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Grandma Dickrell'S Molasses Cake - 1936 Ingredients: - 3 Tbsp. bacon fat or butter - 3/4 c. boiling water - 1 c. molasses - 3/4 c. dried bread crumbs - 1/2 c. raisins - 1 c. flour - 3/4 tsp. salt - 2 tsp. powdered ginger Directions: - Mix together. - Bake at 325° in greased loaf pan for 35 minutes.

Date-Pineapple-Pecan Bread Ingredients: - 1 egg, beaten - 1/3 c. oleo, melted - 1 c. pecans, chopped - 2 3/4 c. bread flour, sifted - 1/4 tsp. salt - 1/3 c. milk - 1 c. crushed pineapple, undrained - 3/4 c. sugar - 1 Tbsp. baking powder - 1/4 tsp. baking soda - 8 oz. pkg. pitted dates, cut up Directions: - Sift dry ingredients. - Combine all ingredients. - Blend well. Spread in well-greased loaf pan (9 x 3-inch). - Bake at 350° for 1 hour and 15 minutes.

Homemade Finger Paint Ingredients: - 2 c. flour - 2 tsp. salt - 2 1/2 c. cold water - 2 c. boiling water - food coloring Directions: - Mix flour with salt. - Add cold water. - Stir until smooth. Gradually add this mixture to boiling water. - Boil until smooth and thick. - Add food coloring, then stir until smooth.

Cracklin' Bread Ingredients: - 1 c. flour - 1 tsp. salt - 2 Tbsp. sugar - 1 Tbsp. baking powder - 3/4 c. yellow corn meal - 2 eggs, beaten - 3/4 c. cream-style corn - 1/4 c. milk - 1/2 c. cracklins - 1/2 c. melted shortening Directions: - Sift flour, salt, baking powder and sugar into corn meal in large bowl. - Mix well. - Mix eggs, corn, milk and cracklins. - Add to flour mixture, stirring just until moistened. - Pour into 8 x 8-inch pan that has been greased. - Bake at 350° for 20 to 25 minutes.

It Must Be Thanksgiving Persimmon Cookies Ingredients: - 1/2 cups Butter, Room Temperature - 1 cup Granulated Sugar - 1 whole Egg, Beaten - 1 teaspoon Vanilla - 1 cup Persimmon Pulp - 1/2 teaspoons Lemon Juice - 2 cups Flour - 1 teaspoon Baking Powder - 1 teaspoon Baking Soda - 1 teaspoon Ground Cinnamon - 1/2 teaspoons Ground Cloves - 1/2 teaspoons Ground Nutmeg - 1 cup Chopped Walnuts - 1 cup Raisins Or Chopped Dates Directions: - Preheat oven to 350F. Cream butter and sugar together. Add egg and vanilla. Mix persimmon pulp with lemon juice and add to mixture. Add flour, baking powder, baking soda, and spices, mixing well. Add dates and nuts and stir together. Drop onto a cookie sheet by heaping teaspoonfuls. Bake for 10- 15 minutes. Cover unbaked batter in the bowl with waxed paper so that it does not turn dark.

Zesty Corn Custard Ingredients: - 2 cups homemade cream-style corn (see recipe above) - 2 cups tomato juice - 3 eggs, beaten - 1 cup evaporated milk - 1 cup shredded cheddar cheese - 1 cup yellow cornmeal - 1/2 cup finely chopped onion - 1/2 cup finely chopped green pepper - 1 teaspoon salt - 1/4 teaspoon pepper - Hot pepper sauce to taste Directions: - Combine all ingredients in a large bowl; mix thoroughly. Pour into a greased 13x9-in. baking dish or 2-1/2-qt. baking dish. Set in a shallow pan of hot water. Bake at 350° for 50-55 minutes or until set.

Colorful Salad Ingredients: - 1 tomato ripe - 1/2 red pepper - 1/2 green pepper - 1 apple - raisins to taste - sea salt to taste - olive oil to taste - cider vinegar to taste - oregano to taste Directions: - Chop the tomato, red pepper, green pepper, and apple. - Layer the chopped vegetables and fruit in a bowl and sprinkle with some raisins. Season with sea salt and drizzle with olive oil and cider vinegar. Sprinkle with oregano. Serve immediately.

Tomato Balsamic Jam Ingredients: - 2 tablespoons balsamic vinegar - 1 1/2 cups seeded tomatoes - 1 teaspoon chopped fresh oregano - 1/4 teaspoon salt - ground black pepper Directions: - In a small saucepan bring vinegar to boil. Reduce heat and simmer until vinegar is reduced to syrup, about 3 minutes. - Remove from heat and add remaining ingredients.

Reindeer Cookie Ball Pops Ingredients: - 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened - 1 pkg. (350 g) Pirate Oatmeal Peanut Butter Cookie, finely crushed - 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate - 80 pretzel twists, broken into antlers - 120 mini candy-coated chocolate pieces (about 1/4 cup) Directions: - Mix cream cheese and cookie crumbs until well blended. - Shape into 42 (1-inch) balls. - Refrigerate 30 min. - Melt chocolate as directed on package. - Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet. - Decorate with remaining ingredients as shown in photo. - Refrigerate 1 hour or until firm. - Insert lollipop stick into each ball to serve.

Natural Dyes for Easter Eggs Ingredients: - 2 pounds beets, peeled, diced - 1 pound onion skins - 1 1/2 cup (1.9 ounce) jar turmeric - 2 small heads red cabbage, sliced - 1 (6-cup) pot of strong coffee - Distilled white vinegar Directions: - For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. - Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. - Allow to cool to room temperature and strain out vegetables. - Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. - Refrigerate overnight. - For the coffee color: brew the coffee. - Allow to cool to room temperature. - Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

Party Mashed Potatoes Ingredients: - 7 cups instant potato flakes - 6 cups water - 1/2 cup butter - 2 teaspoons garlic salt - 2 teaspoons onion salt - 2 cups milk - 8 ounces sour cream - 2 (8 ounce) packages softened cream cheese - paprika Directions: - Use a large saucepan (soup kettle) and bring water, butter, garlic and onion salt to a boil. - Remove from heat. Add cream cheese, milk and sour cream. Stir until smooth. - Stir in potato flakes, mix well and spread in a 13 X 9 glass pan sprayed with cooking spray. Refrigerate up to 2 days or bake right away. - Sprinkle with paprika just before baking. Bake for 50 minutes at 350* till lightly browned.

Banana Bread Ingredients: - 1/2 c. shortening - 1 1/2 c. sugar - 2 eggs - 2 c. flour (self-rising) - 3/4 tsp. soda - 1/2 c. buttermilk - 1 tsp. vanilla - 1 c. mashed bananas Directions: - Mix shortening, sugar, eggs and vanilla. - Stir soda into flour. - Mix flour and buttermilk to creamed mix. - Add bananas. Mix well. - Bake at 350° for 25 to 30 minutes.

Tuna Casserole #2 Ingredients: - 2 c. pasta (macaroni or whatever) - frozen peas (couple of handfuls) - celery, chopped - 1 onion, diced - 1 can tuna, drained - 1 can cream of mushroom soup - 1 c. grated sharp Cheddar cheese - 1 small can Durkee French fried onions Directions: - Partially fill a large pan with water. - Add peas, celery and onion and bring to a boil. - Add pasta and cook about 10 minutes. Remove from stove and drain. - Pour mixture into a casserole dish. Mix in tuna, soup and cheese well. - Top with more cheese and French fried onions.

Sour Cream Pound Cake Ingredients: - 3 c. sugar - 1 c. Crisco - 6 eggs, separated - 3 c. plain flour - 1/4 tsp. soda - 1 tsp. vanilla - 1 tsp. almond flavoring - 1/2 pt. sour cream Directions: - Cream Crisco and sugar; add egg yolks, one at a time and beat well. - Add sour cream and soda; beat well. - Add flour and blend. Add beaten egg whites* and flavoring. - Pour into greased and floured tube pan. - Line bottom with waxed paper. - Bake 1 hour and 25 minutes in a 300° oven. - Let set 10 minutes, then turn upside-down to cool.

Cherry Lemonade Ingredients: - 2 lbs. fresh cherries - 1 cup fresh-squeezed lemon juice - 2/3 cup sugar, plus more to taste - 11/2 cups vodka, plus a splash more (you can also use gin if you prefer) - 2 cups seltzer water, plus more to taste Directions: - De-stem the cherries. Zizz the cherries (no need to pit them -- really) with a splash of vodka on low for a few minutes, until the skins have broken and it's gotten liquidy. Strain it through a sieve, pressing on the solids to get out as much juice as possible. Stir in the lemon juice and the sugar, stirring to dissolve the latter. Stir in the vodka and taste; if it's too tart, stir in some more sugar. Transfer to a nice pitcher. (At this point, the drink can be made ahead and chilled in the fridge). - - When you're ready to enjoy your lemonade, add the seltzer water and give it a quick stir to combine. Taste -- if it seems too strong, add a bit more seltzer. Serve over ice; garnish with lemon twist.

Cream Fruit Dressing Ingredients: - 2 eggs - 1/2 c. sugar - 1 Tbsp. butter - 3 Tbsp. lemon juice - dash of salt - 1 c. whipped cream Directions: - Beat eggs until light in double boiler. - Beat in sugar, butter, lemon juice and salt. - Cook over boiling water and stir until consistency of custard. - Cool and fold in 1 cup of whipped cream, which should be stiff. - Put on mixed fruit salad when ready to serve.

Chicken Cordon Bleu Ingredients: - 4 boneless skinless chicken breasts, 4 oz each - 4 teaspoons honey mustard - 4 slices ham, thin,1 oz each - 4 slices low-fat swiss cheese, 1 oz each - 13 cup egg substitute - 12 cup dry breadcrumbs Directions: - Pound each chicken breast to flatten slightly. - Spread each breast with 1 tsp mustard. - Top each with 1 slice of ham and swiss cheese. - Roll up each chicken breast, secure with toothpicks. - Dip chicken rolls in egg substitute, roll in bread crumbs to coat. - Place in lightly greased baking pan. - Bake at 350 degrees for 25 minutes. - Cover loosely with foil, bake 15-20 minutes more until chicken is done.

Shaved Brussels Sprouts Salad Ingredients: - 1 pound Brussels Sprouts, Chopped Or Shaved Using A Mandolin - 5 strips Bacon, Cooked Until Crisp And Chopped - 2 cups Grapes, Halved - 1 cup Corn, Roasted Or Warmed Through - 8 ounces, weight Goats Cheese Crumbled - 1-1/2 cup Croutons (I Used Trader Joe's Pumpkin Cornbread Croutons) - Dressing Of Choice (I Used A Vidalia Onion Dressing) Directions: - Combine all of the ingredients in a large bowl. Toss to combine. - Drizzle with your favorite dressing and serve immediately. Enjoy!

Slow Cooker Baked Beans Ingredients: - 8 cans (15 0z. Can) Baked Beans - 1/2 cups Chopped Onion - 1/2 cups Maple Syrup - 4 teaspoons Dry Mustard - 10 slices Cooked And Crumbled Bacon Directions: - Combine all the ingredients in your slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Apple/Plum Snack Ingredients: - 1 apple, cored and sliced - 1 plum, sliced - 1 peach, sliced - 15 red grapes - 2 ounces fresh orange juice Directions: - slice and put into container. - pour juice over it.

Beef And Potato Load Ingredients: - 4 c. thinly sliced peeled raw potatoes - 1 Tbsp. cut-up onion - salt and pepper - 1 tsp. parsley flakes (can omit) - 1 lb. ground lean beef - 3/4 c. Pet evaporated milk - 1/2 c. fine soda cracker crumbs or uncooked rolled oats - 1/4 c. catsup or chili sauce - 1/4 c. cut-up onion Directions: - Arrange evenly in greased, 2-quart baking dish, potatoes and 1 tablespoon cut-up onion, sprinkled with 1 teaspoon salt, 1/8 teaspoon pepper and parsley flakes.

Chili Mac Ingredients: - 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner - 1/2 lb. ground beef, cooked, drained King Sooper's 1 lb For $3.99 thru 02/09 - 1 cup canned diced tomatoes, drained Safeway 1 lb For $1.29 thru 02/09 - 1 tsp. chili powder Directions: - Prepare Dinner as directed on package. - Stir in remaining ingredients; cook until heated through, stirring occasionally.

Aunt Mary'S Chocolate Gravy Ingredients: - 1 c. sugar - 3 Tbsp. flour - 2 Tbsp. cocoa - 1 3/4 c. milk - 1/2 stick butter - 1 tsp. vanilla Directions: - Combine sugar, flour and cocoa. Add milk. Cook until thick. Add butter and vanilla. Delicious over hot biscuits.

Chicken Enchiladas 2 Ingredients: - 3 (5 oz.) cans cooked chicken - 1 c. sour cream - 1 can of Cream of Chicken Soup - 3/4 c. Monterey Jack Cheese, shredded - 3/4 Colby Cheese, shredded - 1/4 c. chopped onions - 1/4 tsp. pepper - 6 flour tortillas - 1/2 c. colby cheese on top Directions: - Combine all ingredients in a large bowl. - Mix. - Put ingredients into flour tortillas, roll up, put in microwave safe dish. - Put 1/2 c. colby cheese on top. - Microwave for 10-12 minutes.

Trifle - Pesach Ingredients: - 2 10-oz cans Macaroons - 1/3 cup Grape Juice - 40 ounces Strawberries - 1/2 cup Sugar - 6 Egg Whites - 6 Egg Yolks - 1 t Vanilla - Whipped Cream Directions: - Preheat oven to 300. Grease 9x13 pan. Line with Macaroons and flatten slightly. Moisten with grape juice. Cover with strawberries. - - Beat egg whites gradually adding sugar. Beat until stiff and shiny. Beat yolks and vanilla until light in color and thickened. Fold whites into yolks. Pour mixture over strawberries and bake 30-35 minutes. Cool 45 minutes then refrigerate. Top with whipped cream and garnish with strawberries.

Broccoli Corn Bread Ingredients: - 2 boxes Jiffy corn bread mix - 4 eggs - 2 sticks melted margarine - 1 small box frozen chopped broccoli - 8 oz. cottage cheese Directions: - Mix together and pour in skillet. - Bake at 375° until done, 50 to 55 minutes.

Flounder Florentine Ingredients: - 2 (10 oz.) pkg. frozen chopped spinach - 4 Tbsp. chopped onion - 2 tsp. salt - 1/2 tsp. pepper - 4 Tbsp. salad oil - 2 Tbsp. butter - 1 1/2 Tbsp. flour - 1 c. milk - 4 Tbsp. dry vermouth - 1 lb. flounder fillets, cut in serving pieces - 1 c. grated Cheddar cheese Directions: - Cook and drain spinach. - Place in greased shallow casserole. Sprinkle with onion, seasonings and oil. - In saucepan, melt butter. - Stir in flour until smooth. - Blend in milk; stir until thickened. - Season with additional salt. - Add vermouth. - If using frozen fish, thaw and squeeze out water between paper towels. Place fillets over spinach. - Pour white sauce over all; sprinkle with cheese. - Bake at 350° for 45 minutes. - Serves 4 to 6.

Oatmeal Muffins Ingredients: - 1 c. quick cook oatmeal, uncooked - 1 c. buttermilk - 1 c. firmly packed brown sugar - 1 egg, slightly beaten - 1 3/4 c. all-purpose flour - 1 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 1/2 tsp. cinnamon - 3/4 tsp. ground cloves - 1/4 tsp. mace - 1/2 c. vegetable oil - 1/2 c. raisins (optional) - 1/2 tsp. grated lemon rind (optional) Directions: - Combine oats and buttermilk in a large bowl; let stand 1 hour. Add - brown - sugar - and - egg; - mix - well. - Combine flour, baking powder, soda, salt and cinnamon. - Stir into oat mixture. Stir - in oil, - lemon - rind - and raisins (if used). - Spoon into greased muffin - pans, - filling - 1/2 full. - Bake at 400° for 20 minutes. Yields about 18 muffins.

Seafood Pasta Salad Ingredients: - 2 lb. (wt) rotelli pasta noodles (dry uncooked weight) - 6 oz. (wt) diced celery - 4 oz. (wt) diced onions - 1 qt. (vol) creamy Italian dressing - 1 lb. (wt) imitation crab meat Directions: - Step 1: - Pour 2 gallons of hot water into Groen kettle. - Bring to a boil. - Add 1 1/2 ounces vegetable oil and 1 tablespoon salt to boiling water.

Green & Yellow Squash Saute Recipe Ingredients: - 1 med. sized zucchini - 1 med. size yellow summer squash - 1 med. size sweet onion - 1 clove garlic, chopped or possibly pressed - 1 teaspoon extra virgin olive oil (or possibly more to taste) - 1 teaspoon butter (or possibly more to taste) Directions: - Cut in 1/4 inch thick slices. - Heat oil and butter in a large, non-stick skillet over medium heat. - Press garlic into pan or possibly add in chopped garlic and cook, stirring, till garlic just starts to brown. - Add in onion, zucchini and yellow squash; cook, stirring often, till squash is just tender. - Season to taste with salt and pepper. - An excellent accompaniment to pasta dishes.

No-Bake Cookies Ingredients: - 1/4 lb. margarine - 2 c. sugar - 2 Tbsp. cocoa - 1/2 c. milk - pinch of salt - 1/2 c. peanut butter - 1 tsp. vanilla flavor - 3 c. rolled oats Directions: - Stir together margarine, sugar, cocoa, milk and salt. - Boil 1 minute. - Stir in peanut butter and rolled oats. - Then drop from teaspoon onto waxed paper.

Strawberry Pie Ingredients: - 1 (3 oz.) box strawberry jello - 1 c. hot water - 1 c. cold water - 4 Tbsp. cornstarch - 1 c. sugar Directions: - Mix together the cold water and cornstarch. - Place other ingredients in a pan. - Add cold water and cornstarch mixture. Cook altogether in a pan until thick.

Smirnoff Blueberry & Lemonade Ingredients: - 1 1/2 ounces Smirnoff Blueberry Vodka - 3 ounces lemonade Directions: - Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.

" Thicker Than Pea Soup" Pea Soup Ingredients: - 1 lb split peas (yellow or green) - 6 cups water - 2 carrots, chopped - 2 onions, chopped - 2 large potatoes, chopped - 2 cups turnips, chopped (rutabaga may be substituted) - 4 teaspoons salt - pepper Directions: - Throw all the ingredients into a large pot, bring to a boil, then simmer for about 2 hours, or until the peas have completely softened. - Make sure you stir this frequently as it will have a tendency to stick to the pot. - Add more water if gets too thick.

Fried Zucchini Ingredients: - 4 small zucchini - 12 medium onion - 14 cup extra virgin olive oil - 12 teaspoon marjoram - 14 teaspoon ground sage - 12 teaspoon salt - 12 teaspoon black pepper Directions: - Wash zucchini, remove ends and chop into 1 inch cubes. - Mince onion. - Heat oil in a large skillet at medium-high heat. - When oil is hot, add onion and zucchini. - (Oil must be very hot so that vegetables fry quickly or they become mushy). - Sprinkle rest of ingredients over zucchini mixture. - Fry, stirring constantly, until all zucchini pieces are lightly browning. - Remove from heat, serve and enjoy!

Turkey Giblet Stock Ingredients: - 1 tablespoon oil - 1 turkey neck - 1 turkey giblets - 1 celery rib, chopped - 1 carrot, chopped - 1 onion, quartered - 10 cups water - 1 bay leaf - 1 teaspoon peppercorn - 1 teaspoon dried thyme - 1/4 teaspoon salt Directions: - Heat oil over moderate heat. - Brown neck and giblets 10-15 minutes. - Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender. - Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids. - Stock should measure 4 cups. Add more water or continue to boil if necessary. - Let stand until fat rises to the top and skim fat from top. - Let cool completely before chilling. - Skim fat before using.

Turmeric Slaw Ingredients: - 1 average size head cabbage - 1 large bell pepper - 1 large onion - 1 c. vinegar - 1 c. sugar - 1/2 tsp. salt - 1/2 tsp. turmeric - 1 tsp. mustard seed or 1/2 tsp. dry mustard Directions: - Chop cabbage, pepper and onion together; set aside. - Bring vinegar, sugar, salt, turmeric and mustard to a boil. - Pour over the cabbage, pepper and onion and mix well. - Put in refrigerator and chill 3 hours or overnight.

Brie Puff Pastry Ingredients: - 1 round (13.2 ounces) Brie cheese - 1/2 cup crumbled blue cheese - 1 sheet frozen puff pastry, thawed - 1/4 cup apricot jam - 1/2 cup slivered almonds, toasted - 1 large egg, lightly beaten - Assorted crackers Directions: - Preheat oven to 400°. Cut Brie horizontally in half. Sprinkle bottom half with blue cheese; replace top. - On a lightly floured surface, roll pastry into a 14-in. square. Trim corners to make a circle. Spoon jam onto center of pastry; sprinkle with almonds. Top with Brie. - Lightly brush edges of pastry with beaten egg. Fold pastry over cheese, pinching edges to seal; trim excess pastry as desired. - Transfer to an ungreased - , seam side down. Brush pastry with beaten egg. Bake until golden brown, 20-25 minutes. - Immediately remove from pan to a serving plate; let stand 45 minutes before serving. Serve with crackers.

Heath Bar Cake Ingredients: - 1 box German chocolate cake mix - 1 jar caramel ice cream topping - 1 can Eagle Brand milk - 1 medium container Cool Whip - 2 to 3 Heath bars Directions: - Bake cake - according to directions on box. - While still hot, punch holes - in cake. - Pour milk and caramel topping over cake. Chill. - Spread - Cool - Whip over chilled cake. - Crumble candy bars and sprinkle on top.

Barbecue Sauce For Pork Ingredients: - 1 c. boiling water - 2 Tbsp. dry mustard - 1 c. catsup - 4 Tbsp. Worcestershire sauce - 1/2 c. white vinegar - 1 Tbsp. salt - 4 Tbsp. sugar - 1/2 Tbsp. black pepper - 1/4 tsp. red pepper - 2 lemons, sliced Directions: - Mix all ingredients and simmer for 20 minutes; strain to remove the lemon slices.

Spice-It-Easy Taco Salad Ingredients: - 1 lb. lean ground beef - 1/3 of 12-oz. pkg. KRAFT SIZZLING SALADS Southwest Chicken Dinner Kit - 6 cups mixed salad greens - 1 cup halved grape tomatoes - 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese Directions: - Brown meat in large skillet; drain. - Add 1/4 cup KRAFT SIZZLING SALADS Zesty Fajita Cooking Sauce; cook and stir on low heat 1 min. - or until meat is evenly coated. - Place greens on platter; top with meat, tomatoes and cheese. - Drizzle with 1/4 cup KRAFT SIZZLING SALADS Barbecue Ranch Dressing. - Serve with additional 1/4 cup dressing.

Pork Shish Kebab Ingredients: - 2 None red onions, peeled and cut into thin wedges - 4 None baby plum or cherry tomatoes - 8 None thin slices (approx 80g) pork neck - 150 g pitted large green olives - 1 None lime, halved and juiced - 1-2 tsp harissa paste - 4 tbsp olive oil - None None ground coriander - None None ground cumin Directions: - Alternate the meat, olives, onions and tomatoes and thread onto the skewers. For the marinade, mix the Harissa, oil and lime juice and season with cumin, coriander and salt. Brush a thin coating of marinade all over the skewers and refrigerate for 1 hour. - On a hot grill cook the skewers for 15 minutes turning regularly. Brush a little more marinade on as they cook. Serve with a crisp salad leaves and a rice or pasta salad.

Cold Poached Bluefish With Dill Sauce Ingredients: - 2 lbs bluefish fillets - 1 1/2 cups dry white wine - 1 1/2 cups water - 1 teaspoon salt - black pepper - 1 cup dill sauce (I use Creamy Dill Sauce (for Smoked or Poached Fish)) - 1 cucumber, peeled and sliced - 4 fresh dill sprigs Directions: - Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer. - Cut the fillets into 4 equal portions and place them in the pan, skin side down. - Season with salt and pepper. - Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick. - Remove pan from heat and allow to cool uncovered. - Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK). - Prepare dill sauce according to recipe #106801. - Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.

Applesauce Cake Ingredients: - 1 cup sugar - 2 eggs - 1 cup raisins - 14 teaspoon clove - 14 teaspoon nutmeg - 12 cup butter - 2 cups flour - 1 teaspoon cinnamon - 14 teaspoon allspice - 1 teaspoon vanilla - 1 cup applesauce - 1 teaspoon baking soda - 14 teaspoon salt - nuts, if desired Directions: - Mix the first ten ingredients together. - Mix salt and soda in applesauce just before adding to batter. - Mix well. - Bake in a moderate oven until an inserted cake tester comes out clean. - (I'm guessing 375 degrees for maybe 35 minutes. - This is only a guess since the recipe does not state time and temp).

Lemon-Lime Pudding Tarts Ingredients: - 1-1/2 cups graham crumbs - 1/3 cup butter, melted - 1 Tbsp. dark corn syrup - 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding - 3/4 cup cold milk - 3 Tbsp. fresh lime juice - 3/4 cup thawed Cool Whip Whipped Topping, divided Directions: - Heat oven to 350 degrees F. - Combine graham crumbs, butter and corn syrup; press onto bottoms and halfway up sides of 12 paper-lined muffin cups. - Bake 8 to 10 min. - or until golden brown. - Cool completely. - Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. - Stir in lime juice, then 1/4 cup Cool Whip. - Refrigerate until ready to use. - Spoon pudding mixture into resealable plastic bag. - Cut 1/2-inch piece off one bottom corner of bag. - Use to pipe pudding mixture into tart shells. - Refrigerate 2 hours. - Top with remaining Cool Whip just before serving.

Raspberry Refresher Ingredients: - 8 cups fresh or frozen raspberries, thawed - 1-1/2 cups sugar - 2/3 cup cider vinegar - 2-1/2 cups cold water, divided - 2 liters ginger ale, chilled Directions: - In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.

Overnight Blt Salad Ingredients: - 1 cup light ranch salad dressing - 1/3 cup grated parmesan cheese - 1/4 teaspoon fresh ground black pepper - 4 cups torn romaine lettuce - 2 cups cubed cooked potatoes - 1 medium tomatoes, chopped - 1 (10 ounce) package frozen green peas, thawed - 1/3 cup chopped green onion - 4 slices turkey bacon, cooked and coarsely crumbled Directions: - COMBINE salad dressing, Parmesan cheese and pepper in a small bowl; set aside. - LAYER lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions. - COVER with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.

Marshmallow Oreo Strawberries Ingredients: - 1 package (18 Oz. Package) Oreos (regular) - 1 jar (7.5 Oz. Jar) Marshmallow Fluff - 1 pint Fresh Strawberries Directions: - Pretty simple but oh so good. First crush some of your Oreos in a Ziploc bag and put in a shallow bowl; set aside. The marshmallow fluff was too sticky for me to dip the strawberries into, so I just spread fluff on the strawberries with a butter knife. Now dip them into the Oreos! Ta-da! Make sure to make plenty, because you will love them and so will everyone else!

Pumpkin Bread Ingredients: - 3 c. sugar - 1 c. Mazola oil - 4 eggs, beaten - 1 (No. 303) can pumpkin - 3/4 c. water - 3 1/2 c. flour - 1/2 tsp. baking powder - 2 tsp. soda - 1 1/2 tsp. salt - 1 tsp. cinnamon - 1/2 tsp. cloves - 1 c. walnuts - 1 c. dates, cut up Directions: - Cream together sugar and shortening until fluffy. - Stir in eggs, pumpkin and water. - Stir together flour, baking powder, soda, salt and spices. - Gradually stir dry ingredients into pumpkin mixture. - Add nuts and dates; blend well.

Pepper Steak Ingredients: - 1 lb. round steak, cut in 1/8-inch slices - 2 Tbsp. oil - 1 chopped onion - 1 clove garlic, minced - 2 green peppers, sliced - 1 c. beef bouillon - 1 (16 oz.) can tomatoes, drained - 1 1/2 Tbsp. cornstarch - 2 tsp. soy sauce - 1/4 c. water - salt and pepper to taste Directions: - Heat oil in large skillet; add steak, onion and garlic. - Cook until meat is brown. - Add green peppers and bouillon; cover and simmer 10 minutes. - Add tomatoes; cover and simmer 5 minutes. - Mix cornstarch, water and soy sauce; stir into meat mixture and cook until thickened and clear. - Add salt and pepper to taste. - Serve over rice or noodles.

Peanut Butter Cookies Ingredients: - 1 c. margarine - 1 c. brown sugar - 1 c. crunchy peanut butter - 3 c. flour - 1 c. sugar - 2 eggs - 1 tsp. vanilla - 3 tsp. soda Directions: - Cream butter and sugar. - Add peanut butter, then eggs and beat together. - Add vanilla. - Sift soda and flour. - Mix well. - Roll in balls and place on cookie sheet. - Take a fork, dip in sugar and press dough one way, then another. - Bake at 350° until done. - Makes about 3 dozen.

Lemon Pound Cake Ingredients: - 2 1/2 c. sugar - 1 1/4 c. Crisco - 3 c. flour - 5 eggs - 1 c. whole milk - 1 tsp. baking powder - 1/4 tsp. salt - 1 tsp. vanilla flavoring - 1 tsp. lemon flavoring Directions: - Cream sugar and shortening, then beat in eggs, one at a time. Add remaining ingredients, beating well. - Bake in tube pan at 350° for 1 hour and 15 minutes.

Aroma of Spring Sakura Meringue Cookies Ingredients: - 2 Egg whites - 80 grams Granulated sugar - 6 grams Sakura powder - 1 dash Food colouring - 1 Sakura-shaped nozzle (type 2F) Directions: - Add the granulated sugar into the egg whites in 3 parts and mix with a hand mixer until you get a stiff meringue. - Add the sakura powder into the meringue with a tiny amount of food colouring to make the sakura colour. - Once everything is thoroughly mixed together and blended well with the hand mixer, transfer the mixture to a piping bag fitted with a sakura-shaped nozzle. - Pipe the mixture out onto a baking tray lined with parchment paper. - Bake for 50-60 minutes in an oven preheated to 100C. - Once baked, leave in the oven to cool.

Velvet Pound Cake Ingredients: - 5 eggs - 3 c. sugar - 2 sticks margarine - 1/4 c. Crisco - 3 c. plain flour - 1 tsp. vanilla - 1 tsp. almond extract - 1 c. milk Directions: - Cream margarine, Crisco and sugar. - Add one egg at a time and beat. - Add vanilla and almond extract and beat. - Then add flour, one cup at a time, and gradually add milk until all 3 cups of flour are used. - Bake for 1 1/2 hours at 300° or until it's firm.

Venison Roast Ingredients: - 3 to 7 lb. rump roast - cooking sherry or white vinegar - 6 bay leaves - 12 whole cloves - 1 Tbsp. whole black pepper - 1 large white onion, sliced Directions: - Place venison in bowl. - Cover with equal parts wine or vinegar and water. - Add other ingredients. - Refrigerate 24 hours to 3 days, turning several times. - When ready to cook, remove meat from liquid and sear on all sides in hot fat. - Be careful to prevent sticking to the side of the pan! - Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours. - Make a gravy from the drippings and add 3 to 4 ginger snaps. - Stir until smooth and add rest of the pickling mixture to gravy.

Million Dollar Pound Cake Ingredients: - 3 c. sugar - 1 lb. butter, softened - 6 eggs (room temperature) - 4 c. flour - 3/4 c. milk - 1 tsp. almond flavoring - 1 tsp. vanilla Directions: - Combine sugar and butter; cream until fluffy. - Add eggs, 1 at a time, beating well after each addition. - Add flour, alternately, with milk, beating well after each addition. - Stir in flavorings. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until done.

Rice Croquettes Ingredients: - 1 cup raw rice (cooked and cold) - 1 egg (beaten) - 3/4 cup cracker crumb (approximately) - 3 cups oil (approximately to deep fry them) - WHITE SAUCE - 1 tablespoon butter - 1 tablespoon flour - 1 cup milk - salt and pepper Directions: - Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while. - Set aside to cool some. - Put the rice in a bowl. - Beat the egg and add to the rice. - Add enough of the cooled white sauce so you can handle it. - Make into croquette-shaped pieces and roll in cracker crumbs to coat all over. - Put in refrigerator for a few hours to set, if you have the time. - Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned. - Take out and drain on paper towels (Grammy used a brown paper bag). - Serve with butter and salt.

Country Chicken And Potato Bake Ingredients: - 2 lb. potatoes, peeled and cut into 1 1/2-inch chunks - 1 medium onion, chopped - 1 (3 lb.) cut up fryer - 2 tsp. salt - 2 tsp. dried rosemary, crushed - 1/2 tsp. pepper Directions: - Preheat oven to 425°. - In large roasting pan, toss potatoes, onion with chicken, salt, rosemary and pepper. - Arrange in the baking pan with the chicken pieces skin-side up; bake uncovered, 1 hour or until potatoes are done and the chicken runs clear juices when pierced with a fork. - Baste with pan drippings occasionally during cooking.

Lemony Sauteed Zucchini Ingredients: - 3 whole Zucchinis - 1-1/2 Tablespoon Olive Oil - 1/4 teaspoons Red Pepper Flakes - 2 cloves Garlic, Peeled - 1 Tablespoon Chives - 2 Tablespoons Lemon Juice Directions: - Slice the zucchini into pieces that are roughly 2 inches long and 1/2 inch thick. Let them dry on some paper towels. - In a large skillet over medium heat, heat the oil and pepper flakes. Mince the garlic. Once the oil is hot add garlic into the pan and saute until translucent. Add the rest of the ingredients (including the zucchini) and stir. Cook for 10 minutes, stirring occasionally, until the zucchini is just tender. - Serve immediately.

Corn Sticks Ingredients: - 1 cup cornmeal - 1/2 cup wheat flour - 1 tablespoon baking powder - 1 teaspoon sugar - 1/2 teaspoon salt - 1/4 teaspoon cayenne - 3/4 cup milk - 3 tablespoons melted lard - 1 egg, lightly beaten Directions: - Preheat cast iron bread stick pan in the oven to 375 f. - Sift together the dry ingredients. - Combine the wet ingredients. - Mix. - Pour into dry ingredients. - Do a fast light stir. - DO NOT OVER STIR! - Spray pan with non-stick spray. - Pour in batter. - Bake 25 min.

Sombrero Spread Ingredients: - 12 oz. Monterey Jack cheese, grated - 4 green onions, cut into 1-inch pieces - 1 medium onion, minced - 1 1/2 lb. lean ground beef - 2 cans bean dip - 4 oz. can green chilies, chopped - 8 oz. jar medium taco sauce - 2 1/4 oz. can sliced black olives, drained - 1 pkg. taco mix - 1 (4 oz.) can jalapeno relish Directions: - Cook meat and minced medium onion over medium heat, stirring with a fork until brown. - Add taco mix and jalapeno relish. Simmer, uncovered, for 15 minutes.

Soy-Ginger Dipping Sauce Ingredients: - 1/3 cup soy sauce - 2 tablespoons rice vinegar - 1 stalk green onion, finely chopped - 1 teaspoon minced fresh ginger - 1 handful fresh cilantro leaves, chopped (or to taste) - 1 clove garlic, minced, or crushed with garlic press Directions: - Mix all ingredients in a small bowl. - This will keep in a sealed container in the refrigerator for several days.

Turkey Chili Ingredients: - 1 lb. ground turkey - 1/2 c. chopped onion - 1 can tomato sauce (small) - 1 c. chopped green pepper - 1/2 c. chopped celery - 1 can kidney beans (small) - 1 can chopped green chilies - 3 Tbsp. chili powder - 1 tsp. salt - 1 tsp. black pepper - 1/2 tsp. cayenne pepper Directions: - Brown meat. - Drain fat. - Add onion, pepper and celery. - Cook 5 minutes. - Add other ingredients and simmer 10 to 15 minutes. - Add seasonings to taste. - This is a leaner version of chili, low-fat and delicious.

Relish Ingredients: - 18 green mangoes - 18 red mangoes - 6 large onions - 1 large bunch celery - 2 Tbsp. mustard seed - 6 c. sugar - 3 c. vinegar (5%) - 3 tsp. salt - 1 Tbsp. horseradish Directions: - Clean the mangoes, onions and celery and grind together in grinder. - Cover with boiling water. - Let stand for 15 minutes. Drain and get all water out.

Black Kettle Pasta With Garlic Butter Ingredients: - 1 cup butter (2 sticks) - 18 cup white wine - 1 tablespoon lemon juice, freshly-squeezed - 2 -3 garlic cloves, minced - 116 teaspoon white pepper - 116 teaspoon garlic salt - 1 tablespoon fresh chives, chopped - 1 12 lbs angel hair pasta, cooked - parmesan cheese (to garnish ) Directions: - Boil pasta. - Melt butter in medium saucepan. - Add all remaining ingredients except cheese and pasta and heat through. - Ladle over warm fresh pasta. - Garnish with cheese.

Carrot Zucchini Muffins Ingredients: - 1 package carrot cake mix (regular size) - 1/2 cup applesauce - 1/4 cup vegetable oil - 1 large egg, room temperature - 1-1/2 cups shredded zucchini - 1/2 cup raisins - 1/2 cup chopped pecans Directions: - In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans. - Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Caribbean Jerk Chicken Ingredients: - 2 tablespoons hellmann's or best foods real mayonnaise - 2 tablespoons caribbean jerk seasoning blend - 2 tablespoons soy sauce - 4 boneless, skinless chicken breasts about 1 lb. Directions: - For marinade, combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, seasoning and soy sauce. Pour marinade over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes. - Remove chicken from marinade, discarding marinade. Grill or broil chicken 12 minutes or until chicken is thoroughly cooked, turning once.

Chicken Pie Ingredients: - 2 c. cubed chicken, cooked - 1 Tbsp. flour - 3/4 c. sliced carrots - 3/4 c. chopped onion - 1/2 c. sliced celery - 2 potatoes, cubed - 1 tsp. poultry seasoning - 1/2 tsp. pepper - 1/4 c. butter - 1 can cream of celery soup - pastry for 2-crust pie Directions: - Toss chicken with flour. - In saucepan, cook carrots, onion, celery, poultry seasoning and pepper in butter until tender. - Stir in soup, chicken and potatoes. - Pour into pastry. - Top with other pastry. - Sprinkle top lightly with poultry seasoning. - Bake at 350° for 45 minutes or until lightly browned.

Broccoli Casserole Ingredients: - 2 pkg. frozen chopped broccoli - 1 c. grated Cheddar cheese - 1 can cream of mushroom soup - 1 stack Ritz crackers - 4 Tbsp. butter or margarine - 1/2 c. mayo - 2 eggs - 2 tsp. onion flakes or fresh sauteed onion Directions: - Cook broccoli according to directions; drain. - Mix cooked broccoli, mayo, Cheddar, eggs, soup and onion until well blended. Place in casserole. - Mix crushed cracker crumbs with melted butter; put on top of broccoli casserole. - Bake in preheated 350° oven for 1 hour.

Mississippi Mud Cake Ingredients: - 2 sticks butter - 2 c. sugar - 4 eggs - 1 tsp. vanilla - 4 heaping Tbsp. cocoa - 1 c. nuts, chopped - 1 c. self-rising flour - 1 bag miniature marshmallows Directions: - Cream butter and sugar. - Add eggs; beat well. - Mix in remaining ingredients, except marshmallows. - Spread in a 13 x 9-inch pan (well-greased). - Bake at 350° for 30 or 40 minutes. Immediately after cake is removed from oven, sprinkle with miniature marshmallows. - Cool. - Pour icing over marshmallows.

Zucchini Pancakes Ingredients: - 2 c. grated zucchini - 2 eggs - 3/4 c. Bisquick - 1/4 c. Parmesan cheese (optional) Directions: - Add all ingredients together. - Put small amount of oil on griddle. - Put several spoonfuls on griddle for each pancake. Brown on both sides.

Mardi Gras Cocktail Ingredients: - 2 cups pineapple juice - 2 cups orange juice - 4 maraschino cherries, plus 1/2 cup juice - 1/2 orange, cut into 4 slices - 4 ounces dark rum, optional Directions: - In a pitcher, stir together the pineapple juice, orange juice, and cherry juice. - Fill a tall glass with ice, pour over the juice mixture, garnish with a cherry and a slice of orange. - For the adults, add 1 ounce dark rum to each drink.

Black Pepper Mango Juice Ingredients: - 2 whole Ripe Mangoes, Peeled And Cored - 4 whole Carrots, Stem Removed, Scrubbed Clean - 1 whole Serrano Chili (optional) - 2 pinches Coarse Ground Black Pepper, To Add In The Juice - 1/4 teaspoons Coarse Sea Salt, For Rimming The Glasses - 1/4 teaspoons Coarse Ground Black Pepper, For Rimming The Glasses Directions: - Rim two glasses with salt and pepper. - Juice the mango and carrots (and serrano chili, if using) in a juicer, following your manufacturer's instructions. - Pour juice immediately into the rimmed glasses. Top the juice with two generous pinches of coarse ground pepper. Serve cold.

Layered Taco Dip Ingredients: - 1 lb. ground beef - 1 (4 oz.) can chopped green chilies, undrained - 2 tsp. beef flavor instant bouillon - 1 (15 or 16 oz.) can refried beans - 1 (16 oz.) sour cream - 1 (1.7 oz.) pkg. taco seasoning mix - shredded Cheddar or Monterey Jack cheese - chopped tomatoes, sliced - sliced green onions - sliced ripe olives Directions: - In large skillet brown beef; pour off fat. - Add chilies and bouillon. - Cook and stir until bouillon dissolves. - Cool. - Stir in refried beans. - In small bowl combine sour cream and taco seasoning; set aside. - In large dish spread beef mixture. - Top with sour cream. - Cover and chill several hours. - Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips.

Moroccan Chickpea & Zucchini Salad (Africa) Ingredients: - 240 g chickpeas (canned. if uncooked, soak overnight then boil until soft) - 240 g zucchini (courgettes) - 1 teaspoon garlic, minced - 10 ml lemon juice - 1 teaspoon vinegar, white wine - 2 teaspoons olive oil - 2 teaspoons honey - salt and pepper, to taste - 1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below) - Spice paste - 1 teaspoon cayenne pepper - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon peppercorn, ground - 1 teaspoon cinnamon - 1 teaspoon ground cumin - 1 teaspoon fresh lemon juice - 5 teaspoons olive oil Directions: - Blanch and refresh zucchini. Combine all ingredients and toss together. - Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

Basic Beef Slow Cooker Casserole Ingredients: - 1 tablespoon vegetable oil - 1 kg blade steak, trimmed and cubed - 2 onions, chopped - 2 beef stock cubes, crumbled in 1 cup of hot water - 2 carrots, sliced - 1 parsnip, sliced - salt and freshly ground black pepper - 1 bouquet garni - 30 g soft butter - 2 tablespoons all purpose flour - parsley (to garnish) Directions: - Heat the oil in a large frying pan. - Pat steak cubes dry with a paper towel and add to pan, brown on all sides. - Add onion to pan and saute until soft. - Place the stock in to the slow cooker along with the meat and onion mixture, add the sliced carrots and parsnip, salt and pepepr and bouquet garni. - Cook for approximately 7-8 hours on low or 6-7 on high. - Remove bouquet garni. - Blend the butter and flour together thoroughly and stir into the hot casserole a dab at a time to thicken. - Serve with creamy hot mashed potatoes (or rice) and garnish with the parsley.

Angel Lush With Pineapple From Dole® Ingredients: - 1 (20 ounce) can DOLE(R) Crushed Pineapple, undrained - 1 (3.4 ounce) package instant vanilla pudding - 1 cup thawed whipped topping - 1 (10 ounce) package round angel food cake, cut into 3 layers - Seasonal berries Directions: - Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. - Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. - Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Apricot and Maple Muffins Ingredients: - 2 eggs - 1 cup skim milk - 2 tablespoons olive oil - 3 tablespoons plain yogurt - 1 12 cups all-bran cereal - 1 23 cups whole wheat flour - 1 tablespoon baking powder - 2 tablespoons light brown sugar - 1 cup chopped dried apricot - 13 cup golden raisin - 2 tablespoons maple syrup Directions: - Preheat oven to 375. - Line 10 cups in a muffin pan with muffin cases or wax paper. - Mix together eggs, milk, olive oil, yogurt, and All-bran. - Set aside. - Sift the flour and baking powder into a bowl, then stir in the sugar, dried apricots, and raisins. - Add the egg mixture and stir evenly until combined. - Spoon the mixture into muffin cases. - Bake for 15-20 minutes until golden brown and cooked through. - Check with toothpick. - Remove from oven. - Let the muffins cool in pan for a couple minutes, then transfer to wire cooling racks and brush with maple syrup. - Serve warm or at room temperature.

Mango Chutney Recipe Ingredients: - 16 mango, 1/2 hard & green, keep pcs fairly lg. & long - 6 lg. onions - 1 1/4 quarts. cider vinegar - 1 c. lime juice - 2 lbs. light brown sugar - 1 teaspoon dry warm pepper - 1 tbsp. whole mustard seed - 1 tbsp. whole celery - 1 tbsp. grnd cinnamon - 1 1/2 teaspoon grnd cloves - 1 tbsp. grnd allspice - 1/2 tbsp. grnd ginger Directions: - FIRST DAY: Mix vinegar, sugar, warm pepper, spices, onions and mango. - Heat to boiling. - Cover. - Let stand overnight. - NEXT DAY: Add in lime juice and 1 c. raisins. - Simmer 4 to 5 hrs till mango pcs turn color and become transparent. - Place in warm sterilized jars. - Makes about 22 1/2 pints.

Tomato Garbanzo Bean Stew Ingredients: - 2 14-oz cans garbanzo beans - 2 14-oz cans whole or chopped tomatoes - 2 chopped onions - 3 cloves garlic, finely chopped - 1/4 teaspoon ground cinnamon - 1 teaspoon ground cumin - 1 teaspoon cayenne pepper - salt , pepper and coriander to taste - olive oil - couscous Directions: - Chop zucchini/squash/eggplant into 3/4 " chunks and put into colander. Sprinkle with salt and let sit for 15 minutes. Meanwhile chop onions into 3/4 inch chunks, and peel and finely chop garlic. Put 2 tablespoons into a saucepan over medium heat. Add onions and garlic and saute until translucent. Add cinnamon, cumin, coriander, and cayenne, then saute for one minute more. Then add garbonzo beans, draining off the excess liquid in the can first. Add the tomatoes and their juices. Cover pan and reduce heat to a slow boil. Remove cover and let simmer until sauce has thickened. - - Serve over cus-cous.

Lasagna Casserole Ingredients: - 1 pkg. lasagna noodles - 2 cans pizza sauce - 12 to 16 oz. Mozzarella cheese - 1 lb. ground beef - 1/2 c. chopped onion - 1 (6 oz.) can tomato paste - 1 tsp. garlic salt - 1/2 tsp. diced leaf oregano - cottage cheese - Parmesan cheese (optional) Directions: - Cook noodles as directed on package. - Drain. - Brown beef and onion. - Stir in 1 can pizza sauce, tomato paste, garlic salt and oregano. Simmer 10 minutes.

Savory Crescent Chicken Squares Ingredients: - 1 (3 oz.) pkg. cream cheese - 6 Tbsp. melted butter - 2 Tbsp. chopped onion - 1 c. cooked, cubed chicken - 1/4 tsp. salt - 2 Tbsp. pepper - 8 Tbsp. milk - 1 (8 oz.) pkg. crescent rolls Directions: - Preheat oven to 350°. - Blend cream cheese and 2 tablespoons of butter until smooth. - Add chopped onion, chicken, salt, pepper and milk. - Separate crescent rolls into 4 rectangles. - Pat out seams. - Spoon 1/2 cup chicken mixture onto crescent rolls. - Seal edges completely. - Place sealed side on baking sheet. - Brush with butter. - Bake for 20 to 25 minutes.

Chipped Beef Cheese Ball Ingredients: - 2 pkg. chipped beef - 1 tsp. garlic powder - 1 Tbsp. Worcestershire sauce - 1 tsp. Accent - 2 pkg. Philadelphia cream cheese Directions: - Defrost cream cheese until room temperature. - Add rest of ingredients. - Refrigerate until firm.

Cornflake Chewies Ingredients: - 1 c. light corn syrup - 1/2 c. sugar - 1 c. peanut butter - 1 tsp. vanilla - 4 to 5 c. cornflakes Directions: - Mix corn syrup and sugar in saucepan. - Bring to a full boil and then add peanut butter. - Remove from heat then add vanilla and cornflakes. - Stir well and drop by tablespoonful onto greased wax paper.

Easy Pecan Pie Bar Cookies Ingredients: - Crust: - 3 cups all-purpose flour - 3/4 cup butter - 1/4 cup white sugar - 2 tablespoons white sugar - 3/4 teaspoon salt - Filling: - 1 1/2 cups light corn syrup - 1 1/2 cups white sugar - 4 eggs, beaten - 3 tablespoons melted butter - 1 1/2 teaspoons vanilla extract - 2 1/2 cups chopped pecans Directions: - Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan. - Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan. - Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on. - Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust. - Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

Chicken & Couscous Salad Ingredients: - 1 14 cups chicken stock or 1 14 cups chicken broth - 1 cup couscous - 1 12 cups cubed cooked chicken breasts - 12 cup thinly sliced scallion - 12 cup chopped kirby cucumber - 12 cup seeded chopped tomato - 14 cup chopped flat leaf parsley - 14 cup sliced radish (optional) - 2 tablespoons sliced almonds, toasted - 12 white wine or 12 white balsamic vinegar - 2 tablespoons extra virgin olive oil - 12 teaspoon ground cumin (up to 2 tsp.) - 1 teaspoon sea salt - 14 fresh ground pepper - 14 teaspoon garlic powder or 1 -2 clove garlic, minced Directions: - Mix dressing ingredients and set aside in the refrigerator. - Boil broth, gradually stirring in couscous. - Remove from heat; cover and let stand for 5 minutes. - Fluff with a fork. - Place in a large bowl and cool slightly. - Add all other ingredients. - Toss with dressing.

Mango Salsa Ingredients: - 2 large mangoes - 1/2 cup finely chopped red onion - 1/2 cucumber, peeled, seeded and chopped - 1/2 cup minced cilantro - 1/4 cup fresh lime juice - 1 pinch salt - 1 pinch pepper Directions: - Peel mango and cut along sides of pit to remove flesh. Dice into 1-inch cubes and place in a bowl. - Add remaining ingredients; mix until well blended. - Serve with baked chips, if desired.

Chocolate Pie Ingredients: - 1 graham cracker crust - 1 large Cool Whip - 1 large or 3 small Hershey chocolate candy bars with almonds Directions: - Melt candy bar (s) in microwave. - (Save enough of solid bar for garnish.) - Mix into Cool Whip and pour into crust. - Garnish top by shaving chocolate bar. - Refrigerate until serving time.

Pumpkin Bread Ingredients: - 1 teaspoon clove - 3 12 cups flour - 2 teaspoons baking soda - 1 12 teaspoons salt - 1 teaspoon cinnamon - 1 teaspoon nutmeg - 3 cups sugar - 1 cup oil - 2 eggs - 23 cup water - 2 cups pumpkin Directions: - Combine all dry ingredients and mix. - Then mix all the wet ingredients. - Combine the two. - Pour into 2 greased and floured loaf pans. - Bake at 350 for 1 hour or until toothpick comes out clean.

Butterfly Cupcakes Ingredients: - 1 chocolate cake mix - 1 cup milk - 1 teaspoon vanilla - 2 tablespoons flour - 1/8 teaspoon salt - 1/2 cup butter - 1 cup sugar - 1/4 cup vegetable shortening Directions: - Make cupcakes as box directs. After they are cool, cut out the center on top and set aside. Cut this piece in half (these will be the wings). - Mix and cook milk, vanilla, flour and salt until thickened. Let it cool. (Do not put in refrigerator.) - Beat butter, sugar and shortening until creamy. Pour in the milk mixture and mix until creamy (this takes a long time). Add chopped walnuts if desired. - Put this cream mixture into the holes on the cupcakes and put the wings on. Sprinkle with powdered sugar if desired.

Green Spider Ingredients: - 1 12 ounces vodka - 12 ounce creme de menthe (Green) Directions: - Pour all ingredients into a shaker with ice. - Shake and strain into a chilled martini glass.

Caramel Corn Ingredients: - 2 cubes Nucoa butter - 2 c. brown sugar - 1/2 tsp. cream of tartar - 1 tsp. salt - 1/2 c. light corn syrup Directions: - Bring to a soft-ball stage. Remove from heat. Stir in 1 teaspoon baking soda. Pour over air popped popcorn (6 quarts). Stir very good. Bake in 200° oven for 1 hour, stirring every 20 minutes. Stir just before dumping onto countertop. Gently break into small pieces. Enjoy!

Broccoli Casserole Ingredients: - 20 oz. frozen chopped broccoli - 1 roll garlic cheese (Kraft) - 1 can cream of mushroom soup - 3 green onions - 1/2 stick butter - 1/2 pkg. Pepperidge Farm stuffing Directions: - Microwave broccoli 5 minutes each package on High. - Add cheese and microwave on Medium for 2 1/2 minutes. - Saute onions in butter (microwave on Medium for 2 1/2 minutes). - Add soup and onions. Add stuffing mix (made by directions on package). - Bake at 350° for 20 to 25 minutes.

Sweet Potato Gratin Ingredients: - 2 cups heavy cream - 1 1/4 teaspoons ground cinnamon - 1/4 teaspoon ground cloves - 1/4 teaspoon freshly grated nutmeg - 4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline - Kosher salt and freshly ground black pepper Directions: - 1. Preheat the oven to 375°F. - 2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth. - 3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture. - 4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

Aunt Mary'S Lemon Cake And Icing Ingredients: - 1 box lemon cake mix - 1 box lemon instant pudding mix - 4 eggs - 1/2 c. cooking oil - 1 c. water Directions: - Mix together in bowl and pour into a 9 x 13-inch greased and floured pan and bake at 350° for 35 to 40 minutes.

Barbecue Sauce Ingredients: - 2 medium onions - 3/4 c. catsup - small amount smokey barbecue sauce - 3 Tbsp. vinegar - 2 Tbsp. Worcestershire sauce - 1 tsp. salt - 1 Tbsp. paprika - 1/4 tsp. pepper - 1 tsp. chili powder Directions: - Chop onions. - Mix all ingredients together and heat. - Do not boil.

Fresh Lemon & Sour Cream Pound Cake Ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup sour cream - 1/2 cup milk - 1/3 cup granulated sugar - 1/4 cup vegetable oil - 1 large egg - 2 tablespoons lemon juice - 1 teaspoon grated lemon zest Directions: - Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray. - In a large bowl mix flour, baking powder, baking soda and salt. - In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest. - Stir sour cream mixture into flour mixture until well combined. - Pour batter into prepared loaf pan. - Bake about 45 to 50 minutes until a toothpick comes out clean. - Slice and serve with berries, whipped cream or plain.

Pretzel Jello Salad Ingredients: - 2 1/2 c. pretzels, crushed - 1/3 c. margarine - 3 Tbsp. sugar - 8 oz. cream cheese - 2 c. boiling water - 1 c. sugar - 1 large Cool Whip - 2 (3 oz.) pkg. strawberry jello - 2 (10 oz.) pkg. frozen strawberries Directions: - Mix well pretzels, margarine and 3 tablespoons sugar. - Bake in a 9 x 13-inch pan at 350° for 10 minutes; cool completely. - Cream the cheese and blend in 1 cup sugar. - Add Cool Whip; mix well. Spread over cooled pretzels. - Dissolve jello in boiling water; add frozen strawberries, slightly thickened. - Pour over Cool Whip layer. - Chill until firm.

Chess Squares Ingredients: - 1 lb. brown sugar - 1/2 c. white sugar - 2 sticks margarine - 4 eggs - pinch of salt - 2 c. self-rising flour - 1 c. nuts Directions: - Mix sugars, eggs, salt and margarine in double boiler and heat just until melted. - Remove from heat. - Add flour and nuts. - Mix well and put in greased and floured 9 x 13-inch pan. - Bake at 425° until light crust forms on top. - Sprinkle powdered sugar on top. Let cool and cut in squares.

Sour Cream Pound Cake Ingredients: - 3 c. sugar - 3 sticks butter - 3 c. flour - 5 eggs - 1 c. sour cream - 3 tsp. vanilla flavoring Directions: - Preheat oven to 350°. - Cream butter and sugar real well. - Add eggs, one at a time. - Add flour and thoroughly beat mixture until it is all the same texture. - Fold in the sour cream (mixing the batter very well).