Blue Ribbon Apple Chunky Chocolate Bundt Cake

Blue Ribbon Apple Chunky Chocolate Bundt Cake

Ingredients:

1 cup unsalted butter or oil
1 1/2 cups granulated sugar
4 eggs
1 cup milk, cola or instant coffee
1 tablespoon pure vanilla extract
2 teaspoons freeze-dried instant coffee
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/3 cup cocoa, measured and sifted
1/2 cup semi-sweet chocolate chips
1/2 cup milk-chocolate chips
1/2 cup raisins, plumped and dried
1 cup chopped walnuts
2 cups chopped apples

Instructions:

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Generously spray a 10 inch spring form pan with non-stick cooking spray.

In a mixer bowl, blend the butter or oil with the sugar, eggs, and vanilla. Fold in the milk (or cola), then the instant coffee, flour, salt, baking soda, salt, cinnamon and cocoa, blending well. By hand, fold in the chocolate chips, raisins, walnuts and apples.

Spoon into prepared pan and bake until cake springs back when gently touched, 75-85 minutes. If cake appears to be browning or baking too fast on top but it doesn't appear baked in the center, lower the temperature to 325 F and bake longer but slower.

Cool 30 minutes before turning out onto a cooling rack.

Dust with confectioners' sugar or drizzle on melted chocolate.

Serves 12-16

© Copyright 2010 Clabber Girl Corporation.

Orange-Jicama Salad

Orange-Jicama Salad

4 c jicama, peeled and julienned
2 oranges, peeled and sectioned
2 tbsp fresh cilantro, chopped
1/3 cup fresh orange juice
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
Salt and pepper to taste

Combine jicama, oranges and cilantro.

Whisk together the orange juice, vinegar, and Olive oil.

Pour over. And toss.

Season with salt and pepper

Dilled Bean Salad

Dilled Bean Salad

3 cups cooked white pea beans
2 green onions -- sliced
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons dried dillweed OR 2 tablespoons minced fresh dill
freshly ground pepper -- to taste

OPTIONAL GARNISHES

Red onion slices
Radish slices
Cherry tomatoes
Fresh dill sprigs

In a large bowl combine beans and green onions. Mix oil, juice, salt, dill and pepper together; pour over beans and toss lightly to mix.

Cover and chill at least 1 hour or up to 2 days. Garnish if desired at serving time. Serve with roasted or grilled meats or fish on a buffet.

Description:

"This savory bean salad isn't as sweet as the bean salad of the 50's. Add cooked fish for a luncheon dish or picnic."

Source: Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/

NOTES : Variations:

1. Add 1/2 clove garlic, crushed as dressing.

2. Add drained canned tuna or cooked salad shrimp.

Chalupa

Chalupa

2-3lb boneless pork loin roast
1 lb pinto beans (soak overnight or bring to a boil, cover and turn off heat and let set 1 hr, drain and rinse beans)
2 packets of taco seasoning (or your could easily make your own)
1 can diced green chiles
salt to taste
1 bag of Fritos chips
grated cheddar cheese
sliced green onions
sour cream

In a large pot, add roast and beans. Cover with water and add taco seasoning mix and green chiles. Cook all day, take the meat out and let it cool, then shred it and return it to the pot. Simmer with top off to thicken it a bit. Serve over Fritos chips and garnish with cheese, green onions and sour cream.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts with Honey Mustard dipping sauce

For the chestnuts:

3 cans sliced water chestnuts
1 lb bacon
1/2 cup soy sauce
1/2 cup packed brown sugar

Mix the soy sauce with the brown sugar and whisk until the sugar is dissolved. Marinate the water chestnuts in the soy sauce mixture for at least an hour. Cut the bacon in half crosswise. Take 3 slices of marinated chestnuts and wrap a half slice of bacon around each stack of 3. Secure with a toothpick. Place in a large baking dish that is sprayed with cooking spray. Bake at 400 degrees for 35 minutes.

For the dipping sauce:

1/4 cup honey
1/4 cup mustard

Whisk the honey with the mustard until well combined. Serve immediately.

Barbecued Pork Chops

Barbecued Pork Chops
6 Servings
Prep/Total Time: 20 min.


1/2 cup hickory smoke-flavored barbecue sauce
1/2 cup A.1. steak sauce
1/2 cup sherry or unsweetened apple juice
3 tablespoons honey
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

In a small bowl, combine the barbecue sauce, steak sauce, sherry or apple juice and honey. Transfer 1/3 cup sauce to another bowl; set aside for serving.

Sprinkle pork chops with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill pork chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 6 servings.

Pineapple Teriyaki Pork Chops

Pineapple Teriyaki Pork Chops

4 boneless pork chops
1/4 cup Kikkoman teriyaki marinade
1 Tbs. sugar
2 Tbs. pineapple juice

Combine teriyaki, sugar and pineapple juice in a large resealable bag.

Mix well. Add pork chops. Put in refrigerator and let marinate for -6 hours, turning occasionally. Remove chops from mixture; cook on hot grill for 7 minutes on each side or until chops are done.

-cooks.com

Banana Cream Pie

Banana Cream Pie

I fix this creamy dessert whenever I need a no-fuss treat. Friends are surprised to hear that it's made in the microwave because the soft banana filling and thick buttery crust taste like I slaved over the stove for hours. -Anne Schroeder, Yarrow, British Columbia

8 Servings
Prep: 20 min. + chilling
Cook: 30 min. + cooling

Ingredients

* 1/3 cup butter, cubed
* 1-1/4 cups graham cracker crumbs
* 3 tablespoons sugar

FILLING:

* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 2-1/4 cups milk
* 3 egg yolks, lightly beaten
* 2 tablespoons butter
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 to 2 medium firm bananas, cut into 1/4-inch slices
* Whipped topping and additional banana slices, optional

Directions

* Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined.

* Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely.

* For filling, in a 2-qt. microwave-safe bowl, combine the sugar, flour and cornstarch. Gradually whisk in milk until smooth.

* Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in the butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.

* Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Banana Cream Pie published in Quick Cooking May/June 2002, p31 Beth Layman :) 

Chicken with Dill Sauce

Chicken with Dill Sauce

2 Tbs. butter or stick margarine
2 Tbs. flour
1/8 tsp. salt
Dash pepper
1 cup milk
1/4 cup mayonnaise
1/2 tsp. dried dill weed
1/4 tsp. curry powder
6 bone-in chicken breast halves
2 Tbs. vegetable oil

In a saucepan over medium heat,melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil.

Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3 quart baking dish. Pour sauce over chicken.

Bake, uncovered, at 350, for 50 to 60 minutes or until meat juices run clear. Yield: 6 servings.

Recipe Source: All-Betty-Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.

PEG’S NOTE:  I used boneless chicken breasts instead of bone-in breasts. I baked the chicken for about 35-40 minutes.

Hawaiian Pineapple Pie

Hawaiian Pineapple Pie

3 Eggs -- well beaten;
1 c Corn syrup -- light
1 c Pineapple -- crushed, with juice
1 c Coconut -- flaked or grated
1 c Sugar
2 ts Flour -- all-purpose
1/2 Margarine -- melted;stick
1 Pie shell -- unbaked;10 1nch

Combine eggs and corn syrup; beat until well blended. Stir in remaining ingredients an mix well. Spoon into pie shell and bake 350 degs. for about 30 minutes, or until pastry is brown and filling is firm.

Yield: 1 (10-inch) pie.

Easy Mixed-Bean Salad

Easy Mixed-Bean Salad

1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing

1. Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.

2. Serve salad using slotted spoon.

Makes 6 servings

Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce

2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh chives (garnish)

Preheat oven to 400F. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tbls. butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155F for barely pink meat, 10 to 15 minutes.

While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.

Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish with chives.

Jenn B Missouri

Apple Streusel Chip Cake

Apple Streusel Chip Cake
Recipe By : Mr. Food's Easy Cooking Fall/1998
Serving Size : 16

1/2 cup chocolate chips
1 1/2 cups chopped walnuts
1/4 cup packed brown sugar
4 cups diced peeled apples
2 cups granulated sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
4 eggs -- lightly beaten

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.

In a small bowl, mix together chocolate chips, 1/2 cup of the walnuts, and the brown sugar; set aside.

In a large bowl, mix together apples and granulated sugar; let stand 10 minutes. In a medium bowl, mix together flour, baking powder, cinnamon, and salt.

Add oil and eggs to the apple mixture, stirring until well blended. Stir in the flour mixture and remaining 1 cup walnuts until all the flour is just moistened. Spoon into the pan and spread smooth. Sprinkle evenly with the chocolate-chip mixture. Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pan on wire rack. Cut into 16 bars.

Cubano Sandwiches

Cubano Sandwiches

traditional and vegetarian
1 small loaf bolillo bread (found at Mexican bakeries)
3-5 slices of deli ham
1 piece of thinly sliced pork steak (found at ethnic butchers, or ask your butcher to cut it for you)
1-2 slices of swiss or provolone cheese
dill pickles (sliced)
1/2 tablespoon yellow mustard
1/2 tablespoon mayonnaise

Season your pork steak with salt and pepper and cook on the grill or in a grill pan.

Prepare your sandwich by slicing your bolillo bread in half lengthwise.

Spread the mustard on one half of the bread and spread the mayonnaise on the other half of the bread.

Place the grilled roast pork on one half of the sandwich.

Top the grilled pork with slices of ham.

Top the ham with your cheese and add the pickles to the other half of bread.

Combine the two bread halves and place on a hot grill pan or panini press. Grill the sandwich until toasty and the cheese begins to melt. Serve hot!

* To make this a vegetarian friendly sandwich, substitute the pork and ham with sliced and grilled portobello mushrooms and proceed with the recipe above.

Milk Poached Pistachio and Date Crusted Veal Tenderloin

Milk Poached Pistachio and Date Crusted Veal Tenderloin
Yield: 4

1/2 cup of toasted pistachios
4 dried medjool dates
1 cup of beef stock
4 ounces of espresso
2 cups of 3.25% milk
2 pounds of veal tenderloin
1 teaspoon of rosemary
1 teaspoon of lemon juice

Directions

Crust:  Place the toasted pistachios and medjool dates into a coffee grinder until coarsely blended. Place into a bowl and set aside.

Sauce:  In a small saucepot, combine the beef stock and espresso. At low boil, reduce to 2/3's of its original form (about 10-12 minutes).

Veal:  Pour the milk into a deep skillet pan and bring to a low boil and lower to a high steep. Place the veal tenderloin into the milk and cook for 10-12 minutes for medium-rare, 12-15 minutes for medium, or 15-17 minutes for well done. Once the time has expired, remove the veal from the skillet and roll it into the pistachio and date crust. Set aside and let meat rest for 5-7 minutes.

While the meat is resting, add the rosemary and lemon juice to your espresso sauce and adjust seasoning to your liking. Once the veal has rested, slice in to 2 inch slices and sauce with your espresso reduction.

Breaded Pork Cutlets

Breaded Pork Cutlets (Pork Schnitzel)
recipe adapted from Cook's Illustrated

2 cups breadcrumbs
1/2 cup all purpose flour
2 large eggs
2 cups + 1 tablespoon vegetable oil
1 (1 1/4-pound) pork tenderloin, trimmed of fat & silver skin
salt & pepper

Place the breadcrumbs in a shallow dish. Spread the flour in another shallow dish. Beat the eggs with 1 tablespoon of oil and place in a third shallow dish.

Cut pork tenderloin into 4 equal pieces. Place the pork, 1 cut side down, between 2 sheets of plastic wrap and pound to an even thickness of between 1/8 and 1/4 inch. Season the cutlets with salt and pepper. Working with 1 cutlet at a time, dredge the cutlets thoroughly in flour, shaking off the excess, then coat with the egg and then coat evenly with breadcrumbs, pressing on the crumbs to adhere. Place the breaded cutlets in a single layer on a wire rack set over a baking sheet; let the coating dry for 5 minutes.

Heat the remaining 2 cups of oil in a large dutch oven over medium high heat until it registers 375 degrees. Lay 2 cutlets without overlapping, in the pot and cook, shaking the pot continuously and gently, until wrinkled and browned on both sides. Transfer the cutlets to a paper towel lined plate and flip the cutlets a few times to blot the excess oil. Repeat with the remaining cutlets and serve.

* To make ahead/freezer meal - Prepare the cutlets as directed as above. Once the coating on the cutlets have dried for 5 minutes, place them in a freezer bag, seal and freeze. When ready to prepare, defrost slightly. Heat 2 cups of oil in a large dutch oven over medium high heat until it registers 375 degrees. Lay 2 cutlets without overlapping, in the pot and cook, shaking the pot continuously and gently, until wrinkled and browned on both sides. Transfer the cutlets to a paper towel lined plate and flip the cutlets a few times to blot the excess oil. Repeat with the remaining cutlets and serve.

Chocolate-Covered Bacon

Chocolate-Covered Bacon Source : Yumsugar.com

INGREDIENTS

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

DIRECTIONS

Preheat the oven to 375°F.

Place the bacon on a baking sheet lined with parchment paper.
Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler.

Heat a large saucepan filled with water over high heat until boiling.
Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water.
Add the chocolate chips and stir with a fork until smooth and completely melted.

Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate.
Transfer to the clean sheet of waiting parchment paper.

Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard. Once cool, enjoy!

Makes 6-8 slices of chocolate-covered bacon.

ELVIS PRESLEY'S SWEET POTATO PIE

ELVIS PRESLEY'S SWEET POTATO PIE

2 sm Sweet potatoes -- 3/4 pound
1 md Russet potatoes -- baking type
1/2 c Butter
1 c Brown sugar -- pack
1/2 t Fresh Nutmeg -- grate
3 lg Eggs -- beat
1 1/4 c Evaporated milk
1/2 t Vanilla extract
1 9" Pie crust -- unbaked

Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatoes until very smooth.

In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top.

Bake 15 minutes in a preheated 450~ oven then turn heat to 325~ and continue baking for 30 minutes or more until the filling is set.

Black Forest Pie

Black Forest Pie

With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive-- it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
6-8 Servings
Prep: 15 min.
Bake: 35 min. + cooling

* 3/4 cup sugar
* 1/3 cup HERSHEY'S Cocoa
* 2 tablespoons all-purpose flour
* 1/3 cup milk
* 1/4 cup butter, cubed
* 2 eggs, lightly beaten
* 1 can (21 ounces) cherry pie filling, divided
* 1 unbaked pastry shell (9 inches)
* Whipped topping, optional

Directions

* In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

* Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.

* Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Black Forest Pie published in Taste of Home February/March 2000, p27 Beth Layman :)

Cranberry and Wild Blueberry Pie

Cranberry and Wild Blueberry Pie

Filling:

16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
1 1/4 cups sugar
3 tablespoons cornstarch
2 cinnamon sticks
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel

Crust:

2 Pie Crust dough disks
Heavy whipping cream (for brushing)
Freshly grated nutmeg (for sprinkling)

For filling:

Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.

For crust:

Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10- inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).

Arrange half of dough strips across top of filling, spacing evenly apart.

Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream.

Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg.

Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes.

Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Serve pie at room temperature.

Makes 8 servings.

Apple and Cheese Squares

Apple and Cheese Squares

1 1/2 cups unsweetened applesauce*
1/3 cup honey or pure maple syrup
1 teaspoon cinnamon
1 1/4 cups grated Cheddar, Edam or Gouda cheese
1 1/2 cups oatmeal
1 1/4 cups wheat germ
1/4 teaspoon salt
1/4 cup chopped pecans
1 tablespoon brown sugar

Combine applesauce, honey, cinnamon and 1 cup cheese; stir well.

Combine oatmeal, wheat germ and salt; spread half over bottom of a greased 9x13-inch baking pan. Cover with applesauce mixture and top with remaining oatmeal mixture. Sprinkle with pecans, brown sugar and remaining cheese.

Cover and bake in 350° oven 30 minutes. Uncover and bake an additional 10 minutes.

* if applesauce is sweetened, omit honey. Makes 12 servings.

Kraut Slaw

Kraut Slaw

27 oz sauerkraut, rinsed and drained
1 c diced celery
1 c diced green pepper
1 c diced onion
1 carrot, shredded
1 c sugar
1/4 c vegetable oil
1/2 c cider vinegar

Heat sugar, oil and vinegar to dissolve sugar.

Pour over vegetables and mix thoroughly.

21 Club Hamburger

21 Club Hamburger
Serves/Makes: 4

Ingredients:

1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butter

Directions:

Combine celery and chicken broth in a small saucepan over very low heat; poach the celery for 20 minutes. Drain and cool. Combine celery with remaining ingredients except the butter, mixing well with your hands.

Gently shape into 4 large patties, being careful not to compact the meat any more than necessary. Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.

Orange Basil Pork Medallions

Orange Basil Pork Medallions
- Better Homes & Gardens Low Calorie Recipes 1992

2 table water
1/3 cup orange juice
1 teas cornstarch
1/2 teas instant chicken bouillon granules
1/4 teas dried basil, crushed
Dash of pepper
1/2 pound pork tenderloin
Nonstick spray coating
2 teas snipped parsley
Basil leaves and strips of orange peel (opt)

For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, dried basil, and pepper. Set aside.

Cut pork into six equal slices. Place each slice of pork between two sheets of plastic wrap. Lightly pound slices with the flat side of a meat mallet to about 1/2-inch thickness. Spray a cold medium skillet with coating. Preheat over medium heat. Add pork slices to skillet; cook over medium heat for 3 minutes. Turn slices over and cook 2 minutes more or till just slightly pink. Remove pork from skillet; keep warm.

Stir sauce; carefully add to the skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Spoon sauce over pork. 2 servings

BASIC BANGERS

BASIC BANGERS

1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt & pepper
1 1/2 oz Fresh breadcrumbs
Nutmeg
Cloves, ground
Mace
Thyme
2 Egg yolks
8 Sausage skins

Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

from "Floyd on Britain and Ireland"

Ham and Cheese Rice Balls

Ham and Cheese Rice Balls

2 cups leftover cooked rice, refrigerated (my rice already had 1/2 cup Cheddar cheese and 1/2 cup parm cheese and 1/2 cup chopped scallions added to it)
1/2 cup minced ham (I just used lunch meat)
1 tsp soy sauce
1 tsp Louisiana hot sauce, or any hot sauce would do
salt and pepper to taste
1 egg beaten
1 tbsp water
1 cup seasoned bread crumbs

In a large bowl, mix the rice with the ham and soy sauce. Season with plenty of salt and pepper and any other spices you like. Form the rice into little balls.

In a small bowl, whisk the egg with the hot sauce and water. Pour enough oil into a skillet to be 1/2 inch deep. Heat on medium heat until hot. Season the bread crumbs with some salt and pepper.

Dip the rice balls into the egg mixture, then roll into bread crumbs. Fry in oil until golden brown, a couple minutes on each side. Serve hot either plain, or with a favorite dipping sauce...ranch dressing, chive basil cream, marinara.

Creamy Ham-And-Chicken Lasagna

Creamy Ham-And-Chicken Lasagna


2 bone-in chicken breast halves
2 cups chopped cooked ham
9 lasagna noodles -- uncooked
vegetable cooking spray
1 tablespoon butter or margarine
1 package sliced fresh mushrooms -- 8 oz.
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 1/2 cups freshly grated parmesan cheese
1/2 cup whipping cream
3/4 teaspoon dried basil or 2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
garnishes: chopped fresh parsley -- paprika

Place chicken breasts in a saucepan; add water to cover. Bring to a boil over high heat; cover, reduce heat to medium, and cook 45 minutes or until chicken is tender. Drain and let cool slightly.

Remove and discard skin from chicken; remove meat from bones, discarding bones. Chop chicken into bite-size pieces, and place in a large bowl; add chopped ham.

Cook lasagna noodles according to package directions; drain. Place wax paper on a baking sheet; coat wax paper with cooking spray. Place cooked noodles in a single layer on wax paper; cover with additional wax paper. Continue layering noodles and wax paper. Set aside.

Melt 1 tablespoon butter in a large skillet over medium-high heat; add mushrooms, and cook, stirring constantly, until tender. Drain and stir into meat mixture; set aside.'

Melt 1/3 cup butter in skillet; add flour and cook 1 minute, stirring constantly. Gradually stir in milk; cook, stirring constantly, about 3 minutes or until bubbly. Stir in Parmesan cheese and next 4 ingredients; cook until cheese has melted and mixture is thickened. Add chicken mixture to cheese mixture, stirring well.

Coat a 2-quart shallow baking dish with cooking spray. Spread one-third of meat mixture into dish; top with 3 lasagna noodles. Repeat layers twice with meat mixture and noodles.

Bake, covered, at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes before serving. Garnish, if desired.

Source: "Southern Living April 1995" Yield: 8 servings"

Mashed Potato Pie

Mashed Potato Pie

Prepared mashed potatoes (7-8 servings)
1 teaspoon garlic powder
2 eggs, beaten
1/2 cup Parmesan or Romano cheese
1 1/4 cups Mozzarella cheese (divided)

Stir garlic powder, eggs, Parmesan and 1 cup Mozzarella into mashed potatoes. Pile mixture into a 9-inch deep dish pie plate. Sprinkle top with remaining Mozzarella. Bake at 350 degrees F until golden on top and puffy, about 45 minutes.

Gazpacho Rice Salad

Gazpacho Rice Salad

1 cup rice -- uncooked
1/2 cup salad oil
1/4 cup tarragon wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon tarragon
1 cup green pepper -- finely chopped
1 cup chopped pimientos
1 cup fresh parsley -- chopped
1 cup chopped onions
1 cup tomatoes -- chopped
1 cup cucumbers -- chopped

Cook rice according to package directions.

Mix oil, tarragon vinegar, salt, pepper, tarragon and pour over rice while rice is still hot.

Refrigerate until cool.

Toss in green pepper, pimentos, parsley, onions, tomatoes & cucumber.

Cover and refrigerate again until ready to serve.

Source: "CordonBlueGrass Blue Ribbon Recipes from Kentucky"

German Chocolate Pie

German Chocolate Pie
mary bowles

1 9 Inch unbaked pie crust

Filling:

4 Oz Sweet Cooking Chocolate
1/3 C butter
3/4 C sugar
1 Tb flour
3 eggs -- separated
1 T vanilla

Topping:

1/2 C Sweetened Condensed Milk
1 egg
1 C coconut
1/2 C pecans -- chopped
1 T vanilla

In large saucepan, over low heat, melt chocolate and butter, stirring until smooth. Remove from heat.

Add sugar, flour, 3 egg yolks and 1 teaspoon vanilla. Stir until well blended. In a small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture.

Pour into pie crust and bake at 375 degrees for 24 to 30 minutes or until filling is set. Remove from oven; cool.

Mix topping ingredients in a small bowl; blend well. Spread carefully over baked filling. Broil for 2 to 3 minutes or until coconut begins to brown. Watch carefully as not to burn crust. Cool completely before cutting.

By "Lloyd A. Carver" on Jan 5, 1996

*Grilled Peaches with Pecorino and Prosciutto*

*Grilled Peaches with Pecorino and Prosciutto*

Nonstick vegetable oil spray
4 firm, but ripe large peaches, halved and pitted
2 tablespoons extra-virgin olive oil
8 very thin slices pecorino cheese
4 thin slices prosciutto, halved lengthwise

*SPRAY* grill rack with nonstick spray and heat to high.

*BRUSH* peach halves with oil and sprinkle with salt and pepper.

*GRILL* peaches until lightly charred, about 2 minutes per side.

*PLACE* on large plate, skin side down.

*TOP* each peach half with cheese slice and drape with prosciutto.

*SERVE* immediately.

*SOURCE: Bon Appétit 2006*

The Charleston Gazette June 28, 2011

Cheesy Apple Ham Grill

Cheesy Apple Ham Grill

1 cup chopped apple
1/2 cup miracle whip or miracle whip light -- dressing, divided
1/4 cup chopped walnuts
1 dash ground cloves (opt)
8 slice raisin cinnamon bread
4 slice kraft natural sharp cheddar cheese -- ; cut in half
1 pkg oscar mayer smoked cooked ham slice -- s (6 oz)

Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham, second cheese slice and second bread slice. Spread outside of sandwiches with remaining dressing. Grill until lightly browned on both sides.

Makes 4 sandwiches.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Yield: 4 servings

Grilled Pork and Peaches

Grilled Pork and Peaches

2 tablespoons paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
Barbecue sauce
4 (1-inch thick) slices pork tenderloin
4 firm peaches, halved and pitted
Olive oil

*HEAT* grill to medium high.

*MIX* paprika, onion powder, salt, pepper and cayenne pepper.

*RUB* both sides of pork tenderloin slices with spice mixture.

*GRILL *pork for 4 to 5 minutes on each side until outside is charred, not burned, and middle is light pink. Brush with barbeque sauce. Remove from grill and cover with foil.

*BRUSH *the peach halves with oil and add to the grill face-down.

*GRILL* for 3 to 5 minutes or until soft. Remove and slice.

*PLATE* sliced peaches with pork.

The Charleston Gazette June 28, 2011

Maple-Pecan Sundaes with Candied Bacon

Maple-Pecan Sundaes with Candied Bacon
Recipe By :Bon Appétit, October 2010
Serving Size : 6


4 bacon slices
2 tablespoons maple sugar -- divided
3/4 cup Grade B pure maple syrup
2 cinnamon sticks -- broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger
1/2 cup pecan halves -- toasted
vanilla ice cream

Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.

Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack.

Cut into 1/4-inch dice.

Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. (Can be made 2 hours ahead. Let stand at room temperature. )

Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes.

Spoon sauce over and serve.
Makes 6 servings.
Recipe by Lori Longbotham.

Source: Bon Appétit, October 2010.

Pulled Pork Shoulder with Lexington Style Dip Sauce

Pulled Pork Shoulder with Lexington Style Dip Sauce
Recipe courtesy The Barbecue Center
Show: BBQ with Bobby Flay
Episode: On the Road

1 (6 to 8-pound) pork shoulder
Salt
1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon sugar
1/2 cup water

Preheat smoker using a mix of hickory and a few oak wood chips. The fire should burn down to the coals, not ash, when cooking the pork shoulder.

Season the pork shoulder with a little salt and place the meat on the grill.

Cover the smoker and let the pork smoke for 8 to 10 hours.

Combine the rest of the ingredients in a saucepan and bring to a boil.

Reduce to a simmer, stirring the sauce frequently. If you like your sauces a little spicier, add more black pepper. After about 20 minutes, remove the saucepan from the heat and set aside.

Once the pork is finished cooking, remove from the smoker and let rest for 5 to 10 minutes. Then, hand pull, chop, or slice the pork. Serve the meat with some of the Lexington dipping sauce poured over the top.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Cinnamon Pork Tenderloin Recipe

Cinnamon Pork Tenderloin Recipe

Ingredients

3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
2 pork tenderloins (3/4 pound each)

Directions

In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours.

Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing. Yield: 4-6 servings.

Sea Shell Tuna Salad

Sea Shell Tuna Salad
Recipe By :Golden Grain Macaroni package
Serving Size : 4


1 1/2 cups uncooked small shell pasta
1 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/8 teaspoon white pepper -- or to taste
1 medium tomato -- diced
1 cup chopped celery
2 7 oz cans canned tuna in water* -- drained and flaked
1/2 cup sliced pimiento-stuffed olives
2 tablespoons minced onion
1 cup shredded iceberg lettuce
1 whole ripe avocado, pitted -- peeled and sliced

*I use albacore tuna.

Cook sea shells al dente as directed on package. Rinse in cold water; drain. In a large bowl, stir together the mayonnaise, lemon juice, salt, seasoned salt and pepper. Add pasta, tomato, celery, tuna, olives and onion. Toss gently and thoroughly. Chill 2 hours or overnight. Just before serving, toss with lettuce and garnish with avocado.

Shared for Jamie's 2001 Summer Swap by Crane Walden.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/ 

Black Bean Wild Rice Salad

Black Bean Wild Rice Salad

Ingredients:

1 lb. pkg. wild rice, rinsed
1 (12-ounce) package orzo
1 cup plain yogurt
1/4 cup milk
3 Tbsp. honey dijon mustard
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
15 oz. can black beans, rinsed and drained
12 oz. can dark and white meat chicken, drained
3 bell peppers, chopped (I like using green, red, and yellow)
1 pint cherry tomatoes

Preparation:

Cook wild rice as directed on package until tender (about 40-45 minutes) and drain if necessary. Cook orzo according to package directions, and drain well.

Meanwhile, in large bowl combine mayonnaise, yogurt, milk, mustard, and cheese. Mix until combined.

Add wild rice, orzo, black beans, peppers, chicken, black beans, and cooked wild rice and stir well. Cover and refrigerate at least 2 hours before serving.
Serves 8

Southwestern Turkey Chili

Southwestern Turkey Chili
Recipe By: Deer Valley Resort, Park City, Utah
Serving Size: 12

NOTES: I make this ahead because the flavor is enhanced. It's a standard use of leftover turkey from Thanksgiving. The original recipe used more butter and cheese, and served heartier portions. You can also use canned black beans if you don't want to make them from scratch. If you can't find Anaheim chiles, add one medium jalapeno instead, or one serrano.

BEANS:

2 cups black beans rinsed and drained
10 cups water
1 teaspoon pepper

SOUP:

1 tablespoon unsalted butter
2 medium Anaheim chili peppers seeded and chopped
2/3 cup red onion chopped
2/3 cup celery chopped
2/3 cup red bell pepper chopped
1 large leek chopped, white part [optional]
2 large garlic cloves minced
2 tablespoons oregano crumbled
1/4 cup flour
2 1/2 tablespoons chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken broth
2 1/4 cups corn frozen, defrosted
4 cups turkey cooked, diced

GARNISHES:

1/2 cup cheddar cheese grated
1/2 cup red onion minced
1/2 pint fat-free sour cream
1/2 cup cilantro chopped

1. Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight. Drain beans and return to pot. Add water and pepper and bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1-1/2 hours. Drain beans.

2. Melt butter in large Teflon pan over medium heat. Add chiles, onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. In a large stock pot add most of the chicken broth and bring to simmer, stirring frequently, then add all the mixture from the saute pan. Puree half of the corn with remaining stock in food processor. Add puree to chili. Mix in black beans, turkey and remaining corn. Simmer chili 15 minutes, stirring occasionally. Can be prepared 1 day ahead. Cover and refrigerate; rewarm before serving. Add more broth or water if the chili is too thick.

3. Ladle chili into bowls. Serve, passing cheese, minced onion, sour cream and cilantro separately.

Apricot Muffins

These muffins were really good....nice with a cup of coffee or tea!
Enjoy hugs, peg

Apricot Muffins

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1/2 cup chopped nuts

Directions

Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.
Yield: about 1 dozen.
Dorie
Recipe source: ALIA Cooking Corner yahoo group, posted by Dorie

Corned Beef Cheesy Patty

Corned Beef Cheesy Patty

1 can corned beef
2 golden eggs
1 medium bell pepper
1 medium onion
1 small clove garlic or garlic powder
3 tablespoon sunflower oil
white cheese as desired
salt and pepper to taste

PREP.

Cook chopped onions, garlic and bell pepper in oil then set aside.

Prepare corned beef by beating with eggs while adding salt, pepper and cheese.

Add in the other cooked ingredients until form a paste

Cook in oil in form of patty. (at least 15-20 mins PREP up to COOKING time)

Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes
6 servings, 2 cakes each

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.

INGREDIENTS

1 pound crabmeat- 2 6 oz. or 2 8 oz cansor 1 12 oz. depends on what you can find
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

DIRECTIONS

Preheat oven to 450 degrees F.

Generously coat a 12-cup nonstick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Racetrack Pie

Racetrack Pie

6 tablespoons margarine
2 eggs, beaten
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 (6 ounce) package chocolate chips
1/2 cup chopped nuts
1 (9-inch) unbaked pie shell

Melt margarine, then cool.

Mix eggs, sugar, flour and vanilla extract.

Mix in cooled margarine. Fold in chips and nuts.

Pour into pie shell and bake at 350 degrees F for 30 minutes. Cool before serving. May refrigerate to cool.

Enjoy. Marilyn.

Carrot Pecan Crunch Pie

Carrot Pecan Crunch Pie

1 1/2 pounds carrots or use two cans carrots.

2 eggs -- beaten
1 can sweetened condensed milk
1 tablespoon pumpkin pie spice
1 9" pastry shell; unbaked
1/2 c Brown sugar; packed
1/4 c Margarine; melted
1 c Pecans; chopped

If using fresh carrots, cook carrots, covered, in about 1 cup water for 30 to 40 minutes or till very tender. Drain. Puree cooked or canned carrots in a blender, food processor, or food mill till smooth. (You should have about 2 cups.)

In a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice, and salt. Add carrots; mix well. Turn into pastry shell.

In a small bowl combine brown sugar and margarine or butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil.

Bake in a 375~ oven for 25 minutes. Remove foil; bake for 20-25 minutes more or till a knife inserted near center comes out clean. Cool immediately on a wire rack. Makes 8 servings.

By RUTH BURKHAR

Chicken Oriental Burgers with Grilled Shiitake

Chicken Oriental Burgers with Grilled Shiitake

Ingredients

Black-Bean Mustard Basting Sauce

1/2 cup Asian black bean sauce
1/4 cup White Zinfandel
2 tablespoons stone ground mustard
2 teaspoons tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne

Patties

2 tablespoons sesame seeds
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onion
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chile oil
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 shiitake mushrooms, stems discarded
1 tablespoon Asian sesame oil
6 onion rolls, split
Melted butter, for brushing on the rolls

Directions

To make the basting sauce, combine all of the ingredients in a small fire-proof saucepan and mix well. Set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, toast the sesame seeds in a dry pan on the grill. Let cool and then combine with the chicken, hoisin sauce, cilantro, green onion, ginger juice, tamari, cornstarch, garlic powder, sesame oil, chile oil, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting frequently with the sauce, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently and brushing with the sauce, until tender, about 10 minutes. During the last few minutes of cooking, brush the cut side of the rolls with melted butter and place, cut side down, on the outer edges of the rack to toast lightly. Place the saucepan on the grill and bring the remaining basting sauce to a boil.

To assemble the burgers, cut each mushroom into 4 wedges. Brush the basting sauce on the cut sides of the rolls. On each roll bottom, place a patty and 4 mushroom wedges. Add the roll tops and serve.

Makes 6 burgers

Pork Skewers With Bacon Sauce

Pork Skewers With Bacon Sauce

60 each bamboo skewer
5 pounds country-style pork spareribs
1/4 pound sliced bacon
1/2 cup sugar
1/2 cup white wine vinegar
1/2 cup red wine vinegar
4 each egg

Cut spareribs into thin slices or 1-inch cubes. Thread onto skewers. Place into a 9x13x2 glass pan, set aside. Cook bacon slices in a large skillet, until crisp. Drain well, reserving rendered fat. Crumble bacon, set aside.

Combine sugar and vinegars. Mix well. Pour over skewers. Cover and allow to stand for 30 minutes. Remove skewers, reserve marinade.

Grill or broil skewers to desired doneness. Remove to a serving platter.

Heat reserved fat in a non-stick skillet, over a medium flame. Stir in reserved marinade and beaten eggs. Heat and stir until slightly thickened.

Remove from heat. Stir in crumbled bacon. Pour over skewers. Serve warm. 

Stuffed Peppers with Tuna

Stuffed Peppers with Tuna


6 medium green bell peppers
salt
1 1/2 cups cooked rice
1 can or pouch (about 7 ounces) tuna, drained and flaked
1/2 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons finely chopped canned pimiento
1/2 teaspoon salt
dash pepper
3/4 cup mayonnaise
1/2 cup crushed potato chips

Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish.

In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended.

Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers.

Bake tuna rice stuffed peppers at 350° for 30 minutes.

Makes 6 tuna and rice stuffed peppers.

Chicken Cheese Ball

Chicken Cheese Ball

10-oz can of white meat chicken/chicken breast
1 pouch of Original Ranch Dressing mix (the powder kind)
2 (8-oz) packages of cream cheese(or 1/3 less fat or no fat) - room temp
1 cup chopped pecan pieces - to roll the cheese ball in


Mix together in a bowl and form into a ball and roll in the pecan pieces. Wrap in plastic wrap and chill until firm.

FARRAH FAWCETT'S PECAN PIE

FARRAH FAWCETT'S PECAN PIE


1 c Corn syrup
3 Eggs -- slightly beaten
1/8 t Salt
1 t Vanilla
1 c Sugar
2 tb Butter or margarine -- melt
1 c Pecan halves
1 Unbaked 9" pie shell

Mix all ingredients for filling and add pecans last. Pour into pie shell.

Bake at 400~ for 15 minutes. Reduce heat to 350~ and bake 30-35 minutes longer. When done, outer edges will be set and center will be slightly soft.

DIABETIC LOWFAT TUNA RICE PIE

DIABETIC LOWFAT TUNA RICE PIE

1/3 cup uncooked white rice
1/4 teaspoon salt
1 teaspoon margarine
2 large eggs, or 1/2 cup egg substitute
1 6-1/2 ounce can water-packed tuna, drained and flaked
3/4 cup fat-free milk
1 1/2 cups fresh or thawed frozen peas
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 slices (4 oz.) reduced-fat Swiss or reduced-fat Colby cheese

Preheat the oven to 350 degrees.

Prepare a 9-inch pie pan with nonstick spray.

Combine the rice, 1 cup water, and the salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes.

Separate the rice grains with a fork.

Beat 1 egg in a small bowl.

Stir the margarine and beaten egg (or 1/4 cup egg substitute) into the rice mixture.

Press the rice against the sides and bottom of the pie pan to make a crust.

Spread the tuna or salmon evenly over the rice.

In a saucepan, heat the milk and peas to a simmer.

Add the parsley, pepper, and nutmeg. Beat the remaining egg and stir it into the milk mixture.

Pour over the tuna.

Layer slices of cheese over the top.

Bake for about 25 minutes.

Cut the pie in 6 equal wedges.

Makes 6 servings.

Tuna Pasta Salad

Tuna Pasta Salad
Serves: 4
Source: Taste of Home

Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey

Ingredients:

1 package Small pasta shells, cooked & drained (7 ounces)
1 can (6 ounces) tuna, drained and flaked
1 large carrot shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions:

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.

Yield: 4 servings.

Cheese Spinach Pie

Cheese Spinach Pie
Source: Cynthia J. Port Washington, WI published in the Milwaukee Journal Newspaper March 31, 2010
Makes: 6 servings

Ingredients:

1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
1 carton (16 ounces) small-curd cottage cheese
3 eggs
4 tablespoons butter, melted
1 cup sharp cheddar cheese cubes (1/2-inch pieces)
3 tablespoons flour
1 teaspoon salt (or to taste)

Preparation:

Preheat oven to 325 degrees.

In large bowl, combine all ingredients and mix well. Turn into a buttered 10-inch pie plate. Bake in preheated oven 1 hour and 15 minutes or until set and edges are golden.

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Colleen Smith 
__._,_.___

Swedish Nuts

Swedish Nuts
By Linda Larsen, About.com Guide

* 1 lb. pecan halves
* 2 egg whites
* 1 cup sugar
* Pinch salt
* 1/2 cup butter

Preheat oven to 325 degrees. Beat egg whites until frothy. Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form. Fold nuts into meringue. Melt butter in 15x10 inch jellyroll pan. Spread coated nuts over butter.

Bake 30 minutes, stirring every 10 minutes, until nuts are light brown and all butter is absorbed. Cool and store in airtight container.

Serves 8-10

Mustard, Herb & Cheese Crusted Pork

Mustard, Herb & Cheese Crusted Pork

1 (4-pound) boneless pork loin, cut into 1 inch slices
1/2 cup canola oil for frying

Herb mixture:

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Coating:

1-2 cups panko breadcrumbs
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme

Preheat the oven to 350 degrees. Heat oil in a skillet until hot.

Combine the all herb mixture ingredients in a small bowl. Brush the herb mixture onto the pork loin slices, covering all of the meat and fat.

Combine the coating ingredients in a shallow dish and dredge coated pork loin slices to coat completely.

Pan fry the coated pork loin slices until browned. Place browned pork on a baking sheet and bake in the preheated oven for 5-7 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.

* To make ahead/freezer meal - Following the directions above and freeze pork after coating pork slices with panko breadcrumb mixture. Place in an oven- and freezer-proof baking dish covered with foil/lid or gallon sized freezer bag and freeze.When ready to prepare, pan fry from frozen until browned. Bake in preheated oven for 7-12 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the pork from the oven.

Chocolate Chess Pie

Chocolate Chess Pie

3-oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly.
Pour into pie shell and bake at 375 degrees for 20 -25 minutes.

Spicy Pork with Asparagus and Jalapeno

Spicy Pork with Asparagus and Jalapeno
Serves: 4/ Preparation time: 25 minutes / Total time: 25 minutes

We used pork tenderloin when testing this recipe and ground it in a food processor. Place the tenderloin in the freezer for about 20 minutes before slicing and grinding it so it doesn’t turn to mush.

3 tablespoons soy sauce, divided
1 tablespoon Shaoxing Chinese rice wine or dry sherry
2 teaspoons cornstarch
12 ounces coarsely ground pork
3 teaspoons toasted sesame oil, divided
12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeno, minced with seeds
1 tablespoon minced, peeled fresh ginger
2 tablespoons oyster sauce
1 teaspoon honey
2 green onions, thinly sliced on diagonal
Fine sea salt
Ground pepper

In a medium bowl, whisk 1 tablespoon soy sauce, rice wine and cornstarch. Add the pork; toss to blend. In a wok or large deep skillet, heat 2 teaspoons of the sesame oil over high heat. Add asparagus, jalapeno and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up any clumps of meat, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if mixture is too dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Read more: http://www.thenewstribune.com/2011/04/06/1614772/baby-vegetables-and-spring-greens.html#ixzz1RM2QY2Ob

Potato and Egg Burritos

*Potato and Egg Burritos
(Freezer-Friendly Recipe)

4 medium potatoes, cut into small cubes.
1/2 C. chopped onion
minced garlic, to taste
4 to 6 eggs
Cheddar cheese, cut into strips
flour tortillas
cooked bacon, ham, or sausage -- optional

In a skillet, sauté the potatoes, onion, and minced garlic in oil until the potatoes are lightly browned and cooked through.

Crack the eggs over the top, then scramble them in. When the eggs are at the desired level of done, spoon the filling into flour tortillas.

Top each one with a strip of Cheddar cheese.

If desired, add a generous pinch of cooked bacon, ham, or sausage on each burrito.

Roll up each burrito, and lightly brown in oil.

Cool, then freeze.

(Carol's note: I freeze them on waxed paper, and after they're frozen - I put them in a large, freezer-safe zipper-close bag.)

Freeze for up to 4 weeks.

Thaw before heating to serve. To heat, microwave for 1 to 2 minutes.
(Note: The length will depend on the microwave's wattage.)
Source : The Nacogdoches Daily Sentinel

Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes

6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup Velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup Velveeta cheese,chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.

Layer remaining ingredients in same order. Cook on high about 6 hours.

You need to check for you may need to add more milk. You can parboil the potatoes for quicker cooking.

Baked Chili

Baked Chili

-----chili-- ---

3 tablespoons suet
2 pounds ground beef
1/3 cup green pepper -- cut in strips
1 cup chopped onion
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon msg (may omit)
1 bay leaf
10 milliliters garlic -- chopped
1 16 ounces can kidney beans
2 cups tomatoes -- chopped

-----topping- ----

1/3 cup flour
2 teaspoons sugar
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1 egg -- beaten
1/3 cup buttermilk

Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden.

Homestyle Tuna Casserole

Homestyle Tuna Casserole

This is a super easy casserole and very tasty. Sometimes I add mixed veggies to it just because I have extra on hand that I want to use up. I also use Italian Style bread crumbs instead of the plain bread crumbs.
Serves: 6
Source: Kraft Foods

Ingredients:

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1 can (6 oz.) tuna, drained, flaked
1 cup frozen peas
1/2 cup milk
2 Tbsp. finely chopped onion
1 cup fresh bread crumbs
2 Tbsp. butter or margarine melted

Instructions:

PREHEAT oven to 350°F. Prepare Dinner as directed on pkg. Add soup, tuna, peas, milk and onion; mix lightly.

SPOON into 2-qt. casserole dish. Mix crumbs and butter; sprinkle over Dinner mixture.

BAKE 30 to 35 min. or until heated through. Garnish with fresh chives and chopped tomato, if desired.

PICNIC AND PARTY TACO SALAD

PICNIC AND PARTY TACO SALAD

INGREDIENTS:

2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing

DIRECTIONS:

Brown ground beef with chopped yellow onion.

Add 1 package of taco seasoning and water according to package directions.

Set aside to cool completely.

In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd package of taco seasoning.

Add cooled beef mixture.

Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra.  (they get soggy if you do them too early.)

Tabouli

Tabouli  (Middle Eastern bulgur and parsley salad)

Whats4eats
An easy, refreshing and healthy salad.
4 to 6 servings

Bulgur -- 3/4 cup
Water -- 3 cups
Flat-leafed parsley, chopped finely -- 3 bunches
Tomatoes, seeded and chopped --
2 Scallions, finely chopped --
4-6 Lemon juice -- 1/2 cup
Salt and pepper -- to taste
Olive oil -- 1/2 cup

Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.

Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle. 

Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

Variations- Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial. One half of a regular onion, minced, can be substituted for the scallions.

Other possible additions: chopped dill, 1/2 teaspoon ground allspice.

Orange Scones and Butter

Orange Scones and Butter

Ingredients:

2 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons orange peel, grated
1/3 cup cold butter
1/2 cup Mandarin oranges, chopped
1/4 cup milk, cream or half and half
1 egg, beaten slightly
1 tablespoon granulated sugar

Orange butter:

1/2 cup softened butter
2 tablespoons orange marmalade

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, 3 tablespoons sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs.

Add orange, milk and eggs. Stir just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly 10 times.

On a baking sheet, roll or pat into 6-inch circle. Sprinkle with 1 tablespoon sugar. Cut into 8 wedges, separating slightly.

Bake at 400 for 15-20 min. For butter: beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones.

Recipe source: Cookie Recipes yahoo group, submitted by Sugar.

Gingered Beef Burgers

Gingered Beef Burgers

Ingredients

Grilled Jicama and Onion

1 jicama
1 large sweet onion
2 teaspoons mirin (Japanese sweet rice wine for cooking)
2 teaspoons soy sauce

Patties

1 pound ground beef
4 teaspoons very finely chopped Australian crystallized ginger
1/4 cup White Zinfandel
1 tablespoon soy sauce
2 teaspoons mirin
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
4 seeded sandwich rolls, split
1/2 cup butter, softened

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the grilled jicama and onion, peel and slice the jicama and onion into 1/8-inch-thick slices. Place in a bowl and add the mirin and soy sauce. Rotate around so that all sides of the slices are moistened.

To make the patties, combine the beef, ginger, White Zinfandel, soy sauce, mirin, onion salt, garlic salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Grill the jicama and onion slices until lightly browned, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the butter over the cut sides of the rolls. On each roll bottom, place a jicama slice, a patty, and an onion slice. Add the roll tops and serve.

Makes 4 burgers

Chinese: Golden Crown Restaurant House Special

Chinese: Golden Crown Restaurant House Special

1 Package chow mein noodles ( -- (15 oz.) not canned)
1/4 cup vegetable oil -- divided
2 garlic cloves -- minced
1 1/2 cup fresh bean sprouts
1/4 cup slivered bok choy
1/4 cup slivered carrot
1/4 cup slivered green pepper
1/4 cup slivered celery
2 tablespoon sliced water chestnuts
2 tablespoon slivered bamboo shoots
2 tablespoon sliced canned mushrooms
2 tablespoon slivered onion
1/4 lb peeled small shrimp (60 to to 75 p -- er pound size)
1/4 cup chopped chicken
1/4 cup slivered Chinese bbq pork
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon oyster sauce
1/2 teaspoon granulated sugar
1/2 teaspoon msg (optional)
1/8 teaspoon salt

Boil chow mein noodles according to package directions. Drain.

Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic.

Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek

Yield: 6 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 568 Calories; 56g Fat (87.7% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.
NOTES : ethnic, main dish, meats, vegetables

Italian Roasted Pork Tenderloin

Italian Roasted Pork Tenderloin
Makes 6 servings
Prep: 10 min; Bake: 30 min; Stand: 15 min

1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloin, about 3/4 pound each

1. Heat oven to 450'. Spray shallow roasting pan with cooking spray.

2. Mash all ingredients except pork into a paste. Rub paste on pork. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork.

3. Bake uncovered 25 to 30 minutes or until thermometer reads 155'. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160'. (Temperature will continue to rise about 5'°, and pork will be easier to carve.)

BROCCOLI WITH CREAMY LEMON SAUCE

BROCCOLI WITH CREAMY LEMON SAUCE
Yield: 1/6 of recipe
Source: "Diabetes Cookbook for Dummies"

INGREDIENTS

- 2/3 cup lowfat cottage cheese
- 1/4 cup evaporated skim milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/8 teaspoon ground turmeric
- White pepper
- 3 cups hot cooked broccoli florets

DIRECTIONS

In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon juice, turmeric, and white pepper to taste and puree until the mixture achieves a thin consistency, about 30 seconds.

Heat the sauce in a skillet, stirring occasionally, until heated through, but do not boil. Serve the sauce over hot cooked and drained warm broccoli.

SERVES 6

Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat: 1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat

HOMEMADE BANANA PUDDING

HOMEMADE BANANA PUDDING

1 c. sugar
2 tbsp. (heaping) flour
3 egg yolks
2 c. milk
1 tbsp. vanilla
1 box vanilla wafers
3-5 bananas

Layer bananas, then wafers in oven proof medium bowl. In saucepan add sugar and egg yolks; mix well adding milk when needed. Add flour to egg mixture, then the rest of the milk; mix well. Add vanilla, stir
constantly on medium heat until thick and smooth. Pour over wafers and bananas.

Make topping from egg whites. Beat egg whites until stiff. Add 3 tablespoons sugar. Beat again. Add 1 teaspoon vanilla; beat again.
Lightly brown in oven.

Donna ACS

Baked Corn Beef Hash

Baked Corn Beef Hash

Ingredients

* 1 tablespoon vegetable oil
* 1 onion, sliced
* 1 (14 ounce) can baked beans
* 1 (12 ounce) can corned beef, chopped
* 2 tablespoons tomato puree
* 1 dash Worcestershire sauce
* 2 cups mashed potatoes
* 1 cup shredded extra-sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.

3. Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.