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Buffalo Wing Dip

One 8 0z package cream cheese
Ken's Buffalo Wing Marinade
Mexican shredded cheese
Grated boneless chicken

In a 9x13 inch pan, spread the cream cheese on the bottom.
Take 3 boneless chicken breasts and boil until cooked. Cool and grate the chicken.
Mix grated chicken with about 3/4 to 1 bottle of Ken's Buffalo Wing marinade.
Spread over the cream cheese.
Top with grated taco or mexican blend shredded cheese.

Bake at 375 for about 15 /20 minutes or until hot and cheese is bubbly

Use as a dip with tortilla chips. The "Scoops" white corn chips work well with dipping.

                                                                                                  Feb 14/14

 

 

John Burrough's Brigand Steak Recipe

Surloin Steak
Rye bread
Bacon
Salt Pepper To Taste

Directions:
Cut the steak, cleaned of all membranes and gristle, into pieces about 1 1/2" inches by 1/2", salt and sprinkle with pepper.
Cut the bacon into pieces about 2" long.
Cut bread into 1 1/2" squares.
Thread the ingredients onto a sharp skewer or stick in the following order: one slice of bread, slice of meat, slice of bacon, and repeat until all ingredients are used.
Be sure a piece of bread is at each end.
Roast over an open fire, turning the skewers, continuously sprinkling the meat with olive oil.

 

 

 

Simple Poached Salmon

4-  4oz. Frozen Salmon portions

2-3 tsp butter

olive oil

salt

pepper

garlic pdr

Melt butter in a large frying pan and add oil. Add frozen salmon portions and cover while cooking on low heat. As the salmon begins to thaw turn it over and add salt, pepper and garlic powder to taste. Tyme or dill weed can be substituted for garlic powder. As  portions thaw completely turn every 3-4 minutes until done. Remove from pan and turn up heat, reduce liquid then pour over fish. Serve with wild rice and vegetable.

 

Chicken Tarragon and Fontiana/Fusilli
2T. plus 1 t. of extra virgin olive oil
1/4-1/3 cup of diced onion
12 oz. of skinned and boned chicken breast-cut into 1" strips
6 drained artichoke hearts, halved (about 4 oz.)
1/2 t of crushed tarragon leaves
1/4 t. of salt
Dash of pepper
2 2/3 cups of cooked fusilli macaroni
1,4 cup of plain yogurt
4oz. of fontiana cheese cubed
Heat oil in a large skillet, add onion. Add chicken strips. and
saute until chicken is no longer pink. Add artrichokes, tarragon,
salt and pepper; reduce heat, stir in fussilli and yogurt, toss to
combine.
Add cheese; cover. and simmer about 5 minutes or until cheese is slightly melted.
Makes 4 servings 375 calories each.

                                                                                                   July 18/11

My Turkish Neighbors Eggplant Casserole
2# cut of chuck steak-1 to 2 inch pieces
2-3 large onions cut in small pieces
1 large eggplant cut in 1" cubes
4-6 large tomatoes cut in 1 inch cubes
Put 2 " of Olive Oil in a large cast iron pan, heat up. Stir in beef cubes, onions, and eggplant until soft. Cook down and add tomatoes , cook until tomatoes are soft. Season with fresh ground sea salt and pepper to taste. Serve over brown rice. (I have put fresh minced garlic in it also if I have it / the beef and onions.)

Serves 4

serve with steamed green beans
Challah or a Crusty Round Bread

                                                                                                   June 6/11

God I love A Good Ham And Cheese Sandwich
Last weekend I felt like having ham so I found one of those shank ends without too much fat and bone on the end. After trimming it I coated it with plain old brown sugar and mustard glaze and baked it at 325 for about two hours. That maks a nice dinner but the sandwiches afterwards with good sharp cheddar are the best.
                                                                                                   June 4/11

Honey Baked Chicken
(easy recipe,delicious)
serves 4-6 people
Cook for 1 1/4-1/2 hours

Preheat oven at 350o

3# of chicken fryer cut-up
(you could us thighs, legs, or just wings-<
cook less time)
1/3 cup of salt free butter
1/3 cup of honey
2 T. of prepared mustard
1 t. of salt (use sea salt and use less)
1 t. of curry

Bake at 350o for 1 1/4-1/2 hours. Bast every 15-20 minutes.
When chicken is tender and brown,prick to see if juices run clear.
Serve with your favorite side dishes.

                                                                                                   June 4/11

Grilled Vegetables
(Serves 4)
Ingredients
1 pound raw eggplant or 3 pounds raw zucchini
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Directions
Preheat the broiler or prepare charcoal grill. Wash and pat the vegetables dry with paper towels. Do not peel vegetables. Slice vegetables and lightly coat both sides of each slice with olive oil. Sprinkle one side of vegetable slices with oregano and thyme. Broil or grill the vegetable slices 2 to 4 minutes on each side. Serve hot or at room temperature.

Per Serving: Calories 39, Total Fat 3gr (Sat .5g, Mono 3g, Poly .3g), Cholesterol 0mg, Sodium 60g, Carbs 2g, Fiber 1g, Protein .2g.

                                                                                                   June 3/11


Chocolate Zucchini Bread
SERVES:
Makes 2 loaves

INGREDIENTS:
* 3 cups grated zucchini
* 3/4 cup vegetable oil
* 1 1/2 cups light brown sugar
* 4 large eggs
p vanilla
* 2 1/2 cups all-purpose
* 3/4 cup unsweetened cocoa powder
* 1 tsp kosher salt (or 1/2 tsp regular table salt)
* 1/2 tsp ground cinnamon
* 2 tsp baking soda
* 1/2 tsp baking powder
* 1/2 cup mini semi sweet chocolate chips (optional)


PROCEDURE:

Preheat the oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans and then use a box grater to grate 3 cups of zucchini.

Next, use a mixing bowl to combine 3/4 cup of vegetable oil with 1 1/2 cups of light brown sugar, 4 large eggs and 1 tsp of vanilla and whisk it up. Add the grated zucchini to that and fold it in.

Next, use another larger mixing bowl to combine 2 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 tsp salt, 1 tsp ground cinnamon, 2 tsp baking soda and 1/2 tsp baking powder and mix that up.

Add the zucchini mixture to that and, it's not necessary but, you can also add 1/2 cup mini semi sweet chocolate chips and fold everything together.

Divide the batter evenly into the 2 prepared loaf pans and place those on the center rack of the preheated oven, they'll take just about 45-50 minutes to bake and you'll want to use a toothpick test to check them for doneness.

At that point, let them cool down in the pan for 10 minutes or so and then carefully turn out onto a cooling rack to finish cooling.

HINTS:
Substitute 1 cup regular semi sweet chocolate chips instead of 1/2 cup mini chips.
 

High Fiber Muffins

1 cup of whole wheat flour
1 cup of whole wheat pastry flour
1/4 c. brown sugar
1 t. of baking powder
1/4 t -1 t. of sea salt (optional)
1/4-1/3 cup flax seeds

1/4 cup olive oil
1 large egg
1 cup of skim milk or pineapple juice

Add 2 cups of apples, peeled and grated at the end when every thing is mixed up.

1. mix all the dry ingredients together.
2. mix egg,oil, and milk in a small bowl, whisk briefly.
3. add to dry ingredients, mix until moistened. Add apples, mix.

Put into a lightly oiled muffin tin, not one those large cup ones, the size of a cupcake tin will do. It will make 12 muffins.
Bake in a preheated oven at 400o for 20-25 minutes.
Cool...and put in a storage container. They freeze well.

Options: I have used dried dates or figs, raisins, blueberries,etc. I have also put two half nuts into the muffins before I bake them-make sure the mixture covers the nuts.

The amount of fruit is up to you, I wouldn't over do though.
There isn't a lot of sugar in the mixture, I think the carbo exchange is anywhere from 15-20- grams, depending on the amount of fruit you add.
Like the name, you will find a lot of fiber in the muffins.....enjoy!

Irish Sweet Bread
1/2 cup of butter
1/4 c. of sugar
1/4 c. of light molasses
1 l. egg
3 c. of unbleached flour or pastry flour
3/4 t. baking soda
1 1/2 t. salt
1 1/2 c sour milk
1 c. of raisins
1/4 c of citron
1 1/2 c. of dried currants
Combine the butter,sugar,and molasses in a large bowl, and cream thoroughly. Add the egg and blend well. Combine the sifted flour,baking soda, and salt, and sift together. Add the dry ingredients alternately with the sour milk to the creamed mixture, a little at a time, blending well after each addition. Chop the raisins and citron and add, together with the currants to the bather.
Grease 2 bread pans, 9"x5". Bake in preheated 325o oven for about 1 hour and 20 minutes. Ovens vary so after 45 minutes start cking it. If you are using glass pans,decrease oven temp to 300o. Cool, keep one and give the other away!

sandwiches for a crowd

Chicken Salad Sandwiches
1 - 12.5 ounce can of water packed chicken, drained
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 teaspoons dill
1/4 cup chives
1/3 cup mayonnaise
Mix all of the above, put on 8 slices of bread and cut into quarters- makes 16 small sandwiches

Original Chocolate Mayonnaise Cake
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann'sŪ or Best FoodsŪ Mayonnaise
1 1/3 cups water

1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.

2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.

Serves 12

                                                                                      July 22/10

Honey and Rice Pudding
serves 4

Pure maple syrup can be substituted for the honey
for an equally sweet desert.

3 3/4 cups of whole milk
1/2 cup short grain rice like Arborio (I use sweet brown rice)
2 T. of brown sugar
1 t. of pure vanilla extract
pinch of salt
3 T. of honey plus more for drizzling

1. bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to
a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20-25 minutes.

2. Remove from heat. Stir in remaining 1/4 of cup of milk and the honey (or maple syrup). Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey or maple syrup.

 

RECIPE: BLONDE BROWNIES
The Ingredients are:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla extract.


1/2-1 cup chopped walnuts (optional)

The Directions are:
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients. Put into a greased 9 x 13 inch pan. Bake at 350 degrees F for 25 minutes. Cool,cut into bars.
This recipe is similar to the Domino's Recipe on their Box of Brown Sugar that was popular in the 60's and 70's.
                                                                                      Jan 2/10

Sausage Strata
Ingredients:
1 pound pork sausage
6 (1 ounce) slices bread, cubed (I use Challah)
2 cups shredded Cheddar (or cheese of your choice) cheese
6 eggs
2 cups milk (I use skim or 1%)
1 teaspoon salt
1 teaspoon ground dry mustard
Directions
Place sausage in a large,skillet. Cook over medium-high heat until evenly brown. Drain..
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Philadelphia Cream Cheese-Bacon Jalapeno Poppers

Makes: 6 servings Total Time: 40 min
Ingredients:
24 jalapeno peppers
2 boxes (8 oz. each) Philadelphia cream cheese, softened
2 packages Oscar Mayer bacon
Kraft Ranch Dressing
Preparation
Cut the stem-end of each jalapeno pepper off and de-seed each pepper.
After de-seeding the pepper, rinse out remaining seeds.

Next, stuff each pepper with enough cream cheese to fill the hollow pepper. After filling the pepper, wrap it with a slice of bacon. While wrapping the pepper, it may be wise to cover the exposed end of the pepper with the bacon to keep the cream cheese from coming out. After the bacon has been wrapped around each pepper, put a toothpick through the bacon and pepper to keep them together.

Place the peppers on an ungreased cookie sheet and bake at 450 degrees F for about 10 minutes and then rotate to make sure bacon is cooked thoroughly. Serve with Kraft Ranch Dressing.
Notes
To speed up the baking process, the poppers may be broiled for about 5-10 minutes and then rotated for another 5-10 minutes. If using the broil method, then it is very important to keep a close eye on the poppers as they will burn easily with the oven on broil.
(from Kraft Foods Website)
                                                                                           December 5/09

Sweet Salsa Dump Chicken - recipe

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)
Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the Bag on a refrigerator shelf to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
                                                                                           October 23/09

Green tomato Jam
5 cups green tomatoes
4 cups sugar
boil 15 minutes
Add 1 large pkg. jello any flavor boil 1 minute longer put in jar and seal or freeze
I always put a coat of wax on top to make sure they keep
                                                                                           October 24/08

Raspberry Jam
5 1/2 cups chopped green tomatoes
5 1/2 cups sugar
1 pkg 6 oz.Rasperry jello
In a large kettle combine tomatoes and sugar. Simmer 25 min. stirring occasionally. remove from heat stir in jello until dissolved about 1 min. pour in jars or plastic containers refrigerate. keeps up to 3 weeks yields 7 cups

Either recipe I find very tasty for jam or jelly

                                                                                           October 24/08

Cream Of Chicken/Potato Soup

1 - can of cream of chicken soup

3 - cans of milk, using empty can

2 - Tbs. butter

2 - medium slices of onion, diced

1/3 - cup of shredded carrot

2 1/2 - cups of diced potatoes

1 - Chicken bouillon cube

1 - strip of cooked bacon, finely chopped

Combine all ingreedients and simmero over low heat aprox. 45 minutes.

Salt to taste

                                                                                           October 24/08

Grilled Asparagus with or without Prosciutto
Ingredients
Serves 4
1 1/2 pounds asparagus, trimmed
2 tablespoons olive oil
Coarse salt and ground pepper
5 to 6 thin slices prosciutto, bacon, or thin ham
[option:crumbled blue cheese]
Directions
Heat grill to high. In shallow dish, toss asparagus with oil; season with salt and pepper.
Grill asparagus, turn occasionally, until tender, 8 to 12 minutes. Meanwhile, place prosciutto, bacon, or thin ham slices on grill; cook, turning often, until crispy and slightly charred, 2 to 4 minutes.
Put asparagus on a serving platter; crumble grilled prosciutto, bacon or ham over the top.
OPTION: Put crumbled blue cheese all over top of it.
                                                                                             July 9/08

Blueberry Slump

Makes 6 servings.
3/4 c. white sugar
1/4 t. each: nutmeg, cinnamon, & cloves
8 slices firm-textured bread
1/2 c. (1 stick) melted butter
4 c. fresh blueberries
1 T. lemon juice
1/2 t. grated lemon rind
Blend sugar with spices. Brush the bread with melted butter, then cut it into thin strips. Place about a third of the bread into the bottom of a 9x5-inch loaf pan and sprinkle with 2 T. of the sugar mixture. Add half the berries, sprinkle with half the lemon juice and rind, then repeat the layers, ending with a top layer of bread. Bake at 375o until the blueberries start to bubble, for about 30 to 45 minutes. Serve warm with ice cream and or fresh whipped cream!.

 

12 Great Holiday Cookie Recipes
Here are the 12  cookies that Beth Kujawski ? the "cookie queen," who bakes over one thousand holiday cookies for friends and family each year? included on each of her gift trays:

1. Chocolate Chip Cookies  (Nestles Toll House recipe)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in morsels and nuts.
Drop rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes.    Yield: about 5 dozen.
--------------------------------------------------------------------------------

2. Perfectly Chocolate" Chocolate Chip Cookies
(Hershey's Cocoa recipe)
2 1/4 cups unsifted all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)
Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt in a bowl. Set aside.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well.
Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Yield: About 5 dozen cookies.
--------------------------------------------------------------------------------
3. Oatmeal Raisin Cookies
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350 degrees F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Yield: Makes about 4 dozen.
--------------------------------------------------------------------------------

4. Snickerdoodles
1 cup shortening (part butter or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees.  
Mix shortening, 1 1/2 cups sugar and eggs thoroughly.
Measure flour by dipping method* or by sifting.
Blend flour, cream of tartar, soda, and salt; stir in.
Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart on ungreased baking sheet.
Bake 8 to 10 min. These cookies puff up at first, then flatten out.
Yield: Makes about 6 dozen cookies.

*Dipping method:

Lightly fluff up the flour in the canister. Dip the measuring cup into the flour so that it's overfull, then level off with the back of a kitchen knife.
--------------------------------------------------------------------------------

5. Russian Teacakes
1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Mix butter, sugar and vanilla thoroughly.
Stir in flour and salt. Mix in nuts. Chill dough.
Heat oven to 400 degrees.
Roll dough in 1-inch balls. Place on ungreased baking sheet.
Bake 10 to 12 minutes or until set but not brown. (These cookies do not spread.)
While still warm, roll in powdered sugar. Cool. Roll in sugar again.
Yield: Makes about 4 dozen.
--------------------------------------------------------------------------------

6. Brazilian Coffee Cookies
1/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 1/2 teaspoon vanilla
1 tablespoon milk
2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoon instant coffee
Heat oven to 400 degrees.
Mix shortening, sugars, egg, vanilla and milk until fluffy. Set aside.
Stir dry ingredients together. Add to reserved sugar mixture. Mix thoroughly.
Shape dough into 1-inch balls. (Chill dough if it is too soft to handle.) Place balls 2 inches apart on ungreased baking sheet.
Flatten with glass dipped in sugar.
Bake 8 to 10 minutes or until lightly browned.
Yield: About 4 dozen cookies.
--------------------------------------------------------------------------------

7. Lemon-tipped Pistachio Biscotti

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup margarine, at room temperature
2/3 cup sugar
1 1/2 teaspoons grated lemon peel
1 egg
2 egg whites (about 1/4 cup)
1 teaspoon vanilla
1/2 cup shelled salted roasted pistachio nuts, coarsely chopped Lemon Icing

In a medium-size bowl, stir together flour and baking powder until well blended; set aside. In a large bowl, bet together margarine, sugar, and lemon peel until well blended. Beat in egg, then egg whites. Beat in vanilla. Gradually add flour mixture, beating until well blended. Stir in pistachios.

Divide dough in half. On a lightly floured board, shape each portion into a long loaf about 1 1/2 inches in diameter. Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.

Bake in a 350 oven until firm to the touch (15 to 18 minutes).

Remove baking sheet from oven; cut hot loaves crosswise into about 1/2-inch-thick slices. Turn slices cut sides down and spread out

slightly on baking sheets (you will need at least 2 baking sheets).

Return to oven and continue to bake until biscotti look dry and are lightly browned (about 10 more minutes). Transfer biscotti to racks and let cool.

Prepare Lemon Icing; spread icing over about 1 inch of the end of each cookie. Let stand until icing is firm (about 15 minutes).

Yield: Makes about 54 cookies.

Lemon Icing:

In a small bowl, stir together 1 cup sifted powdered sugar and 1/2 teaspoon grated lemon peel. Stir in 1 to 1 1/2 tablespoons lemon

juice, using just enough to give icing a good spreading consistency.
--------------------------------------------------------------------------------

8. Peanut Butter Cookies
1/2 cup shortening (part butter or margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Mix shortening, peanut butter, sugars and egg thoroughly. Blend all dry ingredients. Stir into shortening mixture.
Heat oven to 375 degrees.
Roll dough in 1 1/4-inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten criss-cross style with a fork dipped in flour.
Bake 10 to 12 minutes.    Yield: Makes about 3 dozen cookies.
--------------------------------------------------------------------------------

9. Chocolate Crinkles

1/2 cup vegetable oil
4 oz. unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 teaspoon vanilla
2 cup flour
2 teaspoon baking powder
1/2 t. salt
Powdered sugar
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method* and stir together with baking powder and salt. Add to oil mixture.
Chill overnight.
Heat oven to 350 degrees.
Drop teaspoonfuls of dough into powdered sugar. Roll into balls. Place 2 inches apart on greased baking sheets.
Bake 10 to 12 minutes. Do not overbake.
Cool 1 minute on baking sheet then transfer to wire racks.
Yield: Makes about 4 dozen cookies.
*Dipping method:
Lightly fluff up the flour in the canister. Dip the measuring cup into the flour so that it's overfull, then level off with the back of a kitchen knife.
--------------------------------------------------------------------------------

10. Toffee Squares

1 cup butter or margarine
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3 to 4 chocolate bars
1/2 cup chopped nuts
Heat oven to 350 degrees.
Mix butter, sugar, yolk and vanilla. Measure flour by dipping method.*
Stir in flour and salt until blended. Pat into a 9x13 baking pan.
Bake 25-30 minutes. Crust will appear soft. Remove pan from oven and immediately place chocolate on top of crust. When melted, spread with the back of a spoon to cover the crust. Sprinkle with chopped nuts.
Cut while still warm.
Yield depends on cut size.
*Dipping method:
Lightly fluff up the flour in the canister. Dip the measuring cup into the flour so that it's overfull, then level off with the back of a kitchen knife.
--------------------------------------------------------------------------------

11. Mint Surprises

Sift: 3 1/4 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
Set aside.
Cream:
1/2 cup butter
1/2 cup shortening
Add:
1 cup sugar
1/2 cup firmly packed brown sugar
MIX WELL.
Add:
2 eggs, unbeaten
2 tablespoons water
1 teaspoon vanilla; beat well.
Blend in dry ingredients; mix well.
Using one package chocolate mint wafers (NOTE: these chocolate candy disks are available in stores that carry candy-making supplies) shape cookies by enclosing each wafer in about 1 tablespoon of dough.
Place on greased baking sheet about 2 inches apart. Top each with walnut half.
Bake: 375 degrees 10 to 12 minutes. Yield: Makes about 4 dozen.
--------------------------------------------------------------------------------

12. Shortbread

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
Heat oven to 325 degrees.
In a mixing bowl combine flour and sugar. Cut in butter till mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. With a knife, cut circle into 16 pie-shape wedges. Leave wedges in the circle shape.
Bake in a 325 degree oven for 25 to 30 minutes or till bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for five minutes. Remove from cookie sheet; cool on a wire rack.
Yield: Makes 16.
___________________________________________________
"$250 Dollar Cookie"
An urban legend cookie recipe-from Neiman Marcus
A cookie for those who love chocolates and nuts.

CREAMED MIXTURE INGREDIENTS:
2 cups of soft butter
2 cups of brown sugar
2 cups of white sugar
4 large eggs
2 t. of vanilla
Cream the first 3 ingredients, then add vanilla and eggs, beat well.

DRY MIXTURE:
5 cups of oatmeal [that has been made into a flour by putting it into a blender, one cup done at a time]
1 t. salt
2 t. baking soda
2 t. baking powder
4 cups flour
Mix all above well and fold into creamed mixture.

Add 24 oz. of Hershey chocolate chips, 1 grated 8 oz. Hershey milk chocolate bar, and 3 cups of chopped pecans or nuts of your choice into cookie mixture. You might have to use your hands near the end to get it all mixed together well. [optional-8-24 oz. of white chocolate chips]

Roll into balls, put on ungreased cookie sheets, 2" apart. Bake at 375o for 7-10 minutes. Watch them closely as butter cookies can burn easily. Makes about 9 dozen [112] fudge, nutty cookies.
BN                                                                                            10/15/06
____________________________________________________
Easy, Healthier Appetizer
                         [black olives,celery, and nut spread]
1 cup of sour cream
1 cup of finely diced celery
1 cup of chopped cashews or almonds
1 cup of chopped black olives
MIX: sour cream, celery, nuts, and black olives together. Makes about 3 1/2 cups.
Spread one tablespoon on each cracker. Makes about 45-56 appetizers, depending on how you measure and spread it.
This taste great on Triscut Crackers.
BN                                                                                         11/23/06
___________________________________________________
Portobella Mushrooms Stuffed With Italian Sausage makes 4
***STUFFING:***
4 large Portobella Mushrooms With Stems Removed
1 lb(s) Bulk Italian Sausage
1 teaspoon Fresh Chopped Italian Parsley
1 teaspoon Fresh Chopped Basil
1 clove(s) Garlic-chopped
1 cup(s)  Croutons - MASHED
1/4 cup(s) Skim Milk
1/4 cup(s) Parmesan or Romano Cheese
2  Eggs

***SAUCE:***
1 pint Heavy Cream (OR 1/2 N 1/2)
2 T.Chopped Fresh Basil
1/4 C. Grated Parmesan Cheese OR ROMANO
Salt (to taste)
Pepper (to taste)

Directions:
STUFFING:
Brown the sausage, crumbled into small pieces. DRAIN fat,transfer to a paper towel to cool. Beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and cheese.
Add the cooled sausage and mix well (mixture hold together easily). Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
***SAUCE:***
Heat cream and lightly boil until it is half its original volume, be careful not to burn or scorch. Once reduced, mix in the cheese, basil, salt and pepper. Spoon 1-2 ounces of sauce over top of each mushroom. Garnish with Fresh Italian Parsley or Fresh Basil.
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Cranberry Crust-less Pie
1 c. all-purpose flour
1 c. white sugar
1/4 t. salt
2 c. fresh cranberries
1/2 c. chopped walnuts or pecans
1/2 c. butter, melted
2 eggs
1 t. almond extract
DIRECTIONS:
a. Preheat oven to 350 degrees F. Grease a 9 inch pie pan.
b. Combine the flour, sugar and salt. Stir in the fresh cranberries and the walnuts (or
pecans), toss to coat. Stir in the butter, beaten eggs, and almond extract.Spread the
batter into the prepared pan.
c. Bake at 350 degrees F for about 40 minutes or until a wooden pick (or butter
knife) inserted near the center comes out clean.
Serve warm/whipped cream or vanilla ice cream. About 8 servings.
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WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam
For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set
8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch
springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan.
Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and
blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs
firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes.
Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth,
stirring often. Remove from over water. Using electric mixer, beat cream cheese,
sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just
until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter
over. Bake until edges of cake are set but center 3 inches still moves when cake is
shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using
fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of
pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of
cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake
to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small
saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours
ahead; chill.)
                                                                                             10/19/06
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AWARD WINNING APPLE PIE
1 RECIPE FOR A DOUBLE CRUST FOR 9" PIE
3/4 CUP OF WHITE SUGAR
1/4 CUP OF MAPLE SUGAR OR BROWN SUGAR
2 T. OF FLOUR
1 T. OF CINNAMON
1/4 T. SALT
1/4 . OF NUTMEG
3 # OF TART APPLES,PEELED,CORED,AND THINLY SLICED.
(tart apples are:Rome Beauty, Northern Spy, Cortlands,    Golden Delicious, Granny
Smiths, Crispins, and you could mix in a few Empire or Mac's))
2 T. OF BUTTER CUT UP.
1/4 CUP WHIPPING CREAM
1-2 T. MILK
1 T. RAW SUGAR
MAKE THE CRUST. ROLL INTO TWO 12" CIRCLES. PUT ONE IN A 9" PIE DISH.
IN A LARGE MIXING BOWL COMBINE GRANULATED SUGAR, MAPLE SUGAR, FLOUR, CINNAMON,
SALT, AND NUTMEG. ADD TART APPLES;TOSS TO COAT. TRANSFER TO PASTRY LINED PIE PLATE.
DOT/BUTTER,POUR WHIPPING CREAM OVER FILLING. PLACE CRUST TOP ON PIE. SEAL,CRIMP
EDGES.
CUT SMALL SLITS IN TOP OF CRUST.TRIM EDGES OF CRUST EVEN WITH EDGE OF CRUST EVEN
WITH EDGE OF PIE PAN.
BRUSH WITH MILK AND SPRINKLE WITH RAW SUGAR.
PLACE FOIL AROUND EDGES SO CRUST DOESN'T BURN.. PLACE PIE ON FOL LINED BAKING SHEET.
BAKE AT 375O OVEN FOR 40 MINUTES. REMOVE FOIL FROM EDGES. BAKE FOR 25-30 MINUTES
MORE OR UNTIL FRUIT IS TENDER AND BUBBLY.
COOL ON WIRE RACK. SERVES 8.

OPTIONS: I USUALLY MAKE MY CRUST WITH 1/4 OF A CUP OF CHOPPED WALNUTS IN IT IF I AM
USING IT FOR A APPLE PIE.
BN                                                                                     10/19/06
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Hellmen's Chocolate Velvet Cake
2 1/4 c. Unsifted flour,1 t baking soda, 1/4 t baking powder<sift together.
1 2/3 c. sugar, 3 eggs, 1 t vanilla, beat together in a large bowl for 3 minutes or until
fluffy.
Melt 4 sq. of unsweetened Chocolate,melted.
1 c. of Mayonnaise
Reduce speed to low. Beat in Mayo, and chocolate.
At low speed add flour mixture in 4 additions alternating with 1 to 1 1/3 cups water, beating just until
blended after each addition.
POUR into greased and floured 9x13" pan or 2 9",or one bundt pan. At least 45
minutes, or until done. Cool completely. Ice with your favorite icing. I use this for
Black Forest Cake if I make it.                                         BN 10/16/06
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Our Favorite Apple Crisp
4 cups of pared apples (about 4 med. apples)
2/3-3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 t. of cinnamon
1/4 t. nutmeg (optional)
1/2 cup of softened butter
OPTIONAL: 1/2 cup of chopped nuts.
Heat oven to 375o.
Grease a 8x8" or 9x9" pan. Place apples in pan first. Mix remaining ingredients
thoroughly. Sprinkle it over the apples. Bake 30 minutes or until apples are tender
and topping is golden brown. Serve warm with ice cream or with some cream poured
on it. I have also used 4 cups of peaches or 1 1/2-2 pounds of frozen cherry's
thawed.
BN                                                                                      October 9,2006
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40 Cloves of Garlic & 1 Chicken
1 whole chicken cut into 8 pieces
1/2 cup plus 2 T. of olive oil
10 sprigs of fresh thyme
40 peeled cloves of garlic
Salt and Pepper

Preheat your oven to 350o Season chicken with salt and pepper. Toss/ 2T. of Olive oil
and brown on both sides in a large frying pan (oven proof) over high heat. Remove
from heat and add 1/2 cup of olive oil, thyme, and 40 garlic gloves. Cover /cover or
foil and bake for 1 1/2 hours. Let chicken rest after you take it out of the oven for 10
minutes. Serves 4- 6 people. Suggestion: Serve with Potato Salad, Steamed
Broccoli~Carrots, and a fruit salad.
BN                                                                                               10/7/06
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Bite Sized Chocolate Almond Brownies
1 3/4 cups plus 2 T. of Almond Paste
5 eggs
1/2 cup of Cocoa Powder
9 T. of butter, melted

Preheat oven to 350o (Butter and flour mini muffin tins. however you can use mini
liners in them instead of buttering and flouring tins.)
Using a mixer, put almond paste into bowl and mix it on low, gradually add the 5
eggs, one at a time. Then add cocoa powder and mix until combined. Warm the
melted butter, add to the mixture until completely combined. Fill every tin 1/8" from
the top of the liner or top of muffin tin cavity. BAKE for 8 minutes only. They will dry
out if cooked more than time suggested. Cool remove from tins when they have
cooled or sooner if in liners. You can dust them with 10X sugar if you want.
Makes about 100 bite size pieces.
                                                                                      10/7/06
____________________________________________________
Spicy Grilled Corn 6 Servings
6 ears of corn/silk removed and husk still on
4 T. of butter
12 oz. of your favorite Buttermilk Ranch Dip
1-1 1/2 T. of hot Chili Powder

Soak the corn in a large bowl /water in it, for 30 minutes. Preheat your grill, on
medium. ROAST for 15-20 minutes, turning frequently until the outer husk (leaves),
blacken. Cool slightly after removing from grill. Before serving,brush with butter, put
back on the grill and let brown a bit. Brush dip on them and sprinkle chili powder on
them while still hot!
BN                                                                                         10/7/06
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ONE PAN CHICKEN and POTATO BAKE
4 bone-in chicken pieces
4 large potatoes, any kind.cut into wedges
1/4 cup of your favorite Italian dressing
1/4 cup of Parm cheese
PREHEAT: oven to 400o. Put chicken and potato wedges into a 13x9" pan. POUR
dressing over chicken and potato wedges. Toss so all the Chicken and wedges are
covered.
BAKE: 1 hour or until chicken is cooked through (180o). Sprinkle with chopped
parsley if desired
3-4 servings.
BN                                                                            September 29,2006
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RE: Cooking With Beer
TO: the one who talked about cooking with beer.
Here is a easy Crock-pot Recipe for Sausages with Beer:

For the meat use:
*6-8 Bratwurst, 6-8 Knockwurst (or knackwurst-a variety of knockwurst), 8 franks,
or 3# of Kielbasa. (Or you could use a mixture of these together. Pork ribs or pork
chops, quickly browned and then added to crock-pot would work well to. If you
choose to use a uncooked sausage par-cook it first.)
*3 cups or one large bag of Sauerkraut, rinsed and drained.
*2 apples, peeled and cored, and sliced into rings.
*1 t. of Caraway seed, 2-3 t. of brown sugar
*1/2 cup of diced green onions (dice green tops also)
*12-16 ounces of Germany or Polish beer.

Put all ingredients into a large crock-pot. Cover and cook for 6 hours on low.
Serve with a hearty rye bread or rolls, and sliced buttered beets.
Love to Cook
                                                                                                 9/29/06
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Layered Taco Pie(very easy)
1# of lean ground beef
1 pkg. of Taco seasoning
1/2 cup of water
4 flour 8-9" tortillas (cut into quarters)
1 cup of Salsa
1 cup of shredded Monterey Jack Cheese
2 cups of shredded lettuce
1/2 cup of diced cukes
1/4 cup of green onions, sliced thinly.
1  cup of sour cream
Brown beef. Drain and return to pan. Add seasoning and water and stir until mixed
well.
Place 1/2 of the meat mixture into a 9" pie dish. Add 8 of the quartered tortillas on
top of it. Then add the remaining meat mixture on top of it. Add the remaining 8
tortilla quarters on top of the meat mixture.
Top with salsa and the cheese. Bake in a hot 400o oven, only until cheese is melted.
Remove and add cukes, lettuce, onions.
Options: 1.you can add a cup of crushed corn chips on top of it before you serve it..
2. I would crisp up the tortilla shells fast in some oil and then cool before cutting into
quarters.   Serves 4.
Add a tablespoon or two of sour cream on top of it before serving.
BN                                                                                             9/28/06
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Buttermilk Cornbread
1 cup of unbleached flour
1 cup stone-ground cornmeal
4 t. of baking powder
1/2 t. baking soda
2 t. of salt
1 large egg
1 1/2 cups buttermilk
4 T. of unsalted butter, melted and cooled
1 T. sugar
3/4 cup of whole corn kernels  (can be fresh, blanched, or canned and drained.)
Preheat a cast iron skillet or corn stick mold in a preheated oven of 425o. In a mixing
bowl, combine all ingredients, do not over-mix. Remove baking dish from oven and
grease with vegetable spray or brush with melted butter. Add batter and bake for
10-15 minutes for sticks and about 20 minutes for pan.
BN                                                                                                   9/18/06
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Lazy Chicken
8 pieces of chicken
2 T. butter
2 T. oil
1 t. grated lemon peel
1/4 t. basil
1/4 t. oregano
2 T. lemon juice
1 can of mushroom soup
Skin chicken and brown lightly in oil and butter. Drain off fat, place chicken in a
baking dish. Mix lemon peels, lemon juice, herbs, and soup. Spoon over chicken.
Cover and bake at 325o F. for 1 1/4 hours.
Can be baked the night before and reheated.
4-6 Servings
BN                                                                                            9/17/06
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Peachy Chicken
3 chicken breast, halved (with skin or without)
1/2 cup of flour
salt-pepper
2 T. butter
2 T. oil
1 1/2 cups of oj
2 T. of vinegar
2 T. of brown sugar
1 t. of basil
1/2 t. nutmeg
1 16oz. can of peaches halves or apricots drained
Shake chicken pieces in a bag with flour, salt, pepper; then brown in butter-oil in a
frying pan. place browned chicken in greased 3 qt. casserole dish Combine oj,vinegar,
sugar, basil, and nutmeg; then pour over chicken. Cover and bake at 375o, (baste
often while baking)  for one hour and 15 minutes or until tender. Add peaches or
apricots-put between chicken pieces, cook 15 minutes more uncovered.
Serves 4-6.
BN                                                                                                 9/17/06
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Oreo Binge Cake (ice cream cake)
One regular pkg. of Oreo's (or whatever type cookie you want, make sure you get a
pkg. the same weight pkg. that the Oreo's pkg. is.)
1 stick of butter
1/2 gallon of ice cream (flavor of your choice)
nuts,topping,etc.

Crush the pkg. of Oreo's well, as small as you can get them.
Melt the butter and add to the crushed Oreo's in a big bowl. Using clean hands, mix
well together. Next, put the crumb crust mixture in a 8 or 9" Tupperware type square
container/a top. Pat down to make a smooth crust.
Open up the 1/2 gallon container of ice cream. Cut slices and starting laying them
down on top of crust. Fill the container and with a warm spatula, smooth the top of
the ice cream well. Next add topping of your choice and nuts, cherries, etc..
Place the top on the container and freeze, for 3-4 hours. Remove 10 minutes before
serving.
This is great for a kid's party. I have never seen a kid of any age, who wouldn't eat it !
BN                                                                                            9/16/06
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Candied Carotenoids Soup for the Eyes
This soup contains a lot of eye protecting nutrients, with yellow vegetables. Great
soup to make, using those fall veggies:
2 cups of freshly cooked pumpkin or 2 cups of canned pumpkin.
2 cups finely chopped orange sections.
1 1/2 cups of pink grapefruit
1 cup of chopped carrots
1 cup of chopped sweet potatoes
2 teaspoons grated orange rind
Dash of salt
Dash of paprika
Dash of turmeric
1 cup of H2o (water)
Brown Sugar (optional)
1 teaspoon grated coconut
In a large soup kettle or pan, combine pumpkin,grapefruit juice, carrots, sweet
potatoes, orange rind, salt, paprika, and turmeric. Bring to a simmer over medium
heat. Add 1 cup of H2o. Cover and cook for 20 minutes, or until the vegetables are
tender.
Working in batches, transfer the mixture to a blender and puree. Taste and add a
small amount of brown sugar if needed. Simmer soup until you get the consistency
you desire. Serve with a sprinkle of coconut. And even a dash of Cinnamon on it.
Makes 6 serves. This would freeze well in individual servings.
BN                                                                                              9/12/06
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Awesome Frosting
3 cups of 10X Sugar (confectionery sugar)
1/2 cup of soft butter (one stick)
2 T. of cream or milk
1 1/2 t. of Vanilla, Lemon, or Almond extract (I love Almond)
Mix milk, butter and extract together. Gradually add sugar.
If frosting is to stiff, add 1 t. of milk at a time and mix. Becareful not to add anymore,
as then you will have an icing!
If it is not stiff enough add more sugar, a T. at a time.
Enough frosting for 24 cupcakes, 9x13 cake, and or 2~ 8 or 9 inches layers.
BN                                                                                           8/8/06
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Very Easy French Toast Loaf
2 c. of 1/2 n 1/2 {1 pint}
4 eggs
2 T. sugar                                    preheat oven 350o
1 t. vanilla extract
1/8 t. ground nutmeg
4 cups of bread cubes [can use raisin,challah,etc breads]
Coat a 5"x9" loaf pan with a bit of butter[don't over do]
Combine all of the ingredients, except bread cubes, in a large bowl and mix well. Stir
in bread cubes,let it sit 10-12 minutes,or until it looks like liquid is well absorbed. By
spoonfuls put it into the loaf pan. Bake 55-60 minutes or until it is golden. Remove
from pan,slice, serve with butter /real maple syrup,jam,etc. OR fresh whipped cream
and fresh fruit. 4-6 servings depending how you cut it.       
BN                                                                                            8/17/06
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Simply Summer Desert  ~Lemon Surprise~
1 qt. to 1/2 gallon of vanilla ice cream
2-4 T. of fresh lemon or lime juice

Put a couple scoops into a small bowl or a desert glass.
Drizzle a little juice over the scoops. You can use more if you want to.

Variations: You can use all kinds of fruit. Mashing some of it for a juicy pulp. Blood
Oranges would be a wonderful variation to try.
BN  8/14/06
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Steak Marinated/Extra Virgin Olive Oil & Fresh Rosemary
Steaks: use whatever cut you want beef (a large one or small ones) or even a pork
steak
Use large freezer bags to marinate in, makes for easier clean up. Put steak(s) in a bag,
and start with 2T-1/4 of a cup of oil to coat them. Then add a 1/4c-1/2 c of fresh
diced rosemary.
If you are going to use the herb dried, use 1/2 of what I stated about. You can also
put in some diced garlic, in the amounts you want.The amounts you use for all the
herbs will vary to the amount of meat you plan on using.
You should marinate for at least several hours- or until ready to cook.
Season with salt and pepper before cooking.
You can grill them or cook them on top of a stove. Cook until medium rare or well
done. Marinating tends to cut cooking time.
BN                                                                                                                      
8/13/06
____________________________________________________
Fried Chicken/Blue Cheese Dip
3 boneless skinless chicken breast
1 c. of buttermilk
2 c. all-purpose flour or pastry flour
1 T. of salt
1 T. pepper
1 T. of paprika
2 c. hot sauce & 1/4 c. butter
36  6 inch Skewers
veggie oil
1.Cut chicken into equal finger like long slices, soak in buttermilk for 1 hour, in a large
plastic bag, shake to insure coverage.2. In a bowl mix flour,salt,pepper,and paprika
together. Drain the chicken. Reserve the milk ,then rolls of the slices in the bowl of
flour. Dip again in milk,then dip again in flour. 3. fry in the pieces in hot oil 350o in a
deep frying pan, until golden brown. 4.Mix the melted butter and hot sauce together,
when slices are cooked, toss them in the hot sauce mixture. Scoop it out with a
slotted spoon. 5. Skewer the chicken pieces,each on a skewer.
6. DIP: 1 c. MAYO, 2/3 c. sour cream, 1 c. blue cheese crumbs, 1/2c. red vinegar..salt
& pepper to taste, chopped parsley for garnish.
Dip those pieces in the dip.
____________________________________________________
Peach Glace Pie
1 baked 9" baked pie crust (cooled)
5 cups of sliced, skinned peaches
1 cup of white sugar
3 T. of corn starch
1/2 cup of water
1  3oz. pk. of cream cheese

Mash enough peaches to make one cup mashed. Put into the saucepan, the corn
starch and sugar. Mix them together. Pour in water and the cup of mashed peaches.
Cook over medium heat until mixture thickens and boils. Boil and stir for one minute;
cool. Beat cream cheese in a bowl until smooth. Spread into the bottom of the
prepared, cooked pie crust. Next put all the remaining peach slices (about 4 cups full)
on top of the cream cheese. Next pour cooked peach mixture over the top of the
peaches.
Refrigerate for at least 3 hours. Serve/ whipped and chopped Pecan Nuts.
Serves 8.  
BN                                                                                              8/10/2006   
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ORANGEADE RECIPE
~don't expect an Ade to taste like juice~
First Recipe~makes one glass:
juice of one orange
juice of 1/4 of a lemon
1-2 T of sugar
spring or filtered Cold water to fill glass,stir.
(You can double,triple,etc. this recipe.)

Second Recipe~An older recipe made with honey. Makes 1 1/2 quarts:
1/4 c. of local honey (or 1/4 c. white sugar)
4 c. of spring or filtered water
2 c. of freshly squeezed orange juice
(you can use 2 c. of OJ made from concentrate)
1/4 c. of lemon juice
1 orange thinly sliced
Dissolve the honey in a 3 qt. pitcher/the water. If you warm the honey up a bit, it will
dissolve better. Add the juices next, then the slices. Stir well. Add one tray of ice
cubes.
BN                                                                                                     8/4/06
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Cuban Pork Recipe
As a former (thank God) Oswegonian living in the Conch Republic (Key West Florida,
for those who have no idea), I have the best and easiest pork recipe ever.

2-3 lbs. pork roast
Cumin to cover pork
1 cup olive oil (the more expensive, the better)
1/2 cup Key Lime juice
1 head of Garlic (not clove, head!)
Salt
Pepper

Rub pork with a good layer of cumin.   Combine olive oil, key lime juice and the garlic
(smashed with paper removed) in a sauce pan and heat over medium heat until the
garlic starts to simmer.  Place pork in a crock pot, add oil mixture.  Sprinkle with salt
and pepper and cover.  Cook on low for about 4-5 hours.

Serve with rice and black beans.  And cold beer!
___________________________________________________
A RECIPE FOR PORK TENDERLOIN
Chinese Pork Tenderloin BBQ
3# of pork tenderloin
1/4 cup of sherry
1/2 t. of salt      pepper to taste
1 clove garlic crushed
1/2 t. of ginger (if you use fresh,use 1-2 t. of grated ginger)
1/2 c. of lower salt soy sauce
1/4 cup sugar (I would use brown sugar)
1 t. salt
1 t. food flavoring ( it can be a all purpose one like Emeril's original or something you
like, maybe a oriental one,etc)
Mix all the ingredients together and marinate the meat for 2 hour refrigerated. Turn
several times to baste. Bake at 375o on a rack, in a pan for 1 hour, basting several
times. Cool and slice thin. Serve with side dishes like hot mustard, sesame seeds, and
other flavoring sauces you can dip the pork in.
(Serves about 6~7 people, depending on serving size)
BN                                                                                               8/1/2006
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Perfect Lemonade   (1800's recipe)
1 quart of water (I use spring or filtered)
4   Lemons
1 cup white sugar (start with 1/2 cup and increase to desired sweetness)

How to put this together, different from what you might be used to:
Cut all of the rinds off the lemons (cut in 1/2" slices) and put them in a large mixing
bowl, sprinkle the sugar on them, stir several times to coat. Let mixture stand 1 hour
so lemon's oil flavors sugar. [SAVE LEMONS]
Bring water to a boil, pour it over the mixture. Stir. Let it cool 20-25 minutes.
Pour freshly squeezed lemon juice into a quart glass pitcher. Then strain the
lemon-peel mixture into the juice, stir well. Cool in fridge. Serve with ice cubs in a
frosted glass..
Variations: Use some Limes, or all Limes. I have used berries frozen in ice cubs for
nice look when you serve the cool drink. You can puree some berries to add to pitcher
and then stir it.
Very Good!
BN                                                                                            July 26/06
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CARAMEL APPLE PECAN PIE
6 c. Jonathan or Granny Smith's apples (peeled & sliced)
3/4 c. sugar
1 tsp. cinnamon
1/3 tsp. nutmeg
1/4 c. flour
Dash of salt
1 tbsp. butter
Pastry for double pie crust

Combine sugar, flour, cinnamon, salt and nutmeg. Toss apples with sugar mixture.
Turn into 9 inch pastry shell. Dot with butter. Cover with top crust. Moisten, seal and
flute edges with fingers or fork. Prick or slit top to let steam escape.
Bake at 450 degrees for 10-15 minutes, then reduce heat to 350 degrees for 40-45
minutes. Remove and cool. Top with

Caramel Topping.
CARAMEL PECAN TOPPING:
8 oz. Kraft caramels
2 tbsp. evaporated milk
1/2 c. chopped pecans
Place caramels and milk in double boiler and heat or melt in a microwave until smooth.
Add 1/2 cup chopped pecans and spread over top of pie.
                                                                                      7/24/06
HOCKEY PUCKS:
ONE 16 OZ. JAR OF PEANUT BUTTER
ONE 16 OZ. PACKAGE OF BUTTERY ROUND CRACKERS
16 OZ. PACKAGE OF SEMI-SWEET MORSELS OR 1 LB. CHOCOLATE, MELTED
DIRECTIONS:
1.   SPREAD 1 TEASPOON PEANUT BUTTER ON A CRACKER AND TOP WITH ANOTHER CRACKER
2.   PLACE CHOCOLATE IN THE TOP OF A DOUBLE BOILER, AND STIRRING FREQUENTLY, MELT THE   
CHOCOLATE. SET ASIDE
3.   PLACE CRACKER "SANDWICHES" ONTO A FORK, AND CAREFULLY DIP INTO THE CHOCOLATE.      
DRAIN EXCESS CHOCOLATE OVER THE PAN.  PLACE THESE ON SHEETS OF WAXED PAPER TO        
COOL. ONCE COOL, STORE IN THE REFRIGERATOR OR COVER AIR TIGHT AND FREEZE UNTIL        
READY TO SERVE.
____________________________________________________
BLACK BEAN SALAD
16 OZ. CAN OF BLACK BEANS,RINSED,DRAINED AND DRIED.
1/2 RED PEPPER, FINELY MINCED
1/2 YELLOW PEPPER, FINELY MINCED
1/2 CUP OF STEAMED SNOW-PEAS, CUT IN HALF PIECES [CAN USE UP TO ONE CUP]
THIN SLICES OF RED ONION
COMBINE ALL THE INGREDIENTS. TOSS SALAD WITH A MUSTARD VINAIGRETTE, ADD 1/2 CUP
MINCED CILANTRO.
GARNISH WITH MORE SLICED RED ONIONS.
[YOU CAN ALSO USE YOUR OWN DRESSING]
2 SERVINGS AS A ENTREE. SERVE WITH A GOOD BREAD.
BN                                                                                             7/9/06
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[]\ []/ *FLAG CAKE* []/ []\
BAKE YOUR FAVORITE CAKE IN A 9X13 PAN. PREPARE PAN ACCORDING TO YOUR RECIPE AND
BAKE ACCORDING TO INSTRUCTIONS. I USUALLY USE A ANGEL FOOD CAKE RECIPE OR MIX. COOL
THOROUGHLY.

WHIP 2 CARTONS OF WHIPPING CREAM, 2-3t. SUGAR, ADD 1/2 T. OF ALMOND OR VANILLA
EXTRACT. REFRIGERATE.

WASH 1 QUART OF STRAWBERRIES, DRAIN.SLICE INTO HALVES. IF HALVES ARE TO BIG QUARTER
THEM.
WASH A PINT OF BLUEBERRIES, DRAIN.
THE BLUEBERRIES WILL BE THE STARS ON THE AMERICAN FLAG CAKE, THE STRAWBERRIES WILL
BE THE RED STRIPES. [YOU CAN USE RASPBERRIES INSTEAD OF THE STRAWBERRIES. SOME
PEOPLE PREFER COOL WHIP]

WHEN CAKE HAS COOLED, TAKE OUT WHIPPED CREAM. SPREAD ALL OVER THE CAKE. SAVE THE
REST OF THE WHIPPED CREAM TO DOLLOP ON THE CAKE WHEN YOU SERVE IT.[YOU COULD MAKE
THE REST OF IT CHOCOLATE, ADD A LITTLE OF COCO POWDER-A 1/2 T. AT A TIME UNTIL DESIRE
CHOCOLATE TASTE]

NOW DECORATE THE CAKE TO LOOK LIKE OUR FLAG, USE FRUIT AS STATED ABOVE. WE USE TO
MAKE THIS FOR MY MOM, AS HER BIRTHDAY WAS JUST AFTER THE 4TH OF JULY.

VARIATION: YOU CAN MAKE CUPCAKES INSTEAD, FROST /WHIPPED CREAM, AND DECORATE THEM
AS OUR FIRST 13 STAR FLAG / THE BLUEBERRIES BEING THE STARS AND / A STRAWBERRY OR
RASPBERRY IN THE CENTER!

REFRIGERATE UNTIL READ TO SERVE. DELICIOUS!
BN                                                                                           7/2/
06
OLD RECIPES

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