Cooking Recipes Articel

Here's the newest way to serve up some fun at breakfast. Turn everybody's favorite fluffy pancakes into scrumptious Cookie Pancakes. Think of the happy possibilities--Chocolate Chip Cookie Pancakes
Snickerdoodle Pancakes
Oatmeal Cookie Pancakes
with aromas guaranteed to get your sleepyheads out of bed and racing to the breakfast table.

All you do is add a few fresh ingredients to pancake mix and then get creative. The best news? These cookie pancakes are so delicious
your family can either dress them up with jam or whipped cream
or keep it simple on busy mornings and just grab some to go.

Breakfast has never been more fun!

Chocolate Chip Cookie Pancakes

2 cups Krusteaz Buttermilk Pancake Mix

1/4 cup light brown sugar
packed

1/2 cup mini chocolate chips

1/4 teaspoon salt

11/4 cups milk

1 egg

3 tablespoons melted butter

1 teaspoon vanilla

In medium bowl
stir together pancake mix
brown sugar
chocolate chips and salt. Add milk
egg
butter and vanilla. Stir with a whisk until blended. For each pancake
pour 2 tablespoons batter onto lightly greased and preheated 375ฐF griddle (medium heat). Cook 11/2 minutes per side
turning only once.

Snickerdoodle Cookie Pancakes

Prepare chocolate chip cookie pancakes as directed
substituting 1 teaspoon cinnamon for the chocolate chips. Serve pancakes with additional butter and sprinkle with cinnamon and sugar topping.

Oatmeal Cookie Pancakes

Prepare chocolate chip cookie pancakes as directed
substituting 3/4 cup rolled oats (quick or old-fashioned) for the chocolate chips and adding 2 teaspoons cinnamon.

I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend
we came out with a three-course meal; appetizer
main dish and a dessert
all done in with a crockpot! With the help of our cookbooks
you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal
but it sure was a party-saver...

Smoked Sausage And Beans

2
lg. pork-n-beans (3-21 oz. cans)
1
pt. chili sauce
1
c. barbecue sauce
1
c. sweet and sour sauce
1
1
lbs. smoked sausage (sliced into bite-size pieces)

On a 12-inch Dutch oven
place all ingredients in Dutch oven. Mix together.
Bake for 30 minutes at 375 degrees.


Crock Pot Chicken In Mushroom Gravy

3
whole chicken breasts
halved
1
c. dry white wine or chicken broth
1
can cream of chicken soup
1
(4 oz.) can mushrooms
sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.


Spiced Fruit Cobbler
4
cans or 1 qt. fruit
1
tsp. nutmeg
1
tsp. cinnamon
2
tbsp. sugar
1
pkg. white cake mix
1
1
c. water
1
1
c. water
2
eggs

Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix
water and eggs.

Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.


Enjoy!

Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all
who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is...
1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York sState sharp Cheese pepper as you like it.


Lining For Pan:
10 ounces dried unflavored bread crumbs
6 ounces melted butter


Tomato Sauce:
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)


Cook
clean
and chop your shrimp.

Saute peppers
garlic
onions
in 2 ounces melted butter for 6-7 minutes on medium heat
add your shrimp and cook for 2 more minutes
drain well and put aside.

Beat your cream cheese so it is smooth
then add your sour cream and mix until fairly fluffy
add your eggs one at a time mixing well after each one.

On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper.

Prepair your 10 inch x 2 inch springform pan:

In a medium mixing bowl place your bread crumbs and your melted butter
blend them together well.

Using melted butter and a pastry brush butter the sides of your springform pan.

press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.

Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK
but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours
then remove it and let it cool
when cool
remove it from th pan.

Prepair your tomato sauce while your cheesecake is cooling:

Saute your onions
garlic
and italian seasoning
and bay leaf in hot oil until vegitables are tender
add your tomatoes
simmer about 30 minutes uncovered on low heat or until you reach your desired consistency
remove the bay leaf from your sauce.

Serve hot over room temperature cheesecake.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years
at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at Free Gourmet Cheesecake Recipes

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to pastrie@verizon.net

I love shrimp! I love eggs! I begged and pleaded
don’t take them away from me. All these years the nutritional gurus have been telling us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now
well conducted studies show that low-fat shrimp and eggs
substituted for fatty foods
do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol
shrimp is perfectly good for you.

This is no longer a health concern
because shrimp is low-fat with a rich content of highly unsaturated fatty acids
which lead to the formation of high-density lipids
commonly known as "good cholesterol". Consuming shrimp may actually lower blood cholesterol levels.

So
here’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook
but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients
but it’s still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste.

Shrimp in Spicy Mustard Sauce

12 oz. shrimp
peeled
deveined
2/3 cup fat free ฝ & ฝ
or substitute evaporated skim
regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
ฝ teaspoon curry powder
ผ teaspoon cumin
ผ teaspoon black pepper
1 teaspoon lemon juice
ฝ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
ฝ onion
minced
4 garlic cloves
minced
Parsley
Parmesan Cheese (optional)

1. Shell & devein shrimp and set aside.

2. In 1-cup liquid measure combine milk
mustard and seasonings
set aside (if you are using milk instead of the fat free ฝ & ฝ
mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken.)

3. In a skillet
heat oil over medium-high heat; add shrimp
onion and garlic
stir constantly until shrimp just turns pink
2
to 3 minutes.

4. Pour milk mixture into skillet and cook
stirring constantly
until mixture comes to a boil. Reduce heat to low
(add cornstarch mixture if using) let simmer until slightly thickened
1
or 2 minutes.

5. Using a slotted spoon
remove shrimp to serving platter; set aside.

6. Increase heat to medium-high; continue cooking sauce until mixture is reduced by half
about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan.

Makes 2 servings

This is great served over noodles or rice. Hope you enjoy your shrimp!

This special recipe has taken the best of both worlds
by adding some Eastern ingredients to this Western recipe. By using chillies
oyster sauce and chicken stock
mixed with the traditional pie sauces
the result is a delicious and moist meat base with just a tad of kick from the chillies. For more or less of the ingredients
its entirely up to the individual
but I would use the following estimates to suit my tastebud.

I have baked this on many occassions and it never fails to get people asking for the recipe.

Ingredients:
500g minced meat; 1-1.5kg potatoes; 3-4 tbsp ketchup; 3-4 oyster sauce; 2-3 tbsp worchester sauce; 3 medium onions; 6 garlic ; 3-4 cups of mixed vegetables (green peas
corn
carrot); 4-6 tbsp milk; 4-6 tbsp buttter; 2 chicken cubes; 4-5 chilli padi (small chillies and hotter than the usual ones
if not available
normal chillis can still be used); sliced button mushrooms ; grated cheese; salt and pepper.

Methods to make the meat filling :
Saute/fry onions for a while
add the minced meat
stir till its almost cooked. Add the sauces
chicken cubes
oyster sauce
ketchup. Then add mixed veges
mushrooms
chillis. Salt and pepper. If you wish
you can remove the chillies from the mixture once cooked.

Methods to make the mash potatoes:
Boil potatoes and mash (without skin of course). Add milk and butter; salt and pepper. Ensure they are well mixed. (I always end up with just a bit more milk and butter).

For baking:
Place minced meat mixture in a baking tin
level it. Place the mashed potatoes on top and level it. Use a fork to make some designs on top

when its brown
makes it look pretty. Then sprinkle grated cheese on
top
how much you desire
it's up to you. Bake in pre-heated oven at
210C for estimated 30-40minutes
check in once in a while
as long as the
top is brown
you are done.

Some tips:
I used to mash potatoes by first boiling them with the skins
and then peel them and mash them
which was usually very hard work. Till I was
taught by a chef
who peeled the potatoes before boiling and cut them up
into cubes
add salt. They cook faster and so easy to mash
and does not
shortchange the taste. For the westerners
if you do not wish to use
chillis
use lots of pepper. For the Asians with fiery tongue
use chilli
padis for that kick
more if you wish but don't get burned!

All the best!
Nora Maskuri
For more tips and recipes
visit http://mycookery.com/blog

Lenten meals don't have to be drab
unsatisfying or time-consuming. They can be appealing
healthful and quick.

To be sure meatless meals are nutritious
simply follow the Food Guide Pyramid. Because they have such high-quality protein
eggs are a meat alternate and make a good Lenten choice. They're also one of the easiest foods to cook in a hurry. For a balanced meal
simply combine the eggs with a grain and veggies. Then
for a dairy serving
add cheese or serve with milk.

Just grab a pot or pan
a spoon and some eggs and consider your options. If your family enjoys Latin foods
you might heat up a can of vegetarian refried beans and spread them on tortillas. Top with poached
fried or scrambled eggs and let everyone add their own choice of lettuce
tomato
avocado
shredded cheese or salsa. Another meal
serve a vegetable-based soup with comforting egg salad between slices of whole wheat bread
on bagel halves or in pita pockets. For dessert
offer fruit topped with yogurt.

On an especially busy night
combine all the ingredients in one pan to make a handy skillet supper. For Dijon Rice & Egg Skillet Supper
use rice from the bottom of the Pyramid
your choice of frozen veggies from the next tier and eggs - nature's own convenience food - in place of meat. Season with ready-made condiments and
in short order
you'll have a hearty dinner on the table.


Dijon Rice & Egg Skillet Supper

2 to 4 servings


2 cups water

1 cup uncooked rice

1/2 cup bottled non-fat Italian

salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetable

blend
thawed

4 eggs

Parsley sprigs
optional


In 10-inch skillet with lid
cook rice in water according to package directions. Meanwhile
in small bowl
stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. With back of spoon
make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard
about 3 to 4 minutes. Garnish with parsley
if desired.

Microwave: Cook rice in water as above. Meanwhile
in small bowl
stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. Transfer to 9-inch pie plate. With back of spoon
make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power
rotating 1/4 turn every 2 minutes
until eggs are almost done
about 6 to 8 minutes. Let stand
covered
until whites are completely set and yolks begin to thicken but are not hard
about 2 to 3 minutes. Garnish as above. Note: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven
allow more time.

Nutrient information per 1/4 recipe using green beans
peas
carrots and zucchini without parsley: calories 285
total fat 5 gm
cholesterol 213 mg
sodium 476 mg
potassium 274 mg
carbohydrate 45 gm
protein 11 gm
and 10% or more of the RDI for vitamin A and C
riboflavin
thiamin
niacin
iron
phosphorus

Secret Recipes

Here’s my secret recipe for one of my favorite places to eat
the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless
skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saut้ the chicken fillets for 4 to 6 minutes per side
or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium
add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut้ for about two minutes. Add the madeira wine
beef stock
butter and pepper. Bring sauce to a boil
then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering
bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes
depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done
not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet
then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve
arrange two chicken breasts on each plate
then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet
get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

There are some flavors which linger in the mind forever; a good soup
a comforting hotpot
a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit.

You can vary the ingredients if you find some difficult to find. However
I'd recommend that you try and keep in the small quantity of cabbage or kale
because this adds something special to the broth!

Ingredients

1lb neck of mutton (or some beef
or minced beef.... you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas
soaked overnight to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or winter greens or kale
Parsley
pepper and salt.

I use a large pan with a solid
heavy base to make this soup. (A pressure cooker is fine.)

Put the water into the pan
add the meat and the well-washed barley. Bring to the boil
add the diced turnip
carrots
chopped leek
finely chopped onion and peas; reduce the temperature to a gentle simmer. Cook very slowly for about 90 minutes and then add the cabbage.

Before serving
lift out the meat (ok
not the mince
that wouldn't be possible)
dice it and then return it to the soup. Season to taste and add the chopped parsley.

Serve hot with delicious home-made bread or a wholemeal scone (biscuit??)

I hope you enjoy this little taste of Scotland.

Most Americans would agree that nothing beats a perfectly grilled steak
a tender pork loin or a delicious cut of lamb - especially when paired with just the right glass of full-bodied wine.

Australians also share a genuine passion for barbecuing. While the folks down under are reaching for their "shrimp on the barbie" or their pork
ribs or steak
they also tend to reach for their favorite glass of wine. Quite often
that wine will be a Shiraz
the hallmark grape of Australia. Shiraz
with its rich fruit character
seems perfectly suited to take on any of the big
bold tastes coming off the grill.

One Australian winery in particular has long been acknowledged for making approachable
award-winning Shiraz wines that are right for any time of the year
but are especially in season when it's time to fire up the grill. The Wyndham Estate winery
located in Australia's famed Hunter Valley winegrowing region
is known throughout the world as "the place where Australian Shiraz began."

The following recipe is an example of the kind of entr้e that pairs well with a full-bodied Shiraz
like Wyndham Estate's Bin 555. Wyndham Estate wines are available nationally and imported by Pernod Ricard USA.


BARBECUED BUTTERFLIED LAMB WITH MINT


1 (5- to 6-pound) leg of lamb
boned and trimmed

3/4 cup balsamic vinegar

1/3 cup mint jelly

1/3 cup minced fresh mint leaves (keep a few leaves for decoration)

Salt

Pepper


In a 1 1/2 quart pan over medium heat
bring to a boil the vinegar and mint jelly. Stir in mint leaves and pour evenly over lamb. Cover and chill 2 hours or up to a day
turning meat over occasionally.

Barbecue over medium heat
turning meat to brown evenly; baste with marinade. For rare meat
cook about 40 minutes or until thermometer reads 140 degrees in thickest area of meat. Rest cooked lamb for 5 to 10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with salt and pepper. - NU

Here's food for thought: The challenge for many an outdoor chef is exploring options beyond the conventional universe of grilled hot dogs
hamburgers and steaks.

An easy way may be to add zest with robust flavors. For example
instead of a hamburger
consider a Turkey Kraut Burger. The tartness of sauerkraut and Dijon mustard adds a surprising
savory twist to a healthier burger.

The addition of full-bodied flavors via a side dish is another way to bring new life to backyard cuisine. You may care to try the Sweet and Sassy Slaw or Tangy Trio Bean Salad recipes at www.krrrrispkraut.com as an alternative to traditional potato salad or cole slaw.

Sauerkraut
the second most popular hot dog topping according to the trade association Pickle Packers International
earned rave reviews as a healthful food. Recent studies have shown that girls who eat four or more servings of sauerkraut or lightly cooked cabbage a week during adolescence are 72 percent less likely to develop breast cancer as adults. The nutritional and chemical properties of sauerkraut have also proven effective in aiding digestion
lowering cholesterol levels and reducing the risk for developing prostate and colon cancers.

Turkey Kraut Burgers

1 lb. lean ground turkey

11/2 cups drained Krrrrisp Kraut Sauerkraut
divided

1/2 cup sliced green onions
divided

1 tbsp. chopped pimiento

1 egg white
beaten

2 tbsp. Dijon mustard

1/2 cup shredded reduced-fat cheddar cheese

In mixing bowl
combine turkey
1
cup sauerkraut
1
cup onions
pimiento
egg white and mustard. Shape into 4-inch patties. Grill 5-7 minutes on each side until meat is no longer pink. Combine remaining sauerkraut
1
cup onions and cheese. Top patties with mixture. Grill 2-3 minutes or until cheese melts. Serve on hamburger buns
if desired. Serves 6.

Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly
the smell is sweet
the flavors are rich
and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or more
depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
พ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
ฝ teaspoon of chives
1 teaspoon of parsley
ผ teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going for longer than a day
mix just prior to marinating fish. Place all ingredients in a zip lock bag
seal
and mix until evenly distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)
ฝ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
ฝ teaspoon of pepper and salt

Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag
seal
and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)

* Make a small fire with charcoal.

* Once coals are hot-- ashen white-- place fillets skin side down on grill
brush or drizzle with marinade
and cover with a tent of aluminum foil. (The foil acts like a lid
allowing fish to cook on both sides at once)

* With the grill about 3 inches over the coals
cook the fillets for about 15-20 minutes. When the meat flakes
the fish is done. Overcooking will dry out the fish and compromise its flavor.

* Serve at once.

* Store any cooked
uneaten fillets in the cooler for the next day.

Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it
only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe
marinate fillets for 30 to 60 minutes.

Enjoy your fishing and good eating!

Feeding your family on a tight schedule doesn't mean you can't eat well. Take advantage of your favorite fruits and vegetables available year-round in cans.

Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition
canned foods can help you meet the new 2005 Dietary Guidelines for Americans.

Canned foods are pre-cooked and pre-cut
saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients.

Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties.

Sweet potatoes aren't just for the holidays. Rich in vitamin A
canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad
which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite.

Gingered Sweet

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams
in light syrup
drained and cubed

1 can (8 ounces) pineapple tidbits
drained

1 apple
cored and diced

1/2 cup diced celery

1/2 cup coarsely chopped cashews

1/4 cup honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet potatoes
pineapple
apple
celery and cashews in a large bowl. In a small bowl
combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.

Makes 6 servings.

Nutritional information per serving: calories: 222
total fat: 7.6g
saturated fat: 1.4g
% calories from fat: 29%
% calories from saturated fat: 5%
protein: 4g
carbohydrates: 38g
cholesterol: 0mg
dietary fiber: 5g
sodium: 148mg.

Eating plenty of fruits and vegetables can help you ward off heart disease
stroke and certain types of cancer. Include dark green
leafy vegetables
yellow
orange and red fruits and veggies
cooked tomatoes and citrus fruits. If you consume 2
0
calories a day
aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber
have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable
according to the National Center for Science in the Public Interest. They're fat-free
cholesterol-free
low in sodium and high in fiber. Besides the great taste
the sweet potato is a wonderful source of vitamins A
C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple
thinly sliced

1 cucumber
sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce's Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce's Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing
combine chutney
sour cream
yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time
toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad
toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot
add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown
about 2 minutes
then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter
spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet
then place in a single layer on a lightly greased cookie sheet. Bake in a 325ฐ oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.

There's a simple and tasty way to round up healthy meals and corral great taste. Delicious ranch dressing adds a touch of the Old West to almost any meal.

Now you can get great ranch naturally. Litehouse Ranch Dressing has no preservatives
no MSG and
because it's made with heart-healthy canola oil
no trans fats
which have been linked with a greater risk of heart disease.

That means you can make healthy recipes that can still get your little dogies to come stampeding to the dinner table. Grilled steak panini with ranch dressing can be a hit with kids and adults. Serve it as a hearty lunch meal
cut up as appetizers or with a tossed salad and a side of corn for dinner.

Grilled Steak Panini

4 slices sourdough or artisan bread

1/2 pound steak

4 roasted red peppers

1/4 cup Litehouse Homestyle Ranch
Rustic Ranch or Jalapeno Ranch Dressing


Grill
broil or panfry steak until the degree of doneness is reached. Allow to cool 5 to 10 minutes. Slice against the grain or diagonally and set aside. Preheat panini press
George Foreman Grill or skillet. Spread Litehouse Ranch Dressing on bread
using more as needed. Layer 1/2 the sliced steak and top with 2 roasted red peppers. Grill approximately 2 to 3 minutes. If using a skillet
turn and grill on other side. Makes 2 servings.

Breakfast made with vibrant flavors of Mexico is a lively way to start any day. Saut้ed onion and bell pepper
Jack cheese
cilantro and a hint of hot pepper sauce transform eggs into a feast
while avocado cubes supply the crowning touch.

Alternatively
substitute fresh or frozen corn kernels for the bell pepper
and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa
and serve over a cheese omelet.

Hass avocados from Mexico
in plentiful supply all year long
are ideal for these morning specialties. Mash a ripe avocado with chopped onion
lemon juice
salt and pepper
spread over toasted bagels and
if you like
top with smoked salmon. This spread is not only tastier and more colorful than cream cheese
but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat
the same cholesterol-lowering "good fat" as olive oil.

Mexican Avocado

And Egg Scramble

1 fully ripened Mexican Hass avocado

1 tablespoon vegetable oil

1/2 cup chopped onion

1 cup diced red pepper

6 eggs

2 tablespoons chopped fresh cilantro

3/4 teaspoon hot red pepper sauce

1/2 teaspoon salt

3/4 cup broken tortilla chips

1/2 cup shredded Jack cheese

Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown
about 4 minutes. Whisk together eggs
cilantro
hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts
1
minute. Divide mixture among four plates; top with reserved avocado.

YIELD: 4 servings

Rich and creamy avocado over eggs is a tasty way to jump-start the day.

A Look at Rice

When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas
it can be problematic to find the exact right one for your dish.

Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic
having a rich nutty flavor; used a lot in Indian cooking)
brown long-grain rice (husk removed with a nutritious bran layer
slightly chewy
mild nutty flavor)
finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed
baked
pilaf
and a rice salad.

Short-grain rice has an almost round shape
is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings
risotto
croquettes
sushi
stir-fried rice
and molded rice dishes.

Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.

Cooking Rice

To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.

Bring the water to a boil again then cover the saucepan
steaming the rice
on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Saut้ and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.

“Saut้” for 2 to 3 minutes
rousing in a consistent fashion. Now add the salted water you have been boiling to the saut้ed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan
turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.

To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling
while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly
for cleanliness
baking efficiency
and safety when removing the dish from the oven.

Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes
while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven
altitude from the moon or sun
and how tightly sealed your dish is.


Almond Rice Recipe

4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary
sage
tarragon
or thyme
to taste of course)
1 ฝ cup celery. chopped fine
1 ฝ cup onion
chopped fine OR พ cup minced dried onion
1 cup slivered almonds

Saut้ onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked
take off lid and cook and stir until liquid is gone. Just before serving
add parsley and 1 cup slivered almonds. If you used dried parsley
add it while there is still a little water in the pan.

This has been one of the most fun recipe books I have used. The Author
Ron Douglas
gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants.

I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.

Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table.

I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass
I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.

I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes

Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet
you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one
type in the restaurant name and the recipe name
and soon you will be in your kitchen cooking up these dishes.

If you are looking for American recipes
you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries
why settle for anything less? Is there anything better than good old American apple pie? Maybe
if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats
seafood
pasta dishes
and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.

The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up
bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.

Today
it is very costly to go to a restaurant for a meal. The more in your family
the more outrageous the prices are. Yet
for many
there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem
fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.

For more info please visit my website at Restaurant Recipes

Is it possible to extend the fresh flavors of summer just a little longer? In days past
the solution was pickling and canning vegetables
like corn and cucumbers
that peak during the warm weather months.

While today's busy schedules don't leave much time for old-fashioned pickling
refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic
people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.

Simply place uncooked
fresh vegetables into sterile jars. Prepare a mixture of vinegar
sugar
salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce
close the jar lids tightly
and place in the refrigerator. Your pickled produce will last two months.

The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:

* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.

* Always start with just-ripened produce that is free from bruises or bad spots.

* Dill
mustard seed
turmeric
red pepper
allspice
celery seed and mixed pickling spice are perfect flavors for pickling.

* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.

* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.

* Allow filled jars to cool before placing in refrigerator.

SWEET AND EASY

PICKLE CHIPS

(Makes 8 half-pint jars)


2 pounds pickling cucumbers

(4 to 5 inches long)

2 1/2 cups distilled white

vinegar (5 percent acidity)

2 cups sugar

1/4 cup McCormick Minced

Onions

2 tablespoons non-iodized salt

1 tablespoon McCormick

Celery Seed

1 tablespoon McCormick

Mustard Seed

1 teaspoon McCormick

Ground Turmeric


Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat
stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers
leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.

The weather is getting warmer
which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light
fruity cocktails.

Whether planning a luau
cocktail party or a little get-together with friends
a well-stocked bar is particularly important. For parties
make sure you have plenty of ice
about a pound for each guest
as most spring and summer drinks are served on the rocks or with crushed ice.

Having a few essentials on hand is key: A basic bar includes vodka
whiskey
wines and beer. If you're feeling more adventurous or creative
you can also add gin
tequila
rum
bourbon
vermouth
sherry and brandy.

Mixers add a dash of flavor
or in some cases spice
to a summery cocktail. Orange juice
seltzer
tonic water
cola
ginger ale
tomato juice
Tabasco sauce
horseradish and Worcestershire will wake up your drink recipes.

Another great addition to your bar is Hair of the Dog
which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.

Finish off your drinks with sliced lemons
limes
oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.

Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:


Caribbean Dog

1 shot Malibu Rum

1 can Hair of the Dog


Blend ingredients with ice
then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.


Tex Mex Dog

(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)


1 1/4 shot tequila

3/4 shot triple sec

3/4 shot Grand Marnier

1/2 can Hair of the Dog


Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.

It's a great time to enjoy one of America's favorite fruits. Whether on their own
baked in a pie
mixed in yogurt parfaits or made into ice cream
cherries are popular with people young and old.

Tart cherries
the kind most famous in pies
are seldom sold fresh because they are highly perishable.

However
canned
frozen and dried tart cherries are available all year long at supermarkets and specialty food stores. Here are some quick and delicious ways to enjoy tart cherries:

• For an energy-packed treat on summer outings
combine dried tart cherries
chopped dates
semisweet chocolate chips and honey-roasted peanuts.

• Quench your summer thirst by combining 100 percent tart cherry juice
red grapefruit juice and lemon-lime carbonated beverage. Serve over ice.

• Add color and flavor to summer fruit salads with canned or frozen tart cherries. Peaches
kiwi fruit
watermelon
cantaloupe and cherries are a great combination. Lemonade concentrate makes a good dressing for this salad.

This easy frozen treat is sure to be a hit with family or friends.

Cherry Spumoni

2 cups heavy cream

2/3 cup (7 ounces) sweetened condensed milk

1/2 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling

1/2 cup slivered almonds
chopped

1/2 cup miniature semisweet chocolate chips

Combine heavy cream
sweetened condensed milk and vanilla in a large bowl; mix well. Refrigerate 30 minutes. Remove from refrigerator and beat with electric mixer or wire whisk just until soft peaks form; do not overbeat. Fold in cherry pie filling
almonds and chocolate chips. Spoon into an 8 x 8 x 2-inch pan. Cover and freeze 4 hours
or until firm. Scoop into serving dishes. Makes about 1 quart.

The next time you're planning a picnic
don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.

Red
White and Blue Savory Potato Salad

Serves 8 to 10


6 large red potatoes
unpeeled

4 hard-boiled eggs
peeled

4 small green onions
thinly sliced (white and light green part only)

6 slices maple-smoked bacon

1/2 cup blue cheese crumbles (or one 4-ounce package)


Dressing

11/2 cups mayonnaise

1/3 cup minced Del Monteฎ Organic Sweet Bread & Butter Chips

1 tablespoon cider vinegar

2 tablespoons reserved bacon drippings

1 tablespoon prepared mustard

1/4 teaspoon celery seed (ground or whole)

1/4 teaspoon Tabascoฎ sauce

1 teaspoon ground black pepper

1/2 teaspoon salt

In a large pot of salted
boiling water
cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon
reserving two tablespoons of drippings. In a medium bowl
stir together all dressing ingredients. If thinner dressing is desired
add small amounts of liquid from the pickle jar.

While potatoes are still warm
cut into small chunks. In a deep glass bowl
layer 1/3 potatoes
eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times
ending with dressing. Top with crumbled bacon and blue cheese.

And now there is an organic choice of pickles. Del Monteฎ offers the first line of USDA-certified organic pickles
available in supermarkets and retail outlets offering natural and organic foods nationwide.

A favorite among many
pickles tempt the taste buds
pack a zesty punch and
perhaps best of all
kids love them. With no fat and few carbohydrates or calories
pickles make a great snack or addition to any meal.

"Pickles are a great treat throughout the year
but it doesn't get much better than adding fresh pickle slices to a burger
or better yet
just eat whole pickles straight from the jar
said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monteฎ line of pickles.
And
our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."

Rosemary is one of my favourite herbs – its clean
spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day. It is the hardiest plant in my herb garden
surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too.

I love Roast Lamb with generous amounts of rosemary and garlic tucked underneath as it cooks or else I take Nigella Lawson’s advice and mince the garlic and rosemary to a paste with some olive oil and tuck it into small incisions in the meat before cooking. After that the meat just cooks itself (as long as you remember to switch on the oven for it!) and you have a marvellous Sunday lunch for very little effort. A dash of red wine added to the juices from the roasting dish and warmed through gives you a ‘jus’ that any five star restaurant would be proud to own – do spoon off the excess fat first though. For a totally low effort lunch serve the roast lamb with a generous green salad and boiled new potatoes
or expend the effort you’ve saved with the meat on producing loads of crispy roast potatoes
baked butternut squash and tender green peas.

The following pasta sauce recipe came from experimenting with a recipe from Marcella Hazan’s Marcella’s Kitchen. To her tomato and rosemary pasta sauce I added some tuna to create a nutritious and delicious meal for my kids – the balsamic vinegar gives a mellow
rounded note to the sauce and is not in the least overpowering as I thought it might be.

Penne with Tuna
Tomato
Rosemary and Balsamic Vinegar

For 450g/1lb pasta
8 tablespoons olive oil
3 or 4 cloves garlic
2 sprigs rosemary
450g/1lb tinned tomatoes
drained and chopped
2 teaspoons balsamic vinegar
1 tin of tuna drained

Put the olive oil
thinly sliced garlic and rosemary sprigs in a frying pan over a medium heat. When the garlic starts sizzling add the tomatoes
with salt and pepper and cook for 10-12 minutes.

When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Add the tuna
stir
then off the heat stir in the balsamic vinegar and serve immediately.
There is a wonderful recipe for a Rosemary Cake in Nigella Lawson’s book ‘Feast’. She allocates it to her Funeral Feast section. as rosemary has always been the herb of rememberance
but this cake is great for any occasion when a light
not too sweet
plain sponge is required. It has apple in it too and the combination of that and the rosemary
gives a moist but aromatic cake. A long sprig of rosemary adorns the top of the cake and as it cooks releases more aromatic oils into the cake. Try it.

To make use of rosemary’s health boosting properties try a cup of rosemary herbal tea. One sprig with a cup of boiling water poured over it and left to stand for five to ten minutes
makes a revitalising and stress-relieving tea. It acts as an anti-inflammatory and aids circulation
helps with stress
anxiety and depression and improves memory and concentration. It also is a useful source of easily absorbed calcium
far more effective than taking pills.

So plant a rosemary bush in your garden or in a pot on a balcony for your own free
energy-boosting calcium supplement!

Copyright 2006 Kit Heathcock

According to Ron Douglas
author of 'America's Most Wanted Recipes
' the average American family dines out at an average of three times each week. Depending on the number of people in a family
the choice of food ordered and the selected restaurant
this casual dining experience can quickly become a very expensive indulgence.

In an effort to solve the cost factor associated with dining out
some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is
however
that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact
perhaps secret restaurant recipes
aren't so secretive anymore.

Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's
popular Burger King menu items
Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition
top secret restaurant recipes from the Hard Rock Caf้
IHOP
Kentucky Fried Chicken
The Olive Garden
Planet Hollywood
Outback Steakhouse
Shoney's
Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'

Depending on the dish
it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience
another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money
'America's Most Wanted Recipes' is available in either a print or downloadable format.

According to the website
customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts
which include lifetime access to a secret restaurant recipes archive
The Complete Library of Cooking 5-volume set consisting of 900 pages
a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information
a recipe archive and forum to every visitor.

Recipe for Brandy Pudding

The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy
but still
Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years!

Ingredients:
250 g of dates (remove the pits)
cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
ฝ cup butter/margarine
ฝ cup sugar
2 eggs
whisked
2 cups flour
1 teaspoon baking powder
ฝ teaspoon salt
1 cup chopped walnuts

Method:
1. Cut the dates
add the boiling water and bicarbonate of soda to halve of the dates
stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180ฐC for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.

Syrup
1 cup water
1 tablespoon butter
ฝ cup water
1 teaspoon vanilla essence
ฝ cup brandy

1. Boil together the sugar
butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.

There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!

The summer sun swelters outside. Inside it is warm
the fruit bowl sits lusciously on the window sill
bursting with seasonal plenty – peaches
mangoes
grapes as well as the year round banana. All of the fruit is at point of perfect ripeness
begging to be eaten right now before it descends into a pool of pulp. It could have stayed in the fridge and been brought out in economical relays to ripen for a day
but there is something about a full fruit bowl
a promise of health and succulence
that time and again makes me arrange it as a still life
as I unpack the shopping
only to be wrong-footed when it all ripens at the same time. Typically the children are only bothering to eat apples
which last forever in the fridge. Desperate measures are called for.

It is time to make smoothies. Even children
who wouldn’t give a second glance to raw fruit
can usually be beguiled by a smoothy. It is also a special treat for adults
an easy thing to do for visitors who drop by
when it’s too hot for tea. Any ripe fruit can be used
even if it is slightly overripe
as long as it still smells good and not fermenting. You get a mega-dose of vitamins
plus calcium from the yoghurt and milk
almost a meal in itself. Healthy eating in a glass!

Giving a recipe for a smoothy is hardly necessary. It depends on what you have in the house already. Use this example as a template and adapt and change it as you like. As long as you use fruit that is truly ripe
it’ll be delicious. The one essential piece of equipment is a liquidiser or food processor
without that I’d just have to force feed the children the fruit as is
it is far too laborious to puree fruit by hand on a hot summer’s day. The joy making smoothies is the effortlessness.

No set quantities
but as a guide I’d use one mango with one or two bananas. Just peel and stone the fruit
fling it into the liquidiser with a large dollop of plain yoghurt and a cup of milk and blitz. If it is too thick for your liking add more milk. Chuck in some ice cubes for instant chill factor.

A tip for dealing with mangoes: without peeling
slice off both the long sides as close to the stone as you can.
cut the flesh in a criss-cross fashion to make 1cm cubes
without going right through the skin
then push the skin up to invert the cubes into a mango hedgehog! The children eat them like this and a very messy business it is
needing a bath afterwards.

Suggestions for fruit combinations:

Mango and banana
Pear
berry and banana
Peach and berry
Strawberry and banana
Peach
apricot and banana

Any fruit in the whole wide world can be added to this list
experiment with whatever is in season and make up your own combinations.

Bananas make a good background for most other fruits and give a good velvety texture
besides being the most likely fruit to have around overripe. If you want to move away from the healthy fruit scenario
you can use bananas with a few teaspoons of hot chocolate to make a scrummy
decadent milkshake. Or go the whole way and put a blob of vanilla ice-cream in too. I remember as a child
my mother adding a raw egg to ours to build us up. It made it wonderfully frothy
but then nobody worried about salmonella in those days – I wouldn’t recommend it unless you have a guaranteed source of salmonella-free eggs.

If you have berries of any sort stashed in the freezer
you can throw in a handful still frozen and watch the colour transform as you blitz. Mulberries
blackberries
youngberries
blueberries all add deep colour and plenty of useful nutrients
loads of anti-oxidants – instant immune boosters in winter
if you can keep them until then. I usually freeze strawberries as puree
when the strawberry harvest overwhelms us
so can bring it out for a change later on in the year. The other berries I freeze whole
stalks and leaves picked off
so they are ready to use. You can also buy frozen berries in mixed packs
which would work fine.

Whatever fruit you’re using
let the children press the buttons on the liquidiser and then dole out the smoothie
in glasses with straws
easy in the knowledge that the vitamin quota for the day is being filled.

Copyright 2006 Kit Heathcock

Rusks in South Africa are part of the cultural identity – one of the things that exiles in a foreign land long for. Children are brought up on Rooibos tea (a herbal bush tea) and rusks. These aren’t the pallid soggy affairs that pass for rusks in the UK - Farleys rusks given to teething infants and guaranteed to coat your entire house with a paste of gooey gloop. South African rusks are of a texture somewhere between bread and cake
with extra bits of raisin or nuts
baked hard so that they must be dunked in tea or else gnawed slowly. They last a long time in an airtight tin
so are baked in big batches but even so they don’t last long in our house.

As an Englishwoman married to a South African living in London
I came across rusks on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in several varieties and we always came home with a few packs in our suitcase. On a longer visit in a cottage in Philadelphia
near Cape Town
I found a recipe to bake my own rusks
tried it and have been baking them every two weeks pretty much ever since.

When our son was a toddler waking at 5.30 every morning
the only thing that made the morning bearable was the thought of tea and rusks. Our son started off on them early and our sofa became a nest of cushions and crumbs. The first thing he ever helped bake was rusks and I always had my patience tried
as the mix became the scene of excavations with diggers or a castle with a moat. The girls also joined in when they were old enough
so for a time I had three children all wrestling to get their hands in the dough. Now the youngest is adept at making balls the right size and I have a band of useful helpers. So rusks have become part of our family culture too
my children may have missed out on the rooibos tea tradition – (I love it
they hate it) but at least they were brought up properly as regards rusks!

Several friends in London were smitten
asked for the recipe and started baking and it has since been dispersed as far afield as Pakistan and the USA.

The recipe:


South African Buttermilk Rusks

1.240kg / 2lb12oz flour (I use 1kg wholemeal and the rest white)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g / 9oz butter
ฝ cup raisins (optional)
2 eggs
1 ฝ cups brown sugar
2 cups buttermilk
1 cup oil

(1 cup=250ml)
Preheat the oven to 190C/380F
Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same.


In a large mixing bowl sift together the flour
baking powder
bicarbonate of soda
cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well
though the rusks are equally good plain.

In another bowl mix together the buttermilk
sugar
eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough.

Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes.

Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container.

Warning: crumbs guaranteed on the sofa
in the bed
over the carpet and the car seats!

Copyright 2006 Kit Heathcock

Traditional nursery food has made a come back in our family recently. I haven’t bothered making shepherd’s pie (or cottage pie
as it is also known) for ages
as the children just used to eat the potato from the top and leave the mince. Mince in general has been rejected too. If I use the same minced beef to make meatballs or burgers the kids devour it
but they hate picking out all the little bits of vegetables that I hopefully put into it
when I make the shepherd’s pie
in the hope of smuggling a few vegetables into their diet. Anyway my son actually requested shepherd’s pie the other day
so yesterday I made it and they gobbled it up
vegetables and all
several servings each
so I’ve gained one more dish for the regular list.

Recipe for Shepherd’s Pie - to feed four:

500g/1lb good quality minced beef or lamb (hamburger beef)
1 onion
2 carrots
1 stick of celery
1 clove garlic
2 large fresh tomatoes or half a tin of tomatoes
2 tablespoons olive oil
a dash of wine
a few drops Worcestershire sauce
2 bay leaves
salt and pepper
water or stock
potatoes
small piece of butter - about 20g/1oz and milk to mash with

Finely chop the onion and saute over a low heat in the olive oil until soft and translucent. Add the carrot
celery and garlic also finely chopped. Saute all together for five minutes. Turn up the heat and add the meat
breaking up the lumps and cooking until it has just lost the raw redness. Don’t overdo it at this point. Add the splosh of wine
(white or red
whatever you have open. If you don’t have any it’s not essential) and stir till it has evaporated the alcohol. Add the tomatoes skinned and chopped. Now put in the rest of the seasonings and pour in enough water or stock to only just cover the meat. Bring to a simmer
put on a lid and leave to cook at a simmer for 1-2 hours.

The quantity of potatoes depends on how many you have to feed
you can have a thin layer of potato topping or if you need to stretch the meat to feed lots of people
a really thick layer of potato
which is what the children prefer anyway. Peel the potatoes and boil them till soft. Then drain and mash them with the butter
milk and salt and pepper until they are soft
but not too runny
mashed potatoes. In a roasting dish or any ovenproof but not too shallow dish
put the cooked meat in a thick layer
then top with the mashed potatoes. Smooth them out with a fork
so there are lines and swirls and peaks of potato that will brown nicely and put the dish into a preheated oven 200C/400F for twenty minutes or until the top has browned to golden. If the meat and potatoes have only just finished cooking and still hot you can just brown the top under the grill. This can all be assembled and kept in the fridge until needed too
then it would need at least thirty minutes to cook through again.

Traditionally shepherd’s pie was made with minced lamb and cottage pie with minced beef but my family has always called both shepherd’s pie. It also used to be a dish to use up leftover cooked meat from a roast
rather than starting fresh with raw mince
but we like it like this - comfort food for winter.

Copyright 2006 Kit Heathcock

Lavender
its bushy hedges wafting a delicate scent in the winter sunshine
is one of my favourite herbs. It is hardy
smells wonderful
cleanses the air of viruses and repels insects. All these virtues and you can bake with it too! I was going through my recipe books yesterday
looking for something new to try in the biscuit baking line and saw a recipe for Lavender Heart Cookies. Every time I’d glanced through the book it had always intrigued me
but I'd never tried it before
as the idea of using lavender in baking seemed a little bizarre...interesting but probably getting results of 'yuk Mum
what are these bits?'

Anyway
in the spirit of culinary adventure
I thought I'd have a go. The ingredients were minimal - butter
sugar
flour and flowers! Lavender florets. So off I went to pick the lavender. Not much was required
just two tablespoons of fresh florets (the little purple flower bits off the main stalk)
so I had a nice therapeutic moment selecting the best stalks from my lavender hedge
which is still producing new flowers despite it being the middle of winter here. Then came the mixing all the ingredients together into a crumbly dough
which is more crumb than dough
but eventually did all work together. After its rest in the fridge
I tentatively rolled out the dough
still crumbling madly
but it was eventually persuaded to stay together by an insistent rolling pin. I churlishly refused my youngest daughter’s offers of help in cutting out the hearts...mean of me
I know
but this was my journey of exploration not hers
this time!

They came out of the oven
fragrant and golden. The moment of reckoning drew near. Children
scenting new baking
gathered around. The girls uncritically tucked in
my son
the conservative connoisseur
turned away
but changed his mind at the appreciative noises around him. A cautious nibble and he was convinced – I was not trying to poison them...!

Here's the recipe in case you'd like a culinary adventure too!

Lavender Heart Cookies
115g/4oz butter
90ml/6 tablespoons caster sugar
175g/6oz plain flour
2 tablespoons fresh lavender florets

Cream together the butter and 60ml/4 tablespoons of the sugar till light and fluffy. Stir in the flour and lavender and work it in
kneading with your hands till it comes together into a soft ball of dough. Cover with cling film and chill in the fridge for 15 minutes. Roll out on a lightly floured surface. Stamp out the cookies with a heart shaped cutter (alternatively a fluted-edged round cutter). Makes about 18 with a 5cm/2inch cutter. Put carefully onto a lightly greased baking tray and sprinkle the remaining sugar onto the top of each shape. Bake at 200C/400F for about 10 minutes till golden. Leave the cookies on the tray for 5 minutes
before putting on to a cooling rack.

So my experiment was deemed a success. The adults
later that evening
also liked them. ''Elizabethan'' suggested my sister-in-law
and "packaged in a pretty box they'd make a great gift". I have to admit here that
given the choice of a chocolate biscuit or a lavender one
the children would unanimously vote for chocolate
but the fact that they considered them edible at all
when they knew they had flowers in
is pretty high praise for this recipe. I was the one who surreptitiously finished them off the next morning with my tea. That fragrant flavour on the palate
clean yet sweet
was irresistible!

Copyright 2006 Kit Heathcock

We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort
of tastebud-tantalising things
rich and luscious. Dessert suggests something elegant
delicate
restrained - a sweet mouthful to finish off a meal. Dessert just doesn’t do it for me.

Our family goes in for puddings for special occasions and Sunday lunches. We don’t have them every day
so when we do
we want it all: comforting over-indulgence at its best – no refined twiddles of patisserie here
though we don’t do the steamed
stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try - so puddings oust the main course as the focus of debate and decision-making.

The occasion dictates the main course – roast lamb for Easter
turkey and gammon for Christmas
no dilemmas there. Selecting just a few puddings from the family repertoire
though
is an agonising process. Christmas and New Year close together eases the dilemma…what we don’t have for Christmas
we can do for New Year’s Eve
but on other occasions leaving out a particular favourite recipe is too hard. We often end up with a selection of four puddings (though
before you are too horrified
we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards
as greed inevitably overcomes caution and all four have to be sampled.

Two of our family staple recipes come from my mother-in-law
who as a mother of six on a limited budget had to use a lot of invention to feed her family. Guava fool (pureed guava mixed with condensed milk and cream) is one of her recipes that rates high on the must-have list through winter when guavas are in season. Choccie pudding is a year round imperative
a chocolate custard poured over boudoir biscuits which soak it up and soften delectably into a velvety gloop.

I have proudly managed to add one of my family pudding recipes to the indispensable list – Summer Pudding. My mother still makes it
often with blackberries culled from the hedgerows
as well as the more traditional redcurrants and raspberries. Here in South Africa we have a different palette of berries to work with and most often use youngberries
mulberries with a few strawberries (strawberries on their own don’t work
you need the tartness of some of the darker berries). Here is the recipe:

Summer Pudding

1 loaf of slightly stale white bread
About 1kg of mixed berries: blackberries
raspberries
youngberries
mulberries
redcurrants the choice is yours. Apple can be added if you are short of berries.
Sugar

Put the fruit with a liberal sprinkling of sugar into a pan and gradually bring to boiling point. (You can cook them straight from frozen over a low heat). Softer fruits are done at this point
so check
apples would need longer to soften. The amount of sugar depends on how sweet the fruit is – you are after a slightly tart fruit with sweet juice but not too sickly. Cut the bread into thick slices
take off the crusts and line a pudding basin with it. It needs to fit tightly but don’t squash it. You can do a patchwork of funny shaped bits
the important thing is that no holes are left. Keep three slices for the lid. When the fruit has stewed
use a slotted spoon to transfer the fruit into the bread-lined bowl. Most of the juice gets left behind but keep it to pour over the pudding later. Fill the bowl with the fruit and top with a tight layer of bread. Place a plate or saucer on top and weight it
so the fruit compresses and the juice soaks into the bread. Leave in the fridge for at least a few hours
better overnight. Turn it onto a plate to serve
with the extra juice poured over any white bits of bread still showing. Eat with plenty of cream.

Now our main preoccupation on our smallholding is establishing enough fruit trees and berry plants to ensure a year round supply of pudding potential in our freezers
but maybe that would make them less special. The seasonal aspect of guavas and berries mean excitement when they come back into season
gluttony for a few weeks until common sense sets in. Then we put a supply away in the freezer for a few special treats later in the year
the season ends and is followed by the next thing. A pudding for each season
a season for each pudding.

Copyright 2006 Kit Heathcock

Every end of term at my daughters’ kindergarten
finds us baking cheese biscuits for their festival. These are delicious
easy to make
light flaky mouthfuls of crunch
just like cheese straws only more fun
as you can use any shaped cookie cutter you like. We have pigs
bunnies
stars
moons
hearts
fish. They are the perfect answer to the dilemma of providing a treat snack for school feasts and festivals
that doesn’t break the school guidelines of minimising sugar but is still fun for the kids. They are also an essential item at birthday parties for my children. The last birthday had me frantically rolling and cutting out these cheese biscuits
in between trying to get a roast lunch on the table before the afternoon party. The original plan had been for the kids to do all the work
to keep them entertained and gainfully employed in the lull before the party
but the birthday girl was too busy playing with her new toys and the others too busy bemoaning the fact it was so long before their birthdays
so that I got left with the job at the last minute!

Today though I had the five year olds in charge of the cheese biscuits
kneading then rolling out and cutting out with animal shaped cookie cutters. This still required a fair amount of timely intervention
to get the dough to hold together before frustration set in and make sure my youngest got a chance to cut out some shapes without destroying her older sister's carefully ordered scheme of things. I also had to get a batch of bread done while they were cooking
as we had finished up the last slice at lunch
but that used up the rest of my energy reserves so I settled on baked potatoes as a minimal effort supper. The oven was on anyway for the biscuits and bread so it was all in aid of energy conservation...mine and the world's in equal measure.

Here is the recipe for the cheese biscuits:

100g/4oz finely grated cheese
50g/2oz self-raising flour
25g/1oz soft butter
pinch of cayenne pepper

For the cheese you can use a mature cheddar or 80g mild cheddar with 20g parmesan cheese. Put everything into a bowl and rub in
squidge and knead for about 5 minutes until it comes together into a soft dough. It will do
just as you are about to give up hope of it doing so unaided. Roll out the dough on a lightly floured surface to about 2.5mm/ 1/8" thick and cut into whatever fancy shapes you have cutters for. Bake at 200C/400F for 10-12 minutes until golden. Cool on a rack. This amount disappears very quickly
even before you've turned your back on them sometimes
they're very light and moreish
so I usually make double or triple quantities for the festivals.

The cheese biscuits go down very well with adults too. At the last birthday party one father polished off a whole plateful
rather than sample the birthday cake. They would make a great accompaniment to drinks before dinner. You could cut them into long strips and give one twist to make them into cheese straws
then sprinkle them with extra parmesan or find a more sophisticated shape as a cookie cutter – the star shapes would still be good. Mind you most laid-back adults would be just as happy as the kids to be eating pigs and bunnies!

Copyright 2006 Kit Heathcock

Leave it to star female race-car drivers to come up with desserts that are not only fast
but incredibly tempting. Using the most iconic ingredients-Twinkies
Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick
NASCAR's Leilani Mnter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team.

Danica Patrick's Speedway Shortcake Twinkie-Style

10 Hostess Twinkies

1 package (8 ounces) cream cheese
softened

1 can (14 ounces) sweetened condensed milk

8 ounces frozen whipped topping
thawed

1 teaspoon vanilla extract

5 to 6 cups thinly sliced fresh strawberries

Slice Twinkies in half horizontally and place
cut-side up
in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.

Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.

Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.

Leilani Mnter's Fast Track German Chocolate Tarts

1 box Hostess Ding Dongs

11/2 cups chopped pecans

21/2 cups sweetened flaked coconut

1 can (12 ounces) evaporated milk

11/2 cups sugar

3/4 cup (11/2 sticks) butter

4 egg yolks
slightly beaten

2 teaspoons vanilla

Using a serrated knife
slice Ding Dongs in half horizontally. Place on platter and set aside.

Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.

Place evaporated milk
sugar
butter
egg yolks and vanilla in medium saucepan. Cook over medium heat
stirring constantly
until thick and golden brown
10
to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.

Tip: You can speed cooling by placing saucepan in ice water.

Melanie Troxel's

Motoring Mud Pie

1 jar (11.75 ounces) hot fudge sauce

1 package (6 ounces) chocolate cookie pie crust

5 Hostess Cup Cakes

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1 package instant chocolate pudding mix

11/2 cups milk

1/4 cup chocolate shell topping

Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.

Cut Cup Cakes in half
vertically. Arrange in pie crust
with filling facing edge of crust and continue in circles to cover entire crust.

Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.

Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.

Warm weather is the time for outdoor fun and good food to satisfy appetites sharpened by open-air activities. Whether you're planning a barbecue
patio party or picnic
potato salad is a classic comfort food that can take the edge off hunger pangs brought on by fresh air and exercise.

For toting to away-from-home locales -- perhaps a neighborhood park or an outlying band-shell or forest preserve -- a cold potato salad is best. Prepare the ingredients several hours or the night before
combine or layer them in a covered container and let the finished salad chill in the fridge until you're ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard
deck or patio get-togethers
though
you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it's heated in the oven just before serving.

Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing
even a reduced-fat variety
if you like. What could be more convenient?

Hot or Cold Layered Potato Salad

4 servings


4 hard-cooked eggs*
sliced

4 medium red potatoes
cooked
peeled and thinly sliced

2 cups shredded carrots (about 8 oz.)

1 cup chopped zucchini (about 3 small)

1 cup chopped tomato (about 1 large)

1/3 cup bottled creamy salad dressing (any variety)

Parsley sprigs
optional


Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version)
evenly layer 1/3 of the potatoes
the carrots
another 1/3 of the potatoes
the zucchini
the remaining 1/3 of the potatoes
the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.

To serve cold: cover and chill to blend flavors
several hours or overnight.

To serve hot: bake
covered
in preheated 350 degree F oven until heated through
about 20 minutes.

Garnish with reserved egg slices and parsley
if desired. For each serving
serve a portion of all layers.

*To hard-cook
place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary
remove pan from the burner to prevent further boiling. Let eggs stand
covered
in the hot water about 15 minutes for Large eggs. (12 minutes for Medium
18
for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.

To remove shell
crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel
starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.


Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories
12
gm total fat
226
mg cholesterol
318
mg sodium
836
mg potassium
36
gm carbohydrate
10
gm protein and 10% or more of the RDI for vitamins A and C
niacin
riboflavin
thiamin
iron
phosphorus.

Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.
Every persons taste is different and that is what makes the world go around
but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.


1-2/3 cups all purpose flour
1 ฝ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
ฝ teaspoon salt
2 large eggs slightly beaten
1 ฝ cups sugar 1 ฝ cups canned solid pack pumpkin
ฝ cup vegetable oil
1/3 cup each walnuts and raisins


Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs
sugar
pumpkin
oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.
Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it
get out the butter and coffee and “enjoy”.

Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However
did you know that pumpkin now heralded as one of the ‘Super Foods?’

According to Dr. Steven Pratt
author of SuperFoods Rx: Fourteen Foods That Will Change Your Life
“Well
pumpkin is one of the most nutritionally valuable foods known to man. Moreover
it’s inexpensive
available year round in canned form
incredibly easy to incorporate into recipes
high in fiber
low in calories
and packs an abundance of disease fighting nutrients.”

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease
along with
cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well
but we are most interested in pumpkin because of the year-round availability and ease of use in canned form.

How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes

2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin

Measure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown.

Pumpkin Spiced Muffins

1/3 cup butter or margarine
softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda

Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs
then
pumpkin and milk. In a small bowl combine flour
baking powder
spices
salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

Any time of year can be a great time to dig into a bowl of ice cream. As the weather outside warms up
the luscious taste of ice cream can be a tantalizingly terrific way to satisfy your sweet tooth.

Two people who really know the scoop when it comes to ice cream are Ray Karam
the official Tastemaster
and Nola Krieg
Operations Manager of Product Development (aka Tastemaster Apprentice) of Cold Stone Creamery. With more than 25 years in the dairy industry
Karam is responsible for researching and developing the company's indulgent combinations and flavors of ice cream
mix-ins and cakes. Krieg is fondly known as the Tastemaster's right-hand woman
lending support and providing valuable feedback to development and operational tasks surrounding new products.

With Karam's extensive background in food science and Krieg's expertise in culinary arts
they have created this fun
anytime recipe for s'mores with a twist-taking advantage of one of Cold Stone's new "to go" options
the 48-oz. Everybody's.

Ice Cream Creation S'mores

Serves 4

1 Everybody's (48-oz. size) Cold Stone Ice Cream Creation (suggested creations: Coffee Lovers Only
Peanut Butter Cup Perfection or Founder's Favorite)

4 graham crackers (8 small squares)

4 teaspoons fudge syrup

4 teaspoons marshmallow fluff

1. Break a graham wafer in half
forming 2 squares.

2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.

3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated wafer.

4. Place the fudge-coated wafer on top of the ice cream scoop.

5. Gently press down to spread out the ice cream.

6. Place on a tray and freeze for a minimum of 1 hour before serving.

A variation on the old campground favorite
Ice Cream Creation S'mores can be a cool way to tickle your taste buds.

Ah
cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two
or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.

Lots of Pots

Cheese fondue can be used as a meal
or as an appetizer. The pots made for cheese fondue are of heavy
heat resistant earthenware or heavy metal. A controllable heat unit that maintains low
even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.

If you don't have a fondue pot
you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol
canned heat
or butane flame. You can also try it over an electric hot plate or candle warmer
although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan
electric fondue pots and chafing dishes.

Control Your Heat!

If your heat source isn't manageable
you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot
the cheese ends up being stringy and starts to separate into a globby
gooky mess.

It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks
your controllable heat source and a pan that was made for this kind of cooking.
Okay
ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!

What you'll need:

- 1 1/2 to 1 3/4 cup of buttermilk

- 1 lb. Swiss cheese (diced or shredded)

- 3 Tbsp flour

- 1/2 tsp dry mustard

- 1 clove of garlic (halved)

- Keilbasa sausage or other dippers*

- Asparagus Tips or other dippers*

- Fondue pot or equivalent

If you choose to use processed Swiss cheese
just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First
heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through
remove the garlic halves. Don't bring to boiling point. Then combine the cheese
flour
and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.

Next
place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.

This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme
try Swiss Cheese Dipping Sauce found on my web site. (See information below)

*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.

At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!

Enjoy!

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