Texas “Chili Queen” Chili

Texas “Chili Queen” Chili

Yield: 6 to 8 servings

* 6 dried red New Mexican chiles, stems and seeds removed
* 3 ancho chiles, stems and seeds removed
* 2 pounds coarse ground beef or sirloin, cut into 1-inch cubes
* 1 pound coarse ground pork or pork shoulder, cut into 1-inch cubes
* 1 large onion, chopped
* 3 cloves garlic, minced
* 6 chiltepin or piquin chiles
* 1 tablespoon dried oregano, preferably Mexican
* 2 teaspoons cumin seeds
* 1 teaspoon sugar
* 1 quart beef broth
* 1 cup tomato sauce
* Salt and freshly ground black pepper
* 2 cups cooked pinto beans (optional)

Directions

Place the New Mexican and ancho chiles in a bowl and cover them with very hot water. Allow them to steep for 15 minutes to soften. Drain the chiles and discard the water. Place the chiles in a blender or food processor along with some water, and puree them until smooth. Strain the mixture to remove any remaining pieces of chile skins.

Heat a heavy skillet over medium-high heat, add the meat, and sauté until browned. Drain off any excess fat. If using the cubed meat, add a little vegetable oil to the skillet and then brown the meat. Add the onions and garlic to the skillet and continue cooking until the onions are soft, about 10 minutes. Transfer the mixture to a large saucepan or stockpot.

Heat the pan over medium heat, crumble the chiles over the mixture, and add the oregano, cumin, sugar, broth, and tomato sauce. Simmer the chili for 45 minutes.

Stir in the chile puree, season with salt and pepper, and continue to simmer for an additional 30 minutes. Taste and adjust the seasonings.

To serve, ladle the chili into bowls and serve the beans on the side.

Brown Rice Salad

Brown Rice Salad

2 cups water
1 cup brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar

In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.

Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Garden Wild Rice Salad

Garden Wild Rice Salad
1 pk UNCLE BEN'S Long Grain & - Wild Rice Blend (36 oz)
3 qt Water
1/4 c Margarine or butter
1 1/2 c Cooking oil
1 c Lemon juice
3 c Tomatoes, fresh, diced
1 1/2 c Green pepper, diced
1 1/2 c Cucumber, pared and diced
1 c Parsley, fresh, finely - chopped

1. Cook rice in water with margarine or butter according to package instructions, for 20 minutes.

2. Transfer rice and remaining liquid to shallow pan, cover and chill.

3. Fold in remaining ingredients. Chill before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice

Greek Lemon-Roasted Potatoes

Greek Lemon-Roasted Potatoes

4 lbs potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice (3 lemons)
1 tbsp dried oregano
1 tbsp salt
1/4 tsp freshly ground pepper

Heat oven to 500 degrees. Place potatoes in a 10-by-15-inch baking dish.

Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated.

Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed.

If desired, garnish with oregano; serve.

Serves 8.

Party Potatoes

Party Potatoes

5 pounds Idaho® Potatoes -- peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 tablespoons butter
Paprika

In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.

Mash until smooth.

Add next seven ingredients, beat until light and fluffy.

Place potatoes in greased 2-qt. casserole and bake at 350ºF for 30 minutes.

Sprinkle with paprika and run briefly under broiler.

Description: "These Party Potatoes from the "Junior League of Kansas City, Missouri" are a Thanksgiving tradition on Bunni Copaken's holiday table."

Source: "The Idaho Potato Commission" S(Internet address):

http://www.famouspo%20tatoes.org/

Serving Ideas : For an autumn touch to your Thanksgiving buffet, heap potatoes into a hollow pumpkin or squash shell.

NOTES : This dish may be refrigerated for two weeks or frozen.

Corned Beef Barbecues

Corned Beef Barbecues

Serving Size : 8
Categories : Main Dish

1/2 cup water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon mustard
1/2 cup ketchup
1 tablespoon vinegar
1 tablespoon paprika
1/2 teaspoon salt
1 small onion -- chopped
1 can canned corned beef

Put all ingredients in a fry pan and simmer for at least an hour or until done as desired. When done; serve on hamburger buns.

St. Patrick's Irish Whiskey Balls

St. Patrick's Irish Whiskey Balls
This recipe for St. Patrick's Day is adapted from an old recipe for making rum balls.

Ingredients:

3-1/2 cups vanilla wafer cookies, crushed
1 cup pecans, chopped very fine
1-1/2 cups confectioner's sugar, divided
1/3 cup Irish whiskey
3 tablespoons instant coffee powder
1/3 cup light corn syrup

Directions:

Place the crushed cookies into a mixing bowl. Add the pecans and toss to combine. Pour 1 cupful of the sugar into the mixture and stir to combine well. Place the whiskey into a mixing bowl. Add the coffee powder and stir until completely dissolved. Pour the mixture into the cookie mixture. Add the corn syrup and blend the ingredients together well.

Line a cookie sheet with wax paper. Form the mixture into balls and place on the wax paper. Pour the remaining sugar into a shallow bowl. Roll the coffee balls through the sugar being sure to coat them well. Allow the balls to stand 15 minutes, then store in an airtight container.

These little whiskey balls become more flavorful the longer they set. Make them ahead of time and store them for 2 to 3 days to get the full flavor. You can give them more of a St. Patrick's Day look by rolling them in green tinted sugar crystals instead of the white confectioners' sugar.

Serves approximately 32, depending on how large you make each ball.

STIR FRIED TUNA

STIR FRIED TUNA
Serving 3/4 cup

Vegetable cooking spray
1 med. sized sweet red or green pepper, coarsely chopped
8 green onions, cut into 1/2" slices
1 clove garlic, minced
1 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
5 oz. fresh snow pea pods
2 oz. mushrooms, sliced
1 tbsp. cornstarch
3 tbsp. reduced sodium soy sauce
3 tbsp. water
1 tbsp. vinegar
1/4 tsp. ground ginger
2 (6 1/2 oz.) cans tuna in water, drained & flaked

1. Coat a large, heavy skillet with cooking spray; heat at medium heat for 2 minutes. Add pepper, green onions, and garlic; stir fry 15 seconds. Add celery, water, chestnuts, peas and mushrooms. Stir fry 1 minute or until vegetables are crisp tender. (Do not overcook.)

2. Combine cornstarch and next 4 ingredients, stirring until dissolved; add to skillet or wok. Cook over high heat, stirring frequently until sauce is slightly browned. Add tuna, stirring to coat well.

NOTE: Stir Fried Tuna may be served over hot cooked rice that has been cooked without salt or fat.

Buffalo Burger with Berry Sauce

Buffalo Burger with Berry Sauce


Courtesy of Corbin Tomaszeski
Yield: 4

Buffalo Burger:

2 pounds buffalo meat
1/4 cup softened butter
1/4 cup sweet onion, diced
1/4 cup fresh chives, chopped
fresh ground pepper to taste
8 ounces goat cheese, sliced
2 tablespoons Olive oil
6 hamburger buns

Sauce:

1 cup mixed berries
1 tablespoon sugar
1 lemon, juiced
splash of raspberry vinegar
salt and pepper to taste
Burger toppings (suggested):
Onions
Lettuce
Tomatoes
Sprouts

Preheat grill to medium high. Oil and clean grill well.

In a bowl combine buffalo meat, butter, onion, chives and ground pepper.
Form into equal sized round balls.

Place on a baking sheet and place a disk of goat cheese in the center. Pinch the edges over the cheese to ensure the filling will not ooze out.

Season the patties with salt and pepper and drizzle with oil to prevent sticking. Oil the grill. Cook each side for approximately 8 minutes. 

While burgers are on the grill, mix all the sauce ingredients together in a bowl.

When burgers are done, place on a bun and top with berries and choice of  garnish. Serve.

Carrot Salad

Carrot Salad

3 cups carrots -- finely grated
1 can crushed pineapple -- (1 ounce) well drained (1 to 8)
4 tablespoons flaked coconut
1 tablespoon sugar
1/3 cup mayonnaise

In a medium bowl, combine carrots, pineapple, coconut and sugar. Add mayonnaise and mix well. Refrigerate until ready to eat.

Serves 4

Variation:  Take out the coconut and pineapple and replace them with a cup of raisins for a traditional raisin carrot salad. To make healthier use olive oil based mayo. You can substitute the sugar with Splenada or any of the other sugar subs.

Black Bean & Rice Salad

Black Bean & Rice Salad

2 c Cooked rice - cooled to room temperature
1 c Cooked black beans
1 c Chopped fresh tomato
2 oz Cheddar cheese (optional) -- shredded
1 tb Snipped fresh parsley
1/4 c Light Italian dressing
1 tb Fresh lime juice
Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.

NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

Spicy Tomato and Tuna Spaghetti

Spicy Tomato and Tuna Spaghetti

Serves 4
This spaghetti is topped with anchovy breadcrumbs. Use breadcrumbs in place of grated cheese on top of pastas made with fish, like the canned tuna used here. If you think you don't like anchovies, you could be wrong! Once heated through and cooked down they taste like salted nuts. These breadcrumbs are really tasty!

Salt
1 pound whole wheat spaghetti
5 tablespoons extra virgin olive oil (EVOO), divided
4 cloves garlic, grated or finely chopped
2 teaspoons anchovy paste (optional)
1 cup Italian breadcrumbs
A generous handful of flat leaf parsley, chopped
1 small onion, finely chopped
1/2-1 teaspoon red pepper flakes, to your taste
2 cans tuna in water (about 6 ounces), drained
1 can Italian plum tomatoes (28 ounces)
Freshly ground black pepper

Preparation

Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook to al dente.

While the water is coming to a boil, place a medium skillet over medium heat with 3 tablespoons of EVOO. Add the chopped garlic and anchovy paste, cook for a minute, then stir in the breadcrumbs and toast until deep golden brown. Stir in parsley and remove from heat.

Pre-heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO and add the onion and red pepper flakes. Cook until the onion is tender, 5 minutes. Add the tuna and flake, combining it with the onion. Add the tomatoes to the tuna and crush them with a potato masher. Let the tuna tomato mixture cook for about 5-6 minutes and season with salt and pepper.

Toss the pasta with tuna sauce. Sprinkle with the seasoned breadcrumb mixture for extra texture and great flavor.

Cheesy White Chili with Cauliflower

Cheesy White Chili with Cauliflower

Yield: Serves 6 to 8

INGREDIENTS

1 tbsp (15 ml) vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 ml) cumin seeds
1 tbsp (15 ml) dried oregano leaves
1 tbsp (15 ml) chili powder
1 tsp (5 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1 can (14 to 19 oz/398 to 540 mL) white kidney beans, drained and rinsed, or 1 cup (250 mL) dried white kidney beans, cooked and drained
3 cups (750 ml) vegetable stock
1 to 2 jalape�o peppers, minced
1 green bell pepper, diced
2 cups (500 ml) shredded Monterey Jack cheese
4 oz (125 g) cream cheese, cut into 1/2-inch (1 cm) cubes and softened (optional)
1 can (4.5 oz/127 mL) chopped mild green chilies (optional)
Finely chopped green onions (optional)
Finely chopped cilantro (optional)
3 cups (750 ml) cauliflower florets, cooked for 4 minutes in salted boiling water and drained

Directions

1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.

2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling.

3. Stir in cauliflower, jalape�o pepper, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on High for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired.

Notes
If you prefer a thicker chili, mash some or all of the beans or pur�e in a food processor before adding to the recipe.

If you are assembling this chili the night before you plan to serve it, for convenience, chop the peppers and cook the cauliflower, as well. Cover and refrigerate until ready to add to the recipe in Step 3.

Make ahead: This chili can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning, continue cooking as directed.

Low Fat Banana Cinnamon Spice Pie

Low Fat Banana Cinnamon Spice Pie


1 large ripe banana, sliced
1 prepared reduced-fat graham cracker crumb crust (6 ounce or 9 inch)
1-1/2 cups cold fat-free milk
2 packages (4-serving size each) JELL-O® White Chocolate or Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 teaspoon ground cinnamon
1 tub (8 ounces) COOL WHIP FREE® Whipped Topping, thawed

PLACE banana slices in bottom of crust. POUR milk into large bowl.
Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute. Gently stir in whipped topping.
Spoon into crust. Sprinkle with additional cinnamon, if desired.

REFRIGERATE 4 hours or until set.

Spinach Rice Salad

Spinach Rice Salad

Here's a salad that goes well with many menus. It has a hint of Asian flavor, with spinach and green onions for color and bacon for a bit of crunch.

6-8 Servings
Prep: 10 min. + chilling

Ingredients

1/2 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups cooked rice
1 celery rib, thinly sliced
4 green onions, thinly sliced
2 cups thinly sliced fresh spinach
5 bacon strips, cooked and crumbled

Directions

In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. Just before serving, stir in spinach and bacon. Yield: 6-8 servings.

Spinach Rice Salad published in Country Extra July 2000, p49 Beth Layman :)

Italian Asparagus Rice Salad

Italian Asparagus Rice Salad

1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves-- (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves -- stems removed
3 c Cooked rice -- cooled -- (cooked in chicken broth)
1 lb Asparagus -- blanched -- and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 c Sliced red onion
1/3 c Walnuts -- toasted
2 tb Chopped fresh basil
2/3 c Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown.

Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.

Source: Rice & Chicken - New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

Rice Salad Ole'

Rice Salad Ole'
1 c Cooked rice -- cooled - (cooked in chicken broth)
1/2 c Chopped fresh tomatoes
2 Jalapeno peppers -- minced
2 tb Red wine vinegar
1 tb Vegetable oil
1 t Snipped fresh cilantro - OR- parsley
1 Garlic clove -- minced
1/2 t Basil
1/4 t Crushed thyme

Combine rice, tomatoes and peppers in medium bowl. Whisk remaining ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so flavors will blend. Stir before serving.

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

Golden Au Gratin Potatoes

Golden Au Gratin Potatoes
Recipe By :Janice Elder, Charlotte, NC
Serving Size : 15

2 large thinly sliced onions
2 tablespoons butter
1 cup half and half
1 cup canned pumpkin
1 tablespoon prepared horseradish
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 1/4 pounds potatoes -- peeled and cut
2 cups soft bread crumbs
8 ounces shredded swiss cheese
2 tablespoons chopped fresh sage

In a large skillet, cook the onions in butter over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently.

In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13 x 9" baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350 for 1 1/4 hours.

Increase temperature to 400. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered. 15-20 minutes longer or until golden brown.

Description: "With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch."

Source: "Taste of Home Holiday & Celebrations 2009" Copyright: "2009"

"Cowboy Bean Hash''

"Cowboy Bean Hash''
recipe using canned corned beef.

Ingredients

two 14oz. cans of oxtail soup, or similar
one can, beans in tomato sauce,
small can, sweetcorn drained, or frozen, or fresh off the cob,
medium size onion,
1 can, regular size corned beef,
salt & ground black pepper,to taste.
Crusty rolls or fresh baked bread.

Method, Lightly fry onion, until transparent, drain oil off, and put onions in large pan, Empty the soup, beans and sweetcorn into the same pan, cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill, add seasoning, and simmer on low heat, for 10-15mins. serve hot in bowls with the crusty bread.

 

Tom's Canned Corned Beef Dip

Tom's Canned Corned Beef Dip

1 can corned beef
8 oz cream cheese
garlic or onion salt


Soften cream cheese to room temp.
Rinse off excess fat from c-beef under hot water in a strainer
Mash and mix together and add salt to taste

Spread on bagels, breads, baked potatoes, etc.

OSO Sweet Bowl of Chili

OSO Sweet Bowl of Chili
Almost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser.
Like most soups and stews, it will taste even better if made a day or two ahead.

Chili

2 pounds OSO Sweet Onions, sliced (about 1/3 inch)
2 red bell peppers, cut in half, then into strips (about 1/3-inch)
Salt, as needed
Vegetable oil as needed
4 pounds pork or beef stewing meat, cut into1-inch cubes
6 cloves garlic, chopped finely
2 tablespoons ground cumin
1 tablespoon chili powder or to taste
1 tablespoon paprika
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 bottles (12 ounces each) amber ale*
1/3 cup cornmeal
1/2 cup water
3 cans (about 15 ounces each) beans of choice or a mixture, rinsed and drained

Condiments

Avocado Salsa (recipe follows)

1-1/2 cups sour cream
1/2 cup chopped cilantro
3 large limes, cut into 24 wedges

In a large soup pot, heat 2 tablespoons oil.

Stir in onion, bell pepper, and 1/2 tablespoon salt.

Saute onion and bell pepper until just wilted, about 5 minutes.

Remove vegetables and reserve.

To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat.

Brown meat on all sides in hot oil in batches.

(Do not crowd pan or meat will not brown well.)

(Add a little more oil to the pan as you go, if needed.)

Stir in garlic and remaining spices.

Stir to coat meat.

When spices become aromatic, about 3 minutes, stir in ale.

Simmer, covered, until meat is just tender, about 1 hour.

Stir in reserved sauteed vegetables and beans.

Simmer, covered, until vegetables are cooked but still hold shape, about  15 minutes.

Mix cornmeal with water; stir into chili.

Cook uncovered until mixture thickens slightly, about 10 minutes.

If necessary, add salt to taste.

Serve chili along with condiments.

Yield: 12 servings

* 12 ounces of ginger beer or ginger ale and 1-1/2 cups of water can be  substituted for ale.

Avocado Salsa

1 cup chopped OSO Sweet Onion
1/4 cup chopped sun-dried tomatoes (packed in oil)
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon red (hot) pepper flakes
3 ripe (but still firm) California Avocados, cut in small dice

Mix onion with tomato, vinegar, red pepper flakes, and salt.

Gently fold in avocado.

Chill 1 hour to marry flavors.

Serve at room temperature.

Makes about 3-1/2 cups

Sweet 'n Sour Tuna Rice Salad

Sweet 'n Sour Tuna Rice Salad

Serving Size : 4
Categories : Fish Low-fat
Main dish Salads

3 tb Red wine vinegar
2 ts Granulated sugar
1/4 t Salt
1/4 t Pepper (or up to 1/2 tsp.)
8 oz Water-packed tuna -- drained (reserve liquid) -- broken into chunks
2 c Cooked long grain rice -- (white or brown)
2 c Chopped peeled tomatoes -- (fresh)
1 c Finely diced red onion
1 c Finely diced celery
1/2 c Chopped scallions
1/2 c Frozen peas -- thawed

In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of reserved tuna liquid.

In a large bowl combine remaining ingredients; add vinegar mixture and toss. Let stand for 10 minutes; toss again and serve.

Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Canned Corned Beef Fry Pie

Canned Corned Beef Fry Pie

This is a variation of Shepard's Pie.

Add in order with very little if any, stirring
Grease 9 by 13 inch pan

Line a pan with American fries sized pre cut potatoes
Add bag of your favorite veggies
1 can cream of mushroom soup-pour over veggies, NO water added
cut up chunks of canned corn beef
1 cup milk-lightly stir to mix in with soup
Brown some bacon sprinkle over top
add 1 onion-diced

Then top off casserole dish
with mashed potatoes or corn
add 1 can French fried onions

Bake at 350 about 45 minutes. Can feed the whole family in a 13x 9x2 or 3 pan, easy clean up!

Apple Pie in a Bag

Apple Pie in a Bag

8 cups Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon orange juice
1/2 teaspoon cinnamon
2/3 cup all-purpose flour
1/3 cup sugar
1 9-inch pie shell
6 tablespoons (3/4 stick) butter or margarine
1 teaspoon grated orange zest

Method:

1) Heat oven to 400° F. Toss apples with orange juice, cinnamon, and 2 tablespoons each flour and sugar. Fill pastry shell with apple mixture, mounding in the center.

2) In small bowl, combine remaining flour and sugar; with pastry blender or fork, cut in butter until crumbly. Stir in orange zest. Gather mixture together to make form a soft dough. Flatten small pieces of dough between fingers and arrange on top of apple filling. (Dough will not completely cover filling.)

3) Wrap pie in a 30 x 15-inch piece of parchment paper, folding parchment over top of pie making sure it does not touch pie; staple ends of parchment to seal. Set on rack in center of oven and bake for 1 hour and 10 minutes. Carefully open parchment and allow steam to escape. Remove pie from parchment and cool on wire rack.

Apple Pie Applesauce

Apple Pie Applesauce

8 medium size apples
1 cup water
2/3 cup brown sugar
1/2 teaspoon cinnamon

Peel, core and cut up apples into medium saucepan. Add water and simmer until apples are tender. Mash the apples with a potato masher.

Add brown sugar, cinnamon and continue simmering 5-10 minutes.

Apple Walnut Gorgonzola Turnovers

Apple Walnut Gorgonzola Turnovers
If using prepared frozen puff pastry sheets, they need to be defrosted in the refrigerator at least 3 hours before using.

Ingredients

1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)
1/2 cup chopped walnuts
1/4 cup crumbled gorgonzola cheese
2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
2 Tbsp honey
2 7-ounce prepared puff pastry sheets (total 14 ounces)
1 egg, beaten

Method

1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)

2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

3 Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares (a pizza slicer works great for this). Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges. Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.

4 Whisk in a half teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

Makes 24 turnovers. Serve either warm or at room temperature. Can be made several hours in advance.

Dublin Potato Salad

Dublin Potato Salad
Recipe By :adapted from Better Homes and Gardens, August 1968
Serving Size : 6
Categories : Salads

3 medium large potatoes
2 tablespoons vinegar of your choice -- cider is good
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon salt
2 teaspoons sugar -- optional
2 cups cabbage -- finely shredded
12 ounces canned corned beef -- chilled and cubed
1/4 cup dill pickle -- finely chopped
1/4 cup green onion -- sliced
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard

Pare and cook potatoes in enough boiling, salted water to cover. Cook until done, about 30-40 minutes. Meanwhile, combine vinegar, celery seed, and mustard seed; set aside. Drain and cube cooked potatoes.

While they are still warm, drizzle with the vinegar mixture. Sprinkle with the first one-half teaspoon salt and the sugar if using. Mix gently. Chill thoroughly. Before serving, add cabbage, corned beef, pickle, and onion. Combine mayonnaise or salad dressing, milk, prepared mustard, and the second teaspoon salt. Pour over the corned beef mixture and toss lightly.

NOTES: I leave out the sugar and add the prepared mustard.

Comments: For a festive presentation, edge your serving bowl with cabbage leaves, plain or fancy. Or serve in small leaf "cups." Don't leave this out at warm temperatures. If served at a picnic, the corned
beef can be left in the can until shortly before serving, and the mayo can be chilled separately and added at the last minute. Be sure to chill any leftovers. Usually I didn't have any.

posted to recipely by "Margaret Buffalo Sandor"

Low Fat Pork And Sauerkraut Goulash

Low Fat Pork And Sauerkraut Goulash

3 T lard or solid vegetable shortening
2 1/2 c onions thinly sliced
1 T paprika
2 lb boneless pork butt cut in 1-inch cubes
2 T tomato paste
1 c chicken broth
1/2 t salt or to taste
1/4 t hot pepper sauce or to taste
3 c sauerkraut
1 t caraway seed (optional)
3/4 c water
1/2 c sour cream
1 T flour
parsley minced

In a large kettle heat lard or shortening; add onions. Saute, stirring, until golden. Stir in paprika and pork; saute over high heat for 5 minutes. Add tomato paste and chicken stock; bring to boil. Season to taste with salt and hot pepper sauce.

Simmer, covered, for 30 minutes. Rinse sauerkraut in a colander under cold running water; drain. Add to kettle with optional caraway seed and water; simmer, covered, for 45 minutes or until pork is tender. Stir in sour cream combined with flour. Simmer for 10 to 15 minutes or until sauce thickens, stirring occasionally. Sprinkle with parsley. Makes 4 servings.

Nutritional information: 242 calories, 6 g fat, 3 g protein, 16 g carbohydrates, 15 mg cholesterol, 1955 mg sodium, 8 g fiber.

Vegetarian Chili

Vegetarian Chili

1/3 cup oil
3 med. onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 T. each ground red chilis, cumin, oregano
1 bay leaf
salt to taste
2 c. water
2 28 oz. cans tomatoes
6 oz. can tomato paste
2 cans. kidney beans

Saute first five ingredients in oil until limp. Add tofu and saute until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste.

Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans.

Taste and correct seasoning. The addition of 1 tsp. to 1 T. of cayenne pepper can make this gradually more spicy. As the recipe reads, it's fairly tame.

NOTE: The ground chilis are NOT chili powder. Most chili powder is made up of a combination of chilis, oregano, cumin, salt and garlic. If chili powder is all you can find, then you will have to readjust the cumin and oregano amounts.

Apple Brown Betty

Apple Brown Betty

3 cups fresh white bread crumbs, 8 to 10 bread slices, including the crusts, lightly packed
1/2 cup unsalted butter, melted
6 Golden Delicious, Cortland, McIntosh or Gravenstein apples, about 2 1/2 lbs. total
1 T. lemon juice
2/3 cup sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. salt

Preheat oven to 400. In medium bowl, toss bread crumbs with melted butter. Set aside. Peel, halve and core the apples. Cut them into thin slices; you should have about 7 cups. In large bowl, toss apples with the lemon juice, sugar, cinnamon, nutmeg and salt. Spread 1/2 cup of the crumbs over the bottom of a 2 quart baking dish such as a soufflé dish. Top with half of the sliced apples and sprinkle with another 1/2 c up of the crumbs. Spoon on remaining apples and their juices, pressing apples down lightly. Top with the remaining crumbs. Butter a sheet of foil large enough to cover the baking dish. Place it, buttered side down, over the fruit and pinch around the edges to seal. Bake for2 5 minutes, then remove foil. Bake, uncovered, until juices are bubbling, the crumbs are brown and the apples are tender, when pierces with a thin sharp knife, 30 to 40 minutes more. Serve warm or at room temperature. Serves 4 to 6

Starbucks

Sugarless Apple Sorbet #1

Sugarless Apple Sorbet #1
Serves 6

4 Jonagold or Golden Delicious apples, peeled, cored, and sliced
1/3 cup apple juice
1 1/2 teaspoons lemon or lime juice
1/4 teaspoon cinnamon
2 egg whites

Method:

1) In large saucepot, combine apples and apple juice; cover and simmer 15 to 20 minutes or until apples are tender. Cool. In food processor or blender, puree apples with lemon juice and cinnamon until smooth.

2) Pour mixture into 8- or 9-inch square metal pan. Cover and freeze until slushy. Transfer to chilled bowl and beat apple mixture until light.

3) In large bowl, beat egg whites until frothy. Add apple mixture and beat until light. Refreeze in pan 2 to 3 hours or until firm. Let stand 10 minutes at room temperature before serving.

Apple Pecan Muffins

Apple Pecan Muffins

1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup nonfat buttermilk
2 Tablespoons butter, melted
1 egg
1 cup finely chopped peeled apple
1/3 cup chopped pecans, toasted
2 Tablespoons sugar
3/4 teaspoon ground cinnamon
1 Tablespoon butter, melted
Vegetable cooking spray
1 Tablespoon sugar

Combine the first 6 ingredients in a bowl and make a well in the center of mixture. Combine buttermilk, melted butter, and egg and stir well. Add to the flour mixture, stirring just until moistened, and set aside. Combine apple and next 4 ingredients, stirring well; set aside. Spoon 2 tablespoons of batter into each of 12 muffin cups coated with cooking spray. Divide apple mixture evenly among muffin cups, and top apple mixture with remaining batter, dividing evenly. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 350 degrees F. for 25 minutes. Remove from pans immediately.

Apple Cheddar Pizza with Toasted Pecans

Apple Cheddar Pizza with Toasted Pecans
Servings: 8

1 (12 oz. can) refrigerated, ready-made pizza dough
Vegetable oil cooking spray
3 large apples, thinly sliced
1 cup apple juice
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
2 Tbsp. honey
1/4 cup chopped toasted pecans
1 cup grated white cheddar cheese

Method:

1) Pre-heat oven to 425 degrees. Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan. Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough. Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425 degree oven for 15-20 minutes.

2) Prep and cook time: 40 minutes

Baked Apples #2

Baked Apples #2

Recipe By : Pillsbury
Serving Size : 6

6 large baking apples
2 tablespoons lemon juice
1/2 cup raisins
1/2 teaspoon cinnamon
1 cup maple or maple-flavored syrup
1/4 cup water

Heat oven to 350 degrees. Core apples and cut a 1-inch strip of peel around top to prevent splitting. Brush tops and insides with lemon juice. Place apples in 8-inch square baking dish. In small bowl, combine raisins and cinnamon; fill center of each apple with mixture. Pour maple syrup over apples. Add 1/4 cup water to baking dish. Bake for 45 to 50 minutes or until apples are tender, spooning syrup mixture over apples occasionally.

Fire and Ice Melon

Fire and Ice Melon
SERVES 8

Ingredient List

1/3 cup granulated sugar or honey
1/4 cup white wine or water
1 tsp. minced red bell pepper
1 tsp. minced yellow bell pepper
2 tsp. seeded and minced serrano chiles, or to taste
1/4 cup fresh lime juice
1 Tbs. minced fresh mint
2 medium-sized honeydew, cantaloupe, crane or other ripe melon
8 fresh figs, cut into fans
Edible flower petals, if available, for garnish

Directions

1. Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves. Add bell peppers and remove from heat. Cool and add chiles, lime juice, mint and peppers. Leftover syrup can be stored in refrigerator for up to 2 weeks.

2. To serve, cut melons in half and remove seeds. Cut into decorative shapes and arrange attractively on chilled plates. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.

Wine Suggestions

The fruit with the chile demands a wine with residual sugar, fruity flavors and no oak aging. Complementary Rieslings, Gewürztraminers, Chenin Blancs and Muscats all fall into this category.

Oriental Salad

Oriental Salad

Anniversary Cookbook
Community Living Chatham-Kent Carol Davis

1/2 head Chinese cabbage
1 bunch green onions
2 pkg Ramen noodles (discard flavour pkg)
1/8 cup slivered almonds
1/8 cup sesame seeds
1/4 cup butter
Sunflower seeds

Dressing:

1/2 cup oil
1/2 cup sugar
2 Tbsp vinegar
1 Tbsp soya sauce

Fry noodles, almonds and seeds lightly in butter. Cool. Smash up noodles.
Add greens and toss with dressing."

Beer Batter Softshell Crabs

Beer Batter Softshell Crabs

12 crabs -- soft
12 oz beer -- warm
1 1/4 cup flour
2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon baking powder

Pour beer in mixing bowl, add flour then remainder of ingredients. Mix well. Prepare batter at least 1-1/2 hours before use as it will thicken standing. Dust crabs lightly in flour; dip singly in batter.

Deep-fry at 360 degrees for 2-5 minutes depending on size. Crabs should be golden brown. Drain and serve.

Source: THE CAPITOL newspaper, Annapolis Maryland Jun 85 Recipe date: 06/15/85

Yield: 6 servings

GRANNY SMITH APPLE PIE WITH CINNAMON CRUST

GRANNY SMITH APPLE PIE WITH CINNAMON CRUST
Source: Wolfgang Puck
Makes 1 pie, 8 servings

CINNAMON PIE DOUGH:

3-1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 teaspoon salt
3/4 pound unsalted butter, well chilled, cut into 24 pieces
4 large cage-free egg yolks
1/4 cup heavy cream

APPLE FILLING

7 tablespoons unsalted butter
12 medium organic Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons Calvados (apple brandy) or applejack, optional

GLAZE AND GARNISHES

1 large cage-free egg, beaten
Vanilla ice cream or whipped cream (optional)


First, make the dough. In a food processor fitted with the stainless-steel blade, combine the flour, sugar, cinnamon, and salt. Pulse the machine on and off a few times. Scatter the butter evenly inside. Process until the mixture resembles coarse meal. In a small bowl, whisk together the egg yolks and cream. With the machine running, pour the mixture through the feed tube and continue processing until the dough comes together. Carefully remove from the processor, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

For the filling, melt 6 tablespoons of the butter in a large skillet over medium-high heat. When the butter begins to turn brown, add the apples and sprinkle with the sugars and cinnamon. Cook, stirring frequently, until the sugars have turned thick, dark brown, and bubbly, 10 to 15 minutes. The apples should still be firm. Stir in the Calvados, if using. Line a baking pan with aluminum foil and spread the apple mixture in it to cool to room temperature.

Meanwhile, remove the dough from the refrigerator and leave at room temperature for 30 to 40 minutes. Preheat the oven to 400 degrees F.

Cut the ball of dough into two halves, one slightly larger than the other. Place the smaller half cut side down on a lightly floured work surface. With a floured rolling pin, roll it out to an even circle 11 inches in diameter. Gently fold in half or quarters and transfer to a 9-inch pie pan. Unfold and gently ease it into the contours of the pan. Roll out the larger half of dough to a circle about 12 inches in diameter and gently fold in half or quarters.

Fill the lined pie pan with the apples. Dot with the remaining 1 tablespoon butter. Carefully unfold the remaining pastry circle over the filling. Tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together and decoratively flute the edges. With the tip of a small, sharp knife, cut 3 vents about 2 inches long in the center of the top crust.

Place the pie on a baking sheet and bake in the lower third of the oven for 30 minutes. Reduce the heat to 375 degrees F. and bake for 20 minutes longer. Remove from the oven, brush the top pastry with the beaten egg, return to the oven, and continue baking until the crust is deep golden brown, 5 to 10 minutes longer.

Serve hot, warm, or at room temperature, accompanied by vanilla ice cream or whipped cream, if you like.

AMERICANA PEANUT CHEESECAKE

AMERICANA PEANUT CHEESECAKE

3/4 cup Chopped roasted peanuts -- div
2 tablespoons Chopped roasted peanuts -- div
1 cup Graham cracker crumbs
1/3 cup Butter or margarine -- melted
2/3 cup Creamy peanut butter
4 packages (3 ounces each) cream cheese -- softened
1 can (14 ozs) sweetened condensed
1/3 cup Lemon juice
1 teaspoon Vanilla extract
1 package (4 ozs) frozen whipped toppi -- thawed

In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut
butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts.

Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking

(Woman's Day) Reformatted by: CYGNUS, HCPM52C

APPLE BROWN BETTY

APPLE BROWN BETTY

•2 cups bread crumbs*
•1/4 cup margarine melted
•4 cups apple slices tart
•1/2 cup packed brown sugar
•1/4 teaspoon ground nutmeg
•1 lemon juice and peel
•1/2 cup apple juice

* Use whole grain bread to make the crumbs. Substitute 1-2 tablespoons wheat germ for equal amount of crumbs if preferred.

PREPARATION:

•1. Prepare apples: peel, core and slice thinly to equal 4 cups. Use Granny Smith or other tart apples.

•2. Grate the rind of 1/2 of the lemon, being careful not to include any of the pith just below the peel. Juice half the lemon, or all if it is a small lemon.

•3. Mix bread crumbs with melted margarine and blend.

•4. Mix sugar with nutmeg, lemon peel and juice; blend.

•5. Grease a casserole dish with margarine. Put a layer of crumbs on bottom, spread half the apples atop then half the sugar mixture. Put the rest of the apples, then the sugar and top with remaining crumbs. Add 1/2 cup very hot apple juice or water. Bake in preheated 350-degree oven for 40 minutes or until done. Cover loosely with foil tent for first 20 minutes to prevent crumbs browning too quickly.

•Serving Ideas: Serve with a tart lemon sauce, brandy sauce, or ice cream.

Apple Sunshine Dessert

Apple Sunshine Dessert
Servings: 6

4-5 Golden Delicious or Cripps Pink apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted Dairy sour cream or yogurt

Method:  1) Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.

2) Arrange reserved slices on top. Cover with foil; bake at 375 degrees F. 15 minutes

3) Combine remaining ingredients except sour cream or yogurt; mix well.

4) Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or until topping is golden brown.

5) Serve warm topped with sour cream or yogurt.

Pork Chop Casserole

Hi--
Here is another memory! My mom used to make this quite often...It is a nice memory of her for me. She got it from a Palm Beach cookbook.... she was giving it to someone, but copied this recipe out of it first!
hugs,peg

Pork Chop Casserole

4 pork chops, trimmed of fat
6 TBSP long grain rice (uncooked)
2 green peppers, sliced in rings
2 medium onions, sliced
2 tomatoes, quartered
1-1/2 to 2 cups chicken broth
pinch of thyme

Brown chops in skillet. Place rice in the bottom of a 2 qt. casserole dish. On top of the rice place the pork chops, then the pepper slices, onion slices and the quartered tomatoes. Heat broth to boiling in the pan the pork chops were browned in. Pour this over the ingredients in the casserole dish leaving some to add during baking.

Bake at 350 for 1 hour.

Recipe source: From my mom, Nan Nevin.

Fruit Salad with Maple Dressing

Fruit Salad with Maple Dressing

Ingredients:

1 can (5-1/4 oz.) pineapple chunks, drained
2 Golden Delicious apples, pared, cored, sliced
1 ripe pear, pared, cored, sliced
1 banana, sliced
1 cup fresh strawberries, sliced
1/4 cup each golden raisins, optional, chopped pitted dates
1/4 cup each maple syrup, apple juice
Romaine lettuce leaves

Directions:

Combine pineapple, apples, pear, banana and strawberries in bowl. In another bowl, mix raisins, maple syrup, apple juice and dates. Mix maple syrup mixture into apple mixture. Toss lightly to moisten all fruit pieces.

Cover and let stand 30 minutes in refrigerator. When ready to serve, line a salad bowl with lettuce leaves. Arrange salad in bowl.

Note: When available, you may use fresh pineapple (diced into 1" chunks) in place of canned. Seasonal summer fruits such as peaches, melon or cherries may be substituted for apples and pears.

Napa Valley Basil-Smoked Burgers

Napa Valley Basil-Smoked Burgers

Pesto Mayonnaise

2/3 cup mayonnaise
2 tablespoons prepared basil pesto


Patties

2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs, for serving

Directions

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

To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt 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. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.

To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

Makes 6 burgers

Apple Glazed Sausage and Bacon

Apple Glazed Sausage and Bacon
By Linda Larsen, About.com Guide

* 12 pork sausage breakfast links
* 1 lb. cooked kielbasa sausage, cut into 12 slices
* 1 onion, chopped
* 1/3 cup apple juice
* 1/4 cup apple jelly
* 1/4 cup maple syrup
* 6-oz. pkg. sliced Canadian bacon
* 2 apples, sliced

In large skillet, combine sausage links, kielbasa slices, onion, and apple juice. Bring to a boil over medium heat, then cover and cook for 5 minutes. Remove cover and reduce heat to low. Cook for 12-15 minutes, turning sausages frequently, until links are almost cooked. Remove kielbasa slices from skillet.

Continue cooking sausage links until browned, about 2 minutes longer. Remove links from skillet and drain off fat, but do not wipe skillet.

In skillet, stir apple jelly and syrup. Add Canadian bacon and apples and cook over medium heat until thoroughly heated. Return kielbasa slices and sausage links to skillet, turning to coat with jelly mixture; cook for 1-2 minutes until hot.

Serves 8-10

Baked Scrod

Baked Scrod

2 tablespoon olive oil
4 scrod fillets (about 1 1/2 lb
2 lemon juice
1 salt
1 pepper
4 tablespoon Italian parsley -- chopped
10 oz fresh mushrooms -- chopped
4 scallions -- chopped
1/4 cup bread crumbs

1. Grease and oven proof pan with 1 teaspoon of olive oil. Brush scrod with juice of 1 lemon, season with salt and pepper and sprinkle with 2 tablespoons parsley. Place fish in pan and drizzle with 2 teaspoons olive
oil.

2. Cook mushrooms 10 minutes in remaining tablespoon of olive oil.  Stir in scallions, remaining lemon juice and parsley, salt and pepper.

3. Cover fish with mushroom mixture and sprinkle with bread crumbs. Bake 10 minutes in a 475 degree oven.

Makes 4 servings.

From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie Bianco p.65, January 13, 1993. Posted to MM-Recipes Digest V4 #264 by Harrison on Oct 05, 1997
Yield: 4 servings

Cookie Base

Cookie Base

1 pouch (1 lb 1.5 oz) peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling

1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer

1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts

Topping

1 bag (11.5 oz) milk chocolate chips (2 cups)

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Asparagus New Potato and Chive Frittata

Asparagus New Potato and Chive Frittata

1/2 pound uncooked new potato (washed and thin sliced. About 4)
1 pound asparagus cut in 2-inch lengths
2 large eggs
1 cup fat free egg substitute
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chives, fresh chopped
1 serving Pam = 5 one second sprays

Place potatoes in steamer. Steam until almost tender (3 mins) add asparagus and steam 1 min more. Remove veggies from steamer and set aside. Preheat broiler.

Swish eggs, egg sub, salt and pepper and chives.

Coat a 10-inch nonstick ovenproof skillet with Pam set over med heat.

Add potatoes and asparagus. Sauté 2 mins, reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 mins. Uncover and broil until golden brown about 2 mins cut in 1/4, that
is a serving (points 3)

Italian Marinated Chicken

Italian Marinated Chicken

Marinating Time: 30 min.
Prep Time: 5 min.
Grill Time: 15 min.

1 3/4 cups Swanson® Chicken Stock
1 tablespoon canned diced tomatoes, drained
1 teaspoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon garlic powder
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

1. Stir the stock, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the stock mixture.

3. Grill the chicken for 15 minutes or until it's cooked through, turning it over once halfway through cooking and brushing often with the stock mixture. Discard the remaining stock mixture.

Weight Watchers Points®*: 3
Dietary Exchanges: 3 Lean Meat
USDA MyPyramid: 3 oz. Meat

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.

Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.

Makes: 6 servings.

Bette's Ocean View Diner Scrapple

Bette's Ocean View Diner Scrapple (this one sounds really good)

2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.
Makes 12 servings.
(Recipe courtesy Bette's Oceanview Diner.)

Atlanta Pork Chops and Rice

Atlanta Pork Chops and Rice

4 pork chops
2 tbsp oil
1/4 cup sliced celery
1 cans tomato sauce with onions -- (2 oz) (2 to 8)
1 1/2 cups water
2 tbsp brown sugar
1 tsp salt
1/2 tsp basil
1 cup uncooked rice

Brown pork chops in skillet in hot oil. Remove to warm platter. Add celery to skillet. Saute until tender; drain. Add tomato sauce, water, brown sugar, salt, basil and rice; mix well. Arrange pork chops over top. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes or until pork chops are tender.

Tomato Pasta Salad

Tomato Pasta Salad
8 medium fresh tomatoes -- diced
3 medium cucumbers -- diced
2 medium green peppers -- diced
1 medium onion -- diced
1 cup chopped fully cooked ham
1 cup vegetable corkscrew noodles -- cooked and drained
1 can sliced ripe olives -- (2-1/4 ounces)drained
1/2 cup shredded cheddar cheese
1/2 cup ranch style dressing
1/2 cup French dressing

Toss the first eight ingredients in a large bowl. Combine the dressings and stir into vegetable mixture. Chill before serving.

Yield: 12-16 servings.

NOTES : Memeres Recipe Box

Ultimate Vegan Chili

Ultimate Vegan Chili
Vegetarian Times

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two.
Serves 8

1 large onion, chopped (2 cups)
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (11/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, such as Bush's Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce

Directions

1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Caesar Pesto Salad

Caesar Pesto Salad

3 ounces French bread baguette, cut into 1/2-inch cubes
1 1/2 teaspoons extra-virgin olive oil Cooking spray
2 ounces Parmigiano-Reggiano cheese
1/4 cup organic canola mayonnaise (such as Spectrum)
3 tablespoons refrigerated pesto
4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 garlic clove, minced
12 cups torn romaine lettuce

1. Preheat oven to 400°.

2. Place bread in a large bowl; drizzle with oil. Toss to coat. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.

Yield: 6 servings

Cooking Light, SEPTEMBER 2009

South Philly Hamburger

South Philly Hamburger

1 1/2 pounds ground chuck
1 egg yolk
1/4 cup grated onion
1 large clove garlic minced
2 teaspoons dried crushed basil
1/2 teaspoon oregano
1/3 teaspoon salt
1/4 teaspoon pepper
2 provolone slices
4 hamburger buns

Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl. Mix lightly, using your hands.

(Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid. Grill directly over the heat for 5 to 7 minutes per side for medium. Adjust your times for rare to well done. (A reminder from the US Dept of Agriculture - when cooking meat, cook it to 160 degrees inside temperature or the center is no longer pink.)

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done. Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve burgers immediately.

Picnicking & Tailgating: Prepare ground beef before leaving and place in plastic storage bag.
Keep the ground beef in the ice chest until ready to cook. Fix like you would at home.

Makes 4 servings

Source : The Just-Sandwiches-n-Wraps at googlegroups.com

Classic Macaroni Salad

Classic Macaroni Salad

3 cups AMERICAN BEAUTY Mostaccioli -- (8 oz.) uncooked
1 1/3 cups mayonnaise
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
1/4 cup finely chopped onion
1 hard-cooked egg -- chopped
2 tablespoons sweet pickle relish
3/4 teaspoon dry ground mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash paprika

Cook pasta according to package directions; drain.

Rinse with cold water to cool quickly; drain well.

In large bowl, combine cooled pasta with remaining ingredients; toss lightly.

Cover; refrigerate.

8 servings.
Prep Time: 25 minutes
Start to Finish: 30 minutes + chilling time

A classic salad for picnics at home or in the park, with just the right blend of flavors and textures.

Developed and Tested by the American Beauty Kitchens
Source: http://www.americanbeauty.com/   NOTES : Formatted by Suzie

Dessert Dumplings

Dessert Dumplings

Add 1/4 cup sugar
 to
1 1/2 cups Bisquick.
Stir in
1/2 cup milk.

 Beat well and drop into hot sauce, in a wide kettle. Cover tightly and cook over low flame (or over asbestos mat*) to keep from burning. Cook 10 minutes.  *Obviously asbestos mats do not exist any more.

For Caramel Dumplings

Caramelize
1/2 cup sugar in a heavy pan.
Add
2 tablespoons butter and
1 cup of water.

Cook until dissolved (about 10 minutes), stirring occasionally. Drop in dumplings. Cover tightly and cook.

For Applesauce Dumplings

Pare, core and cut up 9 apples and cook with 3/4 cup of water and 3/4 cup of sugar until apples are mushy. Drop in Dumplings. Cover tightly and cook.

For Peach or Apricot Dumplings

Bring to a boil 1 cup sliced fruit, 1 cup juice (or one #2 can) and 1 tablespoon butter. Drop in Dumplings. Cover tightly and cook.

Coquilles Saint Jacques

Coquilles Saint Jacques
Book: Betty Crocker's Cookbook, 9th Edition
Chapter: Fish &Shellfish
Makes 6 servings
Prep: 45 min; Cook: 15 min; Broil: 5 min

Coquilles is French for "shell" and can also mean "scallop". Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add a pretty touch.

1 1/2 pounds bay scallops
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or stick margarine
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/2 cup half and half
1/2 cup shredded Swiss cheese (2 ounces)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or stick margarine, melted

1. Lightly grease six 4-inch baking shells or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

4. Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

5. Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

6. Toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.

7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

*2 packages (12 ounces each) frozen scallops, thawed, can be substituted for the fresh scallops.

Apple Pecan Muffins

Apple Pecan Muffins

1/2 cup butter
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 cups granny smith apples -- peeled & diced
1 cup pecans -- chopped

Cream butter and sugar. Add eggs and vanilla; beat until fluffy.

Thoroughly mix all dry ingredients. Slowly add to butter-sugar mixture, mixing only until moistened. Hand stir in pecans and apples. (mixture may be a little dry; however, apples will provide enough moisture.) Fill greased or lined muffin tins with 1/4 cup of mixture. Bake at 350 F. for 20 minutes or until muffins test done.

Yield: 18 to 24 muffins

Pasta With Creamy Spinach Sauce

Pasta With Creamy Spinach Sauce

1 pound fresh spinach, stemmed
2 garlic cloves, optional
1 cup nonfat or low-fat cottage cheese
1/4 cup low-fat milk
1 pinch ground nutmeg
1 pound ziti or penne pasta
1/4 cup grated Parmesan cheese

Bring large pot of water to a boil. Add 1 tablespoon salt and spinach. Cook 1 minute. Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water. Drain and squeeze dry. Chop coarsely.

Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using. Add cottage cheese and blend until fairly smooth. Add cooked spinach and milk and blend until smooth. Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl. Add pasta to boiling water, stirring to prevent sticking. Cook until just tender, about 10 minutes. Drain well.

Add pasta to bowl with spinach sauce and toss to coat. Sprinkle with Parmesan and toss again. Serve hot.

Makes 6 servings.

Crustless Apple Pie

My Mom tried this last evening and sent it to us girls (all 4 of us!!) She said it was delicious, and as my mom is a great cook/baker, I feel confident in sharing this with you!! I hope to try it later this week.

Crustless Apple Pie

3 Baking Apples, peeled, cored and sliced
1 tsp. Cinnamon
1 tsp. Sugar

Preheat oven to 350 - lightly grease 9" pie plate; fill 2/3 with sliced apples (do not over fill or it will overflow). Sprinkle apples the apples with the 1 tsp cinnamon and 1 tsp. sugar

1 C Sugar
3/4 C Butter, melted
1/2 C Walnuts or Pecans (chopped)
1 C Flour
1 Egg lightly beaten
1 pinch of salt

In medium bowl, mix 1 C sugar and melted butter, stir in the nuts, flour, egg and salt. Mix well and spread over apples. Bake at 350 for 60 minutes. Serve with warm with ice cream. It's outstanding.

Apple Cinnamon Muffins

THESE CAN BE WRAPPED TIGHTLY AND FROZEN FOR SEVERAL WEEKS.
Apple Cinnamon Muffins
Prep Time: 20 Minutes
Servings: 12 - Difficulty Level: 2

Ingredients

1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetable oil or line with paper baking cups.
In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. 

Sicilian Sausage Soup

Sicilian Sausage Soup

1 pound sausage -- (sweet and hot), -- casing removed
1 onion -- finely chopped
3 carrots -- peeled and chopped
2 pieces celery -- chopped small
1 handful chopped parsley
1 teaspoon dried sweet basil
1/2 cup orzo -- (soupettes)
2 cans italian style peeled tomatoes -- (16 oz.) break up with a fork
1 can chicken broth salt and pepper to taste -- (28 oz.)

Break up sausage in small pieces and brown in medium skillet in a little olive oil. Remove from skillet with slotted spoon and place in large saucepan (set aside). Saute the onion in sausage drippings until tender.

Remove onion and add with sausage. Break up tomatoes and add to sausage. Add vegetables, chicken broth, basil to sausage mixture. Bring to a boil; cook over moderate heat for 15 minutes. Reduce heat to low simmer for 45 minutes.

In separate pot, cook orzo until almost done. Drain water from orzo and add to sausage mixture. Simmer for additional 10 minutes.

By "Diane Geary." on Feb 4, 1998. 

Candied Carrots

Candied Carrots 

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It’s a simple dish, but it sure makes carrots seem special.—P Lauren Fay-Neri, Syracuse, New York

8 Servings
Prep/Total Time: 30 min.

Ingredients

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions

Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.

In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed. Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 125 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 174 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein.

Candied Carrots published in Taste of Home April/May 2006, p35  Beth Layman :)

Shredded BBQ Pork Sandwiches

Shredded BBQ Pork Sandwiches
recipe inspired by Tyler Florence

3-4 pounds pork shoulder or pork butt
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
8 hamburger buns (toasted if preferred)

BBQ Sauce:

1 tablespoon extra virgin olive oil
2 bacon slices, diced
4 sprigs fresh thyme, leaves removed
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Season your pork shoulder or pork butt with salt, freshly ground pepper and garlic powder.

Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and render the bacon fat. Add the onion, garlic and thyme leaves cooking slowly for 5 minutes.

Add the rest of the sauce ingredients, stir and simmer. Cook slowly for 20 minutes to meld the flavors. Pour BBQ into your crockpot and add your seasoned pork shoulder or pork butt.

Cook in your crockpot covered, on low for 6-8 hours or on high for 4-6 hours.

While in the crockpot, shred the pork with 2 forks. Place the shredded pork in between two hamburger buns and serve hot.

Homemade Sage Pork Sausage Patties

Homemade Sage Pork Sausage Patties
(Source forgotten)

2 tsp dried sage
2 tsp salt
1 tsp ground black pepper
1/4 tsp dried marjoram
1 tbsp brown sugar
1/8 tsp crushed red pepper flakes (optional)
1 pinch ground cloves
2 lb. ground pork

In a small bowl, combine sage, salt, pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.

Add the mixed spiced to the pork, a little at a time, mixing well (preferably with your hands).

Allow to stand for at least 5 min, up to overnight in the fridge covered with plastic wrap.

To make sausage patties, heat a small amount of oil in a large skillet and cook the patties over medium high heat for about 5 min per side. Don't make the patties too thick or the insides don't get cooked.

Cilantro Pork Tenderloin

Cilantro Pork Tenderloin
1-1/2 cups chopped fresh cilantro
1/2 cup packed brown sugar
1/2 cup soy sauce
3 tablespoons honey
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground mustard
1 pork tenderloin (1 to 1-1/4 pounds)

Directions

Prepare grill for indirect heat. In a large resealable plastic bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160. Let stand for 5 minutes before slicing. Yield: 4-6 servings.

PORK STEAK DINNER IN A DISH

PORK STEAK DINNER IN A DISH

4 pork steaks (1/2 inch)
1 sm. onion (chopped)
1 can cream of chicken soup
1 can sliced mushrooms
10 sm. potatoes
1/4 c. red wine
1/2 tsp. garlic salt
1/2 tsp. Worcestershire
1/4 tsp. thyme
1 pkg. frozen peas and carrots

Brown pork steaks; drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), wine, garlic salt, Worcestershire sauce and thyme. Pour on pork, potatoes and onions. Heat to boiling; reduce. Cover and simmer until tender, 50-60 minutes.

Rinse frozen peas and carrots under cold water to separate; add to pork and vegetables. Cover and simmer until peas and carrots are tender, 10-15 minutes. Enjoy.

Fruity Wild Rice Salad

Fruity Wild Rice Salad 5 Ingredient Cook Book
**Chill 4 to 24 hours

2/3 cup uncooked wild rice
1/2 cup dried cranberries
1/3 cup sliced green onions
1/2 cup bottled raspberry or other vinaigrette salad dressing
1/2 cup coarsely chopped pecans, toasted

Rinse wild rice under cold running water and cook according to package directions. Drain if necessary. Stir together with dried cranberries, green onions, and dressing. Cover and chill 4 to 24 hours. Stir in pecans
before serving.

Coconut Cream Muffins

Coconut Cream Muffins

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. vanilla
1/4 tsp. almond extract
2/3 cup cream or milk
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1-3/4 cups sweetened flaked coconut

Heat oven to 350. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a small bowl; set aside. In another small bowl, combine cream with the extracts; set
aside. Beat butter in a large mixing bowl with an electric mixer on high speed for 1 minute. Gradually add sugar and beat until fluffy.

Reduce mixer speed to medium. Beat in eggs until well blended. On low speed, alternately beat in flour and cream mixtures, beginning and ending with the flour, just until mixed (do not over mix!). Stir in coconut. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

GLAZE:

1/2 cup powdered sugar
1-2 Tbs. milk
1-2 drops almond extract

Mix ingredients and drizzle over muffins.

Recipe source: All-Betty-Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes

Baked Rice Pilaf

Baked Rice Pilaf

2 Tbs. Butter
1/4 C Onion, chopped
1 C Rice
2 C Chicken Broth
1/2 tsp. salt
Parsley, chopped

Combine all ingredients in buttered casserole dish. Cover and bake one hour
at 350F. Sprinkle with parsley.

Variation: Add 1/2 c. sautéed mushrooms