Salem 4th Recipes

Mabel's Spudnuts

2009-09-08T16:36:00.000-07:00

1T yeast
1/4 cup warm water
1 cup warm milk
1/2 cup warm mashed potatoes
1/2 teas salt
1/2 cup sugar
1 egg
2 T butter
1/2 teas nutmeg
flour

Dissolve yeast in warm water. Combine milk, sugar, salt, beaten egg, nutmeg, potatoes and butter. Let cool (if necessary) and add to yeast mixture. Stir in flour to make soft dough. Let rise till double, let rise till double again--in the refrigerator. Cut into doughnuts and fry in hot oil. Yield depends on size. Recipe may be doubled.

Courtesy of Karen Utley

Frito Salad

2009-09-08T16:34:00.000-07:00

3 tomatoes
1 cucumber
1 red onion
1 can olives, sliced
1 can red kidney beans, drained and rinsed
1 green pepper
1(16 oz.) bottle Catalina dressing
1 (10 oz) bag of Fritos

Chop vegetables; add beans and olives and combine with dressing. Marinage several hours or overnight. Before serving add the bag of Fritos.

Courtesy of Dianne Lathen

Beef Curry (Japanese style)

2009-05-11T13:32:00.000-07:00

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws

Taco Chicken Foil Dinner

2009-05-11T13:31:00.000-07:00

4 small boneless chicken breast halves
4 tsp taco seasoning
2 c thinly sliced peeled potatoes
½ c Monterey Jack cheese
½ c Cheddar cheese
½ c of you favorite salsa (I love Arriba)
¼ c sour cream

Preheat oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt an pepper; top each with 1 chicken breast, ½ 4 cup of the cheese mixture and 2 Tbs. of the salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

From Kendell Prestwich

Hood River Fresh Apple Cake

2009-05-11T13:30:00.001-07:00

2 c sugar
1 c shortening
2 eggs
2 c flour

2 tsp baking soda
1 tsp cinnamon
½ tsp salt
4 c cooking apples
1 c pecans

Sauce:
½ c packed brown sugar
½ c sugar
½ c butter
½ c whipping cream
1 tsp vanilla

Cream together the sugar, shortening and eggs. Sift the dry ingredients an add to mix. Add chopped apples and nuts. Bake in a greased 9x13 pan for 45 minutes @ 350degrees.
Sauce: In a small pan combine sugars, margarine and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake.

From Jill Laws

Pan Cream Puff

2009-05-11T13:29:00.002-07:00

1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup

Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.

Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.

From Jill Laws

Fruit Pizza

2009-05-11T13:29:00.001-07:00

Crust:

1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts

Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.

Middle:

8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar

Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.

Glaze:

3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar

Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.

From Jill Laws

Raspberry Trifle

2009-05-11T13:28:00.000-07:00

1 angel food cake
2 pkg raspberry Danish Dessert
2 pkg (10oz) frozen raspberries
2 pkg (3 ¾ oz) instant vanilla pudding
2 c sour cream
3c cold milk
Whipping cream or cool whip

Break cake into bite-size pieces. Layer in see-though bowl. Cook Danish Dessert according to package directions. Thaw raspberries and add to Danish Dessert when cooled. Mix pudding with milk and fold in sour cream; mix well. Spread cooled Danish Dessert over broken cake pieces. Spread pudding mixture over Danish Dessert and raspberries. Top with whipped cream or cool Whip and toasted slivered almonds. Refrigerate overnight. *Also good with strawberries.

From Jill Laws

Spinach Salad

2009-05-11T13:27:00.002-07:00

1 bag baby spinach, remove stems
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.

Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste

Combine in blender and mix until smooth and pour over salad.

From Amanda Hemmert

Spinach Almond Salad

2009-05-11T13:27:00.001-07:00

1 bag (10oz) fresh spinach
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds

Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.

Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.

From Gina Fredinberg

Russian Chicken

2009-05-11T13:24:00.000-07:00

6 to 8 Chicken Breast
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix

Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.

From Roxie Bybee

Master Bread Dough Recipe

2009-04-13T16:37:00.000-07:00

From the book Artisan Bread in Five Minutes a Day
Taught by Becca Greaves at Enrichment Activity

3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.

Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).

You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.

VARIATIONS:

Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)

Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days

European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)

Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds

Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)

Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)

Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)

MIX INS:

Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)

1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar

MAKING PIZZA (OR CALZONE):

(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.

Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).

Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).

Olive Bread

2009-03-23T09:46:00.000-07:00

(Makes 4 loaves. Recipe may be halved or doubled)

2 3/4 cups lukewarm water
1 1/2 Tbsp yeast (active or instant is fine)
1 1/2 Tbsp kosher salt (or 1 Tbsp table salt)
1 Tbsp sugar
1/4 cup extra virgin olive oil
2 cups chopped kalamata olives
6 1/2 cups unbleached all-purpose flour
Cornmeal for covering the pizza peel

Mix the water, yeast, salt, sugar, olive oil and olives in a 5quart bowl, or plastic food container. Measure the flour using the scoop and sweep method (gently scoop up the flour, then sweep the top level with a knife) and add to the mixture. Mix with a wooden spoon (or a Kitchen Aid with the dough hook attachment) until mixture is well combined. It’s not necessary to knead, just make sure the flour is mixed in well. You can also mix it together with wet hands.

Cover with a lid (not airtight) and let it sit on the counter for 2 or 3 hours. The dough is ready to use now, or you can refrigerate it and it use over the next 12 days.

Preheat oven to 450. Put a baking stone* on the middle rack and an empty boiler tray on the bottom shelf.

Make the Cornstarch Wash: Combine 1/2 tsp cornstarch with 1/2 c cold water. Microwave 30-60 seconds. (This will keep in the refrigerator for about 2 weeks).

Sprinkle a pizza peel (or a cookie sheet) with cornmeal. Dust the surface of the container of dough with flour and pull out a grapefruit-sized amount (1 pound). Hold it in your hands and add a little more flour so it won’t stick to your hands as you gently form it into a ball. Place on the cornmeal covered pizza peel and let it rest for 1 hr (30 min if using fresh dough that is room temp).

Just before baking, paint the surface with the cornstarch wash and slash the top with a serrated bread knife. Slide the loaf onto the baking stone, then pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 35 minutes, or until the crust is deeply browned. Cool on a rack before slicing.

*If you do not have a baking stone, let the loaf rest on a cookie sheet, then place it in the oven to cook.

---From the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois---

Delicious Bok Choy Salad

2009-01-25T14:58:00.000-08:00

Ingredients:
First Step: Salad topping
½ cup butter
2 TB sugar
½ c sesame seeds
2 pkgs Top Ramen noodles (broken/crushed to tiny pieces)
3 oz sliced almonds

Melt the butter and lightly brown the above ingredients. Set aside browned ingredients in a separate container.

Second step: Salad
2 lbs Bok Choy (chop stalks as well as leaf, I also use savoy/chinese cabbage with good results)
4 green onion stalks (chop into small pieces)

Combine the above ingredients into a large salad bowl and refrigerate if not serving immediately.

Third Step: Dressing
¾ cup vegetable oil
¼ cup red wine vinegar
½ c sugar
2 TB soy sauce
1 TB sesame seed oil (this is a crucial ingredient! Find it in the Asian section in a small bottle)

Combine and mix the above third step ingredients.

Fourth step: Salad mixing/preparation
When ready to serve, mix all three prepared ingredients evenly in a large serving bowl.

Just a hint: It is not a good idea to refrigerate the salad if there are leftovers. It doesn't survive the refrigerator.

Courtesy of: Sierra Langford

Tortellini & Tomato Soup

2009-01-23T22:29:00.000-08:00

3 tbsp olive oil
1 onion, chopped
3 garlic gloves, minced
1 14 oz. can diced tomatoes
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
12 oz fresh meat- or cheese-filled torellini or 9 oz fresh ravioli
3 cups chopped fresh spinach or 1 10 oz. package frozen spinach, thawed & drained.
Salt and pepper to taste

(I recommend fresh spinach and Costco 3-cheese Tortellini -- use 1/2 of the 2-pack)

Heat olive oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in brothe and rosemary, bring to a boil. Reduce heat and simmer, covered, 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with fresh parmesan or stir in a spoonful of pesto.

Serves 4-6, 30 minutes prep time.

Pad Thai - Stir-Fried Noodle

2009-01-23T22:26:00.000-08:00

• ½ pound Rice Noodles
• 2 Eggs
• 3 Cloves Garlic
• 3 Tbsp oil
• 1Chicken Breast thinly sliced
• ½ cup Bean Sprouts
• ¼ cup green onions
• 2 tsp. roasted peanuts
• 3 Tbsp. Pad Thai sauce
• Lime or cilantro for garnish

Directions: Soak rice noodles in hot water until soft. Drain, and set aside. Next, heat oil in a wok or large heavy skillet. Saute chicken and garlic until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, chicken and pad Thai sauce. You can also add lime juice or red pepper depending on taste. Mix while cooking, until noodles are tender. Add bean sprouts and green onions, and mix for 3 minutes. Garnish with peanuts, lime, or cilantro.

Serves 2 people.

Yellow Curry Chicken

2009-01-23T22:25:00.000-08:00

• ½ chicken breast
• 2 cups coconut milk
• 1 cup of potatoes in chunks
• ¼ of a medium sized onion sliced
• 1 Tbsp. sugar
• ¼ tsp. salt
• 1 tsp yellow curry powder
• 1 Tbsp red chili paste

Directions: On low heat, mix yellow curry powder, Red Chili Paste and ½ of the coconut milk until oil separates out of coconut milk. Next, add chicken and potato stirring gently. Add sugar and salt and stir until it is dissolved. Still on low heat, cook for a few minutes allowing the chicken and potatoes to absorb some of the concentrated curry sauce.

Add the rest of the coconut milk and turn up the heat to medium, stirring gently until it is all mixed together. Allow to cook for 10-15 minutes stirring periodically to prevent the coconut milk from burning. If the sauce becomes too thick add a little bit of water. Once the potatoes are soft and become a light yellow color, add the pineapple chunks. Heat the pineapple and then serve with rice.

Serves 1-2 people.

Mango Sticky Rice

2009-01-23T22:24:00.000-08:00

INGREDIENTS

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca or corn starch
• 3 mangos, peeled and sliced

Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice.

Earthquake Cake

2009-01-23T22:22:00.001-08:00

Place in the bottom of a greased 9 x 13 pan the following:

2/3 cup coconut
2/3 cup chocolate chips
2/3 cup crushed nuts

Prepare a chocolate cake mix according the box directions. Pour over other ingredients.

Combine

8 oz. cream cheese
1 cube butter
1 pound powdered sugar

Spoon mixture on to cake batter.

Bake at 350 degrees for 45-50 minutes.

Grilled chicken Caesar Salad Wrap

2008-11-17T08:08:00.000-08:00

2-3 Grilled chicken breasts, cut in strips or coarsely chopped
4 flour or flavored 10 inch tortillas
romaine lettuce, chopped
Caesar salad dressing
shredded Parmesan cheese

Heat tortillas so they are soft enough to fold. Mix salad with dressing. Place approximately 1/2-1 cup of salad on tortilla, chicken and shredded Parmesan cheese. Fold tortilla like a burrito, cut in half. Makes 2-4 servings

Chocolate Chip Oatmeal Cookies

2008-11-17T07:58:00.000-08:00

1 pkg. (18.25/18.5oz.) yellow cake mix
1 cup quick cooking oats
3/4 c. butter or margarine, softened
2 eggs
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees. In a large mixer bowl combine cake mix, oats, butter, and eggs; mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until VERY LIGHTLY BROWNED (do no over bake). Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes 2 dozen

Chocolate Chip Scones

2008-04-22T17:24:00.000-07:00

3¼ c. all-purpose flour
½ c. sugar
1 Tb. plus 1 tea. baking powder
¼ tea. salt
1 c. semisweet (mini) chocolate chips
½ c. walnuts, toasted & chopped
2 c. chilled whipping cream
2 Tb. butter, melted
additional sugar (I like sparkling sugar sprinkles)

Preheat oven to 375Â°. Lightly butter baking sheet (I
use parchment paper). Combine flour, ½ c. sugar,
baking powder & salt in a large bowl. Stir in
chocolate chips & nuts. Beat cream in another bowl
until stiff peaks form. Fold whipped cream into dry
ingredients. Turn dough out onto lightly floured
surface.

Knead gently until soft dough forms (about 2 minutes).
Form dough into ball; pat out to form. Cut into 12
wedges. Transfer to baking sheet. Brush with melted
butter. Sprinkle with sugar. Bake until golden brown,
about 20 minutes.

Recipe by Kimberly Wright, used at the Visiting Teaching Conference

Scottish Eggs

2008-04-03T08:29:00.000-07:00

Ingredients:

Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs

Place enough oil in skillet to make it 1½” deep. Heat oil to 360o (on my electric stove this is just above “5” on the dial).

Preheat oven to 350o.

Beat the egg and water together and set aside.

Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.

Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.

Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.

Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350o for 30 minutes. They should be dark brown when done. Cut in half to serve.

You may serve hot or, allow to cool and, refrigerate for a cold snack later.

*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Coconut Chicken with Lime

2008-04-03T08:26:00.000-07:00

1 1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest
Brown the chicken and onion
Add salt, cinnamon and garlic
Mix tomato paste with sugar and water
Add to chicken
Add coconut milk, bring to a boil
Add cinnamon stick and lime zest
Cover and simmer for 20 mins
Dice the pineapple
Grill pineapple if desired
Add lime juice to chicken
Serve with rice and pineapple

Taught by Sylvie-Anne Rasmussen at the International Cooking Class

Corn and Bacon 'Quiche'

2008-04-03T08:24:00.000-07:00

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 - 45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.

Karen Utley

Scottish Eggs

2008-04-02T21:52:00.000-07:00

Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs

Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).

Preheat oven to 350 degrees.

Beat the egg and water together and set aside.

Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.

Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.

Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.

Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.

You may serve hot or, allow to cool and, refrigerate for a cold snack later.

*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Submitted by Renae Murray

Coconut Chicken with Lime

2008-03-30T11:49:00.000-07:00

1-1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest. Brown the chicken and onion. Add salt, cinnamon and garlic. Mix tomato paste with sugar and water. Add to chicken. Add coconut milk, bring to a boil. Add cinnamon stick and lime zest. Cover and simmer for 20 mins. Dice the pineapple. Grill pineapple if desired. Add lime juice to chicken. Serve with rice and pineapple

Submitted by Sylvie-Anne Rasmussen

Corn and Bacon Quiche

2008-03-14T14:33:00.000-07:00

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 -
45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.

Submitted by Karen Utley

Pane Bianco (Italy)

2008-02-16T09:12:00.000-08:00

2 packages yeast
2-1/2 cups very warm water
2 tablespoons sugar
2 teaspoons salt
6 -b7 cups all-purpose flour (or more)
yellow corn meal
1 slightly beaten egg white
1 tablespoon water

Dissolve sugar in very warm water, then sprinkle on the yeast. Let dissolve for a few minutes, then stir in. Let set about 10 minutes. Stir in salt, then stir in about 2 cups of flour. Beat. Then add another 2 cups of flour, kneading as necessary. Add the rest of the flour gradually to form a very stiff dough. (More flour may be needed.) Let rest another 10 minutes. Turn out on floured board and knead, adding flour to prevent sticking, for at least 15 minutes.

Let rise in greased bowl for about an hour. Punch down and let it rise again. Form two long loaves, place on greased baking sheets sprinkled with corn meal. Combine egg white and 1 tablespoon water, brush on loaves, let rise about an hour till nearly double.

Preheat oven to 375. Place shallow pan on lower rack of oven, fill with boiling water. Put loaves in the oven. Bake about 20 minutes, brush with more of egg-white mixture and bake another 20 minutes.

Submitted by Karen Utley

Wheat Farmer Bread (Finland)

2008-02-16T09:10:00.000-08:00

1 potato, sliced thin
2 cups water
milk
1 package yeast
1-1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons caraway seed
1-1/2 cups whole wheat flour
2 cups all-purpose flour
melted butter

Boil potato in water till very soft. Stir potato-water mixture to dissolve potato. Let cool a little, then add milk to make 2-1/2 cups liquid total. When cooled to very warm, add sugar and sprinkle on the yeast. Let dissolve, then add sugar, salt and caraway seed. Beat in whole-wheat flour, add all-purpose flour 1/2 cup at a time, kneading as necessary to form a stiff dough. Continue kneading till smooth and elastic.

Grease dough and let rise till double. Form 2 round loaves and let rise about 40 minutes. Using handle of a long wooden spoon, press straight down through loaves in rows about 1 inch apart. Bake at 375 for about 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Limpa Bread (Sweden)

2008-02-16T09:07:00.000-08:00

1 cup boiling water,
1/2 cup rolled wheat OR cracked wheat
2 teaspoons crushed fennel seed
1 tablespoon grated orange peel
2 teaspoons salt
1/3 cup molasses
1 package yeast
1-1/4 cup very warm water
2 cups rye flour
2 cups whole wheat flour
2 – 2-1/2 cups all-purpose flour
melted butter

In a large bowl, pour boiling water over rolled OR cracked wheat, fennel seed, orange peel, salt, molasses and 3 tablespoons butter. Let cool to lukewarm. Meanwhile, dissolve yeast in water and add to lukewarm mixture. Beat in rye flour, then stir in whole wheat flour. Add all-purpose flour 1/2 cup at a time to make a moderately stiff dough.

Turn dough out onto a floured board and knead till smooth and elastic, adding flour to prevent sticking. Grease dough and let rise in a warm place till doubled (about 2 hours). Punch down and form two round loaves. Let rise till almost doubled (about 1 hour). Bake at 350 for 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Adah's Salmon Dip Appetizer

2008-01-27T06:39:00.002-08:00

1-8 oz package cream cheese
1 can salmon
liquid smoke
horseradish sauce

Combine cream cheese and salmon. Add liquid smoke and horseradish
sauce to taste. Chill overnight. Serve with Ritz crackers.

Submitted by Karen Utley

Four Bean Salad

2008-01-27T06:39:00.001-08:00

1 can garbanzo beans
1 can red kidney beans
1 can cut green beans
1 can small white beans
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup chopped onion
1/8 tsp dried minced garlic
dash of salt to taste

Drain and combine beans. Mix all other ingredients, pour over beans
and marinate overnight. Keeps well.

Submitted by Karen Utley

Pine Nut Couscous

2008-01-27T06:38:00.000-08:00

2 Tbsp. butter
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock

During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.

Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.

Submitted by Brooke Williamson

Moroccan Lamb

2008-01-27T06:36:00.000-08:00

2-1/2 lbs. boneless leg of lamb, cut into bite size pieces
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped

Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.

Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.

Submitted by Brooke Williamson

Corn Chili

2007-12-19T12:42:00.000-08:00

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

2007-12-12T15:12:00.001-08:00

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

2007-12-12T15:03:00.000-08:00

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

2007-12-12T15:01:00.000-08:00

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

2007-12-09T21:18:00.000-08:00

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

2007-12-07T17:50:00.000-08:00

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

2007-12-07T17:46:00.000-08:00

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

2007-11-14T19:05:00.000-08:00

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

2007-11-14T09:47:00.000-08:00

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

2007-11-14T09:45:00.000-08:00

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

2007-11-06T08:54:00.000-08:00

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

2007-11-06T08:53:00.000-08:00

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

2007-11-06T08:52:00.000-08:00

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

2007-11-05T06:55:00.000-08:00

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

2007-11-03T14:22:00.000-07:00

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

2007-11-03T14:21:00.000-07:00

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

2007-11-03T14:18:00.000-07:00

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

2007-11-03T14:09:00.000-07:00

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

2007-11-03T14:08:00.000-07:00

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

2007-11-03T14:07:00.000-07:00

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

2007-11-03T14:04:00.001-07:00

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

2007-11-03T14:03:00.000-07:00

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

2007-11-03T14:02:00.000-07:00

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

2007-11-03T14:01:00.001-07:00

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

2007-11-03T13:59:00.000-07:00

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)

2007-11-03T13:56:00.000-07:00

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

2007-11-03T13:55:00.000-07:00

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

2007-11-03T13:54:00.000-07:00

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

2007-11-03T13:52:00.000-07:00

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

2007-11-03T13:50:00.000-07:00

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

2007-10-27T10:29:00.000-07:00

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

2007-10-27T10:22:00.000-07:00

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

2007-10-23T08:51:00.000-07:00

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

2007-09-26T15:30:00.000-07:00

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

2007-09-25T17:33:00.000-07:00

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

2007-09-25T17:31:00.000-07:00

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

2007-09-25T17:28:00.000-07:00

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