Corn Chili

1 can creamed corn
1 oz whole kernel corn (a handful of frozen corn works great)
1 Small can of green chilies
1 pint sour cream
1/4 lb. sharp cheddar cheese
1/4 lb. monetary jack cheese
1 T Worchester sauce

Mix together. Bake @ 325 deg for 1 hour.

Hint: for a low fat recipe, use non-fat sour cream, reduce amount of cheese, and use low-fat cheeses. This would also be a great slow-cooked crock pot meal!

submitted by Jen Carmichael

Ruby Sippers

2 cups frozen cranberries
1-2 cups cranberry cocktail (real juice)
1 cup sugar
Juice and rind of one orange

Simmer for 10 minutes, then mash with potato masher and continue simmering. Strain this syrup to remove pulp and fine cranberry seeds. Let cool to room temperature. Dip wine flutes in sugar (can add food coloring to make sugar red, if desired). Pour 1-2 Tbsp. of the syrup into a wine flute, then top with ginger ale. Garnish with whole cranberries and serve.

Submitted by Lisa Clark-Burnell

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup walnuts, finely chopped

Cream Cheese Filling:
2 packages cream cheese, softened, 3 oz. each
1 cup confectioner's sugar
1/4 cup butter of margarine, softened
1/2 tsp. vanilla
additional confectioner's sugar, optional

In a mixing bowl, beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture.

Grease a 15x10x1 baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar.

Carefully peel off paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully unroll cake and spread filling over cake within one inch of edges. Roll cake up again and cover and chill until serving. Dust with confectioner's sugar, if desired.

Serving ideas: After chilling, slice into one inch slices and arrange on a serving platter. Dust with confectioner's sugar.

Submitted by Chantel Younger

Grape Dessert Salad

4 lbs. grapes (red, green, or combination), washed and dry
1 (8 oz) container of cream cheese, softened
1 (8 oz) container of sour cream
2 Tbsp. brown sugar
1/3 cup granulated sugar
1 Tbsp. vanilla extract
4 oz. chopped pecans

Combine cream cheese, sour cream, sugars, vanilla, and pecans. Gently fold in grapes. Chill in refrigerator until ready to serve.

Submitted by Nicole Stephenson

Turtle Brownies

Brownies:
3 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 stick) unsalted butter, cut into pieces
3 large eggs
1/2 cup (105 grams) light brown sugar
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1/4 teaspoon salt

Caramel Topping:
40 Kraft caramels (10 ounces) unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted
(Or you can choose to make your own Caramel topping)

Homemade Caramel Topping:
1 cup plus 2 tablespoons granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
2 cups pecan halves, toasted

Ganache Topping:
2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant.

Submitted by Kecia Bond

Pumpkin Gingerbread Trifle

2 (12 oz.) packages gingerbread mix
1 (5.1 oz.) box cook and serve vanilla pudding mix
1 (30 oz.) can pumpkin brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.

Submitted by Alicia Bay

Artichoke Dip

1/2 cup mayonnaise
1/4 cup chopped green onions
1 can artichoke hearts (not marinated), drained
3/4 tsp. garlic salt
pepper to taste
1 cup shredded cheddar cheese
1 cup grated parmesan cheese

Mix together. (We use an immersion blender.) Put in casserole dish. Garnish with paprika. Microwave until the cheese bubbles. Serve with tortilla chips.

Submitted by Alicia Bay

Carrot Cake

2 cups sugar
1-1/2 cups of canola oil (could substitute applesauce for part oil)
3 eggs room temperature
2 cups of flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp fine salt
(1)-8 oz can crushed pineapple with its juice
(1)-14 oz bag of sweetened coconut
1 cup finely chopped pecans (or walnuts)
2 tsp vanilla extract
2 large carrots, trimmed and shredded in box grater (about 2 cups)

Preheat over to 350 degrees. Grease pan and line with parchment paper on bottom.

In large bowl, whisk together sugar, oil and eggs. Add flour, cinnamon, baking soda and salt, combining with a wooden spoon or a spatula until just mixed together into a batter (will not be runny). Fold in and combine pineapple with its juice, coconut, pecans, 2 tsp vanilla, and carrots. Transfer batter to the prepared pans, smooth top with spatula and bake until deep golden brown and a toothpick inserted in the middle of cake comes clean. This is approx 45 - 55 minutes: Watch carefully as this cake is easy to burn. Cool completely before frosting.

Icing:
4 cups of confectioners sugar
(2)-8 oz packages of cream cheese
12 tsp salted butter
1 tsp vanilla extract

Using an electric mixer beat cream cheese butter and vanilla until fluffy, slowly add confectioners sugar until blended approx 3 - 5 mins.

Submitted by Kecia Bond

Classic Creme Brulee

1 cup whipping cream
2 egg yolks
1/3 cup sugar
pinch of salt
1/2 teaspoon vanilla
6 to 8 teaspoons of sugar for top

Preheat oven to 300 degrees F. Put cream in saucepan and stir over medium heat, just to the point of boiling. Set aside.

In a small bowl, whisk the egg yolks, sugar, and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all incorporated. Place 4 (4 oz) ramekins in a hot water bath, and fill them evenly. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly. Remove hot water bath from oven and cool until ramekins are comfortable enough to handle. Cover with clear wrap and refrigerate at least one and a half hours or as long as two days.

Just before serving, evenly sprinkle 1 to 2 teaspoons of sugar on the surface of each custard and torch until caramelized.

Submitted by Sarah Rice

Saint Cupcake's Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon salt
2 tablespoons Dutch-process cocoa
1 teaspoon baking powder
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon baking soda

Preheat oven to 375 degrees. Line two standard-size muffin pans with baking-cup liners. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.

In a stand mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until fully incorporated; scrape down the sides and bottom of the bowl as necessary. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended. In a cup, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.

Working quickly, divide the batter evenly among the muffin pan cups and place into the oven immediately. Bake for 15 minutes, then check the center of the cupcakes with a toothpick. If you have a few crumbs clinging to the pick, the cupcakes are done. If the pick is coated with more than a few crumbs, return cupcakes to oven for a minute or so, watching closely. Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before icing, about 30 minutes. Frost cupcakes with your favorite cream cheese frosting recipe. Proceed with cupcake eating.

Submitted by Sarah Rice

Applesauce Spice Cupcakes

1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce

1. In a mixing bowl, cream butter and sugar.
2. Add eggs and vanilla, mix well.
3. Combine the dry ingredients and add to creamed mixture alternately with applesauce.
4. Fill greased or paper lined muffin cups 2/3 full.
5. Bake at 350 degrees for 25 minutes or until cupcakes test done.
6. Cool for ten minutes before removing to wire rack.

Submitted by Chantel Younger

All-American Waffles

2 large eggs, separated
1 3/4 cups milk
1/4 cup vegetable oil
1 3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt

Oil and preheat waffle iron.

1. Beat egg yolk, stir in milk and oil.
2. Add flour, sugar, baking powder and salt.
3. Stir just until large lumps disappear.
4. Beat egg whites until stiff and gently fold into batter.
5. Bake and serve.

Submitted by Chantel Younger

Pumpkin Muffins

6 eggs
29 ounces pumpkin
3 sticks butter, melted
5 cups flour
3 cups sugar
3 tablespoons pumpkin pie spice
3 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 cups mini chocolate chips

1. Combine eggs, pumpkin, and butter.
2. In a separate bowl, combine all dry ingredients except for mini chocolate chips.
3. Add dry ingredients to wet ingredients.
4. Add mini chocolate chips.
5. Bake in a greased mini-muffin pan for 15 minutes at 350ºF. If you use a regular size muffin pan, increase baking time to 20 minutes.

Submitted by Chantel Younger

Peanut Butter Pie

1 ready-made graham cracker or chocolate crust
1/2 cup chocolate chips
1 cup smooth peanut butter
2 boxes instant vanilla pudding
2 cups milk
Whipped cream

Directions:
Melt 1/2 cup choc. chips with 1/2 cup peanut butter. Spread over crust, cool. Melt 1/2 cup peanut butter, add to 1 box of instant vanilla pudding and one cup milk. Mix and pour over chocolate layer, cool. Mix second box of pudding with 1 cup milk. Pour over 2nd layer, cool. Serve with whipped cream.

Submitted by Sierra Langford

Sloppy Joes

1 lb. browned ground beef
1/4 cup chopped onion
1/2 chopped green pepper
1 cup catsup
1 Tbsp mustard
1/2 Tbsp vinegar
1 Tbsp sugar
salt and pepper to taste

Combine, heat and serve on hamburger buns.

Submitted by Alicia Bay

Broccoli Salad

3 stalks broccoli
1/4 cup chopped red onion
1 cup shredded cheddar cheese
1/2 pkg. sunflower seeds
1 jar bacon bits or 8 slices of bacon
1/2 jar rice noodles

Dressing:
1 cup mayo
1/2 cup sugar
2 Tbsp red wine vinegar

Mix together. Refrigerate 3 hours. Pour over salad. Add rice noodles when ready to serve.

Submitted by Alicia Bay

Zucchini Bread

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
2 cups zucchini
4 eggs
1 cups oil
1 tsp vanilla

Mix dry ingredients and set aside. Combine zucchini, eggs, oil, and vanilla. Stir in dry ingredients. Makes two loaves. Bake at 350 degrees for 55 minutes.

Submitted by Alicia Bay

Corn Salsa

Corn mix:
1 pkg (16 oz) frozen corn, thawed
2 cans sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 can jalapenos, pureed
cilantro to taste

Dressing Mix:
5 cloves garlic
1/2 cup olive or vegetable oil
1/4 cup lemon juice
3 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

Pour dressing mix over corn mix and toss to coat. Refrigerate overnight. Just before serving, chop 4 ripe avocados and stir into salsa. Serve with chips. Yields approx. 7 cups.

Submitted by Arel Grimshaw

Chicken Tortilla Soup

1 (16 oz) can whole kernel corn, drained (or frozen corn)
2 (16 oz) cans pinto beans (or cook your own, approx. 4 cups cooked)
2 (16 oz) cans stewed or Ro-Tel tomatoes (or tomatoes and chilies)
1/3 cup salsa
2 cups chopped cooked chicken
1 clove garlic
3 cups chicken broth
2 tsp cumin
6 corn or flour tortillas, cut into small pieces
1 cups shredded Monterrey Jack or Cheddar cheese

Combine ingredients in large saucepan. Simmer for 30 minutes to blend flavors, stirring occasionally. Serve topped with tortilla pieces and cheese.

Submitted by Arel Grimshaw

Oriental Cabbage Salad

1 (3 oz) package chicken flavor oriental noodles
4 cups shredded cabbage
1/4 cup chopped green onions
2 Tbsp sesame seeds

Dressing:
Seasoning packet from noodles
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp salad oil
1/2 tsp ground white pepper
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 to 2 cup cooked breaded chicken patties, cubed

Crush noodles slightly: place in colander. Pour boiling water over noodles to often slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seeds.

For dressing: Combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt: mix well. Pour over cabbage mixture and toss to coat. Add cubed chicken. Cover and chill several hours or overnight. Before serving stir in almonds.

Submitted by Jennifer Chase

Easy Pull-Apart Breakfast Rolls

18 Rhodes frozen dinner rolls
1/2 to 1 cup chopped nuts
1 small pkg butterscotch pudding(regular kind)

Topping
1/2 cup melted butter
1 1/2 tsp cinnamon
1/2 cup brown sugar

Grease bundt pan. Put frozen rolls in pan. Sprinkle dry pudding mix over top. Sprinkle with nuts. Pour sugar-butter-cinnamon mixture over top. Cover lightly
and let rise overnight. Bake at 350 for 25 minutes.

Submitted by Jennifer Chase

Breakfast Pizza

1 (8 oz) tube crescent rolls
1 lb bulk sausage
1/4 cup chopped green onions
1/4 cup chopped green peppers
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 cup sliced ripe olives
5 eggs, beaten
Salt and pepper to taste
1/4 cup milk
1 cup shredded Cheddar cheese

Press rolls into 9x13 glass baking dish and up on sides a bit. Brown sausage and drain. Crumble on top of crust. Sprinkle green onions, green peppers, mushrooms, zucchini, and olives over the sausage. Mix eggs, salt and pepper, and milk. Pour mixture over all. Top with cheese and bake at 350 for 30 minutes.

Submitted by Jennifer Chase

Italian Baked Ziti

8 oz ziti pasta (about 3 c dry)
1/2 lb lean ground beef
3 cup spaghetti sauce
2 cup low fat cottage cheese
2 Tbsp grated Parmesan cheese
1 egg
1 tsp dried parsley
1/4 tsp garlic powder

Preheat oven to 350. Cook ziti pasta according to package directions. Drain and set aside. Meanwhile crumble meat in large skillet. Saute meat until cooked. Add spaghetti sauce. Combine cottage cheese, Parmesan cheese, eggs, parsley, and garlic
powder. Mix thoroughly. Add ziti and mix well. Spread 1 cup of spaghetti sauce mixture in bottom of 9x13 inch pan. Pour remaining sauce over top. Cover with
foil and bake 30 minutes.

Submitted by Jennifer Chase

Beef & Bean Barbecue

1 (28 oz) can S&W baked beans
1 lb lean hamburger
3/4 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, chopped
1 clove garlic, pressed
1 (8 oz) can tomato sauce
1/2 cup water
1 Tbsp dry mustard
1 tsp thyme
1 Tbsp brown sugar
2 Tbsp wine vinegar
Salt and Pepper to taste

Brown hamburger and drain off any fat. Mix all ingredients together in order given. Season to taste. Bake at 350 for 1 1/2 hours.

Submitted by Jennifer Chase

Spaghetti Pie

12 oz. lite cream cheese
6 Tbsp low fat cottage cheese
3/4 cup lite sour cream
1 lb lean ground beef
4 to 8 oz angel hair pasta or 8 to 12 oz spaghetti noodles
1 jar spaghetti sauce
1/2 to 1 cup Mozzarella cheese

Mix cream cheese, cottage cheese, and sour cream together and spread in 9x13 inch pan. Brown ground beef and put on top of cheese mixture. Cook angel hair or spaghetti noodles as directed on package. Drain noodles and place on top of meat. Cover all with spaghetti sauce and top with grated cheese. Bake at 325 for 30 to 60 minutes, depending on whether it is cold or partially warm. (If it was made ahead and
refrigerated, it will need to be cooked for the longer amount of time.)

Submitted by Jennifer Chase

Biscotti di Prato (Tuscan Almond Biscotti)

3 3/4 cups all-purpose unbleached flour
2 cups granulated sugar
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 2/3 cups whole, blanched almonds, toasted lightly
and coarsely chopped

Egg Wash:
1 large egg
1 tsp water

In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.

In a small bowl, whisk together the whole eggs, vanilla extract and almond extract. Add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350 degree F oven for 35
minutes and let them cool on the baking sheets on racks for 20 minutes.

On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake then in the 350 degree F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool, and store them in airtight containers.

Submitted by Jill Laws

Spanish Chicken Kiev

4 boneless chicken breasts pounded flat
3 Tbsp cheese whiz
2 tsp instant minced onions
2 Tbsp chopped green chilies

Beat together cheese, onion, and chilies. Divided the mixture equally among the chicken breast, Place mixture toward one end of the chicken and roll up so to completely enclose filling.

1/4 cup butter
1 cup crushed cheddar cheese crackers
1 1/2 Tbsp taco seasoning

Dip each roll in butter then coat with mixture of crackers and seasoning. Cook at 350 for 30 to 40 minutes.

Submitted by Jill Laws

Seafood Salad

3 cucumbers, chopped
1 onion, finely chopped
2 tomatoes, chopped
1 pkg crab, chopped (imitation crab works fine)
3 cups of shrimp
2 avocados, chopped
Half a bundle of cilantro

Combine all ingredients and squeeze two lemons over it. Add salt to taste.

Submitted by Jill Laws

Tabbouleh

1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.

Submitted by Jill Laws

Bulgogi

2 lbs sirloin steak (sliced very thin; it's easier to cut if meat is slightly frozen)
3 scallions, chopped
4 cloves garlic, minced or pressed
5 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup sugar

Combine ingredients and marinate overnight. Stir fry
beef until cooked through.

For lettuce wraps. Take a piece of romaine lettuce (torn into 4 to 5 inch pieces), add soy pepper paste, rice, and then a piece of meat. Wrap and enjoy.

Submitted by Katie Laws

Tempura

Prepare the ingredients; sweet potatoes, shrimp, eggplant, Kabocha (Japanese pumpkin), green beams, zucchini, mushrooms, etc.
Make tempura batter (see recipe below).
Heat vegetable oil in a deep pan to 340-350ºF*.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than seafood.
Drain tempura on a rack.
Serve right away with tensuyu (tempura dipping sauce).

Tempura Batter:
1 egg beaton and ice cold water to make 1 cup
1/2 cup all-purpose flour
1/2 cup cornstarch

Beat the egg in a bowl. Add ice water. Add premixed flour and cornstarch in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings.

Tempura Dipping Sauce:
Buy "Tsuyu" (all-purpose seasoning soup) and add water.

OR
1 cup dashi soup stock
1/4 cup mirin
1/4 cup soy sauce
put everything in a sauce pan and bring to a boil.

*to check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360ºF. If the batter goes halfway to the bottom and comes up, it's about 340ºF.

Submitted by Akiko Takara

Fried Rice

2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil

Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.

Submitted by Akiko Takara

Spiced Cider

2 quarts apple cider or juice
1/2 cup packed brown sugar
3 each cinnamon sticks
3/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
additional cinnamon sticks, optional

1. In a large saucepan, combine the first six ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks.
3. Use additional cinnamon sticks for stirrers if desired.

I usually double this recipe and then, after cooling, return it to it's original plastic jug and store in the fridge so that my family can enjoy hot cider at breakfast. It keeps for a few weeks. Servings: 10. Yield: 2 quarts

Submitted by Chantel Younger

Hazelnut Torte

4 oz Semisweet chocolate (approx. 3/4 cup)
7 oz hazelnuts (approx. 1-1/2 cups)
2 Tbsp sugar
1/2 cup sugar
1 stick butter (1/4 lb.)
3 large eggs, room temperature

In a food processor, pulse nuts and 2 Tbsp. sugar until fine (Be careful not to process into hazelnut butter!), set aside. Place butter and 1/2 cup sugar in food processor and blend, melt 4 oz. chocolate and add to butter/sugar mixture and process until smooth. Add eggs, and be sure to scrape down sides of bowl. Stir in ground hazlenuts. Bake at 375 degrees F in a 9-inch round springform pan for about 25 minutes.

While cake is baking, melt 6 oz. of semisweet chocolate and 6 Tbsp. of butter in a pan. Let cool slightly. When cake is slightly cool, pour chocolate glaze over the cake. Garnish with 20-22 hazelnuts.

Submitted by Marion Ingebrigtsen

Lentil Barley Soup

3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup butter
6 cups water
1 28-oz can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian (or chicken) bouillon cubes
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1/4 tsp pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Cook onion, celery and garlic in hot butter till tender. Add all but carrots and cheese and bring to boil. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more. Top with cheese and serve.

Submitted by Brooke Williamson

Mom's Lasagna

1-8 oz package of lasagna noodles
1 lb hamburger
2-8 oz cans tomato sauce
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic salt
1 cup cottage cheese
1 cup sour cream
6 green onions, chopped
1-1/2 cups shredded cheddar cheese

Cook noodles according to directions. Drain. Brown meat, drain grease. Stir in tomato sauce, salt, pepper and garlic salt. Simmer 5 min. Combine cottage cheese, sour cream and green onions. In a 2-quart casserole dish, alternate layers of noodles, cottage cheese mixture, meat mixture, and cheese, starting with noodles and ending with cheese. Bake at 350º for 30 minutes.

Submitted by Brooke Williamson

Awesome Spinach Dip

1 cup mayo
1-1/2 cup sour cream
1 (14-15 oz) can artichoke hearts not marinated, chopped
3 green minced onions
1 pkg Knorr vegetable soup mix
10 oz box frozen spinach
Monterrey Jack cheese to top

Place spinach in colander and run warm water over to thaw, drain, and then mix all of the above ingredients. Add Monterey Jack cheese on top and warm. Serve with crackers or chips.

Submitted by Brooke Williamson