake at400 degrees for 15 minutes. Lower to 275 degrees for 10 more minutes. 3 Remove from pan and spread with fruit; thicken juice from pineapple with cornstarch. Recipe Type Bread 151 Parmesan-Parsley Biscuit Flatbreads 1 16.3-oz can refrigerated jumbo biscuits 2 tbsp olive oil 1 tbsp freshly grated Parmesan cheese 1 1/2 tsp chopped fresh parsley 1 pinch kosher salt 1 pinch freshly ground black pepper Procedure 1 Preheat oven to 400 degrees. 2 Separate 1 (16.3-oz) can refrigerated jumbo biscuits into individual rounds. Pour 2 olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. 3 Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with freshly grated Parmesan cheese, parsley, and salt and pepper. 4 Bake at 400 degrees for 10 to 12 minutes or until golden brown. Cut into strips. Servings: 8 Recipe Type Bread Recipe Tips For Rosemary-Garlic Biscuit Flatbreads: omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp chopped fresh rosemary and 2 minced garlic cloves. 152 Plantation Cake 1 box yellow cake mix 1 cup sour cream 4 eggs 2/3 cup sugar 2/3 1 1 1/2 1 cup can cups tsp vegetable oil (small) coconut (1 cup) chopped pecans vanilla Procedure 1 Mix all ingredients with a fork. Do not beat. Bake in a tube pan or a 13x9 pan for 1 hour. Recipe Type Bread, Cakes, Pastries, and Desserts Recipe Tips At our altitude I follow add 3 tbsp flour and 2 tbsp water to the mix. Source Author: Peggy Stockton 153 Poppy Seed Breakfast Cake 1 cup buttermilk (High altitude: increase by 3-4 tbsp) 3/4 cup poppy seeds 1 tsp almond extract 1 cup (2 sticks) butter, room temperature 2 1/4 cups sugar (High altitude: decrease by 5 tsp) 5 eggs, separated, room temperature 1 tsp baking powder (high altitude: decrease by 1/4 tsp) 1 tsp baking soda 1 tsp cinnamon Procedure 1 Preheat oven to 350. Grease and flour 10-inch bundt pan. Mix buttermilk, poppy seeds and almond extract in medium bowl. Cream butter with 1 1/2 cups sugar in large bowl. Beat in yolks 1 at a time, mixing well after each addition. Continue beating until pale yellow and fluffy. 2 Sift together flour, baking powder and baking soda. 3 Add dry ingredients to butter in batches alternately with buttermilk mixture. Beat whites until stiff but not dry. Fold into batter. 4 Spoon half of batter into prepared pan. Sprinkle with remaining sugar and then cinnamon. Add remaining batter, spreading evenly. Bake until tester inserted in center comes out clean, about 1 hour. Cool in pan 20 minutes. Invert cake onto platter. Serve warm. Recipe Type Bread 154 Poppy Seed Gugelhupf 1 cup (2 sticks) unsalted butter, at cool room temperature 1 cup confectioners' sugar 4 large eggs, at room temperature grated zest of one lemon 2 cups cake flour 2 tsp baking powder 1 pinch salt 3/4 cup poppy seeds, groun (grind in 1/4 cup batches in a blender or coffee grinder) 1/2 cup milk 2 tbsp golden rum 1 tsp vanilla extract Procedure 1 Position rack in center of oven and preheat to 350 degrees. Lightly butter inside of9-9 1/2-inchfluted cake pan (you can also use a bundt pan). Coat with flour, tapping out the excess. 2 Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth. On low speed, beat in the confectioners' sugar. Return speed to high and beat until mixture is very pale and light in texture, about 3 minutes. One at a time, beat in eggs, then lemon zest. 3 Sift the flour, baking powder, and salt together in a bowl; stir in poppy seeds. Mix milk, rum, and vanilla in a glass measuring cup. Stir half the flour into the butter mixture, then stir in half the milk mixture, then repeat. Spread evenly in the pan. 4 Bake until toothpick inserted into the center of the cake comes out clean,50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely. Recipe Type Bread 155 Pumpkin Caramel Loaf 2/3 1/4 cup cup less fat margarine (8 g fat per tbsp) fat free cream cheese (light can also be used) 2 tbsp plus 1/2 cup canned pumpkin 1 1/2 cups dark brown sugar, packed 1/3 cup caramel ice cream topping 2 1/2 large eggs (higher omega-3 if available) 6 1 1/2 3/4 1 1/4 1 1/2 tbsp cups cup tsp tsp tsp egg beaters whole-wheat flour unbleached white flour baking powder salt pumpkin pie spice Procedure 1 Preheat oven to 350 degrees. Coat a 9x5-inch loaf pan with no stick flour (baking) spray; set aside. 2 In mixing bowl, combine margarine, cream cheese, 2 tbsp of the pumpkin, and brown sugar by beating on medium speed until well blended. Beat in caramel topping and the rest of the pumpkin. Beat in egg and egg substitute one at a time, beating well after each addition. 3 In a separate bowl, combine the flours, baking powder, salt and pumpkin pie spice with whisk. Add the dry ingredients to the pumpkin mixture, beating on medium speed for about a minute. 4 Pour the batter into the prepared pan and bake for about 40 minutes or until toothpick inserted in center comes out clean. After cooling for 15 minutes, remove the loaf and cool completely. Servings: 10 Yield: 1 9"x5" loaf Recipe Type Bread Source Author: Elaine Magee Source: News Gazette 156 Pumpkin Cheesecake Muffins 1/2 1/2 1/3 1 1/4 1 1/3 1 cup sugar cup Splenda cup dark brown sugar, packed large egg (higher omega-3 egg if available) cup egg substitute cup canned pumpkin cup orange juice cup whole-wheat flour 1 1 1/2 3/4 1 1/4 8 2 1 cup tsp tsp tsp tsp oz tbsp cup unbleached white flour baking soda baking powder salt pumpkin pie spice light cream cheese light corn syrup powdered sugar Procedure 1 Preheat oven to 350 degrees. Line a muffin pan with muffin papers. Cut orange into wedges, and remove seeds (if there are some). Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside. 2 In a large mixing bowl, beat less-fat margarine with sugar, Splenda, and brown sugar until smooth. Beat in egg and egg substitute one at a time. On low speed, beat in pumpkin, orange juice and the orange puree. 3 Add flours, baking soda, baking powder, salt, and pumpkin pie spice together in 8-cup measure and whisk to blend. Add flour mixture into orange mixture, stirring just until combined. Spoon batter by 1/4-cup fulls into muffin papers. 4 For cream cheese mixture, add cream cheese, corn syrup and powdered sugar to small mixing bowl and beat until smooth. Drop a tbsp full into the center of each muffin, pressing down gently so the cream cheese sinks a little. 5 Bake for about 20 minutes (until toothpick inserted near center comes out clean). Once the muffins cool, keep them in an airtight bag or container in the refrigerator. Recipe Type Bread 157 Pumpkin French Toast Bake Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation. 3 1/2 - 4 1/2 cups 1-inch bread 1 1/2 tsp cubes (depending 1/4 cup on type of bread) 7 large eggs 3-4 tbsp 2 cups milk (any kind)* 1 tsp vanilla extract pumpkin pie spice pumpkin BUTTER (or 1/2 cup pumpkin puree)* brown sugar for topping nuts, like pecan or walnuts (optional) Procedure 1 Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full. 2 In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight. 3 In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet. 4 Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days. Servings: 10 Preparation Time: 10 minutes Cooking Time: 40 minutes Inactive Time: 50 minutes Recipe Type Bread, Breakfast Recipe Tips I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond. Some commenters have tried this recipe and varied the amount of pumpkin butter or bread they used for a better result. Because different breads can have different levels of sponginess and the pumpkin butter can vary in taste if it’s store bought or homemade, play with this recipe and make it your own! If you need more bread cubes, add more. And do the same with pumpkin butter. Please let me know if you have any questions in the process as I’d be glad to help! Source Author: Minimalist Baker 158 Source: Devon's Thanksgiving breakfast 2012 159 Pumpkin Mini Cupcakes 1 1 1/2 1/4 1/4 1/2 1/4 1/4 cup tsp tsp tsp tsp tsp tsp flour baking powder baking soda salt ground cinnamon ground nutmeg ground ginger 4 2/3 1 1/2 1/3 Recipe Type Bread, Cakes, Pastries, and Desserts Source Source: About.com 160 tbsp softened butter cup granulated sugar large egg cup pumpkin puree, fresh mashed or canned cup milk prepared frosting Pumpkin Streusel Coffee Cake 1/2 1/4 1 1/2 3 1/2 2 2 1 1/2 cup cup tsp tbsp cup cups tsp tsp flour brown sugar cinnamon butter nuts flour baking powder cinnamon 1/2 1/4 1 1 2 1 1 tsp tsp cup cup baking soda salt butter sugar eggs cup pumpkin tsp vanilla Procedure 1 Topping: Mix first five ingredients; add nuts. 2 Cake: Combine first 5 ingredients. Beat butter and sugar until creamy. Add eggs, one at a time, beating well. Beat in pumpkin and vanilla; gradually beat in flour mixture. 3 Spoon half batter in greased 9" cake pan (metal). Sprinkle 3/4 cup topping on batter. Spoon remaining batter and sprinkle rest of topping. 4 Bake in preheated oven (350 degrees) for 40 minutes. Call for 15 minutes on rack. Serve warm. Servings: 10 Oven Temperature: 350°F Cooking Time: 40 minutes Recipe Type Bread, Cakes, Pastries, and Desserts Source Author: Dianna 161 Pumpkin-Apple Muffins 2 1/2 1 1/2 1 1 1/2 1 1/4 cups cups tbsp tsp tsp 1 cup cup unbleached or all-purpose flour white sugar pumpkin pie spice baking soda salt egg, lightly beaten egg substitute (2 egg whites can be substituted) canned pumpkin puree 1/4 cup canola oil 6 tbsp pancake syrup or maple syrup 2 cups finely chopped peeled and cored apple (about 2 apples) 2 tbsp unbleached or all-purpose flour 1/4 cup white sugar 1/2 tsp ground cinnamon t tbsp melted butter Procedure 1 Preheat oven to 350 degrees and lightly coat 18 muffin cups with canola cooking spray or use paper liners. 2 In a large bowl, blend together 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, pumpkin pie spice, baking soda and salt. 3 In a mixing bowl, beat together egg, egg substitute, pumpkin, canola oil and pancake syrup. Add flour mixture to mixing bowl; beating on low just until blended. 4 Fold (or beat in on low speed) the finely chopped apples. Spoon batter into prepared muffin cups. 5 In a small bowl, mix together 2 tbsp flour, 1/4 cup sugar, and 1/2 tsp cinnamon. 6 Drizzle melted butter over the top and blend with fork until the mixture resembles coarse crumbs. 7 Sprinkle topping evenly over muffin batter using a tsp measuring spoon. 8 Bake muffins until toothpick inserted into their center comes out clean (about 35 minutes). Servings: 18 Recipe Type Bread, Cakes, Pastries, and Desserts Source Source: News Gazette 162 Quick Cinnamon Rolls chopped pecans 2 pkgs (24) frozen dinner rolls 1/2 cup brown sugar 6 tbsp butter 3/4 tsp cinnamon 1 pkg butterscotch pudding (not instant) Procedure 1 2 3 4 Grease a bundt pan well and cover bottom with chopped pecans. Arrange 2 pkgs frozen dinner rolls in pan. Melt together brown sugar, butter, and cinnamon. Drizzle over rolls. Sprinkle with pudding over all. Cover with waxed paper and towel and let stand on counter overnight. Bake at 350 degrees for 30-35 minutes. Turn out immediately. Recipe Type Bread Recipe Tips Do this about 10pm the night before if you want them for breakfast. Source Author: Nolie 163 Reba's Tennessee-Style Cornbread 2 boxes (8.5-oz each) Jiffy Corn-Muffin Mix 1 cup shredded jalapeno-Monterey Jack, sharp CHeddar or any kind of cheese 1 can (8.5 oz) creamed corn Procedure 1 Mix 2 boxes of corn mix according to package directions. Spread half the batter in a greased oblong (about 11x7-inch) baking pan. Sprinkle with 1 cup shredded jalapeno-Monterey Jack, sharp Cheddar or any kind of cheese, however spicy you like it. 2 Mix creamed corn into the remaining corn-bread batter and pour on top of the cheese. 3 Bake 30 minutes, until corn bread is set in center and browned. Servings: 8 Recipe Type Bread 164 Sour Cream Coffee Cake 1/2 3/4 1 3 2 1 cup cup tsp shortening sugar vanilla eggs cups flour tsp baking powder 1/2 1/2 6 1 2 tsp pint tbsp cup tsp soda sour cream butter brown sugar cinnamon chopped nuts Procedure 1 Cream first 3 ingredients. Add eggs, beating well. Sift dry ingredients together and add alternately with sour cream. 2 Combine butter, brown sugar, cinnamon and nuts. Layer with batter. Bake at 350 for 50 minutes. Recipe Type Bread 165 Stained-Glass Sweet Bread 1 1/2 1/2 4 1 1/2 2 cups cup tbsp cups dried tart cherries shopped dried pineapple (1/2 stick) unsalted butter, softened sugar eggs 4 4 1/2 2 1 1/2 cups tsp tsp tsp cups all-purpose flour (high altitude: add 2 tbsp) baking powder (high altitude: 1 tbsp) baking soda salt orange juice Procedure 1 Place the cherries and chopped pineapple in a large bowl and cover with boiling water. Let stand 15 minutes, then drain and pat dry with paper towels. set aside. 2 Butter and flour two 8 1/2 x 4 1/2-inch loaf pans. Set aside. 3 Cream the butter with the sugar until well blended. (mixture will look like wet sand.) Add the eggs and beat well. Sift the dry ingredients together twice. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, blending well. Divide evenly between the pans. Allow to stand for 20 minutes. 4 While the mixture is standing, preheat the oven to 350 degrees. 5 Bake the breads for 45 to 55 minutes, until toothpicks inserted in the loaves come out clean. Cool in the pans 10 minutes, then allow to cool completely on racks. Yield: 2 loaves Recipe Type Bread 166 Cakes 167 5 Minute Cheesecake 4 4 2 1 3 tbsp flour tbsp sugar tbsp cocoa egg tbsp milk 3 tbsp 3 tbsp 1 splash 1 oil chocolate chips (optional) vanilla large coffee mug Procedure 1 Add dry ingredients to mug (mix). Add egg; mix. Pour in milk and oil; mix. Add chocolate chips and vanilla; mix again. 2 Microwave for 3 minutes (1,000 watts); allow to cool and tip out on plate. Recipe Type Cakes, Pastries, and Desserts 168 Apricot Angel Food 1 large angel food cake 1/2 pint whipping cream, whipped 1 12-oz can apricot nectar 1 4-oz pkg vanilla pudding Procedure 1 Cook pudding and nectar until thick and shiny. Cool and fold in cream. 2 Slice cake into 3 layers. Frost and fill. Sprinkle with nuts if desired. Refrigerate 1 day or overnight. Servings: 12 Recipe Type Cakes, Pastries, and Desserts 169 Banana Bundt Cake 1 1/2 1 1 1/2 1/4 1/4 1 1 cups tsp tsp tsp tsp tsp cup all-purpose flour baking powder salt ground cinnamon baking soda ground nutmeg large egg packed light-brown sugar 1 cup mashed ripe banana (about 2 medium-size) 3 tbsp vegetable oil 1 tsp vanilla extract 1/3 cup walnuts, chopped GARNISH 1/4 cup semisweet chocolate pieces 1/4 cup white chocolate pieces Procedure 1 Heat oven to 400 degrees. Lightly coat 6-cup bundt or tube pan with nonstick cooking spray. 2 In a medium-size bowl, stir together flour, baking powder, salt, cinnamon, baking soda and nutmeg. 3 In second medium-size bowl, with electric mixer on medium speed, beat together egg, sugar, mashed banana,oil and vanilla until smooth, about 2 minutes. On low speed, beat in flour mixture just until blended. Stir in walnuts. Spread batter evenly into prepared pan. 4 Bake in 400 degree oven for 30 to 35 minutes or until wooden pick inserted comes out clean. Let cake cool in pan on wire rack 10 minutes. Unmold cake onto rack; let cool completely. 5 To garnish, place semisweet chocolate and white chocolate in separate microwave-safe small bowls. Microwave on high power 1 minute or until melted, stirring halfway through. Spoon chocolate into separate small plastic food-storage bags. Snip off end of each. Drizzle over cake. Servings: 16 Oven Temperature: 400°F Preparation Time: 15 minutes Recipe Type Cakes, Pastries, and Desserts 170 Carrot Cake Supreme 1 1/2 1/2 3 1/2 pkg Duncan Hines Deluxe Carrot Cake Mix cup water cup Crisco Oil or Puritan Oil eggs cup finely chopped nuts, candy sprinkles or coconut (optional) 1 4 2 1 8-oz oz tsp can can crushed pineapple (undrained) cream cheese, softened lemon juice Duncan Hines Vanilla Frosting Procedure 1 Preheat oven to 350. Blend all ingredients (through crushed pineapple) in large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13x9x2-inch pan. Bake at 350 for 35-40 minutes, until cake tests done with a toothpick. Frost when fully cooled with Cream Cheese Frosting. 2 Cream Cheese Frosting: In medium size bowl, mix 4 oz softened cream cheese and 2 tsp lemon juice until well blended. Stir in 1 can Duncan Hines Vanilla Frosting. Yield: 16-20 servings Recipe Type Cakes, Pastries, and Desserts 171 Carrot Cake with Cream Cheese Frosting cooking oil spray 2 cups white whole wheat flour 4 tsp baking powder 1/4 tsp salt 2 tsp cinnamon zest of 1 orange 5 large carrots, grated 2/3 cup brown sugar 1/2 2 2/3 1/3 1 1 1/4 cup golden raisins (optional) large eggs cup canola oil cup orange juice 8-oz pkg cream cheese, room temperature cup powdered sugar tsp vanilla extract Procedure 1 Preheat oven to 350 degrees. Lightly spray a 9x9-inch baking pan with cooking oil. 2 In a large bowl, whisk together the flour, baking powder, salt, cinnamon and orange zest. Add the carrots, brown sugar and raisins (if using), then stir with a wooden spoon until well mixed. Set aside. 3 In a large measuring cup or medium bowl, whisk together the eggs, canola oil and orange juice. Add this to the dry ingredients and mix well. Transfer batter to the prepared baking pan and use a rubber spatula or butter knife to smooth the top. 4 Bake for 40 minutes, or until a toothpick inserted in the center comes out dry. Let cool completely before frosting. 5 To make the frosting, use an electric mixer to whip the cream cheese and powdered sugar until light and fluffy, about 3 minutes. Add the extract and whip another minute. 6 Cake can be frosted as one piece, or cut into squares and each serving frosted individually. Servings: 9 Total Time: 1 hour Recipe Type Cakes, Pastries, and Desserts 172 Choco Chip Cake 1 pkg chocolate cake mix 1 pkg (small) instant chocolate pudding 4 eggs 1 cup sour cream 1/2 1/2 1 1 cup cup tsp 12-oz pkg water oil vanilla chocolate chips Procedure 1 Mix all except chocolate chips, 30 seconds on low then 2 minutes on medium. Add chocolate chips. Pour onto well greased bundt pan. 2 Bake at 350 for 50-60 minutes. Remove while warm. Recipe Type Cakes, Pastries, and Desserts Source Author: Sophie H 173 Choco-Flan Cake 1/2 4 1/2 1 1 cup white sugar eggs pkg Philadelphia cream cheese can evaporated milk can sweetened condensed milk 1 tbsp vanilla 1 box devil's food cake mix bundt cake pan 9x13 cake pan small saucepan Procedure 1 In a small saucepan heat 1/2 cup sugar until it caramelizes. Spray your bundt cake pan with Pam spray. Pour your melted sugar liquid into the base of the cake pan only. Mix the flan ingredients together (eggs through vanilla) with mixer on low. Then pour into bundt cake pan. 2 Prepare the cake mix according to the instructions. Slowly pour over the flan in the bundt cake pan. 3 In a 9x13 cake pan fill 1/4-1/2 with water. Place the bundt pan inside the pan with water. Bake approximately 1 hour to 1 hour and 15 minutes. Cool and place in refrigerator; 20 minutes; invert on plate. Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Patty 174 Chocolate Cherry Dessert 1 box 1 21-oz can 2 1 tsp chocolate fudge cake mix cherry pie filling well-beaten eggs almond flavoring 1 5 1/3 6 cup tbsp cup oz white sugar margarine or butter milk chocolate chips Procedure 1 Mix the first 4 ingredients by hand, adding the pie filling last and folding in gently so as to leave the cherries whole. Bake in a greased and floured 9x12" pan. Bake for 35 minutes at 350 degrees. While slightly warm, pour over the topping. 2 Topping: Boil the sugar, margarine and milk for 1 minute. Do not overcook. Remove from heat and add 6 oz chocolate chips. When melted, pour over cake. If topping gets too thick -- thin a bit with hot water. Store uneaten cake in refrigerator. May be frozen. Recipe Type Cakes, Pastries, and Desserts 175 Chocolate Icicle Frosting 1 oz square unsweetened chocolate 1/2 tsp shortening Procedure 1 Melt 1 1-oz square unsweetened chocolate with 1/2 tsp shortening. Using a teaspoon, drizzle chocolate from the tip in a stead stream along the edge of the frosted cake, letting chocolate run down the sides in an icicle pattern. Recipe Type Cakes, Pastries, and Desserts 176 Chocolate Sauce 2 squares unsweetened chocolate (cut in pieces) 1/4 cup sugar 1/2 cup light corn syrup 1/3 cup hot milk 1/2 tsp vanilla 1 dash salt Procedure 1 Put all ingredients in blender and blend until smooth. Make 3/4 cups. Recipe Type Cakes, Pastries, and Desserts 177 Chocolate Sour Cream Cake 1 3/4 1 3/4 3/4 1 1/2 1 cups cups cup tsp tsp unsifted flour sugar unsweetened cocoa powder baking soda salt 2/3 cup 2 cups 2 1 tsp butter or margarine, softened sour cream eggs vanilla Procedure 1 Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl. On low speed of mixer, blend in softened butter, sour cream, eggs and vanilla. Beat 3 minutes on medium speed. Pour batter into greased and floured 13x9x2-inch pan. Bakie at 350 degrees 40 to 45 minutes. (For glass pan, bake at 325 45 to 50 minutes.) 2 Cool completely; frost with fudge frosting. Recipe Type Cakes, Pastries, and Desserts 178 Cranberry-Nut Bundt Cake Bundt cakes should be the go-to sweet for any busy home baker, because no matter your degree of artistic talent, the pan's fancy fluting always makes Bundts look like party cakes. This Bundt is one of my favorites - with brown sugar, pecans, orange zest, and dried cranberries, it has as many twists as the pan it's made in. 2 1/2 1 1/2 1/2 2 2 cups tsp tsp tsp all-purpose flour baking powder baking soda ground cinnamon or ginger (optional) pinch of salt sticks (8 oz) unsalted butter, at room temperature cups (packed) light-brown sugar 3 1 1 large eggs tsp pure vanilla extract cup buttermilk grated zest of 1 orange 1/2 cup dried cranberries 1/2 cup toasted pecans, coarsely chopped confectioner's sugar, for dusting Procedure 1 Center a rack in the oven and preheat to 350 degrees. Generously butter a 9- to 10-inch bundt pan, dust the inside with flour, and tap out the excess; you can omit this step if your pan is nonstick. 2 Whisk together the flour, baking powder, baking soda, cinnamon or ginger (if using), and salt and keep at hand. 3 Working with an electric mixer at medium speed, beat the butter and brown sugar for about 3 minutes, scraping down the sides of the bowl as you go. Add the eggs one at a time and beat for 1 minute after each addition. Mix in the vanilla, then reduce the mixer speed to low and add one third of the flour mixture, beating only until it is just incorporated. Pour in half the buttermilk and beat until mixed. Repeat, mixing in half the dry ingredients, the rest of the buttermilk, and then the last of the flour mixture, beating only until the ingredients disappear into the batter. Switch to a rubber spatula and fold in the orange zest, cranberries, and pecans. 4 Scrape the batter into the pan, smoothing the top with a spatula. Slide the cake into the oven and bake for 60 to 65 minutes, or until a thin knife inserted into the center comes out clean. Transfer to a cooling rack and let rest for about 15 minutes before turning it out of the pan and onto the rack to cool. Just before serving, dust with confectioners' sugar. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Source Source: AARP November & December 2006 179 Creme de Menthe Cake 1 box Duncan Hines Deluxe Cake Mix (white, 9x13 pan) 3/4 tbsp creme de menthe 1 16-oz bottle chocolate syrup Cool Whip Procedure 1 Make cake as directed; decrease water by 3-4 tbsp and instead sub 3-4 tbsp creme de menthe. 2 Bake as directed. Cool 5 minutes. Poke holes; pour chocolate syrup over cake and frost with Cool Whip. Recipe Type Cakes, Pastries, and Desserts 180 Crockpot Chocolate Dessert 1 pkg Duncan Hines Double Chocolate Cake Mix (Moist) 1 box sugar free instant chocolate pudding 2 grated apples 1 cup water 4 eggs 3/4 cup oil (canola) 1 1 1 1/4 cup cup cup cup dried cherries chocolate chips (8 oz pkg) sour cream bourbon cool whip nuts Procedure 1 Pam the crockpot. Cook on low for 6 hours. Dip out with spoon and top with cool whip and nuts. Recipe Type Cakes, Pastries, and Desserts 181 Frango Mint Cake 1 pkg chocolate cake mix (2 layer size) 1 pkg instant chocolate pudding 4 eggs 1/4 cup oil 1 cup water 1 cup sour cream 15 Frango mints melted Procedure 1 Blend all ingredients except sour cream and melted Frangoes. Mix well for about 2 minutes at medium speed. Blend in melted chocolate Frangoes and sour cream. Pour into a greased bundt pan which has been sprinkled with a mixture of equal parts of cocoa, sugar and ground pecans (total about 1/4 cup). 2 Bake at 350 degrees for 55 to 60 minutes. Cool in pan 15 minutes. Remove when cool and sprinkle with powdered sugar. Recipe Type Cakes, Pastries, and Desserts Recipe Tips I often put a Fannie Mae Hostess Mint into the dollop of cream to decorate. I make a raspberry sauce from frozen raspberries and pour a circle around the cake piece on a plate using a fresh raspberry on top of the cream. Or make a strawberry sauce, circle the cake slices and add a strawberry topping the cream. These suggestions merely make the dessert a presentation instead of just a "piece of cake". Source Author: Kay Smith 182 Hidden Treasure Cake Procedure 1 Take 1 prepared angel food cake, boiling water, and Cool Whip and mix and match your recipe based on the options below. 2 Jello: strawberry Fruit: 1 cup chopped strawberries 3 Jello: orange Fruit: 1 can (11 oz) mandarin orange segments, drained, divided 4 Jello: lemon Fruit: 1 cup blueberries, divided 5 Jello: lime Fruit: 1 cup raspberries, divided 6 Then follow the next 3 steps: 7 Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack. 8 Stir boiling water into 1 pkg (4-serving size) dry Jello in bowl 2 mins until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into Jello until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10-15 minutes or until thick enough to spread. 9 Meanwhile, refrigerate remaining plain gelatin 5 to 10 minutes or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and gelatin mixture. Garnish top with remaining fruit. Servings: 8 Preparation Time: 20 minutes Total Time: 32 minutes Recipe Type Cakes, Pastries, and Desserts 183 High Altitude Cake Recipe Adjustment Guide Recipe Type Cakes, Pastries, and Desserts Recipe Tips 3,000 ft Reduce baking powder, for each tsp, decrease by 1/8 tsp. Reduce sugar, for each cup, decrease 0-1 tbsp Increase liquid, for each cup, add 1-2 tbsp 5,000 ft Reduce baking powder, for each tsp, decrease by 1/8-1/4 tsp. Reduce sugar, for each cup, decrease 0-2 tbsp Increase liquid, for each cup, add 2-4 tbsp 7,000 ft Reduce baking powder, for each tsp, decrease by 1/4 tsp. Reduce sugar, for each cup, decrease 1-3 tbsp Increase liquid, for each cup, add 3-4 tbsp In general: Increase temp 15 to 25 degrees In general: Reduce fat, for each cup 2 tbsp 184 Jammy Cheesecake This cheesecake is a play on the New York classic - it's made with cream cheese, of course, but it also has sour cream, lemon zest, and a thick layer of jam at the bottom. Although the cake is easy to make and relatively quick to assemble, it still needs 2 1/2 hours in the oven, a cooldown at room temperature, and several hours in the refrigerator, which is why it's a terrific idea to bake it ahead and have it in the freezer, at-the-ready for the holidays. 1 3/4 cups graham cracker, vanilla wafter, or chocolate wafer crumbs 2 1/2 tbsp granulated sugar pinch of salt 1/2 stick butter, melted 1 1/2 lbs cream cheese, at room temperature 1 cup sugar pinch of salt large eggs pure vanilla extract pure almond extract grated zest of 1 lemon cup sour cream cup thick jam, preserves, or marmalade 3 1 tsp 1/2 tsp 1 1 Procedure 1 Generously butter a 9-inch springform pan - choose a pan with sides that are 2 3/4 inches high. Wrap the outside of the pan in a double layer of aluminum foil. 2 Mix the crumbs, sugar, and salt together in a medium-size bowl, then stir in the melted butter. Turn the mixture into the springform pan and use your fingers to pat an even layer along the bottom of the pan and up the sides. 3 Put the pan in the freezer while you center a rack in the oven and preheat it to 350 degrees. Slide the springform pan into the oven and bake the crust for 10 minutes. Transfer the pan to a cooling rack while you put together the cheesecake. 4 Turn the oven temperature down to 325. Have a roasting pan and a kettle of boiling water at hand. 5 Working with an electric mixer at medium speed, beat the cream cheese, sugar, and salt together for 5 minutes or until the cream cheese is satiny smooth. Add the eggs one at a time and beat for 1 minute after each addition. Reduce the mixer speed to low and, one by one, mix in the vanilla and almond extracts, the lemon zest, and sour cream. 6 Using a rubber spatula and a gentle hand, spread the jam across the bottom of the crust. Put the springform pan into the roasting pan and carefully pour the batter over the jam. Slide the roasting pan into the oven, then pour enough boiling water into the roaster to come halfway up the sides of the springform pan. Be careful not to burn yourself with the water. 7 Bake the cheesecake for 90 minutes - the top will be brown and the cake may even crack a bit, but that's fine. Turn off the heat, prop open the oven door, and leave the cheesecake in the oven, in its water bath, for 1 hour more. 8 Carefully lift the springform pan out of the roasting pan, remove the foil (pay attention - some hot water may have seeped between the foil layers), and put the springform pan on a cooling rack. Let the cake come to room temperature. 9 Transfer the cooled-down cheesecake to the refrigerator and chill, covered, for at least 4 hours - overnight is even better. To remove the cake from the pan, warm the pan with a hair dryer before lifting it free of the cake. Alternatively you can dampen a towel with hot water and wrap it around the pan before removing the cake. 10 Storing: This cheesecake will keep well, covered, in the refrigerator for up to 1 week and, wrapped airtight, in the freezer for up to 2 months. To defrost, put the wrapped cake in the refrigerator overnight. Servings: 16 Recipe Type Cakes, Pastries, and Desserts Source Source: AARP November & December 2006 185 Jessie's Gingerbread Layers of spicy gingerbread are filled with puckery lemon curd and topped with clouds of whipped cream - this is a glorious way to end a meal. According to EllenGray of Wyndmoor, PN, it was a staple in her home when she was a child, made every holiday season by her grandmother's housekeeper, Jessie. To save time, we altered Jessie's recipe and used prepared lemon curd and packaged ginger cookies. 2 1/2 1 1/2 1 1/2 1 1/4 1/2 1/2 1/2 cups tsp tsp tsp tsp tsp cup cup all-purpose flour baking soda ground ginger ground cinnamon ground cloves salad (1 stick) unsalted butter, softened granulated sugar 1 1 1 1 1/4 1 12 cup jar cup cup tsp large egg molasses (about 7 oz) lemon curd heavy cream granulated sugar vanilla extract small gingerbread-man cookies Procedure 1 Preheat oven to 350 degrees. Line 9-inch square pan with foil, letting edges overhang slightly; lightly grease foil. 2 In medium bowl, combine first 6 ingredients. Cream butter in large bowl of electric mixer on high speed. Gradually add sugar and beat until light. Beat in egg and molasses until combined. Reduce speed to low; add flour mixture, alternating with 1 cup hot water. 3 Pour batter into prepared pan; bake 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Use foil as handles to lift cake from pan; peel off foil and place cake on serving plate. 4 With serrated knife, split cake in half horizontally. Spread bottom layer with lemon curd. Gently place top layer over lemon curd. 5 For topping: in large bowl of electric mixer on high speed, whip cream and sugar until soft peaks form. Add vanilla; whip until combined. Cover top of cake with whipped cream. Store cake in refrigerator. Just before serving, decorate with gingerbread men. Recipe Type Cakes, Pastries, and Desserts 186 Lamb Cake 2 3/4 1/4 1/4 1 1 2 cups tsp tsp tsp cup cup tsp sifted cake flour baking powder salt mace butter or margarine plus 2 tbsp sugar grated lemon peel 1 1/2 1/2 4 1 2 tsp tsp vanilla extract almond extract eggs tbsp flour tbsp shortening Seven-Minute Frosting shredded coconut Procedure 1 2 3 4 5 Sift together cake flour, baking powder, salt, and mace. Cream butter. Gradually add sugar, creaming until fluffy. Add lemon peel and extracts. Alternately beat in eggs and flour mixture. Blend 1 tbsp flour into shortening. Brush over both inside sections of a lamb mold. Turn batter into face side of mold, filling it level. Spoon a small amount of batter into back side of mold, filling ears. Close and lock mold. Set on baking sheet. 6 Bake at 375 degrees 50 to 55 minutes. 7 Set mold on wire rack to cool 5 minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool completely. 8 Frost with Seven-Minute Frosting. Coat with coconut. Yield: 1 cake Recipe Type Cakes, Pastries, and Desserts 187 Lemon Curd 3/4 cup sugar 1 tbsp grated lemon rind 2 large eggs 2/3 cup fresh lemon juice (about 3 large lemons) 2 tbsp butter or stick margarine Procedure 1 Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cool until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools). 2 Notice: lemon curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing. Yield: 1 1/3 cups Recipe Type Cakes, Pastries, and Desserts Source Source: Cooking Light 188 Lemon Supreme Cake 1 1 1 3/4 pkg pkg cup cup lemon cake mix lemon Jello hot water oil 4 eggs 1 cup powdered sugar 4 tbsp lemon juice Recipe Type Cakes, Pastries, and Desserts 189 Lemon-Sour Cream Pound Cake 1 1/2 3 5 1 cup cup cups butter or margarine, softened shortening sugar (high altitude: decrease by 3 tbsp) eggs (high altitude: increase by 1 egg) 8-oz tub commercial sour cream 1/4 cup milk 3 cups all-purpose flour (high altitude: increase by 1/4 cup) 1/2 tsp baking powder 2 tsp lemon extract 1 tsp vanilla extract Procedure 1 Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating mixture after each addition. 2 Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture, Mix just until blended after each addition. Stir in lemon and vanilla flavorings. 3 Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan, and cool completely. Yield: 1 10-inch cake Recipe Type Cakes, Pastries, and Desserts Source Author: Myrtle C. Merritt, Rurual Hall, NC 190 Lemon-Swirled Cheesecake 2/3 cup all-purpose flour 2 tbsp sugar 2 tbsp chilled butter or stick margarine, cut into small pieces 1 tbsp ice water cooking spray 3 8-oz blocks fat-free cream cheese, softened 2 8-oz blocks 1/3-less-fat cream cheese, softened 1 3/4 3 2 1/2 2 1/4 5 1 cups tbsp tsp tsp tsp cup sugar all-purpose flour grated lemon rind vanilla extract salt large eggs Lemon Curd Procedure 1 Preheat oven to 400 degrees. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tbsp sugar in a food processor, pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 degrees for 10 minutes; cool on a wire rack. 2 Reduce oven temperature to 325 degrees. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition. 3 Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill for at least 8 hours. Yield: 16 servings (serving size: 1 slice) Recipe Type Cakes, Pastries, and Desserts Recipe Tips If your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less. 191 Orange Pound Cake 1/2 lb (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 3/4 cup 3/4 cup 1 tsp freshly squeezed orange juice, divided buttermilk, at room temperature pure vanilla extract GLAZE 3 Yield: 2 loaves Recipe Type Cakes, Pastries, and Desserts 192 confectioners' sugar, sifted (optional) tbsp freshly squeezed orange juice (optional) Pecan Pumpkin Dessert 2 1 1 3 1 1 cans (15 oz each) solid-pack pumpkin can (12 oz) evaporated milk cup sugar eggs tsp vanilla extract pkg (18 1/4 oz) yellow cake mix 1 1 1/2 1 1 1/2 1 1 cup cups pkg cups tsp carton butter or margarine, melted chopped pecans (8 oz) cream cheese, softened confectioner's sugar vanilla extract (12 oz) frozen whipped topping, thawed Procedure 1 Line a 13x9x2-inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hr or until golden brown. 2 Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. 3 Frost dessert. Store in refrigerator. Servings: 16 Recipe Type Cakes, Pastries, and Desserts 193 Pineapple Upside-Down Cake 1/4 3/4 5 cup cup (1/2 stick) unsalted butter packed light brown sugar 1/2in thick peeled and cored fresh pineapple rings, cut in half 1 1/4 cups unsifted cake flour 1 1/4 tsp baking powder 1/2 tsp grated nutmeg 1/8 1/2 1/2 2 1/3 1 tsp cup cup salt (1 stick) unsalted butter, softened granulated sugar large eggs cup milk tbsp dark rum toasted coconut Procedure 1 Set oven rack in lowest position. Preheat oven to 350 degrees. Grease 9x1 1/2-inch round cake pan. 2 Topping: In medium saucepan, melt butter; crumble in brown sugar. Cook, stirring, over medium heat, until mixture bubbles and is creamy and smooth, about 2 minutes. Pour onto bottom of prepared cake pan. Arrange 9 pineapple halves, spoke fashion, on bottom of pan. Cut pineapple piece from remaining half ring to fit in center. 3 Cake: In medium bowl, mix cake flour, baking powder, nutmeg and salt. In another medium bowl, on medium speed, beat butter until light in color and creamy. Gradually beat in granulated sugar; beat 3 minutes, until pale and fluffy. On low speed, beat in eggs, 1 at a time. On medium, beat 2 minutes (mixture may look curdled). On low, beat in half the flour mixture, the milk and rum, then remaining flour mixture. Spoon into pan, spreading to touch all sides of pan. 4 Bake 35 to 50 minutes, until pick inserted into center comes out clean. Let cool on rack 15 minutes. Run knife around edge; invert cake onto platter (replace any pineapple that sticks to pan). Garnish edge of cake with toasted coconut. Serve warm or at room temperature. Recipe Type Cakes, Pastries, and Desserts Source Source: McCall's, November 1998 194 Pumpkin Raisin Bars 2 2 2 1 1 1 1/2 1/2 1 cups cups tsp tsp tsp tsp tsp tsp cup all-purpose flour sugar baking powder baking soda cinnamon nutmeg salt cloves oil 4 1 1/2 1/2 1/3 1 2 1 1 eggs 15-oz can (2 cups) pumpkin cup chopped nuts cup Sun-Maid Raisins cup margarine or butter, softened 3-oz pkg cream cheese, softened cups powdered sugar tbsp milk tsp vanilla Procedure 1 Heat oven to 350 degrees. Grease 15"x10"x1" baking pan. In a large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. 2 Pour into greased pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. 3 In a small bowl, combine all frosting ingredients (1/2 cup margarine through 1 tsp vanilla); beat until smooth. Frost cooled bars. Store in refrigerator. Yield: 48 bars Recipe Type Cakes, Pastries, and Desserts Recipe Tips To make Pumpkin Raisin Cake, use 13"x9" pan and bake for 40 to 50 minutes. Source Author: Sun-Maid Raisins ad Source: McCall's, November 1998 195 Quick 'N Easy Snack Cake 1 pkg Pillsbury Plus German Chocolate Cake Mix 3 eggs 1 1/4 cups water 1/3 cup oil 1/2 cup finely chopped nuts, candy sprinkles or coconut (optional) 1/2 cup semi-sweet chocolate pieces Procedure 1 Preheat oven to 350 degrees. Grease and flour 13x9-inch pan. In large mixer bowl, blend cake mix, eggs, water and oil at low speed until moistened. Beat 2 minutes at highest speed. Pour into pan. Sprinkle nuts and chocolate pieces over batter. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Yield: 1 13x9-inch cake Recipe Type Cakes, Pastries, and Desserts Recipe Tips High altitude - above 3500 ft - add 3 tbsp flour to dry cake mix. Increase water to 1 1/2 cups. Bake at 375. 196 Raspberry Sauce 1 1/2 1 1/8 cup cup tbsp tsp water sugar cornstarch salt 1 10-oz pkg frozen raspberries in light syrup, thawed and undrained 1 tbsp Grand Marnier (orange-flavored liqueur) *can sub water or OJ Procedure 1 To prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tbsp liqueur. Pour sauce into a bowl; cover and chill 1 hour. Recipe Type Cakes, Pastries, and Desserts Source Source: Cooking Light 197 Rhubarb Shortcake 2 1 1/2 1 1 cups cups cup tbsp rhubarb, cut in small cubes sugar sour cream baking soda 1/2 2 2 2 tsp cups tbsp tbsp salt flour cinnamon and sugar mix butter Procedure 1 Mix rhubarb with 1/2 cup sugar and let stand 30 minutes. Stir baking soda into sour cream, then combine this mixture with all other ingredients, including rhubarb. 2 Spread in buttered square pan. Sprinkle with 2 tbsp sugar and cinnamon, mixed, and dot with 2 tbsp butter. 3 Bake 40-50 minutes at 350. Swerve with ice cream. Recipe Type Cakes, Pastries, and Desserts 198 Scandinavian Almond Cake cooking spray 1 1/4 cup sugar 1 egg 1 1/2 tsp pure almond extract 2/3 1 1/4 1/2 1 cup cups tsp stick milk flour baking powder melted margarine Procedure 1 Spray pan with Pam or cooking spray. 2 Beat well sugar, egg, almond extract and milk. Add flour and baking powder. Add margarine; mix well. 3 Bake at 350 for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionary sugar. Recipe Type Bread Recipe Tips Variation: Before pouring batter into the pan, sprinkle slices almonds on the bottom. 199 Seven-Minute Frosting 1 1/2 cups sugar 1/3 cup water 1 tbsp light corn syrup 1/8 tsp salt 2 egg whites (unbeaten) 1/2 tsp vanilla extract Procedure 1 Combine sugar, water, corn syrup, salt, and egg whites in the top of a double boiler. Set over boiling water and beat at high speed 7 to 10 minutes, or until stiff peaks form when beater is lifted. 2 Remove from heat. Beat in vanilla extract. Yield: 5 cups Recipe Type Cakes, Pastries, and Desserts 200 Shenandoah Valley Apple Cake 1 2 3 1 1/4 1 2 1 cup oil cups sugar eggs tsp vanilla cup chopped walnuts cups sifted flour tsp salt 1 3 tsp soda cups diced, pared apples TOPPING: 1/2 cup butter 1 cup brown sugar, packed 1/4 cup milk Procedure 1 Beat oil, sugar, eggs and vanilla at medium speed for about 3 minutes. Sift together flour, salt and soda. Gradually add dry ingredients to egg mixture, beating well after each addition. Stir in apples. Combine nuts and 1 tbsp flour; add to batter. Pour into a greased and floured 9x13-inch baking pan. Bake in 350 degree oven for 1 hour or until cake tests done. Start testing at 45 minutes. Cook in back on rack. 2 Topping: Combine butter, brown sugar and milk. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes. Remove from heat and spread at once onto cake. Servings: 16 Recipe Type Cakes, Pastries, and Desserts 201 Skillet Pineapple Upside-Down Cake 1/4 cup 2/3 cup 1 20-oz can 9 2 butter firmly packed light or dark brown sugar pineapple slices, undrained maraschino cherries large eggs, separated 3/4 3/4 1/8 1/2 cup cup tsp tsp granulated sugar all-purpose flour salt baking powder whipped cream or vanilla ice cream (optional) Procedure 1 Melt butter in a 9-in cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring; set skillet aside. 2 Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended. 3 Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended. 4 Beat egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325 for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream if desired. Yield: 8-10 Preparation Time: 20 minutes Cooking Time: 50 minutes Inactive Time: 30 minutes Recipe Type Cakes, Pastries, and Desserts Recipe Tips Express Pineapple Upside-Down Cake Follow original recipe directions for first 4 ingredients. Substitute 1 (9-oz) pkg golden yellow cake mix for next 5 ingredients. Prepare cake mix according to pkg directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. 202 Sour Cream Pound Cake 1 1 1/2 1/2 cup cup tsp tsp butter sour cream vanilla almond 3 cups sugar 3 cups cake flour 1/4 tsp soda 6 eggs, separated Procedure 1 Cream butter and sugar. Beat in yolks, one at a time. Mix soda with cake flour and mix in. Stir in sour cream and flavorings. Beat egg whites stiff and fold into cake mixture. 2 Turn into buttered loaf pans. Bake 1 1/2 hrs at 325; shorter time for loaf pans. Recipe Type Cakes, Pastries, and Desserts 203 Spiced Walnut Cake 3 1 1/2 1 1 1/4 1/4 1/4 18 cups tsp tsp tsp tsp tsp tsp tbsp plus 2 tbsp cake flour baking powder baking soda ground cardamom salt ground ginger cinnamon (2 1/4 sticks) unsalted butter 1 3/4 5 1 1 1 1/2 1/2 cups plus 2 tbsp sugar eggs cup finely ground walnuts tsp vanilla extract cup sour cream cup pure maple syrup cup finely chopped toasted walnuts confectioners' sugar for dusting Procedure 1 Have ingredients at room temperature. Adjust rack to lower third of oven; preheat to 325 degrees. Grease and flour a charlotte cake pan. Sift flour, baking powder, baking soda, cardamom, salt, ginger and cinnamon onto waxed paper. In bowl of electric mixer using paddle attachment, beat butter on medium speed until creamy, 3545 seconds. Add sugar; beat until fliffy, 5-6 minutes, occasionally scraping down sides of bowl. 2 Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; fold in ground walnuts and vanilla. Add dry ingredients in 3 additions, alternating with sour cream and ending with dry ingredients. Blend each addition just until incorporated. Spoon batter into pan. 3 Bake until cake pulls away from sides of pan, 45-50 minutes. Cool upright in pan for 10 minutes. 4 Turn cake out onto a rack over waxed paper; cool 1 hour. In a saucepan over medium heat, bring syrup to a boil; cook until reduced by half, 10-12 minutes. Brush syrup over cake, sprinkle with chopped walnuts and dust with confectioners' sugar. Servings: 16 Recipe Type Cakes, Pastries, and Desserts Source Source: Williams-Sonoma 204 Spring Cake 1 4 3 oz 3/4 cup lemon cake mix eggs lime Jello cooking oil 3/4 cup 2 2 2 cups water lemons - grated rind lemons - juice sifted powdered sugar Procedure 1 Mix together cake mix, eggs, and Jello. Add oil and water, beat thoroughly. 2 Bake at 350 degrees 40-45 minutes in a greased, floured pan (bundt). 3 Cool 10 minutes. Poke holes in cake and frost with mixture of grated rind of 2 lemons, juice of 2 lemons, and powdered sugar. 4 Keeps well in fridge. Recipe Type Cakes, Pastries, and Desserts 205 Texas Cake 2 2 2 3 1/2 1 1/2 2 1 cups cups pints tsp cup cup tsp flour sugar Oleo cocoa water buttermilk eggs soda 1 3 1/2 6 1 1 1 tsp tbsp tbsp pt tsp cup vanilla cocoa milk Oleo vanilla nuts powdered sugar Procedure 1 Mix flour and sugar. Mix together and bring to boil Oleo, cocoa and water. Pour over flour mixture and add buttermilk, eggs, soda, and vanilla 2 Mix and bake at 350 degrees for 20 minutes on a greased and floured sheet. 3 Frosting: Bring to boil (don't boil) cocoa, milk, Oleo, vanilla, nuts, and enough powdered sugar to spread. Spread on cake while warm. Recipe Type Cakes, Pastries, and Desserts Source Author: C Beecher 206 Tunnel of Fudge Cake 1 3/4 1 3/4 6 2 2 1/4 cups margarine or butter, softened cups granulated sugar eggs cups powdered sugar cups all-purpose flour 3/4 2 3/4 1/4 1.5-2 cup cups cup cup tbsp cocoa chopped walnuts* powdered sugar cocoa milk Procedure 1 Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan. 2 In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack for 1 hr; invert onto serving plate. Cool completely. 3 In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Servings: 16 Recipe Type Cakes, Pastries, and Desserts Recipe Tips *Nuts are essential for the success of the recipe. **Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical. High altitude above 3500 ft: increase flour to 2 1/4 cups plus 3 tbsp Source Source: Pillsbury 207 Vanilla Wafer Cake 2 2 6 1 1 cups sugar sticks Oleo eggs cup chopped nuts can coconut 1 1 1/2 1 can 12-oz box cup tsp (small) crushed pineapple (drained) vanilla wafers (crushed) can milk vanilla Procedure 1 Cream sugar and Oleo. Add eggs one at a time. Add nuts, coconut, pineapple, and vanilla wafers and beat well. 2 Add milk and vanilla. Pour in ungreased tube pan. Bake 1 1/2 hours at 350 degrees. Recipe Type Cakes, Pastries, and Desserts Source Author: Aunt Emma 208 Wente Gingerbread 2 1/3 1 1/4 1 4 1 1 cups cups tbsp oz cup water molasses freshly grated ginger unsalted butter (1 stick) light brown sugar egg 2 3/4 1/2 1/2 1 1 1/2 cups tsp tsp tbsp tsp tsp all-purpose flour cinnamon ground cloves plus 1/2 tsp baking powder baking soda salt Procedure 1 Combine water, molasses and ginger in a saucepan and bring to a boil over high heat. Remove from heat and set aside to cool. Combine butter and brown sugar in large bowl of mixer and cream until light and fluffy. Add the egg and beat at low speed, scraping down sides of bowl frequently. In a large mixing bowl, sift together the flour, cinnamon, cloves, baking powder, baking soda and salt. 2 Beginning with dry ingredients, alternately add dry ingredients and molasses-ginger mixture to the butter mixture. Grease and flour a 9x12-inch pan (or a round 7-inch pan with 4-inch sides). Pour batter into prepared pan and bake in a preheated 350-degree oven 25 to 35 minutes or until the center is no longer wet when tested with a toothpick. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Source Source: News Gazette 209 Winkel's Dutch Apple Cake 2 1/2 1/2 1 1 1/4 2 cups all-purpose flour cup sugar cup cold butter egg, slightly beaten cup fine, dry bread crumbs tbsp sugar 2 3 tsp lbs ground cinnamon Golden Delicious (or seasonal) apples, peeled, cored, and cut into 3/4-inch chunks 1/2 cup golden raisins 1 egg, slightly beaten Procedure 1 Butter 9-inch springform pan; set aside. In large mixing bowl, stir together flour and sugar. Using pastry blender, cut butter into mixture until pieces are pea-size. Stir in 1 beaten egg. With fingers, gently knead dough just until ball forms. Divide into 2/3 and 1/3 portions. If necessary, cover with plastic wrap and refrigerate for 30 to 60 minutes or until dough is firmer and easier to handle. 2 On lightly floured surface, roll larger portion of dough into 11-inch circle about 1/4 inch thick. Ease into prepared pan, pressing dough about 2 inches up sides. Evenly sprinkle dough with fine, dry breadcrumbs. 3 In large bowl stir together 2 tbsp sugar and cinnamon. Add apples and raisins, and toss to coat. Place fruit in dough-lined pan. On lightly floured surface, roll remaining dough into 9-inch circle. Cut slits in center of dough circle. Place on top of apples in pan. Press edges of dough to pan's sides. Brush top crust with 1 beaten egg. 4 Place pan on baking sheet; bake in 400 degrees oven for 50 minutes. Cover with foil. Bake 15 minutes more or until apples are tender. Cool in pan on wire rack for 1 hour; loosen and remove sides of springform pan. Cool completely. To store, cover and chill for up to 24 hours. Let stand at room temperature for at least 2 hours before serving. Yield: 10 to 20 Recipe Type Cakes, Pastries, and Desserts 210 Candies 211 5 Minute Fudge 12 oz chocolate chips 1 cup butterscotch chips 1 14-oz can condensed milk - sweetened 1 tsp vanilla 1 cup walnuts 1/2 cup currents Procedure 1 Stir first 4 ingredients over heal until melted. Add nuts and currents. Pour into a greased pan and refrigerate for 30 minutes. Recipe Type Candy Source Source: 365 - No Repeats 212 Bark Cookies 1/2 pkg almond bark 1 cup dry roasted peanuts 1 cup marshmallows 1 cup peanut butter 1 cup Rice Krispies Procedure 1 Melt bark; stir in peanut butter. Stir in remaining ingredients. Spread in pan. Cut or drop into pieces. Recipe Type Candy 213 Brownies 1/3 2 1/2 1/2 1 cup squares cup cup tsp butter chocolate sugar brown sugar vanilla 2 unbeaten eggs 3/4 cup flour 1/2 tsp baking powder 1/2 cup walnuts Procedure 1 2 3 4 5 Melt butter and chocolate; cool. Blend in sugar, brown sugar, and vanilla. Mix all. Add eggs, one at a time; beat well. Blend in flour, baking powder and walnuts; mix. Spread in greased 8" pan; bake at 350 for 30-35 minutes. Frost; cut while warm. Recipe Type Cakes, Pastries, and Desserts, Candy Recipe Tips High altitude: add baking powder, decrease sugar by 1 tbsp. 214 Caramel Corn 2 sticks margarine 2 cups brown sugar 1/2 cup white Karo syrup 1 tsp salt 1 tsp soda 7 1/2 quarts popped corn (about 2 cups unpopped) Procedure 1 Cook margarine through salt for 5 minutes; add soda. Stir. (I usually melt margarine first and stir the mixture 5 minutes.) 2 Pour over 7 1/2 or 8 quarts popped corn, which has been divided into 3 shallow pans. 3 Place in 200 degree oven for 1 hour. Stir every 15 to 20 minutes. Recipe Type Candy Source Author: Sister Mary Paul 215 Caramel Corn 2 2 cups unpopped corn 2 cups brown sugar 2 cups margarine or butter (I used butter) 1/2 cup maple syrup 1 tsp salt 1 tsp baking soda Procedure 1 Pop corn. Put in large roasting pan. 2 Combine all ingredients except the baking soda. Bring to boil and boil for 5 minutes. Add baking soda. (Be careful, syrup swells, so use large pan for your syrup.) 3 Pour over popped corn a little at a time, stirring with a wooden spoon until all syrup is used. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Recipe Type Candy 216 English Toffee 3/4 lb butter 2 cups sugar - 1 cup brown and 2 cup white 1/2 tsp salt 2 tbsp water 1 6-oz pkg chocolate chips nuts Procedure 1 Mix butter through water and stir over heat until 290 degrees. 2 Pour in a cook sheet, spreading quickly. Add chocolate chips and sprinkle with nuts. 3 Crack into bite-sized pieces. Recipe Type Candy Source Author: Cel Bucher 217 Fall Harvest Popcorn 16 3 1 2 1/4 1 cups cups cup cups cup tsp unsalted popcorn shoestring potatoes salted mixed nuts small pretzels butter, melted dillweed 1 1 1/2 1/4 1/4 tsp tsp tsp tsp tsp Worcestershire sauce soy sauce lemon-pepper seasoning garlic powder onion powder Procedure 1 Preheat oven to 325 degrees. Combine popcorn, shoestring potatoes, nuts and pretzels in large roasting pan. Set aside. 2 Combine butter and seasonings in small bowl; pour over popcorn mixture, stirring until evenly coated. 3 Bake for 8-10 minutes, stirring once. Cool completely. Store in airtight containers. Yield: 20 cups Recipe Type Candy, Snack 218 Granola Fudge Clusters 1 cup milk chocolate chips (or semi-sweet) 1 cup butterscotch chips 1 1/4 cups granola without raisins 1 cup chopped pecans or walnuts Procedure 1 Melt chocolate in microwave; stir in granola and nuts. Drop by tablespoon-fulls onto a waxed paper-covered baking sheet. 2 Refrigerate until set. Recipe Type Candy Source Author: Mary H 219 Hot Fudge Sauce 1 pkg (8 squares) Baker's unsweetened chocolate 1/4 cup (1/2 stick) butter or margarine 2 cups sugar 1/2 cup milk 1/2 cup whipping cream 1 tsp vanilla Procedure 1 Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. 2 Add sugar, milk and whipping cream; stir until well blended. Microwave 5 minutes or until mixture is thick and sugar is completely dissolved, stirring after 3 minutes. Stir in vanilla. 3 Serve immediately (or store in tightly covered container in refrigerator. Reheat just before serving.) Yield: 3 1/2 cups or 38 servings, 2 tbsp each Preparation Time: 5 minutes Total Time: 12 minutes Recipe Type Candy Recipe Tips Fun idea: serve warm as a fondue with dippers, such as strawberries, apple or pear slices, banana chunks, angel food or pound cake cubes, or assorted Nabisco cookies. Source Source: BAKER'S Chocolate 220 Jack-O-Lantern Jumble 4 4 1 1/4 1/4 cups cups cup cup cup corn chex rice chex salted peanuts butter peanut butter 2 1/4 1/2 1/4 1 tsp tsp tsp cup worcestershire sauce salt garlic powder candy corn Procedure 1 Combine chex and peanuts. Combine butter through garlic powder in a pan and stir until all is melted. 2 Pour mixture over cereal mix and stir well. Bake in a greased pan at 250 for 1 hour, stirring every 15 minutes. 3 Cool then stir in candy corn. Recipe Type Candy, Snack 221 Marshmallow Cream Fudge 1 1 1/2 2/3 1/2 jar cup cup cup (13 oz) marshmallow sugar evaporated milk butter 1/4 2 1/2 1 tsp 6-oz pkgs cup tsp salt chocolate chips chopped walnuts vanilla Procedure 1 Combine marshmallow through salt; bring to boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly. 2 Remove from heat. Add chocolate chips and stir til melted. Stir in walnuts and vanilla. 3 Pour into greased 8" square pan. Chill til firm. Recipe Type Candy Source Author: Cel Bucher 222 Nut Wheel - Pecan 1 cup nuts 1/2 cup margarine or butter 1/2 cup sugar 1 tbsp white syrup Procedure 1 Line a 9" pie tin with foil and butter. 2 Put all ingredients in a 10" skillet. Cook and stir constantly for 5 to 6 minutes until golden brown. Spread in pie tin. Cool 15 minutes and peel off foil. 3 Break into pieces. Recipe Type Candy Recipe Tips Raw peanuts can be used instead of pecans. Source Author: Ann Rumler 223 Pretzel Rings O pretzel rings almond bark M & M's plain candy Procedure 1 Fill each pretzel ring with melted almond bark (white chocolate). 2 Put a M & M candy on each; let harden. 3 Keep in refrigerator. Recipe Type Candy Source Author: Georgeann Jones 224 Pumpkin Fudge 3 3/4 1 1/2 1 cups cup can cup tsp sugar butter evaporated milk (5.3 oz) solid pumpkin pumpkin pie spice 12 7 1 1 oz oz cup tsp butterscotch morsels marshmallow creme chopped almonds or pecans, if desired vanilla Procedure 1 Cook sugar through pumpkin pie spice together to 225 degrees, stirring at temperature for 10 minutes. Remove from heat. 2 Add the remaining ingredients. Pour into a 13x9 pan. Pig out and enjoy! Recipe Type Candy 225 Spiced Pecans 2 1 1/2 tsp 3/4 cup 2 tsp large egg whites salt sugar Worcestershire sauce 2 1 1/2 4 1/2 6 tbsp tsp cups tbsp paprika pepper, coarse ground pecans butter Procedure 1 Beat egg whites with salt until frothy. Add sugar through pepper. 2 Fold in pecans and melted and cooled butter. 3 Spread on cookie sheet; bake at 325 for 30-40 minutes, stirring every 10 minutes. Recipe Type Candy 226 Turtles & Pretzels pretzels (Mike Sels miniature twist pretzels) Rollos (candy - chewy caramel in milk chocolate) 1/2 cup pecans Procedure 1 2 3 4 5 Lay out pretzels on a cookie sheet covered with foil. Lay Rollos on top (about 60-100 2 in packages). Put in 350 degree oven till chocolate is soft, 2-3 minutes. Put pecans on top and press down. Let candy cool; put in refrigerator to set chocolate. Lift from foil. Keep in refrigerator (can freeze some). Recipe Type Candy Source Author: Georgann Jones 227 Chicken & Turkey 228 Almond Chicken Salad 2 1/2 2 1 2 5 2 1/2 1 lbs tbsp tsp tbsp cups lbs cup cup boneless chicken breasts soy sauce minced garlic vegetable oil sliced celery tomatoes, seeded (I use little tomatoes) chopped parsley slivered almonds, toasted Ginger Dressing 2/3 cup sugar 2 1/2 tsp ground ginger 1 1/2 tsp salt 1 cup vegetable oil 3 tbsp toasted sesame seeds Procedure 1 Cut chicken into 1 inch pieces. Combine chicken, soy sauce, and garlic. Sauté chicken mixture in hot oil in large skillet until liquid is absorbed. Remove chicken to a large bowl. Cover and chill. Combine chicken, celery, tomatoes, parsley, and 3/4 cup toasted almonds. Stir in ginger dressing and toss. Sprinkle with remaining toasted almonds. GINGER DRESSING 1 Combine first 4 ingredients in blender, blend at high speed about 5 seconds. With blender on high gradually add oil; blend until thickened. stir in sesame seeds. Servings: 10 Recipe Type Poultry 229 Broccoli Casserole 2 2 2 2 cups cups 10-oz pkgs cans cooked rice cooked diced chicken chopped broccoli (thaw) cream of chicken soup 1 cup mayonnaise 1 tsp curry powder 1/2 cup shredded cheese buttered bread crumbs Procedure 1 Layer first three ingredients. Mix soup, mayo, and seasoning and spread on top. Sprinkle with cheese then top with crumbs. 2 Bake 35-40 minutes. Yield: 9x13 pan Recipe Type Poultry 230 Buffalo Chicken Pizzas 1 can Pillsbury Refrigerated Pizza Crust 3 tbsp butter or margarine 1 lb boneless, skinless chicken breast halves, cut into half-inch pieces 1/2 3 1 4 cup tbsp cup oz chopped sweet onion hot pepper diced Italian plum tomatoes shredded Monterey Jack cheese Procedure 1 Preheat oven to 425 degrees. Lightly coat cookie sheet with olive oil. Unroll dough and cut into 4 rectangles with a sharp knife or pizza cutter. Place on oiled cookie sheet and press to form 6x4-inch rectangles. 2 Melt butter in large skillet over medium-high heat. Add chicken, onion, and hot pepper sauce. 3 Cook 4-6 minutes, or until chicken is no longer pink in the center, stirring occasionally. Remove from heat and stir in tomatoes. 4 With slotted spoon, spoon mixture over dough rectangles to within 11/4 inch of edge, and sprinkle evenly with cheese. 5 Bake 13-16 minutes, or until crust is a deep golden brown. Recipe Type Poultry 231 Cheese-Crumbed Chicken Breasts 12 boned chicken breasts 2 cups sour cream 3 cups crushed Cheese Ritz Crackers 1 tsp crushed dried thyme dash of black pepper Procedure 1 Wash chicken breasts and pat dry. Coat well with sour cream dip. Combine crackers, thyme and pepper. Roll chicken in crumb mix. 2 Place skin side up in shallow baking dish. Bake at 350 degrees for 1 hour or until done. Recipe Type Poultry 232 Chicken a la Grecque 3 chickens 2 tbsp butter 3 lemons 1 tbsp oregano Procedure 1 Cut each chicken into 8 serving pieces. Broil the chicken until done, about 25 minutes, turning the pieces frequently. Be careful not to overcook the chicken. 2 When the chicken is almost done, melt the butter in small saucepan and add the juice from the 3 lemons as well as the oregano. Place the chicken on serving platter and pour the lemon butter over it. Servings: 6 Recipe Type Poultry 233 Chicken and Broccoli Au Gratin 1/4 1/2 1/4 1 1/2 1 cup cup cup tsp tsp butter or margarine (1/2 stick) chopped onion flour salt curry powder dash of pepper can (4-oz) sliced mushrooms, drained 1 1 can (tall - 12 fl oz) evaporated milk 10-oz pkg frozen broccoli spears, cooked and drained 1 chicken, cooked and cut in large cubes (reserve chicken stock) 1/2 cup chicken stock or water 2 cups (8 oz) shredded Monterey Jack or cheddar cheese Procedure 1 Melt butter in skillet. Sauté onion until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Gradually stir chicken stock (or water) into flour mixture in skillet. 2 Slowly blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. 3 Arrange chicken and broccoli spears on bottom of a 13x9-inch baking dish. Pour sauce over chicken and broccoli. Top with cheese. Bake at 375 degrees for 20 minutes, or until bubbly around edges. Servings: 6 Recipe Type Poultry 234 Chicken and Sausage Gumbo 1 lb hot smoked sausage, cut in 1/4 inch slices 4 chicken breast halves, skinned 1/4-1/3 cup vegetable oil 3/4 cup flour 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup sliced celery 2 qts hot water 3 cloves garlic, minced 2 2 1/2 1 1/2 1/2 1/4 bay leaves tsp creole seasoning tsp dried whole thyme tbsp Worcestershire sauce tsp hot sauce cup sliced green onions tsp salt hot cooked rice Procedure 1 Brown sausage in dutch oven over medium heat. Remove to paper towel, leave drippings in pan. 2 Brown chicken in drippings, remove to paper towel, reserving drippings. Measure drippings, adding enough oil to make 1/2 cup. Heat until hot. 3 Add flour, cook, stirring constantly, until roux is the color of chocolate (about 30 minutes). 4 Add onion, green pepper, celery; cook till tender, stirring often. Gradually stir in water and bring to boil. 5 Return chicken to dutch oven, add garlic and next 5 ingredients. Reduce heat, simmer uncovered for about 1 hour. 6 Remove chicken and let cool. Return sausage to dutch oven, cook gumbo, uncovered 30 minutes. 7 Stir in green onions, cook uncovered 30 minutes. Add salt. Bone chicken breasts and cut into strips. Add to gumbo and heat thoroughly. Remove bay leaves and serve over rice. Servings: 8 Recipe Type Poultry 235 Chicken and Spinach Quiche 1 1 1 1 unbaked 9" pastry shell cup chopped cooked chicken cup shredded Swiss cheese (about 5 oz) 10-oz pkg frozen chopped spinach cooked and well drained (1 cup) 1/4 cup finely chopped onion 2 3/4 3/4 1/2 1/8 eggs, lightly beaten cup mayonnaise (I use the lite) cup milk tsp dried basil leaves tsp pepper Procedure 1 2 3 4 Bake pastry shell at 375 for 10 minutes then remove from oven. In a large bowl toss together chicken, cheese, spinach, and onion. Spoon into pastry shell. In a small bowl stir eggs and mayonnaise until smooth, then add milk, basil, and pepper. Bake at 350 for 40 minutes or until brown. Servings: 6 Recipe Type Poultry Recipe Tips In place of pastry shell I use 1 pkg Crescent rolls (minus 3) for my quiche dish. 236 Chicken Casserole 11 4 1/2 1/4 1 1/2 8-10 slices cups lb cup 8-oz jar cup slices white bread, crust removed diced chicken or 3 lbs frozen shrimp fresh mushrooms or tall jar butter water chestnuts mayonnaise sharp cheese 4 2 1 1 1 1-2 2 eggs well beaten cups milk tsp salt, Accent can mushroom soup can celery soup oz chopped pimiento cups coarse bread crumbs Procedure 1 2 3 4 5 Line pan with bread, place meat over, then mushrooms and chestnuts. Combine soups and pimiento, put over above, then cover with cheese slices. Mix eggs, milk, salt, and cover above. Put dish in refrigerator overnight. Bake at 350 degrees, covered, for 1 1/2 hours. Top with crumbs. Cook uncovered for 30 more minutes. Recipe Type Poultry Recipe Tips Cook in aluminum covered pan Source Source: Social Science Club 237 Chicken Casserole Easy to make 1/2 recipe 7 3 2 2 oz cups cans cups Creamette brand macaroni chicken breast, cooked and cut up cream of chicken soup liquid (1 cup chicken broth and 1 cup milk or all milk) salt, optional 1 1/2 cups diced celery 1 jar (large) pimiento water chestnuts, optional 2 cups grated cheddar cheese 2 tbsp soy sauce Procedure 1 Mix all together and refrigerate overnight or 8 hours. In a 9x13 pan bake for 50 minutes at 350 degrees. Let sit a while to firm up. 2 OR 2 8x8 pans. Bake till almost done (40 minutes, then freeze). Defrost in refrigerator, heat till warm through about 20-30 minutes at 350 degrees. 3 OR If fully baked and then frozen, add a can of chicken broth and heat at 250 degrees for 3-4 hours. 4 OR Leftovers are good - sprinkle a little milk over top and microwave a bit. Recipe Type Poultry Recipe Tips Other macaroni brands seem to mush up too much - use Creamette. I use Healthy Request Campbell's Less Fat Less Salt cream of chicken soup. 238 Chicken Casserole 2 2 2 1/2 1 cups cans cup cup Pepperidge Farm Herb Stuffing mix cream of chicken soup mayonnaise shredded cheddar cheese 2 cups diced, cooked chicken 1 10-oz pkg frozen broccoli, chopped, thawed and drained 1 8-oz can sliced water chestnuts 1 4-oz can sliced mushrooms, drained Procedure 1 Grease 9x13 pan. Put 1 cup stuffing in bottom. Combine soup, mayonnaise and cheese; spread half on stuffing. 2 Combine chicken, broccoli, chestnuts and mushrooms. Spread on top of soup mixture. 3 Repeat with sauce and top with remaining stuffing. Cover and refrigerate. 4 Bake uncovered at 350 for 30 minutes. Recipe Type Poultry 239 Chicken Casserole 3 4 1 1 2 3/4 cups can tbsp cups cup cubed chicken cream of chicken soup minced onion finely chopped celery or thin sliced mayonnaise 2 1 1 2 1 cups tbsp cup cups cup water chestnuts, sliced lemon juice corn flakes, crushed potato chips, crushed grated cheese Procedure 1 2 3 4 5 Pam a 9x13 pan. Spread cornflakes on bottom. Mix: chicken, onion, celery, and water chestnuts. Mix together: soup, mayonnaise and lemon juice; add to chicken mix. Mix well. Spread in pan, top with cheese and chips. Bake at 350 degrees for 45-60 minutes. Yield: 8-10 servings Recipe Type Poultry Source Author: S. Williams 240 Chicken Enchiladas 4 1 4-oz can 2 cans 8-10 boneless, skinless chicken breasts chopped green chilies (10 3/4-oz) cream of mushroom soup flour tortillas 1 cup shredded cheddar cheese sour cream salsa black olives Procedure 1 Combine chicken, chilies and soup in a slow cooker. Cover; cook on low for 8 hours, stirring occasionally if you can. Remove chicken and cut into bite-size pieces. Place chicken on tortillas, dividing equally. 2 Roll up tortillas, enclosing chicken by sticking a toothpick in each tortilla after it is wrapped. Place rolled tortillas in a greased baking dish. Spoon mushroom sauce from slow cooker over tortillas to cover. Top with cheese. 3 Bake at 350 degrees for 15-20 minutes. Garnish with sour cream, salsa and olives. Yield: 4-5 Recipe Type Poultry Source Author: Leslie Hope, Lexington, SC 241 Chicken Pasta Gloriana Dressing: 1/3 cup 1 tsp 1 clove 1 1 tbsp 1 tsp olive oil, reserved from sun-dried tomatoes freshly ground black pepper garlic, minced lemon, zested freshly squeezed lemon juice dijon or creole mustard Salad: 1 lb penne pasta 1 1/8 1 lb chicken tenders, boiled and diced cup roasted pine nuts 6 1/2-oz jar sun-dried tomatoes packed in herbs (basil, oregano and thyme), oil reserved and tomatoes slivered 1/2 cup feta cheese, crumbled 1/3 cup whole Kalamata olives 1 1/4 cup coarsely chopped parsley 1/2 cup slivered basil leaves Procedure 1 Dressing: In blender combine reserved oil from sun-dried tomatoes, black pepper, garlic, lemon zest, lemon juice and mustard. Blend to combine. Set aside. 2 Fill a large stock pot with water. Bring to a boil and add pasta. 3 Cook pasta to al dente stage, according to directions on package, drain, pour pasta into colander and rinse with cool running water. Set aside. Fill a large saucepan with water and place over medium-high heat. Bring water to boil and add chicken. Reduce heat and simmer 20 minute or until chicken is cooked through. Drain. Dice chicken and set aside. 4 Preheat oven to 350 degrees. Place pine nuts in small oven-proof pan and roast 3 minutes or until light golden brown. In large serving bowl combine pasta, chicken, pine nuts, tomatoes, feta cheese, Kalamata olives, parsley and basil. Drizzle with dressing and toss to coat. Servings: 6 Recipe Type Poultry 242 Chicken Piccata 2 skinless and boneless chicken breasts, butterflied and then cut in half sea salt and freshly ground black pepper all-purpose flour, for dredging 6 tbsp unsalted butter 5 1/3 1/2 1/4 1/3 tbsp cup cup cup cup extra-virgin olive oil fresh lemon juice chicken stock brined capers, rinsed fresh parsley, chopped Procedure 1 Season chicken with salt and pepper. Dredge chicken in flour and shake of excess. 2 In a large skillet over medium high heat, melt 2 tbsp of butter with 3 tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tbsp butter and add another 2 tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. 3 Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Servings: 4 Preparation Time: 15 minutes Cooking Time: 25 minutes Recipe Type Poultry Source Source: Food Network 243 Chicken Quiche 1 1 1/2 2 2 1/2 3-4 9" pie shell, partially baked cup cheddar cheese cup red pepper, chopped cups fresh spinach cups cooked chicken green onions, chopped 1 clove garlic fresh basil 3 tbsp butter 3-4 eggs 1 1/2 cups milk salt and pepper Procedure 1 Sauté green onions, spinach, red pepper and garlic in butter. Add chicken and basil. 2 Put cheese in bottom of pie shell; add chicken mixture. 3 Mix together eggs, milk, salt, and pepper. Pour over chicken; bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees and bake 20-25 minutes. Recipe Type Poultry 244 Chicken Roquefort 1 chicken 1/2 stick butter, melted 1 cup sour cream 1/4 cup crumbled Roquefort cheese 1 tsp worcestershire sauce paprika Procedure 1 Brown chicken in butter. Mix sour cream cheese and worcestershire and pour over chicken. 2 Sprinkle with paprika. Bake in oven at 325 for 30 minutes. Recipe Type Poultry Source Author: Rine Verdon Source: The White House Chief Cookbook 245 Chicken Salad Oriental Ginger adds a touch of the Orient to an American favorite. 3 1 2 1 cups cup tbsp 5-oz can 3/4 cup diced cooked chicken pineapple tidbits sliced green onions (2/3 cup) water chestnuts, drained and sliced dairy sour cream 1 tsp 1/2 tsp ground ginger salt dash of pepper 1/4 cup toasted slivered almonds Procedure 1 Combine and chill first four ingredients. Blend sour cream, ground ginger, salt, and pepper; add to chicken mixture. Toss lightly. 2 Serve on crisp greens. Sprinkle with toasted almonds. Yield: 4-6 Recipe Type Poultry 246 Chicken Salad with Mango 1/2 cup 2 2 cups 2 cups 1 mayonnaise green onions, chopped chopped chicken ripe mango, chopped large tomato, chopped 1 1/3 1 1 1 medium green pepper, chopped cup vegetable oil tbsp red wine vinegar or regular vinegar tbsp lemon juice tsp sugar Procedure 1 Combine mayo and green onions; chill. 2 Combine chicken, mango, tomato, and green pepper in a large bowl. Combine the oil, vinegar, lemon juice, and sugar in a jar. 3 Cover and shake. Pour over chicken mixture and chill at least 1 hour. Recipe Type Poultry Source Author: Peggy Stockton 247 Chicken Saltimboca 12 12 12 1/4 2 1 breasts, skinned and flattened slices prosciutto slices gruyere cheese cup flour eggs, slightly beaten cup bread crumbs 2 1/4 1/4 1 1 1 tbsp tsp tsp cup cup tbsp grated Parmesan garlic salt tarragon chicken stock dry sherry cornstarch, dissolved in 1 tbsp water Procedure 1 2 3 4 Place prosciutto and cheese on each breast. Roll up. Dip in flour then in eggs. Roll in crumb mixture (bread crumbs, Parmesan, garlic salt, and tarragon); brown in butter. Place in dish; pour stock mixture over (chicken stock and dry sherry). Bake 30-40 minutes. Drain juice in pan. Stir in cornstarch; cook til thick. Serve over chicken. Oven Temperature: 350°F Recipe Type Poultry 248 Chicken Spinach Quiche 1 cup Mexican cheese, divided 9-inch pie shell 1 cup diced cooked chicken 1 10-oz pkg chopped spinach, thawed, squeezed 1/4 cup chopped onion 2 3/4 3/4 1/4 1/8 eggs cup milk cup mayonnaise tsp salt tsp pepper Procedure 1 Sprinkle 1/4 of cheese in pastry shell. Combine next 4 ingredients. Spoon into shell. 2 Mix eggs, milk, mayonnaise, and salt and pepper; pour over chicken. 3 Bake 40-45 minutes at 350 degrees. Let stand for 15 minutes. Recipe Type Poultry Source Author: Mary H 249 Chicken Stuffed with Cheddar, Gorgonzola and Spinach 1 1/2 tbsp 1 2 cloves 1 cup 1 1 1 tsp oz oz olive oil, divided small yellow onion, divided garlic, minced frozen chopped spinach, thawed and squeezed to drain excess water Italian seasoning shredded reduced-fat cheddar cheese crumbled Gorgonzola cheese 4 boneless, skinless chicken breasts, trimmed of fat (about 1 lb) 1/3 cup seasoned Italian-style breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp chopped flat-leaf parsley 1/2 tsp salt 1/2 tsp ground black pepper 2 large egg whites Procedure 1 Heat the oven to 400 degrees. In a medium skillet over medium-high, heat 1 tbsp of the olive oil. Add the onion and garlic and sauté until translucent, 5 to 7 minutes. Add the spinach and Italian seasoning, then cook until all of the liquid has evaporated. Mix in both cheeses. Set aside. 2 One at a time, lay each chicken breast flat on a cutting board. Use a paring knife to make a horizontal slit along one side to create a pocket in the meat. Do not cut all the way through. 3 Place a quarter of the cheese mixture in the pocket, then press the meat together over it. Repeat with the remaining breasts and set aside. 4 In a shallow dish or pie plate, mix the breadcrumbs, Parmesan, parsley, salt and pepper. In another bowl, lightly beat the egg whites with a fork. Holding a stuffed breast together firmly, dip in the egg whites, then roll in the breadcrumbs. Repeat with the remaining breasts and set aside. In a large oven-proof skillet over high, heat the remaining 1/2 tbsp of oil until shimmering hot. Swirl the oil around the bottom of the pan and carefully add the chicken. 5 Cook until browned on one side, about 2 minutes. Turn breasts over and place the skillet in the oven. Bake until chicken is no longer pink at the center, about 20 minutes. Servings: 4 Total Time: 40 minutes Recipe Type Poultry 250 Chicken-Olive-Cheddar Quiche 1/2 2 1 2-3 2 1 2 15-oz pkg refrigerated piecrusts cups chopped grilled chicken 8-oz can sliced mushrooms, drained green onions, chopped tbsp black olives garlic clove, minced tbsp chopped fresh or 2 tsp dried basil 1/4 tsp ground red pepper vegetable cooking spray 1 cup (4 oz) shredded cheddar cheese 1 cup half and half cream 4 large eggs 1/4 tsp pepper Procedure 1 Unfold piecrust and place on a lightly floured surface. Roll out to 1/8-in thickness. Carefully place piecrust in a 9-in pieplate. Fold edges under and crimp. 2 Bake on lowest oven rack at 400 degrees for 8 minutes. Cool. 3 Sauté chicken and next 6 ingredients in a skillet coated with cooking spray over med-hi heat 5 minutes. 4 Spoon mixture into prepared crust. Sprinkle with cheese. 5 Whisk together half and half, eggs, and 1/4 tsp pepper. Pour over chicken mixture. 6 Bake at 400 degrees on lowest oven rack for 45 minutes or until set. Let stand 10 minutes. Servings: 6 Preparation Time: 15 minutes Cooking Time: 58 minutes Inactive Time: 10 minutes Recipe Type Poultry 251 Cornish Hens with Wild Rice 2 tbsp butter 1 pkg onion soup mix 1 pkg long grain and wild rice seasoning packet Cornish hens 1 can cream mushroom soup 1 1/2 cups chicken broth 1 1/2 cups white wine Procedure 1 2 3 4 5 Melt butter in casserole dish (9x13). Sprinkle with onion soup mix. Spread rice and seasoning packet. Place Cornish hen halves on top with chicken broth and white wine. Cover with foil. Bake at 350 degrees for 1 1/2 hours. Remove foil for the last 20 minutes for browning. Recipe Type Poultry 252 Cranberry-Pecan Crusts 1 15-oz pkg refrigerated piecrusts 1/2 cup finely chopped pecans, toasted 1/2 cup finely chopped dried cranberries Procedure 1 Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. 2 Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet. 3 Bake at 425 degrees for 8 to 10 minutes or until golden. Yield: 3-4 dozen Preparation Time: 15 minutes Cooking Time: 10 minutes Recipe Type Cakes, Pastries, and Desserts, Poultry 253 Creamed Chicken & Biscuits 1/2 1 1/2 4 1 1 large onion tsp butter cups chopped cooked chicken can (10 3/4-oz) cream of chicken soup cup sour cream 1/2 cup milk 1/2 cup chopped pimiento 1 cup shredded mild Cheddar cheese, divided 6 frozen biscuits, thawed Procedure 1 Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender. 3 Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. 4 Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. 5 Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately. Recipe Type Poultry 254 Crouton Chicken Procedure 1 2 3 4 5 Preheat oven to 350 degrees. Rub chicken breasts in oil. In a zip-lock bag, crush croutons. Roll the chicken breasts in the croutons. Place chicken on foil-lined casserole dish (cleanup is a million times better with foil). Sprinkle Parmesan cheese on each piece of chicken. Add a capful of lemon juice to each chicken breast. Cover the pan and bake for 1 hour. Uncover and cook for another 30 minutes or until golden brown. Recipe Type Poultry 255 Easy Chicken Pot Pie 1 2/3 cups frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4-oz) condensed cream of chicken soup 1 cup Original Bisquick mix 1/2 cup milk 1 egg Procedure 1 Heat oven to 400 degrees. In ungreased 9" pie plate, stir together vegetables, chicken and soup. In bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Servings: 6 Preparation Time: 11 minutes Cooking Time: 30 minutes Recipe Type Poultry Recipe Tips High altitude (3500-6500 ft): Heat oven to 425 degrees. 256 Easy Curried Chicken Casserole 1 box Uncle Ben's Chicken & Herb Wild Rice Mix, cooked as directed 2 cups shredded cooked chicken or 2 small cans white chunk chicken meat 1 can Cream of Chicken soup 1/2 3/4 1 1/4 cup tsp can cup ligh mayonnaise curry powder water chestnuts, sliced shredded cheese Procedure 1 Mix together all ingredients listed except for the cheese and place in 9x9 greased casserole. Bake at 350 degrees for 50 to 60 minutes or until bubbly. Top with cheese the last 10 to 15 minutes of baking time. Yield: 9x9 casserole Recipe Type Poultry Recipe Tips Double for a 9x13 casserole. Source Author: Diane and Marcia 257 Grilled Chicken Caesar Salad 8 1 chicken tenders cup fat-free Italian salad dressing, such as Kraft's Zesty, divided 3 cups chopped romaine lettuce 1/2 cup chopped red onion 1/2 1/4 1/3 1/3 cup cup cup cup crushed croutons Caesar dressing fat-free ranch dressing (up to 1/2 cup) grated Parmesan cheese Procedure 1 Marinate chicken overnight in 3/4 cup fat-free Italian salad dressing. The next day, remove chicken from marinade and cook on a grill about 15 to 20 minutes or until chicken is tender and done. Don't overcook chicken. Discard the dressing used as a marinade. 2 Toss romaine lettuce, red onion and crushed croutons. Mix together Caesar dressing and ranch dressing. Pour over salad and toss again. Sprinkle with freshly grated Parmesan cheese and top with hot chicken tenders. Serve with whole wheat rolls. Servings: 4 Recipe Type Poultry Source Author: Leslie Britton 258 Healthy Chicken Salad 2 2 1 1 1/2 3 2 cups cups cup cup cup tbsp tbsp seedless grapes cubed cooked chicken breast thinly sliced sweet red pepper thinly sliced sweet yellow pepper diagonally sliced Chinese pea pods toasted slivered almonds chopped green onions Creamy Herb Dressing 1/4 cup low-fat mayonnaise 1/4 cup plain low-fat yogurt 1 tsp salt 1/2 tsp Dijon-style mustard 1/2 tsp crushed dried tarragon 1/2 tsp thyme 1/8 tsp ground pepper 1/8 tsp crushed dried rosemary Procedure 1 Combine grapes, chicken, peppers, pea pods, almonds and onions. Toss with creamy herb dressing. For the creamy herb dressing: 1 Combine all dressing ingredients. Mix well. Yield: 1/2 cup Recipe Type Poultry 259 Herbed Chicken in Pastry 4 boneless chicken breast halves 1 tbsp butter or margarine 1/2 pkg (17.3-oz size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet) 1 1 1 egg tbsp water 4-oz tub Alouette Garlic & Herbs Spreadable Cheese 1/4 cup chopped fresh parsley Procedure 1 Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours. 2 Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees. 3 Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp of the cheese spread in center of each square. Sprinkle with 1 tbsp parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seamside down on baking sheet. Brush with egg mixture. 4 Bake 25 minutes or until golden. Servings: 4 Preparation Time: 20 minutes Cooking Time: 25 minutes Inactive Time: 30 minutes Recipe Type Poultry Source Web Page: www.puffpastry.com 260 Hot Chicken Salad 2 2 1 1 1 cups cups cup cup cup cooked chicken, diced cooked rice cream of chicken soup water chestnuts celery cut fine 3/4 cup salad dressing 1/2 tsp salt 3 hard-cooked eggs chow mein noodles Procedure 1 Mix all well and top with chow mein noodles. 2 Bake at 375 for 45 minutes. Recipe Type Poultry 261 Hot Chicken-Cheese Heroes 2 1 1/2 1/4 1 1 cups cups cup tbsp tbsp diced, cooked or canned chicken diced celery toasted, slivered almonds grated onion lemon juice 1/2 cup mayonnaise salt and pepper, to taste 4 large French rolls, or French bread 1/4 lb grated cheddar cheese Procedure 1 In a bowl, combine the chicken, celery, almonds, onion, lemon juice, salt, pepper, and mayonnaise. Cut the top off the roll, or off the loaf of bread. Scoop out the center of each roll, leaving about 1/2-inch bread on the bottom. Fill rolls or bread with the chicken mixture. At this point, Mrs. Olach often places the rolls in a lightly greased baking dish, covers with aluminum foil and refrigerates them. 2 Thirty minutes before ready, pre-heat oven to 375 degrees. Unwrap rolls and sprinkle the top with the grated cheese. Cook in 375 degree oven for 35 minutes or until cheese bubbles. 3 If you make this in one loaf of French bread, it may serve six. Four rolls make four ample servings. Yield: 4-6 Recipe Type Poultry Recipe Tips Mrs. Olach mentioned she has also spooned this chicken mixture into a 1 qt casserole and covered the top with crushed potato chips. She bakes it about the same length of time. 262 Impossible Chicken and Broccoli Pie 1 3 1 1/2 2/3 3 pkg cups cups cup frozen broccoli, thawed or 1 1/2 cups fresh 3/4 cup shredded Cheddar cheese, divided cut-up cooked chicken 1 1/3 cups chopped onion eggs Bisquick salt, pepper, and garlic to taste milk pinch of sage Procedure 1 Grease a 10-inch pie plate. 2 Mix broccoli, 2 cups cheese, chicken and onion in prepared pie plate. 3 Beat milk eggs and Bisquick and spices until smooth. Pour over mix in pie plate. Bake at 400 degrees until knife comes out clean from center, 25 to 35 minutes in oven. 4 Top with remaining cheese. Bake until melted. Cool 5 minutes and serve. Recipe Type Poultry 263 Moist Chicken chicken breasts 1/2 cup mayonnaise 1 1/4 cup Italian breadcrumbs Procedure 1 Brush chicken with mayonnaise; dredge in breadcrumbs. 2 Bake at 425 degrees for 20 minutes on a greased pan. Recipe Type Poultry 264 Monterey Jack Chicken 1/2 1 1/2 1 1 cup 3-oz tub cup can tsp cottage cheese cream cheese (room temperature) plain yogurt cream of chicken soup salt garlic powder 1 3 3 1 2 3/4 can cups cups cup cups cup green chilies, diced cooked chicken in pieces cooked rice (cook in chicken broth) grated Monterey Jack cheese tomatoes, chopped crush corn chips, coarsely Procedure 1 Blend first three ingredients till smooth. 2 Add to remaining ingredients except chips. Pour into 2 qt baking dish; sprinkle with chips. Bake at 350 for 25-30 minutes. Recipe Type Poultry 265 No-Fail Dressing for Chicken, Tuna, or Egg Salad This basic dressing - smooth and creamy with just a slight tang - works equally well with chicken, tuna, or hardcooked eggs. Some of the variations that follow, however, are more appropriate for one type of salad than another and are coded as follows: T for Tuna; C for Chicken; E for Egg. Depending on how moist or dry you prefer the salad, expect 1/4 cup of dressing to accommodate 1 cup of chopped filling (roughly a 6-oz can of drained tuna or 3 to 4 hard-cooked eggs). This recipe is easily multiplied for larger quantities. The recipe makes about 1/4 cup. 2 2 tbsp mayonnaise tbsp sour cream (or use plain yogurt or buttermilk) 1-2 tsp lemon juice 1/2-1 tsp Dijon-style mustard (optional) salt and freshly ground black pepper, to taste Yield: 1/4 cup Recipe Type Sauce 266 Oven-Bake Chicken 1 tbsp butter or margarine 2/3 cup Original Bisquick mix 1 1/2 tsp paprika 1 1/4 tsp salt 1/4 tsp pepper 3 lbs (up to 3 1/2 lbs) cut-up broiler fryer chicken Procedure 1 Heat oven to 425 degrees. Melt butter in 13x9 baking dish. Stir together Bisquick mix, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). 2 Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Servings: 5 Preparation Time: 10 minutes Cooking Time: 50 minutes Recipe Type Poultry Recipe Tips High altitude (3500-6500 ft): bake 40 minutes; turn chicken. Bake about 20 minutes longer. 267 Party Chicken Bake Elegant wine-sauced chicken - perfect for a small dinner party. 1/2 envelope (1 tbsp) Italian salad dressing mix 2 tbsp butter or margarine, melted 4 chicken breasts 1 can condensed cream of mushroom soup 1 4-oz tub whipped cream cheese with chives 1/3 cup sauterne 1 cup packaged precooked rice Procedure 1 Reserve 1/2 tsp salad dressing mix. In large skillet, combine remaining dressing mix with butter or margarine; add chicken and brown slowly till golden. Place in 12x7 1/2x2-inch baking dish. Blend soup and the whipped cream cheese; stir in sauterne. Spoon over chicken. 2 Bake, uncovered, in slow own (325 degrees) for 1 hour; baste with sauce once or twice during baking time. Garnish with parsley; serve over rice. 3 For Rice: prepare according to package directions, adding the reserved salad dressing mix to water. Servings: 4 Recipe Type Poultry 268 Pea Pod and Chicken Salad Oriental 1 2 2 1/2 1/2 1/2 cup cups cups cup cup cup spiral macaroni fresh pea pods, trimmed, blanched* cubed, cooked chicken or turkey sliced green onions sliced water chestnuts mayonnaise 1 1/4 1/8 1 tsp tsp tsp tsp soy sauce pepper ginger sherry, if desired lettuce leaves 1/4 cup toasted slivered almonds Procedure 1 Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. 2 In large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. 3 Cover; refrigerate at least 3 hours or until served. Line serving bowl with lettuce leaves; spoon salad over lettuce. Garnish with almonds. Servings: 4 Recipe Type Poultry Recipe Tips * To blanch trimmed pea pods, place in boiling water; cover and cook 1 minutes. Immediately drain and rinse with cold water. 269 Quick Chicken and Dumplings 4 cups water 3 cups chopped cooked chicken 2 can (11 oz) cream of chicken soup, undiluted 2 tsp chicken granules 1 tsp seasoned pepper 1 7.5 oz-can buttermilk biscuits Procedure 1 Bring first 5 ingredients to a boil, stirring often. Separate biscuits in 1/2 forming 2 rounds; cut each in half. Drop (1 at a time) into boiling mixture; stir gently. 2 Cover, reduce, simmer 15-20 minutes; stir some. Yield: 4-6 Recipe Type Poultry Recipe Tips Can use reduced-fat soup and biscuits. Whisk soup into broth before chicken. I use broth from poaching chicken. 270 Quick Mediterranean Chicken Thighs 2 lbs boneless, skinless chicken thighs (about 8 thighs) salt and freshly ground black pepper, to taste 2 tsp olive oil 1 can (4 1/2-oz) diced fire-roasted tomatoes, with juice 1/4 cup orange juice 5 tsp minced garlic 4 tsp capers, rinsed Procedure 1 Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side. 2 Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes. 3 Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes. Servings: 4 Total Time: 25 minutes Recipe Type Poultry 271 Scalloped Chicken 3 3 1 2 1/2 cups broth eggs can cream of mushroom soup cups cracker crumbs cup cooked rice 1/2 cup 4 diced celery pimiento and onion, as desired cups cooked chicken potato chips Procedure 1 Mix all ingredients (except chips) together. Sprinkle with crushed potato chips. 2 Bake 1 1/2 hours at 350 degrees. Recipe Type Poultry Source Author: Jan Zwoyer 272 Stuffed Chicken Salad Boats 1 2 lb cups skinless, boneless chicken breasts fat-free Italian dressing, such as Kraft's Zesty 1/2 cup finely chopped onions 1 cup finely chopped celery 4 slices provolone cheese, cut in half 1/4 cup light mayonnaise seasoned salt, to taste 8 dinner-size hard rolls (each about 4x2 1/2 inches) butter-flavored cooking spray Procedure 1 Marinate the chicken breasts overnight in the fat-free dressing. 2 The next day drain the chicken and discard the dressing. Cook the chicken breasts on a grill until tender and done. Remove from grill and cool. Chop into bite-size pieces. 3 Mix together chicken, onions, celery and mayonnaise. Cut out a square hole in the top of each roll and remove as much of the inside bread as you can. (Reserve this bread for other uses.) Refill the rolls with chicken salad. Sprinkle with seasoned salt and top with slices of cheese. 4 Coat the bottom of a 9x13-inch aluminum pan with butter-flavored cooking spray. Place the pan with the rolls on the grill. Close the lid and heat until the cheese melts and the rolls toast a bit. Serve warm. Servings: 8 Recipe Type Poultry Source Author: Leslie Britton 273 Tarragon Chicken 6 1 3/4 3/4 2 1/8 chicken breasts, boned and skinned cup cream cup milk cup flour tsp salt tsp pepper 1/4 3/4 6 2 2 2 lb cup tbsp tsp tsp tsp butter white wine bread crumbs parmesan tarragon chives Procedure 1 Dip chicken in cream and milk mixture, then in flour mixed with salt and pepper. 2 Melt butter in dish and place floured chicken in it. Bake 10 minutes at 400 degrees, covered. Turn, sprinkle with wine. Cover and bake for 20 minutes. 3 Mix bread crumbs through chives. Sprinkle crumb mixture on top. Brown under broiler. Recipe Type Poultry Source Author: Joan 274 Tequila Chicken Fettuccine An impressive chicken entree using the citrus flavor of lime and tang of Tequila atop spinach fettuccine. 1/4 1/4 1 1 1/2 cup cup tbsp lbs Tequila or chicken broth frozen (thawed) limeade grated lime peel boneless chicken breast halves, cut to strips 1 1/2 1 1 1/2 cups clove 16-oz pkg cup sliced mushrooms garlic, finely chopped spinach fettuccine grated Parmesan cheese Procedure 1 Mix tequila, limeade, and lime peel in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate for 30 minutes. 2 Place chicken and marinade in 12-inch skillet. Stir in pepper, mushrooms, and garlic. Cook over med-high heat 10-12 minutes, stirring occasionally, until chicken is no longer pink in center. Cook and drain fettuccine as directed on package. Divide fettuccine among six plates. Spoon chicken mixture over pasta. Sprinkle with cheese. Servings: 6 Recipe Type Poultry 275 Turkey by Bobby Flay When the bird takes center stage, you want it just right. Renowned chef, restaurant owner, and TV star Bobby Flay has a foolproof technique that requires no fancy tools. You can get the best flavor with traditional seasonings; salt, pepper, and fresh herbs. 1 whole fresh turkey (17 lbs.), rinsed and patted dry 1 1/4 sticks unsalted butter, slightly softened 2 tbsp each finely chopped fresh sage, fresh rosemary, fresh thyme leaves, and fresh flat-leaf parsley salt and freshly ground black pepper 3 3 2 8 cups large carrots, cut into 1-inch pieces large celery stalks, cut into 1-inch pieces large onions, quartered warm homemade chicken stock Procedure 1 Remove turkey from the refrigerator 1 hour before roasting. 2 Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper. 3 Preheat oven to 450 degrees. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper. 4 Put 4 cups of the chicken stock in a medium-size saucepan and keep warm over low heat. 5 Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 minutes or until lightly golden brown. Reduce heat to 350 degrees and continue to roast, basting with warm chicken stock every 15 minutes, about 1 1/4 hours longer. (An instantread thermometer inserted in the thigh should register 160 degrees.) Remove turkey from the oven, transfer to a baking sheet, and tent loosely with foil. Let rest 20 minutes before slicing. Recipe Type Poultry 276 Turkey Cutlets Parmesan 2 1 1 3/4 4 2 cups cup tbsp cup 4-oz (7 oz) small egg bow-tie pasta frozen green peas unsalted butter grated Parmesan cheese thick turkey-breast cutlets large egg whites, lightly beaten 3/4 cup 2 tbsp 2 8 1 cup Italian-seasoned bread crumbs olive oil large plum tomatoes, each cut into 6 slices large basil leaves (4 oz) shredded part-skim mozzarella cheese freshly ground pepper Procedure 1 In covered 3-qt pot, bring 2 qts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. Cover; keep warm. 2 While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each with 1 tbsp Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. Cover skillet with lid; cook 30 seconds, until cheese is melted. Serve with pasta. Servings: 4 Recipe Type Poultry 277 Turkey Pot Pie with Cranberry-Pecan Crusts If making ahead, store crusts separately, and place on pie before serving so they stay firm. 3 2 1/2 1 1 4 tbsp butter, divided large sweet onions, diced cup all-purpose flour tsp salt tsp pepper 12-oz turkey tenderloins, cut into 1 1/2-inch cubes 2 1 1/2 1 1 tbsp cups cup 10-oz pkg vegetable oil chicken broth milk fresh spinach, torn Cranberry-Pecan Crusts Procedure 1 Melt 1 tbsp butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until caramel colored. Place onions in a bowl, and set aside. 2 Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture. 3 Melt remaining 2 tbsp butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13x9inch baking dish. 4 Bake, covered at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of CranberryPecan Crusts over pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side. Yield: 10-12 Preparation Time: 15 minutes Cooking Time: 55 minutes Recipe Type Poultry Source Source: Southern Living 278 Turkey Tortilla Casserole 4-5 cups 1 can diced cooked turkey or chicken (10 3/4-oz) condensed cream of mushroom soup 1 4-oz can diced green chilies, drained 1 7-oz can green chili salsa 1/3 cup thinly sliced green onions (including tops) 1 can 3/4 tsp 8 2 cups (2 1/4 oz) sliced ripe olives, drained ground cumin corn tortillas, cut in 1/2" strips (8 oz) each shredded jack and cheddar cheese Procedure 1 In bowl, combine turkey, soup, chilies, salsa, olives, onion and cumin; set aside. Arrange half the tortilla strips in a well-greased shallow 3 qt casserole or 9x13 baking dish. Cover evenly with half the turkey mixture and all the jack cheese. Top with remaining tortilla strips and remaining turkey. Sprinkle cheddar cheese evenly over all (may be covered and refrigerated until next day). 2 Bake uncovered in a 350 degree oven for 30 minutes or until cheese is melted and mixture is heated through. (If refrigerated, bake covered for 30 minutes; uncover and bake 15 minutes). Let stand for 5 minutes and cut into squares. Recipe Type Poultry 279 Walnut-Crusted Chicken Breasts Toasting heightens the flavor of the walnuts in the chicken coating. To toast the nuts, place them in a small dry skillet. Cook over medium heat, stirring often, for 5 to 7 minutes or until light golden brown. 4 skinless, boneless chicken breast halves (1 lb. total) 1/2 of a 5-oz container semisoft cheese with garlic and herbs 1 tbsp chopped green onion 1 egg 2 tbsp water 1/2 tsp salt 1/4 tsp pepper 3/4 1/2 1/4 1 3-4 cup cup cup tbsp cups 2 tsp soft sourdough bread crumbs (about 1 slice) finely chopped walnuts, toasted all-purpose flour margarine or butter, melted mixed baby greens, such as baby mustard greens, red endive, and Chinese cabbage, or torn mixed greens balsamic vinegar Procedure 1 Preheat oven to 400 degrees. Place each chicken breast half between two pieces of plastic wrap. Pound breasts lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Spread one-fourth of the cheese in center of each chicken breast; sprinkle with green onion. 2 Fold in sides of chicken; roll up from one of the short ends, pressing edges to seal. Secure with wooden toothpicks, if necessary. 3 In a shallow dish combine egg, water, salt and pepper. Beat with a whisk or fork until well blended; set aside. In another shallow dish combine bread crumbs and walnuts. Coat chicken rolls with flour. Dip chicken in egg mixture, then in walnut mixture to coal all sides. 4 Place chicken, seam-side down, in a 2-quart square baking dish. Drizzle with melted margarine or butter. 5 Bake, uncovered, for 20 to 25 minutes or until chicken is tender and no longer pink inside. Top the chicken rolls with mixed baby greens. Return to oven. Bake for 1 minutes more or until greens just begin to wilt. Remove from oven. Sprinkle greens with the balsamic vinegar. Servings: 4 Preparation Time: 25 minutes Cooking Time: 20 minutes Recipe Type Poultry 280 Cookies 281 $1 Million Cookies The following is the recipe for Carolyn Gurtz's double-delight peanut butter cookies, which won the grand prize in the Pillsbury Bake-off for the Gaithersburg resident. 1/4 1/4 1/2 1/2 cup cup tsp cup dry roasted peanuts, finely chopped sugar ground cinnamon creamy peanut butter 1/2 cup powdered sugar 1 16.5-oz pkg Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled Procedure 1 Preheat oven to 375 degrees. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside. 2 In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. 3 Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. 4 Roll each covered ball in peanut mixture; gently pat mixture onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cookies spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. 5 Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minutes; remove from cookie sheets to cooling rack. Store tightly covered. Servings: 24 Recipe Type Cakes, Pastries, and Desserts 282 And Then Bars 1/2 1 1 1 cup cup cup cup butter or margarine graham cracker crumbs coconut chocolate chips 1 cup butterscotch chips 1 cup chopped nuts 1 can Eagle brand milk Procedure 1 In a 9x13-inch pan, melt butter. Sprinkle with remaining ingredients (through nuts). Pour milk on top. 2 Bake at 350 degrees for 30 to 35 minutes. 3 Cool and cut into squares. Recipe Type Cakes, Pastries, and Desserts Source Author: Dorothy B 283 Applesauce Brownies 1/2 1 2 1/2 1 cup butter cup sugar eggs, beaten cup applesauce tsp vanilla 1 2 1/2 1/4 1/4 cup tbsp tsp tsp tsp flour cocoa baking powder baking soda salt Procedure 1 Cream together butter and sugar. Add eggs, applesauce, and vanilla. 2 Sift together flour, cocoa, baking powder, baking soda, and salt. Add to mixture. Pour in greased 8x8 pan. 3 Bake at 325 degrees for 30 minutes. Recipe Type Cakes, Pastries, and Desserts 284 Baker's One Bowl Chocolate Frosting 4 squares Baker's unsweetened chocolate 1 16-oz pkg powdered sugar 1/2 cup (1 stick) butter or margarine, softened 2 tsp vanilla 1/3 cup milk Procedure 1 Microwave chocolate in large microwaveable bowl on high for 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Cool completely. 2 Add sugar, butter, and vanilla. Gradually add milk, beating with mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency. 3 Use to frost your favorite cake or cupcake recipe. Yield: 3 cups or 22 servings, 2 tbsp each Preparation Time: 20 minutes Total Time: 20 minutes Recipe Type Cakes, Pastries, and Desserts 285 Black & White Chocolate Cashew Brownies 3 2 14 cups all-purpose flour tsp baking powder squares (1 oz ea) white chocolate, coarsely chopped 3/4 cup (1 1/2 sticks) butter, cut into small pieces 4 eggs 3/4 3/4 1 1 1/2 1 cup cup tsp cups cup granulated sugar firmly packed brown sugar vanilla extract cashews, coarsely chopped mini semisweet chocolate chips Procedure 1 Preheat oven to 325 degrees. Lightly spray 11x17-inch cookie sheet with vegetable pan spray. 2 In medium bowl, combine flour and baking powder; set aside. Place white chocolate and butter in microwavesafe bowl. Microwave at 50%, 1-2 minutes, stirring every 30 seconds, until chocolate is melted. Remove from microwave; cool slightly. 3 In large bowl, beat eggs, granulated sugar, brown sugar and vanilla with electric mixer until well blended. Gradually beat in white chocolate mixture. Add flour mixture; mix well. Stir in cashews. Spread mixture evenly into prepared pan. Sprinkle chocolate chips evenly over top. 4 Bake 25-30 minutes or until golden brown. (Surface of brownie will crack during baking.) Place pan on cooling grid to cool completely. Servings: 24 Recipe Type Cakes, Pastries, and Desserts 286 Brownies 1/2 1 1 1 1 4 cup cup 16-oz can cup cup Oleo flour Hershey syrup sugar chopped nuts eggs 1 3 3/4 3 1/4 tsp tbsp cup tbsp cup vanilla Oleo sugar milk chocolate chips Procedure 1 2 3 4 Cream sugar and Oleo well. Add eggs one at a time, beating well. Alternate flour and syrup, mixing well. Add vanilla and nuts. Pour into 9x13 greased pan. Bake at 350 degrees for 25-30 minutes. Cool. Frosting: Mix Oleo, sugar, and milk well. Bring to a boil and boil for 1 minutes. Remove from heat and add chocolate chips. 5 Cool, beat and spread on brownies. Recipe Type Cakes, Pastries, and Desserts 287 Buckeyes 1 cup creamy peanut butter 1/2 cup (1 stick) unsalted butter, softened 2 cups confectioners' sugar 2 cus semi-sweet chocolate chips Procedure 1 Line 2 baking sheets with waxed paper; set aside. 2 In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm. 3 Microwave chips in a glass bowl on high for 2 minutes, stirring midway. 4 Pierce each ball with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft. 5 Chill in fridge for 45 minutes, until set. Put buckeyes on a pretty paper plate, wrap in cellophane and tie with ribbons. Yield: 4 dozen Recipe Type Cakes, Pastries, and Desserts 288 Butter Rich Spritz Enjoy these dainty cookies throughout the year... decorate for festive touch. 2 1/2 1/2 1 1 1/4 cups tsp cup cups sifted all-purpose flour salt butter sifted powdered sugar 2 egg yolks or 1 whole egg 1/2 tsp almond extract 1 tsp vanilla Procedure 1 Sift together flour and salt. Cream butter. Gradually add powdered sugar, creaming well. Blend in eggs, almond extract, and vanilla. 2 Add the dry ingredients gradually; ix thoroughly. Press a small amount of dough through a cookie press onto ungreased cookie sheet, using any plate to make desired shape. 3 Bake at 400 degrees for 6 to 8 minutes. Recipe Type Cakes, Pastries, and Desserts Recipe Tips For special Christmas Cookies add a few drops of red or green coloring and make wreaths, bells or Christmas trees. If desired, decorate with bits of candied fruit. 289 Butter Riches Perfect for teas... delicate caramel cookies with browned butter frosting. 3/4 1/2 1 1 1 1 3/4 cup butter cup firmly packed brown sugar tbsp sugar unbeaten egg yolk tsp vanilla cups (up to 2 cups) sifted all-purpose flour 1/4 2 1/2 1 3-4 cup cups tsp tbsp almond slivers butter sifted powdered sugar vanilla cream Procedure 1 Cream butter. Gradually add brown sugar and sugar; cream well. 2 Add unbeaten egg yolk and vanilla; beat well. 3 Blend in flour to form a stiff dough. Shape into balls about the size of a marble; place on greased cookie sheets. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar. 4 Bake at 350 degrees for 7 to 9 minutes until light golden brown. Cool and frost. Garnish with almond slivers. 5 Browned Butter Frosting: Brown butter; blend in sifted powdered sugar and vanilla. Gradually add cream until of spreading consistency. Yield: 7 dozen cookies Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 290 Butterscotch Coconut Drops Butterscotch morsels add interest to coconut-coated cookies. 2 1/2 1/2 1/2 1/2 1/2 cups tsp tsp cup cup cup sifted all-purpose flour soda salt butter firmly packed brown sugar sugar 2 1 1 unbeaten eggs vanilla (6-oz pkg) butterscotch morsels 1/2 cup pecans, chopped 1 1/2 cups flake or coarsely chopped coconut tsp cup Procedure 1 2 3 4 Sift together flour, soda, and salt. Cream butter. Gradually add brown sugar and sugar, creaming well. Blend in eggs and vanilla; beat well. Add the dry ingredients gradually; mix thoroughly. Stir in butterscotch morsels and pecans; mix well. Chill. Drop dough by rounded teaspoonfuls into coconut; roll to coat. Form into balls. Place on greased cookie sheets. If desired, top with pecan halves or maraschino cherries. 5 Bake at 375 degrees for 10 to 12 minutes until golden brown. Yield: 4 1/2 dozen cookies Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet Attachments cocodrops.pdf 291 Candied Fruit Slices For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours. 1 cup butter 1 cup sifted powdered sugar 1 unbeaten eggs 1 tsp vanilla 2 1/4 cups sifted all-purpose flour 1 cup pecan halves 2 cups soft candied cherries, cut in halves Procedure 1 Cream butter. Gradually add powdered sugar, creaming well. Blend in egg and vanilla. 2 Add flour; mix well. Stir in pecan halves and candied cherries, cut in halves. Chill 1 hour. 3 Divide dough in thirds. Shape into rolls 12 inches long. Wrap in waxed paper; chill at least three hours. Cut into 1/8-inch slices and place on ungreased cookie sheets. 4 Bake at 325 for 13 to 15 minutes until delicately browned on edges. Yield: 7 dozen cookies Oven Temperature: 325°F Recipe Type Cakes, Pastries, and Desserts, Candy Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 292 Candy Bar Brownies vegetable oil cooking spray 2 oz unsweetened chocolate 1/2 cup butter 2 large eggs 3/4 cup sugar 1/2 1/4 1 6 1 tsp tsp cup 1.4-oz cup vanilla salt sifted, unbleached flour Heath or Skor bars, coarsely chopped pecan pieces, toasted in 350 degree oven for 10 mins Procedure 1 Preheat oven to 350 degrees. 2 Spray an 8-inch square pan with vegetable oil and set aside. 3 In a medium double boiler, melt the unsweetened chocolate and the butter. Stir the mixture occasionally until thoroughly melted. Remove the pan from the heat and set aside. 4 In a small bowl, combine the eggs, sugar, vanilla, and salt; beat well. Combine the chocolate-butter mixture and the flour; stir just until mixed. Stir in the candy bar pieces and pecans. 5 Pour the mixture into the prepared pan and smooth the surface. 6 Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 7 Let the brownies cool completely before cutting into squares. Yield: 16 bars Preparation Time: 15 minutes Cooking Time: 30 minutes Recipe Type Cakes, Pastries, and Desserts Source Author: Lisa Coates, Nyack, NY 293 Chef Hat Butter Cookies 1 1/2 1/2 1 1 cup butter, softened cup granulated sugar cup powdered sugar egg tsp vanilla 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp cream of tartar Icing for Chef Hat Butter Cookies Procedure 1 Combine butter, sugars and mix with an electric mixer until creamy. Add egg and vanilla and continue beating until mixed well. 2 Reduce speed to low and add flour, baking soda and cream of tartar. Beat until well mixed. 3 Divide dough in half, wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 375 degrees. 4 Roll out dough on lightly floured surface to 1/4 inch thickness. Cut with cookie cutter and place 2 inches apart onto super parchment on a baking sheet. 5 Bake for 7-10 minutes until edges are very lightly browned. Remove from baking sheet and cool completely. Ice with icing. Recipe Type Cakes, Pastries, and Desserts 294 Chewy Chocolate Chip Oatmeal Chip Cookies 1 cup margarine, butter or butter flavored Crisco, softened 1 1/4 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 2 tbsp milk 2 tsp vanilla 1 3/4 1 2 1/2 1 1 cups tsp cups pkg cup flour baking soda oats chocolate chips chopped nuts (optional) Procedure 1 2 3 4 5 6 7 Heat oven to 375 degrees. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour and baking soda; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. For 3-inch diameter cookies increase to at least 3 tbsp of dough. Bake about 1 to 2 minutes longer, depending on oven. 8 Cool on cookie sheet for about 1 minutes; remove to wire rack. Recipe Type Cakes, Pastries, and Desserts Recipe Tips High altitude recipe. 295 Chewy Jumbo Chocolate Chip Cookies 3 1/4 1 1 1 1 1/2 cups cup tsp tsp cups all-purpose flour cake flour* baking powder baking soda butter, softened 1 1/4 1 1/4 2 1 1 cups cups sugar firmly packed brown sugar eggs tbsp vanilla 12-oz pkg (2 cups) semi-sweet chocolate chips Procedure 1 Heat oven to 375 degrees. Combine flour, cake flour, baking powder and baking soda in medium bowl. Set aside. 2 Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute). Reduce speed to low. Beat, gradually adding flour mixture, until well mixed (2 to 3 minutes). 3 Stir in chocolate chunks by hand. Drop dough by 1/4 cupfuls 2" apart on ungreased cookie sheet. Bake for 10 to 14 minutes or until light brown (do not overbake). Let stand 1 to 2 minutes. Remove from cookie sheets. 4 Alternate Method: For 2 1/2" cookies, drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Recipe Type Cakes, Pastries, and Desserts Recipe Tips * Substitute 1 cup all-purpose flour minus 2 tbsp. Cookies will be flatter and not as chewy. 296 Chewy Molasses Cookies 3/4 1/3 1/2 1/2 1 1 2 1/4 1/2 cup cup cup cup butter brown sugar sugar dark molasses egg tsp vanilla cup flour tsp salt 2 2 1 2 1/2 1 1/2 1 1/2 3/4 tsp tsp tsp tbsp cups tbsp tsp baking soda cinnamon ginger butter powdered sugar cream vanilla Procedure 1 Cream sugars and butter. Beat in molasses, egg, and vanilla. Sift together flour, salt, soda, and spices. Stir into batter. 2 Form into balls. Place on greased sheet. Bake for 12 minutes at 350 degrees, or until top cracks. Let cool and frost. 3 Frosting: blend butter, powdered sugar, cream, and vanilla. Yield: 2 dozen Recipe Type Cakes, Pastries, and Desserts Source Author: Betty Hughes 297 Choco-Cherry Crispy Treats 6 cups chocolate-flavored crisped rice cereal (such as Cocoa Krispies) 3/4 cup dried cherries 3 tbsp unsalted butter 1 tbsp cocoa powder 1 bag (10 oz) marshmallows Procedure 1 Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. 2 Combine cereal and cherries in a large bowl; set aside. 3 Melt butter in a large saucepan over medium-high heat. Add cocoa powder and the marshmallows and stir until completely melted, about 3 minutes. Pour over cereal mixture and stir to coat completely. Spoon cereal mixture into prepared baking dish and, using a spatula or your hands coated with nonstick cooking spray, press mixture evenly into dish. Let cool, then cut into 2-inch squares. Place each square in a cellophane bag and tie with ribbon. Yield: 28 squares Recipe Type Cakes, Pastries, and Desserts 298 Choco-Cherry Nut Drops Chocolate morsels and bits of maraschino cherries give these cookies sparkle and flavor. 2 1/2 cups sifted Pillsbury's Best All Purpose Flour 1 tsp soda 1/2 tsp salt 1 cup butter 1 cup firmly packed brown sugar 1/2 cup sugar 1 unbeaten egg 1 1/2 tsp vanilla 1 cup (6-oz pkg) Nestle's semisweet chocolate morsels 1/2 cup Funsten's Nuts 1/4 cup chopped maraschino cherries Procedure 1 2 3 4 5 6 7 Sift together flour, soda, and salt. Cream butter. Gradually add brown sugar and sugar, creaming well. Blend in unbeaten egg and vanilla; beat well. Add the dry ingredients gradually, blending well. Stir in chocolate morsels, nuts, and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes until golden brown. Yield: 5-6 dozen Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts, Dessert Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet Attachments cococherry.jpg 299 Chocolate Chip Cream-Cheese Squares 2 8-oz pkgs cream cheese, softened to room temperature 1/2 cup sugar 2 1/2 tsp vanilla extract 2 eggs 2 20-oz pkgs prepared chocolate chip cookie dough, frozen for 1/2 hour before use confectioners' sugar (optional) Procedure 1 Preheat oven to 350 degrees. 2 In a bowl, combine cream cheese, sugar, vanilla, and eggs until smooth. Press one package of cookie dough onto the bottom of an ungreased 9x12-inch baking pan. Pour the filling over the cookie dough. 3 Slice the other dough package into 1/4-inch rounds. Flatten the slices between your hands (spraying hands with vegetable oil makes this easy). Place on top of the filling, covering as much as you can (you don't have to cover the entire surface). 4 Bake for 30-35 minutes, until golden brown. 5 Let cool completely; sprinkle with confectioners' sugar. Refrigerate for at least 1 hour before cutting. Yield: 32 bars Preparation Time: 10 minutes Cooking Time: 35 minutes Recipe Type Cakes, Pastries, and Desserts Attachments chocchipcreamchssquares .pdf 300 Chocolate Chip Oatmeal Cookies 1 1/4 3/4 1/2 1/2 1 1/4 1 1 cups tsp tsp tsp cups cup cup flour baking powder soda salt oats (quick) pecans coconut 1 4 12 1 1/2 1 1 cup oz tbsp cups tsp dried cherries (1/2 cup) dark chocolate - bittersweet soft butter (unsure if this is tbsp or tsp) dark brown sugar egg vanilla Procedure 1 Mix all. Bake at 350 degrees for 10-12 minutes on a parchment-lined baking sheet. Recipe Type Cakes, Pastries, and Desserts 301 Chocolate Chip Peanut Squares 1 3/4 1/2 2 1 1 cup cup cup shortening brown sugar white sugar egg yolks (beaten) - save whites tbsp cold water tsp vanilla 2 1 1/4 1 3/4 1/4 cups tsp tsp 6-oz pkg cup lb flour soda salt chocolate chips brown sugar chopped salted peanuts Procedure 1 Mix ingredients together and press into large greased cookie pan. Sprinkle chocolate chips over this. 2 Beat 2 egg whites very stiff and gradually add 3/4 cup brown sugar. Beat. Spread over the chocolate chips and over this sprinkle 1/4 lb chopped salted peanuts. 3 Bake at 350 degrees for 35 to 30 minutes, using a 10x15-inch pan. Recipe Type Cakes, Pastries, and Desserts Source Author: Jeane Heinzen 302 Chocolate Mint Bars 1 1/2 4 1 1 1/2 1 cup sugar cup butter or margarine eggs can chocolate syrup tsp vanilla tsp salt cup flour 2 1/2 2 1 1/2 1 6 cups cup tbsp tsp tsp cup tbsp powdered sugar butter or margarine milk peppermint extract green food coloring chocolate chips margarine Procedure 1 Combine in mixer: sugar, butter, eggs, chocolate syrup, vanilla, salt, and flour. 2 Pour batter into greased 10x15-inch pan, bake 25 to 30 minutes in a 350 degree oven. Cool 3 Beat: powdered sugar, butter, milk, peppermint extract, and food coloring. Spread on top of cooled chocolate brownies and chill. 4 Melt in pan: chocolate chips and margarine. Pour over top of mint filling and let set. Very rich! Recipe Type Cakes, Pastries, and Desserts Source Author: Juanita Cord 303 Chocolate Refreshers For variety, substitute butterscotch morsels for chocolate morsels. Increase flour to 1 1/2 cups. 1 1/4 3/4 1/2 1 1/4 3/4 1/2 1/2 1 2 cups tsp tsp cups cup cup cup 6-oz pkg sifted all-purpose flour soda salt (8-oz pkg) cut dates firmly packed brown sugar water butter (1 cup) semi-sweet chocolate morsels unbeaten eggs 1/2 1/2 1 cup cup cup orange juice milk walnuts, chopped Orange Glaze 1 1/2 cups sifted powdered sugar 2 tbsp soft butter 1-2 tsp grated orange rind 2-3 tbsp cream Procedure 1 Sift together flour, sod, and salt. 2 Combine in a large saucepan: dates, brown sugar, water, and butter. Cook over low heat, stirring constantly, until dates soften. Remove from heat. 3 Stir in chocolate morsels. Add 2 unbeaten eggs. Mix well. Add dry ingredients alternately with orange juice and milk. Blend thoroughly. Stir in walnuts. 4 Spread batter in well-greased 15x10x1-inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Orange Glaze 1 Combine powdered sugar, soft butter, and grated orange rind. Blend in cream until of spreading consistency. Yield: 3 dozen bars Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 304 Christmas Sandwich Cremes 1 cup butter (no substitutes), softened 1/3 cup heavy whipping cream 2 cups all-purpose flour sugar Filling 1/2 cup butter (no substitutes), softened 1 1/2 cups confectioners' sugar 2 tsp vanilla extract food coloring Procedure 1 In a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-inch thickness. Cut with a 1 1/2-inch round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 degrees for 7-9 minutes or until set. Cool on wire racks. 2 For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 tsp of filling over half of the cookies; top with remaining cookies. Yield: 4 dozen Recipe Type Cakes, Pastries, and Desserts 305 Cocoa Butter Sticks A Swedish butter cookie with a milk chocolate flavor. 1 3/4 1/4 1 1/2 3/4 cups cup tsp tsp cup sifted all-purpose flour Nestle's Quick Chocolate Mix double-acting baking powder salt butter 3/4 1 1 3 2 cup sugar egg tbsp cold water tbsp blanched almonds, finely chopped tbsp sugar Procedure 1 Sift together flour, quick chocolate mix, baking powder, and salt. Cream butter; gradually add sugar, creaming well. 2 Beat 1 egg slightly, Reserve 1 tbsp; add remainder to butter-sugar mixture. 3 Blend in dry ingredients gradually. Chill. 4 Place on lightly floured surface. Divide into 4 parts; shape each into a long roll, 3/4 inch in diameter.* Place 4 inches apart on ungreased cookie sheets. Flatten to 1/4-inch with floured fork. Smooth edges. 5 Blend cold water with reserved egg; brush over dough. 6 Combine almonds and sugar; sprinkle over dough. 7 Bake at 400 degrees for 10-12 minutes until set but not browned. Cool 1 minute; cut into 1-inch bars. Yield: 5 to 6 dozen Oven Temperature: 400°F Recipe Type Cakes, Pastries, and Desserts Recipe Tips * Or mold rounded teaspoonfuls of dough into balls; place on ungreased cookie sheets. Flatten with fork; brush and top as above. Makes 3 to 4 dozen. Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 306 Cocoa-Gingerbread Brownies 1 3/4 3/4 3/4 1/4 2 1 1/2 1 1/4 cups cup cup cup tsp tsp tsp tsp all-purpose flour sugar dark brown sugar cocoa powder ground ginger cinnamon salt ground cloves 12 1/2 1/4 1 1 1 1/2 8 tbsp unsalted butter, melted and cooled cup molasses cup whole milk large egg large egg yolk tsp baking soda oz roughly chopped semisweet chocolate Procedure 1 Preheat oven to 325 degrees. Butter and flour a 9x13-inch baking dish and set aside. 2 Sift together all dry ingredients into a large bowl. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine. 3 In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine. Stir in the chocolate chunks. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean - about 40 minutes. Transfer brownies to a rack to cool. Serve warm or at room temperature. Servings: 18 Recipe Type Cakes, Pastries, and Desserts 307 Coconut Bars 2 cups graham cracker crumbs (purchase a box of graham cracker crumbs, or crush 13 graham crackers/26 squares) 1/2 cup sugar 1/2 1 7 1 1/4 cup 14-oz can oz cups butter, melted sweetened condensed milk flaked coconut chocolate chips Procedure 1 Preheat oven to 350 degrees. 2 In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix well. Pat into a 9x13-inch pan and bake for 10 minutes. 3 In another medium bowl, combine the condensed milk and coconut; mix well. Spread mixture evenly on top of the graham-cracker crust and bake for an additional 15 minutes. 4 As soon as the pan comes out of the oven, sprinkle the chocolate chips evenly on top. Let the heat of the mixture melt the chocolate chips (this will take 1 to 2 minutes), and then smooth the melted chips evenly across the surface. 5 Let the mixture cool completely before cutting into triangles. Yield: 32 bars Preparation Time: 10 minutes Cooking Time: 25 minutes Recipe Type Cakes, Pastries, and Desserts Source Author: Shama Albright, Kirkland, WA 308 Coffee Toffee Bars You'll come back for more of these thin crisp bar cookies... generous with chocolate morsels and nuts. 1 1 1 1-2 1/2 1/4 2 1 cup cup tsp tbsp tsp tsp cups 6-oz pkg soft butter firmly packed brown sugar almond extract Nescafe Instant Coffee double-acting baking powder salt (up to 2 1/4) sifted all-purpose flour (1 cup) semi-sweet chocolate morsels 1/2 cup blanched almonds, chopped Almond Glaze 1 tbsp soft butter 3/4 cup sifted powdered sugar 1/8 tsp almond extract 1-2 tsp milk Procedure 1 Cream butter. Gradually add brown sugar, creaming well. 2 Blend in almond extract, instant coffee, baking powder, and salt. Add flour to form a stiff dough. Stir in chocolate morsels and chopped almonds. 3 Press into well-greased 15x10x1-inch jelly roll pan.* 4 Bake at 350 degrees for 20 to 25 minutes. If desired, frost while warm. Almond Glaze 1 Combine butter, powdered sugar, and almond extract. Add milk until of spreading consistency. Yield: 3 dozen bars Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Recipe Tips * Or make a 15x10x1-inch pan from heavy duty aluminum foil and place on a cookie sheet. Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 309 Congo Bars 2/3 cup 2 cups 3 2 1/4 cups shortening brown sugar eggs flour 1/2 tsp salt 2 tsp baking powder 1-2 cups chocolate chips Procedure 1 Mix all together and spread in greased 9x13 pan. Bake for 20-30 minutes at 375 degrees. Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts Source Author: Jan Zwoyer 310 Cookie Stamp Shortbread 1 1/2 cups butter 3/4 cup sugar 3 1/2 cups flour Procedure 1 Cream butter and sugar thoroughly. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix. 2 Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325 degrees for 15 to 20 minutes. Recipe Type Cakes, Pastries, and Desserts 311 Delaware Cry Babies 1 1 2 cup cup vegetable oil brown sugar eggs, beaten (I used large eggs) 1 cup molasses 4 cups all-purpose flour 1/2 tsp salt 1 1 2 1 tsp tsp tsp cup cinnamon nutmeg (I used 1/2 tsp) baking soda boiling water Procedure 1 Preheat oven to 375 degrees. Using a handheld electric mixer, "cream" oil and brown sugar together. Add eggs and molasses and beat until well combined. 2 Sift flour, salt and spices in a medium mixing bowl. In another bowl, combine baking soda and boiling water, stirring until baking soda is dissolved. Fold dry ingredients into batter, alternating with baking soda mixture. 3 Drop batter by spoonfuls onto a lightly greased or parchment-paper-lined cookie sheet. Greased sheets yield a crisper cooking edge. 4 Bake for 8 to 10 minutes, until puffy and firm to touch. Transfer to a wire rack and allow to cool. Yield: 4 dozen Recipe Type Cakes, Pastries, and Desserts Recipe Tips Add 1 tsp ground ginger and/or 1 tsp ground espresso powder for deeper flavor. The end results are somewhat soft, different from a ginger snap. They would make great whoopie pies or ice cream sandwiches. Source Author: Kim O'Donnel 312 Double Chocolate Cake Mix Cookies 1 box Betty Crocker SuperMoist Devil's Food cake mix 3 tbsp butter or canola margarine, softened 1/3 cup fat-free sour cream (light sour cream can be substituted) 2 tsp vanilla extract 1 egg 1/4 cup egg substitute (2 egg whites can be substituted) 1/2 cup chopped macadamia nuts, pecans or walnuts (optional) 1 cup semi-sweet or white chocolate chips Procedure 1 Preheat oven to 350 degrees. Beat 2 cups of the dry cake mix, the butter, sour cream, vanilla, egg and egg substitute in large mixing bowl on medium speed until smooth (or mix well with spoon). 2 Stir in remaining cake mix, the nuts (if desired) and chocolate chips. Drop by cookie scoop (or slightly rounded tablespoons) about 2 inches apart onto cookie sheet coated with canola cooking spray or lined with parchment paper. 3 Bake 10 minutes or until edges are set (centers will be soft). Cool 1 minutes; remove from cookie sheet to wire rack. Yield: 32 bakery size cookies Recipe Type Cakes, Pastries, and Desserts Source Source: News Gazette 313 Dutch Treats A delicious candy cookie, rich with chocolate and nuts. 1 1/2 1/2 1/2 1/2 cup tsp tsp cup cup sifted all-purpose flour soda salt sugar butter 1/4 1 1 1 1/2 1 cup maple syrup 6-oz pkg Nestle's semi-sweet chocolate morsels unbeaten eggs tsp vanilla cup pecans, chopped Procedure 1 Sift together flour, soda, and salt. 2 Combine in the top of a double boiler: sugar, butter, maple syrup, and chocolate morsels. Cook over boiling water, stirring occasionally, until morsels melt and mixture is smooth. Cool 5 minutes. 3 Blend in unbeaten egg, vanilla, and the dry ingredients. Beat well. 4 Stir in pecans. Drop by scant teaspoonfuls onto greased cookie sheets. 5 Bake at 350 degrees for 10 to 12 minutes. Cook for 1 minute. Remove from cookie sheets. Yield: 6 dozen cookies Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 314 English Toffee Cookies 1 cup 2 cups 1 cup 1 butter flour brown sugar egg yolk 1 tsp vanilla chocolate bars nuts Procedure 1 Mix and press this on cookie sheet. Bake at 350 degrees for 15 to 20 minutes. 2 Spread with melted chocolate and nuts. Cut while warm. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Mint patties are also good. 315 Four-Star Chocolate Chips 2 1/4 1 1 1 3/4 3/4 cups tsp tsp cup cup cup all-purpose flour baking soda salt (2 sticks) unsalted butter, softened granulated sugar (packed) light brown sugar 1 2 2 1/2 1/2 1/2 tsp pure vanilla extract large eggs cups (12-oz pkg) semi-sweet chocolate chips cup chopped walnuts or pecans cup golden raisins cup shredded coconut Procedure 1 Preheat the oven to 375 degrees. 2 In a small bowl, combine the flour, baking soda and salt. Set aside. 3 In a large mixing bowl, cream the butter, sugars and vanilla with an electric mixer or a wooden spoon. Add the eggs, on at a time, beating well after each addition. 4 Gradually beat in the flour mixture. Stir in the chocolate chips, walnuts, raisins and coconut. 5 Drop the dough by rounded tablespoonfuls onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Let the cookies rest on the baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely. Yield: 60 cookies Recipe Type Cakes, Pastries, and Desserts 316 Frosted Banana Bars 1/2 2 3 1 1/2 1 2 1 cup butter or margarine, softened cups sugar eggs cups mashed ripe bananas (about 3 medium) tsp vanilla extract cups all-purpose flour tsp baking soda pinch salt Frosting 1/2 cup 1 8-oz pkg 4 cups 2 tsp butter or margarine, softened cream cheese, softened confectioners' sugar vanilla extract Procedure 1 In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. 2 Pour into a greased 15x10x1-inch baking pan. Bake at 350 degrees for 25 minutes or until bars test done. Cool. 3 For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen Recipe Type Cakes, Pastries, and Desserts 317 Frosted Lemon Cookies The refreshing flavor of lemon inspires this delightfully crisp and tender cookie. 2 1/2 1 1/2 1 2 1 1 cups all-purpose flour cups sugar cup unsalted butter, softened eggs tbsp grated lemon peel tbsp lemon juice 1 1/2 1 1/4 2 1/2 1/4 tsp tsp tsp cups cup cream of tartar baking soda salt powdered sugar lemon juice Procedure 1 Heat oven to 400 degrees. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. 2 Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. 3 Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with grated lemon peel, if desired. Yield: 5 dozen cookies Preparation Time: 45 minutes Cooking Time: 6 minutes Recipe Type Cakes, Pastries, and Desserts 318 Fudge Sweetarts Party fare! Fudge filling baked in tiny pastry shells. 1 1/4 1/4 1/3 3-4 1 cup tsp tsp cup tbsp cup sifted all-purpose flour double-acting baking powder salt butter beaten egg (6-oz pkg) Nestle's semi-sweet chocolate morsels 1/3 1 1 1 1 cup tbsp tbsp tsp sugar milk butter vanilla beaten egg pecan halves Procedure 1 Sift together flour, baking powder, and salt into mixing bowl. Cut in butter until fine. 2 Sprinkle egg over flour mixture, stirring with fork to form a dough. 3 Roll out on floured surface to 1/8-inch. Cut into 3-inch rounds. Fit into tea size paper baking ups. Place on cookie sheets. Chocolate Filling 1 Melt chocolate morsels over boiling water. Remove from heat. Stir in sugar, milk, butter, vanilla, and beaten egg. Place scant tablespoon filling in each. Top with a pecan half. 2 Bake at 350 degrees for 20 to 25 minutes. Yield: 2 dozen bookies Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 319 German Chocolate Brownies Procedure 1 Make a batch of brownies in a cookie sheet. Bake for approximately 20 minutes - just enough to set. 2 Take out of oven; add coconut and chocolate chips (nuts are optional). Add a can of sweetened condensed milk (not evaporated milk!). Pour over the top of the brownies. 3 Bake for another 22 minutes. Recipe Type Cakes, Pastries, and Desserts Source Author: Carrie Day (Devon's friend) 320 Giada's Peppermint-Chocolate Sandwich Cookies Holiday food is fun, but Giada thinks cookies are the most fun of all. What's wonderful about her cookie is its creamy peppermint center. And the entire treat is built around store-bought sugar cookie dough, which makes it a great recipe to whip up with the kids. 1 16.5-oz tube refrigerated sugar cookie dough 1/4 cup all-purpose flour plus extra for dusting 2 cups semisweet chocolate chips, divided 1/4 cup heavy cream 1 tsp pure peppermind extract 1 tsp vegetable oil Procedure 1 Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 2 In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 25 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet. 3 Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-oz cookie scoop or a tbsp measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes. 4 Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container. Servings: 12 Cooking Time: 10 minutes Recipe Type Cakes, Pastries, and Desserts Recipe Tips Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar Special equipment: a 2 1/2-inch round cookie cutter and a 1/2-oz cookie scoop Source Author: Giada DiLorentis Source: Food Network 321 Hershey's Chewy Brownie Cookies For "Perfectly Chocolate" Chocolate Chip Cookies, add 1/3 cup Hershey's Cocoa to your favorite chocolate chip cookie recipe. 2/3 1 1/2 1 2 3/4 cup shortening cups packed light-brown sugar tbsp water eggs tsp vanilla extract 1 1/2 1/3 1/4 1/4 2 cups cup tsp tsp cups all-purpose flour Hershey's Cocoa baking soda salt (12-oz pkg) semi-sweet chocolate chips Procedure 1 2 3 4 5 6 Heat oven to 375 degrees. Place length of foil on flat surface for cooling cookies. Beat shortening, brown sugar, and water until well blended. Add eggs and vanilla; beat well. Mix flour, cocoa, baking soda and salt; gradually add to sugar mixture until well blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. .Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Cool 2 minutes; remove from sheet to foil. Cool completely. Recipe Type Cakes, Pastries, and Desserts 322 Hershey's Kisses Peanut Butter Blossoms 48 1/2 3/4 1/3 1 2 Hershey's kisses milk chocolates cup shortening cup Reese's creamy peanut butter cup granulated sugar egg tbsp milk 1 1 1/2 1 1/2 tsp cups tsp tsp vanilla extract all-purpose flour baking soda salt granulated sugar Procedure 1 Heat oven to 375 degrees. Remove wrappers from chocolates. 2 Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture. 3 Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yield: 4 dozen Recipe Type Cakes, Pastries, and Desserts Source Web Page: www.kissescookies.com 323 Iced Pumpkin Cookies 2 1/2 1 1 2 1/2 1/2 1/2 1/2 cups tsp tsp tsp tsp tsp tsp cup all-purpose flour baking powder baking soda ground cinnamon ground nutmeg ground cloves salt butter, softened 1 1/2 1 1 1 2 3 1 1 cups white sugar 15-oz can canned pumpkin puree egg tsp vanilla extract cups confectioners' sugar tbsp milk tbsp melted butter tsp vanilla extract Procedure 1 Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. 2 In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. 3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. 4 To make glaze: combine confectioners' sugar, milk, 1 tbsp melted butter, and 1 tsp vanilla. Add milk as needed, to achieve drizzling consistency. Servings: 36 Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 21 minutes Recipe Type Cakes, Pastries, and Desserts Source Source: allrecipes.com 324 Icing for Chef Hat Butter Cookies 5 cups powdered sugar 4 tbsp water 2 tbsp butter, softened 2 tbsp light corn syrup food coloring, if desired Procedure 1 Combine powdered sugar, water, butter and corn syrup in small mixing bowl. Beat at medium speed until powdered sugar is moistened. 2 Continue beating, gradually add additional water if necessary, until desired glazing consistency. Tint with food color if desired. 3 Glaze cookies on cooling rack over waxed paper. Let stand until hardened. Recipe Type Cakes, Pastries, and Desserts 325 Illinois Sugar Cookies The Illinois Sugar Cookie recipe is an Edgar family favorite and has become a tradition at the Executive Mansion. I hope you will enjoy sharing them with your family. - Brenda Edgar, First Lady of Illinois 3 1 1/2 1/4 1 1/4 1 2 3 cups tsp tsp tsp cups cup all-purpose flour cream of tartar baking soda salt butter or margarine sugar eggs tbsp milk 1 tsp vanilla Butter Frosting 1/3 cup butter or margarine 2 cups sifted powdered sugar 1/4 cup milk 1 1/2 tsp vanilla 2 1/2 cups sifted powdered sugar Procedure 1 In a large bowl, stir together the all-purpose flour, cream of tartar, baking soda and salt. Set the dry ingredients aside. 2 In a mixing bowl, beat the butter or margarine for 30 seconds. Add the sugar and beat until fluffy. 3 Beat in the eggs, milk and vanilla until well-combined. 4 Add the dry ingredients and beat until just mixed. 5 Drop dough by teaspoonsful onto ungreased cookie sheets. Bake in a 375 degree oven for 9 to 11 minutes or until the edges of the cookies are golden. 6 Remove to a wire rack to cool. Butter Frosting 1 In a small bowl, beat butter or margarine until fluffy. Gradually add powdered sugar, beating well. Slowly beat in milk and vanilla. Slowly beat in 2 1/2 cups more of powdered sugar. Beat in additional milk, if needed to make the frosting spreadable. Add a few drops of food coloring if desired. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Add 1/4 - 1/2 tsp of orange or 1/4 tsp of peppermint or almond flavoring to frosting, if desired. 326 Impossible Cookies 1 cup peanut butter (crunchy is good) 1 cup sugar 1 egg 1 tsp vanilla Procedure 1 Mix together and form dough into small balls. Place on cookie sheet and flatten with the bottom of a glass dipped in flour. 2 Bake at 325 degrees for 10-12 minutes. Yield: 3-4 dozen Recipe Type Cakes, Pastries, and Desserts 327 Lemon Dream Bars 1/3 1 2 2 1/2 3/4 1/2 cup butter cup sifted all-purpose flour tbsp sugar beaten eggs cup firmly packed brown sugar cup coconut, chopped cup nuts, chopped /14 tsp 1/8 tsp salt double-acting baking powder 1/2 tsp vanilla 2 tsp grated lemon rind 2 tbsp lemon juice 1 cup sifted powdered sugar Procedure 1 Cut butter into flour and sugar until fine. Press firmly into ungreased 11x7, 9x9, or 8x8-inch pan. 2 Bake at 350 degrees for 15 to 20 minutes until set but not brown. 3 Combine in mixing bowl: eggs, brown sugar, coconut, nuts, salt, baking powder, and vanilla. Mix well. Spread on partially baked dough. 4 Bake at 350 degrees for 25 to 30 minutes. Frost immediately. Cool 5 Lemon Frosting: Combine 2 tsp grated lemon rind, 2 tbsp lemon juice, and 1 cup sifted powdered sugar. Mix until smooth. Yield: 1 1/2 dozen bars Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet Attachments lemondreambars.pdf 328 Lemon Meltaways Cookies 1 1/4 cups 1/2 cup 1/3 cup 3/4 cup 1 tsp 1 tbsp all-purpose flour cornstarch powdered sugar butter, softened grated lemon peel lemon juice Frosting 3/4 cup 1/4 cup 1 tsp 1 tsp powdered sugar butter, softened grated lemon peel lemon juice Procedure 1 In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). 2 Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). 3 Heat oven to 350 degrees. With sharp knife, cut each half into 1/4 inch slices. Place 2 inches part on cookie sheets Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely. 4 In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies. Yield: 4 dozen cookies Recipe Type Cakes, Pastries, and Desserts 329 Lemon-Glazed Candied-Ginger Cookies Bold and bright. Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing. 2 cups all-purpose flour, plus more for surface 1/2 tsp baking powder salt 6 oz (3/4 cup) unsalted butter, softened 1 cup packed light-brown sugar 1/2 cup finely chopped candied ginger 1 2 4 2 2 1/3 tbsp cups tbsp tbsp cup large egg pure vanilla extract confectioners' sugar finely grated lemon zest honey water Procedure 1 Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together. 2 Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days). 3 Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness and cut out 2-inch circles. Place the round 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate round for 10 minutes. 4 Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.) 5 Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.) Yield: 6 dozen Recipe Type Cakes, Pastries, and Desserts Source Author: Martha Stewart 330 Little Pecan Pies 1 1/2 1 1 3/4 3-oz tub cream cheese cup butter cup flour egg cup dark brown sugar 1 1 tbsp butter tsp vanilla dash salt 1 tbsp corn syrup 3/4 cup broken pecans Procedure 1 Mix cream cheese, butter, and flour. Form into pie crust. 2 Beat egg. Add sugar, syrup, butter, vanilla, and salt. Beat until smooth. Fold in nuts. 3 Pour into crusts. Bake at 325 degrees for 25 minutes then remove. Cool. Servings: 24 Recipe Type Cakes, Pastries, and Desserts 331 Lucky Stars A cookie with a different shape and a new flavor. Delicate, buttery, golden brown "stars" with a rich nut filling that has just a hint of maple flavor. 1 1/3 cups sifted all-purpose flour 1 1/2 tsp double-acting baking powder 1/4 cup butter 1/4 cup sugar 1 tsp vanilla 1 tsp almond extract 1/8 tsp salt 1 unbeaten egg Nut Filling 1 1/4 cups 1/3 cup 1/16 tsp 1 tbsp 2 tbsp 1/16 tsp walnuts, ground sugar salt melted butter water maple flavoring Procedure 1 Sift together flour and baking powder. 2 Cream butter. Add sugar, creaming well. Blend vanilla, almond extract, salt, and egg. Gradually add the dry ingredients; mix well. 3 Roll out on floured surface to 1/8-inch. Cut with star-shaped cutter. Place a teaspoonful of Filling in center of each. Bring 5 points upright. Start at base; pinch sides together so points stand up, allowing filling to show. Place on ungreased cookie sheets. 4 Bake at 400 degrees for 7 to 10 minutes. Nut Filling 1 Combine walnuts, sugar, and salt. Add melted butter, water, and maple flavoring. Mix well. Yield: 2 to 3 dozen Oven Temperature: 400°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet Attachments luckystars.pdf 332 Luscious Lemon Squares 1 1/4 1/4 1/2 1/2 1 cup cup cup tsp tsp cup flour powdered sugar butter salt grated lemon peel sugar 2 1/4 2 2 2 tbsp flour tsp baking powder eggs, lightly beaten tbsp fresh lemon juice tsp grated lemon peel Procedure 1 Blend all ingredients and press the mixture firmly into the bottom of an 8x8-inch pan (ungreased). Bake for 20 minutes at 350 degrees. 2 Sift together sugar, flour and baking powder into a small mixing bowl. Add beaten eggs, lemon juice and lemon peel to dry ingredients; blend well. Pour mixture over the hot crust and bake for 25 minutes at 350 degrees. Remove and sprinkle with powdered sugar. Cool and cut into 36 squares. Yield: 36 squares Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts 333 Magical Peanut Butter Cookies 1 cup peanut butter 1 cup sugar, white 1 egg 1 tsp vanilla Procedure 1 Combine peanut butter and sugar. Add egg and vanilla. Can mix with a wooden spoon. 2 Roll dough into walnut-sized balls. Place on a large, creased cookie sheet. Flatten with a fork dipped in sugar in a criss-cross pattern. 3 Bake for 12 minutes at 350 degrees. Sprinkle with more sugar and cool slightly before removing from pan. Servings: 18 Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Recipe Tips For a change, press a candy chocolate kiss into the center of the cookie, omitting the criss-cross design. 334 Mini Brownie Bites with Orange Cream Cheese Frosting 1 1/2 4 1 2 1/4 1/4 1/3 sticks unsalted butter oz semi-sweet chocolate, chopped cup sugar large eggs tsp salt tsp vanilla extract cup all-purpose flour Cream Cheese Frosting 1/2 stick butter, room temperature 8 oz cream cheese, room temperature 4 cups powdered sugar 3 tbsp orange juice 1 tbsp orange zest Procedure 1 Preheat the oven to 350 degrees. Line an 8x8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray. 2 Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly. Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan. 3 Bake for 30 minutes. Remove from oven and let cool completely on wire rack. Cream Cheese Frosting 1 Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip. 2 Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies. Yield: 8-10 servings Preparation Time: 20 minutes Cooking Time: 40 minutes Inactive Time: 15 minutes Recipe Type Cakes, Pastries, and Desserts Source Source: Food Network 335 Molasses Cookies 3/4 1 1 1/4 2 1 cup cup butter sugar egg cup light molasses tbsp milk tsp vanilla 2 1/2 1 1/2 1/2 1/2 3/4 cups tsp tsp tsp tsp flour baking soda cinnamon nutmeg salt Procedure 1 Preheat oven to 350 degrees. Cream butter and sugar. Beat in egg, milk, molasses, and vanilla. Add flour mixture (I add 1/3 cup wheat germ). 2 Chill at least 1 hour. Roll in sugar lightly; place 2 " apart on a greased baking sheet. 3 Bake at 350 degrees for 14 minutes. Yield: 5 dozen Recipe Type Cakes, Pastries, and Desserts Source Author: Mary H 336 Mom Roblin's Potato Chip Cookies 2 sticks butter, softened (or 1 butter and 1 margarine) 1/2 cup sugar 1 1/2 cups flour 1 tsp vanilla 3/4 cup finely crushed potato chips Procedure 1 Preheat oven to 350 degrees. 2 Cream shortening with sugar. Add flour and mix until smooth. Mix in potato chips and vanilla. 3 Drop by teaspoonfuls on ungreased cookie sheets. Bake 10 to 15 minutes, until light brown around the edges and just turning brown in the center. Watch carefully and do not over-bake. 4 Cool on a rack, then sprinkle with sugar. Store in air-tight container. Yield: 48 cookies Recipe Type Cakes, Pastries, and Desserts Recipe Tips Nancy Roblin of Frederick, Md, got this recipe from her mother-in-law, who made them often. Source Source: NPR 337 Mom's Whoopie Pies 1 1 1/2 1 1/2 1 1/2 cup sugar egg cup butter, softened tsp vanilla cup cocoa, sifted tsp baking soda tsp salt 2 1 3/4 1 1 1/2 2 1/4 cups cup cup cup cups tsp tsp all-purpose flour buttermilk butter, softened confectioners' sugar, sifted prepared marshmallow creme vanilla salt Procedure 1 Preheat oven to 375 degrees. 2 With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl, mix the cocoa, baking soda, salt, and flour; then blend with buttermilk into the creamed mixture. 3 Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini-cakes. 4 To make the filling, mix together all ingredients well. 5 To assemble, sandwich a heaping tbsp of cream between two cakes, dividing cream evenly among the 15 whoopie pies. Yield: 15 cookies Recipe Type Cakes, Pastries, and Desserts 338 Mrs. Fields Chocolate Chip Cookies 1 1 1 2 1/2 1 1 cup cup cup cups tsp tsp butter, softened sugar brown sugar oatmeal baking soda baking powder 12 2 1 2 1/2 1 oz semi-sweet chocolate chips eggs tsp vanilla cups flour tsp salt Hershey Bar, grated Procedure 1 Preheat oven to 375. 2 Cream butter and sugars. Add eggs and vanilla. 3 In separate bowl mix flour, oatmeal, salt, baking powder and soda. Add to sugar mixture, mixing well. Add chips and Hershey bar. 4 Drop by teaspoons onto ungreased cookie sheet and bake 8 to 10 minutes. Cool on rack and store in container. Yield: 4 dozen Recipe Type Cakes, Pastries, and Desserts 339 Oatmeal Chocolate Chunk Cookies 1 1/2 1 1 1/2 3 1 3 1 cups (3 sticks) butter, at room temperature cup sugar cups light brown sugar eggs tbsp vanilla cups flour tbsp baking powder 1 2 3 2 1 1/2 2 tsp tsp cups cups pkgs cups salt cinnamon quick oats (not old-fashioned) chopped walnuts (8 oz each) chocolate chunks (3 cups) coarsely chopped dried sour cherries Procedure 1 Heat oven to 350 degrees. With electric mixer, cream butter and both sugars. Beat in eggs one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and cherries. 2 Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake for 12 to 15 minutes, until golden brown. Yield: 8 dozen Recipe Type Cakes, Pastries, and Desserts Source Author: Laura Bush 340 Oatmeal Cookies (High Altitude) 3 1 1 1 1 1 cup tsp cup cup cup eggs, beaten raisins vanilla butter brown sugar white sugar 2 1/2 1 1 2 2 3/4 cups tsp tsp tsp cups cup flour salt cinnamon soda oatmeal chopped pecans Procedure 1 Combine eggs, raisins and vanilla. Cover bowl with plastic wrap. Let stand 1 hour. 2 Cream together butter and sugar. Add flour, salt, cinnamon, and soda to sugar mixture. Blend in egg, raisin mixture, oatmeal, and nuts. Dough will be stiff. 3 Drop by teaspoonfuls on ungreased cookie sheet or roll into ball and flatten slightly. Bake at 350 degrees for about 10 minutes. 4 Bake at 325 degrees for 12 minutes in high altitude. Recipe Type Cakes, Pastries, and Desserts Source Author: Ruth Thomas, July 1996 341 Oatmeal Cranberry Cookies 2 1 1 1/2 2 1 1 cups tsp tsp tsp sticks cup cup flour baking soda baking powder salt (1 cup) butter sugar brown sugar 2 1 1 3/4 1 6 1 1/2 eggs tsp vanilla cup quick-cooking oats cup dried cranberries oz white chocolate chips cups pecans/walnuts, toasted Procedure 1 Whisk flour, baking soda, baking powder, and salt. Cream butter, sugars, eggs, and vanilla and add to whisked mixture. 2 Fold in oats, cranberries, chocolate chips, and nuts. 3 Bake at 350 degrees on a parchment-lined baking sheet for 11-13 minutes. Recipe Type Cakes, Pastries, and Desserts 342 Oatmeal Cranberry White Chocolate Chunk Cookies 2/3 2/3 2 1 1/2 1 1/2 cup cup butter or margarine, softened brown sugar large eggs cups old-fashioned oats cups flour 1 1/2 1 2/3 tsp tsp 6-oz pkg cup baking soda salt Craisins white chocolate chunks or chips Procedure 1 Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. 2 Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. 3 Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Yield: 2 1/2 dozen cookies Recipe Type Cakes, Pastries, and Desserts 343 Oatmeal Crunchies They're crisp and chewy with a good rich butterscotch flavor 1 1/2 cups sifted regular flour 1/2 tsp baking soda 1/2 tsp salt dash of mace 1 cup shortening 1 1/4 1 1/4 1 3/4 1 cups firmly packed brown sugar egg cup milk cups quick-cooking rolled oats cup chopped walnuts Procedure 1 Measure flour, soda, salt, and mace into a sifter. 2 Cream shortening with brown sugar until fluffy in a large bowl; beat in egg and milk. Sift in flour mixture, blending well to make a thick batter; fold in rolled oats and walnuts. 3 Drop by teaspoonfuls, 3 inches apart, on greased cookie sheets. 4 Bake in moderate oven (375 degrees) for 12 minutes, or until lightly golden. Remove from cookie sheets; cool completely on wire racks. Recipe Type Cakes, Pastries, and Desserts Source Source: Family Circle 344 Oatmeal Date Cookies 1 1/2 1 1/2 2 4 2 2 cups sugar cups brown sugar cups shortening eggs tsp baking soda tsp vanilla 2 4 3 1 1 tbsp cups cups cup cup hot water oatmeal flour nuts dates, chopped Procedure 1 Preheat oven to 375 degrees. 2 In a large mixing bowl, cream the shortening and gradually add the sugars, eggs, vanilla and hot water. 3 Add the flour and mix well. Stir in the oatmeal, nuts and dates. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. 4 Bake for 10 minutes. Cool on wire rack. Recipe Type Cakes, Pastries, and Desserts 345 Oatmeal Raisin Cookies 3/4 1/2 1/4 1/4 cup tsp tsp tsp flour baking soda cinnamon nutmeg pinch salt 1/2 cup (1 stick) unsalted butter, softened 1 3 1 3 1/2 cup packed light-brown sugar large egg whites tsp vanilla extract cups old-fashioned rolled oats cup raisins, coarsely chopped Procedure 1 Preheat oven to 375 degrees. Lightly coat baking sheets with nonstick cooking spray or line with nonstick foil. Set aside. 2 In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and salt; set aside. 3 In another large bowl, beat butter until smooth. Add sugar and beat until light and fluffy. Beat in egg whites until well combined. Beat in vanilla. 4 With mixer on lowest speed, beat in flour mixture; then stir in oats and raisins. Cover bowl with plastic wrap and refrigerate dough for 15 minutes. 5 Form dough into 1-inch balls and place on prepared cookies sheets; flatten slightly. If dough is sticky, wet hands with cold water and continue flattening. Bake at 375 for 12 minutes or until lightly golden around edges. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack and cool completely. Line Chinese take-out boxes with tissue paper and place 3 to 4 cookies inside each. Servings: 30 Recipe Type Cakes, Pastries, and Desserts 346 Old-Fashioned Butter Cookies 3 1 1/2 1 cups tsp tsp cup sifted all-purpose flour double-acting baking powder salt butter 3/4 cup 1 2 tbsp 1 1/2 tsp sugar unbeaten egg cream or milk vanilla Procedure 1 Sift together flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. 2 Add egg, cream or milk, and vanilla; beat well. Blend in the dry ingredients gradually. 3 If desired, chill dough 1 hour. Roll out on floured surface, one-third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheets. Sprinkle with plain or colored sugars. 4 Bake at 400 degrees for 5 to 8 minutes. Yield: 6 to 7 dozen Oven Temperature: 400°F Recipe Type Cakes, Pastries, and Desserts Recipe Tips For Christmas Silhouettes: add few drops red or green food coloring to half the dough. Leave remaining plain. Roll out white dough to 1/8-inch. Cut into rounds with 3-inch cutter. Cut out centers of cookie with smaller Christmas shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds. Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 347 Old-Fashioned Pepparkakor Crisp and thin, flavored with molasses and a blend of spices that's so typically Swedish. For holiday cookies, decorate with icing. 3 1/2 1 1/2 1 1/2 1 1 1/4 cups tsp tsp tsp tsp tsp sifted all-purpose flour ginger cinnamon soda cloves ground cardamom 1/2 3/4 1 3/4 2 cup butter cup sugar unbeated cup light molasses tsp grated orange rind blanched almond halves Procedure 1 Sift together flour, ginger, cinnamon, soda, cloves, and cardamom. 2 Cream butter. Gradually add sugar, creaming well. Blend in egg, molasses, and orange rind. 3 Stir in the dry ingredients gradually; blend well. Cover; chill overnight. If desired, dough may be stored up to 1 week. 4 Roll out 1/3 at a time, on well-floured surface to 1/8-inch thickness. Cut into desired shapes with cutters or pastry wheel. Place on greased cookie sheets. If desired, place almond half in center of each. 5 Bake at 375 degrees for 8 to 10 minutes. Yield: 7 to 8 dozen cookies Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 348 One Cup of Everything Cookies 1 1 1 1 1 3 1/2 6 6 cup cup cup cup brown sugar white sugar margarine oil egg cups flour oz chocolate chips oz Bits 'O Brickle (Heath) 1 1 1 1 1 1 1 tsp tsp tsp cup cup cup cup soda cream of tartar vanilla oatmeal Rice Krispies coconut chopped nuts Procedure 1 Combine all ingredients. Chill for 1 hour in refrigerator or 30 minutes in freezer. 2 Form into balls (1 tsp). Flatten with glass, coated with margarine and dipped in sugar. 3 Bake at 375 degrees for 10 minutes on an ungreased cookie sheet. Recipe Type Cakes, Pastries, and Desserts 349 Orange Frosting 1/2 stick butter at room temperature 8 oz cream cheese at room temperature 4 cups powdered sugar 3 tbsp orange juice 1 tbsp orange zest Procedure 1 Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. 2 Add the orange juice and zest and beat until thoroughly combined. Put a dollop of cream cheese frosting on top of each mini brownie. Recipe Type Cakes, Pastries, and Desserts Source Author: Sanda Wy 350 Orange Pecan Delights 3 2 1/2 1/2 3/4 1 1/2 1/2 cups tsp tsp tsp cup cup cup cup flour baking powder baking soda salt butter or stick margarine, softened brown sugar white sugar sour cream 1 2 cup tsp pecans, chopped grated orange rind (optional) Frosting 2 cups confectioners' sugar 2 tsp grated orange rind 2-3 tbsp orange juice (to desired frosting thickness) dash salt Procedure 1 Preheat oven to 375 degrees. 2 Sift together the flour, baking powder, baking soda, and salt. Set aside. Cream the butter. Gradually add the sugars, beating until light and fluffy. Stir in the sour cream and orange rind. Gradually blend in the dry ingredients. Add the chopped pecans. Drop dough by rounded teaspoonfuls onto a greased baking sheet. 3 Bake for 10-15 minutes, or until lightly browned. Transfer to cooling racks. Frost while still warm. 4 Frosting: mix all ingredients and spread on warm cookies. Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts 351 Peanut Blossoms A chocolate candy kiss on each one give special peanut butter cookies. 1 3/4 1 1/2 1/2 1/2 cups tsp tsp cup cup sifted all-purpose flour soda salt butter peanut butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 unbeaten egg 1 tsp vanilla milk chocolate candy kisses Procedure 1 Sift together flour, soda, and salt. Cream together butter and peanut butter. Gradually add sugars, creaming well. 2 Add egg and vanilla; beat well. Blend in the dry ingredients gradually; mix thoroughly. 3 Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on ungreased cookie sheets. 4 Bake at 375 degrees for 8 minutes. Remove sheet from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer until golden brown. Yield: 3 dozen cookies Recipe Type Cakes, Pastries, and Desserts 352 Peanut Butter Kiss Cookies 1 1 1 1 2 4 cup cup cup cup tsp margarine peanut butter brown sugar sugar eggs milk 2 3 1/2 2 2 tsp cups tsp tsp vanilla sifted flour baking soda salt chocolate stars or kisses Procedure 1 Mix margarine, peanut butter, and add sugars and eggs; mix well. Add milk and vanilla - mix. Add dry ingredients and blend well. 2 Roll in ball and roll in sugar. 3 Bake for 8 minutes. Remove from oven; place chocolate in center of each and press down. Return to oven and bake another 2-3 minutes. 4 Bake at 375 degrees. Yield: 6 dozen Recipe Type Cakes, Pastries, and Desserts Source Author: Rosemary 353 Peanut Butter Wafers From Williams-Sonoma Essentials of Baking. Tested at high altitude. 1 1/4 1 1/4 1/2 1/2 cups tsp tsp cup cup flour (scant) baking soda salt unsalted butter, room temperature granulated sugar 1/2 1 1 3/4 1/2 cup firmly packed brown sugar large egg tsp vanilla cup smooth peanut butter, room temperature cup coarsely ground salted peanuts Procedure 1 In a bowl, sift flour, baking soda and salt. In a large bowl, combine butter and sugars. Beat until smooth. Add egg and vanilla and beat until blended. Mix in dry ingredients until well blended. 2 Blend in peanut butter. 3 Cover bowl and place in refrigerator 15 minutes to firm. Divide dough in thirds and form into logs 5 inches long and about 2 inches in diameter. Spread ground peanuts on waxed paper or a rimmed baking sheet and roll logs in peanuts, pressing them gently into dough. Wrap logs in plastic and refrigerate 2 hours until firm. 4 Place a rack in the middle of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Cut logs crosswise into 1/3-inch slices. Place cookies 1 inch apart on baking sheets. Bake 1 tray at a time until edges of cookies are lightly colored, about 12-15 minutes. Let cookies cool on baking sheet 5 minutes, then remove to wire racks. Yield: 30 cookies Recipe Type Cakes, Pastries, and Desserts Recipe Tips If using salted butter, omit the 1/4 tsp salt 354 Pecan Paulines Brown sugar cookies made to resemble pralines. 1 2/3 1/2 1/4 1/2 2/3 cups tsp tsp cup cup 1 1/2 1/2 tsp tsp sifted all-purpose flour soda salt butter firmly packed brown sugar unbeaten egg vanilla maple flavoring 3/4 cup pecan halves Praline Frosting 3/4 cup firmly packed brown sugar 1 tbsp corn syrup 2 tbsp water 1 cup sifted powdered sugar Procedure 1 Sift together flour, soda, and salt. Cream butter. Gradually add brown sugar, creaming well. 2 Blend in unbeaten egg, vanilla, and maple flavoring. Add dry ingredients gradually; mixing well. If desired, chill for easier handling. 3 Shape dough into an 8-inch roll. Wrap in waxed paper; chill 4 hours. Cut into 1/8-inch slices; place on greased cookie sheets. 4 Break pecan halves into 2 to 4 pieces. Gently press 4 to 5 pieces on each cookie. 5 Bake at 350 degrees for 8 to 10 minutes. Drizzle scant teaspoonful Praline Frosting over each cookie. Praline Frosting 1 Combine in small saucepan brown sugar, corn syrup, and water. Bring to boil; stir constantly. Remove from heat. 2 Blend in sifted powdered sugar; beat until smooth. Add few drops water until consistency of a glaze. Yield: 3 dozen cookies Oven Temperature: 350°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet Attachments paulies.pdf 355 Pecan Wedges 2 2/3 3/4 1 cups cup cup cup flour confectioners' sugar butter, softened brown sugar 1/3 cup whipping cream 3 1/2 cups chopped pecans 1 12-oz pkg chocolate chips Procedure 1 Sift first 2 ingredients; cut in butter until it resembles coarse meal. Put in bottom and 1 1/2 inch up sides of a greased 8" pan. 2 Bake at 350 degrees for 18 to 20 minutes. 3 Bring brown sugar, butter and cream to a boil over medium heat, stirring constantly. Stir in nuts. 4 Pour over crust. Bake 20-25 minutes. Remove and sprinkle with chocolate chips. Let stand 3 minutes, then spread. Recipe Type Cakes, Pastries, and Desserts 356 Peppermint Crunch Brownies 1 pkg (21 1/2oz) brownie fudge mix 1 cup water 1/2 cup oil 1 egg Frosting 3 cups 1/2 cup 1/4 cup 1 3-oz tub 6-8 tsp powdered sugar crushed peppermint candy margarine, softened cream cheese milk Procedure 1 Heat oven to 350 degrees. Grease bottom of 9x13 pan. Combine ingredients; 50 strokes. 2 Bake at 350 degrees for 33-35 minutes. Cool. 3 For high altitude add 3 tbsp flour. Frosting 1 Combine all frosting ingredients and beat til fluffy. Spread on cooled brownies. Recipe Type Cakes, Pastries, and Desserts 357 Pinwheel Cookies Spice and a swirl of filling make these cookie good to eat. 2 1/2 1/2 1/4 1/4 1/2 1 1 1 cups tsp tsp tsp tsp cup cup tsp sifted all-purpose flour soda salt cinnamon cloves butter firmly packed brown sugar unbeaten egg vanilla Date Filling 1 1/4 cups 1/2 cup 1/2 cup 1/2 cup (8-oz pkg) cut dates sugar water nuts, chopped Chocolate Filling 1 6-oz pkg (1 cup) semi-sweet chocolate morsels 1 cup chopped coconut Procedure 1 Sift together flour, soda, salt, cinnamon, and cloves. Cream butter. Gradually add brown sugar, creaming well. Add egg and vanilla; bet well. Blend in the dry ingredients. 2 Roll out half of dough on floured surface to a 10x8-inch rectangle. Spread with half of Filling. Roll up starting with 10-inch side. Wrap in waxed paper. Repeat with remaining dough. Chill 2 hours. 3 Cut into 1/4-inch slices; place on lightly greased cookie sheets. Bake at 400 degrees for 8 to 10 minutes. Date Filling 1 Combine cut dates, sugar, and water in saucepan. Cook over low heat, stirring constantly, until thick. Cool. Add nuts. Chocolate Filling 1 Melt chocolate over boiling water. Remove from heat. Stir in chopped coconut. Yield: 5 dozen Oven Temperature: 400°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 358 Pin-Wheel Cookies 1 1/2 1/2 1 1 pkg cup cup cup cup diced dates water brown sugar brown sugar white sugar 1 3 4 1 1 cup shortening eggs, beaten cups flour tsp soda tsp salt Procedure 1 Add water and brown sugar to dates. Cook until thick for spreading. 2 Beat remaining ingredients. Roll dough, spread date mixture, and roll up. Set in refrigerator over night. 3 Cut in slices and bake. Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Rumler 359 Pumpkin Bars 1 2 1/2 2 4 cup cups tsp tsp vegetable oil sugar salt cinnamon eggs 2 2 1 2 cups tsp tsp cups flour baking powder baking soda pumpkin (more than 1 can) Procedure 1 Mix first 8 ingredients in mixer. Add pumpkin and mix with mixer. Pour into greased and floured (or sprayed) jellyroll pan. Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean. 2 Frost with cream cheese frosting. (All I do is take a large cream cheese, one stick of butter, a little vanilla, a little milk, and powdered sugar until I get the consistency I want. Sorry, but I don't really have a recipe for the frosting.) Recipe Type Cakes, Pastries, and Desserts Source Author: D Bazzani 360 Pumpkin Nut Cookies 2 1 1/4 1 1 1 4 cups tsp tsp cup cup cup tsp flour ground cinnamon ground ginger sugar chopped nuts raisins baking powder 1/2 1/2 1 2 1 1/2 1 2 tsp cup cup salt shortening canned pumpkin eggs cups sifted powdered sugar tsp vanilla tbsp orange juice Procedure 1 In medium bowl, stir together flour, baking powder, cinnamon, salt, and ginger. Set aside. 2 Beat shortening for 30 seconds. Add sugar and beat till fluffy. Beat in eggs and pumpkin. 3 Add dry ingredients. Stir in nuts and raisins. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 12 minutes. 4 Prepare icing. Mix powdered sugar, vanilla, and orange juice for drizzle. Drizzle over cookies. Servings: 50 Recipe Type Cakes, Pastries, and Desserts Recipe Tips Better to make a day ahead to enhance the flour. 361 Shortbread Cookies 3 sticks butter plus 2 tbsp Oleo 5-6 cups sugar, plus 3/4 cup 3 cups flour 1/4 tsp salt 3/4 tsp vanilla 1/2 cup grapenuts Procedure 1 Cream butter and sugar. Add flour, salt, and vanilla. Stir in grape nuts. 2 Form into small balls; press with a fork. Bake at 350 degrees for 12 minutes. Recipe Type Cakes, Pastries, and Desserts 362 Slice 'N Serve Cookies 3/4 1/2 1/2 1 1/2 3 1/2 3/4 20 cup tsp tsp cup cup sifted all-purpose flour double-acting baking powder salt dates, cut fine pecans, chopped eggs tsp vanilla cup sugar maraschino cherries 1 cup powdered sugar pecans, chopped Butter Frosting 1/4 cup butter 1 1/4 cups sifted powdered sugar 3-4 tsp cream 1/4 tsp vanilla Procedure 1 Sift together flour, baking powder, and salt. Stir in dates and pecans. 2 Beat eggs with vanilla. Gradually add sugar, beating constantly until thick and ivory colored. Fold in the dry ingredients, half at a time, gently. 3 Spread in 15x10x1-inch jelly roll pan, lined with waxed paper, well greased and heavily floured. 4 Drain maraschino cherries. Arrange 10 cherries across each end of batter. Bake at 325 degrees for 25 to 35 minutes. 5 Turn out onto waxed paper sprinkled with powdered sugar. Remove paper; cut into two 10x7-inch rectangles. 6 Roll each tightly beginning with cherry end. Wrap; cool. 7 Spread rolls with Butter Frosting and roll in pecans. Chill. Serve; cut in 1/2-inch slices. Butter Frosting 1 Cream butter. Blend in powdered sugar alternately with cream. Add vanilla. Yield: 3 dozen Oven Temperature: 325°F Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Pillsbury Source: Nestle Treat Pamphlet 363 Snowballs 1/2 lb unsalted butter 1 tbsp sherry 2 cups sifted flour 1 cup chopped pecans or walnuts confectioners' sugar 8 oz chocolate kisses Procedure 1 2 3 4 Cream butter, sugar and sherry until smooth. Add flour and stir in the nuts. Gather dough into a disk and wrap in foil or plastic. Refrigerate 1/2 hour. Preheat oven to 350 degrees. Remove foil from kisses and insert each one inside ball of dough (about 1" in diameter). Make sure each kiss is completely surrounded with dough. Bake cookies on ungreased cookie sheet for about 12 minutes, until just cooked through. 5 Sprinkle with confectioners' sugar while still warm. Recipe Type Cakes, Pastries, and Desserts 364 Soaring Cranberry Bars 1 2 2 1/2 2 1/2 cup tbsp cups tsp cups cup dried cranberries sugar all-purpose flour baking soda dried oats (Quaker Oat brand) sugar 1/2 1 1 1/4 3/4 1 1/2 cup cup cup cup cup brown sugar melted unsalted butter dried dates, chopped pecans, chopped caramel sauce Procedure 1 2 3 4 5 6 7 8 Preheat oven to 350 degrees. Lightly grease 13x9 baking pan. Mix together cranberries and sugar. Set aside. In mixing bowl combine flour, baking soda, dried oats, sugar and brown sugar. Add melted butter and mix until crumble like texture. Reserve 1 cup of this for the topping. Press the flour-oats mix onto the bottom of the baking pan and bake at 350 degrees for 15 minutes. Sprinkle the cranberry-sugar mix, dates and pecans over the baked bottom. Pour caramel over top. Take the 1 cup reserved topping mix from step 4 and place over the filling and bake for 20 minutes or until golden brown. Let cool before cutting. Yield: 24 Recipe Type Cakes, Pastries, and Desserts 365 Sour-Cream Softies 3 1 1/2 1/2 1/2 cups tsp tsp tsp cup sifted regular flour salt baking powder baking soda (1 stick) butter or margarine 1 1/2 cups sugar 2 eggs 1 tsp vanilla 1 cup (8-oz carton) dairy sour cream cinnamon-sugar Procedure 1 Measure flour, salt, baking powder, and soda into a sifter. 2 Cream butter or margarine with sugar until well-blended in a large bowl; beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream and blending well to make a thick batter. 3 Drop by rounded tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2-inch rounds; sprinkle with cinnamon-sugar. 4 Bake in hot oven (400 degrees) 12 minutes, or until lightly golden around edges. Remove from cookie sheets; cool completely on wire racks. Recipe Type Cakes, Pastries, and Desserts Source Source: Family Circle 366 St. Nicholas Squares 1 stick (1/2 cup) unsalted butter or margarine (not spread) 1 1/2 cups finely crushed cinnamon-crisp graham cracker crumbs (from about 21 squares ground in food processor) 1 14-oz can sweetened condensed milk 1 cup (6 oz) semisweet chocolate chips 1 1/2 cups sweetened flaked coconut 3/4 cup each unsalted Brazil nuts and cashew nuts, chopped 1/2 cup semisweet chocolate Holiday Bits (Hershey's) Procedure 1 Heat oven to 350. Line a 13x9-in baking pan with foil, letting foil extend 2 in above pan at both ends. 2 Put butter in lined pan. Place in oven 3 to 5 minutes until melted. Tilt to coat bottom. 3 Sprinkle cracker crumbs evenly over butter. Pour condensed milk evenly over crumbs. Top with chips, coconut, nuts, and baking bits. Press down gently. 4 Bake 24 to 30 minutes until edges are lightly browned. Cool in pan on wire rack. 5 Lift foil by ends onto cutting board. Cut slab in squares; remove from foil. Servings: 48 Preparation Time: 15 minutes Recipe Type Cakes, Pastries, and Desserts Recipe Tips Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 3 months. 367 Stafford's Chocolate Chip Cookies Semisweet and white chocolate chips pair up in these terrific-tasting treats that are sure to delight every chocolate chip cookie fan! 2 1/2 1 1/2 1 3/4 3/4 cups tsp tsp cup cup cup all-purpose flour baking soda salt butter or margarine, softened granulated sugar firmly packed brown sugar 2 1 1 1/2 1 tsp 12-oz bag cup cup large eggs vanilla extract semi-sweet chocolate chips white chocolate chips chopped walnuts or pecans Procedure 1 2 3 4 5 Heat oven to 350 degrees. Grease two cookie sheets. Combine flour, baking soda, and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients on low speed until blended. Stir in chocolate chips and nuts. Drop dough by tablespoonfuls 2 inches apart on cookie sheets. Bake 14 to 16 minutes. Cool on wire racks. Yield: 5 dozen Recipe Type Cakes, Pastries, and Desserts Source Source: Stafford's Bay View Inn in Petoskey, MI 368 Sugar Cookies 2/3 cup butter 3/4 cup sugar 1 tsp vanilla 1 egg 4 2 1 1/2 1/4 tsp cups tsp tsp milk flour baking powder salt Procedure 1 Preheat oven to 375. Cream butter and sugar. Add vanilla. Add egg and milk. Beat until light and fluffy. 2 Sift dry ingredients. Add to cream mixture. Divide dough in half. 3 Chill for 1 hour. Roll on floured surface to 1/8" thick. Cut into shapes and bake on an ungreased sheet - 8-10 minutes at 375 degrees. Servings: 20 Oven Temperature: 375°F Recipe Type Cakes, Pastries, and Desserts 369 Survival Bars 2 1/2 2 1/2 1 3/4 1 1/2 cups cups cups cups vegetable oil cooking spray oatmeal flour brown sugar plus 6 tbsp sweet butter, softened 1 1/4 1/2 1 1 1 tsp tsp 12-oz pkg 6-oz pkg 12.5-oz jar baking soda salt chocolate chips pecan pieces caramel sauce Procedure 1 2 3 4 Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking pan with vegetable oil and set aside. In a large bowl, combine the oatmeal, flour, brown sugar, softened butter, baking soda, and salt. Spread half the batter, plus a bit more, into the prepared pan. Bake for 15 minutes, remove from the oven and let cool. 5 Spread the chocolate chips, pecan pieces, and then the caramel sauce over the cooled bottom crust. Top with the remaining batter. 6 Bake for an additional 25 to 30 minutes, until golden brown. Let cool completely before cutting into triangles. Yield: 32 bars Preparation Time: 10 minutes Cooking Time: 45 minutes Recipe Type Cakes, Pastries, and Desserts Source Author: Kathleen Mulhern Rizzo, Geneva, IL Attachments survival.pdf 370 Thick and Chewy Chocolate Bars 1 1/2 1/2 2 1 cup margarine cup packed brown sugar cup granulated sugar eggs tsp vanilla 1 1/4 1 1 1/2 1 1 cups tsp cups 12-oz bag cup flour baking soda uncooked oatmeal chocolate chips chopped nuts Procedure 1 Cream margarine and sugar until light and fluffy. Add eggs and vanilla. Add flour, soda and mix well. Stir in oats, chips and nuts. Spread in well greased 13x9 inch pan. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Cut and eat! Recipe Type Cakes, Pastries, and Desserts Source Author: Juanita Cord 371 Unbelievable Peanut Butter Cookies 1 cup homogenized peanut butter 1 tsp vanilla 1 cup white sugar 1 egg Procedure 1 Mix all ingredients well. Form one-inch balls and place on ungeased cookie sheet. 2 Stamp with warm cookie stamp. Bake at 325 degrees for 10 to 12 minutes. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Unbelievable means this recipe has no flour. 372 Vienna Crescents 1 1/4 2 2 cup cup tsp cups butter sugar vanilla flour 1/4 tsp salt 1 cup chopped pecans powdered sugar Procedure 1 Cream butter and sugar. Add other ingredients and mix thoroughly. 2 Shape dough in finger size rolls. Place on cookie tin in crescent shape. 3 Bake at 350 degrees for 35 minutes. Roll in powdered sugar while warm. Recipe Type Cakes, Pastries, and Desserts 373 Dessert 374 Alice's Fruit Procedure 1 Beat and mix 2 tbsp cream cheese, 2 tbsp powdered sugar, cool whip, and 1-2 tbsp liqueur. 2 Add to fruit in a puff pastry cup. Recipe Type Cakes, Pastries, and Desserts 375 Almond Chocolate Amaretto Mousse 1 1g. Hershey bar with almonds 1/4 cup Amaretto 1 8-oz tub Cool Whip Procedure 1 Melt Hershey bar, add Amaretto, blend in Cool Whip. Recipe Type Cakes, Pastries, and Desserts 376 Angel Food Cake with Lime Drizzle 1/4 cup fresh lime juice, plus 1 tsp lime zest 1/4 cup sugar 1 store-bought angel food cake 1 pint strawberries, hulled and sliced 12 oz fresh pineapple, cut into 1/2-inch pieces Procedure 1 Combine the lime juice, sugar, and 1/4 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves. 2 Transfer to a bowl and refrigerate, stirring occasionally, until cool. Divide the cake, strawberries, and pineapple among individual plates. Add the zest to the lime syrup and drizzle over the fruit and cake. Servings: 8 Preparation Time: 15 minutes Total Time: 35 minutes Recipe Type Cakes, Pastries, and Desserts 377 Apple Spice Cake with Caramel Whip Topping 1 1/2 1 1/2 1 1 1 1 1/3 1 1/2 2 1/4 cups cups tbsp tsp tsp cup cup cups cup whole-wheat flour unbleached white flour ground cinnamon baking soda salt low fat buttermilk canola oil granulated sugar large eggs (higher omega-3 if available) egg substitute or 2 egg whites 1 3 tsp vanilla extract cups chopped apples - cored and sliced apples cut into 1/2-inch pieces (about 14 ounces of packaged sliced apples can be used) 3/4 cup coarsely chopped nuts - like pecans or walnuts (optional) Caramel Whip Topping 2 cups light nondairy whipped topping 5 tbsp bottled caramel topping Procedure 1 Preheat oven to 350 degrees. Coat a 12-cup bundt pan or tube pan with canola cooking spray; set aside. 2 Add flours, cinnamon baking soda and salt to medium bowl or 8 cup measure and whisk to blend well. 3 Add buttermilk, canola oil, sugar, eggs, egg substitute, and vanilla to a large mixing bowl and with the paddle attachment, beat together on medium-high speed until smooth (about 2 minutes). 4 On low speed, slowly add in dry ingredients, mixing just until blended Stir in chopped apples and nuts if desired. Pour into the prepared pan and bake until cake tester inserted in the cake comes out clean (about 1 hour and 15 minutes). Remove from oven and let the cake cool for 10 minutes then invert the cake onto a serving plate and remove the pan to help the cake cool completely. 5 For the caramel whip topping, add 2 cups of whipped topping to a serving bowl and gently stir in the caramel topping. Serve each slice of apple cake, warm or cold, with a dollop of the topping if desired. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Source Source: News Gazette 378 Apricot Dessert 6 egg whites 2 cups sugar 2 cans apricot or apricot-pineapple pie filling 2 cups whipping cream 2 cups small marshmallows 1 cup chopped nuts toasted coconut Procedure 1 2 3 4 5 Beat egg whites till stiff. Gradually add sugar. Beat the mix until stiff. Spread on well-greased jelly roll pan. Bake 1 hour at 275 degrees. Let cool. Spread fruit mix on cooled meringue. Sprinkle nuts over all whip cream; fold in marshmallows. Spread on top of pie filling; sprinkle with toasted coconut. Refrigerate at least 6 hours before serving. Recipe Type Dessert Source Author: Nolie 379 Baker's One Bowl Chocolate Frosting 4 squares Baker's unsweetened chocolate 1 16-oz pkg powdered sugar (about 4 cups) 1/2 cup (1 stick) butter or margarine, softened 2 tsp vanilla 1/3 cup milk Procedure 1 Microwave chocolate in large microwavable bowl on high 1 1/2 minutes, stirring every 30 seconds. Stir until completely melted. Cool. 2 Add sugar, butter and vanilla. Gradually add milk, beating with electric mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency. 3 Use to frost your favorite cake or cupcake recipe. Servings: 22 Yield: 3 cups Total Time: 20 minutes Recipe Type Cakes, Pastries, and Desserts Recipe Tips Recipe makes enough to frost tops and sides of 2 (8 or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8 or 9-inch) cake layers or 24 cupcakes. 380 Balsamic Syrup 2 cups balsamic vinegar Procedure 1 Put vinegar in a small heavy saucepan. Cook over high heat for 12 to 15 minutes, or until it becomes syrupy and bubbles begin to form. Do not reduce too much or mixture will become burnt and stringy. Remove from heat and let cool. Put in airtight container and keep refrigerated. Recipe Type Cakes, Pastries, and Desserts 381 Banana Cream Supreme 16 (2 1/2-inch) graham cracker squares (~1 1/4 cups chopped) 1/4 cup butter or margarine, melted 3 tbsp sugar 1 cup sour cream 1/2 cup cold milk 1 pkg 1 tub 3 2 tbsp (3.4-oz) vanilla instant pudding and pie filling (12 oz) frozen whipped topping, thawed medium bananas, sliced pecans, grated raspberries and mint leaves (optional) Procedure 1 Chop graham crackers using Food Chopper; place in 1-qt Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of springform pan. In classic 2-qt Batter Bowl, whisk sour cream and milk using 10" whisk until blended. 2 Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus, arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. 3 Garnish with raspberries and mint leaves, if desired. To serve, remove collar from pan; cut into 12 wedges. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Source Source: Pampered Chef 382 Bananas Foster 1 tbsp butter 2 tbsp brown sugar 1 ripe banana, sliced dash cinnamon 1/2 oz banana liqueur 1 oz white rum Procedure 1 Melt butter in chafing dish. Add brown sugar and blend well. Add banana and saute. Sprinkle with cinnamon. Pour over banana liqueur and heated rum and ignite. Recipe Type Cakes, Pastries, and Desserts 383 Blackberry Cobbler 3 1/2 cups blackberries, picked over 1/4 cup blackberry jam, warmed until melted 1/2 cup superfine sugar*, blended with 2 tsp cornstarch and 1/2 tsp ground cinnamon 1 tsp grated lemon peel 2 tbsp unsalted butter, melted and cooled 1 Vanilla-Scented Biscuit Topping Procedure 1 Heat oven to 425 degrees. Grease 9- to 10-inch, oval, oven-proof baking dish that is at least 3 inches deep. 2 In mixing bowl, toss blackberries with jam, sugar mixture and lemon peel. Set stand 5 minutes. Spoon fruit into baking dish. Drizzle butter over fruit. Drop large tablespoonfuls of biscuit topping over fruit. 3 Bake cobbler 10 minutes. Reduce oven temperature to 400 degrees and continue baking about 35 minutes or until blackberries are bubbly and topping is golden. Recipe Type Cakes, Pastries, and Desserts Recipe Tips * To make superfine sugar, whirl granulated sugar in food processor or blender for 5 seconds. Source Source: Cobblers, Crisps, and Deep Dish Pies, by Lisa Yockelson 384 Blueberry-Lemon Tart Other fruits can be used in place of the blueberries. Try combining green and red seedless grapes, blueberries, and thinly sliced peaches, or lightly sautéd apple slices sprinkled with plumped raisins. Use your imagination and enjoy! 1 cup 5 tbsp 1/2 cup 6 lemon juice (about 6 lemons) grated lemon zest (1 stick) melted sweet butter eggs, slightly beaten 1 1 cup granulated sugar 9-inch partially baked tart crust, 1 inch deep 1 1/2 cups blueberries, rinsed, sorted and dried confectioners' sugar Procedure 1 2 3 4 Preheat oven to 400 degrees. Whisk lemon juice, grated zest and melted butter in a medium-size bowl. Beat in eggs and sugar; mix well. Pour into the partially baked tart shell and bake about 20 minutes or until golden brown. Arrange blueberries (or other fresh fruit) over the warm filling, pressing lightly. When cool, dust with confectioners' sugar. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 385 Brandied Caramel-Apple Crumbs Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices. Filling 1 1/2 tbsp butter, divided 3 lbs Granny Smith apples, peeled and cut into 1/2-inch slices (about 8 apples) 1 tsp ground cinnamon 2 tsp vanilla extract 1/2 tsp ground allspice 1/2 cup Calvados (apple brandy) 1/4 cup packed dark brown sugar 2 tbsp half and half cream 3 tbsp Calvados (apple brandy) 2 tsp cornstarch cooking spray Topping 3/4 cup 1/2 cup 1/2 cup 1/4 cup 1/4 cup 1 tsp 1/2 tsp 3 tbsp 2 tbsp 1 all-purpose flour whole wheat pastry flour finely chopped walnuts, toasted finely chopped pecans, toasted packed dark brown sugar ground cinnamon salt honey walnut or canola oil large egg yolk, lightly beaten Procedure 1 Preheat oven to 375 degrees. 2 To prepare filling, melt 1 tbsp butter in a large nonstick skillet over medium-high heat. Add apples, sauté 8 minutes or until crisp-tender. Stir in 1 tsp cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from heat. 3 Combine 1 1/2 tsp butter, 1/4 cup sugar, and half and half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from heat. 4 Combine 3 tbsp brandy and cornstarch, stirring with a whisk. Add half and half mixture and cornstarch mixture to apple mixture; spoon into 2-quart baking dish coated with cooking spray. 5 To prepare topping, lightly spoon flours into measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 tsp cinnamon, and salt in large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over. Bake at 375 degrees for 30 minutes or until golden and bubbly. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Source Source: Cooking Light 386 Bread Pudding 2 1/2 1/4 2 3 1/4 cups milk cup sugar tsp cinnamon eggs, slightly beaten cups cubed French bread cup butter, melted 1/2 1/2 1 1/2 3-4 pinch of salt apple, peeled, cut into small pieces cup raisins cup packed brown sugar cup butter tbsp whiskey Procedure 1 Scaled milk, add cinnamon and sugar. Add scalded milk to eggs and whip well. Add rest of ingredients and mix lightly. Place in 8x8 pan and bake at 350 degrees for 45 minutes or until set. Top with whiskey sauce. 2 Whiskey Sauce: In 1 qt. saucepan, beat brown sugar, butter, and whiskey. Heat just until about to boil (do not boil). Stir and serve over pudding. Recipe Type Cakes, Pastries, and Desserts Source Author: Kay Ringold 387 Bread Pudding with Hard Sauce 1 1/2 1/2 3 1 1 1/2 1 1/8 1 1/2 1-2 cups cup sugar (1 stick) butter eggs 12-oz can evaporated milk cups warm water tbsp vanilla extract tsp salt loaf dry French bread, torn into 1inch cubes cup raisins tsp cinnamon Sauce 2 cups 3/4 cup 2 tbsp 2 1/2 cup 2 tsp 2 tsp whole milk sugar cornstarch eggs rum, brandy, or whiskey butter vanilla extract Procedure 1 For the pudding, beat the sugar in a deep 2-quart baking dish. Add the eggs 1 at a time, beating well after each addition. Beat in the evaporated milk, warm water, vanilla and salt. Immerse the bread into the egg mixture until coated. Fold in the raisins and cinnamon. Bake at 350 degrees for 45 minutes. 2 For the sauce, scaled the milk in a saucepan. Whisk the sugar, cornstarch and eggs in a bowl until blended and stir in the milk. Cook over medium heat until thickened, stirring frequently. Remove from heat. Stir in the rum, butter and vanilla and spoon the warm sauce over the warm pudding. Yield: 6-8 servings Recipe Type Cakes, Pastries, and Desserts Recipe Tips While it is true that different types of bread will change the consistency of the pudding, the end result is always good, so use whichever type of bread you prefer. Dry bread works best since it soaks up the custard well and is also excellent for French toast. This hearty dessert is the perfect finale to an "end of the season" hunter's feast and can be prepared in advance. Source Author: Mary R 388 Bread Pudding with Rum Sauce 1 1/2 1/2 1/2 1/3 1 1/4 3 1 1 cups cup cup cup tsp tsp 2% low-fat milk raisins firmly packed brown sugar sugar vanilla extract ground cinnamon egg whites egg 12-oz can evaporated skimmed milk 10 slices (3/4-inch) French bread, cut into cubes vegetable cooking spray Rum Sauce 1/2 cup sugar 2 tbsp reduced-calorie stick margarine 2 tbsp all-purpose flour 1 cup 2% low-fat milk 3 tbsp dark rum Procedure 1 Combine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour. 2 Spoon mixture into a 10x7-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes or until pudding is set. Serve pudding warm or at room temperature with rum sauce. 3 Sauce: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts. 4 Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm. Servings: 10 Recipe Type Cakes, Pastries, and Desserts 389 Caramel Chess Tart 1/2 15-oz pkg 1/2 cup 1 1/2 cups 3 refrigerated pie crusts softened butter packed brown sugar, light large eggs 1 tbsp flour 1/4 cup buttermilk 2 tsp vanilla Procedure 1 Fit pie crusts in 10" tart pan, removable bottoms. Line pastry with foil and fill with dried beans. Bake at 450 degrees for 7 minutes. Remove beans and foil and bake 2 more minutes. Reduce oven to 350 degrees. 2 Beat butter and brown sugar until fluffy, add eggs, 1 at a time beating well. Stir in flour and buttermilk, add vanilla and pour into crust. Bake at 350 degrees for 45 minutes. 3 Cool completely. Remove ring and sprinkle with powdered sugar. Recipe Type Cakes, Pastries, and Desserts 390 Cheesecake 2 1/4 1 1/4 2 cups cup tsp cup pkgs vanilla wafers, crushed sugar cinnamon butter cream cheese (8 oz) 1/2 cup 2 tbsp 2 tsp 6 sugar triple sec vanilla egg yolks (beaten) - save whites Procedure 1 Mix vanilla wafers, sugar, cinnamon, and butter for crust in a springform pan. 2 Mix cream cheese, sugar, triple sec, and vanilla, then add yolks. Recipe Type Cakes, Pastries, and Desserts Source Author: Virgie 391 Chef's Favorite Lemon Tart Tart Shell 1 1/4 cups 1 tbsp 1/8 tsp 8 tbsp 1 Filling 4 1 1/2 cups sugar 1/2 cup orange juice plus 1 tbsp flour 1/2 cup lemon juice plus 1 tsp sugar zest of 1 lemon, grated salt zest of 1 orange, grated cold unsalted butter, cut into small pieces 1/4 cup heavy cream large egg yolk, beaten, reserved for baking fresh berries (or berry sauce) - garnish whipped cream - garnish eggs Procedure Tart Shell Preparation 1 In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch dish, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling. 2 Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trip the dough flush with the rim and freeze the tart shell until firm. 3 Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg whites. Preparation for the Tart 1 When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over. 2 Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling! 3 Cool to room temperature before serving with berries and whipped cream. Recipe Type Cakes, Pastries, and Desserts Recipe Tips When rolling tart pastry, always save all the dough scrapes in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg whites serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling. Source Source: Not Afraid of Flavor: Recipes from the Magnolia Grill by Ben and Karen Barker. 392 Cherry-Berries on a Cloud 6 1/2 1/4 1 3/4 2 2 egg whites tsp cream of tartar tsp salt cup sugar cups chilled heavy cream, whipped pkgs (3 oz each) cream cheese, softened 1 1 1 1 1 cup tsp 21-oz can tsp 16-oz pkg sugar vanilla cherry pie filling lemon juice frozen strawberries, thawed Procedure 1 Preheat oven to 250 degrees. 2 In a large bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tbsp at a time, beating until stiff and glossy. Do not underbeat. Spread in a well-buttered 8x13" pan. 3 Bake 1 hour; turn off oven and leave the meringue in the oven with door closed for 12 hours longer. 4 In a chilled bowl, beat cream until stiff. Blend together cream cheese, sugar and vanilla. Fold into whipped cream. Spread over meringue. Chill 12 to 24 hours. Cut into serving pieces and top with cherry-berry mixture. 5 Topping: blend all ingredients together (pie filling through frozen strawberries). Recipe Type Cakes, Pastries, and Desserts Source Author: Karen Page 393 Chocolate Bread Pudding 2 4 3 1 oz cups oz cup butter French bread, 1-inch cubes unsweetened chocolate milk 1 cup heavy cream 3 yolks 3/4 cup sugar Procedure 1 Melt butter in a bowl; toss with bread. In a saucepan, bring milk and cream to a boil and remove from heat. Add cream mixture to chocolate, whisking until smooth. Add yolks and sugar, whisking until combined well. Pour custard over bread. Let pudding stand, covered, for one hour. 2 Preheat oven to 350 degrees and butter a pan. 3 Transfer pudding to pan and bake in middle of oven until just set, but still trembles slightly, about 25 minutes. Serve pudding warm or at room temperature. Servings: 6 Recipe Type Cakes, Pastries, and Desserts Source Source: Dearstyne's Bistro & Catering 394 Chocolate Tart 1/2 cup milk 7 oz finely chopped bittersweet chocolate 1 large egg yolk 7 1/2 oz creme fraiche Procedure 1 Lightly whip egg yolk with the creme fraiche and set aside. Bring milk to a boil, stirring continuously. Turn off heat and add chocolate to milk. Stir mixture until chocolate is completely melted. 2 Slowly add egg and creme fraiche mixture to chocolate mixture and stir until thoroughly mixed. Place chocolate mix in 9" pastry shell and place in preheated oven at 325 degrees for 25 minutes. 3 Remove tart from oven and cool to room temperature. Chill in refrigerator for at least one hour before serving. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 395 Chocolate Whoopie Pies with Peaches and Cream Filling Batter 1 cup 1/4 cup 3/4 tsp 1/4 tsp 1/2 stick 1/2 cup 1 1/2 tsp 1/2 all-purpose flour cocoa powder baking soda salt unsalted butter, room temperature granulated sugar large egg vanilla extract cup Filling 1 1 stick 1/2 tsp 1 1/2 cups 2 1-2 tbsp buttermilk, room temperature egg white unsalted butter, room temperature vanilla extract powdered sugar peaches, medium dice milk, if needed Procedure 1 2 3 4 5 Preheat oven to 350 degrees. Line two sheet trays with parchment paper. Sift together the flour, cocoa, baking soda and salt onto a sheet of parchment. Set aside. In a large mixing bowl, cream the butter with the granulated sugar until very light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the dry ingredients in three additions, alternating with the buttermilk. Scrap the bowl several times during this step to mix all thoroughly. 6 Use a 1-oz scoop to portion batter onto the parchment-lined sheet trays. Bake for 10 minutes. Cookies should spring back when you press gently in the center. Cool completely, and carefully peel off of the paper. 7 To make the filling, whip the egg white with an electric mixer until stiff. Beat in the sticks of butter and vanilla, and then add the powdered sugar a cup at a time. Fold in the chopped peaches. The filling should be soft enough to spread easily. If it's too thick, add milk a little at a time until spreadable. 8 Spread about 2 tbsp of filling on the bottoms of half of the chocolate cookies, and sandwich them with the other halves. Chill until ready to serve. Yield: 1 dozen Total Time: 31 minutes Recipe Type Cakes, Pastries, and Desserts Source Source: The Chopping Block 396 Easy Fruit Shells 1 pkg frozen puff pastry shells 1 pkg (about 3 1/2 oz) vanilla instant pudding mix 2 cups milk 2 cups cut-up fresh fruit (banana, strawberries, grapes) whipped topping or whipped cream Procedure 1 2 3 4 Bake pastry shells according to pkg directions. Remove from baking sheet and cool on wire rack. Prepared pudding with milk according to pkg directions. Spoon about 1/3 cup pudding into each pastry shell. Top with fruit. Serve with whipped topping. Serve immediately or cover and refrigerate until serving time, up to 4 hours. Servings: 6 Preparation Time: 20 minutes Cooking Time: 30 minutes Recipe Type Cakes, Pastries, and Desserts Source Web Page: www.puffpastry.com 397 Easy Low Fat, Low Carb Chocolate Yogurt 1 pint (2 cups) low fat chocolate or vanilla (softened) frozen yogurt 8 oz lite cool whip 1 pkg instant sugar free, fat free chocolate pudding 1/3 cup crunchy peanut butter 1/2 cup grape nuts chocolate sauce Procedure 1 Mix all ingredients with a mixer and put in 8 or 9" pie pan. Drizzle with chocolate sauce. Freeze. Yield: 8 pie slices Recipe Type Cakes, Pastries, and Desserts 398 Famous Chocolate Refrigerator Roll 1 tsp vanilla extract 2 cups heavy cream, whipped or 1 8-oz container frozen whipped topping, thawed 1 9-oz pkg Nabisco chocolate wafers chocolate curls for garnish Procedure 1 Stir vanilla into whipped cream or topping. Spread 1/2 tbsp whipped cream or topping on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log. 2 Frost with remaining whipped cream or topping. Chill for 4 to 6 hours.* 3 To serve, garnish with chocolate curls; slice roll at 45 degree angle. Servings: 12 Recipe Type Cakes, Pastries, and Desserts Recipe Tips * Or freeze until firm; cover with plastic wrap. Thaw in refrigerator for 1 hour before serving. 399 Famous Wafer Fruit Tart 28 Nabisco chocolate wafers, divided 2 tbsp margarine, melted 1 pkg (4-serving size) vanilla pudding and pie filling 1 cup milk 1/2 cup heavy cream 3 cups cut-up fresh fruit 1/3 cup apricot preserves, melted Procedure 1 Using a serrated knife, cut 10 wafers in half; set aside. Finely crush remaining wafers. Mix crumbs and margarine; press on bottom of 9-inch springform pan or pie plate. Stand halved wafers around edge of pan, overlapping and pressing but side firmly into crumbs. Bake at 350 degrees for 5 minutes; chill. 2 In saucepan, combine pudding mix, milk and cream. Cook, stirring constantly until mixture begins to boil. Pour into prepared crust. Chill 3 hours. Arrange fruit pieces over pie. Heat preserves until melted; spoon over fruit. Chill until serving time. Servings: 12 Recipe Type Cakes, Pastries, and Desserts 400 Flan 3/4 cup 2 cups 2 cups 6 sugar milk H&H eggs 1/2 1/2 2 1/3 cup tsp tsp cup sugar salt vanilla brandy Procedure 1 2 3 4 Melt sugar and pour into 10" pie plate. Combine milk and H & H. Heat until warm to bubbles at edge. Mix eggs, sugar, and salt. Add vanilla and brandy. Pour into pan. Bake at 325 degrees for 50-60 minutes. Place in pan of water. Cool. Recipe Type Cakes, Pastries, and Desserts 401 French Toast Souffle with Dried Cranberries, Apples and Cream Cheese and a Whiskey Sauce 1 1/8 1 1/2 5 1 1/2 1 1/2 7 1/2 1 cups sugar tsp cinnamon eggs - room temperature cups heavy cream tsp vanilla cups French bread, cut into 1 inch cubes cup dried cranberries granny smith apple 6 oz cream cheese Whiskey Sauce 1 1/2 cups heavy cream 2 tsp cornstarch 2 tbsp cold water 1/3 cup sugar 1/3 cup Bourbon or Blended Whiskey Procedure 1 Combine sugar and cinnamon in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla and then the bread. Allow the bread to soak up the custard. 2 Place the cranberries in 2 cups hot water and let soak for 5 minutes, drain. 3 Core and cut apple into a small dice. Cut cream cheese into cubes. 4 Spray 8 inch pan with pam and layer bread on bottom. Sprinkle with cranberries, apples and cream cheese. 5 Top with remaining bread. Bake at 350 degrees for 25-30 minutes or until the souffle is golden brown. It should be moist, not runny. 6 Whiskey Sauce: bring the cream to a boil, combine the cornstarch and the water, and add the mixture to the boiling cream, stirring constantly. Return to a boil and then reduce heat and cook, stirring for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon and stir. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Can prepare the night before. 402 French Vanilla Ice Cream with Orange and Grand Marnier 2 qts French Vanilla ice cream 1 6-oz can frozen orange juice (do not dilute) 2 oz (1/2 cup) Grand Marnier, depending on taste Procedure 1 Soften ice cream. Add orange juice and Grand Marnier, in small amounts, to determine how flavorful you would like it. 2 Serve with your favorite cookie. Recipe Type Cakes, Pastries, and Desserts 403 Gingerbread Bites Freeze before frosting 1 week - thaw and frost 1 3/4 1 1/2 4 2 1 2 2 1 1/2 cup cup sugar vegetable oil (add 4 T HA) large eggs large carrots, finely grated cup minced fresh ginger (1/2 ? HA) cups flour (add 3 1/2 T HA) tsp baking soda tsp cinnamon 3/4 1/2 1/4 tsp tsp tsp salt allspice cloves Frosting 2 8-oz tubs cream cheese 2 tbsp orange liqueur or orange juice 1/2 cup powdered sugar Procedure 1 2 3 4 5 Beat sugar and oil for 3 minutes. Add eggs 1 at a time, beating well. Beat in carrots and ginger. Combine flour and next 6 ingredients. Add to egg mixture until moistened. Pour batter into greased mini pan - 2/3 full. Bake at 350 degrees for 12-15 minutes. Cool in pan for 5 minutes. Remove and cool. Frost. 404 Grandma Helen Irby's Magically Rising Cobbler 1 stick (4 oz) unsalted butter, cut into pieces (i used 1/2 stick of butter, and the cobbler was plenty greased.) 1 cup granulated sugar 1 cup all-purpose flour 1 cup milk (any kind, even cream if you want really full-fat farm style) 2 tbsp baking powder 1/2 tsp salt 3 cups fruit (blackberries or dewberries, but peaches or any fruit will work. If it is sour fruit, you might want to add sugar to macerate a bit first.) Procedure 1 Preheat oven to 350 degrees. 2 Put the butter in the bottom of a 9x9-inch glass or ceramic baking dish and stick dish in the hot oven to melt the butter. 3 While the butter melts, combine all the other non-fruit ingredients in a mixing bowl. Remove dish from the oven, and pour batter on top of the hot melted butter. 4 Top batter with the fruit. 5 Return the dish to the oven, preferably on a cookie sheet covered with foil in case of crust run-off. Bake for 2030 minutes. Crust rises up! (Total cooking time was closer to 50 minutes.) 6 Remove from the oven once the crust is golden brown. Let cool enough (roughly an hour) to eat and serve with ice cream or whipped cream if you like. Recipe Type Cakes, Pastries, and Desserts 405 Hershey's Kisses Peanut Butter Blossoms 48 1/2 cup 3/4 cup 1/3 cup 1/3 cup Hershey's Kisses Milk chocolates shortening Reeses Creamy Peanut Butter granulated sugar packed light brown sugar 1 2 1 1 1/2 1 egg tbsp milk tsp vanilla extract cups all-purpose flour tsp baking soda Servings: 48 Recipe Type Dessert 406 Holiday Pumpkin Loaves 2 1 2 1 1 1/2 1/2 2 cups tsp tsp tsp tsp tsp tsp all-purpose flour baking soda baking powder ground cinnamon nutmeg cloves salt eggs 1/3 1/3 1/4 1 1/2 2 1/3 1/4 cup cup cup cup cup tsp cup cup packed brown sugar maple syrup softened butter solid-pack pumpkin sour cream grated fresh ginger chopped maraschino cherries each finely chopped dates, dried apricots and almonds. Procedure 1 2 3 4 Sift flour through salt. Set aside. Cream together eggs through butter. Blend in pumpkin, sour cream, and grated fresh ginger. Mix dry ingredients into wet in 2 stages. Fold in cherries through fruit. Transfer to four greased, floured 5x3x2" loaf pans. Bake at 350 degrees for 35 minutes. Recipe Type Cakes, Pastries, and Desserts 407 Layered Cranberry Dessert 2 1 1/2 1 1 1/2 1 1/2 pkgs cups can cups cups (3 oz each) cranberry gelatin boiling water (16 oz) whole berry cranberry sauce cold water graham cracker crumbs 1/2 1/2 1 1 cup cup pkg carton 1 can sugar, divided butter, melted (8 oz) cream cheese, softened (16 oz) frozen whipped topping, thawed, divided (15 oz) mandarin oranges, drained Procedure 1 In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set. 2 Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13x9x2inch dish. Refrigerate until set. 3 In a small mixing bowl, beat cream cheese and the remaining sugar until smooth. Fold in half of the whipped topping. Spread over the crust. Fold the oranges into the gelatin mixture; spoon over the cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping. Servings: 12 Recipe Type Cakes, Pastries, and Desserts 408 Lemon Freeze 1 1 1 1/2 6 1 1/2 1/2 1 1/4 2 stick cup cups tbsp cups tsp cups tsp margarine, plus 2 tbsp finely chopped pecans finely chopped vanilla wafers cornstarch sugar salt water finely grated lemon rind yellow food coloring 2/3 cup freshly squeezed lemon juice 1 8-oz tub cream cheese 1 cup confectioners' sugar 1 tsp lemon flavoring 1 tsp lemon zest 1 12-oz tub whipped topping Procedure 1 Combine 1 stick melted butter, pecans, and crumbs with pastry blender until texture of cornmeal. Pat into 9x13inch pan. Turn oven to 375 degrees and bake for 7 minutes. 2 Set aside in a saucepan over medium heat, combine cornstarch, sugar, salt, and water. Bring to boil, reduce heat to low and cook until thickened. Remove from heat and add 2 tbsp butter, rind and food coloring. Set aside to cool, then add lemon juice and stir until smooth. Set aside. 3 With mixer beat cream cheese, confectioners' sugar, favoring, and zest until creamy. Fold in whipped topping, and spread over crumb layer. Place in freezer for 1 hour. Remove and pour cooled lemon sauce on cream cheese layer. Return to freezer until ready to serve. Cut into squares and garnish with mint, zest and whipped topping. Yield: 12-16 servings Recipe Type Cakes, Pastries, and Desserts Source Author: Sandra 409 Mom's Whoopie Pies Batter 1 cup sugar 1 egg 1/2 cup butter, softened 1 tsp vanilla 1/2 cup cocoa, sifted 1 tsp baking soda 1/2 tsp salt 2 cups all-purpose flour Filling 3/4 cup 1 cup buttermilk butter, softened confectioners' sugar, sifted 1 1/2 cups prepared marshmallow creme 2 tsp vanilla 1/4 tsp salt Procedure 1 Preheat oven to 375 degrees. 2 With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl, mix the cocoa, baking soda, salt, and flour; then blend with buttermilk into the creamed mixture. 3 Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini-cakes. 4 To make the filling, mix together all ingredients well. 5 To assemble, sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly among the 15 whoopie pies. Yield: 15 cookies Recipe Type Dessert 410 Orange-Pineapple Jello 2 11-oz cans mandarin oranges 2 3-oz pkg orange jello 1 pint orange sherbet 1 13.5-oz can crushed pineapple (undrained) Procedure 1 Drain oranges, keep syrup. Add water to syrup to make 1 1/2 cups. 2 Boil. Add jello, then sherbet. 3 Chill till unbeaten egg white. Fold in fruit. Pour in mold and chill. Garnish with watercress, strawberries, etc. Recipe Type Dessert, Salad 411 Pear Dessert 1 2/3 1/2 1 1/2 1 1/3 2 cup cup tsp cup cup 8-oz tubs butter, softened sugar vanilla flour chopped nuts cream cheese 2 1/2 1 4 2 2 eggs cup sugar tsp vanilla pears tsp cinnamon tsp sugar Procedure 1 2 3 4 Combine butter through chopped nuts. Press lightly into 9x13-inch pan. Bake at 350 for 15-18 minutes. While baking, combine cream cheese through vanilla. Beat until smooth; set aside. Peel, core and slice pears length-wise. Combine cinnamon and sugar. Remove crust from oven. Turn oven to 375 degrees. Cool crust 15 minutes. Pour cream cheese filling into crust. Cover with sliced pears. Sprinkle with cinnamon/sugar mixture. Bake at 375 degrees for 20 minutes uncovered. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Best when refrigerated over night. 412 Pumpkin Cheesecake Crust 11 3 tbsp Filling 1 tub 1 2 1 cooking spray double low-fat cinnamon graham crackers honey (16-oz) low-fat large-curd cottage cheese 8-oz pkg each Neufchatel and fat-free cream cheese tsp each grated lemon zest and vanilla extract 15-oz can solid-pack pumpkin puree 2 tsp pumpkin-pie spice 1 1/2 cups sugar 3 large egg whites Topping 1 cup reduced-fat sour cream 1 tbsp sugar mandarin-orange slices (optional) candied orange peel (optional) Procedure 1 Preheat oven to 350 degrees. Crust: with spray, coat 9-inch springform pan. Process crackers in food processor to make fine crumbs. Add honey; process to mix. Pat into even layer in prepared pan. Wipe out processor bowl. 2 Filling: in processor, mix three cheeses until very smooth. Add zest, vanilla, pumpkin, pie spice, sugar and egg whites; process just until combined. Scrap into pan. Bake 1 hour and 25 minutes, until almost set in center. Remove from oven. 3 Topping: in small bowl, whisk ingredients until smooth. Spread over cheesecake. Return to oven. Turn off oven. Let stand in oven 45 minutes, until topping is set. Remove from oven to rack to cool completely. Refrigerate several hours or overnight. Can be made 4 days ahead. Remove sides; garnish. Recipe Type Cakes, Pastries, and Desserts 413 Pumpkin Cookies 2 1 1 1/2 1 1/2 1 1 1 1 cups tsp tsp tsp tsp cup cup cup tsp all-purpose flour baking powder baking soda salt pumpkin pie spice shortening brown sugar canned pumpkin large egg vanilla extract Icing 1/2 cup 1/4 cup 2 tbsp 1 tsp 1 tsp 1 lb (1 stick) unsalted butter, room temperature maple syrup pumpkin puree pumpkin pie spice vanilla powdered sugar orange gel food coloring black sprinkles (or other decorations) Procedure 1 Preheat the oven to 350 degrees. 2 Line two baking sheets with parchment paper. 3 To make the cookies, in a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. 4 In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined. 5 Add half the dry ingredients and mix well. Add the other half and mix again. 6 Scoop the dough onto the prepared baking sheets in tablespoonful mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking rotate the baking sheets top to bottom and front to back. 7 While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well. 8 Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniform. Set aside. 9 Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them and decorate as desired. Yield: 24 cookies Total Time: 1 hour Recipe Type Cakes, Pastries, and Desserts Recipe Tips Cookies should be refrigerated in an airtight container. Allow them to come to room temperature before serving. Source Source: News Gazette 414 Pumpkin Dessert 1 1 1 3 1/2 16-oz can pumpkin 13-oz can evaporated milk cup sugar eggs, beaten tsp salt 2 tbsp pumpkin pie spice 1 box yellow cake mix (not pudding type) 1/2 cup margarine or butter pecans, optional Procedure 1 Mix pumpkin, evaporated milk, sugar, eggs, salt and spices. Pour into greased 9x13 inch pan. Sprinkle with cake mix. Cut margarine over top. 2 Bake at 350degrees for 40 to 60 minutes until firm. Sprinkle with pecans, if desired. Recipe Type Dessert 415 Pumpkin Flan 1 1 1 2/3 3 1 1/2 1 15-oz can pumpkin 12-oz can evaporated milk cups sugar, divided eggs, beaten tsp vanilla extract, divided tsp ground cinnamon 1/4 1/4 1/4 1 8 tsp tsp cup tbsp ground ginger ground cloves whipping cream powdered sugar orange twists or maraschino cherries, optional Procedure 1 Preheat oven to 300 degrees. In a large bowl, combine pumpkin, evaporated milk, 1/3 cup sugar, eggs, 1 tsp vanilla, cinnamon, ginger and cloves. Beat until well blended; set aside. 2 In large skillet, cook remaining sugar over medium-high heat, stirring until melted and golden brown. Immediately pour syrup into eight 5-oz custard cups, dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour hot water into p an until filled to half the depth of the cups. 3 Bake for 45 to 55 minutes or until knife inserted comes out clean; remove from oven. 4 Cool and run a knife around edge of cup. Invert on serving plate. In small bowl, whip cream with powdered sugar and remaining 1/2 tsp vanilla until firm. Top flan with dollop of whipped cream and garnish with orange twist or cherry, if desired. Servings: 8 Recipe Type Cakes, Pastries, and Desserts Source Source: News Gazette 416 Pumpkin Pie Pops 2 3 1 1/2 1/4 cups tbsp tbsp tsp tsp solid-pack pumpkin brown sugar soft butter cinnamon nutmeg 2 tbsp cranberry sauce 1 tbsp lemon zest puff pastry eggwash Procedure 1 Combine ingredients. Set aside. 2 On a floured surface, roll out a 12x12" square of puff pastry. Cut into quarters. Spoon quarter of pumpkin mixture into center of each square. 3 Brush edges with eggwash. Fold sides over to form a triangle. Pinch edges to seal. 4 Brush with eggwash. Bake at 400 degrees for 20-25 minutes. Serve warm. Recipe Type Cakes, Pastries, and Desserts 417 Pumpkin Soufflé 3 3 1 tbsp corn-oil margarine tbsp all-purpose flour 12-oz can evaporated skim milk, at the boiling point 1/2 cup sugar 1/4 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 1/8 2 1 6 1/4 tsp tsp tsp 16-oz can tsp ground ginger ground cloves vanilla extract solid-pack pumpkin egg whites cream of tartar Procedure 1 Preheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add flour and stir constantly for 2 minutes, being careful not to brown the flour. Remove from heat and add the scalded milk, all at once, stirring with a wire whisk. Return the pan to the stove and reduce heat to low. Bring to a boil and simmer until thickened, about 2 to 3 minutes. Remove from the heat and add all ingredients except egg whites and cream of tartar, and mix well. Set aside. 2 In large mixing bowl, beat egg whites until frothy. Add cream of tartar and continue beating until stiff but not dry. Mix 1/3 of the egg whites into the pumpkin mixture to lighten it. Carefully gold remaining egg whites into the mixture, being careful not to over-mix. 3 Pour mixture into 3-quart casserole and place it in center of preheated oven. Immediately reduce oven temperature to 375 degrees and cook about 30 minutes, or until soufflé billows and is lightly browned. Serve immediately. Servings: 8 Recipe Type Cakes, Pastries, and Desserts Recipe Tips I suggest making it in a casserole rather than a soufflé dish because the pumpkin texture is heavy enough to fall over the edges of a straight-sided dish as it rises. That happened to me the first time I made it and I had a terrible mess in the bottom of my oven. If you have any soufflé left over, cover and refrigerate it to serve the next day as pumpkin pudding. 418 Quick Chocolate Dessert Shells 1/2 cup light corn syrup 1/4 tsp salt 1 cup (6-oz pkg) semi-sweet chocolate pieces 2 1/2 cups oven-toasted rice cereal 1/2 cup chopped pecans Procedure 1 Combine corn syrup and salt in large saucepan. Bring to simmering over low heat. Remove from heat. Add chocolate pieces; stir until chocolate is melted. Add cereal and nuts; stir just until mixture is chocolate coated. 2 Place a sheet of wax paper or aluminum foil over a baking sheet. Spoon chocolate mixture into 8 equal mounds. Using two teaspoons, shape mounds into shells or nests, about 3 inches in diameter. 3 Cool shells at room temperature. Top with scoop of favorite ice cream and sprinkle with extra chopped nuts, if desired. Yield: 8 dessert shells Recipe Type Cakes, Pastries, and Desserts 419 Raspberry Sauce 2 10-oz pkgs frozen raspberries in syrup, thawed water 2 tbsp cornstarch 2 tbsp sugar Procedure 1 Drain raspberries and measure juice with water to measure 1 1/2 cups. In saucepan combine cornstarch and sugar; stir in syrup until smooth. 2 Bring to boil and cook, stirring for 2 minutes. Stir in berries. Refrigerate. Recipe Type Cakes, Pastries, and Desserts 420 Rhubarb Betty 1 1/2 1 1/2 1 2 2 cups cup cup tsp cups cups sugar apple juice water vanilla diced fresh rhubarb sliced fresh strawberries 2 2 1 1/2 1 tbsp cups cup tsp tbsp melted butter soft bread crumbs sugar cinnamon grated orange peel Procedure 1 In a saucepan mix sugar, apple juice, water, and vanilla. Over medium heat bring to a boil, stirring until the sugar is completely dissolved. Remove from heat. 2 Now add rhubarb and strawberries. Blend gently. 3 Mix butter and bread crumbs. Separately mix sugar, cinnamon, and grated orange peel. 4 Butter a baking dish and put 1/4 of the crumbs on the bottom of the baking dish. Cover with half the rhubarb mixture and sprinkle with half the sugar mixture. Add another 1/4 of the crumbs and top with rest of the rhubarb, sugar and spices. Pout in 1/4 cup water and sprinkle remaining crumbs on top. 5 Cover and bake 45 minutes in a 375 degree oven. Uncover and let brown for about 5 minutes. Servings: 4 Recipe Type Cakes, Pastries, and Desserts Recipe Tips Even more delicious if topped with whipped cream or vanilla ice cream. Source Source: News Gazette 421 Rhubarb Cobbler 1 1/2 1 1/2 1 2 2 cups cup cup tsp cups cups sugar apple juice water vanilla diced fresh rhubarb sliced fresh strawberries 1 2 1 1/2 1/4 1/2 1/4 cup tbsp tsp cup tsp cup all-purpose flour sugar baking powder soft butter mace whole milk or half and half Procedure 1 In a saucepan mix sugar, apple juice, water, and vanilla. Over medium heat bring to a boil, stirring until the sugar is completely dissolved. Remove from heat. 2 Now add rhubarb and strawberries. Blend gently and put into a buttered baking dish. 3 The next step is to prepare a batter. Sift together flour, sugar, and baking powder. Work in soft butter with a pastry blender or two knives or your fingers. Add mace and milk or half and half. 4 Stir this mixture well then drop by tablespoons, spacing evenly, on top of the fruit mixture, like soft dumplings. Sprinkle the top of the batter dumplings with sugar and pinches of nutmeg. 5 Preheat oven to 450 degrees and bake the cobble for 25 minutes. Yield: 6-8 Recipe Type Cakes, Pastries, and Desserts 422 Rhubarb Crisp 2 1 1/2 1/2 1 1 cups cup tsp cup cup tsp flour brown sugar soda melted butter or margarine buttermilk vanilla 1 1/4 2 1 1 3 egg tsp salt cups diced rhubarb (if frozen drain well) cup brown sugar cup chopped nuts tbsp melted butter Procedure 1 2 3 4 Mix together flour through salt. Mix well. Fold in rhubarb. Pour into 9x13 greased pan. Mix brown sugar, nuts, and butter. Top mixture above with topping. Bake at 350 degrees for 45 minutes. Recipe Type Cakes, Pastries, and Desserts 423 Rhubarb Sauce 1 lb rhubarb, cut in small cubes 1 tbsp orange zest (from 1 medium orange) 3 tbsp freshly squeezed orange juice 1/2 cup granulated sugar Procedure 1 Heat the oven to 350 degrees and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces. 2 Combine rhubarb, orange zest, orange juice, and sugar in an 8x8-inch glass baking dish; toss together until rhubarb is well coated with sugar. 3 Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes. 4 Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool. Recipe Type Cakes, Pastries, and Desserts 424 Rich Chocolate Souffle Cakes with Creme Anglaise Unlike traditional souffles, these don't need to be served immediately (although they can be). In face, we loved their fudgy, dense texture when chilled. The creme anglaise is good warm or chilled, as well. Souffle Cakes cooking spray 8 tsp sugar 2/3 cup sugar 1/2 cup water 2 oz semi-sweet chocolate, chopped 1 oz unsweetened chocolate, chopped 1/2 cup Dutch process cocoa 3 tbsp cornstarch 1/8 tsp salt 2 large egg yolks 1 tsp 4 1/4 tsp 3 tbsp vanilla extract large egg whites cream of tartar sugar Creme Anglaise 3 large egg yolks 1/8 tsp salt 1/3 cup sugar 1 cup 1% low-fat milk 2 tsp vanilla extract Procedure 1 Preheat oven to 350 degrees. 2 To prepare souffle cakes, lightly coat 8 (4-oz) ramekins with cooking spray. Sprinkle each with 1 tsp sugar. 3 Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tbsp cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in egg yolks and 1 tsp vanilla. 4 Place egg whites and cream of tartar in a large bowl, beat with a mixer at medium speed until soft peaks form. Gradually add 3 tbsp sugar, 1 tbsp at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch. 5 Bake at 350 degrees for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish. 6 To prepare creme anglaise, combine 3 egg yolks and 1/8 tsp salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes). 7 Heat milk in a heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. 8 Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 tsp vanilla. Serve with souffle cakes. Yield: 8 servings serving size: 1 souffle cake and about Recipe Type Cakes, Pastries, and Desserts 425 Rum-Raisin Bananas 1/2 3 1 1/4 1 cup tbsp tbsp cup tsp packed light-brown sugar water rum golden raisins unsalted butter 4 small firm-ripe bananas, halved crosswise, then lengthwise 2 cups low-fat vanilla frozen yogurt (optional) Procedure 1 In 10-inch nonstick skillet, combine sugar, water, and rum. Cook, stirring, over medium-high heat 2 minutes, until mixture comes to a boil. 2 Stir in raisins. Reduce heat to medium. Stir in butter; simmer 1 minute. Remove from heat. Add bananas. Baste bananas until evenly coated. Serve warm with yogurt. Servings: 4 Preparation Time: 5 minutes Cooking Time: 5 minutes Recipe Type Dessert Source Source: Family Circle 426 Strawberries Devonshire Delicious dip might be a topper for a bowl of berries. 1 3-oz pkg cream cheese, softened 2 tbsp sugar dash salt 1 cup whipping cream fresh whole strawberries Procedure 1 In small mixer bowl, combine cream cheese, sugar, salt, and 2 tbsp of the whipping cream; beat till fluffy. Whip remaining cream; fold into cream cheese mixture. 2 Serve with fresh strawberries. Yield: 1 3/4 cups Recipe Type Cakes, Pastries, and Desserts Recipe Tips Good for appetizer or dessert. 427 Strawberries with Blood Oranges and Balsamic Creme Fraiche 4 small blood oranges or navel oranges 3 pints fresh strawberries, hulled and halved 1 1/2 tbsp Balsamic Syrup 7.5 oz creme fraiche mint springs for garnish Procedure 1 Peel oranges removing as much of the orange membranes as possible. Add peeled oranges to hulled and halved strawberries and refrigerate until serving. Stir balsamic syrup into creme fraiche and blend. To serve, put fruit in small glass bowls and spoon a dollop of creme fraiche mixture on top. Garnish with a mint sprig. Recipe Type Cakes, Pastries, and Desserts 428 Strawberry Grand Marnier Sorbet A wonderful light summer dessert for Atlanta. A beautiful color. 3 pints fresh strawberries 2 cups sugar 3/4 cup lemon juice (fresh) 1 1/2 cups orange juice (fresh) 1/3 cup Grand Marnier Procedure 1 Wash strawberries, remove stems. Place strawberries and sugar in a bowl with fresh squeezed lemon juice and orange juice. Let stand about 2 1/2 hours. 2 Put the mixture into blender or food processor and puree. Add Grand Marnier and pour into 2 large freezing trays. Freeze until mixture is frozen about 1" on all sides. Beat mixture. Return to freezer and completely freeze. May also be frozen in ice cream freezer. Recipe Type Cakes, Pastries, and Desserts Source Author: Mrs. R. Mark Wilkiemeyer 429 Strawberry-Rhubarb Puff 3 1 1 1/2 1/2 OR 1 1 1/2 cups pint cup cup cut up fresh rhubarb fresh strawberries, cut up sugar water 16-oz pkg frozen rhubarb, thawed 10-oz pkg frozen berries, thawed cup sugar --2 2 3 1 1/3 2/3 2 1 cups tbsp tsp tsp cup cup flour sugar baking powder salt salad oil milk butter tbsp sugar tsp cinnamon Procedure 1 Filling: 2 Mix fresh rhubarb and strawberries, sugar and water and heat in oven in 9x9 pan at 450 degrees. Could also use alternate, frozen, ingredients. 3 Puff: 4 Mix together flour, sugar, baking powder, and salt. Pour oil and milk over flour mix and stir until forms a ball. 5 Drop dough by 9 spoonfuls onto hot fruit. Dot with butter. Sprinkle with sugar and cinnamon. Bake 20-25 minutes. Serve warm. Servings: 9 Oven Temperature: 450°F Recipe Type Cakes, Pastries, and Desserts Source Author: Jan Zwoyer 430 Summer Surprise Dessert 1 cup fresh seedless grapes, halved 1 cup fresh blueberries 1 cup fresh strawberries, halved 1 cup fresh peaches, cut in bite-sized pieces 1 cup firmly packed brown sugar 2 cups dairy sour cream Procedure 1 In shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit. 2 To serve, gently stir the fruit; spoon into sherbet glasses. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Any combination of fresh fruits may be used, however, frozen or canned fruits are NOT recommended. 431 Vanilla-Scented Biscuit Topping 1 1/2 2 1/8 3 cups tsp tsp tbsp all-purpose flour baking powder salt cold, unsalted butter, cubed 3 tbsp shortening 2 tbsp granulated sugar 3/4 cup milk blended with 1 1/2 tsp vanilla extract Procedure 1 Whisk flour, baking powder and salt in large mixing bowl. Add cubes of butter and shortening. Using 2 table knives, cut butter into dime-size bits. Crumble flour and butter mixture between your fingertips until texture resembles coarse-cut oatmeal, leaving fat in small pearl-size lumps. Stir in granulated sugar. Stir in milk-vanilla blend. Dough should be medium-firm and soft, slightly fluffy and sticky, and should hold its shape when scooped up in a spoon. 2 Drop heaping tablespoonfuls of dough (there will be about 10 to 12) over prepared fruit, leaving gaps here and there. The mounds will puff up slightly on baking, sometimes melding together in spots. Recipe Type Cakes, Pastries, and Desserts 432 Waldorf Pudding 2 1/2 1 1 1 1/3 large tart apples, peeled cup golden raisins tbsp lemon juice tbsp finely chopped crystallized ginger tbsp butter cup granulated sugar, divided 2 4 cups milk egg yolks, beaten pinch ground nutmeg 1 tsp vanilla 1/4 cup toasted walnuts Procedure 1 Thinly slice apples. Stir in raisins, lemon juice and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minutes. Stir in 2 tbsp of the sugar. Cook, stirring often, for 3 to 4 minutes or until apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish. 2 Meanwhile, in saucepan set over medium heat, heat milk until bubbles form around edges. Whisking constantly, add some milk to eggs; mix until well incorporated. Add remaining milk, nutmeg, vanilla and remaining sugar and mix well. Pour over apple mixture. 3 Set baking dish inside large roasting pan and pour in enough boiling water to come halfway up sides of baking dish. Place in 325 degree oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving. Yield: 6 to 8 servings Recipe Type Cakes, Pastries, and Desserts 433 Western Slope Pear & Ginger Cake Pat O'Connor won a Thermador oven contest with his grandmother's recipe. Serve it warm with vanilla ice cream or whipped cream. Cake 1 1 1/4 6 2/3 1 2 cup tsp tsp tbsp cup tbsp butter for pie dish all purpose flour ground ginger salt (3/4 stick) butter, room temperature (firmly packed) golden brown sugar grated peeled fresh ginger large eggs 3/4 cup whole milk 3 tbsp pear liqueur Topping 2 1 tbsp 2 tbsp 1/4 tsp firm but ripe pears melted butter (firmly packed) golden brown sugar ground ginger powdered sugar Procedure 1 For cake: preheat oven to 350 degrees. Butter 9-inch diameter pie dish. Combine flour, ground ginger, and salt in small bowl. Using an electric mixer, cream butter, brown sugar and fresh ginger in a medium bowl. Add eggs 1 at a time, beating well after each addition. Beat in milk and pear liqueur. Beat in flour mixture. Spread batter in prepared dish. 2 For topping: peel and core pears. Cut into quarters, then cut quarters into slices. Arrange pear slices in a spoke pattern on batter. Brush pears with melted butter. 3 Mix brown sugar and ginger in a small bowl. Sprinkle over pears. 4 Bake cake until browned and tester inserted near center comes out clean, about 50 minutes. Sprinkle with powdered sugar. Serve warm. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 434 Wisconsin Rhubarb Cheesecake This creamy dessert from Jayne Vosters of Appleton, Wisconsin, was a winner at the 2006 Great Wisconsin Cheese Festival in Little Chute last year. 2 1/2 cups 1/3 2 8 2 1/3 3 1 1/2 thinly sliced fresh or frozen rhubarb, thawed cup sugar tbsp orange juice oz white baking chocolate with cocoa butter cups graham cracker crumbs cup butter, melted 8-oz pkgs cream cheese, softened 16-oz tub dairy sour cream cup sugar 1 tbsp cornstarch 2 tsp vanilla 1/2 tsp salt 3 eggs whipped cream (optional) curls of white baking chocolate with cocoa butter (optional) fresh mint leaves (optional) Procedure 1 For rhubarb sauce: in a medium saucepan, combine rhubarb, 1/3 cup sugar and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, about 5 minutes, or until rhubarb is tender, stirring occasionally; set aside. 2 In a heavy small saucepan, melt white baking chocolate over very low heat, stirring occasionally. Set aside to cool. 3 For crust: in a medium bowl, combine graham cracker crumbs and butter. Press crumb mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan. Wrap outside of the heavy springform pan securely with heavy foil. 4 For filling: in a very large mixing bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla and salt with an electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in the melted white chocolate until combined. 5 Pour half of the filling into crust-lined pan. Spoon 1 cup of the rhubarb sauce over the filling, spreading evenly. Top with remaining filling. Spoon remaining rhubarb sauce over filling. Using the back of a spoon, gently swirl the rhubarb mixture into the filling. 6 Place springform pan in a large roasting pan. (Make sure there is at least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack. Carefully pour enough boiling water into roasting pan to come halfway up sides of the springform pan. 7 Bake in a 350 degree oven for 1 1/2 to 2 hours, or until edge of cheesecake is firm and center appears nearly set when lightly shaken. Check water level every 30 minutes, adding more water if needed. Carefully remove cheesecake pan from the water bath and transfer the cheesecake in the pan to a wire rack. Cool the cheesecake for 15 minutes. Remove the foil from the outside of the pan. Loosen cheesecake from sides of pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover the cheesecake with plastic wrap and chill at least 4 hours in the refrigerator before slicing and serving. 8 If you like, just before serving, pipe rosettes of whipped cream on the top of the cheesecake and garnish with white baking chocolate curls and mint. Cut into wedges. Yield: 12-14 servings Recipe Type Cakes, Pastries, and Desserts Recipe Tips Make-ahead tip: prepare, bake and thoroughly cool the cheesecake. Cover tightly with plastic wrap. Store in the refrigerator for up to 2 days ahead. 435 Drinks 436 Cranberry-Cherry Punch 1 3-oz pkg cherry jello 1 cup boiling water 1 6-oz can frozen lemonade, thawed 3 cups cold water 1 32-oz jug cranberry juice 1 liter ginger ale Procedure 1 Dissolve jello in water. Add lemonade then water, juice and ginger ale. Yield: 3 quarts Recipe Type Beverage 437 Pomegranate Martini 1 1/2 cup pomegranate juice 4 shots vodka (2 oz) 1 oz Cointreau ice lime slices pomegranate seeds Procedure 1 Combine pomegranate juice and vodka. Add Cointreau. Shake with ice and garnish with lime slice and seeds in the glass. Recipe Type Beverage Source Source: 365 - No Repeats 438 Tea/Lemonade Drink 3 quarts water 8 tea bags 3/4 cup sugar 12 oz lemonade (frozen) 32 oz gingerale Procedure 1 Mix first 4 ingredients; add gingerale. Recipe Type Beverage 439 Eggs & Brunch 440 Applesauce Pancakes 2 cups Bisquick 2 eggs 1 cup milk 1 cup applesauce 1 cup apple sauce 1 cup apple jelly 1/2 tsp cinnamon dash of salt and cloves Procedure 1 Mix first 4 ingredients together and pour onto griddle. Mix last 4 ingredients together, heat, and serve on pancakes. Recipe Type Brunch Source Author: Maryanne Lyon 441 Baked Sour Cream Omelet 1/2 4 4 1 2 8 1 1/3 loaf oz oz lb French bread, sliced Gruyere cheese, shredded Monterey Jack cheese, shredded bacon cooked and crumbled scallions, chopped eggs cups milk 1 1/8 3/4 1/3 1/4 1/2 tsp tsp cup cup tsp cup Dijon mustard cayenne pepper sour cream white wine, optional black pepper grated Parmesan cheese Procedure 1 Spray 9x13 baking dish with cooking spray. Cover bottom with sliced bread. 2 Sprinkle Gruyere, Monterey Jack, bacon and scallions over bread. In bowl whisk together eggs, milk, wine, mustard, sour cream and pepper until foamy. Pour mixture evenly over cheese and bread. Cover tightly with foil. 3 Bake at 325 degrees for 22 minutes or until set. Remove foil and sprinkle with grated Parmesan cheese. Return uncovered to oven and bake until lightly browned, about 15 to 20 minutes. Recipe Type Brunch Recipe Tips If prepared the night before, cover and refrigerate. Let stand covered 30 minutes at room temperature before baking. Source Source: Iron Gate Inn 442 Banana-Orange Bran Muffins with Pecans and Raisins nonstick cooking spray 1 cup mashed ripe bananas (about 3 medium) 1/2 cup frozen orange juice concentrate, thawed 1 egg 1/4 cup canola oil or light olive oil 1 1/2 cups bran flakes cereal 1 cup whole wheat pastry flour 2 1/4 1/4 1/8 1/2 1/4 tsp tsp tsp tsp cup cup baking powder baking soda cinnamon salt raisins, regular or golden chopped toasted pecans Procedure 1 Preheat oven to 400 degrees. Spray 12-cup muffin tin with nonstick cooking spray and set aside. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil. Stir in bran flakes. Let sit about 14 minutes to soften cereal. 2 In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined. Gently fold in raisins and pecans. Spoon batter evenly into muffin tins. Bake 20 to 25 minutes or until done. Cool 5 minutes in tin. Servings: 12 Recipe Type Brunch 443 Blue Cheese-Egg Bake 6 6 1 3 2 tbsp tbsp tsp cups oz butter or margarine all-purpose flour salt milk blue cheese, crumbled (about 1/2 cup) 1/2 cup 1/4 cup 12 chopped celery chopped pimiento hard-cooked eggs, shelled and quartered lengthwise 1/3 cup finely crushed saltine crackers (9 crackers) 1 tbsp butter or margarine, melted Procedure 1 In saucepan, melt the 6 tbsp butter or margarine over low heat. Blend in flour and salt. Add milk all at once. Cook and stir till mixture thickens and bubbles. Stir in blue cheese, celery, and pimiento. 2 Add salt and pepper to taste. Place quartered eggs in a 12x7x2-inch baking dish; top with cream sauce. Toss crumbs with the 1 tbsp melted butter; sprinkle around edge of casserole. Bake in slow oven (325 degrees) for 45 to 50 minutes or till bubbly and top is lightly browned. Servings: 8 Recipe Type Brunch Source Source: Better Homes and Gardens 444 Blueberry Stuffed French Toast 12 2 1 slices Texas toast cut into cubes 8-oz pkgs cream cheese cut into 1" cubes cup blueberries (fresh or frozen - not thawed) 12 large eggs 2 cups milk 1/2 cup maple syrup Blueberry Sauce 2 cups sugar 1 tbsp cinnamon 4 tbsp cornstarch 1 cup water 1 cup orange juice 2 cups blueberries Procedure 1 Coat 9x13" pan with cooking spray. Place half of the bread cubes in pan. Scatter cream cheese cubes over bread, then blueberries. Top with remaining bread. 2 Whisk eggs, milk and syrup together and pour evenly over bread. Cover with foil and refrigerate overnight. 3 Pre-heat oven to 350 degrees. Bake 30 minutes covered; remove foil and bake an additional 30 minutes until it is puffy and golden brown. Cut into serving pieces and serve with blueberry sauce. Blueberry Sauce 1 In a 1 qt saucepan mix sugar, cinnamon and cornstarch. Add the water and orange juice. Cook over medium heat until thickened. Add blueberries and simmer for 10 minutes or until blueberries have burst - stirring constantly. Recipe Type Brunch Source Source: Iron Gate Inn, Madison, Indiana 445 Breakfast Pudding 1/2 4 2 1/4 2 lb unsliced cinnamon-raisin bread eggs cups milk cup sugar tsp vanilla 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp butter or margarine powdered sugar Procedure 1 Spray 8- or 9-inch square baking pan with pam. Trim off end crust and slice bread into 4 thick slices. Place slices into prepared pan. Beat eggs and add milk, sugar, vanilla, cinnamon and nutmeg. Pour over bread in baking pan. 2 Dot top with butter, cover with plastic wrap and refrigerate at least one hour, or overnight. Uncover and place baking pan into larger pan of hot water, deep enough to be at least half-way up sides of baking pan. Bake in preheated 350 degree oven for 45 to 55 minutes, or until puffed, lightly browned, and custard is done. Dust with powdered sugar and serve immediately. Servings: 4 Recipe Type Brunch Recipe Tips The Trading Post cinnamon-raisin bread is perfect for this recipe! Source Author: Judith Stenzel Liebman 446 Breakfast Sausage Loaf 1 loaf frozen bread dough (I used a box of Roll Mix) 1 lb sausage, cooked and drained (or 1 1/2 lbs) 2 eggs 1/4 cup Parmesan cheese 2 tsp parsley flakes 1 cup grated sharp cheddar (or more!) Procedure 1 Brown meat, drain well and mix with all other ingredients. 2 Roll dough into a pretty thin rectangle. Spread mixture on dough. Roll up like a jelly roll. Seal well and pinch ends tight. 3 Brush with melted butter. Put on a cookie sheet. Bake at 350 degrees for 45 minutes. 4 Serve with salsa. Recipe Type Brunch Source Author: Nolie 447 Breakfast Souffle 1 lb 3 slices 8 2 cups sausage white bread, cubed eggs milk 3/4 tsp salt 1 tsp mustard 1 cup cheddar cheese peppers, red Procedure 1 Layer bread then sausage then egg mix then cheese. Leave overnight in refrigerator. 2 Bake 40-50 minutes at 325 degrees. Recipe Type Brunch 448 Brunch Eggs 3 1/4 cup 2 cups 1/2 cup dozen eggs milk cream of mushroom soup sherry 1 can (large) mushrooms, drained, pieces 1/2 lb cheddar cheese, grated 1/4 lb butter paprika Procedure 1 Beat eggs and milk together. Heat soup just enough to stir smooth and add sherry and mushrooms. Scramble egg mixture in butter until just soft. 2 Put a layer of eggs in casserole, a layer of soup sauce, a layer of cheese. Repeat. Dust with paprika. Make day before and store in refrigerator. 3 Put in cold oven and turn heat to 250 degrees for 1 hour, just to heat. Yield: 12-14 Recipe Type Brunch 449 Brunch Ham Puffs 1 1 1/2 1 pkg can cup tbsp 1 tsp 1/2 tsp frozen puff pastry shells (10 3/4-oz) cream of chicken soup milk each grainy Dijon mustard and dry white wine each dried parsley flakes and brown sugar onion powder 1/4 tsp dried tarragon leaves, crushed dash garlic powder 1 1/2 cups cubed cooked ham 1 1/2 cups fresh asparagus cut in 1" pieces, cooked and drained 1/2 cup shredded Swiss cheese Procedure 1 Bake pastry shells according to pkg directions. 2 Mix soup, milk, mustard, wine, parsley, sugar, onion, tarragon and garlic in saucepan. Stir in ham, asparagus and cheese. Heat through. 3 Serve in pastry shells. Servings: 6 Recipe Type Brunch 450 Caramel-Soaked French Toast 1 1/2 3/4 1/4 10 4 2 1/2 cups cup cup slices cups firmly packed brown sugar butter or margarine plus 2 tbsp light corn syrup (1 3/4-inch-thick) French bread eggs, beaten milk or half and half 1 1/4 3 1 1/2 1/4 tbsp tsp tbsp tsp cup vanilla extract salt sugar ground cinnamon butter or margarine, melted Procedure 1 Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13x9x2-inch baking dish. Arrange bread slices over syrup. 2 Combine eggs, milk, vanilla, and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours. 3 Combine 3 tbsp sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden and bubbly. Serve immediately. Servings: 10 Recipe Type Brunch Recipe Tips Serve with baked fruit. 451 Cauliflower and Ham Crustless Quiche 1/2 2 1 2 4 2 2 head tbsp cup tbsp oz tbsp tbsp cauliflower, cut into bite-size florets extra-virgin olive oil chopped white onion, about 1 medium chopped flat-leaf parsley deli boiled ham, cut in 1/4-inch cubes unsalted butter, softened finely grated Parmesan cheese 2 cups half and half 2 large eggs 2 large egg yolks 1 tbsp all-purpose flour 1/2 tsp kosher salt freshly ground black pepper 4 oz grated Gruyere or Swiss cheese, about 1 cup Procedure 1 Preheat oven to 350 degrees. 2 Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid. 3 Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly. 4 Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated Parmesan. Place pan on a baking sheet. Whisk the half and half, eggs, egg yolks and flour in a large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. 5 Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving. Yield: 1 (9-inch) quiche, 6-8 servings Total Time: 12 minutes Recipe Type Brunch 452 Cheese Fondue Janie 8 6 2 2 1/2 1 1 slices stale bread eggs lbs grated cheese cups half and half tsp (rounded) brown sugar finely minced green onion 1/4 1/2 1/2 1/8 1/2 1/6 tsp tsp tsp tsp tsp tsp paprika dry mustard salt ground pepper worcestershire sauce pepper Procedure 1 Butter and dice stale bread. Butter flat casserole. Arrange cubes in bottom and put layer of cheese over them. Put in another layer of bread and remaining half of cheese. 2 Blend eggs, dry ingredients and onion. Add other seasonings and half and half. Blend and pour over cheese 24 hours before serving. 3 Cover with waxed paper, put in plastic bag and refrigerate. 2 hours before serving, take out and let stand 1/2 hour. Set casserole in shallow pan with 1/2 inch cold water in bottom. Place in cold oven. Turn heat to 300 and bake for 1 hour. Recipe Type Appetizer, Brunch 453 Corned Beef Hash 2 lbs russet potatoes, peeled and cut into 1/2inch dice salt 4 slices bacon, chopped fine 2 medium garlic cloves, minced 1/2 tsp minced fresh thyme 1 lb 1/2 cup 1/4 tsp 4 corned beef, cut into 1/4-inch dice heavy cream Tabasco sauce large eggs pepper Procedure 1 Bring potatoes, 5 cups water, and 1/2 tsp salt to boil in medium saucepan over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain and set potatoes aside. 2 Cook bacon in 12-inch nonstick skillet over medium-high heat for 2 minutes. Add onion and cook until browned, about 8 minutes. Add garlic and thyme and cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly pack mixture with spatula. Reduce heat to medium and pour heavy cream and Tabasco sauce evenly over hash. Cook undisturbed for 4 minutes, then, with spatula, invert hash, one portion at a time, and fold browned bits back into hash. Lightly pack hash into pan. Repeat process every minute or two until potatoes are cooked, about 8 minutes longer. 3 Make four indentations equally spaced on surface of hash. Crack one egg into each indentation and sprinkle eggs with salt and pper to taste. Reduce heat to medium-low, cover pan, and cook until eggs are just set, about 6 minutes. Cut into four wedges, making sure each wedge contains one egg, and serve. Servings: 4 Recipe Type Brunch 454 Crab Quiche 2 3 oz 3 oz 1 cup 2 1 Gruyere cheese (cut up) Swiss cheese (cut up) light sweet cream eggs 8" unbaked pie shell 6-7 oz 3/4 tsp 1 crabmeat (shredded) salt dash cayenne pepper tbsp flour Procedure 1 Bake pie shell according to package directions. Sprinkle Swiss cheese, gruyere cheese, crabmeat and flour over bottom of pie shell. Beat eggs. Combine with cream, salt and pepper. Pour into pie shell over crab and cheese. 2 Place on cookie sheet in oven. Bake at 350 degrees (45-60 minutes) until set. Cool 15 minutes before cutting. Recipe Type Brunch Source Source: Kroger 455 Crabmeat Quiche 1 1 7.5 oz-can 1 cup 2 3 1 cup unbaked 9" pie shell crabmeat (about 1 cup) grated Swiss cheese scallions (green onions), finely chopped eggs light cream 1/4 tsp 1/8 tsp dry mustard mace grated rind of 1/2 lemon salt and pepper, to taste 1/4 cup slivered almonds Procedure 1 Drain and flake crabmeat. Spread cheese over bottom of pie shell, cover with crab and sprinkle with scallions. 2 Beat eggs, add cream and seasonings, and blend well. Pour mixture carefully over crab and cheese. Sprinkle almonds on top. 3 Bake at 375 degrees for 35 to 50 minutes until well browned and knife comes out clean. 4 Let cool 5 to 10 minutes to set before slicing. Serve with tossed salad. Yield: 4-6 Recipe Type Brunch Recipe Tips Leftovers are very good served cold. Source Source: CB's NY Botanical Garden Cookbook 456 Egg Brunch 12 3/4 1 7 1/2 eggs cup milk tsp salt tbsp butter cup flour 1 qt milk salt and pepper, to taste 4 slices bacon, quartered 3 small jars dried beef, cut into pieces 1-2 cans mushrooms Procedure 1 Scramble eggs, milk, and salt in 3 tbsp butter. Set aside. 2 Melt remaining butter in pan. Add flour and slowly add milk to make sauce. 3 Cook over heat til thickened. Add bacon, beef, and mushrooms. Put 1/2 sauce in buttered 9x13 pan. Add eggs and rest of sauce. 4 Bake at 275 degrees for 60 minutes. Recipe Type Brunch 457 Egg Scramble Casserole 2 2 2 1/2 1/8 1 tbsp tbsp cups tsp tsp cup melted butter flour milk salt pepper shredded cheese 1 1/4 1 1 1 1/2 1/8 cup cup dozen 4-oz can cups tsp chopped Canadian bacon green onions, chopped eggs, beaten mushrooms, drained buttered bread crumbs paprika Procedure 1 Make sauce out of first 4 ingredients. Add cheese after sauce is thickened; set aside. 2 Cook bacon and onion in butter til tender. Add eggs; cook til set. Fold in mushrooms and sauce. Spoon into greased 12x7x2 dish. 3 Top with crumbs. Sprinkle paprika. Bake at 350 degrees for 30 minutes. Servings: 8 Recipe Type Brunch Recipe Tips Can be made ahead. 458 First Prize Egg Salad This salad makes great sandwiches. Serve it with a basket of assorted breads - I suggest multigrain, raisin, and black - so everyone is satisfied. A large plate of lettuce leaves, sliced tomatoes, and sliced avocado adds another nice tough. 10 3 4 hard-cooked eggs, chopped ribs of celery, cut into 1/4 inch dice scallions (with 2 inches of green left on), thinly sliced 2 tsp finely minced jalapeno pepper 1 tsp finely minced garlic 1/2 cup finely diced (1/4 inch) red bell pepper 1 cup coarsely grated cheddar cheese 1 1 2 2 cup tbsp tsp tsp mayonnaise, or more if needed fresh lime juice ground cumin chili powder salt and freshly ground black pepper, to taste 1 tbsp chopped flat-leaf parsley, for garnish Procedure 1 Place the eggs, celery, scallions, jalapenos, garlic, red bell pepper and cheese in a mixing bowl; toss together with a fork. 2 Combine the mayonnaise, lime juice, cumin and chili powder in a small bowl. 3 With a spatula, gently fold the mayonnaise into the egg mixture, adding more mayonnaise if necessary. Season with salt and pepper. Transfer to a serving bowl. Refrigerate, covered, for up to 4 hours. Garnish with parsley before serving. Servings: 10 Recipe Type Salad, Sandwich 459 French Vanilla Toast 2 1/2 cup 2 tbsp 1 tbsp eggs milk sugar vanilla extract 1/4 tsp cinnamon 1 tbsp butter or margarine 6 slices bread Procedure 1 Whisk eggs, milk, sugar, vanilla and cinnamon in medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. 2 Serve with maple syrup. Yield: 6 slices Recipe Type Brunch 460 Homemade Bagels 7 1/2 1 1/2 2 1/2 2 3/4 cups tsp cups tsp bread flour instant active dry yeast water, warmed to 100 degrees salt 1 tbsp honey 1 tbsp baking soda 2 tbsp cornmeal Procedure 1 Make the dough: combine 4 cups flour and 1 tsp yeast in a large mixing bowl. Whisk the water into the flour until smooth. Cover the bowl with plastic wrap and proof the mixture in a warm, draft-free place until bubbly and double in volume - about 2 hours. Rap the bowl on a work surface to collapse the dough. Add the remaining yeast, 3 cups flour, salt, and honey and mix until the ingredients form a ball. Transfer the dough to a lightly floured surface and knead, working in the remaining flour, until the dough is stiff but satiny - about 10 minutes. 2 Shape the bagels: line 2 baking sheets with parchment paper, spray with vegetable oil, and set aside. Shape the dough into thirteen 4 1/2-oz balls, cover with a clean, damp kitchen towel, and let rise in a warm, draft-free place for 20 minutes. Make a hole in the center of each ball of dough widening it until the bagel is about 4 inches in diameter. Return the bagels to the baking sheets, cover with plastic wrap, and let rise in a warm, draft-free place for 20 more minutes. Transfer the bagels to the refrigerator and let rest for 12 to 24 hours. 3 Cook the bagels: fill a large Dutch oven with water and bring to a boil over high heat. Remove bagels from the refrigerator and let rest for 20 minutes. Sprinkle 2 baking sheets with cornmeal. Preheat the oven to 500 degrees. Add baking soda to the water and poach bagels 2 to 3 at a time for 30 seconds on each side. Remove them with a slotted spoon and place them on the prepared baking sheets. Repeat with remaining bagels. Bake for 5 minutes. Rotate pans, reduce oven temperature to 450 degrees, and bake until golden brown - about 14 more minutes. Transfer to a wire rack to cool. Servings: 13 Recipe Type Bread, Brunch Source Source: Country Living 461 Huevos Endiablados (Deviled Eggs) 6 hard-cooked eggs, peeled 2 tbsp mayonnaise 1 tsp fresh lime juice 1/2 tsp ground cumin 2 tsp capers, chopped 1/4 tsp salt, or to taste chili powder, to taste cilantro sprigs Procedure 1 Cut the eggs in half length-wise. Remove the yolks and put them in a bowl. Mash well and mix in the mayonnaise, lime juice, cumin, capers, and salt. Fill the egg-white halves equally with the yolk mixture. Sprinkle lightly with chili powder. 2 Arrange on a serving plate. Garnish with cilantro. Serve cold. Yield: 4-6 servings Recipe Type Appetizer, Sandwiches and Hors d'Oeuvres Source Source: 1,000 Mexican Recipes by Marge Poore 462 Macadamia Nut French Toast 6 1/4 1/2 1 1/2 large eggs cup sugar tsp ground nutmeg cup orange juice cup milk 1 1 1/2 1/2 tsp 16-oz loaf cup cup vanilla French bread sliced into 1" thick pieces butter or margarine chopped macadamia nuts Procedure 1 Mix eggs, sugar, nutmeg, juice, milk and vanilla in large bowl. Place bread slices in a single layer in a 13x9 baking dish. Pour egg mixture over bread, turning each slice to make sure each slice is well covered. Cover and refrigerate overnight. 2 In the morning, heat oven to 400 degrees and melt butter in a 15x10 baking pan. Place egg-saturated bread slices in pan and bake for 10-12 minutes. Turn slices, sprinkle nuts on top and bake for an additional 10 minutes. 3 Sift powdered sugar over top before serving. Yield: 13-15 pieces, depending on loaf size Recipe Type Brunch Source Source: Iron Gate Inn, Madison, Indiana 463 Mexican Green Chili Strata 6 slices firm bread, trimmed butter 2 cups shredded sharp Cheddar cheese 2 cups shredded Monterey Jack cheese 8 oz chopped green chilies 6 eggs 2 2 1 1/4 1/2 1/4 cups tsp tsp tsp tsp tsp milk salt and paprika crumbled oregano pepper garlic powder dry mustard Procedure 1 2 3 4 Spread butter on 1 side bread. Put buttered side down in 9x12 pan. Sprinkle cheese over, then chilies. In bowl, beat eggs and milk and seasonings; pour over. Cover and chill overnight. Bake at 325 degrees for 50 minutes uncovered, or until light brown. Let sit 10 minutes. Servings: 8 Recipe Type Brunch 464 Night Before French Toast 1 loaf 8 3 cups 4 tsp French or Italian bread, without seeds large eggs milk sugar 3/4 tsp salt 1 tbsp vanilla 2 tbsp butter, cut into small pieces Procedure 1 Grease 9x13-inch baking pan. Cut bread into 1-inch thick slices and arrange in bottom of pan. In large bowl, mix eggs with remaining ingredients except butter. Pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours. 2 Dot bread with butter prior to baking. Bake uncovered at 350 degrees for 45 to 50 minutes. Bread will be lightly browned and puffy. Let set 5 minutes before serving with maple syrup. Yield: 6-8 Recipe Type Brunch Source Author: Leanne Reynolds 465 Over-Night French Toast 4 eggs 1 1/4 cups cream 1/4 cup sugar 2 tsp vanilla 1 tsp cinnamon Procedure 1 Cut 6 to 8 thick slices of bread. Place in a 9x13 pan sprayed with Pam. Pour egg mixture over bread. Allow to sit for a couple of minutes then turn over. Cover well and refrigerate overnight. 2 Next morning, pour 1/3 cup melted butter over the bread, sprinkle with chopped pecans. Bake at 400 degrees for 20 to 25 minutes. Serve with powdered sugar or maple syrup. Recipe Type Brunch 466 Sausage and Spinach Quiche 1 8 1 1/4 1 5 1/2 (9 inch) frozen deep dish pastry shell oz bulk pork sausage cups chopped green onion clove garlic, minced oz frozen chopped spinach cup herb seasoned stuffing mix 1 1/2 cups Monterey Jack cheese 3 eggs, slightly beaten 1 1/2 cups half and Half cream 2 tbsp grated Parmesan cheese paprika Procedure 1 Preheat oven to 350 degrees. Cook sausage, onion, and garlic together. Drain excess fat, add frozen spinach, cook until thawed. Drain excess water. 2 In a bowl slightly beat three eggs, combine half and half, cheeses, and stuffing mix. Add cooked sausage. Pour into deep dish pastry shell. Sprinkle paprika. 3 Bake in oven at 350 degrees for 50 minutes. Allow to cool before serving. Recipe Type Brunch 467 Sausage Egg Bake 1/2 lb pork sausage 1 cup grits, cooked 4 eggs salt and pepper 1/2 cup shredded cheddar cheese Procedure 1 Cook sausage til brown; drain. Place in lightly greased 1 qt casserole dish. Spoon grits over top. Press 4 indentations in grits. Break eggs into holes. 2 Sprinkle with salt and pepper and cheese. Bake at 350 degrees for 20-25 minutes. Recipe Type Brunch 468 Sausage Egg Casserole 12 2 cups 6 slices 1 lb eggs shredded cheddar cheese bread broken into pieces sausage, fried and drained 4 cups milk 2 tsp dry mustard 1 tsp salt Procedure 1 Mix all ingredients together in9x13 glass pan. Bake at 350 degrees for 45 minutes to an hour. Recipe Type Brunch 469 Shrimp and Bacon Deviled Eggs Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad. 8 1/4 1/4 1 2 1/4 1/8 cup cup tbsp tsp tsp tsp hard-cooked large eggs, shelled instant potato flakes fat-free mayonnaise chopped fresh chives Dijon mustard salt freshly ground black pepper 1/8 tsp 1/2 cup 2 3 ground red pepper cooked medium shrimp, peeled and chopped (about 4 oz) tbsp chopped fresh parsley center-cut bacon slices, cooked and crumbled Procedure 1 Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. 2 Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon. Yield: 8 servings (serving size: 2 stuffed egg halves) Recipe Type Appetizer, Sandwiches and Hors d'Oeuvres 470 Spring-Onion Egg Salad 1/2 1 1/4 1/4 2 cup tsp tsp tsp tsp mayonnaise Dijon mustard salt pepper, freshly ground sweet pickle juice 4 3 tbsp 4 slices 4-6 1/2 cup hard-boiled eggs, coarsely chopped green onion, minced homemade-style white or wheat bread butterhead lettuce leaves onion sprouts Procedure 1 In a medium bowl, combine the mayonnaise, mustard, salt, pepper and pickle juice; mix well. Gently fold in the eggs and green onion. 2 Spread each slice of bread on one side with a little of the egg mixture. Place a lettuce leaf on each to cover it fully, using bits of the extra leaves if needed. Spread the remaining egg mixture across the lettuce, dividing it evenly among the four bread slices. Using a sharp knife, cut each bread piece twice on a diagonal to make four triangles. Sprinkle each with onion sprouts. Yield: 16 open-face tea sandwiches Recipe Type Salad, Sandwich 471 Swedish Pancakes My mother made these on Christmas morning. We would put butter and sugar on them and roll them up. Oh, they were wonderful. Makes plenty. 3 eggs, well beaten 1 tsp salt 1 cup flour 2 cups milk Procedure 1 Use a crepe pan, heat butter in pan, use about 1/4 cup batter, spread around pan. When bubbly, turn pancake and cook for a short time on the other side. Pancakes will be very thin. Keep warm in oven until you have enough for your family. Recipe Type Brunch Source Author: Pat Barker 472 Toasted Coconut Coffee Cake 2 1/4 1 1/2 3/4 1 1/2 6 3/4 cups cups cup tbsp tbsp cup all-purpose flour sweetened flaked coconut light brown sugar ground cinnamon unsalted butter, melted unsalted butter, softened 1 1/2 5 1/3 1 1/2 1/2 tsp tsp baking powder salt large egg yolks cup sugar tsp pure vanilla extract cup sour cream Procedure 1 Make the coffee-cake topping: combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside. 2 Make the batter: preheat the oven to 325 degrees. Lightly coat a 9-inch round springform pan with softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow - about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix. 3 Bake the cake: pour butter into the prepared pan, sprinkle with topping, band bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean - 55 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Servings: 12 Yield: One 9-inch cake Recipe Type Brunch Source Source: Country Living 473 Grains, Pasta, and Potato 474 A Killer Mac 'n Cheese sea salt and freshly ground black pepper 3 tbsp butter 3 tbsp (heaping) all-purpose flour 10 cloves garlic, peeled and thinly sliced 6 fresh bay leaves 1 qt reduced-fat (2%) milk 4 cups elbow macaroni 8 tomatoes 1 1/2 cups grated Cheddar cheese 1 cup freshly grated Parmesan cheese a few sprigs of fresh thyme, leaves picked a couple splashes of Worcestershire sauce (optional) a grating of nutmeg (optional) 3 big handfuls of fresh bread crumbs olive oil Procedure 1 Get a large saucepan of salted water on to boil. Melt the butter in a large oven-proof saucepan, or a Dutch oven, over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice, smooth sauce. Bring the mixture to a boil, then leave on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 425 degrees. 2 Add the pasta to the pan of boiling salted water and cook following the package instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheese, chopped tomatoes, and some of the thyme leaves. A little Worcestershire sauce added now is nice; so is a little grating or two of nutmeg. Now work on the flavor - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. 3 If you've made your sauce in a Dutch oven, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbly, crispy, and delicious. 4 While it's cooking, put your bread crumbs and remaining thyme into a frying pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni and cheese in the center of the table with your bowl of crispy bread crumbs for sprinkling over, and a lovely green salad. Yield: 8-10 servings Recipe Type Pasta Recipe Tips Wine suggestion: a good Pinot Grigio or other dry Italian wine. Source Source: Jamie Oliver Cookbook 475 Chicken & Vegetable Lasagna 1 1 1 1/2 tsp 1 tbsp medium red pepper, stips small onion, sliced small zucchini, sliced oregano leaves, crushed margarine 32 4 oz 2 cups 1 cup crackers (Saltines) reduced fat cheddar, shredded (1 cup) skim milk egg beaters Procedure 1 Skillet - melt margarine; sauté first 4 ingredients. 2 In a greased 9x9x2 pan, layer half the crackers, half the mixture, and half the cheese. Repeat ending with cheese. 3 In a bowl, beat milk and egg beaters. Pour over. 4 Bake at 350 for 30-35 minutes. Recipe Type Pasta 476 Grits Soufflé 1 1/2 6 2 1 1 cups cups tsp tsp tsp grits, cooked water seasoned salt onion salt garlic salt 3/4 tsp 1/2 cup 3 3/4 lb Worcestershire sauce butter eggs, beaten slightly cheddar cheese paprika Procedure 1 Cook grits in water for 5 minutes. Add next 5 ingredients. 2 Stir in small amount to eggs then into all grits. Add cheese til melted. Pour into buttered dish. 3 Sprinkle heavily with paprika. Cover and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours. Yield: 12-16 servings Recipe Type Potatoes, Pasta, and Grains 477 Hearty Risotto 1 pkg (400g) Carnaroli Rice from Il Covone (in The Scrumptious Pantry) 1 small onion, diced 4 tbsp balsamic vinegar 2 cups broth 100 grams butter 1 cup grated Parmesan cheese Procedure 1 2 3 4 Choose a low-rising and wide pot - you want to give the risotto lots of room to absorb the liquid evenly. Sauté the diced onion in 50g butter, add the rice and fry it a couple of minutes. Add the balsamic sauce, stirring until the liquid is totally absorbed. Add 1/2 cup of hot broth at a time, letting the rice absorb the liquid, stirring frequently. After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes. 5 Serve with a decorative dash of balsamic sauce. Recipe Type Potatoes, Pasta, and Grains Source Source: The Scrumptious Journal 478 Herb Dumplings Serve with Burgundy Stew with Herb Dumplings recipe. 1 1/2 cups Bisquick Original baking mix 1/2 tsp dried thyme leaves 1/4 tsp dried sage leaves, crumbled 1/2 cup milk Procedure 1 Mix Bisquick, thyme, and sage. Stir in milk just until baking mix is moistened. Servings: 8 Recipe Type Bread 479 Lazy Mexican Tortilla Lasagne 1 1/2 1 1/4 1 1 cups cup tsp tub salsa seasoned spaghetti sauce hot-pepper sauce ricotta or drained cottage cheese egg, beaten 9 1 1/2 cup 2 cups small flour tortillas (about 7" diameter) green pepper, chopped onion, chopped Monterey Jack or mozzarella cheese Procedure 1 Combine first three ingredients. 2 Mix the ricotta or cottage cheese with the egg. 3 Spread a thin layer of the sauce in a 9" square dish or 2 1/2 quart casserole. Cut tortillas in half and lay 6 halves over sauce, overlapping as necessary. Spread with half the ricotta or cottage cheese mixture and sprinkle with half the pepper and onion. Drizzle with 1/2 cup of the sauce, and sprinkle with 1/2 cup shredded cheese. 4 Repeat layers, ending with tortillas. Cover with remaining sauce. 5 Bake in a conventional oven (I used 375 degrees) for 30-35 minutes, or until heated through. Sprinkle with remaining 1 cup of shredded cheese and bake for about 5 minutes longer, or until cheese is melted. To microwave, cover dish with plastic wrap, leaving one corner open, and cook on high power for about 30 minutes, or until hot in center. Turn dish 1/4 turn every 10 minutes. Sprinkle remaining shredded cheese on top and cook, uncovered, about 2 minutes longer, or until cheese is melted. Let stand 10 minutes before serving. Servings: 6 Recipe Type Pasta Recipe Tips I used a 9x12 baking dish. You can add a layer of refried beans or lightly browned ground beef if you like. Source Author: Sue Carter 480 Mary's Potato Salad 5 lbs 1 dozen 1 1 cup potatoes, chopped, cooked, and cooled eggs, cooked and chopped fine (cool) onion, chopped mayonnaise 1 tbsp relish (??) 1/3 cup yogurt squirt of mustard Procedure 1 Mix first 3 ingredients together. Mix rest of ingredients and add to potatoes. Recipe Type Potatoes, Pasta, and Grains, Vegetables 481 Mexican Rice 1 1 1 2 1/2 cup tsp tsp cup rice salt vinegar water 1 cup sour cream 1 can cream of celery soup 1 can green chilies Procedure 1 Cook rice, salt, vinegar, and water for 25 minutes. 2 Mix sour cream soup, and chilies. 3 Add mixture to rice. Put in a greased casserole dish. Sprinkle with cheddar cheese. Bake at 350 degrees for 20 minutes. 4 If refrigerated, bake 1 hour. Recipe Type Potatoes, Pasta, and Grains 482 Potato Casserole 9 potatoes, cooked 1 tbsp grated onion 1/2 cup butter 1 1/2 tsp salt 1/4 tsp pepper 2/3 cup milk Procedure 1 Mash potatoes and add all ingredients til blended. Put in shallow, greased dish. Whip 1 cup whipping cream and fold in 1 1/2 cups cheddar cheese. Spread over potatoes. Bake at 350 for 25-30 minutes. Recipe Type Holiday, Potatoes, Pasta, and Grains Source Author: Mary Haring 483 Rice Pilaf 3 strips bacon bits 1 medium onion, chopped 3 tbsp butter 1 cup uncooked rice 1 1 1/2 1 cup cup cup tsp beef bouillon soup water almonds salt Procedure 1 2 3 4 Fry bacon til crisp. Set aside. Melt butter in skillet. Add onions and cook til transparent. Add rice and brown. Put in 1 qt casserole. Sprinkle with salt and almonds. Combine broth and water. Stir into casserole. Add chopped cooked bacon. Bake uncovered 1 hour at 350 degrees. Recipe Type Potatoes, Pasta, and Grains 484 Rice Supreme 1/4 1 4 2 1 cup cup cups cups cup margarine chopped onion rice, cooked sour cream cream cottage cheese 1/2 tsp salt 1/4 tsp pepper 3 cans whole green chilies, drained and cut lengthwise 2 cups sharp grated cheese Procedure 1 2 3 4 Sauté margarine and onion for 5 minutes. Stir in rice, sour cream, cottage cheese, salt, and pepper. Layer half rice in bottom of 9x12 dish, half the chilies, and half of the cheese. Repeat. Bake for 25 minutes. Recipe Type Potatoes, Pasta, and Grains 485 Rice with Pine Nuts 2 1/4 1/4 1 tbsp cup cup cup butter chopped onions pine nuts converted rice 1/2 cup water 2 sprigs fresh thyme or 1/2 tsp dried 1 bay leaf salt and freshly ground pepper to taste Procedure 1 Heat the oven to 400 degrees. 2 Melt 1 tbsp butter in a heavy saucepan and add the onions and pine nuts. Cook and stir until wilted. Add the rice, water, thyme, bay leaf and salt and pepper. 3 Bring to a boil, stirring, making sure there are no lumps in the rice. Cover with a close-fitting lid and place in the oven. 4 Bake 17 minutes; remove the cover and discard the thyme sprigs and bay leaf. Using a fork, stir in the remaining 1 tbsp butter and blend well. Servings: 4 Recipe Type Potatoes, Pasta, and Grains 486 Risotto with Smoked Turkey, Mushrooms, Dried Cherries, and Sage 4 oz crimini or white mushrooms, quartered, then sliced 2 tbsp olive oil, divided 4 cups chicken broth (reduced salt preferred) 1 small onion, finely chopped 1 cup Arborio (short grain) rice 1/2 cup dry white wine 1/2 cup dried cherries, quartered 8 oz smoked turkey, cut across grain lengthwise into long, 1-inch-wide strips, then torn into bite-sized pieces 1/2 tbsp shredded fresh sage 1/2 cup grated aged Asiago cheese (Parmesan or Romano can be substituted) salt and freshly ground pepper to taste 2 tbsp sliced chives (1/2-inch lengths) curls of cheese for garnish (optional) Procedure 1 In a medium saucepan, sauté mushrooms in one tablespoon oil over medium heat, stirring constantly, until lightly browned, about three minutes; mushrooms will absorb oil, but keep cooking in dry pan, stirring constantly. Remove mushrooms from saucepan; reserve. (Keep saucepan, unwashed, to cook risotto in.) 2 In a small saucepan, bring broth to a simmer; reduce heat to lowest setting to maintain temperature. 3 In the same pan used for the mushrooms, add the remaining tbsp of olive oil and sauté onion over medium heat until soft, about 3 minutes. 4 Stir in rice until well coated with oil. Cook rice another minute or two, stirring constantly, until it is opaque. 5 Deglaze with white wine, stirring constantly. (Deglazing is simply when liquid is added to loosen and dissolve brown bits and pan drippings formed at the bottom of the pan during cooking; it pulls all the flavor into the food.) 6 Stir in 1/2 cup hot broth and cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens. Risotto should cook at a lively simmer; adjust heat as necessary. 7 Repeat step 6, using 1/2 cup hot broth at a time, making sure rice absorbs liquid before adding more. 8 After adding two cups of broth, stir in turkey, cherries, and sage. 9 Continue added broth. When rice is just tender, stir in reserved mushrooms and cheese. The risotto should be very creamy, not soupy or gummy. 10 Taste, then stir in salt and pepper as desired. Stir in chives. Garnish with cheese curls, if desired. Serve immediately. Servings: 4 Recipe Type Potatoes, Pasta, and Grains 487 Sausage & Apple Stuffing 1 3/4 cups Swanson chicken broth Generous dash ground black pepper 1 stalk celery, coarsely chopped 1 small onion, coarsely chopped 1/2 red apple, chopped 1/2 green apple, chopped 1/2 lb bulk pork sausage, cooked and crumbled 2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing 2 cups Pepperidge Farm Corn Bread Stuffing Procedure 1 Heat broth, pepper, celery, onion, and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. 2 Add sauce and stuffing and stir lightly to coat. Yield: 5 cups Preparation Time: 15 minutes Cooking Time: 10 minutes Recipe Type Holiday, Potatoes, Pasta, and Grains Recipe Tips For an interesting twist: omit apples. Add 1/2 tsp chili powder. Use 1/2 lb smoked choizo sausage, casing removed and cut into 1/2 inch pieces for the pork sausage. Source Source: Swanson 488 Stuffing Guests always want seconds on stuffing that is moist and flavorful. Food Network host Tyler Florence adds apples and onions to keep his extra mouthwatering. 1/2 stick butter 2 Golden Delicious apples, peeled, cored, and cubed 2 tbsp extra-virgin olive oil 1 tbsp chopped fresh rosemary 1/2 lb loose Italian sausage (optional) 2 small onions, sliced 6 large cornbread muffins, torn into bite-size pieces kosher salt and freshly ground black kpepper 1 large egg, lightly beaten 1/4 cup light cream 1/4 cup chicken stock Procedure 1 Melt butter in a pan over medium heat and toss in apple cubes. Cook for about 2 minutes to add a little bit of color, then set aside. 2 In the same pan, add the olive oil, rosemary, and sausage, if desired. Cook until lightly browned, then add the onions; cook for 10 minutes or until golden. Scrap into a large bowl; add the apples and cornbread. Season with salt and pepper; toss to combine. 3 In a separate bowl, whisk together the egg, cream, and chicken stock; pour over cornbread. Stir stuffing, season with salt and pepper, and bake inside turkey or in a gratin dish as dressing. (For dressing, cook in a 375 degree oven for 30 to 40 minutes.) Recipe Type Holiday, Potatoes, Pasta, and Grains Source Author: Tyler Florence 489 Tony's Pasta 2 red peppers 2 green peppers 2 yellow peppers 6 tbsp olive oil 1/2 tsp red pepper 1/2 tsp sea salt 12 oz noodles 1/4 cup fresh basil shredded Parmesan cheese Procedure 1 2 3 4 5 Wash, seed, and slice peppers into thing strips. Add olive oil to skillet and toss with peppers. Add red pepper and sea salt. Cover and cook over low heat for 40 minutes. Take care not to let liquid boil away. Can be made 2 hours ahead and reheated. Cook noodles, add peppers, and toss with fresh basil and Parmesan. Recipe Type Pasta 490 Pies 491 Apples and Cream Pie 6 3/4 1/4 1/2 1 cups cup cup tsp cored and sliced apples (about 4 large) sugar flour cinnamon unbaked 9-inch pastry pie shell with a fluted edge 2 eggs 1 cup (1/2 pint) heavy or light cream 1 tsp vanilla 1/4 cup sugar Procedure 1 In a bowl, mix apples, sugar, flour and cinnamon. Arrange apple slices in circles in pie shell. 2 In a bowl, beat eggs, cream, vanilla and sugar until well blended. Pour mixture evenly over top of apples. 3 Bake in a preheated moderate oven (375 degrees) for 40 minutes, covered with a piece of foil. Remove foil and continue baking for another 30 minutes. Serve slightly warm. Yield: 1 9-inch pie; serves 6-8 Recipe Type Cakes, Pastries, and Desserts 492 Brown Bag Apple Pie 2 1/2 2 1/2 1/2 lbs tbsp cup tsp apples flour sugar cinnamon 1/2 1/2 1/2 2 cup cup stick tbsp sugar flour butter lemon juice Procedure 1 2 3 4 Combine apples through cinnamon in pie shell. Mix sugar and flour; cut in butter. Drizzle lemon juice on top of mixture. Sprinkle all over apples above. Put pie in brown bag loosely; fasten with clips. Bake at 425 degrees for 50 minutes. Recipe Type Cakes, Pastries, and Desserts 493 Brownie Bottom Pudding Pie 4 squares semi-sweet baking chocolate or 1 pkg (4 oz) Baker's German's Sweet Baking Chocolate 1/4 cup (1/2 stick) butter or margarine 3/4 cup sugar 2 eggs 1 tsp vanilla 1/2 1/2 2 1/2 2 cup cup cups pkg flour chopped nuts (optional) cold milk (4-serving size) chocolate flavor instant pudding and pie filling thawed cool whip Procedure 1 Heat oven to 350 degrees (325 for glass pie plate). Grease bottom and sides of 9-inch pie pan. 2 Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool. 3 Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated Baker's chocolate. Refrigerate until ready to serve. Servings: 8 Preparation Time: 15 minutes Cooking Time: 25 minutes Recipe Type Cakes, Pastries, and Desserts 494 Buttermilk/Coconut Pie 1 stick butter, melted 1 cup sugar 3/4 cup buttermilk 3 eggs, beaten 1 cup coconut 1 tsp vanilla Procedure 1 Melt butter. Add remaining ingredients and mix. 2 Pour into 9" crust. Bake at 325 degrees for 50-60 minutes. Recipe Type Cakes, Pastries, and Desserts 495 Chilled Strawberry Pie 3 egg whites 1 cup sugar 1 tsp vanilla 1 cup Ritz cracker crumbs 1 cup chopped pecans 2 tbsp powdered sugar 2 cups strawberries, sliced whole strawberries (optional) Procedure 1 Beat egg whites at room temperature until soft peaks form. Gradually add sugar and vanilla and beat until stiff peaks form. Fold in cracker crumbs and pecans. Spread mixture in a buttered 10 inch pie plate, spreading sides slightly higher. 2 Bake at 350 degrees for 30 minutes or until lightly browned. Cool pie shell completely. 3 Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in strawberries. Spread mixture evenly in pie shells. Garnish with whole strawberries, if desired. Chill pie at least 4 hours before serving. Yield: 1 10-inch pie Recipe Type Cakes, Pastries, and Desserts 496 Chocolate Pumpkin Chiffon Pie 6 24 tbsp unsalted butter, melted cream-filled chocolate sandwich cookies (such as Oreo), finely ground 1 envelope unflavored gelatin 2 tbsp brandy or water 1 1/4 cups pumpkin puree 1 cup evaporated milk 3/4 4 2 1/4 3/4 cup packed light-brown sugar egg yolks tsp pumpkin pie spice tsp salt cup heavy cream chocolate curls for garnish, optional Procedure 1 Crust: In a medium size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie plate. Refrigerate until ready to fill. 2 Filling: In small glass measuring cup, sprinkle gelatin over brandy. Let stand. 3 In a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer. Continue stirring over low heat for 3 minutes, maintaining 140 degrees. 4 Microwave gelatin mixture on high for 10 seconds, until melted. Whisk into the pumpkin mixture and remove from heat. 5 Pour filling into a large bowl. Set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey. 6 Whip cream on medium high until stiff peaks form. Gently fold into the cooled pumpkin mixture. Pour filling into the cooled crust. Refrigerate overnight. 7 Garnish with chocolate curls, if desired. Allow to stand at room temperature for 15 minutes. With a very sharp knife, cut into 8 servings. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 497 Classic Pumpkin Pie To add a fanciful finish to this pumpkin pie, use decorative cutters to create autumnal shapes from rolled-our dough. If desired, use the tip of a paring knife to create details on the cutouts, such as veins on the leaves. Then bake the cutouts and place them on the baked and cooled pie. When preparing this pie, be sure to use a deepdish pie dish. 1 1/4 1 1/2 1 1/2 1/2 1/4 cups tbsp tsp tsp tsp tsp firmly packed dark brown sugar cornstarch salt ground cinnamon ground ginger freshly grated nutmeg 1/8 2 3 1 1/3 tsp ground cloves cups pumpkin puree eggs cup heavy cream cup milk prebaked and cooled deep-dish piecrust Procedure 1 Preheat oven to 375 degrees. 2 In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine. 3 Pour filling into prebaked piecrust; bake until center is set, 60-64 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving. Servings: 10 Recipe Type Cakes, Pastries, and Desserts Source Source: Williams-Sonoma 498 Coconut Cream Pie 1 stick butter, melted 1 cup sugar 3/4 cup buttermilk 3 eggs, beaten 1 cup coconut 1 tsp vanilla Procedure 1 Melt butter; add remaining ingredients. Pour into crust (9"). Bake at 325 degrees for 50 minutes to an hour. Recipe Type Cakes, Pastries, and Desserts 499 Crunchy Nut Mince Pie 1 unbaked 9-inch pastry pie shell 1/3 cup shredded coconut 2 2/3 cup (28-oz jar) Borden's None Such Mince Meat 1/2 cup brown sugar 1/2 cup margarine or butter, softened 1/2 cup chopped pecans 1 cup sifted all-purpose flour Procedure 1 Spoon Mince Meat into unbaked pie shell. For topping, cut butter into flour with pastry blender until mixture is crumbly. Add coconut, sugar and pecans, and toss together. Sprinkle evenly on top of Mince Meat. Bake in 400 degrees (hot) oven until crust is golden brown, 20 to 25 minutes. Yield: A 9-inch pie or 7 to 8 servings Recipe Type Cakes, Pastries, and Desserts 500 Double-Crusted Apple-Pear Pie This pie has the good grace to be blissfully do-aheadable; it goes straight from the freezer to the oven, making freshly baked pie a possibility even at the busiest times. 3 3 1 2 1/2 cups tbsp tsp sticks 1/3 cup 2 lbs 2 lbs 1 cup Crust all-purpose flour granulated sugar salt (10 oz) frozen unsalted butter, cut into tbsp-size pieces frozen vegetable shortening, cut into 4 pieces approximately 1/2 cup ice water Filling apple, such as Fuji, Granny Smith, or Golden Delicious firm-but-rip pears, such as Anjou or Bartlett raisins 1/2 cup 3/4 cup coarsely chopped walnuts or pecans granulated sugar grated zest of 1 lemon 2 tbsp quick-cooking tapioca 3/4 tsp cinnamon pinch of salt 2 tbsp dry bread crumbs 2 tbsp cold unsalted butter, cut into small pieces milk or heavy cream (optional) decorating or granulated sugar (optional) Procedure 1 Using a large-capacity food processor fitted with a metal blade, make the dough for both crusts. If you don't have one, divide the recipe in half and make the dough in 2 batches. 2 Put the flour, sugar, and salt into the food-processor bowl; pulse to blend. Add the butter and shortening and pulse just to cut them up - don't be thorough; you want big pea-size pieces and small oatmeal-size pieces. Little by little, add 6 tbsp of the ice water, pulsing the machine on and off. After the last bit of water is added, give the machine about a dozen long pulses - if the dough doesn't form soft curds and clumps, pulse in additional water. 3 Scrape out the dough, gather it together, divide it in half, and shape each half into a ball. Flatten the balls into disks, cover each with plastic wrap, and chill for at least 1 hour. Butter a 9-inch deep-dish pie plate and have it at the ready. 4 Lightly flour a rolling surface. Then, working with 1 disk of dough at a time, roll each into a ball. Flatten the balls into disks, cover each with plastic wrap, and chill for at least 1hour. Butter a 9-inch deep-dish pie plate and have it at the ready. 5 Lightly flour a rolling surface. Then, working with 1 disk of dough at a time, roll each into a circle about 1/8-inch thick. Transfer one of the circles to a foil-lined baking sheet, cover it with plastic wrap, and stow it in the fridge; this will be the top crust. Fit the second circle of dough into the pie plate. Cover the crust and chill it, too, while you make the filling. 6 Center a rack in the oven and preheat to 425 degrees. Peel and core the apples and pears and cut them either into slices about 1/4-inch thick or into chunks about 1/2 inch on a side. Put the apples, pears, raisins, and nuts into a large bowl and add the sugar, lemon zest, tapioca, cinnamon, and salt. Toss to mix. 7 Put the pie plate on a baking sheet lined with foil or parchment paper and sprinkle the bread crumbs evenly over the bottom of the crust. Spoon in the filling and dot the top of the fruit with bits of butter. 8 Moisten the edge of the bottom crust with a little water and put the top crust over the fruit, centering it. Press the top crust against the edge of the bottom crust and, using scissors, cut the crusts so they extend just over the edge of the pie plate. Press the 2 crusts together with the tines of a fork. 9 Center a rack in the oven and preheat to 425 degrees. Peel and core the apples and pears and cut them either into slices about 1/4-inch thick or into chunks about 1/2 inch on a side. Put the apples, pears, raisins, and nuts into a large bowl and add the sugar, lemon zest, tapioca, cinnamon, and salt. Toss to mix. 10 Put the pie plate on a baking sheet lined with foil or parchment paper and sprinkle the bread crumbs evenly over the bottom of the crust. Spoon in the filling and dot the top of the fruit with bits of butter. 11 Moisten the edge of the bottom crust with a little water and put the top crust over the fruit, centering it. Press the top crust against the edge of the bottom crust and, using scissors, cut the crusts so they extend just over the edge of the pie plate. Press the 2 crusts together with the tines of a fork. 501 12 Using scissors or a paring knife, cut 6 slashes in the top of the pie and a small circle in the center - this will be a steam hole. If you want, brush the crust with a little milk or cream and sprinkle with sugar. 13 Slide the baking sheet into the oven and bake the pie for 15 minutes, then lower the temperature to 375 degrees and bake for 50 to 60 minutes more, or until the crust is golden brown and the filling is bubbling up through the slits. 14 Transfer the pie to a cooling rack and let it rest until it is only just warm or comes at room temperature. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 502 Extra Good Pie Crust 5 1/4 cups flour 2 cups shortening 1 tbsp sugar 2 tsp salt 1 egg Procedure 1 In large bowl sift flour, sugar, salt. Add shortening. Beat egg in 1 cup measuring cup and fill with cold water. Pour over other ingredients. Use blender or knife. 2 Makes 5 single crusts. Keeps well in refrigerator for 2 weeks or more when wrapped in foil. Recipe Type Cakes, Pastries, and Desserts 503 Fresh Peach Pie Crust 1 cup 2 tbsp 3 cups 1 tsp 1 1/4 cup 1 shortening unsalted butter flour salt egg, lightly beaten sparkling water, with an ice cube added after measuring tbsp white wine vinegar Filling 8 medium peaches, peeled and sliced (about 5 cups) 1 cup sugar, or less depending on the sweetness of the fruit 1 tbsp flour 1/4 cup butter 1 tbsp lemon juice 1 tsp cinnamon 1 tsp nutmeg 3 tbsp water Procedure 1 Make crust: In a large bowl, blend the shortening, butter, flour and salt with a pastry blender or fork until it resembles cornmeal. In a small bowl, blend egg, water and vinegar. Add liquid to dry ingredients and mix with a light touch until dough holds together. If it looks too dry, add more water, a few drops at a time. Form dough into two flattened discs and roll out. 2 Put one rolled crust in the bottom of a 10-inch pie pan. Sprinkle with 1 tbsp sugar and 1 tbsp flour. Mix peaches, sugar, cinnamon, nutmeg, water and lemon juice. Pour into bottom crust. Cut up butter and dot top of peaches. Put on top crust and crimp the edges together. Bake at 450 degrees for 20 minutes, then 350 degrees for 20 minutes. Serve warm. Recipe Type Cakes, Pastries, and Desserts 504 Fresh Peach Pie 1 4 3 1 cup tbsp tbsp cup sugar peach-flavored gelatin cornstarch water 4 peaches, peeled, pitted, and sliced 1 9-inch pie shell, baked and cooled 1 tbsp brandy Procedure 1 In a saucepan, stir together the sugar, gelatin, and cornstarch. Gradually stir in the water and cook over medium heat, stirring constantly, until boiling; set aside to cool. Stir the peaches into the cooled gelatin then pour into the pie shell. Refrigerate at least 4 hours and serve with whipped cream, if you like. Yield: 6-8 Recipe Type Cakes, Pastries, and Desserts Recipe Tips Can add brandy for extra flavor. 505 Gooseberry Pie pastry for 2-crust 9-inch pie 1 1/2 cups sugar 3 cups gooseberries, washed and stemmed 3 tbsp quick-cooking tapioca 1/4 tsp salt 2 tbsp butter or margarine Procedure 1 Roll out half of pastry for bottom crust; line 9-inch pie plate. 2 Crush 1/2 cup of the berries; combine with sugar, tapioca, and salt. Cook and stir till thickened and bubbly. Add remaining berries. 3 Pour in pastry shell. Dot with butter or margarine. Roll out remaining pastry; adjust top crust. Seal and flute edges; cut in slits for escape of steam. 4 Bake in 400 degree oven for 30 to 50 minutes or till browned. Serve pie warm. Yield: One 9-inch pie Recipe Type Cakes, Pastries, and Desserts 506 Grandma's Chocolate Pie In the South, dessert's not dessert unless it's pie. Mom and I tested this recipe in her Westminster kitchen and adapted it to Colorado's high, dry climate. This is the version from the envelope, translated from Grandma into newspaper style. 1 1/2 1/4 2 1/2 4 2 cup cup tsp cups cup plus 2 tbsp sugar plus 1 tbsp flour salt whole milk canned evaporated milk egg yolks 1-oz squares unsweetened chocolate plus 1/2 cup chocolate chips 2 tbsp butter 2 tbsp vanilla 1 precooked 9-inch pie crust whipped cream Procedure 1 In a heavy, medium saucepan, stir together sugar, flour and salt. Slowly stir in milk and evaporated milk until smooth. Bring to a boil over medium-high heat, stirring constantly with a flat-edged spatula or whisk. Lower heat and simmer, stirring, for 2-3 minutes. 2 In a bowl, whisk egg yolks. Slowly pour 1/2 hot milk mixture into egg yolks while whisking. Pour mixture back into saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in chocolate squares and chips and continue whisking until melted. 3 Add butter, whisk until melted. Add vanilla and mix until smooth. Cover with plastic wrap to prevent skin from forming. Let cool. When cool enough to handle, spoon into precooked pie shell. Cover pie with plastic wrap and refrigerate. Before serving, top with whipped cream. Yield: A 9-inch pie Recipe Type Cakes, Pastries, and Desserts Recipe Tips You can also use your favorite meringue topping. 507 Hays House Peach Pie The Hays House restaurant in Council Grove, Kan, opened in 1857 and is the oldest continuously operating restaurant west of the Mississippi. This recipe was developed some time in the 20th century and made its way into our hands. (Thanks Mom.) Its no-bake, butter-free filling makes for a fresh, easy pie. 1 1/4 1/2 1 1/4 cup cup cup cup cup flour powdered sugar butter, melted sugar dry peach gelatin 3 tbsp 1 cup 1-2 drops 7-8 cornstarch liquid (peach juice plus water) almond flavoring, if desired peaches Procedure 1 Mix dry ingredients. Add butter. Press into 9-inch pie plate and up sides, but not onto rim. 2 Bake 15-17 minutes at 350 until toasty brown. In a medium saucepan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream. Servings: 6 Recipe Type Cakes, Pastries, and Desserts 508 Impossible Pie 4 1 cup 2 cups 1 tsp beaten eggs sugar milk vanilla 1/4 tsp nutmeg 1 cup Bisquick 1/4 cup melted butter or Oleo Procedure 1 Mix all well. Mixture will be lumpy. 2 Pour in 10" pie tin. Bake for 45 minutes in 350 degree oven. Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Rumler 509 Lemon Pie 1 1/2 cups sugar 1 lemon, sliced, seeds removed 1 stick butter Procedure 1 Blend all ingredients until smooth (in blender). Pour into pie shell and bake at 350 degrees for 45 minutes. Recipe Type Cakes, Pastries, and Desserts 510 Lime Tarts Chantilly Pastry for 9-inch double crust pie 1 cup sugar 1 envelope (1/4 ounce) unflavored gelatin 1/8 tsp salt 5 egg yolks 2/3 cup lime juice 1/3 cup water green food coloring 5 egg whites, beaten to stiff peaks 1/2 cup whipping cream 1 tbsp sugar (optional) lime slices mint springs (optional) Procedure 1 Roll pastry on lightly floured surface to scant 1/4 inch thickness; cut into 4 rounds 1 inch larger than inverted Mini Tart Pans. Ease pastry into pans; trim and flute. Bake at 400 degrees until pastry is golden, about 15 minutes. Cool, then remove from pans. 2 Mix 1 cup sugar, the gelatin and salt in a small saucepan. Mix egg yolks, lime juice and water until smooth; stir into sugar mixture. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat; tint light green with 2 or 3 drops food color. 3 Refrigerate until mixture mounds when dropped from a spoon. Fold egg whites into gelatin mixture. 4 Beat whipping cream and 1 tbsp sugar to stiff peaks in small bowl; fold into gelatin mixture. Spoon mixture into pastry shells; garnish with lime and mint. Refrigerate until serving time. Servings: 4 Recipe Type Cakes, Pastries, and Desserts 511 Peach-Rhubarb Pie 2 cups sliced peaches 2 cups rhubarb, cut in small cubes 1 cup sugar plus 2 tbsp 1/3 cup flour 1/8 tsp salt 1/8 tsp cinnamon Procedure 1 Mix sugar through cinnamon together and add to fruit. Let sit for 20 minutes. 2 Pour into pastry. Dot with 2 tbsp butter then add top pastry. Bake at 400 degrees for 50 minutes. Recipe Type Cakes, Pastries, and Desserts Recipe Tips Could drip. 512 Pecan Glazed Upside Down Apple Pie Glaze and Crust: 1/4 cup firmly packed brown sugar 1 tbsp melted butter 1 tbsp corn syrup 3/4 cup pecan halves 1 15-oz pkg (2 crusts) Pillsbury refrigerated piecrusts, softened as directed on pkg Filling 2/3 cup 2 tbsp 1/2 tsp 4 cups sugar all-purpose flour cinnamon thinly sliced, peeled apples (about 4 medium size apples) Topping: fresh whipped cream, if desired (or vanilla ice cream) Procedure 1 Heat oven to 425 degrees. In 9-inch glass pie pan, combine brown sugar, butter and corn syrup; mix well. Spread mixture evenly over bottom of pan. Arrange pecans over mixture in pan. Place one crust over mixture in pan. 2 In small bowl, combine sugar, flour and cinnamon: mix well. Arrange half of apple slices in bottom of pan. Sprinkle apples with half of sugar mixture. Top with remaining apples and then remaining sugar mixture. Finally, top with second crust, seal edges and flute. Cut slits in several places in top crust. Place pie pan on sheet of foil on oven rack. 3 Bake for 8 minutes. Reduce oven temp to 350 degrees. Bake for an additional 35 to 45 minutes, until crust is golden brown. Recipe Type Cakes, Pastries, and Desserts Source Author: Jody 513 Pecan Pie (High Altitude) 1 8-inch pie shell, unbaked 1 cup pecan halves 3 eggs 1/2 cup sugar 1 1/4 1 1/4 cup tsp tsp cup dark corn syrup salt vanilla melted butter Procedure 1 Heat oven to 450 degrees. 2 Use fork to make fluted edges on pie shell. Spread pecans over bottom of pie shell. Beat eggs; add sugar, syrup, salt, vanilla and butter. Pour over pecans. 3 Bake pie 10 minutes in 450 degree oven. Reduce heat to 350 degrees and bake 35 minutes longer or until done (firm). Recipe Type Cakes, Pastries, and Desserts Source Author: Lonnie Sweet 514 Pecan Streusel Pumpkin Pie 1 2lb, 5oz frozen pumpkin pie 1/3 cup flour 1/3 cup brown sugar 1/2 tsp cinnamon 1/4 cup butter, cut up 1/2 cup pecans Procedure 1 2 3 4 Bake pie at 375 degrees on cookie sheet for 1 hour and 35 minutes. Cool on rack for 30 minutes. Combine remaining ingredients except nuts. Crumble together; add nuts. Sprinkle over pie. Bake at 375 degrees for 25 minutes; cover with foil after 20 minutes. Recipe Type Cakes, Pastries, and Desserts 515 Pie Meringue 2 tbsp sugar 1 tbsp cornstarch 1/4 cup water 3 egg whites pinch of salt 6 tbsp sugar Procedure 1 Cook sugar, cornstarch, and water over medium heat until clear. Let cool. 2 Beat egg whites with a pinch of salt until frothy; beat in above cooled mixture. Gradually beat in sugar until stiff. 3 Pile mixture on pie; bake at 325 degrees for 25 to 30 minutes or until brown. Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Rumler 516 Pie Pastry 1 1/2 cups unsifted all-purpose flour 1/2 tsp salt 5 tbsp cold unsalted butter, in bits 3 tbsp ice water Procedure 1 In large bowl, mix together flour and salt. With pastry blender or 2 knives used scissors fashion, cut in butter and shortening until mixture is crumbly and pea-size pieces of butter remain. Drizzle in ice water, tossing with fork. Press pastry into 1/2-inch thick disk; wrap in plastic wrap; refrigerate 1 hour. Recipe Type Cakes, Pastries, and Desserts 517 Pumpkin Meringue Pie 1 Pie Pastry (chilled) Filling 1 15-oz can 1/2 cup 1/4 cup 2 2 tsp 1 tsp 1/2 tsp solid-pack pumpkin packed dark brown sugar granulated sugar large eggs vanilla extract ground cinnamon each ground ginger and grated nutmeg 1/4 tsp 1/8 tsp 1 1/2 cups 1 Meringue 3 1/4 tsp 1/2 cup salt ground cloves heavy cream large egg white, slightly beaten large egg whites, at room temperature cream of tartar superfine sugar Procedure 1 Set oven rack in lowest position. Preheat oven to 400 degrees. On floured surface, with floured rolling pin, roll chilled pastry to 13-inch round. Fit into 9-inch pie plate; trim edge to 1/4-inch overhang. Fold edge under; crimp. Freeze 10 minutes. 2 Filling: In large bowl, whisk pumpkin, sugars, eggs, vanilla, cinnamon, ginger, nutmeg, salt and cloves. Whisk in heavy cream. Brush pastry shell with egg white; pour in filling. 3 Bake 55 to 60 minutes, until filling is set but still jiggly in center (if crust browns too quickly, cover with foil). Remove pie plate to wire rack; immediately prepare meringue. 4 Meringue: In small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in superfine sugar until stiff but shiny peaks form. Spread meringue over hot pie, swirling into peaks and making sure to seal at edge of crust all around. Bake 8 to 10 minutes, until peaks are golden. Let cool completely on wire rack. Recipe Type Cakes, Pastries, and Desserts Source Source: McCall's, November 1998 518 Strawberry Glaze Pie For glamorous garnish, leave hull on one berry; slice lengthwise almost to stem and spread halves apart slightly. 6 cups fresh medium-size strawberries 1 cup water 3/4 cup sugar 3 tbsp cornstarch red food coloring 1 baked 9-inch pastry shell Procedure 1 Wash berries; remove hulls. 2 Crush 1 cup of the smaller berries and cook with the water for about 2 minutes; sieve. 3 Blend sugar and cornstarch; stir in berry juice. Cook and stir over medium heat till glaze is thickened and clear. Stir in about 5 drops red food coloring. 4 Spread a small amount of glaze (about 1/4 cup) on bottom and sides of baked pastry shell. Arrange half the whole berries, stem end down, in pastry shell. 5 Spoon half the remaining glaze carefully over berries, being sure each is well coated. Arrange remaining berries, stem end down, on first layer; spoon on remaining glaze coating each berry. 6 Chill 3 to 4 hours. If desired, garnish with whipped cream and a few additional whole strawberries. Recipe Type Cakes, Pastries, and Desserts 519 Streusel Sour-Cream Apple Pie 1 Filling 1 cup 1/3 cup 3 tbsp 1 1/2 tsp 1/2 tsp 6 chilled pie pastry sour cream granulated sugar all-purpose flour vanilla extract each ground cinnamon and grated nutmeg large Granny Smith apples (3 lb), peeled, quartered, cored, cut into 1/8-in thick slices Topping 1/2 cup each unsifted all-purpose flour, packed ligh brown sugar and chopped walnuts 1/2 tsp ground cinnamon 1/4 tsp grated nutmeg 6 tbsp cold unsalted butter, cut into bits confectioners' sugar (optional) Procedure 1 Set oven rack in lowest position; place foil underneath to catch drips. Preheat oven to 425 degrees. 2 On floured surface with floured rolling pin, roll pastry to 13-inch round. Fit into 9-inch pie plate, trim edge to 1/4in overhang. Fold edge under; crimp. 3 Filling: In large bowl, whisk sour cream, sugar, flour, vanilla, cinnamon and nutmeg. Add apples. Mound in shell. 4 Topping: In bowl, using fingers, combine flour, brown sugar, walnuts, cinnamon and nutmeg. Rub in butter until mixture clumps together. Gently pat over filling to form top crust. 5 Bake 10 minutes. Reduce oven to 375 degrees. Bake 55 to 65 minutes, until topping is browned (if browning too quickly, cover with foil). Let cool on rack. 6 Serve warm or at room temperature. Dust with confectioners' sugar, if desired. Servings: 8 Recipe Type Cakes, Pastries, and Desserts 520 Sugar Free Cherry Pie 1 baked pie shell or graham cracker crust 1 pkg sugar free cherry jello 1 pkg sugar free vanilla pudding 1 can cherries, packed in water (drained) 1 1/3 cups water 1 tsp almond extract Procedure 1 Combine Jello through water and cook til boiling; remove from heat. Add cherries and almond extract. 2 Cool slightly Pour into shell and chill. Recipe Type Cakes, Pastries, and Desserts 521 Tin Roof Chocolate Pie Pie Ingredients: 1/3 cup semi-sweet chocolate morsels 1 tbsp butter 1 baked deep-dish 9-inch pastry shell 20 vanilla caramels 1/3 cup heavy whipping cream 1 1/2 cups lightly salted peanuts, coarsely chopped 1/2 cup milk 1 1/3 cups semi-sweet chocolate chips 15 large marshmallows 1/4 tsp 1 cup vanilla extract heavy whipping cream Topping Ingredients: 3 vanilla caramels 2 tbsp heavy whipping cream 1 tbsp butter whipped cream 1/3 cup semi-sweet chocolate chips Procedure 1 In a small heavy saucepan, combine the 1/3 cup chocolate chips and 1 tbsp butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set. 2 In another small saucepan, combine 20 caramels and the 1/3 cup heavy whipping cream. Cook and stir over medium heat until the caramels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture. 3 For chocolate mixture; in a medium saucepan combine milk, 1 1/3 cups chocolate chips and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla extract; set aside until cool. 4 When chocolate mixture is cool, beat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (pie will be full). Refrigerate until set, at least 3 hours. (Or, cover and refrigerate for up to 24 hours.) 5 Before serving, in a small saucepan, melt 3 caramels, 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream and remaining chocolate chips. Serve immediately. Yield: 10-12 Recipe Type Cakes, Pastries, and Desserts Source Author: Carol Piermarini, Holland, MA 522 Toasted Coconut Pie To make scalloped edge on pie shell, mold pastry around round-bowled tablespoon. 3 beaten eggs 1 1/2 cups sugar 1/2 cup butter or margarine, melted 4 tsp lemon juice 1 tsp vanilla 1 3.5-oz can (1 1/3 cups) flaked coconut 1 unbaked 9-inch pastry pie shell Procedure 1 Thoroughly combine eggs, sugar, butter or margarine, lemon juice, and vanilla; stir in coconut. Pour filling into unbaked pastry shell. 2 Bake in moderate oven (350 degrees) for 40 to 45 minutes, or till knife inserted half-way between center and edge comes out clean. Cool before serving. 3 If desired, garnish with whipped cream or dessert topping and toasted coconut. Yield: 6-8 Recipe Type Cakes, Pastries, and Desserts 523 Upside Down Apple Pie 1/2 1/4 1/3 1/2 2 1/2 cup cup cup cup cups walnuts (halved) melted Oleo light brown sugar sugar apple slices 2 1/2 1/4 1/8 tbsp tsp tsp tsp flour cinnamon salt nutmeg Procedure 1 Put nut halves in deep 9" baking dish, pour and brown sugar over nuts. Make pastry for 2 crust pie. Cover above with a circle of pastry; trim edges. 2 Combine sugar, apple slices, flour, cinnamon, salt, and nutmeg. Spoon into pastry. Cover with top crust. 3 Bake 40 minutes in 375 degree oven. Cool 5 minutes and turn out on plate. Recipe Type Cakes, Pastries, and Desserts Source Author: Ann Rumler 524 Salads 525 Bibb Lettuce Salad The toasted pine nuts add a nice nutty flavor to this salad. It goes well with lots of mains, including whole wheat pasta dishes. 4 heads bibb lettuce, leaves washed and torn 1 bag radishes, thinly sliced 1 English cucumber, cut in half lengthwise and sliced into half moons 1 cup pine nuts, toasted 2 2 2 shallots, finely chopped tbsp Dijon mustard tbsp red wine vinegar salt and freshly ground black pepper 1/2 cup extra virgin olive oil Procedure 1 In a large serving bowl, combine the torn bibb lettuce leaves, radishes, cucumber and toasted pine nuts. 2 In a separate small bowl combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in EVOO in a steady stream. Pour the dressing over the salad just before serving. Servings: 8 Recipe Type Salad Source Author: Rachael Ray Source: Rachael Ray website 526 Bibb Lettuce with Pecans and Oranges 4 heads bibb lettuce 3/4 cups pecan halves 2 oranges, peeled, sliced, and halved 1/3 cup vinegar 1/2 cup sugar 1 1 1/2 1 2 cup tsp vegetable oil salt small onion, chopped tsp dry mustard tbsp water Procedure 1 Place lettuce, pecans, and oranges in salad bowl. 2 Combine remaining ingredients and blend well (use blender). Chill. 3 Toss with salad just before serving. Servings: 8 Recipe Type Salad 527 Bonnie's Potato Salad 5 lbs 8 1 cup 1/4 cup 1 red potatoes eggs, hard boiled chopped celery pickle relish (sweet) small onion, chopped 2-3 cups Miracle Whip sugar, to taste vinegar, to taste 1 tbsp mustard salt and pepper Procedure 1 Mix cooked potatoes, eggs, celery, relish, and onion. 2 Mix together Miracle Whip, sugar, vinegar, mustard, and salt and pepper. Toss with warm potato mixture. Recipe Type Salad Source Author: Bonnie Bisboom 528 Boston Cottage Cheese Toss Chopped dill pickle adds a refreshing flavor and crunch to this salad. 6 1 1 1 cups tbsp tbsp cup torn Boston Bibb lettuce salad oil wine vinegar small curd cream-style cottage cheese 1 medium avocado, seeded, peeled, and diced 1 medium dill pickle, coarsely chopped 2 tbsp sliced green onions 2 hard-cooked eggs, sliced Procedure 1 In large bowl, sprinkle lettuce with a little salt and pepper. Toss lettuce with oil and vinegar. Add cottage cheese, avocado, dill pickle, and green onion; toss lightly to mix. Garnish with egg slices. Servings: 4 Recipe Type Salad Source Source: Better Homes and Gardens 529 Broccoli and Red Grape Salad 1/2 cup sunflower seeds 2 tbsp sugar 1/4 cup white vinegar 8 cups chopped broccoli (including stems) 4 cups red grapes 1/2 cup light mayonnaise Procedure 1 2 3 4 Mix mayonnaise, sugar and vinegar together in small bowl. In large bowl, mix together broccoli, sunflower seeds, and grapes. Add dressing and toss to coat. Serve chilled. Recipe Type Salad Source Source: Metler Center 530 Chopped Broccoli Salad (Laurie) 4 cups chopped broccoli - raw 2 cups grapes 2/3 cup almonds Sauce: 1/3 cup 1 cup 1 tbsp 1/2 lb Recipe Type Salad 531 sugar mayonnaise vinegar bacon, crisp and crumbled Claire's Salad Dressing: 6 tbsp extra virgin olive oil (more or less) 3 tbsp fresh lemon juice (more or less) 1 tbsp french grainy mustard salt and pepper Procedure 1 Put fancy greens on bibb or boston lettuce in bottom of shallow platter. 2 Arrange the following on the greens: heart of palm (cut into rounds): 3 heart of palm - cut into rounds 4 roasted red pepper - big slices 5 roasted yellow pepper - big slices 6 artichoke hearts - quartered - toss them in a little of the dressing 7 sliced tomatoes - salt & pepper - let them drain a little on paper towel 8 slice mozzarella cheese sprinkle with oregano 9 alternate tomatoes and mozzarella on platter 10 sprinkle with torn fresh basil 11 add a few kalamata olives 12 Drizzle dressing over top. Recipe Type Salad Source Author: Claire Haussermann 532 Cock of the Walk Coleslaw* * Cock of the Walk is one of our favorite fish restaurants. Back in the 1980's one of my Lady Love customers, Susan Hancock, lived next door to the owners and they shared the recipe with her to make for her brother's bachelor party. 1 1 1/2 1/2 1/2 oz medium or 2 small heads cabbage medium white onion bell pepper, very finely chopped carrot, very finely chopped or grated white vinegar 1 1 oz sugar oz mixture of Lawry's Seasoning Salt and garlic powder lots of coarsely ground pepper 1/2 jar Hellmans mayonnaise (1/2 of 32 oz. size jar) Procedure 1 Notes from Susan: 2 I use 2 medium heads cabbage (more green) and 1 large onion and I whole green pepper for this recipe. Making it all in a zip lock bag is fantastic, just keep adding the cabbage to the dressing until it all fits and then throw it in the refrigerator. 3 I sometimes use two 1 lb. bags of shredded cabbage. 4 Most of the time I use Splenda instead of sugar. 5 This recipe will not work with any type of diet or low cal mayonnaise; the taste is better. Recipe Type Salad Source Author: Susan Dube 533 Congealed Broccoli Salad 2 2 2/3 2 2 10-oz pkg frozen chopped broccoli envelopes unflavored gelatin cup cold water cups chicken broth cups mayonnaise 3-4 tbsp 1 tsp dash 1 lemon juice Worcestershire sauce garlic powder hard-boiled eggs, grated paprika Procedure 1 Cook broccoli according to directions; drain well. Soften gelatin in water; set aside. Bring broth to a boil in medium saucepan; remove from heat. Stir in gelatin and next four ingredients. 2 Place broccoli and eggs in an oil mold; sprinkle with paprika. Chill until firm. Recipe Type Salad 534 Cottage Cheese and Pineapple Salad 1 small box lemon Jello 1 cup boiling water 2 1/4 cup miniature marshmallows 20-oz can crushed pineapple, with juice 1 cup cottage cheese 1 cup mayonnaise Procedure 1 2 3 4 Dissolve Jello in boiling water. Dissolve marshmallows in the hot Jello. Add pineapple with juice, cottage cheese, and mayonnaise. Stir and mold. Recipe Type Salad 535 Creamy Blue Cheese Salad Dressing Any leftover dressing makes a great "chip dip" 1/4 lb blue cheese 2 cups mayonnaise or salad dressing 1/4 cup vinegar 2 tbsp sugar 1/2 cup sour cream 1 clove garlic, minced Procedure 1 Crumble cheese. (You should have about 1 cup.) Set aside a few tbsp for garnish. In mixing bowl, combine remaining cheese with all other ingredients; beat with electric or rotary beater till fluffy. Chill thoroughly. Sprinkle with reserved cheese. Yield: 3 1/2 cups Recipe Type Dressing, Salad 536 Curry Spinach Salad 1 1/2 lbs 1/4 cup 3/4 cup 1 1 spinach sliced almonds chopped dates banana Bermuda onion, sliced Dressing: 3/4 cup 3 1/2 tbsp 1 cup 1 tsp Recipe Type Salad 537 olive oil wine vinegar garlic, crushed curry powder white pepper Dilly Mac 1 8 2 1 cup oz oz tbsp elbow macaroni mild cheddar cheese (small cubes) pimento white vinegar 1/2 1 1/2 1/2 tsp tsp cup cup salt dill weed chopped celery and green pepper Miracle Whip (NO mayo) Procedure 1 Mix the liquids. Cook macaroni and drain (cool with cold water). Mix all other ingredients then mix into the liquids. 2 Chill and serve. Recipe Type Salad 538 Donna's Salad 1 2 1 2 1/2 1 lb spinach bunches romaine lettuce large can mandarin oranges green onions, sliced cup walnuts lb purple seedless grapes (if available) Dressing: 1 cup oil 1/2 cup sugar 1 tsp salt 1/3 cup vinegar 1 tbsp dry mustard 1 tbsp celery seed Yield: 10-12 Recipe Type Salad 539 Farmington Cranberry Jello 1 6-oz pkg Cranberry Jello 2 cups hot water 1 can whole cranberry sauce 1 can crushed pineapple with juice 1 cup nuts 1 cup sour cream Procedure 1 2 3 4 Dissolve Jello in hot water. Mix cranberry sauce, pineapple, and nuts. Add mixture to Jello. Let sit til thick. Add sour cream; chill til firm. Recipe Type Dessert, Holiday, Salad 540 Grandma Rumler's Philly Salad 1 1 15 2-3 1 cup boiling water pkg lemon Jello large marshmallows oz cream cheese cup cold water 1 1 1 1 8-oz carton 8-oz can cup pkg Procedure 1 2 3 4 5 6 Dissolve Jello in boiling water. Reduce to low heat until all is dissolved. Add cold water. Set aside until cool. Add Cool Whip; fold in. Add pineapple and nuts. Pour in 9x13 pan; let sit til firm. Dissolve strawberry Jello as directed. Carefully ladle onto set Jello. Recipe Type Salad 541 Cool Whip well-drained small crushed pineapple chopped nuts strawberry Jello Iceberg Lettuce with Blue Cheese Dressing If buttermilk is not available, use milk to create a somewhat lighter dressing. To seed the cucumber, cut it in half lengthwise and use a spoon to scoop out the center. 1 medium head iceberg lettuce, cored and cut into 6 wedges 3/4 cup crumbled blue cheese 5 tbsp buttermilk 3 tbsp mayonnaise 1 tbsp white wine vinegar 1/4 tsp sugar 1/8 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 1 large cucumber, seeded and sliced thin 3 medium ripe tomatoes, cored and cut into 8 wedges each Procedure 1 Gently rinse the lettuce wedges under cold water. Place them on clean towel to dry. 2 Using fork, mash blue cheese and buttermilk together in small bowl until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper. 3 Place 1 lettuce wedge on each salad plate. Arrange cucumber slices and tomato wedges around lettuce. Spoon dressing over each wedge of lettuce. Serve. Servings: 6 Recipe Type Salad 542 Italian Style Pasta 4 oz corkscrew macaroni or tortellini cups cubed swiss or provolone (could use 1 1/2 cups of each) cups cauliflower flowerets 1 small zucchini, sliced cup chopped green pepper (not too small) cup chopped red pepper (not too small) 1 bunch green onions, chopped cup pitted ripe olives (cut in half) 1/2 cup Parmesan cheese Italian Good Seasons dressing mix (make according to directions) Procedure 1 Cook pasta. Rinse with cold water. Drain well. Add all other ingredients. 2 Toss with about 1 cup of the dressing. Add more if necessary. Cover and chill. 3 Can be made 24 hours in advance. Recipe Type Pasta, Salad 543 Nutty Salad 1 lb 2 pkgs package broccoli slaw ramen noodles (one cooked and one uncooked - broken apart). Discard seasoning packets. 1 cup slivered almonds 2 bunches green onions, chopped 1 1/2 3/4 1/2 Procedure 1 Combine and refrigerate overnight. Servings: 16 Recipe Type Salad 544 cup cup cup cup sunflower seeds vegetable oil (or less) sugar vinegar Pesto 2 cups fresh basil (fairly tightly packed in cup) 1 cup toasted pine nuts 1 cup extra virgin olive oil (could use less) 1 1/2 cups fresh grated parmesan salt and pepper Recipe Type Salad, Sauce Recipe Tips Could add several cloves of garlic - I didn't add any. Source Author: Claire Haussermann 545 Picnic Rice Salad 4 cups 1 2.5-oz 6 1 cup 2 cooked brown rice can sliced black olives, drained scallions sliced thin, with 3 inches green cooked green peas large tomatoes or 8 cherry tomatoes, chopped but not peeled 1/3 1/4 4 1 1/2 cup cup tbsp tbsp salted, shelled sunflower seeds shredded basil leaves olive oil balsamic vinegar salt and pepper, to taste Procedure 1 Combine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil, vinegar, salt and pepper. Add to rice mixture and toss. Servings: 6 Recipe Type Salad 546 Really Good Dressing 3 tbsp oil 2 tbsp lemon juice (fresh) 1 tsp dried oregano 1/2 tsp salt Recipe Type Dressing, Salad 547 Sandra's "Wonderful Salad" romaine lettuce 1 bunch broccoli (tops only) green onions, chopped toasted walnuts 1 pkg Ramen noodles, no seasoning packet 1/4-1/2 cup butter Dressing: 1 cup sugar 1 cup oil 1/2 cup red wine vinegar 3 tsp soy sauce salt and pepper, to taste Procedure 1 Crush noodles to separate, and sauté in butter until crunchy and light brown. Mix with other ingredients in bowl. Pour on dressing right before serving. Recipe Type Salad 548 Schulz's Guacamole Salad 1 1/4 1/4 1/2 8 1 cup cup cup cup head iceberg lettuce grated cheddar cheese grated Monterey Jack cheese chopped scallions cherry tomatoes, halved crushed corn chips (recommended: Chili Cheese Fritos) Dressing: 1 avocado, peeled, pitted, and mashed 1 tbsp fresh lemon juice 1/2 cup sour cream 1/3 cup corn oil 1 tbsp picante sauce Procedure 1 Tear lettuce into small pieces and combine with cheese, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving time. 2 Combine all ingredients for dressing and mix well. Toss salad with dressing and sprinkle top with crushed chips. Yield: 4-6 servings Recipe Type Salad 549 Sea Merchant Dressing 1 qt mayonnaise 1/4 cup finely chopped onions 1/2 oz dry beef base (do NOT buy dry bouillon - too salty) 5 oz hot water 3/4 tsp curry powder Procedure 1 2 3 4 Dissolve beef base in hot water. Combine mayo and onions at low speed in blender or food processor or with hand mixer. Add dissolved beef base and blend well. Add curry and blend well. Refrigerate. Recipe Type Dressing, Salad Source Author: Lou Costello 550 Special Spinach Salad 1/3 3 2 2 cup tbsp tbsp tbsp olive oil sugar white wine vinegar sour cream 1/2 1 1/2 1/2 tsp 6-oz pkg cup cup ground mustard fresh baby spinach chopped walnuts, toasted dried cranberries Procedure 1 In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, sour cream and mustard; shake well. 2 Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries. Servings: 4 Recipe Type Salad 551 Spinach Salad 2/3 1/4 2 2 1 1 1/2 cup cup tsp tsp tsp tsp tsp vegetable oil red wine vinegar lemon juice soy sauce sugar dry mustard curry powder 1/2 1/2 1/4 1 5 2 tsp tsp tsp 10-oz pkg strips salt seasoned pepper garlic powder fresh spinach, torn bacon, cooked and crumbled hard-cooked eggs, sliced Procedure 1 Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. 2 Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices. Yield: 6-8 servings Recipe Type Salad 552 Vinegar Blue Cheese Dressing For best results use an electric blender. Procedure 1 Blend 1/2 cup white vinegar, 1 1/2 cups salad oil, 1 tsp salt, 1 1/2 tsp sugar, and 1/2 cup American blue cheese. 2 Blend until the mixture is emulsified which shouldn't take more than a minute on your blender. If you don't have one, place the ingredients in a jar, secure the lid and shake for 2 or 3 minutes. 3 When the mixture is smooth, add another 1/2 cup of blue cheese which has been crumbled, so the dressing will be lumpy. Excellent on any salad greens. Recipe Type Dressing, Salad Recipe Tips For variety, you can produce a garlic blue cheese dressing by adding 1/2 tsp of fresh crushed garlic to the basic dressing. A pinkish tinge can be attained by adding 1 tsp paprika to the basic or the garlic dressing. If you like more flavoring, try adding 2 tbsp of fresh finely minced chives or green onion to the basic dressing. When using blue cheese it's well to know that it takes a 3-oz package for 1/2 cup while the 5 1/2 oz package is used for 1 cup measurements. These are generally standard sizes in packaging. 553 Watercress and Watermelon Salad 2(?) cups medium diced seedless watermelon 1/2(?) cup toasted walnuts 3 bunches watercress greens, ends trimmed 1/4 cup Gorgonzola cheese, crumbled Honey Orange Vinaigrette 1/2 cup fresh orange juice 1/2 tsp minced garlic 2 1/2 1/4 3/4 1/4 tbsp tsp cup cup cup honey chopped fresh mint apple cider vinegar canola oil extra virgin Olive Oil salt and pepper to taste Procedure 1 Whisk all ingredients except oils, salt and pepper in a small bowl. Combine olive and canola oils and while whisking, slowly pour into orange juice mixture. Season with salt and pepper and set aside. 2 To serve: in another bowl, combine watermelon, nuts and watercress. Add just enough dressing to coat the greens. Serve topped with cheese. Servings: 4 Recipe Type Salad 554 Seafood 555 Baked Seafood 1 can 1 can tuna crab meat Juice of 1 lemon 2 cups cooked rice 2 cups celery chopped 1 cup green pepper 2 eggs, beaten 2 cans cream of celery soup 1 onion salt 2 cups dry bread crumbs Procedure 1 Butter bread crumbs. 2 Spread tuna, crab, lemon, rice, celery, green pepper, onion, eggs, soup and salt in greased 9x13 pan. Top with buttered crumbs. 3 Bake for 45 minutes at 350. Servings: 12 Oven Temperature: 350°F Recipe Type Seafood Source Author: Gladys 556 Baked Shrimp Baked Shrimp is a deliciously rich dish to serve company. Accompany the shrimp with French bread and pate and a salad. 1 1/4 1 2 1 lb lb cup tbsp shrimp (28 to 30) stick butter (1/2 cup) fresh bread crumbs parsley leaves, minced small scallion, minced 1/2 1/2 1/4 1/4 tsp tsp tsp cup crushed dry thyme crushed dry tarragon ground nutmeg dry sherry Procedure 1 Cook shrimp; shell and devein; arrange in a butter 10x6 by 2-inch baking dish. 2 In an 8-inch skillet melt butter; off heat stir in crumbs, parsley, scallion, garlic, thyme, tarragon, nutmeg, and sherry. Sprinkle over shrimp. 3 Bake in a preheated 400-degree oven until hot - about 10 minutes. Servings: 4 Oven Temperature: 400°F Recipe Type Seafood Source Author: Cecily Brownstone 557 BBQ Sauce & Shrimp & Crab 1/2 1 4 2 cup cup tbsp tbsp vinegar water sugar prepared mustard 1 tsp 2 tsp 2 1/2 cup Procedure 1 Mix and bring to a boil, then simmer for 20 minutes. 2 Add shrimp and crab. Recipe Type Seafood 558 pepper salt onions, sliced margarine Bistro-Style Crab Cakes 2 cups fine fresh bread crumbs 1 egg, beaten 1/3 cup puree grape salsa (see instructions below) 1/4 cup chopped parsley 1/2 1/4 1 2-4 tsp tsp lb tbsp salt ground pepper crab meat vegetable oil Procedure 1 Prepare grape salsa; set aside. 2 Combine 1 1/2 cups of the bread crumbs, egg, 1/3 cup puree grape salsa, parsley, salt and pepper in a large bowl; mix well. 3 Add crab meat and mix well. Divide into 12 portions and shape into small patties. Coat patties with remaining bread crumbs and refrigerate at least 1 hour. 4 Heat 2 tbsp of the oil in non-stick skillet and pan-fry 2 to 3 minutes on both sides or until golden brown. Add more oil, as needed. 5 Serve with grape salsa. Grape Salsa 1 Puree 2 cups green seedless grapes, 4 cut green onions, 1 tbsp white-wine vinegar, 2 tsp chopped jalapeno pepper, 1 clove garlic and 1 tsp salt in food processor. Reserve 1/3 cup for crab cakes. Add 1 cup grapes to remaining sauce and pulse 2-3 times. Servings: 6 Recipe Type Seafood 559 Buttered Crab Sauce Elegant on Spaghetti If anyone invited you for spaghetti and beer, you might surmise that the menu was inspired by the popularity of foreign cookery or international cuisine. You would be absolutely wrong. This menu comes straight from one of the founders of America - Thomas Jefferson - who was as noted for his worldly interest in food as for his brilliant concepts in the political field. Because he was intrigued by the Italian pasta, he brought back a spaghetti-making machine and is credited with introducing spaghetti to this country. That he was fond of beer and served it often at his elegant dinner table was no secret since, eventually, he started his own brewery at Monticello and was complimented for high quality of the beer he served. 1 1/2 1/2 1 1/8 lb spaghetti cup (1 stick) butter cup beer small onion, minced tsp nutmeg 1/2 tsp dash 1 can 1/4 cup freshly ground black pepper cayenne pepper crab meat, cartilage removed coarsely chopped parsley salt to taste Procedure 1 Cook spaghetti according to package directions in rapidly boiling salted water. 2 In a skillet, melt butter and add onion and beer. Cook over low heat until onion is soft and golden. 3 Add nutmeg, pepper, cayenne and crab meat. Stir to blend and heat gently until crab is piping hot. Stir in parsley and salt to taste, and cook 1 minute more. 4 Pour spaghetti into colander and shake until all the water is drained off. Place in serving dish, pour sauce over hot spaghetti and serve immediately. Servings: 8 Recipe Type Pasta, Seafood 560 Coquilles Saint Jacques 1 1/2 2 4 1/4 1/4 tsp tsp lbs tbsp cup lb lemon juice salt sea scallops, washed and drained butter or margarine finely chopped onion mushrooms, sliced; or 1 can (3 oz) sliced mushrooms, drained 1/3 cup flour 1 dash pepper 1 1/2 1 1/2 1 1 1/2 2 cup cup cup cup tbsp tbsp cup tbsp light cream milk grated Gruyere cheese dry white wine lemon juice chopped parsley packaged dry bread crumbs butter or margarine, melted Procedure 1 In medium saucepan, combine 1 cup water, 1 tsp lemon juice, and the salt; bring to boiling. Add scallops; simmer, covered, 6 minutes, or till tender. Drain on paper towels. 2 In 4 tbsp hot butter in medium saucepan, sauté onion and mushrooms until tender - about 5 minutes. Remove from heat; stir in flour and pepper until well blended. Gradually stir in cream and milk. 3 Bring to boiling, stirring. Reduce heat, and simmer, stirring frequently, until quite thick - 4 to 5 minutes. Add cheese, and stir until melted. Remove from heat. 4 Carefully stir in wine, lemon juice, and parsley. Then add scallops. Turn into 8 scallop shells or a 1 1/2-quart casserole. 5 Mix bread crumbs and melted butter; sprinkle over scallops. Place shells on cookie sheet. 6 Broil, 4 inches from heat, until golden-brown - 2 to 3 minutes. Recipe Type Seafood 561 Crab Casserole Freezes well. 1 6 6 2 lb tbsp tbsp cups 1 cup 1 tsp 1/4 tsp mushrooms butter flour stock (mushroom juice mixed with chicken broth) light cream (half and half) salt pepper 1/2 1/2 3 1 6 1/4 tsp tsp cups cup tbsp cup paprika accent crab and/or lobster sliced water chestnuts sherry grated cheese chinese noodles Procedure 1 Sauté mushrooms. 2 Make sauce by combining butter through light cream. Then mix together sauce with salt, pepper, paprika, and accent. 3 Put in very large casserole dish. Add topping: 1/4 cup grated cheese, Chinese noodles. 4 Bake 1 hour at 375. Servings: 10 Oven Temperature: 375°F Recipe Type Seafood Source Author: Marilyn Zimmerman 562 Crabby English Muffins 1 6-pack English muffins 1 jelly-sized jar sharp English cheese (Kraft) 1 can crab meat 1 1/2 tsp salt 1/4-1/2 tsp garlic powder 1/4 tsp pepper 1 1/2 tbsp mayonnaise Procedure 1 Combine ingredients and mix well. Spread on halves of English muffins. Freeze for 15 minutes. 2 Cut 1/2 muffins into quarters. Bake at 350 degrees for 15-20 minutes. Recipe Type Seafood 563 Creamy Cajun Shrimp Linguine Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad. 1 1 cup water 14-oz can fat-free, lesssodium chicken broth 6 oz uncooked linguine 1 lb medium shrimp, peeled and deveined 1 1/2 tbsp butter 1 8-oz pkg presliced mushrooms 1 large red bell pepper, cut into 1/4inch thick slices 2 1 1/4 2/3 1/4 tsp tsp tsp cup cup all-purpose flour Cajun seasoning salt half-and-half chopped flat-leaf parsley Procedure 1 Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain. 2 Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss. Servings: 4 Yield: 1 1/2 cups per serving Recipe Type Pasta, Seafood Source Source: Cooking Light, September 2006 564 Garlic Lover's Scallop Scampi 1 lb scallops, small 1 stick real butter, more if desired fresh garlic, to taste 1 cup bread crumbs lemon wedges pepper Procedure 1 In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. 2 Top with breadcrumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes. 3 Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese. Recipe Type Seafood 565 Greek-style Shrimp & Cannellini Beans 1 1 lb can (16-20 per lb) peeled and deveined shrimp (about 15-oz) cannellini beans, rinsed and drained 1 pint cherry tomatoes, halved 6 oz fresh green beans, halved 1/4 cup Kalamata olives, sliced 2 tbsp olive oil 2 tsp grated lemon zest 1 stsp minced garlic 1/4 tsp each pepper and dried oregano crumbled feta cheese lemon wedges Procedure 1 Place oven rack in center of oven. Heat oven to 500 degrees. You'll need a rimmed baking pan and 4 pieces of nonstick foil (each about 16-in long) 2 Put all ingredients in a large bowl and toss to mix. Lay the 4 sheets of foil on countertop. Place 1/4 of the shrimp mixture in center of each piece. 3 Bring one side of opposite ends together. Double-fold to seal, then seal other sides. Place packets sealed side up on baking pan. 4 Bake 15 minutes. Open one packet to check doneness of shrimp. If shrimp aren't cooked through, reseal packet and bake another 5 minutes or until cooked through. 5 Transfer contents of each packet to serving plates. Sprinkle with feta cheese and serve with lemon wedges. Servings: 4 Recipe Type Seafood 566 Grilled Bacon-Wrapped Trout 6 12-14oz fresh trout, cleaned 4-6 tbsp bacon fat salt and fresh ground pepper 12 fresh basil leaves 6 slices bacon; room temp 1/2 cup thinly sliced green onions (including tops) 1 1/4 cups mayonnaise Procedure 1 Rinse and dry trout. Brush inside with fat. Sprinkle well with salt and pepper. Lay 2 basil leaves in cavity of each fish. 2 Close and brush outside with salt and pepper. 3 Starting at head, rap bacon around fish. 4 Grill over medium-hot coals or under broiler for about 5 minutes; turn. After 8 minutes total check for doneness. 5 Thin with 2 tbsp hot water. Drizzle over fish. Recipe Type Seafood 567 Hearty & Elegant Shrimp Cassoulet 1 3 1 2 1 1 tbsp cloves cup 19-oz cans 14.5-oz can cup 1/2 tsp olive oil garlic, peeled and sliced thin chopped yellow onion cannellini beans, drained and rinsed tomatoes, diced low-fat, low-sodium chicken or vegetable broth each dried basil and thyme 1/2 cup kalamata olives, pitted and halved 3/4 lb large shrimp (raw or cooked), shelled, deveined and halved 1/2 cup dry bread crumbs 1/4 cup freshly grated parmesan cheese salt and pepper, to taste Procedure 1 In large pan, sauté garlic, onion and green pepper in oil over medium heat till soft about 5 minutes. Add beans, tomatoes, broth, herbs, olives, salt and pepper. Bring to simmer. Add shrimp; cook 3 minutes. Turn into large baking dish. Top with bread crumbs mixed with parmesan. 2 Bake in pre-heated 400-degree oven till bubbly, about 20 minutes. Brown top under broiler if desired. Servings: 8 Oven Temperature: 400°F Recipe Type Seafood 568 Hot Crab Salad 1/2 1/2 1/2 1 cup cup cup 6-oz pkg 1/4 tsp minced green pepper minced onion minced celery frozen Wakefield Snow Crab, thawed and drained salt 1/8 1 1/3 1/4 tsp tsp cup cup pepper Worcestershire sauce mayonnaise crushed potato chips Procedure 1 In 1 quart buttered baking dish combine all ingredients except chips. Sprinkle with chips; bake at 350 degrees for 30 minutes. Servings: 4 Oven Temperature: 350°F Recipe Type Seafood 569 Joan's Salmon Baked Salmon with Lemon-Thyme Crumb Topping 1/2 cup 1/4 cup chopped parsley plus 2 tbsp freshly grated parmesan cheese 1/4 cup chopped fresh thyme or 1 tbsp dried, crumbled 2 tsp grated lemon peel 1/2 tsp salt 4 cloves (small) garlic 2 1/2 6 1 2 cups tbsp 3-4 lb tbsp fresh white breadcrumbs (3/4 stick) butter, melted salmon fillet (1/4 stick) butter, melted Spiced Parsley Mayonnaise Procedure 1 Preheat oven to 350 degrees. Place parsley, parmesan, thyme, lemon peel and salt in processor. With machine running drop garlic through feed tube and process mixture until finely chopped. 2 Transfer to medium bowl. Add breadcrumbs and stir to combine. 3 Toss breadcrumb mixture with 6 tbsp melted butter. 4 Pat salmon dry. Generously butter shallow baking pan. Place salmon skin side down in prepared pan. Brush with 2 tbsp butter. Cover with breadcrumb mixture. 5 Bake fish until opaque in center, about 20 minutes. 6 Serve with Spiced Parsley Mayonnaise. Servings: 6 Oven Temperature: 350°F Recipe Type Seafood Recipe Tips Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using. 570 Linguine with Shrimp, Tomatoes, Olives, and Capers 12 oz large shrimp, peeled and deveined (about 16) 1/4 tsp salt 1/8 tsp freshly-ground black pepper 2 tbsp olive oil 4 cloves garlic 10 oz uncooked linguine 1 3/4 1/4 2 1/2 cup cup cup tbsp cup canned diced tomatoes, undrained claim juice pitted Kalamata olives, halved capers chopped Italian parsley Procedure 1 Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden. 2 Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm. 3 Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley. Preparation Time: 10 minutes Cooking Time: 20 minutes Recipe Type Pasta, Seafood Source Source: Health, March 2009 571 Northern Crab Salad 1 lb 1 3 1/2 cup snow crab, drained stalk celery, minced green onions, minced chopped parsley 1 small red bell pepper, minced 1/2 cup mayonnaise (more to taste) 1/2 tsp salt 1-2 tsp garlic powder Procedure 1 Drain liquid from crab and discard any shells. In a large mixing bowl, combine snow crab, celery, green onions, parsley, red bell pepper, mayonnaise, salt and garlic powder. Mix all ingredients until thoroughly incorporated. Yield: 2-4 servings Recipe Type Salad, Seafood 572 Oyster Bake Oyster Bake is an excellent first course in a seafood dinner. 1 1/4 1 1 pint cup tbsp clove oysters olive oil chopped parsley garlic, chopped salt and pepper butter 1 cup fine bread crumbs Parmesan cheese lemon wedges Procedure 1 To serve 4 you'll need 1 pint of select size. Put the oysters in a bowl and mix in olive oil, chopped parsley, garlic (or to your taste in fresh garlic powder), salt and pepper. 2 Lightly butter 4 ramekins or heatproof dishes and portion the oyster mixture into them. Sprinkle with breadcrumbs and top with a little Parmesan cheese. Bake in a pre-heated 350-degree oven for 10 minutes until crumbs and cheese begin to brown. Serve at once garnished with lemon wedges. Servings: 4 Oven Temperature: 350°F Recipe Type Seafood Source Author: Chuck Flynn Source: News Gazette 573 Quick Tomato-Bacon Shrimp and Grits 2 2 6 1 2 3 cups tbsp strips lb cloves cooked grits, cooked in shrimp stock butter bacon, cut in 1/4-inch slices small shrimp, peeled garlic, chopped thinly sliced green onions, white and green parts separated 1/4 2 cup flour medium tomatoes, peeled, seeded, and sliced into strips 1 1/2 cups half-and-half or milk salt cayenne pepper or white pepper arugula, for garnish Procedure 1 Stir the hot grits and butter to combine. Sauté bacon until crips; remove one-third, drain, and set aside as a garnish. 2 Add shrimp, garlic, and onion whites to the remaining bacon and grease. Sauté until shrimp turn pink, about 3 minutes. Remove the shrimp. Sprinkle in flour and stir until incorporated. 3 Add tomatoes and half-and-half, stirring until incorporated. Bring to a boil, then reduce to a simmer, stirring occasionally, until the sauce thickens. Add shrimp and season to taste with salt and cayenne or white pepper. Divide the grits into four bowl and spoon shrimp and sauce over them. Garnish with green onion parts, arugula and crumbled bacon, and serve. Servings: 4 Recipe Type Seafood 574 Scampi 2 3 1/4 2 lbs cloves tsp tbsp fresh jumbo shrimp garlic, very finely minced salt chopped parsley 1/4 1/4 1/8 2 cup cup tsp tbsp olive oil melted butter or margarine freshly ground black pepper lemon juice Procedure 1 Shell and devein shrimp, leaving fantail on. Split each shrimp lengthwise, one inch from head. 2 Combine all remaining ingredients. Mix well. Dip shrimp in mixture; place in shallow pan in single layer. Pour remaining sauce over. Broil 6 to 8 minutes, 3 inches from heat. 3 Remove shrimp to warm platter; pour drippings from pan over. Servings: 4 Recipe Type Seafood 575 Scrumptious Shrimp Scampi Linguine 1 2 1 1/2 1/2 1/2 6 48 16-oz tbsp tbsp cup cup cloves 1/2 cup package linguine pasta butter olive oil chopped red bell pepper chopped yellow bell pepper garlic, sliced large shrimp - peeled, deveined, and tails removed dry white wine (such as Chardonnay) 1 1/4 2 1 1/2 2 1 1/2 3 1 tsp cup tbsp tbsp tbsp tsp tbsp tsp lemon juice clam juice butter olive oil heavy cream crushed red pepper flakes, or to taste chopped fresh parsley sea salt Procedure 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink. 2 Melt 2 tbsp of butter and 1 1/2 tbsp of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet. 3 Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tbsp of butter and 1 1/2 tbsp of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot. Servings: 6 Recipe Type Pasta, Seafood Source Source: allrecipes.com 576 Seafood Elegant Can be made ahead of time. 1/4 2 2 1/2 1/4 1/4 1 1/2 cup tbsp tbsp tsp tsp tsp cups onion butter flour salt pepper dry mustard milk 1 1/4 4 2 2 2 cup cup oz cups tbsp cups shredded cheese sherry spinach egg noodles, cooked seafood lemon juice shredded American cheese Procedure 1 2 3 4 Cook onion in butter until tender. Remove from heat. Blend in flour and seasonings - low heat. Heat to boiling. Boil 1 minute. Add 1 cu cheese and stir till melted. Sprinkle seafood with lemon juice. Mix with noodles in dish 9x13. Pour sauce over all. Sprinkle with cheese. Bake at 375 for 25 minutes. Recipe Type Seafood 577 Shrimp 3/4 lb large shrimp, peeled and deveined 2 tbsp plain bread crumbs salt and freshly ground black pepper 1 tsp olive oil 1/4 cup dry white wine 2 tbsp grated Parmesan cheese 2 tbsp broken walnuts Procedure 1 Heat oven to 350 degrees. Place shrimp in a baking dish just large enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste, tossing to coat. Drizzle with oil. 2 Pour in wine, and bake for 10 minutes. Remove from the oven and turn on broiler. 3 Sprinkle with Parmesan cheese and walnuts on top. Place under broiler, just until browned, about 1 minute, watching carefully. Servings: 2 Recipe Type Seafood 578 Shrimp & Capers 1 large garlic clove zest of 1 lemon 2 tbsp fresh lemon juice 1/2 cup olive oil salt to taste ground pepper 2 tbsp capers 1/4 cup flat leaf parsley, chopped freshly-grated Parmesan Procedure 1 Mix all but parsley and cheese. Let sit at room temperature. Cook shrimp and pasta. Toss. Recipe Type Seafood 579 Shrimp & Crab 1 1/2 lb crab meat 1/2 lb shrimp 1/2 green pepper 1/3 cup parsley 2 cups cooked rice 2 pkgs frozen peas Procedure 1 Toss lightly, greased casserole. Refrigerate. Bake covered for 1 hr at 350 degrees. Oven Temperature: 350°F Recipe Type Seafood 580 Shrimp & Grits 1 lb 1 tbsp 1 1 2 4 cups medium-sized, shell-on shrimp olive oil medium onion, small dice small stalk celery, small dice large cloves garlic, sliced filtered or spring water 3 1 1 tsp 1 tsp 1 2 tbsp Yield: 4-6 servings Recipe Type Seafood 581 full sprigs fresh thyme Turkish bay leaf whole, cracked black peppercorns tomato paste strip lemon peel unsalted butter, room temperature Shrimp Creole 1/4 1/2 1 1 1 1 1 1 cup all-purpose flour cup vegetable oil medium onion, chopped medium green pepper, chopped celery rib, chopped garlic clove, minced can (14 1/2 oz) stewed tomatoes can (6-oz) tomato paste 4 bay leaves 1 tbsp Worcestershire sauce 1/2 tsp hot pepper sauce salt and pepper to taste 2 lbs fresh or frozen uncooked medium shrimp, peeled and deveined hot cooked rice Procedure 1 In a heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper, celery and garlic; cook until vegetables are tender, about 5 minutes. 2 Stir the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes. 3 Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 4-6 servings Recipe Type Seafood 582 Shrimp Creole 1 onion, diced 2 cups chopped celery 1 green pepper, diced 1 tbsp sugar Italian seasoning, to taste garlic powder, to taste 1 1 1 1 3 salt and pepper, to taste stick margarine 15-oz can tomato sauce 29-oz can tomatoes peeled, seeded and diced 15-oz can diced tomatoes 10-oz pkgs medium shrimp, shelled and deveined Procedure 1 Sauté onion, celery and green pepper in stick of margarine. Add sugar and season with Italian seasoning, garlic powder, salt and pepper. 2 Add tomato sauce, tomatoes and diced tomatoes and 1 cup water. Cook down for 30-40 minutes. (Recipe can be frozen at this point.) 3 When ready to serve, bring to a low boil and add shrimp. Cook just long enough for shrimp to turn pink and curl. 4 Serve over rice. Servings: 10 Recipe Type Seafood Source Author: Suzanne Marquis 583 Shrimp Curry 3 3 1 1/2 2 3 1/3 lbs tbsp cups tbsp cans cup shrimp butter chopped onions curry powder cream of shrimp soup milk 3 cups sour cream rice chopped cashew nuts boiled eggs coconut chutney Procedure 1 Cook shrimp. Melt butter, add onion and curry. Cook till tender. 2 Remove from heat; add soup and milk. 3 Just before serving fold in sour cream. Do not boil. Yield: 8-10 Recipe Type Seafood 584 Shrimp de Jonghe Shrimp bakes in a robust garlic-butter sauce with bread crumbs and chopped parsley 1 2 1/3 1/2 cup cloves cup tsp butter, melted garlic, minced chopped parsley paprika dash 2/3 cup 2 cups 5-6 cups cayenne cooking sherry soft bread crumbs cleaned cooked shrimp (4 lbs in shell) Procedure 1 To melted butter, add garlic, parsley, paprika, cayenne, and cooking sherry; mix. 2 Add bread crumbs; toss. Place shrimp in 11x7x11/2-inch baking dish. Spoon the butter mixture over. 3 Bake in slow oven (325 degrees) 20 to 25 minutes, or till crumbs brown. Sprinkle with additional chopped parsley before serving. Yield: 6-8 servings Oven Temperature: 325°F Recipe Type Seafood 585 Shrimp Linguine 3 3 1 1/2 1 1 tbsp tbsp tbsp lb lb butter olive oil minced garlic cleaned shrimp cooked linguine 1 3 tbsp lemon zest tbsp lemon juice pinched red pepper flakes 1/4 cup chopped parsley Procedure 1 Sauté butter, olive oil, and minced garlic for 1 minute. Add shrimp and cook 2 minutes. Turn and add linguine. 2 Add lemon zest, lemon juice, red pepper flakes, and parsley. Recipe Type Pasta, Seafood 586 Shrimp Romesco 1 12-oz jar roasted red peppers, drained 1 cup tomato sauce 2 tsp paprika 1 tsp olive oil 1 lb large peeled shrimp 1/4 can thinly sliced fresh basil Procedure 1 Puree first 3 ingredients. Saute shrimp in oil 1-2 minutes. Set aside. 2 Add pepper mixture to skillet, reduce the heat and cook, stirring occasionally, until slightly thickened. 3 Add shrimp and basil and heat thoroughly. Serve at once. Servings: 3 Recipe Type Seafood Recipe Tips I added a little red pepper (crushed) and parmesan cheese. Use any kind of pasta. 587 Shrimp Sauté Marsala with Rice Pilaf 24 large shrimp (raw or cooked), shelled, deveined and halved 1/4 lb butter 3 green onions, chopped fine 1 small white onion, chopped fine pinch garlic powder pinch whole rosemary pinch salt and black pepper to taste 1 1 1 1/2 2 1 2 cup cup tbsp oz cup cups marsala wine prepared brown sauce butter broken vermicelli cooked rice chicken broth sour cream Procedure 1 Heat butter in a skillet and sauté the peeled and deveined shrimp gently. 2 Add 3 little green onions chopped fine, 1 small white onion chopped fine and a pinch each of garlic powder, whole rosemary, salt and black pepper. Pour in 1 cup marsala wine and 1 cup prepared brown sauce (available in bottles or dried form for mixing). 3 Simmer for 10 minutes and serve with the rice pilaf which is made this way. 4 Melt 1 1/2 tablespoons butter in a saucepan and add vermicelli. Brown. 5 Add 1 cup cooked rice and 2 cups boiling chicken broth. Simmer for 20 minutes. Top each serving with sour cream. 6 A crisp green salad is all you'll need to round out the menu. Recipe Type Potatoes, Pasta, and Grains, Seafood Source Author: Chuck Flynn Source: News Gazette 588 Shrimp Scampi with Garlic Toasts 3 3 5 tbsp extra-virgin olive oil tbsp unsalted butter cloves garlic, chopped Kosher salt Pinch of red pepper flakes 8 1/2-inch thick slices crusty bread 1 1/4 lbs large shrimp, peeled and deveined, tails intact 3/4 cup dry white wine or lowsodium chicken broth Grated zest and juice of 1/2 lemon, plus lemon wedges for serving 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives Procedure 1 Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls. 2 Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls. 3 Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges. Servings: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes Recipe Type Seafood Source Source: Food Network 589 Shrimp, Corn, and Prosciutto Soufflé 2 tbsp butter 2 scallions, sliced thin on the bias 1 cup corn kernels 1/2 lb shrimp, peeled, deveined and cut into 1/4inch pieces salt and black pepper to taste 1/2 cup heavy cream 1/4 cup cornmeal 1/4 cup 1/4 cup scallions, minced Parmesan cheese, grated salt and black pepper to taste 2 eggs 1/4 lb prosciutto, sliced thin 3 tbsp basil, cut into chiffonade Procedure 1 Preheat the oven to 375 degrees. Brush 4 ramekins with butter and set aside. 2 Heat a sauté pan over medium heat and add the butter. Sauté the shrimp until the just start to turn pink, about 2-3 minutes. Set aside on a plate. 3 Add the scallions and corn kernels to the same pan, adding more butter if necessary, and cook until lightly caramelized, about 5-6 minutes. Season with salt and pepper to taste. 4 Transfer the corn and scallion mixture to a food processor and pulse the corn until coarsely chopped. Add the cream, cornmeal, cheese, salt, pepper and eggs. Pulse until just combined. 5 Pour the batter into a bowl and fold in the sauteed shrimp, prosciutto and basil. 6 Fill the buttered ramekins with the corn custard mixture. 7 Bake on a parchment-lined sheet tray until set, about 25 minutes or until set. 8 Serve warm in the ramekins. Yield: 4-5 souffles Total Time: 50 minutes Recipe Type Seafood Source Source: The Chopping Block 590 Shrimp-Salad Pitas 1/2 small red onion, finely chopped 1 1/2 lbs medium shrimp, peeled, deveined and halved crosswise 2 tbsp extra-virgin olive oil 1/2 tsp hot paprika Kosher salt and freshly ground black pepper 1/2 cup 2% Greek yogurt 1 medium carrot, coarsely grated 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced 1 tbsp chopped fresh dill 1 lemon 4 whole-wheat pitas 8 Bibb lettuce leaves Procedure 1 Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp. 2 Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet. 3 Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice. 4 Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad. Yield: 4 sandwiches Preparation Time: 25 minutes Cooking Time: 5 minutes Recipe Type Seafood Source Source: Food Network Magazine 591 Spaghetti with Shrimp, Lemon & Garlic 8 1 2 3 3 oz lb tbsp cloves tbsp thin spaghetti medium shrimp extra-virgin olive oil garlic bottled capers 1 large, ripe tomato (~1 1/4 cups chopped) 3 tbsp fresh parsley leaves 1/2 lemon, juiced salt and black pepper to taste Procedure 1 Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender, 7 to 9 minutes. 2 Meanwhile, peel and devein the shrimp. Set aside. heat the olive oil on medium heat in an extra-deep non-stick skillet. Peel the garlic by placing the flat side of a chef's knife or other flat surface over each clove and giving it a firm whack with your hand. Mince the garlic and add it to the skillet. Stir occasionally. 3 Rinse and drain the capers. Coarsely chop the capers and add them to the skillet. Core the tomato and chop it into bite-size pieces. Set aside. Rinse and chop the parsley and set aside. 4 Add the shrimp to the skillet, and raise the heat to medium-high. Cook 2 minutes. Add the tomato pieces and continue to cook 1 minute or until the shrimp are pink and just cooked through (opaque). Remove the skillet from the heat. Squeeze the lemon half and add the juice to the skillet. Add the parsley. Stir well. Season with salt and pepper to taste. 5 Drain the spaghetti and pour it onto a large serving platter. Pour the shrimp mixture over the pasta. Serve at once. Servings: 4 Recipe Type Seafood 592 Spiced Parsley Mayonnaise To be served with Joan's Salmon 1/3 1/3 1/4 2 1 cup cup cup tbsp clove minced fresh Italian parsley minced fresh cilantro minced green onions red wine vinegar garlic, minced 1/2 tsp minced fresh oregano or 1/4 tsp dried, crumbled 1/4 tsp freshly ground black pepper 1/8 tsp cayenne pepper 1 cup mayonnaise Procedure 1 Combine all ingredients except mayonnaise in small bowl. 2 Cover and let stand at room temperature at least 30 minutes or overnight. Stir in mayonnaise Yield: 1 1/2 cups Recipe Type Sauce, Seafood Recipe Tips Can be prepared 1 day ahead. 593 Spicy Thai Shrimp on Chips 1 4 2 lbs 1 1/2 cups large tomato, diced small green onions, diced cooked shrimp, peeled and deveined prepared Thai peanut sauce hot sauce to taste 1/4 cup peanuts, chopped (optional) 1/4 cup radish, chopped (optional) 1/4 cup cucumber, chopped (optional) Procedure 1 In a medium bowl, toss together tomato, green onions, shrimp, and peanut sauce. If desired, mix in peanuts, radish or cucumber. 2 Cover and chill in the refrigerator 8 hours or overnight. 3 Divide into 6 portions and spoon over a handful of Stacy's Simply Naked Pita Chips. Servings: 6 Recipe Type Seafood 594 Tuna Bread Salad Tuna packed in water has fewer calories than the oil-packed variety, because it has no or very little fat. I say to use whichever you prefer. Bread cubes should not be soggy - that's why they go in at the end. 2 2 cups cubed (1/2 inch) French bread 1/2 cup 6-oz cans solid white-meat tuna, packed in water, 2 tbsp drained 1 1/2 tbsp 1/4 small red onion, slivered lengthwise 2 medium-sized ripe tomatoes, cut into 1/2inch cubes coarsely torn fresh basil extra-virgin olive oil red-wine vinegar salt and pepper, to taste Procedure 1 Preheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake in the oven until toasted, about 20 minutes. 2 Place the tuna in a bowl and cut apart with a knife. Don't mash, but separate in the bowl. Pull onion slivers apart and add to the tuna along with the remaining ingredients. Just before serving, toss in the bread cubes. Divide among 6 plates. Servings: 6 Recipe Type Salad, Seafood Source Source: Parade Magazine 595 Soup 596 Asparagus Soup 1 lb fresh asparagus olive oil cooking spray 1/2 tsp kosher salt 1/2 tsp pepper 4 tbsp butter 1 sweet onion, diced 2 medium-sized red potatoes, peeled and diced 4 cups chicken broth salt and pepper to taste Procedure 1 Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp kosher salt and 1/2 tsp pepper. 2 Bake at 400 degrees for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool. 3 Meanwhile, melt 2 tbsp butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender. 4 Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes. 5 Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Servings: 8 Preparation Time: 25 minutes Cooking Time: 41 minutes Inactive Time: 10 minutes Recipe Type Soups Source Source: SouthernLiving.com 597 Bake Potato Soup 2 3 1/3 1/3 1/4 large baking potatoes tbsp thinly sliced green onions cup butter or margarine cup flour tsp salt 1/4 4 3/4 3 4 tsp cups cup tbsp slices pepper milk grated cheese thinly sliced green onions bacon, crisp-cooked, drained and crumbled Procedure 1 Scrub potatoes and pat dry. Prick potatoes with a fork. Bake at 450 in the oven for 40 to 60 minutes until tender. Let cool. Cut potatoes in half and gently scoop out each potato. Discard the skins. 2 In a large saucepan cook 3 tbsp green onion in the butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add the potato pulp and 1/2 cup of the grated cheese. Stir until the cheese melts. 3 Garnish each serving with the remaining cheese, green onions and bacon. Servings: 6 Recipe Type Soups 598 Baked Stew With Root Vegetables Tender beef and a medley of chunky veggies make this a family pleaser. 1 3/4 1/2 2 cup tsp tsp lbs all-purpose flour, divided salt pepper boneless beef chunk roast, cut into 1-in cubes 1/4 cup canola oil 1 large onion, chopped 3 tbsp butter 2 cloves garlic, minced 5 cups beef broth 1 bay leaf 3 celery ribs 3 medium parsnips, peeled 3 medium carrots 1 small rutabaga, peeled Procedure 1 In a resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time; shake to coat. In an oven proof Dutch oven, brown beef in oil in batches. Remove; keep warm. 2 In same pan, sauté onion in butter until tender. Stir in garlic, then remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil. 3 Cover; bake at 350 degrees for 1 hr. Cut vegetables into 1-in. pieces; stir into stew. Cover; bake 1 1/2 to 2 hours longer or until beef is tender. Skim fat and discard bay leaf. Servings: 8 Yield: 3 quarts Preparation Time: 35 minutes Cooking Time: 2 hours and 30 minutes Recipe Type Soups Source Web Page: tasteofhome.com 599 Brandied Shrimp & Wild Rice Soup 1 1/3 3/4 1/4 4 1 box cup tsp tsp cups tbsp (6 oz) long-grain and wild rice mix all-purpose flour salt ground black pepper whole milk butter or margarine 1 2 1 1/3 1 1/2 small onion, finely chopped bottles (8 oz each) clam juice cup heavy or whipping cream cup brandy lbs shelled and deveined medium shrimp Procedure 1 Prepare rice mix as label directs. 2 Meanwhile, in 2-cup liquid measuring cup, with wire whisk, mix flour, salt, and pepper with 1/2 cup milk until smooth. Set aside. 3 In 5- to 6-quart saucepot, melt butter over medium-low heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in clam juice, cream, brandy, and remaining 3 1/2 cups milk; heat to boiling. Gradually whisk flour mixture into hot milk mixture; heat to boiling. Boil 1 minute. 4 Stir in shrimp and rice; cook 2 minutes or just until shrimp turn opaque throughout. Servings: 12 Yield: 13 cups Preparation Time: 10 minutes Cooking Time: 25 minutes Recipe Type Seafood, Soups 600 Broccoli Chicken Bisque Harry suggests serving his bisque with liver pate sandwiches on Danish pumpernickel, a fresh fruit bowl, and chilled Soave Bolla for a late-evening supper. 1 1/4 to 1 1/2 lbs 2 1 2 1 fresh broccoli, trimmed and cut up or 2 10-oz pkgs frozen chopped broccoli 13-oz cans chicken broth medium onion, quartered tbsp butter or margarine tsp salt 1-2 1 2 8 1/2 1 tsp curry powder dash pepper tbsp lime juice lemon slices cup dairy sour cream tsp snipped chives Procedure 1 Place broccoli in large saucepan. 2 Add broth, onion, butter or margarine, salt, curry powder, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 8 to 12 minutes or till just tender. 3 Place half the broccoli and broth mixture at a time in blender container. Cover and blend till smooth. Repeat with remaining broccoli mixture. Stir in lime juice. Cover and refrigerate at least 4 hours. 4 Ladle into small bowls. Top with a lemon slice, then a spoonful of sour cream, and a sprinkling of chives. Servings: 8 Recipe Type Soups 601 Butternut Squash and Roasted-Garlic Bisque 2 1 1/4 3 3/4 heads tsp cup cups cup garlic, halved crosswise olive oil (1/2 stick) butter chopped onions chopped carrots 1/2 cup 4 lbs chopped celery butternut squash, peeled, seeded, cut into 1inch pieces 6 cups canned low-salt chicken broth 3 tbsp chopped fresh sage 1/2 cup plus 1 tbsp whipping cream Procedure 1 Preheat oven to 350 degrees. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil. 2 Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tbsp sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes. 3 Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth. 4 Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tbsp cream. Sprinkle with remaining 1 tbsp sage. Servings: 12 Recipe Type Soups 602 Cheesy Chicken Vegetable Soup 2 1 1 1 1 cups zucchini, sliced cup carrots, sliced small onion, sliced tsp oregano can cheddar cheese soup 1 1 3/4 1 1/2 1/2 can can cup cups tsp cream of potato soup/mushroom water tomato juice cooked chicken hot sauce Procedure 1 In pan cook first 4 ingredients in butter till tender. Add remaining ingredients. Heat and serve. Recipe Type Soups 603 Chicken Tortilla Chowder Tortilla strips cook up like noodles in this thick, creamy Southwestern-style chowder. 2 cans 2 2 1 1 (10 3/4-oz) condensed cream of potato soup, undiluted cans (10 3/4-oz) condensed cream of chicken soup, undiluted cups 2% milk 14.5-oz can reduced-sodium chicken broth 11-oz can Mexicorn, drained 1 10-oz pkg ready-to-serve roasted chicken breast strips, chopped 1 4-oz can chopped green chilies 3 flour tortillas (8 in.), cut into 2-in x 1/2-in strips 1 cup (4-oz) shredded cheddar cheese additional shredded cheddar cheese, optional Procedure 1 In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil. Stir in the tortilla strips. 2 Reduce heat; simmer, uncovered, for 5 minutes. 3 Stir in the cheese until melted. Sprinkle each serving with additional cheese if desired. Servings: 10 Yield: 2 1/2 quarts Preparation Time: 30 minutes Recipe Type Soups Source Web Page: tasteofhome.com 604 Chili 2 2 2 1 2 strips bacon, cut in small pieces lbs ground beef medium onions, finely chopped tsp salt and some pepper tbsp chili powder 2 1 1 1 tbsp 16-oz can 16-oz can 46-oz can sugar red beans chili beans tomato juice Procedure 1 Brown bacon until crisp and remove to absorbent paper. Cook chopped onion in bacon drippings until nearly done. 2 Add ground beef, salt, pepper, chili powder, sugar. Stir this mixture or mash until ground beef is fine, with no large pieces of meat. Cook slowly, stirring often. 3 When meat is no longer red, add bacon pieces, beans, and tomato juice. Stirring often, cook approximately one hour. Recipe Type Soups 605 Chunky Turkey Soup 1 4 1/2 qts 1 1 1 leftover turkey carcass from a 12- to 14-lb turkey water medium onion, quartered medium carrot, cut into 2-inch pieces celery rib, cut into 2-inch pieces Soup: 2 cups shredded cooked turkey 4 celery ribs, chopped 2 cups frozen corn 2 1 1 2 4 1 1 1/2 1/2 medium carrots, sliced large onion, chopped cup orzo pasta tbsp minced fresh parsley tsp chicken bouillon granules tsp curry powder tsp salt tsp ground cumin tsp pepper Procedure 1 Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer 1 1/2 hours. 2 Discard carcass. Strain broth through a cheese-cloth-lined colander. If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4 to 6 months.) 3 Place soup ingredients in a large kettle, add the broth. Bring to a boil. 4 Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender. Servings: 12 Yield: 1 1/3 cups each Recipe Type Soups 606 Circle 6 Bean Soup Procedure 1 Wash beans thoroughly. Place in large kettle, cover with water, add 2 tbsp salt. Soak overnight. In morning drain, add 2 qts water, and meaty ham bone or ham hocks, bring to boil. 2 Simmer slowly 2 1/2 to 3 hours. 3 Remove ham bone, cut meat into bite-sized pieces and return to kettle. 4 Add: 1 large onion, chopped 5 1 can whole peeled tomatoes (cut up with liquid) 6 1 tsp chili powder or several dashes Tabasco 7 Juice of 1 lemon 8 Salt and pepper to taste 9 Simmer another 30 minutes or so. Serve with a green salad and crackers or crusty French bread. Servings: 16 Recipe Type Soups 607 Courier White Chili 1/4 2 1/2 1 1/2 2 1/2 cup cups lb lb cups chicken soup base water, divided diced, white chicken diced onion, sauteed in butter cooked Northern beans 1/2 1/2 1/4 3/4 tbsp tbsp tbsp lb (1 1/2 tsp) granulated garlic (1 1/2 tsp) cumin (3/4 tsp) white pepper cream cheese Procedure 1 Dissolve 1/4 cup chicken base into 1/2 cup water. 2 Add all ingredients, except cream cheese, and bring to a boil. 3 Soften cream cheese in microwave and add to soup stock. Whisk to blend until smooth. Recipe Type Soups 608 Cream of Curried Pea Soup 1 cup 1 clove 1 1 tsp 1 frozen peas garlic medium onion, sliced salt small carrot, very finely chopped (1/ 1 tsp 1 2 cups 1 1 cup curry powder stalk celery with leaves, sliced chicken stock medium potato, sliced cream Procedure 1 Place all the vegetables, seasonings and one cup stock in saucepan and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. 2 Transfer to the container of an electric blender. Cover and turn the motor on high. Remove the cover and the motor running, pour in the remaining stock and the cream. Chill and serve topped with whipped cream. Servings: 6 Recipe Type Soups 609 Cream of Garden-Fresh Herbs With Shrimp A host of chopped fresh herbs adorn this creamy broth laden with shrimp. Procedure 1 Melt 2 tbsp butter in a medium saucepan; whisk in 2 tbsp flour until combined. Slowly whisk in 2 cups beef broth. Simmer broth 15 minutes. 2 Meanwhile, bring 1 qt of salted water and 3 bay leaves to a boil in saucepan. Add 20 medium shrimp (about 9 oz), peeled and deveined, and cook for 2 minutes, until opaque; drain. 3 Stir 1 1/2 cups heavy cream into broth; return to a simmer. Remove pan from heat. Stir in 1/4 tsp salt; 1/8 tsp white pepper; 1/4 cup chopped fresh flat-leaf parsley; 2 fresh sage leaves, chopped, or 1 tbsp chopped fresh parsley and 1/4 tsp dried sage; 1 tsp each chopped fresh thyme and fresh dill. 4 Divide soup into 4 serving bowls and arrange 5 shrimp on top of each serving. 5 Garnish with sage leaves. Servings: 4 Recipe Type Soups 610 Cream of Green Chile Soup 2 3/4 1 3/4 3 12 tbsp cup cups tbsp oz unsalted butter (1/4 stick) finely chopped yellow onion bottled clam juice long grain white rice medium shrimp, cooked, peeled and deveined 3 tbsp tomato paste 1/8 tsp cayenne pepper (or to taste) 1 1/4 cups half and half salt and freshly ground black pepper, to taste Procedure 1 Melt butter in medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to boil. Reduce heat to low, cover pan and simmer until rice is tender, about 15 minutes. 2 Mix in shrimp, setting aside 6 shrimp for garnish. Cover and simmer until shrimp are heated through, about 1 minutes. 3 Puree soup in blender until smooth, working in batches. Return soup to the same saucepan. Whisk in tomato paste and cayenne pepper. Gradually whisk in half and half. Bring soup to simmer, and season to taste with salt and pepper. 4 Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve. Servings: 2 Recipe Type Soups 611 Cream of Wild Mushroom Soup 1 5 1 1 1/2 5 3/4 large leek (about 8 oz) tbsp butter or margarine small onion, finely chopped lbs assorted wild mushrooms cups chicken broth cup ruby Port 2 1 1 1/2 2 1/8 sprigs cup cups tbsp tsp fresh thyme or 1/4 tsp dried thyme sliced white mushrooms heavy or whipping cream fresh lemon juice ground black pepper Procedure 1 Cut off roots and green tops from leek; reserve tops for use another day. Cut white part of leek lengthwise in half, then thinly slice crosswise. Rinse leek thoroughly in large bowl of cold water; with hand, swish to remove sand. Transfer leek to colander, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. 2 In 5- to 6-quart sauce pot, melt 4 tbsp butter over medium heat. Add leek, onion, and shallot; cook 6 to 8 minutes or until soft but not browned, stirring frequently. Reserve about 1/2 cup wild mushrooms for topping soup. Stir remaining wild mushrooms into leek mixture and cook 6 to 8 minutes or until mushrooms are tender. 3 Add broth, Port, and thyme; heat to boiling over high heat. Reduce heat to medium -low; simmer 30 minutes to blend flavors. 4 Meanwhile, in non-stick 8-inch skillet, melt remaining 1 tbsp butter over medium-high heat. Add white mushrooms and reserved wild mushrooms, and cook 5 minutes, until liquid evaporates, stirring occasionally. Set aside for garnish. 5 Remove and discard thyme sprigs. In batches, ladle broth mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. Return to puree to same sauce pot. 6 Add cream, lemon juice, and pepper to puree in sauce pot. Heat soup over low heat just until heated through (do not boil). 7 To serve, ladle soup into 8 soup bowls; top with sauteed mushrooms. Yield: 8 1/2 cups or 8 first-course servings Preparation Time: 30 minutes Cooking Time: 1 hour and 5 minutes Recipe Type Soups Source Source: American Bounty Restaurant, Culinary Institute of America Hyde Park, NY 612 Easy Chicken Soup Soup is the perfect one-dish meal - it contains all the food groups, and it reheats well on those days (too many of them) when your family is on different schedules. Here's a really fresh, quick-to-make version, plus some simple variations. 1 1 1/2 1 carton cup cup tsp (32 oz) reduced-sodium chicken broth chopped onion diced carrot and/or cabbage minced garlic 1 1/2 cups rotisserie or other cooked chicken, torn into shreds or chopped (and sausage) Procedure 1 Put broth, onion, carrot and garlic in a 4-qt saucepan and bring to a boil. 2 Heat and simmer 7 minutes or until vegetables are tender. 3 Stir in chicken and heat through. Can add white beans. Servings: 4 Yield: 5 cups Recipe Type Soups Recipe Tips To make it southwestern: stir in a 14.5-oz can diced fire-roasted tomatoes, a drained 15-oz can hominy, 1/2 cup chopped cilantro, 1 tbsp lime juice and 1 tsp ground cumin. Heat through. Makes about 8 cups. To make it Italian: stir in a 19-oz can rinsed and drained cannellini beans, 2 diced plum tomatoes and 2 tbsp pesto. Heat through. Makes about 8 cups. To make it Asian: stir in an 8-oz can sliced water chestnuts, 1/3 cup sliced scallions, 1 tbsp lite soy sauce, 1 tsp grated ginger and a few splashes of sesame oil if desired. Heat through. Makes about 6 cups. 613 Egg and Lemon Soup 6 cups chicken stock 1/3 cup uncooked rice 4 eggs 3 tbsp lemon juice parsley sprigs Procedure 1 Bring stock to a boil. Add rice. 2 Reduce heat and simmer, partially uncovered, for 15 minutes. 3 Beat eggs until frothy. Beat in lemon juice. Stir in 1/4 cup of the simmering broth. Slowly pour mixture into the broth. 4 Cook over low heat 3-5 minutes. DO NOT BOIL or eggs will curdle. Add salt. 5 Ladle into shallow bowls, garnish with sprig of parsley. Servings: 6 Recipe Type Soups 614 Goldilocks' Gourmet Spinach Soup 5 tbsp unsalted butter 1/4 lb fresh mushrooms, washed, dried, trimmed, and diced 1 scallion, chopped 5 tbsp all-purpose flour 2 cups chicken broth 2 cups milk 1/2 tsp salt (optional) black pepper (preferably freshly ground) ground nutmeg (optional) 1/4 lb cream cheese, softened and cut into cubes 1 cup grated Swiss cheese (recommended: Jarlsberg) 3/4 lb fresh spinach, washed, trimmed, cooked, and chopped Procedure 1 Melt the butter in a large saucepan. In it slowly sauté the mushrooms and scallion until tender. Add flour and... Recipe Type Soups 615 Good Broth 2 cups canned chicken broth (Campbells) 1/2 cup canned tomato juice 1 tsp sugar pinch of salt pinch of pepper 2 pinches of basil 1/2 cup dry white wine Procedure 1 Combine all but wine; bring to boil. 2 Simmer 5 minutes. Strain out basil. 3 Return to heat and add wine. Do not let boil. Servings: 6 Recipe Type Soups Source Author: Lois Johnson 616 Italian Pork Stew For a meal that's different, try this bold, peppery combination. The anchovy paste adds a wonderful, salty flavor but doesn't taste fishy. 2/3 2 4 1 5 1 1 3 1 1 cup lbs tbsp all-purpose flour boneless pork loin, cut into 1-in. pieces olive oil, divided large onion, chopped cloves garlic, crushed 28-oz can diced tomatoes, undrained cup dry red wine or beef broth bay laves cinnamon stick (3 in.) tbsp tomato paste 1 1 1 1/2 1/2 1/4 1/4 tbsp tsp tsp tsp tsp tsp cup red wine vinegar anchovy paste each dried oregano, basil and sage leaves salt crushed red pepper flakes pepper minced fresh parsley hot cooked bow tie pasta grated Parmesan cheese Procedure 1 Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in 3 tbsp. oil in batches. Remove and keep warm. 2 In same pan, sauté onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy, herbs, salt, pepper flakes, pepper and pork; bring to a boil. 3 Reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-60 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon. Serve with pasta; sprinkle with cheese. Servings: 8 Yield: 2 quarts Preparation Time: 30 minutes Cooking Time: 2 hours and 30 minutes Recipe Type Soups Source Web Page: tasteofhome.com 617 Jeanne's Clam Chowder 1 1/2 1 1 3 1 1 1 1 1 2 1 oz tbsp stalks clove pinch pinch pinch tsp tsp tsp diced bacon (approximately 2 slices) butter medium onion, diced (1 1/2 cups) celery, diced (3/4 cup) fresh garlic, chopped white pepper freshly ground black pepper cayenne pepper, or to taste dried marjoram chopped fresh basil, or 1/2 tsp dried basil dried Italian seasoning 1/2 2 1/3 3 1/2 1 1/4 1/4 3 8 1/4 2 tsp dried thyme bay leaves cup flour cups low-fat (1 percent)milk cups clam juice or nectar lb new potatoes, diced 6.5-oz cans chopped clams, drained oz light cream cheese, cubed tsp dried dill weed tbsp chopped fresh parsley Procedure 1 Cook bacon until transparent. Add butter, onions, celery, garlic, white pepper, black pepper, cayenne pepper, marjoram, basil, Italian seasoning, thyme and bay leaves. Cook over medium heat until onions and celery are tender. 2 Stir flour into onion mixture and cook over low heat for 4 minutes. Add milk and clam juice; heat until just under the boiling point and slightly thickened. 3 Steam potatoes and cool. Add to soup mixture along with clams and cream cheese. Bring slowly to a boil over medium-low heat; boil about 3 minutes. Stir in dill weed and parsley. 4 Remove bay leaves before serving. Servings: 6 Yield: 7 cups Recipe Type Soups 618 Mushroom Soup 1 1/2 1 1/4 lb stick clove cup mushrooms butter garlic, minced white wine or sherry salt and pepper 2 2 1/4 1 1 1/2 tbsp tbsp cup qt tbsp lemon juice onion, minced heavy cream chicken stock flour Procedure 1 Chop mushrooms. Melt 2 tbsp of butter and cook garlic and onion until soft. Add mushrooms and lemon juice and cook an additional 5 minutes, stirring often. Add the remaining butter and melt. Stir in flour and blend well. Add chicken stock and wine, stirring constantly until smooth. Season and add cream. Continue cooking until soup thickens. Serve hot. Recipe Type Soups 619 Mushroom Stock Soup **2 qts liquids drained from mushrooms (either cooked or water from rehydrated mushrooms) 3 large tomatoes, seeded and chopped 1/2 cup small shell pasta 1 cup cooked and crumbled ground beef 1 clove garlic, minced 1 2 medium onion, chopped tbsp each fresh thyme, basil, and oregano salt and pepper bay leaf olive oil 1/4 cup chopped bell pepper Procedure 1 **This liquid can be a combination of liquids from several different kinds of mushrooms. 2 Sauté onion, pepper, and garlic in olive oil in large, heavy pot until onion is clear. Pour in mushroom stock and herbs and bring to a boil. Reduce heat to simmer and add remaining ingredients and mix well. Simmer until pasta is tender. Recipe Type Soups 620 Paella Soup 1 3 2 1 3 1 1 1/4 whole chicken breast cups water smoked chorizo sausages onion, chopped cloves garlic, chopped 8-oz can whole tomatoes, undrained cup uncooked rice tsp saffron 1/4 1/4 1/4 1/2 1 1 1 1 tsp tsp tsp cup lb turmeric paprika cumin (optional) fresh or frozen peas green pepper, cleaned, seeded and diced sweet red pepper, cleaned, seeded and diced bay scallops, drained zucchini, sliced thinly Procedure 1 Poach chicken in water for 20 to 30 minutes. Cool, debone, chop into bite-size pieces. Reserve liquid. Brown sausage in pan the size of a Dutch oven. When thoroughly browned cut into thin slices and return to pan. Add onion and garlic and cook for 5 minutes. Add chicken pieces, poaching liquid, whole tomatoes with juice, rice, and spices. Cook, covered, 30 minutes. 2 Add peas, peppers, and scallops. Cook, uncovered, 5 minutes. Add zucchini slices. Cook, uncovered, 5 minutes. Serve in soup bowls. Yield: 12 first course servings or 6 main-dish servings Recipe Type Soups 621 Pea Soup 1 box frozen peas 1 onion, sliced 1 carrot, diced 1 cup celery, diced 1 potato, diced 2 1 1 1 1 cups cup clove tsp tsp chicken stock half and half or cream garlic salt curry Procedure 1 Place all vegetables and seasonings in pan with 1 cup stock. Cook 15 minutes. 2 Add all other ingredients to blender. 3 Chill. Recipe Type Soups 622 Pumpkin Soup 1 1/4 cup 1/2 tsp 1 16-oz large onion, chopped butter curry powder canned pumpkin 1 1/2 tsp salt 2 cups half and half (one can be fat-free) 2 1/2 cups chicken broth Procedure 1 Sauté onion in butter til tender. Sprinkle with curry powder and sauté 2 minutes. Stir in pumpkin and salt. Stir in broth and heat. 2 Add half and half and heat but do not boil. 3 Garnish with a dollop of sour cream and fresh parsley (optional). Recipe Type Soups 623 Pumpkin Soup 1/4 cup butter 1 onion, chopped 1/2 tsp curry 2 cups half and half 2 1/2 cups chicken broth 1 can pumpkin Recipe Type Soups 624 Roasted Red Pepper Soup Jarred roasted red peppers create a rich soup that requires almost no work. Garnish with croutons. Serve as a first course. 2 4 1 tbsp unsalted butter medium garlic cloves, slivered medium red onion, chopped fine salt 1/4 cup all-purpose flour 3 cups jarred roasted red peppers, drained and rinsed 1/2 5 3 1/2 1 3/4 tsp sprigs cups cup cup hot red pepper flakes fresh thyme low-sodium chicken broth water heavy cream pepper Procedure 1 Heat butter in Dutch oven over medium-high heat until just melted. Add garlic and cook, stirring frequently, until lightly browned. 1 to 1 1/2 minutes. Add onion and 1/2 tsp salt and cook until beginning to brown, 4 to 5 minutes. Add flour and stir constantly until flour is lightly toasted, about 45 seconds. Add red peppers, pepper flakes, thyme sprigs, broth, and water and bring to a boil. Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes. 2 Remove and discard thyme sprigs. Working in batches, puree soup in blender until smooth and creamy. Return soup to clean pot over low heat and simmer. Adjust the seasonings with salt and pepper. Yield: 4-6 Recipe Type Soups 625 Roasted Red Pepper Soup with Pesto Croutons 1/4 6 1 1 1 1 1 1 cup slices tbsp tbsp clove refrigerated pesto, at room temperature sourdough bread butter olive oil garlic, minced shallot, finely chopped tbsp tomato paste 15-oz jar roasted red bell peppers, rinsed and drained 4 cups low-sodium chicken broth 1/4 cup half-and-half 1 tbsp chopped fresh parsley salt and pepper to taste garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese Procedure 1 Preheat oven to 350 degrees. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan. 2 Bake at 350 degrees for 16 to 20 minutes or until golden, turning once after 10 minutes. Remove from oven, and let cool. 3 Melt butter with oil in a large Dutch oven over medium-high heat. Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. 4 Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste. 5 Ladle soup into 6 bowls; top with croutons. Garnish, if desired. Servings: 6 Preparation Time: 20 minutes Cooking Time: 20 minutes Inactive Time: 10 minutes Recipe Type Soups Recipe Tips If you serve the soup cold, stir in an extra 1/4 tsp salt. 626 Russ's Chili 1 1 1 1 1 1 lb lb cup lb 46-oz 6-oz can bulk Italian sausage ground round steak chopped onion fresh mushrooms, sliced V8 juice tomato paste 1 1 1 1/2 1/2 tsp tsp tsp tsp tsp sugar dried oregano Worcestershire sauce basil pepper Procedure 1 In large pan, cook first 3 ingredients until meat is no longer pink. Stir in remaining. 2 Bring to a boil, reduct heat, cover and simmer for 1 hr. 3 Garnish with sour cream. Servings: 8 Recipe Type Soups 627 Santa Fe Chowder Procedure 1 2 3 4 5 6 7 8 9 4 chicken breast 1/2's - simmer 1 h4 Shred and reserve liquid. Sauté: 1 bell pepper, chopped 1 medium onion, chopped. Add reserved broth and 1 can chicken broth. Add: 3 cans (16 oz) cream style corn 1 can (16 oz) whole kernel corn 1 small can chopped green chilies Season with salt, pepper, 1 t cumin, 2 tbsp chopped cilantro, chicken granules (if desired) - to taste and shredded chicken. Simmer for flavors to blend. Recipe Type Soups 628 Shrimp Bisque Shrimp is a high-protein, low-fat food. And this soup is super easy. 1 tbsp extra virgin olive oil 1 medium red bell pepper, chopped (1 cup) 1/2 cup chopped yellow onion 1/2 lb cooked or raw shrimp, tails removed, cut in pieces 2 cups fat-free half and half 1 cup no-salt-added tomato sauce 1/4 tsp hot sauce, or to taste salt and freshly ground pepper, to taste 1 tsp butter 1/4 cup grated fresh Parmesan cheese Procedure 1 In saucepan, heat olive oil. Add red pepper and onion; sauté on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp. Servings: 6 Yield: 3/4 cup Recipe Type Soups 629 Spinach Bisque 2 4 2 4 1/2 cans 10-oz pkgs tbsp tbsp jar Campbell chicken broth frozen chopped spinach chopped onion butter (large) Cheese Whiz 1 1/4 1 4 cup cup pint tbsp grated cheddar cheese Parmesan half and half cornstarch Procedure 1 2 3 4 5 6 7 Bring chicken broth to a boil and add spinach. Cook until spinach has separated - about 15 minutes. Sauté onion in butter until tender. Add 4 tbsp cornstarch and stir until blended, then add spinach and broth. Add 1/2 (or more) of one jar Cheese Whiz, grated cheddar and parmesan. Stir until smooth. Add 1 pint 1/2 and 1/2. Heat until hot. Servings: 10 Yield: small cups Preparation Time: 1 hour Recipe Type Soups, Vegetables Recipe Tips The longer the soup cooks, the better it is. My son's girlfriend at Knox shared this with me. She said it was the Landmark Spinach Bisque. Have not made it yet - have only had it 10 years. Think the cheese, butter and half and half scared me off. Source Author: Sophie 630 Taco Soup 2 1 1 1 2 lbs beef or 1 lb ground turkey and 1 lb beef large onion, chopped pkg taco seasoning mix pkg original ranch mix cans mexican stewed tomatoes or 1 can of Rotel and 1 can of diced tomatoes 1 can pinto beans 1 1 1 1 2 can can can can cups 1 tbsp ranch style beans (small) chopped green chilies whole corn (small) tomato sauce water salt and pepper sugar Procedure 1 2 3 4 5 6 Brown meat and onion in a large pot. Add taco seasoning mix and original ranch mix. Add Mexican stewed tomatoes, beans, chilies, corn, and tomato sauce. Add water, as needed. Add salt, pepper, and sugar. Simmer for 1 hour or more. Serve with garnish of any or all of these: diced avocado, sour cream, grated cheese, crushed Doritos. Recipe Type Soups Source Author: B. Thorne 631 Tuscan Chicken & Bean Stew 1/4 1/4 1 2 1 2 cup tsp pkg tsp all-purpose flour each salt and pepper (about 2 lb) chicken thighs, skin removed oil medium onion, diced carrots, cut into 1/2-in. chunks 2 1 1 1 cloves 14.5-oz can 14.5-oz can 19-oz can garlic, finely chopped diced tomatoes, drained reduced-sodium chicken broth cannellini beans, rinsed and drained Procedure 1 Heat oven to 350 degrees. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate. 2 Stir onion and carrots into Dutch oven with drippings. Cook, stirring, 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a boil. Cover and cook in oven 20 minutes. 3 Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done. Servings: 4 Preparation Time: 10 minutes Total Time: 35 minutes Recipe Type Soups 632 Velvety Cream of Tomato Soup 4 1 2 2 1 1 3 tbsp butter or margarine small onion, chopped large shallots, chopped (1/2 cup) green onions (green tops only), thinly sliced clove garlic, finely chopped can (28 oz) whole tomatoes in thick puree cups whole milk 1 2 1/3 1/2 1/4 3/4 cup tbsp cup tsp tsp cup heavy or whipping cream all-purpose flour loosely packed torn fresh dill sprigs salt ground black pepper shredded Cheddar cheese small dill sprigs for garnish Procedure 1 In 5- to 6-quart saucepot, melt 2 tbsp butter over medium heat. Add onion, shallots, green onion tops, and garlic. Cook 5 minutes or until onion is tender. Meanwhile, in food processor with knife blade attached, or with chef's knife, coarsely chop tomatoes, reserving puree. 2 Add milk, cream, and tomatoes with their puree to saucepot. Increase heat to high; heat mixture to boiling. 3 In 1-quart saucepan, melt remaining 2 tbsp butter over low heat. With wire whisk, stir in flour and cook 2 to 3 minutes, stirring frequently, making sure mixture does not brown. Gradually whisk in 1 1/2 cups hot tomato mixture. Pour flour mixture into saucepot. 4 Reduce heat to very low. Cook, uncovered, barely simmering, 30 minutes to blend flavors and thicken slightly, stirring frequently. Stir in torn dill sprigs, salt, and pepper. 5 To serve, ladle soup into 8 bowls; top with cheddar and garnish with dill sprigs if you like. Servings: 8 Yield: 7 1/2 cups Preparation Time: 15 minutes Cooking Time: 55 minutes Recipe Type Soups Source Source: Good Housekeeping February 2004 633 Wile Rice Clam Chowder 6 medium red potatoes, peeled and cubed (1/2-inch cubes) 5 10.5-oz cans chicken broth (or 6 cups chicken stock) 2 6.5-oz cans minced clams, drained, retain liquid Juice of 1/4 lemon 1 1/2 medium onions, diced 6 oz fresh mushrooms, sliced thick 4 1/2 tbsp butter 3/8 cup flour 3 bay leaves 1/2 tsp pepper salt 1 1/2 cups heavy cream 2 1/2 cups cooked wild rice Procedure 1 Put potatoes, chicken broth, clam liquid and lemon juice in a six-quart stock pot or Dutch oven and boil for 20 minutes. 2 Sauté onions and mushrooms in butter until onions are clear. 3 Add flour to onion-mushroom-butter mixture and stir until smooth. 4 After potatoes have cooked 20 minutes, add onion-mushroom mixture. Add bay leaves, pepper and salt to taste. Cook ten minutes, then add clams, cream and wild rice. Heat through while stirring. Servings: 8 Recipe Type Soups 634 Vegetables 635 Apple-Pecan Corn Bread Dressing 1 9-by-9-inch pan corn bread, cooed and crumbled 1 8-oz pkg herb-seasoned dry bread stuffing mix 2 tbsp chopped fresh parsley 1/2 tsp ground ginger 1/2 tsp salt 3/4 cup butter 1 1 2 1/2 2 3 cup cup cups cup cups chopped celery chopped onion chopped apples chopped pecans apple juice or apple cider eggs, beaten Procedure 1 Preheat oven to 350 degrees. Butter a 3-quart casserole dish. Melt the butter in a heavy saucepan and sauté the celery and onion for 8 to 10 minutes, or until tender. 2 In a large bowl, combine the corn bread, stuffing mix, parsley, ginger and salt. 3 Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice and beaten eggs. Spoon dressing into prepared casserole dish. 4 Bake for 30 to 35 minutes in the pre-heated oven, or until heated through, and lightly browned on top. Recipe Type Holiday, Vegetables 636 Asparagus salt and pepper 2 tbsp butter 1 tbsp soy sauce 1 tsp balsamic vinegar Procedure 1 Preheat oven to 400 degrees. 2 Arrange asparagus on cookie sheet. Sprinkle with salt and pepper. Bake 12 minutes. 3 Melt butter. Add soy sauce and vinegar and pour over asparagus. Recipe Type Vegetables 637 Asparagus with Olive Gremolata Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving. Gremolata: 1/2 cup picholine olives, pitted (about 2 oz) 1/2 cup chopped fresh flat-leaf parsley 1 tbsp grated lemon rind 1/4 tsp salt 2 cloves garlic, minced Remaining Ingredients: 2 1/2 lbs trimmed asparagus spears, steamed and chilled 1/4 tsp freshly ground black pepper Procedure 1 To prepare gremolata, place olives in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined. Serve gremolata over asparagus; sprinkle with pepper. Servings: 8 Recipe Type Vegetables 638 Asparagus With Orange Pecan Butter 1 3 cup water lbs fresh asparagus, trimmed, or 2 (10 oz) kgs, frozen asparagus spears 1/4 cup Land O Lakes Sweet Cream Butter 1/3 cup pecan halves 1 tsp orange juice 1/2 tsp grated orange peel Procedure 1 In 10-inch skillet bring water to a full boil. Add asparagus. Cover; cook over medium heat, stirring occasionally, until asparagus is crisp-tender (10 to 12 minutes). Drain; set aside. 2 In same skillet melt butter over low heat. Stir in the remaining ingredients except asparagus. 3 To serve, spoon butter mixture over asparagus. Servings: 6 Recipe Type Vegetables 639 Baked Cheese Grits Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an over-processed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness. 2 1 3 1 1/2 tbsp plus 1 tsp unsalted butter small onion, chopped cups water cup heavy cream tsp Tabasco sauce 1/2 tsp 1 cup 2 cups 3 salt plus 2tbsp old-fashioned grits shredded extra-sharp Cheddar cheese large eggs, lightly beaten pepper Procedure 1 Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 11 x 7-inch baking dish with 1 tsp butter. 2 Heat remaining 2 tbsp butter in large saucepan over medium heat until foaming subsides. Add onion and cook until softened, about 4 minutes. Add water, cream, Tabasco, and salt and bring to boil. Whisk in grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 15 minutes. 3 Off heat, stir in 1 1/2 cups cheese, eggs, and pepper to taste. Pour mixture into greased baking dish and smooth top with rubber spatula. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese and continue baking until top is browned, about 15 minutes. let rest 5 minutes and serve. Yield: 4-6 servings Recipe Type Potatoes, Pasta, and Grains 640 Baked Corn Casserole 1 onion, chopped 1 green pepper, diced 1/2 cup butter or margarine 1 can hole kernel corn (undrained) 1 can cream-style corn 1 8.5-oz Jiffy corn muffin mix 3 eggs 1 cup sour cream 1 cup grated Cheddar cheese Procedure 1 Sauté the onion and green pepper in the butter. Mix together the corns, muffin mix and eggs. Add the onion and green pepper. Pour into a greased casserole dish or 9x13-inch pan. Dot with sour cream and swirl with a knife blade to mix slightly. Top with the grated cheese. Bake at 350 degrees for 45 minutes. Recipe Type Vegetables 641 Broccoli-Rice Quiche 1/2 3 2 1 1/2 6 cup cups 10-oz pkgs cups chopped onions hot rice frozen chopped broccoli (6 oz) grated cheese eggs 1 1/4 1/2 1 tsp tsp cup can salt pepper milk drained sliced mushrooms Procedure 1 Cook onions with broccoli following directions on broccoli pkg. Drain well. Set aside. 2 Combine rice, 3/4 cups cheese, 2 eggs (slightly beaten) and 1/2 tsp salt. Press firm and evenly over bottom and sides of a greased 12" pizza pan or 2 9" pie pans. 3 Beat remaining eggs slightly. Stir in milk, pepper, mushrooms, and remaining salt. Add to broccoli and mix well. 4 Spoon into crust. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Cool a few minutes before cutting. Servings: 16 Recipe Type Breakfast, Vegetables Source Author: Ann Rumler 642 Brussels Sprouts With Apricot and Pistachio Save time on Thanksgiving by blanching Brussels sprouts up to two days beforehand. 1 1/2 lbs Brussels sprouts, stems trimmed 2 tbsp olive oil 1/2 tsp kosher salt 1/3 cup shelled pistachios, coarsely chopped 1/4 cup dried apricots, finely diced Procedure 1 Bring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 minutes; drain. (If making ahead, cool sprouts in ice and water, drain and store wrapped, in the fridge until ready to use.) 2 Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios. Yield: 6-8 servings Total Time: 30 minutes Recipe Type Vegetables 643 Butternut Squash 2 1/2 lbs 1/4 2 1/4 butternut squash, peeled, seeded, cut into 1-inch pieces cup butter cloves garlic, minced cup Panko bread crumbs 1/3 cup parmesan salt and pepper 1/4 cup fresh parsley Procedure 1 2 3 4 Cut squash in half and peel. Cut into 1/2" slices and arrange in 9x13 dish overlapping. Melt butter, parsley, salt and pepper and sauté garlic. Mix cheese and crumbs with 1 tbsp of the butter mix. Brush remaining butter on squash and sprinkle with crumbs. Bake 30-40 minutes at 375 degrees - for the last 5 minutes increase oven temp to 425 to brown. Recipe Type Vegetables 644 Cheese Hominy Grits Procedure 1 In a large sauce pan bring 1 quart milk to boil. Add 1/2 cup butter cut into pieces for ease in melting. Reduce heat and stir in very gradually 1 cup quick hominy grits. 2 Bring back to a boil and continue cooking, stirring constantly, until the mixture takes on the appearance of cooked farina or cream of wheat. Remove from heat. Season with 1 teaspoon salt and 1/8 teaspoon black pepper. 3 Beat hard with an electric mixer for 5 minutes until the grits take on a creamy appearance. Pour into a heatproof casserole (13x9x2) and allow to set. Meantime grate 1 cup gruyere cheese (Swiss may be substituted) and sprinkle over grits. 4 When ready to bake, preheat oven to 400 degrees. Top mixture with 1/3 cup grated parmesan cheese and drizzle over 1/3 cup melted butter. Bake 35 minutes. Recipe Type Potatoes, Pasta, and Grains, Vegetables Source Author: Chuck Flynn Source: Mostly For Men column 645 Chile Relleno Casserole 1/2 cup flour 1/2 tsp salt 1/2 tsp baking powder 3 eggs 1 2 1 1/2 cup 7-oz cans lb cup milk green chiles (such as Ortega) jack cheese, grated sliced onions Procedure 1 Combine flour, salt, baking powder, eggs and milk. Set aside. 2 Split chiles, remove seeds, rinse and dry on paper towels. Layer half the chiles in the bottom of a 13x9 inch greased pan. Top with sliced onions and half the cheese. Pour half the batter over cheese. Layer remaining chiles, remainder of batter and then remainder of cheese. Bake at 350 for 40 minutes. Recipe Type Main Dish, Vegetarian Source Author: Suzanne Marquis 646 Corn Bread Dressing 2 pans of corn bread (2 iron skillets) 8 oz Pepperidge Farm dressing (or make your own cubes) onion celery salt and pepper 1 can cream of mushroom soup 3 eggs, beaten chicken broth Procedure 1 Sauté onion and celery until tender. Crumble corn bread, add stuffing, salt and pepper, onion, celery, sage (to taste), soup and eggs. Mix well and add enough chicken broth to make a little soupy. Pour in 9x13 greased pan. Bake at 350 degree 1 hour or so. Recipe Type Holiday, Vegetables Source Author: Clara Nugent 647 Corn Delight 1 can cream style corn 1 can whole kernel corn (do not drain) 1 cup dry spaghetti (break in small pieces) 1 cup diced Velveeta cheese 1/2 cup melted margarine 1/4 cup chopped onion Procedure 1 Stir all together in large buttered casserole dish. Bake at 375 for 45 minutes to an hour, covered. Recipe Type Vegetables Source Author: JoAnne's Pot Luck Dish - Summer 1994 648 Creamy Baked Corn 6 3 1 2 tbsp medium-sized ears of corn green onions (green tops only), thinly sliced small green pepper bottled salad dressing (green goddess, creamy cucumber, etc.) 1/4 1 1 1 cup tsp tbsp tbsp sour cream brown sugar flour butter or margarine salt and pepper to taste Procedure 1 Cur the corn off the cob and put into a 1 1/2 quart casserole. Slice green onions including about 3 inches of green tops. Remove seeds and dice green pepper. Distribute onion and green pepper in casserole. In a small bowl, mix together until blended the salad dressing, sour cream, brown sugar, flour and seasonings. Spoon evenly over the vegetables. Dot with bits of butter. Cover tightly with foil and bake in a 375 degree oven for 35 minutes. Stir well before serving. Servings: 6 Recipe Type Vegetables 649 Dijon-Dill Cream Sauce 1 2 2 2 clove tbsp tsp tsp garlic butter olive oil Dijon mustard 2 2 2 2 tsp tsp cups tbsp Procedure 1 2 3 4 Cook garlic in butter and olive oil till hot. Add wine; bring to boil. Combine mustard, cornstarch, and lemon juice. Cook till thick. Add dill and salt and pepper. Stir in sour cream. Recipe Type Sauce, Vegetables 650 cornstarch snipped dill white wine sour cream French Onion Tart The French onion tart, or pissaladiere, is the Provencal answer to the sauceless pizza. Serve it hot, warm, or at room temperature - this cafe lunch staple is perfect as a picnic snack or a stand-alone meal with a side of greens. The Real Simple version cuts down on prep time by using a prerolled crust and jarred onions that don't require sauteing. 1 9-inch prerolled piecrust 2 15-oz jars whole onions 1/2 tsp sugar 1/4 cup pitted nicoise olives, sliced 1 2-oz can flat anchovies, drained (optional) 1/2 cup grated Parmesan Procedure 1 Preheat oven to 425 degrees. Use the piecrust to line a 9-inch pie plate or a 9-inch fluted tart tin with a removable bottom. Drain the onions and press out any excess liquid. Chop the onions and spread them on top of the dough, then sprinkle with the sugar. Scatter on the olives and arrange the anchovies (if using) on top. Sprinkle with the Parmesan. Bake 25 minutes. Let cool 5 minutes to set. Servings: 6 Preparation Time: 15 minutes Total Time: 45 minutes Recipe Type Vegetables Recipe Tips If you made it from scratch: 1 1/2 hours If you're using a tart tin with a removable bottom, after the tart has baked, rest it on a bowl that's smaller in diameter than the tin. The fluted ring should easily slip away from the tart. Source Source: Real Simple 651 Fresh Tomato Tart 1 8-10 oz 2 tbsp 4-6 pie crust - line tart pan 1/8" thick mozzarella cheese, shredded chopped basil (fresh) plum tomatoes, sliced 1/4" thick 1/2 tsp salt 1/4 tsp pepper 1/4 cup extra virgin olive oil Procedure 1 Spread dough with cheese, sprinkle with basil. Cover with tomatoes, sprinkle with salt and pepper and drizzle with oil. 2 Bake 30 minutes at 400 degrees. Sprinkle with more basil. Recipe Type Vegetables 652 Garden Batch Casserole 1 1/2 1 1/2 1 3 1-2 1/2 cups sour cream cups cottage cheese tbsp flour eggs cups grated cheese onion, chopped 1 tsp 1/2 tsp 2 1 salt pepper garlic powder pkg frozen chopped broccoli 17-oz can corn Procedure 1 Mix all except vegetables. Fold in vegetables. Sprinkle with more cheese or parmesan. 2 Bake at 325 degrees for 45 minutes. Recipe Type Vegetables Source Author: Donna G 653 Ginger Rum Carrots 7 cups chicken broth 1/2 cup sugar 1 2" piece fresh ginger, peeled and sliced into pieces 4 lbs carrots, cut diagonally, 1/2" slices 1/2 cup butter 1/4 cup fine dice onion 2 2 1/2 1/4 1/4 1/2 tbsp tsp tsp tsp cup tsp minced fresh ginger minced garlic salt pepper spiced or dark run (optional) vanilla extract Procedure 1 Combine first 3 ingredients in dutch oven, bring to boil. Add carrots, reduce heat, simmer uncovered 12 mins till almost tender. Drain. Set carrots aside. 2 Melt butter in large skillet over medium heat. Add onions, ginger and garlic. Sauté 2-3 minutes or till onions are tender. Add carrots, salt, and pepper. Sauté 3 minutes. Stir in rum, if desired, and vanilla, cook 1 minute. Servings: 10 Recipe Type Vegetables 654 Golden Spinach Puff 1 2 1 1/2 1 1/2 cup 10-oz pkgs tbsp tbsp 3/4 tsp chopped onions frozen chopped spinach Oleo or butter flour milk salt 1/4 1/4 1 1/2 2 3 tsp tsp tsp cups cups pepper garlic powder Worcestershire sauce grated cheddar cheese cooked rice Procedure 1 Cook onions with spinach as directed on pkg. Drain and reserve liquid. Melt butter. Add flour and blend till smooth. 2 Combine the spinach liquid with enough milk to make 1 cup. Pour slowly into flour mixture. Cook stirring till thick. Add seasonings, w. sauce, and 1 cup cheese. Cook stirring till cheese melts. Add rice and spinach. 3 Pour into 2 quart greased shallow casserole dish. Tsp with remaining cheese. Bake in 350 degree oven for 20 minutes or till heated through. Servings: 6 Recipe Type Vegetables Source Author: Ann Rumler 655 Golden Yam Fritter 1 1 1 1/8 cup tsp tsp tsp flour baking powder salt nutmeg dash pepper 2 1/4 1 2 1/3 eggs cup milk tbsp vegetable oil cups finely grated yams cup chopped fresh onions Procedure 1 In medium bowl, mix flour, baking powder, salt, nutmeg, and pepper. In small bowl beat together egg, milk and oil. Stir into flour mixture. Stir in yams and onions. Drop about 1/4 cup batter for each fritter onto lightly oiled, heated skillet. 2 Cook until fitters are lightly browned, turn and brown other side. Repeat with remaining batter. 3 Makes 9 - 3 1/2" fritters. Recipe Type Vegetables 656 Green Bean Casserole When Grandma needed bread crumbs, she made them by hand grating day-old bread. Instead of using a sharp grater, try this easy method. Remove crusts from day-old bread slices and tear slices into pieces. Put pieces in a food processor or blender and process them using an on/off pulsing action until you have fine crumbs. 1 1/2 3 1 1/2 3-4 1/4 to 1/2 tbsp tbsp cups tsp tsp butter all-purpose flour milk dry ranch-style salad dressing mix white pepper 1 2 1 1/2 1 1/4 cup cloves cups lbs 1 cup chopped onion garlic, minced sliced fresh mushrooms fresh green beans, cooked until crisptender fresh bread crumbs, toasted Procedure 1 To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper; set aside. 2 Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside. 3 Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes. Recipe Type Holiday, Vegetables 657 Green Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized Shallots 2 1/2 1 1/4 lbs cup tbsp cup green beans, ends trimmed applewood smoked bacon (3-4 slices), diced unsalted butter minced shallots 2 tbsp brown sugar salt freshly ground black pepper 1 tbsp chervil, chopped, for garnish Procedure 1 Have ready a large bowl of ice water. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and cook until they are just cooked through but still have a slight crunch, 5 to 6 minutes. Drain the beans and transfer to the ice-water bath. Drain again. 2 Fry the bacon pieces in a medium skillet over low heat until the fat has been rendered but the bacon is not yet crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside. 3 Melt the butter in a large pan over medium-high heat until it is bubbly. Add the shallots and stir for a minute until translucent. Add the bacon and the brown sugar and cook until the shallots start caramelizing, about 3 minutes. Add the drained beans and salt and pepper to taste. Keep tossing until the beans are heated through. Garnish with chervil and serve immediately. Yield: 8 to 10 servings Recipe Type Vegetables 658 Hominy and Corn Casserole 3 2 1 1 1/2 15.5-oz cans 11-oz cans 4.5-oz can tbsp tsp white hominy - drained and rinsed white corn, drained chopped green chilies - drained cornstarch ground white pepper 1/4 1 1 1/2 1 1/2 tsp 8-oz tub cups cups salt sour cream (6 oz) shredded Monterey Jack cheese (6 oz) shredded processed American cheese paprika Procedure 1 Combine first 7 ingredients. Spoon 1/2 of mixture into lightly greased 11x7 pan. 2 Combine cheese; sprinkle 1/2 over casserole. Spoon remaining hominy mixture over cheese. 3 Bake, covered. 350 degrees for 35 minutes. Sprinkle with remaining cheese and paprika, bake, uncovered, 5 minutes. Yield: 10-12 servings Recipe Type Vegetables Recipe Tips Try adding Tabasco or a hotter cheese. 659 Hominy Casserole 3 large cans hominy, drained 2 4-oz (or 1 7-oz) can dried green chilies 1 pint sour cream 2 cups onion 2 cups jack cheese Procedure 1 Mix hominy, chilies, and sour cream. Add onion. 2 Put in greased baking dish and sprinkle with cheese. 3 Bake at 350 degrees for 35-40 minutes. Recipe Type Vegetables Source Author: Donna 660 Lemon Herb Couscous Fluffing the couscous with a fork keeps it from sticking together. Don't cover the couscous afterward, because it will keep cooking. The lemon zest punches up the flavor. 2 1 1/2 2 1 cups cups tbsp tbsp water couscous fresh lemon juice extra-virgin olive oil freshly grated zest of 2 large lemons 1/4 cup coarsely chopped mixed herbs (chives, mint, parsley) 1 medium-sized carrot, peeled and cut into tiny dice salt and freshly ground black pepper, to taste Procedure 1 In a medium-sized saucepan, bring the water to a boil. Remove the water from the heat, stir in the couscous, cover and let rest for 5 minutes. Uncover and fluff with a fork. Remove to a bowl. 2 Add the lemon juice, olive oil and lemon zest, stirring in with a fork. Stir in the herbs and diced carrot. Season with salt and pepper. Recipe Type Potatoes, Pasta, and Grains, Vegetables 661 Lemon Rice 2 1/2 1/2 1 1 cups tsp clove cup chicken broth salt garlic, slightly crushed long grain rice 1 tbsp finely grated lemon zest 2 tbsp chopped fresh dill 2 tbsp unsalted butter freshly ground black pepper to taste Procedure 1 Cook rice in broth and garlic for 20 minutes. 2 Stir in lemon zest and let stand 5 minutes. Remove garlic - gently stir in dill and butter. Season to taste with pepper. Yield: 4-6 servings Total Time: 25 minutes Recipe Type Potatoes, Pasta, and Grains, Vegetables Source Author: Shirley Neal 662 Lemon-Scented Broccoli Soufflé Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish - the soufflé will fall, but its airy texture will remain. 3/4 1/3 1 1/2 1/3 1 lb cup cups cup tbsp finely chopped broccoli all-purpose flour 1% low-fat milk fat-free sour cream grated lemon rind 3/4 tsp 3 1 clove 6 salt large egg yolks garlic, minced large egg whites cooking spray Procedure 1 Preheat oven to 325 degrees. 2 Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels. 3 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minutes or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli. 4 Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg white into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart soufflé dish coated with cooking spray. Place on middle rack of oven. Bake at 325 for 40 minutes. Serve immediately. Servings: 6 Yield: 3/4 cup Recipe Type Vegetables Source Source: Cooking Light, December 2001 663 Monticello Corn Bake 1 can creamed corn 3 eggs, beaten 1/3 cup flour 1/4 cup brown sugar 1 1/2 1/2 1/2 cup tsp tsp cup milk salt pepper melted butter Procedure 1 Melt butter in dish. Combine all other ingredients. Pour into dish and bake 1 hour at 300 degrees. Recipe Type Holiday, Vegetables 664 Mushroom Casserole 1/2 1/2 1 2 1/2 16 cup cup cup tbsp tsp oz margarine chopped onion beef bouillon cornstarch dried marjoram fresh mushrooms, cut into 1/4's 2 2 1/2 2 1 tbsp tbsp cup tbsp tbsp sherry parley, snipped crumbled Saltines Parmesan butter Procedure 1 Saute onion in butter. Combine bouillon, cornstarch, and marjoram. Add to skillet, cook until thickened. Stir in parsley and sherry. 2 Pam 8" square dish. Add mushrooms and spoon sauce over. 3 Combine cheese, crackers and 1 melted tbsp butter. Sprinkle over mushrooms. 4 Bake at 350 degrees for 20-25 minutes. Yield: 6-8 servings Recipe Type Vegetables Recipe Tips Can make ahead and refrigerate before baking. Source Author: Ceil 665 Organic Chives 2 4 1 1 lbs tbsp tbsp tbsp thin asparagus, cut into 2-inch sections butter fresh, Italian parsley, chopped fresh, PS Organic Chives, snipped 1 1 1 4 tbsp tbsp tsp oz fresh, PS Organic Dill, chopped fresh, PS Organic Rosemary, chopped coarsely ground black pepper Parmesan cheese Procedure 1 Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1 1/2 to 2 minutes. Drain well. Combine the butter, chopped herbs and pepper over medium heat in a skillet. Add the asparagus and toss gently to heat through. Pour the asparagus onto a warm platter and shave or grate Parmesan cheese over it. Serve immediately. 2 Refrigerate any leftovers. Servings: 8 Recipe Type Vegetables Source Source: Private Selection Brand 666 Orzo & Roasted Veggies 1 1 1 1 2 1/3 1 1/2 1/2 1/2 small eggplant, peeled and 3/4" diced red pepper, 1" dice yellow pepper, 1" dice red onion, 1" dice garlic cloves, minced cup olive oil tsp kosher salt tsp pepper lb orzo pasta Dressing: 1/3 cup fresh lemon juice (about 2 lemons) 1/3 cup olive oil 1 tsp kosher salt 1/2 tsp pepper Assemble: 4 green onions, minced (white and green) 1/4 cup pine nuts, toasted 3/4 lb good feta cheese, 1/2" dice 15 fresh basil leaves, cut Procedure 1 Preheat oven to 425 degrees. 2 Toss eggplant, peppers, onion, garlic with oil, salt and pepper on large baking sheet. Roast 40 minutes, browned, turning once. 3 Meanwhile cover orzo - salted water 7-9 minutes till tender; drain - in large serving bowl. Add veggies to pasta and all liquid. 4 Combine dressing - pour over pasta. Let cool to room temp - then add nuts, green onions, cheese, basil. 5 Serve at room temp. 6 Make in advance. Add pine nuts, cheese and basil at last minute. Servings: 6 Recipe Type Potatoes, Pasta, and Grains, Vegetables 667 Parsnips With Sage Butter Sage and parsnips pair perfectly. 2 lbs parsnips, peeled and thinly sliced lengthwise 4 tsp olive oil 1 tsp kosher salt 2 tbsp unsalted butter 15-20 sage leaves Procedure 1 Heat oven to 375. Toss together parsnips, oil, and salt in a shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to a serving platter. 2 In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes. Pour over parsnips and serve. Yield: 6-8 Preparation Time: 20 minutes Total Time: 45 minutes Recipe Type Vegetables 668 Pasta with Green Olive Pesto 1 5 1/2 1/2 lb cloves cup cup spaghetti garlic, peeled (3 oz) nicoise or other green olives, pitted fresh parsley leaves 1/2 1/2 1 1/2 cup cup cup tsp fresh basil leaves olive oil (6 oz) kalamata or other black olives, pitted kosher salt Procedure 1 Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain. 2 Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the green olive pesto for use on Day 3. Roughly chop the black olives and reserve half for use on Day 3. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through. Servings: 4 Total Time: 40 minutes Recipe Type Pasta, Vegetables 669 Polenta with Herbs 2 1 1 1/2 cups cup cup tsp milk water cornmeal salt and pepper 2 tbsp butter 1/2 cup Parmesan cheese 3 tbsp fresh herbs (basil, Rosemary, thyme) Procedure 1 Put milk and water in warm pan. Whisk in cornmeal and salt and pepper. Cook on low heat 15 minutes or until thick. 2 Add butter, cheese, and herbs. Pour into buttered 9" dish. Cool to room temperature. Cover and refrigerate. 3 Cut into shapes and place on parchment paper. Dush with Parmesan. Bake at 350 for 20 minutes. Recipe Type Vegetables 670 Rice-Broccoli Casserole 1 1/4 cup 1 can 2 cans medium onion chopped butter (small) Cheese Whiz cream of mushroom soup 2 pkgs chopped broccoli (slightly cooked) 2 cups cooked rice 1/4 cup slivered almonds Procedure 1 Saute onion and butter. Melt together Cheese Whiz with soup. Combine rest of ingredients all together in dish. 2 Top with buttered crumbs and more slivered almonds. 3 Bake at 350 for 25-30 minutes. Servings: 12 Recipe Type Holiday, Vegetables Recipe Tips Freezes well. 671 Roasted Brussels Sprouts 2 1 1 lbs Brussels sprouts tbsp chopped fresh thyme leaves (or 1 tsp dried) tbsp chopped fresh oregano leaves (or 1 tsp dried) 1/4 cup pine nuts 1 tsp garlic powder 1/2 1/4 1/2 1/4 1/2 tsp tsp tsp cup cup kosher salt freshly ground black pepper kosher salt extra-virgin olive oil balsamic vinegar Procedure 1 Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately. 2 Heat the oven to 425 degrees. Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Recipe Type Holiday, Vegetables Source Source: Devon 672 Scalloped Corn 1/4 cup 1/4 cup 2 tbsp 1 chopped onion chopped green pepper butter beaten egg 1/2 cup crushed saltines 1 8-oz can cream style corn 1 7-oz can whole corn Procedure 1 Cook onion and pepper in 1 tbsp butter til tender. Combine egg, milk 1/2 c. saltines, and corn. Pour into dish (8x8 buttered). 2 Melt remaining butter, toss with crumbs and place on top. Bake at 350 degrees for 35 minutes. Recipe Type Holiday, Vegetables Source Author: Dianna 673 Scalloped Yams with Praline Topping 1/4 3 3 1/3 cup tbsp tbsp cup packed brown sugar butter, at room temperature all-purpose flour finely chopped pecans 6 medium yams or sweet potatoes (about 3 lbs), peeled and cut into 1/2-inch-thick rounds 1 1/2 cups heavy cream, heated Procedure 1 In a bowl, work together brown sugar, butter and flour until well combined, then work in pecans. Set aside. (This topping can be prepared up to 8 hours ahead and kept at room temperature.) 2 Bring a large pot of lightly salted water to a boil. Add yams and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and rinse under cold running water. 3 Preheat oven to 375 degrees. Lightly butter 9-by-13-inch baking dish. 4 Arrange yams, overlapping in vertical row, in dish. (This can be done up to 8 hours before baking, covered tightly with plastic wrap, and refrigerated.) 5 Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over yams and continue baking until yams are tender and topping is browned, 20-30 minutes longer. Yield: 8-12 servings Recipe Type Vegetables 674 Spaghetti alla Carbonara di Zucchine Carbonara is a legendary Roman pasta dish. Here's a version that includes sauteed zucchini. It is meat-free yet every bit as delicious as the egg and bacon original. 3 tbsp extra-virgin olive oil 1 clove garlic, peeled 1 lb medium zucchini, trimmed, cut into 1/4-inchthick rounds (about 3 1/2 cups) 2 large eggs, room temperature 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces) 12 oz spaghetti 6 large fresh basil leaves, torn into pieces, divided Procedure 1 Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic. 2 Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). 3 Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve. Yield: 4-6 Recipe Type Pasta, Vegetables 675 Spaghetti with Parsley/Walnut Sauce 3 1 3 3 cups cup cloves tbsp fresh parsley walnuts garlic parmesan 1 tsp basil 1 cup olive oil salt to taste Procedure 1 Combine all ingredients in blender and add salt to taste. Toss with cooked spaghetti. Recipe Type Potatoes, Pasta, and Grains, Vegetables 676 Spicy Stir-Friend Green Beans 1 1 1 lb fresh green beans, halved tbsp vegetable oil thin slice fresh ginger, peeled and minced garlic, to taste 1/2 sweet red pepper, cut into thin strips 1/2 tsp beef bouillon granules, dissolved in 1/4 cup water 1-2 tsp cornstarch* 1 tbsp dry sherry 2 tbsp soy sauce Procedure 1 Wash and trim beans into bias strips. Heat oil in heavy skillet or wok. Stir-fry ginger and garlic a few seconds; add green beans and sweet red pepper. 2 Cook, stirring, for 2-3 minutes. Add bouillon mixture. Cover and steam 4-5 minutes or until beans are tendercrisp. Combine remaining ingredients and stir gently into beans. 3 Heat until thickened and bubbly. If sauce is too thin, add more cornstarch. Yield: 4-6 servings Recipe Type Vegetables Recipe Tips *Keep sauce very light! 677 Spicy Sweet Potatoes 3 2 tbsp vegetable oil medium-size onions, peeled, halved and thinly sliced 3 1/2 lbs sweet potatoes (about 5 large), peeled 1 cup golden raisins 2 tbsp light-brown sugar 1 1/2 1 1/2 1/4 tsp tsp tsp tsp salt ground ginger cinnamon cayenne pepper Procedure 1 In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until golden. Add sweet potatoes and cook, stirring occasionally, for 10 minutes. 2 Add 2 cups water, raisins, light-brown sugar, salt, ginger, cinnamon and cayenne pepper. Cook, covered, over medium heat 12 minutes or until tender. Stir occasionally. 3 Serve warm or at room temperature. Servings: 12 Preparation Time: 15 minutes Cooking Time: 25 minutes Recipe Type Vegetables Recipe Tips Do Ahead: Spoon fully prepared potatoes into a casserole dish and let cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for at least 30 minutes, then heat at 325 degrees for about 30 minutes or until internal temperature registers 140 degree on an instant-read thermometer. 678 Spinach Gratin 6 3 1/4 1/4 1 2 tbsp cups cup tsp cup cups salted butter yellow onion, chopped all-purpose flour grated nutmeg half-and-half whole milk 5 1 1 1/2 3/4 10-oz pkgs cup tbsp tsp cup frozen chopped spinach, defrosted freshly grated Parmesan cheese kosher salt freshly grated black pepper Gruyere cheese Procedure 1 Preheat oven to 425 degrees. 2 melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring for 2 more minutes. 3 Add the half-and-half and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Recipe Type Vegetables 679 Spinach Souffle Pie 1 1 2 1/2 1 1/4 pie shell - do not prick slightly beaten egg yolk cups soft bread crumbs cup milk tbsp Parmesan cheese tsp salt 1/4 1/4 2 2 1 tsp cup tbsp 12-oz pkgs nutmeg chopped onion butter frozen spinach souffle, thawed egg white Procedure 1 Partially bake shell at 450 for 5 minutes. Remove from oven and cool. In large bowl, combine egg yolk, soft bread crumbs, milk, cheese, salt and nutmeg. Cook onion in butter. Add soufflé to bread mixture. Beat egg white to stiff and fold into spinach mix. 2 Pour into shell. Bake at 375 for 45-50 minutes till set. Remove from oven. Cool 10 minutes before serving. Recipe Type Vegetables Source Author: Mary Haring 680 Spinach Tarts 1 10-oz pkg frozen patty shells 1 10-oz pkg frozen chopped spinach, thawed 2 eggs, beaten 1/4 cup half-and-half 1 1/4 2 2 tsp tsp tbsp cups dill weed garlic salt minced onion shredded Swiss cheese, divided Procedure 1 Prepare patty shells according to package directions, but bake only until puffed and golden (30 minutes). Squeeze moisture from spinach. Combine spinach, eggs, half and half, dill weed, garlic salt, onion and 1 1/2 cups of the cheese. 2 With a sharp knife remove center caps of shells and scoop out any soft dough. Spoon spinach mixture into shells, packing it gently with the back of a spoon. (Also set pastry caps on the baking sheet to brown if desired). Bake at 350 degrees until filling is puffed and golden, about 15 minutes. Then sprinkle remaining 1/2 cup of cheese over the top of the filled shells and bake an additional five minutes. Replace the browned caps, if you like, before serving. Recipe Type Vegetables Source Author: Susan Michelman, Minneapolis 681 Spinach, Artichoke, Mushroom Pie 1/2 lb fresh mushrooms, sliced 2 onions - chopped 2 jars artichoke hearts, drained and cut up a bit (save marinade) 1 pkg uncooked chopped frozen spinach, thawed and drained 5 eggs lightly beaten 1 1/2 cups grated cheddar cheese salt and pepper, to taste Procedure 1 Sauté mushrooms and onions in some of the oil from marinade. 2 Combine all ingredients in a well-greased glass pie plate. 3 Bake at 350 degrees for 45 minutes. Yield: 6 - more if used for an appetizer Recipe Type Vegetables 682 Spinach, Tomato and Roasted Garlic Polenta 1 qt 1 cup 1/4 cup pinch chicken stock cornmeal, yellow or white Parmesan cheese white pepper 1 2 1 1 tsp cups cup tbsp olive oil fresh spinach, chopped tomato, small dice roasted garlic, minced Procedure 1 Bring chicken stock to a simmer. In a slow, steady stream, add cornmeal and stir to incorporate. Reduce heat to low and allow to simmer, stirring often. 2 Continue to cook for 25-30 minutes or until polenta is fully cooked and creamy in texture. If needed, add more chicken stock to adjust consistency. Stir in Parmesan cheese and add white pepper to taste. 3 In a separate pan, heat 1 tsp olive oil. Sauté spinach until just wilted, reserve. 4 Fold the sauteed spinach, tomato and roasted garlic into the polenta mixture. Serve immediately. Servings: 8 Recipe Type Vegetables 683 Sweet Bourbon Corn Pudding 2 3/4 2 2 2 large eggs cup evaporated milk cups canned cream-style corn cups fresh or frozen corn kernels tbsp unsalted butter, melted 3 3 1/2 1/4 1/8 tbsp tbsp tsp tsp tsp dark brown sugar cornstarch, mixed with 2 tbsp bourbon ground nutmeg salt ground white pepper Procedure 1 Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish. 2 Whisk together the eggs and the milk. Stir in the remaining ingredients. 3 Pour the mixture into the baking dish. Bake 45 to 48 minutes, or until lightly browned. Serve warm. Servings: 8 Recipe Type Vegetables 684 Sweet Potato Casserole Who can resist a warm, cozy dish of whipped sweet potatoes with gooey marshmallows on top? Katie Lee, author of "The Comfort Table: Recipes for Everyday Occasions," tops hers with a thin layer of chopped, toasted pecans to add a surprising crunch. 4 1 1/2 4 2 1 1/2 cups tbsp tbsp tsp large sweet potatoes (about 4 lbs) 2% milk unsalted butter brown sugar kosher salt 2 1 1 1/4 1 tsp tsp tsp cup bag ground cinnamon ground nutmeg ground ginger chopped pecans, lightly toasted (16 oz) large marshmallows Procedure 1 Preheat oven to 350 degrees. 2 Place sweet potatoes in a medium-size pot. Cover with cold water. Bring to a boil over medium-high heat. Lower heat to a simmer and cook until fork-tender, about 20 to 25 minutes. Drain. 3 Meanwhile, in a small saucepan, heat milk and butter until warm but not simmering. 4 Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip until creamy. Transfer to a greased 4-quart baking dish. Sprinkle with pecans and top with marshmallows. 5 Bake until marshmallows are golden brown, about 30 minutes. Recipe Type Holiday, Vegetables Source Author: Katie Lee 685 Tofu Steaks with Tomato-Olive Sauce 2 1/4 2 2 3 3 tsp tsp cloves cups tbsp tbsp olive oil crushed red pepper garlic, minced canned crushed tomatoes chopped pitted kalamata olives chopped fresh flat-leaf parsley 1/8 tsp freshly ground black pepper cooking spray 1 lb extra-firm light tofu, drained and cut lengthwise into 4 slices Procedure 1 Heat oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil. 2 Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minutes. Remove from heat. Stir in parsley and black pepper; keep warm. 3 Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned. Recipe Type Vegetables, Vegetarian 686 Twice Baked Potatoes 2 russet potatoes 4 tbsp butter 1/3 cup sour cream 2 tbsp chives, minced pinch freshly grated nutmeg salt and pepper, to taste 1 cup gruyere cheese, grated Procedure 1 Preheat the oven to 375 degrees. 2 Place the potatoes on a parchment-lined sheet tray and roast until they are knife tender, about 40 minutes. 3 After the potatoes have cooled just a bit, cut them in half, lengthwise, and using a spoon, scoop out the "meat" into a bowl. 4 Mash the potatoes with the butter and sour cream. If the mixture seems too thick add a splash of milk, cream or buttermilk. Stir in the chives, nutmeg, and season with salt and pepper, to taste. 5 Season the inside of the hollowed potatoes with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Piping it from a piping bag works best. Sprinkle the cheese on top of the stuffed potatoes. 6 Return the potatoes to the parchment-lined sheet tray and bake until the cheese is golden brown and bubbly, about 10 minutes. Serve warm. Servings: 4 Total Time: 11 minutes Recipe Type Potatoes, Pasta, and Grains Source Author: The Chopping Block 687 Zucchini Lasagna 2 1 1/2 1/2 1 3 1 1/8 14.5-oz cans 15-oz can tsp tsp tsp cloves tsp Contadina Diced Tomatoes Contadina Tomato Sauce salt granulated sugar Italian herb seasoning (large) garlic, minced small yellow onion, divided ground black pepper 1 3/4 6 3 3 1 3/4 1 lb tsp lean ground beef seasoned salt zucchini squash, sliced 1/8" thick cups (8 oz) shredded mozzarella cheese eggs carton (15 oz) ricotta cheese cup grated Parmesan cheese Hefty E-Z Foil EZ Elegance Lasagna Pan Procedure 1 Combine: tomato sauce, diced tomatoes, salt, sugar, Italian herb seasoning and pepper in medium sauce pan. Simmer uncovered 25 minutes, stirring occasionally. 2 Meanwhile, dice onion and crush garlic into a medium skillet with ground beef, brown; drain. Then, stir in tomato sauce. 3 Combine ricotta and mozzarella cheese with eggs. 4 Olive oil bottom of lasagna pan. 5 Layer bottom of dish with half of zucchini slices; lightly salt. Spread half of ground beef and sauce mixture over zucchini. Spread all the cheese and egg mixture. Sprinkle with Parmesan cheese to top dish. 6 Bake in preheated 350 degree oven, 45 minutes. Yield: 7-8 servings Total Time: 1 hour and 10 minutes Recipe Type Pasta, Vegetables 688 Zucchini Parmesan 3 cups zucchini sliced in thin rounds 2 tbsp butter 1/4 tsp celery salt 1 dash white pepper 2 tbsp grated Parmesan cheese Procedure For Microwave Ovens: 1 Melt butter in E-Z Cookin' Casserole pan; add seasonings and mix with sliced zucchini. 2 Place a sheet of waxed paper on top of pan. 3 Microwave on high power 4 to 5 minutes. 4 Sprinkle with Parmesan cheese. 5 Cover with sheet of waxed paper and let stand for 2 minutes. For Conventional Ovens: 1 Preheat oven to 350 degrees. Add 1 tbsp water to vegetables, bake for 20 to 25 minutes, stirring halfway through cooking time. Cover vegetables with aluminum foil during cooking. Yield: 2-3 servings Recipe Type Vegetables 689 Index Right-click here and choose Update Field from the popup menu to update this index. 690
