Mel's Favorite Fare Archive  melb@marysvillejt.com Home Subscribe Photos

12/31/08
Happy New Year! Try these recipes for easy entertaining in 2009.
Mediterranean pizza bread
  One loaf of sliced Italian bread
  1/4 C extra virgin olive oil
  1/2 tsp. dried oregano
  1/2 tsp. crushed red pepper
  2 C shredded mozzarella cheese
  2 to 3 plum tomatoes seeded and chopped
  1/2 C chopped ripe or kalamata olives
  6 oz. crumbled feta cheese
  Cut bread into half-inch thick slices. Brush eight slices on both 
sides with olive oil. Reserve remaining bread for another use. Place 
bread on a baking sheet. Bake at 425 degrees for 5 minutes then 
remove from oven and turn bread slices. Combine oregano, red pepper 
flakes and mozzarella. Reserve 1/2 cup of cheese mixture. Divide 
remaining cheese mixture and spread over a bread slices. Sprinkle 
with tomatoes, olives and feta cheese. Top with reserved seasoned 
cheese. Bake for 12 to 15 minutes or until cheese melts and bottom of 
bread is crisp. Serve immediately.
––––
Apricot pepper and onion appetizer
  2 tubes refrigerated crescent rolls
  1 jar sweet and hot pepper and onion relish
  1 jar apricot preserves
  Press one triangle crescent dough into each greased muffin cup. 
Combine relish and spreadable fruit. Spoon 2 tablespoons relish 
mixture into each muffin cup and pinch dough ends together. Bake at 
350 degrees for 10 to 12 minutes or until lightly browned. Cool for 
10 minutes then serve warm.
––––
Sweet pretzel nuggets
  1 pkg. sourdough pretzel nuggets
  2/3 C canola oil
  1/3 C sugar
  1 to 2 tsp. ground cinnamon
  Place pretzels in a microwave-safe bowl. In a small bowl, combine 
canola oil, sugar and cinnamon; pour over pretzel nuggets; toss to 
coat. Microwave uncovered on high for 1 1/2 minutes; stir. Microwave 
2 to 3 minutes longer, stirring after each minute or until oil is 
absorbed. Cool pretzel nuggets to room temperature. Store in a zip 
lock container.
––––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

12/24/08
With Christmas upon us, but the remainder of the holiday season 
ahead, here are three really easy and good recipes in case you are 
having the family over for breakfast or brunch.
Cheddar broccoli quiche
  1 9-inch pastry shell, baked
  1 C shredded cheddar cheese, divided
  6 eggs
  1 can condensed cream of broccoli and cheese soup, undiluted
  2/3 C milk
Sprinkle pastry shell with 1/2 cup cheese. In a large bowl, combine 
the eggs, soup and milk. Pour into crust. Cover edges loosely with 
foil. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 
cheese; bake 5 to 10 minutes longer or until a knife inserted near 
the center comes out clean. Let stand for 5 minutes before cutting. 
Yields 6 to 8 servings.
–––
Wonderful breakfast rolls
  1 lb. ground beef
  1 medium onion, chopped
  2 tsp. beef bouillon granules
  1/2 tsp. pepper
  1 loaf frozen bread dough, thawed
  3 slices Swiss cheese, cut into strips
  In a skillet, cook beef and onion over medium heat until meat is no 
longer pink; drain. Add bouillon and pepper; mix well. Cool for 15 
minutes. On a floured surface, roll out dough into 8x12 inch 
rectangle. Spread beef mixture to within 1/2 inch of short edges and 
1 inch of long edges. Roll up jelly roll style, starting with a long 
side. Pinch seam to seal. Cut into 12 slices.
  Place in greased 13x9 inch baking pan. Cover and let rise until 
nearly doubled, about 30 minutes. Bake at 425 degrees for 15 to 20 
minutes or until golden brown. Place two cheese strips over each 
role. Bake 5 minutes longer or until the cheese is melted.
–––
Cherry cream crescents
  1 pkg. (8 oz.) cream cheese, softened
  1 C powdered sugar
  1 egg, separated
  2 tubes (8 oz. each) refrigerated crescent rolls
  1 can (21 oz.) cherry pie filling
  In a bowl, beat cream cheese, sugar and egg yolk. Separate dough 
into 16 triangles, place on lightly greased baking sheets. Spread 1 
tablespoon of cream cheese mixture near the edge of the short side of 
each triangle. Top with 1 tablespoon pie filling. Fold the long point 
of triangle over filling and tuck under dough. Lightly beat egg 
white, brush over rolls. Bake at 350 degrees for 15 to 20 minutes or 
until golden brown.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

12/17/08
This week I am featuring appetizers for the party season.
Won ton crabmeat treat
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) creamed cheese, softened
1/4 C thinly sliced green onions
1/4 C mayonnaise
12 won ton wrappers
Heat oven to 350 degrees. Mix crabmeat, cheese, onions and 
mayonnaise. Spray 12 muffin cups with cooking spray. Gently place 1 
won ton wrapper in each cup, allowing edges of wrappers to extend 
above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling is 
heated through. Serve warm. Garnish with chopped green onions, if 
desired. For a crispier won ton, bake won ton wrappers in muffin cups 
at 350 degrees for 5 to 7 min. or until lightly browned. Fill evenly 
with crabmeat mixture and bake 6 to 8 min. or until filling is heated 
through.
–––
Shrimp butter
1 (8 oz.) cream cheese package
1/2 lb. pound butter, melted and cooled
1 small onion, chopped
1/8 tsp. garlic powder
1/2 tsp.. lemon juice
2 C fresh cooked shrimp, salt to taste
4 TBS. mayonnaise
round rye or Vienna bread.
Mix all ingredients together and serve in hollowed-out round bread. 
Save the bread for dipping.
–––
Tuna with a kick
1/4 C mayonnaise
1 TBS. onion
1 TBS. lemon juice
1 tsp. soy sauce
1/2 tsp. curry
1 can tuna
1 small can water chestnuts
dash of Tabasco sauce
1 loaf French bread
Chop water chestnuts and then mix with all ingredients. Slice French 
bread in half-inch slices and place tuna mixture on top. Broil on 
high in the oven for about 4 minutes. You may top with your favorite 
cheese in the last few seconds.
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

12/11/08
  Our first recipe is a special hot chocolate from Patrice Shields 
and then more Christmas cookie recipes from my grandmother.
  Hot chocolate - with a little kick!
  8 oz. hot milk (whole milk is best)
  2 oz. bittersweet or dark chocolate
  dash or two of ground ancho chili pepper or chipotle chili pepper
  dash or two of a good quality cinnamon
  splash of vanilla extract
(I like a good Madagascar Bourbon vanilla — Madagascar Bourbon 
vanilla does not have anything to do with the American whiskey of the 
same name, but is rather named for the Bourbon Islands off the coast 
of Africa).
  Top with whipped cream (and a little shaved chocolate if you want 
to be fancy). Cozy up with a good book and enjoy!
  You can tell by her recipe that she is an interesting person!
  –––
  From my Grandma Grace, here is one of my favorite cookies.
Butter balls
  1/2 lb. butter
  1/2 C plus 2 tsp. brown sugar
  1/2 tsp. vanilla
  2 1/4 C flour
  granulated sugar
Cream butter, add brown sugar and cream again. Add vanilla and flour. 
After mixing thoroughly let stand overnight covered at room 
temperature. Roll into 1-inch balls and dip into granulated sugar. 
Bake at 325 degrees for about 20 minutes.
–––
Snowballs
  1/2 C butter
  2 TBS. sugar
  1 tsp. vanilla
  1 C flour
  1 C chopped nuts
  powdered sugar
  Cream butter, then cream sugar into it and add flour slowly. Add 
nuts and then vanilla. Roll into small balls and place on ungreased 
cookie sheet. Bake 30 minutes at 350 degrees. Roll in powdered sugar 
while hot.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

12/3/08
Here are two easy dinners and a cookie recipe for the holidays.
  Pork tenderloin with sauce
  1 large pork tenderloin (1 1/2 lb.)
  2 tsp. oil
  3 C frozen peas
  1 can (10 oz.) turkey gravy
  1/4 C zesty Italian dressing
  1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as 
directed on package
  Cut pork crosswise into 3/4-inch-thick slices. Heat oil in large 
nonstick skillet on medium-high heat; add pork. Brown 5 min., turning 
once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared 
stuffing around edge of skillet; cover. Simmer on medium-low heat 10 
min. or until stuffing is heated through and pork is done.
  You can substitute 6 boneless pork chops (1 1/2 lb.) or 6 small 
boneless skinless chicken breast halves (1 1/2 lb.) for the pork 
tenderloin.
  –––
Asian stir fry
  2 C instant brown rice, uncooked
  1 lb. boneless beef sirloin steak cut into thin strips
  2 tsp. minced garlic
  1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
  1/4 C Good Seasons Asian Sesame with Ginger Dressing
  1/4 C lite soy sauce
  Cook rice as directed on package. Meanwhile, heat large nonstick 
skillet on medium-high heat. Add meat and garlic; stir-fry 2 min. Add 
vegetables, dressing and soy sauce; stir-fry 3 min. or until 
vegetables are crisp-tender and meat is done. Spoon rice onto serving 
platter; top with meat mixture.
  Chopped peanuts could be added to the top.
–––
Orange slice cookies
  1 lb. orange slices (candy)
  1/4 C flour
  1 C margarine
  1 C brown sugar
  1 C sugar
  2 eggs
  1 tsp. vanilla
  1 3/4 C all purpose flour
  1 tsp. baking powder
  1/4 tsp. salt
  1 C coconut
  2 C rolled oats
  1 C chopped pecans
  Mix candy (cut into bite pieces) with 1/4 cup flour. Cream 
margarine and sugars until light and fluffy. Beat eggs and vanilla 
thoroughly. Beat in dry ingredients. Stir in rolled oats, candy, 
pecans and coconut. Drop from teaspoon on ungreased cookie sheet 2 
inches apart. Bake at 375 degrees for about 13-15 minutes or until 
delicately brown. Makes about 7 dozen cookies.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

11/25/08
Here are a few cookie recipes to get you going for the holidays.
Grandma J’s butter cookies
  1/2 lb. real butter
  3/4 C powdered sugar
  1 egg yolk
  2 C sifted flour
  1 tsp. real vanilla
  Preheat oven to 350 degrees. Cream butter and egg yolk. Add 
powdered sugar, flour and vanilla and mix well by hand. Make into 
little balls and press down with a fork using powdered sugar. Place 
onto an ungreased cookie pan. Bake in preheated oven for 8-10 
minutes. (You may use Hershey's Kisses, whole walnuts or colored 
sprinkles on top of each cookie before you place them in the oven, 
and you may dip in powdered sugar after they cool.)
–––
Lemon cream cheese cookies
  3/4 C butter, room temperature
  1 (3-oz.) package cream cheese, softened
  1 C powdered sugar
  1 tsp. vanilla flavoring
  1 TBS lemon zest
  2 tsp. lemon juice
  2 C cake flour
  1 C chopped pecans
  Cream together butter and cream cheese until light and fluffy. 
Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and 
lemon zest. Add flour, mixing well. Stir in nuts. Push small amount 
from spoon onto a greased baking sheet. Bake at 300 degrees for 20-25 
minutes or until delicate brown. While hot, roll in powdered sugar. 
Makes 4 dozen.
–––
Traditional gingerbread men cookies
  2/3 C butter or margarine
  1/2 C sugar
  2 tsp. ginger
  1 tsp. cinnamon
  1/2 tsp. nutmeg
  1 unbeaten egg
  3/4 C molasses
  3 C sifted all-purpose flour
  1/2 tsp. baking powder
  1 tsp. soda
  raisins
  Combine shortening, sugar, spices and egg in large mixing bowl. Mix 
until well blended. Add molasses and mix well. Sift together flour, 
baking powder and soda. Stir into shortening mixture and mix well. 
Refrigerate at least 2 hours. Roll out on floured board and cut 
gingerbread men shapes. Use raisins for eyes, nose and buttons. 
Sprinkle with granulated sugar, if desired. Bake on greased cookie 
sheets at 375 degrees for 8-10 minutes. Makes about one dozen.
–––
  If you are looking for an old recipe from my column, you may go to 
Favorite Fare archives at Marysvillejt.com and find all recipes from 
the last year.
  If you would like to share your favorite Christmas cookie recipe 
with me, just send it to the J-T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

11/20/08
 We are getting ready for Thanksgiving, so here are some recipes you 
might try for the holiday.
Citrus marinated roasted turkey
Citrus marinade:
  1/4 C grated orange rind
  4 C fresh tangerine or orange juice
  12 cloves of garlic, crushed
  1 TBS. red pepper flakes
  8 sprigs fresh rosemary
  8 sprigs fresh thyme
  2 TBS. whole black peppercorns
  1/2 C olive oil
12 to 14 lb. turkey:
  1/2 tsp. kosher salt
  coarsely ground black pepper
  Combine all marinade ingredients in disposable aluminum roasting 
pan large enough to hold the turkey and to allow marinade to rise 
high enough to coat about half the turkey. Rinse turkey well and pat 
dry. Sprinkle with salt and pepper. Place in marinade. Cover and 
refrigerate at least two hours, or overnight, turning turkey several 
times to evenly marinate.
  Preheat oven to 450 degrees. Remove turkey from marinade and place 
in a roasting pan. Strain marinade, reserving solids and liquid. 
Stuff solids into cavity of turkey. Pour liquid around the turkey and 
pan. Roast 15 minutes. Reduce heat to 350 degrees and continue 
roasting, basting every 30 minutes with pan juices, until internal 
temperature reaches 180 degrees on a meat thermometer, about 15 to 20 
minutes per pound. Let stand 10 minutes before carving. Serves 12.
–––
Spiced pumpkin pie
  2 eggs
  1 9-inch pie crust
  2/3 C packed brown sugar
  1/4 tsp. salt
  1/2 tsp. ground cinnamon
  1 tsp. ground ginger
  1/4 tsp. ground nutmeg
  1/8 tsp. ground cloves
  1 15-oz. can pumpkin
  1 12-oz. can evaporated milk
  Preheat oven to 350 degrees. Beat eggs in a large mixing bowl. 
Brush rim of crust with 2 teaspoons of beaten eggs. Add brown sugar, 
salt, cinnamon, ginger, nutmeg, cloves and pumpkin to remaining eggs; 
beat at medium speed until blended. Gradually beat in milk. Pour into 
a baked crust. Bake 40 minutes or until custard is set. Cool on a 
wire rack. Serves eight.
–––
  In honor of Saturday’s Ohio State-Michigan game, here is a recipe 
for buckeyes you could whip up in just a few minutes. So, of course, 
I have to also say, Go Bucks!
Buckeyes
  1 box and 1 C powdered sugar
  2 sticks melted butter
  1 1/2 C peanut butter
  12 oz. chocolate chips
  1/4 cake paraffin wax
  Mix powdered sugar, butter, and peanut butter until well blended. 
Roll into small 1-inch balls. Place on waxed paper on cookie sheet; 
chill until hard. In the meantime, melt chocolate chips and paraffin 
in double boiler. Dip bottom two-thirds of each ball into chocolate 
mixture with a toothpick. Put onto waxed paper until cool. Makes 48. 
I store in refrigerator.
 

11/13/08
Get ready for the holidays with homemade candy.
Easy peanut brittle
  1 C peanuts
  1 C sugar
  1/2 C corn syrup
  1 tsp. butter
  1 tsp. vanilla
  1 tsp. baking soda
  cooking spray (Pam)
This recipe is done completely in a microwave on high power. Stir the 
sugar and corn syrup in a large microwave safe bowl. Cook on high for 
4 minutes. Stir in the peanuts. Cook on high for 3-5 minutes. Add the 
butter and vanilla and blend well. Cook for 1-2 minutes. Add the 
baking soda and stir until foamy. Spray a 13x9 pan with cooking 
spray. Spread the mixture in pan and let cool for 1/2 hour. Store in 
waxed paper lined container.
–––
Creamy, fast chocolate truffles
  3 C semi-sweet chocolate chips
  1 can sweetened-condensed milk
  1 TBS. vanilla extract
  In heavy saucepan over low heat, melt chips with sweetened milk. 
Remove from heat, stir in vanilla. Chill 2 hours or until firm. Shape 
into 3/4-inch balls. Roll in cookie sprinkles, unsweetened cocoa or 
flaked coconut. Chill 1 hour or until firm. Store covered at room 
temperature.
  (Optional: Creamy chocolate rum truffles) — omit vanilla and 
instead stir 1/4 C dark rum and 1/2 tsp. rum extract into melted 
chocolate mixture. Chill.)
–––
Georgia nuggets
  3 C light brown sugar
  1 C evaporated milk
  1/2 tsp. vanilla flavoring
  2 C chopped pecans
  1 TBS. butter
Astir sugar and milk together until sugar is dissolved. Bring to a 
rolling boil and cook until it reaches 232 degrees. Remove from heat. 
Add vanilla flavoring and stir. Add butter and chopped pecans. Beat 
until creamy. Drop with a spoon onto wax paper. Let cool and store 
into air tight container.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

11/6/08
This is dessert week - my favorite thing to make!
Sour cream coffee cake,
  1/2 C butter
  1 C sugar
  2 eggs
  1 C sour cream
  1 tsp. vanilla
  2 C sifted flour
  1/2 tsp. salt
  1 tsp. soda
  1 tsp. baking powder
  1 C brown sugar (for topping)
  2 tsp. cinnamon (for topping)
  1 C chopped nuts (I prefer walnuts)
  Cream butter and sugar. Add eggs one at a time beating for one 
minute. Sift dry ingredients. Add alternately with sour cream and 
vanilla. Grease and flour tube pan. Pour half of mixture into pan. 
Spread with half of topping. Cut small pieces of butter and place on 
top. Add remaining mixture and top with rest of topping. Bake 45 
minutes at 350 degrees.
–––
Pumpkin roll
Cake:
  3 eggs
  1 C sugar
  3/4 C pumpkin
  1 tsp. lemon juice
  2 C nuts, divided
  1/2 tsp. salt
  3/4 C flour
  1 tsp. soda
  1 tsp. cinnamon
  1/2 tsp. ginger
  1/2 tsp. nutmeg
  1/2 C powdered sugar
Filling:
  6 oz. cream cheese
  4 TBS. margarine
  1 C powdered sugar
  1 tsp. vanilla
  Beat eggs at high speed for 5 minutes. Gradually add sugar, lemon 
juice and pumpkin. Mix in 1 cup nuts, salt, flour, soda, cinnamon, 
ginger and nutmeg. Spread on greased and floured cookie sheet. Top 
with remaining nuts, chopped fine. Bake 15 minutes at 350 degrees. 
Sprinkle powdered sugar on a tea towel; turn cake onto this and roll 
all together. Cool 1 hour and unroll.
  To make the filling, let the cream cheese and margarine soften; 
blend with powdered sugar and vanilla. Spread filling on cake and 
roll up again. Chill before serving.
–––
Hot fudge pudding cake
  1 1/4 C sugar (divided)
  1 C all purpose flour
  7 TBS. cocoa (divided)
  2 tsp. baking powder
  1/4 tsp. salt
  1/2 C milk
  1/3 C butter or margarine, melted
  1 1/2 C packed light brown sugar
  1 1/4 C hot water
  whipped topping
  Preheat oven to 350 degrees. In bowl, stir together 3/4 cup sugar, 
flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, 
butter and vanilla. Beat until smooth. Pour batter into ungreased 8 
or 9-inch square baking pan. Stir together remaining sugar, brown 
sugar and remaining cocoa; sprinkle mixture evenly over batter. Pour 
hot water over top; do not stir. Bake for 35 to 40 minutes or until 
center is almost set. Let stand 15 minutes; spoon into dessert 
dishes, spooning sauce from bottom of pan over top. Garnish with 
whipped topping
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

10/30/08
Here are new main dishes with just a little different twist.
Honey pecan salmon
1⁄4 C olive oil
3 Tbs.. honey
4 salmon filets
1⁄2 C well chopped pecans
1⁄2 Tbs.. dried or fresh parsley, chopped
Salt and pepper to taste
additional honey
Heat oven to 425 degrees. Mix olive oil with 3 tablespoons honey in a 
medium-size bowl. Dip each filet in honey-oil mixture. Then roll and 
press filets in the pecans. Place in a lightly greased 9X12 baking 
dish. Sprinkle with parsley and season with salt and pepper to taste. 
Drizzle a bit more honey over each filet and bake for 10 minutes or 
until fish flakes with a fork. Can be served with rice and a green 
salad.
–––
Stuffed pork roast
3 pounds pork tenderloin roast
2 Tbs.. olive oil
1⁄2 medium onion, chopped
6 to 8 mushrooms, chopped
2 to 3 Tbs.. white cooking wine
1⁄2 tsp. Fines Herbes or favorite herb blend
1-10 ounce package chopped spinach, thawed and squeezed dry
1-15 ounce can black beans
1/3 C sliced almonds
1⁄4 C parmesan cheese grated
Preheat oven to 325 degrees. Cut pockets deeply into tenderloin 
without slicing through — about 3⁄4 inch apart.  Set aside. Sauté 
onion for about 5 minutes in olive oil, then add mushrooms, wine and 
herbs. Sauté until most of the liquid is absorbed, about 10 minutes. 
Add spinach, beans, almonds and parmesan cheese. Spoon filling into 
pockets.  The meat is very elastic and will expand to allow room for 
the filling. Place meat in a roasting pan and bake for 2 to 3 hours, 
covering loosely with foil after the first 45 minutes, until internal 
meat temperature reaches 170 degrees. Allow to stand for 15 minutes 
before slicing.  Serves 6 to 8.
–––
Skillet ham barbecue
1⁄2 C chopped onion
2 Tbs.. butter
1⁄4 C. brown sugar, packed
2 Tbs.. white vinegar
1 Tbs.. to prepared mustard
1 C ketchup
1 Tbs. Worcestershire sauce
12 ounces ham cut into 1⁄2 inch strips
1⁄2 C pineapple chunks, strain,  reserve 1/3 cup juice
1⁄2 C green pepper cut into 1⁄2 inch strips
Cooked rice, noodles or hamburger buns
In a large skillet, cook onion in butter until soft but not browned. 
Stir in brown sugar, vinegar, mustard, ketchup, Worcestershire sauce 
and pineapple juice. Add ham, pineapple and peppers. Simmer uncovered 
for 15 minutes.  Serve over cooked rice, noodles or toasted hamburger 
buns.  If serving on buns strain excess juice first. Serves four.
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

10/23/08
Now the weather is more like fall and we need warm food to keep us 
going!
  Cozy Italian stew
  2 TBS. Italian salad dressing
  1 lb. bulk Italian sausage
  2 cans (14 1/2 oz. each) chicken broth
  1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced 
green, red and yellow peppers)
  1 can (15 oz.) cannelloni beans, drained, rinsed
  1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  1 C elbow macaroni, uncooked
  1 C shredded Mozzarella cheese
  Heat dressing in large saucepan on medium heat. Add sausage; cook 8 
to 10 min. or until done, stirring occasionally to break sausage into 
small pieces. Add broth, stir-fry vegetables, beans and tomatoes; 
bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. 
or until macaroni is tender, stirring occasionally. Serve topped with 
cheese and Ritz Crackers on the side. Fresh basil can also be added 
for a different flavor.
–––
Easy creamy stew
  3/4 lb. small red potatoes (about 8), quartered
  2 TBS. water
  1 TBS. oil
  1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  1 can (10 3/4 oz.) cream of chicken soup
  1/4 C zesty Italian salad dressing
  2 C frozen peas and carrots
  1/2 C sour cream
  Place potatoes and water in microwaveable dish; cover with lid. 
Microwave on high 7 min. or until potatoes are tender. Meanwhile, 
heat oil in large saucepan on medium-high heat. Add chicken; cook 7 
min. or until evenly browned, stirring occasionally. Add potatoes, 
soup, dressing and vegetables to saucepan. Bring to boil; cover. 
Reduce heat to medium-low; simmer 3 min. or until chicken is cooked 
through and vegetables are heated through. Stir in sour cream; cook 1 
min. or until heated through, stirring occasionally. Could be served 
over biscuits.
  –––
  This dessert won’t keep you warm, but you won’t care!
Raspberry pudding cheesecake
  1/4 C raspberry preserves
  1 prepared graham cracker crust
  1/2 pt. fresh raspberries (about 1 1/3 C), divided
  1 1/2 C cold milk
  2 pkg. (4-serving size each) JELL-O cheesecake flavor instant pudding
  grated peel from 1 medium lime (about 1 tsp.)
  2 C thawed Cool Whip
  Spread preserves onto bottom of crust; top with 1 cup of the 
raspberries. Pour milk into large bowl. Add dry pudding mixes and 
lime peel. Beat with wire whisk 2 minutes or until well blended. 
(Mixture will be thick.) Gently stir in whipped topping. Spoon over 
raspberries in crust.
  Refrigerate for 3 hours or until set. Top with remaining 
raspberries just before serving. Store leftover pie in 
refrigerator ... if there is any!
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

10/17/08
This week I am featuring “starter food” or appetizers for a party.
Teriyaki sticks
  1/3 lb. flank steak, about 1 inch thick
  1/2 C soy sauce
  1/2 C sugar
  1 tsp. grated fresh ginger
  1 garlic clove, minced
  8-inch skewers, soaked in water for 30 minutes
  Cut flank steak into thin slices. Combine soy sauce and sugar in a 
gallon size zip top plastic bag. Add ginger and garlic. Add sliced 
steak and seal tightly. Turn bag to coat the beef with the teriyaki 
sauce. Open bag to release air inside and reseal. Refrigerate for up 
to 48 hours turning bag occasionally.
  Preheat broiler or grill to hot. Thread flank steak on skewers, 
weaving slices in an “s” pattern. Cook for 2 minutes on each side or 
until flank steak reaches desired degree of doneness. Serve to your 
guests.
–––
Spicy island shrimp
  1 C mayonnaise
  1/3 C chili sauce
  1/4 tsp. black pepper
  1 tsp. salt
  1 large garlic clove, minced
  1/8 tsp. Cayenne pepper
  2 lbs. cooked large shrimp, chilled
  2 medium green onions, finely chopped
  1/3 C finely chopped red bell pepper
  2 TBS. capers, drained and finely chopped
  2 TBS. horseradish, well drained
  Combine mayonnaise, chili sauce, black pepper, salt, garlic and 
Cayenne pepper in a bowl; mix well. Add remaining ingredients and 
toss to coat. Arrange on a lettuce lined platter or in a bowl and 
serve immediately for a pungent flavor or cover with plastic wrap and 
refrigerate for 8 hours for a more blended flavor. Lobster or chicken 
may be substituted for the shrimp.
–––
Olive salsa
  1 7-oz. jar pimento stuffed green olives, drained and chopped
  1 6-oz. can pitted black olives, drained and chopped
  1 large tomato, cored, seeded and coarsely chopped
  1 jalapeno chili, seeded and coarsely chopped
  2 garlic cloves, minced
  2 TBS. olive oil
  2 tsp. red wine vinegar
  4 oz. crumbled feta cheese
  Corn scoops, tortilla chips, or bagel chips
  Combine olives, tomato, jalapeno, garlic, olive oil, and vinegar in 
a bowl. Toss gently to blend. Cover with plastic wrap and refrigerate 
at least 1 hour. At serving time, add feta cheese and lightly toss. 
Serve with corn scoops, tortilla chips, or bagel chips.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

10/9/08
Here are some easy one-skillet recipes for fall. Darn it, winter is 
coming!
Pork chops to go
  6 boneless pork chops, 1/2 inch thick
  2 onions, thinly sliced
  2 TBS. Worcestershire sauce
  1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
  1 1/2 C hot water
  1 C Mozzarella cheese
  Heat large nonstick skillet sprayed with cooking spray on medium-
high heat. Add chops and onions; cook 10 min. or until chops are 
cooked through 160 degrees, stirring onions occasionally and turning 
chops over after 5 min. Transfer chops to plate; keep warm. Continue 
cooking onions 5 min. or until golden brown, stirring occasionally. 
Add Worcestershire sauce to skillet; mix well. Reduce heat to low. 
Return chops to skillet; spoon onion mixture over chops. Mix stuffing 
mix and hot water. Spoon stuffing mixture around edge of skillet; 
sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted.
  –––
  Special salmon
  1 TBS. oil
  4 salmon fillets
  1 C fat-free milk
  1/2 C cream cheese
  1/2 C chopped cucumbers
  2 TBS. chopped fresh dill
  Heat oil in large skillet on medium-high heat. Add salmon; cook 5 
min. on each side or until salmon flakes easily with fork. Remove 
from skillet; cover to keep warm. Add milk and cream cheese spread to 
skillet; cook and stir until cream cheese spread is melted and 
mixture is well blended. Stir in cucumbers and dill. Return salmon to 
skillet. Cook 2 min. or until heated through. Serve salmon topped 
with the cream cheese sauce.
–––
Skillet chicken and tomatoes
  1/4 C Italian dressing
  4 small boneless skinless chicken breast halves
  2 cloves garlic, minced
  1 can (28 oz.) diced tomatoes, undrained
  1 C water
  2 C instant brown rice, uncooked
  1 C Mozzarella cheese
  1 tomato, chopped
  2 TBS. chopped cilantro
  Heat dressing in large skillet on medium heat. Add chicken and 
garlic; cover. Cook 5 min. on each side or until chicken is browned 
on both sides. Remove from skillet; set aside. Add canned tomatoes 
and water to skillet. Stir in rice; bring to boil. Reduce heat to 
low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle 
with cheese; cover. Cook on low heat 5 min. Top with tomato and 
cilantro.
  –––
  Recipe change - Last week there was an error in my favorite banana 
bread recipe. It should have said 1 1/2 C flour, not 1/2 C. Sorry 
about that.
  –––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

10/2/08
The first recipe is my new favorite way to make banana nut bread. It 
is moist, and I even added chocolate chips this time. The sour cream 
is the secret ingredient.
Banana nut bread
1 stick butter, softened
3/4 C sugar
2 eggs
1 tsp. vanilla
1/2 C flour
1/2 tsp. salt
1 tsp. baking soda
2 ripe bananas, mashed
1/2 C chopped pecans or chocolate chips (I use both)
1 C sour cream
Preheat oven to 350 degrees. Grease an 8x4 loaf pan. Cream the butter 
and sugar in a large bowl with a mixer at medium high speed. (I use a 
food processor.) Add the eggs and vanilla and beat until well 
blended. Combine the flour, salt, and baking soda in a medium bowl. 
Add to the butter mixture. Add the bananas, nuts and sour cream (plus 
chocolate chips if you like.) Mix until just blended.
  Pour the batter into the prepared pan and bake for 1 hour or until 
a wooden pick inserted in the center comes out almost clean. Cool in 
the pan for 15 minutes and remove to wire rack to cool completely.
–––
Zucchini carrot bread
2 eggs
1 C vegetable oil
2 C sugar
1 C grated zucchini
1 C grated carrots
2 tsp. vanilla
2 C flour
1/2 tsp. baking powder
1 TBS. cinnamon
1/2 tsp. salt
1/2 C shredded coconut
1 C chopped pecans
Preheat oven to 350 degrees. Grease 2, 8x4 loaf pans. Beat eggs in a 
large bowl. Add oil, sugar, zucchini, carrots and vanilla; mix well. 
Sift the dry ingredients and add to the egg mixture then stir until 
just blended. Fold in the coconut and pecans. Divide the mixture 
between the two prepared pans. Bake for 1 hour or until a wooden pick 
inserted in the center comes out almost clean. Cool in pans for 15 
minutes then remove to a wire rack to cool completely.
–––
Famous herbed bread
6 C flour
2 TBS. sugar
2 tsp. salt
2 1/2 TBS. active dry yeast
3 TBS. dried parsley
1/2 tsp. rubbed sage
1 1/4 tsp. dried rosemary
1 tsp. dried thyme
2 TBS. vegetable shortening
melted butter
Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups very 
warm (120 degrees) water in a large bowl. Add herbs and stir until 
well blended. Stir in the remaining flour until smooth. Cover and let 
rise until doubled in size, about 45 minutes. Grease 2, 9x5 loaf pans 
with the shortening. Stir dough for 25 strokes. Divide between the 
prepared pans. Cover and let rise until doubled in size, 30 to 45 
minutes.
Preheat oven to 375 degrees. Bake loaves for 30 minutes. Reduce heat 
to 350 degrees and bake for 15 minutes longer. Cover loaves loosely 
with foil during the last 10 minutes of baking, if needed to prevent 
over browning. Remove from pans immediately and brush with melted 
butter. Cool on a wire rack.
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

9/25/08
Kathy Cotter sent this easy recipe for cake, something we can enjoy 
with just a few minutes of preparation!
Minute chocolate mug cake
1 coffee mug
4 TBS. flour (that's plain flour, not self-rising)
4 TBS. sugar
2 TBS. baking cocoa
1 egg
3 TBS. milk
3 TBS. oil
3 TBS. chocolate chips (optional)
small splash of vanilla
Add dry ingredients to mug and mix well. Add the egg and mix 
thoroughly. Pour in milk and oil and mix well. Add chocolate chips 
(if using) and vanilla, and mix again.
Put mug in the microwave and cook for 3 minutes at 1,000 watts. The 
cake will rise over the top of the mug, but don't be alarmed! Allow 
to cool a little, and tip out onto a plate if desired.
Eat! (It can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world? Because 
now we are all only 5 minutes away from chocolate cake at any time of 
the day or night!
––––
Grilled tangy pork tenderloin
Two pork tenderloins (1 lb. each)
2/3 C honey
1/2 C Dijon mustard
1/2 tsp. chili powder
1/4 tsp. salt
Place pork tenderloins in a large resealable plastic bag or shallow 
glass container. In a bowl, combine the remaining ingredients; set 
aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal 
or cover and refrigerate for least 4 hours, turning occasionally. 
Drain and discard marinade. Grill pork, covered, over direct medium 
heat for 8 to 9 minutes on each side or until meat juices run clear 
and the thermometer reads 170 degrees. In a saucepan, warm the 
reserved sauce; serve with the pork. Six servings.
––––
Cinnamon flat rolls
1 pkg. (16 oz.) frozen dinner rolls, thawed
5 TBS. olive or vegetable oil
1/2 C sugar
1 TBS. ground cinnamon
On a floured surface, roll each dinner roll into a 5-inch circle. 
Brush with oil. Grill, uncovered, over medium heat for 1 minute on 
each side or until golden brown. Burst any large bubbles with a fork. 
Combine sugar and cinnamon; sprinkle over rolls. Yields one dozen.
––––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

9/11/08
Many people have discovered the need to eat gluten-free food. The 
first recipe is from Mary Ann Haynes whose family uses all the gluten-
free recipes they can find. I have had this carrot cake and it is 
very good.
Gluten-free carrot cake
  1 C rice flour (I used 1/2 white rice, 1/2 brown rice)
  1/2 C tapioca flour
  1/2 C potato starch
  2 C sugar (I prefer equal parts regular and brown sugar)
  1 tsp. baking soda
  1 tsp. baking powder
  1/2 tsp. xanthan gum
  1 1/2 tsp. ground cinnamon
  4 eggs
  1/2 tsp. vanilla
  3 C finely shredded carrots
  1 C cooking oil
  1/2 C nuts or dried fruit (I put in both nuts and raisins)
  Combine all flours and dry ingredients. In separate bowl, beat 
eggs. Add carrots and the oil and mix well. Add this to the flour 
mixture and combine. If batter is thin add some more rice flour until 
it is medium-thick and is not runny. (I had to add about 1 cup more 
flour.)
  Pour batter into two greased and rice floured cake pans or muffin 
tins. Do not fill more than halfway full. Bake at 325 degrees for 55 
minutes or until toothpick comes out clean. Cool 10 minutes and frost 
with sour cream or cream cheese frosting below.
  For frosting you can mix together 1 package cream cheese - it’s OK 
to use low fat - 2 tablespoons yogurt, 1/2 teaspoon vanilla and after 
these are blended add about 3 tablespoons powdered sugar. Chill and 
frost on to cooled cake or muffins.
–––
  This recipe is a one-dish meal and so good.
Easy chicken and biscuits
  1 can (10 3/4 oz.) condensed cream of chicken soup
  3/4 C sour cream, divided
  2 C chopped, cooked chicken
  1 pkg. (16 oz.) frozen mixed vegetables, thawed
  1 C shredded mild cheddar cheese
  3 TBS. milk
  1 C baking mix
  Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8-inch 
square baking dish. Stir in chicken, vegetables and cheese. Stir milk 
and remaining sour cream into baking mix. Drop by heaping 
tablespoonfuls into 6 mounds on top of chicken mixture. Bake 35 min. 
or until biscuit topping is golden brown and chicken mixture is hot 
and bubbly. Makes six servings.
–––
Parmesan artichoke dip
  1 can (14 oz.) artichoke hearts, drained, chopped
  1 C mayonnaise
  1 clove garlic, minced
  1 C grated Parmesan cheese
  2 TBS. chopped tomatoes
  2 TBS. sliced green onions
  Heat oven to 350 degrees. Mix all ingredients except tomatoes and 
onions. Spoon into shallow ovenproof dish or 9-inch pie plate. Bake 
20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and 
onions. Serve with Wheat Thins Crackers.
–––
  If you have a recipe to share with me, just send it to the J-T or e-
mail it to me.
(Melanie Behrens - melb@imetweb.net)

9/4/08
Fire up the grill, we still have some good weather left. These recipes are easy and tasty!
Fancy beef skewers
1 lb. beef sirloin steak, thinly sliced
1/4 C A1 steak sauce, divided
1/4 C barbecue sauce
1 tsp. Dijon mustard
Toss steak with 2 TBS. of the steak sauce; let stand 10 min. to 
marinate. Meanwhile, combine remaining 2 TBS. steak sauce, barbecue 
sauce and mustard; set aside. Preheat grill to medium-high heat. 
Thread steak onto eight long soaked wooden or metal skewers. Grill 
skewers 6 min. or until steak is cooked through, turning after 3 min. 
and brushing generously with barbecue sauce mixture.
---
BBQ salmon
1/2 C barbecue sauce
2 TBS. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.), skin removed
Preheat greased grill to medium-high heat. Mix barbecue sauce, brown 
sugar and onions until well blended. Grill salmon 4 min. on each 
side. Brush generously with the barbecue sauce mixture. Continue 
grilling 2 to 4 min. or until salmon flakes easily with fork, turning 
occasionally and brushing with the remaining barbecue sauce mixture. 
Serve with hot cooked rice.
---
Sun-dried grilled chicken
1/2 C Kraft Sun-dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 each: Red and green pepper, cut into strips
2 C instant white rice, prepared as directed on package
Preheat grill to medium-high heat. Pour 1/4 cup of the dressing over 
combined chicken and peppers in shallow dish or resealable plastic 
bag; seal bag. Refrigerate 10 min. to marinate. Remove chicken and 
peppers from marinade; discard marinade. Grill chicken and vegetables 
12 to 15 min. or until chicken is cooked through (165 degrees F) and 
peppers are crisp-tender, turning and brushing occasionally with the 
remaining 1/4 cup dressing. Serve over the hot rice.
---
If you would like to share a recipe with me, just send it to the J-T  or e-mail it to me.
(Melanie Behrens - melb@imetweb.net) 

8/28/08
Here are more great summertime recipes. I hope you enjoy them. 
Please remember to check the Favorite Fare archives at 
marysvillejt.com for all the recipes we have used in the last year. 
There might be something there you have missed and would enjoy.
Seafood skewers
  1/4 C olive oil
  1/4 C chili sauce
  2 garlic cloves, minced
  1/2 tsp. hot pepper sauce
  pepper to taste
  16 uncooked large shrimp (about 1/2 lb.), peeled and deveined
  8 sea scallops (about 1/2 lb.)
  hot cooked rice
  In a large resealable plastic bag, combine the first five 
ingredients. Add shrimp and scallops. Seal or cover and turn to coat. 
Refrigerate for at least 1 hour. Discard marinade. Place shrimp and 
scallops on four metal or soaked bamboo skewers. Grill covered over 
medium heat for 5 minutes on each side or until shrimp turn pink. 
Serve over rice. Yields four servings.
---
Paul Bunyan burgers
  6 bacon strips, diced
  1 C sliced fresh mushrooms
  3 thin onion slices
  1 egg, beaten
  1 TBS. Worcestershire sauce
  1/2 tsp. seasoned salt
  1/2 tsp. salt
  1/2 tsp. pepper
  1/2 tsp. prepared horseradish
  1 lb. ground beef
  3 slices American cheese
  3 burger buns, split
  In a skillet, cook bacon until crisp. Remove with a slotted spoon 
to paper towels. In the drippings, sauté mushrooms and onion until 
tender. Transfer to a bowl with a slotted spoon; add bacon. In 
another bowl, combine the egg, Worcestershire sauce, seasoned salt, 
salt, pepper and horseradish; add beef and mix well.
  Shape into 6 1/4 inch thick patties. Divide bacon mixture among 
three patties. Top with a cheese slice; fold in corners of cheese. 
Top with remaining patties; seal edges. Grill, uncovered over medium 
hot heat for 10 to 12 minutes or until meat juices run clear, turning 
once. Serve on buns. Yields three servings.
---
Chocolate pudding pizza
  1 pkg. (17 1/2 oz.) peanut butter cookie mix
  1 carton (12 oz.) whipped cream cheese
  1 3/4 C cold milk
  1 pkg. (3.9 oz.) instant chocolate pudding mix
  1 carton (8 oz.) frozen whipped topping, thawed
  1/2 C miniature semisweet chocolate chips
Prepare cookie mix dough according to package directions. Press into 
a greased 12-inch pizza pan. Bake at 375 degrees for 15 minutes or 
until set; cool. In a mixing bowl, beat cream cheese until smooth and 
spread over crust. In another mixing bowl, beat milk and pudding mix 
on medium speed 2 minutes. Spread over the cream cheese layer. 
Refrigerate for 20 minutes or until set. Spread with whipped topping. 
Sprinkle with chips. Chill for 1 to 2 hours. Yields 12 servings.
---
 

8/21/08
All recipes this week are meant to be easy. Summer is almost over and 
we can’t waste any time cooking.
Corned beef bagel dip
3/4 C mayonnaise
3/4 C sour cream
2 pkgs. (2 1/2 oz. each) thinly sliced corned beef, chopped
1/4 C chopped onion
1 TBS. minced parsley
1/2 tsp. seasoned salt
1 to 2 tsp. horseradish
3 to 4 bagels cut into bite sized pieces
In a bowl, combine mayonnaise and sour cream. Stir in corned beef, 
onion, parsley, seasoned salt and horseradish. Serve with bagel pieces.
–––
Cucumber fruit salad
1 medium cucumber, peeled, seeded and diced
1 medium tart apple, chopped
1 C halved seedless green grapes
1 C halved seedless red grapes
1/2 C sour cream
1 TBS. sugar
1 TBS. minced parsley
1/3 C chopped walnuts
In a bowl, combine the cucumber, apple and grapes. In a small bowl, 
combine sour cream, sugar and parsley. Pour over cucumber mixture and 
toss to coat. Stir in walnuts. Serve immediately. Yields six servings.
–––
Banana split salad
1 can (14 oz.) sweetened condensed milk
1 carton (12 oz.) frozen whipped topping, thawed
1 can (21 oz.) cherry pie filling
3 medium firm bananas cut into chunks
1 can (8 oz.) crushed pineapple, drained
1/2 C chopped nuts
In a large bowl, combine milk and whipped topping until well blended. 
Fold in pie filling, bananas, pineapple and nuts. Yields 10 servings.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

8/14/08
 This week I am featuring cool and easy summer desserts all of which use Cool Whip. I hope you will all enjoy them.
Chilled berry cake
3/4 C cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding and pie filling
1 1/2 C thawed Cool Whip, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 C orange juice
2 C mixed raspberries and sliced strawberries
1/4 C blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2
min. or until well blended. Stir in 1 cup of the whipped topping. Cut
cake horizontally into three layers; brush with juice. Place bottom
layer on serving plate; top with 3/4 cup of the berries, half of the
pudding mixture and middle cake layer. Repeat layers of berries and
pudding mixture; cover with top cake layer. Top with 1/2 cup whipped
topping and the remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in
refrigerator. Makes 8 servings.
---
Oreo fudge sandwich
1/2 C hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided
1 pkg. (3.4 oz.) chocolate instant pudding
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 C)
12 vanilla ice cream sandwiches, unwrapped
Mix fudge topping, 1 cup whipped topping and the dry pudding mix with
whisk until blended. Stir in chopped cookies.
Arrange 4 ice cream sandwiches on 24x12-inch foil. Top with half of
whipped topping mixture. Repeat layers, ending with ice cream
sandwiches on top. Frost top and sides with remaining whipped
topping. Wrap loosely in foil. Freeze at least 4 hours.
---
Strawberry Oreo cooler
2/3 C boiling water
1 pkg. (4-serving size) strawberry flavor gelatin
18 Oreo cookies, crushed
1/4 C (1/2 stick) butter, melted
1 pkg. (8 oz.) cream cheese, softened
2 1/2 C thawed Cool Whip, divided
3 C small strawberries, sliced, divided
Stir boiling water into dry gelatin mix in small bowl at least 2 min.
until completely dissolved. Cool 5 min., stirring occasionally.
Meanwhile, mix cookie crumbs and butter; press onto bottom of 13x9-
inch pan. Beat cream cheese in large bowl with electric mixer on
medium speed until creamy. Gradually add gelatin, beating well after
each addition. Gently stir in 1 1/2 cups each of the whipped topping
and strawberries. Spoon over crust.
Refrigerate 1 hour or until firm. Cover with remaining whipped
topping. Serve topped with the remaining strawberries. Store
leftovers in refrigerator.
---

8/7/08
The first recipe this week is from Peyton Rardin, who was the ad manager at the J-T for several years. She now lives in the southern 
U.S. and says this salsa is good and healthy!
Debbie’s salsa
(Amounts and ingredients are approximate — vary or add to according 
to taste or what’s available.)
1 coarsely chopped tomato
1/2 chopped purple onion
1 coarsely chopped avocado
1 coarsely chopped mango (can substitute with ripe peach, though 
mango is better)
minced fresh garlic
juice squeezed from 1/2 lemon
Mix and chill for at least 2 hours.. Can also add jalapenos, 
cilantro, fresh corn or other chopped up veggies, a little white wine 
(to help gel it together, but just lemon is fine), whatever’s on 
hand. Delicious with fish, chicken, or most anything including just 
chips.
–––
Club potato salad from Kraft
2 C quartered small red potatoes
1/2 C water
1/2 C Miracle Whip dressing
6 slices fully cooked bacon, cut into bite-size pieces
1 C Kraft Three Cheese Crumbles
2 green onions, sliced
2 C cherry tomatoes, halved
Place potatoes in 2-qt. microwaveable casserole dish. Add water. 
Microwave on high 6 to 8 min. or until potatoes are tender; stir. Let 
stand 5 min. Drain potatoes; rinse with cold water. Drain again.
Combine dressing, bacon, cheese and onions in large bowl. Add 
potatoes and tomatoes; mix lightly. Serve immediately, or cover and 
refrigerate several hours or until chilled.
–––
Peachy dessert
2 C graham cracker crumbs
6 TBS. margarine, melted
1 C sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
1 pkg. (4-serving size) Jell-O brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz.) Cool Whip topping, thawed
Mix graham crumbs, margarine and 1/4 cup of the sugar; press onto 
bottom of 13x9-inch pan. Refrigerate while preparing filling. Beat 
cream cheese and remaining 3/4 cup sugar in large bowl with electric 
mixer until well blended. Add dry gelatin mix; mix well. Stir in 
peaches and whipped topping. Spoon over crust; cover. Refrigerate 4 
hours or until firm. Store leftovers in refrigerator.
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/31/08
Here is a word about our recipe archives. If you missed a recipe or 
are just looking for something to cook, you can view all the recipes 
that I’ve used in my column since last August. Just go to 
marysvillejt.com and click on favorite fare. Then you will see the 
word archives on the right. Click on that word and all the recipes 
will be listed for your use. I hope this is a convenience you will 
enjoy.
Try these grilling recipes and top off with the summer dessert!
Grilled chicken and vegetables
4 boneless skinless chicken breast halves (about 1 lb.)
1/4 C sun-dried tomato dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 C chopped asparagus
1/2 red onion, cut into chunks
Preheat grill to medium-high heat. Brush chicken with 2 TBS. of the 
dressing. Let stand 10 min. Meanwhile, poke holes in bottom of a 
disposable aluminum foil pan. Toss vegetables with remaining 2 TBS. 
dressing. Place in prepared pan. Grill 20 min. or until chicken is 
cooked through and vegetables are crisp-tender.
–––
Tangy grilled tomatoes
4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 C zesty Italian reduced fat dressing
1/2 C mozzarella cheese
2 TBS. grated parmesan cheese
1 TBS. chopped fresh herbs (basil, chives and/or parsley)
Preheat grill to medium-high heat. Place tomatoes, cut-sides up, in 
greased 8-inch square foil pan. Drizzle with dressing; sprinkle 
evenly with cheeses. Place pan on grate of grill; close lid, grill 10 
to 12 min. or until cheeses are melted and bottoms of tomatoes are 
browned. Sprinkle with herbs just before serving.
–––
Mint chocolate chip pie
6 to 8 C mint chocolate chip ice cream, softened
1 chocolate crumb crust
2 TBS. semisweet chocolate
hot fudge sauce, heated
Spoon ice cream into crust. In a microwave safe bowl, melt chocolate; 
stir until smooth. Drizzle over ice cream. Freeze for 6 hours or 
overnight. Remove from the freezer 15 minutes before serving and pour 
hot fudge sauce over the top. Yields 6 to 8 servings.
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/24/08
This week I am again featuring recipes from the cookbook of Bermuda 
by Cecile Snaith Simmons. She is a well-known hostess in that 
beautiful island country.
Shrimp dip
  1 small can shrimp
  2 TBS. lemon juice
  8 oz. cream cheese at room temperature
  1/4 C whole milk
  1/4 C mayonnaise
  2 TBS. finely chopped onion
  1/2 tsp. dried dill
  1/2 tsp. hot sauce
  salt to taste
  Drain shrimp and cover with lemon juice. Set aside. Cream together 
all remaining ingredients. Drain shrimp again, mash and add to the 
cream cheese mixture. Refrigerate until ready to serve. Makes about 1 
1/2 cups. This can be served with raw vegetables or plain crackers. 
It could also be served in a hollowed out loaf of round bread. Put 
the dip in the middle and use the hollowed out bread for serving.
–––
Eggplant caviar
  1 large eggplant
  1 scallion, finely chopped
  1 small clove garlic very finely chopped
  2 TBS. finely chopped parsley
  2 TBS. lemon juice
  1 TBS. extra virgin olive oil
  1/2 tsp. salt
  1/2 tsp. black pepper
  Preheat oven to 450 degrees. Prick eggplant with a fork and bake 
unpeeled for 1 hour. Peel and put eggplant pulp in a bowl. Mash with 
a fork then add all other ingredients. Mix well and refrigerate for a 
few hours. Makes about 1 cup and is served with plain crackers.
–––
Lobster salad
  1 cooked lobster
  1 TBS. lemon juice
  2 TBS. parsley, chopped
  1/2 C celery, chopped
  2 scallions, chopped
  1/2 tsp. salt
  1/2 tsp. white pepper
  mayonnaise
  Remove lobster from shell and cut in cubes. Add lemon juice, 
parsley, celery and scallions. Add salt, pepper and enough mayonnaise 
to blend well. Serve on a bed of lettuce or in avocado halves, which 
have been sprinkled with lemon juice. Garnish with parsley and 
olives. Sprinkle a little paprika over the top. Serves four.
–––
 

7/17/08
The recipes this week are from the cookbook of Bermuda by Cecile
Snaith-Simmons. She is a native of Bermuda and is known to have a
reputation for entertaining on that beautiful island. The cookbook
was given to me by Julia Baron when I visited with her in Bermuda.
Lemon surprise
1 C sugar
1/2 C flour
1 pinch of salt
2 TBS butter, melted
3 stiffly beaten egg whites
6 TBS lemon juice
1 TBS lemon peel, grated
3 egg yolks, well beaten
1 1/2 C milk, scalded
Preheat oven to 325 degrees and grease one casserole dish or eight
custard cups. In a large bowl, combine sugar, flour, salt, melted
butter, lemon peel and juice. Mix well. In a medium bowl, mix egg
yolk and milk. Add this to the mixture into large bowl. Beat egg
whites until they form soft peaks then fold them into the mixture in
the large bowl.
Pour into the casserole or custard cups and bake in a pan of hot
water for 40 minutes. This is an interesting dessert - it has a lemon
custard on the bottom and sponge cake on the top. Serve warm or cold.
---
Strawberry cream
4 C fresh strawberries, washed, hulled and cut into pieces
3 TBS lemon juice
1 C sugar
3 envelopes unflavored gelatin
2 C heavy cream, whipped
Put strawberries, sugar and lemon juice in a blender. Blend to form
a puree. Put 1/2 cup water in a small saucepan over low heat.
Sprinkle gelatin over warm water and stir until dissolved. Mix puree
with dissolved gelatin and refrigerate until mixture mounds on a
spoon. Fold in the whipping cream. Pour into a mold and refrigerate
overnight. Unmold onto a chilled serving plate and garnish with fresh
strawberries slices. Serves six.
---
Banana fritters
3 ripe bananas, mashed
1 egg
1 TBS sugar
3 TBS flour
1/2 tsp. baking powder
sugar for garnish
Beat egg and sugar together and add to the bananas, flour and
baking powder. Mix well. Drop by the spoonful into hot oil. Fry until
golden. Sprinkle with sugar and serve with a lemon wedge.
 

7/10/08
Fire up the grill, here are three recipes for a complete dinner, all 
done outside — no need to heat up the kitchen.
Grilled citrus pork tenderloin
grated peel and juice from 1 each, lime and orange
6 cloves garlic, crushed
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. ground cumin
2 pork tenderloins (2-1/2 lb.)
1 C chipotle barbecue sauce
Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour 
over meat in large resealable plastic bag. Seal bag; turn to evenly 
coat meat with the juice mixture.
Refrigerate 30 min. to marinate. Remove meat from marinade; discard 
bag and marinade.
Preheat grill to medium heat. Place meat on one side of greased 
grill. Turn off burners directly below meat; cover grill with lid. 
Grill meat 30 min. or until cooked through (160 degrees F), turning 
occasionally and brushing with barbecue sauce for the last 10 min. of 
the grilling time. Serves 10.
––––
Scalloped potatoes grill style
2 C thinly sliced peeled potatoes (about 1/4-inch thick)
1 C thinly sliced carrots
1/2 C water
1/3 C plus 1 TBS. grated Parmesan cheese, divided
1/3 C Miracle Whip dressing
2 TBS. chopped fresh parsley
  Preheat grill to medium heat. Place potatoes and carrots in 
microwaveable bowl. Add water; cover. Microwave on high 5 to 7 min. 
or until potatoes are crisp/tender; drain well. Meanwhile, mix 1/3 
cup Parmesan cheese and the dressing. Add to potato mixture; mix 
lightly.
Spoon onto center of 20-inch piece of heavy-duty foil sprayed with 
cooking spray. (Or use a double layer of regular foil.) Bring up foil 
sides. Double fold top and ends to seal packet, leaving room for heat 
circulation inside. Place on upper shelf of grill.
Grill 15 to 20 min. or until vegetables are tender. Cut slits in foil 
to release steam. Open packet carefully. Sprinkle potato mixture with 
parsley and the 1 TBS. of Parmesan cheese.
––––
Grilled peaches and berries
3 medium ripe peaches, halved and pitted
1 C fresh blueberries
2 TBS. brown sugar
2 TBS. butter
1 TBS. lemon juice
Place each peach half, cut side up, on a double thickness of heavy-
duty foil 12 inches square. Sprinkle each with about 2 tablespoons 
blueberries, 1 teaspoon of brown sugar, 1 teaspoon butter and 1/2 
teaspoon lemon juice. Fold foil around the peaches and seal tightly. 
Grill, covered over medium low heat for 18 to 20 minutes or until the 
peaches are tender. Yields three servings.

7/3/08
 Here are some good summertime recipes for outdoor entertaining.
All-American potato salad
1 1/3 lb. new potatoes, cubed (about 4 C), cooked
12 slices bacon cooked and cut into 1-inch pieces
1/2 C chopped green peppers
1/2 C chopped onions
1/2 C Miracle Whip
1/2 tsp. salt
1/8 tsp. black pepper
Combine  potatoes, bacon, green peppers and onions in large bowl. Add 
dressing, salt and black pepper; toss to coat. Cover.
Refrigerate several hours or until chilled. Makes 8 servings, 1/2 C each.
–––
New pasta salad
3 C medium shell pasta, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) smoked ham, chopped
1/2 C mayonnaise
1/2 C ranch dressing
1 C Kraft three cheese crumbles
1 C halved grape tomatoes
Layer pasta, onions, peas and ham in 3-qt. clear serving bowl; set 
aside.
Mix mayonnaise and dressing; spread over salad to seal. Top with 
cheese and tomatoes; cover. Refrigerate for several hours or until 
chilled. Toss gently before serving.
–––
Pesto and roasted red pepper dip
1 tub (8 oz.) Philadelphia cream cheese, divided
3/4 C basil pesto
1 container (16 oz.) sour cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped (about 1 C)
wheat thins crackers
Place half of the cream cheese spread in medium bowl. Add pesto; mix 
until well blended. Stir in half of the sour cream. Place remaining 
cream cheese spread in separate medium bowl. Add peppers; mix well. 
Stir in remaining sour cream. Cover both bowls.
Refrigerate at least 2 hours. Spoon dips alternately into one serving 
bowl. Swirl with knife for marble effect. Serve with crackers.

6/26/08
Nothing is better in the heat of summer than a crisp cold salad. 
Here is one of my favorites.
Cobb salad
Dressing:
1/2 C extra virgin olive oil
2 TBS. red wine vinegar
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 small garlic clove, pressed
1/4 tsp. kosher salt
freshly ground black pepper
Salad:
10 C chopped lettuce, romaine and Boston
2 medium tomatoes, chopped
1 1/2 C chopped cooked boneless, skinless chicken breast
6 bacon strips, cooked and crumbled
3 hard cooked eggs, chopped
1/2 C crumbled bleu cheese
1 avocado, pitted, peeled and chopped
To prepare the dressing, combine all ingredients in a jar, cover 
tightly and shake vigorously. Chill before serving. To prepare the 
salad, arrange lettuce on a large serving platter. Arrange tomatoes 
in a strip down the center and chicken, bacon, eggs and cheese in 
strips on either side of the tomatoes. Scatter avocado around the 
edge. Before serving, slide the salad into a large bowl; pour 
dressing over the top and toss to gently combine trying to maintain 
the strip design.
––––
This is another salad dressing which makes any salad special.
Green goddess dressing
1 C mayonnaise
2 green onions, white and green parts, finely chopped
2 TBS. finely chopped parsley
2 tsp. anchovy paste
1 tsp. white wine vinegar
3/4 tsp. finely chopped fresh tarragon
1/4 tsp. pepper
In a medium bowl, stir all ingredients together until evenly blended 
— makes 1 cup. Chill before serving.
––––
Summer is also a great time for seafood.
Lump crab cakes
1 lb. lump crabmeat
1 C crushed saltines crackers
1/2 C mayonnaise
1 large egg
1 TBS. each Dijon mustard and yellow mustard
1 TBS. Worcestershire sauce
1 tsp. Old Bay seasoning
dash of Tabasco sauce
vegetable oil for deep frying
Spread crab meat out on a flat pan and sprinkle crushed saltines over 
the top. Mix together mayonnaise, egg, mustards, Worcestershire 
sauce, Old Bay seasoning and Tabasco sauce in a small bowl. Pour 
mayonnaise mixture over crab meat; using your hands gently toss, 
taking care not to break up the lumps of crab meat. Let mixture stand 
5 minutes.
  Form mixture into six mounded rounds about 3 inches in diameter and 
1 inch thick. Do not pack the batter too firmly. This is very 
important. The cakes should be as loose as possible, yet hold their 
shape. Pour oil into a deep skillet and heat. Deep fry crab cakes a 
few at a time until golden brown, about 3 minutes per side. Remove to 
paper towels to drain briefly. Serves six.

6/19/08
To start with, here is a good summer time meal that is very light 
and tasty.
Thai pork with savoy cabbage
  3/4 C Catalina salad dressing, divided
  1 pork tenderloin (1 lb.)
  3 TBS lite soy sauce
  5 C finely shredded cabbage
  1/2 C thinly sliced red onions
  2 TBS sesame seed, toasted
  2 TBS chopped cilantro
  Pour 1/4 cup of the dressing over meat in shallow dish; cover. 
Refrigerate 30 min. to marinate, turning meat after 15 min. Remove 
meat from marinade; discard marinade. Preheat grill to medium heat. 
Grill meat 30 min. or until cooked through (160 degrees), turning 
after 15 min. Cool slightly. Cut into thin strips; set aside.
  Mix remaining 1/2 cup dressing and the soy sauce in large 
microwaveable bowl. Microwave on high 20 sec. Add cabbage and onions; 
toss to coat. Transfer to large serving platter; top with meat. 
Sprinkle with sesame seed and cilantro. Four servings.
––––
  This cold soup is perfect for summer, too.
Gazpacho
  1 C stale French bread cubes, crust removed
  cold water
  3 C diced, peeled tomatoes
  2/3 C diced green pepper
  2/3 C peeled and diced cucumber
  1/3 C diced red onion
  2 garlic cloves, pressed
  1 1/2 C tomato (or V-8) juice
  2 TBS olive oil
  2 TBS red wine vinegar
  1/2 tsp. salt
  freshly ground black pepper
  minced pepper, chives and cucumber for garnish
  Cover bread with water in a small bowl; let stand 5 minutes or 
until bread is soft. Squeeze out water. Combine bread, tomatoes, 
pepper, cucumber, onion and garlic in a processor; process to a 
coarse puree. Pour into a large bowl; stir in tomato juice, oil, 
vinegar, salt and pepper. Cover and chill 4 hours or until very cold. 
Ladle into bowls and garnish with minced pepper, chives and cucumber 
slices. Serves six.
––––
  I love this pie, often a specialty of the Amish.
Shoo-fly pie
  Pie crust for a 9-inch pie plate
  1 tsp. baking soda
  1 C warm water
  1 egg, beaten
  1 C molasses
  1 1/2 C all purpose flour
  1/2 C packed brown sugar
  1/2 C vegetable shortening
  Preheat oven to 425 degrees and line a 9-inch pie plate with pastry 
crust. In a medium bowl, dissolve baking soda and warm water; mix in 
egg and molasses. Place flour, sugar and shortening in another bowl 
and mix until crumbly. Add 1/2 cup of the crumb mixture into the 
molasses mixture; mix well. Pour into prepared pie crust. Sprinkle 
remaining crumbs over the top. Bake 15 minutes; reduce heat to 350 
degrees, place foil on top and continue baking 30 minutes longer or 
until center is firm.

6/12/08
Almost every party starts with little snacks which are known as 
hors d’oeuvres in French or tapas in Spanish. We begin with two which 
could become my new favorites.
Shaker town bread sticks
  10 slices white bread
  2 sticks butter, melted
  1 1/2 C grated parmesan cheese
  1/2 C fresh dill, basil or oregano, finely chopped
  Remove crusts from the bread slices. Cut each slice into four long 
fingers. Dip each finger into the melted butter, then roll them in 
the cheese. Sprinkle with the chopped herbs. Preheat oven to 250 
degrees. Place the fingers on a cookie sheet and bake 25-30 minutes 
until the cheese has melted and the bread fingers are golden in 
color. Makes about 40.
––––
Olive spread
  1/2 C pitted black olives
  1/2 C pitted green olives
  1 TBS olive oil
  1 TBS drained capers
  1/2 tsp. dried oregano
  pinch of dried basil
  1 TBS vodka (might be the best part!)
  Place all ingredients in a food processor or blender. Pulse until 
the mixture is the consistency of heavy caviar. Cover and refrigerate 
at least 2-3 hours or overnight to let the flavors blend. Yields 1 
cup and can be served with small toast sections or your favorite 
cracker. This spread is a brownish green color and may not be too 
appetizing to look at but it tastes great. Small cherry tomatoes 
could be placed on top around the dish to add some color.
––––
Asparagus and crab salad
Dressing ingredients:
  2 TBS olive oil
  2 TBS rice vinegar
  2 TBS sugar
  1 TBS orange juice concentrate
  1 TBS lime juice
  1 TBS dark sesame oil
Salad ingredients:
  2 C fresh cut asparagus
  12 oz. fresh crab meat
  1 (10 oz.) bag lettuce mix
  1 C half-inch pieces cantaloupe
  1 C sliced seedless cucumber
  For dressing, combine all ingredients; mix well and set aside. For 
salad, steam asparagus until tender crisp. Drain and let cool. Cut 
crab into bite sized pieces. Combine asparagus and crab in a large 
bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour 
salad dressing over all. Toss to evenly coat and serve immediately. 
You can substitute 1 1/2 cups cubed, cooked chicken for the crab, if 
desired. Makes about four servings.
 
6/5/08
Summer is here and these recipes are meant for this time of year.
Old Glory dessert
  2 (18 oz.) refrigerated sugar cookie dough
  2 pkgs. (1 8-oz., 1 3-oz.) cream cheese, softened
  3/4 C confectioners sugar
  4 1/2 tsp. lemon juice
  1/2 C fresh blueberries
  2 C quartered fresh strawberries
  Press cookie dough into a greased 15x10x1 baking pan. Bake at 350 
degrees for 10-12 minutes or until golden brown. Cool on wire rack. 
In a mixing bowl, beat cream cheese, sugar and lemon juice until 
smooth. Set aside 1/4 cup. Spread remaining cream cheese mixture over 
crust. Decorate with blueberries and strawberries to resemble a flag. 
Cut a small hole in the center of a pastry or plastic bag. Insert 
star tip number 16. Fill with reserved cream cheese mixture. 
Beginning in one corner, pipe stars in the spaces between the 
blueberries. Yields 12 to 15 servings.
–––
Watermelon ice
  1/2 C sugar
  1/4 C watermelon or mixed fruit gelatin powder
  3/4 C boiling water
  5 C seeded, cubed watermelon
  In a bowl, dissolve sugar and gelatin and boiling water; set aside. 
Place watermelon in a blender; cover and puree. Stir into gelatin 
mixture. Pour into an ungreased pan. Cover and freeze overnight. 
Remove from freezer 1 hour before serving. Spoon into paper cones or 
serving dishes. 4 to 6 servings.
–––
County fair funnel cakes
  2 eggs, lightly beaten
  1 1/2 C milk
  1/4 C packed brown sugar
  2 C all purpose flour
  1/2 tsp. baking powder
  1/4 tsp. salt
  oil for deep fat frying
  confectioner’s sugar
  In a bowl, combine eggs, milk and brown sugar. Combine flour, 
baking powder and salt; beat into egg mixture until smooth. In an 
electric skillet or deep fat fryer, heat oil to 375 degrees. Cover 
the bottom of a funnel spout with your finger; ladle 1/2 cup batter 
into the funnel. Holding the funnel several inches above the skillet 
release finger and move the funnel in a spiral motion until all of 
the batter is released.
  Fry for 2 minutes on each side or until golden brown. Dry on paper 
towels. Repeat with remaining batter and dust with confectioner’s 
sugar; serve warm. Six servings. The batter can also be poured from a 
liquid measuring cup instead of a funnel.
–––
5/29/08
The first two recipes this week are easy appetizers. I hope you’ll 
try them.
Crab dip
2 14-oz. cans artichoke hearts
2 C mayonnaise
2 C parmesan cheese, grated
1 C crab meat
1⁄2 C dry, seasoned bread crumbs
1⁄4 C chopped onion
1 TBS. Worcestershire sauce
In a bowl, mix all ingredients together except bread crumbs and place 
in a greased casserole dish. Put bread crumbs on top. Bake at 325 
degrees for 1⁄2 hour and serve hot with your favorite bread or crackers.
–––
Cheese snack rounds
1 jar (5 oz.) sharp pasteurized processed cheese spread
1⁄2 C Bisquick baking mix
2 TBS. toasted sesame seeds
Mix cheese spread and baking mix. Shape into a roll about 1 inch in 
diameter on a lightly floured cloth covered board. Roll in sesame 
seeds, pressing lightly if necessary. Wrap in plastic wrap and 
refrigerate until firm, at least 2 hours.
Heat oven to 375 degrees and cut role in 1⁄4-inch slices. Place on 
lightly greased cookie sheet and bake until golden brown, 8 to 10 
minutes. Makes 42 appetizers.
–––
  This last dessert is so easy and everyone loves it. It’s perfect 
for summer because it’s cool, refreshing and won't heat up the kitchen.
Easy no-bake cheesecake
2 C finely crushed graham cracker crumbs
6 TBS. butter, melted
1 C plus 2 TBS. sugar, divided
4 pkgs. (8 oz) cream cheese
3⁄4 cup strawberry preserves
2 1⁄2 cups fresh strawberries, chopped
1 (8 oz.) tub Cool Whip, thawed
Mix graham crumbs, butter and 1⁄4 cup of the sugar; press into the 
bottom of the 13x9 pan. Refrigerate while preparing filling. Beat 
cream cheese and 3⁄4 cup of the sugar in large bowl with electric 
mixer until well blended. Add preserves; mix well. Place strawberries 
and remaining 2 tablespoon sugar in small bowl and mash with a fork. 
Stir strawberry mixture and whipped topping into cheese mixture. 
Spoon over crust; cover and refrigerate 4 hours or until firm. Store 
in refrigerator. Makes 16 servings.
–––
 5/22/08
This week’s first recipe is from my daughter-in-law Jennifer 
Behrens. It’s easy and really very good. I hope you’ll try it.
  Easy hash brown casserole
  1 bag of frozen hash brown potatoes
  large bag of shredded cheddar cheese
  1/4 C green onions
  1 C sour cream
  1 can cream of chicken soup, undiluted
  1/2 stick of butter
  1 1/2 C crushed saltines
  salt and pepper
  Mix soup, sour cream and chopped green onions together, as well as 
salt and pepper. Melt butter. Pour half of the butter in the bottom 
of the 9x13 casserole dish. Put in half of the bag of hash browns, 
spread soup mixture over and then top with cheese. Repeat with 
another layer of each. Top with crumbled saltines and drizzle the 
rest of the butter over top. Bake at 350 degrees for about 45 minutes.
  –––
Chocolate torte
  1 C flour
  1 C nuts
  1 stick of butter
  1 8-oz. pkg. cream cheese
  1 C powdered sugar
  1 large Cool Whip, divided
  1 3-oz. pkg. instant chocolate pudding
  1 3-oz. pkg. instant vanilla pudding
  3 C milk
  Mix together first three ingredients and press into the bottom of a 
9x13 baking dish. Bake 25 minutes at 325 degrees. Remove from oven 
and cool, then mix cream cheese, powdered sugar, and 1 cup Cool Whip 
together and spread over the cooled crust. Beat together the 
chocolate pudding, vanilla pudding and 3 cups of milk. When thick, 
pour over the cream cheese layer. Top with remaining cool whip and 
chill overnight. This may be frozen to serve at a later time.
  –––
Bourbon slush
  7 C boiling water
  1/2 C sugar
  1 6 oz. can frozen lemonade concentrate
  1 12 oz. can frozen orange juice
  2 C strong tea
  2 C bourbon
  Mix all ingredients together and freeze for 24 hours. To serve, 
fill a glass full and pour 7 Up over it. This is a refreshing adult 
beverage which I’ll bet you’ll enjoy.

5/15/08
Our first recipe is from Peyton Rardin. She is the former ad manager 
at the Journal-Tribune and has moved to the sunny south.
Buttermilk garlic dressing
  2 C mayonnaise
  1/3 C buttermilk
  1/3 C vegetable oil
  1/4 C water
  2 cloves fresh garlic, minced or pressed
  2 TBS. white vinegar
  1 1/2 tsp. fresh squeezed lemon juice
  1 1/2 tsp. honey
  3/4 tsp. dry mustard
  1/2 tsp. salt
  1/4 tsp. white pepper
  1/2 C fresh chives, chopped (or slightly less if dried)
  Mix mayo and buttermilk in a bowl, stir in remaining ingredients. 
Store in refrigerator at least 4 hours to combine flavors. If 
dressing is too thick, thin with a little water. Makes 3 cups. (Also 
a very tasty dipping sauce for fresh vegetables).
–––
I recently enjoyed this appetizer at a party and am glad to be able 
to pass it on to you. It’s easy and very tasty.
Antipasto squares
  2 (10 oz.) cans crescent dinner rolls
  1/4 lb. thinly sliced boiled ham
  1/4 lb. thinly sliced provolone cheese
  1/4 lb. thinly sliced Swiss cheese
  1/4 lb. thinly sliced salami
  1/4 lb. thinly sliced pepperoni
  1 (12 oz.) jar roasted red peppers, drained, cut into strips
  3 eggs
  3 TBS. grated parmesan cheese
  1/2 tsp. ground black pepper
  Preheat oven to 350 degrees. Unroll one package of crescent roll 
dough and cover the bottom of a 9x13 pan. Layer the ham, provolone 
cheese, Swiss cheese, salami, pepperoni and red peppers on top of the 
dough. In a bowl, beat the eggs lightly, and stir in the parmesan 
cheese and black pepper. Pour three-fourths of this mixture over the 
peppers. Unroll the second package of dough and place over the top of 
the peppers. Brush with the remaining egg mixture. Cover with 
aluminum foil.
  Bake for 25 minutes. Remove the foil and bake another 10 to 20 
minutes or until dough is fluffy and golden brown. Cut into squares. 
Serve warm or at room temperature.
–––
Philly shrimp cocktail dip
  1 pkg. (8 oz.) cream cheese, softened
  3/4 lb. cooked shrimp, chopped (2 C)
  3/4 C cocktail sauce
  1/4 C shredded Parmesan cheese
  2 green onions, sliced
  Spread cream cheese onto bottom of shallow bowl or 9-inch pie 
plate. Toss shrimp with cocktail sauce; spoon over cream cheese. 
Sprinkle with Parmesan cheese and onions. Serve with wheat thins, crackers.

5/8/08
This week I want to feature some of my favorite recipes. I hope you 
and your family will enjoy them as much as we do.
Best carrot cake
  2 C flour
  2 tsp. baking soda
  1/2 tsp. salt
  2 tsp. ground cinnamon
  3 large eggs
  2 C sugar
  3/4 C vegetable oil
  3/4 C buttermilk
  2 tsp. vanilla
  2 C grated carrots
  1 (8 oz.) can crushed pineapple, drained
  1 (3 1/2 oz.) can flaked coconut
  1 C chopped pecans or walnuts
  buttermilk glaze (recipe follows)
  cream cheese frosting (recipe follows)
  Line 3 nine-inch cake pans with waxed paper; lightly grease and 
flour waxed paper. Set pans aside.
  Stir together first four ingredients. Beat eggs and next four 
ingredients at medium speed with electric mixer until smooth. Add 
flour mixture, beating at low speed until blended. Fold in carrots 
and next three ingredients. Pour batter into prepared pans.
  Bake at 350 degrees for 25-30 minutes or until a wooden pick 
inserted in center comes out clean. Drizzle buttermilk glaze evenly 
over layers; cool in pans on wire racks 15 minutes. Remove from pans 
and cool completely on wire racks.
  Spread cream cheese frosting between layers and on top and sides of 
cake. Yields 1-3 layer cake.
Buttermilk glaze:
  1 C sugar
  1 1/2 tsp. baking soda
  1/2 C buttermilk
  1/2 C butter
  1 TBS. light corn syrup
  1 tsp. vanilla extract
  Bring first five ingredients to a boil in a large Dutch oven over 
medium high heat. Boil, stirring often, 4 minutes. Remove from heat 
and stir in vanilla.
Cream cheese frosting:
  3/4 C butter, softened
  1 (8 oz. pkg.) cream cheese, softened
  1 (3 oz. pkg.) cream cheese, softened
  3 C sifted powdered sugar
  1 1/2 tsp. vanilla
  Beat first three ingredients at medium speed with electric mixer 
until creamy. Add powdered sugar and vanilla; beat until smooth.
  I think you will love this cake. It is quite large — easily serves  10 people.
–––
Peanut butter fingers
  1 C butter
  1 C granulated sugar
  1 C brown sugar
  2 eggs
  2/3 C peanut butter
  1 tsp. baking soda
  1/2 tsp. salt
  1 tsp. vanilla
  2 C flour
  2 C oatmeal
Topping:
  12 oz. chocolate chips
  1/2 C powdered sugar
  1/4 C peanut butter
  2-4 TBS. milk
  Preheat oven to 350 degrees. Cream together butter and sugars. Add 
eggs and peanut butter. Stir until smooth. Add remaining ingredients -
excluding topping ingredients - and mix until evenly blended. Grease 
a 9x13 baking dish. Press mixture evenly into the pan. Bake for 20   minutes.
  Remove from oven, cover immediately with chocolate chips and allow 
chips to melt, then spread evenly. Blend together powdered sugar, 
peanut butter and milk until smooth. Spread topping mixture evenly 
over melted chocolate chips, making a swirl pattern. Cool, cut and   serve.
–––
Santa Fe salmon fillets
  1 lb. salmon fillets, skin off
  1 C mayonnaise
  1 container salsa, medium hot
  1 TBS. garlic, minced
  1 TBS. lime juice
  1 capful extra dry vermouth
  Preheat sauté pan to medium high. No need to oil the pan as the oil 
from the mayonnaise will make the pan nonstick. Strain salsa and pat 
dry with paper towel to remove excess moisture. Combine mayonnaise, 
strained salsa, garlic, lime juice and vermouth. Brush mayonnaise 
mixture onto the salmon fillets on both sides. Usually I have to pat 
it on with my hands. Cook for approximately 5 to 6 minutes. Turn 
fillets and cook for another 4-5 minutes.
  Serve fillets with salsa on top. This is an easy recipe and always  a big hit.

5/1/08
More for your sweet tooth this week!
Disappearing marshmallow brownies
  6 oz. pkg. butterscotch pieces
  1/2 C margarine
  1 1/2 C self-rising flour
  2/3 C packed brown sugar
  1 tsp. vanilla
  2 eggs
  2 C miniature marshmallows
  12 oz. pkg. semi-sweet chocolate pieces
  1/2 C chopped nuts
  Melt butterscotch pieces and margarine over medium heat stirring 
constantly. Remove; cool to lukewarm. Add flour, sugar, vanilla and 
eggs. Mix well. Fold in marshmallows, semi-sweet chocolate pieces and 
nuts. Beat around about 5 strokes. Pour in greased 9x13-inch pan. 
Bake at 350 for 20 to 25 minutes. Cool and cut into bars. Makes 15-20.
–––
Caramels
  1 C butter (or margarine)
  1 C evaporated milk
  2 C brown sugar
  1 C white syrup
  2 C walnuts (optional)
  1 tsp. vanilla
  Melt butter in large kettle. Add rest of ingredients except walnuts 
and vanilla. Boil to soft ball stage on candy thermometer (236 to 238 
degrees). Take off the heat and add the vanilla and nuts. Pour into a 
buttered cake pan. Cool and cut into small squares. Wrap them in 
waxed and colored cellophane paper for gifts.
–––
Turtles
  1 lb. pecans
  1 1/2 C corn syrup
  1 lb. butter or margarine
  1 C brown sugar, packed
  1 C sweetened condensed milk
  2 C chocolate chips
  1/4 C butter or margarine
  1/2 bar of paraffin
  Spread pecans on cookie sheet. Melt corn syrup, butter, brown sugar 
and sweetened condensed milk in heavy saucepan, and boil until it 
reaches firm to hard ball stage. Pour over pecans and put in fridge 
to cool. Drop in clumps onto greased pan and freeze. Melt chocolate 
chips, butter and paraffin together. Dip frozen turtles into 
chocolate and place on waxed paper. Try not to eat all of them before 
the rest of the family gets there!

4/24/08
I recently attended a cooking class on appetizers. It was called 
appetizers 101 and now I want to share some of the best recipes with 
you. I sure hope you enjoy them as much as I have.
Grape and nut truffles
  1/2 bunch red or white grapes, washed, dried
  8 oz. mascarpone cheese
  8 oz. goat cheese
  1/2 pkg. bleu cheese crumbles
  1/4 C chopped walnuts, pecans or pistachios
  Gently mix mascarpone cheese and goat cheese together in a small 
bowl. In another small bowl, add mascarpone mixture to the blue 
cheese. Mix together until gently combined. Place chopped walnuts in 
separate bowl. Take about a tablespoon of cheese mixture and form 
around a grape. Encase grape with cheese mixture and then roll in 
chopped walnuts until the grape is entirely covered. Can be stored in 
the refrigerator several hours before serving.
–––
Brie and fig triangles
  1 round of Brie cheese
  1 jar of fig preserves
  1 stick butter, melted
  1 pkg. phyllo dough, defrosted
  1 pastry brush
  2 cookie sheets lined with parchment paper
  Preheat oven to 375 degrees. Lay stack of phyllo sheets on counter 
covered with parchment paper and covered with moist towel. One by 
one, take each sheet and brush with melted butter until you have a 
total of three sheets. Cut dough the long way in about four strips. 
Put 1 teaspoon of brie and 1 teaspoon of fig jam on edge of dough and 
start rolling the triangle in flag roll-up style. Brush with butter 
and place on cookie sheet. Bake until golden brown or about 7 
minutes. These are really good!
–––
Spiced-candied nuts
  5 C walnuts, pecans or almonds
  1/4 C sugar
  1/4 C brown sugar
  2 tsp. kosher salt
  1 pinch Cayenne pepper
  1 tsp. rosemary, chopped finely
  1 tsp. ginger, ground
  2 tsp. honey
  2 tsp. canola oil
  Preheat oven to 325 degrees. Toast nuts about 10 minutes or until 
fragrant, rotating and tossing nuts halfway through the cooking time. 
Mix sugar, salt, Cayenne, rosemary, ginger in small bowl.
  In large saucepan heat honey, 2 tablespoons of water and oil and 
bring to a boil over high heat. Once boiling, reduce heat and add 
nuts. Stir a couple of times until the sweet liquid has evaporated; 
about 3 minutes. Pour nuts into large bowl and toss with herbed sugar 
mixture. Spread nuts onto cookie sheet lined with parchment paper to 
cool to room temperature. These keep for at least a week in a tightly 
covered container. These make a nice snack or can be used as the 
ground nuts on top of the grape and nut truffles.

4/17/08
The first recipe comes from Lorry Evans.
Mud-pie cake
  1 1/2 C flour
  1 C sugar
  1/4 C. unsweetened cocoa – or 2 blocks unsweetened chocolate grated
  1 tsp. baking soda
  1/2 tsp. salt
  1/3 C cooking oil
  1 TBS. vinegar
  1 tsp. vanilla
  1 C cold water
  Preheat oven to 350 degrees. Combine and mix all dry ingredients in 
a large Ziplock bag; toss, turn and shake to mix well. Empty bag into 
an 8-inch ungreased square pan. With a fork, make a hole in the 
middle of the flour mixture. In 1 cup liquid measuring cup, measure 
oil, add vinegar and vanilla. Put this mixture into the hole in the 
flour mixture. Measure water in the same cup and pour into the pan. 
Stir the liquid ingredients into the flour with a fork until 
thoroughly mixed. It looks like “mud!”
  Bake for 40-45 minutes. Serve with ice cream, chocolate syrup, and 
a cherry. 6-8 servings.
  –––
  This recipe is from Maryclaire Relf.
Pesto sauce
  1 oz. fresh basil leaves
  2 cloves garlic, crushed
  pinch of salt
  1/3 C pine nuts
  1/2 C parmesan cheese
  1/2 C olive oil
  Blend the basil leaves in a food processor or blender. If your 
supply of basil is insufficient, combine fresh parsley and basil for 
a slightly different flavor. Add the garlic and olive oil and process 
for a few seconds.
  Gradually add the pine nuts, parmesan cheese and seasoning, 
remembering that parmesan has a salty taste. The consistency should 
be thick and creamy.
  This quantity of pesto is sufficient for 1 lb. cooked drained 
pasta. Mix 2 tablespoons pesto with the pasta and serve on individual 
plates with an extra spoonful of pesto on each helping. Serves 4.
  I make it when the basil is fresh, then freeze it in small 
containers to use later. I have also read that you can put some in 
ice cube trays and freeze, then put the cubes in a freezer bag to use later.
  –––
  This very good recipe is from Bettie Hall.
Apple brownies
  2/3 C butter, softened
  1 C brown sugar
  1 C sugar
  2 eggs, slightly beaten
  1 tsp. vanilla
  1 1/2 C flour
  2 tsp. baking powder
  1/4 tsp. salt
  1 C Granny Smith apples, chopped in 1-inch pieces
  1/2 C nuts, chopped
  Preheat oven to 350 degrees. Mix together first five ingredients; 
add flour, baking powder and salt. Stir in apples and nuts. Put in 
greased 11x14 baking dish. Bake for 35 to 45 minutes. Cool.
  This is great served with vanilla ice cream. Can be frozen and 
warmed before serving to bring to original crispness.

4/10/08
This week we have three contributors with very good recipes. I have 
tried them all and they run from the easy one to that which takes a 
little more time — but all are very good.
The first recipe is from Jill Smith.
Jill’s stuff
4 oz. cheese — mozzarella or havarti — cubed
6 oz. roasted red peppers — chopped
12 sprigs fresh parsley — chopped
2 TBS. wine vinegar
1/4 C olive oil
1/2 lemon dash juiced
1 garlic clove — minced
1/2 tsp. oregano
1/2 tsp. grated onion
Mix all ingredients together about 2 hours ahead of time and serve as 
an appetizer on your favorite crackers. This is quite unusual and very tasty.
–––
The next one is from Sharon Miller who is a wonderful cook and famous for this cake.
Carrot cake
1 8-oz. can crushed pineapple
4 eggs
1 C brown sugar — packed
1 C granulated sugar
1 1/2 C vegetable oil
2 C flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
3 C grated carrots
1 C coconut — shredded
1 C chopped walnuts
1 C golden raisins
Cream cheese icing:
1/2 C butter at room temperature
8 oz. cream cheese
3 tsp. vanilla
1 lb. powdered sugar
Grease and dust two 9-inch cake pans with flour. Drain pineapple and 
add to beaten eggs in large bowl. Add sugars and mix until light and 
fluffy. Add oil — mix well. Sift dry ingredients together and then 
add to liquid mixture. Stir in remaining ingredients and pour cake 
into pans and bake at 325 degrees for 50 to 60 minutes. Cake is done 
when toothpick inserted in center comes out clean. Cool 20 minutes 
before removing from pans.
When the cake is cool, prepare icing. Cream together first three 
ingredients and then add powdered sugar. Ice the cake and enjoy it. 
Store in refrigerator.
–––
The final recipe is from Mary Ann Haynes. You will note there is no 
flour in this cookie recipe. These cookies are her children’s favorites.
Peanut butter cookies
1 C peanut butter
1/2 C brown sugar
1/2 C granulated sugar
1 egg
Mix all ingredients together and drop on cookie sheet. Bake at 350 
degrees for about 12-14 min.
 

4/3/08
This is my favorite thing — sweets — and they are easy to make!
English toffee
2 sticks butter (1/2 lb.)
1 C sugar
6 oz. package chocolate chips
1 C chopped pecans
Line a 13x9x2 pan with parchment paper. Sprinkle the bottom of the 
pan with 1/3 of the pecans. Cook butter and sugar in heavy pan over 
medium heat. Stir with a wooden spoon and cook until it reaches 300 
degrees on a candy thermometer. Pour over the pecans then layer the 
chocolate chips over the cooked layer and spread evenly. Sprinkle the 
rest of the pecans over the chocolate and press into candy. Cool 1 to 
1, 1/2 hours in refrigerator then break into irregular pieces.
–––
Brownie fudge dessert
1/2 C Hershey's cocoa
1 C butter or margarine
3 TBS. vegetable oil
1 C sugar
4 eggs, slightly beaten
2 TBS. vanilla
1/2 C unsifted all-purpose flour
30 pecan halves
1 serving ice cream or sweetened whipped cream
1 13x9 inch pan
Combine cocoa, butter and oil in top of double boiler over hot, not 
boiling water; stir over low heat until butter has melted. Remove 
from heat; stir in sugar. Add eggs and vanilla just until well 
combined. Stir flour into mixture just until blended. Pour batter 
into ungreased 9-inch square pan and arrange pecan halves evenly on 
top. Place pan with batter in 13x9 pan; place both in oven. Pour hot 
water to depth of 1 inch into the 13x9 pan. Bake at 350 degrees for 
40-45 minutes until knife inserted 1/2 inch from edge comes out clean 
and brownie-like crust has formed; do not over bake. Remove from 
water bath; let cool on wire rack until warm. Scoop onto serving 
plates and top with your favorite ice cream or chill; cut into 
squares and serve with sweetened whipped cream.
–––
Chocolate meringues
4 egg whites, room temperature
dash of salt
2 C sugar
1 C Hershey's cocoa powder
Beat egg whites in a medium mixing bowl until foamy; add salt. 
Gradually add sugar, 2 tablespoons at a time, beating until stiff 
peaks form. Fold in cocoa 2 teaspoons at a time. Drop mixture by 
heaping teaspoonfuls 2 inches apart onto waxed paper-lined cookie 
sheets. Bake at 350 degrees for 15 minutes. Remove from waxed paper 
and cool on wire racks. These are wonderful when layered with ice 
cream and chocolate sauce.
 

3/27/08
It’s time for some good and easy desserts. I hope you enjoy them.
Peaches and cream pie
  3/4 C flour
  1 tsp. baking powder
  1/2 tsp. salt
  3 oz. package vanilla pudding - not instant
  3 TBS. butter
  1 egg
  1/2 C milk
  1 lg. can peaches, well drained (reserve juice)
Toppings:
  8 oz. pkg. cream cheese
  1/2 C sugar
  3 TBS. peach juice
  1 TBS. sugar
  1/2 tsp. cinnamon
  Preheat oven to 350 degrees. Combine flour, baking powder, salt, 
vanilla pudding, butter, egg and milk and beat for 2 minutes at 
medium speed. Pour into 10 inch greased pie pan. Place drained 
peaches on top of mixture leaving a half inch around edge of batter — 
reserve juice.
  For topping, combine cream cheese, 1/2 cup sugar and peach juice, 
beat 2 minutes at medium speed. Spoon on top of peaches evenly. 
Combine 1 tablespoon sugar with cinnamon and sprinkle over top. Bake 
at 350 degrees for 30 to 35 minutes.
–––
Kentucky Derby pie
  1/4 C butter
  1 C sugar
  3 eggs
  3/4 C corn syrup
  1/4 tsp. salt
  1 tsp. vanilla
  1/2 C chocolate chips
  1/2 C nuts
  1 TBS. bourbon
  1 pie shell
  whipped topping
  Preheat oven to 325 degrees. Cream butter and sugar. Gradually add 
eggs, syrup, salt and vanilla. Add chocolate chips, nuts and bourbon. 
Fill pie shell. Bake for 40 to 50 minutes. When completely cool, ice 
with whipped topping.
–––
Grasshopper treats
  1/2 C light corn syrup
  1/4 C Crème De menthe
  3 TBS. Crème De cacao
  4 1/2 C crushed chocolate wafers - 2 pkgs. (8 1/2 oz.)
  1/2 C ground almonds
  slivered almonds
  In medium bowl stir together corn syrup, Crème De menthe and Crème 
De cacao. Add wafer crumbs stirring until ingredients are moistened. 
With hands, knead mixture well. Form into 1-inch balls; roll in 
ground almonds. Press one slivered almond on top of each ball. Store 
in tightly covered container at least one week to blend flavors. Yields 48.

3/20/08
Try these recipes - they are all easy and very good.
Cranberry almond chicken
  cooking spray
  4 boneless, skinless chicken breasts
  2 shallots
  1 leek
  3 TBS. butter
  1/2 C cider vinegar
  1/2 C maple syrup
  1/4 tsp. nutmeg
  1/2 C dried cranberries
  1/2 C panko bread flakes
  1/3 C slivered almonds
  1/4 tsp. kosher salt
  1/8 tsp. pepper
  Preheat oven to 450 degrees. Coat 2 quart baking dish with cooking 
spray. Place chicken in dish and bake 20 minutes. While chicken 
bakes, chop shallots coarsely; slice bulb and lower leaves of leaks 
finely. Place butter in small bowl to soften.
  Combine in small saucepan, vinegar, syrup, nutmeg, shallots and 
leeks; bring to a boil on medium high. Reduce heat to medium low; 
cook 10 minutes or until liquid is thickened and has reduced to about 
a half. Stir remaining ingredients into butter until blended.
  Remove chicken from oven. Pour hot maple sauce evenly over chicken; 
sprinkle with cranberry topping. Bake 5 to 10 minutes or until 
internal temperature reaches 165 degrees. Serves four.
---
Pumpkin pie bars
  1  1/3 C flour
  1/2 C packed brown sugar
  3/4 C granulated sugar, divided
  3/4 C cold butter
  1 C quick cooking oats, uncooked
  1/2 C chopped pecans
  1 pkg. (8 oz.) cream cheese, softened
  3 eggs
  1 can (15 oz.) pumpkin
  1 TBS. pumpkin pie spice
  Preheat oven to 350 degrees. Line 13x9 pan with foil, with ends of 
foil extending over sides of pan. Grease foil. Mix flour, brown sugar 
and 1/4 cup of the granulated sugar in medium bowl; cut in butter 
with pastry blender or two knives until mixture resembles coarse 
crumbs. Stir in oats and pecans. Reserve 1 cup of oat mixture; press 
remaining mixture into bottom of pan. Bake 15 minutes.
  Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and 
pumpkin pie spice in small bowl with electric mixer on medium speed 
until well blended. Pour over crust; sprinkle with reserved oat 
mixture. Bake 25 minutes. Cool completely on wire rack. Use foil 
handles to lift from pan. Cut into 24 bars and store in tightly 
covered container in refrigerator.
---
Candy crunch pudding pie
  2 C cold milk
  2 pkgs. (4 serving size) chocolate flavored instant pudding and pie filling
  1 (8 oz.) Cool Whip, thawed
  2 milk chocolate English toffee candy bars (1.4 oz. each) chopped, divided
  1 Oreo pie crust
  1 square semi-sweet baking chocolate, melted
  Pour milk into large bowl. Add dry pudding mixes. Beat with wire 
whisk 2 minutes or until well blended - mixture will be thick. Gently 
stir in 1/2 cup whipped topping. Reserve 3 tablespoons of the candy 
pieces; stir remaining candy pieces into pudding mixture. Spoon into 
crust. Top with remaining whipped topping.
  Sprinkle with reserved candy pieces; drizzle with melted chocolate. 
Serve immediately or refrigerate until ready to serve. Makes eight servings.

3/13/08
This is soup week. Good luck and stay warm.
Italian wedding soup
  1 C onion, diced
  1 C celery, diced
  1 C carrot, diced
  1 C ham, diced
  1 TBS. garlic, minced
  6 C chicken broth
  2 tsp. dried oregano
  2 tsp. crushed red pepper flakes
  1 bay leaf
  30 uncooked tiny meatballs (recipe below)
  1 can white beans, drained and rinsed
  2 C whole spinach leaves
  1/2 C chopped fresh parsley
  2 eggs, beaten
  1/2 C parmesan cheese, grated
  Cook vegetables, ham and garlic in oil in a stockpot over medium 
heat until softened. Add chicken broth and seasonings; simmer 15 to 
20 minutes. Drop meatballs into simmering soup with small scoop. Cook 
until they float to the top, 3 to 4 minutes. Stir in beans, spinach 
and parsley. Cook just until spinach wilts, about 2 minutes. Combine 
eggs and parmesan with a whisk. Turn off the heat, stir egg mixture 
into soup.  Makes 6 servings.
Meatballs
  1 C unseasoned bread crumbs
  3/4 C parmesan cheese, finely grated
  1/2 C whole milk
  1/2 C beef broth
  1/2 C chopped fresh parsley
  3 eggs, beaten
  2 TBS. dried oregano
  1 TBS. garlic, minced
  1 TBS. kosher salt
  1 TBS. ground black pepper
  2 tsp. dried basil
  1 tsp. crushed red pepper flakes
  2 lbs. ground chuck
  1 C beef broth (for pan)
  Preheat oven to 450 degrees. Stir together all ingredients except 
the ground meat and cooking broth in a large mixing bowl. Add the 
ground chuck and mix together thoroughly. Using a scoop or two 
spoons, shape the meat mixture into balls about 1 inch in diameter. 
Coat a baking sheet or shallow roasting pan with nonstick cooking spray.
  Space the meatballs on the pan so they’re not touching or crowded 
together. Cover the bottom of the pan with beef broth — 1 cup. Bake 
for 25 minutes or until the meatballs are just cooked through. 
Reserve pan juices for sauce or add to soup. Makes about 35 meatballs.
–––
Spinach soup
  4 Cs chicken broth
  1/2 C onion, grated
  1/2 C carrot, grated
  1 tsp. salt
  1/2 tsp. pepper
  1/4 tsp. nutmeg
  6 TBS. butter, melted
  6 TBS. flour
  1 C milk
  8 C spinach, stemmed and thinly sliced
  2 C heavy cream
  1 TBS. lemon zest
  1/2 C sliced almonds
  For the soup base, simmer broth, onion, carrot and seasonings in 
stockpot for 15 minutes. For the white sauce, melt butter in saucepan 
over low heat; whisk in flour until smooth. Whisk in milk into butter 
mixture, stirring to prevent lumps. Cook 2 minutes to eliminate flour 
taste. Stir into simmering soup base.
  Add the spinach to the soup and cook just to wilt, 1 minute. Off 
the heat, add cream and zest. For the garnish, melt butter in a small 
sauté pan over low heat. Add almonds and toast until they begin to 
brown about 5 minutes. Sprinkle 1 tablespoon almonds over 1 cup 
servings of soup. Makes 8 cups.
 
3/6/08
This first recipe is courtesy of Jody Mullane. I have had the 
privilege of enjoying this macaroni and cheese dish when she prepared 
it. The recipe came from a waiter at Michael Jordan’s restaurant. It 
is a specialty of that establishment.
Macaroni and three cheeses
1 lb. elbow macaroni
1 TBS. vegetable oil
1 large onion, finely chopped
5 C milk
1 stick butter
3/4 C all purpose flour
3 TBS. Dijon mustard
1 tsp. Worcestershire sauce
3 tsp. kosher salt
2 tsp. ground pepper
4 C shredded white cheddar cheese
2/3 C gorgonzola at room temperature
1⁄2 C freshly grated parmesan cheese
3⁄4 C fine bread crumbs
In a large pot of boiling salted water, cook the macaroni until 
barely al dente, about 6 minutes. Drain; return to pot. Heat the oil 
in a large saucepan. Add the onion and cook over moderately high heat 
until softened, about 5 minutes. Add the milk and bring to a simmer. 
Meanwhile, preheat the oven to 350 degrees. Melt 6 tablespoons of the 
butter in another large saucepan. Add the flour and cook over 
moderate heat, stirring constantly, until lightly golden, about 5 
minutes. Remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture 
until smooth. Bring the sauce to a simmer and cook over low heat, 
whisking, until thick and bubbly, about 7 minutes. Stir in the 
mustard, Worcestershire sauce, salt and pepper. Add the cheddar, 
gorgonzola and 3⁄4 cup of the parmesan and cook over low heat 
stirring, just until melted. Fold in the macaroni until coated with 
sauce. Spread the macaroni in a 3 quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add 
the bread crumbs and cook over low heat stirring constantly until 
coated. Transfer to a bowl and stir in the remaining 3⁄4 cup of 
parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 
minutes or until lightly golden and bubbling. Serves 8 to 10 people.
–––
LBJ’s chili
4 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 tsp. ground oregano
1 tsp. cumin seeds
2 TBS. chili powder
2 10-oz. cans Rotel tomatoes, original with green chilies
2 C hot water
hot pepper sauce to taste
Sear meat, onions and garlic in large heavy boiler or skillet until 
lightly browned. Add seasonings, tomatoes and hot water. Bring to a 
boil. Lower heat; simmer about 1 hour, stirring occasionally. As 
chili cooks, skim off the fat. Serves eight people.
–––
Mocha banana cream pie
3 medium bananas, thinly sliced
9-inch prepared chocolate pie shell
1/3 C sugar
3 TBS. unsweetened cocoa powder
1⁄2 TBS. cornstarch
2 tsp. instant coffee powder
12-oz. can evaporated milk
1 large egg, lightly beaten
3 TBS. semisweet chocolate chips
1 tsp. vanilla extract
Topping:
2 C whipped topping
1⁄2 TBS. cocoa powder
1 tsp. instant coffee powder
Arrange the banana slices over the bottom of the pie shell and set 
aside. In a medium saucepan , whisk together sugar, cocoa powder, 
cornstarch and coffee powder. Whisk in the evaporated milk and egg. 
Place the pan over medium low heat and whisk constantly until the 
mixture is thickened and steaming.
Add chocolate chips and continue whisking until the chips have melted 
and mixture comes to a simmer. Remove pan from heat and whisk in 
vanilla. Pour the filling over the banana slices in the pie shell.
Place a piece of plastic wrap on the surface of the filling. This 
prevents skin from forming on the pudding. Refrigerate the pie until 
the filling is firm, about 2 hours. Once the pie is firm make the 
topping.
In a medium bowl, whisk together whipped topping, cocoa and coffee 
powder. Spread the topping over the top. Should serve eight.

2/28/08
Here is more comfort food to help us get through this winter.
Farmer’s cheese soup
3 tbs.. butter
1 cup chopped onions
1 cup chopped celery
3⁄4 cup sliced carrots
1⁄2 pound broccoli, separated into small flowerets, 2 1⁄2 cups
2 cups rich chicken broth
3 cups milk
1⁄2 cups shredded sharp cheddar cheese
6 to 8 slices French bread, toasted
Gouda cheese, cut into thin wedges, 2 for each slice of bread
4 slices bacon, cooked until crisp and crumbled
In a heavy 3-quart saucepan, melt butter; add onion and celery. Stir 
and cook for 5 minutes, taking care not to brown. Add carrots, 
broccoli and broth. Cover, bring to a boil, then turn to simmer and 
cook for 15 minutes until the vegetables are tender. Add milk; bring 
to a simmer and add cheese, stirring until melted.
Pour soup into a 21⁄2 quart casserole and float bread slices on top 
of soup. Cover each with two wedges of cheese to balance. Place under 
broiler for 2 to 3 minutes, until the cheese melts and turns a 
delicate brown. Sprinkle with crumbled bacon and serve. Makes about 8 cups.
–––
Coconut shrimp
1⁄4 cup flour
1⁄2 cup Egg Beaters, egg substitute
1 tbs. water
2 cups panko bread flakes or bread crumbs
1 cup shredded coconut
1⁄4 tsp. kosher salt
1⁄4 tsp. allspice
1⁄2 pounds jumbo peeled and deveined shrimp
1⁄4 cup canola oil
1⁄2 cup pineapple preserves
1⁄4 cup pineapple–apricot horseradish sauce
Place flour on plate. Combine eggs and water in shallow bowl; combine 
panko, coconut, salt and allspice in second shallow bowl. Dip each 
shrimp in flour coating both sides; shake off excess. Dip into egg 
mixture. Finally dip into coconut mixture. When most of shrimp have 
been coated, preheat large sauté pan on medium high 2 to 3 minutes. 
Place oil in pan. Add 1⁄2 shrimp to pan and cook 2 to 3 minutes on 
each side or until golden brown. Drain on paper towels; then repeat 
with remaining shrimp.
Combine remaining ingredients in microwave safe bowl. Microwave on 
high 1 to 2 minutes, stirring once or until melted. Stir sauce and serve with shrimp.
–––
Chocolate cherries jubilee cheesecake
1 cup heavy whipping cream
6 slices bakery NY-style cheesecake
2 cups bittersweet chocolate chips
1 (20 oz) can cherry pie filling
1⁄4 cup cream sherry
Place cream in small saucepan; heat on medium high 4 to 5 minutes or 
until hot and steaming. Arrange cheese cake slices on serving dishes. 
Remove pan from heat and add chocolate morsels, do not stir; let 
stand a 3 to 4 minutes. Combine pie filling and sherry in small bowl 
until blended.
Whisk chocolate mixture until smooth; pour over cheesecake slices. 
Top with cherry mixture. Chill until ready to serve.  Makes six servings.
–––
2/21/08
How is this for comfort food?
Chicken with apricots
  2 TBS. olive oil
  1/2 C dried apricots
  1/4 C sliced green olives
  1 1/4 lbs. chicken fillets
  1 tsp. dried oregano
  2 tsp. minced garlic
  1/8 tsp. pepper
  One bay leaf
  1 (14 oz.) can chicken broth
  1/4 C red wine vinegar
Preheat large sauté pan on medium 2-3 minutes. Chop apricots and 
olives coarsely. Place oil in pan; swirl to coat. Add chicken and 
cook 2-3 minutes. Do not turn. Turn chicken; add garlic, apricots and 
olives. Cook 2-3 minutes, stirring occasionally, or until garlic 
begins to soften.
Stir in remaining ingredients; reduce heat to medium low. Cover and 
cook 5-7 minutes, turning chicken once or until internal temperature 
of chicken reaches 165 degrees. Remove chicken from pan; increase 
heat to medium. Cook sauce 2-3 minutes or until slightly thickened. 
Remove and discard bay leaf. Slice chicken and serve with sauce.
–––
Green onion latkes
  1 (20 oz.) package refrigerated hash browns
  2 green onions
  2 eggs
  1/2 C flour
  1 1/4 tsp. kosher salt
  1 tsp. caraway seeds
  1/2 tsp. pepper
  3 TBS. olive oil, divided
Place potatoes in medium bowl. Slice onions thinly; stir into 
potatoes. Preheat large sauté pan on medium high 2-3 minutes. Stir 
remaining ingredients except olive oil into potatoes until well 
blended. Now place 1 tablespoon of the oil in pan; swirl to coat. 
Spoon 1-2 tablespoons potato mixture into pan; spread into a 3-inch 
patty, four patties in each batch. Cook 3-4 minutes on each side or 
until golden. Repeat with remaining oil and potatoes; serve. Makes six servings.
–––
Ham loaf with raisin sauce
Ham loaf:
  2 C shredded or ground cooked ham
  2 eggs beaten
  1/2 C bread crumbs
  2 TBS. Worcestershire sauce salt and pepper to taste
  1 medium onion, chopped
  2 TBS. ketchup
  1 tsp. prepared mustard
Raisin sauce:
  2 TBS. butter
  2 TBS. flour
  pinch of salt
  1 C apple cider
  1/2 C raisins, soaked in the cider
Melt butter and add onion and brown. Add to ham along with other 
ingredients. Shape into loaf. Place in greased baking dish and bake 
at 325 degrees for about 40 minutes. Serve with the raisin sauce; 
melt butter, add flour and salt, and combine well. Add cider and 
raisins gradually, stirring constantly to create a smooth sauce.

2/14/08
Since the weather is still cold, why not spend some time inside 
cooking these delicious recipes.
Island chicken
  1 1/2 lbs. of boneless chicken cutlets
  2 tsp. garlic salt
  2 TBS. butter
  1/4 C diced red onions
  4 slices Swiss cheese
  Preheat large sauté pan on medium high 2-3 minutes. Sprinkle both 
sides of chicken with garlic salt. Place butter in pan and swirl to 
coat. Add chicken, using tongs and cook 4 minutes. Turn chicken over, 
add onions and cook 4-5 more minutes or until internal temperature 
reaches 170 degrees. Use meat thermometer to measure doneness 
accurately.
  Top chicken with cheese slices. Cover and cook at least one more 
minute until cheese melts. Serve with tropical salsa - see recipe below.
–––
Tropical salsa
  8 sprigs of fresh cilantro
  1 lime
  1/3 C jalapeno pepper jelly
  1 C papaya
  1 mango
  1 C fresh pineapple chunks
  1 avocado
  Rinse all unpeeled fruit and cilantro. Chop cilantro leaves finely, 
then measure 2 tablespoons; place in a large bowl. Squeeze juice of 
lime (1 1/2 tablespoons) into bowl; stir and add pepper jelly until 
well blended. Cut fruit into bite sized pieces, add to bowl. Gently 
stir to coat ingredients. Chill until ready to serve. Makes eight servings.
–––
Macadamia-banana French toast
French toast:
  6 eggs
  1/4 tsp. nutmeg
  1/4 tsp. cinnamon
  1/2 C milk
  1 C orange juice
  1/3 C sugar
  1 tsp. vanilla
  1 loaf French bread, sliced into 1 1/2 inch slices
  1/3 C butter
  1/2 C finely chopped Macadamia nuts
  2 bananas
  1 can coconut milk
  Blend together in blender or food processor one banana, half of the 
chopped nuts, orange juice, sugar, vanilla, cinnamon, nutmeg and eggs 
and milk. Place bread slices in two 13x9 baking pans. Pour half the 
mixture in each pan over the bread. Cover tightly and refrigerate 
overnight.
  The next morning preheat the oven to 400 degrees. Melt butter and 
divide between two jelly roll pans. Place soaked bread slices without 
touching on buttered pans. Sprinkle with nuts. Bake for 20-25 minutes 
or until golden brown. Garnish with sliced banana and serve with 
mango butter and coconut milk.
Mango butter:
  1/4 C butter softened
  1 ripe mango, peeled cut into small cubes
  1 oz. honey
  1/8 tsp. cinnamon
  Blend butter in a food processor with mango, honey and cinnamon 
until thoroughly combined.
–––
2/7/08
These three recipes are very easy to prepare and so good. The first 
one needs a slow cooker.
Fancy pulled pork
  1 medium-size onion
  6 fresh garlic cloves
  2 (14 oz.) cans beef broth
  1 (18 oz.) bottle Sticky Fingers original barbecue sauce – or your 
favorite one
  1/3 C brown sugar
  1/3 C cider vinegar
  1/2 tsp. pepper
  1 pork roast about (3 1/2 lbs.)
  2 TBS. cornstarch
  3 TBS. water
  6 fresh hamburger buns
  Remove ends and peel from onions; slice thickly and place in slow 
cooker with garlic cloves. Stir in broth, barbecue sauce, sugar, 
vinegar, and pepper; add pork roast. Cover and cook on high 6 to 8 
hours or until pork is tender.
  Remove pork from slow cooker. Combine cornstarch and water in small 
bowl until blended. Stir into sauce mixture in slow cooker; bring to 
a boil. Boil 4 to 5 minutes or until slightly thickened.
  Meanwhile, shred pork using two forks. Strain sauce into medium 
bowl. Discard onions and garlic. Serve pork on sandwich buns topped 
with sauce. Makes six servings.
–––
Pepperoni pulls
  4 oz. pepperoni slices
  1 green pepper, chopped
  1 large onion, chopped
  1 C of cherry tomatoes
  1/4 C zesty Italian dressing
  1 C shredded mozzarella cheese
  1 pkg. (13.4 oz.) refrigerated pizza dough
  Preheat oven to 400 degrees. Combine pepperoni, peppers, onions, 
tomatoes and dressing in 13x9 baking dish sprayed with cooking spray. 
Sprinkle with cheese. Unroll pizza dough; cut into 2-inch pieces with 
a sharp knife or kitchen shears. Place evenly over the cheese. Bake 
30 minutes; cool 10 minutes. Invert onto platter carefully removing dish.
–––
Chocolate brownie cookies
  6 squares semi-sweet baking chocolate
  4 squares unsweetened baking chocolate
  6 TBS. butter
  1 1/4 C sugar
  3 eggs, lightly beaten
  2 tsp. vanilla
  1 C flour
  1 tsp. baking powder
  1/4 tsp. salt
  2 C toasted chopped pecans
  Preheat oven to 325 degrees. Microwave chocolates and butter in 
large microwavable bowl on high 2 minutes or until butter is melted. 
Stir until chocolate is completely melted. Add sugar; mix well. Blend 
in the eggs and vanilla. Add to flour, baking powder and salt; mix 
until well blended. Stir in pecans.
  Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking 
sheets. Bake 12 minutes or until cookies feel set to the touch. Cool 
1 minute; remove from baking sheet to wire racks. Cool completely. 
Store in tightly covered container at room temperature for up to one week.

1/31/08
This is the beginning of Super Bowl weekend. Whether you are just watching the game with your family or are entertaining a crowd here 
are some suggestions for the menu.
Cheesy buffalo chicken dip
1 pkg. (8 oz) cream cheese, cubed
1 1⁄2 cups finely chopped cooked chicken
1⁄2 cup blue cheese salad dressing
1⁄2 cup buffalo wings sauce
2 stalks celery, finely chopped
Mix all ingredients in medium microwavable bowl and microwave on high 
for 5 minutes or until cream cheese is melted and mixture is heated 
through. Stir after 3 minutes.  Serve hot with Wheat Thins or 
Triscuits or even celery sticks.
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Tortilla soup
2 Tbs.. Italian dressing
2 cloves garlic, minced
2 cans (14 1⁄2 ounces each) chicken broth
1 1⁄2 cups water
6 small boneless skinless chicken breast halves
1 can (15 oz.) tomato sauce
Toppings
4 cups tortilla chips (about 6 oz.) coarsely crushed
1⁄2 cup shredded Cheddar and Monterey Jack cheese
1/3 cup sour cream
1 large avocado, peeled, pitted
2 Tbs.. chopped fresh cilantro
Mix dressing and garlic in large saucepan; cook on medium high heat 
for 1 minute, stirring occasionally. Gradually add broth and water, 
stirring until well blended. Add chicken. Bring to a boil.  Reduce 
heat to medium low; simmer 20 minutes or until chicken is cooked 
through. Remove chicken from broth mixture; cool slightly.
Pour broth through a fine mesh strainer; return broth to pan. Shred 
chicken; return to pan. Stir in tomato sauce. Cook on medium-high 
heat until heated through, stirring occasionally. Ladle soup into 
eight bowls and garnish with toppings.
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Sausage bread
1 lb. pork sausage
1⁄2 cup chopped onion
1⁄4 cup freshly grated parmesan cheese
1⁄2 cup Swiss cheese, grated
1 egg, beaten
1⁄4 tsp. Tabasco sauce
1 1⁄2 tsp. salt
2 Tbs.. chopped fresh parsley
2 cups biscuit mix (Bisquick)
2/3 cup whole milk
1⁄4 cup mayonnaise
Preheat oven to 350 degrees. Cook the sausage until the grease is 
released and add onions, sauté until brown. Drain well and set aside 
to cool. In a mixing bowl combine cheeses, egg, Tabasco, salt and 
parsley. Add biscuit mix, milk and mayonnaise and stir until just 
blended. Do not over beat. Pour into greased 9 by 5 loaf pan and bake 
50 to 60 minutes. Yields one loaf to serve with your soup.

1/24/08
Since it is still cold outside (very cold!), I decided to send you three more recipes to help keep you warm.
Tomato artichoke chicken
1⁄2 lb. boneless, skinless chicken breasts
1⁄4 C flour
2 TBS. oil
1⁄2 C white wine
6-8 sprigs fresh thyme, rinsed
1 lemon for juice, rinsed
1 (14 oz) can artichoke hearts, drained
1/3 C Julianne cut sun-dried tomatoes
2 TBS. unsalted butter
1⁄2 tsp. kosher salt
1/8 tsp. pepper
2 TBS. grated parmesan cheese
Preheat large sauté pan on medium high 2 to 3 minutes. Cut chicken 
into 1 inch chunks; place in zip top bag. Add flour; seal bag tightly 
and shake to coat. Place oil in pan; swirl to coat. Add chicken; cook 
2 to 3 minutes turning once until chicken begins to brown. Stir in 
wine; reduce heat to medium low and cook 2 to 3 minutes until liquid 
is slightly reduced. Remove stems from thyme, reserving leaves only.
Squeeze juice of 1⁄2 lemon over chicken; stir in remaining 
ingredients except thyme and cheese. Cover and cook 2 to 3 minutes or 
until chicken measures 165 degrees. Use a meat thermometer to ensure 
doneness. Remove chicken from heat; stir in thyme and sprinkle with cheese. Serves four.
---
Sweet orange shrimp
1 lb. large shrimp thawed
1-2 medium oranges for juice
1⁄4 C light mayonnaise
2 TBS. horseradish
1 TBS. honey
1 tsp. seasoned salt
1 TBS. oil
1 TBS. flour
Peel and de-vein shrimp, if needed. Cut oranges in half; squeeze 1⁄2 
cup juice into medium bowl. Whisk in mayonnaise, horseradish, honey 
and seasoned salt until blended; set aside.
Preheat large sauté pan on medium 2 to 3 minutes. Place oil in pan 
and swirl to coat. Add shrimp; sprinkle with flour and cook 2 to 3 
minutes stirring often until shrimp begin to turn pink. Stir in 
orange juice mixture; reduce heat to medium and simmer 3 to 4 minutes 
stirring often. When shrimp are opaque and sauce thickens, it will serve four.
---
French onion beef roast
1⁄4 C plus 2 TBS. flour, divided
1 boneless beef chuck roast (about 3 lbs.)
1⁄4 C oil
1 (10.5 oz.) can condensed French onion soup
1 (1 oz.) package dry onion soup mix
1 (4 oz.) can mushroom pieces, drained
2 pouches boil in bag rice
Preheat large sauté pan on medium high 2 to 3 minutes. Place 1⁄4 cup 
of the flour on plate. Dredge roast in flour, coating both sides. 
Place oil in large sauté pan; swirl to coat. Add roast and cook 4 
minutes on each side to brown. Transfer roast to slow cooker; place 
slow cooker heat setting on low. Reduce heat on large sauté pan to 
medium low. Stir remaining 2 tablespoons flour into drippings in pan; 
cook 1 minute, stirring until smooth. Stir in soup, dry soup mixture 
and mushrooms then bring to a boil. Transfer soup mixture to slow cooker.
Cook 8 to 10 hours or until meat pulls apart easily with a fork. 
Twenty minutes before serving, fill medium saucepan 1⁄2 full of 
water. Cover and bring to boil on high for rice. Add rice pouches to 
boiling water; boil 10 minutes. Remove rice pouches from water, 
allowing water to drain completely. Place rice in serving dish and 
season if desired - serve roast and gravy over rice. Serves six.

1/18/08
This week could be one you might say is celebrating garlic. It is 
featured in all three of these recipes. Remember I think it is 
supposed to keep vampires away just in case you need it for that.
Baked garlic chicken
2 C sour cream
2 TBS. lemon juice
4 garlic cloves, minced
4 tsp. celery salt
4 tsp. Worcestershire sauce
2 TBS. paprika
1⁄2 tsp. pepper
8 boneless skinless chicken breast halves
2 C crushed butter-flavored crackers
1⁄2 C butter, melted
1⁄4 C vegetable oil
In a large shallow glass dish, combine the first seven ingredients. 
Add chicken, turn to coat. Cover and refrigerate for 3 to 4 hours. 
Place cracker crumbs in a shallow bowl; roll chicken in crumbs until 
coated. Transfer to a greased 13x9 baking dish. Combine butter and 
oil; pour over the chicken. Bake, uncovered at 350 degrees for 50 to 
60 minutes or until chicken juices run clear. Eight servings.
–––
Citrus garlic shrimp
1⁄2 C olive oil
1⁄2 C orange juice
1/3 C lemon juice
3 to 4 garlic cloves, minced
5 tsp. grated lemon peel
4 tsp. grated orange peel
1 tsp. salt
1⁄4 tsp. pepper
1 lb. linguine
1 lb. uncooked medium shrimp, peeled and deveined
shredded parmesan cheese and minced fresh parsley
In a blender or food processor, combine the first eight ingredients; 
cover and process until blended. Pour into a large skillet; heat 
through. Meanwhile, cook linguine according to package directions. 
Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn 
pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle 
with parmesan cheese and parsley. Six servings.
–––
Garlic cheese bread
1 pkg. (8 oz.) cream cheese, softened
1⁄4 C sour cream
1⁄4 C grated parmesan cheese
2 TBS. mayonnaise
2 TBS. minced fresh parsley
1 TBS. minced green onions
6-8 garlic cloves, minced
1 loaf French bread, cut into 1-inch slices
In a mixing bowl, combine the first seven ingredients. Beat until 
blended. Spread on one side of each slice of bread and place on 
ungreased baking sheet. Broil 4 inches from the heat for 3 minutes or 
until cheese is melted and lightly browned. 8 to 10 servings.

1/10/08
These recipes should warm everyone up. They are also easy to prepare and need a slow cooker.
Teriyaki pork roast
3⁄4 C unsweetened apple juice
2 TBS. sugar
2 TBS. soy sauce
1 TBS. vinegar
1 tsp. ground ginger
1⁄4 tsp. garlic powder
1/8 tsp. pepper
1 boneless pork loin roast - about 3 lbs., halved
7 1⁄2 tsp. cornstarch
3 TBS. cold water
Combine the first seven ingredients in a greased slow cooker. Add 
roast and turn to coat. Cover and cook on low for 7-8 hours or until 
a thermometer inserted into the roast reaches 160 degrees. Remove 
roast and keep warm. In a saucepan, combine cornstarch in cold water 
until smooth; stirring in cooking juices. Bring to a boil, cook and 
stir for 2 minutes until thickened. Serve with the roast. Yields eight servings.
---
San Francisco chops
4 bone-in pork loin chops - 1 inch thick
1 to 2 TBS. vegetable oil
1 garlic clove, minced
1⁄4 C soy sauce
1⁄4 C red wine or chicken broth
2 TBS. brown sugar
1⁄4 tsp. crushed red pepper flakes
1 TBS. cornstarch
1 TBS. cold water
hot cooked rice
In a skillet, brown pork chops on both sides in the oil; transfer to 
a slow cooker. Add garlic to drippings; cook and stir for about 1 
minute or until golden brown. Stir in soy sauce, wine or broth, brown 
sugar and red pepper flakes; cook and stir until sugar is dissolved. 
Pour over chops. Cover and cook on low for 7-8 hours or until meat is 
tender. Remove chops. Combine cornstarch and cold water until smooth; 
gradually stir into slow cooker. Return chops to slow cooker. Cover 
and cook for at least 30 minutes or until slightly thickened. Serve 
over rice. Yields four servings.
---
Tender barbecued chicken
1 broiler/fryer chicken 3 to 4 lbs., cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 bottle (18 oz.) barbecue sauce
3⁄4 C regular cola
Place chicken in slow cooker. Top with onion and lemon slices. 
Combine barbecue sauce and cola; pour over all. Cover and cook on low 
for 8 to 10 hours or until chicken juices run clear. Yields 4 to 6 servings.
---
1/3/08
Happy New Year to everyone. Here's some comfort food to keep you warm.
Tasty turkey chili
 2 TBS. vegetable oil
 1 (8 oz.) container frozen vegetables including onions, peppers and celery
 1 TBS. roasted garlic
 1 (20 oz.) package ground turkey
 1 packet chili seasoning mix
 1 (16 oz.) can chili beans, undrained
 1 (10 oz.) can milder diced tomatoes and green chilies, undrained
 1 (8 oz.) can tomato sauce
 Preheat large sauce pan on medium high 2-3 minutes. Place oil in pan;
swirl to coat. Add vegetables and garlic; cook 6- 8 minutes, stirring
often until well browned. Reduce heat to medium; brown ground turkey 5-7
minutes stirring until it crumbles and is well browned.
 Stir in remaining ingredients. Bring to a boil; reduce heat to low and
simmer 10 to 12 minutes, stirring occasionally until thoroughly heated
and flavors are well blended.
---
Beef stroganoff
 1 small yellow onion
 1 TBS. butter
 1 TBS. minced garlic
 1 lb. ground beef
 4 oz. sliced baby Portobello mushrooms, rinsed
 1/4 tsp. salt
 1/8 tsp. pepper
 1/2 C flour
 1 (8 oz.) package wide egg noodles
 1 (10.5 oz.) can double strength beef broth
 1 (8 oz.) container sour cream
 Fill large pan half full of water. Cover and bring to a boil on high
for pasta. Peel and dice onion. Melt butter in large sauté pan on medium
high. Stir in onions and garlic; cook 1 minute stirring occasionally.
Add beef, mushrooms, salt and pepper then cook 5-7 minutes stirring
frequently until no pink remains.
 Stir flour into beef mixture; cook 2 minutes. Stir pasta into boiling
water. Boil 7 to 8 minutes, cooking until tender. Slowly stir broth into
beef mixture; stir in sour cream. Reduce heat to medium and simmer 7-8
minutes stirring occasionally. Drain pasta thoroughly; serve beef
mixture over pasta.
---
Gorgonzola potatoes
 3/4 C crumbled gorgonzola cheese
 1 C half and half
 1 tsp. salt
 2 TBS. flour
 2 TBS. garlic butter
 1 (20 oz.) pkg. refrigerated home styles sliced potatoes
 1/4 C French fried onions
 pepper to taste
 Combine in microwave-safe bowl, cheese, half and half, salt and flour.
Add butter and microwave on high 2 minutes or until hot. Stir in
remaining ingredients except onions. Cover and microwave on high 10
minutes, stirring once cooking until potatoes are tender. Top with
French fried onions and broil 3-5 minutes until golden brown. Serve.
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