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Broccoli Casserole Ingredients: - 2 pkg. chopped broccoli - 1 c. rice - 1/2 c. mayonnaise - 1 egg - 1 can cream of mushroom soup - 1 (8 oz.) jar Cheez Whiz - 1 pkg. Ritz crackers, crushed Directions: - Cook - broccoli and rice according to directions. - While these are - cooking, mix together mayonnaise, egg and cream of mushroom soup. - Add - cooked - broccoli - and - rice - to mixture. Soften - Cheez Whiz and mix with other ingredients. - Crush Ritz crackers good. Pour casserole in large dish and sprinkle with cracker crumbs. Cook in 325° oven for about 45 minutes.

Texas Cake Ingredients: - 2 c. flour - 2 c. sugar - 1/2 tsp. salt - 2 eggs - 1/2 c. sour cream - 1 tsp. baking soda - 2 sticks butter or oleo - 4 tsp. cocoa - 1 c. water Directions: - Combine first 6 ingredients. - Bring to boil the remaining ingredients. - Add at once to flour mixture and mix well. - Pour into a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. - Bake for 25 minutes at 350°.

Italian Chicken Ingredients: - 4 to 6 chicken breasts (boneless) - 1 bottle Lite Italian dressing - 2 sleeves Ritz crackers - Parmesan cheese - 1 tsp. margarine Directions: - Marinate chicken in dressing overnight. - Roll chicken in crushed crackers and then in Parmesan cheese. - Melt margarine in casserole dish. - Place coated chicken in casserole dish. - Spread remaining crackers and cheese over the top. - Cover and bake at 350° for about 1 hour. - Uncover and continue cooking until brown.

Roasted Brussels Sprouts With Sriracha Aioli Ingredients: - 1 lb Brussels sprout, trim ends only and leave whole (sometimes I half them just to get more coating!) - olive oil - salt and pepper - Sriracha Aioli - 4 tablespoons mayonnaise - 1 -2 tablespoon sriracha sauce (add more or less depending how hot you like it) Directions: - Preheat oven to 350. - In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer. - Sriracha Aioli: - Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

Roasted Whole Edamame Ingredients: - 2 cups Frozen Whole Edamame - 2 Tablespoons Olive Oil - 1/2 Tablespoons Coarse Salt Directions: - Preheat oven to 400 degrees F. - To a mixing bowl, add edamame, olive oil, and salt. - Toss then add to a sheet tray. - Bake for about 20 minutes until nicely roasted. - Pour into a serving bowl, and let cool for a few minutes before digging in. - Eat these by picking one up and sliding beans out with your mouth. - Something about these are so addicting. - Maybe its that hit of salt, or the subtle texture of the bean itself. - If you are looking for a nutritious snack, give these at try. - Hope you enjoy!

Hot Fudge Sauce Ingredients: - 1 1/2 cups granulated sugar - 1/2 cup brown sugar, packed - 3/4 cup cocoa - 1/4 cup all-purpose flour - 1/2 teaspoon salt - 1 (14 ounce) can evaporated milk - 1 cup water - 2 tablespoons butter - 2 teaspoons vanilla Directions: - Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla.

Carrot Fritters Ingredients: - 1 big pkg. carrots - 1 1/2 c. sugar - 2 raw eggs - cinnamon to taste - flour Directions: - Boil carrots and mash like potatoes. - Add eggs, cinnamon and enough flour to thicken; drop in hot grease as you would hush puppies. - Fry for 1 1/2 to 2 minutes. - Very good.

Zucchini, Mushroom And Pasta Skillet Ingredients: - 1 medium onion, chopped - 2 medium zucchini, sliced - 8 ounces fresh mushrooms, sliced - 2 garlic cloves, minced - 1/2 lb bow tie pasta - 1 (16 ounce) can spaghetti sauce - 1 1/2 cups shredded mozzarella cheese Directions: - Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet. - Add mozzarella cheese and allow to melt. - Meanwhile, cook pasta according to package directions. - Drain pasta and add 1 jar spaghetti sauce to pasta. - Serve pasta topped with veggie mix. - I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.

Peppermint Stick Pie Recipe Ingredients: - 2 c. Rice Krispies - 3 tbsp. butter - 1 (6 ounce.) pkg. semi-sweet chocolate chips, melted - 1 quart. peppermint stick ice cream Directions: - Combine Rice Krispies, butter, and chocolate chips. - Mold into a 10 inch pie tin to make the crust. - Fill with ice cream. - Top with shaved bitter sweet chocolate.

East West Lamb Recipe Ingredients: - 1 leg of lamb - 2 garlic cloves, cut in slivers - 1/2 teaspoon each of rosemary, sage and thyme - 2 c. dry white wine - 1 c. soy sauce Directions: - Trim roast, wipe with dry cloth. - Make several small slits all over. - Insert garlic slivers and rosemary in slits. - Rub lamb with sage and thyme. - Place in oven bag. - Combine wine with soy sauce, pour over lamb and tie bag. - Allow to stand several hrs at room temperature or possibly overnight in refrigerator turning occasionally. - Roast in 350 degree oven. - Cook approximately 30 min per lb.. - Skim off fat and serve juices on side.

Waffles (Using Wheat Quick Mix) Ingredients: - 2 cups wheat quick - 2 cups water - 1 each eggs - 2 tablespoons vegetable oil Directions: - Mix together and place in waffle iron. - Makes 2 large waffles. - Serve with fresh berries, maple syrup yogurt and/or chocolate chips if desired.

Ritz Bits Mix Ingredients: - 2 (10 oz.) pkg. Ritz Bits - 2 cans peanuts - 1/2 c. margarine - 1 c. sugar - 1/2 c. light Karo syrup - 1 tsp. vanilla - 1 tsp. baking soda Directions: - Grease a large cake pan or roaster. - Combine Ritz Bits and peanuts. - Pour mix into greased pan and set aside. - Melt margarine in a saucepan. - Add sugar and syrup. - Boil 3 minutes. - Stir. - Take from heat; add vanilla and baking soda. - Pour over first mixture. Do not stir. - Bake at 250°, stirring every 15 minutes. - Bake 1 hour.

Ice Cream Pie Ingredients: - 1 1/2 c. vanilla ice cream - 2 pkg. instant pudding (your choice) - 2 c. cold milk - 1 graham cracker crust Directions: - Blend ice cream and milk on low speed of mixer. - Mix with pudding on low speed for about 2 minutes or until mixture thickens. - Pour into graham cracker crust. - Let stand in refrigerator for 12 hours.

Chicken Divan Ingredients: - chicken breasts, stewed and deboned - 2 pkg. frozen broccoli, cooked - 1 c. grated cheese - little lemon juice - 1 can cream of chicken soup - 1/2 c. evaporated milk - 1/3 c. mayonnaise - stuffing mix Directions: - Place broccoli in casserole dish. - Spread chicken over top. Mix remaining ingredients and pour over chicken. - Put stuffing crumbs on top. - Bake at 350° for 30 minutes.

Aubergine And Greenpepper Casserole Recipe Ingredients: - 1 lrg Aubergine, (2lbs) - 1 x Onion, diced - 1 x Green pepper, diced - 2 Tbsp. Pine nuts - 1/4 c. Extra virgin olive oil - 2 Tbsp. Fresh basil, minced Salt and pepper to taste - 2 lrg Large eggs, lightly beaten - 1 x Matzah, crumbled - 2 Tbsp. Butter, or possibly margarine Directions: - Eel the aubergine and dice in 2" cubes. - Cook in simmering salt water to cover till the aubergine is tender, about 20 min. - Drain and mash. - Meanwhile saute/fry the onions and pepper and pine nuts in extra virgin olive oil over medium heat till the vegetables are tender, but not crisp. - Combine with the salt, pepper and basil. - Mix the aubergine with the lightly beaten Large eggs as well as the vegetable mix. - Add in the matzah and mix well. - Place in a greased casserole and dot with butter or possibly margarine. - Bake in a preheated 350 oven for 35 min or possibly till golden on the top and crusty on the sides.

Italian Meatballs Ingredients: - 12 lb ground beef - 12 lb ground pork - 2 large eggs - 1 cup Italian style breadcrumbs - 2 garlic cloves, finely chopped - 4 tablespoons dried parsley - 12 cup grated parmesan cheese - salt & pepper - olive oil Directions: - If using oven method- preheat to 350 degrees. - Mix by hand until all ingredients are well incorporated. - Spread a little olive oil on cookie sheet to coat. - Form meatballs and place on cookie sheet. - Bake about 15 minute. - Turn meatballs and bake 10-15 minute longer. - Use in your favorite Italian recipe. - * These can also be pan-fried in olive oil on Med. - to Med-Hi if you prefer. - Cook's note: After baking, the meatballs can be frozen. - In order to keep them from freezing together, pre-freeze on a cookie sheet spaced apart. - When frozen, place in freezer bags for later use. - Then just use as many as you want. - They can be thawed but I just put them into my sauce frozen and simmer until thawed.

Grandmother'S Pound Cake Ingredients: - 1 c. butter - 1 2/3 c. sugar - 5 eggs - 2 c. flour - 1/2 tsp. flavoring (vanilla, almond, rum; whatever) Directions: - Work butter until creamy; beat in sugar and eggs, one at a time. - When creamy, fold in flour with spoon. - Spread in buttered, floured loaf pan. - Bake 1 1/2 hours at 300°.

Michelada- Mexico City Style Ingredients: - 1 (12 ounce) bottle mexican dark beer, such as Indio - 2 limes, juice of - 1 tablespoon jugo maggi seasoning Directions: - Pour the lime juice and jugo Maggi in a tall glass, mix well. Add the beer slowly, tilting the glass to avoid the foam rising too much. Serve!

Fruit Salad Ingredients: - 1 can fruit cocktail, partially drained - 1 can pineapple tidbits, drained - 1 can mandarin oranges, drained - 1 can flaked coconut - 8 oz. Cool Whip - 1 c. sour cream - 2 c. miniature marshmallows Directions: - Mix well and refrigerate.

Asparagus Meringue Ingredients: - 2 lb fresh asparagus - 3/4 C. mayonnaise - 1/4 C. sour cream - 1 1/2 t. Dijon mustard - 1 t. lemon juice - 1 1/2 t. dried or fresh chopped chives - 4 egg whites - 1/2 t. salt - 1/4 t. white pepper - Pinch sugar Directions: - Steam the asparagus just until tender, do not overcook. Place in a shallow baking dish and keep warm in an oven heated to 250 degrees. - - In a small bowl, combine the mayonnaise, sour cream, mustard, lemon juice and chives. In a separate bowl, beat the egg whites with the salt and a pinch of sugar, until stiff peaks form. Gently fold in the mayonnaise mixture, and blend completely, adding the pepper to taste. - - Spoon the meringue over the asparagus and then broil for about 3-4 minutes, or until the meringue is golden brown.

Gratin Dauphinois(Potatoes "Au Gratin") Ingredients: - 5 lb. potatoes - 1 qt. milk - 2 garlic cloves - 1 egg - 2 Tbsp. sour cream - grated nutmeg - salt to taste - bread crumbs - grated Swiss cheese Directions: - My father was Puerto Rican and Cuban. - My mother is German and Irish. - When they got married, my mother got my Cuban grandmother's recipe for Spanish rice. - Being a picky eater herself and having 4 kids, my mom distilled the recipe down to a mild version without all the "slimy" things in it that most kids won't eat. - I jokingly call it my mother's Irish Spanish rice! - Each year on Three King's Day (January 6), I bring this rice in for my children's classes.

Cheesy Omelette in The Microwave Ingredients: - 2 eggs, beaten - 1 shallot, finely diced - 1/4 tsp Salt - 1/4 tsp cayenne pepper - 25 grams Cheddar cheese - 1/4 tsp ground black pepper - 2 tbsp grated parmesan cheese Directions: - In a microwavable proof bowl, mix all the ingredients together, apart from the cheeses. - Cook in the microwave for 2-3 minutes. - At halfway point stir well. - And place in microwave again until done om 20 second intervals. - Add the cheeses over the omelette. - And serve.

Sunday Morning Sausage Ring Ingredients: - 2 lb. pork sausage - 2 eggs, beaten - 2 Tbsp. grated onion - 1 1/2 c. fine dry toast or bread crumbs - 1/4 c. chopped parsley, if desired Directions: - Heat oven to 350° (moderate). - Lightly butter a 9-inch ring mold. - Mix ingredients well and pack into mold. - Bake 20 minutes. Take from oven and pour off excess fat. - Bake 20 minutes more. Turn onto heated platter and fill with scrambled eggs (8 to 12 eggs) or sausage gravy. - Yields 8 servings.

Margaret'S Do-Nuts("Dee - Licious!") Ingredients: - 2 eggs - 4 Tbsp. oil or melted shortening - 1 c. sour cream - 1 c. buttermilk - 1 tsp. vanilla - 1 c. sugar - 1 tsp. baking soda - pinch of salt - 2 tsp. baking powder - flour (as per following directions) - 1 tsp. nutmeg Directions: - Dissolve the baking soda in the sour cream and set aside. Beat together the eggs, sugar and oil or melted shortening. - Make sure it is well beaten. - Add the sour cream with the soda in it, the pinch of salt, nutmeg and vanilla. - Stir well and add 1/2 cup flour and the buttermilk. - Stir well. - Put the baking powder in 1 cup flour and stir into the mixture. - Keep adding flour, until dough feels ready to roll, cut. - Helps to chill in the refrigerator before rolling it out to cut.

Strawberry-Spinach Salad Ingredients: - 1 bunch spinach leaves, torn - 1 1/2 cups strawberries, hulled sliced and divided - 1 to 2 green onions, chopped - 1/3 cup almonds, toasted - 1/2 cup non-fat vanilla yogurt - 2 tablespoons raspberry vinegar - 2 tablespoons poppy seed - 2 teaspoons sugar Directions: - Place spinach leaves, one cup strawberries, green onions and toasted almonds in large salad bowl; set aside. Puree yogurt, vinegar, poppy seed, remaining strawberries and sugar in blender; toss with salad mixture before serving.

Grilled Barbecued Salmon Ingredients: - 2/3 cup barbecue sauce - 2 tablespoons brown sugar - 2 tablespoons chili garlic sauce - 1 tablespoon rice vinegar - 1 teaspoon lime juice - 1 teaspoon soy sauce - 4 salmon fillets (6 ounces each) - 1 tablespoon minced fresh cilantro Directions: - In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. - Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture. - Top with reserved sauce; sprinkle with cilantro.

Taco Roll-Ups Ingredients: - 6 ounces black olives, chopped - 4 ounces green chilies, diced - 8 ounces cream cheese - 16 ounces sour cream - 12 cup onion, chopped - 58 ounce taco seasoning - 8 ounces cheddar cheese, shredded - 10 count flour tortillas Directions: - Chop the black olives and onions very small with a chopper. - Set aside. - Drain green chiles, set aside. - Mix cream cheese, sour cream and taco seasoning in a mixer. - Add onions, black olives and green chilies. - Lay tortilla shell flat, and spread on the above mixture. - Sprinkle cheese on top. - Roll up as tight as you can. - Slice into 1/2 inch pieces. - Layer with wax paper so they don't stick together. - Store in the frig.

Karen'S Macaroni And Cheese Ingredients: - 1 box Kraft macaroni and cheese mix - 1 husband Directions: - Have husband prepare per package directions. - Best when served to wife as she sits in easy chair.

Chocolate Delight Ingredients: - 1 c. flour - 1 stick oleo, melted - 1/2 c. nuts - 1 (8 oz.) pkg. cream cheese - 1 c. 10x sugar - 1 c. Cool Whip - 1 small pkg. vanilla instant pudding - 1 small box chocolate instant pudding - 3 c. milk - remaining Cool Whip - nuts Directions: - Mix flour, oleo and 1/2 cup nuts; put in 13 x 9-inch cake pan. Bake at 375° for 15 minutes; let cool. - Cream the cream cheese with 10x sugar and 1 cup Cool Whip. - Mix and put over second layer. - Mix vanilla instant pudding and chocolate instant pudding with the milk. - Beat 2 minutes. - Pour over second layer. - Spread with Cool Whip over top and sprinkle with nuts.

Paleo Snickerdoodles Ingredients: - 2 cups Blanched Almond Flour - 1/8 teaspoons Celtic Sea Salt - 1/8 teaspoons Baking Soda - 1 teaspoon Cinnamon - 1/4 cups Vegan Shortening - 2 Tablespoons Honey - FOR THE COATING: - 1/2 cups Coconut Sugar - 1 Tablespoon Cinnamon Directions: - In a food processor, combine the almond flour, salt, baking soda, and cinnamon. Pulse in the shortening and honey. - Scoop 1 tablespoon of dough, and roll into a ball. Briefly dip ball in a small bowl of water. Roll wet ball in coconut sugar and cinnamon to coat. - Place ball on a parchment paper-lined baking sheet. Flatten ball with palm of your hand. - Bake at 350°F for 7-9 minutes. Cool and serve.

Mexican Wedding Cake Ingredients: - 2 eggs - 2 tsp. vanilla - 2 c. flour - 1 large can crushed pineapple - 2 c. sugar - 1 c. chopped walnuts - 2 tsp. baking soda - 1 (8 oz.) cream cheese - 1 stick margarine - 3/4 c. granulated sugar - 1 tsp. vanilla Directions: - Spread on top of cake. - Refrigerate overnight.

Pear Bread Ingredients: - 1/2 c. shortening - 1/2 c. packed brown sugar - 1/2 c. sugar - 1 egg - 2 c. all-purpose flour - 1 tsp. baking soda - 1/2 tsp. allspice - 1 tsp. cinnamon - 1/2 tsp. salt - 2 c. chopped, canned Bartlett pears - 2/3 c. chopped pecans Directions: - Cream together shortening and sugars; add egg and beat well. Sift together flour, baking soda, allspice, cinnamon and salt. - Add to shortening mixture. - Stir in pears and nuts. - Pour into a 9-inch greased loaf pan. - Bake at 350° for 1 hour. - Let stand until cool. Remove and dust with powdered sugar.

Banana Salad Ingredients: - 4 bananas, peeled and speared - lettuce leaf (of your choice) - 6 tablespoons mayonnaise - 3 teaspoons sugar - 1/2 teaspoon vinegar - 2 tablespoons milk - salt & pepper, to taste - Spanish peanut, chopped (to garnish) Directions: - In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste. - Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates. - Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.). - Arrange spears on top of lettuce leaves. - Drizzle generously with dressing over bananas and lettuce. - Garnish with chopped spanish peanuts (if desired). - Serve immediately or keep chilled until ready to serve. - *Bananas may darken if prepared too early. Best if made and immediately served.

Healthy Start Muffins Ingredients: - 1 cup all-bran cereal - 1 1/4 cups water - 13 cup molasses - 1 each eggs - 1 teaspoon vanilla extract - 2 3/4 cups Basic Bran Muffin Mix, prepared (click to view recipe) - 3/4 cup prunes chopped - 13 cup pepitas (pumpkin seeds) green - 2 teaspoons cinnamon - 1/2 teaspoon baking soda Directions: - In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla. - In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened. - Spoon into greased muffin cups, filling to top. - Bake in 375F (190C) 190C oven for about 30 minutes or until tops are firm to the touch. - Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.

Not So Sweet Pecan Pie Ingredients: - 1 c. white syrup - 1/2 c. white sugar - 1 Tbsp. flour - 2 Tbsp. melted butter - 1 tsp. vanilla - 1/8 tsp. salt - 2 large eggs - 1 1/2 c. pecans, chopped or broken Directions: - Mix all - ingredients together adding pecans last. - Pour into unbaked 10-inch - pie shell. - Bake at 425° for 12 minutes, then at 350° for 30 minutes.

Toulouse Sausage Ingredients: - 2 pounds ground pork - 1/4 pound salt pork, fat only, minced - 1/2 teaspoon freshly ground black pepper - 1 teaspoon freshly ground white pepper - 1/4 teaspoon freshly grated nutmeg - 1 1/2 teaspoons sugar - 1 1/2 teaspoons kosher salt, or to taste, if needed - 1/4 cup water Directions: - Place the pork, salt pork, black pepper, white pepper, nutmeg, sugar, and salt in a large bowl and mix with your hands to distribute the seasonings evenly. - Add the water and continue mixing with your hands until the ingredients are thoroughly blended. - Cook and taste a small sample, then add more salt if needed. - Leave in bulk and shape as directed in individual recipes or stuff into hog casing. - Cover and refrigerate for 1 hour to firm. - Saute or grill, or cook as directed in individual recipes. - (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

Angel Crisp Cookies Ingredients: - 1/2 c. brown sugar - 1/2 c. white sugar - 1 c. shortening (half butter) - 1 egg - 1 tsp. vanilla - 2 c. flour - 1/2 tsp. salt - 1 tsp. soda - 1 tsp. cream of tartar Directions: - Cream shortening and sugars. - Add egg and vanilla. - Add sifted dry ingredients. - Form into balls the size of walnuts. - Dip top in granulated sugar. - Place on ungreased cookie sheet. - Press down in center with finger. Bake at 400° for 8 to 10 minutes. Makes 4 dozen.

Super-Easy Indian Coconut Ladoo Ingredients: - 10 ounces unsweetened flaked coconut - 1/2 teaspoon ground cardamom - 3 drops orange food coloring (optional) - 1 (14 ounce) can sweetened condensed milk - 1 teaspoon rose water (optional) Directions: - Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute, but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together, 5 to 8 minutes. Add rose water; cook and stir until flavors blend, 8 to 10 minutes more. - Let mixture cool until safe to handle, but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.

Citrus Crusted Tuna Ingredients: - 4 tuna steaks (1 Inch Thick) - olive oil - salt - pepper - 12 cup grated horseradish - 2 tablespoons orange zest (blanched) - 2 tablespoons lime zest (blanched) - 2 tablespoons orange juice - creole mustard Directions: - Season tuna with salt and pepper. - In a small bowl, combine the horseradish, citrus zest, juice, and season with salt and pepper, and set aside. - Brush one side of the tuna with Creole mustard. - Press crust into mustard. - Heat oil in a large saute pan. - Add the tuna, crust side down, and sear until golden brown, about 3 minutes. - Turn over and sear until medium rare, another 2 to 3 minutes.

Noodle Pudding/Jewish Lasagna Ingredients: - 1 pound extra wide noodles, cooked and drained - 1/2 pound cream cheese, softened - 1/4 pound cottage cheese - 1/2 pint sour cream - 3 tbs sugar - 1 tsp vanilla - 4 large beaten eggs - 1 1/2 sticks margarine, melted - 1 cup golden raisins (optional) Directions: - Preheat oven to 350 - - Spray baking dish with PAM or other non-stick spray. - - Mix all ingredients together while the noodles are cooking. Add noodles, mix well. - - Bake for 45-55 minutes in a rectangular glass baking dish. When done, remove from oven and cover with wax paper until ready to serve.

Carrot Loaf Ingredients: - 1 1/2 c. flour - 1 tsp. cinnamon - 1/2 tsp. baking soda - 1/4 tsp. salt - 1/4 tsp. baking powder - 1/4 tsp. ground nutmeg - 1 c. shredded carrots - 1/2 c. sugar (granulated) - 1/2 c. brown sugar, packed - 1/2 c. cooking oil - 1 egg - 1/2 c. chopped nuts - 1/2 c. raisins (optional) Directions: - Stir together first 6 ingredients. - In another bowl, stir together next 5 ingredients. - Stir flour mixture into carrot mixture. Add nuts and raisins. - Spoon into a greased 8 x 4 x 2-inch loaf pan. - Bake 1 hour at 350° or until a toothpick comes out clean. Cool 10 minutes. - Remove. - Cool on wire rack. - Wrap and store overnight before serving. - Makes 1 loaf.

Lemony Cheesecake Ingredients: - 1 (3 oz.) pkg. lemon Jell-O - 1/2 c. boiling water - 1 (8 oz.) pkg. cream cheese - 2 c. whipped topping - 1 graham cracker crust - 1 can cherry pie filling Directions: - Dissolve gelatin in boiling water. - Set aside. - In medium bowl with electric mixer, beat cream cheese until smooth. - Gradually beat in Jell-O. - Fold toping into cheese mixture. - Spoon into crust. - Needs no cooking. - Chill 4 hours or until firm. - Serve topped with cherry pie filling.

Lebanese Lamb And Potato Casserole Ingredients: - 1 lb potatoes, peeled, thinly sliced - 1 tsp ground coriander - 2 tbsp olive oil - 1 None small onion, finely chopped - 2 cloves garlic, minced - 2 lb ground lamb - 1/2 tsp ground cinnamon - 1/2 tsp ground allspice - 1/2 cup dried breadcrumbs - 1 None large egg, lightly beaten - 2/3 cup onion marmalade - 2 tbsp raisins - 2 tbsp pine nuts, toasted Directions: - Preheat oven to 400°F. Grease and line a small baking dish with parchment paper. Combine potatoes, coriander and 1 tbsp oil in prepared dish. Season. Bake for 30 mins. - Meanwhile, combine onion, garlic, lamb, cinnamon, allspice, breadcrumbs and egg in a medium bowl. Season. Spread over potatoes and drizzle with remaining oil. Bake for 20 mins, or until cooked through. - Spread onion marmalade over lamb and sprinkle with raisins and pine nuts.

Seven Layer Salad Ingredients: - 1 head lettuce, broken in pieces - 1 green pepper, diced - 1/2 c. chopped celery - 1/2 c. chopped onion - 1 small can water chestnuts, sliced - 1 pkg. frozen peas - 2 c. salad dressing Directions: - Put in layers as listed. - Spread salad dressing over top to seal. Sprinkle 1 jar Romano cheese over this, then sprinkle 3 teaspoons sugar. - Refrigerate overnight or 12 hours.

Ma Ma'S Chicken Dressing Ingredients: - 1 cooked chicken, boiled (reserve broth) - 3/4 onion, chopped - 2 or 3 stalks celery, chopped - 1 large pan cooked cornbread, crumbled - 2 or 3 biscuits or white bread, crumbled - 1 can cream of chicken soup - 1 can cream of mushroom soup - 3 eggs Directions: - Boil chicken (reserve broth); saute onion and celery. - Cook cornbread and crumble. - Mix ingredients thoroughly. - Add approximately 1 cup chicken broth (enough to make ingredients easy to stir). - Salt and pepper to taste. - Bake at 350° about 45 minutes.

Apple Muffins Ingredients: - 2 c. flour - 3 tsp. baking powder - 5 Tbsp. sugar - 1 tsp. nutmeg - 1 egg - 1 c. milk - 3 Tbsp. oil - 1 cup finely chopped apple Directions: - Combine dry ingredients. - Add oil, egg, and milk. - Stir just until blended. - Fold in apple. - Fill greased muffin cups 2/3 full. Bake at 400° for 20-25 minutes.

Chocolate Chip Pie Ingredients: - 1/2 c. plain flour - 1 c. sugar - 1/2 stick oleo - 3/4 c. chopped nuts - 1 c. chocolate chips - 2 eggs, beaten - 1 tsp. vanilla Directions: - Melt oleo and pour over flour and sugar. - Mix in other ingredients. - Pour into pie shell and bake at 325° for 1 hour. Serve warm with ice cream or Cool Whip.

Summer Snowballs Ingredients: - 1 qt. vanilla ice cream - 1 c. pitted halved dark sweet cherries - flaked coconut Directions: - Soften ice cream; fold in cherries. - Place in freezer until firm. - Using ice cream scoop, scoop ice cream into dish of flaked coconut, coating all sides well. - Leave in freezer until ready to serve.

Pineapple Salad Ingredients: - 1 (6 oz.) box orange jello - 1 can crushed pineapple - 2 (3 oz.) pkg. cream cheese - 1 pkg. Dream Whip - 1 tsp. vanilla - 3/4 c. sugar - 2 Tbsp. flour - 2 egg yolks - 1 tsp. lemon juice Directions: - Use a 9 x 13-inch dish or pan. - Make jello according to directions. - Cool. - Add drained pineapple. - Save the juice. - When set, make topping of Dream Whip, already made to package directions, cream cheese and vanilla. - Beat throughly and spread on jello. - Cook sugar, flour, egg yolks, lemon juice and pineapple juice until thick. - Pour over topping. - Chill until ready to use.

Orange Anise Sparkler Ingredients: - 1 cup sugar - 1 cup water - 4 whole star anise - 1 cinnamon stick (3 inches) - 3 cups orange juice, chilled - 1 bottle (1 liter) club soda, chilled - Orange slices and additional whole star anise Directions: - In a small saucepan, combine the sugar, water, star anise and cinnamon. Bring to a boil over medium heat. Cook and stir for 1 minute. Remove from the heat; cover and let stand for 1 hour. Strain mixture, discarding spices. Refrigerate until chilled. - In a large pitcher, combine the orange juice and soda; stir in sugar syrup. Serve in cocktail glasses; garnish with orange slices and star anise.

Turkey/Chicken Salad Supreme Recipe Ingredients: - 3 lbs. turkey or possibly chicken, cooked and minced - 2 c. yellow delicious apples, minced - 2 c. celery, minced - 2 c. white seedless grapes, whole Directions: - Mix dressing and pour over other ingredients. - Let stand at least 6 hrs before serving.

Cucumbers Greek Style Ingredients: - 1 c. buttermilk - 2 medium cucumbers, peeled, seeded and diced - 2 medium tomatoes, sliced into wedges - 4 tsp. vegetable oil - 2 tsp. lemon juice - 1 clove garlic, finely minced - 1 tsp. oregano - 1/2 tsp. mint leaves - salt and freshly ground black pepper to taste - chilled celery strips Directions: - Pour buttermilk into a bowl and add remaining ingredients, except celery strips. - Let stand 1 hour in the refrigerator, until ready to serve. - Mix well before serving. - Serve with chilled celery strips as an appetizer.

Apple Crisp Ingredients: - 4 c. sliced apples - 1/2 c. butter - 3/4 c. flour - 1 tsp. cinnamon - 1/2 c. sugar - 1/2 c. brown sugar - 1/2 tsp. salt Directions: - Mix all dry - ingredients - together - until - it crumbles. Place in an oblong pan. - Bake - at 375° for 15 minutes, then at 350° for 15 or 20 minutes.

Foolproof Fudge Frosting Ingredients: - 3 c. (rounded) confectioners sugar - 1 tsp. salt - 1 Tbsp. vanilla - 1/2 stick butter or oleo - 1/2 c. s/milk - 1 (12 oz.) bag chocolate chips Directions: - Mix sugar, salt, vanilla, melted oleo and milk in mixing bowl; blend well. Melt chocolate chips in microwave or double boiler and add quickly to sugar. Beat hard until frosting begins to thicken and loses shiny look; pour on cake and spread quickly.

Dirt Cups Ingredients: - 2 c. cold milk - 1 (4 serving size) pkg. Jell-O instant chocolate pudding - 3 1/2 c. (8 oz. container) Cool Whip, thawed - 1 (16 oz.) pkg. crushed Oreo cookies Directions: - You will need the following equipment: - 8 to 10 paper or plastic cups (8-ounce) and decorations for dirt (gummy worms, bugs or anything you wish).

24 Hour Vegetable Salad Ingredients: - 1 head lettuce - 1 head cauliflower - 1 medium onion - 1 lb. bacon, fried crisp - 1 c. mayonnaise - 1/4 c. sugar - 1/4 c. Parmesan cheese Directions: - Break up lettuce. - Slice onion. - Break up bacon and cauliflower. - Put all ingredients in layers in large, covered bowl. Mix together mayonnaise, sugar and Parmesan cheese. - Put this mixture over top of vegetables. - Set overnight in refrigerator. Mix well before serving.

Garam Sauteed Shrimp and Zucchini with Spiced Rice Ingredients: - 8 ounces uncooked large shrimp, peeled, deveined - 1 zucchini, sliced into rounds - 1 teaspoon garam masala seasoning - 1 tablespoon butter - 1 tablespoon chopped fresh cilantro - 2 teaspoons fresh lemon juice - 1 6.3-ounce package garlic and herb rice pilaf, cooked according to package instructions Directions: - Toss first 3 ingredients in bowl to blend. - Sprinkle with salt and pepper. - Melt butter in medium skillet over medium-high heat. - Remove zucchini from bowl; saute until slightly browned, about 1 minute. - Add shrimp; saute until opaque in center, about 2 minutes. - Remove from heat. - Stir in cilantro and lemon juice. - Season with salt and pepper. - Divide rice between 2 plates. - Spoon shrimp and zucchini over rice.

Fire Turkey Rice (Taco Bell sauce) Ingredients: - 1 lb ground turkey - 3 cup cooked white rice - 15 green olives, thinly sliced into 4 pieces each - 1/3 cup onion, chopped - 1/3 cup mushroom, chopped - 1 tbsp bay leaves - 1 tsp worcestershire sauce - 10 packs of Taco Bells Fire sauce - 1 salt and pepper to taste - 1/4 butter Directions: - Prepare your white rice as you normally would, and set aside. - Heat your butter into a large pot, adding your onions, taco packets, and bay leaves. - Let the butter melt and onions brown and soften. - Add your ground turkey, salt and pepper. - Stir and blend until your turkeys almost completely cooked. - Add your white rice, olives, mushrooms and worcesteshire sauce. - Mix well and continue to cook your turkey thru. - Cover and let simmer for approx 5-8 minutes so the flavors soak into each other.

Roasted Beet & Butternut Squash Salad with Apples Ingredients: - 2 gal. butternut squash, trimmed, cut into 3/4-inch cubes - 3 qt. red beets, trimmed, cut into 3/4-inch cubes - 3/4 cup oil - to taste salt and pepper - 1-3/4 gal. red leaf lettuce, torn - 1-1/2 qt. red apples, medium dice Safeway 1 lb For $0.99 thru 02/09 - 2-2/3 cups dried cranberries - 2 cups red onions, cut into thin wedges - 1 qt. KRAFT Strawberry Balsamic Vinaigrette - 1 qt. goat cheese, crumbled Directions: - Combine squash and beets in large bowl. - Add oil; toss to coat. - Season with salt. - Spread into baking pan. - Bake in 325 degrees F-convection oven 20 min. - or until vegetables are tender. - Cool. - Place roasted vegetables in large bowl. - Add all remaining ingredients except cheese; mix lighty. - Garnish each serving with about 1 Tbsp. - cheese. - For each serving: Plate about 1 cup salad; top with about 1 Tbsp. - cheese.

Dreams Of Green Kale Salad With Feta And Garbanzo Ingredients: - SALAD - 1 large head dino kale, sliced into 1/4 inch strips - 1/2 head purple cabbabe, sliced into 1/4 inch strips - 1/2 head italian parsley, chopped - 3 small or two large multi colored bell peppers ( red, yellow, orange? 1/2 inch diced - 1 1/2 cups marinated artichoke hearts, cut into 1 1/2 inch pieces - 2/3 cup raw pepitas - 1 can garbanzo beans, drained - 1 1/2 cups cooked brown rice, room temperature - DRESSING - 2/3 cup olive oil - fresh squeezed juice of two lemons - 1 whole head of garlic, pressed - 2 teaspoons salt or more, to taste - 1 teaspoon black peppr Directions: - In a large bowl, add all salad ingredients. Using a large spoon or salad tossers, mix until combined. For the dressing, add olive oil, lemon juice, galric, salt and pepper in a jar. With a lid on, shake until well mixed. otherwise place ingredients into a cup and stir with a fork. Drizzle all of dressing over salad and toss to combine.

Dijon Crab Cake Sauce Recipe Ingredients: - 1 Tbsp. vegetable oil - 1 small shallot, chopped - 1 small garlic clove, chopped - healthy pinch of kosher salt - 1/2 ounce white wine - 2 Tbsp. Dijon mustard - 1 Tbsp. butter Directions: - Saut

Rocky Road Candy Ingredients: - 12 oz. bag semi-sweet morsels - 1 c. unsalted peanuts - 1 c. mini marshmallows Directions: - Melt morsels in microwave on medium; stir in peanuts and marshmallows. - Layer a brownie pan with wax paper. - Spread mixture in pan. - Chill in refrigerator until it hardens, at least an hour (in freezer if in a rush).

Rosie'S Vegetable Dip Ingredients: - 3/4 jar Hellmann's (don't use Miracle Whip) - 3 packets MBT beef instant broth - 1 small onion, chopped - 1 Tbsp. Worcestershire sauce - 1 (3 oz.) soft cream cheese Directions: - Mix all ingredients with mixer. - Serve with green pepper, green onions, broccoli, cauliflower, etc.

Date And Nut Bread Ingredients: - 1 tsp. salt - 1 c. hot coffee - 1 tsp. baking powder - 1 tsp. baking soda - 3/4 c. dates, chopped - 1 Tbsp. butter - 1 c. brown sugar - 1 egg, beaten - 1 3/4 c. flour - 1/2 c. chopped nuts - 1 tsp. vanilla Directions: - Mix all together and blend well by hand; do not beat a lot. Bake in loaf pan 1 to 1 1/2 hours at 350°. - Cool, slice and serve.

Two Way Wine Holiday Punch Ingredients: - Cranberry Base - 1 cup cranberries - 3 cups cranberry juice - 1/2 cup sugar - 2 tablespoons mulling spices (cinnamon, orange rind, allspice, and cloves) - Wine Addition - 4 cups red wine (sweet and fruity preferred) - 4 ounces brandy - 3 tablespoons orange liqueur (Grand Marnier, Cointreau, etc.) - 1/2 cup orange juice - 1 cup sparkling wine or Champagne Directions: - Bring the ingredients for the "Cranberry Base" to a boil and then reduce to simmer for 20 minutes. - Strain and cool liquid. Discard used cranberries and mulling spices. - Combine "Wine Addition" with "Cranberry Base." Add fresh cranberries and ice. Frozen cranberry juice cubes can be substituted for the ice cubes for additional cranberry flavor.

Smoked Turkey, Brie, Green Apple, And Watercress Sandwich Ingredients: - 1 1/2 tablespoons honey - 1 1/2 tablespoons mustard - 1 (8-ounce) French bread baguette - 6 ounces thinly sliced smoked turkey breast - 1/4 pound Brie cheese, thinly sliced - 1 cup trimmed watercress - 1 cup thinly sliced peeled Granny Smith apple - 1/8 teaspoon freshly ground black pepper Directions: - Preheat oven to 350°. - Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place on a baking sheet. Spread honey mixture on bottom half of loaf; top with turkey and cheese. Bake at 350° for 5 minutes or until cheese begins to melt. - Arrange watercress and apple slices onto melted cheese; sprinkle with pepper. Cover with top half of loaf, and cut into 4 portions.

Blackened Seasoning Mix Ingredients: - 1 Tbsp. paprika - 2 1/2 tsp. salt - 1 tsp. onion powder - 1 tsp. garlic powder - 1 tsp. cayenne - 3/4 tsp. white pepper - 3/4 tsp. black pepper - 1/2 tsp. thyme leaves - 1/2 tsp. oregano leaves Directions: - Mix all and store in glass jar.

Meat Loaf Ingredients: - 2 lb. ground beef - 2 c. bread crumbs - 1 medium onion, chopped - 1 small can tomato paste - 2 eggs, beaten - salt to taste - pepper to taste - 1 can cream of mushroom soup Directions: - Mix all ingredients together and bake - at 350° for 1 hour or until done.

Apple Salad Ingredients: - 2 red apples, chopped - 1 c. miniature marshmallows - mayonnaise - 1 c. celery, chopped - 1 c. cashew pieces Directions: - Mix ingredients in a bowl and add mayo to moisten. - Chill and serve.

German Chocolate Upside-Down Cake Ingredients: - 1 c. shredded coconut - 1 c. chopped pecans - 1 box German chocolate cake mix - 1 stick margarine - 1 (8 oz.) pkg. cream cheese, softened - 1 (16 oz.) box confectioners sugar Directions: - Combine coconut and nuts and put in bottom of greased 9 x 13-inch inch pan. - Prepare cake according to package. - Pour over coconut and nut mixture. - Place margarine and cream cheese in a saucepan and heat until warm enough to stir in confectioners sugar. - Mix well and spoon over top of cake. - Bake at 350° for 35 to 40 minutes. - Don't cut until cool.

Oatmeal Cake Ingredients: - 1/4 lb. margarine - 1 c. sugar - 1 c. light brown sugar - 2 eggs, beaten - 1 tsp. cinnamon - 1 tsp. vanilla - 1 1/4 c. boiling water - 1 c. quick oatmeal - 1 1/3 c. flour - 1 tsp. soda Directions: - Pour 1 1/4 cups boiling water over oatmeal; let stand 20 minutes. - Combine margarine and sugars. - Add beaten eggs, cinnamon and vanilla. - Mix well, then add oatmeal mixture. - Add flour and soda. - Pour into 9 x 13-inch pan and bake at 350° - for 30 minutes.

Mexican Sangria Jelly Ingredients: - 3 1/2 cups Burgundy wine - 1/2 cup orange juice - 6 tablespoons lemon juice - 2 (3 ounce) packages liquid pectin - 6 1/2 cups sugar - 1/4 cup Cointreau liqueur or 1/4 cup triple sec Directions: - Prepare jars per safe canning practices. - Heat the wine, orange and lemon juice in a pan. - Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness. - Bring the mix to a boil and add the Cointreau and pectin. - Stir the mixture constantly, boiling for 1 minute before removing it from the heat. - Add the jelly to the prepared canning jars. - Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.

Chocolate Eclair Cake Ingredients: - 1 box graham crackers - 12 oz. Cool Whip - 1 pkg. vanilla instant pudding - 1 pkg. French vanilla instant pudding - 3 c. milk - 1 can chocolate icing Directions: - In a 9 x 13-inch pan, lay whole graham crackers down. Mix puddings, milk and Cool Whip together and pour 1/2 of mixture on top of graham crackers.

Shrimp Dip Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 pkg. small frozen shrimp pieces, cooked - 1 jar cocktail sauce - Triscuits Directions: - Thaw shrimp and drain well. - Place cream cheese on serving tray. - Place shrimp over cream cheese. - Pour cocktail sauce over all. - Serve with Triscuits.

Sweet Cucumber Pickles Ingredients: - 16 lb. whole cucumbers (small) - 1 1/2 gal. red cider vinegar - 1 box mixed pickling spices (1.25 oz.) - 15 lb. sugar - 1/2 box alum (2.25 oz.) - 2 boxes plain salt (not iodized) Directions: - Mix the plain salt with enough water to cover cucumbers. - Put a weight on cucumbers to keep under water. Stir every day for 15 days. Remove, wash and slice. Soak overnight in alum water to cover. Rinse 3 times. - Cover with vinegar. - Let set overnight. Remove cucumbers and throw away the vinegar. - Layer cucumbers, sugar and spices in crock. - Cover. In a few days enough syrup will be made to cover pickles. - Put in jars. Do not have to be sealed.

Raspberry Spritz Recipe Ingredients: - 1 cup raspberries - 1 cup sugar - 1 cup water - 10 mint leaves - 3 ounces dry sparkling wine - 1 ounce club soda - 2 ounces Cocchi Americano - 3/4 ounce Raspberry-Mint Syrup - Raspberries and mint, for garnish Directions: - In a medium saucepan, combine raspberries, sugar, and water over medium-high heat. Mash raspberries with a wooden spoon to break up. Bring to a boil and then remove from heat. Add mint leaves and stir to combine. Cover and let stand for 30 minutes. Using a fine-mesh strainer, strain into an airtight container. Syrup keeps up to 1 month in the refrigerator. - Fill a rocks glass or goblet with ice. Add sparkling wine, club soda, Cocchi Americano, and Raspberry-Mint Syrup. Gently stir to combine. Garnish with raspberries and a sprig of mint.

Lemon Pineapple Cake Ingredients: - 1 (18 ounce) lemon cake mix - 1 (3 ounce) instant lemon pudding - 3/4 cup oil - 1 (10 ounce) carbonated lemon-lime beverage - 6 eggs - 1 1/2 cups sugar - 1 (8 ounce) can crushed pineapple - 1/2 cup butter - 1 cup shredded coconut Directions: - Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well. - Pour into greased and floured 9 X 13 inch pan. - Bake at 350 degrees for 1 hour. - Glaze. - Combine sugar, pineapple, and butter in saucepan. - Beat remaining 2 eggs in small bowl. - Add to pineapple mixture. - Cook until thickened, stirring constantly and cool. - Pour glaze over cake and sprinkle with coconut.

Caribbean Sauce For Chicken Or Pork Ingredients: - 1 cup chili sauce - 8 green onions, thinly sliced - 2 -4 jalapeno peppers, seeded and chopped - 3 cloves garlic, minced - 2 tablespoons cooking oil - 1/4 cup lemon juice - 1/4 cup chicken broth or 1/4 cup water - 1 teaspoon salt - 1 teaspoon ground ginger - 1 teaspoon ground allspice Directions: - In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. - Pour desired amount of sauce into small bowl. - Brush on chicken or pork frequently the last 10 minutes of grilling. - Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork). - Store unused portion of sauce in refrigerator up to 3 weeks.

Coconut Pudding Ingredients: - 4 egg yolks - 1/2 cup brown sugar - pinch of fresh grated nutmeg - 1 tablespoon pure vanilla extra - 2 tablespoons Mount Gay Rum - 1 cup milk - 1 cup coconut milk - 5 tablespoons butter, melted - 2 cups grated fresh coconut - 2 cups fresh bread crumbs - 4 egg whites, sweetened and whipped to stiff peaks Directions: - Preheat the oven to 350 degrees F. Grease a large oven-proof baking dish. - In a mixing bowl, whisk the eggs, sugar, nutmeg, vanilla, and rum together. - Whisk in the milk and coconut milk. - Add the butter, fresh coconut and bread crumbs. - Whisk well. - Pour the mixture into the prepared pan. - Bake for 1 hour. - Remove from the oven and cool for 10 minutes. - Increase the temperature to 450 degrees F. Spread the meringue over the top of the pudding evenly. - Place bake in the oven for a couple of minutes or until golden brown.

Hearty Vegetable Soup Ingredients: - 2 (14 ounce) cans beef broth - 1 (15 ounce) can lentils - 1 (15 ounce) can petite diced tomatoes - 1 medium carrot - 1 -2 stalk celery - 1/2 medium onion - 1 dried red pepper, hot - 1/4 teaspoon thyme - 2 teaspoons chili powder - 3 garlic cloves, crushed - 2 small potatoes, large dice Directions: - Add all ingredients EXCEPT POTATOES to a medium pot. - You may add a little water if you like more broth. - Bring to a boil then let simmer for 45 minutes to 1 hour, stirring occasionally. - Add potatoes, continue to simmer on med low for another. - 15 minutes or until potatoes are tender. - Enjoy.

Glorified Cabbage Ingredients: - 1 Tbsp. margarine - 1 Tbsp. flour - 1 tsp. salt - 1 tsp. dry mustard - 1 1/3 c. milk - 1 egg - 2 c. firmly packed cut cabbage - 1 c. chopped onion - 1 c. grated cheese - 3/4 c. buttered bread crumbs Directions: - Melt butter. - Blend in flour, salt, and mustard. - Add milk slowly, stirring constantly. - Cook until smooth and thick. - Beat egg. Add small amount of sauce, stir, return to sauce. - Cook about one minute. - Combine all ingredients, except crumbs. - Place in one quart casserole. - Top with crumbs. - Bake covered at 350° for 40 minutes. - Uncover and cook 5 minutes more. - Serves 6.

No Bake Fruit Cake Ingredients: - 1 large size candied fruit - 1 lb. chopped dates - 1 lb. large marshmallows (40) - 1 c. candied cherries, chopped - 1 lb. raisins - 1 lb. graham cracker crumbs - 1 1/2 c. pecans, broken - 1 can Pet evaporated milk Directions: - Mix all ingredients, except milk and marshmallows, in a large pan. - Heat Pet milk in double boiler. - Drop marshmallows in a few at a time. - When all marshmallows are melted, pour hot creamy mixture over dry ingredients and mix thoroughly. - Pack mixture into tube or Bundt pan lined with waxed paper. - Cover with waxed paper. - Use hand to press down smoothly and thoroughly. - Store in refrigerator overnight. - Turn out onto favorite cake plate. Decorate with halves of pecans and candied cherries. - Keep in refrigerator. - Additional fruit and nuts may be used, if desired.

Lace Cookies Ingredients: - 1/2 c. sweet butter - 1 c. (5 oz.) whole blanched almonds, ground - dash of salt - 3 Tbsp. all-purpose flour - 2 Tbsp. milk - 1/2 c. sugar - 4 oz. semi-sweet chocolate - 1 tsp. butter Directions: - Butter 2 baking sheets. - Melt remaining butter. - Flour pans lightly and shake off excess flour. - Stir together the remaining ingredients except milk. - Continue stirring until the sugar is melted, then stir in the milk.

15-Minute Vegetarian Stroganoff Ingredients: - 2 teaspoons olive oil - 14 teaspoon onion powder (to taste) - 14 teaspoon garlic powder (to taste) - 8 ounces Morningstar Farms Meal Starters Grillers recipe crumbles (BOCA crumbles work well, too) - 1 (14 1/2 ounce) can vegetable broth - 1 (8 ounce) can mushroom stems and pieces, drained - 3 cups medium egg noodles, uncooked - 8 ounces tofutti sour cream Directions: - Combine all ingredients except sour cream in a large non-stick skillet over medium-high heat. - Bring to boil; reduce heat to medium-low. - Simmer 6 minutes; stir gently. - Simmer 6 more minutes, or until noodles are tender. - I find that if I don't stir halfway through cooking time, the noodles cook a little unevenly. - Remove from heat; stir in sour cream.

Tuna With Wasabi Noodles Ingredients: - 2 (5 ounce) tuna steaks - 5 ounces noodles (whatever kind you like best) - 1/2 teaspoon wasabi paste - 1 tablespoon soy sauce - 1 lemon, juiced - 4 scallions, sliced - 2 ounces arugula Directions: - Heat a griddle or non-stick pan and, when very hot, add the tuna and sear on each side; 2 minutes for rare, 4 minutes for medium. - Cook the noodles according to the packet instructions. - Mix the wasabi, soy sauce and lemon juice together until smooth, then toss through the noodles with the scallion and arugula. - Slice the tuna and serve with the noodles.

Veal Gremolata Ingredients: - 3 tablespoons chopped fresh Italian parsley - 3 teaspoons finely chopped garlic - 1 1/2 teaspoons grated lemon peel - 10 ounces thin veal scallops - 2 tablespoons (1/4 stick) unsalted butter - 1 1/2 tablespoons fresh lemon juice Directions: - Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel in small bowl. - Season gremolata to taste with salt and pepper. - Sprinkle veal with salt and pepper. - Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat. - Add veal to skillet and saute until cooked through, about 2 minutes per side. - Transfer veal to plates. - Add remaining 1 tablespoon butter and 2 1/2 teaspoons garlic to skillet. - Stir 30 seconds. - Add lemon juice and bring to boil, scraping up any browned bits. - Spoon sauce over veal; sprinkle with gremolata.

Guacamole Chicken Salad Ingredients: - 1 cup cooked diced chicken breast - 2 tablespoons minced chives - 1 small avocado, peeled, pitted and finely chopped - 1 medium tomatoes, cored and diced - 1 -2 teaspoon minced jalapeno - 2 teaspoons fresh lime juice - 2 tablespoons olive oil - 14 teaspoon salt (to taste) - 14 teaspoon fresh ground black pepper (to taste) Directions: - Combine chicken, chives, avocados, tomatoes and chiles in a salad bowl. - Stir together remaining ingredients; pour over salad. - Stir gently but well.

Escarole And Beans Ingredients: - 1 to 1 1/2 lb. fresh escarole, washed and torn - 2 cans white beans, drained well - 1/4 c. olive oil - garlic, minced to taste - salt and pepper - dash of red pepper flakes Directions: - Place oil in pan along with escarole, salt, pepper, garlic and red pepper. - Stir together, cover and cook over low heat. - Escarole will wilt and cook down. - Drain beans well!! - Add to escarole and stir together; adjust seasoning. - Heat until beans are warmed.

Golden Chicken Nuggets Ingredients: - 3 whole chicken breasts - 1 egg, slightly beaten - 1/2 c. water - 3/4 tsp. salt - 2 tsp. sesame seed - 1/2 c. flour - 1 qt. salad oil Directions: - Mix egg, water, salt, sesame seed and flour. - Dip chicken, which has been skinned, boned and cut into 1 x 1 1/2-inch pieces, into batter; drain. - Put oil into heavy pan or deep fryer. - Heat to 375° and carefully add chicken, 1 layer at a time. - Fry 3 to 4 minutes or until golden. - Drain. - Serves 6.

Impossible Pumpkin Pie Ingredients: - 5 eggs - 1/2 stick margarine - 1/2 c. flour - 1/2 tsp. baking powder - 2 c. pumpkin - 1 tsp. vanilla - 3/4 c. sugar - 1 c. milk - pumpkin spices to taste Directions: - Blend all ingredients in a blender for 2 to 3 minutes. - Bake for 60 minutes at 350° in a greased pie plate. - Easy! Makes its own crust!

Sauerkraut Ingredients: - 1 lb. sauerkraut - 1 1/2 lb. bacon, sliced thick - 1 onion, stuck with cloves - 10 juniper berries - 2 cloves garlic, finely chopped - 1/4 tsp. caraway seed - salt and pepper to taste - 1/4 c. dry sherry - 2 1/2 c. chicken stock Directions: - Heat oven to 300°. - Place bacon in pan. - Add cold water to cover. - Bring to a boil; simmer for 1 minute. - Drain. - Line dish with bacon slices. - Add kraut in center and onion in the middle. Add juniper berries, garlic and caraway seed. - Add sherry on top. Cover; bring to boil on stove, then bake in the oven for 2 1/2 hours. - Take lid off; bake at 400° for 20 minutes.

Scd Gluten Free Beef Stroganoff Ingredients: - 500 g beef, cut in thin strips - 1 onion, chopped - 2 cups tomato juice - 1/2 cup yogurt - 2 cups mushrooms, sliced - 1/4 teaspoon salt - 1/2 teaspoon pepper - 2 cups rice, cooked (illegal, for other family members only) Directions: - Cook Rice (for other family members). - Brown Beef in olive oil. - Add onions & saute - simmer in tomato juice until tender - Add mushrooms and simmer for five minutes - Add spice & yogurt. - Serve.

Ww 6 Points Crock Pot Teriyaki Chicken Ingredients: - 2 1/2 lbs boneless skinless chicken breasts, and cut into 2-inch pieces - 1/2 cup soy sauce - 1/2 cup honey - 3 garlic cloves, whole - hot chili sauce (optional) Directions: - Add chicken to crock pot along with soy sauce, honey, garlic cloves and hot sauce. - Set crock pot to low and cover. - Stir once 2 hours into cooking and then cook addition 2 hours. - Remove garlic cloves.

Christmas Popcorn Ingredients: - 1 package (3.3 ounces) butter-flavored microwave popcorn - 1 cup white baking chips - 1 cup red and green milk chocolate M&M's - 8 miniature candy canes, coarsely crushed - 1/2 cup salted peanuts Directions: - Microwave popcorn according to package directions. Transfer to a large bowl. In a microwave, melt white baking chips; stir until smooth. Pour over popcorn and stir until coated. Add the M&M's, candy canes and peanuts. - Immediately spread onto waxed paper; let stand until set. Store in an airtight container.

Donna'S Chocolate Logs Ingredients: - 1 bag colored marshmallows - 12 oz. chocolate chips - 1 bag coconut - 1 c. nuts - 1 stick margarine Directions: - Melt chocolate and margarine. - Let it cool well. - Add marshmallows and nuts and mix well. - Tear off 3 pieces of aluminum foil. - Divide chocolate into 3 parts and spread on foil. - Roll it up; sprinkle coconut on candy as you roll them up. - Refrigerate overnight. - Cut in slices.

Pineapple Salad Ingredients: - 1 can crushed pineapple - 1 c. sugar - juice of 1 lemon - 2 envelopes gelatin - 1/2 c. water - 1 c. grated American cheese - 1/2 pt. whipped whipping cream - 1 Tbsp. green pepper - 2 Tbsp. celery - 1 c. mayonnaise - onion (optional) Directions: - Drain pineapple; add lemon juice and water to make 2 cups. Add sugar and bring to boil. - Add dissolved gelatin and cool. - Add green peppers, celery, mayonnaise and onion to taste. - Use 9 x 13-inch pan.

Sandra'S Veg-All Casserole Ingredients: - 1 can water chestnuts, drained - 1 can Veg-All, drained - 1 c. chopped celery - 1 c. chopped onions - 1 can cream of mushroom soup - 1 c. Hellmann's mayonnaise - 1 c. Cheddar cheese, shredded - 1 stick oleo, melted - 1 sleeve Ritz crackers, crushed Directions: - Combine all ingredients (except oleo and cracker crumbs) and put in a casserole dish. - Top with Ritz cracker crumbs and pour melted oleo or butter on top of crumbs. - Bake at 350° for 30 minutes. - Serves 6 to 8.

Hot Artichoke Dip Ingredients: - 1 (14 ounce) can artichoke hearts, drained and chopped - 1 cup mayonnaise - 1 cup parmesan cheese - 1 clove garlic, minced - chopped onion, whatever you want - black pepper, to taste Directions: - Preheat oven to 350. - Combine all the ingredients and. - spoon into 9" pie plate or similar baking dish. - Bake 20 to 25 minutes or til lightly browned. - If you want, can sprinkle on top chopped tomato. - or chopped green onions. - I don't. - I serve this with crackers.

Toasted Pumpkin Seeds Ingredients: - Seeds from 1 pumpkin, pulp and strings removed - 2 tablespoons vegetable oil - Salt, to taste Directions: - Spread the seeds in a single layer on a baking sheet, making sure they are thoroughly cleaned of strings and pulp. - Let them air-dry for at least 3 hours. - Once dry, hull them. - Preheat the oven to 350F. - Add the oil and salt to the seeds, and stir to coat them well. - Place the baking sheet in the oven and toast, stirring the seeds every 5 minutes or so, until they are golden brown, about 25 minutes. - Let the seeds cool, and then taste for salt; add more if necessary.

Lyla's Easy Beef Stroganoff Ingredients: - 1 tablespoon vegetable oil - 1 lb beef tenderloin, cut into thin strips (or other tender cut of beef) - 3 tablespoons flour - 34 teaspoon salt - 12 teaspoon pepper - 2 garlic cloves, crushed - 12 cup chopped onion - 1 (10 3/4 ounce) can cream of chicken soup - 12 cup water - 2 (4 ounce) cans sliced mushrooms - 1 cup sour cream Directions: - Brown meat in oil in large frying pan. - Mix flour, salt, and pepper, and add to meat. - Continue cooking and stirring until flour begins to brown in pan. - Add onion, garlic, and water. - Use spatula to scrape pan clean, gathering all browned bits into the mixture. - Add soup and mushrooms, and cook about 20 minutes on low heat, stirring frequently. - Add sour cream and bring to serving temperature (don't boil! - ). - Serve over hot noodles or rice.