Roast Stuffed Pork

7 T butter, softened
1 1/4 c onion chopped
2 1/2 c white breadcrumbs, fresh - cubed
2 T fresh parsley
2 T fresh thyme
2 T fresh chives
2 T fresh marjoram
2 T fresh rosemary
2 T fresh savory
4 lb pork loin roast, butterflied
4 T flour
3 c chicken broth

Preheat oven to 375. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 tablespoons fresh herbs. Season stuffing to taste with salt and pepper. Set aside.

Lay butterflied pork on a piece of foil. Season with salt, pepper and ground ginger. Spread with stuffing mix. Roll up and tie with string every two inches. Season outside of pork roast with salt, pepper nd gorund ginger.

Place stuffed pork in roasting pan and bake about 1 1/2 hours.

Transfer pork to platter to keep warm. Add chicken broth to drippings in pan. Mix 4 tablespoons of melted butter with 4 tablespoons of flour. Stir in boiling broth to thicken for gravy. Add remaining fresh herbs.

Cut pork crosswise into 1/2 inch thick slices and top with gravy. Serves 16.

Peanut Butter Blossoms

48 HERSHEY'S KISSES Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. `About 4 dozen cookies.

Brussels Sprouts with Chestnuts and Pancetta

Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007

2 1/4 pounds Brussels sprouts
1 tablespoon vegetable oil
9 ounces pancetta, rind removed and cut into 1/2-inch cubes
2 tablespoons butter
About 8 to 9 ounces vacuum-packed chestnuts
2 fluid ounces Marsala wine
1 large handful fresh parsley, chopped, divided
Freshly ground black pepper

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.

Remove the pan from the heat and drain the excess water from the Brussels sprouts.
Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.

Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

Pumpkin Pie Dessert Squares

1 pkg yellow cake mix
1/2 c butter, melted 1 egg
3 c canned pumpkin pie mix
2/3 c milk
2 eggs
1 t cinnamon
1/4 c butter

Grease bottom only of 9 x 13 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan.

Prepare filing by combining pumpkin pie mix, eggs, and milk until smooth. Pour over cake mix pressed in pan.

Combine reserved cake mix and cinnamon. Cut in 1/4 cup butter and sprinkle over filling. Bake at 350 for 45 to 50 minutes or until inserted knife comes out clean. Served with whipped cream. Serves 12 to 16.

Pumpkin Pie Dessert Squares

Corned Beef Irish Stew

2 to 3 lb. corned beef
2 onions, diced
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 head cabbage
6 small carrots
6 medium potatoes

Place corned beef in Dutch oven or pan; barely cover it with water. Add onions, garlic, cloves and bay leaves. Cover and simmer 1 hour per pould of meat, until tender with fork. Remove meat from liquid; add potatoes and carrots to liquid. Cover and bring to a boil; cook 10 minutes, then add cabbage wedges. Continue to cook for 20 minutes, or until vegetable are done.

Stephenson's Frozen Fruit Salad

3 oz pkg softened cream cheese
1/3 c mayonnaise
1 t lemon juice
2 egg whites
1/3 c sugar
1 c whipping cream (may use Cool Whip)
10 small marshmallows (or 5 to 6 large marshmallows, cut up)
1/4 c drained mandarin orange slices
1 lb can fruit cocktail, drained
2 T chopped maraschino cherries
1 T chopped walnuts

Blend cheese, mayonnaise, and lemon juice. Beat egg whites until foamy; beat in sugar, a tablespoon at a time, until stiff peaks form. Beat whipped cream. Fold cram into egg whites. Fold into cheese mixture. Fold in rest of ingredients. Pour into an 8 inch spaqre pan. Freeze.

Stephenson's Green Rice

3 c cooked rice
1 c chopped parsley
1/2 c grated Cheddar cheese
1/3 c chopped onion
1/4 c chopped green pepper
1/2 t seasoned salt
1/2 t pepper
1/4 t Accent
1 clove garlic, minced
1 (14 1/2 oz) can evaporated milk
2 eggs, beaten
1/2 c vegetable oil
1 T salt
Juice and grated rind of 1 lemon
Paprika

Mix rice, parsley, cheese, onion, green pepper, and garlic in greased 2 quart casserole. Blend rest of ingredients, except paprika and mix into rice, then sprinkle with paprika. Bake 45 minutes at 350 or soft custard. Serves 10

Five Hour Baked Stew

3 T tapioca
3 T sugar

1 t salt

1 slice white bread, broken fine

2 c canned tomatoes

2 lb stew meat (chuck) (no need to brown)
2 c carrots, sliced
1 c celery, sliced
1 onion, sliced
Dash of pepper
2 c potatoes
1/2 to 1 c red wine, if desired)
1 can tomato soup
1/3 can of water

Put tapioca, sugar, salt and bread in tomatoes to soften. Cover and bake 5 hours at 250. Serves 8.

Tiramisu

Espresso Drizzle:
1/2 c water
2 T sugar
2 T instant espresso granules
2 T Kahlua (coffee flavored liqueur)

Filling:
1 (8 oz) block fat-free cream cheese, softened
1 (3.5 oz) cazrton mascarpone cheese
1/3 c sugar
1/4 c packed brown sugar
2T Kahlua

Remaining Ingredients:
24 cakelike lady fingers (6 oz)
1 1/2 t unsweetened cocoa
1/2 oz bittersweet chocolate, grated

To prepare espresso drizzzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 tablespoons liqueur. Cool completely.

To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth. Ad 1/3 c sugar, brown sugar, and 2 tablespoons liqueur; beat at medium speed until well blended.

Split ladyfingers in half lengthwise. Arrange 24 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of expresso drizzle over ladyfingers. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling. cover and chill for 2 hours. Yield: 8 servings.

Note: Place toothpicks in the center and in each corner of the dish to prevent the plastic wrap from sticking to the tiramisu as it chills.

Calories 260, Fat 8g

Spicy Shrimp and Fettuccine

8 oz uncooked fettuccine
1 T olive oil
1/2 t crushed red pepper
4 garlic cloves, minced
1 lb large shrimp, peeled and deveined
2 c chopped plum tomatos (about 5)
2 T reduced-fat sour cream
1 T tomato paste
1 T dried basil
1/2 t kosher salt
1/4 c fresly grated Parmesan cheese

Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; saute 1 minute. Add shrimp; saute 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately. Yield: 4 servings.

Calories 414, Fat 8.7

Buttery Polenta

5 c water
3/4 t salt
1 c dry polenta
2 1/2 T butter
1/4 t freshly ground black pepper

Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly wit a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove fromheat. Stir in butter and pepper. Yield: 6 servings (2/3 cup each)

Calories 149, Fat 4.7g

Chicken Breasts Stufffed with Goat Cheese

1 whole garlic head
1/3 c (3 oz) goat cheese with herbs, softened
6 (6 oz) skinless, boneless chicken breast halves
1/2 t kosher saltl
1/2 t freshly ground black pepper
2 t olive oil

Preheat oven to 350. Remove white papery skinn from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; spueeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.

Cut a horizontal sllit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350 for 20 minutes or until a termometer registers 165; let stand 5 minutes. Serve with Buttery Polenta. Yield: 6 servings

Calories 238, Fat 8.1g

Sweet Potato Ravioli with Lemon-Sage Brown Butter

1 (1 lb) sweet potato
2 T grated fresh Parmesan cheese
1/2 t salt, divided
1/4 t gorund cinnamon
1/8 t ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 t freshly gorund black pepper
Sage sprigs (optional)

Preheat oven to 400. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 t salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers witha damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges togethr to seal, formng a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil, Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minutes or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixure over ravioli. Garnish with sage sprigs, if desired. Yield 8 servings (serving size 3 ravioli)

Calories 159, Fat 5.1g

Halibut with White Beans in Tomato-Rosemary Broth

Time: 35 minutes
1 T olive oil
4 (6 oz) halibut fillets
1/4 t salt
1/4 t freshly ground black pepper
2 garlic cloves minced
2 c chopped plum tomato (about 4)
1 1/2 c fat free chicken broth
1/2 c dry white wine
1 (16 oz) can cannellini beans or other white beans, rinsed and drained
1/2 t chopped fresh rosemary

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately. Yield: 4 servings

Calories 299, Fat 7.9 g

Chicken and Asparagus in White Wine Sauce

Time: 40 minutes
4 (6 oz) skinless, boneless chicken breast halves
3/4 t salt
1/4 t freshly groung black pepper
2 T butter
1/2 c all-purpose flour
1/2 c dry white wine
1/2 c fat-free chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 T chopped fresh parsley
1 T fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover wand cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken. Yield 4 servings

Calories 289; Fat 8 g

Basic Marinara

3 T olive oil
3 c chopped yellow onion (about 3 mineium)
1 T sugar
3 T minced garlic (about 6 cloves)
2 t salt
2 t dried basil
1 1/2 t dried oregano
1 t dried thyme
1 t freshly ground black pepper
1/2 t fennel seeds, crushed
2 T balsamic vinegar
2 c fat-free, chicken broth
3 (28 oz) cans no-salt-added vrushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Ad broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups

Corn Bread Bites

2/3 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1 1/2 t baking powder
1/4 t salt
1/2 c (2 ounces) shredded sharp cheddar cheese
1/2 c reduced-fat sour cream
1/4 c thinly sliced green onions
1 (8 3/4 oz) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remainng ingredients except cooking spray in a small bowl; stir witha whisk. Add to flour mixture; stir just until moistened.

Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375 for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks. Yield: 12 servings (serving size 3 muffins)

Calories 108, Fat 3.4 g

Autumn Salad with Red Wine Vinaigrette

2 T olive oil
2 T red wine vinegar
1/2 t sugar
1/2 t minced garlic
1/4 t paprika
1/4 t dry mustard
1/8 t salt
Pinch of dried basil
inch of gorund red pepper
5 c mixed salad geens
4 c torn romaine lettuce
2 1/2 c cubed Asian pear (about 1 large)
2 c chopped Granny Smith apple (about 1 large)
1/2 c thinly sliced red onion
1/4 c (1 ounce) crumbled goat cheese

Combine first 9 ingredients in a gowl, stirring with a whish.
Combine salad greens, romaine lettuce, Asian pear, apple and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese. Yield: 12 servings
(Serving size: about 1 cup salad and 1 teaspoon cheese).

Calories 48, Fat 3.2 g.

Dutch Apple Pie

Pie Crust
2 c flour
1 t salt
Combine. Take out 1/3 cup flour and mix with 1/4 cup water into a paste.
Add
2/3 c Cristo
to remaining flout. Cut in with a pastry blender. Add paste. Refrigerate for 1 hour roll out.

Pie filling
8 - 10 apples, peeled, cored and chopped
3 T sugar
1 1/2 t cinamon
1/2 t nutmeg
1/4 t ground cloves
1/2 c red hots

Crumb topping
1 c flour
1/2 c brown sugar
1/2 c butter
Combine flour and brown sugar. Cut butter into mixture with a pastry blender till very course.

Bake at 450 for 50 mintues

Cosmopolitan

1 part Grand Marinier
3 parts vodka
1 par cranberry juice
1 part fresh lime juice

Combine all ingredients in a shaker, add ice, shake and strain into a martini glass. Garnish with a lime swirl.

Roasted Cauliflower with Green Olives and Pine Nuts

1 lb cauliflower, cut into 1-inch florets
2 T olive oil
Salt and freshly ground pepper
2 T pine nuts
1/2 fc chopped green olives
1 T chopped flat-leaf parsley
1 T drained capers

Preheat the oven to 425. In a shallow 1 1/2 quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts, olives, parsley and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted. Serve warm or at room temperature.

Cranberry Waldorf Salad

1 1/4 cup chopped cranberries, fresh or frozen
1 cup chopped red apple, unpeeled
1 cup chopped celery
1 cup seedless green grapes, halved
1/3 cup raisins
1/2 cup chopped walnuts
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 (8 oz) carton vanilla low-fat yogurt

Directions:
Combine first 7 ingredients. Toss. Mix cinnamon and yogurt and combine with all ingredients. Can garnish with frosted cranberries and mint leaves, if desired. Notes: In spite of the only 2 Tbsp sugar - this is a sweet salad.

Spinach Salad

Not the healthiest salad, so save for special occasions...

Tear 1 lb spinach into small pieces
Chop 5 boiled eggs
10 slices bacon cooked crisp and crumbled
6 sliced green onions

Toss.

Dressing:
1 c vegetable oil (could probably cut this down)
1/2 c sugar
1/3 c ketchup
1/4 c vinegar
1 tsp worcestershire sauce

Pour dressing over salad, toss and serve.

Chicken Cheese Rolls

3 large chicken breasts, boned and split (6 breast halves)
8 oz whipped cream cheese with chives
1 T butter or margarine
6 slices bacon

Place split breasts betwen waxed paper; pound to 1/2 inch thickness. Spread each with about 3 tablespoons cream cheese; dot with 1/2 teaspoon butter. Fold ends over filling (some will oooze out during baking). Wrap 1 slice bacon around each roll. Place seam side down in a shallow baking pan. Bake on top rack in 400 over for 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil aobut 5 minutes or unitl bacon is crisp and golden.

Crock Pot Chili

16 oz can red kidney beans, drained
16 oz can chili beans, drained
28 oz can tomatoes, drained
2 lb ground chuck, browned and drained
2 medium onions, chopped
1 green pepper, chopped
1 t garlic powder
2 T chili powder
1 t. pepper
1 t cumin
1 t salt

Combine ingredients and cook in a crock pot on low heat all day.

Tomato and Feta Salad

2 pints of cherry tomatoes, halved
1/2 lb feta cheese, crumbled (about 2 cups)
1/4 c olive oil
1/4 c balsamic vinegar
Salt and pepper
Thyme sprigs or basil for garnish

In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with herbs.

Chicken Noodle Soup

1 qt. chicken stock
1 qt. water
1 whole chicken

3 carrots, sliced
4 stalks celery, chopped
1 onion, chopped
seasoning - salt, pepper, bay leaf, thyme, etc.

Cook all ingredients in large pot for at least one hour. Remove chicken and bay leaf (if used). Allow chicken to cool and remove bones, skin, etc. Refrigerate chicken and broth seperately. While the broth is cooling, prepare noodles. (See recipe below). When the broth is cold, skim off the layer of fat and add the chicken. Reheat and add the noodles. Cook till noodles are tender about 15 minutes and serve hot.

Noodles
(We like lots of noodles, so I usually double this recipe.)

1 egg
1/2 t salt
2 T milk
1 c milk

Combine all ingredients. Begin by working with a fork, then the back of a spoon, then dig in and use your hands. When all ingredients come together, remove from the bowl and knead about 10 times working in more flour till no longer sticky. Flour your work surface and roll out 1/2 of the dough as thin as possible. Turning over and adding flour as needed. Top with a nice coating of flour and roll up. Slice into desired thickness. Unroll the slices and spread out on a floured surface and allow to dry for at least an hour.

Nutmeg Logs

It's Autumn and despite the beautiful weather in Hong Kong, Lucy and I feel like nesting. We're a little lonely without Rikki, so I'll bake Christmas cookies. And this is my all time favorite Christmas cookie. Tastes like egg nog with rum. Yum.

1 cup soft butter
2 teaspoons vanilla extract
2 teaspoons rum flavoring
3/4 cup sugar
1 egg
3 cups sifted all-purpose flour
Ground nutmeg (2 to 3 teaspoons)
1/4 teaspoon salt
Rum-Flavored Frosting

Cream butter with flavorings; gradually beat in sugar until light.Blend in egg. Sift flour, 1 teaspoon nutmeg, and salt; add tobutter mixture and mix well. Shape pieces of dough on a sugaredboard into long coils 1/2 inch in diameter. Cut into 3-inch lengthsand put on greased cookie sheets. Bake in preheated moderate oven (350F.) for 12 to 15 minutes. Cool. Spread Rum-Flavored Frosting on top and sides of cookies; mark with tines of fork to resemble bark. Sprinkle lightly with remaining nutmeg.
Makes 6 dozen.

Rum-Flavored Frosting
Cream 1/3 cup butter with 1 teaspoon vanilla extract and 2 teaspoonsrum flavoring. Blend in 2 cups sifted confectioners' sugar and 2tablespoons light cream; beat until smooth and creamy.

Strawberry Spinach Salad

6 cups baby spinach leaves
3 cups sliced or quartered strawberries (use fresh ones for this!)

Mix the following well and toss with spinach and strawberries:
2 Tbsp balsamic vinegar
2 Tbsp rice wine vinegar
1 Tbsp honey
1 tsp coarse-grained mustard
Freshly ground black pepper
Pinch of cardamom

You could substitute another vinegar for the rice wine vinegar, but
definitely use the balsamic! It's the key to this delicious dressing.

Persimmon Pudding

Ahhhh. Here it is - the traditional holiday Neely dessert that my mom is famous for...

2 c. persimmon pulp
2 c sugar
2 c milk
2 c flour
¼ t cinnamon
¼ t soda
2 eggs
½ t. vanilla
¼ c melted butter

Preheat over 350. Mix in order and bake in 9 x 13 pan at 350 for 1 hour.

Potato and Green Pea Curry

3 T cooking oil
2 med, onions – finely chopped

Blend together:
1 green chili – finely chopped (seeded for mild curry)
2 cloves garlic finely chopped
1 t curry powder
½ t cumin powder
½ t Indian chili powder or cayenne powder
2 small tomatoes chopped (canned OK)

5 oz. frozen peas
8 oz potatoes, peeled, diced and pan boiled
1 c coconut milk
1 t salt

Heat the oil in a medium sized pan and over low heat sauté the onion for about 4-5 minutes
Add the combined ingredients and stir fry for 3-4 minutes
Add the peas, potatoes, salt and coconut milk, stir well and simmer for about 5 minutes.

Naan Bread

1 lb plain flour (or self-raising flour but eliminate the baking powder)
½ t. baking powder
½ t. salt
4 T warm milk
2 oz. melted butter or ghee
6 oz. plain yoghurt
1 t. dried yeast dissolved in 1/8 c. warm water and 2 t. sugar
(can add extra ¼ t. yeast to speed up rising)

1. Combine yeast, water and sugar

2. Sift flour, baking powder and salt

3. Add milk to hot butter to warm – then add to yeast and later to yoghurt)

4. Make a depression in the center of the flour and our in the yoghurt and yeast mixture a little at a time until the mixture is absorbed and the dough is soft, adding more water if necessary. Kneed well till smooth and springy – about 5 minutes or less.

5. Cover dough and leave to rise – approx. 2 – 3 hours or till doubled in size. Dough rises faster in high heat and humidity. Can keep dough uncovered in high humidity.

6. Divide dough into 8 pieces (approx.) and roll into balls. Flatten each ball into a pancake shape. Sprinkle 2 tsp of prepared onion (see below) onto the flattened dough in desired. Lightly press the onion mixture into the dough. Cover and set aside for about 10 minutes.

7. Cook on a got griddle and when one side is done, place raw side up under the broiler.


Onion Topping
Saute 1 onion finely chopped (or 4 cloves of garlic) in 3-4 T butter and a pinch of salt

Serve with Potato and Green Pea Curry

Pumpkin Dip

1 (8 oz.) cream cheese
2 c. confectioners' sugar
1 lb. can pumpkin, creamed
1 tsp. ground ginger
2 tsp. ground cinnamon

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with apples and purchased gingersnaps. Yields about 7 cups of dip.

Tiered Cake Tips - Duncan Hines

1) Preheat oven to 325. Generously grease and flour pans
2) For each box of cake mix, add 1 1/3 cups water, 3 egg whites and 1 Tablespoon oil. Blend at low speed with elevctric mixer until moistened. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl with spatula for uniform batter. Pour batter into pan (about 1/2 full) and bake immediately.
3) Bake at 325 until toothpick inserted in center comes out clean. Do not test for doneness by toucing with finger.
4) Cool 15 to 30 minutes in pan on wire cooling rack. Remove from pan using rack to support large layers.

Amount of
Pan Size Batter Per Pan Baking Time

6” x 2” 2 ¼ cups 35-45 minutes
8” x 2” 3 ¾ cups 40-50 minutes
10” x 2” 6 cups 45-55 minutes
12” x 2” 8 cups 45-55 minutes
14” x 2” 11 cups 45-55 minutes
16” x 2” 15 cups 45-55 minutes
11” x 15” x 2” 12 cups 45-55 minutes
12” x 17” x 1” 10 cups 35-45 minutes
12” x 18” x 2” 15 ½ cups 37-47 minutes
18” x 24” x 2” 27 ½ cups 43-53 minutes

(Yield per package of Duncan Hines White Cake Mix - 5 ½ cups batter)

Success Tips:

• Two packages of cake mix can be prepared together in large bowl with electric mixer. Do not increase beating time.
• In extremely warm summer months, use COLD water and COLD egg whites.
• Three whole eggs may be substituted for threee egg whites
• During mixing, scrape bottom and sides of bowl thoroughly for more uniform batter
• For best results, bake in cake pan(s) with 2" deep sides.

Creamy Cheese Spread with Brandied Cranberries

1 (8 oz) pkg low fat cream cheese (Neutchatel), softened

1 oz (1/4 cup) crumbled blue cheese

4 oz (1 cup) shredded white Cheddar cheese

1 T chopped onion

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

3 T frozen apple juice concentrate, thawed

3 T brandy or cranberry juice

Line flat shallow 1 1/2 cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion. Cover; process until well blended. Spoon cheese mixture into lined dish; smooth top, Cover; refrigerate.

In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. remove from heat; cool 5 minutes. Stir in brandy. Cover and refrigerate 30 minutes or until cooled.

About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers. 12 servings.

Sago and Fresh Fruit with Mango Puree

2/3 cup sugar
2/3 cup water
1 1/2 cups fresh, unsweetened mango puree, chilled
Fresh lemon juice, to taste
14 oz. small sago pearls
2-3 pomelo segments, membrane removed
4-8 strawberries (depending on size)
Other fruit such as watermelon or cantaloupe 9cut into chunks or shaped into balls with a melon baller or small ice cream scoop), kiwi (peeled and sliced), mango or papaya (cut into chunks) and seedless grapes

To make the sugar syrup boil the water, add the sugar and stir to dissolve. Let the mixture cool to room temperature then chill in the fridge.

Pour the sago into a pan and add enough water to cover by about 1 1/2 inches. Soak for 15 minutes then place the pan over a low flame and bring to a simmer. Cook for about five minutes then cover the pan with the lid, turn off the heat and let the sago soak until tender, stirring occasionally. Drain, rinse with cool water then drain again. If the sago clumps together when it's time to use it, rinse it again then drain.

Whisk the mango puree with sugar syrup and lemon juice to taste. Spoon the sago into individual bowls and add some of the mango puree. Break the pomelo into small chunks. Add the pomelo, strawberries and other fruits to the bowls and serve.

Chicken Tenderloins with Cranberry Mustard Sauce

1 lb chicken tenderloins
flour
salt and pepper
2 T butter
2 T oil
2/3 dry white wine
1/3 cup chicken broth
3 T country-style Dijon mustard
1 1/2 t cornstarch
1 1/2 T water
1/2 cup sweetened dried cranberries
1/4 cup sliced green onions, green part only

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken, cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water ina small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. Makes 4 servings.

Cranberry Bread Pudding

6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozzen cranberries
2 cups raspberry cranberry juice drink
1 cup honey
1/2 cup butter
1 t cinnamon
1/2 t nutmeg
1 cup raisins
Whipped cream or vanilla ice cream

Preheat oven to 350. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

Combine all remaining ingredients in a large suacepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes.

Bake pudding for 45 minutes. Serve warm with whipped cream or vanilla ice cream. Makes 10 servings.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 t baking soda
1/2 t salt
1 6-oz pkg sweetened dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven t 375.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Choco-Coffee Frost

1 pint (2 cups) vanilla frozen yogurt, softened
1 1/2 cups coarsely crushed ice cubes
1/2 cup cold coffee
1/4 cup chocolate-flavored syrup
1 T sugar
1 t vanilla

In blender container, combine all ingredients; process until smooth. Pour into frosted glasses. Serve immediately. 4 (3/4 cup) servings.

Strawberry Margarita Slush

1 (16 oz) pkg frozen whle strawberries
1 (12 oz) can frozen lemonade concentrate
1 (12 oz) can lemon-lime soda
1/3 cup sugar
1 1/2 cups tequila
2 T fresh lime juice
3 cups coarsely crushed ice cubes
2 1/2 cups lemon-lime soda

Prepare half of the recipe at a time. In blender containder, combine half of all ingredients except the 2 1/2 cups of soda; blend until smooth. Pour into nonmetal freezer container. REpeat with other half of ingredients. Cover container; freeze 3 to 4 hours or until icy, stirring twice.

To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage. 10 (1-cup) servings.

Apple Summer Slaw

Salad
4 cups purchased coleslaw blend
1/4 cup sliced green onions
2 medium Granny smith apples, cubed
Dressing
3 T sugar
1/4 t salt
1/4 t apple pie spice
3 T cider vinegar
2 T oil

In large bowl, combine all salad ingredients, toss to mix.

In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Refrigerate until serving time. 10 (1/2 cup) servings.

Easy Orange Melon Salad

1 T lime juice
1 T honey
1/4 t grated lime peel, if desired
3 cups cubed honeydew melon
1 (11 oz) can mandarin orange segments, well drained
In medium bowl, combine lime juice, honey and lime peel; mis well. Add melon and orange segments; toss lightly. Spoon into individual serving dishes. Serve immediately or refrigerate until serving time. 4 (1-cup) servings.

Chicken Strips Italiano with linguine

4 oz. uncooked linguine
1/4 c grated Parmesan cheese
1/4 cup italian style bread crumbs
1/4 c Italian salad dressing
1/2 lb. boneless skinless chicken breast halves, cut into 1-inch thick strips
1 T oil
1 c spaghetti sauce
Chopped fresh parsley

Cook linguine to desired doneness as directed on package.

Meanwhile, in small bowl, combine cheese and bread crumbs; mix well. Place salad dressing in small bowl. Dip chicken strips in salad dressing; place in bread crumbmixture. Toss to coat evenly.

Heat oil in large skillet over medium heat until hot. Add chicken strips; cook 8 to 10 minutes or until chicken is lightly browned and no longer pink, turning occasionally.

Place spaghetti sauce in small microwave-safe bowl; cover with waxed paper. Microwave on High for 2 to 3 minutes or until thoroughly heated, stirring once.

To serve, drain linguine; spoon onto 2 plates. Top each with squaghetti sauce and chicken strips. Sprinkle with parsley. 2 servings.

Mushroom-Stuffed Grillburgers

1 lb. lean ground beef
1/4 cup chopped onion
3 T plain bread crumbs
2 t Worcestersire sauce
1 egg
1 (4.5 oz) jar sliced mushrooms, drained
4 slices American cheese
4 medium burger buns, split

Heat grill. In medium bowl, combine ground beef, onion, bread crumbs, Worcestershire sauce and egg; mix well. Shape mixture into 8 patties, about 1/4 inch thick and 4 inches in diameter. Spoon 1 heaping tablespoon mushrooms in center of each of 4 patties; reserve remaining mushrooms. Top with remaining patties; press edges together firmly to seal.

When ready to grill, place burgers on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes on each side or until beef is no longer pink in center. During last 1 to 2 minutes or cooking, place cheese slice on each burger.

Place burgers on bottom halves of buns. Top with remaining mustrooms and top halves of buns. 4 sandwiches

Maple-Glazed Pork Tenderloins

1 t dried thymem leaves, crushed
1 t dried marjoram leaves, crushed
1/4 t salt
1/4 t onion powder
1/4 t garlic powder
1 lb pork tenderlins, cut into 1/2-inch slices
1 T margarine or butter
2 T real maple syrup

In resealable plastic bag, combine thyme, marjaram, salt, onion powder and garlic powder, seal bag and shake well. Add pork slices. Seal bag; shake to coat.

Melt margarine in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 8 to 10 minutes or until pork is browned and no longer pink. Add syrup; cook and stir until pork is glazed. 4 servings

Risotto

approx. 2 pints stock (chicken, fish or vegetable as appropriate)•
2 T of butter
2 T olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
14 oz risotto rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
sea salt
2 ½ oz butter
4 oz freshly grated Parmesan cheese

stage 1
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, and garlic, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
stage 3
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
stage 4
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

from Jamie’s Kitchen

Fruited Brie Bake

1 15 ounce wheel Brie cheese
1/2 cup whole berry cranberry sauce
1/2 c apricot preserves
Slice Almonds

Preheat oven to 350. Slice off the top 1/4 inch of the Brie wheel; se taside. Hollow out the center of the cheese, leaving a 1-inch chell all around. Place in an ovenproof serving container slightly larger than cheese. Save leftove cheese for another use.

Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds.

Bake for 8 - 10 minutes or until soft and slightly melted. Serve with crackers. Makes 8 servings.

Saag Paneer

I've tried to do all of the metric conversions for you. Plus a little research on some of the more unusual ingredients.

10 oz. paneer (see recipe in this blog)

1 lb spinach, washed and finely chopped (or you can mix other greens with it to make up the amount - kale, choi sum)

1 T garlic paste

1 T ginger paste

green chilis to taste

1/2 c of gram flour (ground dried chickpeas - probably available in a health food store)

2 oz. butter

salt to taste

For the Tarkha Sauce:

1 onion, chopped

1 - 2 tomatoes, chopped or 15- g canned tomatoes with juice

1 T tomato paste

1-2 T oil

slivers of fresh ginger (optional)

salt to taste

1/4 t chili powder (to taste)

1 t cumin powder

1 t garam masala (this is a mixture of indian spices)

In a covered pan add about 2/3 cup water, finely chopped spinach, salt, garlic/ginger psate, green chilis and buter. Cook vegetables until soft. Meanwhile, cut the paneer into edible sized cubes. Melt oil in a pan over medium heat. When hot, but not smoking, brown the cubes of paneer, taking care as it tends to splatter when the fat gets hot. Drain on absorbent kitchen paper and set aside.

Make a thin paste of the gram flour with water and mix slowly inot the cooked spinach leaves. Keep stirring until the flour blends into the spinach and leave it to continue simmering. If you have a puree machine, gently 'mulch' this pinach or 'saag' so it is not lumpy, yet not pureed totally. It should still have some texture.

For the 'tarkha', heat oil in a pan, add the chopped onions and fry till golden brown. Add tomatoes, tomato puree, salt, chili powder, and cumin powder together with the slivers of ginger and cook until the oil separates from the sauce. Add this to the cooked spinach or 'saag' and allow to cook further until the juices have evaporated, scraping and mixing anything that sticks to the bottom of the pan. This adds extra flavor as long as you do not let it burn. Finally, add the paneer, recover and simmer for 6 - 8 minutes. Sprinkle with the garam masala and leave to absorb the flavors for a few minutes. Taste and adjust seasoning. Serves 8.

Paneer - Indian Cottage Cheese

I fell in love with India. Not sure if it was the Saag Paneer or the people. But I might be able to recreate the Saag Paneer starting with this recipe...

1 quart milk

3 T lemon juice or white vinegar

Bring the milk to a boil. Reduce heat and add lemon juice. Simmer gently until the milk curdles and separates from the whey (if the milk has not separated add a few more drops of lemon juice). The whey should be a clear, pale yellow liquid. The residue is paneer. Pour the paneer and liqued through a muslin cloth. Discard the liquid whey and tie the muslin cloth. Flatten the paneer to 1 cm thin and place it on a tray to rest in a tilted position. Place a weight on it to flatten to desired thickness. the pressure will drag out the remaining mosture and the tilten position will channel the liquid away from the paneer. Leave to drain. After two hours take the paneer out of the muslin cloth and chill in the refrigerator for 1 - 2 hours before cutting into cubes. The cubes are then usually shallow fried to use in various dishes. Serves 4

Maple Pepper Salmon Bites

1 cup maple syrup
1/3 cup soy sauce
24 oz salmon filets, skin off, cut into bitesized pieces
1/4 c finely ground black pepper
2 T vegetable oil

Combine maple syrup and osy sauce in a medium bowl. Add the salmon pieces, amking sure they are fully immersed in the marinade. Cover and refrigerate for 24 hours. Preheat oven to 500. Line a baking pan with aluminum foil and brush with oil. Put pepper on a plate and dip top of each salmon piece into it. Place on baking pan with the pepper side up and bake for 3 - 4 minutes. Serves 4.

Maple Pepper Salmon Bites

Baked Salmon

2 cloves garlic, chopped
6 T olive oil
1 t dried basil
1 t salt
1 t ground black pepper
2 T lemon juice
1 T fresh parsley, chopped
4 (6 oz) salmon filets

Combine all ingredients except salmon to make marinade. Place salmon filets in a glass baking dish and pour marinade over the top. Marinate in refrigerator for abou 1 hour, turning occasionally. Prehead oven to 375. Place salmon on a sheet of aluminum foil, cover with remaining marinade and seal edges. Place sealed salmon in the glass dish and bake 30 to 40 minutes or until easily flaked with a fork. Serves 4

Sun-Dried Tomato Chicken

2 boneless, skinless chicken breast halves
1 t black pepper
1/2 t kosher salt
2 cups fresh French bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large garlic cloves
1/2 c flour
2 eggs
2 T water
3 T olive oil

Sunny Butter Sauce:
1 cup dry white wine
2 T capers
2 T fresh lemon juice
1/2 cup cold unsalted butter, thinly sliced
1/4 cup oil packed sun-dried tomatoes, drained, sliced
1/2 cup parsley, chopped

Preheat oven to 375. Slice each chicken breast in half lengthwise and poung to 1/2 inch thick. Season with salt and pepper. In a food processor, pulse French bread cubes, tomatoes, and garlic until crumbs are coarse. Transfer to a shallow dish. lPlace flour in a second shallow dish. Blend eggs and water in a third shallow dish. Dredge both sides of chicken in flour, then dip into egg misture to coat. Transfer chicken to crumb mixture and pat on both sides and set aside. Heat oil in an ovenproof nonstick skillet over med-high heat. Saute chicken on one side for 3 minutes or until golden brown. Carefully flip chicken and place pan in oven. Roast 8 - 10 minutes or until cooked throuhg. Rest 5 minutes before serving.

To make the sauce, boil wine in a skillet until reduced by half. Add capers and lemon juice; boil 1 minutes and reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each melts, add another. Stir in tomatoes and parsley. Spoon over chicken just before serving. Serves 4

Chicken in Black Beans

1 red onion, finely chopped
1 t olive oil
1/2 t ground cumin
1 t paprika
12/2 t oregano
1/2 t lemon pepper seasoning
1/4 t red pepper flakes
1/2 t salt
2 cans black beans
3 large chicken breasts, cubed
1/4 cup jalapeno peppers

Fry onion in oil in a deep, wide saucepan until golden brown. Add spices and fry for 1 minute. Add canned black beans with the water, heat, and then add chicken pieces and jalapeno peppers. Cook on low heat for 1/2 hour stirring occasionally. Serves 4 - 6

Spanish Chicken in Beer

6 assorted pieces skinless chicken, on the obne or breasts cut in half
2 T olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 T white flour
handful fresh flat-leaf parsley, finely chopped
2 T chives, finely chopped
4 bay leaves
1 large can Heineken beer
1/2 cup chicken stock
salt & pepper to taste

Brown the chicken peices in olive oil in a frying pan (chicken doesn't have to be cooked through, just browned). Remove from pan and put to the side. In the same pan, fry the onion until golden brown. Add garlic and fry for one minute. then add flour and brown until you get a fragrant aroma - do not allow to burn. Reduce heat to low and add parsley, chives, bay leaves, chicken pieces and cover with Heineken and chicken stock. Simmer uncovered for 1 hour, stirring occasionally so it doesn't stick. (Don't stir too often or chicken will break up).

Maple Pecan Spinach Salad

Salad:
1 cup pecan halves
2 T maple syrup
1/2 head of romaine lettuce
1 bunch spinach
1 (12 oz) can or 1 fresh mandarin orange
1/2 cup sliced red onion (taste first - some red onions are too hot)

Pecan Garlic Dressing:
1/2 cup olive oil
1/4 cup vinegar
24 pecan halves
2 T brown sugar
3 cloves garlic, minced
salt and pepper, to taste

In a non-stick frying pan combine pecans and maple syrup and cook until pecans are coated with syrup and are caramelied. Place remaining salad ingredients in a large bowl. Place all ingredients for dressing in a blender or food processor and process until well blended. Pour dressing over salad and gently toss to coat in large bowl. Add the caramelized pecans to the salad just before serving so they do not get soft. Serves 8

One-Rise Caramel Rolls

Topping
1 cup firmlly packed brown sugar
1 cup whipping cream (do not substitute)

Rolls
3 1/2 cups flour
1/4 cup sugar
1 t salt
1 pkg active dry yeast
1 cup water
2 T margarine or butter
1 egg

Filling
1/2 cup sugar
2 t cinnamon
1/2 cup margarine or butter, softened

In ungreased 13 x 9 in pan, combine brown sugar and whipping cream. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130). Add warm liquid and egg to flour misture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, kneed 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 15 rolls. Place rolls cut-side-down in prepared pan. Cover; let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 35 to 45 minutes. Heat oven to 400. Bake 20 to 25 minutes ur until golden brown. Allow rolls to cool in pan 10 - 15 minutes. Invert onto serving platter or foil. 15 rolls.

Sauterne Stuffed Mushrooms

This recipe can be made ahead, refrigerated and then baked whne ready to serve.

1 lb medium to large fresh mushrooms (about 15 to 20)
1/2 c margarine or butter, melted
1/4 cup finely chopped green onions
1/4 cup sauterne white wine
1 cup herb seasoned croutons, crushed

Heat oven to 350. Brush or wipe mushrooms with damp cloth. Remove stems from mushrooms; finely chop. Set aside. Dip mushroom caps in melted margarine; place crown-side-down in shallow baking pan.

In small skillet, saute chopped mushrooms and onions in remaining margarine. Remove from heat; add wine and croutons. Toss lightly. Spoon mixture into mushroom caps. Bake at 350 for 10 to 15 minutes or until hot. Garnish as desired. 15 - 20 mushrooms.

Country Apple Coffee Cake

2 T margarine or butter, softened
1 1/2 cups chopped, peeled, apples
10 oz can Hungry Jack Refrigerated Flaky Biscuits
1/3 c firmly packed brown sgar
1/4 c firmly packed brown sugar
1/4 t cinnamon
1/3 c light corn syrup
1 1/2 t whiskey, if desired

Glaze
1/3 cup powdered sugar
1/4 t vanilla
1 to 2 t milk

Heat oven to 350. Using 1 T margarine, generously grease bottom and sider of 9-inch round cake pan or 8 inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point-side-up over apples. Top with remaining apples. In small bowl, combine remaining 1 T margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces.

Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzzle over warm coffee cake. Store in refrigerator. 6 to 8 servings

Hot Italian Sandwiches

Sauce
8 oz tomato sauce
1/4 t basil leaves
18 - 1/4 t crusyhed red pepper
1/8 t garlic powder

Sandwich
1 lb. ground Italian pork sausage (or turkey sausage)
1 medium onion, thinly sliced
8 slices French bread, cut diagonally, 3/4 inch thick
6 oz mozzarella cheese, sliced
2 T margarine or butter, softened

In small saucepan, combine sauce ingredients. Bring to a boil; simmer 15 minutes, stirring occasionally. Shape pork sausage into 4 large thin oval patties, about 4 1/2 inches long. In large skillet, fry over medium heat about 10 minutes or until done, turning frequently. In same skillet, cook onion until tender; set aside. Remove all grease and drippings from skillet.

To assemble sandwiches, top each of 4 slices of bread with 1/4 of the cheese slices, 1 sausage patty and 1/4 of the onion. Cover with remaining slices of bread. Spread margarine on outside of each sandwich. Place sandwiches in skillet over medium heat. Grill sandwiches on both sides until bread begins to brown and sandwich is hot. Serve each sandwich with about 1/4 c sauce for dipping. 4 sandwiches.

Iced-Spiced Ginger Bars

Bar
2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t ginger
1 t cloves
1/8 t salt
1 cup hot coffee
1/2 cup margarine or butter, softened
1/2 cup shortening
1/2 cup molasses
2 eggs

Frosting
1/3 cup margarine or butter
3 cups powdered sugar
1/2 t vanilla
3 - 4 T water

Heat oven to 350. Grease 15 x 10 inch jelly roll pan or 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all bar ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 for 20 to 30 minutes or until top springs back when touched lightly in center. Cool.

In medium saucepan over low heat, cook 1/3 cup margarine until light golden brown, stirring constantly. Add remaining frosting ingredients; blend until smooth. Spread over bars. 36 bars.

Peanut Butter Fingers

Bar
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 t baking soda
1/4 t salt
1/2 c margarine or butter, softened
1/3 c peanut butter
1/2 t vanilla
1 egg

Frosting and Glaze
6 oz pkg (1 cup) semi-sweet chocolate chips
1/2 c powdered sugar
2 T peanut butter
3 - 5 t milk

Heat oven to 350. Grease 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all bar ingredients; blend at low speed until mixture forms a soft dough. Press in bottom of prepared pan.

Bake at 350 for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly to cover. In small bowl, combine remainng glaze ingredients; drizzle over chocolate frosting. Cool completely; cut into bars. 36 bars.

Chocolate Chip Cookies

This recipe is for the real thing - Toll House Cookies (You can make this recipe with a little less sugar - cut the white sugar and brown sugar down to 1/2 cup eadch and use only 1/2 package of chocolate chips)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Cherry-Berry Crumble

1 (21 ounce) can cherry pie filling
2 cups fresh or frozen raspberries
1 (14 ounce) can sweetened condensed milk
1 1/2 cups granola

In medium-sized saucepan, cook and stir cherry pie filling and raspberries until heated through. Stir in sweetened condensed milk; cook and stir for 1 minute more.

Spoon into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. Makes 6 servings.

Peach-Berry Crumble: Substitute peach pie fillinf for cherry pie filling.

Cherry-Rhubarb Crumble: Substitute fresh or frozen sliced rhubarb for the raspberries. In medium-sized saucepan, cook and stir pie filling and rhubarb until bubbly. Cook and stir 5 minutes more. Proceed as above.

Cranberry Cream Punch

Cranberry Ice Ring (recipe, below) or ice cubes
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can frozen cranberry juice cocktail concentrate, thawed
1 cup cranberry-flavored liqueur (De Kuyper), optional (see note below)
Red food coloring, optional
2 (1 liter) bottles club soda or ginger ale, chilled
Fresh mint leaves, optional

Prepare and freeze cranberry ice ring.

At serving time, in punch bowl, combine sweetened condensed milk and cranberry concentrate. Stir in liqueur and food coloring if desired.

Just before serving, add club soda and Cranberry Ice Ring or ice cubes. Garnish with mint leaves if desired. Store leftovers covered in refrigerator. Makes about 32 servings.

Cranberry Ice Ring: Combine 2 cups cranberry juice cocktail and 1 1/2 cups water. Pour 1/2 cup of the cranberry juice mixture into 1 1/2 quart ring mold. Arrange 3/4 to 1 cup fresh cranberries and life slices and/or fresh mint leaves in mold; freeze. Refrigerate remaining cranberry juice mixture until mixture in mold is frozen. Pour remaining cranberry juice mixture into mold; freeze.

You can find a recipe for cranberry liqueur at...
http://www.guntheranderson.com/liqueurs/cranberr.htm
but plan ahead - it takes 4 weeks!

Thai Chicken Skewers

1/4 cup lime juice
1/4 cup bottled Italian salad dressing
1 T reduced-sodium soy sauce
1 lb skinless, boneless chicken breast halves
1/3 c unsweetened coconut milk
1/4 c creamy peanut butter
3 T lime juice
2 T reduced-sodium chicken broth
2 cloves garlic, finely chopped
1/8 to 1/4 t ground red pepper
Chopped peanuts

Combine 1/4 cup lime juice, salad dressing and soy sauce; set aside. Rinse chicken; pat dry. Slice chicken across grain into 3-inch trips 1/4 to 1/2 inch thick. Thread checken, accordion-style, onto twelve 6-inch skewers. Grill skewers on rack of uncovered grill directly over medium coals 8 to 10 minutes or until chicken is tender and no longer pink (or, broil 4 to 5 inches from heat for 8 to 10 minutes), turning once and brushing often with soy mixture during the last 5 minutes of cooking.

Meanwhile, in saucepan, combine coconut milk, peanut butter, 3 tablespoons lime juice, broth garlic and red pepper. Cook and stir until slightly thickened, smooth and bubbly. Keep warm; serve with kabobs. Garnish with peanuts. Makes 12 servings.

Honey-Lime Dip for Fruit

4 ounces fat-free cream cheese with pineapple or strawberries
1/4 cup lime juice
3 T honey
1/2 t ground ginger
1/2 cup light sour cream
Assorted fresh fruit dippers

With mixer, beat cream cheese, lime juice, honey and ginger in small bowl until smooth.

With wooden spoon, stir in sour cream. Cover and chill until serving time. Serve with assorted fresh fruit dippers. Garnish as desired. Store leftovers covered in refrigerator. Makes 1 1/2 cups.

Candy Crunch

4 cups (half of a 15-ounce bag) pretzel sticks or pretzel twists
1 (14-ounce) can sweetened condensed milk
2 (10 to 12 ounce) bags white baking pieces
1 cup dried fruit, such as dried cranberries, raisins or mixed dried fruit bits

Line a 15 x 10 inch baking pan with foil. Place pretzels in a large bowl.

In a large saucepan, over medium-low heat, heat sweetened condensed milk until warm, about 5 minutes. Remove from heat and immediately stir in white baking pieces until melted. Pour over pretzels, stirring to coat.

Immediately spread mixture into prepared pan. Sprinkle with dried fruit; press down lightly with back of spoon.

Chill 1 to 2 hours or until set. Break into chunks. Store losely covered at room temperature. Makes about 1 3/4 pounds.

Goat Cheese Spread

2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers

Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.

Yield
Makes 12 to 16 appetizer servings

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil 1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Curry Crepes

Crepes, made in advance (recipe listed under "breakfast")
1 whole chicken, stewed, deboned and cut into small pieces
1 head of brocolli, cut into small pieces and cooked slightly
1 can cream of mushroom soup
8 oz light sour cream
2 t curry powder
salt and pepper to taste
8 oz. shredded cheddar cheese (optional)

Combine all incredients except crepes and cheese. Roll filling in crepes and lay in baking dish sprayed with cooking spray. Top with a little additional filling sauce and cheese. Bake at 350 for 30 minutes.

Pancetta Pasta

This can be made in any quantity. This is my best guess for 4 servings...

12 oz bow tie pasta (cooked and drained)
8 oz pancetta - cut into small cubes
1/2 c olive oil
1/2 c bread crumbs
6 oz. thin asparagus, chopped into 1-inch lengths
6 oz. cherry tomotoes, halved
6 oz. freshly grated parmesean cheese
Pine nuts
Course salt and pepper

Brown the pancetta in a large skillet. Add the olive oil and heat through. Add the bread crumbs and toss to coat and toast a little in the pan. Add the pasta and toss in the asparagus, tomotoes and parmesean cheese. Season lightly with salt and pepper and garnish with pine nuts.

3 Days in Kansas City

Here's a different kind of recipe. I recently found an article in Cooking Light magazine extolling all of the great things about Kansas City. They even have a suggested 3-day itinerary...

Day One: Cruising the Central City
Begin your exploration in the historic 18th and Vine Jazz District, where jazz legends Charlie Parker, Count Basie and Big Joe Turner once jammed. At the American Jazz Museum (816-474-8463, http://www.americanjazzmuseum.com/) you can see a bronze sequined sheath Ella Fitzgerald wore as she belted out the blues, listen to more than 100 jazz recordings, and tinker with rhythms on studio equipment. The museum's Blue Room, a popular smoke-free jazz club, is open four nights a week. I just went to their website and found these hours...

The BLUE ROOM is open:
Monday & Thursday 5:00 p.m. to 11:00 p.m.
Friday 5:00 p.m. to 1:00 a.m.
Saturday 7:00 p.m. to 1:00 a.m.

Indigo Hour:
Happy Hour in the Blue Room!
Friday 5:00 p.m. to 7:30 p.m., featuring:
Blue Room Martinis ($4)
Drink Specials: Beer, Wine & Wells ($3)
Live Music
Appetizer Buffet ($2/round)
Door Prizes

And best of all - Ida McBeth is there about twice a month. Anyone up to head out there on August 3 with me?

OK - Back to the magazine suggestions...

Just across the lobby from the jazz museum is the Negro Leagues Baseball Museum (816-221-1920, http://www.nlbm.com/) which showcases the history of the leagues through a wealth o fmemorabilia and a re-created field featuring 12 life-size bronze sculptures of league legends. If you're lucky, you'll run into famed player John "Buck" O'Neil, 94, (Buck died on October 6, 2006) the Kansas City resident and museum chairperson stops in regularly.

When it's time for lunch, stroll down to the original Arthur Bryant's (816-231-1123; http://www.arthurbryantsbbq.com/), a favorite barbecue joint. The place looks like a bit of a dive, but you'll need to arrive before noon to avoid a line that snakes out the door. Try the burnt ends, a local favorite consisting of the blackened portions of lean beef brisket slow-smoked with a combination of hickory and oak wooks, then slathered with the restaurant's spicy sauce and served over white bread.

(Donna's note - If you can, head back to 18th and Vine for dinner one evening at the PeachTree Inn. Delicious and a wonderful atmosphere. ) (Update - I believe they have moved to the Power and Light District.)

Walk off lunch with a stroll through the city's Crossroads Arts District (816-472-5701, http://www.kccrossroads.org/). This mile-square swath south of downtown once full of abandoned buildings is now home to more than 60 art galleries, one-of-a-kind boutiques, and topnotch restaurants, such as Webster House (816-221-4713), a 19th-century school now housing an antiques shop. On the first Friday of every month, most galleries and shops stay open past dark as the streets fill with performers, concessionaires, and shoppers. Before dinner, pop into Union Station (816-460-2020, http://www.unionstation.org/) once the third-largest train station in the nation. Recently renovated, it's filled with theaters, restaurants and a science center. Afterward, head to frequent Cooking Light contributor Lidia Bastianich's restaurant, Lidia's Kansas City (816-221-3722, http://www.lidiaitaly.com/), behind the station. If you're hungry enough, order the daily "pasta tasting" an all-you-can-eat spree through three freshly made past a dishes.

If you visit during the summer, toss a blanket on the grass in Southmoreland Park after dinner and catch a free play. The city's four-week Heart of America Shakespeare Festival (816-531-7728, http://www.kcshakes.org/) runs nightly (except Monday) beginning in the middle of June.

Day 2: Strolling the Market and the Plaza

Lace up your walking shoes, and head for the City market (816-842-1271, http://www.kc-citymarket.com/), five blocks from the banks of the Missouri River. An eclectic mix of international shops and restaurants borders a four-block plot, peddling everything from local wildflower honey to Yucatan ceramics. On Wednesday, Saturdays and Sundays, more than 120 vendors crowd the center of the square, offering the season's freshest fruits, vegetables, and herbs. at night, the area hosts a thriving social scene. You may also want to tour the Arabia Steamboat Museum (816-471-1856, http://www.1856.com/), which houses more than 100 tons of pristine 1856 merchandise recovered from the Arabia's sunken remains in the nearby river You can watch as workers continue the meticulous cleaning and preservation process used on the remaining cargo yet to be displayed.

For lunch, duck into Blue Bird Bistro (816-221-7559). The unassuming cafe is located in a brightly painted 1890s building where vegetarians have plenty of choices, such as the green curry ladled over jasmine rice and garnished with fresh tomato.

Afterward, visit the historic Country Club Plaza (816-753-0100, http://www.countryclubplaza.com/), America's first suburban shopping center. The 140-block plaza was created in 1922 and modeled after Spain's marketplaces. Today, it contains nearly 200 stores and restaurants, plus more than one million dollars in outdoor artwork and sculpture. Grab an art and architecture guide at the customer service office, and keep your eyes peeled for Giralda Tower, a small-scale replica of a famous 300-year-old Seville landmark, and it's three graceful mermaids, which frolic in a ceramic-tile-lined pool. As you stroll the plaza, take notice of the dozen or so ceramic heads topping the apartment building on Summit and 48th. The pieces are self-portrait busts created by past students of the Kansas City Art Institute that the building's owner mischievously impaled atop his building.

For dinner try the Grand Street Cafe (816-561-8000, http://www.grandstreetcafe.com/), and enjoy the Maryland blue crab cakes served with tomato salad, followed by the popular grilled pork chop marinated in olive oil, onions, and fresh herbs from the restaurant's own garden. Then catch some tunes at cozy Jardine's (816-561-6580, http://www.jardines4jazz.com/), one of only a handful of Kansas City's 20 or so jazz clubs that have live music seven nights a week.

Day 3: In Search of Artwork and Fountains

Start the day with a jog or bike ride along the harry Wiggins Trolley Track Trail (816-346-0200) which winds through scenic southern sections of the city and the university of Missouri. Grab a latte and a chocolate-filled croissant at Aixois (816-333-3305, http://www.aixois.com/), with outdoor seating adjacent to the northern trailhead, then head for The Nelson-Atkins Museum of Art (816-751-1278, http://www.nelson-atkins.org/), considered one of America's finest art museums. Though a $200 million expansion is underway, you can still view the facility's renowned collection of Asian art and European paintings. Admission is free, and the museum is closed on Mondays. The sculpture park at The Nelson-Atkins Museum of Art is home to Claus Oldenburg and Coosje van Bruggen's playful Shuttlecocks installations.

The Nelson-Atkins is also home to Rozzele Court (816-751-1278, http://www.nelson-atkins.org/), an open-air courtyard restaurant featuring columned arches, cloistered walkways, and an 1,800-year-old fountain imported from Rome.

After lunch, tour the neighboring Kemper Museum of Contemporary Art (816-753-5784, http://www.kemperart.org/). The small museum boasts works from Dale Chihuly, Andy Warhol, and Franz Kline. Don't miss walking among the bronze legs of the giant Spider sculpture or the feet of the Crying Giant, both on the front lawn.

At this point in your visit, you'll have noticed a lot of fountains in Kansas City. In fact, it is home to more fountains than any city in the world except Rome. And as the number of fountains has proliferated, it's become an unwritten rule that new commercial buildings incorporate a fountain into their designs. You can learn more by obtaining a fountain walking tour brochure from the Country Club Plaza's customer service center. Many of the city's fountains are clustered in the Plaza, including the landmark J.C. Nichols Memorial Fountain.

Top of your visit the way many residents welcome the weekend with a pint of brew on the rooftop deck of ODowd's Little Dubline (816-561-2700, www.odowdslittledublin.com), where people watching is premium.

Chicken Enchiladas

These freeze well...

28 oz. Can Tomato Sauce
2 pkg. Enchilada Seasoning Mix
3 large chicken breasts
1 green pepper (chopped)
1 red pepper (chopped)
1 medium yellow onion (chopped)
2 medium sized potatoes
1 ½ c. vegetables (corn, peas, black beans)
1 ½ c. shredded Mozzarella cheese
3 c. shredded cheddar cheese


Combine tomato sauce and enchilada seasoning mix in medium size bowl. Set aside.

In large skillet place diced chicken breasts, peppers and onion, sprinkle with 1 package of seasoning mix, brown very lightly until chicken is tender.

While the chicken is cooking, peel and cube the potatoes. Boil in water until slightly soft. (Do not overcook – makes them mushy later).

Drain the potatoes and add to the cooked meat mixture then add your favorite mix of veggies.

Take a tortilla and spread with one tablespoon of the seasoned tomato sauce you set aside. Next layer with meat and vegable mixture. Sprinkle with 1 – 2 tablespoons of Mozzarella and roll up placing in a 13 x 9 dish. Continue this process until you have used up all of the mixture. Pour remaining sauce over enchiladas and cover with cheddar cheese. Bake at 375 for 35-40 minutes.
The enchiladas may be cooked ahead and frozen or stored in the refrigerator then cook right before serving.

Grilled Zucchini

2 -3 Zucchini, halved lengthwise and cut into 2 inch pieces
butter or margarine
Lawry's seasoning salt
2 - 3 T fresh grated parmesean

Pat zucchini dry and spread cut surface with a thin layer of butter. Sprinkle liberally with seasoning salt and then grated parmesean. Grill or broil till zucchini is soft and topping is lightly browned.

Orange Chicken

So, this one is officially tried and true. Jean made it recently for dinner guests and it was a hit...

1 egg
1/3 c orange juice
1 - 1 1/2 c herb-seasoned stuffing mix, crushed
1 - 1 1/2 t paprika
1 T grated orange peel
1 t salt
8 boneless skinless chicken breast halves
6 T butter or margarine, melted
Orange slices (optional)

In a shallow bowl, beat egg; add orange juice. In another bowl, mix paprika, orange peel, salt and stuffing mix. Dip chicken into egg mixture, then into crumbs, turning to coat well. Pour butter or margarine into 13 x 9 inch bakng dish. Place chicken in baking dish, turning once to coat both sides. Bake, uncovered, at 375 for 45 minutes or until the chicken is tender and the juices run clear. Garnish with orange slices if desired. Yield: 4 to 8 servings.

Asparagus Spears with Smoked Salmon Spirals

24 asparagus spears
3 T sour cream
1 t chopped fresh dill
1 t choped fresh tarragon
4 oz slilced smoked salmon, cut into 24 (1/4 inch wide) stips
Dill sprigs (optional)

Snap off tough ends of asparagus. Cook asparagus in boiling water 3 mintues or until crisp-tender; drain. Pat dry.

Combine sour cream, 1 t dill and tarragon in a small bowl. Spread about 1/2 t dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture with dill mixture touching the asparagus. Garnish with dill sprigs, if desired. Serve cold.

Roast Vegetable Medley

1 c baby carrots with tops (about 5 ounces)
1 1/2 T olive oil
2 1/2 t chopped fresh oregano
2 1/2 t chopped fresh mint
3/4 t salt
1/2 t dried marjoram
1/2 t freshly ground black pepper
24 garlic cloves, peeled
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces
1 large yellow squash, hlaved lengthwide and cut into 1-inch pieces
1 fennel bulb, cut into (1/2-inch thick) wedges
1 large zucchini, halved lengthwise and cut into 1-inchh pieces
Cooking spray

Preheat oven to 450. Place 1 oven rack in upper third of oven and place the second rack in lower third of oven.

Cut otps off carrots, discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450 for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once. Yield: 8 servings.

Vanilla Balsamic Chicken

After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

1/2 c fat-free, low-sodium chicken broth
1/2 c balsamic vinegar
1/4 c finely chopped shallots
1/4 c packed brown sugar
1/4 t grated orange rind
1/4 c fresh orange juice
1 (2-inch) piece vanilla bean, split lenghtwise
3/4 t salt, divided
16 skinless, boneless chicken thights (about 2 pounds)
Cooking spray
1/2 t freshly ground black pepper
Orange rind strips (optional)

Preheat over to 450. Combine first 6 ingedients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450 for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a termometer registers 180. Garnish with orange rind, if desired. Yield: 8 servings (serving size - 2 chicken thights).

Orange-Scented Couscous Salad with Chicken

OK - so this recipe calls for cilantro (bleck!) but I've replaced it with parsley...
(Cut wonton wrappers into wedges, coat with cooking spray, and sprinkel with sesame seeds. Bake until crisp, and serve with the salad.)

1 c orange juice, divided
1/2 c water
1 t salt, divided
1 t ground coriander
1/4 t ground cinnamon
1/4 t black pepper, divided
1 c uncooked couscous
1/4 c dried cranberries
1/4 c sliced almonds
1 1/2 c chopped, cooked chicken breast
1 c chopped cucumber
1/3 c chopped red onion
3 T chopped fresh "parsley"
1 T fresh lilme juice
2 t Dijon mustard
1 1/2 T olive oil

Combine 3/4 c organge juice, water, 1/2 t salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Coer and let stand 5 minutes; fluff with a fork. Transfer couscous misture to a large bowl.

Heat a small skillet over medium heat. Add nuts to pan; cook 3 miutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through parsley) to couscous; toss.

Combine remaining 1/4 c organe juice, 1/2 t salt, 1/8 t pepper, lime juice, andmustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield 4 servings.

Broiled Salmon with Marmadade-Digon Glaze

1/2 c orange marmalade
1 T Dijon mustand
1/2 t garlic powder
1/2 t salt
1/4 t black pepper
1/8 t ground ginger
4 salmon fillets
Cooking spray

Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture, broil for 2 minutes or until fish flakes easily when tested with a fork.

Banana Rum Coconut Cookies

These are low fat too. Mom, I'm sure you can make these without the coconut...

2/3 c packed dark brown sugar
1/2 c ripe mashed banana (aobut 1 medium)
1/2 c reduced-fat mayonnaise
1 t rum (seriously, I would use a tablespoon - but that's just me)
3/4 c flour
1 c quick-cooking oats
1/2 c flaked sweetened coconut
1/2 c golden raisins
1/2 c chopped walnuts
1 t baking powder
1/4 t ground cinnamon
1/8 t ground nutmeg
Dash of ground ginger

Preheat oven to 350. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Combine flour and remaining ingredients, stirring with a whisk. stir flour mixture into banana mixture. Drop dough be 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 for 19 minutes or until lightly browned. Remove from pan, cool completely. Makes 20 cookies.

Tandoori Lamb Chops

I've never made these, but Jerry loves lamb so some day I may give it a try...

8 lamb rib chops (2 1/2 pounds)
3/4 c Greek yogurt
1/4 c heavy cream
3 T fresh lemon juice
3-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1 T malk vinegar
1 T garam masala
1 T ground cumin
1 T paprika
1/2 t cayenne pepper
1/4 t ground mace (optional)
1/4 t freshly grated nutmeg
kosher salt
2 T vegetable oil
3 T butter, melted

Using a paring knife, cut afew 1/4 inch deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 t of salt. Transfer the lam chops to the marinade and turn to coat, then cover and refrigerate overnight.

Add the oil to the marinade and toss when the lamb chops. Remove the chops fromthe marinade and let stand at room temperature for 30 minutes.

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.

Bourbon Balls

Mom's holiday tradition...

1 lb. confectioners sugar
1/4 lb. butter or margarine
1 jigger or 1 1/2 oz. bourbon
1 cup finely chopped nuts

Cream sugar & butter well. Blend in bourbn. Stir in nuts. Roll into marble size balls. Refrigerate over night befoe adding chocolate.

12 oz. semi-sweet chocolate chips
3 T melted paraffin, melted

Melt chocolate chips in the top of a double boiler. Add melted paraffin. Using a fork, roll each ball in chocolate. Place on waxed paper. Refrigerate to set chocolate. Stor ein tightly covered container in refrigerator. Will keep indefinitely.

Chocolate Swirl Cheesecake

6 oz semi-sweet chocolate chips
1/2 c sugar
1 1/4 c graham cracker crumbs
2 T sugar
1/4 c butter, melted
2 - 8 oz pkgs cream cheese, softened
3/4 c sugar
1/2 c sour cream
1 t vanilla extract
4 eggs

Preheat oven to 325. Combine over hot (not boiling) water, chocolate chips and 12/ cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside. In small bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1/2" up sides; set aside. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mis in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain butter. With a knife, swirl plain batter with cocolate batter to marbelize. Bake at 325 for 50 minutes for 50 minutes or until only 2-3" circle in center will shake. Cool at room temperature; refrigerate until ready to serve.

Cranberry Crown Cake

I think that this may be a Hallmark Crown Room recipe...

Cake:
1/2 c unsalted butter
1 c sugar
2 eggs
2 c flour
1 t baking powder
1 t baking soda
1 c sour cream or plain yogurt
1 t almond extract
16 oz can whole berry cranberry sauce
3/4 c ground almonds

Sugar Glaze:
3/4 c confectioners sugar
1-2 t water
1 t almond extract

Preheat oven to 350. Grease and flour a 10" bundt or tube pan. Cream together butter and sugar with an electric mixer. Beat in eggs one at a time. Sift together flour, baking powder, and bakng soad. Alternately add small amounts of sour cream and flour mixture to creamed mixture. Stir in almond extract. Spoon one half of the batter into the prepared pan. Spread one half of the cranberry sauce over the batter and sprinkle with one half of hte nuts. Repeat layers with remaining ingredients. With a long knife, cut through and swirl batter and layers. Bake at 350 for 50 - 60 minutes. cool on a rack for 20 minutes before removing cake from pan.

Beat together all glaze ingredients with a whisk or fork until smooth. Drizzle on cooled cake.

Danish Frikadeller

This is my lovely, Danish friend Rita Petersen's recipe. Wish I knew where she is now. I actually made this recently and formed them onto sticks for BBQing. Might want to cook them on the stove top first for food safety concerns.

1 ½ lb. ground pork
½ c flour
1 c milk
1 egg
2 t. salt
¼ t pepper
¼ t allspice
1 – 2 T onion

Mix it all together, form it to meatballs. Put them on an oily pan till they are dark-brown on both sides.

Gentlemens Choice Fondue

Get in the attic and dust off that old fondue pot. Like it or not (and I do like it) fondue comes back into vogue every 5-8 years. I love this easy recipe...

1 env. Lipton Onion Soup Mix
1 can beer
½ lb shredded cheddar cheese (2 cups)
½ lb. shredded mozzarella cheese
2 T flour

In saucepan combine onion mix and beer. Heat slowly. In medium bowl combine shredded cheeses and flour. When beer simmers add small portion of floured cheese and stir constantly until cheese is melted. Continue to add cheese gradually stirring constantly making sure each addition is melted. Remove to fondue pot.

Cranberry Cheesecake

Never made it, but it's been in my recipe file for over 10 years. Maybe I should give it a try someday...

1 c graham cracker crumbs
3 T sugar
3 T margarine, melted

Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325 for 10 minutes.

3 - 8 oz pkgs cream cheese, softened
3/4 c sugar
2 T flour
2 t vanilla
3 eggs
1 c sour cream
10 oz container frozen cranberry orange relish, thawed

Combine cream cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream; pour over crust. Bake at 325 for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Spoon relish over cheesecake. Garnish with whipped cream and orange peel.

12 servings

Pudding Dessert

2 small pkg instant vanilla pudding
12 oz. carton Cool Whip
1 can milk chocolate frosting
1 box graham crackers
3 c milk
optional: 3 bananas and/or 1 pint strawberries

Prepare pudding using 3 cups of milk. Fold in Cool Whip. Layer graham crackers, pudding nad sliced fruit, beginning and ending with graham crackers. Soften frosting and spread on top layer. Chill 24 hours and serve.

Belgium Blender Waffles

1/2 c milk
1 egg
3 T oil
1 c sour cream
1 c flour
2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t salt

Place milk, egg, oil and sour cream in blender container; blend to mix. Add the flour, sugar, baking powder, baking soda, and salt; blend at low speed just till ingredients are combined.

Beer Baked Casserole

I think I've only made this once...

1 T vegetable oil
1 1/2 lbs Polish sausage, diagonally cut into 1" thick slices
3/4 c coarsely chopped green pepper
2/3 c chopped onion
1 c brown rice
1 T prepared spicy brown mustard
12 oz can beer
3/4 c chicken broth

Preheat oven to 350. In large skillet heat oil. Add sausage and cook over medium-high heat 5 to 7 minutes until browned. Remove sausage, and drain on paper towels. Add green pepper and onion to skillet. Cook, stirring frequently for 2-3 minutes or until soft. Stir in rice and mustard until thoroughly combined.

place rice mixture in 13 x 9 baking dish. In medium saucepan, bring beer and broth to a boil. Pour over rice; stir well. Arrange sausage over rice. Cover dish tightly with foil. Bake 1 hour. Uncover and bake 15 minutes or until rice is tender.

Mushroom Piroshkies

1/2 c finely chopped onion
1/4 c butter
8 oz pkg muchrooms, finely chopped
3/4 t salt
1/4 t pepper
1 hard cooked egg yolk, chopped
Pastry (recipe following)

In a skillet, saute onion in butter until tender. Add mushrooms and saute 3 minutes. Stir in salt, pepper and egg yolk. Cool. Prepare pastry and divid ein half. Roll half on floured surface to 1/3" thinkness. Cut into rounds with 3" cookie cutter. Spoon about 1 t filling onto half of each circle. Mosten edges of pastry with water. Fold over half of each circle and press edges with fork. Repeat with remaining pastry and filling. Place on ungreased baking sheets. Bake at 400 for 12 to 15 minutes.

Piroshkies can be frozen on bakng sheets before baking, then placed in plastic bags. Bake at 400 for 15 to 18 minutes if frozen.

Pastry:
11 oz pkg pie crust mix
1/2 c sour cream

Mix together.

Chicken and Biscuits

Here's a homey but easy main course. I think this recipe came from Joanie James...

1 lb. Chicken, cut into 1 inch pieces
1 med. Potato (4-5 new potatoes)
1 c. carrots (chopped)
1 med. Onion, cut into 1 inch pieces
3 cloves garlic
1 t. rosemary
½ t. salt
½ t. pepper
1 can chicken broth
½ c. cold water
3 T. flour
1 can flaky biscuits

In large skillet, cook chicken, broth, potato, carrots, onion, garlic, rosemary, salt and pepper. Bring to a boil, burn down to medium and let simmer for 5 minutes. Mix cold water and flour; pour into mixture. Simmer for another 5 minutes. Put into 9 x 13 pan; line the top with biscuits. Bake at 375° for 25 minutes.

Italian Sausage Soup with Tortellini

OK, so while we're on the subject of soup, this one is my favorite...

1 lb. Italian sausage
1 C. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth
½ c. water
½ c. red wine or water
4 medium tomatoes, peeled, seeded, and chopped
1 ½ c. thinly sliced carrots
1 sp. Fresh minced basil
½ t. oregano
8 oz. tomato sauce
1 ½ c. zucchini, sliced
2 c. cheese-filled dry tortellini (tricolor)
1 green bell pepper, cut in chunks
Grated parmesan cheese

Remove sausage from casing, hen brown an stir in large Dutch over medium heat. Drain on paper towels. Sauté onions and garlic in 2 tablespoons sausage drippings until onions are soft. Add beef broth, ½ cup water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes. Skim fat from soup. Stir in zucchini, tortellini and peppers. Simmer 35 to 50 minutes, or until tortellini are tender. Serve with Parmesan cheese. Makes 8 servings.

Houlihan's Baked Potato Soup

And yet another request...Barb asked me to be sure to put this one on the blog...

Ingredients:
1 1/2 lbs. baking potatoes
1/4 lb. Butter 2 C. Yellow onion – diced
1/3 C. flour
5 C. Water
1/4 C. low sodium chicken base
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt -- to taste
White pepper -- to taste

Preparation: Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onions & sauté over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.