Ingredients:

• 4 c. chopped cabbage
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 8 oz. mostaccioli noodles (cooked & drained)
• 1 can corned beef (crumbled)
• 1/2 c. milk
• 1/2 tsp. dry mustard
• 1/2 tsp. caraway seed
• 1/8 tsp. pepper
• 1 c. (4 oz.) shredded Swiss cheese

Procedure

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.

Labels: Side-Dishes

Ingredients:

• 1/2 c. chopped green pepper
• 1/3 c. shortening
• 3 c. cut up shrimp (2 lb.)
• 1/4 c. flour
• 2 tsp. salt
• 2 c. milk
• 1 1/2 c. diced American cheese
• 1/4 c. pimento
• 1 tbsp. parsley
• 3 c. cooked rice (1 env. Success Rice)

Procedure

Saute 1/2 cup chopped green pepper in 1/3 cup shortening. Add 3 cups cut up shrimp and stir until pink. Stir in 1/4 cup flour and 2 teaspoons salt. Add 2 cups milk gradually. Let come to boil. Stir constantly, add 1 1/2 cups diced American cheese and 1/4 cup sliced pimento. Mix chopped parsley (1 tablespoon) with 1 envelope of cooked Success Rice. Spread rice in 2 quart greased casserole. Spoon sauce over rice. Bake at 325 degrees for 25-30 minutes. Garnish with shrimp and parsley.

Labels: Seafoods

Delicious mixture of ingredients that is surprisingly easy to make.

Ingredients:

• 1 can chicken broth
• 3-4 oz. pkg. bean threads (clear noodles, also called Saifun or "cellophane" noodles)
• 1 (10 oz.) pkg. frozen spinach
• 1/4 c. butter or margarine

Procedure

Soak bean threads in warm water 5 minutes. (Beans threads are available at most grocery stores in the ethnic foods section, and at Asian markets.) If desired, bean threads can be cut in shorter lengths with kitchen scissors or knives after soaking. Put chicken broth in pan. Add drained bean threads.

Boil until most of the liquid is absorbed by bean threads. Mix butter into bean threads. Dethaw frozen spinach (or heat for a short time in microwave) until spinach pieces can be broken apart. Mix spinach pieces into the noodle mixture. Pour into casserole dish and bake 30 minutes at 350 degrees.

Labels: Vegetable Recipes

Ingredients:

• 1 can tuna
• 3 c. white sauce
• 1/2 pkg. noodles
• Buttered bread crumbs

Procedure

Drain and flake tuna. Add to white sauce, then heat on low heat. Meanwhile cook noodle sin saucepan in boiling water until tender; drain well. Arrange noodles in alternate layers with white sauce and tuna. Top with bread crumbs. Bake in oven at 350 degrees for 20 minutes until top is brown.

Labels: Appetizers

Ingredients:

• 1 can (10 1/2 oz.) cream of celery soup
• 1 1/3 c. water
• 1/4 c. finely chopped onion
• Dash of pepper
• 1 1/3 c. minute rice
• 1 1/2 c. cooked peas
• 1 can (7 oz.) tuna, drained & flaked
• 1/2 c. grated Cheddar cheese

Procedure

In saucepan combine soup, water, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using rice (right from box), peas and tuna. Add remaining soup. Sprinkle with grated cheese. Bake covered at 375 degrees for 20-25 minutes cut through mixture with knife after baking 10 minutes.

Labels: Appetizers

Ingredients:

• 6-9 potatoes, boiled & diced
• 1 pt. sour cream
• 1/4 c. butter
• 1 can cream of chicken soup
• 1/2 green onions with tops
• 1 1/2 c. shredded American cheese
• Corn flakes

Procedure

Heat butter and soup. Add sour cream, onion and cheese. Combine with potatoes. Bake 45 minutes at 350 degrees. Cover with 2 tablespoons melted butter and corn flakes.

Labels: Appetizers

Ingredients:

• 1 med. head cauliflower
• 2 c. cubed cooked ham
• 1 (3 oz.) can sliced mushrooms, drained
• 4 tbsp. butter
• 1/3 c. flour
• 1 c. milk
• 1 c. cubed sharp American cheese
• 1/2 c. dairy sour cream
• 1 c. soft bread crumbs
• 2 tbsp. melted butter

Procedure

Break cauliflower into buds, cook in boiling water until tender (10-20 minutes); drain. In medium saucepan, melt 4 tablespoons butter, stir in flour and milk for white sauce. Cook and stir until mixture thickens, and bubbles. Add cheese and sour cream to sauce, stir until cheese melts.

Combine cauliflower, ham and mushrooms with sauce, pour into 2 quart casserole dish. Combine bread crumbs and 2 tablespoons melted butter, sprinkle over top. Bake uncovered for 40 minutes (or until hot and bubbly) at 350 degrees.

Labels: Appetizers

Ingredients:

• 1 pkg. frozen hash browns, thawed
• 1 can cream of chicken soup
• 1 c. sour cream
• 2 c. shredded Cheddar cheese
• 1/2 c. melted butter
• 1 onion, chopped
• 1 tsp. salt

Procedure

Mix together. Put in 9 x 13 inch casserole dish. Top with 2 cups crushed corn flakes and 1/2 cup melted butter. Bake at 350 degrees for 45 minutes.

Labels: Appetizers

Ingredients:

• 3 green onions
• 4 tbsp. (1/2 stick) butter or oleo
• 1/4 c. flour
• 2 1/4 c. milk
• 1 lg. egg yolk
• 1/4 lb. fontina cheese, shredded
• 2 (12 oz.) pkg. salad-style imitation crabmeat
• 2 med. size plum tomatoes
• 2 tbsp. dried bread crumbs
• 2 lg. celery stalks
• 1/4 tsp. pepper
• 2 tbsp. lemon juice

Procedure

ABOUT 45 MINUTES BEFORE SERVING: Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. Thinly slice onions, dice celery. In 3-quart saucepan over medium heat, in hot butter or oleo. Cook green onions and celery until tender, stirring occasionally. Stir in flour and pepper; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens. Stir in lemon juice.

In small bowl, with a fork, beat egg yolk. Into egg yolk, beat small amount of hot sauce. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Reserve 1/4 cup cheese for topping. Stir remaining cheese into sauce until cheese melts and mixture is smooth. Stir in crabmeat; spoon mixture into casserole.

Slice tomatoes 1/4 inch thick; arrange over top of casserole. Sprinkle with bread crumbs and reserved cheese. Bake uncovered 20 minutes or until cheese browns slightly and mixture is hot and bubbly.

Makes 6 main-meal servings. About 350 calories per serving. I vary the recipe by omitting the crabmeat and adding chicken, or turkey, or ham, etc. Also to add some pazzazz, try adding sliced water chestnuts, also a little sherry.

Labels: Seafoods

Ingredients:

• 1 (12 oz.) bag of fresh whole cranberries
• 1 c. granulated sugar
• About 6 lg. tart peeled apples, diced

Mix above ingredients and put in 10 x 13 casserole:

• 1 c. chopped pecans
• 1/2 c. brown sugar
• 1/3 c. flour
• 1 1/2 c. rolled oats
• 1/2 c. melted butter

Procedure

Mix topping together, sprinkle over fruit. Bake 1 to 1 1/2 hours at 325 degrees until hot and bubbly throughout. DO NOT BAKE AT HIGHER DEGREE AS PECANS WILL BURN.

Labels: Desserts

Ingredients:

• 2 eggs, beaten
• 1 stick margarine
• 1 lb. brown sugar
• 1 tsp. vanilla
• Dash of salt
• 1 c. pecans
• 1 c. milk
• 5 tbsp. flour

Procedure

Melt margarine. Add sugar, eggs, vanilla, salt, flour, milk and pecans. Pour into crust. Makes 2 pies. Bake 10 minutes at 400 degrees. Bake 30 minutes at 300 degrees.

Labels: Desserts

Ingredients:

• 2 pie crusts
• 5 sliced apples
• 1 tsp. apple pie spice
• 1 tsp. cinnamon
• 1 can undiluted frozen apple juice mixed with
• 2 tsp. cornstarch

Procedure

Mix last 4 ingredients well. Stir over apples. Put apples in bottom crust. Cover with second crust. Brush butter over crust. Bake at 350 degrees for 45 minutes. Don't use delicious apples.

Labels: Desserts

Ingredients:

• 1 stick butter
• 10 oz. chocolate chips
• 1 c. sugar
• 1/2 c. self-rising flour
• 1 c. chopped nuts
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 1 graham cracker crust

Procedure

Preheat oven to 325 degrees. In a small pan melt butter and chocolate over low temperature, combine sugar, flour and chopped nuts. Whisk in eggs, vanilla, butter and chocolate mixture. Stir thoroughly. Pour into crust. Bake 1 hour at 325 degrees. Very rich. Makes 12 slices.

Labels: Desserts

Ingredients:

• 5 tbsp. lemon juice
• 3 tbsp. Dijon mustard
• 2 cloves garlic, chopped finely
• 1/4 tsp. pepper
• 6 1/2 tbsp. oil
• 3 whole chicken breasts, skinned, boned & cut in 1/2
• 1 c. sliced almonds
• 2 c. chicken broth
• 1 tsp. cornstarch, dissolved in 1 tbsp. water
• 2 tbsp. lemon or orange marmalade
• 2 tbsp. butter, cut in bits
• 2 tbsp. chopped fresh parsley
• 1/8 tsp. red pepper flakes

Procedure

Combine first 4 ingredients. Beat in 5 tablespoons oil. Add chicken and marinate 1 hour in refrigerator. In large skillet, saute almonds in 1/2 tablespoon oil until golden. Remove and reserve. Wipe out pan. Drain chicken; reserve marinade. Cook chicken over high heat in remaining 1 tablespoon oil until brown on each side, or until just tender.

Remove and reserve. Strain marinade into pan. Add chicken broth and cornstarch mixture. Cook over low heat, stirring, until sauce reduces by 1/2 (about 5 minutes). Add marmalade and stir over medium heat until melted. Over high heat, stir in butter, parsley and red pepper flakes. Add chicken to pan and heat through. Add almonds.

Labels: Poultry

Ingredients:

• 1 gal. milk
• 1 doz. eggs
• 1 c. sugar
• 1 oz. pure vanilla extract
• Nutmeg, pinch
• 1 qt. whiskey
• 1 qt. Chistian Bro. Brandy
• 1 pt. dark rum
• 1 pt. light rum

Procedure

Separate eggs. Mix yolks in milk. Stir in sugar. Save some sugar for egg whites. Stir in extract, whiskey, brandy and rum. Beat egg whites with sugar until it fluffs. Pour on egg nog. Add nutmeg to peaks.

Labels: Desserts

Ingredients:

• Olive oil (cover bottom of pot)
• 1 lb. beef chuck cubes
• 1 lb. sausage
• 2 lb. ground meat (beef, pork, veal mix)
• 1/2 c. bread crumbs
• 1/4 c. grated cheese
• 3 eggs
• 3 tbsp. milk
• Pinch of each (salt, pepper, parsley, oregano)

Sauce:

• 2 (6 oz.) cans tomato paste
• 7 (28 oz.) cans whole tomatoes
• 1 (29 oz.) tomato sauce
• 3 tbsp. salt
• 1 tbsp. pepper
• 1 tbsp. oregano
• 1 tbsp. basil leaves
• 1/2 tbsp. minced onion
• 1 tbsp. sugar
• 2 whole cloves garlic

Meatballs: Combine 1/2 cup bread crumbs, 1/4 cup grated cheese, 3 eggs, pinch of salt, pepper, parsley and oregano.

Procedure

Add 3 tablespoons milk. Mix thoroughly and add to meat and mix thoroughly. Brown meats in oil in spaghetti pot your using for sauce. Remove meats from pot, leave oil and add 2 cans tomato paste. Brown the paste (mix with meat drippings in oil). Cook low few minutes. Blend 7 cans tomatoes in blender (quickly) and add to pot. Add cup of water. Add tomato sauce. Cook 2 1/2 hours. Add meat. Cook 1 1/2 hours.

Labels: Salads

Ingredients:

• 4 tbsp. flour
• 1 egg
• 1/2 c. milk
• 1 tsp. cold water
• 1 tbsp. oil
• 1 sm. mixing bowl
• Wire whisk
• 1 sq. baking pan

Procedure

Heat oven to 400 degrees. Place flour in mixing bowl. Break in egg (unbeaten) and whisk well with a whisk (or fork) until the egg is absorbed. Add milk slowly, beating well as you add it in small quantities until the batter is smooth. Stand for 1 hour, then add 1 teaspoon and beat again until the mixture is full of bubbles.

Pour a little oil (up to a tablespoon) into a small (square) baking pan, put in oven until the oil is hot, then pour in batter after a final beating. Cook mixture for approximately 20 minutes, until golden brown on top and sides. Serve with your favorite gravy (brown, turkey, pork, etc.) as an appetizer.

Labels: Desserts

Make cake the day before you need it. Make filling the same day as the cake.

Ingredients:

• 2 c. sugar
• 1/2 c. cornstarch
• 2 c. water
• 4 egg yolks, slightly beaten
• 1/4 c. butter or margarine
• 2 tsp. grated lemon
• 2/3 c. lemon juice
• 2 drops yellow food coloring

Procedure

Mix sugar and cornstarch in medium saucepan. Gradually stir in water, cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, gradually stir in the egg yolks. Stir and boil 2 minutes. Remove from heat, stir in butter, lemon peel, lemon juice and food color. Put in refrigerator until next day. Save the egg whites for the meringue. The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon filling on top of cake.

Filling:

• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/2 c. sugar
• 3/4 tsp. vanilla

Procedure

Beat egg whites and cream of tartar until foamy. Beat in sugar 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread meringue all around the outside of the cake and put some dots on the top of the cake. Preheat oven to 350 degrees and put cake back in oven until the meringue is brown.

Labels: Desserts

Ingredients:

• 8 lb. cabbage
• 2 lg. onions
• 1 lb. bag sauerkraut
• 2 (15 oz.) cans Sea Side dry butter beans
• 1 lb. fresh kielbasi

Procedure

Cabbage grated coarse chop. Fill 8 quart pot halfway with cabbage. Add water until it is even with cabbage and gradually add cabbage as it cooks down, once its cooked down add chopped onions and 1 bag of sauerkraut. Fry fresh kielbasi until brown. Drain grease from frying pan. Add 2 tablespoons of cabbage and swirl around pan to get flavor and color. Add 2 cans of butter beans cut kielbasi into slices and mix. Add pepper to taste.

Labels: main dish

Ingredients:

• 3 c. frozen no-sugar-added blackberries
• 2 tsp. frozen orange juice concentrate
• 4 tsp. water
• 2 tsp. brandy or cognac (optional)
• Garnish - Fresh mint sprigs (optional)

Procedure

In a blender or work bowl of a food processor filled with a metal blade, process sorbet ingredients until smooth, scraping sides as needed. Garnish with mint, if desired. Serve immediately. This dish can be frozen. About 15 minutes before serving defrost. Makes 4-67 calorie, 1/2 cup servings.

Labels: Desserts

Ingredients:

• 1 c. flour
• 1/2 c. sugar
• Pinch salt
• 1 tsp. baking powder
• 1 unbeaten egg
• 6 sliced, peeled peaches
• 1/2 c. melted butter

Procedure

Use 8 inch square pan. Bake at 350 degrees for 40 minutes. Mix first 5 ingredients until crumbly. Place sliced peaches in pan. Sprinkle crumbly mixture over peaches. Pour 1/2 cup melted butter over mixture. Sprinkle with cinnamon. (Be sure to grease baking pan!)

Labels: Desserts

Ingredients:

• 1 approx. 6 lb. stewing hen
• 2 lg. onions, sliced
• 4 c. fresh tomatoes, chopped
• 3 med. potatoes, diced
• 4 c. corn kernels, cut from cob
• 2 c. cut okra
• 2 c. lima beans
• 3 tbsp. salt
• 1 tsp. pepper
• 1 tbsp. sugar

Procedure

Cut hen in pieces and simmer, covered, in water (3 quarts if thin stew desired, 2 if thick) until meat can be easily removed from bones, about 2 hours. Remove chicken and set aside to cool. Add onions, okra, tomatoes, lima beans, corn and potatoes to the broth and simmer, uncovered until beans and potatoes are tender, about 45 minutes.

Stir occasionally to prevent scorching. Remove chicken meat from bones and dice. Add diced chicken, salt, pepper and sugar to pot. Heat through. Flavor improves when refrigerated overnight and reheated following day. Makes 8-10 servings.

Labels: main dish

In a bowl place:

• 2 1/2 c. graham cracker crumbs
• 1 stick margarine
• 1/2 c. sugar

Press into bottom and sides of 9 x 13 inch pan. Place in refrigerator while mixing cheesecake.

• 8 eggs, separated
• 1 1/2 c. sugar
• 4 tbsp. lemon juice
• 2 tsp. vanilla
• 4 (8 oz.) pkg. cream cheese

Topping:

• 16 oz. sour cream
• 4 tbsp. sugar
• 1 tsp. vanilla mix

Procedure

Beat egg yolks and sugar until blended. Add lemon juice, vanilla and cream cheese. Beat until smooth. Beat egg whites until stiff. Fold in by hand to the cheese mixture. Pour into crust. Bake in preheated oven at 375 degrees for 25-30 minutes until firm in middle. Take out of oven and let cool for 15 minutes. Spread topping on cheese cake. Sprinkle cinnamon and nutmeg on top. Return to oven for 5 minutes.

Labels: Desserts

Jumbo Shrimp wrapped with Chicken. Serves 6.

Ingredients:

• 6 steamed shrimp (see below)
• 6 pieces (2 oz.) boneless, skinless chicken breasts, thinly sliced
• 1 1/2 c. water
• 1 c. soy sauce
• 1 c. Mirin
• 1 tbsp. sugar
• 1/2 c. water
• 1 tsp. cornstarch
• Salt
• Pepper
• 2 tsp. vegetable oil

Procedure

Combine 1 1/2 cups water and soy sauce in a saucepan over medium heat and stir until sugar is dissolved. Add mirin and bring mixture to a boil. Combine 1/2 cup water and cornstarch and stir until thoroughly mixed. Add to saucepan and stir constantly until sauce boils. Set aside and keep warm. Wrap chicken pieces around steamed shrimp and lightly salt and pepper.

In a fry pan over medium heat add the oil and the shrimp and saute until lightly brown. Arrange on a heated serving plate and coat with sauce. Serve remaining sauce on the side. Steamed Shrimp: Place peeled, and deveined shrimp lengthwise, on a bamboo skewer. Bring 4 quarts salted water to a boil and drop in the shrimp. When water boils remove from heat and drain the shrimp. Cool shrimp and remove the skewer.

Labels: Side-Dishes

Ingredients:

• 16 oz. ground beef
• 10 oz. cabbage, chopped coarse
• 7 oz. onion, diced
• 3 oz. scallion tops, chopped very fine
• 1/2 oz. garlic, crushed
• 1/2 oz. ginger, grated
• 2 tsp. sesame oil
• Salt & pepper to taste
• 1 c. Miso broth or chicken stock
• Gyoza skins
• 1 egg, beaten

Procedure

In a large bowl, mix together ground beef, cabbage, onion and scallion tops. When blended, add garlic, ginger, sesame oil, salt and pepper; mix again. Using 1 sheet of Gyoza skin, place 1/2 ounce of mixture at the center, moisten edge with egg wash and fold in half to seal. Place Gyoza in oiled fry pan on high heat. Brown on both sides, then add 2 or 3 ounces of chicken or Miso broth and cover to steam. Serve with Gyoza Sauce drizzled on top.

Gyoza Sauce

• 1/2 c. white vinegar
• 1/2 c. soy sauce
• 2 tsp. sesame oil
• 1 oz. sugar
• 3/4 oz. ginger, grated

Mix all ingredients together.

Labels: Side-Dishes

Ingredients:

• 3/4 c. diced husked tomatillos* (about 8 med.)
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Procedure

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in remaining tomatillos and all ingredients. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.) *A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets.

Labels: Side-Dishes

Ingredients:

• Olive oil
• 5 cloves garlic
• 1 can whole tomatoes
• 1/2 green bell pepper
• Pepper
• Basil
• Green fettucine cut pasta

Procedure

Cover bottom of a 10 inch skillet with extra virgin olive oil. Saute 2 cloves of garlic in olive oil. When garlic turns lightly brown, remove from oil. Squash 1 can of whole tomatoes with your hands and add to olive oil. Bring sauce to a low boil. Using your favorite frugal gourmet garlic press, press remaining cloves of garlic into mixture. Simmer 1/2 hour. Slice 1/2 of green bell pepper according to taste and add to sauce. Season to taste. Pour sauce over 1 pound of fettucine cut green noodles.

Labels: Salads

Ingredients:

• 2 c. cooked pasta (curls, spaghetti or noodles)
• 2 slices (rounds) carrots
• 3-4 broccoli heads
• 1/2 cucumber, sliced
• 1 green pepper, diced
• 2 sliced scallions
• 8 cherry tomatoes
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch fresh dill, chopped
• 1 1/2 c. sprouts
• 1 jar capers (drain off liquid)

Procedure

Cut up the above ingredients in large salad bowl.* Add dressing and toss with Pfeiffer Caesar dressing (6 ounce). Add leafy lettuce around sides of serving bowl. *Other optional ingredients include 1 can tuna, or diced chicken breast, 1-2 sliced hard boiled eggs.

Labels: Salads

Ingredients:

• 1 stick butter
• 1/2 c. granulated sugar
• 1/2 c. shredded coconut
• 2/3 c. chopped pecans
• 1/2 c. semi-sweet chocolate morsels
• 2 tbsp. milk
• 1 c. flour
• 1/2 c. dark brown sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 1/3 c. water
• 1 egg

Procedure

Preheat oven to 350 degrees. Melt 1/2 stick of the butter in a small saucepan. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well. Spread the mixture in the bottom of a 9 inch round cake pan. Set aside. Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth.

Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top. Serve the cake warm or cold with vanilla ice cream.

Labels: Desserts

Ingredients:

• 2 cans crushed pineapple, drained
• 1/2 c. dark brown sugar
• 3/4 c. cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 4 lg. eggs, separated
• 3/4 c. sugar
• 2 tsp. vanilla
• 1 tsp. grated lemon rind

Procedure

Butter well a 10 x 15 inch jelly roll pan. Spread drained fruit evenly over bottom of pan and sprinkle with brown sugar. Sift flour with baking powder and salt. Beat egg whites until foamy and add 3/4 cup of white sugar gradually, beating until stiff. Beat yolks into stiffened whites and add vanilla and lemon rind. Sprinkle flour over all and gently fold in.

Spread batter evenly over the pineapple and brown sugar. Bake in a preheated oven at 375 degrees for 18-20 minutes. Turn upside down on a damp towel and sprinkle lightly with confectioners' sugar. Roll up in towel and cool. Remove towel when cool, place cake on platter and ice.

Icing:

• 1 c. heavy cream
• 3 tbsp. confectioners' sugar

Beat heavy cream with sugar until stiff.

Labels: Desserts

Ingredients:

• 10 inch Bundt pan. Bake at 350 degrees for 1 hour and test.
• 3 eggs
• 2 c. sugar
• 1 c. vegetable oil
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3 c. all-purpose flour
• 3 c. shredded unpared zucchini
• 1 c. coarsely chopped walnuts
• 1/4 c. milk

Procedure

Measure all ingredients except flour, zucchini, walnuts and milk into large mixing bowl. Beat 1/2 minute on low scraping bowl constantly. Then beat on medium speed 1 minute. Add flour, gradually into mixture. Stir in zucchini, walnuts and milk. Pour batter into greased and floured 10 inch Bundt pan. Bake in preheated 350 degree oven for 50 minutes and test 10 minutes longer if needed.

Labels: Desserts

Ingredients:

• 1 c. butter
• 1 1/2 c. sugar
• 5 eggs
• 3 c. flour
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 1/2 tsp. baking powder
• 3/4 c. milk

Procedure

Beat butter until very light. Divide sugar in half; gradually add first half to butter, beating thoroughly. Beat eggs and add remaining sugar a bit at a time. Beat egg-sugar mixture into butter-sugar mixture. Add vanilla and beat until smooth. Sift and measure flour. Add baking powder and salt. Sift 3 times.

Blend sifted ingredients into beaten mixture in small amounts alternately with the milk. Do not beat these ingredients just blend well before adding the next. Pour batter into buttered 10 inch tube pan. Bake in preheated 350 degree oven for 1 hour.

Labels: Desserts

Ingredients:

• 2 c. fresh bread crumbs
• 3/4 c. minced onion
• 2 eggs
• 2 lb. ground beef
• 1/4 c. catsup
• 2 tbsp. horseradish
• 2 1/2 tsp. salt
• 1 tsp. dry mustard
• American cheese
• 1/4 c. milk

Procedure

Preheat oven to 400 degrees. Beat egg with a fork; blend in onions, meat, bread crumbs and seasonings. Add horseradish, milk and catsup. Combine lightly. Place half of meat mixture in a loaf pan and place sliced cheese over meat. Put rest of meat mixture on top of cheese. Bake for 50 minutes; 10 minutes before done, put sliced cheese on top of meatloaf.

Ingredients:

• 2 med. heads cabbage, finely shredded (may add some purple cabbage for color)
• 2 med. white or purple onions, chopped
• 4 scallions, finely sliced
• 2 tsp. salt
• 1/3 c. sugar
• 1 tsp. dry mustard
• 1/2 c. cider vinegar
• 3/4 c. vegetable oil
• Freshly ground black pepper to taste
• 4 heaping tbsp. light nonfat mayonnaise or salad dressing

Procedure

Sprinkle cabbage with salt and let drain in a colander about 2 hours, squeezing as much water out as possible before continuing. May drain overnight if desired. Add onions. In a small bowl mix remaining ingredients and stir into cabbage mixture. Adjust seasonings if needed by adding a bit of sugar first and, if necessary, more salt. Cover and refrigerate until ready to serve. Serves 8-10.

Labels: Vegetable Recipes

Ingredients:

• 1/2 tsp powdered gelatin
• 2 tbsps water
• 3/4 cup water
• sugar to taste
• 1/4 cup corn syrup
• 1 cup of fruit puree of two mixed fruits of your choice, refrigerated overnight before use

Procedure:

1. In a pan, dissolve gelatin in 2 tablespoons water on low heat.
2. Add 3/4 cup water, sugar and corn syrup. Still on low heat, stir until sugar is fully dissolved. Transfer the sugar syrup to a deep bowl and cover with cling wrap. Refrigerate overnight.
3. Place ice cream maker chamber in freezer, if needed.
4. After overnight refrigeration, combine the gelatin-sugar syrup mixture and fruit puree.
5. Prepare the ice cream maker then pour in the fruit mixture and churn until it reaches a sorbet-like consistency. Depending on the kind of ice cream maker you use, this should take 30 minutes to an hour.
6. Pour the soft sorbet in a deep container and freeze until ready to serve.

Labels: Desserts, Frozen Goodies

Ingredients:

• 3 lb. redfish, filleted
• Melted butter or margarine
• 1 tbsp. paprika
• 2 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. red pepper
• 1 tsp. garlic powder
• 3/4 tsp. white pepper
• 3/4 tsp. black pepper
• 1/2 tsp. dry thyme
• 1/2 tsp. oregano

Procedure

Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or campstove.

Labels: Seafoods

Marinade:

• 1 (3 lb.) fryer, quartered
• 1 lg. garlic clove, crushed
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 tbsp. oil
• 3 tbsp. lemon juice

Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baked in oven, bake at 400 degrees, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card. Serves 4.

Barbecue Sauce:

• 1/4 c. cider vinegar
• 2 1/4 c. water
• 3/4 c. sugar
• 1 stick butter or margarine
• 1/3 c. yellow mustard
• 2 onions, coarsely chopped
• 1/2 tsp. each salt & pepper

Bring to a boil, cook on low 20 minutes or until onion is tender.

• 1/2 c. Worcestershire
• 2 1/2 c. catsup
• 6-8 tbsp. lemon juice
• Cayenne pepper to taste

Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.

Labels: Poultry

Ingredients:

• 4 pork chops, each about 2.5" thick
• 4 tsps each of paprika, turmeric and cumin
• salt and pepper to taste
• 3 green apples, very thinly sliced
• 1/4 cup blue-veined cheese
• buttered yellow corn on the cob, grilled

Procedure:

1. Mix together herbs and seasoning. Rub a tablespoon of the mixed spices on each pork chop.
2. With a paring knife, slit a pocket in each chop center to hold the stuffing.
3. Fill pocket with layers of apple slices and blue cheese. Grill until done.
4. Serve with corn on the side.

Labels: Gourmet, Meat Recipes

Ingredients:

• 1/4 cup cooking oil
• 2 cloves garlic, crushed
• 1 onion, minced
• 1 cup boiled pork belly, diced
• 1 small cabbage, shredded
• 1 carrot, julienne
• 2 tbsps soy sauce
• 1.5 cup broth
• 1 bunch of Chinese celery(kinchay)
• a bundle of rice sticks (bihon)
• 1 tsp salt
• 1 tsp msg
• 2 pcs Chinese chorizo, sliced and fried
• spring onion for garnishing
• calamansi

Procedure:

1. Saute garlic in oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes.
2. Add broth and simmer. Add kinchay.
3. When veggies are cooked, mix and soaked in the bihon. Season with salt and msg. Put the Chinese chorizo. Mix well until thoroughly cooked.
4. Serve hot. Garnish with minced spring onion and calamansi.

Labels: Pasta and Noodles