Datasets:

corbt

/

unlabeled-recipies

like 0

Potatoes With Leeks And Gruyere Ingredients: - 2 tablespoons butter - 1 lb leek, thinly sliced - 8 ounces cream cheese, room temperature - 1 1/2 teaspoons salt - 1 teaspoon ground black pepper - 1/4 teaspoon ground nutmeg - 1 cup whole milk - 3 large eggs - 2 lbs russet potatoes, peeled and shredded - 3 cups gruyere cheese, grated Directions: - Preheat oven to 350°F Butter 13x9x2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl. - Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish. - Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F oven, about 25 minutes.).

Southern Hush Puppies Ingredients: - 2 c. self-rising yellow corn meal - 1 c. self-rising flour - 1 small onion, finely chopped - 1 small bell pepper, finely chopped - 1 medium tomato, seeded and chopped finely - Creole seasoning to taste - 1 Tbsp. sugar - milk Directions: - Combine all ingredients except milk in a bowl. - Mix well. - Add small amounts of milk until the batter is thin enough to be picked up by a spoon without running off. - Let batter sit for 15 minutes and stir again. - Scoop up a heaping tablespoonful of the batter. Push the batter off spoon with another spoon into hot oil. - Let fry until golden brown. - (May be cooked along with your fried fish.)

Super Easy Slow-Cooked Chili Ingredients: - 1 1/2 pounds ground beef browned - 16 ounces red kidney beans rinsed and drained - 24 ounces pasta sauce - 1 lipton recip secret beefi onion soup mix - 4 teaspoons chili powder Directions: - Combine all ingredients in slow cooker and cook covered on LOW 8 hours or HIGH 4 hours. Serve, if desired, over hot cooked rice.

Sour Dough Orange Drops Ingredients: - 2 c. sugar - 1 c. shortening - 1/2 c. orange juice - 1 c. sour milk (for sour milk, add 1 to 1 1/2 tsp. vinegar milk) - 1 tsp. baking soda - 2 eggs - dash of salt - 4 c. flour Directions: - Mix all ingredients. - Dough will be a smooth mixture. - It doesn't need more flour!

Spinach with Sesame Dressing (from Japanese Home Cooking) Ingredients: - 340 g spinach - 5 tablespoons sesame seeds - 2 teaspoons dashi (I make up instant granules) - 1 tablespoon soy sauce Directions: - Wash spinach thorughly. - Boil in a potful of water, with stalks at the bottom, and leafy parts at the top, till soft. - Drain and rinse well. - Trim off the ends (leaving most of the stalk, but evening the bunch up) and squeeze out the water. - Cut into 4cm lengths. - Roast the sesame seeds in a dry skillet over low heat until golden, Reserve a tablespoon for garnish, and half crush the rest with a pestle and mortar. - Add the soy sauce and dashi and mix well. - Loosen the spinach. - Add the dressing, and mix well. - Place in a small bowl and garnish with the reserved sesame seeds. - Cabbage, beans or watercress can be substituted to prepare similar dishes.

Mexican Stuffed Shells Ingredients: - 10 Shells - 1 lb Ground Beef (I used turkey) - 1 cup Salsa - 1 can Enchilada Sauce (10 oz) - 1 envelope Taco Seasoning - 1 cup Cheddar Cheese - 1/2 cup Mozzarella Cheese - 1/2 Onion - 2 oz Cream Cheese Directions: - Preheat oven to 350AF. - Boil shells until al dente. - Brown ground beef and onions. - Add taco seasoning when it is browned. - In a separate bowl mix together enchilada sauce and salsa. - Add cream cheese to the ground beef. - Put salsa mixture at the bottom of a baking dish. - Assemble shells. - Put the rest of the salsa mixture over top. - Bake in oven for 30 mins. - Sprinkle with cheeses then put back in the oven uncovered for 15 minutes. - Serve and enjoy!

Broccoli Salad Ingredients: - 6 c. raw broccoli flowerets, trim to bite size pieces - 1/2 c. raisins - 2 Tbsp. diced red onion - 6 slices bacon, cooked crisp and crumbled - 3 oz. softened cream cheese - 2 Tbsp. vinegar - 2 Tbsp. sugar - 2 Tbsp. salad oil - 1 Tbsp. yellow prepared mustard - dash of garlic powder Directions: - Serve on a bed of watercress or Boston Bibb lettuce.

Blueberry Muffins(Microwave) Ingredients: - 1 3/4 c. all-purpose flour - 1/3 c. sugar - 2 1/2 tsp. baking powder - 1/2 tsp. salt - 1 c. fresh or frozen blueberries, thawed - 3/4 c. milk - 1 egg - 1/3 c. melted butter or margarine Directions: - In a bowl, combine flour, sugar, baking powder and salt. - Add blueberries. Add milk, melted butter and egg. - Mix until dry ingredients are just moistened. Do not overbeat. - Spoon batter into paper lined microwave-safe baking or cupcake pan. Don't fill more than 2/3 full. - Microwave on Medium-high power for 3 minutes. Let rest for 3 minutes. - Microwave on High power for 2 to 3 minutes or until muffins are done. - They will be a little soft in the center. - Let them rest in the pan a couple of minutes before serving.

Tomato Salad With Goat Cheese And Basil Ingredients: - 3 tablespoons extra-virgin olive oil - 1 1/2 tablespoons white wine vinegar - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 1 garlic clove, minced - 2 tablespoons chopped fresh basil - 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds) - 1/3 cup small basil leaves - 1.5 ounces goat cheese, crumbled (about 1/3 cup) Directions: - Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese. - MyRecipes is working with - , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit - .

Slow Roasted Chrispy Pork Hocks Ingredients: - One to three Pork hocks - Olive oil - Rock salt - Salt and pepper Directions: - Score the skin of the hocks all over with a sharp knife. Rub the hocks with rock salt and leave on a bed of rock salt uncovered in the refrigerator for a few hours. Remove and brush off excess salt then rub with olive oil and the excess rock salt. Pre-heat the oven as hot as possible (normally about 250C) When the oven reaches the required temperature roast the hocks in an roasting dish for about 20 minutes or until the skin begins to blister. Reduce the heat to 150C and cover the hocks with tin foil forming a tight seal to keep in the moisture. Roast for about 2 hours at 150C or until the meat is very tender. Remove the foil and reserve the juices for a gravy. Just prior to serving place the hocks under a hot grill to chrisp up the crackling for a minute or two turning as necessary.

Hot Garlic Bread Ingredients: - 1 loaf French or Italian bread - 4 or 5 cloves garlic, pressed and sliced lengthwise - 4 tsp. olive oil Directions: - Heat oven at 350°. - Cut bread into diagonal slices (1 inch thick). - Rub each slice with cut garlic. - Brush sides with olive oil and put on baking sheet. - Toast in oven until crispy. - Turn one time.

Gourmet Pork Chops Ingredients: - 6 pork chops - 1 can cream of mushroom soup - 1/2 c. water - 1/2 tsp. thyme - 1 can French fried onions - 1 tsp. parsley flakes - 1/2 c. sour cream Directions: - Brown chops and arrange in baking dish. - Sprinkle with salt and pepper. - Combine soup, water and thyme. - Heat, then add parsley, sour cream and 1/2 of the onion rings. - Pour over chops. Bake 1 hour at 350°. - Sprinkle on rest of the onion rings. - Bake 5 minutes more.

Green Bean Surprise Ingredients: - 1 can green beans - 1 can cream of mushroom soup - 20 crackers - 1 Tbsp. butter - 1 c. grated Cheddar cheese Directions: - Preheat oven to 350°. - Open and drain green beans. - Spread out in 9 x 9-inch pan. - Spoon on cream of mushroom soup. - Melt butter in small saucepan. - Crumble up crackers; add to melted butter. Stir 2 or 3 minutes. - Layer crackers on top of mushroom soup in 9 x 9-inch pan. - Cover with grated cheese. - Cover dish with aluminum foil. - Cook 10 minutes; remove foil and cook 5 minutes. - Serves 4.

Breakfast Pizza Ingredients: - canned biscuits - melted margarine - sausage - shredded Cheddar cheese Directions: - Cook sausage; drain on paper towels, then crumble up. - Flatten biscuits. - Brush with melted margarine. - Top with sausage and sprinkle with cheese. - Bake at 400° approximately 10 minutes on a cookie sheet. - Serve hot.

Potato Deluxe Casserole Ingredients: - 2 lb. pkg. frozen hash browns, thawed - 1 can cream of chicken soup - 1 lb. sour cream - 1 stick melted butter - 8 oz. grated sharp Cheddar cheese - salt and pepper Directions: - Mix everything in a bowl. - Put in a greased 9 x 13-inch pan. Bake at 350° to 375° for 1 hour. - Remove and top with crushed potato chips or crushed corn flakes.

Mom'S Christmas Pecan Cake Ingredients: - 1 lb. butter - 1 lb. brown sugar - 6 eggs - 4 c. all-purpose flour - 1 lb. pecans, chopped - 4 oz. green candied cherries, chopped - 4 oz. red candied cherries, chopped - 8 oz. candied pineapple, chopped - 1 oz. bottle lemon extract Directions: - Cream butter and brown sugar. - Add eggs. - Beat well. - Add flour, pecans, cherries and pineapple. - Mix well. - Add lemon extract and blend well.

Potatoes Romanoff Ingredients: - 8 large potatoes - 16 oz. sour cream - 1 bunch green onions - 1 3/4 c. shredded sharp Cheddar cheese - 1/2 tsp. salt - 1/4 tsp. pepper - dash of paprika Directions: - Boil potatoes; peel and crumble potatoes into a large bowl. Add remaining ingredients and mix. - Butter bottom and sides of pan. - Bake at 350° for 30 to 40 minutes or until warm.

Polenta With Wild Mushrooms Ingredients: - 1 cup quick-cooking polenta - 4 cups low-sodium chicken stock or broth - 1 cup grated Parmigiano Reggiano - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil - 1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced - 1 tablespoon chopped fresh thyme or 1 teaspoon dried Directions: - Stir the polenta thoroughly into one cup of stock. - Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. - Cook until mixture thickens, a couple of minutes. - Stir in the cheese. - Season with salt and pepper. - Keep warm. - Heat the oil in a nonstick pan until it is very hot. - Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. - Season with salt and pepper. - Spoon the mushrooms over the top of the polenta, and serve.

Rice Stuffing Casserole Ingredients: - 2/3 c. pearl rice - 2 Tbsp. instant chopped onion - 1 1/3 Tbsp. chopped parsley - 1/2 c. chopped celery - 1/2 tsp. poultry seasoning - 2/3 tsp. salt - 1 1/3 Tbsp. margarine - 1/4 c. chopped walnuts - 1 1/2 c. chicken bouillon Directions: - Combine all ingredients in a 1-quart casserole dish. Cover and bake at 350° for 35 minutes. Stir before servings. - Makes 4 servings.

Microwave Beef And Peppers(Total Cooking Time: 8 To 9 Minutes) Ingredients: - 2 Tbsp. vegetable oil - 1 lb. top round or sirloin steak, cut into thin strips - 1 medium onion, finely chopped - 1 clove garlic, minced - 1 tsp. salt - 1/8 tsp. pepper - 1 (16 oz.) can tomatoes, broken up - 2 large green peppers, cut in strips - 2 Tbsp. soy sauce Directions: - Pour oil in 3-quart microproof casserole or baking dish. - Add beef strips and stir to coat with oil. - Add onion, garlic, salt and pepper and tomatoes. - Cover and cook on High (Max power) for 4 minutes, stirring once during cooking. - Add green peppers and soy sauce; stir. - Cook, covered, on High (Max power) for 4 to 5 minutes or until green peppers are just tender. - Serve with hot cooked rice. - Makes 4 servings.

Meaty Meat Sauce for Pasta Ingredients: - 1 medium red onions or 1 medium white onions or 1 medium yellow onion, chopped - 10 sprigs parsley, chopped - 1 clove garlic, chopped,to taste - 4 large sage leaves, chopped - 12 cup olive oil - 12 cup dry white wine - 12 lb ground beef - 12 lb smoked beef sausage or 12 lb pork sausage or 12 lb turkey sausage - salt and pepper, to taste - hot pepper flakes, to taste - 1 (6 ounce) can tomato paste - 2 cups beef broth - 1 lb pasta Directions: - Place oil in a large pot. - saute onion, parsley, garlic and sage until onion is soft. - Add meats and cook while breaking up until no longer pink. - Add wine and let boil 2 minutes while scraping bottom of pan. - Lower heat and season with salt& pepper and pepper flakes. - Mix tomato paste and broth and add to pot. - Simmer uncovered for about 1 hour. - Cook pasta until al dente Toss sauce with hot pasta.

Turkey and Apple Salad over Watercress Ingredients: - 3 cups cooked turkey, diced - 2 apples, cored and diced - 2 cups celery, thinly sliced - 3 tablespoons fresh parsley, finely minced - 14 cup dried tart cherries or 14 cup dried cranberries - 2 cups watercress, washed and dried thoroughly - 3 tablespoons olive oil or 3 tablespoons grapeseed oil - 2 tablespoons fresh lime juice - salt, to taste - cracked black pepper, to taste - lime wedge - toasted slivered almonds (optional) Directions: - In a large bowl combine the turkey, apples, celery, parsley and dried fruit. - Arrange the watercress on a large serving platter. - Whisk together the dressing ingredients and pour over the turkey/apple mixture. - Arrange the salad mixture on top of the watercress. - Garnish with lime wedges and a sprinkle of toasted slivered almonds.

Potato Chip Cookies Ingredients: - 3 sticks softened oleo - 1 c. sugar - 2 1/2 c. flour - 2/3 c. chopped nuts - 2 c. crushed potato chips - 2 tsp. vanilla Directions: - Cream oleo and sugar together. - Blend in remaining ingredients. Roll into balls the size of a walnut. - Press onto an ungreased glass cookie sheet. - Sprinkle with sugar. - Bake approximately 12 minutes at 350°.

Ajeen Beckford Red Pepper Coulis Ingredients: - 1 ounce vegetables or 1 ounce olive oil - 12 ounce chopped garlic - 3 ounces finely diced onions - 3 lbs red peppers - 8 ounces white wine - 1 pint chicken stock - 1 small branch fresh thyme - 12 teaspoon salt and pepper Directions: - 1. - Heat the oil and saute the onion and garlic without browning. - 2. - Add the red pepper and continue to saute until tender. - 3. - Deglaze with the white wine. - 4. - Add the stock and bring to a simmer. - Cook for 15 minutes. - Season with salt and pepper. - 5. - Puree in a blender and strain. - 6. - Adjust consistency if necessary.

Gingersnaps Ingredients: - 1/2 c. butter - 5/8 c. brown sugar - 1 egg white - 1 3/4 c. flour - 1/2 tsp. baking soda - 1 tsp. ground ginger Directions: - Set oven to 350°. - Beat the sugar and butter until light and fluffy. Add the egg white and beat well.

Bocaditos Ingredients: - 1 cup hellmann' or best food real mayonnais - 12 ounces luncheon meat cubed - 2 dill pickles chopped - 1/4 cup pimentos chopped - 24 slices white bread Directions: - Process all ingredients except bread in food processor or blender until smooth. Refrigerate 3 to 24 hours. - Evenly spread meat mixture on 12 bread slices, then top with remaining 12 slices. Cut diagonally into quarters. Cover with damp towel or plastic wrap until ready to serve.

Family Safe Insecticide Ingredients: - 1 gallon water - 8 ounces 3% hydrogen peroxide (food grade if using on herbs, veggies, etc) - 8 ounces white sugar Directions: - In large plant sprayer or other gallon container, combine all 3 ingredients. - Spray on plants as needed to control insects. - Tip: If plant has large or droopy leaves, be sure to spritz underneath them a bit, too.

X-Ray Ingredients: - 2 12 ounces vodka (Absolut Kurant) - 1 12 ounces passion fruit juice - 1 black currants Directions: - Chill a shot glass with ice or in the freezer. - Empty the shot glass from ice and water. - Pour absolut kurant and passionfruit juice into the shot glass. - Garnish with a whole black currant.

Luau Spread Ingredients: - 3 eggs - 2 Tbsp. sugar - 3 Tbsp. vinegar - 3 slices onion, chopped or dry - 1 large pkg. Philly cream cheese - butter - salt - 1 small jar green olives, chopped Directions: - Beat eggs with sugar and vinegar. - Melt butter in frying pan and scramble eggs until dry and mealy, about 10 minutes. - Add egg mixture to softened cream cheese. - Add onion and olives. - Chill. Serve on crackers.

Pretzel Salad Ingredients: - 2 c. crushed pretzels - 3 Tbsp. sugar - 3/4 c. margarine, melted - 8 oz. cream cheese, softened - 8 oz. Cool Whip - 1 c. sugar - 1 large box strawberry jello - 2 c. boiling water - 20 oz. frozen strawberries Directions: - Mix together and refrigerate until jelled. - Pour over cheese mixture.

Potatoes Ingredients: - 2 lb frozen O'Brien potatoes, thawed - 1/4 cup butter, melted - 1 tsp salt - garlic salt - 1/2 cup chopped onion - 1 can cream of chicken soup - 1 pint of sour cream - 10 oz grated cheese Directions: - Mix all ingredients together and bake at 350° for 1 hour.

Zucchini Appetizers Ingredients: - 3 c. thinly sliced, unpeeled zucchini (4 small) - 1 c. Bisquick baking mix - 1/2 c. finely chopped onion - 1/2 c. grated Parmesan - 2 Tbsp. snipped parsley - 1/2 tsp. salt - 1/2 tsp. seasoned salt - 1/2 tsp. dried marjoram or oregano leaves - dash of pepper - 1 clove garlic, finely chopped - 1/2 c. vegetable oil - 4 eggs, slightly beaten Directions: - Heat oven to 350°. - Grease oblong pan (13 x 9 x 2-inch). - Mix all ingredients; spread in pan. - Bake until golden brown (about 25 minutes, depending on oven). - Cut in 2 x 1-inch squares. - Makes 4 dozen. - Can be frozen. - Reheat in oven, not microwave.

Vegetarian Curry with Spinach, Tomato and Chick Peas Ingredients: - 2 bags Success Basmati Rice - 1 Tbsp. vegetable oil - 1 clove fresh garlic, chopped - 1 small onion, finely chopped - 1 Tbsp. fresh gingerroot, peeled and finely chopped - 1 Tbsp. curry powder - 1 can (14-1/2 oz.) diced tomatoes - 1 can (16 oz. each) garbanzo beans (chick-peas), drained and rinsed - 2 cups fresh baby spinach leaves - salt and ground black pepper, to taste - 1/2 cup plain yogurt - fresh cilantro leaves, optional Directions: - Prepare rice according to package directions. - Heat the oil in a medium saucepan and cook the garlic, onion and ginger 5 minutes until softened. - Stir in the curry powder and cook for 1 minute. - Add tomatoes and simmer for 5 minutes, stirring occasionally. - Stir in the chick peas. - Simmer 5 minutes. - Fold in spinach. - Season with salt and pepper to taste. - Serve over rice topped with yogurt and cilantro, if desired.

Pumpkin Cookies Ingredients: - 1 cup shortening - 1 cup sugar - 1 egg - 1 teaspoon vanilla - 1 cup canned pumpkin - 1 cup flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 2 teaspoons cinnamon - 12 teaspoon ginger - 12 teaspoon allspice - 3 tablespoons butter - 12 cup brown sugar - 34 teaspoon vanilla - 4 tablespoons milk - 1 cup powdered sugar (may require more add to appropriate texture and taste) Directions: - Cream shortening and sugar. - Add egg, pumpkin and vanilla. - Stir to blend. - Add dry ingredients. - Drop by teaspoon on to cookies sheet. - Bake at 350 degrees for 10 to 12 minutes. - Frosting:. - Combine brown sugar, butter, milk and vanilla in a sauce pan. - Bring to a rolling boil. - Stir well. - Chill in refrigerator for 30 to 60 minutes. - Add powdered sugar and frost.

Crunchy Turkey Supreme Ingredients: - 2 cups cooked turkey - 2 cups cooked rice - 1 cup sliced celery - 1 (10 3/4 ounce) can condensed cream of chicken soup - 1 (9 ounce) package frozen chopped broccoli, thawed and drained - 1 (8 ounce) can sliced water chestnuts, dranied - 1 (2 ounce) jar diced pimentos, drained - 3/4 cup mayonnaise - 2 teaspoons lemon juice - 1/2 teaspoon salt - 1/8 teaspoon pepper - TOPPING - 2 1/2 cups corn flakes (crushed down to 1 cup) - 2 tablespoons melted butter Directions: - Combine all ingredients in a large bowl excpet the topping items. - Spoon into a greased a 2 quart casserole dish. - Combine the topping ingredients and sprinkle evenly over the top. - Bake in a 375 degree oven for 30 to 35 minutes.

Spaghetti Sauce Ingredients: - 1 onion - 1 green pepper - 1 lb. ground beef - 1 medium can mushrooms - 2 cans tomato sauce - 2 cans tomatoes - 1 large can Ragu spaghetti sauce - 1/2 to 1 tsp. garlic powder - 1 tsp. sugar - 1 tsp. salt - 1/2 tsp. oregano - red pepper to taste Directions: - In frying pan, mix onion, green pepper, ground beef and mushrooms. - Cook until ground beef is done. - Add remaining ingredients and simmer for 3 hours uncovered.

Macaroni Salad Ingredients: - 1 small shell macaroni (16 oz. box) - 1 can tomato soup - 3/4 c. sugar - 3/4 c. vinegar - 3/4 c. oil - 1 small onion - 1 small green pepper - 4 oz. chopped pimento Directions: - Boil shells according to package and drain. - Chop onion and green pepper. - Mix all ingredients and marinate overnight, stirring occasionally. - Serves 20.

Flash-Fried Frozen Green Beans Ingredients: - 1/2 cup frozen green beans (Approx. 1/2 cup per person) - margarine, for flavor or olive oil - 1/2 tablespoon minced onion (about 1 TBLSP per cup of beans, Can be substituted with onion powder, approx.1/2 tsp per cup of bean) - salt - pepper Directions: - Mince onion into small pieces; set aside. - Prheat a dry (no oil or water) frying pan until it is very hot. - When the pan's heat is high enough, throw in the frozen green beans. Saute, stirring occasionally, until the frost is off the beans. - Add butter and onions to the beans; stir and saute until the onions are clear and the beans are soft. - Add salt and pepper to taste.

Christmas Fruit Cake Ingredients: - 2 1/2 c. applesauce - 1/2 c. butter - 2 tsp. baking soda - 18 oz. carton mixed fruit (candied) - 2 c. brown sugar - 4 c. self-rising flour - 1/2 c. butter - 1 c. crushed pineapple - 1 c. chopped nuts - 1 lb. raisins - 1 tsp. cinnamon - 1/2 tsp. allspice Directions: - Heat applesauce; add soda, sugar and butter. - Mix well. - Add 3 cups of the flour, spices and fruit and nuts which have been coated with the other 1 cup flour. - Bake at 300° for 1 1/2 hours. - Cake will keep well in refrigerator and freezes well.

Sugar-Free Apple Pie Ingredients: - 1 Tbsp. cornstarch - 1 (6 oz.) can frozen apple juice concentrate - 6 c. sliced apples - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1 two-crust pastry Directions: - Dissolve cornstarch in 1/4 cup apple juice. - Combine with remaining juice in medium saucepan. - Cook over medium heat until thickened. - Stir in apple slices; coat well. - Spoon into 9-inch pie crust. - Sprinkle on spices. - Top with remaining pastry. - Bake at 375° for 50 to 60 minutes.

Hawaiian Nut Bread Ingredients: - 2 eggs - 1/3 c. salad oil - 3 tsp. baking powder - 1 c. chopped nuts - 1/2 c. sugar - 2 c. flour - 1 tsp. salt - 1 small can crushed pineapple, not drained Directions: - Mix ingredients in order, stirring just enough to combine. Pour into greased loaf pan and bake at 350° for 1 hour. Especially good sliced thinly and spread with softened cream cheese.

Main Dishes Easy Shrimp Stir-Fry Ingredients: - 1/3 cup KRAFT Light Asian Toasted Sesame Dressing, divided - 1 pkg. (12 oz.) fresh California stir-fry vegetables (snow peas, carrots, broccoli) - 1 lb. uncooked deveined peeled large shrimp - 1/4 cup chopped PLANTERS COCKTAIL Peanuts Directions: - Make It - - HEAT 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min. - - ADD shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat; stir in remaining dressing. - - SPRINKLE with nuts. - Kraft Kitchens Tips - Special Extra - Add 1/2 tsp. crushed red pepper to shrimp mixture with the remaining dressing. - Substitute - Substitute 6 cups mixed seasonal fresh vegetables, such as red pepper strips, small broccoli florets, sugar snap peas, thinly sliced carrots and/or sliced green onions, for the packaged stir-fry vegetables.

Chinese Slaw Ingredients: - 1 small can peas - 1 small can mushrooms - 1 can water chestnuts - 1 can French-style green beans - 1 can Chinese vegetables - 1 1/2 c. celery - 1 small red onion, diced - 3/4 c. sugar - 1 tsp. salt - 1/2 tsp. pepper - 1/2 c. salad oil - 2/3 c. white vinegar Directions: - Combine peas, mushrooms, water chestnuts, green beans, Chinese vegetables, celery and onion.

Applesauce Bread Pudding Ingredients: - 12 slices raisin bread, trimmed - 2 cups applesauce - 4 eggs - 2 cups milk - 1/2 cup sugar - 1 teaspoon lemon rind, grated Directions: - Cut bread into quarters. - Layer 1/3 of the bread and 1 cup applesauce in buttered 9 x 13-inch baking dish. - Repeat layers. - Top with remaining bread. - Combine eggs, milk, sugar and lemon rind in bowl, beating until well blended. - Pour over bread. - Place in pan with 1-inch boiling water. - Bake at 350 degrees for 55 minutes.

Warm And Spicy Autumn Punch Ingredients: - 2 oranges - 8 whole cloves - 6 c. apple juice - 1 cinnamon stick - 1/4 tsp. ground nutmeg - 1/4 c. honey - 3 Tbsp. lemon juice - 2 1/4 c. pineapple juice Directions: - Preheat oven to 350°F (175°C). Stud the whole oranges with cloves and bake for 30 minutes. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil; reduce heat to medium and simmer 5 minutes. Remove from heat and stir in the nutmeg, honey, lemon juice and pineapple juice. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

This Goat Is A Real Jerk Ingredients: - 3 lbs goat stew meat (cubed) - 1 cup onion (chopped) - 1 tablespoon garlic (crushed) - 2 tablespoons lemon juice - 2 tablespoons dried thyme - 2 tablespoons curry paste - 1 teaspoon white pepper - 1 teaspoon salt - 3 teaspoons scotch bonnet peppers (minced) - 3 tablespoons vegetable oil - 1 cup chayote (cubed) - 2 cups water - 2 cups white rice - 1 1/2 cups coconut milk Directions: - Trim meat and cut into bite size cubes. - In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro). - Cover and let stand in the refrigerator over night. - Heat oil in skillet and brown the meat. - Add water and simmer for one hour. - Add cubed squash and more water if needed and simmer till squash is tender. - Cook rice in rice cooker using coconut milk instead of water. - Serve stew over cooked rice.

Easy Quiche Ingredients: - 4 eggs - 1 can cream of celery soup - 1/4 cup milk - 1 cup sharp cheddar cheese - 1/2 cup diced cooked ham - 1/2 cup cooked, drained, chopped broccoli - 1 - 9 inch unbaked pie crust - Ground nutmeg Directions: - Beat eggs until foamy, add soup and milk, mixing well. Sprinkle cheese, meat, and vegetable evenly over the pie crust (use the deep dish, 9 inch frozen). - Pour liquid mixture over all and sprinkle with nutmeg. - Bake at 350 for 50 minutes or until center is set. - Let stand 10 minutes before serving.

Jiffy Pineapple Supreme Ingredients: - 1 pkg. Jiffy cake mix (white) - 2 c. milk - 8 oz. cream cheese - 3/4 oz. pkg. instant pudding (vanilla or pineapple cream) - 1 can crushed pineapple - 2 pkg. Dream Whip - chopped nuts Directions: - Mix cake mix according to directions and put in a 9 x 13-inch greased pan. - Bake 15 minutes at 350°. - Cool thoroughly. - Mix together milk, cream cheese and pudding and spread on cake. - Top with drained crushed pineapple. - Then spread Dream Whip on top of pineapple and sprinkle with chopped nuts. - Chill 12 hours in refrigerator.

Seafood Salad Fey Style Ingredients: - 1 box macaroni of your choice (seashells, elbow, etc.) - 1 1/2 c. grated or cut up crab meat - 1 1/2 c. boiled shrimp - 2 scallions, diced - 1 c. mayonnaise - 1/2 c. mustard - 1 Tbsp. sugar - 1 1/2 Tbsp. red pepper - 1 1/2 Tbsp. paprika (for garnish) - 1 tsp. salt - 1 tsp. pepper - 1/2 tsp. lemon juice - 1 boiled egg, diced - 1 c. salad cubes or 3 sweet pickles, diced Directions: - Mix all ingredients and - chill - for 1 hour before serving.

Chicken Or Turkey Pot Pie Ingredients: - 1 c. chicken or turkey, cooked, deboned and cut into small pieces - 1 can cream of chicken soup - 2/3 c. milk or water - 2 oz. sour cream (optional) - 1 can Veg-All, drained - 2 frozen deep dish pie crusts, thawed 20 minutes Directions: - Mix all ingredients; season. - Pour into pie shell (don't overfill). - Carefully take the other pie crust and gently place on top. - Smooth out and press edges together. - Bake at 350° for 30 minutes or until crust is brown. - Serves 2 to 4 people.

Dirt Cake Ingredients: - 2 (8 oz.) pkg. cream cheese - 2 pkg. Oreo cookies (1 1/4 lb.) - 2 containers Cool Whip (small) - 2 boxes instant chocolate pudding - 1 tsp. vanilla Directions: - Combine softened cream cheese and vanilla. - Fold in Cool Whip. Make chocolate pudding according to package directions, then fold into cream cheese mixture. - Beat Oreo cookies (do not remove cream inside) until cream and cookies are blended. - Use blender or food processor. - You can start to layer in a flowerpot. - Put foil around the pot so nothing falls out of bottom.

Easy French Bread Ingredients: - 2 c. warm water - 1 pkg. dry yeast - 1 Tbsp. salt - 2 Tbsp. sugar - 4 c. flour (approximately) Directions: - Mix as listed. - It makes a thick batter. - Let this rise until double in size. - Put on floured board; knead lightly (just enough to handle). - Divide into 2 loaves. - Bake in 8-inch round bowls for 30 minutes in a 350° oven. - Butter top when baked.

Garlicky Peppers And Shrimp Ingredients: - 1 (9 ounce) package refrigerated spinach fettuccine - 4 tablespoons extra virgin olive oil - 3 small bell peppers (red, green, yellow, or orange , seeded and cut in strips) - 2 medium onions, cut in thin wedges - 4 garlic cloves, thinly sliced - 1 lb peeled and deveined medium shrimp - 1/8 teaspoon cayenne pepper (to taste) Directions: - Cook pasta according to package directions; drain and return to pan. - Toss with 2 tablespoons of the olive oil, set aside and keep warm. - Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. - Stir in peppers, onions, and garlic, stir-fry 4 to 6 minutes or until crisp-tender. - Add shrimp and cayenne pepper. - Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. .

Maple PHILLY Topping Ingredients: - 1/2 cup Philadelphia Cream Cheese Product - 1/4 cup maple syrup - 1 cup thawed Cool Whip Whipped Topping Directions: - Beat cream cheese product and syrup with whisk until well blended. - Stir in Cool Whip.

Chile Relleno Casserole Ingredients: - 3 cups cooked chicken chopped - 8 poblano peppers roasted, seeded, peeled and halved - 3 eggs - 3/4 cup heavy cream - 1/2 teaspoon salt - 8 ounces queso fresco or other soft Mexican cheese - 4 ounces cheddar cheese shredded Directions: - Preheat the oven to 350° F. Generously butter an 8" x 10" baking dish. - Whisk the eggs, cream and salt together well in a medium-sized mixing bowl. - Line the bottom of the baking dish with half of the poblano peppers, cut side up; top with the chicken and Queso Fresco. Arrange the remaining poblano peppers over the top of the chicken and cheese, cut side down, and pour the egg/cream mixture evenly over the entire dish. Top with the shredded cheddar cheese. - Bake for 35 - 45 minutes, or until a knife in inserted in the center comes out clean and the top is golden brown. Allow to rest for 5 - 7 minutes before serving.

Harvest Pumpkin Tarts Ingredients: - 1 (14 ounce) can fat-free sweetened condensed milk (NOT evaporated milk) or (14 ounce) can sweetened condensed milk (NOT evaporated milk) - 1 1/4 cups canned pumpkin (not pumpkin pie filling) - 2 tablespoons brown sugar - 1 egg - 1/4 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 24 unbaked frozen mini tart shells (3 inch size) Directions: - Preheat oven to 375°F. - Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth. - Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden. - Cool and garnish as desired!

Sausage Noodle Casserole Ingredients: - 1 (16 oz.) pkg. egg noodles - 1 can tomato soup - 1 (1 lb.) pkg. spicy ground sausage - 8 Kraft cheese slices Directions: - Boil egg noodles. Brown ground sausage; drain. Melt cheese slices over sausage and add tomato soup. Add all ingredients together and serve.

Hoggies Ingredients: - 1 c. ham or Spam - 1/4 c. chopped onions - 1 c. chopped cheese - 8 hamburger buns Directions: - Chop up ham or Spam. Chop onions and cheese. - Put into hamburger buns. - Wrap in foil and bake until hot.

Applesauce Cake Ingredients: - 1/2 c. shortening - 1 c. sugar - 1 egg - 1 1/2 c. cold applesauce - 1 c. raisins - 1/2 c. nuts - 2 c. flour, after sifted - 2 tsp. soda - 1/2 tsp. cinnamon - 1/2 tsp. allspice Directions: - Cream shortening, sugar and egg. - Add soda and applesauce; mix together with sifted dry ingredients, nuts and raisins. - Bake at 350° for 25 to 30 minutes. - If tube pan is used, bake 1 hour.

Broccoli Casserole Ingredients: - 2 (10 oz.) pkg. chopped broccoli - 1 can cream of mushroom soup - 1 c. Hellmann's mayonnaise - 1 c. shredded Cheddar cheese - 2 Tbsp. chopped onion - Ritz crackers - margarine Directions: - Cook broccoli with salt and drain. - Add soup, mayonnaise, Cheddar cheese and onion to broccoli. - Mix. - Pour into a greased casserole dish. - Melt margarine and mash Ritz crackers. - Mix together and place on top. - Cover and bake 30 to 40 minutes in a 350° oven.

Pea Soup With Smoked Turkey Wings Ingredients: - 1 tablespoon olive oil - 1 onion, diced - 1 celery rib, diced - 1 large carrot, diced - 1 large russet potato (peeled and diced) - 2 garlic cloves, minced - 1 -2 turkey wings, that are smoked - 1 teaspoon oregano - 1 teaspoon pepper - 1 -2 bay leaf - 16 ounces dried split green peas - 8 cups water Directions: - In a large soup pot heat oil add onions, celery, carrot, potato and saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper and turkey wings. Add peas and cover with enough water to completely submerge all ingredients by a couple inches. - Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets. - Optional: - Blend all but meat in a blender to smooth out, then shred the turkey and add to the soup.

Whole Wheat Pie Crust Ingredients: - 2 c. pastry whole wheat flour - 1 1/2 tsp. salt - 1/2 c. peanut oil - 1/4 c. cold whole milk Directions: - Lightly stir oil and milk into sifted flour and salt. - Roll out. - Bake at 450° for 8 to 10 minutes.

Sonoma Chicken Salad Ingredients: - 2 cups chicken, cooked and torn into chunky bites - 1/2 cup celery, chopped - 1/2 cup red seedless grapes - 1/2 cup pecan halves - 1/2 - 3/4 cup mayonnaise - 2 teaspoons vegetable oil - 2 teaspoons honey - 1 teaspoon apple cider vinegar - 1 teaspoon poppy seed - 1/4 teaspoon salt - 1 dash white pepper Directions: - Mix first 4 ingredients together in a bowl. - In a small bowl, mix the last ingredients together until smooth. - Add to the first bowl. - Chill for a least 2 hours.

Herb-Crusted Lamb Chops Ingredients: - 4 tablespoons olive oil - 2 tablespoons fresh thyme leaves chopped - 1 red chili long, finely chopped - 2 cloves garlic minced - 1 teaspoon lime zest - 1 teaspoon dijon mustard - 1 teaspoon maple syrup - 8 lamb chops trimmed - 1 tablespoon red wine vinegar - 4 1/2 ounces snow peas trimmed, halved - 5 1/4 ounces frozen peas blanched - 2 ounces pea shoots - 1/4 cup fresh mint leaves - 2 ounces goat cheese crumbled Directions: - Combine 2 tbsp oil, thyme, chili, garlic, lime zest, mustard and maple syrup. Coat lamb chops. Heat a frying pan over high heat, cook lamb 2-3 mins per side, or until cooked to your liking. - Meanwhile, whisk together remaining oil and red wine vinegar. Toss with remaining ingredients. Season. Serve with lamb chops.

Mandarin Orange Jell-O Ingredients: - 2 (3 oz.) orange Jell-O - 1 c. hot water - 1 c. juice (from oranges and pineapple) - 1 large can crushed pineapple, drained - 1 large plus 1 small pkg. cream cheese - 1/2 pt. whipping cream - 2 cans mandarin oranges, drained Directions: - Make Jell-O using 1 cup hot water and 1 cup juice. - Let it start to jell. - Whip cream. - Whip Jell-O and cream cheese together. - Add whipped cream. - Stir in fruit and chill.

Lemon Square Dessert Ingredients: - 1 stick margarine - 1 c. flour - 1/4 c. chopped nuts - 1 c. Cool Whip - 8 oz. cream cheese - 3/4 c. sugar - 2 boxes instant lemon pudding - juice of 1 lemon - 3 c. milk - Cool Whip - nuts Directions: - Crust: - In a 9 x 13-inch pan, melt margarine; add flour and nuts and mix. - Press in bottom of pan. - Bake 15 minutes; cool.

Pork And Veggies Ingredients: - 4 (4 oz.) center cut boneless pork chops - 2 Tbsp. flour - 1 tsp. salt - 1/2 tsp. pepper - 2 Tbsp. oil - 1 small onion, sliced - 2 garlic cloves, sliced - 1 Tbsp. curry powder - 3/4 lb. small red potatoes, quartered - 1 c. chicken broth - 1 c. sour cream - 1/4 c. half and half - 1/2 tsp. salt - 1/4 tsp. pepper - 10 oz. pkg. frozen peas Directions: - Mix flour, salt and pepper; coat pork chops by putting in a plastic bag with flour mixture and shaking. - Heat 1 tablespoon of oil in medium size skillet; add pork chops. - Saute for 5 minutes per side. - Remove to plate; keep warm. - Heat the other tablespoon of oil in skillet. - Cook onion and garlic over medium heat for 8 minutes. - Add curry powder, potatoes and chicken broth. - Cook covered for 12 minutes; reduce heat to low. - Stir in sour cream, half and half, salt, pepper and peas. - Cook, stirring constantly, about 3 minutes. - Return pork to skillet; cook another minute. Serve 4.

Fluffy Pancakes Ingredients: - 2 cup all-purpose flour - 2 tbsp sugar - 16 grams baking powder - 2 eggs - 1 1/4 cup milk - 2 tbsp vegetable oil Directions: - Beat the eggs - Mix eggs with milk and vegetable oil - Add sugar to the mix - Add the baking powder to the mix - Add flour in small quantities and mix - Fry the batter in a pan with a little bit of oil

Cherry Puff Ingredients: - 1 c. milk - 2 eggs - 1/2 c. biscuit mix - 1/4 c. sugar - 1/4 tsp. almond extract - 2 Tbsp. butter, softened - 1 (21 oz.) can cherry pie filling Directions: - Heat oven to 400°. - Blend milk, eggs, biscuit mix, sugar, margarine and extract in blender 15 seconds or beat on high speed of mixer 1 minute.

Pistachio Stuffed Apricots Ingredients: - 1 cup Pistachios - juice of 2 lemons Lemons - 1 teaspoon Sugar - 1 tablespoon Dried sage Directions: - Blend all together in a food processor till nicely ground together - Refrigerate a couple hours. Use as a spread on fresh or dried apricots - Excellent spread on savory crackers!

Grilled Shark To Die For Ingredients: - 1/4 - 1/2 cup soy sauce (1/2 cup could be very salty for some) - 6 6 swordfish steaks or 6 salmon steaks - 1/4 cup catsup - 1/2 cup orange juice - 2 tablespoons lemon juice - 1/4 cup fresh parsley, Chopped - 2 garlic cloves, minced - 1/3 tablespoon pepper, Ground Directions: - Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. - Add fish; cover and marinate in refrigerator for 2 hours. - Remove fish from marinade, reserving marinade. - Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Potato Surprise Ingredients: - 2 lb. frozen hash browns - 1/2 c. melted butter - 3 to 4 chopped green onion - 1 small chopped brown onion - 1 can cream of mushroom soup - 1 c. grated Cheddar cheese - 1 6 oz. tub sour cream - 1 large can Durkee French fried onions - salt and pepper Directions: - Leaving hash browns frozen, mix all ingredients together. - Put into 9 x 13-inch casserole dish. - Top with French fried onions. Bake at 350° for 45 minutes.

Taco Casserole Ingredients: - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 large can Pet milk - 1 can boned chicken - 1 small can chopped green chilies - 1 bag taco flavored Doritos - 1 small onion - 1 c. Cheddar cheese, grated Directions: - Mix canned ingredients and onion in pan. - Simmer for 15 minutes. - In a buttered casserole dish, crumble Doritos and layer with creamed ingredients. - Top with grated cheese. - Bake in a 350° oven until bubbly in center.

Lemon Pound Cake Ingredients: - 1 lb. butter - 3 c. sugar - 4 c. flour - 1 c. lemon cake mix - 1/2 c. milk - 1/2 c. lemon juice - 1 tsp. lemon or vanilla flavor Directions: - Mix flour and cake mix together. - Cream butter and sugar. - Add eggs one at a time. - Add flour alternately with milk and lemon juice. - Bake in oven at 350° for 1 1/2 hours.

Jam Cake Ingredients: - 5 eggs, beaten - 2 c. sugar - 3 c. flour - 1 c. butter or shortening - 1 c. buttermilk - 1 tsp. soda - 1 1/4 tsp. salt - 1/2 tsp. cinnamon - 1 1/2 tsp. cloves - 1 1/2 tsp. allspice - 1 c. raisins or chopped dates - 1 c. chopped nuts - 1 c. jam Directions: - Cream butter and gradually add sugar. - Add well-beaten eggs. Sift flour before measuring and add it to the spices and salt. Dissolve soda in buttermilk and add it alternately with flour mixture to egg, sugar and butter mixture and beat after each addition. - Lightly dredge the fruit and nuts with extra flour. Add jam. Stir to get good distribution. - Grease two 9-inch cake pans and pour 2-inches deep in pans. - Bake at 325° for 40 minutes. Ice with caramel icing or whatever you like. - Also can be baked in loaf pans.

Cheesy Potato Casserole Ingredients: - 7 medium potatoes - 1/4 c. margarine, melted - 1 small onion - 1 tsp. salt - 1/4 tsp. pepper - 1 (8 oz.) container sour cream - 1 can cream of chicken soup - 2 c. (8 oz.) shredded Cheddar cheese - 3 Tbsp. melted margarine - 1 1/2 c. herb seasoning stuffing Directions: - Cook potatoes until tender. - Cool and cut into strips. Combine 1/4 cup butter and next 5 ingredients. - Gently stir in potatoes and cheese. - Spoon into lightly greased 13 x 9-inch baking dish. - Combine 3 tablespoons of butter and stuffing mix. Sprinkle over potato mixture. - Bake, uncovered, at 350° for 25 minutes or until thoroughly heated.

Mixed Fruit Scones Ingredients: - 3 2/3 cup self-rising flour - 1 1/2 oz (about 2) pitted dates, finely chopped - 1/4 cup dried apricots, finely chopped - 1/3 cup dried figs, finely chopped - 1 tsp pumpkin- or apple-pie spice - 1 cup lemonade - 1 cup heavy cream - 1 tbsp milk, for brushing Directions: - Preheat oven to 425°F. Sift flour into a large bowl. Stir in dates, apricots, figs and mixed spice. - Mix lemonade and cream together; pour into flour mixture and, using a flat-bladed knife, mix gently until just combined. Dough will have a sticky consistency. - Turn dough out on to a lightly floured surface. Quickly bring dough together to form a 1 1/2-inch-thick round. Using a floured 2-inch cutter, cut 16 rounds from dough. - Place scones on a lightly floured baking tray, just touching side by side. Brush tops with milk. Bake for 12-15 mins, until golden. Serve warm.

Quick Hamburger Casserole Ingredients: - 2 lb. ground meat - 2 cans pork and beans - 1/2 to 1 c. brown sugar (adjust to taste) - 1 medium onion, chopped - 1 to 2 Tbsp. prepared mustard (adjust to taste) Directions: - Brown meat and onion in skillet; drain. - Add pork and beans, brown sugar and mustard to meat. - Mix well, place in microwave-safe dish. - Microwave on High until bubbly.

Pad Thai Ingredients: - 14 oz pkg. rice noodles, break up a little - 1/2 c oil - 5-6 garlic cloves - 1/4 c chopped pickled turnips, daikon, preserved or salted (red or yellow) - 1/2 c white vinegar - 1/4 c fish sauce - 1 T paprika'1/4 c sugar - 2 eggs beaten cook separately and chop fine - 1/4 lb bean sprouts - 3 scallions, cut into pieces - 1/2 cup unsalted peanuts - lemon or lime wedges and cilantro - optional: shrimp, chicken Directions: - In a large bowl, soak rice noodles in 10-12c cold water for 2 hours. Drain and cover w damp cloth. - In wok heat oil and stir fry the garlic till light brown then add the pickled turnips and shrimp if using it. Take out shrimp so it doesn't overcook. - Stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed fold in the noodles. When the noodles are completely coated continue cooking till soft. Stir in bean sprouts and other ingredients, saving some of the sprouts for last. Garnish with cilantro, peanuts and lime wedges

Mimi'S Spice Cake Ingredients: - 1 spice cake mix - 1 can raisin pie filling - 3 eggs - 1/4 tsp. cloves - 1/2 tsp. cinnamon Directions: - Mix all ingredients together and bake in 13 x 9-inch pan for 30 minutes. - When cool, ice with can of cream cheese frosting.

Blue Cheese Butter For Steak Ingredients: - 50 g unsalted butter, softened - 50 g gorgonzola - 25 g walnuts, chopped - 2 tablespoons fresh parsley, chopped Directions: - Make sure the butter is soft. - Put the butter, gorgonzola, finely chopped walnuts and chopped parsley into a bowl and beat well. - Season to taste. - Get yourself a square piece of greeceproof paper about 10 x 10 inches. - Make it damp by running your hand under a tap then smooth over the paper. - Now put the butter mixture along one side in a nice fattish log shape. - Carefully roll up into a sausage shape - keeping the mixture tight and like a sausage. - Twist the ends of the paper like your making a christmas cracker. - Put into the fridge to set - just before your steak is ready remove from the fridge and cut into slices - put a slice or a couple of slices on top of each steak. - Serve imeadiately.

Tailgate Beans Ingredients: - up to 1/2 lb. ground beef, browned and drained - up to 1/2 lb. bacon, cooked and chopped - 1/8 to 1/4 c. chopped onion, sauteed in bacon drippings - 1/3 c. brown sugar - 1/4 c. ketchup - 1/4 c. barbecue sauce - 2 Tbsp. mustard - 1/4 c. molasses - 1/2 tsp. chili powder - 1/2 tsp. pepper - 1 (1 lb.) can kidney beans - 1 (1 lb.) can pork and beans - 1 (1 lb.) can lima beans or baby butter beans Directions: - Cook beef and bacon until done and pour off fat. Saute the onion in bacon drippings. Combine all ingredients. Bake in casserole or large pan at 350° until bubbly (45 minutes to 1 hour).

Cinnamon Buns Ingredients: - 1 pkg. active dry yeast - 1/4 c. warm water (110~ to 115~) - 1 c. milk, scalded - 3 Tbsp. sugar - 1/2 tsp. salt - 3 1/4 c. sifted flour - 1 Tbsp. butter, softened - 1/2 c. raisins (optional) - 1/4 c. firmly packed brown sugar - 1/2 to 1 tsp. cinnamon - 3 Tbsp. brown sugar Directions: - Butter 13 x 9 x 2-inch pan (may use round). - Soften the yeast in warm water. - Let stand 5 to 10 minutes. - Add milk to sugar and salt; mix thoroughly and cool to lukewarm. - Add 1 cup flour and mix until smooth. - Stir in yeast. - Add remaining flour gradually, mixing well.

Pea Casserole Ingredients: - 1 can LeSueur peas, drained - 1 can cream of mushroom soup - 1 can fried onion rings Directions: - Drain peas; pour in casserole dish. - Mix soup with peas. - Bake 15 minutes at 350°. - Take out; sprinkle fried onion rings on top. Put back in oven until onion rings are brown.

Horseradish Beer Mustard Ingredients: - 1/2 cup dry mustard, such as Colman's - 13 cup sweetish dark beer, such as Brooklyn Local 2 or Negra Modelo - 1/2 cup drained prepared horseradish - 1 tablespoon brown mustard seeds - Salt and pepper, to taste Directions: - In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. - Season with salt and pepper to taste. - Cover and refrigerate overnight to let the flavors calm down a little. - The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. - Store in a sealed container in the refrigerator.

Shrimp & Cheese Appetizers Ingredients: - 1/3 cup imperial cheese (or other nippy spreadable cheese) - 1/4 cup butter - 2 teaspoons mayonnaise - 1/2 teaspoon fresh lemon juice - 1/2 teaspoon cayenne - 1 pinch onion powder - 4 ounces shrimp - 4 English muffins, split Directions: - Beat together the cheese, butter, mayo, lemon juice, cayenne,& onion powder. - Beat until smooth then add shrimp and mix until they are evenly spread. - Spread on the 8 muffin halves. - You may now freeze them well wrapped or continue to broil them. - Broil until lightly browned & bubbly. - Cut each muffin half into 6 pieces & serve. - If you have frozen them defrost for 1/2 hour then under broiler apprs 8" from heat for 10-15 minutes.

Cake Frosting Ingredients: - 5 Tbsp. flour - 1 c. milk - 1/4 tsp. salt - 1/2 c. shortening (Crisco) - 1/4 lb. margarine - 1 c. sugar - 1 tsp. vanilla Directions: - Cook flour, milk and salt to a paste; let cool. - Beat shortening, margarine and sugar until fluffy. - Add together; beat. Add vanilla.

Curry Dip Ingredients: - 1 cup mayonnaise - 1/2 cup sour cream - 1 1/2 teaspoons lemon juice - 1 teaspoon seasoned salt - 1 teaspoon chopped parsley - 1 teaspoon minced onion - 1/2 teaspoon Worcestershire sauce - 1/4 teaspoon salt - 1/4 teaspoon curry powder Directions: - Beat all ingredients in medium bowl with the KitchenAid(R) Stand Mixer for 1 minute. Stop and scrape bowl. Beat on high speed 30 seconds or until creamy. Chill. Serve with raw vegetables. - To purchase the - used in this recipe, please visit

Fruit Pemmican Ingredients: - 3/4 cup dried apricot - 3/4 cup pine nuts - 3/4 cup raisins - 3/4 cup sunflower seeds - 1/2 cup dried apple - 2 eggs, beaten - 1 1/2 cups fresh strawberries or 1 1/2 cups frozen strawberries - 1/3 cup brown sugar or 1/3 cup blueberries - 1/2 cup flour Directions: - Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder. - Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients. - Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars. - Plains Indian.

Turtle Wiches Ingredients: - 1 tube (12 ounces) refrigerated buttermilk biscuits - 1 cup chopped fully cooked ham - 2 tablespoons finely chopped onion - 2 tablespoons butter, softened - 1 to 2 teaspoons prepared mustard - 1 teaspoon poppy seeds - 5 slices process American cheese - 2 tablespoons sliced ripe olives - Additional poppy seeds - 5 whole canned mushrooms Directions: - Pat five biscuits into 3-1/2-in. circles on a greased - . Combine the ham, onion, butter, mustard and poppy seeds; spoon 2 tablespoonfuls onto each circle. - Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling (do not seal edges). Arrange olives on top. Sprinkle with poppy seeds. Insert one mushroom into the filling of each sandwich for the turtle's head. - Bake at 375° for 15-20 minutes or until golden brown.

Watermelon Sorbet Ingredients: - 5 cups cubed seeded watermelon - 2 tablespoons sugar - 2 tablespoons fresh lemon juice Directions: - Process all ingredients in a blender or food processor until smooth. - Transfer mixture to a bowl, cover and freeze until firm, about 2 hours. - (If the sorbet freezes so that it's too firm to scoop, let it stand at room temperature for a few minutes before serving. - ).

Rice Krispies Bars Ingredients: - 1 c. sugar - 1 c. white Karo - 1 c. peanut butter - 6 c. Rice Krispies Directions: - Over medium heat, bring sugar and Karo to light boil. Add peanut butter and Rice Krispies.

Butterfinger Cake Ingredients: - 12 ounces Cool Whip - 12 cup butter - 2 cups powdered sugar - 3 egg yolks - 1 angel food cake - 6 butterfinger candy bars Directions: - Beat first 4 ingredients. - Set aside. - Chop cake and candy bars into pieces and combine. - Put 1/2 in pan cover with 1/3 the cool whip mixture and repeat. - Chill till ready to serve.

Butterfish Oreganata Recipe Ingredients: - 2 lb skinless boneless butterfish fillets - 2 Tbsp. butter or possibly margarine - 2 Tbsp. extra virgin olive oil Several fresh parsley sprigs - 2 x garlic cloves minced fine - 2 c. seasoned bread crumbs - 2 med tomatoes sliced thin Directions: - Preheat oven to 350 degrees. - Heat the butter in a medium pan. - Add in extra virgin olive oil and parsley to the melted butter. - Brown garlic in butter mix. - Stir in bread crumbs and set aside. - Place a single layer of thinly sliced tomatoes in a baking dish. - Place butterfish on tomatoes and cover with bread crumb mix. - Bake for 25 min. - This recipe yields 4 servings.

Cranberry Salad Ingredients: - 1 small lemon jello - 1 c. water - 1 apple - 1 orange (remove membranes) - 1 (12 oz.) pkg. cranberries - 1 1/2 c. sugar - 1 can crushed pineapple, drained - 1 c. chopped pecans Directions: - Dissolve jello in water. - Chop fruits in food processor. - Mix all ingredients. - Refrigerate.

Kale and Feta Salad Ingredients: - 1/2 cup pumpkin seeds - 2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups) - 8 ounces feta, crumbled - 1 small red onion, sliced - 1/2 cup olive oil - Zest of 1 lemon and 1 tablespoon juice - Salt and freshly ground pepper Directions: - 1. - Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes. - 2. - Combine the kale, feta, and onions in a large bowl. - Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. - Scatter the pumpkin seeds over the top and serve. - Calories: 592 - Total Fat: 51 grams - Saturated Fat: 14 grams - Total Carbohydrate: 21 grams - Protein: 18 grams - Sodium: 815 milligrams - Cholesterol: 50 milligrams - Fiber: 4 grams

Hearty Chicken Noodle Soup Ingredients: - 8 cup homemade chicken broth - 6 stalks celery, coarsely chopped - 4 large carrots, coarsely chopped - 6 scallions, chopped - 1 Bay leaf - 2 chicken breast halves and extra dark meat from rotisserie chicken - Cooked, wide egg noodles - Freshly ground pepper and salt to taste Directions: - 1. Pour stock into a large saucepan and add the celery, carrots, scallions, bay leaf, pepper and salt. - - 2. Turn the heat to medium-high and bring the soup to a simmer. Cook until the vegetables are tender, about 10 minutes depending on the size of the pieces. - - 3. Cut the rotisserie chicken breast into bite-size pieces, add to the soup and cook until heated through. - - 4. Add the noodles, adjust seasonings and serve immediately,

Roast Chicken with Smoked Paprika and Potatoes Ingredients: - 1/3 cup Kraft Zesty Italian Dressing - 3 cloves garlic, minced - 1 tsp. smoked paprika - 1-1/2 lb. (675 g) red new potatoes, cut in half - 1 broiler-fryer chicken (4 lb./1.8 kg), cut up - 2 Tbsp. chopped fresh parsley Directions: - Heat oven to 450 degrees F. - Mix dressing, garlic and paprika until blended. - Place potatoes in large bowl. - Add 2 Tbsp. - dressing mixture; mix lightly. - Spread into single layer around edges of foil-covered rimmed baking sheet. - Brush remaining dressing mixture onto outside, and under skin, of chicken; place in centre of baking sheet. - Bake 30 min. - or until chicken is done (165 degrees F) and potatoes are tender, turning chicken after 20 min. - Use slotted spoon to transfer potatoes to medium bowl. - Add parsley; toss to evenly coat. - Serve with chicken.

Chocolate Chip Chocolate Muffins Ingredients: - 2 eggs - 1/2 c. vegetable oil - 1 c. milk - 1 tsp. vanilla - 1 3/4 c. flour - 1/2 c. sugar - 1/4 c. baking cocoa - 1 Tbsp. baking powder - 1/2 tsp. salt - 1/2 c. chocolate chips Directions: - Preheat 400° oven. - Grease muffin cups. - In large bowl, combine eggs, oil, milk and vanilla. - In small bowl, combine remaining ingredients, then gently fold into egg mixture until just mixed. - Spoon into prepared pans. - Bake for 20 minutes. Remove from pan and cool on rack.

What a Tasty Salad Ingredients: - 1 12 cups iceberg lettuce, chopped - 2 ounces lean turkey breast, chopped - 1 roma tomato, chopped - 1 tablespoon Miracle Whip light - 1 tablespoon sweet and sour sauce Directions: - Toss well and enjoy your healthy lunch!