Awesome Egg Rolls

Awesome Egg Rolls
Servings: 8

Use shredded chicken or pork, if you like.
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Brazilian Style Tuna Casserole

Brazilian Style Tuna Casserole

1/2 cup chopped onions
1 clove garlic
4 firm ripe tomatoes -- peeled and seeded -- or 1 can tomatoes (up to 5)
1/2 green bell pepper -- finely chopped
1/2 cup pitted black olives -- chopped
1 can tuna
1 teaspoon capers
2 tablespoons olive oil
2 flat anchovy fillets chopped ( optional)
1/2 teaspoon oregano
salt and freshly ground pepper to taste
1/4 cup chopped parsley
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese -- grated
butter

1. Cook onions in oil until soft.
2. Add crushed garlic and bell pepper.  Cook 5 minutes over medium heat, uncovered or until bell pepper is soft.
3.Stir in tomato and anchovies. Cook until tomatoes are almost creamy, stirring occasionally.
4. Add capers, olives, oregano, drained tuna and cook a few minutes. Season. Stir in parsley.
5. Stir together with pasta pour into an oiled baking dish. 
6. Sprinkle cheese mixed with crumbs.
7. Dot top with pieces of butter 8. Bake in a pre-heated 350 oven for 30 minutes.

Three-in-One Meals Meaty Tomato Sauce

Three-in-One Meals Meaty Tomato Sauce

2 pounds ground sirloin beef
1/2 cup chopped onion
2 cans (26 oz each) Hunt's® Roasted Garlic & Onion Spaghetti Sauce

Directions

Cook beef and onion together in 6-quart saucepan over medium-high heat 5 minutes, or until beef is crumbled and no longer pink; drain. Stir in sauce and simmer over low heat 10 minutes.

Cool sauce; divide into three equal portions. Refrigerate or freeze until ready to use.

Use this sauce to make the following three Hunt's recipes: Meaty Tomato Sauce with Pasta, No-Bake Tamale Pie, and Sloppy Joes.

Widowmaker Chili

Widowmaker Chili

2 cups dried black beans, rinsed and sorted ( optional )
6 cups water
8 red chile peppers *
6 green chile peppers *
6 jalapeño peppers *
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoons vegetable oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro

Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.

Meanwhile, place red and green chile peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.

In a food processor, purée chiles, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.

Add onions and garlic to pork grease; sauté until tender, about 3 minutes. Add sugar, cumin, ham, pork and the chile purée. Simmer over low heat for 2 hours.

When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.
Makes 12 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh
chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes.
After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry- over to other foods that may come in contact with the peppers.

Broccoli and Potato Soup

Broccoli and Potato Soup
Yield: 4

3 tbsp olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, vegetable stock or water
2 large potatoes, peeled and grated
1 head of broccoli, stems cut into chunks and florets reserved
Salt and pepper
A large pinch of nutmeg
1 cup grated cheddar cheese

Directions:

Place a 4 quart pot over medium-high heat and add oil. When it's hot, add onions and sauté until they have softened.

Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
Season with salt and pepper and simmer until they are tender and potatoes have broken down.
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.

Serve hot.

Fruity Rice Pudding

Fruity Rice Pudding

1/2 gallon milk
1 cup rice
1 cup sugar
3 tablespoons margarine, solid
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup minced dried apricots (It is important to have the dried apricots minced) OR 1/2 cup minced dried peaches
1/4 teaspoon ground cinnamon

Directions:  Put all ingredients into crockery cooker. Stir to blend well. Cover and cook on high 1-1/2 hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockery pot up to high again. Keep cover on at all times.

Substitute canned milk for the regular milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the thicker it will be.

Cranberry Upside-Down Cupcakes with Cran-Orange Marmalade Glaze

Cranberry Upside-Down Cupcakes with Cran-Orange Marmalade Glaze

1/2 c. butter
1 c. packed brown sugar
1 14 oz. can of whole cranberry sauce
2 c. flour, sifted
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. milk
2 eggs
1 tsp. vanilla
4 T. orange juice (or mandarin orange syrup)

Preheat oven to 350°F.

Melt 1/2 cup butter in saucepan. Divide evenly in the bottom of each cup of a 12 cup muffin pan. Sprinkle brown sugar over melted butter. Add a dollop of cranberry sauce in each cup. (Note: depending on the size of your muffin pan cups, you may have enough batter for 18 cupcakes, so you might want to increase your butter and brown sugar amounts, according to personal taste.)

In a bowl, combine the sifted flour, sugar, baking powder, salt, softened butter, milk, eggs, vanilla and orange juice/syrup.

Carefully spoon batter into the muffin cups.

Bake at 350°F for 15-20 minutes or until cupcakes are lightly browned and pull away from the edges a little.

Remove from oven and let cool for a few minutes. Set a cutting board (I have a lightweight Plexiglas cutting board that works perfectly) or a cookie sheet over the top of the cupcakes then turn upside down. Carefully remove muffin pan. Arrange in desert cups and serve with cran-orange marmalade glaze while still warm.

Cran-orange Marmalade Glaze

Melt equal parts ( I used 1/2 cup each to start) orange marmalade with jellied cranberry sauce in a saucepan until warm. Stir to melt the sauce and remove jellied lumps. Pour over cupcakes.

Asian Chicken and Egg on Rice

Asian Chicken and Egg on Rice

5 1/2 oz. short-grain rice
1/2 cup dashi stock
1 tbsp. superfine sugar
1 tbsp. mirin
3 tbsp. soy sauce
2 boneless chicken breasts, diced
1 med. onion, sliced
1 egg, beaten
Watercress, to garnish

Rinse and boil the rice according to pkg. directions.
Bring the dashi stock, sugar, mirin and soy sauce to the boil in a skillet.
Add the chicken and onion. Simmer for about 8 min. or until the chicken is cooked through.
Pour over the egg, letting it set on top of the chicken without stirring.
When the egg has set; sprinkle on some watercress as a garnish. Serve the mixture on top of the serving of rice.

Nippy Shrimp

Nippy Shrimp

1/2 teaspoon garlic
1/2 cup chili sauce
30 small shrimp (shelled and cooked)
10 slices bacon (cut into thirds)

Combine garlic and chili sauce.
Pour over shrimp.
Cover and refrigerate several hours or overnight, stirring occasionally.
Fry bacon until partially cooked, but still limp.
Drain.
Wrap each marinated shrimp in a bacon piece.
Secure with a wooden toothpick.
Broil 2-3 inches from heat until bacon is crisp.

This recipe will serve 4.
Source : The Recipe-riot mailer on cooking-lists.com

Hamburger Rice Skillet

Hamburger Rice Skillet
Nothing fancy in this recipe, but it makes a quick and easy recipe for an on the go family.

* 1 lb. ground beef
* 1 med. onion, sliced into rings
* 1 med. green pepper, chopped
* 1 clove garlic, minced
* 1 c. med. grain rice
* 1 (16 oz.) can tomatoes, cut up
* 1 (8 oz.) can tomato sauce
* 1 tsp. Worcestershire
* 1/2 tsp. dry basil, crushed

1.In skillet cook beef, onion, pepper, garlic until browned; drain.

2. Add rice; cook, stirring constantly, for 2 minutes.

3. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boil.

4. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

SPAM VEGETABLE CASSEROLE

SPAM VEGETABLE CASSEROLE
Serving Size : 8

2 cn Cream of mushroom soup -(10 3/4 oz)
1/2 c Milk
1/2 c Pasteurized process cheese -spread
1 pk Mixed frozen vegetables -(16 oz)
1 cn SPAM Luncheon Meat, cubed -(12 oz)
1 1/4 c Uncooked instant rice
1 c Shredded Cheddar cheese
1 cn French-fried onions (2.8 oz)
2 c Crushed butter crackers
1/3 c Butter or margarine, melted

Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir in soup mixture. Pour into 13x9″ baking pan. Combine crackers and
melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.

Pulled Pork Tacos

Pulled Pork Tacos
canned Hereford Pork Carnitas

Ingredients:
6 chili peppers seeded
3 tablespoon canola oil
6 cup sugar
2 tablespoon salt
2 teaspoon black pepper
6 square 6# can Hereford Pork Carnitas
2 white onions cut into thick rings
1 tablespoon Oregano preferably Mexican
5 Cloves garlic minced
1 tablespoon cumin
1/2 cup orange juice preferably fresh
24 flour tortillas

Directions:
Heat chilis in fry pan with oil over medium heat, Add 1/2 cup water, cover and simmer for 20- minutes. Transfer to food processor and blend until smooth. Ad remaining ingredients except pork and onions, and blend. Drain broth from pork and in a large bowl break cubes of pork with a fork, cover with sauce mixture and onions. Marinade for 2 hours in refrigerator. Heat entire mixture in a fry pan to desired temperature. Fill tortillas with mixture and serve. (24 servings)

Low Fat Skillet Chili

Low Fat Skillet Chili
For 4 Servings:

1 Tbs. olive oil
2 onions, chopped
2 green bell peppers, seeded and chopped
2 Tbs. chili powder
3-3/4 cups Mexican style stewed tomatoes
2 lbs. canned pinto beans, drained ( optional )
1 cup water
3 cups fat-free Monterey Jack cheese, grated, with jalapeño
peppers, if desired

Prepare broiler. Heat oil in a heavy ovenproof skillet over medium high heat. Saute onion and bell pepper about 4 minutes, stirring occasionally, until softened and lightly browned. Add chili powder and cook another minute. Stir in tomatoes, beans and water. Bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes, until thickened. Sprinkle with cheese and broil 4 inches from heat source
about 1 minute, or until cheese is melted.

Canned Corned Beef Salad

Canned Corned Beef Salad

Use the corned beef just like tuna for a salad.

Rinse the corn beef under hot running water to melt off the extra fat.( use a strainer)

Break up the meat and add diced boiled eggs. relish, diced onion and mayo or salad dressing. You can also add diced celery if you want more crunch.

Chili

Chili

4 pounds coarsely ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water

In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven.

Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour. Remove from heat. Skim off grease and serve.

Serves 12.
Mrs. Lady Bird Johnson Recipe

Crock Pot Chicken Chili

Crock Pot Chicken Chili

2 pounds boneless, skinless chicken thighs
3 14 ounce cans diced tomatoes with chilies and garlic, undrained
1 1 ounce package taco seasoning mix
2 (15 ounce cans) white beans, drained and rinsed

Combine all ingredients in a 4 to 5 quart crockpot. Cover and cook on low for 7 to 9 hours or until chicken is tender and no longer pink. Stir well so the chicken breaks into small pieces. 6 servings.
Dorie
http://groups.yahoo.com/group

Smoky, Spicy Bison Chili

Smoky, Spicy Bison Chili

1 lb ground bison
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
1 cup diced poblano peppers
1/3 cup smoked sun-dried tomatoes, julienne cut
30 oz canned fire roasted diced tomatoes with chipotle
30 oz canned dark red kidney beans, drained
1 teaspoon habanero hot sauce
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne
1 teaspoon hot paprika
1 teaspoon ground jalapeño
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon allspice

Directions: 
Slow Cooker directions: In a dry skillet, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Bison is very lean so there shouldn't be grease but if there is, drain it off. Add to a slow cooker. Add the remaining ingredients and stir. Cook on low for up to 9 hours.

Stove top directions:  In a dry, wide pot, saute the onions, carrot, celery, poblano peppers and bison meat. Break the meat into small bits and saute until the meat is fully cooked. Drain off any grease. Add the remaining ingredients. Stir. Cook on low, stirring occasionally, until some of the liquid has evaporated and the chili is cooked through and hot.

Jake Melnick's Corner Tap Chili

Jake Melnick's Corner Tap Chili
Source: Jake Melnick's Corner Tap, Chicago, Illinois

10 pounds ground beef
2 1/2 yellow onions
1 1/2 tablespoons garlic powder
4 ounces chicken base
4 tablespoons chili powder
1 1/2 tablespoons cayenne powder
1 1/2 tablespoons paprika
1 1/2 cups tomato paste
4 (12 ounce) cans kidney beans
1 cup red wine
3 quarts water
1 1/2 tablespoons salt
1 tablespoon cumin

Cook ground beef and onions. Drain excess grease. Add red wine and reduce for 5 minutes.  Add remaining ingredients, except kidney beans, and simmer for 1 hour while stirring often.
Add beans, mix well and cook for an additional 10 minutes. Enjoy. Marilyn.

Andouille Corn Dogs

Andouille Corn Dogs

1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard and stone ground mustard for dipping

In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar.

Whisk until smooth. Season with the salt and hot sauce.

In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.

Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.

Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom.

Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.

Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels.

Sprinkle with Creole seasoning.

Serve the corn dogs with the mustard.
Yield: 8 servings

Crockpot Rice Pudding

Crockpot Rice Pudding

2 quarts milk
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/2 teaspoon ground cinnamon

PREPARATION:

Combine all ingredients in the slow cooker. Stir to blend well. Cover and cook on HIGH for 1 1/2 to 3 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as needed to get desired thickness.

Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker to HIGH again. Keep covered at all times.

Slow Cooker temperatures vary widely among different brands. Serves 8.

Steak Pie

Steak Pie

•1 tablespoon vegetable oil,
•1 pound cubed beef stew meat
•1 large onion, chopped
•1 (1 ounce) package dry mushroom gravy mix
•1 cup water
•1 teaspoon Worcestershire sauce
•1 pinch salt and pepper to taste
•1 sheet frozen puff pastry, thawed
•1 egg
•1 tablespoon water

Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes. Preheat the oven to 400 degrees. Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Bread Pudding New Orleans Style

Bread Pudding New Orleans Style

3 T. butter, softened
1 c. raisins
4 c. whole milk
2 T. vanilla
3 large eggs
2 c. sugar
1 tsp. cinnamon
1-1/2 to 2 loaves French bread, cut into 1/2 in. slices

Spread butter over a 13 x 9 baking pan. Arrange slices of bread in pan, tightly spaced in rows. Tuck raisins in between the slices. In a large bowl, whisk the eggs until light and frothy. Whisk in the milk, sugar, vanilla and cinnamon.

Pour the egg mixture over the bread, let stand 45 to 60 minutes, pressing the bread down ever so often to wet the tops of the slices. Preheat the oven to 375 degrees.

Bake the pudding until the top is puffed and lightly browned, about 1 hour. Cover with Bourbon Sauce (recipe follows). Let cool for 45 minutes. Cut into squares and serve. Store leftover pudding in refrigerator. Pudding can be reheated if desired. Do not cover.

Yield: 12-15 servings.

Brandy Sauce:
8 T. butter, unsalted
1 c. sugar
3 T. water
1/8 tsp. salt
1/4 tsp. ground nutmeg (opt)
1 tsp Brandy flavoring (or can subst.)

In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved and mixture is well blended. Remove from heat.

Whisk the egg until light and frothy. Whisk the egg into the brandy mixture vigorously. Set the sauce over medium heat. Stir gently bringing it to a simmer. Cool till thickened, about 1 minute. Pour over bread pudding.

Note: I substituted hamburger buns in place of french bread, stacking 2 in each row . I also cut sugar content as I am a diabetic. This is a very rich bread pudding, but it is worth effort to make.

Bangkok Pork

Weight Watchers Diabetic Low Fat Bangkok Pork
(2 WW Points)
Serving Size : 12

FOR PORK CHOPS:

4 lean center-cut loin pork chops -- (1/2-inch thick)
1 tablespoon low-sodium soy sauce
1/3 cup Thai Seasoning
Vegetable cooking spray

FOR THAI SEASONING:
18 low-sodium sesame-flavored Melba toasts
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon sugar
1/2 teaspoon ground red pepper

FOR PORK CHOPS:
Trim fat from pork chops, and brush pork with soy sauce.
Place 1/3 cup Thai Seasoning in a large zip-top heavy-duty plastic bag. Add chops; seal bag, and shake to coat.

Place chops on a baking sheet coated with cooking spray; bake at 450 degrees for 15 minutes or until chops are done. Yield: 12 servings

FOR THAI SEASONING: Place Melba toasts in food processor, and process until finely crushed. Combine crushed Melba toasts and remaining ingredients in a zip-top heavy duty plastic bag; seal bag, and shake well. Store tightly sealed; shake well before each use. Use as a coating mix for pork or poultry.

Yield: 1 cup (serving size: 1 tablespoon plus 1 teaspoon).

Oxmoor House Beefy Corn and Black Bean Chili

Oxmoor House Beefy Corn and Black Bean Chili
This dish has the flavor and aroma of a chili that has simmered all day and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.
Yield: 6 servings (serving size: about 1 cup)

1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)

1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Maple Walnut Crisps Recipe

Maple Walnut Crisps Recipe

If you like maple, you’ll love these dainty, sweet-and-salty crackers full of buttery, nutty flavor. If not, Mary suggests substituting corn syrup for maple syrup and vanilla extract for the maple flavoring. Either way, these snacks make a yummy, low-cost gift for neighbors and relatives! Mary Shivers - Ada, OK

44 Servings
Prep: 15 min.
Bake: 10 min. + cooling

Ingredients
44 Club crackers (2-1/2-inches x 1-inch)
1 cup unsalted butter, cubed
1 cup packed brown sugar
2 tablespoons maple syrup
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/3 cup finely chopped almonds
1/4 teaspoon maple flavoring

Directions
Place crackers in a single layer in a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Set aside.

In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers.

Bake at 350° for 10-12 minutes or until tops appear dry. Cool completely on a wire rack. Break into pieces. Store in an airtight container. Yield: 44 crisps.

Maple Walnut Crisps published in Simple &  Delicious November/December 2009, p37
Beth Layman :)

Mrs. Fields Maple Pecan Butterballs

Mrs. Fields Maple Pecan Butterballs

1 1/4 c Flour
1/2 ts Soda
1 ts Cinnamon
3/4 c Pecans; finely ground in Food processor or blender
1/2 c Butter; softened
2/3 c Sugar
1/4 c Maple syrup
1 lg Egg

Preheat oven to 300 degree F.

In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter until slightly browned. Mix ingredients well with a wire whisk and set aside.

In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined.

Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.

Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface.

YIELD: 30 Cookies

Spicy Stew

Spicy Stew

2 lbs lean pork roast cut into 1/2" cubes
4 tbsp flour
4 tbsp bacon grease or shortening
1 cup onions chopped (I like to use red onions)
2 cloves garlic minced
20 roasted green chilies, diced
3/4 tsp oregano
3 tsp salt
4 cups water
1/4 cup heavy whipping cream
2 jalapenos, seeded and chopped

Dredge the meat in flour. Melt the shortening in a large pot or Dutch Oven. Brown the meat thoroughly. Then add the onion, garlic and jalapenos and continue cooking until the onion is soft. Add the remaining ingredients, cover and simmer for 2-3 hours. Stir occasionally. Remove cover and simmer another10-15 minutes.
Serve with flour tortilla or cornbread.

BLUEBERRY QUICK BREAD

BLUEBERRY QUICK BREAD

2 1/2 c. flour
3/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. butter
2 eggs
1 c. milk
1 tsp. vanilla
1 1/2 c. blueberries
3/4 c. walnuts

Put in greased loaf pan. Bake at 350 degrees for 20 minutes. Cool before slicing.

Thai sweet sticky rice with mango, "Khao Neeo Mamuang"

Thai sweet sticky rice with mango, "Khao Neeo Mamuang"
A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. The flesh should be bright and yellow.

Ingredients

2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices
1 tablespoon toasted sesame seeds
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt

Method

Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour and let cool.

Topping

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!

Aroz De Leche - Rice With Milk Pudding

Aroz De Leche - Rice With Milk Pudding

1 cup of white rice
2-3 cups of water
1 cinnamon stick
1 tbsp of grated lemon, lime, OR orange peel
pinch of salt
4 cups of milk
1 cup of water
1⁄2 cup of raisins
1 tbsp vanilla
powdered cinnamon

Combine the rice, water, cinnamon stick, grated peel and salt in pot that has a lid. Bring to a boil uncovered. Once it stars boiling immediately reduce to a simmer and cover. Continue cooking until all the water has been absorbed. Cooking time depends on what type of rice you are using. Use your regular cooking method as a guide to determine how much water to use and how long to cook. I was originally going to provide specific instructions, but the opportunity for variation is just to great ( instant vs converted, short grain vs long grain, type of pot, etc). So just do what you normally do. If this is your first time making rice, do what is says on the box.

Once the water has been absorbed add the milk and sugar. Continue simmering. Stir the mixture constantly until it starts to thicken. Add the raisins and vanilla and cook for 2 more minutes. Remove from heat and let cool about half an hour. Pace in individual serving dishes and refrigerate. One big Tupperware container works too. Sprinkle with cinnamon before serving.

Mother's Brownies

Mother's Brownies

1/2 cup butter or margarine, melted
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/4 cup cocoa
1/8 tsp. salt
1 cup chopped pecans
Chocolate Frosting (recipe follows)

Combine butter and sugar in a large bowl; stir in eggs and vanilla.

Combine flour, cocoa, and salt; stir into butter mixture. Stir in pecans. Pour into a greased and floured 8-inch square pan. Bake at 325 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread Chocolate Frosting over top. Cut into squares.

Chocolate Frosting:

1 cup sifted powdered sugar
2-1/2 Tbs. cocoa
2 Tbs. butter or margarine, melted
1 to 1-1/2 Tbs. half-and-half
1 tsp. vanilla extract

Combine first 3 ingredients in a small mixing bowl; beat at low speed with an electric mixer until blended. Add half-and-half and vanilla; beat at high speed until spreading consistency. Yield: about 1 cup.

-Southern Living Magazine, October 1993

Grilled Stuffed Mushrooms

Grilled Stuffed Mushrooms
Yield: Serves 4 to 6

3/4 cup crumbled feta cheese (31/2 to 4 ounces)
1/4 cup cream cheese, softened
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon crushed dried marjoram
Freshly ground black pepper
24 white button or cremini mushrooms, each about 2 inches in diameter
Olive oil
Salt


Preheat the grill if it's not already on.

In a small bowl, mix together feta, cream cheese, parsley, thyme and marjoram. Season with pepper, to taste. Set aside.

Remove the stems from the mushrooms, leaving a cavity in the cap. Rub the caps inside and out with olive oil. Sprinkle lightly with salt. Grill, cavity side down, 2 to 3 minutes, or until lightly browned and softened.

Transfer the mushrooms to a pan or platter. Spoon an equal amount of cheese filling into each cap.

Place the mushrooms with the cheese-filled cavity facing up along the edge of the grill (away from the hottest part of the grill). Cook 5 to 6 minutes, or until the cheese begins to melt.

Frozen Raspberry Layer Cake

Frozen Raspberry Layer Cake
"Esla"
Serves: 12

2 (10 3/4-ounce) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
3 cup(s) vanilla ice cream, slightly softened
4 cup(s) raspberry sorbet, slightly softened
1 pint(s) fresh raspberries, rinsed and picked over
3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

Directions
Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake.
Freeze until ice cream hardens -- about 25 minutes.
Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl.
Remove the cake pan from freezer and place the berries evenly over the cake.
Top with a final layer of pound cake and the remaining sorbet.
Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.

Asian Chicken and Slaw

Asian Chicken and Slaw
Servings: 4

Ingredients

1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.

2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant
thermometer. Remove to a serving platter and keep warm.

3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Source: Family Circle's "All-time Favorite Recipes"

Pork Chop Cheddar Bake

Pork Chop Cheddar Bake
Makes 6 servings

2 tablespoons or more vegetable oil
6 pork chops
1 (10-3/4 ounce) can cream of mushroom soup
1 cup water
1/4 cup milk
1 cup uncooked rice
1-1/2 cups grated Cheddar cheese
2 tablespoons minced onion
2 tablespoons chopped bell pepper
4 (6 ounce) cans sliced mushrooms
1 can French fried onions

Preheat the oven to 325 degrees. Grease a 9 by 13-inch baking pan.

Heat the vegetable oil in a large skillet. Add 2 or 3 of the pork chops and saute until they are lightly browned on both sides. Remove from the skillet and transfer to the prepared baking pan. Repeat the process with the remaining pork chops.

Put the soup, water, milk, rice, 3/4 cup of the cheese, onion, pepper, and mushrooms in a bowl and stir to combine. Pour the mixture over the pork chops.

Cover the baking pan with aluminum foil. Bake for 1 hour and 15 minutes.

Remove from the oven, remove the foil, and top with the remaining cheese and French fried onions. Return the baking pan to the oven and bake until the cheese melts. Remove from the oven and serve hot.

Chocolate-Peanut Butter Layered Dessert

Chocolate-Peanut Butter Layered Dessert

12 peanut butter or chocolate graham crackers
1 8-oz. fat free cream cheese
1/4 C reduced fat peanut butter
3/4 C cool whip free
2/3 C nonfat dry milk
1 4 serving sugar free instant chocolate pudding mix
1 1/4 C water
1 tsp vanilla extract
2 T chopped dry roasted peanuts

Arrange 9 crackers in bottom of a 9x9 inch cake pan.

In medium bowl, stir cream cheese with a spoon until soft. Add peanut butter and 1/4 C cool whip. Mix well. Carefully spread mixture over crackers.

Combine dry pudding mix, dry milk powder, and water in a large bowl. Mix well using a wire whisk. Blend in vanilla and remaining 1/2 C cool whip. Evenly spread pudding mixture over cream cheese mixture.

Refrigerate for 10 minutes.

Crush remaining 3 graham crackers and peanuts over top. Cover and refrigerate for at least 2 hours.
Cut into 8 servings

Bread Pudding With Sherry Sauce

Bread Pudding With Sherry Sauce
Serving Size : 6

1/2 cup Cream Sherry
1/2 cup Dried currants
2 cups Whole milk (do not use lowfat or nonfat milk)
1/2 cup Sugar
3 large Eggs
2 large Egg yolks
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
7 cups Brioche or egg-bread cubes - (abt 6 oz)

=== SAUCE ===

1 cup Half-and-half
3 Egg yolks
2 tablespoons Sugar
1 teaspoon Cornstarch
2 tablespoons Cream Sherry

Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants. Remove from heat. Cover and let stand 15 minutes to plump.Preheat oven to 325 degrees. Butter an 8-inch square glass baking dish.

Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry and currants over. Arrange remaining bread over. Pour egg mixture over all.

Let stand 15 minutes, pressing bread into egg mixture occasionally. Bake pudding until puffed and golden, about 1 hour 15 minutes. Transfer to rack.

Bring half-and-half to a simmer in heavy medium saucepan. Whisk yolks, sugar and cornstarch in medium bowl. Gradually whisk in hot half-and-half. Return mixture to same saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon, about 3 minutes.

Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce.
This recipe yields 6 servings.

Maple-Bacon Bread Pudding

Maple-Bacon Bread Pudding

2 cups milk
2 cups half-and-half
1/2 cup brown sugar
1/2 cup orange marmalade
3 egg yolks
1 teaspoon cinnamon
2 whole eggs
8 cups bread, cubed
6-8 ounces cooked bacon
cup melted butter
1/2 cup organic maple syrup
3/4 cups walnuts

-Preheat oven to 325 degrees, and spray a 9-inch square baking pan. Combine milk, half-and-half, brown sugar, marmalade, egg yolks, cinnamon and whole eggs. Whisk until blended and set aside.

-Place cubed bread in a large bowl, and add cooked bacon, butter and maple syrup. Toss until evenly distributed then transfer to baking pan. Pour egg mixture over the top, not quite filling the pan, then stir.

-Crumble 3/4 cup of walnuts over the top. Place a plate over cubes, and set aside for 20 minutes.

-Wrap the baking pan with foil tightly. Poke 2 holes on opposite sides. Place on a pre-heated sheet pan.

-Bake 1 hour 15 minutes, then uncover and continue another 15 minutes. Remove and cool on a wire rack.

Salsa Chili

Salsa Chili

2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut into 1/2 pieces
1 can (14.5 ounces) diced tomatoes
1 cup reduced sodium beef broth
2 garlic cloves, pushed through a press
1/2 cup medium thick and chunky salsa
2 tablespoons chili powder
1 teaspoon dried oregano leaves
Sour cream (optional)
Thinly sliced green onions (optional)

Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches.
Return beef and accumulated juices to Dutch oven.

Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.

Farmhouse Chili Dogs

Farmhouse Chili Dogs
Serves: 8

We host lots of hay rides, picnics, hot dog roasts and ice cream socials on our farm, and these chili dogs never fail to please. There's always someone who fills a paper cup with the sauce and eats it straight.

Ingredients:

1 pound ground beef
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese

Instructions:  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.

Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.

Daisey's Rice Pudding

Daisey's Rice Pudding
I have made this for years and everyone loves it. It is not baked, just cooked on the stove top.

Daisy's Sweet Rice
¾ Cup White Long Grain Rice
2 Cups Water
3 Cups Milk
1 Teaspoon Salt
4 Tablespoons Butter
2 Eggs
1 Cup Sugar
1 teaspoon vanilla
Cinnamon or nutmeg- optional to sprinkle on top

In a medium size pan, bring rice, water, milk, butter and salt, to a boil, turn heat on low for 45 minutes, stirring some.

Remove from heat and beat eggs and sugar and stir into rice mixture, slowly. Add vanilla. Sprinkle with nutmeg or cinnamon. Raisins may be added if desired.

This is good warm or cold. Delicious either way.
Recipe from the Breezewood Ladies Auxiliary Fire Company,
Breezewood, Pa.

Rice Pudding

Rice Pudding

Ingredients

1/2 cup light raisins
1/4 cup rum
3 cups milk
1/2 cup long-grain rice
3 inches stick cinnamon
1/4 cup sugar
1 teaspoon vanilla
Ground cinnamon

Directions

1. In a small bowl combine the raisins and rum; set aside.

2. In a heavy medium saucepan combine milk, uncooked rice, and stick cinnamon. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender. Remove stick cinnamon.

3. Drain raisins; discard rum. Stir raisins, sugar, and vanilla into rice mixture. Sprinkle with ground cinnamon. Serve warm or chilled. Makes 3 cups (6 servings).

Tomatoes Stuffed With Peas And Ham

Tomatoes Stuffed With Peas And Ham

3-1/2 pounds tomatoes
9 ounces canned peas
7 ounces ham
3/4 cup mayonnaise
Salt

Cut off tops of tomatoes. Carefully scoop out centers of tomatoes. Dice the ham, combine with peas, mayonnaise and salt. Fill tomatoes with the mixture.

Ham Wraps

Ham Wraps

1 pound sliced ham
8 oz cream cheese
4 oz sour cream
1/4 cup minced onion
2 tablespoons minced chives
1 teaspoon garlic powder

Blend all ingredients together, except ham. Spread mix on ham slices and roll up, securing with toothpicks, cut in thirds for easier serving. Chill for 30 minutes or longer, if possible. Yield: 6 servings.

Crab Sandwiches

Crab Sandwiches
Yield: 4 Servings

1 cn (6 oz) crab meat, drained
2 Ribs celery, finely chopped
4 Green onions (scallions,-white and green parts),-finely chopped
1/2 c Chopped mushrooms
1 ts Caraway seed
4 tb Mayonnaise
Salt and freshly ground-black pepper to taste
4 sl Bread
8 sl Bacon, fried crisp and-drained
1/2 c Grated Cheddar cheese

Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise, salt and pepper in a bowl and mix until thoroughly combined. Toast the bread on one side under the broiler. Spread the crab mixture on the untoasted side, top with the bacon and the Cheddar cheese, and heat under the broiler until the cheese is melted.

SPICY PORK CHOPS AND GRITS

SPICY PORK CHOPS AND GRITS
Makes 4 servings

Be sure to get the grits cooking before you start the pork.

1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 boneless pork chops
1 small onion
1/2 green pepper
2 cloves garlic
2 tablespoons vegetable oil
2 cups (or 1 can) low-sodium chicken broth
2 to 3 cups cooked grits

Combine salt, sugar, paprika and peppers. Rub the mixture over the pork chops, and set them aside.

Mince onion, green pepper and garlic. Add vegetable oil to wide skillet, and heat over medium heat. Add onion, green pepper and garlic, and cook 10 minutes to soften onion.

Meanwhile, cut the pork across the grain into very thin slices, about one-fourth inch. When all the pork is cut, turn the heat under the skillet to high. Add the pork, and stir four or five minutes, until it is cooked
through (or nearly so). Remove it to the plate with a slotted spoon.

Add chicken broth to skillet and boil it as rapidly as you can until most of the liquid has boiled away and the remainder in the skillet measures about one-half cup.

Return the pork to the skillet, and let it heat through as you serve the grits.
Spoon pork and juices over the grits.
Serve with cooked greens, oven-roasted carrots or your vegetable of choice.

Creamy Ham and Potato Soup

Creamy Ham and Potato Soup


3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:

1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

5. Makes 6 servings

Chili for a Crowd

Chili for a Crowd
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Makes: 6 servings

Chili:
4 pounds lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 ounces each) Progresso recipe ready crushed tomatoes, undrained
3 cans (19 ounces each) Progresso red kidney beans, drained, liquid reserved
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
Bread Bowls, if desired:

16 small round bread loaves
Olive or vegetable oil

1. In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.

2. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.

3. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.

4. Heat oven to 350 degrees F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet.
Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Enjoy. Marilyn.

Pennsylvania Pudding

Pennsylvania Pudding
101weekly@yahoogroups.com

1 pint milk
1 tablespoons rice
1/2 cup raisins
Sugar
Salt
Nutmeg
Cream
Additional sugar

*Note: Milk when boiled or baked will form a "skin" on top. We think Mrs. Haskell means you should stir the pudding pot every time this happens while this dish is baking, stirring the skin down into the mixture. The phrasing is somewhat confusing.

One pint of milk, a table-spoonful of washed rice, half a cup of raisins; sugar to the taste; a little salt and nutmeg; mix all together and put it in to bake, stir it up after it has skinned over* four times, mixing up raisins and rice with the milk each time; let it bake until the rice is cooked; serve cold, with cream and sugar.

Source:  "From Civil War Cooking: The Housekeeper' s Encyclopedia by Mrs. E. F. Haskell, 1861."

Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes
Serves: 24
Source: Betty Crocker

Pop! Cake mix and soda pop create a delicious strawberry-and- cream dessert.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups strawberry-flavored soda pop
Vegetable oil and egg whites called for on cake mix box
Red food color
1 container Betty Crocker Rich & Creamy cream cheese frosting (1 lb)
1/2 cup Betty Crocker® white candy sprinkles
Fresh strawberries

Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda pop for the water and using oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes

2. Stir 1 or 2 drops food color into frosting. Frost cupcakes.

3. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries.

Apricot Dump Cake

Apricot Dump Cake

1 can apricot pie filling
2 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup pecans
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
3 tablespoons powdered sugar

Directions
Beat eggs with electric or hand beater.
Add all other ingredients except pie filling then stir until well blended.
Add pie filling and stir carefully then pour into well greased rectangular baking pan.
Bake at 350 for 55 minutes.
Sprinkle top with powdered sugar.

Note: I can not find apricot pie filling so I make my own.
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon cornstarch or quick-cooking tapioca
3 1/2 cups drained, cooked or canned apricots
1/2 cup apricot juice
2 tablespoons lemon juice
1 tablespoon butter

Blueberry Cake

Blueberry Cake

1/3 cup butter, softened
1/3 cup sugar
2 eggs
3/4 cup milk
1/2 tsp vanilla
3/4 cup white flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1 cup blueberries
1 cup blueberries
6 oz cream cheese, softened
4 Tbsp sugar
2 Tbsp lemon juice
1/4 cup sugar
1/4 tsp cinnamon
1/2 cup white flour
1/2 cup whole wheat flour
4 Tbsp butter, softened

Preheat oven 375F. Grease and flour an 8x10" baking pan.

Cream butter and sugar. Beat in eggs. Add milk and vanilla Beat in baking powder and flours. Stir in 1 cup blueberries.

Spread 1 cup blueberries over first layer.

Mix cream cheese, sugar and lemon juice together well, then drop by spoonfuls over the blueberries.

Mix cinnamon with sugar. Stir in the flours. Mix in butter to get crumbly consistency. Sprinkle over cream cheese layer.

Bake 30 minutes. Store in refrigerator .

Asian chicken with Pasta

Asian chicken with Pasta

Ingredients:

1/2 pound uncooked angel hair pasta
1 pound chicken tenderloins, cut into 1-inch cubes
1/3 cup prepared balsamic vinaigrette
1/3 cup prepared Italian salad dressing
1 package (12 ounces) broccoli coleslaw mix
1/2 pound sliced fresh mushrooms
3/4 cup julienned sweet red pepper
1/2 cup sliced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in vinaigrette and salad dressing until no longer pink. Remove and keep warm.

In the same skillet, saute the coleslaw mix, mushrooms, red pepper and onion until tender. Add the seasonings. Stir in the chicken; heat through.

Drain pasta. Add to chicken mixture; toss to coat.
Yield: 6 servings.

Elmira Sour Cream Peach Pie

Elmira Sour Cream Peach Pie

Ingredients:

* Pastry for 9-inch pie
* 1/3 cup all-purpose flour
* 1/2 cup granulated sugar
* 1 cup commercial thick sour cream
* 5 cups peaches, peeled and quartered
* 1/4 cup brown sugar, lightly packed

Preparation:

Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute edges; do NOT prick pastry.

With rotary beater, beat flour, sugar, and sour cream (use commercial sour cream from store). Arrange flat edge of peach quarters on pastry in concentric circles. Pour sour cream mixture on top.

Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.

Yield: 6 servings
Recipe Source: Laura Secord Canadian Cookbook by Laura Secord

Garlic And Dried Tomato Bread

I tried this recently and it was a great success. I however you the whole wheat rapid cycle which takes 1 hour 20 minutes to do this loaf. Seems if I use the regular cycle on my bread machine the bread collapses
every time. Thanks David Johnson.

Garlic And Dried Tomato Bread

1 cup water
1/4 cup dried tomatoes, snipped; not oil packed
3 tablespoons onion; finely chopped
3 large garlic cloves; mashed
2 teaspoons olive oil
2 1/3 cups bread flour
2/3 cup whole wheat flour
2 teaspoons sugar
3/4 teaspoon dried rosemary; crushed
3/4 teaspoon salt
2 teaspoons bread machine yeast

Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.

Basic Country Sausage

Basic Country Sausage:
(There are many variations of this, and really it all depends on what YOU like).

10 pounds meat
2 tablespoons salt
4 teaspoons sage
4 teaspoons pepper
or
8 pounds meat
2 tablespoons salt
8 teaspoons sage
4 teaspoons pepper
1 teaspoon ground cloves
2 teaspoons nutmeg, thyme, or allspice (or combination)
or
10 pounds meat
1/2 teaspoon marjoram
1 teaspoon dried mustard
2 tablespoons salt
1 tablespoon pepper

Spicy Country Sausage
10 pounds meat
2 tablespoons salt
5 teaspoons pepper
Add your choices of:
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cloves
5 teaspoons cayenne pepper
6 1/2 tablespoons sage
5 teaspoons fennel seed
2 teaspoons garlic
5 teaspoons marjoram

Grind meat, mix spices to taste. Bag for freezer.

Potato Dumplings With Bacon and Onions

Potato Dumplings With Bacon and Onions

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min
SERVINGS - 6
INGREDIENTS

* 2 large potatoes, peeled and chopped
* 2 large eggs
* Flour
* 1/4 pound bacon, chopped
* 1/2 large onion, chopped

DIRECTIONS

1. Bring a large pot of lightly salted water to boil.

2. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.

3. Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.

4. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

Toasted Coconut Peanut Brittle

Toasted Coconut Peanut Brittle

•Butter for greasing pan
•1 cup flaked coconut
•1 cup coarsely chopped pecans
•2 cups granulated sugar
•1 teaspoon salt
•1/2 cup water
•1 cup light corn syrup
•1 teaspoon vanilla extract
•1/2 teaspoon coconut flavoring, or more vanilla
•2 tablespoons unsalted butter
•2 teaspoons baking soda

Generously butter a 17x13-inch jelly roll pan or two 15x10-inch jelly roll pans; set aside.

Toast Coconut:

Preheat the oven to 350°. Spread the coconut out in a single layer on an ungreased baking sheet. Bake for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; add chopped pecans and set aside.

Turn the oven off and put the buttered pan(s) in to keep warm.

Combine the sugar, salt, and water in a medium saucepan over high heat. Stir with a wooden spoon until sugar is dissolved and the mixture is boiling. Stir in the corn syrup. Continue boiling, without stirring, to 280°. Add the pecans and toasted coconut and continue boiling, stirring frequently, to 300°.

Take the warm pan(s) out of the oven and put on a rack just before the mixture reaches 300°.

Remove the mixture from heat and quickly stir in the vanilla and butter. Stir in baking soda, blending well. Immediately pour onto the warm pan(s). Using pot holders or wearing oven gloves, shift the pan from side to side and tilt to spread the candy while it's still hot. Cool completely and break into pieces.

Makes about 1 1/2 pounds.

Baked Rice Pudding

Baked Rice Pudding

1/2 cup uncooked rice
3/4 cup Milk (I use half and half)
1/2 tsp lemon zest
1/2 tsp Cinnamon
1/4 C. Raisins or dried Cranberries
a grating of fresh Nutmeg

Preheat oven to 350F.

Combine all ingredients in 2 qt casserole dish. Bake in preheated oven, stirring occasionally, until rice is tender and milk is absorbed, about 2-3/4 hrs.

Great warm or cold.
(From Nancy's Kitchen)

Light Swedish Rice Pudding

Light Swedish Rice Pudding
Makes 6 servings


3 1/2- to 4-quart cooker

4 cups skim milk
1/4 cup medium-grain rice
1/2 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1/4 cup vanilla nonfat yogurt
Cinnamon-sugar, for garnish

Mix the milk, rice, sugar, and cardamom in an electric slow cooker. Cover and cook on LOW until the rice is very soft, 7 to 8 hours. Remove the rice from the cooker, and stir in the vanilla. Let cool at room temperature for about 1 hour; stir in the yogurt. Chill until cold, at least 4 hours. Garnish each serving with the cinnamon-sugar.

Rice Pudding

Rice Pudding
Makes 6 servings.

1 cup uncooked short-grain white rice
6 cups hot milk
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract

Directions

In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

Smothered Pork Chops

Smothered Pork Chops
recipe adapted from Cook's Illustrated

3 ounces bacon (about 3 slices), cut into
1/4-inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
Vegetable oil
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
8 oz sliced white button mushrooms
Salt
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish

Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.

Return chops to skillet in single layer, covering chops with onions and mushrooms. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, and serve immediately.

* To make ahead/freezer meal - Instead of returning chops to the skillet as noted above, place chops in single layer into an oven- and freezer-proof baking dish, covering chops with onions and reserved bacon. Pour in warm sauce and any juices collected from pork; add bay leaves. Allow to cool completely before covering and freezing. When ready to prepare, defrost completely. Preheat oven to 350 degrees and place baking dish uncovered in preheated oven. Bake for 30 minutes until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Continue by transferring the chops to a warmed serving platter and following the last step as noted above.

Amish Sugar Pie

Amish Sugar Pie
Submitted by: MOMMYRUST

My mom made this for me and I loved it. It isn't super healthy, so I do apologize, but it will cure your sweet tooth very quickly!! The serving size is 1/8 of a pie. I usually only eat 1/2 of a serving and it does the same trick!
70 Minutes to Prepare and Cook

Ingredients

1 frozen pie crust, ready to bake
1 cup firmly packed dark brown sugar
1/4 c all purpose flour
1/4 tsp salt
1 c whipping cream
2 tsp cinnamon

Directions

1. Preheat oven to 350. Combine brown sugar, flour, and salt in a small bow and mix well. Pour sugar mixture evenly into pie crust.

2. Pour whipping cream evenly over brown sugar mixture; do not stir.

3. Sprinkle cinnamon evenly over cream. Bake pie until filling bubbles in center, approx. 50-60 minutes. Place on wire rack to cool completely. Chill pie until filling is set; approx. 1 hr.
Number of Servings: 8

Recipe submitted by SparkPeople user MOMMYRUST.
Number of Servings: 8

Asian Chicken Grill

Asian Chicken Grill
2 Servings

Ingredients

1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional

Directions

In a small bowl, combine the first six ingredients. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag; pour remaining marinade over chicken. Seal bag and refrigerate overnight. Discard marinade.

Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until chicken juices run clear, basting several times with reserved marinade. Serve on buns with lettuce and tomato if desired.

Quick Homemade Croutons

I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or
oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown.

Fried Alligator

Fried Alligator
Ingredients:

1/2 pound alligator meat, cut into 1/2-inch cubes
Louisiana Fish Fry batter, for coating
Cooking oil, for frying
Salt and freshly ground black pepper
Serving suggestions: remoulade, creole mustard, or cocktail sauce

Preparation:
Fill a deep pot halfway full with oil.
Heat to 360 degrees F.
Coat the alligator meat with the fish batter.

Fry for 2 to 3 minutes, until gator floats in oil.
Remove and add salt and pepper to taste.
Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

Source : CajunGrocer.com

Raisin Carrot Cake

Raisin Carrot Cake

1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots

Frosting:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar

Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended. In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish. Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator. Makes 12-16 servings

Melissa
Recipe Source: Taste Of Home - Ann Marie Vachon

Onion Cream Tartlets

Onion Cream Tartlets

1/2 c unsalted butter
1/2 c sweet red onion
1/2 c white onion
1/3 lb pearl onions
2 t shallot
3 t scallions
3 t garlic
1/2 c dry white wine
1/2 c whipping cream
1/4 c parmesan cheese
2 t chives
1/4 t salt
1/4 t freshly ground white pepper
24 ea tart shell

Melt butter in a heavy skillet, over a medium flame add all onions, shallots, scallions, and garlic heat and stir for 15 minutes, until softened add wine, increase heat, and reduce until only 2 tablespoons liquid remain
add cream, heat and stir to reduce until thickened remove from heat stir in Parmesan cheese and chives season with salt and pepper to taste divide among tartlet shells

Bake @ 375 degrees for 10-12 minutes brown slightly under a broiler or with a torch cool slightly before serving serve warm or at room temperature.

Norwegian Rice Cream

This is a very traditional Scandinavian dessert. In certain parts of Norway it is always used for Christmas dinner. A whole blanched almond is added to the Rice Cream before serving. The one who discovers the almond will be married the next year. Here in Williams Lake we award an almond pig to the lucky person.

Norwegian Rice Cream

6 cups milk
Scant cup of regular long grain rice
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped
1 (14 1/2 oz.) jar Lingonberries

In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled.
In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. If lingonberries are not available one can use red sauce.
Serves 8.

Red Sauce

1 box frozen strawberries or raspberries
1 cup water
1 1/2 tbs cornstarch

Boil strawberries and water for 5 minutes. Mix starch with a little water. Add to the strawberry mixture. Bring to a boil again, stirring all the time. It should thicken. Take from heat and cool.
Serve on top of the rice cream.

(From Worldwide Recipes (Val))

Rice Pudding with Celtic Caramel Sauce

Rice Pudding with Celtic Caramel Sauce

4 cups milk
1 teaspoon vanilla
2/3 cup heavy cream
2/3 cup arborio rice
1/3 cup sugar
1/2 cup boiling water
1/2 cup golden raisins, chopped
1/4 cup Celtic Crossing Liqueur
2 eggs, beaten
1 teaspoon cinnamon
1 tablespoon orange zest

Celtic Caramel Sauce
1/2 cup sugar
4 tablespoons butter, cut into small pieces
1/4 cup heavy cream
1/4 cup Celtic Crossing Liqueur

Old-fashioned rice pudding, which seems to transcend international boundaries, is made distinctively Irish with the addition of Celtic Crossing. Serve it with a caramel sauce, if you dare!
Method:  In a large saucepan over medium heat, combine the milk, vanilla, and cream. 
Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender.

Preheat the oven to 350°F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain.

In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes).

In a small saucepan over medium heat, heat the sugar until it begins to caramelize. Remove from heat and gradually whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon the sauce over the pudding. Makes 8 servings.

Louisiana Rice Pudding

Louisiana Rice Pudding

4 cups milk
1/2 cup washed rice
1/2 cup raisins
1/2 cup Brer Rabbit Molasses
1/2 teaspoon cinnamon

Mix all ingredients well. Bake in slow oven (275 to 300 degrees) for 2 1/2 hours. Stir 4 times every 15 minutes for the first hour. Add 3 tablespoons butter in the fourth stirring. Serves 6.

Source:  "Key Home Gourmet CD Collection"

Sticky Rice and Mango

Sticky Rice and Mango Khao Nieow Ma Muang

Ingredients

1 1/4 cups raw sticky rice (sweet or glutinous rice).
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced

Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).

Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.

Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.

Makes about 6 servings.

Ham Stuffed Cucumbers

Ham Stuffed Cucumbers

2 medium cucumbers
5 ounces ham
1 hard cooked egg, coarsely chopped
1 tablespoon finely chopped onion
1 tablespoon finely chopped pickle
Mayonnaise

Cut cucumbers in half lengthwise and scoop out seeds. In a bowl, mix together chopped ham, chopped egg, onion, pickle and mayonnaise. Spoon mixture into cucumber shells. Chill. When ready to serve, cut cucumber into slices.

RICE PUDDING /PERSIMMONS AND DRIED CRANBERRIES

RICE PUDDING /PERSIMMONS AND DRIED CRANBERRIES
Hachiya persimmon puree flavors the pudding; using arborio (the starchy, short-grained risotto rice) gives it an especially tender, creamy texture.

2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk
2/3 cup arborio rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup dried cranberries

Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.

Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.

Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Makes 6 servings.

HUNGARIAN SZEGED GOULASH

HUNGARIAN SZEGED GOULASH

4 oz Lean bacon-- cut into 1/2-inch pieces
2 lb Boneless pork -- trimmed of fat,-- and cut into 1-inch cubes
1 lg Red onion -- chopped coarsely
2 lg Garlic cloves -- minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram -OR- mild oregano
2 ts Chopped fresh thyme
1 t Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut -- drained & rinsed
2 Tart apples (or more) -- cored and sliced
1 c Sour cream
Red potatoes or spaetzle -or- egg noodles

-----TO GARNISH-----
Chopped fresh dill & parsley

*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider.

In a large, deep roasting pan or Dutch oven, saute bacon until crisp.

Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.

Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed.

During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten).

Garnish with dill, parsley, and reserved bacon, broken into pieces.

Herb Crusted Pork Chops

Herb Crusted Pork Chops

1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 medium onion, chopped
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup packed fresh parsley leaves
1/3 cup packed fresh basil leaves
2 tablespoons fresh thyme leaves
1/2 teaspoon dried rosemary
2 cloves garlic, whole
4 thick cut pork chops
1/4 cup flour
1 egg
1 tablespoon water
1/4 cup olive oil for frying

Place the breadcrumbs in a bowl and add 2 tablespoons Parmesan, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.

Add parsley or basil, thyme, rosemary, garlic, onion, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses.

Combine the breadcrumbs and herbed mixture to make the herb crust; aside.

In a shallow dish, whisk the egg with the 1 tablespoon of water.

In another shallow dish, place the flour.

Heat a skillet over medium low heat with the 1/4 olive oil and preheat the oven to 350 degrees. Have a parchment or foil lined baking sheet handy as well.

While oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb crust mixture to cover all sides.

When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake in the preheated oven for 15-20 minutes. Serve hot.

Roasted sausages w/Grapes

Roasted sausages w/Grapes

1-1/2 pounds hot Italian sausage, cut into 3-inch lengths
1-1/2 pounds sweet Italian sausage, cut into 3-inch lengths
3 Tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
1/4 cup balsamic vinegar

Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside.

Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.

Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter.

Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.

Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.

Angel Peach Delight

Angel Peach Delight

1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)

With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.

Delicious Baked Chicken

Delicious Baked Chicken

•4 bone-in chicken breast halves, with skin
•1 tablespoon olive oil
•1 pinch garlic powder
•salt and pepper to taste
•3/4 cup Worcestershire sauce

Preheat oven to 350 degrees. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.