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 CONTENTS DISK 13                 (159 kb)

AAM LASSI                                                                           03

ALL PURPOSE MIX                                                     03

APPLE AND RAISIN SLAW                                                03

APPLE CHEESECAKE                                                      04

BAKED PINEAPPLE                                                             04

BAKED ZITI                                                                          05

BARBECUE SAUCE                                                          05

BASIC ROAST TURKEY                                                       06

BEEFY NOODLE DINNER                                            06


BUFFALO WINGS                                                                       07


CARAMEL POPCORN KIT                                          08

CARROT PINEAPPLE BUNDT CAKE                                     09

CHEESE TOMATO HERB PIE                                         10

CHICKEN BREASTS                                                     11

CHILI CON ELOTE                                                           11

CHOCOLATE BUNDLES                                                    11

CHOCOLATE CHIP CAKE                                                 12

CRANBERRY PECAN STUFFING                            12

CREAMY ENCHILADA SAUCE                                              13

CREOLE SAUCE                                                                      13


EASY CAKE MIX CINNAMON ROLLS                                  14


FLUBBER                                                                            15

FLUFFY GRASSHOPPER PIE                                            15

FRENCH ONION SOUP                                                             15

FRIED PIES                                                                          16

FRIED RICE                                                                                     16

GRILLED PEAR SALAD                                                          17

GRILLED VEGETABLE MEDLEY                            18

HALF MOON COOKIES I                                                    18

HALF MOON COOKIES II                                       19

HALF MOON COOKIES III                                      19

HALF MOON COOKIES IV                                            19

HALF MOON COOKIES V                                      20

HALF MOON COOKIES VI                                            20

HALF MOON COOKIES VII                                           21

HALF MOON COOKIES VIII                                          21

HALF MOON COOKIES IX                                            21                               

HALF MOON COOKIES X                                      22

HEARTY VEGETABLE BEEF SOUP                                     22

HONEY CARROT CAKE                                                             23

HONEY PECAN ROLLS                                                          23

HONEY SHORT BREAD                                                          24

HOT DEVILED POTATOES                                      25

LEMON CHIFFON LOAF                                                             25

LIMA BEAN SOUP                                                                         25

MACARONI CHILI                                                              26

PEANUT BUTTER CUP COOKIE MIX                             26

PEPPERONI PIZZA BREAD                                              27

POTATOES SUPREME                                                    27

PUMPKIN AND LAVENDER SOUP                                     28

RICE OLE                                                                             28

SAUCY MEATLOAF                                                  28

SCALLOPED CORN                                                        29

SHEPHERDS PIE                                                              29

SHERBET AMBROSIA CUPS                                                 29

SPANISH RICE II                                                                       30

SPANISH RICE MIX                                                      31

SPANISH RICE                                                              30

STEAKS WITH MUSTARD SEEDS AND MUSH            31                   

TAILGATE CASSEROLE                                                         32

TRINIDAD SWEET BREAD                                              33

TUSCAN STYLE CHICKEN BREASTS                             33


WHOLE WHEAT SPICE BREAD MIX                          34

YUMMY JIF BARS                                                                         35

























   2 large ripe mangoes or 1 1/2 cups canned mango pulp

   1/4 cup sour cream

   1 cup plain nonfat or lowfat yogurt

   2 tablespoons sugar

   1/4 cup water

   2 or 3 ice cubes

   Freshly ground nutmeg


   Peel and cut up the mangoes. Combine mango in a blender with the sour cream, yogurt, sugar and water. Blend until smooth and the sugar dissolves. Drop in the ices cubes and blend until the ice is crushed and the mixture is frothy. Serve in tall slender glasses with a sprinkling of nutmeg.




 10 cups all-purpose flour

1-1/2 teaspoons baking soda

1-1/2 tablespoons baking powder

1-3/4 cups powdered milk

3 teaspoons cream of tartar

2-1/2 cups vegetable shortening OR powdered shortening, from storage food store                                                                                              that sells dehydrated products


In a large bowl, sift together all dry ingredients. Blend well.   With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place.   Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick'.


Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.  Note: If you are using ALL PURPOSE MIX at high altitudes, add ½ cup  flour when making mix.



5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored, coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

 Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be
prepared 3 hours  ahead. Cover and refrigerate.) Yield: 12 Servings




2 envelopes unflavored gelatin
1/3 cup cold water
1-3/4 cups apple juice
1/2 cup sugar
3 egg yolks, beaten
3 (8 oz) pkgs cream cheese, softened
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream, whipped

1/2 cup chopped dry roasted peanuts
2 tbs butter or margarine
1 cup applesauce
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon


In a small bowl, soften gelatin in water; let stand for two minutes. In a saucepan, over medium heat, cook and stir apple juice, sugar, egg yolks, and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon, and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9-inch springform pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar, and
cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. Serves 12



2 tbs cornstarch

1/4 cup water

2 eggs, beaten

1 can (15-1/4 oz) crushed pineapple, undrained

1/2 cup sugar

1 tsp vanilla extract

Butter or margarine

Ground cinnamon


Combine cornstarch and water; stir until smooth. Add to eggs and blend well. Add pineapple, sugar, and vanilla; mix well. Pour into a lightly greased 1-1/2-quart casserole; dot with butter and sprinkle with cinnamon. Bake at 350 degrees F. for one hour.  Serves 6.


                                BAKED ZITI

   1      medium        Onion -- chopped
     1/2  cup           Tomato Paste
   1      cup           Tomato Sauce
   1      cup           Water
   1      teaspoon      Oregano
   1      teaspoon      Basil
   1      clove         Garlic -- pressed
   1      cup           Ricotta Cheese
     1/2  pound         Mozzarella Cheese -- shredded
   8      ounces        Ziti Pasta -- uncooked

Cook pasta according to package directions.  Drain & rinse pasta and set aside.  Saute onion in small amount of olive or vegetable oil, in a medium sized skillet.  Add the tomato paste, sauce, water, oregano, basil, garlic, salt and pepper. Cover & simmer for 10 minutes.  Prepare a 9 x 13 inch pan with non-stick cooking spray.  In a large bowl, combine ricotta cheese & half of the mozzarella cheese.  Add the cooked ziti and half of tomato sauce mixture.  Stir gently to mix.  Turn into prepared pan.  Pour remaining
tomato sauce over pasta and sprinkle with remaining cheese.  Bake at 375 for
25-30 minutes until cheese is melted and browned.

To freeze for later use, slightly under-cook pasta.  Cover tightly, label and freeze for up to 6 months.  When ready to use, thaw over night in refrigerator and bake according to directions above.

                        MA TUCKER'S BARBECUE SAUCE

   2      C             Catsup
   1      C             Cider vinegar
   1      C             Water
     3/4  C             Brown sugar
     1/3  C             Worcestershire sauce
   5      Tb            Red pepper flakes
   2      Tb            Cayenne pepper
   3      Tb            Cracked black pepper
   2      Tsp           Salt
   5      Tb            Lemon juice
   3      Tb            Mustard
   2      Tsp           Tabasco sauce
   6       Oz           Or one bottle pepper vinegar
Mix all well and simmer 20 minutes. After this, I adjust the   seasonings to taste. When you walk into the kitchen and the fumes   bring tears to your eyes, it's just about right.
When you run out of meat to eat this on, just use white bread and  dip.    Keeps for about a month in the refrigerator.



12-lb. fresh or frozen and thawed Turkey

3/4 cup Chicken or Turkey Broth

1 Tbs. Olive Oil

2 tsp. Poultry Seasoning

1/2 tsp. Black Pepper


Preheat the oven to 325-F degrees.  Rinse turkey, drain, and pat dry. Remove neck and giblets; reserve if you'd like to use the giblets for gravy. Truss the turkey. Place, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.

Brush the turkey with the olive oil. Sprinkle on the poultry seasoning and black pepper.

Insert roasting thermometer in turkey thigh, making sure it doesn't touch bone. Roast the turkey for 3 to 3 1/2 hours or until thermometer registers 180-F degrees, basting often and covering with foil if necessary to prevent over-browning.  Let turkey stand for 15 to 20 minutes before carving.   Serves 12



1/2 lb ground beef
1 medium onion, chopped
1 small clove garlic, crushed
2 tbs fresh minced parsley
1 can (6oz) tomato paste
2 1/4 cups water
1 tsp sugar
3/4 tsp salt
1/2 tsp ground black pepper
2 cups medium egg noodles
Grated Parmesan cheese

Combine ground beef, onion, garlic, and parsley in a large skillet; cook over medium heat until meat is browned, stirring frequently. Drain well. Stir in tomato paste, water, sugar, salt, and pepper. Reduce heat to low; cover and cook 10 minutes. Add noodles; cover and cook about 20 minutes or until noodles are done, stirring occasionally. Serve with Parmesan cheese, if desired.  Serves 4.






Serves 4 to 6

1/2 cup Honey
4 Tbs. fresh Lime Juice
2 lb. Honeydew or Cantaloupe, cut into pieces
2 cups fresh Blueberries

Combine honey and lime juice in a small bowl. Mix  thoroughly to let the two ingredients mingle.  Combine melon pieces and blueberries in another bowl.   Drizzle the dressing over the fruit and gently toss to   combine. Serve immediately; can refrigerate for later.


 1 cup Flour
1 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Paprika
20 Chicken Wings and/or Drumlets
1/2 cup Butter
1/4 tsp. Black Pepper
1/2 cup Hot Sauce
1/4 tsp. Garlic Powder
Oil for Deep Frying

Combine the flour, salt, cayenne pepper, and paprika in a flat bowl. Thoroughly coat the chicken pieces on all sides, then place in a container to refrigerate for at least one hour.

Melt the butter with the black pepper, hot sauce, and garlic powder in a small saucepan over moderate heat. Reduce heat to keep warm while you fry the chicken wings.

Deep-fry the chicken wings and drumlets, 10 pieces at a time, in 375-F degree oil for about 13 minutes. Drain on paper towels for 20 seconds and Immediately place fried
chicken pieces in a plastic bowl with a tight-fitting cover.

Pour half the hot sauce mixture over the first 10 pieces of chicken. Cover tightly, and toss to coat. Repeat the process with the remaining ingredients. Serve warm with ranch or blue cheese dressing as a dip - and with plenty of napkins. Wings can be prepared in advance and frozen, then reheated in a 400-F degree oven for 10 minutes.







1/2 cup firmly packed flaked coconut

3/4 cup chopped pecans

2 cups firmly packed brown sugar

2 cups flour mixed with 1 1/2 Tbsp. baking powder   and 1/4 tsp. salt


Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.   Attach these instructions to the Jar:


Butterscotch Brownies

Makes 2 dozen brownies


1. Empty jar of brownie mix into large mixing bowl. Use   your hands to thoroughly blend mix.

2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, very soft    2 eggs, slightly beaten, 2 tsp. vanilla (optional)

3. Mix until completely blended.

4. Spread batter into a sprayed 9x13 metal pan.

5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in    baking pan. Cut brownies into 1 1/2 inch squares.


                           CARAMEL POPCORN KIT

   1      can           Sweetened Condensed Milk
   1 1/3  cups          Popcorn -- un-popped
   1      cup           Sugar
   1      cup           Brown Sugar -- packed

Set aside can of milk.  Layer sugar and brown sugar in a one quart canning jar.  Next, place popcorn into a small zip baggie.  Seal baggie and place on top of sugar.  Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool, dry place until ready to use.  Attach the following instructions for later use, or for gift giving:

                Caramel Popcorn

Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn.  Remove un-popped kernels from corn, and set aside.  In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk.  Stirring constantly, bring mixture to a boil.  Boil for one minute and remove from heat.  Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel until all corn is well coated.  Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.


 1  cup all-purpose flour
2/3  cup sifted cake flour
1 3/4  cups whole wheat pastry flour
1  tablespoon pumpkin pie spice, or combine 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves
2  teaspoons baking soda
1/4  teaspoon salt
1  cup raisins
1/2  cup chopped walnuts
1/4  cup canola oil
3  tablespoons water
2  cups firmly packed light or dark brown sugar
1  large egg, at room temperature
1  (8-ounce) can crushed pineapple, in its own juice
3  cups packed finely grated carrots (about 4 large)
  Powdered sugar (optional)


Preheat oven to 325 degrees, with rack in middle of oven. Spray-grease and flour 12-cup Bundt pan.


Sift together 3 flours, spices, baking soda and salt. Stir in raisins and nuts. Set aside. Place oil, water and brown sugar in large mixing bowl. Beat 1 minute on medium speed. Beat in egg. On low, beat in pineapple with its juice and carrots. On low, or by hand, beat in flour mixture in 3 additions, mixing just until flour is incorporated. Batter will be fairly thick.


Spoon batter into prepared pan. Bake 60 to 70 minutes, until tester inserted into center of cake comes out clean. Remove cake to a rack and cool completely. Invert cake onto serving platter and sprinkle with powdered sugar, if desired.   Note: This cake should be made at least 1 day ahead. Wrap in foil and store at room temperature. May also be frozen for up to 3 months.


Sage Pastry Ingredients:
2 cups All-purpose Flour, sifted
1 tsp. Salt
2 tsp. dried Oregano or Basil
3/4 cup Vegetable Shortening
1/4 cup cold Water

Filling Ingredients:
3 medium Tomatoes, thickly sliced
1 tsp. dried Oregano
1 tsp. dried Thyme
Salt and Black Pepper to taste
1/3 cup Mayonnaise
1-1/2 cups Sharp Cheddar Cheese, grated
2 Tbs. fresh Chives, minced
Pre-heat the oven to 400-F degrees and lightly spray a 9-inch pie tin with cooking oil; set aside for use later.  Sift the flour into a large mixing bowl, and add the salt  and oregano or basil. Mix with a fork to blend the  ingredients. Add the shortening, cutting it into the flour  with a fork until the mixture resembles coarse meal. Of  course, you can use a pastry blender if you have one.   Sprinkle in the cold water, a little at a time, continuing   to lightly mix the dough with a fork until all the flour is  evenly dampened.
Gather the dough into a ball and press it together firmly.   Refrigerate the dough for about a half-hour before  rolling the pastry into a thick base layer for your pie.  Place the pastry dough in the prepared pie tin and trim  excess dough from the edges.
Cover the bottom of prepared pastry with tomato slices.  Sprinkle on the oregano, thyme, salt, and pepper.  Mix the mayonnaise with the grated cheddar cheese in a 
small bowl. Spread the mixture over the top of the tomatoes,   making sure to evenly distribute the moistened cheese.   Sprinkle the chives on top of the cheese and bake the pie  for 30 to 35 minutes, until the pastry is well-browned  and the cheese is bubbly.




   2 ounces olive oil

   8-ounce boneless, skinless chicken breast (diced into half-inch cubes)

   2 tablespoons garlic (minced)

   4 ounces stewed tomatoes

   2 ounces toasted almonds (sliced or chopped)

   1/2 cup white wine

   6 ounces heavy cream

   4 to 6 ounces blue cheese

   5 ounces gnocchi (par cooked)

   Salt and black pepper to taste


      Heat saute pan to smoking point (375-390 degrees). Add diced chicken and minced garlic. (Do not burn garlic because it will give the sauce a bitter flavor.) Saute chicken and garlic until garlic starts to turn a cocoa color.


   Deglaze pan with white wine and reduce to au sec. Add toasted almonds and stewed tomatoes. Add heavy cream and blue cheese; combine well. Add par-cooked gnocchi; toss. Adjust seasonings with salt and pepper. Serve immediately.   Serves one




3 TB oil 1 cup fresh corn

1 onion, chopped` 4 cups cooked kidney or pinto beans

1 clove garlic 1/2 tsp. chili powder

1 green pepper, diced 1/4 tsp. cumin powder

2 cups vegetable broth 1 1/2 tsp salt

1 cup chopped tomato or 1 tsp oregano

2 TB tomato paste


 Saute onion and garlic clove in oil until onion is soft.  Discard garlic clove.  Add green pepper.  Saute another 2 or 3 min.  Add stock, tomatoes, and corn.  Mash 2 cups of the kidney beans and add to pot along with whole beans and seasonings.  Simmer 30 min.  If too watery, remove cover and cook another 10 min.  Serves 6


                            CHOCOLATE BUNDLES

   1      sheet         Puff pastry
   6      ounces        semisweet chocolate chips
     1/4  cup           nuts
                        powdered sugar
                        fresh raspberries
                        chocolate syrup
1.  Thaw pastry 30 minutes.  Preheat oven to 425* F.
2.  On a lightly floured surface, roll pastry to a 12 inch square; cut into four, 6-inch squares.
3.  In the center of each square, place 1/4 cup chocolate, and 1 T nuts.
4.  Bring pastry corners together just above chocolate.  Twist and turn. Fan out corners.
5.  Place on ungreased baking sheet.  Bake 10-15 minutes or until golden brown.  Let stand at least 10 minutes.
6.  Drizzle plate with chocolate syrup. Top with bundle.
7.  Sprinkle with powdered sugar, garnish with raspberries and serve.



   2 cups all-purpose flour

   2 cups packed light-brown sugar

   1/2 teaspoon ground cinnamon

   1/4 pound (1 stick) cold unsalted butter cut into 6 pieces

   1 large egg

   1 teaspoon baking soda

   1 cup sour cream (lowfat sour cream is fine)

   2 tablespoons milk (use only if sour cream is very thick)

   1 1/2 cups (9 ounces) semisweet chocolate chips


   Preheat oven to 325 degrees. Put flour, brown sugar and cinnamon in a large bowl of electric mixer. Mix on low speed for about 15 seconds. Add butter and mix until butter pieces are the size of peas. There will be loose flour. Add the egg; mixture will still be dry.    Rub out lumps in baking soda and add it to sour cream. Gently mix. Stir sour cream (and milk, if necessary) into flour mixture. Add chips and stir until batter is evenly moistened. Batter will be thick.


   Spread batter into a greased and floured 11-by-7-by-1 3/4-inch baking pan (or a 9-inch square baking pan). Bake at 325 degrees for about 40 minutes. Cake is done when middle is slightly soft to the touch and the edges are firm. Insert toothpick into center of cake, and if it comes out with a few crumbs clinging to it, it's done.   Cool cake thoroughly in baking pan on wire rack. The center will sink slightly. Freezes well for up to 3 months.



Serves 8 to 10


1 cup Celery, chopped

1/2 cup Onion, chopped

1/4 cup Butter or Margarine

1 tsp. dried Sage

1/2 tsp. dried Thyme

1/4 tsp. Black Pepper

6 cups Dry Bread Cubes

1/2 cup Pecans, chopped

1/2 cup dried Cranberries

1/2 cup Chicken Broth


Sauté celery and onion in margarine or butter in a small saucepan over moderate heat until tender. Remove the saucepan from heat and stir in sage, thyme, and pepper.

Place dry bread cubes in a mixing bowl. Pour the seasoned and sautéed celery and onions over the top of the bread. Add the pecans and cranberries. Pour the chicken broth over the top, tossing lightly to moisten as you go.  Use the cranberry stuffing to stuff one 6- to 8-lb. turkey, or place in a lightly greased covered casserole, and

refrigerate until you're ready to bake. (Remember, never  stuff a turkey until just before roasting time.) Bake the casserole, covered, in a 325-F degree oven. 

Kitchen Staff Tip: To prepare 6 cups dry bread cubes for your stuffing, cut 9 to 11 slices of plain white bread into  1/2-inch-square pieces. Spread in a single layer in a

shallow pan at room temperature, loosely covered, for 8 to 12 hours.




1 can Tomato soup

½ cup Margarine

½ cup Flour

1 Tbsp. Chili Powder

2 cans Water


Melt margarine in small saucepan over medium heat. Thicken with flour. Add soup, water and Chili Powder and cook over medium-high heat until thick. Serve over Filled Pies, Frozen Burritos or any thing you like!)



from planet for chicken


2 Tb. Grey Poupon Mustard

3 Tb. Mayo

1 teas. yellow mustard

1 teas. cream style horseradish

1 teas. honey



1/2 cup margarine, softened
1/2 cup brown
1/2 cup granulated sugar
1/4 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup corn flakes
1 cup rolled oats

Preheat oven to 375 degrees F. Cream together the margarine and both sugars. Beat in the peanut butter, egg and vanilla. Stir in remaining ingredients until well blended. Drop by teaspoonfuls, 2" apart on lightly greased cookie sheets. Bake 10-12 minutes or until
golden brown. Makes 3 to 3 1/2 dozen



1 white cake mix
2 1/2 cups warm water
3 packages dry yeast
4 1/2 cups flour -- (4 1/2 to 5)

Combine water and yeast. Dissolve. Add flour and cake mix. Stir and knead until smooth. Turn onto buttered bowl. Let rise until dough has doubled in size, Punch down and repeat. Divide dough into 2 parts, roll out on floured surface. Spread with butter, brown sugar and cinnamon. Roll up and slice. Dip top of each cut roll into melted butter, then in a mixture of sugar and chopped nuts. Let rise until double. Bake at 375' for 20 minutes.  (A Duncan Hines Super Moist cake mix is recommended.  Make the night

before, refrigerate, and allow them to rise and bake in the morning.


   4      small         English Toffee Candy Bars -- (Heath or Score)
   2      large         Eggs
     3/4  cup           Sugar
   2      cups          Heavy Cream -- (or whipping cream)
   1      cup           Whole Milk
   2      teaspoons     Vanilla

Using a sharp knife, cut the candy bars into 1/2 inch chunks. You will end up with about 1 cup. Place the chopped candy in a bowl, cover and freeze. Beat eggs in a mixing bowl until light and fluffy (1-2 minutes).  Beat in the sugar, a little at a time until completely blended. Pour in the cream, milk, vanilla, and blend. Transfer the mixture to your ice cream maker and freeze, following manufacturer's instructions. After the ice cream stiffens, add the candy, then continue freezing until the ice cream is ready.







3/4 cup warm water
1 cup white glue              Bowl #1
food coloring

2/3 cup warm water
1 1/2 tsp. borax              Bowl #2

Mix the 2 bowls together!  I usually pore the glue mix into the borax mix, you can see the transformation a bit better! Knead with your hands until it stops sticking. Store in an air tight container. Will last for several weeks!


2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)
1/4 cup margarine or butter, soft
1 (8 ounce) cream cheese, softened
1 (14 pounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons lemon juice
1/4 cup green cream de menthe
1/4 cup white cream de cacao
1 (4 ounce) container frozen whipped topping, thawed (1 3/4 cups)

Combine crumbs and margarine; press firmly on bottom and up side  to rim of buttered 9 inch pie plate. Chill. Meanwhile, in large mixer  bowl, beat cheese until fluffy. Gradually beat in sweetened  condensed milk until smooth. Stir in lemon juice and liqueurs.  Fold in whipped topping. Chill 20 minutes; pour into crust. Chill or  freeze for 4 hours or until set. Garnish as desired. Refrigerate  leftovers.


                            FRENCH ONION SOUP

   2      tablespoons   butter or margarine
   2      cups          onions -- thinly sliced
   4      cups          water
   4                    beef bouillon cubes
   2      tablespoons   dry sherry -- optional
   1      teaspoon      Worcestershire sauce
          dash          pepper
   1      cup           Gruyere, Jarlsberg or Swiss cheese -- shredded
   4      slices        french bread -- toasted

1.  In a large saucepan, melt margarine or butter.  Stir in onions.  Cook, covered, over medium-low heat for  8-10 minutes or until tender and golden, stirring occasionally.
2.   Add water; bouillon; sherry; Worcestershire sauce and pepper.  Bring to boiling and reduce heat.  Cover and simmer for 10 minutes.
3.  Sprinkle toasted bread with cheese.  Broil until cheese melts and turns brown.
4.  To serve, ladle soup into bowls and float bread on top.


(For a main dish or dessert, depending on filling.)


Vegetable Oil for frying

1 cup milk or water




Preheat 1 inch of oil to 350 degrees F in an electric frying pan.  Combine ALL PURPOSE MIX and milk or water in a medium bowl. Stir to blend. Knead on a lightly floured surface until dough is smooth. Roll dough as for pie crust. Cut into circles with a large drinking glass (about 4 inches in diameter). Place 1 to 2 Tablespoons of filling in center of each circle. Fold dough over and press the edges firmly together with floured fingers. Fry in hot oil about 2 minutes on each side, until golden brown. Makes 20 - 24 turnover pies.


Fruit Fillings


 *Applesauce: Fill with thick, flavored applesauce.


*Fresh Fruit: Fill with fresh, cut-up, sweetened fruit such as strawberries, peaches, apricots or raspberries.


*Canned Pie Fillings: Fill with any fruit pie filling such as cherry, blueberry and lemon.


*Dried Fruit: Fill with cooked dried apricots, peaches or apples with 3 tablespoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.


*Pineapple: Fill with mixture of 2/3 cup drained crushed pineapple, 4 teaspoons sugar and 2 teaspoons cornstarch, cooked together until thickened, then cooled.


*Mincemeat: Fill with mixture of equal parts mincemeat and thick applesauce.


(After dessert pies are cooled, drizzle them with a simple glaze (frosting) for a special treat, or serve them with ice cream while they are hot!)


Main Dish Fillings


 *Chili: Fill with thick homemade or canned chili


*Chicken or Tuna: Fill with mixture of 1 cup minced, cooked chicken or tuna, 1 Tablespoon chopped pimento or parsley and 1/4 cup chicken gravy or cream of chicken soup.


For a main dish, they can be filled with a mixture of browned lean ground beef, chopped onions, sliced black olives and seasonings to taste.  Serve them with the Creole sauce (page 13) and shredded cheddar, Co-Jack or Monterey Jack cheese.




1 cup uncooked regular rice

1 tsp vegetable oil

1 egg, beaten

1/2 cup diced pork or chicken

2 strips bacon, diced

1 tbs vegetable oil

1/2 cup chopped fresh mushrooms

2 green onions, sliced

2 tbs soy sauce


Cook rice according to package directions, omitting salt; set aside. Heat 1 tsp oil in a small skillet; add egg and cook, stirring constantly, until firm but still moist. Set aside. Cook pork (or chicken) and bacon in one tablespoon hot oil in large skillet until bacon is crisp. Add mushrooms; stir-fry over medium heat 2 minutes. Stir in rice, onion, and soy sauce; stir-fry at medium high 3 minutes. Stir in egg; serve immediately.  Serves 4.




1  cup clover honey
12  sprigs fresh lavender
  For the vinaigrette:
2  tablespoons sherry vinegar
1  teaspoon Dijon mustard
1/2  shallot, finely minced
4  tablespoons olive oil
  Salt and pepper
For the salad:
1  Belgian endive
1  small head curly endive
1/2  small head radicchio
2  ripe pears
4  ounces Gorgonzola, crumbled


Preheat a grill. On stove, heat honey until it reaches a simmer. Add lavender and remove from heat. Let steep 30 minutes. Remove and discard lavender.  Combine 2 tablespoons lavender honey with vinegar, mustard, shallot and olive oil. Add salt and pepper to taste.  Wash and dry greens and tear into bite-sized pieces. Reserve 2 tablespoons of vinaigrette; toss greens with the rest. Arrange salad on 4 plates.

 Cut pears in quarters and core. Brush cut sides with reserved 2 tablespoons vinaigrette. Grill 2 minutes on each side. They should be warm but not mushy.

 Place 2 pear quarters atop each plate of greens. Top with 1/4 of crumbled cheese. Heat remaining lavender honey and drizzle over salads. Serve immediately.



1 tbs fresh minced parsley
1/2 tsp garlic powder
1/4 tsp ground black pepper
3 tbs apple cider vinegar
1 tbs olive oil
18 baby yellow squash (about 1/2 lb)
1 large sweet red pepper, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters
Vegetable cooking spray

Combine first 5 ingredients; stir well. Add squash, red pepper, and zucchini; toss gently. Arrange vegetables in a wire grilling basket coated with cooking spray. Place on grill over medium-hot coals. Cook 10 to 12 minutes or until tender, turning once.  Serves 6.




1 c. shortening
1 1/2 c. sugar
2 eggs
3 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sour milk
1 tsp. vanilla
1 tsp. baking soda

Combine shortening, sugar and eggs in large bowl. Mix until a smooth consistency. Add flour, baking soda, baking powder, salt, milk and vanilla. Drop by tablespoon on cookie
sheet. Bake at 350 degrees for 10 to 15 minutes. Note: To sour milk, mix 2 tablespoons vinegar to 1 cup milk. When cookies are cooled, spread with frosting on flat side of cookies.

Butter Frosting For Half Moon Cookies:
4 Tbsp. butter or margarine
1/4 tsp. salt
2 1/2 c. confectioners sugar
1 egg yolk
3 Tbsp. hot milk
1 tsp. vanilla
In a large bowl combine all ingredients. Stir with a spoon and then beat until the frosting appears to be of a good spreading consistency. Add cocoa or melted chocolate to half
of mixture for chocolate frosting.




3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. sour cream
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Cream shortening, sugar and eggs. Sift dry ingredients in separate bowl and add alternately with sour cream until well blended. Drop on greased cookie sheet and shape rounded with spoon. Bake at 350 degrees until lightly browned and cool before
frosting half white and half chocolate icing--one half at a time. Note: At Halloween time, frost cookies one half orange and one half black icing.




4 c. flour
2 Tbsp. sugar
1 pkg. dry yeast
1 lb. margarine
1 c. sour cream
3 egg yolks

Mix together yeast, flour and sugar. Mix all ingredients together. Roll out and cut with cookie cutter. Lay both sides of cut cookies in sugar. Put apricot jam on one side of
circle; then fold over and seal edges. It's best if you make dough in evening, refrigerate and then roll out in the morning. Bake in a 350 degrees oven until lightly brown.




1 c. Crisco
1/2 c. oleo
1 c. sugar
2 eggs
3/4 c. molasses
1 1/2 c. cold water
2 tsp. vanilla
5 c. flour
1 c. cocoa
3 tsp. baking soda
1 tsp. salt

1 lb. 10x sugar
1 Tbsp. oleo
1 tsp. vanilla
1 sq. baking chocolate

Sift together dry ingredients. Alternate with wet ingredients. Lightly grease cookie sheet. Drop by tablespoonfuls and pat top to flatten slightly. Bake at 350 degrees for 10
minutes. Cool; ice. Icing: Mix sugar and vanilla; add milk until creamy. Divide. To half add melted baking chocolate.




1 c. shortening
2 c. brown sugar
3 eggs
1 c. sour cream
1 tsp. vanilla extract
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. cocoa
small amount of chocolate
frosting or glaze
small amount of vanilla
frosting or glaze

Cream shortening and brown sugar together. Add eggs and beat until creamy. Beat in sour cream and vanilla. Slowly beat in any ingredients. Drop on greased cookie sheet,

1 tablespoon at a time, about 2 inches apart. Bake at 350 degrees for 15 minutes. When cool, frost top of cookie with 1/2 covered with chocolate frosting and 1/2 covered with vanilla icing.




1 c. sour cream
1 1/2 c. sugar
3/4 c. butter
2 eggs
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt

Cream sugar and butter. Add eggs; beat well. Add sour cream alternately with flour, baking soda, baking powder and salt mixture. Add vanilla. Bake at 350 degrees. Frost half vanilla and half chocolate frosting.




1 1/2 c. sugar
3/4 c. shortening
2 eggs
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1 c. sour milk
1 tsp. vanilla

Cream sugar and shortening; add eggs and beat well.  Sift flour, baking powder and salt. Add soda and sour milk; add alternately with flour to creamed mixture. Add vanilla.
Drop cookies from teaspoon, about size of a walnut . Bake at 375 degrees for 10 to 12 minutes. Frost half of top with chocolate frosting and the other half with white frosting.




1 cake mix
1 1/2 c. flour
vanilla and chocolate frosting

Add 1 1/2 cups flour to cake mix. Add additional ingredients according to directions. Drop onto baking sheet. Bake at 350 degrees. Frost with 1/2 vanilla and 1/2 chocolate frosting.




1 c. sugar
1/2 c. margarine
2 eggs
1/2 c. sour milk (put 1 Tbsp.
vinegar in bottom of 1/2 c.
2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/8 tsp. nutmeg

Mix sugar, margarine, eggs and vanilla. Sift in dry ingredients. Add milk and mix. Chill overnight or a few hours. Drop by tablespoon on ungreased sheet. Bake at 350 degrees
for 12 minutes. After cooling, frost 1/2 of each cookie with vanilla frosting and the other 1/2 with chocolate frosting.




3 c. flour
1 tsp. baking soda
3/4 c. Crisco
2 well beaten eggs
1/2 tsp. grated orange rind
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. granulated sugar
1 tsp. vanilla
1 c. sour milk

Beat sugar and shortening until smooth. Add eggs, vanilla and orange rind. Beat until smooth. Measure and sift together the dry ingredients. Add dry ingredients to creamed
mixture alternately with sour milk. Chill 2 hours or over- night. Drop from teaspoon onto greased and floured cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Do not over-bake. Make up your own white icing recipe and chocolate icing recipe (or buy 1 can of each). When cool, on flat side of cookie, frost half with white frosting and other half with chocolate frosting to resemble the half moon. Makes about 3 dozen.




1      pound         Lean Ground Beef

   2      cups          Tomato Sauce

   8      cups          Water

   2      medium        Onions -- chopped

   4      large         Potatoes -- cubed

   1 1/2  cups          Carrots -- sliced

   1      cup           Celery -- sliced

   1      cup           Mushrooms -- sliced

   1      cup           Peas -- frozen

   1      cup           Corn -- frozen

   6      ounces        Macaroni -- your choice

   1      teaspoon      Chili Powder

   1      teaspoon      Black Pepper -- fresh ground

   2      teaspoons     Salt

   1      tablespoon    Parsley -- dried or fresh

   1      clove         Garlic -- pressed


Brown ground beef, onions & celery in a large stock pot.  Drain any fat from mixture, then return to medium heat.  Add water and all remaining ingredients except macaroni.  Simmer for 45 minutes to 1 hour, or until all vegetables are cooked through.   Add macaroni and simmer an additional 10 minutes, then serve soup as soon as possible to avoid soggy noodles.


 3 cups Cake Flour
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
1 cup Vegetable Oil
1 1/2 cup Honey
4 large Eggs
3 cups Carrots, grated
1 cup Pecans, chopped
8-oz. package Cream Cheese, softened
1/3 cup Honey
1 tsp. Vanilla Extract
Pre-heat oven to 325-F degrees and lightly grease two 8-inch square or 9-inch round cake pans; reserve.  n a large mixing bowl sift in the flour, soda, salt, and   cinnamon. Add vegetable oil, honey, and eggs. Blend   well with a whisk or electric mixer.
 Fold in the carrots, and add the chopped pecans. Pour   the carrot cake batter into the 2 layer pans.  Bake for about 30 minutes, or until a cake tester can be   cleanly removed from the center of each cake. Place the pans on wire racks and allow to cool slightly.

Meanwhile, prepare the frosting by blending together the softened cream cheese, honey, and vanilla until smooth. Remove one of the cakes from its pan while it's still 
somewhat warm, and place it on a serving platter. Frost   the top with the prepared frosting while still warm. Put  the second cake layer in place and frost the top again. 
Serve slices warm and refrigerate any leftovers for up  to 1 week.

Makes about 3 Dozen Rolls

 2 .25-oz. packages Active Dry Yeast
2 1/2 cups Warm Water (110-F Degrees)
1/2 cup Instant Nonfat Dry Milk Powder
1/2 cup Vegetable Oil
2 Tbs. Granulated Sugar
1 Tbs. Salt
8 1/2 to 9 cups All-purpose Flour
1/2 cup Butter, melted 
1/2 cup Butter, cut into small pieces
2 cups Honey
2 cups Pecan Halves

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, vegetable oil, sugar, salt, and 3 cups of the flour. Combine with an electric mixer set on medium speed for 3 minutes, or until smooth. Stir in just enough of the remaining flour to form a soft dough.   Turn dough out of the bowl onto a lightly floured surface.
Knead until smooth and elastic, at least 6 to 8 minutes.  Place dough in a greased bowl, turning once to grease entire surface. Cover the bowl with a damp cloth. Let  rise in a warm place until doubled in size, about 1 hour.   When bread dough is light, punch down and let stand a few minutes. Divide the dough in half, and roll out each  half to about 1/2-inch thick.

Brush the dough with half the melted butter, then spread with one-fourth of the honey and nuts. Roll like a jelly roll, seal edges firmly, and cut into 1-inch slices. Repeat
the process with the remaining bread dough.  In the bottom of a baking pan, place half the butter  that's cut into small pieces. Spread half the remaining   honey over the butter pieces, and scatter pecans over it.   Place rolls about an inch apart on the honey-butter-nut  mixture. Repeat on another baking pan with the   remaining ingredients.  Cover and let rise until double in bulk. Bake in a moderate oven (pre-heated to 375-F) for 20 to 25
minutes. Let rolls stand in pan a minute or so after  baking, then immediately turn them upside-down on wax paper to cool.

 1 cup Almonds, toasted and crushed 
1 cup Butter 
1/3 cup Honey 
1 tsp. Vanilla Extract 
2 1/2 cups All-purpose Flour 
Preheat-oven the to 300-F Degrees. Toast, then crush the  almonds on a baking sheet; reserve.  In a large mixing bowl, beat together the butter, honey, and  vanilla until light and fluffy.  Slowly add the flour while continuing to blend the short bread batter. Add the toasted and crushed almonds, and blend again. 
Pour the mixture into a 9-inch heavy skillet that has been covered with non-stick cooking spray, and bake for about 40 minutes.  Cool the short bread on a wire rack before removing from the skillet. Best when served warm, with honey butter. 




2      cups          Potatoes, mashed -- (may use instant)

     1/2  cup           Nonfat Sour Cream

   2      teaspoons     Prepared Mustard

     1/2  teaspoon      Salt

     1/2  teaspoon      Sugar

   2      tablespoons   Green Onion -- chopped

                        Paprika -- to taste


Prepare potatoes (if instant, according to package directions) or warm left over potatoes.  Heat sour cream in a medium saucepan, being careful not toboil.  Add mustard, salt & sugar, then stir to blend.  Stir in hot potatoes. Add onion, and stir to blend.  Spoon into foil baking shells and sprinkle with paprika. Potatoes may be made ahead and refrigerated, then warmed by covering with a piece of foil and baked in a 350 degree F oven for 15 - 20 minutes.




24 ladyfinger halves

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk   (NOT evaporated milk)

1/3 cup lemon juice

Yellow food coloring, optional

3 egg whites

1/4 teaspoon cream of tartar

1 cup (1/2 pint) whipping cream, stiffly whipped


Line bottom and sides of 9X5 inch loaf pan with aluminum foil,  extending foil 1 inch beyond edges of pan. Line sides of pan with 18 ladyfinger halves. In large bowl,  combine sweetened condensed milk, lemon juice and food coloring, if desired; mix well. In small mixer bowl, beat egg whites with cream of tartar until stiff but not dry; fold into

sweetened condensed milk mixture. Fold in whipped cream. Pour into prepared pan. Cover filling with remaining 6 ladyfinger halves. Cover; chill or freeze 4 hours or until set. Invert onto serving plate; peel off foil.  Garnish as desired. Refrigerate leftovers.

Makes 8 to 10 servings.



1 pound large dry lima beans
1 large yellow onion, chopped
2 tablespoons butter
2 tablespoons olive oil
1 large can (about 46 oz.) tomato juice
1 large can (about 8 oz.) tomato paste
1  (7 oz.) can green Mexican sauce

Put lima beans in a bowl and add just enough water to cover by 2 inches, and soak them overnight. Remove skins. This is done by squeezing the beans, one by one, with the fingers, until they pop from their skins. In a large saucepan cook the skinned beans in enough salted water to cover them by 1 inch for 30 minutes. Meanwhile, saute the onion in the butter and olive oil until golden brown. Cool slightly. Puree the beans, in batches, with the sauteed onions and bean cooking water, in a blender or food processor. Return bean puree mixture to pan and add the hot green sauce, tomato juice and tomato paste. Add salt to taste and simmer for 30 minutes. Makes 10 servings.




2 pounds lean ground beef
3 tablespoons vegetable oil
1 (28 oz) can tomatoes
4 cups tomato juice
2 cups onions -- chopped
3 cloves garlic -- minced
4 teaspoons salt -- or less to taste
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon ground black pepper
1 each bay leaf
1 (15 oz) can red kidney beans -- drained
1 cup sweet pickle -- chopped
2 cups elbow macaroni -- uncooked


In large pan or Dutch oven brown beef in oil, stirring frequently. Add tomatoes, tomato juice, onion, garlic, 4 teaspoons salt (or less to taste), and remaining seasonings. Simmer, covered, one hour; stir once or twice. Add kidney beans and pickles. Uncover; cook 30 minutes longer, stirring occasionally. Remove bay leaf. Cook macaroni according to package directions; drain; combine with chili. Serve in bowls. serves 8



1-1/3 cups all-purpose Flour
1 tsp.  Baking Powder
1/2 tsp. Baking Soda
1/2 cup packed Brown Sugar
3/4 cup White Sugar
8  peanut butter cup candies (Reese's or other brand) cut into 1/2 inch pieces

In a large bowl, combine flour, baking powder and baking soda.  Layer ingredients in jar in order given in a 1 quart canning jar.  It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with  a rubber band.  Tie on a raffia or ribbon bow to cover the rubber band.  Attach a card with the following directions:

Peanut Butter Cup Cookies

Using a large spoon, remove peanut butter cups from jar. Set aside.  Empty cookie mix into large mixing bowl.  Stir mix with large wooden spoon to evenly distribute ingredients.  Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon vanilla.  Mix until completely blended.  Mixture will be thick, so you may need to use a wooden spoon to finish mixing.  Add peanut butter cup pieces.  Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart.  Press balls down with a fork.   Bake at 350 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5
minutes on cookie sheet and then place cookies on baking racks to finish cooling.
Yield:   2-1/2 dozen cookies.



3/4c. water
2c. bread flour
1/4 c. shredded mozzarella cheese
1 Tbsp. sugar
1 tsp. garlic salt
1 tsp. dried oregano leaves
1 tsp. bread machine yeast
1/2 c. sliced pepperoni

Measure carefully, placing all ingredients except pepperoni in bread machine in the order recommended by the manufacturer. Add pepperoni at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack.


6 potatoes, peeled
1/2 teaspoon salt
1/2 cup butter, melted
2 cups shredded Cheddar cheese
1/3 cup chopped green onions
1 pint dairy sour cream
1/4 teaspoon pepper

Cook potatoes the night before in salted water until  tender; drain and refrigerate, covered, overnight. Coarsely grate the cold potatoes and mix with remaining ingredients. Put in shallow 1 1/2 quart baking dish and bake in moderate 350 degree oven about 35 minutes. Makes 6 servings. 



2  tablespoons dried lavender blossoms
1/2  cup water
2 1/2  cups whole milk
1  tablespoon butter
2  tablespoons brown sugar
1/4  teaspoon ground cinnamon
1/8  teaspoon each ground ginger, allspice and nutmeg
  Dash of ground cloves
2  cups canned pumpkin puree
  Salt to taste
  Sour cream and fresh or dried lavender blossoms for garnish


Bring lavender and water to boil. Remove from heat and allow to steep 10 minutes. Strain, discarding blossoms. Set lavender infusion aside.  Combine milk in a saucepan with butter, brown sugar and spices; bring to boil. Whisk in pumpkin puree and lavender infusion. Season with salt to taste. Heat without boiling.  Ladle soup into warm bowls. Garnish each with a spoonful of sour cream and, if desired, a few lavender blossoms, fresh or dried.  Serves 4




1 cup each chopped onions and green peppers

1/2 cup chopped celery

3 tablespoons butter

2 teaspoons chili powder

2-1/4 teaspoons garlic salt

1 can (14-1/2 to 16 ounces) tomatoes, drain chop and reserve juice

3 cups cooked rice


Cook onions, pepper, celery in butter until limp but not brown.  Add seasonings, tomatoes including juice.  Add rice.  Simmer, stirring occasionally until flavors are blended and liquid is absorbed.  Serves 4


2 lb Lean Ground Meat
1 1/2 c Bread crumbs
1 lg Onion; chopped
1 cn (8 oz) Tomato Sauce
1 lg Egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepper
1 md Green Pepper; chopped

1/2 c Water
3 tb Vinegar
3 tb Brown Sugar
2 tb Prepared Mustard
1 1/2 c Tomato sauce
2 tb Butter

Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, Garlic powder, onion powder, pepper, and green pepper. Mix well and place in a loaf pan (leaving at least 1 inch or sauce will boil over in oven). Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350 degrees for 1 hour.
While baking, the sauce needs to be spooned over the meat occasionally. Serves 6


                              SHEPHERDS PIE

   1      pound         Lean Ground Beef
   1      medium        Onion -- chopped
   1      can           Cream of Mushroom Soup -- (10 oz.)
   2      cups          Green Beans -- french cut, drained
   4      cups          Mashed Potatoes
   1      cup           Cheddar Cheese -- shredded
          to taste      Salt and Pepper

In a large skillet, brown ground beef with onion and season to taste with salt and pepper.  Drain fat, if any.  Add soup to beef and onions.  In a 9x13 inch oven proof casserole dish, layer the beef mixture first in the bottom and then the green beans.  Top with mashed potatoes to make a crust, similar to a top pie crust. Sprinkle with cheese. Bake, uncovered, at 350 for 15 to 30 minutes, or until hot and bubbly and cheese is melted.  Variation:  You may substitute Tomato soup in place of the Mushroom soup, or
substitute 2 cups of whole kernel corn in place of the green beans.



3 large seedless oranges
1 pt orange sherbet, slightly softened
1/2 cup strawberries, sliced
1/3 cup shredded coconut
1/4 cup sliced almonds, toasted

Cut oranges in half crosswise; carefully remove sections and set aside.  Clip membranes inside orange shells and carefully remove. Place orange shells in freezer until thoroughly chilled. Using a chilled spoon, spread sherbet evenly on bottom and sides of orange shells, leaving centers hollow. Freeze about 4 hours or until sherbet is firm. Combine orange sections, strawberries, and coconut, mixing well. Spoon about 1/3 cup mixture into each frozen sherbet cup; freeze 30 additional minutes. Remove
cups from freezer; top each with almonds. Serve immediately.  Serves 6.




Saute until crisp:  3 slices bacon...minced


Remove the bacon and set aside.  Stir and cook in the drippings until browned:

1/2 cup white long-grained rice  Add and cook until golden:   1/3 cup thinly sliced onions


Add the bacon back to the pan with the onions and rice.  Heat,  then add to rice mixture :

1 1/4 cups canned stewed or Mexican style tomatoes....mixed with 1/4 cup water


Add: 1/2 tsp salt

1 tsp paprika

1 seeded and finely chopped green pepper

1 clove garlic...pressed and minced


Bring to a boil, and cover tightly.  Reduce heat and cook for approximately 20 minutes.   Check for doneness of rice.    It could use a few more minutes of cooking time.

Note: any liquid that is added to rice after it is hot should also be hot to prevent seizing up of starch in the rice which causes the rice centers to be hard.




4 slices Bacon

1/2 cup Onion, minced

1/4 cup Green Bell Pepper, minced

3 cups Cooked Rice

2 cups canned Tomatoes, whole or diced

1 1/2 tsp. Salt

1/4 cup Cheddar or Monterey Jack Cheese, grated

Pre-heat the oven to 400-F degrees.


To prepare the bacon, lay it flat on a cutting board and cut it, the long way, into narrow strips. Next, stack the bacon strips and cut across them to efficiently chop the bacon into small bits.  In a large, non-stick skillet over medium heat, fry the bacon until crisp. Make sure there are no pink parts of the bacon showing; then remove the cooked bits to a 1 1/2-quart oven-proof baking dish, leaving the bacon drippings in the skillet. Toss the

cooked bacon bits around on the dish to utilize the excess grease as a  coating to keep the rice from sticking to the glass.  In the same skillet, still over medium heat, saute the minced onion and green pepper in the bacon drippings until golden. This usually takes about 5 minutes or so, and you should be stirring the onion and green pepper bits almost constantly to keep them from burning and to be sure they cook evenly.  Meanwhile (this means at the same time you're sauteing the vegetables), prepare the rice as directed on the package. The Cook recommends an instant rice, because it's easy to use. If you've never really cooked before, you'll want to make sure you

learn how to prepare instant rice. A kitchen timer or a timer on the microwave is really handy right now, to remind you not to forget to prepare the rice or the vegetables.  In the same skillet over medium heat, add the cooked rice, tomatoes, and salt to the sauteed onion and peppers. Stir it all well with a wooden spoon and when it's thoroughly combined, turn it out into the glass baking dish with the bacon in it. You can stir the bacon through it, if desired, but you don't have to if you don't want to. It's up to you.  Sprinkle the grated cheese over the top of the rice mixture and bake in the oven for 25 to 30-minutes. This is very good at breakfast time with eggs.  Serves 4-6




4 cups long grain white rice

4 tablespoon minced dried onion

8 tablespoons dried green pepper flakes

4 tablespoon dried celery flakes

3 teaspoon chicken bouillon granules

1 teaspoon salt

2 ½ teaspoon  garlic powder

dash crushed red pepper -- or more to taste


Combine all ingredients in a large bowl.  Stir until evenly distributed. Use quart jar for gift giving.


Spanish Rice


Additional Ingredients:

1 (15 oz) can diced tomatoes

2 cups water

1 Tablespoon oil


Heat oil in medium saucepan. Add 1 1/3 cups Spanish Rice Mix. Saute gently until rice is evenly coated. Add 2 cups water and  1 can diced tomatoes. Bring to a boil, reduce heat, cover and simmer for 15 to 25 minutes or until liquid is absorbed and rice is tender.



Serves 4 Preparation time: 25 minutes
4  tablespoons olive oil, divided use
4  slices turkey breast (about 1/2 pound each)
  Salt and freshly ground pepper
3  tablespoons yellow mustard seeds
1/2  pound mushrooms, sliced
2  tablespoons finely chopped shallots
1/2  teaspoon finely chopped garlic
3/4  cup ripe plum tomatoes, peeled and cut into small cubes
1  tablespoon red wine vinegar
1/2  cup fresh or canned chicken broth
1  tablespoon butter
2  tablespoons finely chopped parsley or any fresh herb


Heat 1 tablespoon oil in nonstick skillet large enough to hold turkey pieces in one layer.


Sprinkle turkey with salt and pepper and press mustard seeds onto both sides. Add turkey to skillet and saute over high heat until lightly browned, about 3 minutes a side. Transfer meat to serving platter and keep warm.


Heat remaining oil in skillet. Add mushrooms, salt and pepper. Stir and cook over high heat until lightly browned. Add shallots and garlic. Stir briefly and add tomatoes, vinegar and broth.  Add any liquid that may have accumulated on turkey platter. Over high heat, reduce liquid in pan by half, stirring in butter and parsley at the end. Pour sauce over turkey slices and serve.



1-1/2 lbs lean ground beef
1 can (15oz) tomato sauce
3/4 tsp salt
Ground black pepper to taste
1/2 cup sour cream
1 pkg (3oz) cream cheese (at room temperature)
1 cup low-fat cottage cheese
6 green onions, including some tender green tops, sliced
1/2 green or red bell pepper, seeded and chopped
6 oz egg noodles, cooked and drained
2 cups grated Cheddar cheese

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, brown meat until meat is no longer pink, about 5 minutes. Drain if necessary. Add tomato sauce, salt, and black pepper and simmer 5 minutes. With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl. Fold in onions and bell pepper and mix well. In a 9-by-13-inch baking dish lightly coated with cooking spray, add half the noodles, half the cheese mixture, and half the meat mixture in layers. Repeat the layers, ending with the meat mixture. Top with Cheddar cheese. Cover and bake 30 minutes. Uncover and bake until bubbly, about 15 minutes longer. Let stand 5 to 10 minutes before serving.  Serves 6 to 8.



 1 Coconut, grated
1 cup Granulated Sugar
1 large Egg
3/4 cup Milk
1 tsp. Vanilla Extract
1 tsp. Angostura Bitters
1/2 cup Butter, softened
3 cups All-purpose Flour
3 tsp. Baking Powder
1/2 cup Mixed Peel
1 cup Raisins
1/2 cup Maraschino Cherries
1/2 cup Currants


Pre-heat the oven to 350-F degrees and lightly oil a 9-inch  by 5-inch bread pan.

In a mixing bowl, blend together the grated coconut, sugar,  egg, and milk.  Add the vanilla, bitters, and butter; cream the mixture  until thoroughly blended.  Sift together the flour and the baking powder; add to the coconut-egg mixture. Add the mixed peel, raisins, maraschino cherries, and currants to the mix. Stir well with a wooden spoon to
blend the fruits through the dough-like batter. Pour the dough into the prepared bread pan and bake for 50 to 60 minutes. Let cool for several minutes before turning the sweet bread out onto a rack to cool completely.




   2 5-ounce chicken breasts (tenderized)

   6 ounces dungeness crab meats

   4 ounces marinara sauce

   2 ounces green scallions

   2 ounces carrots, diced

   4 ounces mozzarella cheese, shredded

   Salt and pepper (to taste)


   Heat oven to 375 degrees.     Spread plastic wrap on solid surface. Place chicken breasts 5 inches apart on plastic wrap. Cover with a second piece of plastic wrap. Tenderize using a mallet (don't pound too hard).     Season chicken with salt and black pepper. Sear both sides, hold. Mix crab meat with green scallions and diced carrots. Place a heaping spoon of crab-meat mixture on each breast. Cover each breast with 2 ounces of marinara sauce. Top with 2 ounces shredded mozzarella. Place in oven (375 degrees) until golden brown. Serve with garlic mashed potatoes and sauted summer vegetables.






1 1/4 cups beer

1 1/3 cups sifted all-purpose flour

2 tablespoons grated Parmesan cheese

1 tablespoon snipped parsley

1 teaspoon salt

Dash garlic powder

1 tablespoon olive oil

2 beaten egg yolks

2 stiff beaten egg whites

1 (9 oz.) package frozen artichoke hearts, cooked and drained

1 medium zucchini, sliced

1 small cauliflower, broken into buds

1 green pepper, cut into strips

Cooking oil

Mushrooms, okra and other vegetables may also be used


Let beer stand at room temperature 45 minutes or until flat. In mixing bowl, combine flour, cheese, parsley, salt and garlic powder. Stir in olive oil, egg yolks, and the flat beer; beat 'til smooth. Fold in stiff beaten egg whites. Dip vegetables in batter. Fry in deep hot fat (375 degrees), a few at a time, 'til golden, 2 to 5  minutes. Drain on paper towels, serve immediately.  Makes 3 cups batter.



1 1/2 cups Flour
1 1/2 cups Whole Wheat Flour
1 1/2 tablespoons Dry Milk
2 tablespoons Brown Sugar
3/4 teaspoon Salt
1/2 cup Raisins
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
2 1/2 teaspoons Active Dry Yeast
To Make Bread:
1 1/4 cups Water -- very warm
2 tablespoons Vegetable Oil
1 1/2 teaspoons Vanilla

Place cinnamon, ginger and nutmeg into a small zip baggie and set aside. Do the same with the yeast, or set aside a prepackaged envelope of yeast. Mix and place remaining dry ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid. Label and store in a cool, dry place for up to one year.
To make bread later, use the list of wet ingredients above. Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size (1 1/2 pounds). Select desired delay option, and press Start.



1 c. Jif creamy peanut butter

2/3 c. butter or margarine, melted

3 eggs

2 c. packed brown sugar

1 tsp. vanilla

1 c. sifted all-purpose flour

1/2 tsp. salt


3.4 c. sifted powdered sugar

2 tsp. water


1/4 c. chocolate chips

1 Tbsp. shortening


Preheat oven to 350 degrees F. In mixing bowl combine Jif peanut butter and melted butter. Add the eggs, brown sugar and vanilla; mix well. Stir in flour and salt. Beat until smooth. Spread in GREASED 13x9x2" pan. Bake in 350 degrees F. oven about 35 minutes or till wooden pick inserted in center comes out clean. Do NOT allow to overbake or it will get hard when it cools. Meanwhile, stir together powdered sugar and water until smooth. In separate saucepan,  heat chocolate and shortening over low heat until melted. Drizzle powdered sugar mixture, then chocolate mixture, over warm bars; cool; cut into bars. Makes two dozen.