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Quadrangle Grille'S Pumpkin-Walnut Cheesecake Ingredients: - 2 1/2 c. graham cracker crumbs - 4 oz. melted butter - 1 1/2 lb. cream cheese, softened - 3/4 c. light brown sugar - 4 eggs - 1 Tbsp. cinnamon - 2 tsp. nutmeg - 1/2 tsp. cloves - 1 lb. can pumpkin - 1/2 c. melted butter - 1 c. light brown sugar - 1 c. chopped walnuts Directions: - Let cake cool to room temperature. - Cover and refrigerate for at least 6 hours or overnight to allow cake to set. - At service, carefully loosen the collar on the spring-form pan and remove.

Chilled Asparagus With Sesame Vinaigrette Ingredients: - 2 lbs asparagus, trimmed - 8 teaspoons sesame oil - 4 teaspoons rice vinegar - 4 teaspoons soy sauce - 1 teaspoon sugar - toasted sesame seeds Directions: - Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes. - Drain; rinse with cold water and drain well. - Pat dry with paper towels. - Arrange on a platter. - Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper. - (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

Honey Garlic Burgers With Sweet And Sour Mayonnaise Ingredients: - 1 1/2 lbs lean ground beef - 1/2 cup green onion, finely chopped - 1 cup vh honey garlic sauce - 1 egg - 1/3 cup breadcrumbs - 1/2 cup mayonnaise - 1/2 cup vh sweet and sour sauce - Pam cooking spray, grilling spray Directions: - In a large bowl mix together beef and onion. - Spray grill with PAM Grilling Spray, heat grill to medium-high heat and cook burgers until cooked through, about 10 minutes. - While burgers are grilling stir together VH Sweet and Sour Sauce and mayonnaise. - Serve cooked burger on buns with fresh lettuce and large dollop of sweet and sour mayonnaise.

Hamburger Steak With Onion Gravy Ingredients: - 1 lb. hamburger or ground deer - 1 egg - 1/2 pkg. onion soup mix - 1 slice bread crumbs - salt and pepper to taste Directions: - Mix beaten egg, onion soup mix, bread crumbs, salt, pepper and hamburger to mixture. - Shape into patties and slowly cook until doneness desired. - Add sliced onion on top of hamburger about 5 minutes until done. - Remove patties from pan. - With drippings, add mixture of flour and remaining onion soup mix. - Stir until slightly brown. - Add 1 cup water or more if needed. - Turn on low heat; add patties back into gravy. - Cover and simmer about 10 minutes. - Serve with mashed potatoes or rice.

Stuffed Pork Chops Ingredients: - 8 lean pork chops, very thinly sliced and flattened into cutlets (1 lb.) - 1 chopped onion - 2 Tbsp. chopped celery - 2 Tbsp. chopped parsley - 8 tsp. butter - 1/2 tsp. salt - 1/2 tsp. poultry seasoning - pepper to taste - 2 c. fresh bread crumbs - 1/2 c. chicken bouillon, defatted - 2 Tbsp. flour Directions: - Lightly pound the cutlets to make them into thin fillets. - Melt half the butter and saute the onion, parsley, and celery over gentle heat. - Add the seasonings. - Remove from the heat and place in a bowl. - Add the bread crumbs, dampened with a bit of water and mix gently. - Divide into 8 equal portions and place each on a pork fillet. - Roll and secure with a skewer or tie with string. - Dredge in flour sprinkled on waxed paper. - Brown in a frying pan, using the rest of the butter. - Add the chicken stock, lower the heat, cover and cook very slowly, about 1 1/2 hours.

Marinara Sauce / Spaghetti Sauce Via Bari, Italy Ingredients: - 2 tablespoons olive oil - 2 garlic cloves, fresh & sliced super thin - 28 ounces crushed tomatoes (Redpack brand) - 1 12 teaspoons dried oregano - 2 teaspoons sea salt - 12 teaspoon pepper, freshly ground Directions: - In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. - Saute until garlic becomes very lightly golden on edges. - If garlic burns, discard and start again as this definitely affects the taste in a negative way. - Add can of crushed tomatoes. - Tomatoes should be slightly chunky and not a puree. - Turn heat up just a bit until mixture starts to bubble up, but not boil. - Place dried oregano in palm of one hand and use other to crush it over the pot. - Add in salt and pepper and stir. - Lower heat to medium-low and cover pot, simmering for 20 minutes. - Check occasionally to stir. - Enjoy immediately.

Delicious Chess Squares Ingredients: - 1 box yellow cake mix - 1 stick margarine - 1 egg - 1 (8 oz.) pkg. cream cheese - 1 box powdered sugar - 2 eggs Directions: - Mix and press cake mix, margarine and 1 egg in bottom of a 9 x 13-inch pan. - Mix well the cream cheese, powdered sugar and 2 eggs and pour over bottom layer. - Bake at 350° for 30 minutes.

Steamed Chicken With Lemon and Ginger Mango Conserve Ingredients: - 1 (1 kg) roasting chicken - 1 tablespoon salt - 2 teaspoons chopped garlic - 2 tablespoons buderim mango and ginger conserve - 2 teaspoons coarse grain honey mustard - 1 lemon, juice of - 1 teaspoon butter - 1 teaspoon oregano Directions: - Rub 1/2 tbsp salt all over the chicken. - (You can chop up the chicken first if you like. - I had it whole). - Combine remaining 1/2 tbsp salt with all other ingredients. - Marinate chicken inside and out(if using whole chicken) and refrigerate for an hour. - Place chicken and marinade in a steaming bowl and steam over boiling water for 30-40minutes. - Serve hot. - You can substitute the Buderim Ginger Mango Conserve with Apricot jam if you like.

Skillet Gumbo Ingredients: - 2 (5 oz.) cans chunk white chicken - 1/4 c. instant minced onions - 1 (16 oz.) can tomatoes - 1 c. chicken broth - 1/8 tsp. ground pepper - 1/2 tsp. gumbo file - 1 c. rice Directions: - Combine all ingredients, except rice, in heavy large skillet. Bring to boil. - Cover and simmer 10 minutes. - Stir in rice. Replace lid and simmer for 20 minutes or until rice is tender. Stir in file just before serving. - Makes 4 servings.

Cowboy Casserole Ingredients: - 1 lb. ground beef - 1 pkg. taco seasoning - 1 can Ranch Style beans - 1 can Ro-Tel tomatoes - 10 to 12 corn tortillas, quartered - 8 oz. Cheddar cheese - 8 oz. Monterey Jack cheese Directions: - Preheat oven to 375°. - Brown ground meat; drain. - Add taco seasoning. - Mix together meat, tomatoes and beans; set aside. Lightly grease glass baking dish. - Layer tortillas, meat mixture and cheeses. Makes two layers. - Bake until cheese is bubbly.

Hot Fudge Sauce Ingredients: - 6 Milky Way candy bars - 1 (12 oz.) pkg. milk chocolate chips - 1 can Pet milk - 2 sticks butter Directions: - Heat all ingredients in double boiler until melted. - Beat with mixer until smooth. - Pour in jars and refrigerate. - Makes 1 quart.

Asparagus-Almond Casserole Ingredients: - 3 Tbsp. flour - 3 Tbsp. butter - 1 c. milk - 1 tsp. salt - pepper to taste - 2 (14 1/2 oz.) cans asparagus - 3 oz. slivered almonds - 1 c. New York sharp cheese, grated Directions: - Melt butter; blend in flour. - Add milk, salt and pepper and cook. - Add cheese, stirring continually until blended. - Line a 1 quart casserole with a layer of asparagus, almonds, then sauce. Continue until all ingredients are used, topping with almonds. Bake, uncovered, at 350° until bubbly, approximately 20 minutes.

Brown Oatmeal Buns Ingredients: - 2 c. boiling water - 1 c. rolled oats - 3 Tbsp. salad oil - 2/3 c. brown sugar - 2 tsp. salt - 1 pkg. yeast in 1/3 c. warm water - 4 1/2 to 5 c. flour Directions: - Pour boiling water over oatmeal; cool until lukewarm. - Add oil, brown sugar and salt. - Add softened yeast. - Add 4 to 4 1/2 cups flour and knead, using remaining flour. - Put into greased bowl; let rise until double. - Punch down; form into 24 small buns on greased cookie sheet (11 x 16-inch size pan). - Let rise again. Bake at 375° for about 15 minutes, or at 350° for about 20 minutes, until golden on top.

Pineapple Frosting Ingredients: - 1 cool whip - 1 box instant vanilla pudding - 1 can crushed pineapple Directions: - Mix all together and spread on cake.

Barbecue Hamburger(Sloppy Joes) Ingredients: - 1 1/2 lb. hamburger - 1/2 c. onion - 8 tsp. sugar - 2 tsp. mustard - 2 tsp. Worcestershire sauce - 1/4 tsp. pepper - 1/2 c. catsup - 6 Tbsp. vinegar Directions: - Brown hamburger and onion. Add other ingredients; mix well.

Ham And Cheese Muffins Ingredients: - 1/2 c. milk - 3 Tbsp. oil - 1 egg - 1 1/2 c. Bisquick baking mix - 3/4 c. shredded Cheddar cheese - 1/2 c. chopped, cooked ham - 1/3 c. green bell pepper - 1/3 c. chopped onions Directions: - Beat milk, oil and egg. - Stir in remaining ingredients with a fork until moistened. - Grease mini muffin pans and bake at 400° for 15 to 20 minutes.

Brownies Ingredients: - 4 eggs - 2 c. sugar - 1 1/2 c. sifted flour - 1 tsp. baking powder - 1 tsp. salt - 1 c. oil - 12 Tbsp. cocoa - 2 tsp. vanilla - 2 c. nuts (optional) Directions: - Beat eggs; add sugar and vanilla. - Beat well. - Sift flour, salt and baking powder together. - Add to egg mixture with cocoa and oil. - Mix well. - Pour into pan and bake 30 to 35 minutes in a 350° oven.

Sally Lunn Ingredients: - 2 c. flour - 1/2 tsp. salt - 1/2 c. milk - 3 tsp. baking powder - 2 eggs, separated - 1/2 c. butter, melted Directions: - Mix and sift dry ingredients. - Add milk to beaten egg yolks and add to dry ingredients, stirring until mixed. - Stir in butter, then fold in the stiffly beaten egg whites. - Bake at 350° for 30 minutes in well greased 9-inch square pan.

Ground Meat Casserole Ingredients: - 1 Tbsp. butter - 1 1/2 lb. ground chuck - 1 (8 oz.) can tomato sauce - 2 c. water - 1 can onion soup Directions: - Mix and let simmer, covered, for 20 minutes on low flame. While this mixture is simmering, cook 1 cup macaroni in 3 cups salted water. - Drain and add to first mixture. - Put in casserole; sprinkle with grated cheese. Bake at 500° for 15 minutes.

Date And Bacon Rolls(Microwave) Ingredients: - pitted fancy dates - 1/4 c. peanut butter - 1/4 tsp. curry powder - 1/2 lb. bacon Directions: - Microwave bacon until half done (3 to 4 minutes). - Mix together peanut butter and curry. - Stuff each date with peanut butter mixture and wrap half of a slice of partially cooked bacon around each date. - Spear with a toothpick. - Place on pie plate and microwave on High until bacon is crisp (4 to 6 minutes). - Give 1/2 turn twice during cooking. - Serve warm.

Pepper Jelly Ingredients: - 3/4 c. red bell pepper, finely ground - 3/4 c. green bell pepper, finely ground - 1/4 c. hot pepper, ground - 6 1/2 c. sugar - 1 1/2 c. white vinegar - 1 tsp. salt - 1 bottle Certo Directions: - Boil all peppers, vinegar, sugar and salt at a rapid boil for 1 minute. - Remove from heat; add Certo. - Stir until partially cool; the mixture will be smooth. - Ladle into hot jars and seal. Works well with paraffin seals.

Chili Ingredients: - 3 lb. ground meat (very lean) - 1 bell pepper, chopped - 2 onions, chopped - 1 large (28 oz.) can crushed tomatoes - 1 c. water - 2 cans Ro-Tel tomatoes and green chilies - 1 can refried beans - 1 can Bush chili hot beans - 1 hot pepper, chopped - 1 clove garlic Directions: - Brown meat in a skillet and pour off all fat. Add pepper, onions and garlic. - Cook until tender. Put meat mix in large cooking pot and add other ingredients. Cook on very low heat for 4 to 5 hours, stirring occasionally. - The secret is in the long, slow cooking.

Crunchy Cookies (Gluten And Dairy Free) Ingredients: - 250g Dairy Free Margarine - 470g Brown Sugar - 1/3 cup Coconut Oil - 2 Eggs - 440g Gluten Free Plain Flour - 1 cup Qunioa Flakes - 250g Choc Chips Directions: - Melt the coconut oil and set aside to cool. On high speed cream the margarine and brown sugar together. - Add the eggs 1 at a time while beating well in between each addition. - Add the cooled coconut oil while beating on a slow speed (so that is does't splash out). - Place the flour and the quinoa flakes in the bowl and mix slowly until all ingredients are well combined. - Lastly add the choc chips and again mix slowly until combined. Place tablespoons of mixture on a biscuit tray and flatten slightly with a wet fork. - Bake at 200* in a fan forced oven for 12-15 minutes. Cool on the tray for about 5 minutes before transferring to a cooling rack.

Eagle Brand Pumpkin Pie Ingredients: - 2 unbaked pie shells - 1 (16 oz.) can pumpkin - 1 (14 oz.) can Eagle Brand sweetened condensed milk - 2 eggs - 1 tsp. ground cinnamon - 1/2 tsp. salt - 1/2 tsp. ground ginger - 1/2 tsp. ground nutmeg Directions: - Mix all ingredients and bake at 400° for 15 minutes and reduce to 350° for 30 to 40 minutes.

Jello Salad(Low Calorie) Ingredients: - 8 oz. crushed pineapple (no sugar added), drained - 12 oz. low-fat cottage cheese - 8 oz. lite Cool Whip - 2 (3 oz.) boxes sugar-free Jell-O Directions: - Stir cottage cheese, gelatin and pineapple together. - Fold in Cool Whip. - Refrigerate until set.

Chocolate Pecan Pie Ingredients: - 3 eggs, slightly beaten - 1 cup corn syrup - 4 ounces semisweet chocolate, melted and cooled slightly - 1/3 cup sugar - 2 tablespoons butter - 1 teaspoon vanilla extract - 1 1/2 cups pecan halves - 1 unbaked 9-inch pie shell Directions: - In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. - Stir in pecans. - Pour into pastry shell. - Bake at 350°F for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean. - Cool on wire rack.

Parmesan Popcorn Ingredients: - 1/4 cup parmesan cheese, grated - 1 teaspoon grated lemon zest - 4 cups popped popcorn, buttered Directions: - Toss 1/4 cup grated Parmesan cheese and the lemon zest with the popcorn. - Mix well. - Enjoy!

Corn Bread Salad Ingredients: - 1 medium pan corn bread - 3 tomatoes, chopped - 3 Tbsp. pickle relish - 1 c. onion, chopped - 1/2 c. bell pepper - 2 c. mayonnaise Directions: - Cool corn bread; crumble. - Mix tomatoes, relish, onion and pepper. - Drain liquid from vegetables. - Reserve liquid and mix with mayonnaise. - Mix vegetables and corn bread together. - Pour 1/2 mixture into pan; put half of mayonnaise on top; add remaining corn bread mixture; add remaining mayonnaise on top.

Fried Green Tomatoes Ingredients: - 6 green medium tomatoes, slice 1/2-inch thick or preference - flour or corn meal - 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 tsp. sugar Directions: - Dredge tomatoes in flour or cornmeal mixed with salt, pepper and sugar. - Shake. - Fry in - hot oil, turning only once.

Mixed Berry Filling Ingredients: - 1/2 cup sugar - 1/4 cup plus 2 tablespoons all-purpose flour - 2 (12-ounce) containers cranberry-raspberry crushed fruit (we used Ocean Spray) - 2 cups frozen blueberries Directions: - Combine sugar and flour in a medium bowl, stirring well. Add remaining ingredients, mixing well.

Grilled Bacon, Cheese, And Tomato Sandwiches Ingredients: - 8 (1/2-inch-thick) French bread slices - 1/4 cup butter or margarine, softened - 8 (1-ounce) Jarlsberg or Swiss cheese slices - 3 plum tomatoes, thinly sliced - 1/2 teaspoon dried basil - 12 cooked bacon slices Directions: - Spread 1 side of bread slices with butter; turn 4 slices buttered side down, and top each with a cheese slice. Layer evenly with tomato, basil, bacon, and remaining cheese slices; top with remaining bread slices, buttered side up. - Place a large skillet over medium heat until hot; cook sandwiches, 2 at a time, until golden, turning once.

Shrimp Cocktail Ingredients: - 12 oz. chili sauce - 1 to 2 Tbsp. horseradish - 1 Tbsp. lemon juice - 1/2 tsp. Worcestershire sauce - 1/4 tsp. salt - dash of pepper - 36 cleaned, cooked medium shrimp, chilled Directions: - Combine all ingredients except shrimp; chill sauce thoroughly. Fill a large bowl with crushed ice and place a dish of sauce in center; arrange shrimp over ice. - Serve with picks for dipping shrimp into sauce. - Makes 6 servings.

Company Tuna Bake Ingredients: - 1 c. elbow macaroni - 1 (3 oz.) pkg. cream cheese, softened - 1 can cream of mushroom soup - 1 small can white tuna, drained and flaked - 1 Tbsp. prepared mustard - 1 Tbsp. chopped onion - 1/4 c. milk - 1/2 c. dry bread crumbs - 1 1/2 Tbsp. chopped pimento (optional) - 2 Tbsp. melted margarine Directions: - Cook macaroni; drain. - Blend cream cheese and cream of mushroom soup. - Stir in tuna, pimento, onion, mustard, milk and the macaroni. - Put mixture in 1 1/2-quart casserole. - Mix half dry bread crumbs and melted margarine; sprinkle over top. - Bake in moderate 350° oven for 20 to 25 minutes.

Black Eyed Peas And Mushrooms Recipe Ingredients: - 1 ctn pre-soaked black-eyed peas - (11 ounce) - 2 c. water Salt to taste - 2 Tbsp. butter - 3/4 lb mushrooms quartered - 2 x garlic cloves chopped Freshly-grnd black pepper to taste - 2/3 c. minced parsley - 1 Tbsp. lemon juice Directions: - Drain peas and combine in small saucepan with water and 1 tsp. - salt. - Bring to simmer and cook till just tender, 15 to 20 min. - Heat butter in nonstick skillet over high heat. - When butter has foamed and foam has receded, add in mushrooms. - Cook, stirring occasionally, till mushrooms begin to brown, about 5 min. - Add in garlic and cook, stirring, till very fragrant, 2 to 3 min. - When peas are done, drain and add in to mushrooms. - Stir together and season to taste with salt. - Add in healthy grind of pepper. - Add in parsley and stir well, then add in lemon juice. - Taste and adjust seasoning; mix may need a little more lemon juice. - This recipe yields 6 servings.

BBQ Shrimp, Ham & Pineapple Skewers Ingredients: - 1 small pineapple - 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham - 20 uncooked large shrimp (1 lb.), peeled, deveined - 1/2 cup BULL'S-EYE Original Barbecue Sauce Directions: - Cut peel from pineapple, then cut pineapple lengthwise in half. - Cut each half crosswise into 4 slices. - Heat grill to medium-high heat. - Pierce each of 4 pineapple slices crosswise with 2 wooden skewers. - Add pleated ham slice, 5 shrimp, second ham slice and second pineapple slice to each. - (You will have 4 kabobs.) - Place kabobs on grill; brush with barbecue sauce. - Grill 10 to 12 min. - or until shrimp turn pink and pineapple is golden brown, turning after 6 min. - and brushing with the remaining barbecue sauce.

Lukullus Ingredients: - 300 g coconut fat - 125 g icing sugar - 45 g cocoa powder - 2 -3 eggs - 400 g butter, bisquit - 8 g vanilla sugar - 1/2 teaspoon coffee - 1 tablespoon rum Directions: - warm up coconut fat on low heat while mixing up sugar, choco powder, vanilla, rum, coffee and eggs. Add the coconut fat very slowly. - lay out baking paper in a cake bar tray. Spread Chocolate sauce, then a bisquit layer and continue layering untill its all used up, finish with chocolate sauce. - put in fridge for at least 3-4 hours. enjoy :).

Ruth Griffin'S Crackling Bread Ingredients: - 1 1/2 c. Martha White self-rising meal - 3/4 c. cracklings - 1 c. buttermilk (more if needed) - 1 tsp. sugar - 1/4 tsp. soda - 1/8 tsp. cayenne red pepper - 1 large egg Directions: - Preheat oven to 450°. - Mix ingredients. - Place in hot skillet greased with oil. - Cook until brown.

Easy Honey Orange Chicken Recipe Ingredients: - 1 c. fine bread crumbs - 1 tbsp. grated orange rind - 1 teaspoon salt - 1/4 teaspoon pepper - 3 chicken breasts, deboned and halved - 1/2 c. orange juice - 1/2 c. chicken broth - 1/4 c. butter - 1/2 c. Chester County honey Directions: - Combine bread crumbs, orange rind, salt, and pepper. - Dip chicken pcs in orange juice; roll in crumb mix. - Arrange chicken pcs in greased shallow baking dish. - Combine chicken broth, butter, and honey in saucepan; heat till butter is melted. - Pour honey mix over chicken. - Bake at 350 degrees for 45 min or possibly till chicken is tender, basting occasionally.

Easy Allergy Friendly Sweet Potato Casserole/ Souffle Ingredients: - 8 medium sweet potatoes - 15 ounces of chopped canned pineapple - 11 ounces mandarin oranges - 2 teaspoons cinnamon - 1 cup light brown sugar Directions: - Boil sweet potatoes in water for 30 to 40 minutes, until soft. - Cool. - Peel and mash potatoes. - In blender, blend pineapple, oranges with the juices in the cans until pureed. - Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix. - Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.

Banana Cream Pie Ingredients: - 1 cooled baked pie shell - 3/4 c. sugar - 1/4 tsp. salt - 8 Tbsp. flour - 2 egg yolks, beaten - 2 1/4 c. hot milk - 1 tsp. vanilla - sliced bananas Directions: - Mix sugar, salt and flour in top of double boiler. - Add milk and stir slowly into flour mixture. Cook over boiling water until thick (15 to 20 minutes), stir to prevent lumping. - Pat 1/2 thickened mixture into beaten egg yolks, then combine in double boiler and cook 1 to 2 more minutes. - Blend in vanilla. - Cool, fold in bananas or place in bottom of crust. - Pour into cooled pie crust. - Top with whipped cream.

Microwave Fudge Ingredients: - 1 box (1 lb.) powdered sugar - 1/2 c. cocoa - 1/4 tsp. salt - 1/4 c. milk - 1 Tbsp. vanilla - 1/2 c. butter (1 stick) - 1 c. coarsely chopped pecans Directions: - Stir together first 5 ingredients. - Will not be smooth. - Put stick of butter on top and microwave for 2 minutes on High. - Stir with wooden spoon and add pecans. - Beat until loses some of its gloss. - Pour in buttered pan and refrigerate to harden.

Turtle Cake Ingredients: - 1 box German chocolate cake mix - 1 (16 oz.) pkg. chocolate chips - 1 (14 oz.) pkg. Kraft caramels - 1/3 c. milk - 1 stick margarine - 1 c. chopped pecans Directions: - Mix cake according to directions on box. - Put 1/2 of batter in a 13 x 9 x 2-inch pan. - Bake 10 minutes at 250°. - Melt caramels, margarine and milk in a pan. - Pour over cake. - Add chocolate chips and nuts. Add rest of batter on top of this. - Turn oven up to 350° and bake for 15 minutes.

Swedish Meatballs Ingredients: - 1 can cream of celery soup - 1 can cream of mushroom soup - 2 lb. hamburger - 1 1/2 c. bread crumbs - 4 Tbsp. onion flakes - 1 tsp. salt - 2 eggs - 1 Tbsp. parsley flakes - 1/2 c. beef soup mix Directions: - Mix soups with 1 can water and set aside. - Mix with hamburger, bread crumbs, eggs, onion, parsley, salt and beef soup mix. - Roll into balls the size of a walnut and brown. - When browned, put into Dutch oven or similar pot with soup mix and cook about 45 minutes.

Beef Barley Soup Ingredients: - 2 or 3 Tbsp. olive oil - 1 lb. stew meat (cut meat very small) - 1 large onion - 8 c. water - 2 cloves garlic - 2 Tbsp. parsley - 8 beef bouillon cubes - 1 bay leaf - 1/2 c. celery tops - 1 Tbsp. fresh basil - 2/3 c. pearl barley - 2 large potatoes Directions: - Brown meat, until real dark, in oil, then remove meat to a boil. - Saute onion and garlic in same oil until tender. - Add back the meat and add water. - Simmer 1 1/2 hours, then add barley, potatoes and the beef bouillon. - Cook until potatoes and barley are tender.

Grilled Scallops Ingredients: - sea scallops - Prosciutto ham or bacon - red wine - bay leaf Directions: - Wrap scallops in Prosciutto or bacon; fasten with a toothpick. Marinate overnight in red wine. - Drain and cook on a grill until bacon is done.

Baked Chinese Chicken Wings Ingredients: - 1 (16 ounce) bottle soy sauce - 3 tablespoons lemon juice - 1 1/2 tablespoons onion powder - 1 1/2 teaspoons garlic powder - 2 bay leaves, crushed - 1 cup orange juice - 5 pounds chicken wings, cut into thirds, tips discarded Directions: - Whisk together the soy sauce, lemon juice, onion powder, garlic powder, bay leaves, and orange juice in a large glass or ceramic bowl. Add the chicken wings and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to 2 days. - Preheat an oven to 350 degrees F (175 degrees C). - Bake the chicken wings in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes, basting every 10 minutes. For crispier skin, drain the juices from the pan during the last 10 minutes of baking.

Spiced Orange Mold Ingredients: - 1 (11 oz.) can or 1 1/2 c. mandarin orange sections - 1/4 tsp. salt - 1/2 tsp. whole cloves - 6-inch cinnamon stick - 2 (3 oz.) pkg. orange gelatin - 2 c. cold water - 3 Tbsp. lemon juice - 1/2 c. broken walnuts or pecans Directions: - Drain oranges; reserve syrup. - Add water to syrup to make 1 3/4 cups. - In a saucepan, mix syrup, salt and spices. - Cover and simmer ten minutes. - Remove from heat and let stand, covered, ten minutes longer.

Chocolate, Strawberry & Cookie Parfaits Ingredients: - 2 cups cold fat-free milk - 1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding - 1 cup sliced fresh strawberries - 6 Reduced Fat OREO Cookies, coarsely chopped (about 2/3 cup) - 1/4 cup thawed COOL WHIP LITE Whipped Topping Directions: - Beat pudding mix and milk in medium bowl with whisk 2 min. - Refrigerate 5 min. - Spoon 1/3 of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the berries and cookies. - Repeat layers. - Cover with remaining pudding mixture and COOL WHIP.

Fresh Strawberry Coffee Cake Ingredients: - 1/2 cup unsalted butter softened - 3/4 cup buttermilk - 1 egg - 2 cups all purpose flour - 1/2 cup sugar - 2 teaspoons baking powder - 1 cup strawberries fresh - 1/2 cup powdered sugar - 1 tablespoon butter - 3 teaspoons water - 1/4 teaspoon almond extract Directions: - In medium bowl, beat softened butter, buttermilk, vanilla and egg with a spoon. - Stir in flour, sugar and baking powder until flour is moistened. - Fold in strawberries. - Bake 25-30 minutes or until top is golden or until toothpick inserted in center comes out clean.

Egg-Sausage Casserole Ingredients: - 18 eggs - 1 1/2 to 2 lb. sausage - 12 oz. Cheddar cheese, shredded - 2 c. milk - 1 1/2 tsp. salt - 1 box onion/garlic croutons Directions: - Fry sausage meat in pan. - (Drain grease.) - Beat eggs, milk and salt. - Stir in cheese and pour over sausage that has been pressed into bottom of a 13 x 9 x 2-inch pan. - Sprinkle box of croutons over the top. - Bake at 350° for 45 to 60 minutes. - Bake, uncovered.

Hidden Valley Oyster Crackers Ingredients: - 1 c. vegetable oil - 1 pkg. Hidden Valley original salad dressing mix - 1 tsp. lemon pepper - 1 tsp. garlic powder - 1 tsp. dill weed - 2 (12 oz.) pkg. oyster crackers Directions: - Mix oil with dry ingredients. - Heat and mix well. - Pour over oyster crackers. - Toss with spatula every hour or so.

Applesauce Cake Ingredients: - 2 cups Sugar - 1/2 cups Applesauce - 1/2 cups Water - 1/2 cups Shortening - 2 whole Eggs - 2-1/2 cups Flour - 1-1/2 teaspoon Baking Soda - 1-1/2 teaspoon Salt - 1/4 teaspoons Baking Powder - 1 teaspoon Cinnamon - 1/2 teaspoons Cloves - 1/2 teaspoons Allspice - 1/2 cups Chopped Nuts (optional) - 1 cup Raisins (optional) - Cinnamon Sugar For Dusting Top (optional) Directions: - Combine sugar, applesauce, water and shortening. Add eggs. Mix in the next 7 ingredients. Add raisins and nuts if using. - Pour into a greased and floured 13x9-inch pan, or spray with non-stick cooking spray. Sprinkle the top with cinnamon sugar. - Bake at 350° for about 1 hour. - *Try substituting the shortening for more applesauce. The cake is chewier, but is still yummy and has less fat.

Sole Florentine Ingredients: - 34 lb fresh spinach - 1 14 lbs sole fillets, 1/4-1/2-inch thick - 14 cup dry white wine - 14 cup whipping cream - 1 tablespoon lemon juice - 2 tablespoons firm butter, divided - 1 teaspoon Dijon mustard - salt & pepper Directions: - Discard stems from spinach, rinse leaves and pat dry. - Rinse fillets and pat dry. - Arrange 1/2 spinach in shallow baking dish. - Place fillets side x side on top and cover with remaining spinach. - Place baking dish in microwave and cover with wax paper, cover with lid and cook on high 6-8 minutes or until sole flakes. - In a small pan, combine wine, cream and lemon juice. - Boil rapidly until reduced to 1/4 cup. - Remove from heat and with whip, beat in butter a piece at a time until sauce thickens slightly and is creamy. - Add mustard and salt and pepper to taste. - Keep warm. - Lift cover and wax paper from sole and drain off liquid. - Drizzle with sauce.

Ei's Macaroni Salad Ingredients: - 8 ounces elbow macaroni - 1 onion, chopped - 4 hard-boiled eggs, chopped - 2 slices green peppers, chopped - mayonnaise or Miracle Whip - celery seed - sweet pickles, chopped or sweet relish - salt - pepper Directions: - Boil macaroni according to package directions for 10-12 minutes, or until tender. - In strainer, drain macaroni and run cold water over macaroni to cool. - When macaroni is cool, put in large bowl and add all chopped ingredients. - Add mayonnaise gradually, enough to make it easy to stir. - Add celery seed, salt and pepper to taste. - If mixture seems "dry", add a little bit of sweet pickle juice from the jar. - Refrigerate before serving; always check for moisture- you may have to add more pickle juice and mayonnaise. - Salt, pepper, and celery seed can be added if needed. - Best if made the night before serving, so you can adjust for taste and moisture. - Like all good recipes, you get to taste, and taste again!

Victory's Classic Salsa Ingredients: - 2 large tomatoes, diced - 1 small onion, diced - 1 red bell pepper - 3 garlic cloves, minced - 1 (7 ounce) can tomato sauce - 1 12 tablespoons cilantro Directions: - dice tomato's. - dice onion. - dice red pepper. - mince garlic. - add tomato sauce. - add cilantro. - chill for an hour before serving.

Easy Coconut Cream Bars Ingredients: - 1-1/2 cups graham cracker crumbs - 5 Tbsp. butter, melted - 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding - 2 cups cold milk - 2 cups thawed COOL WHIP Whipped Topping, divided - 1 cup BAKER'S ANGEL FLAKE Coconut, divided Directions: - Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray. - Beat pudding mixes and milk in large bowl with whisk 2 min. - Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust. - Refrigerate 4 hours. - Meanwhile, toast remaining coconut. - (See tip.) - Spread remaining COOL WHIP over dessert just before serving. - Sprinkle with toasted coconut.

Festive Roasted Pepper Dip Ingredients: - 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream - 1 jar (7-1/2 oz.) roasted red peppers, well drained, finely chopped - 1 can (4 oz.) chopped green chiles, drained - 1 clove garlic, minced - 1/2 tsp. salt - 1/2 tsp. hot pepper sauce - or chips Directions: - Mix all ingredients. - Refrigerate. - Serve with assorted cut-up fresh vegetables or chips. - Makes about 3 cups.

Hot Mulled Cider Ingredients: - 1/2 c. brown sugar - 2 qt. cider - 1 tsp. whole allspice - 1 tsp. whole cloves - 3 cinnamon sticks Directions: - Combine sugar and cider. - Tie spices in bag; slowly boil. Cover and simmer 20 minutes. - Remove spices. - Serve hot with cinnamon sticks.

Apple Syrup Cake Ingredients: - CAKE - 3 tablespoons butter - 2/3 cup sugar - 3 eggs - 1 cup cake flour - 2 teaspoons baking powder - 1 pinch salt - 1 teaspoon vanilla extract - 1/4 cup milk - 2 cups sliced cooked apples - SYRUP - 1/2 cup milk - 1/2 cup sugar - 1/4 cup butter Directions: - Cream butter and sugar. - Add eggs one by one beating well after each addition. - Sift dry ingredients together and add to mixture. - Add milk mixing well. - Add vanilla extract. - Pour into greased Pyrex dish (9'' x 12") and spread evenly. - Pack apple pieces evenly over batter. - Bake at 350F for 30 minutes checking at 25 minutes. - Boil all syrup ingredients together for 5 minutes and pour over hot cake as soon as it comes out of the oven. - Serve as a cake or dessert with custard or cream.

Picnic Dessert Recipe Ingredients: - 10-12 ounce. angel food cake - 21 ounce. can cherry pie filling - 14 ounce. can sweetened condensed lowfat milk - 1 c. cool water - 1 teaspoon almond extract - 1 (3.4 ounce.) pkg. instant vanilla pudding Directions: - Mix together all but the first 2 ingredients. - Refrigeratefor 5 min, then mix with 1 pint Cold Whip. - Layer pcs of cake, filling, and mix in 9x12 inch pan.

Greek Quickie Apple Pie Ingredients: - 1 egg, beaten - 2/3 c. sugar - 1 tsp. vanilla - 1/2 c. all-purpose flour - 1 tsp. baking powder - 1/4 tsp. salt - 1/2 c. chopped nuts (your choice) - 1 c. diced, unpeeled apple (about 1 apple) Directions: - Mix all ingredients listed in order. - Pour into a lightly buttered or spray-coated 9-inch pie pan. - Bake 30 minutes at 350°, or until lightly brown.

Pineapple Cookies Ingredients: - 1/2 c. butter - 1/2 c. sugar - 1/2 c. brown sugar - 1 egg - 2 c. flour - 1 tsp. baking powder - 1/2 tsp. soda - 1/4 tsp. salt - 1/2 c. crushed pineapple - 1/2 c. nuts - 1/2 tsp. vanilla Directions: - Mix the butter, sugars, egg, pineapple (drained) and vanilla. Add all dry ingredients. - Drop by spoonfuls onto greased cookie sheet. - Bake at 350° for 8 to 10 minutes.

Spinach Dip Ingredients: - 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained - 1 1/2 c. sour cream - 1 c. Hellmann's mayonnaise - 1 (1 1/4 oz.) pkg. Knorr vegetable soup and recipe mix - 1 (8 oz.) can chopped water chestnuts, drained and chopped - 3 green onions, chopped Directions: - In a medium bowl combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. - Cover; chill. - Serve with fresh vegetables, crackers or chips. - Garnish as desired. - Makes about 3 cups.

Carrot Bars Ingredients: - 1 cup sugar - 3/4 cup oil - 1 teaspoon vanilla - 2 eggs - 1 cup flour - 1 teaspoon cinnamon - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup grated carrot - 1/2 cup chopped pecans - Topping - 1/2 cup margarine - 3 ounces cream cheese - 1 teaspoon vanilla - 2 cups confectioners' sugar Directions: - Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well. - Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts. - Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely. - Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.

Texas Hash Vegas Style Ingredients: - 34 lb ground beef - 13 cup chopped onion - 1 tablespoon chili powder - 12 teaspoon dry mustard (Coleman's,the one that comes in the yellow can is best) - 1 (10 ounce) can corn - 1 cup diced green bell pepper - 1 (15 ounce) can tomato sauce - 18 cup water - 1 cup Minute Rice (uncooked) - 12-1 cup shredded cheese Directions: - Preheat oven to 350 degrees. - Brown ground beef and onion. - Add spices, corn, bell pepper, tomato sauce, and water. - Cover and bring to a full boil, stirring occasionally. - Stir in rice, reduce heat, cover and simmer 5 minute. - At this point, you can place ingredients into a casserole dish, sprinkle with the cheddar cheese, and place into the oven just until the dish heats through and the cheese is melted, about 15 minutes.

Cornmeal Jambuster Muffins Ingredients: - 1 1/2 cups cornmeal - 1 1/2 cups buttermilk - 2 1/4 cups flour - 1 cup sugar - 1 1/2 teaspoons baking powder - 3/4 teaspoon baking soda - 1/2 teaspoon salt - 3 eggs, lightly beaten - 3/4 cup margarine, melted - jam Directions: - Combine milk and cornmeal. - Let stand for 10 minutes. - Line baking tin with paper muffin cups. - Combine dry ingredients. - Blend cornmeal mixture, eggs and margarine. - Fill muffin cups. - Make a well in each muffin. - Fill each well with 1 tsp or more of jam. - Bake in 400* oven. - Check after 15 minutes. - Cooking time varies with oven and muffin size.

Pineapple Pudding Pie Ingredients: - 1 1/2 cups cold milk - 3 ounces vanilla instant pudding mix - 8 ounces crushed pineapple, well drained - 9 inches graham cracker pie crust - 1 1/2 cups whipped topping - 1/2 cup flaked coconut, toasted Directions: - In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in pineapple. - Pour into crust. Spread with whipped topping. Sprinkle with coconut. - Cover and refrigerate until serving.

Campfire Pork And Beans Ingredients: - 2 (16-ounce) cans pork and beans - 1/4 cup plus 2 tablespoons firmly packed brown sugar - 1 teaspoon Worcestershire sauce - 1 teaspoon prepared mustard - 2 slices bacon, chopped Directions: - Combine all ingredients, mixing well; spoon into an airtight container to carry to campsite. Pour beans into a heavy skillet. Cook over hot coals 10 minutes or until hot and bubbly.

Black Rice and Soy Salad With Asian Dressing Ingredients: - 3 cups cooked black rice 1 cup uncooked - 1 red bell pepper, diced - 13 cup walnut pieces - 1 cup edamame - 1/2 pound tofu - 1 tablespoon soy sauce - 2 tablespoons minced chives - 1/4 cup chopped cilantro - 1/2 to 23 cup (to taste) sesame ginger vinaigrette Directions: - In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame. - Slice the tofu about 1/2 inch thick, and blot with paper towels. - Cut into 1/2-inch dice, and toss with the soy sauce. - Add to the rice along with the chives and cilantro. - Just before serving, toss with the vinaigrette.

Marinated Mozzarella Nuggets Ingredients: - 2 tablespoons olive oil - 2 teaspoons red wine vinegar - 12 clove garlic, crushed - 12 teaspoon crushed red pepper flakes - 1 fresh roasted red peppers or 1 canned roasted red pepper, cut into squares - 12 lb fresh mozzarella balls or 12 lb part-skim mozzarella cheese, cut into 16 cubes ("1/2-3/4 inch") - 16 small fresh basil leaves or 16 small basil leaves, torn into 1 inch pieces Directions: - Whisk the oil, vinegar, garlic, and red pepper until blended. - Add the roasted peppers and marinate 15 minutes. - Add the mozzarella and toss gently, just to coat. - Use small party picks and skewer a piece of mozzarella, a piece of red pepper, and a basil leaf together. - Arrange on a platter and drizzle with any marinade left in the bowl. - Serve at room temperature.

Mini-Pudding Pie Cups (Low-Cal) Ingredients: - 2 tablespoons crumbled graham crackers (teddy grahams work fine) - 1 dark chocolate square - 14 cup sugar-free vanilla pudding (1 Jello Sugar-Free Pudding snack) - 2 strawberries, washed and sliced thinly - 3 tablespoons fat-free whipped topping Directions: - Crumble grahm crackers into small dish. - Spoon pudding on top of crumbs. - Lay strawberry slices over pudding. - Spread whipped cream over berries. - Shave or chop finely the chocolate square. - Sprinkle over whipped cream. - Viola! - You're own bit of low-calorie heaven.

Easy Chicken And Dumplings Ingredients: - 1 chicken, cooked and cut into small pieces - 1/4 stick margarine or butter - 2 c. chicken broth - 1 c. milk - 1 can chicken soup - 1 c. self-rising flour - salt and pepper to taste Directions: - Layer chicken in bottom of casserole dish and pour melted butter or margarine over chicken. - Next, mix flour with milk and pour over chicken. - Mix soup and broth and pour over top of casserole and gently stir across top; smooth out. - Bake at 350° for 45 minutes or until golden brown and done in center.

Confetti Chocolate Chip Cookies Ingredients: - 1 1/2 c. flour - 3/4 c. butter Crisco - 1 1/4 c. packed brown sugar - 2 Tbsp. milk - 1 egg - 1 Tbsp. vanilla - 1 tsp. salt - 3/4 tsp. baking soda - 1 c. walnuts - 1/2 c. semi-sweet chocolate chips Directions: - Combine Crisco, brown sugar, milk and vanilla in large bowl. Mix with mixer; beat in egg. - Combine flour, salt and baking soda. Beat into creamed mixture at low speed. - Stir in walnuts and chocolate chips. - Drop by tablespoon. - Bake at 375° for 8 to 9 minutes.

Yang Chow Fried Rice Ingredients: - 2 tablespoons vegetable oil - 1/4 cup green onion, chopped - 2 eggs, slightly beaten - 1/4 cup green peas, uncooked - 1/4 cup shrimp, Cooked, diced - 3 cups rice, Cold, cooked - 1/4 cup barbecued pork or 1/4 cup ham, diced - 1/2 teaspoon light soy sauce - 1 tablespoon dark soy sauce Directions: - Swirl vegetable oil around bottom and sides of a heated wok. - Add onions and eggs, quick-fry, then add peas and shrimp and blend together. - Immediately add rice and press gently to sides and bottom to separate kernels. - Add pork or ham, salt, and soy sauces. - Mix together quickly and serve. Serves 4 people

Greek Tortellini Salad Ingredients: - 1 package (20 oz.) fresh cheese-filled tortellini - 1/2 cup extra-virgin olive oil - 1/4 cup lemon juice - 1/4 cup red wine vinegar - 2 tablespoons chopped parsley - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1 pound baby spinach leaves, rinsed and crisped - 1 cup crumbled feta cheese (about 6 oz.) - 1/2 cup slivered red onion - 6 hard-cooked large eggs, peeled and quartered Directions: - In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain. - Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours or up to 1 day. - Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.

Tomato, Basil On Pasta Ingredients: - 6 large tomatoes - 8 basil leaves or 1/2 tsp. dried basil - 3 Tbsp. fresh chopped parsley - 2 cloves garlic, minced - 1 1/2 tsp. salt - pepper to taste - 1 Tbsp. olive oil - 1 lb. linguini - 1/2 c. grated Parmesan cheese Directions: - Scald tomatoes in boiling water; chop finely and put in bowl. Add basil, parsley, garlic, salt, pepper and oil. - Mix well and let sit 1 hour at room temperature. - Cook linguini. - Drain. - Toss lightly with tomato mixture. - Add cheese. - Serve at room temperature.

Sherbet Punch Ingredients: - 1 can berry Hawaiian Punch - 1 (2 liter) bottle 7-Up or Sprite - ice cubes (as much as you want) Directions: - Mix Sprite and berry Punch. - When ready to use, add orange sherbet, - as much as you want, and serve.

Sunflower Seed Crunch Ingredients: - 4 Tbs. brown, raw or turbinado sugar - 6 Tbs. sunflower or pumpkin seeds - 4 Tbs. cake flour - 2 Tbs. butter at room temperature - 3 Tbs. light corn syrup Directions: - Combine all ingredients in large bowl; mix well. - Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle). - Chill 10 minutes. - Preheat oven to 400F. - Remove top sheet of parchment and place dough on sheet pan. - Bake until golden brown, about 5 minutes. - Cool; break into pieces.

Beef Stroganoff Ingredients: - 2 lb. round steak or other lean beef (about 1/2-inch thick) - 6 Tbsp. flour - 1 1/2 tsp. salt - 1/4 tsp. pepper - 3 Tbsp. margarine - 1 c. chopped onion - 1 c. tomato juice - 2 c. liquid (water and liquid from can mushrooms) - 1 (8 oz.) can sliced mushrooms - 6 c. cooked noodles Directions: - Cut meat into strips 1/2-inch wide by 1 1/2-inches long. Dredge meat in mixture of flour, salt and pepper and brown in margarine. - Add chopped onions and brown. - Drain can sliced mushrooms. - Save mushroom liquid and add enough water to make 2 cups liquid. - Set aside mushrooms until later.

Pizza Dough Ingredients: - 2 cups flour - 2 tsp sugar - 1 tsp salt - 2 1/4 tsp yeast - 1 cup water, 105-110 - 2 tbsp. oil Directions: - put ingredients into mixing bowl, use dough hook to form dough - form into a ball, let rise, about 2 hours - divide into 8 balls, wrap in plastic

Pineapple-Chicken Stir-Fry Ingredients: - 1 (8 ounce) can pineapple chunks in juice, drained, reserving liquid - 2 tablespoons rice wine vinegar - 1 tablespoon brown sugar - 2 teaspoons cornstarch - 1 teaspoon ginger - 14 teaspoon salt - 1 tablespoon oil - 1 lb boneless chicken, strips for stir-frying - 13 cup coarsely chopped walnuts - 2 kiwi fruits, peeled, sliced Directions: - In small bowl, combine reserved pineapple liquid, vinegar, brown sugar, cornstarch, ginger and salt; blend well. - Heat oil in large skillet over medium-high heat until hot. - Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink. - Add cornstarch mixture, pineapple and walnuts. - Cook until sauce is bubbly and thickened, stirring constantly. - Add kiwifruit; cook 1 minute or until kiwifruit is warm.

Hamburger Pie Ingredients: - 1 1/2 lb. ground beef - 1 can Veg-All - 1 can whole potatoes - 2 pkg. brown gravy - 1 to 1 1/2 c. Bisquick Directions: - Brown ground beef in pan. - Put it in a deep dish. - Drain Veg-All and white potatoes. - Cut up the potatoes and put on top of meat. - Then add 1 cup water to each package of brown gravy and cook it on stove. - Remove from stove when bubbling. - Pour it on top of meat and vegetables. - Then mix Bisquick with milk or water until soupy. - Pour it on top of pie. - Cook at 400° for 30 to 45 minutes.

Creamy Corn and Turkey Soup Ingredients: - 1 cup chopped red peppers, divided - 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09 - 2 Tbsp. butter - 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed - 2 cups shredded cooked turkey - 1 can (12 fl oz/341 mL) cream-style corn - 2 cups 25%-less-sodium chicken broth - 3/4 cup milk - 1/2 tsp. cracked black pepper Directions: - Cook 1/2 cup red peppers and onions in butter in large saucepan on medium heat 5 min. - or until vegetables are crisp-tender, stirring frequently. - Add cream cheese; cook and stir on low heat 3 to 5 min. - or until melted. - Stir in turkey, corn, broth and milk. - Cook 5 min. - or until soup is heated through, stirring occasionally. - Serve topped with remaining red peppers and black pepper.

Double Chocolate Pound Cake Ingredients: - 1 pkg. yellow cake mix with pudding - 1 c. oil - 4 eggs - 8 oz. sour cream - 1 (6 oz.) pkg. chocolate chips - 1 pkg. German's chocolate, grated fine Directions: - Beat the cake mix, oil and eggs well and blend in sour cream. Add chocolate chips and chocolate. - Blend well. - Bake 55 minutes at 350° in greased tube pan.

Crispy Chocolate Chip Cookies Ingredients: - 1 cup butter or 1 cup margarine, softened - 1 cup sugar - 2 eggs - 2 teaspoons vanilla extract - 1 cup flour, sifted - 12 teaspoon salt - 1 (6 ounce) bag chocolate chips - 23 cup chopped walnuts or 23 cup pecans Directions: - Cream butter and sugar until light. - Add egg and beat until creamy. - Stir in vanilla, flour and salt until a smooth batter forms. - Stir in chocolate chips and nuts. - Line baking sheets with parchment paper, or grease pans lightly. - Drop batter with a teaspoon well apart on sheets. - (they will spread while baking.) - Bake at 350 degrees for 7 to 10 minutes, until edges are brown and center is set. - Immediately move from sheets to cooling rack. - They will be soft right out of oven and crisp while cooling.

Apple Bread Ingredients: - 3/4 c. sugar - 1/2 c. shortening - 2 eggs - 1 c. chopped apples - 1/2 tsp. salt - 1 tsp. cinnamon - 1 1/2 tsp. buttermilk (I use plain milk) - 1 1/2 c. flour - 1 tsp. soda - 1 c. nuts Directions: - Cream by hand the sugar, shortening and eggs. - Stir in the remaining ingredients. - Pour in greased and floured loaf pan. Bake 1 hour at 350°.

Blueberry Salad Ingredients: - 2 (3 oz.) pkg. black raspberry Jell-O - 2 c. boiling water - 1 (15 oz.) can blueberries, drained - 1 (8 1/4 oz.) can crushed pineapple Directions: - Dissolve Jell-O in boiling water. - Drain berries and pineapple; use 1 cup of the juice in Jell-O mixture. - Stir in fruit. - Pour into a 2-quart flat pan; cool in refrigerator until firm.

Tartar Sauce Ingredients: - 3/4 c. mayonnaise - 1 Tbsp. sweet pickle relish - 1 Tbsp. chopped celery - 1 1/2 tsp. parsley flakes - 1 1/2 tsp. onion, chopped - dash of salt and pepper Directions: - Combine all ingredients and blend well. - Cover and refrigerate until ready to serve. - Makes 1 cup of sauce.

Pizza Casserole Ingredients: - 1 lb. hamburger - 1 (14 oz.) jar Ragu Pizza Quick (traditional style) - 2 c. (8 oz.) shredded Mozzarella cheese - 3/4 c. Bisquick mix - 1 1/2 c. milk - 2 eggs Directions: - Cook hamburger until brown, stirring to crumble. - Drain off grease. - Lightly grease 8-inch square pan. - Spoon meat into pan. Top with pizza sauce and add cheese. - Combine Bisquick, milk and eggs, beating until smooth. - Pour mixture over casserole. - Bake at 400° for 30 to 35 minutes.

Applesauce Cookies Ingredients: - 4 1/2 c. flour - 1/2 tsp. salt - 1 tsp. cinnamon - 1/2 tsp. cloves - 1 1/2 c. shortening - 2 c. sugar - 1 egg - 1 c. applesauce (canned or fresh) - 1 tsp. baking soda - 1 c. chopped walnuts - 1 1/2 c. raisins Directions: - Sift together flour, salt, cinnamon and cloves; set aside. Cream shortening and sugar. - Add 1 egg; beat until light and fluffy. - Combine and add applesauce and baking soda. - Mix well. Add dry ingredients, mixing well after each addition. - Stir in walnuts and raisins; mix well. - Drop by teaspoonful onto lightly greased cookie sheet. - Bake at 350° for 12 to 15 minutes. - Makes about 8 dozen cookies.

Sweet Georgia Peach And Pecan Dip Ingredients: - 1 tablespoon butter - 1/2 cup thinly sliced Vidalia onion - 2 slices bacon, chopped - 1 (1.25 ounce) package McCormick(R) Grill Mates(R) Brown Sugar Bourbon Marinade - 1 cup cola-flavored carbonated beverage - 1/4 cup packed brown sugar - 2 cups coarsely chopped fresh peaches - 1/2 cup chopped pecans - 2 (8 ounce) packages cream cheese, softened Directions: - Melt butter in large skillet on medium-high heat. Add onion and bacon; cook and stir 6 to 8 minutes or until bacon is crisp. - Stir Marinade Mix, cola and brown sugar into skillet. Bring just to boil. Reduce heat to low; simmer 15 minutes or until mixture thickens slightly, stirring occasionally. Stir in peaches and pecans; simmer until heated through. - Spread cream cheese evenly in bottom of 9-inch pie plate. Top with warm peach mixture. Serve with assorted crackers or sliced French bread.

Chow Chow Ingredients: - 1 gal. chopped cabbage - 12 medium onions, chopped - 12 green peppers, chopped - 12 red peppers or tomatoes - 2 qt. chopped green tomatoes - 4 c. sugar - 2 to 3 qt. vinegar - 4 Tbsp. ground mustard - 1 Tbsp. turmeric - 1 Tbsp. ground ginger - 4 Tbsp. mustard seed - 3 Tbsp. celery seed - 2 Tbsp. mixed whole spices (pickling spice) - head chopped cauliflower (optional) Directions: - Mix all vegetables with 1/2 cup salt. - Let stand overnight, refrigerated and covered. - Drain juices off. Tie mixed spices in flow through bag. - Add sugar and all spices to vinegar and simmer 20 minutes. - Add vegetables and simmer until hot and well seasoned. - Don't overcook. - Remove spice bag. - Pack hot chow-chow into hot Mason jars and seal immediately.

Chocolate Chip Cookies Ingredients: - 2 1/4 cup all-purpose flour - 1 cup butter softened - 1 tsp salt - 1 tsp baking soda - 3/4 cup light brown sugar - 3/4 cup granulated sugar - 1 tsp vanilla extract - 2 large eggs - 1 3/4 cup chocolate chips (11.5 oz bag) Directions: - Preheat oven to 375. - Sift together flour salt and baking soda, set aside. - Beat butter both sugars and vanilla until smooth. - Gradually add the eggs one at a time beating well after each one is added. - Gradually add in the flour mixture then stir in the chocolate chips. - Drop by rounded tablespoon on ungreased baking sheets. - Bake for 10 to 13 minutes, allowing them to cool on the baking sheet for 5 minutes then place them on paper towels to cool. - Makes about 4 dozen cookies.

Mississippi Caviar Ingredients: - 3 (15 oz.) cans black-eyed peas, drained and rinsed - 1 c. chopped green pepper - 1/2 to 3/4 c. jalapeno peppers, chopped (El Paso) - 1/4 c. chopped pimento - 3 tsp. garlic powder - 1 (8 oz.) pkg. Zesty Italian dressing mix Directions: - Mix all ingredients and chill. - Serve with tortilla chips.

Blueberry Congealed Salad Ingredients: - 2 (3 oz.) pkg. grape gelatin - 2 c. boiling water - 1 (16 oz.) can crushed pineapple, drained - 1 (21 oz.) can blueberry pie filling - 1 c. sour cream - 1 (8 oz.) pkg. cream cheese Directions: - Mix gelatin and boiling water. - Cool to room temperature. - Add pie filling and pineapple. - Chill in 9 x 13-inch glass dish until set.

Bourbon Pecan Chicken Ingredients: - 1/4 c. Dijon mustard - 1/4 c. dark brown sugar - 2 Tbsp. plus 2 tsp. bourbon - 2 Tbsp. soy sauce - 4 double breasts of chicken, boned, trimmed and split into 8 pieces - 6 oz. chilled, unsalted butter, cut into pieces - 1/2 c. sliced scallion tops - 1 tsp. Worcestershire sauce - 1/2 c. finely ground pecans - 1/2 c. dry bread crumbs - 4 Tbsp. butter Directions: - Whisk together mustard, sugar, bourbon, soy sauce and Worcestershire sauce. - Set aside.

Japanese Special Milk Shake Ingredients: - -2 halfs of banana - -5 ml of milk - -1 ml of water - -5 peaces of ice Directions: - ufter making the milk shake put it in a big cup&put 1 peace of straw

Cherry Chocolate Crepes Ingredients: - 1 package (8 ounces) reduced-fat cream cheese, softened - 1/2 cup reduced-fat sour cream - 1/2 teaspoon vanilla extract - 2/3 cup confectioners' sugar - 8 prepared crepes (9 inches) - 1 can (20 ounces) reduced-sugar cherry pie filling, warmed - 1/4 cup chocolate syrup Directions: - In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up. - Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup.

Easy Sauerbraten Ingredients: - 3 to 4 lb. roast - 3 to 4 bay leaves - 3/4 c. vinegar - 3/4 c. brown sugar - 14 oz. catsup - large onion, chopped - 1 Tbsp. pickling spice - 30 gingersnaps Directions: - Put all ingredients in crock-pot. - Add enough water to cover meat. - Cook slow 6 to 8 hours. - Remove meat; slice. - Put gravy through food mill. - Put meat back into gravy.

Non-Dairy Broccoli Casserole Ingredients: - 3 lbs broccoli, cooked and drained - 3/4 cup olive oil - 1/8 cup sugar (or according to your taste) - 1 tablespoon salt (or according to your taste) - 4 large eggs Directions: - Preheat oven to 350°F. - Place 1/2 of the cooked broccoli and 1/2 of the other ingredients in a food processor and process until smooth (you can leave it chunky, but my baby has no teeth so I make it smooth). - Repeat with the other half. - Place in oiled (I use olive oil) 9x9 inch metal pan. - Cook for 40-50 minutes or until a toothpick comes out clean. - Wait until it cools a bit and enjoy!