MY RECIPES

CHRISTMAS CLAM CHOWDER

2009-12-23T20:58:00.000-08:00

12 ounces clams
6 slices bacon
1 cup chopped onion
1/2 cup chopped celery
2 cups diced red potatoes
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1 (13-oz.) can evaporated milk
sprigs of fresh parsley

Drain clams, reserving liquid. Broil bacon and drain. Dice bacon and set aside. Saute onion and celery in bacon fat. Add water to clam liquid to make 2 cups. Add potatoes, clam liquid and seasonings to sauteed vegetables. Cover and simmer 15 minutes. Add clams, evaporated milk and bacon and heat through. Sprinkle with chopped parsley.

BOSTON CLAM CHOWDER

2009-12-23T20:55:00.000-08:00

1/4 pound diced bacon
1/4 cup butter
2 medium onions
2 large carrots
2 stalks celery
1/4 cup flour
2 cans baby clams
1 cup clam juice
3 large potatoes
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper

Dice all vegetables. Drain clams and save juice (if there isn't enough you can use bottled juice). Fry bacon in a large pot, add butter, add onions, carrots and celery; saute until tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.

NEW ENGLAND CLAM CHOWDER

2009-12-23T20:53:00.000-08:00

1/4 cup bacon or lean salt pork
1 medium onion, chopped
2 cans minced clams, drained and liquid reserved
1 medium potato, diced
1/2 teaspoon salt
1 dash pepper
2 cups milk

Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp. Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.
Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot.

SNOW CREAM

2009-12-19T08:30:00.000-08:00

1 can light cream
1/2 cup sugar
1/2 teaspoon vanilla
large bowl of snow (about 3 quarts)

Blend cream, sugar and vanilla. Stir in enough snow to make snow cream to an ice cream consistency. You can substitute Sweetened condensed milk for the cream.

Another variation is to use Nestles Quik or instant cocoa mix for a chocolate snow cream.

Be sure to use only CLEAN snow, and never use the First snow of the season. The first snow is full of air pollutants. The old saying "Don't Eat Yellow Snow." applies here.

CHICKEN SOUP GIFT

2009-12-16T15:41:00.000-08:00

1/4 cup of lentils
2 tbsp. dried onion flakes
1 1/2 tbls chicken bouillon powder
1/2 tsp. dried dill weed
1/8 tsp celery seed
1/4 tsp garlic powder
1 cup medium egg noodles
1 bay leaf

Write these instructions on your gift tag:

Bring 8 cups of water to boiling in large saucepan. Stir in gift jar of soup mix. Cover, reduce heat and simmer for 30 minutes. Discard bay leaf and stir in 1½ cups mixed vegetables and 2 cups of cooked, diced chicken. Simmer for five minutes until vegetables are tender and chicken is heated through.

RICE PUDDING

2009-12-16T15:01:00.000-08:00

1 quart milk
1/2 cup long-grain white rice
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 eggs
2 dozen raspberries, for garnish
8 mint sprigs, for garnish

Combine 3 1/2 cups of the milk with the rice, sugar and cinnamon in a medium saucepan. Cover and simmer until the rice is tender, about 25 minutes. Combine the remaining milk with the cornstarch and eggs. Remove the pan from the heat and add approximately 2 cups of the hot liquid to the cornstarch mixture, whisking constantly. Add the warmed cornstarch mixture to the remaining milk mixture in the pan.
Return the pan to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute. Portion the pudding into dessert dishes. The pudding can be served warm at this point, or cooled completely and refrigerated, covered with plastic wrap to keep a skin from forming. Garnish each serving with 3 raspberries and a sprig of mint.

RAISIN RICE PUDDING

2009-12-16T14:57:00.000-08:00

1/2 cup raisins
1/4 cup rum or apple juice
3 cups milk
1/2 cup long-grain rice
3 inches stick cinnamon
1/4 cup sugar
1 teaspoon vanilla
Ground cinnamon

In a small bowl combine the raisins and rum or apple juice; set aside. In a heavy medium saucepan combine milk, uncooked rice, and stick cinnamon. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender. Remove stick cinnamon.
Drain raisins; discard rum or apple juice. Stir raisins, sugar, and vanilla into rice mixture. Sprinkle with ground cinnamon. Serve warm or chilled. Makes 3 cups

photo courtesy of: Sam1220

THUMBPRINT COOKIES

2009-12-15T14:41:00.000-08:00

3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

ROCKY ROAD FUDGE

2009-12-15T14:25:00.001-08:00

2 (6 oz.) pkg. chocolate chips
1 (14 oz.) can condensed milk
2 tbsp. margarine
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. mini marshmallows

In saucepan, melt chocolate, margarine and Eagle Brand milk. In large bowl combine nuts and marshmallows. Pour chocolate mixture into nut mixture. Mix well. Spread into wax paper lined 13 x 9 inch pan. Chill 2 hours.

HOLIDAY MAIZE CASSEROLE

2009-12-15T14:23:00.000-08:00

1 can whole kernel corn, drained
1 can cream corn, drained
1 box (Jiffy) cornmeal
1 (8 oz.) sour cream
1 stick margarine, melted

Drain both cans of corn. Melt (1) one stick or margarine. Then combine all ingredients in a mixing bowl. Bake in a greased 9 x 9-inch pan at 350 degrees for 1 (one) hour.

CHRISTMAS SNOW

2009-12-15T14:10:00.000-08:00

2 c. Cool Whip
3/4 c. sugar
1 can crushed pineapple, drained
2 lg. mashed bananas
2 tbsp. lemon juice
1/4 c. chopped maraschino cherries
1/2 pt. sour cream
3/4 c. chopped pecans

Mix above ingredients together. Put in dish and freeze.

CHRISTMAS STEW

2009-12-15T14:07:00.000-08:00

2 lbs. round steak, cubed
2 c. sliced celery
1 (16 oz.) can tomatoes, cut up
1 onion, chopped
5-6 carrots, sliced
1 (4 oz.) can sliced water chestnuts
1 1/2 tbsp. sugar
4 tbsp. minute tapioca
1/4 c. dry red or white wine
Salt & pepper to taste

Place all ingredients in Dutch oven or other large pot. Cover. Cook in a 225 degree oven 5 to 6 hours. No stirring necessary. Serve with rice or chow mein noodles. Serves 4 to 6 generously.

CRANBERRY CHRISTMAS SURPRISE

2009-12-15T14:02:00.001-08:00

1 can whole berry cranberry sauce
2 c. boiling water
2 regular size pkgs. strawberry Jello
1 (16 oz.) pkg. frozen strawberries, partially thawed
1 sm. can crushed pineapple
2 c. mashed bananas
8 oz. carton sour cream
1/2 c. chopped pecans

Mix boiling water and Jello until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts. Pour 1/2 of the mixture into a dish and place in the ice box until well set. Leave the other 1/2 mixture sitting out where it will not congeal. When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jello mixture over the sour cream and refrigerate until firmly set.

HOLIDAY AMBROSIA

2009-12-15T13:54:00.001-08:00

2 c. orange or tangerine sections, drained
1/2 c. miniature marshmallows
1/2 c. flaked coconut
2 bananas, sliced
1 c. heavy cream
6 tbsp. confectioner's sugar
1/2 tsp. almond flavoring
1/4 c. quartered red and green Marachino cherries

Combine orange or tangerine sections, marshmallows, coconut and banana slices. Refrigerate at least 2 hours for flavors to blend. A few minutes before serving time, heat heavy cream until it begins to thicken. Gradually add confectioner's sugar and almond flavoring, beating until cream stands in soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls and sprinkle with cherries.

CHRISTMAS JELLO

2009-12-15T13:52:00.001-08:00

2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped

Make Jello according to instructions. Grind cranberries, orange with rind and apple. Combine all ingredients and chill to set.

CHRISTMAS CINNAMON LOGS

2009-12-15T13:40:00.000-08:00

1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1 1/2 tbsp. cinnamon

Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies.

BEEF AND BROCCOLI

2009-12-12T08:04:00.000-08:00

1 pound flank steak
2 red bell peppers
1 cup canned straw mushrooms
1/2 pound frozen broccoli

Marinade:

2 tablespoons dry sherry or cooking sherry
2 tablespoons soy sauce
1 teaspoon minced ginger
1 green onion, chopped

Sauce:

1 clove garlic, chopped
1/2 cup beef or chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon granulated sugar
4 tablespoons oil for stir-frying, or as needed

Preparation:

   Partially freeze the meat. Cut across the grain into slices. Cut the red bell pepper in half. Remove the stem and seeds and cut into thin strips. Rinse the mushrooms under warm running water and slice. Thaw the frozen broccoli. Drain. Combine the meat with the dry sherry, soy sauce, ginger and green onion. Marinate the meat for 20 minutes.
   Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef. Brown briefly, then stir-fry until it is nearly cooked through. Push up to the side of the wok. Add 1 tablespoon oil in the middle of the wok. Add the broccoli. Stir-fry briefly, then add the mushrooms and the red pepper.
   Add the beef broth and the cornstarch/water "slurry." Turn up the heat and stir to thicken. Sprinkle the sugar over top. Mix everything together and serve hot with rice or noodles.

MUSHROOM LOBSTER BISQUE

2009-12-11T18:32:00.001-08:00

1 lb. fresh cooked lobster meat (2 lobsters)
2 tablespoons olive oil
1 onion, sliced
1 celery stalk, sliced
2 carrots, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tbls chopped fresh tarragon
2 tbls chopped fresh thyme
1/3 cup chopped fresh mushrooms
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
2 cups fish stock
2 cups clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 tsp cornstarch
1 tbls water

   Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters. Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
   Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock and clam juice, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
   Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

BASIC LOBSTER BISQUE

2009-12-11T18:20:00.000-08:00

2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
kosher salt and pepper to taste

Remove all meat from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes.

Transfer everything into a 2 quart saucepan and de-glaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.

BUTTERMILK PRALINES

2009-12-11T16:10:00.000-08:00

2 cups packed dark brown sugar
1 cup buttermilk
2 tbls butter
2 cups chopped pecans

   Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
   Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.
   Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.

MAPLE PRALINES

2009-12-11T16:07:00.000-08:00

2 cups powdered sugar
1/2 cup cream
1 cup maple syrup
2 cups pecan pieces

Boil first three ingredients until it reaches a soft ball stage. Remove from heat, and beat until a creamy consistency is reached. Add nuts, and drop from tip of spoon in small piles on buttered paper.

PECAN PRALINES

2009-12-11T16:01:00.000-08:00

2 cup Sugar
1/2 cup Light corn syrup
1/2 cup Water
2 cup Pecan halves
1/4 cup Butter
1 Tsp Vanilla

   Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F).
   Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool.
   Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen.

SUFGANIYOT / JELLY DOUGHNUT

2009-12-09T06:52:00.000-08:00

2 tbls active dry yeast
1/2 cup warm water
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tbls unsalted butter, room temperature
1/2 tsp freshly grated nutmeg or cinnamon
3 cups vegetable oil
1 cup seedless raspberry or strawberry jam or caramel
Powdered sugar
Baking syringe (for filling the donuts)

   Combine yeast, warm water, and 1 teaspoon sugar in a small bowl. Set aside until foamy, about 10 minutes. Place flour in a large bowl, making a well in the center. Add eggs, yeast mixture, 1/4 cup sugar, butter, and nutmeg or cinnamon. Using a wooden spoon, stir to form a sticky ball of dough.
   On a well-floured work surface, knead the dough for approximately 8 minutes, until it is smooth and soft, and bounces back when poked with a finger. Add more flour as necessary. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a just warmed oven to rise until doubled, approximately 1 to 1 1/2 hours. Turn the dough out onto a lightly floured work surface and roll it to 1/4-inch thickness.
   Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Dip the edge of the glass or cutter into flour as necessary to ease in the cutting. Cover the rounds with plastic wrap and let rise for another 15 minutes. In a large frying pan, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn sufganiyot over; fry until golden on other side, another 40 seconds. Remove the sufganiyot onto a paper-towel-lined baking sheet.
   Once they are cool enough to handle, fill the donuts with jelly or caramel. Fill a syringe with 5-10 cc of jelly. Place the tip of they syringe right inside the edge of the doughnut. Squirt the filling inside, until you can see it bubbling from underneath the surface of the doughnut. Be careful not to overfill the doughnut. Powder each doughnut with sugar on both sides.

TRADITIONAL LATKES

2009-12-09T06:38:00.000-08:00

2 lbs baking potatoes
1 medium onion
1 large egg beaten
3-4 tbls flour or matzah meal
Salt and pepper to taste
Olive oil

Peel the potatoes and put them in cold water. Using a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer to squeeze out water. Mix the potato and onion with the flour. Add the egg and salt and pepper. Heat a griddle and drop 2 to 3 tbls of the potato mixture into the pan. After a few seconds, flatten the mound with the back of spatula. Fry for a few minutes until golden. Flip the latke over and brown the other side. Remove to paper towels to drain. Serve immediately or keep warm (and crispy) in a 250 degree oven. Serve with Applesauce or Sour Cream.

SWEET POTATO LATKES

2009-12-09T06:32:00.000-08:00

2 lg. cooked sweet potatoes, mashed
2 eggs, beaten
2 carrots, grated and lightly steamed
1 lg. zucchini, grated
6 tbsp. flour
1 tsp. kosher salt
1/4 cup olive oil

Mix all ingredients except oil. In non-stick large skillet, heat olive oil over low heat for 2 minutes. Drop 2- tablespoons of the sweet potato mixture into hot oil. Use spatula to flatten pancakes slightly. Cook each pancake for 3-4 minutes until golden brown. Flip and cook for another 1-2 minutes. Test for doneness. Serve immediately or keep warm and crunchy in a 250 degree oven.

HONEY GLAZED LAMB

2009-12-09T06:29:00.000-08:00

4 lbs boneless leg of lamb
1/2 cup honey
1/4 cup dry white wine
2 tbls minced fresh mint
kosher salt and coarse black pepper, to taste

Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. Roast on rack in shallow baking pan at 325 degrees F for 1 to 1-1/2 hours or until meat thermometer reads 160 internal temp. for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.

CHOCOLATE ALMOND CHESECAKE w/ BRANDIED CHERRY TOPPING

2009-11-24T16:34:00.000-08:00

CHEESECAKE

2 packages Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
2 eggs
3 squares Semi-Sweet Baking Chocolate, melted
1/2 cup graham cracker or chocolate graham cracker crumbs

TOPPING

24 to 32 bing cherries, washed and pitted
1/2 cup sugar
1 cup Kirschwasser Brandy (or similar cherry brandy)
Mix all ingredients and bring to slow boil until reduced by 2/3.

Preheat oven to 350 degrees F. Beat cream cheese, sugar, almond extract and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.

Remove 1 cup of the batter to small bowl; mix in melted chocolate.

Pour the basic cheesecake batter into large muffin molds; filling them 1/2 full. Top with remaining chocolate batter to fill cups nearly to the top allowing room for the cracker crumbs.Bake 40 minutes or until center is almost set. Cool.

Refrigerate 3 hours or overnight. Flip muffin pan onto cookie sheet to release cheesecakes. Top with brandied cherries and drizzle with melted chocolate and remaining crumbs just before serving. Store leftover cheesecake in refrigerator. Makes 8 large muffin sized cakes.

SWEET POTATO PUDDING

2009-11-23T09:53:00.000-08:00

2 ½ lbs. boiled sweet potatoes
6 tbls. butter
2 eggs
1/4 cup heavy cream
1 tablespoon brandy
1/2 cup brown sugar
1/2 tsp. freshly grated lemon peel
1/2 tsp. nutmeg
1/4 tsp. fresh ginger

Heat oven to 375 degrees. Grease a shallow 1 ½ quart baking dish. Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter. Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended. Spread evenly in baking dish; dot with remaining butter. Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.

HAWAIIAN GINGER WINGS

2009-11-22T17:45:00.000-08:00

5 lb. chicken wings
1 64oz. can pineapple juice
3 cups flour
1 cup brown sugar
3 tbls. crushed ginger

DIPPING SAUCE

1 cup sweet and sour sauce
2-8 dashes Tabasco sauce to taste

Marinate wings overnight in pineapples juice. Pour flour, brown sugar and ginger in a bag and mix well. Add chicken a shake thoroughly. Deep fry wings in 400 degree oil or bake at 400 degrees until juices run clear. Serve with Sweet and sour/Tabasco sauce.

JALAPENO HUMMUS

2009-11-18T21:44:00.001-08:00

1 cup garbanzo beans
1/3 cup canned jalapeno pepper slices, juice
reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
crushed red pepper to taste

In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

CHERRY CHEESECAKE TARTS

2009-11-18T18:42:00.000-08:00

2 packages cream cheese, softened
1-1/4 cup sugar
2 tsp. pure vanilla extract
2 eggs
12 vanilla wafers
1 can cherry or strawberry pie filling

Preheat oven to 350 F. Put a paper cupcake liner in each cup of muffin pan. Beat cream cheese with mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, breaking the yolks, one at a time. Beat well. Place a vanilla wafer, flat side down, in each muffin cup.

Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry or strawberry filling on top.

EGGPLANT PARMESEAN STEW

2009-11-10T08:08:00.000-08:00

3 slices cooked bacon, reserve drippings
5 cups eggplant, cubed
1 red onion, chopped
2 garlic cloves, minced
1-1/2 cup beef broth
8 oz. tomato sauce
1/2 tsp. oregano
1/4 tsp. salt
1 pinch dried red pepper
6 oz. mozzarella cheese
1/4 cup parmesan cheese, grated

In a medium pot, cook the eggplant, onion and garlic in the bacon drippings over medium heat until eggplant is golden. Add beef broth, tomato sauce, oregano salt and pepper. Bring mixture to boil. Cover and reduce heat to simmering for 15 minutes, stirring occasionally.

Divide mixture into 4 casseroles. Top with cheeses and place under broiler until cheese melts. Garnish with crumbled bacon. Serve.

AVOCADO SOUP

2009-11-10T07:53:00.000-08:00

1 can chicken broth
2 avocados, peeled and cubed
2 tbls. dry sherry
1/2 tsp. kosher salt
1/2 tsp. onion powder
1 pinch dillweed
3/4 cup light cream

Blend all the ingredients except the cream until smooth. Stir in cream. Cover and Chill. Top each serving with sour cream. Serve.

SIMPLY SWEET PORK LOIN

2009-11-10T07:46:00.000-08:00

4 pork loins, sliced 3/4 inch thick
1/3 cup strawberry rhubarb jam
fresh ground black pepper to taste

Preheat oven to 375 degrees. Place loins in baking dish and coat generously with jam. Add pepper to taste. Bake for 35 minutes. Drain juices and return to oven for 10 minutes. Serve.

DRUNKEN PEACH PORK TENDERLOINS

2009-10-29T14:59:00.000-07:00

6 - 3/4 in. thick pork tenderloin
1/3 cup dried cherries, chopped
1/4 cup green onions, chopped
3 double shots Kentucky Whiskey
1/2 cup peach preserves
kosher salt to taste

Combine cherries, whiskey and onions. Microwave 30 seconds. Stir in peach preserves. Set aside. Preheat grill to medium high. Brush whiskey mixture on each side of pork and grill 10 to 12 minutes turning once. Pour remaining mixture over pork when ready to serve.

CHICKEN SALTIMBOCCA

2009-10-29T14:41:00.000-07:00

3 lbs. chicken breast, sliced thin (approx. 10 slices)
10 slices proscuitto
10 slices provolone cheese
10 large sage leaves
1/2 cup flour
1/4 cup extra virgin olive oil
2 medium shallots, chopped
2 garlic cloves, chopped
1/3 cup fresh parsley, chopped
1 cup white wine
4 tbs. butter
1 lemon, juiced

   Lay out sliced chicken breasts Place sage leaves in the center of the chicken breasts and top with slices of provolone. Wrap each chicken breast with prosciutto.
   Place on a sheet pan in refrigerator and allow to firm, about 30 minutes. Remove chicken and lightly dust each breast with flour. Heat olive oil in a large pan over medium heat. Sear chicken breasts about 5 minutes on each side.
   Remove chicken from pan and set aside. In your pan add shallots and garlic cooking until soft. Next, add white wine and reduce by 1/2. Slowly whisk in butter and finish with lemon juice and parsley. Pour sauce over chicken breasts and serve.

CURRY CORN SALAD

2009-10-29T14:09:00.000-07:00

1 large tomato, diced
1/2 cup celery, chopped
1/2 cup green onions, chopped
1 avacado, peeled and diced
2 cans whole kernel corn, drained
1/2 cup rice vinegar
1/3 cup olive oil
2 tbls. curry powder
1 tsp kosher salt

Mix all ingredients in a 1 gallon zip-lock bag. Chill in refrigerator about 1 hour. Spoon mixture into serving cups or bowls. Pour remaining juices over salad. Serve

SPICED PEACHES

2009-10-29T13:52:00.000-07:00

3 tbls. butter
6 fresh peaches, peeled and sliced
3 tsp. ginger
1 tsp. nutmeg
6 tbls. brown sugar

Melt butter in medium skillet. Add peaches, ginger and nutmeg. Stir to mix. Cook 4 to 5 minutes over medium heat, or untiul peaches begin to soften. Stir in brown sugar. Cook an additional 3 minutes, stirring constantly until sugar is dissolved. Serve over grilled chicken or pork.

GYOZA DUMPLINGS

2009-10-23T15:12:00.000-07:00

1/3 cup chopped cabbage (boiled)
2 tbls chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soy sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil

Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.

POTATO SOUP

2009-10-18T08:12:00.000-07:00

5 large potatoes, peeled, cubed
1 can Cream of Celery Soup
1 can Cheddar Cheese Soup
1 cup milk
1 large onion, diced
salt and pepper, to taste
Bacon Bits (optional)

Cut potatoes into bite sized cubes and add to boiling water (add enough water to cover potatoes). Add salt and pepper to water after it begins to boil. When potatoes are half done, add onion. boil another 15 minutes. Drain. Return to pan and add soup and milk. heat until near boiling. Serve.
Be sure to breathe the vapors while cooking and eating to help clear sinuses.

POPCORN ITALIANO

2009-10-17T12:06:00.000-07:00

1/2 cup olive oil
2-8 oz. packages of Italian dressing
2 tablespoons of lemon juice
16 cups of popped corn

Bring oil to a boil in small sauce pan. Add lemon juice and Italian dressing packets, stirring constantly. Pour over popcorn and toss. Best when served warm.

GARLIC PARMESAN POPCORN

2009-10-17T12:02:00.000-07:00

12 cups popped corn
2 teaspoons paprika
1/4 cup shredded Parmesan cheese
1 teaspoon garlic salt
1/2 cup butter
4 tablespoons vegetable oil

Heat oil in large pan over medium heat, add corn, shake pan occasionally to ensure that the popcorn doesn't burn. In a small sauce pan, over low heat, melt butter. Add seasonings and pour over hot popped corn. Mix well. Best when served warm.

CHOCOLATE CARAMEL POPCORN CLUSTERS

2009-10-17T11:50:00.001-07:00

14 ounces caramels
3 tablespoons butter or margarine
2 tablespoons water
12 cups popped popcorn
1 cup pecans
1 cup chocolate chips, melted

Preheat oven to 300°. Microwave caramels, butter and water in a microwave safe bowl on high for 2-3 minutes or until caramels are completely melted. Stir after each minute of heating. Combine popcorn and pecans in a large bowl. Drizzle the caramel mixture over the popcorn and pecans. Mix to coat. Spread popcorn out on a greased baking sheet.
Bake for 20 minutes, stirring after 10 minutes. Melt 1 cup of chocolate chips, spread over baked popcorn mixture and stir to combine. Spread popcorn out on waxed paper to cool.You may need to break some of the pieces into smaller clusters. Store in a covered container at room temperature for up to one week.

GAME DAY POPCORN

2009-10-17T11:43:00.000-07:00

1 cup unpopped corn
6 tablespoons vegetable oil
2 cups sharp cheddar cheese
1/4 cup butter
3 teaspoons lemon pepper
1/4 teaspoon cayenne pepper
1 tablespoon chile pepper powder
1 teaspoon cumin
1 teaspoon paprika
1 cup mixed nuts

Heat vegetable oil in a large pan, pour in popcorn, and shake the pan occasionally while popped to ensure that the corn doesn't burn. In a large bowl, combine popcorn, mixed nuts, and shredded cheese. Over medium heat, melt butter. Add spices to the melted butter and stir well. Pour butter mixture over popcorn and toss. Can be served warm or cold.

APPLE SAUCE PORKCHOPS

2009-10-09T17:49:00.000-07:00

4 pork tenderloins or chops
seasoning salt to taste
3 cups apple juice
3/4 cup apple butter
1/2 cup brown sugar
4 tablespoons water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preheat the oven to 350 degrees F. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them. Cover, and return to the oven for 2 hours, or until fork tender.

BARLEY CHICKEN CHOWDER

2009-10-08T14:15:00.000-07:00

8 cups water
6 skinless, boneless chicken thighs
1 teaspoon KOSHER salt
1/8 teaspoon fresh-ground black pepper
5 chicken bouillon cubes
1/2 cup regular-cooking barley
2 medium carrots, sliced thin
2 stalks celery, sliced thin diagonally
1 small sweet red pepper, diced
1 teaspoon thyme
1/4 cup minced fresh parsley
1/4 cup medium picante sauce
2/3 cup sliced green onion

Bring water to boil in soup kettle; add chicken, salt, pepper, bouillon cubes and barley. Simmer 30 minutes. Remove chicken. Add carrots, onion, celery, red pepper, thyme and parsley to barley in kettle. Simmer 20 more minutes. Cube chicken. Add chicken and picante sauce to kettle; reheat. Taste for seasoning and add more salt, if necessary. Ladle into bowls; sprinkle with green onions.

SPINACH DIP

2009-10-02T15:03:00.000-07:00

1 frozen pkg. chopped spinach
1 ball loaf sour dough bread
1 cup sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
3 green onions, chopped
1 small can water chestnuts

Put the frozen spinach in a colander and run water over it until it is thawed out (put it in the refrigerator ahead of time to thaw it out).

While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip.

Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.

SPINACH AND PEA SALAD

2009-10-02T14:55:00.000-07:00

1 6-ounce package frozen pea pods
3 cups fresh spinach
2 tablespoons sliced pimiento
3 tablespoons extra virgin olive oil
2 tablespoons vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon sliced almonds

Rinse pea pods under water until thawed. Drain. Cut pea pods in half crosswise. In a salad bowl place spinach, pea pods, and pimiento.
For the dressing, in a jar combine salad oil, vinegar, soy sauce, and honey. Cover and shake well. Add almonds to salad. Pour dressing over spinach mixture; toss and serve immediately. Makes 4 side-dish servings.

SUN-DRIED TOMATOES

2009-10-01T18:36:00.000-07:00

Core the tomatoes, remove the center parts and cut them in half crosswise.
Squeeze each half to push out most of the seeds and scrape the rest of the seeds out with your finger.
Lay the tomato halves, cut sides up, on a baking sheet and drizzle or spray them with olive oil.
Sprinkle the tomatoes halves with oregano, basil, garlic and salt and pepper to taste.
Bake the tomatoes at 200 degrees for 4 to 6 hours or until the tomatoes feel dry.
Allow the tomatoes to cool and then cut them into quarters.
Store the sun-dried tomatoes in the refrigerator in an airtight container.

Quick and easy sun-dried tomatoes at home!

APPLE FRITTERS

2009-10-01T18:20:00.000-07:00

1 cup all-purpose flour
1/4 teaspoon salt
1 egg
1/3 cup milk
3/4 cup chopped Granny Smith apple
4 teaspoons butter, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/2 teaspoon vanilla extract
Vegetable Oil
Confectioners' sugar

In a bowl, combine the flour and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deept fryer, heat 1/4 in. of oil to 375°. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

AMISH CINNAMON-NUT BREAD

2009-09-30T15:02:00.000-07:00

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup Friendship Bread Starter
3 eggs
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped walnuts
2 apples - peeled, cored and finely chopped

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside.In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.
Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

FRIENDSHIP BREAD STARTER

2009-09-30T15:01:00.000-07:00

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

Day 1 (Making Starter)
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

If giving the starter to friends:
Day 1
Receive Starter from Friend. Do nothing and keep at room temperature.

Day 2
If your starter is in a plastic bag, mash it with your hands. This lets out the air inside and mixes it up. If your starter is in a bowl (and, by the way, you should not use metal bowls or utensils), stir it well.
Day 3
Stir or mash starter.
Day 4
Stir or mash starter.
Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Day 6
Stir or mash starter.
Day 7
Stir or mash starter.
Day 8
Stir or mash starter.
Day 9
Stir or mash starter.
Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 3 cups, sealed in 1 gallon zip-locked bags, to friends along with this recipe (also see Amish Cinnamon-Nut Bread Recipe). After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

Brown Sugar Glazed Tilapia

2009-09-23T13:46:00.000-07:00

1/2 pound tilapia fillets
2 tablespoons Zesty Italian dressing
1 teaspoon Soy sauce
1 teaspoon lemon pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 tablespoon brown sugar

Marinate tilapia fillets with all ingredients including brown sugar. Bake or grill (or cook in foil) at 350°F, 7 minutes each side. Sprinkle with a bit more fresh chopped parsley and dill. Serve immediately.

Glazed Orange Roughy Fillets

2009-09-23T13:42:00.000-07:00

6 orange roughy fillets
1 tablespoon fresh lime juice
3 tablespoons medium or hot salsa
1/2 cup mayonnaise
2 tablespoons sour cream
fresh parsley

Preheat the oven to broil. Mix the lime juice, salsa, mayonnaise and sour cream in a bowl. Place the orange roughy fillets on a broiler pan and spread half the glaze mixture on top. Broil the fillets about 3 inches from the heat for 3 minutes or until nicely browned. Turn the fillets over, and spread with the remaining glaze mixture.
Return to the broiler and broil about 3 minutes more until bubbly and well browned. Be careful not to let the fish burn.

Using a large spatula, remove the fillets from the broiler pan, taking care not to break the pieces. Place the broiled orange roughy fillets on serving dishes. Garnish with parsley.

Sho Yu Chicken

2009-09-20T10:55:00.000-07:00

1 cup soy sauce
1 cup pineapple juice
1/3 cup brown sugar
1 tsp. crushed ginger
2 garlic cloves
3 lb. chicken thighs

Bring ingredients to a boil, mixing well to disolve sugar. Add chicken and simmer 20 minutes. Place in a baking pan and bake at 325 degrees F for 30 minutes. Turn chicken a few times during baking to coat.

GRILLED VEGETABLES WITH PROSCIUTTO

2009-09-20T07:07:00.000-07:00

2/3 cup balsamic vinegar
2/3 cup red wine
2 pounds preferred vegetables, (i.e.) tomatoes, carrots, radishes, onions, etc. sliced
2 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces prosciutto
1 sprig summer savory, chopped

Make a balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup — about 25 minutes.
Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with savory.

CREAM CHEESE NECTARINE TARTLETS

2009-09-20T07:02:00.000-07:00

2/3 cup butter, melted
1 2/3 cups graham cracker crumbs
1/2 cup lightly toasted pecans, chopped
1/3 cup unpacked light brown sugar
1 pound cream cheese, softened
1 cup confectioners' sugar
1/4 cup sour cream
1 teaspoon vanilla extract
4 ripe nectarines, peeled, pitted, and thinly sliced

Make the crust. Heat oven to 350 degrees F. Toss the butter, graham cracker crumbs, pecans, and brown sugar together in a medium bowl. Lightly butter six 3-inch tart pans, and press the graham cracker mixture firmly in the tart pans -- about 1/3 cup for each tartlet shell. Place the tart pans onto a baking sheet and bake for 10 minutes. Cool completely on a wire rack.

Make the filling. Beat the cream cheese and confectioners' sugar together, using an electric mixer set on low until smooth and creamy. Add the sour cream and vanilla; continue to beat until well combined. Cover with plastic and chill the filling, about 1 hour. Divide filling among the tartlet shells, spreading it evenly. Top with nectarine slices and serve.

HOMEMADE COTTAGE CHEESE

2009-09-20T06:57:00.000-07:00

1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt

Heat the milk to a near boil, then remove from heat. Stir in the vinegar, then allow the milk to sit until it has reached room temperature. The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese (Ricotta) and are ready to be used.

CHEESEY ZUCCHINI ROTINI

2009-09-20T06:51:00.000-07:00

8 ounces rotini pasta
1 tablespoon olive oil
2 cloves garlic, chopped
4 1/2 cups small zucchini, sliced
Salt and black pepper to taste
2/3 cup ricotta cheese, crumbled
1 handful basil, chopped

Cook the pasta. Meanwhile, heat the oil in a pan and saute the garlic. Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside. Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve.

CUCUMBER SALAD

2009-09-20T06:46:00.000-07:00

3 cucumbers, sliced
1 garlic clove, chopped
1 cup white wine vinegar
1/2 cup water
1/2 cup sugar
2 teaspoons salt
Fresh ground black pepper
2 tablespoons chopped parsley
Fresh Spinach Leaves
1 avocado, sliced
1/2 small red onion, sliced into rings
1 lime

Mix all of the listed ingredients. Chill and serve.

GRANDMA'S APPLE DUMPLINGS

2009-09-16T17:05:00.000-07:00

1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

   Preheat oven to 400 Degrees F. Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place a pealed and cored apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
    With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
   Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

ANGELFOOD PIE

2009-09-08T15:31:00.001-07:00

1 c. crushed pineapple
1 c. cold water
1 c. granulated sugar
Pinch of salt
3 tbsp. cornstarch
2 tbsp. lemon juice
3 egg whites

Mix together crushed pineapple, sugar, salt and lemon juice. When boiling, add cornstarch which has been mixed with water. Stir constantly until thickened. Cool completely. Beat egg whites until very stiff. Then fold into above mixture. Put in baked pie shell and cover with whipped cream and chopped nuts. Chill.

SPONGE CAKE

2009-09-08T15:29:00.000-07:00

1 c. sugar
2 eggs
1 c. all purpose flour, sifted
1 tsp. baking powder
1 tsp. vanilla
1 tbsp. butter
1/2 c. hot milk

Break eggs into bowl, beat with a beater until very light and lemon color. Add sugar gradually and beat well. Heat milk with butter to almost scalding. Add flour and baking powder to the sugar mixture; blend well, add hot milk and flavoring. Bake at 375 degrees, using either a 9-inch square pan or a tube pan. When cake springs up at the touch, remove from oven and turn upside down on funnel to cool. Do not Grease Pan!

GRANDMA'S CHERRY PUDDING

2009-09-08T15:24:00.000-07:00

1 egg
1 c. sugar
1 tbsp. butter
3/4 c. milk
2 tsp. baking powder
2 c.all purpose flour
1/2 tsp. vanilla
1 qt. tart cherries

Beat egg, sugar and butter together. Add milk alternately with flour and baking powder. Add vanilla. Drain cherries and reserve juice. Line steamer with waxed paper. Put in cherries, pour batter over cherries. Steam 40 minutes or until toothpick tests done. To serve, turn upside down on plate. Remove waxed paper. Top with cherry pudding.

TOPPING FOR PUDDING:

1 c. sugar
2 tbsp. cornstarch
1 1/2 c. cherry juice
1 tsp. vanilla
1 tbsp. butter

Cook until thickened.

GRANDMA'S GINGERBREAD

2009-09-08T15:19:00.001-07:00

2 eggs
3/4 c. brown sugar
3/4 c. molasses
3/4 c. melted shortening
2 1/2 c. flour
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 c. boiling water

Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

FRUIT LOOP COOKIES

2009-09-08T15:10:00.000-07:00

2 c. dry roasted peanuts
2 c. Corn Chex
1 box Fruit Loops (or 7 c.)
2 lbs. white chocolate or almond bark

Melt chocolate in double boiler or microwave. Mix nuts, cereal and Fruit Loops well. Pour chocolate over cereal mixture and drop on waxed paper in clumps. If chocolate cools too fast, put in bowl of hot water.

APPLE/RAISIN BAKE

2009-09-08T15:07:00.000-07:00

6 lg. apples
6 tbsp. bread crumbs
6 tbsp. dark brown sugar
2 tbsp. margarine or butter, melted
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. raisins
1 1/2 c. boiling water

Preheat oven to 375 degrees. Wash and core apples; arrange in greased 9 x 9 x 1 3/4 inch baking dish. Combine remaining ingredients, except water; use to fill apples. Pour boiling water around apples (use more if necessary to make 1/2 inch deep). Bake 50 minutes or until tender, basting with syrup in dish. Serve hot or cool with whipped cream if desired.

SHRIMP CREOLE

2009-09-07T16:32:00.000-07:00

1 lb. raw shrimp, cleaned
1 lg. onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1/2 stick butter
1 c. water
1 c. chopped celery
1 (16 oz.) can tomatoes
1/4 tsp. each basil & thyme
1 or 2 bay leaves
Old Bay creole seasoning

Saute vegetables in butter in skillet 20 minutes. Add water and tomatoes. Add basil, thyme and bay leaves. Slowly add Old Bay Creole seasoning. When tastes salty enough it will be seasoned to perfection. Cook down about 2 hours. Add shrimp, cook 30 minutes. If too thick, add more water. Serve over cooked rice.

SHRIMP DEVINE

2009-09-07T16:29:00.000-07:00

2 tbsp. Dijon mustard
20 sm. shrimp, peeled & deveined
6 sliced button mushrooms
1 tbsp. chopped fresh dill
1/2 c.sherry wine
1/4 c. cream
Cooked wild rice
1 tsp. garlic, minced

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice.

CRAB CROSTINI

2009-09-07T16:25:00.001-07:00

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16 slices

Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.

LEMON PEPPER SHRIMP AND ZUCCHINI

2009-09-07T16:24:00.001-07:00

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

2009-09-07T16:22:00.000-07:00

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.

CUCUMBER VINAIGRETTE

1 cucumber, very thinly
1 green pepper, cut into thin strips
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

CEVICHE SHELLS

2009-09-07T16:19:00.000-07:00

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro
1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture.

STUFFED BAKED CLAMS

2009-09-07T16:14:00.000-07:00

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley
1 tsp.chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, chives, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

LOVELY NADIRA CEVICHE ROLL

2009-09-05T09:03:00.000-07:00

1 lb. fresh snapper fillets, cut bite size
1/2 lb. fresh crab meat
1/2 lb. salmon fillet, cut bite size
1 cup lemon juice
1/2 onion, chopped fine
1 cup tomatoes, diced
12 cherry tomatoes, halved
1 stalk celery sliced into strips
1 bell pepper, halved diagonally, dice other half
1-1/2 tsp adobo seasoning
1 tbls. oregano
1 tbls. cayenne pepper
1 avocado, slice half, dice other half
toasted tortillas
3 sheets nori
1 cup sticky rice (see STICKY RICE recipe)

In a glass or ceramic bowl combine the fish, crab meat, onion, tomatoes, bell pepper, avocado, celery and oregano. Sprinkle with cayenne and cover with lemon juice. Cover and refrigerate for 3 to 4 hours.

Prepare sticky rice. Using a sushi mat and nori, prepare sushi using the crab meat, sliced avocado and celery.

Make 1 log of inverted sushi by placing wax paper on the sushi mat and spreading the sticky rice on the paper. Add the nori, rice, some salmon and avocado. Then roll; when you remove the wax paper the inverted sushi will stick together.

When serving the ceviche and sushi, sprinkle adobo seasoning liberally over both. Top each slice of sushi with some ginger and cayenne. Serve with toasted tortilla.

SHRIMP AND CLAM CEVICHE

2009-09-03T18:14:00.000-07:00

1/2 lb. canned clams
1/2 lb. small shrimp
1 red onion, diced
1 tbls. minced garlic
1 red bell pepper, diced
1 jalapeño, seeded, diced
2 limes, juiced
1 lemon, juiced
1 tbls. extra virgin olive oil
1/2 bunch of fresh diced cilantro
1 avocado
Salt and pepper to taste

Mix the clam meat, shrimp, onion, garlic, pepper and jalapeño. Then add the lemon/lime juice, olive oil, cilantro, salt and pepper. Place in the fridge for 1 to 2 hours. A few minutes before serving, dice the avocado and add it to the mix.

STICKY RICE

2009-09-03T18:00:00.000-07:00

2 cups short grain rice
2 cups water
2 tbls. rice vinegar
2 tbls. sugar
1 tbls. kosher salt

Place the rice into a strainer and rinse with cool water until the water runs clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat, bringing it to a boil. Then reduce the heat to low and cover for 15 minutes. Remove from the heat and combine with the rice vinegar, sugar and salt in a large wooden or glass mixing bowl. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

SMOKED SALMON SUSHI

2009-09-03T17:49:00.000-07:00

2 cups sticky rice (see STICKY RICE recipe)
6 sheets nori
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
1 carrot, peeled, sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Arrange cucumber, carrot, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Serve with Wasabi paste.

SHRIMP TEMPURA

2009-09-03T17:44:00.000-07:00

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

Heat oil in a deep-fryer to 375 degrees F.
Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.

One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes.

Serve with stir-fry vegetables and Asian noodles.

BUCKEYES

2009-09-03T17:29:00.000-07:00

1 stick softened butter
1 lb. confectioners' sugar
1 (18 oz.) peanut butter
1 tsp. vanilla
1 tbsp. vegetable shortening
1 (12 oz. package) semi-sweet chocolate chips

Mix peanut butter, butter, and vanilla together in a large bowl - adding confectioners' sugar until proper consistency is reached. Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.

Melt chips and shortening together in top of double boiler. Keep chocolate mixture in double boiler over low heat while you dip each candy. Using a toothpick, dip each ball, covering about 3/4 of candy. Place candy on sheet to cool.

MARSHMALLOW TREATS

2009-09-03T17:23:00.000-07:00

5 cups Crisped Rice cereal
1/4 cup butter
1 pkg. (10oz.) marshmallows or 4 cups mini-marshmallows

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Add cereal and stir until well coated. Using buttered spatula or waxed paper, press mixture evenly in buttered 13 X 9 X 2 inch pan. Cool. Dress them up by pouring melted chocolate over them.

MOM'S SWEET CREAM POUND CAKE

2009-09-03T17:15:00.000-07:00

2 sticks butter
3 cups sugar
6 eggs
3 cups self-rising flour
1/2 pt. sweet cream
1 tsp. vanilla

Cream butter and sugar. Add eggs, one at a time; beat after each. Add 1/3 of flour; beat well. Add 1/2 of milk and beat. Continue with flour and milk, ending with flour; beat after each. Mix in vanilla. Start in COLD oven at 300 degrees. Cook 1 1/2 hours.

CREAM CHEESE CAKE

2009-09-03T17:12:00.000-07:00

6 eggs
3 c. sugar
1 (8 oz.) pkg. cream cheese
3 sticks margarine
3 cup all purpose flour
2 tbsp. vanilla

Cream margarine, cream cheese and sugar. Add eggs, one at a time. Blend well. Add flour and vanilla. Bake at 250 degrees for 2 hours and 15 minutes.

MOM'S APPLE CAKE

2009-09-03T17:10:00.000-07:00

1 1/4 cup vegetable oil
2 cup sugar
3 eggs, beaten lightly
3 lg. apples, peeled & chopped
1 cup chopped nuts
3 cup all purpose flour
1 tsp. salt
2 tsp. vanilla
1 tsp. soda

Mix oil, sugar and eggs with mixer, and add vanilla. Sift salt and soda with flour and add to above mix. Fold in apples and nuts with spoon. Bake in one large pan or two 9 inch layer pans (lined with greased and floured wax paper). Put in cold oven and bake at 325 degrees for 45 minutes.

CARAMEL ICING:

1 stick margarine
1 box light brown sugar
1/4 c. canned milk
1 tsp. vanilla

Bring to soft boil using candy thermometer. Remove from heat. Add 1 teaspoon vanilla. Beat with spoon until spreading consistency.

BROCCOLI CASSEROLE

2009-09-03T17:04:00.000-07:00

2 bunches broccoli, chopped
1 can mushroom soup
1/2 cup salad dressing
3 boiled eggs, chopped
2 tbls. pimiento
1/2 cup margarine, melted
6 slices honey wheat bread, toasted
1/2 cup pecans

Place one layer broccoli in dish, then a layer of soup, dressing, eggs, and pimiento. Add second layer broccoli and soup mixture. Saute bread in margarine. Crumble bread into large pieces and top casserole, add nuts. Bake at 350 degrees about 20 minutes or until bubbly

APPLE/CRANBERRY CASSEROLE

2009-09-03T16:57:00.000-07:00

3 cup apples
2 cup raw cranberries
1 1/4 cup sugar
1 1/4 cup oatmeal
1/2 cup brown sugar
1/3 cup flour
1/3 cup chopped pecans
1 stick butter

Place unpeeled chopped apples, cranberries and the granulated sugar in bottom of a rectangular casserole. Blend the oats, brown sugar, flour and finely chopped nuts and melted butter. Spread over apple-cranberry mixture. Bake at 350 degrees for 1 hour.

SPICED CURRY FRUIT

2009-09-03T16:55:00.000-07:00

1 sm. jar cherries
1 can sliced apples
1 can chunk pineapples
1 can pears
1 can sliced peaches
1 can mandarin oranges
1 cup brown sugar
1 tsp. curry powder
1 tsp. cinnamon
1 1/2 stick butter, melted
1 cup chopped pecans

Put all ingredients in a 3 quart casserole dish in the order listed. Bake at 350 degrees for one hour and 30 minutes.

MACARONI AND CHEESE CASSEROLE

2009-09-03T16:51:00.000-07:00

1 (8 oz.) pkg. shell macaroni
12 oz. Velveeta cheese, chopped
1 sm. jar pimientos
1 yellow onion, grated
1 cup mayonnaise
1 can cream of chicken soup

Cook macaroni tender; drain. Add all the other and put into a buttered 9x13x2 inch baking dish.

CRUST TOPPING:

1 sleeve saltine crackers, crushed
3/4 stick butter, melted

Mix well and sprinkle over top of macaroni mixture in dish. Bake at 350 degrees for 15 to 20 minutes or until the top is light brown.

VEGETABLE CASSEROLE

2009-09-03T16:48:00.000-07:00

1 (16 oz.) pkg. mixed frozen vegetables
1 red onion, chopped
1 cup mayonnaise
1 can water chestnuts, drained
1 cup celery, chopped
1 cup sharp cheese, grated
snack crackers
1/2 stick butter

Combine vegetables, cheese, mayonnaise, onion, celery and water chestnuts. Put into shallow baking dish and bake 45 minutes in 300 degree oven. Crush 2 hand fulls of snack crackers and combine with 1/2 stick butter or margarine. Sprinkle over casserole and return to oven for 15 minutes.

GRANDMA'S SWEET POTATO CASSEROLE

2009-09-03T16:43:00.000-07:00

1 lg. can sweet potatoes
3/4 stick butter
1 cup sugar
1 cup evaporated milk
Dash of nutmeg (1/8 tsp.)

Drain part of juice from potatoes. Warm potatoes and butter; mash well. Add enough potato juice to make potato mixture creamy. Beat eggs well. Add eggs, sugar, milk and nutmeg to potatoes. Pour into a greased 9x13x2 inch baking dish.

TOPPING:

1 cup corn flakes, crushed
1/2 cup chopped nuts (pecans)
1/2 cup light brown sugar
3/4 stick melted butter

Mix corn flakes, butter and pecans. Sprinkle over top of potatoes in baking dish. Bake 15 to 20 minutes at 400 degrees until light brown.

FLOUNDER IN LEMON/DILL SAUCE

2009-09-03T16:38:00.000-07:00

2 tbls. butter
1 tbls. olive oil
3/4 tsp. dill weed
1/2 lemon, juiced
1/4 tsp. salt
1 red onion, thinly sliced
1 lb. flounder fillet

Over medium-low heat, heat first 6 ingredients in skillet until onions are slightly carmelized; stir occasionally. Add flounder; cover and cook 8-10 minutes until flounder flakes easily; baste occasionally.

CHICKEN CASSEROLE

2009-09-03T16:34:00.000-07:00

1 (5 oz.) pkg. wild rice
3 cup chopped, cooked chicken
1 can cream of celery soup
1 (4 oz.) jar diced pimiento, drained
1 med. onion, chopped
2 cans French-style beans, drained
1 cup mayonnaise
1 can water chestnuts (sliced)
salt & pepper to taste
1 cup grated mozzarella cheese

Preheat oven 350 degrees F.Cook wild rice as directed on package. Add rice to remaining ingredients; mix well. Pour into a buttered 3 quart casserole dish. Sprinkle with cheese the last 5 minutes. Bake for 20 or 25 minutes.

SWEDISH MEATBALLS

2009-09-03T16:30:00.000-07:00

1 lb. hamburger
1/2 lb. sage sausage
1/2 cup milk

1 cup bread crumbs
2 eggs, well beaten
2 tbls. parsley
1 1/2 tsp. kosher salt
1/4 tsp.black pepper
1 tsp. lemon juice
4 tsp. Worcestershire sauce
3/4 cup water
1/2 cup red wine

Mix first 10 ingredients. Chill. Form into balls. Fry in deep fryer basket (drain). Place cooked balls in water and wine mixture; marinate at least 4 hours. Serve.

MEATBALL STEW WITH RICE AND TOMATOES

2009-09-03T16:26:00.000-07:00

3 cup stewed tomatoes
1 onion, chopped
1 bell pepper, finely chopped
3 cups water
1/2 lb. ground beef
1 egg
1 cup uncooked rice
salt & pepper to taste

Put tomatoes, onions, bell pepper and water in a large saucepan or Dutch oven. Combine ground beef, egg, uncooked rice, salt and pepper; mix well and form into little balls. Add meatballs to tomato mixture and simmer for 1 1/2 hours turning meatballs occasionally

JALAPENO CORNBREAD

2009-09-03T16:19:00.000-07:00

1 cup cornmeal
1 cup all-purpose flour
1 tbls. baking powder
3/4 tsp. salt
2 eggs, slightly beaten
1 cup buttermilk
1 cup whole kernel corn
1 jalapeno pepper, seeded, chopped
3 tbls. chopped pimiento

Combine all ingredients; mixing well. Pour batter into a greased 8 inch square pan or cornbread stick pan. Bake at 350 degrees for 35 minutes or until lightly browned.

HAM AND CHEESE CHOWDER

2009-09-03T15:25:00.000-07:00

3 cup water
4 russet potatoes, diced
1 cup sliced carrots
1 med. onion, diced
2 tsp. salt
1/4 tsp. pepper
1/2 cup butter
1/2 cup flour
1 qt. milk
1 lb. sharp Cheddar cheese, grated
2 cup cubed chopped ham
Tabasco sauce to taste

Bring water to boiling. Add potatoes, celery, carrots, onion, salt and pepper. Cover and simmer 10 minutes until vegetables are tender. Melt margarine in large saucepan. Blend in flour. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture comes to boiling. Boil one minute. Stir in cheese until melted. Add to vegetables. Add ham. Heat but do not boil. Add pepper sauce.

HOMEMADE CANNED SOUP

2009-09-03T15:23:00.000-07:00

1 can stewed tomatoes
1 can tomato sauce
1 can sliced potatoes
1 can corn
1 can peas
1 can cut-green beans
1 can turkey or chicken
2 tbls. seasoned salt

Do not drain liquids. Mix all ingredients and cook in crockpot
(low heat), 4-5 hours.

APPLES AND DIP

2009-09-03T15:18:00.000-07:00

4 apples
1 cup orange juice

Wash and core apples. Slice apples into 1/4 inch slices and cover with orange juice. Chill.

DIP FOR APPLES:

1 (8 oz.) pkg. cream cheese, softened
3/4 cup brown sugar
1 tsp. vanilla
1/2 cup peanut butter

Mix well all ingredients. When ready to serve; drain apple slices. Arrange slices on a platter. Put dip in center to serve.

AGAVE NECTAR MARINADE

2009-09-03T15:14:00.001-07:00

1/2 cup Agave Nectar
1/4 cup orange juice
1 tbls. garlic
1 tbls. rosemary

Mix all ingredients. Great marinade for Pork Chops or Pork Loins!

SPINACH CASSEROLE

2009-09-03T15:11:00.000-07:00

1 lb. fresh spinach
1 can mushroom soup
1 cup sharp Cheddar cheese, grated
1 tsp. sugar
1 tsp. salt
Pepper to taste
1 egg
bread crumbs

Cook spinach with salt and pepper (drain). Beat egg well. Add soup and cheese. Add spinach. Put in buttered dish. Cover with bread crumbs. Bake at 325 degrees for 15-20 minutes.