Dressing Ingredients:

• 1 tbsp. garlic, minced
• 2 tbsp. curry powder
• 1/4 c. olive oil
• 2 c. mayonnaise
• 1/2 tsp. salt & pepper
• 2 tbsp. sugar
• 1/2 c. orange juice
• 1/4 c. lemon juice
• 1/4 c. chutney, chopped

Wild Rice Ingredient:

• 1 lb. wild rice, uncooked
• 5 c. chicken broth
• 1 1/4 c. frozen petite peas
• 3/4 c. celery, diced
• 1/2 c. green onion, chopped
• 1 lb. sm. to med. shrimp, cooked, peeled & deveined
• 1 lb. sea legs or crab meat, cut in 1/2 pieces

Procedure

Saute garlic and curry in olive oil in small skillet. Combine remaining dressing ingredients in medium bowl. Mix well. Add garlic mixture. Simmer rice in chicken broth one hour, until rice is tender and puffed open. Drain and cool. Add remaining ingredients; toss with dressing.

Labels: Seafoods

Ingredients:

• 1 c. brown rice
• 1 1/2 c. fresh shrimp
• 1/2 c. celery, cut up
• 1/2 c. mayonnaise
• 1 tsp. curry powder
• 1/2 c. green onion, chopped
• Salt & pepper to taste
• Paprika

Procedure

Cook rice and when done let cool well. Add remaining ingredients and mix. Garnish with paprika.

Labels: Seafoods

Ingredients:

• 1 loaf white sandwich bread, sliced
• 2 cans crab, drained
• 1 can tiny shrimp
• About 3 c. mayonnaise
• 4 hard-boiled eggs
• 1 sm. onion, chopped
• 1 c. celery, chopped

Procedure

Freeze the bread. This makes it easier to cut. Butter the bread, trim off crusts and cube. Ad 4 hard boiled eggs and the onion; mix well and refrigerate overnight. Four hours before serving, add the crab, shrimp and one cup chopped celery and enough mayonnaise to moisten. This makes a large salad. Would serve 10 to 12.

Labels: Seafoods

San Francisco Vinaigrette Ingredients:

• 2 cloves garlic, chopped
• 1/4 red bell pepper, seeded, washed & chopped
• 1 tsp. thyme
• 1/2 c. red wine vinegar (or mix 1/2 & 1/2 with balsamic vinegar)
• 2 tsp. Dijon mustard
• 1 c. olive oil
• 1 tsp. sugar
• 1 tsp. salt
• 1 tsp. pepper

Procedure

Mix all ingredients except the oil together. Add oil in a steady stream while using a wire whisk or fork until desired consistency is achieved. Cover and refrigerate.

Salmon Pasta Salad Ingredients:

• 1 green bell pepper, seeded, washed & minced
• 1 red bell pepper, seeded, washed & minced
• 1 bunch celery stalks, minced
• 1 bunch fresh dill, minced or 2 tsp. dried
• 2 tsp. olive oil
• 3 c. mayonnaise
• 1/4 c. Dijon mustard
• Salt & pepper to taste
• 1 (15 1/2 oz.) can salmon, drained & flaked
• 2 lbs. shell pasta, cooked al dente
• 1 1/2 c. San Francisco Vinaigrette, recipe below
• 1 c. fresh Parmesan cheese, grated or use shaker style
• Green pepper, mushrooms, cherry tomatoes or avocados or any combination thereof for garnish

Procedure

In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt and pepper. Mix the ingredients together. Add the salmon and mix it in. Add the pasta and mix it in. Add the Vinaigrette and mix the ingredients together thoroughly. Adjust seasonings if necessary. Sprinkle with the Parmesan and garnish. Serves at least 10.

Labels: Seafoods

Dressing Ingredients:

• 4 sm. green onions, chopped
• 1 c. chopped fresh cilantro
• 1 c. fresh lime juice
• 2 tbsp. olive oil
• 1 tbsp. sugar
• 1/4 jalapeno chili, chopped sm.
• 1 tsp. salt

Salad Ingredients:

• 1 1/2 c. frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed
• 1 med. zucchini, diced
• 1 avocado, peeled, diced
• 1 lg. red bell pepper, diced
• 3/4 c. diced red onion
• 1 1/4 lbs. lg. peeled, deveined cooked shrimp
• Red leaf lettuce

Procedure

Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish.

Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges.

Labels: Seafoods

Ingredients:

• 24 chicken wings
• 1 c. soy sauce
• 3/4 c. chopped green onions with tops
• 1/3 c. sugar
• 4 tsp. salad oil
• 1 clove garlic, crushed
• 1 1/2 tsp. ground ginger

Procedure

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce.

Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

Labels: Meat Recipes

Ingredients:

• 2 1/2 lb. chicken wings with tips removed
• 1/3 c. Crisco
• 1/3 c. vinegar
• 1/2 c. firmly packed dark brown sugar
• 1 (12 oz.) can unsweetened pineapple juice
• 3/4 c. catsup
• 1 tbsp. soy sauce
• 1 tsp. prepared mustard
• 1/8 tsp. salt (optional)

Procedure

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

Labels: Meat Recipes

Ingredients:

• 4 whole chicken breasts, skinned & boned
• 1/2 c. unseasoned fine bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1 tsp. thyme (or 1/4 tsp. powdered thyme)
• 1 tsp. basil
• 1/2 c. butter, melted

Procedure

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

Labels: Meat Recipes

Ingredients:

• 2 doz. chicken wings
• 5 oz. bottle soy sauce
• 2 tbsp. brown sugar
• 1 tsp. Dijon mustard
• 1/2 tsp. garlic powder

Procedure

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in marinade. Bake after defrosting.

Labels: Meat Recipes

Ingredients:

• 20 chicken drummies
• Good 1/4 c. butter, melted
• 1 tbsp. hot pepper sauce
• 2 tbsp. vinegar
• 2 pkgs. Hidden Valley dressing mix
• Paprika
• Celery sticks

Procedure

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

Labels: Meat Recipes

Ingredients:

• Chicken wings
• 1/2 stick margarine
• 1 bottle Durkee hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Procedure

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

Labels: Meat Recipes

Ingredients:

• 1/3 c. lemon juice
• 1/4 c. soy sauce
• 1/4 c. vegetable oil
• 3 tbsp. chili sauce
• 1 clove garlic, finely chopped
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• Dash of dry mustard
• 3 lb. chicken wings

Procedure

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside.

Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

Labels: Meat Recipes

Ingredients:

• 1 1/2 lbs. chicken wings, disjointed
• 1 med. egg
• 1/2 c. soy sauce
• 2 tbsp. garlic powder
• 1/4 tsp. ginger powder
• 1 med. onion, finely diced
• 2 c. finely crushed corn flakes

Procedure

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

Labels: Meat Recipes

Ingredients:

• 1 lg. can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Procedure

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350 degree oven for 1 hour. Serve warm.

Labels: Meat Recipes

Ingredients:

• 5 lbs. bag chicken wings (drumettes)
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
• 1-2 sticks butter

Procedure

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Labels: Meat Recipes

Ingredients:

• 1 c. carrots, shredded
• 1/2 c. grated sharp cheese
• 1/2 c. mayonnaise
• 1 c. celery, chopped
• 1/4 c. onion, chopped
• 1 c. shrimp, drained

Procedure

Let all combined stand in refrigerator at least 3 hours. Before serving add 1 can of chow mein noodles.

Labels: Seafoods

Ingredients:

• 36 chicken wings
• 1 (5 oz.) bottle soy sauce
• 1 tsp. Dijon mustard
• 4 tbsp. brown sugar
• 1/2 tsp. garlic powder

Procedure

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

Labels: Meat Recipes

Ingredients:

• 1 pkg. Lipton onion soup
• 1 jar apricot preserves
• 1 bottle of clear Russian dressing
• 2 lbs. chicken wings

Procedure

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

Labels: Meat Recipes

Ingredients:

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp.g rated ginger
• 1/2 tsp. oriental sesame oil
• Pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. chopped fresh coriander or parsley

Procedure

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.

Labels: Meat Recipes

Ingredients:

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Procedure

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Labels: Meat Recipes

Ingredients:

• 4 halves skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

Procedure

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Labels: Meat Recipes

Ingredients:

• 1 lb. hamburger
• 1 med. onion, chopped
• 5 med. potatoes, diced
• 2 lg. carrots, chopped
• 1 c. elbow macaroni
• All the leftovers in the refrigerator (green beans, corn, etc.)
• 1 (15 oz.) can Hunt's tomato sauce special
• Water

Procedure

Brown hamburger meat and onions together. Drain off fat. In Dutch oven, combine hamburger, potatoes, carrots, and tomato sauce special, fill pan with water until it is about 1 inch above vegetables. Cover. Bring to a boil. Reduce heat. Simmer until vegetables are tender. Add macaroni. Cook 10-15 minutes or longer until macaroni is done. Great for a cold wintery day.

Labels: main dish

Ingredients:

• 1/2 med. sm. cabbage, shredded
• 4 chopped green onions, including tops
• 1 pkg. Chinese noodles (chow mein style)
• 2 tbsp. sugar
• 1/2 c. salad oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 tbsp. wine vinegar
• 1 pkg. chicken flavored noodles, cooked

Procedure

Mix well. Pour over first 3 ingredients. Refrigerate overnight. Just before serving, add: 2 tbsp. sesame seeds and 1/2 c. slivered almonds

Toast sesame seeds and almonds before adding to overnight mixture.

Labels: main dish

Ingredients:

• 1 egg (can use Egg Beaters)
• 1/2 tsp. salt
• 2/3 c. (approx.) sifted all purpose flour

Procedure

Beat egg. Add salt and enough flour to make a very stiff dough. Knead on floured board for 3 to 4 minutes. Roll out in a thin sheet. Cover with towel for 20 minutes. Roll up like jelly roll and cut in thin slices. Unroll and lay out to dry thoroughly. Store until needed. Cook in boiling broth 15 to 20 minutes.

Labels: main dish

Ingredients:

• 1 pkg. Mostacalli noodles
• Yellow food coloring
• 1 1/2 c. vinegar
• 1 tsp. salt
• 1 tsp. garlic salt
• 2 tsp. dry mustard
• 1 med. cucumber, unpeeled & sliced very thin
• 1 to 1 1/2 c. sugar
• 1 tsp. pepper
• 1 tsp. Accent
• 1/2 onion, chopped

Procedure

Cook noodles as directed with a few drops of yellow food coloring. Rinse with cold water. Mix together remaining ingredients and pour over noodles. Refrigerate and stir once. These are best if they set for a day.

Labels: main dish

Ingredients:

• 1 head cabbage
• 1 lb. ground beef
• 1 can cream of mushroom soup
• 1/2 can condensed milk
• 1 onion, chopped fine

Procedure

Brown beef and onion in fry pan. Slice cabbage into 1/4 inch strips. Lay cabbage over beef. Cover with soup and milk to make a sauce. Simmer until tender. Serves 4 to 5.

Labels: main dish

Ingredients:

• 1 bunch broccoli (about 1 to 1 1/4 lbs.), separated in flowerets, stems peeled and cut in bite sized pieces
• 2 tbsp. finely chopped garlic
• 6 tbsp. olive oil
• 1/2 tsp. crushed red pepper
• 1/2 c. chicken broth
• Fresh ground black pepper to taste
• 1 lb. spaghetti or linguine, cooked and drained

Procedure

In large pot of boiling water, cook broccoli for 3 minutes; drain. Chill quickly under cold running water, drain and set aside. In large skillet, saute' garlic in oil without browning. Add broccoli and cook, stirring 3 to 5 minutes or until heated thoroughly. Add red pepper, broth and black pepper, bring to a boil. Toss with hot spaghetti or linguine. (Yields: about 8 servings.)

Labels: main dish

Ingredients:

• 1 lb. med. spaghetti
• 1/4 lb. lean bacon
• 3 tbsp. heavy cream
• 3 egg yolks
• 1/2 c. Parmesan cheese
• Diced parsley (optional)
• Freshly ground pepper (optional)

Procedure

Bring water for spaghetti to a boil while preparing bacon. Cut bacon into short strips and fry until golden. Drain bacon and set aside. Cook spaghetti until al dente and then thoroughly drain. Place spaghetti in a large serving bowl. Add the cream and mix; add Parmesan cheese and mix; add the egg yolks and mix; add the bacon and mix. Garnish with a sprinkling of chopped parsley and season with a light sprinkling of freshly ground pepper, if desired.

Labels: main dish

Ingredients:

• 3 c. raw potatoes
• 1 c. raw carrots
• 1 lb. hamburger, fried
• 1 c. sliced onions
• 1 can tomato soup

Procedure

In a 1 1/2 quart buttered casserole, put layers as listed. Using about half of the ingredients, then repeat again in layers, ending with onion slices. Sprinkle salt and pepper over potatoes and carrots. Season hamburger; drain. Cover with one small can tomato soup, diluted with 1/2 cup water. Bake at 350 degrees 2 - 2 1/2 hours until potatoes are done.

Labels: main dish

Ingredients:

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 (15 oz.) can tomato sauce
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 (7 1/4 oz.) pkg. macaroni & cheese dinner
• 3/4 c. (3 oz.) grated Cheddar cheese
• 2 tbsp. margarine
• 2 tbsp. flour
• 1 1/2 c. milk
• 2 eggs, beaten

Procedure

Brown meat; drain. Add onions; cook until tender. Stir in tomato sauce and seasonings; simmer 10 minutes. Prepare dinner as directed on package; spread half in greased 8 inch baking dish. Top with meat mixture. Melt margarine in saucepan over low heat. Blend in flour. Gradually add milk; cook, stirring constantly over low heat until thickened. Stir small amount of hot mixture into eggs; return to hot mixture. Pour over dinner; sprinkle with remaining cheese. Bake at 350 degrees for 45-50 minutes or until golden brown.

Labels: main dish

Ingredients:

• 1/4 lb. ground beef
• 1 carrot
• 1 med. potato
• 1 sm. onion

Procedure

Make hamburger pattie. Put on pieces of aluminum foil. Slice carrot, potato and onion. Put on top of hamburger. Fold over foil. Cook in oven at 400 degrees for 45 minutes. (Bell pepper is good, also.

Labels: main dish

Ingredients:

• 9 slices of bread, cubed
• 1 1/2 tbsp. instant minced onion
• 1 lb. sharp Cheddar cheese, grated
• 3 eggs
• 3 c. milk
• 1 tsp. EACH dry mustard & Worcestershire sauce
• 1/2 tsp. EACH salt & pepper
• 3/4 to 1 lb. (hot) sausage, browned & crumbled

Procedure

Butter a 2 quart baking dish. Layer bread, onion, cheese and sausage in casserole. Beat eggs, milk and seasonings together. Pour over bread mixture. Cover and let stand overnight in refrigerator. Bake at 325 degrees for 1 hour until puffed and center is set. Serves 8-10.

Labels: main dish

Ingredients:

• 3 sprigs parsley, chopped
• 1/2 c. cooking oil
• 1 lg. onion, chopped
• 1 med. bell pepper, diced
• 2 lb. okra, cut 1 (16 oz.) can tomatoes
• 1 (10-inch) box frozen limas
• 1 lb. ham, cubed
• 2 lb. sm. shrimp
• 2 cans kernel corn
• Salt and pepper to taste

Procedure

Heat oil in large pot. Saute onions, parsley and bell peppers. Put in okra and fry over low heat. Add tomatoes, lima beans and ham. Cook 20 minutes. Add all remaining ingredients including raw shrimp and cook another 20 minutes over medium heat. Add a cup of water if mixture is too dry. Serve over rice. Makes 8 servings.

Labels: main dish

Ingredients:

• 1 lb. rotini macaroni
• 1 lg. can V-8 juice
• 1/2 tsp. sea salt
• 1 tbsp. butter
• 1 c. grated Parmesan cheese
• 1 lb. ground beef
• 1 jar onions with juice
• 1/8 tsp. cayenne pepper
• 1 can condensed tomato soup

Procedure:

Saute ground beef in butter and drain on paper towels. Mix all remaining ingredients and pour into a baking pan, then add ground beef. Bake for 30-40 minutes in 350 to 400 degree oven. Serves 6.

Labels: main dish

Ingredients:

• 1 lb. ground beef
• 1 tbsp. oil
• 1 onion, chopped
• 1 tsp. chili powder
• 1 1/2 c. cooked tomatoes
• 1 can navy beans
• 2/3 c. uncooked rice
• 3/4 c. grated Cheddar cheese

Procedure

Brown ground beef in oil; add onion and chili powder. Simmer for 5 minutes. Mix in the tomatoes, beans and rice. Place in a greased casserole, bake uncovered 45 minutes in a 350 degree oven. Sprinkle with cheese; continue to bake for 15 minutes or until cheese is melted. (Recipe is rather thin when mixed, but as rice cooks, it thickens!)

Labels: main dish

Ingredients:

• Sliced raw potatoes (3 potatoes)
• Sliced onions (1 lg.)
• 1 lb. raw hamburger
• 1 can beef vegetable soup, undiluted
• 1 can cream of mushroom soup, undiluted

Procedure

Layer in a buttered baking dish (9 x 13 inch). Bake 1 1/2 hours at 350 degrees.

Labels: main dish

Ingredients:

• 1 (10 oz.) pkg. frozen chopped broccoli, thawed, well drained
• 1/2 lb. carrots or zucchini, sliced, cooked and drained
• 1 (4 oz.) can mushrooms stems and pieces, drained
• 1/4 c. chopped onion
• 1 clove garlic, finely chopped
• 3 tbsp. low calorie margarine
• 3 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. oregano leaves or thyme
• 2 c. skim milk
• 6 slices lite cheese cut in small pieces
• 1 (7 oz.) pkg. spaghetti

Procedure

Prepare spaghetti according to package directions. Drain. In a large saucepan cook onion and garlic in margarine until tender. Stir in flour, salt and oregano or thyme. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Add cheese, cook and stir until melted. Add vegetables. Heat thoroughly. Serve sauce over hot spaghetti. Serves 6.

Labels: main dish

Ingredients:

• 1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
• 1/4 c. (1/2 stick) Parkay margarine, divided
• 3 tbsp. flour
• 1/2 tsp. paprika
• 1 c. milk
• 1 lb. Velveeta pasteurized process cheese spread, cubed
• 2 c. croutons

Procedure

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted.

Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

Labels: main dish

Ingredients:

• 1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
• 1/4 c. (1/2 stick) Parkay margarine, divided
• 3 tbsp. flour
• 1/2 tsp. paprika
• 1 c. milk
• 1 lb. Velveeta pasteurized process cheese spread, cubed
• 2 c. croutons

Procedure

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted.

Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

Labels: main dish

Spaghetti Fettuccine

Ingredients:

• 1 pkg. bacon
• 1 pkg. green onions
• 1/2 pt. whipping cream
• 3 oz. Parmesan cheese
• Spaghetti, cooked

Procedure

Start cooking spaghetti (as usual). Cut bacon into small pieces and fry until crisp; drain grease. Cut up green onions and saute with bacon. Add Parmesan cheese and mix together. Add whipping cream and cooked spaghetti and heat until mixtures thickens. Serve with garlic bread.

Baked Spaghetti

Ingredients:

• 1 lb. ground beef
• 1 chopped green pepper
• 1 chopped onion

Procedure

Brown above ingredients and add:

• 1 can cream style corn
• 1 med. size jar green olives, sliced
• 1 (#2) can tomatoes
• 1 sm. can tomato paste
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt
• 1 tbsp. Worcestershire sauce
• Dash Tabasco sauce

Layer in 9"x13" baking dish: 1. 1 box cooked spaghetti. 2. Meat mixture 3. Mushrooms, that have been sliced and sauteed in butter and soy sauce. 4. 3/4 lb. grated mild cheddar cheese 5. Bake until bubbly.

Labels: main dish

Ingredients:

• 2 lb. hamburger
• 1 onion, chopped
• 1 (15 oz.) can tomato sauce
• 1 sm. can mushrooms
• 8 oz. carton sour cream
• 1 1/2 c. shredded Mozzarella cheese
• 1 1/2 c. shredded Cheddar cheese
• 1 (8 oz.) tube crescent rolls
• Oregano
• Basil

Procedure:

Brown hamburger and onion. Drain. Mix with tomato sauce and mushrooms. Spread in bottom of 9 x 13 inch pan or casserole. Spread cheeses over top. Lay rolls out and spread with sour cream. Sprinkle with oregano and basil. Roll and place on top of cheeses. Bake at 350 degrees for 35 minutes or until rolls are brown and done.

Labels: main dish

Ingredients:

• 1-1/2 cup of sugar
• 1/2 cup firmly packed brown sugar
• 90 grams dark chocolate
• 2 tbsp golden syrup
• 1/2 cup heavy cream
• 1/4 cup fresh milk
• 1/4 cup butter

yield: about 40 pieces.


Procedure:

1. Butter an 8" baking pan.
2. Place the sugar, brown sugar, chocolate, corn syrup, cream and milk in a large heavy-based saucepan over low heat. stir until sugar has completely dissolved, taking care not to let the mixture boil. When the sugar has completely melted, bring to a boil and simmer for 10 minutes over low heat.
3. Remove from heat and add the butter. Do not stir the mixture at this stage. Let cool for 20 minutes.
4. Stir with a wooden spoon until very thick, about 10 minutes.
5. Pour into prepared pan. Cover with parchment paper and let cool for 3 hours.
6. Turn unto a chopping board. Cut into small squares.

Labels: Chic Bites, Desserts, Mad About Chocolates

Ingredients:

• 350 grams white chocolate
• 1/2 cup butter
• 400 grams bittersweet chocolate

yield: about 40 pieces


Procedure:

1. Line an 8 x 10" baking pan with waxed paper.
2. Melt the white chocolate in a double boiler over barely simmering water. Add butter and mix until smooth and glossy. remove from heat.
3. Melt the bittersweet chocolate in a double boiler over barely simmering water.
4. Place alternate spoonfuls of the white and bittersweet chocolate in the prepared pan. Swirl together the two together to make a marbled effect.
5. Let the chocolate cool at room temperature until set, about 2 hours.
6. Cut into small squares & serve.

Labels: Chic Bites, Desserts, Mad About Chocolates

Ingredients:

• 1/4 c. soy sauce
• 1 tsp. pepper
• 3-4 chicken breasts
• 2 stalks celery, sliced
• 2 carrots, sliced
• Cabbage, sliced or shredded
• 3 cloves garlic
• 1/2 sliced onion
• 10 green beans, sliced
• 2 pkg. pancit noodles (comes in different types)
• 1/2 c. shrimp

Procedure

Boil chicken breast until tender and slice in strips. Slice or cut vegetables. Saute garlic until golden brown in vegetable oil. Add chicken, onions and shrimp. Pour in 1/2 cup chicken broth. Cook over medium heat. Add all vegetables and cook half done. Pour soy sauce and pepper; mix. Noodles can be soaked in warm water or cooked directly with the above ingredients. Serve hot. Decorate platter with sliced fresh lemon and hard boiled eggs.

Labels: main dish

Ingredients:

• 1 tbsp. peanut or vegetable oil
• 2 c. blanched broccoli florets
• 1 c. blanched diagonally sliced carrots, thin slices
• 1/2 c. onion wedges, thin wedges
• 6 oz. skinless chicken breasts, cut into thin strips
• 1 tbsp. plus 1 1/2 tsp. rose light wine
• 1 tbsp. reduced sodium soy sauce
• 1/2 tsp. cornstarch
• 1/4 tsp. granulated sugar
• 1/8 tsp. salt

Procedure

In a 10 inch skillet or a wok heat oil; add broccoli, carrots, and onion. Cook, stirring quickly and frequently until vegetables are tender crisp and onions are browned. Stir in chicken. In a small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until sauce is thickened, 2 to 3 minutes. Serve each portion over 1/2 cup cooked noodles or long grain rice. Depending on what's available, these additional ingredients may be added or substituted; celery, water chestnuts, cashews, peanuts, zucchini, cauliflower. (Makes two servings).

Labels: main dish

Ingredients:

• 2 oxtails, whole, cut at joint
• 1 qt. burgundy wine
• 2 qts. stock or consomme
• 1 qt. water
• 2 bay leaves, small
• 1 pinch thyme
• 1 pinch rosemary
• 2 tsp. cracked pepper
• Whole parsley
• 2 carrots, sliced
• 1 onion, cut in large pieces
• 1 to 2 stalks of celery

Procedure

Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination. After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.

1/2 stick butter and flour

Melt butter over low flame. Stir in flour until mixture is thick. Yield: 6 to 8 people.

Labels: main dish

Ingredients:

• 1 1/2 lbs. ground hamburger
• 1/2 c. onion
• 1 can Campbell's Cheddar cheese soup
• 1 can Campbell's tomato soup
• Cheese
• 1 bag med. egg noodles

Procedure

In a large skillet cook hamburger and onions. Mix both cans of soup in the hamburger. Boil egg noodles until done. Drain. Place in a 9 x 13 inch pan. Mix hamburger in with noodles. Place cheese on top. Bake at 350 degrees until cheese is melted and casserole is hot.

Labels: main dish

Ingredients:

• 2 slices bread
• 1 pat butter
• 1 slice white American cheese

Procedure

Heat pan and put in one piece of buttered bread. Add one slice of cheese; top with second slice of buttered bread. Flip to the other side to finish.

Labels: main dish

Ingredients:

• 2 eggs
• 1/4 c. milk
• Flour

Procedure

Mix eggs and milk in bowl. Add flour until dry. Roll out on floured board to 1/8 inch thick cover with more flour. Roll up as jelly roll and cut 1/4 inch thick. Unroll and add to chicken soup a few at a time; cook 1/2 hour. Season.

Labels: main dish

While boiling water for noodles make Alfredo Sauce. Heat 1/2 cup margarine and 2/3 cup heavy cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese and salt and pepper. Add chopped parsley for flavor. Pour over noodles and serve.

Labels: main dish

Ingredients:

• 1 lb. spaghetti
• 1 lb. chicken meat
• 1 red sweet pepper
• 6 oz. mushrooms
• 6 oz. snow peas
• 1 cooking onion
• 3 green onions

Marinade Ingredients:

• 1/4 c. soy sauce
• 1/4 c. cooking wine
• 1 tbsp. cinnamon
• 1 tbsp. sesame oil
• Salt and pepper, to taste

Procedure

Boil spaghetti until done. Drain and run spaghetti under cold tap water. Drain and set aside. Slice chicken meat thinly and then into 2" strips. Place chicken in marinade. Slice mushrooms, red pepper, onion and green onions into 2" strips. Heat some cooking oil in a wok or Dutch oven.

Stir-fry cooking onions until fragrant. Add in the marinated chicken meat and stir-fry for another 2 to 3 minutes. Stir in the rest of the vegetable ingredients and cook for a couple of minutes. Season to taste. Finally, add the cooked spaghetti and stir-fry for several minutes, mixing well.

Labels: main dish

Ingredients:

• 3 strips bacon, chopped
• 1/2 c. onion, chopped
• 1/2 c. sliced celery
• 1/2 c. julienne carrots
• 3 pkg. S&S saimin, thawed
• 2 seasoning packets
• 2 tbsp. sesame oil

Procedure

Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel. Add vegetables and stir. Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes. Add noodles, seasoning and sesame oil. Cover with plastic wrap or glass lid and cook for 2 minutes. May be garnished with green onions, if desired.

Labels: main dish

Ingredients:

• 1/2 c. butter or margarine
• 1 c. sugar
• 4 eggs
• 1 #2 can drained crushed pineapple
• 6 slices bread, cubed or torn
• 1 tsp. vanilla

Procedure

Cream butter and sugar; add eggs and beat well. Add pineapple and stir in bread cubes. Bake in greased 1 1/2 quart casserole for 1 hour at 350 degrees. Very nice with ham.

Labels: main dish