GALLEY GOODIES

A COLLECTION OF RECIPES TO SHARE FROM YOUR FELLOW MEMBERS

OF THE NORTH PALM BEACH YACHT CLUB

TABLE OF CONTENTS

BEVERAGES...................................................................................................................................................... 1

Madras ........................................................................................................................................................... 2 Florence Fizzy Cocktail ................................................................................................................................... 2 Super Green Smoothie ................................................................................................................................... 2

SOUPS ............................................................................................................................................................. 3

Cinco de Mayo Tortilla Soup .......................................................................................................................... 4 Scandinavian Cherry Soup ............................................................................................................................. 4 Chestnut Celery Root Soup ............................................................................................................................ 5 Nordstrom’s Roma Tomato Soup .................................................................................................................. 5 Butternut Squash Chowder............................................................................................................................ 6 Squash soup ................................................................................................................................................... 6 Garden Vegetable Soup ................................................................................................................................. 7 Peas and Pasta Soup ...................................................................................................................................... 7

SALADS ............................................................................................................................................................ 8

Gaucamole (with a kick) ................................................................................................................................ 9 Easy Almond Apple Quinoa Salad ............................................................................................................... 10 Black and White Salad ................................................................................................................................. 11 Arugula Salad with Pears ............................................................................................................................. 11 Cranberry Couscous Salad ........................................................................................................................... 12 Calamari Salad ............................................................................................................................................. 12 Kale Salad ..................................................................................................................................................... 13 Easy Cold Pasta with Vegetables ................................................................................................................ 13 Caeser Salad ................................................................................................................................................. 14 Sesame-Ginger Aoli ...................................................................................................................................... 14

APPETIZERS.................................................................................................................................................... 15

Liver Pate ...................................................................................................................................................... 16 Asparagus Roll-ups ...................................................................................................................................... 16 Crab canapes ................................................................................................................................................ 17 Beef Tartare ................................................................................................................................................. 17 Boursin Stuffed Mushrooms ........................................................................................................................ 17 Mango Black Bean Salsa.............................................................................................................................. 18 5-Ingredient Cheesy Bacon Dip ................................................................................................................... 18 Asian Hot-Sweet pickles ............................................................................................................................... 19 Sugared Nuts ................................................................................................................................................ 19 Dick Daytz’s Favorite Chicken Liver ............................................................................................................. 20 Kahlua Pecan Brown Sugar Baked Brie ....................................................................................................... 20 Clam Pie ........................................................................................................................................................ 21 Stuffed Mushrooms ..................................................................................................................................... 21 Chicken Hot Pockets ..................................................................................................................................... 22 Back Olive Spread......................................................................................................................................... 22 Drunken Kielbasa ......................................................................................................................................... 23 Meat Puffs .................................................................................................................................................... 23 Tomato and Goat Cheese Tarts ................................................................................................................... 24

SHRIMP AND MORE SHRIMP.......................................................................................................................... 25

Famous Red Lobster Shrimp Scampi ........................................................................................................... 26 Shrimp with Mustard-Chive Sauce .............................................................................................................. 26 Pickled Shrimp .............................................................................................................................................. 27 Pepper Shrimp .............................................................................................................................................. 27 Shrimp ala Jim Baker ................................................................................................................................... 28

MAIN COURSES ............................................................................................................................................. 29

Blintz Souffle ................................................................................................................................................. 30 Whole Wheat Spaghetti with Lemon, Basil, and Salmon ........................................................................... 30 Tortellini, Zucchini, and Sausage ................................................................................................................. 31 Chicken breast Diane ................................................................................................................................... 31 Quick Quiche ................................................................................................................................................ 32 Mom’s Best Meatballs ................................................................................................................................. 32 Black Beans and Rice ................................................................................................................................... 33 Chicken Breasts with Grapes ....................................................................................................................... 33 Chicken Sara ................................................................................................................................................. 34 Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken ...................................................................... 34 Chicken Marsala ........................................................................................................................................... 35 Mac n Cheese Cauliflower ........................................................................................................................... 35 Meatballs with Cheese ................................................................................................................................. 36 Hot Ham & cheese Sandwich ...................................................................................................................... 36 Presto Baked Chicken ................................................................................................................................... 37 Jody’s Chile ................................................................................................................................................... 37 World’s Best Lasagna .................................................................................................................................. 38 Pizza Rustica (Easter Pie) ............................................................................................................................. 39 Hamburger Stroganoff ................................................................................................................................ 40 Chicken Royal Palm ...................................................................................................................................... 40 Excoveitched Fish ......................................................................................................................................... 40 Italian Sausage and Wild Mushroom Risotto ............................................................................................. 41 Beef Tips in Gravy......................................................................................................................................... 41 Penne with Roasted Tomatoes, garlic, and White beans .......................................................................... 42 Pork Tenderloin with Mustard Sauce .......................................................................................................... 42 Chicken with 40 Cloves of Garlic ................................................................................................................. 43 Beef Crostini ................................................................................................................................................. 43 Chicken with Garlic Sauce ............................................................................................................................ 44 Skewered Steak and Mushrooms ................................................................................................................ 44 Salmon en Croute ......................................................................................................................................... 45 Planet Hungrywood Sweet & Sour Cap’n Crunchy Chicken ....................................................................... 45 Chicken Divan ............................................................................................................................................... 46 Fried Rice ...................................................................................................................................................... 46 Mom’s Roast Beef ........................................................................................................................................ 46

SIDE DISHES ................................................................................................................................................... 47

Delicious Plantains ....................................................................................................................................... 48 Dilly Limas .................................................................................................................................................... 48 Grandma’s Citrus Roasted Vegetables ....................................................................................................... 49 Potato Casserole .......................................................................................................................................... 49 Zucchini and Tomato Gratin ........................................................................................................................ 50 Super Baked Beans ....................................................................................................................................... 50 Carrot Crunch ............................................................................................................................................... 51 Scottish Tattie Scone Recipe—Potato Scones ............................................................................................. 51 Green Beans with Caramelized Onions and Almonds ................................................................................ 52 Baked Beans ................................................................................................................................................. 52 Baked Corn Custard ..................................................................................................................................... 53 Broccoli and Parmesan Casserole ............................................................................................................... 54 Broccoli Casserole with Almonds................................................................................................................. 54 Cheesy Corn Bake ......................................................................................................................................... 55 Calico Beans ................................................................................................................................................. 55

DESSERTS....................................................................................................................................................... 56

Lemon Blossoms ........................................................................................................................................... 57 Chocolate Truffle Cake ................................................................................................................................. 58 Franklin Apple Dapple Cake ......................................................................................................................... 58 Chocolate Whiskey Cake .............................................................................................................................. 59 Apricot Lemon Cake ..................................................................................................................................... 60 Irish Cream Bundt Cake ............................................................................................................................... 60 Healthy Cookies ............................................................................................................................................ 61 Pineapple Pudding ....................................................................................................................................... 61 Crumb Cake .................................................................................................................................................. 62 Pistachio Cake .............................................................................................................................................. 62

MISCELLANEOUS ........................................................................................................................................... 63

No-Time bread ............................................................................................................................................. 64 Raw Oyster Sauce ........................................................................................................................................ 64 Chris Snedaker’s Sauce ................................................................................................................................ 65 Company Breakfast: French Toast in Advance .......................................................................................... 65 Seasoned Sausage Breakfast Bake .............................................................................................................. 66

NOTE: t = TEASPOON and T = TABLESPOON

BEVERAGES

1

Madras: Vickie Granati 1 serving:

1 ½ oz Vodka 4 oz orange juice 1 oz cranberry juice cocktail

Ice to fill tall glass Orange slice and maraschino cherry for garnish.

Combine and lightly stir ingredients. Hint: for boating, you may omit the ice, add other ingredients to covered plastic cup, and freeze until “slushy.”

Florence Fizzy Cocktail: Carol Kraus 1/3 peach vodka 1/3 peach nectar 1/3 prosecco Combine in large Pilsner glass garnish with frozen peach slices.

Super Green Smoothie: Carol Heuser 6 dandelion greens chopped (about 1 cup) 4 kale leaves, stems removed and chopped (about 2 ½ cups) 1 Meyer or organic lemon, peeled and sliced into 1 inch chunks.

1 small banana, peeled and broken into 1 inch pieces (optional) 1 Fuji apple cut into 1 inch chunks 1 t ginger (optional) 2 cups purified water

Blend all ingredients until smooth, adding more water as necessary. Vita-Mix type blenders are best.

2

SOUPS

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Cinco de Mayo Tortilla Soup—Carol Kraus 6 – 6 in. Corn tortillas ¼ vegetable oil 1 small onion chopped 2 cloves garlic chopped 1-2 small jalapeno peppers, seeded and minced 4 cups chicken stock 1 – 14.5 oz can fire roasted diced tomatoes

½ t Four Seasons Seasoning 2 cups shredded cooked chicken (1 large breast) 1 ripe avocado cut into bite-sized pieces ½ cup Monterey Jack cheese 2-4 T fresh cilantro 1 lime cut into 6 wedges

Heat tortillas in low oven to crisp and cut into ¼ inch strips. Fry them in oil until light brown, drain, and blot. In same oil cook onions 2 minutes, stirring. Add garlic and peppers and cook 3 minutes. Stir in chicken stock, tomatoes, and seasoning. Bring to a boil, then reduce and simmer, cooking about 15 minutes. Add chicken and cook 5 more minutes. Serves 6. Top each bowl with avocado, cheese, tortilla chips, and cilantro. Serve with lime and your favorite hot sauce.

Scandinavian Cherry Soup: James Baker ½ cup sugar 2 T cornstarch ¼ t salt 1 cup orange juice

1 2-inch cinnamon stick 1 ¼ pound dark sweet cherries, pitted (about 4 cups) 1 ¼ cups water

Stir together sugar, cornstarch, salt, 1 ¼ cups water and orange juice in a heavy saucepan. Add cinnamon stick and stir over medium heat until thickened and smooth. Stir in the cherries and cook 2 minutes. Discard cinnamon stick. Pour into serving bowls, cover, and chill.

4

Chestnut Celery Root Soup: Carol Kraus 6 bacon slices 1 T butter 1 yellow onion, chopped 3 stalks celery, chopped ¼ t celery seed 6 cups chicken stock or broth

1 – 1 lb celery root, peeled and chopped 1 – 15 oz jar Williams Sonoma steamed peeled chestnuts ½ cup half and half Freshly ground pepper

Cook bacon until crisp and drain. Pour off all but 2 T of fat, and 1 T butter, sauté onion and celery. Add celery seed. Add stock and bring to a boil. Add celery root and chestnuts. Return to boil, then reduce heat to low. Cover partially and simmer until celery root is tender. Transfer soup to a blender and process to a smooth puree. Return to clean pot, add half-and-half, salt and pepper to taste. Serve with crumbled bacon and garnish with croutons and, if you wish, slivers of sage.

Nordstrom’s Roma Tomato Soup: Carol Kraus 3 28-32 oz cans peeled Roma tomatoes or 1 – 6 lb 7 oz can whole peeled 6 T olive oil 4 lbs carrots, sliced 1 lb onions, sliced 1 T dried basil leaves

1 qt chicken broth 1 pt heavy or whipping cream Salt and pepper to taste

Sauté carrots and onions in olive oil 10-15 minutes. A chicken broth, basil, and tomatoes and simmer 20 minutes. Remove from heat and cool slightly. Puree and return to pot. Stir in cream and heat through.

5

Butternut Squash Chowder: Carol Kraus 1 butternut squash (3 ¼ lb) 1 T olive oil Kosher salt and ground pepper 3 ½ cups chicken broth 4 bacon slices cut into ½ inch pieces 1 yellow onion diced 2 celery stalks diced

1 bay leaf 1 t chopped fresh sage (plus leaves for garnish) 2 russet potatoes, peeled and cut into ½-inch cubes ¼ cup white wine ½ cup heavy cream

Preheat oven to 425 degrees. Peel squash, cut in half, scooping out seeds and strings. Cut into 1-inch cubes. Place in rimmed baking sheet, drizzle with olive oil, season, and toss. Roast for 15 minutes. Stir and continue to roast until tender and browned (10-15 minutes). Cool. Blend in processor until smooth. Stir in ½ cup broth. Cook bacon and drain. In 1 T of the bacon fat cook onion, celery, bay leaf, sage, salt and pepper. Sir in potatoes. Cover and cook 3 minutes. Add wine, stir, and scrape brown bits. Add broth. Simmer until the potatoes are tender. Remove bay leaf. Add squash and puree. Add bacon and stir in cream.

Squash soup: Christine Snedaker 3-3 ½ lbs butternut squash, seeded and quartered Unsalted butter melted, for brushing 1 t fresh ground white pepper, plus ½ t 1 T kosher salt, plus 1 t

3 cups chicken or vegetable broth ¼ cup honey 1 t fresh ginger minced ½ cup heavy cream ¼ t freshly grated nutmeg

Preheat oven to 400 degrees. Place squash on half sheet pan, brush the flesh with butter, and season with 1 T salt and 1 t pepper. Roast 30-35 minutes until soft. Scoop the flesh out and place in 6 quart pot. Add broth, honey, and ginger. Place over medium heat and simmer, approx. 7-8 minutes, Using stick blender until smooth. Stir in heavy cream, season with remaining salt and pepper. Return to simmer.

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Garden Vegetable Soup from Weight Watchers: Karen Kerwin Serves 4 2/3 cup sliced carrots ½ cup green beans ½ cup diced onion 1 T tomato paste 2 minced garlic cloves ½ t. dried basil

3 cups fat free broth (beef, chicken or vegetable) ¼ t dried oregano 1-1/2 cups diced green cabbage ½ cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat. Sauté the carrot, onion and garlic over low heat until softened, about 5 mins. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Reduce heat, summer about 15 mins. Or until beans are tender. Stir in the zucchini and heat for 3-4 mins. Serve hot. Karen’s note: I used an envelope of onion soup mix and doubled the onions. I use canned veggies and added a large can of diced or stewed tomatoes. Don’t like zucchini, so didn’t add. I added 8 oz. fresh mushrooms. You can adjust ingredients to your taste. I double the recipe and don’t sauté anything. Just throw all together and bring to a boil and simmer.

Peas and Pasta Soup: Vickie Granati 2 T olive oil 1 small onion chopped 4 cloves garlic mince 1 large can (32 oz) Hunt’s or Del Monte Tomato Sauce Equal amount of water Splash of red wine 1 ½ T Dried Basil (Chopped fresh may be substituted)

1 T Dried parsley (Chopped fresh may be substituted) ½ t hot pepper flakes 1 can baby peas (or 1 box frozen baby peas, defrosted) ½ lb small pasta such as ditali or small shells cooked al dente

Grated Romano or Parmesan cheese Sauté onions and garlic in olive oil until soft. Add all the remaining ingredients except the pasta and peas. Bring to a boil. Reduce to low and cover. Simmer approximately 40 minutes. Add the peas until heated through. Place about 1 cup of pasta in a soup bowl. Cover with the soup, stir. Serve garnished with grated cheese.

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SALADS

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GUACAMOLE (WITH A KICK) SALAD: Ted Leverette Serves 2 if an entrée Ingredients: Make the sauce ingredients and sauté lightly so garlic, red onions not too raw, pungent. And then put bowl in freezer while chopping other ingredients, and then add all and chill in fridge. 2 ripe avocados (Hass), quartered, peeled and chop into 1/2 inch cubes 1 small clove garlic, minced 1 medium ripe red tomato, coarsely chopped Celery chopped Radish chopped 1 grated carrot 1 Pepperoncini diced (for unique flavor instead of typical jalapeño) 4 or 5 large finely chopped fresh basil leaves Rosemary fresh, chopped

Mint leaves, chopped 1/8 t crushed red pepper flakes, or to taste 1 t kosher salt 1/4 t freshly ground black pepper 1/4 cup diced red onion 1 t chopped fresh (or dry) 1/2 pinch ground cayenne pepper Few light shakes of cumin 1/2 lime, juiced 1/2 lemon, juiced

Romaine lettuce or cabbage. (Bed under ingredients or mixed into) DRAIN LIQUID BEFORE SERVING! Do not mash avocado. Combine ingredients in mixing bowl, adding tomato and avocado last. Saran wrap bowl, which is no larger than all the ingredients (minimum air inside). Chill in fridge 30 minutes. Transfer ingredients into colander and drain excess liquid for a few minutes. And then serve on plates over bed of Romaine lettuce or cabbage. No chips! Insert in wrap for variety.

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EASY ALMOND APPLE QUINOA SALAD: Carol Heuser A delicious chilled quinoa and spinach salad with a tangy delicious raspberry vinaigrette. Serves: 4 as a side dish

INGREDIENTS 1/2 cup quinoa 1 cup chicken broth, vegetable broth, or

water 1/3 cup sliced almonds 2 T sunflower seeds

3 cups (2.5 ozs) fresh spinach 1/3 cup dried cranberries 1 Granny Smith (or favorite variety) apple 1 teaspoon lemon juice Optional: handful of feta cheese

Dressing

Store-bought Raspberry Walnut Vinaigrette OR Recipe below:

1/4 cup olive oil 1/4 cup raspberry wine vinegar 1-2 T white sugar 2 T seedless raspberry jam

2 t Dijon mustard 1/4 teaspoon onion powder 1 teaspoon poppy seeds Salt and pepper, optional

INSTRUCTIONS 1. Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating. 2. In a small pot combine the quinoa and chicken broth, vegetable broth, or water. I always

use chicken broth with the quinoa, but if you are vegetarian the other two will work great . 3. Follow package directions to cook the quinoa. 4. Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely

dry skillet (don't add any oil) and place on medium-high heat (don't want it too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!

5. Chop up the apple (peel if desired, I like to leave it on) and toss it with the lemon juice. 6. Remove the quinoa and allow to completely cool (I put it in the fridge). 7. Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa. 8. Toss with the dressing (use as much or as little as desired; you'll likely have a bit extra to

use on another salad!) and top with the toasted almonds and sunflower seeds. If desired, add in some feta cheese or another cheese you enjoy!

9. To make the dressing: Combine all of the ingredients in an immersion blender or sm all food processor. I start with 1 tablespoon of sugar and add more if needed. Taste and adjust to personal preference (more sugar, more jam, salt or pepper added, etc.)

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Black and White Salad: Carol Kraus 1 lb potatoes (waxy varieties are best) 12 oz cooked chicken 4 oz black olives 9 oz black grapes 1 ripe cooking apple, diced

6 oz mayonnaise Freshly ground pepper 2 oz seedless raisins 1 bunch scallions Extra virgin olive oil

Boil scrubbed potatoes until just cooked. Cool, peel, and ice. Cut the chicken into bite-sized pieces. Halve and remove stones from olives. Halve and remove pips from grapes. Mix apple, potato, and chicken with mayonnaise. Spread over a serving dish. Arrange raisins and scallions decoratively across the top. Sprinkle with olive oil just before serving.

Arugula Salad with Pears: Phyllis McCartin 2-3 bags prewashed Arugula 3 ripe pears poached in white wine, sliced, and sprinkled with lemon juice to prevent browning 1 cup toasted walnuts or pecans 1 container fat free bleu cheese crumbles Dressing: Blend together in a blender ¾ jar apricot or peach preserves (Dickenson’s Purely Fruit is excellent) 2 T white wine or champagne vinegar Place arugula in a large bowl, mix with other ingredients, then toss with dressing.

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Cranberry Couscous Salad: Phyllis McCartin 1 ½ cups chicken broth (or 1 ½ cups vegetable broth) ½ cup dried cranberries 1 t cinnamon ¼ t cumin 1 cup uncooked couscous

¼ - 1/3 cup vegetable oil 2 T rice vinegar ½ - 1/3 cup sliced toasted almonds 1/3 cup chopped green onion 2 T chopped fresh mint.

Combine broth, cranberries, cinnamon, and cumin in a medium sauce pan. Bring to a boil. Remove broth from heat and stir in couscous. Cover and let stand 5-7 minutes. Fluff and set aside to cool uncovered. Whisk oil and vinegar together and pour over cuscus. Add remaining ingredients and mix well. Serve either chilled or at room temperature.

Calamari Salad: Carol Heuser Clean and cut calamari into rings. Add tentacles to boiling water for first 25 seconds then the rings for another 55 seconds (80 seconds all together). Drain and cool under cold running water. Then drain and dry well with paper towels. Mix the calamari with the following: Large jar of marinated artichokes in oil, quartered 1 cup black olives 1 can rinsed butter beans 1 minced garlic clove Parsley

Salt and pepper 1 T red wine vinegar Juice of ½ lemon It pepper flakes to taste 1 T olive oil

Chill and serve.

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Kale Salad: Carol Heuser 1 package pre-cut Kale Toasted Pine Nuts Dried Cranberries Shaved Parmesan Cheese

Salt and Pepper Juice of one lemon Olive oil taste

Mix and Enjoy.

Easy Cold Pasta and Vegetables: Vickie Granati 1 bag frozen mixed vegetables such as cauliflower, broccoli, carrot mix ½ pound pasta (ziti, shells, or bow ties) Italian salad dressing Defrost frozen vegetables in advance and place in large colander. Cook pasta al dente according to package directions. Drain the pasta into the colander of vegetable. Shake until moisture free. Add Italian Salad dressing to coat well. Salt and pepper according to taste. Refrigerate and serve chilled. Note: more Italian Salad dressing may be required before serving Variations: Add one or more 1 can pitted black olives Cubed salami or pepperoni Chunks of provolone cheese Halved cherry tomatoes

13

Ceaser Salad: Susan Abel Dressing: ¼ cup red vinegar ¾ cup olive oil 2-3 cloves minced garlic 1 T lemon juice 1 T Dijon mustard 1 t black pepper Shake above ingredients well in a closed container then stir in 1 cup grated parmesan cheese. Shake well and toss with Romaine leaves and garnish with croutons.

Sesame-Ginger Aioli: Susan Abel 10 cloves fresh garlic 1 inch peeled ginger root 1 cup mayonnaise ¼ cup soy sauce ¼ cup toasted sesame oil 2 T toasted sesame seeds In food processor, puree the garlic and ginger root together. Add the mayonnaise and soy sauce and pulse to blend. Blend in the sesame seeds. Serve with chicken or fish.

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APPETIZERS

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Liver Pate: Jim Baker ¾ lb baby beef liver ¾ lb chicken liver 3 large eggs 1/3 cup milk ¼ cup flour 1 t salt ½ t white pepper ½ t ground cloves

¼ cup butter, softened 3 slices white bread cubed 1 medium onion chopped 7 anchovy filets drained ¼ lb pork fat chopped 1 cup whipping cream 12 slices smoke bacon

Heat oven to 325 degrees. Boil liver 5-7 minutes. Drain and cool. Cut into cubes removing any veins and membrane. Beat eggs, milk, flour, salt, pepper and cloves until smooth. Stir in butter, onion, bread crumbs, anchovies, pork fat and cubed liver. Using food processor or blender, add 1/3 cream to 1/3 liver mixture and blend until smooth. Peat until all is mixed. Line 4 x 8 x 2 half-loaf pan with 6 slices of bacon, leaving it to hang over the sides. Put 3 slices on each end, leaving to hang over sides. Pour liver mixture into pan and bring bacon over to cover. Seal pan tightly with aluminum foil and place in a baking pan with 1 ½- 2 inches of boiling water. Bake 2 hours, testing to make sure it is firm. Cool at least one hour before unmolding.

Asparagus Roll Ups: Karen Miller 1 – 3 oz package of bleu cheese softened 1 – 8 oz package of cream cheese softened

1 loaf of soft white sandwich bread 1 can asparagus 1 lb butter melted

Mix bleu cheese, cream cheese and egg. Remove crust from bread and roll flat. Spread cream cheese mixture on bread slice. Put asparagus on bread slice and roll up bread around asparagus. Dip the rolled bread in the butter and place on cookie sheet seam side down. When cookie sheet is full, cover with wax paper and freeze for 30 minutes. Bake at 350 degree for 20 minutes or until slightly browned. Can be frozen and put in bags for future use.

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Crab Meat Canapes: Karen Miller Serves 24 1 stick of butter 1 jar Kraft Old English Cheese Spread 1 ½ t mayonnaise ½ t seasoned salt

½ t garlic salt 1 – 7 oz can crab meat 6 English muffins

Mix softened butter and cheese with mayonnaise, garlic salt, seasoned salt. Add crab meat and spread on split English. Freeze 10 minutes, cut into quarter and broil until bubbly crisp. (May be frozen for future use)

Beef Tartare: Christine Snedaker 10-12 servings 2 lbs prime rib steak 2 eggs 3 ½ oz capers

1 large Bermuda onion, finely chopped 2 hard-boiled eggs finely chopped 1 ½ loaves party rye 4 T butter softened

Grind beef 3 times as close to serving times as possible. Mix raw beef and two uncooked eggs. Shape as desired. Serve beef on platter; capers, onions, and hard boiled eggs in three bowls. Serve with rye spread with butter.

Boursin stuffed mushrooms: Christine Snedaker 16 servings 16 medium mushrooms Fresh lemon juice

1 1-oz package Boursin cheese, softened 1 t chopped parsley

Remove stems from mushrooms. Sprinkle caps with lemon juice. Beat cheese in small bowl until fluffy. Mix in the chopped mushroom stems. Fill caps and garnish with parsley.

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Mango Black Bean Salsa: Judy Stastny 1 – 15 oz can black beans, rinsed and drained 1 can Mexican corn, drained 1 Mango, peeled and chopped ¼ cup finely chopped onions

¼ cup minced fresh cilantro 2 T Lime juice 1 t garlic salt ¼ t ground cumin

In a large bowl, combine all ingredients. Refrigerate until serving with Baked Tortilla Chips

5-Ingredient Cheesy Bacon Dip: Phyllis McCartin 1 – 8oz package of cream cheese 2 cups sour cream 1 ½ cups cheddar cheese, grated

1 cup (6-8 slices) crumbled bacon 1/3 cup green onions, chopped

Combine all in round baking dish and place in oven for 30-35 minutes until cheese is totally melted and dip is bubbly.

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Asian Hot-Sweet Pickles: Susan Fichandler 6 small Kirby cucumbers sliced or 1 English cucumber 1 small bunch scallions 2 Bay leaves

1 red chili pepper or Asian chili-garlic sauce ¼ cup chopped dill ½ cup sugar 2/3 cup rice wine vinegar

2 T soy sauce Layer cucumbers, scallions, bay, chili pepper, and dill in a container with a tight-fitting lid. In a small sauce pan over low heat add sugar, vinegar and soy sauce. Simmer until sugar dissolves. Pour hot brine over cucumbers and cover. Mix after ½ hour. Refrigerate

Sugared Nuts: Karen Kerwin 6 Cups Shelled Pecans 1 Cup Granulated Sugar 1 T Salt ¼ t Allspice 1 t Ginger

½ t Ground Cloves ½ t Nutmeg 1Egg White 1 T Water

Mix together dry ingredients. Pour into paper bag. Add water to egg white and whisk with fork until foamy. Mix nuts into egg white. Pour nuts into sugar mix in bag. Shake until all coated. Spread on two baking sheets and bake at 250 degrees for 20 minutes. Remove from baking sheet and spread on brown paper to cool. Store in tight tin or glass.

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Dick Daytz’s Favorite Chicken Liver (Not for the Faint of Heart) Pate: Carol Heuser 1/2 cup butter 1 small onion finely chopped 1 garlic clove, crushed

1 ¼ cups chicken liver Finely grated zest of ½ orange plus 1 T juice 1 T brandy (optional)

Melt half the butter in a large frying pan over medium-low heat. Add the onion, stirring until soft 6-8 minutes. Add garlic and cook for one minute then remove with slotted spoon. Prepare the liver: trim away discolored bit, rinse under cold water, pat dry. Return to frying pan under medium-high heat, add zest. Cook 2-3 minutes until livers are browned but still pink in the middle. Add brandy for 30 seconds. Cool and transfer all to food processor. Add remaining butter and orange juice and mix until smooth. Divide in half into two longs. Refrigerate and serve next day. May be frozen up to one month and thawed in refrigerator.

Kahlua Pecan Brown Sugar Baked Brie: My Sister’s recipe, Vickie Granati Servings: 6-8

1 whole wheel of Brie (19 oz.) (Costco sells one, President Brie is the best for this recipe) 1 cup Kahlua 1 cup packed light brown sugar 1 cup chopped pecans (I do leave mine mostly whole for looks) Serve with Keebler Club crackers

Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese. While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 1015 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce. Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. Serve warm with crackers.

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Clam Pie: Phyllis McCartin 4- 7 ½ oz cans minced clam, drained (reserving juice with 4 t lemon juice) 2 chopped green peppers 4 t hot sauce 2 t oregano ½ t seasoned pepper ½ cup fresh parsley ½ lb butter 1 ½ cups bread crumbs 3-4 slices of American cheese 2 T parmesan cheese Simmer clams for 15 minutes. To simmering clams, add ½ lb butter and spices. When butter melts, add 4 hot and 1 ½ cups bread crumbs. Use reserved lemon juice/clam juice to help it spread evenly Mix until consistency of oatmeal. Place in pie plate. When ready to serve, bring to room temperature. Cover with American cheese slices, sprinkle with parmesan and paprika. Bake at 325 degrees for 15-20 minutes until hot and bubbly. Serve with crackers.

Stuffed Mushrooms: Carol Heuser 2 dozen good sized mushroom caps ½ cup butter ¼ cup crumbled bleu cheese

½ cup Pepperidge Farms herb dressing 1 T chopped onions

Combine butter and bleu cheese and beat until smooth. Stir in dressing and onion. Spoon about 1 ½ tablespoons into each mushroom cp. Bake at 400 degrees for 10-11 minutes on ungreased baking sheet. Serve immediately. Makes 24 appetizers.

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Chicken Hot Pockets: Carol Heuser 12 square egg roll wrappers (refrigerated section with other Asian items) One can fat-free cream of celery soup 2 cups frozen bite sized vegetable

2 oz cooked chicken beast 1 t cornstarch Salt and pepper to taste

Preheat oven to 350 degrees. I small dish, mix cornstarch with 1 t cold water. In a large bowl, combine cornstarch with soup. Mix thoroughly and add veggies and chicken. Mix well, season to taste with salt and pepper. Set aside. On large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your fingers into the waters, and then run your finger long the edge of the wrappers. Repeat as needed—this will help seal the wrappers. Starting ½ inch from bottom, place 2-3 T of filing mixture along the bottom ach wrapper, leaving ½ in border on both sides/ fold the top half of the wrapper so that the edge meets the bottom. There should be a ½ inch border on three sides. Dab each border with water and fold inward ¼ inch to lightly seal all sides. Press firmly with a fork to seal completely. Line a baking pan with foil and spray with non-stick cooking spray. Using spatula, carefully transfer the pockets to the baking pan. Bake 20 minutes and allow five minutes to cool.

Black Olive Spread: Dotty LeVally 1 large cream cheese—softened 1 can chopped ripe olives 2 T Accent 1 t chopped garlic Blend all together. Put on plastic wrap, shape into ball, and chill. Serve with crackers.

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Drunken Kielbasa: Nick and Mary Lucas 3 lbs kielbasa 1 cup Heinz Ketchup 1 cup brown sugar 1 cup Jack Daniels Whiskey Cook the kielbasa using your preferred method. Cut into ½ to 1 inch slices. Place the kielbasa in a large pot on stove top. Add remaining ingredients. Heat on medium-high heat 30-40 minutes until sauce and kielbasa are piping hot. Serve with toothpicks.

Meat Puffs: Dotty LeVally Servings: 32 turnover appetizers ½ lb ground beef 1 pkg Lipton Onion Soup Mix 1 cup drained bean sprouts

½ cup sliced water chestnuts 2 T minced onions 2 pkgs crescent dinner rolls

Preheat oven to 350 degrees. In pan cook beef until red has disappeared and drain of excess grease. Add sprouts, onion soup mix, chestnuts and onion. Separate crescent rolls as directed and cut each triangle in half. You will have 32 small triangles. Place spoonful of mixture in the center of each triangle and fold over and seal edges. Place on ungreased cookie sheet and bake for about 15 minutes or until golden. May be made ahead and frozen before baking. Put in preheated and allow a little longer baking time.

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Tomato and Goat Cheese Tarts: Karey Kendrick 1 package (17.3 ounces/2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 T dry white wine 2 t minced fresh thyme leaves 4 T freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic-and-herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1/4-inch-thick) slices 3 T julienned basil leaves Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees F. Heat 3 T of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 t salt, 1/4 t pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

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SHRIMP AND MORE

SHRIMP

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Famous Red Lobster Shrimp Scampi: Carol Heuser

1 lb medium shrimp, peeled and deveined 1 T pure olive oil 2 T garlic, finely chopped 1 ½ cups white wine ½ fresh lemon, Juice only

1 t Italian seasoning ½ cup softened butter 1 T parsley ½ cup grated parmesan cheese

Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.

Shrimp with Mustard-Chive Sauce: Joanne Calandra Serves 4 ½ cup heavy cream 1/3 cup clam juice 2 T Dijon mustard 2 T butter 2 T Olive Oil

3 large garlic cloves, minced 1 ½ lbs large shrimp, peeled and deveined ¼ cup finely chopped chives 2 T minced flat leaf parsley

Whisk cram, clam juice, and Dijon mustard in small bowl to blend. Melt butter with olive oil in a large skillet over medium-high heat. And garlic and stir 30 seconds. Add shrimp and sauté just turning pink—about 2 minutes. Add chives and cream mixture and simmer about two minutes. Sprinkle parsley over. Serve with rice.

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Pickled Shrimp: Nick and Mary Lucas 5 lbs unpeeled, cooked jumbo shrimp (Nick peels and deveins them himself.) 1 - 4 oz jar capers 2 Medium onions sliced 1 large red peppers sliced 2 t celery seed 3 lemons thinly sliced

2 - .6 oz envelopes Italian dressing mix ½ vegetable oil ½ cup cider vinegar 1 T prepared horseradish

Layer a 1 x 9 baking dish with one-third each of shrimp, capers, onion slices, bell pepper slices, celery seed, and lemons slice. Repeat layers twice. Whisk together dressing mix and next three ingredients. Pour evenly over shrimp. Cover and chill at least 12 hours.

Pepper Shrimp: Dick and Lynn Daytz 1 lb shrimp 2 T Cornstarch 1 egg white 3 T vinegar 2 T Soy Sauce 2 T sugar

2 T Rice Wine 4 cloves of garlic minced ¼ cup chopped white scallions 12 Dried red peppers 1 T Salted black beans rinsed

Place shrimp in a bowl and add egg white. Stir to coat. Sprinkle ½ of cornstarch. Combine vinegar, soy sauce, sugar, rice wine and remaining cornstarch in another bowl. Mix garlic, scallions, peppers, and black beans in another bowl. Deep fry shrimp. Drain. Return small amount of oil to wok and add garlic and bean mixture for one minute. Add shrimp and cook for 20 seconds then add vinegar mixture and heat. Serve over rice.

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Shrimp ala Jim Baker: Jim Baker ¼ pound of butter 3 T honey 1 t sugar Juice of 1 lemon Handful of slivered almonds

1 lb shrimp (approx. 30 count) Good splash of Grand Marnier 1-2 bananas sliced

Melt butter. Add honey, sugar, lemon juice, and almonds. Simmer for 34 minutes. Add shrimp and cook until pink on one side. Turn shrimp. Add sliced bananas and cook until shrimp re pink and bananas are soft. Add Grand Marnier and serve immediately over rice or buttered noodles.

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MAIN

COURSES

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Blintz Soufflé: Susan Fichandler 2 packages frozen blintzes (cheese or fruit) 1 stick butter 4 eggs 1 container sour cream

½ t salt ¼ cup sugar 1 t vanilla 2-3 t orange juice

Melt butter in 9 x 13 pan in 300 degree oven. Line pan with the blintzes. Mix the rest of the ingredient together and pour over blintzes. Bake 45 minutes. Sprinkle with cinnamon before baking. NOTE: I mix wet ingredients earlier, refrigerate, and then pour over when ready to bake.

Whole Wheat Spaghetti with Lemon, Basil, and Salmon: Susan Fichandler Serves 4 1/2lb whole wheat spaghetti 1 clove garlic, minced 2 T extra virgin olive oil ½ t salt (+more for seasoning) ½ tsp pepper 1 T olive oil

4pieces 4-oz each salmon ¼ cup chopped basil 3 T capers 1 lemon, zested 2 T lemon juice 2 cups fresh baby spinach

Bing salted water to boil and cook pasta about 8-10 minutes. Drain and put pasta in bowl, adding garlic, extra virgin olive oil, salt and pepper. Toss. Meanwhile warm olive oil in skillet. Season salmon with salt and pepper. Cook in pan until medium rare, about 2 minutes each side. Remove from pan. Add basil, capers, lemon zest, and juice to spaghetti mixture and toss. In each of 4 serving bowls or plates, add ½ cup spinach. Top with pasta then salmon. Serve immediately.

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Broccoli and Parmesan Casserole: Susan Fichandler 8 cups coarsely chopped broccoli florets (About 2 lbs) 1/3 cup all-purpose flour (about 1 ½ oz) ¼ t salt ¼ t dry mustard 1 ½ cups fat-free milk 1 cup fat-free, less sodium chicken broth

1 cup (4 oz) reduced fat shredded extra sharp cheddar cheese ½ cu (2 oz) grated parmesan cheese, divided 2 T diced pimentos, drained ¼ t freshly ground black pepper Cooking spray 12 garlic Melba toast rounds

Lightly spoon flour into a measuring cup and level with a knife. Place flour, salt and dry mustard in a large heavy saucepan over medium heat and gradually add the fat-free milk and broth, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat and add shredded cheddar cheese. And 6 T of the grated parmesan cheese, stirring until melted. Add the pimentos and the black pepper. Add broccoli, turning to coat. Spoon the mixture into 13 x 9 inch baking dish which has been coated with cooking spray. Place garlic Melba toast rounds into a food processor. Pulse 10 times or until coarse crumbs measure one cup. Combine toast crumbs and remaining 2 T of parmesan cheese. Sprinkle evenly over the broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400 degrees for 15 minutes until bubbly. Serves 8

Broccoli Casserole with Almonds: Christine Snedaker 2 - 10 oz packages frozen broccoli 2 T butter 2 T flour 2 cups milk ¾ cup grated cheddar cheese

1 t salt ¼ t pepper ½ cup chopped almonds 4 slices bacon, cooked and crumbled ½ cup buttered bread crumbs

Cook broccoli until tender. Drain. In saucepan, melt butter and add flour and stir until smooth. Heat milk and add to flour mixture, beating constantly until thick. Add cheese, salt, pepper, almonds. Pour over broccoli. Top with bread crumbs and bacon. Bake at 350 degrees for 20 minutes.

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Quick Quiche: Beverly McGrane

In a mixing bowl: Beat 5 or 6 eggs then add: 5 or 6 T sifted white flour Add a little milk and stir

Defrost a 10 oz package of chopped spinach for 5 mins. (Not to cook, but to thaw) Sauté chopped mushrooms, sweet peppers, celery, diced tomatoes (optional) Grate most of 8 oz. sharp cheddar cheese (keep some cheese to sprinkle on top of pie) Stir all ingredients Pour mixture into a pie or quiche dish, sprinkle remaining grated cheese on quiche Place into over at 450 degrees for 10 minutes. Pie should be golden and firm on top. Reduce heat to 350 degrees for another 20 minutes so inside firms up.

Mom’s Best Meatballs: Carol Kraus ½ cup chicken broth 3 slices white bread torn into small pieces ¼ cup parmesan cheese 2 eggs 2T chopped fresh parsley 2 cloves garlic, minced

1 small onion chopped Salt and pepper ½ pound ground chuck ½ pound ground veal ½ pound ground pork

Pour chicken broth over bread and let stand 5 minutes. Squeeze broth from the bread and add to the meat. Mix in the rest of the ingredients. (DO NOT over mix the meat mixture or the meatballs will be tough.) Form meatballs with 2 T of the mixture. Heat approximately 4-6 T olive oil in a large pan. Add meatballs in a single layer and fry over medium heat about 4 minutes, turning frequently.

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Black Beans & Rice: Karen Kerwin 4 main-dish servings (about 1-1/2 cups each) or 8 side-dish servings Black beans and rice is a popular Cuban dish said to bring good luck when eaten on New Year's Day. In fact, this recipe is eaten often as a side dish. In Spanish, the dish is called Moros y Cristianos or Christine Snedaker & Moors, with the black beans representing the dark-skinned Moors and the white rice representing the lighter-skinned Christine Snedaker. It is fast and easy to make in less than 30 minutes. 1 cup chopped onion 1 cup chopped green bell pepper 2 t chopped garlic 1-1/2 t ground cumin 1 t dried thyme leaves 1/2 t crushed red pepper 1 bay leaf 1 T olive oil 1 cup rice

1 can (14 1/2ozs) diced tomatoes with green chilies 1 can (15 ozs) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained 2 cups water 1 Tablespoon apple cider vinegar 1/2 t - 1 t salt (optional) 1/2 t black pepper

Sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in rice, tomatoes, black beans, water, vinegar, salt, and pepper. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Chicken Breasts with Grapes: Phyllis McCartin Boneless chicken breasts—sliced thin and seasoned with garlic, Accent, seasoned salt. Dredge in flour that has an abundance of dried tarragon in it. Sauté large onion rings in butter and oil. Place I bottom of long casserole dish. Brown chicken in same pan. Add butter and oil as needed to prevent burning. Add a cup of Marsala wine to remaining oil and butter and drippings. Bring to boil reduce heat add one cup chicken broth. Simmer briefly. Pour over chicken and place grapes on top. Bake in oven 4 minutes, baste liquid over the grape during cooking. Serve with pineapple pudding and rice.

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Chicken Sara: Phyllis McCartin Combine: 4 whole cooked chicken breasts cut in chunks 1 can mushroom soup 2 cans thinly sliced water chestnuts

1 cup mayonnaise 1 ½ cups sliced celery

Topping: ½ package Pepperidge Farm Corn Bread Stuffing Mix ¼ lb butter Grease 3 quart casserole, mix all ingredients except topping. Place in prepared casserole. Melt butter and add stuffing, mix well, place on top of chicken mixture. Bake 30-45 minutes in 350 degree oven. Serves four.

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken: Phyllis McCartin Serves 4: 4 boneless chicken breasts 8 oz. fresh mozzarella, sliced into 8 slices 1 - 12 oz jar roasted red pepper Cut into 1 inch pieces (About two whole red pepper if you roast your own)

1 bunch of basil, whole leaves ¼ cup parmesan 1 T Italian Seasoning Salt and pepper for seasoning

Preheat oven to 400 degrees. Grease 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about ¼ inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with half the Italian seasoning and salt and pepper. Stack the roasted pepper and one slice mozzarella on the bottom side of the chicken. Fold the flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake the chicken for 30-40 minutes until chicken is no longer pink. Pull chicken out of the oven and turn the oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until cheese is browned and bubbly.

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Chicken Marsala: Vickie Granati 4 chicken breast cutlets Flour, salt, pepper, and garlic powder for dredging 2 T olive oil 2 T butter

10-12 oz sliced mushrooms 1 cup Marsala wine 1 cup chicken broth 1 T chopped fresh parsley

Coat chicken in flour mixture. Sauté over medium heat in the olive oil-butter until brownish on both sides. Remove to plate that is covered in paper towels. Add mushrooms, salt and pepper to taste to the sauté pan. Cook mushrooms until soft and add the Marsala wine, chicken broth, and parsley. Bring to a boil then reduce to low. Add cutlets. Cover with lid that is open just a bit and cook about ten minutes.

Mac n Cheese, Cauliflower: Carol Heuser 1 package Family-sized Green Giant Cauliflower and 3 Cheese Sauce (frozen food aisle) 2 cups Ronzoni Whole wheat pasta 3 wedges Laughing Cow Light Original Swiss Cheese Salt and pepper to taste Cook pasta, drain well. While this is cooking, microwave the cauliflower mixture Covered for 12-15 minutes. Mix the cauliflower, cheese sauce, and pasta. Separately melt the laughing Cow Swiss Cheese in a small bowl until smooth. Add to the above mixture and serve.

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Meatballs with Cheese: Carol Heuser Cut low moisture mozzarella cheese into ¾ inch cubes. In a large bowl combine: 1 lb ground beef 1 lb Italian sausage ½ t garlic powder 1 t black pepper

1 cup bread crumbs ¼ cup parmesan cheese 2 eggs ½ cup whole milk ½ cup chopped parsley

Roll golf ball sized balls. Squish mozzarella cube into the center and pull the edges of the meat ball around until it is ball shaped gain. Arrange in slow cooker and cover in tomato sauce. Cook on high 2 – 2 ½ hours.

Hot Ham & Cheese Sandwich: Karen Kerwin Serves 12 Cut ½ lb piece of ham and a ½ lb piece of cheddar cheese into ¼” cubes. Combine with 1/3 cup sliced green onions, ½ cup sliced pimento stuffed olives and two chopped hard boiled eggs. Toss together with 3 T mayonnaise mixed with ½ cup chili sauce or ketchup. Spread mixture on 12 hot dog buns. Put in baking pan and cover with aluminum foil or wrap each individually in foil and bake. Bake at 400 for 10 minutes.

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Pesto Baked Chicken: Joanne Calandra Serves 4 1 Medium Onion 4 T butter, softened 2 T pesto—homemade or purchased

¼ t ground pepper 2 whole chicken breasts, split 1/3 cup dry vermouth or chicken broth

Slice onion into ¼ inch thick rings and line bottom of small, stove-top-safe baking pan with them. Combine butter, pesto, pepper and spread on each chicken breast. Place on top of onion rings. Bake at 375 for 45 minutes. Remove chicken to platter and keep warm. Add vermouth or broth to onions in pan and cool on top of stove for 2 minutes. Pour over chicken.

Jody’s Chile: Christine Snedaker 6 servings 1 ½ - 2 lbs hamburger meat Large chopped onion and green pepper 1 can tomato soup 1 large can of tomatoes

1 T Vinegar 1 T Sugar Chile seasoning (Lowry’s or Old El Paso)

Brown hamburger meat, onion, green pepper. Mix remaining ingredients bring to boil, then simmer on low for several hours…the more it cooks the better it gets!!

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World’s Best Lasagna: Karey Kendrick 1 lb sweet Italian sausage ¾ lb lean ground beef ½ c minced onion 2 cloves garlic minced 1 pound sweet Italian sausage 1 – 28 oz can crushed tomatoes 2 – 6.5 oz cans tomato paste ½ c water 2 T white sugar 1 ½ t dried basil leaves ½ t fennel seeds

1 t Italian seasoning 1 T salt ¼ t black ground pepper 4T chopped fresh parsley 12 lasagna noodles 16 oz ricotta cheese 1 egg ½ t sat ¾ lb mozzarella cheese, sliced 3/4 c grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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PIZZA RUSTICA (EASTER PIE): Marie Landi Crust: 8 cups of flour 8 t backing powder 2 T fennel seeds or a dash of ground fennel

1 cup warm extra virgin olive oil 1 T salt Black pepper to taste

(Use Food Processor) Add all dry ingredients, (using pulse) pour in warm oil and pulse until flour is all coated. As processor is still running, add warm water (slowly) until the dough comes to a ball and knead with processor on and off, pulse – Do not over process. Take out of processor and put in bowl and cover with towel and let rest. Stuffing: 3lbs. Sausage (sweet), cooked (in oven) and sliced 1lb grated cheese 1 dozen hard boiled eggs, sliced 1 lb boiled ham, thin sliced from deli department and then dice up in small pieces

2 lbs Ricotta 1 lb Mozzarella diced Fresh parsley, one bunch, chopped finely 4 raw eggs

Get a really big bowl and mix all stuffing ingredients together. Let rest. Oven should be pre-heated to 375. Roll out dough to 1/8 inch. This will make one very large pie or two smaller ones – (I make two smaller ones) so cut dough accordingly. This is made on a stone or baking sheet. (I use stone). Not a pie pan. The dough can be cut square, oval or just folded over like an omelet (Thus Rustica). Put stuffing on the dough and either fold over or cover with another piece of dough. Seal the edges of dough together with egg wash, bend in old fashioned manner. (Which means cutting and bending every other up) careful not to cut too far and open pie. With the remaining dough that you cut off to make it fit on stone, roll up to the letters "BP" and put on top of pies. Make an egg wash (which means scramble up some eggs) and brush ALL over the entire top. Bake until golden brown, usually about 45 to 50 minutes. Be sure bottom of pie is dry. Once cooled it should be refrigerated. It can be eaten at room temperature or heated in oven.

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Hamburger Stroganoff: Christine Snedaker ½ cup minced onions 2 T butter 2-4 cloves garlic minced 1 lb ground beef 1 - 8 oz can mushrooms 2 T flour

1 t salt Dash of pepper ½ can of condensed cream of chicken soup 1 c sour cream 2 T mince parsley

Sauté onions in butter until translucent. Add garlic and meat. Cook until red is gone. Sprinkle flour, salt pepper, and add mushrooms. Cook 5 minutes Ad soup and simmer 10 minutes. Stir in sour cream just before serving and heat through. Top with parsley and serve over rice.

Chicken Royal Palm: Christine Snedaker Large chicken breast cutlets 8 hearts of palm ¼ lb butter softened Salt and pepper

Hollandaise: ¼ lb butter 4 egg yolks 2 T lemon juice ¼ t salt 1/8 t Tabasco or cayenne Chopped parsley

Pound cutlets thin. Wrap around each heart of palm. Spread with butter, salt, pepper, and bake in shallow baking pan 350 degree oven 30-40 minutes. Just before serving, prepare hollandaise sauce: Place egg yolks, lemon juice and seasonings in blender. Cover, turn to low speed. Add melted butter slowly in steady stream. Serve over chicken and sprinkle with parsley.

Excoveitched Fish: Beverly McGrane 2 lbs white fish (not too thin) 2 t salt 1 t pepper ½ cup vegetable oil ¼ cup sliced onion ¼ cup sweet green pepper

½ cup sweet red pepper 1 bay leaf 4 pimento seeds 2/3 cup vinegar 1 ¼ cups water

Season fish with salt and pepper. Fry in oil, remove, and drain. Combine all the other ingredients in a saucepan of water and bring to a boil. Simmer for about 10 minutes or until the onions are soft. Remove from heat. Pour over fish and serve hot—or allow to steep for 12 hours in the fridge and serve cold.

Italian Sausage and Wild Mushroom Risotto: Marie Landi 2 T olive oil 1 lb Italian sweet sausage, casings removed, crumbled into ½ inch pieces. 8 oz Portobello mushrooms, stemmed, dark gills scraped out, caps diced. 10 oz fresh shiitake mushrooms, stemmed, diced 1 t chopped fresh thyme 1 t chopped fresh oregano

1 ½ cups Madeira 6 cups chicken stock or canned low salt chicken broth ½ cup (1 stick) butter 1 large onion, chopped 4 garlic cloves, minced 2 cups Arborio rice 1 cup freshly grated asiago cheese

Heat oil in large nonstick skillet over medium high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme and oregano and sauté until mushrooms are tender, about 10 minutes. Add ½ cup Madeira; boil until almost absorbed, about 1 minute. Set aside. Bring stock to simmer in large saucepan; remove from heat, cover to keep hot. Melt butter in heavy large pot over medium high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by the cupful, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper.

Beef Tips in Gravy: Donna Kranendonk 6 lbs Round Steak (Cut in 1 inch cubes – do not brown meat) 2 cans Beefy Mushroom Soup 1 can Cream of Mushroom Soup

2 pkg dried Onion Soup Mix* ¾ cup water

(*If 4 lbs Round Steak, cut soup to 1 can each – dried Onion Mix 1) Mix soup and water and pour over beef Bake 3 – 4 hours at 300 – 325 degrees in covered casserole Good over noodles or mashed potatoes. Use Beefy Mushroom Soup for Brown Gravy. Feeds large group and can be frozen. 41

Penne with Roasted Tomatoes, Garlic, and White Beans: Vickie Granati

Recipe courtesy of Ellie Krieger

3 large tomatoes, cut into wedges 4 cloves garlic, unpeeled 2 T olive oil 1/4 teaspoon salt

Freshly ground black pepper 1 (15 oz) can cannellini beans 1/2 lb penne pasta 1/4 cup fresh basil leaves, torn 2 T freshly grated Parmesan

Preheat the oven to 450 degrees F. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes. Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot. When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Pork Tenderloin with Mustard Sauce: Jim Witaszek 1/4 cup soy sauce 1/4 cup bourbon 2 T brown sugar 1 (3-pound) pork tenderloin 1 T dry mustard

1 ½ teaspoon vinegar ½ cup sour cream 1/3 cup mayonnaise 1 T chopped green onions Salt to taste

To marinate the pork: Combine the soy sauce, bourbon, & brown sugar in a bowl & mix well. Add the pork. Marinate in the refrigerator for several hours, turning occasionally. Drain, reserving the marinade. For the sauce: Dissolve the dry mustard in the vinegar in a bowl. Mix in the sour cream and mayonnaise. Stir in the green onions and salt. To cook the pork: Preheat the oven to 325 degrees. Place the pork in a baking pan. Roast for 45 to 60 minutes or until cooked through, basting frequently with the reserved marinade. Serve the sliced tenderloin with the sauce. 42

Chicken with 40 Cloves of Garlic: Susan Fichandler 3 whole heads of garlic, about 40 cloves 2 – 3 ½ lbs of chicken, cut into eighths Kosher salt Freshly ground black pepper 1 T unsalted butter 2 T good olive oil

3 T cognac, divided 1 ½ cups dry white wine 1 T fresh thyme leaves 2 T all-purpose flour 2 T heavy cream

Separate the cloves of garlic and drop them in a pot of boiling water for 60 seconds. Drain the garlic, peel, and set aside. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter And oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes per side. Turn with tongs or spatula. You do not want to pierce the skin with a fork. If the fat is burning, turn down to medium heat. When the last piece of chicken is removed, add all the garlic to the pot. Lower the heat and sauté for 5 10 minutes, turning often, until evenly browned. Add 2 T cognac and the wine, return to a boil, and scape the bottom of the pot. Return the chicken to the pot with juices and sprinkle with thyme. Cover and simmer over lowest heat for about 30 minutes until all the chicken is done. Remove the chicken to a platter and cover with aluminum foil. In a small bowl, whisk together ½ the sauce and the flour, then whisk it back into the pot. Raise the heat, add the remaining cognac and cream and boil for 3 minutes. Add salt and pepper to taste. Pour over chicken and serve.

Beef Crostini: Karen Miller 1 lb ground beef 1 cup olive oil ½ cup red wine vinegar 1 stick butter 3 T minced garlic

6-8 crusty hoagie rolls 8 oz provolone cheese Italian seasoning, salt, pepper, oregano and basil to taste

Brown beef with seasonings in skillet, stirring until beef is crumbly. Drain. Bring olive oil, butter, vinegar, and garlic to simmer in a 2-3 quart sauce pan. Fill rolls evenly with ground beef mixture and drizzle the vinegar mixture. Top with cheese. Arrange rolls on baking sheet and broil for 1 2 minutes until cheese melts. Cut each roll into 3 -4 servings. Serve immediately. Serves 18-24.

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Chicken with Garlic Sauce: Susie Fichandler 4 skinless chicken breasts ¾ cup flour 1/8 t pepper ½ t salt

3 eggs 1/3 grated parmesan cheese 6 T butter or margarine, melted 2 T oil

Sauce: ¼ pound margarine 1 T lemon juice 8 cloves of garlic, minced 1 small can of mushrooms 2 t parsley Divide each breast into 2 pieces. Place flour, salt, and pepper on plate. Mix egg with parmesan cheese. Heat margarine an oil in skillet together. Lightly coat each piece of chicken with flour, then thoroughly in egg mixture. Brown in skillet about 10 minutes. Remove to baking dish. Melt margarine and add lemon juice, garlic, mushrooms and parsley. Simmer five minutes then pour over chicken. Bake at 350 degrees for 30 minutes.

Skewered Steak and Mushrooms: Carol Kraus 1 lb sirloin steak, cut into 2- inch cubes 12 large fresh mushrooms Marinade: ½ cup burgundy or claret 1 t Worcestershire sauce 1 clove garlic ½ cup salad oil 2 T catsup

1 t sugar ½ t salt 1 T vinegar ½ t marjoram

Marinate steak cubes and mushrooms in wine marinade at least 2 hours. Alternate meat cubes and mushrooms on skewers. Broil, turning on all sides, basting frequently with the remaining marinade.

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Salmon end Croute: Susan Fichandler 1 T olive oil 1 small onion, chopped ½ lb button mushrooms, chopped 2 sprigs dill ¼ cup flat leaf parsley chopped Juice of ½ lemon

1 T Dijon mustard 2 hardboiled eggs, chopped Salt and pepper to taste 4 – 6 oz salmon fillets 2 sheets puff pastry defrosted 1 egg beaten with a splash of water

Over medium heat, sauté onions and mushrooms in oil, salt, and pepper. Remove. Add more oil and pan fry salmon 2 minutes each side. To mushroom mixture ad dill, parsley, lemon, egg, Dijon mustard, salt, and pepper. Spread dough and roll thinner. Cut into 4 pieces. Place mushroom mixture on dough, then salmon. Fold dough around salmon to make a packet. Sit top slightly, brush with egg. Bake at 425 degrees 10-15 minutes. Let sit 5 minutes before serving.

Planet Hungrywood Sweet and Cap’n Crunchy Chicken: Carol Heuser 8 boneless lean chicken breast tenders ½ cup original Cap’n Crunch Cereal ¼ cup Fiber One Bran Cereal 3 T fat-free liquid egg substitute 2 T Hellman’s Dijonnaise

2 T honey mustard (actual mustard, not dressing) 1/8 t onion powder 1/8 t garlic powder Dash salt Dash pepper

Place Fiber One in a blender or food processor and grind to a breadcrumb like consistency. Put Cap’n Crunch in a sealable plastic bag. Using a rolling pin or can, coarsely crush cereal. Combine with Fiber One, onion powder, garlic powder, salt and pepper. Mix well and set aside. In a separate bowl, cover chicken with the egg substitute, shake off excess, and coat in cereal mixture. Bring a large pan sprayed with nonstick spray to medium heat. Spacing them apart, cook for 5 minutes and flip. Combine the Dijonnaise and honey mustard for a tasty dipping sauce.

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Chicken Divan: Carol Kraus 2 whole chicken breasts, boned and cooked. 1 – 10 0z package of frozen chopped broccoli 1 can of cream of chicken soup 2/3 cup mayonnaise

1/3 cup evaporated milk ½ cup grate American cheese ½ cup dry bed crumbs 1 T melted butter

Cook and bone chicken. Cook broccoli until almost tender. Put broccoli in a buttered baking dish. Add chicken. Mix soup, mayo, milk, cheese, lemon juice and pour over. Sprinkle with bread crumbs and butter. Bake at 350 degrees for 25-30 minutes.

Fried Rice: Carol Kraus 2 cups cooked rice 1 ½ T Kikkoman soy sauce 2 T butter ½ cup onion, chopped

½ cup bacon, diced and cooked ½ p green peas 1 egg

Scramble eggs in butter. Add all ingredients except soy sauce. Mix and cook for 4-5 minutes, stir gently adding soy sauce.

Mom’s Roast Beef: Vickie Granati 2 – 2 ½ lbs eye round of beef 3 T Monterey Steak Seasoning Preheat oven to 475 degrees. Coat roast beef in seasoning. Place in roasting pan with rack. Add about ½ -3/4 inch of water to the bottom of the pan to avoid smoke alarms going off! After 15 minutes reduce oven to 350 degrees and cook approximately 45- 60 minutes according to desired wellness. Use a meat thermometer and be aware that thinner roasts require less cooking time.

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SIDE DISHES

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Delicious Plantains: Bev McGrane Plantain should be golden-brown and ripe ----not hard, but firm to the touch. Peel off skin (cut the top off and peel down the side). Discard skin. Slice down center of plantain, without cutting it in two. Stuff grated cheddar cheese in the sliced groove. Cut a plantain in about 4 sections slant-wise Wrap each section with a strip of bacon and hold with a toothpick. Place plantains on a baking sheet or in a Pyrex dish and bake at 350 Degrees for about 1/2 hour. Plantains will be golden-soft and yummy.

Dilly Limas: Christine Snedaker 6 servings 2 10 oz pkgs frozen lima beans. 1 small onion chopped ½ cup oil 1/3 cup evaporated milk 3 T cider vinegar

½ t salt ¼ t dried dill weed Dash of pepper

Cook beans according to package directions. Drain and chill. Mix beans with onions. Stir remaining ingredients by hands to make sauce. Pour over beans and chill.

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Grandma's Citrus Roasted Vegetables: Gayle Flaherty 1.5 lbs. sweet potatoes cut into wedges 3/4 lb. turnips , peeled and cut into wedges 1 medium onion , thinly sliced 3 T olive oil 1 t grated lemon peel 1 t grated orange peel 1/2 t dried rosemary Preheat oven to 450 F. Put ingredients, except lemon, rosemary, and orange, in a large plastic bag and shake it to cover the veggies with the oil. Transfer into a baking dish and sprinkle with salt and pepper. Bake 20 minutes or until veggies are tender. Stir one half way through. Add lemon, rosemary, and orange, stir. Bake another 5 minutes. Serve hot.

Potato Casserole: Jackie O’Meara 1 - 32 oz bag frozen hash browns (the cubed ones) 1/2 cup of melted butter 1 can cream of chicken soup (I might use mushroom and I know I use reduced fat) 12 oz grated cheddar cheese (I think I just use the 2 cup bag size to make it easier) 1 cup sour cream (reduced fat) 1 t salt 1/2 small onion chopped (not sure if I even do this) Mix all the above ingredients together and pour into a large rectangle casserole pan. Top with crushed-up potato chips Place in large rectangle casserole pan and bake at 350 for about 45 minutes.

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Zucchini and Tomato Gratin: Joanne Calandra Serves 4-6 2 Medium Zucchini 2-3 Medium tomatoes Olive Oil Salt and Pepper

Dried oregano 1/3 cup Panko 1/3 Grated Parmesan Cheese

Slice vegetables about ¼ inch thick. Arrange in oiled baking dish, alternating zucchini and tomato slices, slightly overlapping. Drizzle with oil and sprinkle with salt, pepper and oregano. Combine Panko and cheese mixture and spread over vegetables. Drizzle with a little more oil. Bake at 375 degrees for 35-40 minutes until vegetables are tender and topping browned.

Super Baked Beans: Christine Snedaker 10-12 servings 2- 28 oz can pork and beans ½ lb bacon cut in ½ inch pieces 2 medium onions chopped 2 t Worcestershire Sauce 1 cup ketchup 1 cup dark corn syrup

Mix all ingredients. Put in Dutch oven. Bake at 325 degrees for 3 ½ hours. Stir occasionally; do not cover. Flavor best the day after preparation.

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Carrot Crunch: Christine Snedaker 4-6 servings 6-8 carrots 1 T butter 1 t orange rind

½ t salt 1 T honey ¼ cup chopped walnuts

Cut carrots length wise into halves then quarters. Cut into 2-inch pieces. Cook in salted water until barely tender. Drain and set aside. In saucepan mic=x with remaining ingredient. Return carrots. Simmer 3-4 minutes to coat.

Scottish Tattie Scone Recipe—Potato Scones: Phyllis McCartin ½ lb boiled and mashed potatoes 2.5 oz flour 1 oz butter ½ t salt ¼ t baking powder Boil potatoes in salted water until tender. Drain the potatoes and mash them with the butter, salt, pepper, and baking powder. Mix in the flour to make a stiff dough. The exact amount will depend on the type of potatoes used. Roll the dough out on a floured surface to around 5-6 mm thickness. Cut into rounds using saucer or small tea plate as guide. Prick all over with a fork and score the dough to make four equal wedges. Cook in a heavy pan or griddle which has been lightly greased. Cook on each side about three minutes on a medium heat until the scones are golden brown.

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Green Beans with Caramelized Onions and Almonds: Judy Stastny Kosher salt 3 lbs green beans trimmed of stem ½ c skin-on almonds 3 T unsalted butter

5 T extra virgin olive oil 2 large onions sliced thin 2 T chopped fresh thyme leaves Fresh ground pepper

Boil beans about 5 minutes with a pinch of salt. The beans should still be crisp. Drain. Toast almonds until golden, 3-5 minutes. Reserve. Heat butter an oi until melted and add onions. Cook until caramelized, stirring frequently. Add thyme and simmer another five minutes. Add beans and almonds, stir well. Season with salt and pepper to taste.

. Baked Beans: Jackie O’Meara 6 slices bacon ¼ pound of ground beef 1 cup chopped onion 1 clove garlic minced 1 16-oz can of butter beans, drained 1 large can of Baked Beans (or 2 smaller cans) 1 15 ¼ - oz can of red kidney beans

1 19-oz can of garbanzo beans, drained ¾ cup ketchup ½ cup molasses 1/3 cup firmly packed brown sugar 1 ½ T Worcestershire sauce 1 T prepared mustard Salt and pepper

Pre-heat oven to 350 degrees. Cook the 6 slices of bacon and set aside. Drain most of the fat and the brown the beef. Cook the ground beef and set aside. Drain most of the fat from the ground beef and cook the onions and garlic. Combine the drained butter beans, drained kidney beans, drained garbanzo beans, and baked beans in a large bowl. Add the ground beef, bacon, onion, and garlic mixture to the bean bowl. In a smaller bowl, combine the ketchup, molasses, brown sugar, Worcestershire sauce, and mustard. Mix together. Add the liquid to the bean and beef bowl and combine. Add salt and pepper to taste. Place the entire mixture into large casserole dish. Bake for one hour at 350 degrees or until bubbly. Be sure to place a cookie sheet or aluminum foil under the casserole dish because it will bubble over.

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Baked Corn Custard: Christine Snedaker 1 t minced onion 2 T butter 3 T flour 2 cups milk 1 cup grated parmesan cheese 1 t sugar

1 pimento chopped 2 leeks chopped OR 1 T frozen chives ½ t marjoram 2 cans (1 lb each) niblet corn, drained 2 eggs beaten Bread crumbs

Sauté onion in butter. Blend in flour. Add milk and cheese slowly. Add sugar, pimento, and seasonings. Stir in corn and eggs. Put in buttered 1-quart casserole, sprinkle top with bread crumbs, and bake at 350 degrees for 35 minutes.

Tortellini, Zucchini and Sausage: Carol Kraus 1 lb Italian Sausage browned 1 clove garlic, sliced ½ cup water 4 med tomatoes, peeled, seeded, chopped into cubes 8 oz tomato sauce 3 T fresh parsley

1 med green pepper, cut into ½ inch pieces 1 cup onion, coarsely chopped 5 cups beef broth ½ cup dry red wine 1 cup carrots, thinly sliced 1 ½ cups zucchini, sliced 1 8 oz package of frozen tortellini

Sauté onions and garlic. Add to sausage. Add all ingredients except carrots, zucchini, and tortellini. Bring to a boil then simmer uncovered 30 minutes. Skim fat. Add tortellini, carrots, and zucchini. Simmer 35 more minutes. Serve with sprinkled parmesan cheese. 53

Chicken Breast Diane: Karen Kerwin 4 large boneless chicken breast halves (or 8 small) 2 T butter or margarine Juice of ½ lemon or lime 3 T chopped chives or green onions 2 t Dijon mustard

2 T olive or salad oil ¼ t pepper ½ t salt 2 T brandy or Wine 3 T parsley ¼ cup chicken broth

Place chicken breasts between sheets of waxed or plastic wrap. Pound slightly with a mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Brown chicken on breast side, and set aside. Add chives or green onions, lime or lemon juice and brandy, parsley, and mustard to pan and simmer while whisking. Whisk in broth and remaining butter and oil. Return chicken to pan breast side up and cook through, about 25 minutes. Pour sauce over chicken and serve.

Cheesy Corn Bake: Carol Kraus 2 T butter 4 t flour 1/8 t garlic powder ¾ cup milk

6 0z sharp cheddar cheese 1 – 3 oz pkg cream cheese, cubed 3 – 10 oz pkg whole kernel corn, thawed 3 oz diced ham

Melt butter. Add the flour and garlic powder. Add milk all at once and stir until bubbly and thickened. Stir in cheese, cooking on low, stirring constantly until the cheese is melted. Stir in corn and ham. Turn into a 2-quart casserole and bake 45 minutes at 350 degrees. 54

Calico Beans: Carol Kraus 2 cans pork and beans 1 can great Northern white beans (Choose smaller beans) 1 can red kidney beans (Again, choose smaller beans) ½ lb hamburger ½ lb bacon

1 Cup onion, chopped ½ cup catsup ¾ cup brown sugar ½ cup white sugar ½ t dry mustard 2 t vinegar

Cook and drain bacon. Set aside. Cook and drain hamburger and onion and set aside. Add all ingredients together and mix well. Bake 350 degrees for 40 minutes. Best made in advance and reheated.

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DESSERTS

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Lemon Blossoms: Karey Kendrick 18 ½ ounce package yellow cake mix 3 ½ -ounce package instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze: 4 cups confectioners' sugar 1/3 cup fresh lemon juice 1 lemon, zested 3 tablespoons vegetable oil 3 tablespoons water Preheat the oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids. Recipe courtesy of Paula Deen

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Chocolate Truffle Cake: Susan Abel 1 stick plus 2 T butter 20 oz semisweet chocolate chips 5 eggs Preheat oven to 425 degrees. Use 2 T butter to cover the bottom and sides of spring form pan. Melt 1 stick (1/2cup) butter and chocolate chips in a double boiler over hot but not boiling water. As soon as completely smooth, remove from heat and set aside. In a mixing bowl, beat 5 eggs until light and foamy. Gradually fold in the chocolate mixture, a little at a time. Pour batter into pan and bake only 15 minutes. The center will look undercooked and not be completely firm. Let cool and serve.

Franklin Apple Dapple Cake: Carol Heuser 1 ½ cups oil 2 cups sugar 3 eggs 3 cups all-purpose flour 1 t baking soda ½ t salt (optional)

2 t vanilla extract 3 cups delicious apples, peeled and chopped 1 cup coconut 1 cup walnuts

Mix oil and sugar. Add eggs, flour, soda, salt, vanilla. Beat until well blended. Stir in apples. Place in greased tube or Bundt pan or spring pan. Bake at 325 degrees for 90 minutes. Topping: 1 cup brown sugar, ½ cup butter, ½ cup milk Mix in small saucepan. Heat and stir until blended. Boil 2 minutes. Pour over HOT cake. Let cake cool completely before removing from pan. Serves at least 20.

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Chocolate Whiskey Cake: Phyllis McCartin 12 Tablespoons unsalted butter, cut into inch pieces and more for pan 85 grams unsweetened cocoa powder (about ¾ cup plus 2 T) 1 ½ cups brewed strong coffee ½ c Irish whiskey 200 grams (about 1 ½ cups) granulated sugar 156 grams (about 1 cup) light brown sugar 240 grams (about 2 cups) all-purpose flour 8 grams (about 1 ½ t) baking soda 3 grams (about ¾ t) fine sea salt ¼ t pepper 1/8 tsp cloves 3 large eggs 2 t vanilla extract 1 cup semi-sweet chocolate chips Powdered sugar for serving Heat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with 2 tablespoons cocoa powder. In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons of butter and remaining cocoa powder, whisking occasionally, until the butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely. In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55-65 minutes. Let cool on a wire rack. Then remove sides of pan. Dust with powdered sugar if you like.

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Apricot Lemon Cake: Jim Witasek 1 (2-layer) package lemon cake mix ½ cup sugar 4 eggs, at room temperature ½ cups apricot nectar

½ cup vegetable oil 1 cup confectioners’ sugar Juice of 1 lemon

For the cake: Preheat oven to 350 degrees. Combine the cake mix, sugar, eggs, apricot nectar and vegetable oil in a mixer bowl and beat for 2 minutes. Spoon into a greased and floured tube pan. Bake for 45-55 minutes or until the cake test done. Cool several minutes. Remove to a serving plate and let cool. For the glaze: Combine the confectioners’ sugar and lemon juice in microwave-safe bowl and mix well. Microwave until heated through; stir to blend well. Drizzle over the cake.

Irish Cream Bundt Cake: Karey Kendrick 1 cup chopped pecans 1 (18.25 oz) package of yellow cake mix 1 (3.4 oz) package of instant vanilla pudding 4 eggs ¼ cup water ½ cup vegetable oil ¾ cup Irish cream liqueur ½ cup butter 1 cup white sugar Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

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Healthy Cookies: Carol Heuser 3 Mashed Bananas Ripe 1/3 cup Applesauce 2 cups oats ¼ cup almond milk ½ cup Raisins or dark chocolate chips 1 t vanilla 1 t cinnamon Combine and spoon onto cookie sheets. Bake in preheated 350 degree oven for 15-20 minutes.

Pineapple Pudding: Phyllis McCartin 1 stick butter softened 4-5 slices of Wonder bread or Challah ¾ cup sugar 3 large eggs 1 regular sized can of crushed pineapple well drained Butter the bread and crumble into butter soufflé dish. Beat the eggs and sugar together and add the well-drained pineapple. Pour mixture over bread crumbs. Polk any remaining butter into the mixture. Refrigerate overnight. Remove from refrigerator and place in 350 degree oven until golden and bubbly, 40-45 minutes.

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Crumb Cake: Lynette Kabula Ingredients: Butter recipe cake mix 4 eggs 1 cup water 1 package Dream Whip Topping 2 t. Vanilla Mix together and spread in a greased 11x13 jelly roll pan. Bake at 350 degrees for 20 minutes. Meanwhile, blend together: 4 cups flour 1 2/3 cup sugar 3 t Cinnamon 3 t Vanilla 1 lb Melted butte Crumble topping on top of cake (press down a little . . . it's a lot of crumbs) Bake an additional 20 minutes. Cool Dust with sifted confectionery sugar Cut into squares

Pistachio Cake: Susan Fichandler 1 box white cake mix ½ cup water ½ cup milk ½ cup vegetable oil 6 eggs 2 boxes pistachio pudding Mix all ingredients and bake in greased and floured Bundt pan at 325 degrees for approximately 1 hour. Frosting: mix together ½ pint of heavy cream, 1 box of pistachio pudding, and one container of cool whip.

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MISCELLANEOUS

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No-Time Bread: Susan Fichandler 4 ½ t active dry yeast (2 packets) 1 T sugar 1 ½ cups water 3 ½ cups bread flour 1 ¼ t salt ¾ t balsamic vinegar In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit. Meantime, heat the oven to 450 degrees. Put a Dutch oven in to warm as the oven heats. Now that the yeast has had a few minutes to bubble up, add 3 cups of flour as well as the salt and vinegar and beat for several minutes with a paddle. Add the last 1/ cup four and switch to the dough hook and beat for 7 minutes. Alternately, knead for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom. Lightly grease a microwave safe bowl with vegetable oil and transfer dough, rolling the dough in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put it in h microwave. Microwave on high for 25 seconds. Let it rest for about 5 minutes. Microwave on high for another 25 seconds, then remove. Let rest and rise for another 1 minutes. Shape into a ball and plop into preheat pan. Quickly slash the top with a knife. Cover and bake for 30 minutes, then remove the cover and bake another 10 minutes, or until the crust is golden brown and the internal temperature hits 210 degrees.

Raw Oyster Sauce: Lori and Woody Carter To be served with 24 small to medium raw oysters ½ c rice vinegar 1 T lime juice 1 T finely diced shallot 2 t seeded and finely chopped jalapeno (or to taste) 1 t sugar 3 T finely chopped fresh cilantro Combine all ingredients and refrigerate for several hours before serving.

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Christine Snedaker ’s Sauce: Christine Snedaker Brown meat (chop meat, Italian Sweet Sausage, or Italian Hot Sausage) in large pot in a small amount of oil. Pour off excess grease. Add 1 can of Progresso peeled and crushed tomatoes. Rinse the can with water and add ½ can of water. Season the sauce with the following: Salt according to taste 2 T oregano leaves 2 T parsley flakes 1 T of Lawry’s garlic salt 1 t celery seed 1 t crushed red pepper 1 t fennel seeds (optional) 1 Bay leaf Simmer uncovered 2-3 hours, or longer. More water may be added if sauce becomes too thick. Serve with cooked pasta.

Company Breakfast: French Toast in Advance: Terry Zuckerman 1 large loaf white bread, cubed 10 eggs 2 ½ cups milk 1 ½ cup Log Cabin Maple Syrup 2 t vanilla Sprinkle of Cinnamon Mix all ingredients together and pour over bread cubes in large oiled tin. Mix together. Place in refrigerator overnight. Heat in morning 350 degrees or about 45 minutes until brown.

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Seasoned Sausage Breakfast Bake: Terry Zuckerman 1 6 oz box seasoned croutons 1 16 oz package ground pork sausage 1 8 oz package shredded Mexican cheese blend 1 4 oz can drained mushrooms 8 eggs 2 cups whole milk 1 10 ¾ oz can condensed cream of mushroom soup Spray 13 x 9 baking dish with cooking spray. Spread croutons in dish and set aside. Cook sausage in large sauté pan until brown, breaking sausage into large crumbles while stirring. Layer sausage, mushrooms, cheese over croutons. In small bowl combine eggs, milk, and soup. Mix well and pour over sausage mixture. Cover and refrigerate overnight. In morning. Bake 325 degrees for one hour.

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