Peary Perry's Favorite Recipes

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Quadruple Chocolate Macaroons
Ingredients
1 pkg. (14 oz.) flaked coconut
1 can (14 oz.) sweetened condensed milk
1 Tbsp. vanilla extract
1 square (1 oz.) unsweetened chocolate, chopped
1 square (1 oz.) semi-sweet chocolate, chopped
1 Tbsp. Dutch process cocoa
1/2 cup mini chocolate chips

Directions
On medium heat melt unsweetened and semi-sweet chocolate squares in pan with sweetened condensed milk. Stir until chocolate is melted. Remove from heat and whisk in Dutch process cocoa. Allow to cool. In large bowl, mix coconut, vanilla and chocolate mixture. Add mini chocolate chips. Drop by teaspoonfuls on well-greased cookie sheet. (I use a one-inch cookie scoop.) Flatten each cookie by moistening hand and tapping down on each cookie. Bake at 350F degrees for 15-18 minutes, switching racks halfway through.


Raisin Apple Bread Pudding
4 cups white bread cubes
1 medium apple, chopped
1 cup raisins
2 large eggs
1 can (12 fl. oz.) Evaporated Milk
1/2 cup apple juice
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 jar caramel ice cream topping, (optional)

Directions:
PREHEAT oven to 350F. Grease an 11x7-inch baking dish.
COMBINE bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon; mix well. Pour egg mixture over bread mixture, pressing bread into milk mixture; let stand for 10 minutes. Pour into prepared baking dish.
BAKE for 40 to 45 minutes or until set and apples are tender. Serve warm with caramel topping.


Ranch Pork Roast
Ingredients
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
Directions
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving.
Makes about 6 (1 cup) servings.


Ranch Potatoes
5 lbs. red potatoes, parboiled and cut into chunks
1 stick butter or margarine, melted
2-16 oz. bottles ranch dressing (any kind)
2 cups shredded cheddar cheese
bacon bits (real are best)
chopped green onions
Place potatoes in a sprayed 9x13 pan. Pour the melted butter and then both bottles of dressing over this. Sprinkle with cheese and bacon bits. Bake covered 350 degrees for about 35 -40 minutes, and then sprinkle with green onions. (uncover the last 5 or 10 minutes of baking).


Ravioli with Zucchini
Ingredients
1  9-oz. pkg. refrigerated whole wheat cheese ravioli
1/2  cup walnuts, coarsely chopped
2  Tbsp. olive oil
2  medium zucchini, halved lengthwise and sliced
6  green onions, diagonally sliced 1/4-inch thick
1/2  cup milk
1  cup finely shredded Parmesan cheese (4 ounces)
 
Directions
1. Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.
2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat
2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion.
Cook and stir 2 to 3 minutes or until crisp-tender.
3. Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings.


Red Beans and Rice
Ingredients
1 pound dry red kidney beans or dry red beans (about 2-1/2 cups)
2 tablespoons butter
1 medium onion, chopped
1 to 2 cloves garlic, minced
1 tablespoon all-purpose flour
1 pound cooked smoked sausage, andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
1 meaty smoked ham shank or pork hock
1 teaspoon ground black pepper
1/2 teaspoon salt
5 cups hot cooked white or brown rice

Directions
1. Rinse beans. In a 4- to 6-quart Dutch oven, combine beans and 8 cups water. Cover and let soak in a cool place for 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat.
Cover and let stand for 1 hour.) Drain and rinse beans. Set aside.
2. In the same Dutch oven, melt butter over medium heat. Add onion and garlic. Cook and stir until onion is tender but not brown. Sprinkle flour over onion mixture; stir to combine. Carefully stir in drained beans, sausage, ham shank, black pepper and 6 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender, stirring occasionally.
3. Remove ham shank. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone. Return chopped meat to Dutch oven.
Return to boiling; reduce heat. Simmer, uncovered, about 20 minutes more or until heated through and a thick gravy forms, stirring occasionally.
Season with salt. Serve the bean mixture over hot cooked rice. Makes 10 (1/2-cup rice and 3/4-cup beans) serving.


Regal Reuben
Ingredients
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 tablespoon finely chopped green sweet pepper
1-1/2 teaspoons bottled chili sauce
1/2 teaspoon finely shopped green onion or regular onion or dash onion powder
1 hard-cooked egg, chopped (optional)
1/2 teaspoon finely chopped pimiento (optional)
1 8-ounce can sauerkraut, drained
8 slices dark rye bread
16 thin slices cooked kosher-style corned beef brisket (12 ounces)
8 thin slices Emmentaler or Swiss cheese (4 ounces)
Softened butter
Directions
1. For Thousand Island Dressing, in a medium bowl, combine mayonnaise, sour cream, green pepper, chili sauce, and green onion, regular onion or onion powder. Carefully fold in the chopped egg and pimiento, if you like.
2. Stir drained sauerkraut into dressing. Set aside.
3. On 4 slices of rye bread, arrange 4 slices of corned beef on each bread slice. Spread sauerkraut mixture over corned beef. Top each with 2 slices cheese. Place the remaining bread slices on top of cheese. Spread tops with softened butter.
4. Brush a grill, griddle or large, heavy skillet with butter. Place the sandwiches, buttered side up, on grill or griddle. (It may be necessary to cook two sandwiches at a time if the grill is too small.) With a spatula, press the sandwich tops. Cook over medium-low heat for 5 to 6 minutes or until the bread is toasted and cheese is melted, turning sandwiches once. Makes 4 servings.
Nutrition facts per serving: a

calories: 728
total fat: 51g
cholesterol: 131mg
sodium: 2024mg
carbohydrate: 37g


Rich and Creamy Macaroni and Cheese
Ingredients
2 cups whipping cream
1 teaspoon snipped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces dried radiator or rigatoni pasta
1 3-ounce package cream cheese, cut up and softened
Freshly grated Parmesan cheese
Directions
1. In a large saucepan combine whipping cream, rosemary, the 1 teaspoon kosher salt, and the 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 25 to 30 minutes or until mixture is reduced to 1-1/3 cups, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and keep warm.
3. Stir cooked pasta, and cheese, into cream mixture. Cook and stir 2 minutes until heated through. Serve immediately. Sprinkle with freshly grated Parmesan, if you like. Makes 4 servings.
Nutrition facts per serving:
calories: 544
total fat: 36g
cholesterol: 149mg
sodium: 518mg
carbohydrate: 32g
fiber: 1g
protein: 22g


 

Rio Grande Spaghetti
1 1/2 lbs Ground Beef
1 Can (15 oz) Tomato Sauce
1 Can (16 oz) Mexican-style Diced Tomatoes
1 Tbs Beef Granules
2 1/2 tsp Chili Powder
1/2 tsp Ground Cumin
1 (7oz) pkg spaghetti, uncooked
Shredded Pepper Jack or Mexican-blend Cheese, for serving

In a skillet, brown beef; drain well and transfer to crock-pot. Add tomato sauce, tomatoes, beef granules, chili powder and cumin; mix well. Cover and cook on Low for 4 – 5 hours. Prepare spaghetti according to package instructions. When done, drain and stir into beef mixture in crock-pot. Allow to slow cook for 15 minutes to half an hour. When ready to serve, garnish with shredded cheese of choice.


Roasted Chicken Salad Tostada
Ingredients
1-1/2 tablespoons olive oil
2 teaspoons ground cumin
8 (5-1/2-inch) corn tortillas
2 cups shredded purchased roasted chicken
4 tablespoons fresh lime juice, plus wedges for garnish
1 can (15-1/2 oz.) black beans, rinsed and drained well
1 cup grape tomatoes, quartered
1 avocado
4 cups thinly sliced romaine lettuce
1 cup purchased salsa
1/2 cup low-fat sour cream
Directions
1. Preheat broiler. Whisk together oil and 1-1/2 teaspoons cumin in a
small bowl; salt to taste. Lightly brush both sides of each tortilla
with cumin oil and arrange in a single layer on a cookie sheet. Broil 4
inches from heat, turning once, until golden brown and crisp, about 2
minutes. Transfer to rack to cool.
2. Meanwhile, toss chicken with 2 tablespoons juice in a serving bowl;
salt and pepper to taste.
3. Toss together beans, tomatoes, 1 tablespoon juice, and remaining 1/2
teaspoon cumin in another serving bowl; salt and pepper to taste.
4. Halve, pit, peel, and slice avocado. Transfer to a shallow bowl and
drizzle with remaining 1 tablespoon juice; salt to taste.
5. Arrange bowls of chicken beans, avocado, and stack of tortillas on
the table. Place lettuce, salsa, and sour cream in separate bowls; serve
on the side with lime wedges. Top each tortilla with desired toppings to
create individual salad tostadas. Makes 4 servings.


Rodeo Roundup Soup
1 pound ground beef
1/2 pound ground hot sausage
1 small onion, chopped
2 pounds Velveeta cheese, cubed
2 - 10 oz-  cans Rotel tomatoes and green chilies, undrained and coarsely chopped
1 cup dry white wine
1 tsp jalapeno pepper, chopped (I use more)

Brown beef, sausage and onion in Dutch oven. Drain excess fat. Combine remaining ingredients with meat mixture . Heat to melt cheese and serve.  Makes 2 quarts.


Salmon Cakes with Cucumber Sauce
Sauce:
2/3 cup diced cucumber
2/3 cup plain low-fat yogurt
1/4 teaspoon dried dill
2 garlic cloves, crushed

Salmon cakes:
1 (14.75-ounce) can red salmon, drained
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 cup fresh breadcrumbs (about 2 (1-ounce) slices)
1/4 cup sliced ripe olives
1/2 cup chopped fresh parsley
2 tablespoons lime juice
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 tablespoon vegetable oil, divided
To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.

To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties. Serve with sauce. Yield: 6 servings.


Salmon Cheese Ball
1 7 ounce can, salmon, drained and flaked
1 8 ounce package cream cheese, softened
1 tsp. lemon juice
3 Tbsp. finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped red or yellow pepper
1 Tbsp. prepared horseradish ~ optional
1/4 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
1/2 cup chopped almonds
1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley
Serve with,
1 full bunch of celery, cleaned and cut into 3 inch pieces, or
2 boxes of your favorite crackers
In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, celery, peppers, horseradish, salt, hot pepper sauce and Worcestershire sauce. Mix well, form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm. On a large piece of wax paper, mix almonds and fresh parsley. Roll the chilled cheese ball in the almonds and parsley pressing the almonds onto the ball until thoroughly coated. Its ready to serve or keep chilled, wrapped in plastic. Place the cheese ball in the center of a plate and place the celery or crackers around the ball. Spread cheese onto celery or crackers. Makes one ball, easily doubled. Serves 6 The Lighter Side; Substitute; Light or no fat cream cheese


Salmon Patties
1 can (16 ounces) salmon
1 small onion, finely grated
2 tablespoons minced fresh parsley
ground black pepper, to taste
2 large eggs, well beaten
1 to 1 1/2 cups fine dry bread crumbs
3 tablespoons butter

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten
eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large
heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other
side. Serves 6.



Salmon-Potato Bake
Ingredients
1 16-oz. pkg. refrigerated sliced potatoes
8 oz. Gouda or Monterey Jack cheese, shredded (2 cups)
6 oz. thinly sliced smoked salmon (lox-style), cut into bite size strips
6 eggs, beaten
2 cups milk
1/4 tsp. salt
1/4 tsp. ground black pepper
Directions
1. Preheat oven to 350 degrees F. Lightly coat six 10- to 14-ounce casserole dishes or ramekins with nonstick cooking spray. Place dishes in a 15x10x1-inch baking pan; set aside. Place potatoes in a 2-quart square microwave-safe baking dish. Add 1 tablespoon water to dish. Cover with waxed paper. Microcook on 100 percent power (high) for 2 minutes.
Arrange half the potatoes in prepared dishes. Layer with half the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.
2. In a large bowl whisk together eggs, milk, salt, and pepper. Slowly pour over layers in dishes. Bake for 30 to 35 minutes or until puffed, set, and golden (press lightly in center of mixture; casseroles are done when no liquid appears).
3. Allow to stand 10 minutes before serving. Makes 6 servings.
To Make Ahead: Cover and refrigerate unbaked casseroles up to 24 hours.
Uncover and bake for 35 to 40 minutes or until done.
 

Salmon Quesadillas
Yield: 4 servings
2 garlic cloves, minced
1 tsp. vegetable oil
1 (14 3/4-oz.) can salmon, drained, skin and bones removed*
1 to 2 tsp. dried basil
1/2 tsp. black pepper
1 Tbsp. butter or margarine, softened
4 (8-inch) flour tortillas
2 c. (8 oz.) shredded mozzarella cheese
Guacamole or salsa
In a skillet, sauté garlic in oil until tender. Stir in salmon, basil, and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 cup of cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa.
*If you don’t mind spending the money or the time, 1 pound of fresh salmon or steelhead trout can be substituted for canned salmon. Just cook the fish until it flakes; I poach it in lightly salted water.
Remove the skin and any bones and make the recipe as directed. Delicious! Either way, this is very tasty fare.


Sausage and Cornbread Pie
1 pound bulk pork sausage or polish sausage
2 cloves garlic, crushed
1 (4 oz.) can chopped green chilies (undrained)
1 cup chopped onion
1 (28 oz.) can tomatoes, undrained
1 cup frozen whole kernel corn
2 tsps chili powder
1 cup yellow cornmeal
2 tsps. baking powder
2 tsps sugar
2/3 cup of milk
2/3 cup all purpose flour
1/2 tsp salt
1 egg, beaten
1/4 cup vegetable oil

Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chilies, corn, and chili powder; simmer 20 minutes. Spoon mixture into a lightly greased 8-inch square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a medium bowl, mixing well. Combine egg, milk, and oil in a small bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375F oven for 40 minutes or until golden brown.


Savannah Style Crab Soup
1/2 cup all-purpose flour
1 tablespoon butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving. Yield: 9 servings.


Savory Corn Chowder CP
6 Slices Bacon, diced
1/2 Cup Onion, chopped
2 Cups Potatoes, peeled and diced
2 Boxes (10 oz) Frozen Kernel Corn, thawed
1 Can (16 oz) Cream-style Corn
1 Tbs White Sugar
1 tsp Worcestershire Sauce
1 tsp Seasoned Salt
1/4 tsp Pepper
1 Cup Water
In skillet, cook diced bacon until crisp; remove and set aside to drain.
Add onion and potatoes to bacon drippings and sauté for about 5 minutes
or until onions are translucent; drain well.
Transfer bacon, onion and potatoes in crock-pot. Add the rest of the
ingredients to crock-pot and stir well.
Cover and cook on Low for 4 to 7 hours.


Savory Mushroom Meatballs
Makes 4 servings
1 Lb Lean Ground Beef
1 Env Dry Mushroom Soup Mix, divided
1 Egg, slightly beaten
2 Tbs Onion, finely chopped
1/4 tsp Black Pepper
1 Tbs Cooking Oil
1 1/2 Cups Water
1/8 tsp Dry Dill Weed
In mixing bowl, combine beef, half of the soup mix, egg, onion and
pepper. Knead well and shape into small meatballs (walnut size).
In skillet, heat cooking oil and brown meatballs. Add 1/2 cup water to
skillet and simmer for 5 minutes. Remove meatballs and keep warm.
Combine remaining soup mix with 1 cup water. Add to pan, scraping up
drippings. Stir in dill weed. Stirring constantly, heat until
drippings thicken into a gravy. Return meatballs to skillet and heat
through. Great served with potatoes, noodles or rice.


Savory Sausage Casserole
Makes 6 servings
1 Lb Pork Sausage (bulk)
1 1/4 Cup Minute Rice, uncooked
1 Cup Onion, chopped
1 Cup Celery, chopped
1 Cup Green Bell Pepper, chopped
1 Cup Mushrooms, chopped
2 Cans (10.75 oz) Cream Soup (any flavor – Mushroom and Celery
recommended)
2 1/2 Cups Water
1/2 tsp Salt
1/8 tsp Pepper
1/2 Cup Shredded Cheese (any flavor)
In skillet, brown sausage sprinkled with salt and pepper; drain well. Start layering in bottom of 9 x 13-inch baking pan (glass recommended). Start with rice; then sausage, onion, celery, bell pepper and mushrooms. In mixing bowl, combine soups and water. Slowly pour over casserole.  Cover and bake at 350 degrees for 50 minutes. Sprinkle with shredded cheese and bake for 10 minutes more or until cheese is melted.


Scallops Florentine
Ingredients
1/2 pound fresh or frozen scallops
1 10-ounce package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated Parmesan cheese
Directions
Thaw scallops, if frozen. Cut any large scallops in half.
Cook spinach according to package directions; drain well. Keep warm.
Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with a slotted spoon.
In a small bowl combine milk and flour. Stir into liquid in skillet.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.


Scalloped Potatoes and Ham
1-1/2 cups diced ham
3 T butter
3 T flour
1/4 tsp. pepper
1 tsp. salt
2-1/2 cups milk
1/4 cup chopped onion (optional)
2 lbs. potatoes (5 or 6 medium), sliced

Heat butter, flour, salt and pepper; stir well. Add milk and cook to a boil. When it reaches a boil, add ham and optional onions. Pour into well-greased 9 x 13" baking dish. Bake at 350 degrees F for 45 minutes or until potatoes test done.


Seashell Hot Dog Bake
Ingredients
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
Directions
1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.
2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to
boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole. 3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle
with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings


Shepherd's Pie
2-1/2 pounds ground beef
1 can cream of mushroom soup
1 can French onion soup
1-1/2 tsp. salt
1/2 tsp. pepper
1 large onion, chopped
1 cup frozen corn (or peas and carrots)
mashed potatoes (5 or 6 medium)

Fry ground beef with salt and pepper and onion; drain. Add soups.
Simmer for 20 minutes. Add frozen corn (or peas and carrots) and simmer five more minutes. Place in 9 x 13" baking dish. Cover top with mashed potatoes. Bake at 350 degrees F for 30 minutes, then place under broiler to let potatoes get slightly brown on top.


Shrimp-Stuffed Buns
Ingredients
1 16-oz. package hot roll mix
1/2 of an 8-ounce package cream cheese, softened
1/2 cup shredded Monterey Jack or Swiss cheese (2 oz.)
1/3 cup shredded carrot
2 Tbsp. snipped parsley
1 Tbsp. snipped fresh chives
1/2 tsp. dried dill weed
1/8 tsp. pepper
3 41/2-oz. cans shrimp, rinsed, drained, and chopped
Sesame seeds
Directions
1. Prepare hot roll mix according to package directions just through the kneading step. Cover and let rest for 10 minutes. Meanwhile, for filling, stir together cheeses, carrot, parsley, chives, dill, and pepper in a medium mixing bowl. Fold in shrimp.
2. Divide dough into 16 portions; shape each into a ball. Roll each ball into a 4 1/2-inch circle. Place about 2 tablespoons filling on each circle of dough. Bring up sides of dough around filling; pinch edges of dough to seal.
3. Preheat oven to 375 degrees F. Place buns, seam side down, on greased baking sheets. Cover and let rise in a warm place for 15 minutes. Brush tops lightly with water; sprinkle with sesame seeds. Bake in a oven for
15 to 18 minutes or until brown. Cool on wire racks. Makes 16 servings.


Shrimp with Green Peppers
1 lb. raw shrimp, shelled and deveined
6 tablespoons unsifted all-purpose flour
2 tablespoons grated Parmesan cheese
1 3/4 teaspoons salt
1/2 cup olive or salad oil
1 clove garlic, crushed
6 medium green peppers, cut into strips
Dash pepper
Toss shrimp with flour, cheese, and 1-teaspoon salt, coating well.

Slowly heat oil in large heavy skillet. Add shrimp and garlic; cook about 5 minutes, or until shrimp are golden. Remove shrimp from skillet; set aside. Add pepper strips to skillet. Cook, covered over medium heat, 10 to 15 minutes, or until crisp-tender. Add shrimp, rest of salt, pepper to skillet. Cook, covered until heated through. Serve with rice.


Shrimp Macaroni Salad
3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 TBL lemon juice
1 tsp grated onion
1/2 tsp celery seeds
1/4 tsp pepper

Cook macaroni according to directions, drain. Combine macaroni and other ingredients; toss gently to mix. Cover and refrigerate at least 8 hours. Serve cold.


Simmered Chinese Chicken
1 whole chicken
1 Tablespoon oil
1/3 cup soy sauce
1/3 cup brown sugar
1 cup water
1 Tablespoon ketchup
1/4 cup apple juice
3/4 teaspoon crushed red pepper
1 garlic clove, crushed
1 green onion, sliced
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons toasted sesame seeds
Divide chicken into quarters. Heat oil in Dutch oven. Brown chicken on all sides. Mix together soy sauce, brown sugar, 1 cup water, ketchup, apple juice, red pepper, garlic and green onion. Pour mixture over
chicken. Cover and simmer for 45 minutes. Remove chicken to platter; drain juices back into pan. Skim fat from sauce. Blend cornstarch and 1 Tablespoon water; stir into juices pan. Cook, stirring constantly until thickened. Spoon sauce over chicken, sprinkle with sesame seeds. Serve over rice.


Simple Country Ribs
Ribs are boiled in barbeque sauce before grilling to keep them extra tangy, tasty and moist!
· Prep Time: 10 Minutes
· Cook Time: 1 Hour
· Ready In: 1 Hour 10 Minutes
· Yields: 4 servings
INGREDIENTS
· 2 1/2 pounds pork spareribs
· 2 (18 ounce) bottles barbeque sauce
· 1 onion, quartered
· 1 teaspoon salt
· 1/2 teaspoon ground black pepper
DIRECTIONS
Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
Preheat grill for high heat.
Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.


Simple Lemon Pie
1 package (.8 oz) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 oz) sugar-free lemon gelatin
2 1/3 c. water
1/3 c. lemon juice
1 reduced-fat graham cracker crust (8 inches)
1 1/2 c. reduced-fat whipped topping

In a small saucepan, combine pudding mix and gelatin. Add water and
lemon juice; stir until smooth. Cook and stir over medium heat until
mixture comes to a boil. cook and stir 1-2 minutes longer or until
thickened. Remove from the heat; cool slightly. Pour into crust. Cover
and refrigerate for 3 hours or until set. Spread with whipped topping.
Yield: 8 servings. (I used the microwave to cook the pudding mixture.)
Nutrition facts: 1 piece equals 146 calories, 5 g fat, 0 cholesterol,
174 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.


Simple Pork Chop Casserole
3 eggs, beaten
1 box dry Italian bread crumbs
4 large potatoes, sliced
1 onion, sliced
1 can tomato soup
1 can water
6 pork chops
DIRECTIONS

Sprinkle pork chops with garlic powder then dip them in the beaten eggs.
Then dip into the bread crumbs until covered. Fry until brown. Layer the sliced potatoes then the sliced onions on the bottom of a casserole dish.
Once the pork chops are brown, layer them on top of the potatoes and onions. Then cover with 1 can of tomato soup and one can of water.
Cover and bake at 350° for approximately 1 hour or until potatoes are tender.


Skillet Spanish Rice
Makes 6 servings.
1 Lb Lean Ground Beef
1/2 Cup Onion, thinly sliced
1/3 Cup Green Bell Pepper, diced
2 Cup Minute Rice
1/4 Cup Bacon Drippings (or Butter)
2 Cup Hot Water
2 Can (8 oz) Tomato Sauce
1 tsp Salt
1 1/2 tsp Chili Powder
Pepper, to taste
In large skillet, brown ground beef in bacon drippings. Add onion, green pepper, and Minute Rice and sauté until limp. Carefully add water, tomato sauce, salt, chili powder and pepper; mix well. Bring to a boil, then reduce heat and simmer uncovered 5 minutes.


SKUNK BEANS
8 bacon strips - very crisp
1 onion, sautéed
1/2 cup vinegar
1 cup brown sugar
1/4 teaspoon dry mustard
Dash garlic salt
1/2 cup ketchup
1/2 teaspoon salt
1 can kidney beans (drained)
1 can lima beans (drained)
1 2 lb. can pork and beans (drained)
Cover and bake at 350 degrees for one hour.
Uncover and bake for another 30 minutes.


Smoked Salmon Potato Salad
Ingredients
12 tiny new potatoes (about 1 pound), quartered
Walnut Vinaigrette (see recipe below)
8 ounces smoked salmon, trout, or whitefish
2 cups shredded radicchio
1 medium yellow sweet pepper, cut into thin, bite-size strips
1/2 of a 10-ounce package purchased torn romaine hearts or 4 cups torn romaine
1/2 cup coarsely chopped walnuts, toasted
Directions
1. In a covered saucepan, cook potatoes in boiling salted water for 12 to 15 minutes or until just tender; drain well. Meanwhile, prepare the Walnut Vinaigrette.
2. Remove skin and bones from smoked salmon. Coarsely flake; set aside.
3. In a large mixing bowl combine drained potatoes and sweet pepper strips. Pour half of the Walnut Vinaigrette over the potato mixture. Toss lightly to coat.
4. To serve, arrange romaine on 4 dinner plates. Top with radicchio and potato mixture on top of the romaine. Sprinkle with walnuts. Arrange salmon on top. Drizzle with remaining Walnut Vinaigrette. Serve immediately. makes 4 main-dish servings.
Walnut Vinaigrette: In a screw-top jar combine 1/2 cup walnut oil or olive oil, 1/3 cup white wine vinegar, 1 finely chopped shallot, 2 tablespoons water, 1 tablespoon sugar, 1 tablespoon snipped fresh chives, 1 tablespoon coarse-grain brown mustard, 1/4 teaspoon sea salt or salt, and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well. Serve immediately or cover and store in refrigerator up to 1 week. Shake just before serving. Makes about 1-1/4 cups.
Nutrition facts per serving:
calories: 536
total fat: 40g
cholesterol: 13mg
sodium: 622mg
carbohydrate: 29g
fiber: 4g
protein: 17g
vitamin C: 188%
calcium: 7%
iron: 18%


Smothered Burgers
Cooking spray
2 cups vertically sliced onion
2 teaspoons sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 (1-ounce) slices Texas toast
1/2 cup (2 ounces) shredded Swiss cheese

Prepare grill.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm. Heat pan coated with cooking spray over medium-high heat. Add mushrooms and 1/4 teaspoon salt; saute 5 minutes or until tender. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Preheat broiler.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted. Arrange bread on a baking sheet. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts. Yield: 4 servings.


Sour Cream Island Salad
Serves 8 – 10
1 Cup Pineapple Tidbits, drained
1 Cup Mandarin Oranges, drained
1 Cup Miniature Marshmallows
1 Cup Flaked Coconut
1 Cup Sour Cream
In large mixing bowl, combine all ingredients, mixing well. Refrigerate
until serving time (tastes best if you allow it to chill for several
hours).


Sour Cream Clam Sauce over Egg Noodles
4 6 oz. cans chopped clams
2 - 3 cloves of garlic, minced
1 stick (8 oz.) of cold butter cut in T. slices
1 cup (8 oz.) of sour cream at room temperature
1/4 cup chopped parsley
12 oz. egg noodles or any other pasta to your liking

Drain clams, reserving about one T. of liquid - draining one of the cans
into the pasta water. Cook noodles according to package directions to
al dente.

In a large saute pan melt two T. of butter and saute the garlic gently -
just until aromatic. Add the remaining butter and stir until it is all
melted.

Add the clams and remaining liquid and heat but do not boil (boiling
will make the clams tough). Add the sour cream and stir until warmed.
Do not let come to a boil or the sour cream will curdle. Add the
parsley and serve over cooked drained noodles or pasta.


Sour Cream and Onion Mashed Potatoes
3 pounds (about 6) potatoes, peeled and chopped
1 1/2 cups sour cream
6 scallions, white and green parts finely chopped Salt and ground black pepper

In a pot of cold water, add the potatoes and bring to a bubble over high heat. Cook until tender, about 15 minutes. Drain potatoes and return them to the pot they were cooked in to dry out. Mash them up and then mix in the sour cream, scallions, salt, and ground black pepper. Yield: 4 servings.
 


Southwest Cheeseburgers
Ingredients:
1 pound ground beef (75% to 80% lean)
1/4 cup finely chopped green onions
1/2 teaspoon ground cumin
Salt and pepper
4 hamburger buns, split, toasted
1/4 cup shredded Mexican cheese blend
1/2 cup chopped tomato

Instructions:
1. Combine ground beef, green onions and cumin in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers (160F). Season with salt and pepper, as desired.
3. Place burger on bottom of each bun; top with cheese and tomato. Close sandwiches. Makes 4 servings


Spaghetti with Clams, Tuna, and Bacon
1/3 pound bacon, chopped
5 cloves garlic, minced
1 pound dried spaghetti
1/2 cup chicken broth
1 can (6 1/2 oz.) chopped clams
1 can (2 1/4 oz.) sliced black olives, drained
1 can (6 oz.) water-packed albacore tuna, drained and flaked Lemon wedges Minced parsley

1. In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.
3. Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.
Yield: Makes 4 servings.


Spaghetti with Dijon Mustard Sauce
1 can cream of chicken soup
1 soup can milk
1-1/2 Tbsp. Dijon mustard
4 oz. chicken breast, cooked and cut in 1-inch chunks
12 oz. spaghetti

Heat chicken soup, milk and Dijon mustard in a small saucepan, stirring to blend well. Add cooked chicken breast. When heated through, pour over cooked spaghetti.


Special Lobster Bisque
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 8 servings
INGREDIENTS:
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
4 1/2 cups milk
1 1/2 cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
1/2 cup light cream

DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.


Spiced Cider Salmon
Ingredients
1 1-1/2-lb. fresh or frozen skinless salmon fillet, about 3/4 inch thick
4 cups (1 qt.) apple cider or apple juice
3 Tbsp. coarse kosher salt
2 Tbsp. packed brown sugar
1 tsp. ground allspice
Nonstick cooking spray
2 Tbsp. apple jelly
Grilled Apples (optional)
Directions
1. Thaw salmon, if frozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turning salmon occasionally.
2. Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with nonstick cooking spray. Place fish on coated side of foil.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork.
4. Spread apple jelly over fish before serving. If desired, serve with Grilled Apples. Makes 6 servings.
Grilled Apple Slices: Just before grilling, core 3 large cooking apples.
Cut apples crosswise into 1-inch-thick slices. Brush very lightly with cooking oil. Place apple slices on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or just until tender, turning once halfway through grilling.


Spicy (not very) Macaroni and Cheese
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter

Special equipment: 2-quart baking dish
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.
In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more. 6 to 8 servings.


Steak & Cheese Melt Pizza
Ingredients
1 tablespoon vegetable oil
2 large onions (about 1 pound total), sliced thin
1-1/4 teaspoons Montreal Steak Seasoning
2 boneless strip steaks (about 8 ounces each), 1/2 to 3/4 inch thick
1 large (14 ounces) baked pizza crust (such as Boboli)
2 tablespoons deli-style mustard
1 cup shredded mild cheddar cheese
1 cup shredded provolone cheese
Directions
1. Heat broiler. Spray broiler pan with nonstick cooking spray.
2. Heat oil in a nonstick skillet over medium heat. Add onions and 1/2 teaspoon of the steak seasoning. Cook for 10 minutes, stirring occasionally, until translucent and lightly browned.
3. While onions are cooking, season steaks with 3/4 teaspoon of the steak seasoning. Broil for 2 minutes per side. Remove from broiler and slice thin against the grain.
4. Place pizza crust on the broiler pan and spread with mustard. Sprinkle half of the cheddar and half of the provolone over the top, then add the sliced steak and onions. Sprinkle remaining cheeses over steak. Broil for 1 minute until cheese melts and steak is heated.
5. Remove to cutting board and cut into 6 slices. Makes 6 servings.
Nutrition facts per serving:
calories: 490
total fat: 23g
saturated fat: 10g
cholesterol: 79mg
sodium: 849mg
carbohydrate: 35g
fiber: 3g
protein: 34g

Steak and Potatoes with Beer
1 large onion, sliced
8 medium potatoes, quartered
1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 envelope beefy onion soup mix
1 can (12 ounces) beer
1/2 teaspoon salt, or to taste
Combine sliced onion and potatoes in bottom of crockpot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 8 to 10 hours, until beef is tender. Taste and add salt to taste.
Serves 6 to 8.


Steak Soup
Ingredients
1-1/2 pounds lean ground beef (sirloin)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 14-ounce cans lower-sodium beef broth or 3-1/2 cups beef stock
1 28-ounce can diced tomatoes, undrained
1 10-ounce package frozen mixed vegetables
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour

Directions
1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.


Steakhouse Chili
1 lb ground beef
1 diced onion
1 TBL diced jalapeno pepper
1-15 oz can kidney beans with liquid
1-14.5 oz can peeled diced tomatoes
1-8oz can tomato sauce
1 cup water
1 TBL white vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
garnish
grated cheddar cheese
diced onion
canned whole jalapeno peppers

Brown ground beef in large saucepan over medium heat. Drain fat. Add onion and pepper and sauté for 2 minutes. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Garnish - makes 4 servings


Stir-Fry Sunday Supper
Ingredients
2 pounds boneless skinless chicken breasts
2 large garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon ground ginger
1 cup fresh orange juice
4 teaspoons peanut oil
1 pound shiitake or Portobello mushrooms, stems discarded, thinly sliced
1-1/2 cups coarsely grated carrot
2 celery stalks, sliced
4 cups cooked brown rice

Sliced scallion, for garnish
Directions
1. Rinse chicken and pat dry. Cut in half and pound slightly to thin.
Cut crosswise into thin strips (about 1/4-inch thick).
2. Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the ginger in a large bowl, for marinade. Add chicken, turning to coat, cover and chill 45 minutes, stirring occasionally.
3. Whisk together juice and remaining 2 teaspoons cornstarch in a small bowl until dissolved.
4. Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but not smoking. Remove chicken from marinade (discard marinade) and add to skillet; sauté, turning occasionally, until golden, about 5 minutes.
Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms, carrot, and celery to same skillet; sauté over moderately high heat until tender, about 5 minutes. Return chicken to skillet; add juice-cornstarch mixture and bring to a boil. Stir until sauce thickens, about 3 minutes.
5. Serve over rice and garnish with scallion, if desired. Makes 8 servings.
Nutrition facts per serving:
calories: 300
total fat: 4.5g
saturated fat: 1g
cholesterol: 66mg
sodium: 245mg
carbohydrate: 33g
fiber: 3g
protein: 31g


Strawberry Cheesecake Pie
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted (optional)
1 tablespoon sugar or Splenda
1 graham cracker crust
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 small package instant vanilla pudding mix (regular or sugar free)

Combine the strawberries, almonds and sugar or Splenda. Pour into crust.
In a mixing bowl, beat cream cheese until smooth; gradually add 1/2
cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or
until blended; pour over strawberries. Cover and refrigerate for 2 hours
or until set.



STRAWBERRY BBQ SAUCE

3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste (Rich uses Tabasco Chipotle Hot Sauce)
Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan.
Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick.
Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20
servings).


Sugar and Spice Strawberry Pie
Ingredients
1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
2 tsp. sugar mixed with 1/8 teaspoon ground cinnamon
1/2 to 3/4 cup sugar
2 Tbsp. cornstarch
dash salt
1 cup water
1/2 of a 3-oz. pkg. (about 3 Tbsp.) strawberry-flavored gelatin
6 cups fresh strawberries
Whipped cream
cinnamon-sugar (optional)

Directions
1. Let piecrust stand at room temperature as directed on package. Line a 9-inch pie plate with piecrust; fold under edge. Crimp as desired. Prick pastry all over with a fork. Sprinkle 2 teaspoons cinnamon sugar on the bottom crust. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack. Set aside.
2. In a small saucepan, combine sugar (the amount of sugar depends upon the sweetness of the berries), cornstarch and salt. Stir in water. Bring to boiling; reduce heat. Stir in strawberry-flavored gelatin. Cook and stir over medium heat until thickened; remove from heat. Transfer gelatin mixture to a large bowl; cover and let cool to room temperature (about 1 hour).
3. Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise. Add berries to cooled gelatin mixture; stir gently to coat. Spoon strawberry mixture into cooled pastry shell. Cover; chill at least 4 hours or until firm. To serve, top with whipped cream. Sprinkle with additional cinnamon sugar, if you like. Makes 8 servings.


SUNSHINE CHICKEN ROLL-UPS
1/4 cup pineapple juice
1/4 cup prepared yellow mustard
1 Tbsp light brown sugar
4 boneless, skinless chicken breasts
8 slices bacon

Combine juice, mustard and brown sugar, mixing well; set aside. Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap a slice of bacon around each, and secure with a toothpick. Place chicken on grill over medium coals. Baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.


Sweet onion pasta
serves 4-6
3 large sweet onions
3 tbsp. olive oil
1-1/2 tsp. ground cumin
1-1/2 tsp. ground New Mexico red chile
3/4 tsp. salt
dash of cayenne pepper (skip red chile powder if you don't like it hot)
1-1/2 cups fresh or canned diced tomatoes
3/4 cup fresh or frozen corn kernels
2 jalapeno or serrano chile, seeded and finely chopped
1-1/2 cups chicken stock
12 oz. fettuccine
6 oz. goat cheese or feta cheese crumbled
Fresh cilantro sprigs for garnish

Peel the onions and cut into sliced about 1/4 inch thick. Separate
the slices into rings. In large deep skillet, heat the olive oil over
medium-low heat. Add onions, cumin, red chile, salt and cayenne and
cook, stirring occasionally until the onions are soft and golden
brown, about 25 minutes.

Stir in the tomatoes, corn and jalapenos and cook 2 minutes longer.
Pour in the chicken stock and increase heat to high. Cook, stirring
occasionally until the sauce thickens slightly, 5 to 10 minutes.
Combine the sauce, cook pasta and goat cheese, stirring and tossing
to soften the cheese. Serve on warm dishes and garnish with cilantro.
If you don't like to so hot, leave out the chili.


Sweet Orange Salmon
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray

Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork. Yield: 4 servings.


Sweet Potato Pudding
Ingredients
1-1/2 lb. sweet potatoes (1 to 2 large)
3 eggs, lightly beaten
1 cup half-and-half or milk
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 Tbsp. butter, melted
1 Tbsp. vanilla
1/2 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions
1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a
2-quart square baking dish; set aside. Peel and coarsely shred sweet
potatoes (about 4 cups). In a large bowl combine eggs, half-and-half,
sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in
sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer
sweet potato mixture to prepared baking dish. (If desired, cover and
refrigerate up to 24 hours.)
2. Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and
pecans. Bake, uncovered, 30 minutes more or until a knife inserted near
center comes out clean. Cool about 30 minutes on wire rack. Serve warm.
Makes 9 servings.


Sweet Potato Wedges
Ingredients:
3 lbs. sweet potatoes, peeled and quartered lengthwise (about 10 cups)
6 Tbsp. butter, melted
6 Tbsp. orange juice
3/4 tsp. salt
3/4 tsp. cinnamon

Directions:
Arrange sweet potatoes in a greased 13" x 9" baking dish.
Combine the butter, orange juice, salt and cinnamon; drizzle over sweet potatoes.
Cover and bake at 350 degrees for 55 to 60 minutes or until tender.
10 servings


Sweet & Savory Beef Brisket
1 fresh beef brisket (3 to 3-1/2 pounds) cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices.
You may use 1/2 cup of grape jelly, depending on your taste.


Sweet and Spicy Sausage
6 Johnsonville Sausage
8 oz chili sauce
1/3 cup brown sugar
8oz crushed pineapple

Cut sausage into bite size pieces. Combine all ingredients into a baking dish and stir until mixed.
Add sausage and stir. Bake at 350F for 1 hour.


Swiss Asparagus Au Gratin
Timothy Fennel, Birmingham, Ala. via Home Cooking Magazine
1/2 cup water
1 1/2 pounds fresh asparagus spears, trimmed
2 tablespoons Dijon mustard
2 ounces finely shredded Swiss cheese
1/2 cup seasoned bread crumbs
2 tablespoons margarine, melted
Salt and pepper
Preheat oven to 400 degrees.

Bring water to boil; add asparagus. Cook 3 to 4 minutes and drain. (Asparagus will still be crisp.) Toss in Dijon mustard. Place in 10 x 6-inch baking dish. Mix together cheese, bread crumbs, margarine, add salt and pepper to taste. Reserve 1/4 cup mixture for topping. Toss with asparagus. Top with remaining 1/4 cup bread crumb mixture.  Bake 15 to 20 minutes or until cheese mixture is lightly browned. Serves 4 to 6


Taco Pasta
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)

Directions
1. Cook pasta according to directions; drain and set aside.
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased 3-quart rectangular casserole.
Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.
For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.


Taco Salad for a Crowd
2 lb. 80% ground beef
1 cup frozen onion, Southwestern mix
2-1.25 oz. pkgs powdered taco seasoning mix (I used TexMex flavor)
4 Roma tomatoes, chopped
1 med. yellow bell pepper, chopped
2 avocados, peeled and chopped
3 tblsp. lemon or lime juice
2-4 oz. cans chopped black olives
1-4 oz jar pimento slices, drained
1 can black beans, drained and rinsed
2 cups grated cheddar cheese
1 cup Catalina dressing
1 head ice berg lettuce, chopped
1 med. bag nacho chips, crushed, separated

Brown ground beef with Southwestern onion mix. Add one package taco seasoning mix, and mix well. Cool completely or refrigerate overnight. Note: Rather than draining hot grease from the beef after browning, I chilled the beef mix in the fridge and disposed of the solidified lard before adding the beef mix to the salad. In a very large bowl, combine tomatoes, bell pepper, avocado, lemon juice, black olive, pimento slices, black beans, cheese and second package of taco seasoning mix. Mix well. Add cooled ground meat and Catalina dressing, and mix well. Right before serving, mix in lettuce and half the bag of crushed nacho chips. Mix well. Pour remaining nacho chips in a bowl and serve along side the salad. Makes about 45 buffet servings.


Taco Soup
1 1/2 lbs. ground meat (turkey would work well)
1 medium diced onion
1 can El Paso mild enchilada sauce
1 pkg. taco seasoning (I use half the package as a whole is too spicy for my children)
1 pkg. Ranch dressing mix
1 can Ranch Style Beans
1 can yellow corn - drained
1 can diced tomatoes
1 can Mexican style tomatoes
Place brown meat in large pan with onions....brown meat and cook onions at same time, drain. Then add everything else. Bring to boil, then simmer for one hour. (I find it's better the next day!). Looks more like a chili than a soup. Serve as is; OR place rice/corn chips in bowl first - pour taco soup over - top with dollop of sour cream. This travels well for gatherings and is great on a nippy day. This freezes well too.


Tater Tot Casserole
1/2 cup chopped onion
1/3 cup sliced celery
1 lb ground chuck
1/2 tsp salt
1/4 tsp pepper
1 can cream of celery or mushroom soup, undiluted
16 oz frozen tater tots
1 cup shredded cheddar cheese
Preheat oven to 400ºF. Grease a 12x8” baking dish.
In a skillet, cook onion, celery, and ground beef until meat is brown and vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into prepared baking dish. Spread soup over meat mixture. Top with frozen potatoes. Bake for 40 minutes or until bubbly. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts, about 5 minutes.


Texas Two-Step Chicken Picante
1 -1/2 cups Pace Picante Sauce (mild, medium or hot)
3 TBL packed brown sugar
1 TBL Dijon style mustard
4 boneless, skinless chicken breasts
3 cups hot cooked rice

Mix picante sauce, sugar and mustard.
Place chicken in 2 quart shallow baking dish.
Pour sauce mixture over chicken.
Bake at 400F for 20 minutes or until chicken is done.
Serve with rice
Serves 4
(I like more sauce so sometimes I double the sauce, sugar and mustard)

 


Tilapia with Fried Corn
2 C Whole kernel corn (Fresh, frozen/thawed, or canned/drained)
1/4 C Chopped onion
2 T Butter
Salt and Pepper
2 to 4 Tilapia Fillets
Your favorite Cajun Seasoning (or use ground cayenne, paprika, garlic
powder, salt and black pepper)
Olive oil
In cast iron skillet over medium high heat, melt butter and sweat onions, add corn when onions are translucent, season with salt and pepper. Cook corn, (turning infrequently) until light brown and fragrant. Remove to warm dish. In same skillet, add a bit of olive oil (just enough to coat pan) season both sides of Tilapia filets and fry just until fish flakes easily with a fork. Lay down a bed of corn on serving plates and top with fish to serve.
Serves 2.


Texas Black Bean Soup CP
Makes 10 servings
2 Can (15 oz) Black Beans, rinsed and drained
1 Can (14.5 oz) Stewed Tomatoes
1 can (14.5 oz) Diced Tomatoes, or diced tomatoes with green chilies
1 Can (14.5 oz) Chicken Broth
1 Can (11 oz) Mexi-corn, drained
2 Can (4 oz) Diced Green Chiles
4 Green Onions, thinly sliced
2 Tbs Chili Powder
1 tsp Ground Cumin
1/2 tsp Dried Minced Garlic
Combine all ingredients in a crock-pot; mix well.
Cover and cook on Low for 7 – 8 hours or on High for 4 - 5 hours


Texas Hill Country T-Bones
Ingredients
1/3 cup snipped fresh sage or 4 tsp. dried sage, crushed
1-1/2 tsp. coarse salt
1-1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 medium red onions
4 8-oz. beef T-bone steaks, cut 1 inch thick
Sweet Pepper Salsa
Directions
1. For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside.
2. Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands.
3. Place steaks on the rack of the grill directly over medium heat.
Grill to desired doneness, turning once halfway through grilling. (Allow
11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) Serve with grilled onions and Sweet Pepper Salsa. Makes 4 servings.


Tilapia with Ginger-Marinated Cucumbers
Ingredients
1/2 cup cider vinegar
1/4 cup + 1 teaspoon packed brown sugar
2 tsp. grated fresh ginger
1/2 tsp. salt
2 medium cucumbers, sliced (about 3-1/2 cups)
Nonstick cooking spray
4 4-ounce tilapia fillets, 1/2 to 3/4-inch thick
1 6-oz. carton plain yogurt
2 Tbsp. coarsely chopped fresh mint
Strips of lemon peel and lemon wedges, optional
Cracked Peppercorns
Directions
1. Preheat broiler. In a medium bowl stir together the vinegar, 1/4 cup brown sugar, ginger, and salt until sugar dissolves. Remove 1/4 cup of the mixture. Add cucumbers and half of the mint to remaining mixture; toss to coat and set aside.
2. Lightly coat the rack of an unheated broiler pan with cooking spray; add tilapia. Brush the 1/4 cup vinegar mixture over the fish. Broil 4 inches from the heat for 4 to 6 minutes or until fish flakes easily when tested with a fork.
3. Meanwhile, in another small bowl combine yogurt, remaining mint, and
1 teaspoon brown sugar.
4. Use a slotted spoon to place cucumbers onto serving plates. Top with fish and yogurt mixture. Sprinkle with strips of lemon peel and cracked peppercorns. Serve with lemon wedges, if desired. Makes: 4 servings


Tomato-Onion-Cheese Casserole
4 cups (16 oz) thinly sliced white or yellow onions
4 medium size ripe tomatoes (2 lbs), peeled and sliced
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil leaves
6 slices American cheese, cut in half
1/2 cup bread crumbs
3 Tbsp butter or margarine, melted
Preheat oven to 350*F. Lightly grease 1 1/2-quart casserole. In 1 inch of boiling water in medium saucepan, cook onion, covered, 10 minutes; drain well. In prepared casserole, layer, in order, half of tomatoes and onion. Sprinkle with half of salt, pepper, and basil. Top with half of cheese. Repeat. Toss bread crumbs with melted butter, and sprinkle over top of cheese. Bake, uncovered, 30 to 35 minutes, or until tomatoes are tender. Makes 6 servings.


TOMATO VINAIGRETTE
2 plum tomatoes, peeled, seeded & chopped (about 1 cup)
1/4 cup white wine vinegar
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp Splenda or other sugar substitute
1/4 tsp salt
1/4 tsp dried oregano
1 tbsp minced fresh parsley

Place all ingredients except parsley in a blender and process until smooth. Stir in the parsley. Store in a tightly covered container and refrigerate until ready to use. Makes 1 cup.
Per tablespoon: 11 calories -- 0.9 fat gm -- 0 cholesterol -- 32 sodium mg


Tortellini Alfredo with Roasted Peppers
1 - 9 ounce package refrigerated meat-or cheese filled tortellini
1 - 4 ounce jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/4 cup shredded fresh basil
1/4 to 1/2 teaspoon black pepper

Cook tortellini according to package directions; drain. Meanwhile, drain
sweet peppers and cut into strips. In a large saucepan heat Alfredo
sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet
peppers. Simmer for 5 minutes, stirring often.
Before serving, stir in half of the basil. Sprinkle w/remaining basil &
black pepper.


Tortilla Casserole
Ingredients
1 medium white onion, sliced
1 tablespoon cooking oil
2 medium zucchini or other summer squash (10 ounces total), thinly sliced
2 cups salsa
2 cups chicken or vegetable broth
4 cups torn, stemmed spinach leaves (about 5 ounces)
8 ounces tortilla chips (about 8 cups, loosely packed)
1/2 cup finely grated Mexican queso anejo, Parmesan or Romano cheese (2
ounces)
Directions
1. In a large saucepan or Dutch oven, cook the onion in oil until tender, but not brown. Add zucchini. Cook and stir until the vegetables begin to brown.
2. Add salsa, broth and spinach. Bring to boiling. Add the tortilla chips and stir to coat. Remove from heat. Cover and let mixture stand for 5 minutes.
3. Very carefully stir the mixture to check that the chips have softened nicely. If there's still too much crunch remaining, dribble in a little extra broth and return the mixture in saucepan to heat for a few minutes.
4. Sprinkle with cheese. Serve from the pan. Or you can spoon mixture onto warm plates or into shallow bowls in the kitchen before sprinkling with cheese. Makes 4 to 6 main-dish servings.
Nutrition facts per serving:
calories: 280
total fat: 16g
cholesterol: 10mg
sodium: 850mg
carbohydrate: 30g
fiber: 6g


Tuna Hash
Ingredients
4 4-oz. fresh or frozen skinless tuna steaks or salmon fillets
3 cups refrigerated or frozen loose-pack diced hash brown potatoes
2 Tbsp. olive oil
1/2 cup chopped white or red onion
2 Tbsp. snipped fresh dill or thyme or 1 tsp. dried dillweed or thyme
3/4 tsp. ground cumin or dry mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
Salt and freshly ground black pepper
8 cups torn fresh Swiss chard, spinach, or kale
1 Recipe Caramelized Red Onion (optional)
Fresh dill sprigs (optional)
1/2 to 1 cup bottled honey Dijon salad dressing*

Directions
1. Thaw tuna or salmon and potatoes if frozen. Set fish aside. In a very large skillet heat the 2 tablespoons olive oil over medium heat. Add potatoes, onion, dill, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly in skillet. Cook over medium-high heat for 20 to 25 minutes or until potatoes are golden brown and slightly crisp, stirring occasionally. Transfer to a medium bowl; cover and keep warm.
2. In the same skillet, heat 1 tablespoon olive oil over medium heat. Lightly sprinkle tuna with salt and pepper. Add tuna to skillet; cook for 4 minutes. Carefully turn tuna. Reduce heat to medium-low; cook for 2 to 4 minutes more or until fish flakes easily when tested with a fork (tuna should be slightly pink in the center). Remove tuna from skillet; keep warm. Add greens to skillet. Cook over medium-low heat, tossing frequently, for 5 to 7 minutes or until tender and beginning to wilt if using Swiss chard or kale; or 1 to 2 minutes or beginning to wilt if using spinach (add more oil to skillet during cooking if necessary).
3. Divide wilted greens among 4 serving plates. Top with potato mixture, tuna steaks, and, if desired, Caramelized Red Onion. Garnish with dill sprigs if desired. Pass salad dressing. Makes 4 servings.

Homemade Dressing Option: In a small bowl stir together one 8-ounce carton light dairy sour cream, 2 tablespoons coarse brown mustard, 1 tablespoon honey, and 1/4 teaspoon salt. Stir in 1/4 cup milk until smooth. If necessary, add additional milk, 1 teaspoon at a time, to make desired consistency. Makes about 1-1/4 cups.

Caramelized Red Onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add half a medium red onion, thinly sliced. Turn heat to medium-low. Cook onion for 8 to 10 minutes or until golden brown, stirring occasionally.


Tuna Pasta Salad
1 pkg (7 oz) small shell pasta, cooked and drained
1 can (6oz) tuna, drained and flaked
1 carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 TBL lemon juice
2 tsp prepared mustard
salt and pepper to taste

In a large bowl, combine ingredients.


Tuna Steaks with Cumin Tartar Sauce
Ingredients
4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/4 cup cooking oil
3 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
1/4 teaspoon black pepper
2 cloves garlic, minced
1 recipe Cumin Tartar Sauce

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, lemon juice, cumin seeds, pepper, and garlic. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning fish once. Drain fish, reserving marinade.
2. Lightly grease or coat with nonstick spray an unheated grill rack.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, or until fish begins to flake when tested with a fork and center of fish is still slightly pink, gently turning and brushing once with remaining marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish with sauce. Makes 4 steaks.

Cumin Tartar Sauce: Finely chop any large fruit pieces in 2 tablespoons mango chutney. In a small bowl combine chutney, 1/3 cup mayonnaise or salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon lemon juice, and 1 teaspoon cumin seeds, toasted. Cover and chill until serving time.


TWICE BAKED SWEET POTATOES
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown. Serves 6.


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