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Dolma, Stuffed Dried Peppers And Eggplants Ingredients: - 1 cup rice - 3 tablespoons chili paste - 1 tablespoon mint - cumin - salt - oil about a quarter of a cup - 1 diced onion finely - 1/4 cup chopped parsley finely Directions: - In a bowl add all the ingredients and mix well. - Cut the tops off the chilies or capsicums and deseed. - Wash well and fill each with the rice mixture until 3/4 full. - Place the veggies in a small saucepan or frying pan. - Fill the saucepan with water until it nearly comes to the tops of the veggies, place the lid on the saucepan. - Bring the water to the boil then turn down and simmer on medium heat until the rice is cooked (probably 40 minutes). - Check the water level as you don't want to run out of water and burn everything. - Leave the dolma to cool down in the saucepan with the lid covered after you have taken them off the heat. - Serve with a bowl of Cack, sa

Cornbread Ingredients: - 1/2 c. butter - 1 can (15 oz.) cream-style corn - 1 (12 oz.) Flako corn muffin mix - 1/2 c. sour cream - 4 eggs, beaten Directions: - Mix all ingredients together and pour into greased pan. - Bake approximately 1 hour at 350°.

Meat Loaf(Makes 8 Servings) Ingredients: - 1 1/2 lb. chopped meat - 3/4 c. uncooked oats (quick or old-fashioned) - 1 egg, beaten - 1 c. tomato juice - 1/4 c. chopped onion - 1 1/2 tsp. salt - 1/4 tsp. pepper Directions: - Combine all ingredients thoroughly and pack firmly into a loaf pan or pan of similar shape. - Bake in preheated 350° oven about 1 hour and 10 minutes. - Let stand 5 minutes before slicing.

Tamale Pie Ingredients: - 1 1/2 c. cold water - 1 1/2 c. yellow cornmeal - 1 1/2 tsp. salt - 1/2 c. chopped onion - 1 lb. ground chuck - 2 c. boiling water - 2 Tbsp. flour - 1 tsp. chili powder - 1 (1 lb.) can tomatoes - 1 can tomato sauce - 1 (8 3/4 oz.) can whole kernel corn, drained (1 c.) Directions: - Combine and mix cold water and corn meal. - Add 1/2 teaspoon salt to boiling water. - Add cornmeal mixture, stirring constantly. Bring to a boil. - Partially cover pan; cook slowly for 7 minutes, stirring often. - Line bottom and sides of a greased 2-quart casserole with cooked mush.

Strawberry Sorbet Ingredients: - 2 cups chopped strawberries Safeway 1 lb For $3.99 thru 02/09 - 1 cup cold water - 2 cups boiling water - 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin - 1/2 cup sugar Directions: - Place strawberries and cold water in blender container; cover. - Blend on high speed until smooth. - Stir boiling water into combined dry gelatin mix and sugar in medium bowl at least 2 minutes until completely dissolved. - Add strawberry mixture; mix well. - Pour into 9-inch square pan. - Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan. - Spoon half of the gelatin mixture into blender container; cover. - Blend on high speed about 30 seconds or until smooth; pour into bowl. - Repeat with remaining gelatin mixture. - Add to blended gelatin mixture in bowl; mix well. - Return to pan. - Freeze 6 hours or overnight until firm. - Scoop into dessert dishes to serve. - Store leftover sorbet in freezer.

Microwave Meatloaf Ingredients: - 2 lbs ground beef - 2 slices bread - 1 egg, beaten - 1/4 cup milk - 2 Tbsp onion - 2 Tbsp Ketchup - 2 cans (8 oz) tomato sauce - 4 Tbsp brown sugar Directions: - Mix first 6 ingredients. - Put into microwavable loaf pan or casserole dish. - Mix tomato sauce and brown sugar to make topping. Set aside. - Cook meatloaf in microwave on high for 20 minutes. Pour off liquid and add topping. - Cook 5 to 10 minutes longer or until done.

Brownies Ingredients: - 1/2 c. butter - 1 c. sugar - 2 eggs - 3/4 c. flour - 2 Tbsp. cocoa - 1/2 c. nuts - pinch of salt Directions: - Mix ingredients. - Put in an 8-inch square pan. - Bake at 350° for 20 minutes.

Nikujaga Ingredients: - 4 potatoes - 1 carrot - 1 onion - 100 grams thin sliced beef or pork - 1 packages shirataki noodle (optional) - 1 cup cooked sugar snap pea/green pea/green bean (optional) - 600 ml water - 4 tbsp sugar - 4 tbsp soy sauce Directions: - Cut potatoes into big chunks, and cut carrot into bite sized pieces. - Slice the onion into 8 wedges, and seperate each layers. - Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat - Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell. - Cut the noodle if it's too long. - When the vegetable pot start boiling, season with sugar and soy sauce. - Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone. - Garnish with cooked sugar snap pea/ green pea or green bean. - I like to add 1tsp of sesame oil in nikujaga right before finish cooking! - It gives very nice fragrant to the dish.

5 Cup Salad Ingredients: - 1 can mandarin oranges - 1 can chunk pineapple (with fluid) - 1 c. flaked coconut - 1 c. colored miniature marshmallows - 1 c. sour cream Directions: - Chill all ingredients ahead of time. - Mix and serve.

Broccoli-Cauliflower Salad Ingredients: - 1 bunch broccoli - 1 head cauliflower - 3 or 4 green onions - 2 c. mayonnaise - 1 jar Hormel real bacon bits - 2 Tbsp. sugar - 1 Tbsp. dry Ranch style salad dressing - 1/2 c. Parmesan cheese Directions: - Wash and drain vegetables. - Chop. - Mix dressing and chill dressing and vegetables 2 hours before mixing all together.

Soak And Roast Pecans No Added Oil Or Butter Ingredients: - 2 cups pecan halves - 2 cups water (enough to cover nuts) - 1 -4 teaspoon salt (there's no set amount it's to taste) Directions: - Preheat oven to 450 degrees. - Soak desired amount of pecans in water for 20 minutes.(I use warm water for the soak). - Drain water from the nuts and toss a little salt around on them. - Salt a shallow pan. - Arrange nuts in single layer on presalted pan. - TURN THE OVEN OFF. - Place the pan in the hot BUT OFF oven and let it sit for 90 minutes. - Remove and eat! - Note: I sometimes add things like garlic powder or pepper to the mix. You could add any dry ingredients to this and it would come out. I tried it with walnuts just because I had extra -- ewwwwwww nasty.

Chocolate Chex Mix Ingredients: - 2 c. Corn Chex - 2 c. Rice Chex - 2 c. Crispix - 2 c. Cheerios - 2 c. stick pretzels, broken - 2 c. salted peanuts - 2 boxes white chocolate bars Directions: - Combine all cereals, nuts and pretzels. - Melt chocolate in microwave. - Pour over mixture. - Mix well. - Dry on wax paper. Break into pieces and enjoy.

Artichokes With Vinaigrette Ingredients: - 1 artichoke - salt - 5 tablespoons oil - 1 tablespoon red wine vinegar - 6 teaspoons dijon mustard - rosemary to taste Directions: - In a saucepan, cook the artichoke in water and salt. - When cooked, drain the water, and set aside. - For the vinaigrette, in a bowl, add the ingredients one by one, stirring constantly with a whisk until it reaches the desired consistency.

Carrot & Apple Salad Ingredients: - 1 (8 ounce) can pineapple tidbits - 3 cups grated carrots - 3 cups grated apples - 12 cup raisins - 1 (10 1/2 ounce) package silken tofu - 2 tablespoons honey or 2 tablespoons maple syrup - 18 teaspoon cinnamon - chopped roasted soybeans (optional) Directions: - Drain pineapple tidbits, reserving juice. - In a bowl, combine pineapple, carrots, apple and raisins. - Measure 1/2 cup reserved pineapple juice. - May need to add additional liquid (preferably fruit juice) to make 1/2 cup measure. - In a blender, puree the tofu with 1/2 Celsius juice, honey and cinnamon until smooth. - Pour over carrot mixture and toss to coat well. - Chill. - If desired, top each serving with chopped soy nuts before serving.

Colorful Gelatin Ingredients: - 1 (3 ounce) box strawberry gelatin - 1 (3 ounce) box lime gelatin - 1 (3 ounce) box blueberry gelatin - 1 (1/4 ounce) envelope unflavored gelatin - 1 (14 ounce) can sweetened condensed milk - 1 (7 5/8 ounce) can table cream Directions: - Prepare 3 gelatins following directions on the box (use 3 different bowls). Refrigerate until firm. - When firm, cut them in small squares(bit size) and put them together in a big bowl. - Dissolve unflavored gelatin following pack directions. - Blend unflavored gelatin, sweetened condensed milk and table cream. - Stir in gelatin squares and carefully mix. - Refrigerate until firm.

Bean And Corn Salad Ingredients: - 3 (28 oz.) cans green beans, drained - 2 (16 oz.) cans kidney beans, drained - 2 (16 oz.) cans corn, drained - 2 c. sugar - 1 c. olive oil - 1 c. red vinegar - 1 c. water - oregano and basil to taste - salt and pepper to taste Directions: - Combine all ingredients in a large bowl, mixing well. - Chill for several hours before serving. - Yield: 16 to 20 servings! Enjoy!

Fruit Salad Ingredients: - 1 large can pineapple chunks, drained - 1 large can Mandarin orange slices, drained - 2 to 3 large bananas - 1 pt. fresh or frozen strawberries - 1 large can cherry pie filling - 1/4 c. instant Tang (dry) - 1 large carton vanilla instant pudding - 2 Tbsp. poppy seed - kiwi fruit Directions: - Drain 1 large can pineapple chunks; set juice aside. - Drain 1 large can Mandarin orange slices; set juice aside. - Combine pineapple, Mandarin oranges, 2 to 3 large bananas (sliced), one pint fresh or frozen strawberries (sliced) and one large can cherry pie filling.

Easy chicken cracker spread/dip Ingredients: - mayonnaise - canned white chicken meat (large can) - Mrs. Dash seasoning mix - wheat thins crackers or saltine Directions: - Mix canned chicken and mayo like you are making tuna sandwiches, but add a little bit more mayo. - If you add too much and it is runny, add more chicken. - Then add Mrs. - Dash to taste. - Refrigerate until cold. - Then dip in your cracker and eat! - (I like wheat thins the best. - ).

Good French Dressing Ingredients: - 1 can condensed tomato soup - 1 Tbsp. salt - 1 tsp. dry mustard - 1 c. sugar - 1 Tbsp. Worcestershire sauce - 1/8 tsp. black pepper - 1 tomato soup can Wesson oil - 1/2 tomato soup can vinegar Directions: - Put in stew pan; bring to a boil. - Cool. - Will fill a quart jar. - Will keep in refrigerator for 6 months or longer.

Josh's cheesy baked potatoes Ingredients: - 8 large yellow potatoes - 1 large yellow onion - 2 stick butter - 1 cavenders - 1 salt - 1 ground black pepper - 2 cup shredded cheese Directions: - Preheat oven 400 - Cube potatoes and onion and put in a large glass baking dish - Add all spices to taste and mix with hands - Put the sticks of butter on top and cover pan with aluminum foil. - Place in oven and bake until potatoes are soft (30 - 45 minutes) - Take out of oven and then add cheese

Gourmet Rice Krispie Treats Ingredients: - 1/2 c. light corn syrup - 1/4 c. brown sugar - dash of salt - 1 c. peanut butter - 1 tsp. vanilla - 2 c. Rice Krispies - 1 c. cornflakes, slightly crushed - 6 oz. semi-sweet chocolate chips Directions: - Combine corn syrup, brown sugar and salt in saucepan; bring to a full boil. - Stir in peanut butter; remove from heat. - Stir in vanilla, cereals and lastly, chocolate chips. - Quickly press into buttered 8 x 8-inch pan. - Chill 1 hour. - Cut into squares. - Store in refrigerator.

Skillet Ham Slice With Lemon-Pineapple Glaze Ingredients: - 1 Tablespoon Sweet Cream Butter - 2 whole 1" Thick Pre-cooked Country Ham Slices (sometimes Pre-packaged In Grocery Meat Dept. About 12 Ounces Each) - 1/4 teaspoons Cinnamon - 1/4 cups Karo Syrup (clear Corn Syrup) - 1 cup Crushed Pineapples (from Can) - 1 whole Lemon (for Zest And Juice) Directions: - In a large cast iron skillet (12) add sweet cream butter. - When melted add ham slices in a single layer (if needed you may cook them one at a time). - Brown the ham slice on medium heat for 4-5 minutes on each side. - In a mixing bowl add cinnamon, Karo syrup, pineapple and juices and the zest and juice of the lemon. - Stir well and add it into a small saucepan. - Heat on low for several minutes stirring often. - Remove the glaze from heat. - Place the skillet browned cooked ham slice on a plate and spoon on some glaze. - Just incredibly delicious! - Serve with sweet potatoes and a side vegetable. - Enjoy!

1,2,3,4,5 Chinese Spareribs Ingredients: - 1 -2 lb spareribs, each cut in thirds for smaller pieces (cut with a cleaver) - 1 tablespoon cooking wine (rice wine works well) - 2 tablespoons sugar - 3 tablespoons vinegar - 4 tablespoons soy sauce - 5 tablespoons water Directions: - Heat a large skillet with some oil in it, and start to brown the spare ribs. - Once the ribs are seared and browned, add the rest of the ingredients. - Mix well and bring to a boil. - Cover and reduce heat to medium-low. - Cook for about 20-25 minutes, and it's ready to serve!

Monster Cookies Ingredients: - 3 eggs - 1 c. brown sugar - 1 c. white sugar - 1 tsp. vanilla - 1 tsp. Karo syrup (light) - 2 tsp. soda - 1 stick oleo, softened - 1 1/2 c. peanut butter - 4 1/2 c. oatmeal - 6 oz. pkg. chocolate chips - 1/4 c. M&M's Directions: - Heat oven to 350°. - Blend all ingredients. - Use mixer. - Bake 15 minutes or less. - Drop on greased cookie sheets. - Makes 7 dozen.

Cucumbers And Chickpeas With A Chili-Lime Vinaigrette Ingredients: - 1 large clove garlic, mashed or put through a garlic press - 1 teaspoon lime zest - Juice of one large lime - 1/4 teaspoon ground cumin - 1/2 teaspoon ancho chili powder - 4 tablespoons honey - 3 tablespoons grapeseed oil (or another neutral oil) - 1/4 teaspoon salt - 2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained) - 1 nice size English cucumber, cut into a small dice - Salt and pepper to taste Directions: - Whisk together the garlic, zest , lime juice, cumin, chili powder, honey, oil and 1/4 tsp salt. Set aside. - Combine the cucumbers and chick peas, pour the dressing over, taste for salt and pepper if needed and let marinate in the fridge for an hour or two before serving.

Popcorn Balls Ingredients: - 1 c. sugar - 1/2 c. water - 1 Tbsp. vinegar - 2 Tbsp. molasses - 1 Tbsp. butter - 1 gal. popped popcorn Directions: - Boil sugar, water and vinegar together. - Add butter, molasses and 1/2 teaspoon salt. - Boil until brittle when dropped into cold water. - Remove from heat and pour over popcorn. - Make into 3 or 4-inch balls.

Hot Chocolate Mix(Great Christmas Gift) Ingredients: - 1 (2 lb.) box Nestle Quik - 1 (1 lb.) box confectioners sugar - 1 (11 oz.) jar Coffee-mate - 1 (8 qt.) box powdered milk Directions: - Mix ingredients together. - Store in gallon jar. - To serve, fill cup 1/2 full with chocolate. - Mix and add boiling water.

Corn Casserole Ingredients: - 1 can cream-style corn - 1 can whole kernel corn - 2 sticks margarine - 4 eggs - 1 c. sour cream - 1 box corn bread mix Directions: - Melt the margarine and add to the eggs. Add remaining ingredients. - Pour into baking dish. Bake at 400° for 35 to 40 minutes.

Spring Broth Ingredients: - water - 1 chicken breast - 1 zucchini sliced - 1 carrot sliced - fresh mushrooms chopped - frozen corn - 1 onion chopped - 1 leek chopped - 5 leaves savoy cabbage chopped - olive oil to taste - salt to taste Directions: - Bring to a boil a large pot of water. - Cut the chicken breast into strips. - Add the chicken and vegetables to the boiling water, season with salt, and simmer until everything cooked. - When ready, sprinkle with olive oil, and a few drops of soy sauce.

Champagne Pomegranate Cocktail Ingredients: - 4 cups crushed ice - 2 cups pomegranate juice - 12 cup ginger ale - 14 cup brandy - 1 (750 ml) bottle champagne or 1 (750 ml) bottle sparkling wine Directions: - Combine all ingredients in a pitcher. - Pour about 1 cup of the mixture into each glass. - Garnish with pomegranate seeds if you like.

Asian Pear Salad with Fennel and Pistachios Ingredients: - 4 Asian pears, cut into matchsticks (about 3 cups) - 1 bunch watercress, trimmed (about 2 cups) - 1 medium-size fennel bulb, thinly sliced (about 2 cups) - 1 small red bell pepper, diced (about 1 cup) - 4 green onions, sliced (about 1/4 cup) - 1/4 cup chopped pistachios - 3 Tbs. fresh lime juice - 2 Tbs. vegetable oil Directions: - Combine pears, watercress, fennel, bell pepper, green onions and pistachios in large salad bowl. - Whisk together lime juice and vegetable oil in small bowl. - Season with salt and pepper. - Add dressing to salad, and toss to coat. - Adjust seasonings if necessary, and serve.

Baked Ziti Ingredients: - 1 lb lean ground beef (ground chuck or ground round) - 1/2 cup chopped onion - 1 green bell pepper, chopped, about 1/2 cup - 1 (14 1/2 ounce) can diced tomatoes, undrained - 1 (8 ounce) can tomato sauce - 1/2 teaspoon dried leaf basil, crumbled - 1/2 teaspoon dried oregano leaves, crumbled - 1/2 teaspoon garlic powder or 1 small garlic clove, minced - 1 1/2 teaspoons salt - 1/4 teaspoon pepper - 8 ounces ziti pasta or 8 ounces elbow macaroni, cooked and drained - 2 cups shredded mozzarella cheese, divided Directions: - Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. - Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. - Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. - Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Fresh Coconut Pie Ingredients: - 1 coconut, grated - 1 1/2 c. sugar, mixed with 1/2 c. flour - 2 egg yolks - 1 can milk - 1 stick margarine - 1 Tbsp. flavoring - 2 egg whites - 2 Tbsp. sugar - 1 Tbsp. flavor - little cream of tartar Directions: - Mix coconut juice and all the ingredients together. - Put on stove and let come to a boil. - Let it thicken. - Put your pie mixture in cooked crust. - Spread icing over mixture. - Put in oven and let brown.

Graham Cracker Snack Ingredients: - 1 pkg. graham crackers - 1 c. butter or oleo - 1 c. pecans - 1 c. brown sugar Directions: - Use cookie sheet with sides. - Place a layer of crackers on cookie sheet. - Boil brown sugar and butter for 2 minutes. - Pour over crackers and sprinkle with pecans. - Bake at 350° for 10 minutes. - Let cool only 5 minutes and cut into squares.

Apricot Salad Ingredients: - 1 large box orange Jell-O - 3/4 c. sugar - 1 (No. 2) can crushed pineapple (do not drain) - 1 large can Pet milk, chilled - 2 jars (junior size) apricot tapioca baby food - 8 oz. pkg. cream cheese (room temperature) - chopped nuts (optional) Directions: - Combine Jell-O, sugar, pineapple and its juice in pan. - Heat until mixture comes to a simmer. - Add baby food. - Set in refrigerator until it begins to thicken. - Whip chilled Pet milk, adding softened cream cheese as you beat milk. - Fold into Jell-O mixture. - Pour into large pan (9 x 12-inch glass dish is nice). Top with chopped nuts, if desired.

Vegetable Casserole Ingredients: - 16 oz. frozen mixed vegetables, cooked and drained - 1 can lima beans, drained - 1 c. chopped celery - 1 c. chopped onion - 1 bag grated cheese - 1/2 to 1 c. mayonnaise - 1 tube Ritz crackers - 1 stick butter Directions: - Layer vegetables, beans, celery and onion in a 9 x 13-inch pan. Add grated cheese. Spread mayonnaise over this. Crush Ritz crackers and spread over the mayonnaise. - Melt butter and pour over top of crackers. Bake at 325° for 25 to 30 minutes.

French Toast With Spiced Butter Ingredients: - 4 eggs - 1 cup milk - 2 tablespoons sugar - 1/2 teaspoon vanilla extract - 6 slices French bread (3/4 inch thick) - 2 tablespoons butter - 1/2 cup butter, softened - 1/4 cup confectioners' sugar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - Maple syrup Directions: - In a large bowl, beat eggs. Whisk in the milk, sugar and vanilla. Arrange bread in a greased 11x7-in. baking dish; pour egg mixture over top. Turn to coat. Cover and refrigerate overnight. - In a large skillet, melt butter over medium heat. Cook bread on both sides until golden brown. Meanwhile, in a small bowl, cream the butter, confectioners' sugar, cinnamon and nutmeg until light and fluffy. Serve French toast with spiced butter and syrup.

Stuffed Meat Roll Ingredients: - 1 lb. ground beef - 1 c. fine dry bread crumbs - 1 medium onion, chopped fine - 1 tsp. oregano - 1 egg - 1/4 tsp. salt - 1/8 tsp. pepper - 1/8 tsp. garlic Directions: - With rolling pin or hand rinsed in water, flatten beef to 12 x 8-inch rectangle. - Mix remaining ingredients well. - Spread lengthwise down center of beef. - Roll up jelly fashion and place, seam side down, in greased shallow pan. - Bake in preheated 350° oven for 30 minutes or until done. - Let stand for 10 minutes before slicing. - Serves 4 to 5.

Cookie Dough Cheese Ball Ingredients: - 8 ounces cream cheese (softened) - 1/2 cup butter - 1/4 teaspoon vanilla - 1/2 cup powdered sugar - 3 tablespoons brown sugar - 3/4 - 1 cup miniature semisweet chocolate chips - 3/4 cup finely chopped pecans Directions: - Blend first 3 ingredients until creamy. - Add powdered sugar and brown sugar mix well. - Fold in choc. chips. - Cover and refrigerate 3-4 hours. - Shape into ball, wrap in saran wrap-again refrigerate 30 minutes or more. - When ready to serve, take the ball out of the wrap and roll into the pecans. - Serve with graham crackers or teddy grahams.

Butter Balls Ingredients: - 1/2 lb. butter - 4 Tbsp. sugar - 1 c. nut meats (walnuts) - 2 c. flour - 2 tsp. vanilla extract - powdered sugar Directions: - Very finely chop nuts. - Mix together all other ingredients, then add the nuts. - Taking a rounded teaspoonful, roll into a ball and place on cookie sheet. - Bake at 325° for 12 to 15 minutes. Cookies will crack slightly, but will be okay once cooled. Sprinkle with powdered sugar.

Cornbread Salad Ingredients: - 2 Jiffy cornbread mixes, baked - 2 cans pinto beans, drained - 1/2 c. chopped onion - 1 c. chopped green pepper - 1 c. chopped dill pickle - 2 c. diced fresh tomatoes - 1 lb. cooked bacon, crumbled - 3 c. mayonnaise - 1/2 c. pickle vinegar (from dill pickles) Directions: - Crumble all of cornbread in bottom of a 9 x 13-inch pan. - Then layer beans, green pepper, onions, pickles and tomatoes. - Mix 1/2 cup pickle vinegar with mayonnaise and spread on top. - Sprinkle crumbled bacon on top. - Store in refrigerator.

Low Carb Sushi Ingredients: - 1 cucumber - 14 jalapeno - 14 cup cream cheese - 14 avocado - 3 ounces tuna - 1 teaspoon wasabi - 14 cup soy sauce Directions: - Peel cucumber and slice in half lengthwise. - Remove seeds to form a small pit. - Fill pit with cream cheese. - Dice jalapeno and sprinkle over cream cheese then press in - Slice avocado into thin strips and place over jalapenos. - Slice tuna into small strips and place on top - Mix soy sauce and wasabi until well blended. - Pour over cucumber roll. - Enjoy.

Ice Cream Shop Pie Ingredients: - 1 cup cold milk - 1 pkg. (4-serving size) JELL-O Instant Pudding, any flavor - 1-1/2 cups thawed COOL WHIP Whipped Topping - 1 ready-to-use graham cracker crumb crust (6 oz.) Directions: - Pour milk into large bowl. - Add dry pudding mix. - Beat with wire whisk 2 min. - Gently stir in whipped topping. - Spoon into crust. - Freeze 6 hours or until firm. - Remove pie from freezer 15 min. - before serving. - Let stand at room temperature or place in refrigerator until pie can be cut easily. - Garnish as desired. - Store leftovers in freezer.

Cheese, Mince, Bacon Potato bake Ingredients: - 4 large Potatoes - 500 grams Beef mince - 300 grams Bacon - 500 grams Motzarella Cheese - 1 olive oil, extra virgin Directions: - Cut potatoes into small cubes and place in baking tray. - Cut Bacon into small portions and mix in with potatoes and olive oil. - Oven bake for 1hour (or until potatoes are slightly crispy but cooked) - Cook mince in a pan and mix into potato bacon mix with the cheese and place on baking dish. - Save 1/3 of the cheese to put on top. - Put back in oven for a further 10mins to melt cheese and serve!

Jari ' s new way vegetables Ingredients: - 1 large carrots thick slices - 1 half slices of colriflower - 1 half slices of broccoli - 3 large potatoes thin slices - 1/2 cup of heavy creams - 1/4 cup of mayonnaise - 1 cup of grind mixed cheese - 1 tsp spoon of pepper - 1/4 tsp spoon of salt or none Directions: - In the mixing bowl beat cream and mayonnaise till smooth - Add pepper and mixed cheese and stir till everything combined and set aside - Arrange vegetables on the baking dish and pour mixtures over the vegetables - Bake in 1 9 0 c for 25-30 minutes

Special Slaw Ingredients: - 1/2 head cabbage, chopped or shredded - 2 bell peppers - 2 onions - 2 tomatoes - 2 cucumbers - 2 carrots - 3/4 c. sugar - 1 c. vinegar - 1/2 c. oil - 1 tsp. salt - 1/2 tsp. pepper Directions: - Mix together and chill.

Seasoned Tea Mix Ingredients: - 1 c. tea leaves - 1 Tbsp. whole cloves - 1 Tbsp. dried orange rind - 1 Tbsp. dried lemon rind - 4 cinnamon sticks, broken up - 1/4 c. sugar - 1 tsp. allspice Directions: - Mix all ingredients thoroughly. - Makes 1 1/2 cups tea mix. To serve, combine 1 1/2 teaspoons tea mix with each cup of water. Steep to desired strength. - Strain.

Chocolate Caramel Nut Bars Ingredients: - 1 (14 oz.) bag Kraft caramels - 2/3 c. (5 oz. can) evaporated milk - 1 (two-layer) German chocolate cake mix with pudding - 1/2 c. Parkay margarine, melted - 1 (6 oz.) pkg. semi-sweet chocolate pieces - 1 1/2 c. chopped walnuts Directions: - Melt caramels with 1/3 cup milk over low heat in pot. - Combine remaining milk, cake mix and margarine in separate pot and mix well. - Set aside. - Press half of this mixture into the bottom of ungreased 13 x 9-inch baking pan. - Bake at 350° for 8 minutes.

Easy Coconut Lime Sorbet Ingredients: - 1 (15 ounce) can cream of coconut (preferably Coco Lopez or any sweetened brand) - 3/4 cup water - 1/2 cup fresh lime juice, strained to remove pulp (approximately 5 limes) - 5 limes, zest of - 1/2 cup sweetened flaked coconut Directions: - In a bowl, whisk together all ingredients. - Chill mixture several hours or overnight. - Before adding to the ice cream maker, shake mixture well. - Freeze mixture in an ice-cream maker. - Transfer sorbet to an airtight container and put in freezer to harden.

Beef And Bean Casserole Ingredients: - 1 lb. ground beef - 3/4 lb. bacon, cut into small pieces - 1 c. chopped onions - 1 (15 oz.) can kidney beans, drained - 1 (15 oz.) can butter beans, drained - 1 c. ketchup - 1/4 c. brown sugar - 1 Tbsp. liquid smoke - 3 Tbsp. white vinegar - salt and pepper - 2 (15 oz.) cans pork and beans Directions: - Brown beef in skillet. - Drain fat. - Put beef in slow cooker. Brown bacon and onions. - Drain fat. - Mix all remaining ingredients together in slow cooker. Stir well. - Cover and cook.

English Cooler Ingredients: - 1/2 c. strong tea - 2 oz. dark rum - 2 tsp. lemon juice - 1 tsp. superfine sugar - lemon wedge (for garnish) Directions: - Combine tea, rum, lemon juice and sugar in a tall glass. - Fill with ice. - Garnish with lemon. Makes 1 drink.

Neiman-Marcus Bars Ingredients: - 1 box Duncan Hines cake mix (yellow) - 1 egg - 1/2 c. melted butter - 1 (8 oz.) pkg. softened cream cheese - 1 box (4 c.) powdered sugar - 2 eggs - 1 c. coconut - 1/2 c. chopped nuts Directions: - Mix cake mix, 1 egg and melted butter together and then press lightly into a 9 x 13-inch greased dish.

Simple Corn And Chicken Chowder Ingredients: - 12 ounces boneless chicken (either breasts or thighs are fine) - 4 ears corn - 32 ounces chicken broth - 1/2 cup green bell peppers (about 1) or 1/2 cup red bell pepper, chopped (about 1) - 1 cup milk - 1 1/4 cups instant potato flakes - salt & freshly ground black pepper - crushed red pepper flakes (optional) - paprika (optional) Directions: - In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes. - Remove chicken and corn to a cutting board to cool slightly. - Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes. - Shred chicken and return to pot. - Cut corn from cobs and return to pot. - Season with salt and pepper to taste. - Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired.

Peanut Butter Chocolate Chip Cookies Ingredients: - 1 stick butter - 1/2 c. shortening - 3/4 c. brown sugar - 3/4 c. sugar - 1 tsp. vanilla - 1 tsp. baking soda - 3/4 c. crunchy peanut butter - 2 1/2 to 3 c. all-purpose flour - 1 (12 oz.) pkg. chocolate chips - 2 eggs - 1 tsp. salt Directions: - Oven: 375°. - Let butter come to room temperature. - Cream with shortening, sugars and peanut butter. - Beat in eggs and vanilla. Add flour, salt and soda. - Mix well. - Fold in chocolate chips. Refrigerate dough at least 2 hours before baking. - Place heaping tablespoon on cookie sheet and bake for 10 to 12 minutes.

Low Fat Chocolate Egg Nog Ingredients: - 1 Swiss Miss diet cocoa mix - 5 cups light vanilla soymilk, divided - 1 fat-free sugar-free instant chocolate pudding mix - 1 teaspoon rum extract - 12 teaspoon cinnamon - 14 teaspoon ground nutmeg Directions: - Combine cocoa mix with 1/4 cup hot water in a tall glass, and stir to dissolve. - Add 1 cup soymilk and stir. - Transfer to a blender. - Add remaining 4 cups soymilk and all other ingredients to the blender. - Blend on high speed until smooth and uniform. - Refrigerate in a covered container for at least a few hours to allow nog to thicken. - If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. - Enjoy! - MAKES 5 SERVINGS.

Chicken & Vegetable Kabobs Ingredients: - 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes - 1 medium sweet red pepper, cut into 1-1/2-inch pieces - 1 medium zucchini, cut into 1-1/2-inch pieces - 1 medium red onion, cut into thick wedges - 2/3 cup sun-dried tomato salad dressing, divided Directions: - In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers. - Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Rigatoni And Meat Sauce Ingredients: - 1 lb. bulk Italian sausage or ground beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 (28 oz.) can whole tomatoes, cut up and undrained - 1 (16 oz.) can tomato sauce - 1 1/2 tsp. Italian seasoning - 1 tsp. sugar - 1/2 tsp. salt - 1/4 tsp. crushed red pepper - 1/2 (1 lb.) pkg. rigatoni, uncooked - grated Parmesan cheese Directions: - In a large skillet or Dutch oven, combine Italian sausage, onion and garlic. Cook until sausage is no longer pink. - Drain. Stir in tomatoes, tomato sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. - Prepare rigatoni according to package directions; drain. - Serve with meat sauce. Top with Parmesan cheese.

Spicy Cajun Stew Ingredients: - 16 ounces smoked sausage or 16 ounces kielbasa, sliced into 1/4 inch slices - 2 (10 ounce) cans ro-tel tomatoes and green chilies, undrained - 14 1/2 ounces chicken broth - 10 ounces frozen chopped spinach, thawed, drained and squeezed dry - 2/3 cup uncooked instant rice Directions: - In a large skillet saute sausage until lightly browned;drain. - Add tomatoes and broth. - Bring to boil. - Add spinach. - Return to a boil. - Cook for 2 minutes. - Add rice. - Cover and remove from heat. - Let stand for 5 minutes. - Stir with a fork.

Whole Wheat/Oatmeal Bread Recipe Ingredients: - 2 1/4 c. lukewarm water - 1 pkg. dry yeast (dissolve in hot water) - 1/4 c. oil - 1/8 c. honey or possibly molasses - 4 teaspoon salt - 1 c. oatmeal (add in to above) - 2 c. whole wheat flour (stir in gradually) - 2-3 c. unbleached flour Directions: - Combine the water and yeast. - Stir till yeast in dissolved. - Add in the oil, honey or possibly molasses, salt, and oats. - Stir in gradually the whole wheat flour and mix well. - Stir in sufficient unbleached flour to make stiff dough. - Then knead in remaining flour till the dough is sticky. - Place in oiled bowl, cover and place over a pan of warm water to rise. - May take 2 hrs. - Place in aluminum loaf pans (oiled). - Let rise 1 1/2 hrs in hot area. - Bake at 350 degrees for 40-45 min.

Cherry Rhubarb Jelly Ingredients: - 2 qt. fresh rhubarb - 4 c. sugar - 2 (3 oz.) pkg. cherry jello - 1 (20 oz.) can cherry pie filling Directions: - Combine rhubarb and sugar and let set overnight or until sugar turns to liquid. - Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb. - Simmer well and add 2 packages of jello. - Stir well until all is dissolved. - Put in containers and freeze. - Makes 10 1/2 cups of jam.

Carrot Salad Ingredients: - 1 (3 oz.) pkg. cream cheese - 1 (3 oz.) pkg. orange jello - 1 c. hot water - 3/4 c. cold water - 1 small can crushed pineapple - 2 c. grated carrots Directions: - Mix cream cheese and jello together. - Add hot water, then cold water; mix well. - Add pineapple and carrots. - Put in refrigerator. Will keep for 2 weeks.

Barbecue Beans Ingredients: - 1/2 pound ground beef - 2 celery ribs, chopped - 1/2 large onion, chopped - 1/4 cup chopped green pepper - 1/2 cup packed brown sugar - 1/2 cup ketchup - 1/2 teaspoon ground ginger - Dash ground cloves - 2 cans (28 ounces each) pork and beans Directions: - In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. - Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.

Blueberry Yoghurt Cheesecake Ingredients: - Base - 1/2 cup sweet biscuit crumbs - 2 tablespoon butter, melted - Filling - 1 1/2 tablespoon gelatine dissolved in - 1/3 cup water - 500g block PHILADELPHIA Light Cream Cheese, softened - 1/4 cup caster sugar - 200g reduced fat blueberry yoghurt - 1/2 cup blueberry puree Whole Foods 3 For $10.00 thru 02/09 - Topping - fresh fruit selection Whole Foods 3 For $10.00 thru 02/09 Directions: - Combine the biscuits and butter, press into the base of a 20cm spring form pan; chill. - Blend Philly* with sugar, yoghurt and gelatine mixture. - Pour into crumb base in alternate spoonfuls with blueberry puree. - Swirl mixture gently with a knife. - Chill until set. - Decorate with fruits.

Mashed Potato Artichoke Bake Ingredients: - 2 medium potatoes, peeled and quartered - 1/4 cup sour cream - 2 tablespoons 2% milk - 2 tablespoons mayonnaise - 1 tablespoon butter - 1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed - Dash salt - Dash pepper - 3/4 cup frozen artichoke hearts, thawed and chopped - 1 green onion, chopped - 2 bacon strips, cooked and crumbled - 1/3 cup shredded cheddar cheese Directions: - Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Mash potatoes with the sour cream, milk, mayonnaise, butter and seasonings. Stir in artichokes and onion. - Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with bacon and cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.

Mexican Casserole Ingredients: - 1 lb boneless skinless chicken breast - 10 34 ounces cream of mushroom soup - 10 ounces Rotel Tomatoes, your choice of heat - 4 ounces mexican cheese - 34 cup sour cream - 12 teaspoon ground cumin - 8 ounces baked corn tortilla chips - 12 teaspoon chili powder Directions: - Drain tomatoes. - Cook and dice chicken breasts. - crush Tortilla chips until there is one cup crushed. - preheat oven to 375. - coat 9X13 pan with nonstick cooking spray. - Mix diced chicken with next 5 ingredients. - Pour into pan, top with chips. - Sprinkle with chili powder on top. - Bake for about 25 minutes.

Savory Beef Stroganoff Ingredients: - 1 lb. boneless sirloin or round steak, cut in thin strips - 3 Tbsp. all-purpose flour - 1/2 tsp. garlic powder - dash of parsley - 2 Tbsp. margarine - 1 medium onion, chopped - 1 envelope beefy mushroom dry soup mix - 1 1/4 c. water - 1/2 c. sour cream - hot cooked noodles Directions: - Toss beef, flour and garlic powder. - In a 2-quart casserole, microwave margarine with onion at High (full power) for 2 minutes. Stir in dry mix blended with water. - Microwave for 8 minutes or until sauce is thickened, stirring once. - Stir in sour cream. Serve over hot noodles.

Mexican Shredded Pork Ingredients: - 4 pounds pork loin or lean pork shoulder - 2 onions - 2 cans Ortega mild green chilies Directions: - Season pork with salt and pepper, let stand at room temperature. - - Put one sliced onion on bottom of crock pot, add pork, green chilies and the other onion on top. Add 1/2 inch of water. - - Cook on high 6 hours or until pork is very tender. Shred and leave in juices. - - Serve with tortillas and condiments: sliced avocado, diced tomatoes or fresh salsa, scallions, Mexican cheese

Just For Kids: Rusty'S Roly-Poly'S Ingredients: - 2 3/4 c. flour - 2 tsp. cream of tartar - 1 tsp. baking soda - 1/8 tsp. salt - 1 c. shortening - 1 1/2 c. sugar - 2 eggs - 2 tsp. cinnamon Directions: - Sift flour. - Add cream of tartar, soda and salt. - In separate bowl, cream the shortening and sugar. - Add eggs. - Beat well. - Add flour mixture and blend well. - Chill dough in refrigerator for 2 hours or until easy to handle.

Frontier Pies Cornbread Ingredients: - 1 cup butter, room temperature - 1 cup sugar - 1/2 cup honey - 4 eggs - 2 1/4 cups flour - 3 teaspoons baking powder - 1 1/2 cups cornmeal - 3/4 teaspoon salt - 2 1/4 cups milk Directions: - Cream the margarine and sugar. - Add eggs, one at a time. - Add dry ingredients (flour, baking powder, cornmeal and salt). - Stir in milk until well combined. - Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes.

AMIEs Fruit Salad (in Bottles) Ingredients: - 1 can (large) fruit cocktail, drained - 1 cup nata de coco, white color - 1 cup nata de coco, green color - 1 cup nata de coco, strawberry flavor - 2 cup macapuno strings - 3/4 cup pineapples, sliced in cubes - 1 apple, sliced in cubes - 1 can condensed milk (14 ounces) - 8 oz all purpose cream (nestle cream) - 1 chop pieces of kraft cheese Directions: - Combine all engredients except milk & cream in a large bow. - Roughly toss everything a little. - Pour-in the condensed milk then toss lightly. - Add the cream then mix well until well blended to make sure that the cream is properly distributed. - Put in bottles. - Refrigerate for at least 3-4 hours. - Served chilled. - Share & enjoy!! - !

Cajun Pasta Ingredients: - pasta - 5 1/4 ounces tagliatelle - 1/2 onion peeled and chopped - 1/2 red bell pepper seeded chopped - 5 1/4 ounces ground beef - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 cayenne pepper whole - 14 ounces crushed tomatoes - Parmesan cheese grated, optional Directions: - Boil the pasta in salted water for 8 to 10 minutes. - On low heat, saute together the onion and bell pepper. - Once translucent, add the ground beef. - When the ground beef is halfway cooked, add the thyme, rosemary, cumin, garlic powder, onion powder, oregano, and cayenne pepper. - Add the canned tomatoes and simmer another 10 minutes - Mix the drained pasta with the cajun sauce. Serve topped with Parmesan cheese.

Hash Brown Potato Casserole Ingredients: - 1 (32 oz.) pkg. shredded frozen potatoes - 1 (12 oz.) pkg. grated American cheese - 1/2 small onion, chopped - 1/2 c. melted butter - 1 can cream of chicken soup, undiluted - 1 (8 oz.) container sour cream - 2 c. crushed cornflakes Directions: - Place thawed potatoes in a 9 x 13-inch baking dish. - Mix together butter, soup, cheese, sour cream and onion. - Top with crushed cornflakes and drizzle melted butter over casserole. Bake, uncovered, at 350° for 45 minutes.

Feta & Thyme Stuffed Chicked Ingredients: - 4 Chicken thigh fillets (or 2 breast fillets) - 100 grams Feta, crumbled - 1 tbsp Dried thyme - 1 Zest of half a lemon - 1/4 cup fresh chopped parsley - 1 Clive garlic, minced - 1 Sprinkle of lemon pepper - 2 tbsp Olive oil Directions: - Pre-heat oven to 200*C. - Throw feta, herbs, garlic, zest and seasoning into a bowl and mix together. - Open chicken and cut a slit, not all the way through, so as to fill with stuffing mixture. - Once stuffed, brown the outside of chicken on med to high heat in an oven proof fry pan (using olive oil). - Once browned, stick it in the oven for around 12 minutes or until cooked through. - Remove, cover roughly and allow to rest before serving. - I whipped up a little garden salad and used the juice from the zested lemon/ olive oil/ seasoning- and also serve with some potato wedges. - Serves 2 big girls (or 4 little boys). - Enjoy! - ;)

Apple Cake Ingredients: - 4 apples, peeled and grated - 2 cups sugar - 1 cup vegetable oil - 2 eggs - 1 12 teaspoons baking soda - 12 teaspoon salt - 2 cups flour - 1 12 cups powdered sugar - 34 cup evaporated milk - 1 cup coconut - 1 cup pecan pieces - 1 teaspoon vanilla - 18 cup butter Directions: - For cake: Pour sugar over apples and let stand for 20 minutes. - Beat oil and eggs; add sugar and apples. - Sift soda, salt and flour together and add to the mixture. - Pour into ungreased 13x9 pan; bake at 350 for 45 minutes. - For icing: mix sugar, milk, coconut, pecans and vanilla in saucepan. - Cook to thread stage; test with spoon until the mixture drips and leaves threads or strings hanging (approx. - 230 degrees). - When this is reached, remove from heat and add butter; spread on cake.

Orange Blossoms Ingredients: - 1 pkg. yellow cake mix - 1 c. orange juice - 1/2 c. lemon juice - 2 lb. sifted confectioners sugar Directions: - Prepare cake mix according to package directions. Place 1 teaspoon of batter in each well-greased miniature muffin pans. Bake at 325° for about 10 minutes.

Scallops A La Provencale Ingredients: - 1/4 c. peanut oil - 2 Tbsp. minced onions - 1 tsp. lemon juice - freshly ground pepper - 1 tsp. chopped parsley - 1 tsp. cornstarch - 1 lb. scallops - 1 small clove garlic, minced - 1/4 tsp. salt - 2 Tbsp. dry sherry - lemon wedges Directions: - Heat peanut oil in 9-inch skillet over medium heat. Add scallops, onions, garlic, lemon juice, salt and pepper. - Cook, stirring occasionally, until scallops are done, about 5 minutes. Combine sherry and cornstarch. Add to scallop mixture and cook until thickened. - Garnish with parsley and lemon wedges. - Makes 4 servings.

Desert Chili Ingredients: - 2 (15 ounce) cans chili without beans - 4 cups slightly crushed corn chips - 1 cup chopped onion - 2 cups grated sharp cheddar cheese Directions: - Heat chili. - Place one-third of the corn chips on the bottom of a greased 9x13 inch baking dish. - Arrange in layers over the corn chips half of the onions, grated cheese and chili. - Repeat layers. - Top with remaining corn chips. - Bake at 350 degrees for 25 minutes.

Never Soggy Pie Crust Ingredients: - 3 c. flour - 1 c. shortening - 1 tsp. salt - 1 beaten egg - 3 Tbsp. cold water - 2 Tbsp. vinegar Directions: - Blend flour, shortening and salt; add beaten egg mixed with water and vinegar to flour mixture, mixed lightly with fork. - Turn out onto floured board or wax paper. - Bake slowly in 350° oven. Makes 3 pie crusts or 1 double and 1 single crust.

14 Carrot Cake Ingredients: - 2 c. flour - 2 tsp. baking powder - 1 1/2 tsp. soda - 1 tsp. salt - 2 tsp. cinnamon - 1/2 c. oil - 2 c. grated carrots - 1 (8 3/4 oz.) can crushed pineapple, drained - 2 c. sugar - 4 eggs - 1 1/2 c. chopped nuts Directions: - Sift dry ingredients. - Add sugar, oil and eggs. - Mix well. Stir in carrots, pineapple and nuts; turn into three greased and floured 9-inch cake pans (or large flat glass pan). - Bake at 350° for 35 to 40 minutes.

sweet smoked pork rub Ingredients: - 1 pork loin - 1 small lemon - 1/4 cup bown sugar - 1 tsp steak spice Directions: - mix brown sugar and steak spice in a bowl - squeeze the lemon onto the pork loin - rub the brown sugar and steak spice on the pork loin until it looks like a glaze - place on smoker

Berry Banana Smoothies Ingredients: - 1 c. reduced fat vanilla yogurt - 1 medium ripe banana, peeled, cut into chunks and frozen - 1/4 c. frozen unsweetened strawberries - 1/4 c. frozen unsweetened blueberries - 1/4 c. frozen unsweetened raspberries - 1/4 c. frozen unsweetened blackberries - 1 c. fat-free milk Directions: - In a blender or food processor, combine all ingredients; cover and process until smooth. - Pour into chilled glasses; serve immediately. - Serves 3.

Low Carb Pizza Puffs Ingredients: - 8 oz. cream cheese - 2 eggs - 1 tsp. garlic powder - 1 tsp. oregano - 1/4 cup low-carb pizza or spaghetti sauce - 1/2 cup shredded mozzerella cheese, or combination mozzerella and other cheese such as parmesan - 24 slices thin-sliced pepperoni Directions: - Preheat oven to 350. - Place the pepperoni slices into the birthing of the mini-muffin cups or butter the cups well if you aren't using the pepperoni. - Beat the cream cheese with a mixer untul smooth and fluffy. - Add eggs, garlic, and oregano and beat until smooth. - Mix the rest of ingredients by hand. - Fill the muffin cups with the egg and cheese mixture. - Fill the muffin cups with the egg and cheese mixture. - Bake for about 15-18 minutes, or until lightly browned on top.

Zabaglione Ingredients: - 8 egg yolks - 3 to 4 Tbsp. sugar - 1/2 c. Marsala (sweet or dry) Directions: - In the top of a double boiler, beat together the yolks, the wine and 3 tablespoons of the sugar. - Place the double boiler over simmering water. - Whip mixture constantly with a wire whisk until it is thick enough to retain a slight peak when the whisk is withdrawn (about 5 minutes cooking time). - Taste for sweetness. - If it is not sweet enough, add the remaining sugar. - Pour into stemmed glasses and serve at once.

Roast Vegetable Wellingtons Ingredients: - 1 (6 Square) sheet puff pastry - 4 cups ratatouille - 1 eggplant, sliced lenghtwise and grilled - 1 zucchini, sliced lenghtwise and grilled - 1 yellow squash, sliced lenghtwise and grilled - 1 red bell pepper, cut into six and grilled Directions: - 1/ Lattice cut the 6 puff pastry squares. - 2/ Using a cookie cutter fill with all the remaining vegetables. - 3/ Wrap vege bundle with pastery to form wellington - 4/ cook at 425 degrees until the pastry is golden in color - 5/ serve on a bed of braised greens and serve with pepper coulis.

Deer Steak And Onions Ingredients: - deer steaks - 1 Tbsp. vinegar - 3 c. water - meat tenderizer - flour - onions (in slices) - butter - salt and pepper - 1 Tbsp. Worcestershire sauce Directions: - Soak steaks in vinegar and water for 1 hour. - Wash and sprinkle with meat tenderizer. - Roll in flour. - Place in skillet with hot grease. - Brown both sides on high. - Reduce heat to medium. - Cut up onions in slices and place over steaks. - Add a pat of butter to each steak. - Add salt and pepper. - Cover and cook until done, turning once. - Worcestershire sauce may be sprinkled over steaks while cooking to add more flavor.

Braised Pork With Cumin Coriander And Lemon Dressing Recipe Ingredients: - 1 kg Pork shoulder cut into 21/2cm cubes - 14 gm Duck or possibly goose fat - 125 ml White wine - 1 1/2 tsp Cumin seeds, grnd - 1 x Clove garlic, crushed Lemon segments - 2 Tbsp. Coriander leaves, fresh - 2 ounce Black olives, stoned Cornflour to thicken Directions: - Heat the fat in a pan, and quickly fry the pork till brown. - Add in the white wine, cumin, garlic seasoning and bring to the boil. - Reduce heat and allow to simmer till pork is cooked approximately 45 min to 1 hour. - Add in the lemon segments and black olives. - Adjust the seasoning and add in the coriander. - Dilute the cornflour with a little water and add in the liquid to thicken the sauce. - Serve with saute/fry potatoes cooked in extra virgin olive oil, with a mix of baby vegetables.

Peach Cobbler Ingredients: - 1 can peaches - 1 c. sugar - 1 c. flour - 2 tsp. baking powder - 2/3 c. milk - 1 stick oleo Directions: - Melt oleo in large deep pan. - Make batter of milk, sugar and flour. - Pour batter over melted oleo; add peaches and bake in very slow oven of 350° until done. - Cool and serve with ice cream, Cool Whip or plain.

Baked Caramel Corn Ingredients: - 2 sticks margarine - 2 c. brown sugar - 1/2 c. corn syrup - 1 tsp. salt - 1/2 tsp. baking soda - 1 tsp. vanilla - 6 qt. popped corn Directions: - Melt butter; stir in syrup and salt. - Bring to a boil, stirring constantly. - Boil without stirring for 5 minutes. - Stir in baking soda and vanilla. - Pour over popped corn, mixing well. Turn into 2 roasting pans. - Bake at 250° for 1 hour, stirring every 15 minutes.

Pecan Honeymoon Squares Ingredients: - 1/2 c. Crisco - 1/2 c. brown sugar, firmly packed - 1 c. all-purpose flour, sifted - 1/2 tsp. salt - 2 Tbsp. milk - 2 eggs - 1 c. brown sugar, firmly packed - 1 tsp. vanilla - 2 Tbsp. all-purpose flour - 1/2 tsp. baking powder - 1 1/3 c. coconut, flaked - 1 c. pecans, chopped Directions: - Preheat oven to 325°. - Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt. - Stir in milk. - Pat evenly in 9 x 9 x 2-inch pan. - Bake at 325° for about 20 minutes or until brown.

Quick And Easy Brownie Marshmallow Cookies!!! Ingredients: - 1 box brownie mix - 1/2 cup all purpose flour - sifted - 1/2 cup brown sugar - 4 tablespoons butter - 1 teaspoon vanilla - 2 eggs - 2 tablespoons water - 1/2 cup shredded coconut - 1/2 cup marshmallows - 1/2 cup chocolate chips Directions: - Preheat Oven 350 degrees: - In a mix-master place the brown sugar, butter, vanilla and eggs, mix until smooth. Add the flour, brownie mix, water, chocolate chips and marshmallows. Mix until all is incorporated. - Place the cookie batter by the teaspoonful on a greased cookie sheet or parchment paper lined cookie pans. - Bake 10-12 minutes. Remove the cookies from the baking pan and let them cool on a rack.

Fried Blue Shark With Wild Rice Mix Ingredients: - 3 shark blue, chops, deep-frozen - 1 1/4 cups wild rice oriental - 1 can red beans baked - 1 can coconut milk - corn flour to taste - salt - ground black pepper - 1 lemon - parsley or coriander for sprinkling Directions: - Defrost, and then dip the blue shark in the coconut milk. - Add salt and pepper. - Marinate for 30 minutes. - Drain, roll in cornflour. - Fry in hot oil, browning on both sides. - Meanwhile, cook rice until almost done, add the red beans. - Remove from heat, drain well, so rice stays fluffy. - Serve fish drizzled with lemon juice to taste, next to rice on plate, garnish with chopped parsley or coriander.

Pate Brisee Ingredients: - 1 1/4 cups all-purpose flour - 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits - 2 tablespoons cold vegetable shortening - 1/4 teaspoon salt - 2 to 4 tablespoons ice water Directions: - In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal. - Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. - Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Cornflake Clusters Ingredients: - 1/2 cup corn syrup - 3 tablespoons white sugar - 2 cups cornflakes cereal - 1/2 cup flaked coconut - 1/2 cup chopped walnuts - 3 tablespoons butter Directions: - Combine corn syrup, sugar and butter in medium size sauce pan. Bring to boil over medium heat stirring constantly. Continue boiling 5 minutes, while stirring. Remove from heat. - Add remaining ingredients, mixing thoroughly. - Drop by level tablespoonfuls onto waxed paper or buttered baking sheets; cool until firm.

Blueberry Chia Jam Ingredients: - 2 1/2 cups fresh blueberries - 1 Tbs. pure maple syrup, plus more to taste - 1 vanilla bean, seeds scraped, pod reserved - 4 tsp. chia seeds Directions: - Combine blueberries, maple syrup, and vanilla bean seeds and pod in small saucepan, and bring to a simmer. - Reduce heat to medium-low, and simmer 6 to 8 minutes, or until berries burst and mixture is juicy. - Remove from heat. - Stir chia seeds into blueberry mixture (be sure they are well distributed and not clumping together). - Pour mixture into wide-mouth jar or bowl. - Stir berry-chia mixture once it has stopped steaming, then refrigerate 2 hours, or until chilled. - Sweeten with more maple syrup, if desired, and remove vanilla bean.

Asparagus Fritters Ingredients: - 2 (14 1/2 oz.) cans asparagus, chopped - 1 egg, beaten - 1/2 c. flour Directions: - Drain asparagus. - Mix with flour. - Mix in beaten egg. - Heat 1/4 cup oil. - Drop batter by tablespoons into hot oil. - Turn once.

Vegetable Casserole Ingredients: - 1 can mixed vegetables, drained - 1 1/2 c. diced celery - 3/4 c. chopped onion - 1 c. mayonnaise - 1 c. grated cheese Directions: - Mix together. - Pour into buttered casserole dish. - Soften 1 stick oleo, crumble 1/4 pound crackers into butter and mix. - Pour over vegetables. - Bake at 325° for 40 minutes.

Chile Corn Dip Ingredients: - 2 (12 oz.) cans Mexicorn - 1 c. sour cream - 1 c. mayonnaise - 10 oz. Cheddar cheese, shredded - 1 (4 oz.) can chopped green chiles, drained - 3 to 4 jalapenos, chopped - 3 green onions, chopped - 1/4 tsp. sugar Directions: - Combine the Mexicorn, sour cream, mayonnaise, cheese, green chiles, jalapenos, green onions and sugar in a bowl and mix well. Chill, covered, for several hours to allow the flavors to blend. Serve with large corn chips. - Yields 24 servings.

Grated Chicken And Scampi Ingredients: - 2 1/2 to 3 lb. chicken - 1 (15 oz.) can tomato sauce - 1/4 c. chopped parsley - dash of salt and pepper - 1/2 c. dry red wine - 1/4 c. Parkay margarine - 2 medium onions, sliced - 1/2 c. (2 oz.) Kraft grated Parmesan cheese - 1/2 tsp. oregano leaves - 1/4 tsp. garlic powder - 1 c. (5 oz.) cleaned cooked shrimp - hot cooked rice Directions: - Boil chicken in water until fully cooked, cut up into pieces, then in saucepan, brown chicken on both sides in margarine; drain. Add onion, tomato sauce, cheese, parsley and seasonings. - Cover; simmer 35 to 40 minutes or until tender. - Stir in shrimp and wine; heat thoroughly. - Serve over rice. - Makes 4 to 6 servings.

Cantonese Vegetable Soup(Vegetarian) Ingredients: - 6 c. vegetable broth - 1 onion, finely chopped - 2 cloves garlic, minced - 1 Tbsp. minced ginger root or 1/2 tsp. ground ginger - 1 Tbsp. soy sauce - 1/2 c. chopped water chestnuts - 1/2 c. sliced bamboo shoots - 3/4 c. chopped broccoli florets - 1 green bell pepper, seeded and chopped - 1 carrot, shredded - 3/4 c. sliced mushrooms - 1 c. sliced celery - 1/2 c. chopped snow peas or green peas - 1 c. fresh bean sprouts - 1 c. cooked rice - pinch of black pepper - 3 scallions, thinly sliced (optional) Directions: - Heat 1/2 cup of the broth in a large soup pot over high heat. When broth is boiling, add onion, garlic and ginger. - Cook for 3 minutes. - Add soy sauce and remaining 5 1/2 cups of broth. - Bring to a gentle boil. - Add all remaining ingredients except scallions. Bring to a simmer and cook for 10 minutes. - Garnish with scallions and serve. - Makes 4 to 6 servings.

Texas Beans And Rice Ingredients: - 1 lb. ground beef - 1/4 c. cooking oil - 1 small chopped bell pepper - 1 small onion, chopped - 1 (18 3/4 oz.) can tomatoes - 1 c. water - 2 tsp. salt - 1 Tbsp. chili powder - 1/2 c. raw rice - 1 (16 oz.) can red kidney beans or Ranch Style beans Directions: - Saute meat in oil, bell pepper and onion. - Drain off excess oil. - Add tomatoes, water, salt and chili powder. - Simmer for 10 minutes. - Remove from heat and add raw rice and beans. - Pour into buttered casserole dish. - Cover and bake at 350° for 1 hour. - Stir and cook 30 minutes.