How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ACORN SQUASH STUFFED WITH APPLES
APPLE COBBLER
APPLE DESSERT
APPLESAUCE CAKE
APPLESAUCE COOKIES
BARBECUED BEEF SANDWICHES
BREAD STICKS
BREAKFAST X-TREME
BRIDES CAKE
CAKE DOUGHNUTS
CANDY CLUSTERS
CAPPUCCINO-PECAN NUGGETS
CARAMEL TREATS
CEREAL PARTY MIX
CHEESE BALL
CHEESE CRACKERS
CHEESE WAFERS
CHEX PARTY MIX
CHICKEN NOODLE CASSEROLE
CHICKEN SOUPS
CHINESE CABBAGE AND PEANUT SLAW
CHINESE HOT MUSTARD
CHOCOLATE FROSTING
CINNAMON BUNS WITH DIPPING SAUCE
CORNMEAL MUSH
CORNMEAL MUSH WITH SAUSAGE
COUNTRY CAPTAIN
CRANBERRY APPLE DESSERT RISOTTO RECIPE
CRANBERRY MOUSSE
DEVILED EGGS
DINNER ROLLS
FIRED-UP CHICKEN WINGS
FROSTED PECANS
FRUIT COBBLER
GERMAN CHOCOLATE RASPBERRY CAKE
HARVEST CORNBREAD STUFFING
HOMEMADE BREAD
HOT ARTICHOKE SPREAD
HOT CHICKEN CASSEROLE
IMPOSSIBLE TACO PIE
INDIAN FRIED BREAD
INDIAN PUDDING
LEMON COOKIES
LEMON ONION CHICKEN
LEMON POPPY SEED BREAD
LEMON SAGE MARINADE FOR CHICKEN
MASHED POTATO CANDY
MISSISSIPPI CORN BREAD SALAD
MISSISSIPPI HUSH PUPPIES
MOLASSES AND BUTTERMILK GINGERBREAD SQUARES
ORANGE SLUSH
PEANUT BUTTER COOKIES
POOR MAN CAKE
PUMPKIN APPLE BREAD
QUICK COBBLER
RED BEAN AND CORN SALAD
RICE KRISPIES TREATS
ROSY PEACH UPSIDE-DOWN CAKE
SALMON AUGRATIN
SALMON WITH BUTTERED ALMONDS
SHELLS WITH TOMATO, AVOCADO, AND SHRIMP
SHORTCUT SWISS STEAK
SHRIMP COCKTAIL WITH AVOCADO DRESSING
SHRIMP SCAMPI
SKILLET TOASTED PEANUTS
SMOTHERED PORK CHOPS
SOUR CREAM BISCUITS
SOUR CREAM ROLLS
SOUR DOUGH STARTER
SPAGHETTI WITH CAPERS AND OLIVES
SPANISH STUFFED POTATOES
SPICED AND SALTED PECANS
STUFFED DILL PICKLES
STUFFED MUSHROOMS
SWEET POTATO, APPLE AND SPINACH SALAD
WARM STEAK AND BLUE CHEESE SALAD
WHOLE WHEAT BATTER BREAD FOR THE MICROWAVE
ZUCCHINI TOMATO STRATA


ACORN SQUASH STUFFED WITH APPLES

3 medium acorn squash
3 tart apples, peeled, cored, and cut into small chunks
1 tablespoon all-purpose flour
salt and freshly ground black pepper
6 tablespoons butter
3 tablespoons light brown sugar
1 teaspoon ground cinnamon

To facilitate slicing, partially bake or microwave the squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.

Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or a large shallow pan. In a mixing bowl, combine the apples and flour and toss to coat evenly.

When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.

In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender. Yield: 6 servings

APPLE COBBLER

6 cups apples, peeled, cored and sliced
1 cup sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 Tbsp. butter

Topping:
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 cup butter, melted
1 Tbsp. lemon juice

Combine apples, 1-cup sugar, nutmeg, cinnamon and 2 Tbsp. butter in a saucepan and cook over medium heat until apples are crisp-tender. Place apples in a lightly greased 8 x 8-inch baking dish. Combine topping ingredients until crumb mixture forms. Sprinkle over apples and bake at 350 for about 20 minutes. Serve with ice cream or frozen yogurt.

APPLE DESSERT

3 chopped apples
1/2 cup raisins
1/2 cup pecans
1 1/3 cups cool whip

Mix together and it's ready to serve.

APPLESAUCE CAKE

2 cups sugar
2 1/2 cups applesauce
1 tsp ground cloves
3 tsp baking soda
1 cup butter
4 cup flour
1 tsp cinnamon
2 cups raisins

Add chopped nuts if desired. Bake at 350 deg F. for 30 to 40 minutes.

APPLESAUCE COOKIES

1/2 cup shortening
1 cup sugar
1 egg
1 3/4 cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup raisins
1 cup quick oats
1 cup applesauce

Cream together the shortening and sugar. Add the egg. Sift the dry ingredients,
add the oats and raisins, and mix in alternately with applesauce.

Drop by teaspoonfuls onto a cookie sheet and bake at 350 deg F. for 8-12 minutes.

BARBECUED BEEF SANDWICHES

1 1/2 lbs ground beef
3/4 cup celery, chopped
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1 can tomato sauce
1/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp prepared barbecue sauce
2 Tbsp vinegar
1 Tbsp prepared mustard
1 Tbsp Worcestershire Sauce
1 1/2 tsp salt
1/4 tsp pepper
8 hamburger buns

Brown ground beef in a large skillet, stirring to crumble. Drain. Add chopped celery, chopped onion, and chopped green bell pepper. Cook for 5 minutes, or until the onion is tender.

Stir in tomato sauce, ketchup, brown sugar, prepared barbecue sauce, vinegar, prepared mustard, Worcestershire sauce, salt, and pepper.

Cover and simmer on low for 1 hour. Serve on hamburger buns. Serves 8

BREAD STICKS

2 cups flour
2 tsp baking powder
1 tsp salt
1/4 cup + 1 tbsp shortening
2/3 cup milk
2 tbsp butter, melted

   Combine first three ingredients. Mix well. Cut in shortening until like course meal. Add milk, stir until moist. Turn onto floured board. Knead lightly 3 to 4 times. Roll into a rectangle which is 1/4 inch thick. Cut into strips. Place on lightly greased baking sheet. Brush top with butter. Bake at 425 10 to 12 minutes, or golden brown.

BREAKFAST X-TREME

For each person:
1 croissant
2 eggs, scrambled
2 strips bacon, fried
2 slices of cheese (your choice)
butter
mayonnaise (if you don’t use syrup)
pancake syrup (optional)

Fry the bacon and scramble the eggs. Cut the croissant in half lengthwise, and heat it in the toaster oven or in a dry skillet. Butter the croissant. If you do not
want to use syrup, spread some mayonnaise onto both pieces of the buttered croissant. Put the fried bacon strips onto one side of the croissant and then
the eggs. Put the slice of cheese on top of the eggs.

If you use the syrup, pour a small amount onto each piece of croissant, and then
assemble the sandwich in the same way as indicated above. If you make them
in quantity, each one can wait in the oven, turned onto the lowest setting, as you
assemble the others.

BRIDES CAKE

1 cup butter
1/2 cup shortening
3 cups sugar
3 cups flour
5 eggs
1 tsp baking powder
1 tsp vanilla
1 cup milk

   Cream butter and shortening. Add sugar and flavoring. Cream well. Add eggs, one at a time, beating well after each one. Add flour and milk alternating. Begin with flour and end with flour. Add baking powder in last. Turn into grease and floured tube pan.  Put in cold oven and then set it for 350 deg F. Bake 1 hour 15 minutes. Don't open door. Turn off oven; let set for 30 minutes. Turn out carefully.

CAKE DOUGHNUTS

2 eggs -- beaten
1 cup sugar
1 cup buttermilk
1/3 cup oil
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon nutmeg
3 to 3 1/2 cups flour

Mix and leave in refrigerator overnight. Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. They need to be watched closely, so they won't burn.

CANDY CLUSTERS

1 pkg butterscotch pudding (not instant)
1 cup sugar
1/2 cup evaporated milk
1/2 tsp orange zest
1 tsp butter
1 1/2 cups walnut halves

   Blend sugar and pudding in pan. Stir in milk and orange zest, add butter. Cook and stir over medium heat, and boil 3 minutes. Stirring constantly, Remove from heat and stir in nuts. Beat until thickened. Drop by teaspoon onto foil; let cool.

CAPPUCCINO-PECAN NUGGETS

 1/4      cup  packed brown sugar
  1        tablespoon  instant espresso coffee (dry)
 2/3      cup  sweetened condensed milk
  12      ounces  vanilla-flavored candy coating (almond bark) --chopped
  12      vanilla or chocolate caramels
 1/4      cup  semisweet chocolate chips
  1        tablespoon  whipping (heavy) cream
  72      large  pecan halves (about 1 1/2 cups)
  10      ounces  milk chocolate, semisweet or bittersweet baking chocolate --
chopped
  3        tablespoons  shortening
Finely chopped pecans, instant espresso coffee (dry) or baking cocoa --if desired

Line square pan, 8 × 8 × 2 or 9 × 9 × 2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.

Mix brown sugar and 1 tablespoon coffee in 8-cup microwavable measuring cup. Stir in milk. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until boiling. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.

Place caramels, chocolate chips and whipping cream in 2-cup microwavable
measuring cup. Microwave uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes, stirring every minute, until mixture is almost melted. Stir until smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.

Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball. Press 2 pecan halves on ball in sandwich shape, flattening ball slightly between bottom sides of pecan halves. Flatten slightly and shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.

Cover cookie sheet with aluminum foil. Place chocolate and shortening in microwavable 4-cup measuring cup or bowl. Microwave uncovered on Medium
(50%) 3 to 4 minutes, stirring every minute, until chocolate is almost melted. Stir until smooth.

Dip 1 nugget at a time into chocolate, using fork, until coated. Place on foil-lined cookie sheet. Immediately sprinkle some of the nuggets with finely chopped pecans, coffee or cocoa. Drizzle some of the nuggets with remaining melted chocolate if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.  Yield: 36 pieces

CARAMEL TREATS

1 pkg (14 oz) unwrapped caramels
2 tbsp butter
2 tbsp water
6 cups frosted flakes cereal

   In a large pan, melt caramels, butter and water until smooth. Pour over cereal, tossing until well coated. Drop by teaspoon onto waxed paper. Cool completely. Store in a tightly covered container. Yields about 48 treats.

CEREAL PARTY MIX

4 cups spoon size shredded wheat
1 cup small pretzels
3 tbsp oleo or butter, melted
1 tsp season salt
1 cup popped corn
! Tsp Worcestershire sauce

   Mix cereal, pretzels, and popcorn in 15 x 10 baking pan. Mix butter, Worcester-shire sauce, and season salt in small bowl. Drizzle evenly over cereal. Toss to coat. Heat oven to 300 deg F. and bake for 30 minutes, stirring often until crisp.

CHEESE BALL

2 (8 oz) pkg cream cheese
1 (8oz) pkg cheddar cheese
1 tbsp pimento, finely chopped
1 tbsp bell pepper, finely chopped
1 tsp garlic salt
t tsp onion, finely chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
dash cayenne pepper
1 cup finely chopped pecans, to roll in.

   Have cream cheese at room temperature. Grate cheddar cheese. Add all but the nuts to the cheese. Mix well. Roll in chopped pecans.

CHEESE CRACKERS

1 1/2 cups Flour
1/2 tsp Salt
1 Tbsp Chopped Chives
1/2 cup Butter
1/2 pound Sharp Cheese, grated

Combine flour, salt and chives. Cream together butter and cheese. Add flour and mix well. Roll into 1 inch balls, place on un-greased baking sheet. flatten with a glass. Prick tips with a fork. Bake at 350 deg F. for 12 to 15 minutes. Great with dips. Makes 3 dozen

CHEESE WAFERS

8 oz sharp cheese
1 1/3 cups corn flakes
1/8 tsp red pepper
1 stick butter (1/2 cup)
1 cup self rising flour

   Great cheese and mix with butter. Add pepper and flour. Stir in corn flakes. Drop on cookie sheets from teaspoon. Flatten with fork dipped in flour. Bake at 350 deg F. until brown. Use a small amount of dough for each wafer.

CHEX PARTY MIX

2 cups Wheat Chex
2 cups Corn Chex
2 cups rice Chex
3/4 cup Salted Nuts
6 Tbsp Butter
4 tsp Worcestershire Sauce
1 tsp Seasoned Salt
Pretzel sticks (optional)

   Heat oven to 250 degrees. Melt butter in large, shallow pan over low heat. Stir in Worcestershire sauce, and season slat. Add cereals and nuts. Mix until all are coated. Bake for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Add pretzel sticks.

CHICKEN & SWISS CASSEROLE

4 cups chopped, cooked chicken
2 cups (8 oz.) shredded Swiss cheese       
2 cups croutons       
1 cup salad dressing (mayo)
2 cups sliced celery
1/2 cup milk
1 t. salt
1/8 t. pepper
1/4 c. walnuts, toasted

Mix all ingredients except nuts.  Put in casserole sprayed with cooking spray.
Sprinkle with nuts.  Bake 40 minutes at 350 degrees.  Serves 6

CHICKEN NOODLE CASSEROLE

4 ounces noodles (fettuccini, wide egg noodles, whatever you like)
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup green peas (or chopped green bell pepper)
1 can cream of mushroom soup
1 cup shredded cheddar cheese
2 tablespoons chopped pimientos (optional, looks pretty)
2 cups cooked chicken or turkey, cut or torn into small pieces

Cook noodles per package directions, drain.  In 2-1/2 quart casserole, combine all ingredients.  Cover and microwave on HIGH for 6 minutes.  Stir, then cook 4-5 minutes more.  Let stand 5 minutes before serving. Makes  4 hearty servings

CHICKEN SOUP
by Chef Herschel 'Tis the season.

Now's the season when chicken soup is really appreciated. I remember eating chicken soup all of my life. Everyone has a memory or two from his mother about chicken soup. My mother used to cook the carrots with the soup and then put them through a strainer and back in the soup. It gave the soup a nice flavor and color. I remember everyone (except me) fighting for the little premature eggs that came in the chickens from the butcher and went into the soup. The next secret ingredient that went into my mother's soup with the chicken was the chicken feet. Another fight would take place for that delicacy.

Chicken soup arrived first in the poor communities of Russia where for centuries chicken was the only affordable meat. Chicken would serve as a first course, appetizer and the main course. The soup was most often served with lokshen (noodles), knailech (Jewish ravioli) or knaidlech (matzah balls). The question in our home was whether the matzah balls were sinkers (hard) or floaters (fluffy). Each person had a different preference.

Chicken soup is a well-known for its medicinal qualities. The University of Nebraska Medical Center in America found that chicken soup has anti-inflammatory properties that help soothe cold-ridden, stuffy noses and sore throats. It is rich in protein and vegetables and acts as a placebo that warms one's insides. -- Chef Herschel

* * * The following recipes are from Epicurious.com

CHICKEN SOUP WITH LOADS OF VEGETABLES

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
½ cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tbsp. chopped fresh parsley
6 tbsp. snipped dill
1 tbsp. salt
¼ tsp. pepper
1 zucchini

Put water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

Add the marrow bones, onions, parsnips, celery, ¾ of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp. of the dill, and the salt and pepper. Cover and simmer 2 ½ hours, adjusting the seasoning to taste.

Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.

Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or matzah balls.

TIP: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put it new water, add the chicken again with the remaining ingredients, and proceed as above.

OLD-FASHIONED CHICKEN NOODLE SOUP

16 cups canned low-salt chicken broth
1 3½ lb. chicken, cut into 8 pieces
½ cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tbsps. (1/4 stick) margarine
1 cup sliced mushrooms
1 tbsp. fresh lemon juice
8 ozs. Dried wide egg noodles
½ cup finely chopped fresh parsley

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cook chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper. Makes 12 servings.

LIME SOUP WITH TORTILLA STRIPS AND CHICKEN

1 cup plus 2 tbsp. olive oil
2 6-oz. corn tortillas, cut into strips
6 cups canned low-salt chicken broth
2 tbsp. minced fresh cilantro
1 tbsp. minced fresh oregano
1 tsp. apple cider vinegar
½ tsp. ground cumin
1-2 tbsp. fresh lime juice
1 skinless, boneless chicken breast half, thinly sliced crosswise
½ cup chopped seeded tomato
½ cup chopped green bell pepper
½ cup chopped white onion
6 lime slices

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.

Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; re-warm before continuing.)

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.

Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each. Makes 6 servings.

CHICKEN SOUP WITH WILD MUSHROOMS AND HERBED MATZAH BALLS

Soup:
1 tbsp. vegetable oil
1 3-lb. chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 parsley sprigs
2 bay leaves

Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)

Matzah Balls:
1 oz. dried shiitake mushrooms
2 cups hot water
1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tbsp. chopped fresh chives
1 ½ tbsp. minced fresh tarragon or 1 ½ tbsp. dried, crumbled
1 ½ tsp. salt
¼ tsp. pepper
1 cup unsalted matzah meal
3 ½ quarts water (14 cups)
1 tsp. minced fresh tarragon or 1 ½ tsp. dried, crumbled
1 ½ tsp. salt
¼ tsp. pepper
1 cup unsalted matzah meal
3 ½ quarts water (14 cups)
1 tsp. minced fresh tarragon or ¼ tsp. dried crumble
Minced fresh chives

Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.

Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, ¼ cup shiitake soaking liquid (reserve remainder), eggs, 2 tbsp. chives, 1 ½ tbsp. tarragon, 1 ½ tsp. salt and ¼ tsp. pepper in medium bowl and beat to blend. Mix in matzah meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)

Measure 3 ½ quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzah meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzah balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzah ball and cut open.) Transfer matzah balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 tsp. fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzah balls and simmer until heated through. Ladle soup into bowls. Garnish with chives and serve. Makes 8 servings.

CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZAH BALLS
(For bigger matzah balls in this soup, form mixture into 12 rounds and cook them for one hour ten minutes.)

6 tbsp. (3/4 stick) unsalted pareve margarine
½ cup packed finely chopped leek (white and pale green parts only)
½ cup finely chopped fresh chives
4 eggs
2 tbsp. ginger ale
1 ½ tsp. kosher salt
¼ tsp. ground pepper
¼ tsp. ground ginger
1 cup unsalted matzah meal
12 cups chicken broth
chopped fresh chives

Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add ½ cup chives.

Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix into matzah meal and leek mixture. Cover and chill until firm, at least 2 hours.

Line large baking sheet with plastic wrap. Using moistened palms, roll rounded tsp. of matzah mixture into balls. Place on prepared baking sheet. Chill 30 minutes.

Bring large pot of salted water to boil. Drop into matzah balls; cover pot. Cook matzah balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzah balls to bowl. (Can be made 3 days ahead. Cover and chill.)

Bring chicken broth to simmer in large pot. Add matzah balls and cook until warmed through, about 10 minutes.

Place 4 matzah balls in each of 12 bowls. Ladle soup over. Garnish with chives and serve. Makes 12 servings.
~^~^~^~^~
Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
~^~^~^~^~

CHINESE CABBAGE AND PEANUT SLAW

6 Tbsp rice or white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup peanut oil

1 small head Napa (Chinese) cabbage (about 1 1/4 pounds), cored and cut into
1/4" -wide shreds
2 medium carrots, grated
2 green onions, finely chopped
1/2 cup unsalted peanuts, coarsely chopped

In a large bowl, whisk together the vinegar, sugar, salt, and pepper. Gradually whisk in the oil until combined. Add the cabbage, carrots, and green onions and toss well. (The slaw can be prepared up to 1 day ahead, covered, and refrigerated.) Just before serving, stir in the peanuts. Makes 4-6 servings.

CHINESE CHICKEN NOODLE SOUP
WITH SESAME AND GREEN ONIONS

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**

4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth

1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro (or omit, if you prefer)

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro. Makes 6 servings

* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.

CHINESE HOT MUSTARD

1/4 cup dry mustard
1/4 cup boiling water
1 tablespoon oil
1/2 teaspoon salt

Mix together until smooth.

CHOCOLATE FROSTING

1/4 cup butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cup powdered sugar, sifted

Combine melted shortening, cocoa and salt. Then add milk and vanilla. Mix in sugar in three parts. mix until smooth and creamy. Add more sugar to thicken or milk to thin. Frosts two 8 to 9 inch cakes or a 13 x 9 inch cake.

CINNAMON BUNS WITH DIPPING SAUCE

Buns
2 cups flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 cup cold margarine
1 cup cold milk

Filling
1/3 cup margarine
1 cup brown sugar
3 tsp cinnamon
1/3 cup raisins

Dipping sauce
1/2 cup sugar
enough water to make thin syrup

In large bowl combine flour, sugar, baking powder, and salt. Cut in margarine until crumbly. Make well in center. Pour milk into well. Stir to form dough, adding more milk if needed. Turn onto lightly floured surface. Knead 8-10 times. Roll into rectangle.

Filling:
Cream margarine, brown sugar, and cinnamon together well. Drop 1 tsp. into each of 12 muffin tins. Spread rest over dough. Sprinkle raisins over top. Roll up as a jelly roll. Mark, then cut 12 slices. Place cut side down in muffin tins. Bake at 400 deg F. for 20-25 minutes.

Dipping Sauce
Mix together sugar and enough water to make thin on low heat until well mixed

CORNMEAL MUSH

1 cup white cornmeal
2 Tbsp flour
1 tsp sugar
1 tsp salt

Pour 4 Cups boiling water into top of double boiler, place over boiling water. Sift
cornmeal with flour, sugar and salt; stir into boiling water slowly.

Reduce heat and cook, stirring occasionally, for about 1 hour, or until thick. Serve with butter. Leftover mush may be packed into a loaf pan and chill. Cut into slices and sauté in bacon drippings or butter over low heat until brown. This pops a bit when fried. Drizzle a bit of maple syrup over slices, if desired.

CORNMEAL MUSH WITH SAUSAGE

1 lb sausage
3 cups water
1 cup cornmeal
2 tsp salt
1/4 tsp pepper

Brown sausage in large skillet, pour off fat. Add 2 cups water and heat to boiling. Combine cornmeal, salt, pepper and 1 cup water. Add to boiling water, stirring constantly. Turn low and simmer for 10 minutes, stiffing often. Pour into greased loaf pan, and chill. Cut into1/2 inch slices and fry slowly in hot fat.

COUNTRY CAPTAIN

 1/2      cup  all-purpose flour
  1        teaspoon  salt
 1/4      teaspoon  pepper
2 1/2    pounds  cut-up broiler-fryer chicken (2 1/2 to 3-pounds)
 1/4      cup  vegetable oil
1 1/2    teaspoons  curry powder
1 1/2    teaspoons  chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
 1/4      teaspoon  salt
  1        large  onion -- chopped (about 1 cup)
  1        large  green bell pepper -- chopped (about 1 1/2 cups)
  1        clove  garlic -- finely chopped or 1/8 tsp garlic powder
  1        (16 ounce) can  whole tomatoes (1 can) -- undrained
 1/4      cup  currants or raisins
 1/3      cup  slivered almonds -- toasted
  3        cups  hot cooked rice

Heat oven to 350F. Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes. Place chicken in ungreased 2 1/2 quart casserole. Drain oil from skillet.

Add curry powder, thyme, 1/4 teaspoon salt, the onion, bell pepper, garlic and tomatoes to skillet. Heat to boiling; stirring frequently to loosen brown particles from skillet. Pour over chicken. Cover and bake until thickest pieces are done and juices of chicken run clear, about 40 minutes. Skim fat from liquid if necessary; add currants. Bake uncovered 5 minutes. Sprinkle with almonds. Serve with rice, and if desired, grated fresh coconut and chutney.  6 servings.

CRANBERRY APPLE DESSERT RISOTTO RECIPE

1/2 cup dried cranberries
3-1/2 cups fat free skim or 1% low fat milk
1 cinnamon stick
Pinch of salt
1 tablespoon butter or canola oil
1 large Golden Delicious apple, peeled, cored and finely diced (1-1/2 cups)
1/2 cup arborio rice
1-1/2 cups apple cider
2 tablespoons packed light brown sugar
1 teaspoon pure vanilla extract

In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump. Heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling. Remove from the heat, cover and set aside to steep. In a heavy, deep sauté pan or Dutch oven, heat butter or oil over medium heat. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes.

Add rice and cook, stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.

Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm. Yield: 4 servings

CRANBERRY MOUSSE

1 cup boiling water
1 package (3 ounces) sugar-free cranberry-raspberry-flavored gelatin
1 can (16 ounces) whole-berry cranberry sauce (sugar free if possible)
2 cups light whipped topping
1/4 cup chopped toasted pecans

Combine boiling water and gelatin, stirring until dissolved; stir in cranberry sauce. Refrigerate until mixture mounds when dropped from a spoon, about 30 minutes. Fold in whipped topping.

Spoon into serving dishes and sprinkle with pecans. Chill until set, 2 to 3 hours.

DEVILED EGGS

1/3 cup thousand island or bacon and tomato dressing
6 boiled eggs

Cut eggs in halves. Remove yolks, mash. Blend in dressing. Refill whites. Garnish with Parsley., Pimento or Green pepper, if desired.

DINNER ROLLS

4 cups flour
1 tsp salt
4 Tbsp sugar
4 Tbsp butter
1 egg, beaten
1 1/2 cups warm milk
2 pkgs yeast, dissolved in 1/2 cup warm water
2 cups flour

Sift flour and salt together. Add sugar. Rub in butter until sell mixed. Make a well in the center and pour in the dissolved yeast and the warm milk. Add the egg, mix well. Beat for 20 to 30 seconds. Set aside in warm place to rise until double in size. Add 2 cups flour, mix well, make into buns. Let rise to double. Brush tops with milk to make them brown and bake at 400 deg F. for 15 to 20 minutes. Make sure to allow enough time to prepare these rolls. Some cooks start right after breakfast to have them ready for dinner.

FIRED-UP CHICKEN WINGS

2 tbsp oil
4 lbs chicken drumettes
2 cans enchilada sauce
1 envelope taco seasoning
1/2 cup chopped jalapenos

   Heat oil in skillet. Add chicken. Fry light brown. Remove, drained. Heat oven to 350 deg F. In a 13 x 9 pan, combine sauce, taco seasoning and jalapenos. blending well. Arrange chicken in sauce, bake for 35 to 40 minutes or when chicken is no longer pink and juices run clear.

FROSTED PECANS

1/2 cup dairy sour cream
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
3 cups pecan halves

  Combine sour cream, sugar, vanilla and cinnamon in 2 quart pan. Cook to soft ball stage (234 deg F.) and pour over Pecans, Stir to coat. Drop by spoon onto wax paper covered cookie sheet. Let cool, or pour into wax covered cookie sheet and separate with two forks. allow to cool.

FRUIT COBBLER

1/4 cup shortening
1 cup baking mix (i.e., Bisquick)
1 cup sugar
1 cup water
2 cups canned fruit and juice

Put shortening in small baking pan, put pan in over set at 350 deg F. until melted. Put mix in bowl, add sugar and water; Stir well. Pour batter into pan. Add fruit and juice, spreading it over the batter. Bake in medium hot oven (350F) for one hour.

GERMAN CHOCOLATE RASPBERRY CAKE
WITH GHIRARDELLI WHIPPED CREAM FROSTING

Cake:
1 German Chocolate cake mix
1/2 cup vegetable oil
1/2 cup Captain Morgan's rum
3/4 cup sour cream
1 small package instant chocolate pudding mix
2 large eggs

Raspberry Layer (Optional):
1/2 jar raspberry jam

Frosting:
2/3 cup Ghirardelli cocoa powder
2 cups of powdered sugar
4 cups whipping cream

Mix everything on the list in your mixer. Then beat on high for 3 minutes. Put in a greased and floured angel cake pan. Bake 55-60 minutes at 350 degrees. Cool.

Optional raspberry layer. Raspberry jam is optional. Spread jam on semi-warm cake in a 1/4-inch layer as cake cools. Let cool completely before frosting.

Frosting: Put ingredients in mixer bowl and chill for 2 hours before whipping. Then whip with mixer on high until semi-stiff. Spread on cake. Swirl frosting with the back of a spoon to make the dip and swoosh like cakes in the windows of the Austrian bakeries.

Refrigerate cake and take out 1 hour ahead (or even 2 hours ahead of serving). Keep leftovers in the refrigerator.

HARVEST CORNBREAD STUFFING

12 cups day old cornbread
salt and pepper
2 lbs sausage
3 cups chopped onion
1 cup dried cherries
2 tsp sage
4 tbsp olive oil
1 tbsp dried thyme
2 tbsp butter
6 celery ribs
1 cup pitted prunes
2 cups broth

   Preheat oven to 350 deg F. To the cornbread add 2 Tbsp oil, salt and pepper, 1/2 the thyme. Toss and bake for 15 minutes. Return to bowl and cool. Cook sausage, breaking it up, take off the grease, and add to cornbread. Put rest of oil and the butter in the pan, cook onion and celery in it until it wilts (about 10 minutes), over medium heat. Stir in cherries and prunes. Cook 5 minutes. Add to cornbread. Toss in rest of thyme and the sage. Drizzle broth over till moist to your liking .Cool completely before stuffing the turkey. Cook in turkey, or in a covered pan at 350 for 25 minutes. This amount will stuff a 20 to 25 lb turkey.

HOMEMADE BREAD

1 cup liquid yeast (sour dough starter (below, alphabetically)) Or 2 pkgs yeast
1 cup lukewarm milk (two cups if using yeast)
1 cup mashed potatoes (you can use instant)
2 tsp salt
1 Tbsp sugar
1 Tbsp shortening
6 to 7 cups flour

Combine yeast, milk, potatoes, salt, sugar and shortening. (If yeast is used [instead of sour-dough starter], add 2 cups milk instead of 1). Measure 6 cups sifted flour into a bowl and gradually blend liquid mix with it. If necessary add more flour. Knead until elastic and no longer sticks to your hands. Place in bowl, cover, and set in warm place. Let rise until free from gas bubbles. It may be necessary to add more flour at this time. Form into 2 loaves and place into 2 lightly greased loaf pans. Cover and set in warm place. When doubled in bulk, bake at 425 deg F. for 15 minutes, then reduce heat to 350 deg F. for 40 to 50 minutes longer. Bread is done when crust is brown and shrinks from sides of pan.

HOT ARTICHOKE SPREAD

1 14-oz. can artichoke hearts, drained and finely chopped
1 8-oz. package cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Serve warm with crackers and/or toast points.

HOT CHICKEN CASSEROLE

2 cans cream of chicken soup
1-1/2 grated cheddar cheese
1 cup mayonnaise
1 tsp. each salt and pepper
4 cups bite-size cooked chicken
1 cup slivered almonds
2 cups celery, chopped
1 8 oz. can water chestnuts, drained

In large bowl, combine first 4 ingredients.  Stir until smooth, then mix in the
remainder of the ingredients.  Put mixture in baking dish.  Top with a thick layer
of crumbled potato chips or chow mein noodles.  Bake for 45 minutes or until
hot and bubbly.

IMPOSSIBLE TACO PIE

1 pound ground beef
1/2 cup chopped onion
1 envelope (1 1/4 oz.) taco seasoning mix
1/2 cup chopped green chilies
1 1/4 cups milk
3/4 cup Bisquick
3 eggs
2 tomatoes -- sliced
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Grease a 10" pie plate. Brown beef and onion over medium heat and stir in seasoning mix. Spread in the pie plate, sprinkle with chilies.

Beat milk, Bisquick and eggs until smooth. Pour into pie plate. Bake for 25 minutes.

Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out clean, about 8 to 10 minutes. Cool for 5 minutes before serving. Serve with sour cream, chopped tomatoes and shredded lettuce if desired. Makes 6 to 8 servings.

INDIAN FRIED BREAD

2 cups flour
3 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2/3 to 3/4 cup flour

Mix dry ingredients, add milk and mix well. Pat out on floured surface until 1/4 inch thick. Cut into squares. Fry in 1/2 inch of oil, browning both sides. Serve warm.

INDIAN PUDDING

1/4 cup molasses
1/3 cup yellow cornmeal
3 1/2 cups milk -- scalded
1 egg -- beaten
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoons butter
1/2 cup cold milk

Scald milk and add molasses and cornmeal to it. Stir to mix and cook gently, stirring until thick. Remove from heat. Blend egg, sugar, salt, cinnamon and ginger. Add to cornmeal mixture. Pour into greased casserole. Bake 30 minutes in a 350 degree oven. Add butter and cold milk. Don't stir, but continue baking for another hour. You can gild this lily and serve with vanilla ice cream. Serves 6.

LEMON COOKIES

2/3 cup mayonnaise
1 white cake mix
2 eggs
2 teaspoons grated lemon peel
5-6 drops yellow food coloring
*Optional, ½ cup finely chopped nuts
*Icing for decoration (Recipe below)

Preheat oven to 375 Degrees

Add the mayonnaise, cake mix and eggs to a large bowl and blend together with an electric mixer on low speed. Gradually add in grated lemon peel and food coloring and continue blending for 2 more minutes on medium speed. Fold in finely chopped nuts with a rubber spatula at this time. Cookie dough will be stiff.

Lightly spray cookie sheet with vegetable oil. Drop cookie dough by rounded teaspoons on to oiled or greased cookie sheet at least 2-inches apart. Bake approximately 10-12 minutes or until cookies appear to be lightly browning.
Cookies appear soft but harden as they cool.

Cool cookies completely before decorating. 3 dozen cookies (or so)

Icing Recipe
3 egg whites
½ teaspoon cream of tarter
1 box powdered sugar
Assorted food coloring gels

In a large mixing bowl add the egg whites and the cream of tarter. With an electric mixer beat the egg whites until foamy and then gradually add in the sugar. Continue beating and blending for an additional 5 or 6 minutes. Blend in coloring gel a drop at a time until the color is just as you like it.

If you need several different colors, move the icing into separate little bowls and add color gel to each bowl of icing.

Be sure to keep plastic wrap over your icing at all times as it hardens and dries out quickly.

LEMON-ONION CHICKEN
Serves 2 to 4 depending on portion size and whether any guests like the dark meat. You can use one small chicken per couple and save the leftovers for other things.

2 Tbsp butter
1 tsp onion powder
1 tsp garlic minced (jar garlic is fine)
3 tsp minced, fresh, Italian parsley
1 roasting chicken, 3 to 4 pounds
1 large lemon

Loosen the skin on the chicken breast with your fingers so you can get under it and "stuff the skin." If you have fingernails, be careful or you'll have pierced chicken skin and things will leak out.

Put a tablespoon of butter under each side. A cold pat of butter works fine.

Mix onion powder, garlic and minced fresh parsley and then stuff that mixture under the skin on both sides too.

Season skin with salt and pepper if you like.

Roast the chicken at 350 degrees for approximately 1 hour. (Follow the directions on the chicken package for roasting instructions. It depends on the size of chicken you bought.)

Ten minutes before the scheduled finish time, squeeze one-half of the lemon over the chicken. Just drizzle all over the top of the chicken. Put the chicken back in oven for ten more minutes until roasting is complete.

When you have the slices of breast meat on the plates, squeeze the last half of the lemon over the slices.

LEMON POPPY SEED BREAD

1/4 cup (½ stick) butter, softened
1/4 cup applesauce
1 cup sugar
1/2 cup egg substitute
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk
1 tablespoon grated lemon zest
1 teaspoon poppy seeds

Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with nonstick cooking spray. 

In a medium bowl, beat the butter, applesauce, sugar, and egg substitute until smooth.  In another medium bowl, combine the flour, baking powder, and salt.
Add to the applesauce mixture, beating until well combined. Stir in the milk, lemon zest, and poppy seeds.  Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean.  Allow to cool in pan.  Makes 12 servings

Tasty Topper:
To make an easy glaze for this, stir together 3 tablespoons lemon juice and ¼ cup confectioners' sugar until smooth and creamy. Pour over the loaf after Removing it from the oven, then allow loaf to cool in pan

LEMON SAGE MARINADE FOR CHICKEN

1/4 cup whole garlic cloves
2 lemons, zested and juiced (zest saved and finely chopped)
1/2 cup chopped fresh sage leaves
1-1/4 cups olive oil
1/2 tablespoon salt
1/2 tablespoon freshly cracked black pepper
6 to 9 (8-ounce) boneless chicken breasts, skin on

Puree garlic in food processor. Add chopped zest and sage and pulse until rough cut. Add oil, salt and pepper until incorporated. Place in shallow pan and coat both sides of chicken breasts with the mixture. Allow to marinate at least 4 hours. Grill chicken and serve with your favorite side dishes. Serves 6 to 9.

MASHED POTATO CANDY

1/4 cup hot mashed potatoes
1 3/4 cups powder sugar
1 1/2 cups flake coconut
1/4 tsp orange zest (any citrus zest will work)
3/4 cup chopped nuts
1 tsp melted butter
1/2 tsp vanilla

   Combine potatoes and butter. Add sugar and beat well. Add remaining ingredients and mix well. Drop by spoon onto wax paper covered cookie sheet, or form into a roll, chill and slice. Keep in closed container.

MISSISSIPPI CORN BREAD SALAD
 
1 package Corn Bread Muffin Mix
2 16oz cans pinto beans, drained
2 15-1/4 cans whole kernel corn, drained
½ cup green onions, chopped
3 tomatoes, chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
1 package Hidden Valley ranch dressing mix
1 cup sour cream
1 cup mayonnaise
2 cups shredded Cheddar cheese
10 slices crispy fried bacon, crumbled
 
Prepare corn bread mix according to package directions.  Cook then cool.  Stir together dressing mix, sour cream, and mayonnaise; set aside.  Combine tomatoes, peppers, and onions; gently toss.  Crumble ½ the cornbread into a three quart trifle bowl or large salad bowl.  Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mix.  Repeat layers.  Cover and chill for three hours.

MISSISSIPPI HUSH PUPPIES

1 cup self rising cornmeal mix
1/2 cup self rising flour
1 tbsp sugar
1 large egg
1/2 cup milk or beer
1/2 cup diced onion
1/2 cup chopped green pepper
1 Jalapeno pepper, chopped, (leave in seeds if you like heat )
Vegetable oil for frying

Combine first three in a large bowl. Make a well in center. Combine egg and next 4 ingredients , mixing well. Add to the dry ingredients, stiffing just enough to mix. Pour oil to a depth of 3 inched in a Dutch oven (or use a fry daddy ) and heat to about 375 deg F. Drop by spoon and fry in small batches.

MOLASSES AND BUTTERMILK GINGERBREAD SQUARES

Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1 large egg
1 tablespoon powdered sugar

Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares. Makes 16 servings.

PEANUT BUTTER COOKIES

1 (14 oz) can sweetened condensed milk
1 cup peanut butter
1 egg
1 tsp vanilla
2 cups Bisquick
Sugar for rolling cookies

In bowl, beat milk, peanut butter, egg, and vanilla until smooth. Add Bisquick and mix well. Chill 1 hour. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on un-greased cookie sheet. Flatten with a fork. Bake at 350 deg F. for 6 to 8 minutes. or until light brown. DO NOT OVERBAKE. Cool on wire rack. Store tightly covered at room temperature.

PEANUT BUTTER COOKIES 2

Cream together:
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

Sift Together:
1 1/4 cups flour
3.4 tsp soda
1/4 tsp salt

Mix the 2 groups together well. Make 1 inch balls. roll in sugar. Press with a fork or meat tenderizer. Place on greased cookie sheets. Bake at 375 deg F. for 8 to 10 minutes

ORANGE SLUSH

8 oz orange juice,
1 scoop orange sherbet
2 scoops cracked ice

Pour all into a blender. Mix at high for 30 seconds.

POOR MAN CAKE

1/2 cup lard
2 cups sugar
2 1/2 cups flour
1/2 cups cocoa
1 tsp baking soda
1 tsp vanilla
1 cup hot water
1 tbsp vinegar

Cream sugar and lard.  Sift together flour, cocoa and baking soda.  Combine vinegar, water and vanilla. Add each in parts to the creamed sugar mixture.  Bake at 350 deg F. for 30 to 45 minutes. Cool and frost as desired.

PUMPKIN APPLE BREAD
From: Rebecca's Gourmet Bakery

For the topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter -- softened

Bread batter:
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 can (16 ounces) solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs -- beaten lightly
granny smith apples peeled and chopped (about 2 cups)

Make the topping:
In a bowl blend the flour, the sugar, the cinnamon, and the butter until the mixture resembles coarse meal.

Preheat the oven to 350 degrees and butter two loaf pans, 9 by 5 by 3 inches.

Make the bread:
Into a large bowl, sift together the flour, the salt, the baking soda, the cinnamon, the nutmeg, the cloves, and the allspice.

In another large bowl whisk together the pumpkin, the oil, the sugar, and the eggs.

Add the flour mixture to the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week and frozen for 1 month.

QUICK COBBLER

1 cup sugar
1 cup flour
1 1/2 tsp baking soda
3/4 cup milk
1/4 stick butter

   Mix together and line bottom of baking pan. Add desired filling; it can be pie filling or any canned fruit, drained, saving juice and adding 1 cup sugar to the juice. Pour juice over top, no need to stir in fruit or juice...Dot top with 1/4 stick butter. Bake at 350 degrees until crust rises to top and is browned.

RED BEAN AND CORN SALAD

1 15-oz. can cannelli beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. package frozen corn, thawed and drained
2 zucchini, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1/2 cup oil
1/2 cup vinegar
1/3 cup sugar
1 tsp. dry mustard
Salt and pepper to taste

Combine all ingredients and mix well. Chill before serving. 

RICE KRISPIES TREATS

1/4 cup butter
1 pkg (10 oz) marshmallows
6 cups rice cereal

Melt butter in large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or wax paper, press mix evenly into buttered 12 x 9 inch pan. Cut into squares when cooled.

ROSY PEACH UPSIDE-DOWN CAKE
 
1 can (29oz) sliced peaches drained OR use 2 cups sliced peeled fresh peaches
1 package (3oz) strawberry jell-o
1 package (3oz) peach jell-o
1 teaspoon cinnamon (optional)
1/3 cup butter or margarine
1 package (2-layer size) yellow cake mix OR pudding-included cake mix
1 cup thawed Cool Whip
 
Arrange peaches in buttered 13x9-inch pan.

Combine strawberry and peach jell-o and cinnamon in a small bowl. Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter.

Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining jell-o into remaining cake batter, blend well and pour into pan. Zigzag spatula through batter to marble.

Bake at 350 degrees for 45 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool. Garnish with whipped topping.
 
In high altitude areas, follow package directions and bake at 350 degrees for
45 to 50 minutes.

SALMON AUGRATIN

1 can red salmon
2 cups white sauce
1/2 pound sharp cheese
1 cup corn flakes
butter

Butter baking dish put small amount of white sauce on the bottom. Add salmon and remaining white sauce. Top with grated sharp cheese and corn flakes.

Dot with butter and bake 20 minutes at 325 to 350 degrees F. Serves 4 to 6.

SALMON WITH BUTTERED ALMONDS

4 Tbsp butter
1 cup blanched slivered almonds
2-3 lbs skinless salmon fillets
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the butter in a large heavy skillet with an oven-proof handle over moderate heat.  sauté the almonds just until they begin to turn color, about 3 minutes.  Season the salmon fillets with salt and pepper and place them in the skillet.  Spoon the almonds and butter over the salmon.  Place the skillet in a preheated 450F oven until the fish is firm and flakes easily, about 8 to 10 minutes.
Garnish with chopped parsley.  Serves 4 to 6.

SHELLS WITH TOMATO, AVOCADO, AND SHRIMP

3-4 large tomatoes, seeded and chopped
1-2 large avocados, peeled, seeded, and chopped
1 lb cooked shrimp, peeled and de-veined
1/2 cup extra-virgin olive oil
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
Salt and freshly ground pepper to taste
1 lb small shells or other pasta shape, cooked according to package directions
and drained

Combine all ingredients except the pasta in a large bowl and toss to combine.  Add the drained pasta and toss to combine.  Serve immediately.  Serves 4 to 6.

SHORTCUT SWISS STEAK

1 lb. boneless beef top round steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) beef broth (1 3/4 cups)
1/2 tsp. garlic powder
1/2 tsp. sugar
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced
4 cups hot cooked medium egg noodles, cooked without salt

Slice beef into very thin strips. Mix cornstarch and 1 cup broth. Cook beef in nonstick skillet until browned, stirring often. Remove beef.

Add remaining broth, garlic powder, sugar, tomatoes, onion and celery. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve over noodles. Serves 4.

Note: To make slicing easier, freeze beef 1 hr.

SHRIMP COCKTAIL WITH AVOCADO DRESSING

1 pound of 30-36 count shrimp
1 gallon water
1 cup liquid crab boil
1 lemon, squeezed
2 tablespoons salt

In a saucepan, bring water to boil. Add crab boil, lemon, and salt. Bring to second boil. Add shrimp and boil 2 to 3 minutes. Do not overcook.

Drain and cover with ice. Peel and refrigerate. While the shrimp cools, prepare

dressing:
2 large avocados
1/2 onion
2 cloves garlic
1 cup thick cream
1 chili serrano, seeds and membranes removed
2 tablespoons lime juice
1/2 cup olive oil

Combine in blender and puree until a velvety texture is achieved.

Arrange alternate layers of shrimp and dressing in shrimp cocktail dishes or tall glasses. Refrigerate until ready to serve. Garnish as desired.

SHRIMP SCAMPI

24 headless shrimp, 21 to 25 count per pound (peel, tail on)
1/2 cup olive oil
2 teaspoons fresh peeled ginger root, minced
2 ounces green onion, sliced
6 tablespoons fresh, minced garlic
1 cup parsley, finely chopped
1 cup vermouth
2 cups sliced mushrooms (optional)

In a sauté pan, sauté garlic, ginger, green onions, mushrooms and shrimp.

When three-quarters done, add parsley. Serve over bed of rice, pasta or bed of lettuce.

SKILLET TOASTED PEANUTS

Sauté 1 cup raw, shelled peanuts in 2 Tbsp butter or margarine for about 5 minutes. Drain on paper towels and sprinkle with Salt.

SMOTHERED PORK CHOPS WITH RED GRAVY OVER EGG NOODLES

1 tbsp. canola oil
6 (1/2-inch-thick) center-cut pork chops
Salt
Black pepper
2 cloves garlic, finely chopped
1 medium white onion, finely chopped
2 (8-oz.) cans tomato sauce
Water
1 (12-oz.) bag eggless egg noodles

Pour the canola oil in a skillet and set on medium heat. Season the pork chops with salt and black pepper. Place pork chops in skillet and brown on both sides.

Remove the pork chops, place the garlic and onions in skillet and sauté until translucent. Stir and scrape the bottom of the skillet for any brown bits that have accumulated.

Add the tomato sauce and cook on low fire for approximately 20 minutes while occasionally stirring. Fill the two tomato cans with water and pour into the skillet. Add salt and black pepper to your taste, bring to boil and lower fire.

Place the pork chops in the skillet and cover. Cook until pork chops turn tender for approximately 20 minutes.

Cook the egg noodles according to package directions. Place pork chops with red gravy over egg noodles.

SOUR CREAM BISCUITS

1 1/4 cups sour cream
2 cups flour
1 tsp baking soda
1/2 tsp salt

Whip sour cream. Sift soda, salt and flour together. Combine with the sour cream and mix quickly. Speed is important. Cut on floured board and bake at 450 deg F. until browned.

SOUR CREAM ROLLS

1 stick butter, melted (1/4 lb)
1 small carton sour cream (1/2 pt)
2 cups Bisquick

Mix well. Drop by spoon into muffin pans. Bake at 350 deg F. for 12 minutes.

SOUR DOUGH STARTER

1 1/2 cups warm water
1 to 2 packs yeast
1 cup flour

Mix and let stand in a warm, draft free place for 8 to 10 hours. When bubbly looking, starter is ready to use. Always reserve 1/2 cup of batter and weekly replenish with 1 cup flour and 1 1/2 cups warm water.

Using the rest, add 2 1/2 cups warm water and 2 cups flour to make bread. Mix well and let stand in warm place overnight. Bake at 375 deg F. until golden brown.

SPAGHETTI WITH CAPERS AND OLIVES

3/4 cup pitted and chopped green olives
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 Tbsp small capers or chopped large capers
2 tsp chopped fresh or 1 tsp (5 ml) dried thyme
1-2 cloves garlic, finely chopped
Finely chopped zest of 1 lemon
Crushed red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb spaghetti or other noodle shape, cooked according to package directions
and drained

Combine all ingredients except the pasta in a large bowl and toss to combine.  Add the drained pasta and toss to combine.  Serve immediately.  Serves 4 to 6.

SPANISH STUFFED POTATOES

8 large starchy (floury, Idaho) potatoes, well scrubbed, unpeeled
2 oz butter
2 oz. flour
1 cup milk
2 oz. grated manchego cheese
4 oz. serrano, prosciutto or other air-cured ham, diced
1 egg yolk (reserve white for another use)
A few gratins of nutmeg
Salt and freshly ground black pepper to taste
2 oz. additional butter, very cold, cut into dots
1 oz additional butter, melted
Chopped fresh flat-leaf parsley

Preheat the oven to 350 F/180 C/gas 6 and bake the potatoes for an hour or until tender all the way through.

Meanwhile, prepare a bechamel sauce by melting the butter and whisking in the flour until it is thoroughly absorbed. Slowly whisk in the milk until it is smooth; simmer until the mixture is thick enough to coat with a spoon. Turn off the heat. Stir in the cheese until smooth. Stir in the ham. Temper the egg yolk and beat it in.

Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving a shell about 1/4"/0.5cm thick. Mash the flesh until smooth and beat it into the béchamel mixture. Divide the mixture among the potato shells, mounding it attractively. Top
with dots of butter. Spread the melted butter over the bottom of a baking dish and arrange the stuffed potato halves in it. Bake for 20 minutes, or until the tops are prettily browned.

You may make this dish a day or two in advance up to the point of filling the potato shells and refrigerate, covered. Bake just before serving.

This also makes a lovely luncheon dish accompanied by a green salad. Serves 8-10.

SPICED AND SALTED PECANS

1 cup sugar
1/2 cup water
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
2 1/2 cups pecans

Combine in pan and cook over medium heat to thread stage the following. Sugar, water, cinnamon and salt. Remove from heat, add vanilla and pecans. Stir until pecans are coated and mix is creamy. Put onto greased plate and separate the pecans as they cool.

STUFFED DILL PICKLES

Blend 10 oz can tuna with 1/4 cup salad dressing, and 1/4 cup chopped celery. Halve and core large dill pickles, and fill with mix. Chill.

STUFFED MUSHROOMS

1 lb Large white mushrooms
1 Tbsp Parsley, chopped
Salt and pepper to taste.
1 Tbsp Onion, Chopped fine
1 Tbsp Butter

Wash Mushrooms, separate caps from stems. Set caps aside, upside down. Chop trimmed stems, mix with remaining ingredients. Fill caps and broil a few minutes. Serve Hot.

SWEET POTATO, APPLE AND SPINACH SALAD
Makes: 6 servings, 1-1/2 cups each

1/4 cup Catalina Dressing
3 cups chopped peeled sweet potatoes (about 2 medium potatoes)
1 medium onion, sliced
2 medium apples, chopped
1 medium pear, chopped
1 bag (10 oz.) baby spinach leaves

Heat dressing in large skillet on medium heat. Add potatoes and onion; cook 10 minutes or until tender, stirring occasionally. Add apples and pears; cook 3 minutes, stirring frequently. Toss with spinach in large salad bowl. Serve immediately.

WARM STEAK AND BLUE CHEESE SALAD
Makes: 4 servings

1/4 cup Zesty Italian Dressing, divided
1 boneless beef sirloin steak (1 lb.), cut into thin slices
1 large red pepper, sliced
1 small red onion, sliced
8 cups torn mixed salad greens
1/3 cup crumbled Blue Cheese

Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add steak; cook and stir 2 minutes.

Add peppers and onions; cook and stir 5 minutes. Stir in remaining 3 Tbsp. dressing.

Place 2 cups greens on each of 4 salad plates; top evenly with the steak mixture. Sprinkle with cheese. Serve warm.




KRAFT KITCHENS TIPS


Round Out The Meal
Serve with warm bread or rolls.


WHOLE WHEAT BATTER BREAD FOR THE MICROWAVE

1 1/2 cups lukewarm water (110 degrees F.)
1 envelope dry yeast (2 1/4 tsp.)
2 Tbsp. brown sugar
3 Tbsp. oil
2 tsp. salt
2 cups white flour
1 cup whole wheat flour

In a microwaveable mixing bowl, microwave the water until it is lukewarm, then combine the dry yeast with the water and stir until dissolved.  Add the remaining ingredients and mix together vigorously.  

Cook the mixture at 10% power for 6 minutes, covered with a paper towel.  Let rest for 12 to 15 minutes.  Stir the dough down and place in a greased round 2 quart casserole dish. 

Microwave at 10% power uncovered for 6 minutes, until double in size.  Then microwave at FULL power for 6 minutes, or until done.  Be careful not to overcook.  Turn out on a cutting board, let rest a few minutes, slice, and eat.
**Note - A 1000 watt microwave was used.

ZUCCHINI - TOMATO STRATA
This makes 6 side-dish portions or a vegetarian dinner for 4 when accompanied by a salad. A Caesar salad would be great.

2 or 3 medium zucchini cut into quarter-inch slices (round slices)
olive oil
3 medium ripe tomatoes, sliced into quarter-inch slices
1 cup shredded mozzarella, divided
2 tsp Italian dried spice mix, divided
3/4 cup of shredded parmesan
salt and pepper

Preheat oven to 350 degrees.
Sauté the zucchini slices in olive oil to soften them. You don’t even need to flip them over. Just sauté about 3 minutes on medium-high heat until the first side starts to brown around the edges.

Take out a 9-inch square oven-proof pan. Arrange enough zucchini slices in the bottom of the pan to cover the surface. Top that with tomato slices in the same fashion. Sprinkle with one teaspoon of the Italian spices. Top with 1/2 cup shredded mozzarella. Do the same thing for a second layer. Top the second layer with the mozzarella and then the shredded parmesan. Grate salt and pepper on top to taste. Bake the strata in the middle of your oven, uncovered, for 30 minutes. Let rest for 5 minutes before you cut it.