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Chocolate Dessert Cups

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									                         HONEY GARLIC GLAZED MEATBALLS

       2 eggs                                                  4 cloves garlic, minced
       ¾ c. milk                                               1 tbsp. butter or margarine
       1 c. fine dry breadcrumbs                               ¾ c. ketchup
       2 tsp. salt                                             ½ c. honey
       ½ c. finely chopped onion                               3 tbsp. soy sauce
       2 lbs. ground beef

In large bowl, combine eggs and milk. Add the breadcrumbs, onion and salt. Crumble beef
over and mix well. Shape into 1” balls. Place on two lightly sprayed 10 x 15” baking sheets.
Bake, uncovered, at 400° for 12 - 15 min. or until meat is no longer pink. Meanwhile, in
large saucepan, sauté garlic in butter until tender. Stir in remaining ingredients. Bring to
boil. Reduce heat, cover and simmer 5 min. Drain meatballs; add to sauce. Carefully stir
to evenly coat. Cook 5 - 10 min. Serve either as an appetizer with toothpicks or over rice as
a main course.

                             SESAME GINGER VINAIGRETTE

       1/3 c. orange juice                                     2 tsp. sesame seeds, toasted
       3 tbsp. olive oil                               ½ tsp. sesame oil
       1 tbsp. sugar                                           ¼ tsp. salt
       1 tbsp. balsamic or red wine vinegar
       ¼ tsp. ground ginger or 1 ½ tsp. fresh

In jar with tight fitting lid, combine ingredients. Shake well to blend. Serve over salad

                              CHOCOLATE DESSERT CUPS

       6 squares (1 oz.) semi-sweet chocolate          1 tsp. shortening

Cut out 4 - 6” circles from waxed paper; place on baking sheet. In microwave, melt
chocolate and shortening together; stir until smooth. Pour 2 tbsp. Melted chocolate into
centre of each circle; spread chocolate to within 1” of edge. Refrigerate 3 - 4 min. or until
chocolate does not spread when handled. Drape circles, waxed paper down, over inverted
6” custard cups or small bowls. Shape edges as desired. Chill 10 min. Carefully peel off
waxed paper from cups. Refrigerate until ready to use.

                        ORANGE-CARAMEL ICE CREAM SAUCE

       1 c. packed brown sugar                                 ½ tsp. orange extract
       1 c. whipping cream                                     butter pecan ice cream
       ½ c. sweetened condensed milk                           orange spirals

In saucepan, cook and stir brown sugar and cream over medium heat until sugar is
dissolved. Bring to boil and cook 5 min. or till mixture is reduced by half. Remove from
heat. Stir in milk and orange extract. Cover and refrigerate. Just before serving, warm
over low heat. Serve over ice cream. Garnish with orange spirals, if desired.
                            CHICKEN CORDON BLEU CREPES

        1 c. flour                                              1 ¼ c. milk
        2 eggs                                                  dash salt

Whisk together flour, eggs, salt & milk until smooth. Cover and refrigerate 1 hr. Pour
about 2 tbsp. Batter into lightly greased skillet. Lift and tilt until evenly coats bottom of
pan. Cook until top appears dry; turn and cook 15 - 20 seconds. Remove to plate.

        2 c. coarsely chopped cooked chicken            2/3 c. chopped cooked ham
        1 c. shredded Swiss cheese

Sprinkle ham, chicken and cheese over crepes. Roll up tightly. Place seam side down in
greased 9 x 13” pan.

        2 tbsp. butter or margarine                             1 ½ c. milk
        2 tbsp. flour                                           ¼ c. shredded Swiss cheese
        1 tsp. chicken bouillon granules                        minced fresh parsley
        2 tbsp. Finely chopped cooked ham

Melt butter, stir in flour and bouillon granules until blended. Gradually whisk in milk.
Bring to boil and cook, stirring constantly, 1 - 2 min. or until thickened and bubbly.
Remove from heat. Stir in cheese and ham until cheese is melted. Pour 2/3 c. sauce over
crepes. Bake uncovered at 350 for 15 - 20 min. or until bubbly and heated through.
Sprinkle with parsley. Serve with remaining sauce.

                              CRANBERRY SPINACH SALAD

        1 pkg. fresh spinach                                    3 tbsp. sugar
        ½ - ¾ c. chopped pecans, toasted                        2 tbsp. balsamic vinegar
        ½ - ¾ c. dried cranberries                              1 tbsp. sour cream
        1/3 c. olive oil                                        ½ tsp. Dijon mustard

In bowl, combine spinach, pecans and cranberries. In jar with tight fitting lid, combine
remaining ingredients. Shake well. Drizzle over salad and toss to coat. Serve immediately.

                               CHOCOLATE ALMOND CAKE

        1/3 c. butter or margarine, softened                    ½ c. cocoa
        1/3 c. shortening                                       1 tsp. baking powder
        1 ¾ c. sugar                                            ½ tsp. baking soda
        2 eggs                                                  ½ tsp. salt
        1 ½ tsp. vanilla                                1 ¼ c. buttermilk
        2 c. flour

Line 2 greased 9” round pans with waxed or parchment paper, set aside. Cream together
the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after
each addition. Add vanilla. Combine dry ingredients and add to creamed mixture
alternately with buttermilk. Pour into prepared pans. Bake at 350 for 25 - 30 min. or till
toothpick inserted near centre comes out clean. Cool 10 min. before removing from pan to
wire racks to cool completely.

       3 c. heavy whipping cream                             1 ½ tsp vanilla
       1 c. icing sugar                              3 tbsp. cocoa
       6 tbsp. seedless raspberry jam, warmed
       1 ½ - 2 c. sliced almonds, toasted

Beat cream until soft peaks form. Add sugar and cocoa, beating until stiff peaks. Beat in
vanilla. Spread about 2 tbsp. Jam over each cake layer. Place one layer on serving plate.
Spread with 1 ½ c. cream mixture, drizzle with remaining jam. Top with remaining cake
layer, spread remaining whipped cream over top and sides of cake. Press almonds onto
sides and top of cake.

       ½ med. Granny Smith apple, chopped 1 tbsp. honey or red currant jelly
       3 tbsp. whole almonds, chopped              1 - 8oz. round brie or 2 - 4 oz.
       3 tbsp. chopped dried cranberries apple wedges, crackers
       or French bread slices

Preheat oven to 375°. Coarsely chop unpeeled apple and almonds. Mix with chopped
cranberries. Add honey and combine well. Cut Brie in half horizontally, place the cheese
half, rind side down on pan. Spoon half the apple mixture over cheese, pressing down
lightly. Cover with remaining cheese, rind side up. Top with remaining apple mixture,
mounding slightly. Bake 12 - 14 min. or until cheese softens. Serve with apple wedges,
crackers or French bread slices.


       1 tbsp. olive oil                      1 lb. cod, haddock or salmon
       ¾ c. carrots, sliced                           ¾ c. green beans
       2 sticks celery, chopped                       ½ c. dry white wine
       ¾ c. chopped onions                            1 tbsp. cornstarch
       1 clove garlic, crushed                1 tbsp. skim milk
       1 ½ c. chopped potatoes                        125g cooked, peeled shrimp
       1 ¼ c. vegetable or fish stock                 salt & pepper
       10 strands saffron
       2 tbsp. chopped fresh herbs (chives, parsley tarragon or thyme)

Heat oil in heavy casserole or skillet. Add carrots, celery and onion and cook over low heat
for 5 min. Add potatoes & garlic and continue to cook 5 more min., stirring occasionally.
Pour in the stock and add saffron. Cover and simmer 10 min. or until vegetables are
beginning to soften. Meanwhile skin fish, remove any bones, cut into 1 ½” chunks. Add the
fish, beans and wine to casserole. Cover and simmer a further 7 minutes. Dissolve
cornstarch in milk, stir gently into the casserole, along with shrimp. Allow sauce to bubble
and thicken slightly, being careful to not let the fish break up and shrimp is warmed
through. Season to taste and garnish with fresh herbs. Serve with rice or crusty French
bread to mop up the stew’s tasty juices.

                               APPLE CREAM CROSTATA

       ½ c. sliced almonds, chopped finely            2 tbsp. flour
       2 pkg. refrigerated crescent rolls             1 can apple pie filling
       ½ pkg. cream cheese, softened          2 firm red apples, divided
       1 egg, separated                               ½ tsp. cinnamon
       1 lemon                                        2 tbsp. granulated sugar
       ¼ c. icing sugar

Preheat oven to 375°. Grate or finely chop almonds. Sprinkle on 5” circle using baking
stone or pizza pan. Unroll crescent dough, separate into 16 triangles, wide ends even with
edge of pan, points toward centre. Pinch dough toward centre to seal seams leaving the
outer 2” of triangles separate. Carefully smooth out seams to create a smooth surface for
filling. Place cream cheese in bowl. Separate egg. Set aside egg white. Grate 1 tsp. Lemon
rind. Squeeze 1 tsp. Lemon juice. Add lemon rind, juice, egg yolk, icing sugar and flour to
cream cheese. Whisk until smooth. Spread cream cheese mixture over centre of dough,
leaving 2” border around edge. Place pie filling in bowl. Chop 1 apple. Add apple and
cinnamon to pie filling. Spoon over cream cheese. Core and slice remaining apple (leave
peel on), cut slices in half. Lightly brush edges of dough with reserved egg white. Fold
edges of dough towards centre in an overlapping pattern, placing 1 apple slice between each
piece of dough, tucking last edge under first. Sprinkle sugar over turned up edge. Bake 25
- 30 min. or till crust is golden brown. Let stand on cooling rack 10 min. Serve warm.
                              SIMPLY ORANGE CHICKEN

       6 boneless skinless chicken breasts            1 ½ tsp. cornstarch
       1 10 oz. can mandarin oranges          ½ tsp. ginger
       1 tbsp. brown sugar

In sprayed large skillet, brown chicken breasts well on both sides. Remove from pan.
Sprinkle with salt & pepper. In blender, combine mandarin oranges & juice, sugar,
cornstarch & ginger. Add to pan and cook, stirring constantly, till bubbling and slightly
thickened. Add chicken turning once to coat and then spooning sauce over. Cover and
reduce heat to simmer and cook until juices run clear, about 15 min. Serve with hot, cooked

                            BALSAMIC BROCCOLI & BACON

       ¼ c. balsamic vinegar                         1 ½ lbs. broccoli florets - about 6 c.
       ½ tsp. dried thyme                            5 or 6 slices bacon, in ½” pieces
       ½ tsp. salt                                   ½ small red onion, chopped
       ¼ tsp. pepper
       ¾ c. roasted red peppers, drained & cut into ¼” slices

Place red pepper strips on paper towels; pat dry. Bring pot of salted water to boil. Add
broccoli and cook till just tender, about 5 min. (Alternately, add 1 tbsp. Water to
microwave safe bowl, add broccoli and steam 4 min., drain) Meanwhile, in large skillet,
cook bacon until crisp. Remove from skillet, drain on paper towels. Add onion to skillet,
cook until softened, about 2 min. Add vinegar and thyme, cook until almost evaporated.
Toss broccoli, salt & pepper with onion mixture. Stir in reserved bacon and red pepper

                           COFFEE SYRUP HAZELNUT CAKE

       ¾ c. sugar                                     ½ c. corn syrup
       1 c. water                                     ½ c. very strong, hot coffee

Combine sugar, water and corn syrup. Bring to boil. Reduce heat to medium and simmer
until reduced to 1 c. Stir in hot coffee and remove from heat.

       ½ c. butter, softened                          1 ½ c. flour
       ¾ c. sugar                                     1 tsp. baking powder
       2 eggs                                         ½ tsp. salt
       zest of 1 lemon, chopped                       1/3 c. milk
       1 c. hazelnuts, skinned & ground

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after
each. Stir in lemon zest. Fold in ground hazelnuts and flour mixture, alternately with milk.
Spoon batter into greased 9” round cake pan and bake at 325° for about 45 min. or until
skewer inserted near centre comes out clean. Remove cake from oven. Using wooden
skewer, poke holes in top of cake and immediately pour cooled syrup over cake. Let cool
completely in pan before turning out onto a serving plate.

To serve: Dust with icing sugar and chopped hazelnuts.
                                         HOT PIZZA DIP

        1 pkg. cream cheese                                      1 - 7 oz. can pizza sauce
        1 tsp. Italian seasoning                         ¼ c. chopped green pepper
        ½ c. parmesan cheese                                     ¼ c. chopped ripe olives
        1 c. grated mozzarella cheese                            breadsticks

Preheat oven to 350°. Combine cream cheese and seasoning mix. Add parmesan and half
the mozzarella. Spoon into 8” pan. Spoon pizza sauce over top. Sprinkle with remaining
mozzarella. Bake 15 - 20 min. or until bubbly. Top with chopped green peppers and olives.
Serve with breadsticks and/or fresh vegetables.

                                THREE CHEESE MANICOTTI

        2 cartons (15 oz. ea.) ricotta cheese                 1 tsp. onion powder
        5 c. shredded mozzarella, divided                     1 tsp. garlic powder
        1 c. grated parmesan cheese                           1 tsp. Seasoned salt
        2 eggs, beaten                                        2 - 26 oz. jars pasta sauce
        2 tsp. dried basil
        20 manicotti shells, cooked and 2 tsp. dried oregano drained.

In bowl, combine ricotta cheese, 3 c. mozzarella cheese, parmesan cheese, eggs and
seasonings. Spread 1 c. pasta sauce into each of 2 ungreased 13 x 9” pans. Stuff manicotti
shells with cheese mixture and arrange over sauce. Top with remaining sauce. Cover and
bake at 375° for 35 - 40 min. Uncover, sprinkle with remaining mozzarella. Bake 10 min. or
until cheese is melted. To easily stuff manicotti shells, place filling in large ziplock bag, seal.
Cut off corner. Squeeze the filling into each shell.

                                CRANBERRY VINAIGRETTE

        1 ½ c. cranberry juice                                    1 clove garlic, minced
        1 tbsp. red wine vinegar                                  1 tsp. salt
        1 tsp. honey                                              ¼ tsp. black pepper
        1 tsp. dijon mustard                                      1 ½ c. oil

Combine juice and vinegar in saucepan. Bring to boil and continue boiling 5 - 10 min. or
till reduced to ¾ c. Combine reduced juice, honey, mustard, garlic, salt & pepper in
blender. Add oil slowly while machine is running or place in jar and shake until smooth.
Store in covered container in refrigerator to up to 2 weeks.

                                   MOCHA CHEESECAKE

        4 oz. bittersweet chocolate                              2 eggs
        2 blocks cream cheese                            ¼ c. plain yogurt
        ½ c. granulated sugar                                    9” chocolate pie shell
        2 tsp. instant coffee granules

Preheat oven to 300°. Coarsely chop chocolate. Place in microwave safe bowl. Microwave
on medium high, stirring often, till almost melted. Stir until smooth. Beat cream cheese till
smooth. Beat in sugar and coffee until well mixed. Beat in eggs, one at a time, scraping
down sides of bowl until well mixed. Stir in melted chocolate, then yogurt until evenly
mixed. Pour into prepared pie crust. Mixture will fill crust right to rim so sit on cookie
sheet to place in oven. Bake in centre of preheated oven until centre of cake is almost set
when jiggled - 45 - 55 min. Cool completely on a wire rack. Loosely cover and refrigerate
at least 3 hrs. or overnight.

       2 oz. bittersweet chocolate                            2 tbsp. butter
       ½ c. hazelnut or amaretto flavored creamer

Coarsely chop chocolate. Melt with butter in microwave until almost melted 1 -2 min. Stir
until smooth. Whisk in coffee creamer. Mixture will be thin but will thicken when cooled.
Cool 3 hrs. or overnight. To serve, slice cake into wedges. Drizzle sauce over top. Garnish
with fresh berries.

       2 tbsp. butter                                         2 apples (unpeeled) diced
       3 stalks celery, chopped                               8 c. day old bread, cubed
       1 onion, chopped                                       ¾ c. dried cranberries
       1 tbsp. dried sage                                     1 - 1 ½ c. chicken stock
       ½ tsp. celery seed                                     ¼ tsp. ea. Salt & pepper
       4 lb. boneless pork loin roast, butterflied

In large skillet, melt butter over medium heat; cook celery, onion, sage, celery seed, salt &
pepper for about 8 min. or until soft. Stir in apples, cook 1 min. more. Transfer to large
bowl, let cool. Add bread and cranberries, toss to combine. Lay pork roast on work
surface, fat side down, sprinkle with salt and pepper. Spread stuffing over, pressing firmly,
leaving about 2” on one end bare. Starter at narrower end, tightly roll up jelly roll style
and tie. Sprinkle outside of roast with salt & pepper. Place in roasting pan and pour in 1 c.
chicken stock. Cover with foil and roast in 375° oven for 30 min. Reduce heat to 325° and
roast for about 2 ½ hrs. longer or until fork tender, adding more stock as necessary, to keep
liquid in bottom of pan and basting roast occasionally. Transfer to cutting board and tent
with foil. Let stand 15 min. Strain juices and make gravy.

                             INDIVIDUAL POTATO MOULDS

       olive oil                                             salt & pepper
       4 or 6 branches thyme                          4 medium potatoes
       1/2 c. beef or mushroom stock

Oil individual moulds or large muffin cups. Lay parchment paper on top. Place a small
sprig of thyme on top of paper. Preheat oven to 375°. Peel and thinly slice potatoes. Layer
the potatoes in the mould with thyme leaves. Sprinkle with salt & pepper and some stock.
Place moulds on cookie sheet. Place circles of parchment on top of moulds. Balance a
heavy baking dish or frying pan on top. Bake 15 min. remove pan. Bake another 30 min.
To serve , remove from pan or mould, peel of parchment & thyme and serve.


       grated rind of 2 oranges                               2 c. flour
       1 c. dried cranberries                                 1 tsp. salt
       1 c. granulated sugar                                  1 tsp. baking soda
       ½ c. butter, softened                                  1 c. plain yogurt
       2 eggs

Preheat oven to 325°. Cut a round of parchment paper to fit base of a well greased and
sugared 9” springform pan. Process orange rind, cranberries and 2 tbsp. Sugar in food
processor. Reserve. In large bowl, cream remaining sugar and butter until light and fluffy.
Add eggs, one at a time, beating well. Combine dry ingredients. Add mixture 1/3 at a time,
alternately with yogurt, beginning and ending with flour. Stir in orange rind/cranberry
mixture. Spoon batter into pan. Bake at 1 hr. or until a skewer inserted comes out clean.
Remove sides from pan to release, then replace while cake is still hot.

       Orange Syrup:
       ½ c. orange juice                                    1 tbsp. brandy
       ¼ c. granulated sugar

Heat the orange juice, sugar and brandy until sugar is dissolved. Using the point of a
skewer, make holes over top of cake. Pour the syrup over. Let sit 24 hrs. before removing
sides of pan.

       6 oz. bittersweet or semi-sweet chocolate            1 tbsp. cornsyrup
       ½ c. butter

Place chocolate, butter & cornsyrup in microwave for 3 min. Stir and cook 30 seconds
more if not melted. Remove from heat, allow to cool . With spatula dipped in hot water,
spread over top and sides of cake. Decorate with glazed cranberries and candied orange
peel, if desired.
                                CARROT & CHEESE SOUP

       3 tbsp. butter or margarine                             2 c. chicken broth
       8 medium sized carrots, peeled & chopped                1 c. skim milk
       3 cloves garlic, chopped                                1 c. 18% cream
       1 onion, chopped                                        8 oz. cheddar cheese, grated
       generous pinch of black pepper                          2 tsp. granulated sugar

Melt butter in large saucepan. Add carrots, garlic and onion. Sprinkle with sugar. Cook,
stirring constantly, until onion is soft, about 6 - 8 min. Stir in broth. Bring to boil. Cover
and reduce heat to medium low. Simmer, stirring occasionally until carrots are tender - 18
- 20 min. Puree until smooth. Add milk and cream. Heat over med. Heat, stirring often,
until hot. Remove from heat and gradually stir in cheese, a handful at a time, until melted.
Taste, stir in pepper, if needed. If soup is too thick, add more milk. Garnish with a mixture
of plain yogurt and chopped green onion, reserving the green part for topping.

                               POT ROASTED MEAT LOAF

       4 large carrots, peeled                            1 tsp. pepper
       3 large potatoes, peeled                           1 1/3 c. fat free evaporated milk
       1 large onion                                      2/3 c. dry breadcrumbs
       2 tbsp. olive oil                                  2/3 c. chili sauce or ketchup
       1 tbsp. chopped fresh parsley                      4 tsp. Worcestershire sauce
       2 tsp. salt                                        2 lb. lean ground beef

Preheat oven to 375°. Grease 9 x 13” pan, set aside. Halve carrots lengthwise, cut into 3”
pieces. Cut potatoes and onion in wedges. Combine oil, parsley and half ea. Of salt &
pepper. Add vegetables and toss to coat. Combine evaporated milk, breadcrumbs, chili
sauce, Worcestershire sauce and remaining salt & pepper in large bowl. Mix in beef. Form
into 9 x 5” loaf in prepared pan. Surround with vegetables. Cover with foil. Bake 45 min.
Remove foil. Spread ½ c. chili sauce over top of meatloaf. Bake uncovered 45 min. or until
internal temperature registers 170°.

                        THE ULTIMATE CRANBERRY SQUARES

       ¼ c. softened butter                                    1 c. flour
       1/3 c. packed brown sugar                               ¼ tsp. salt

Preheat oven to 350°. Cream butter and brown sugar, add flour and salt. Mix until
combined and crumbly. Press into bottom of 8” pan. Bake 12 - 15 min. until pale golden
brown around edges.

       1 c. packed brown sugar                                 2 tbsp. butter, softened
       1 tbsp. flour                                           2 eggs, beaten
       ¼ tsp. baking powder                                    1 tsp. vanilla
       pinch salt                                              1 pkg. sweetened dried

Stir brown sugar with flour, baking powder and salt in medium bowl. Add butter, eggs and
vanilla and stir until well blended. Stir in cranberries. Pour filling over crust and bake 20 -
25 min. or until golden and bubbly around edges but still slightly jiggly in centre. Cool in
pan on wire rack. Drizzle with 1 square melted white chocolate. Slice into squares.
                           GARLIC CRAB-STUFFED CHICKEN

       6 large boneless skinless chicken breasts            1 tbsp. cold water
       2 tbsp. minced garlic                                1 ¼ c. dry breadcrumbs
       2 cans crab meat, flaked & cartilage removed 2 tbsp. vegetable oil
       8 oz. Gouda cheese, shredded                 1 c. apple juice
       3 tbsp. minced fresh parsley                         1 egg
       1 c. dry white wine or chicken broth                 wild rice, opt.

Flatten chicken breasts to ¼” thickness. Spread 1 tsp. Garlic on one side of each chicken
breast. Place crab, cheese and parsley down centre of each. Roll up, tuck in ends, secure
with toothpicks. In bowl, beat egg and water. Place crumbs on piece of waxed paper. Dip
chicken in egg, then roll in crumbs. Brown chicken on both sides in oil in large skillet.
Transfer to greased 9 x 13” baking dish. Add apple juice and wine. Bake uncovered, at
350° for 35 - 40 min. or until chicken juices run clear. Serve over wild rice, if desired.

                             WILD RICE STUFFED SQUASH

       1 - 6 oz. pkg. long grain & wild rice mix               1 tbsp. olive oil
       2 1/3 c. chicken stock                                  ¾ c. dried cranberries
       1 tsp. dried sage                                       1 tsp. dried thyme
       ½ c. toasted pecan halves, chopped                      2 tbsp. minced fresh parsley
       2 ribs celery, chopped                          4 small acorn squash
       1 medium onion, chopped                                 ¾ c. water

In large saucepan, combine rice with contents of seasoning mix, broth, sage & thyme. Bring
to boil, then reduce heat and simmer 25 min. or till rice is tender and most of liquid is
absorbed. Meanwhite, sauté celery and onion in oil till tender. Stir in cranberries, pecans
and parsley. Remove from heat. Stir in rice mixture. Cut squash in half widthwise.
Remove and discard seeds and membranes. With sharp knife, cut slice off bottom of each
squash half so it sits flat. Fill squash with about ½ c. of rice mixture. Place in greased 15 x
10 baking pan. Pour water into pan. Cover with greased tinfoil. Bake at 350° for 50 - 60
min. or until squash is tender.

                                MOCHA MERINGUE CUPS

       3 egg whites                                            dash salt
       ¼ tsp. cream of tartar                                  1 c. sugar

In small mixing bowl, beat egg whites, cream of tartar and salt on medium speed until peaks
form. Gradually beat in sugar, 1 tbsp. At a time, until stiff peaks form. Spoon meringue
into 8 mounds on parchment-lined baking sheets. Shape into 3” cups with the back of a
spoon. Bake at 275° for 45 - 50 min. Turn oven off, let stand for 1 hour more. Remove
from oven and cool on baking sheet. When completely cooled, remove meringues from the
paper and store in an airtight container at room temperature.

       Chocolate Filling:
       2 c. milk chocolate chips                               1 tsp. instant coffee granules
       1 c. whipping cream                                     1 tsp. vanilla

Melt the chocolate chips, cream and coffee granules, stir until smooth. Remove from heat,
stir in vanilla. Transfer to small mixing bowl, refrigerate until chilled. Beat until stiff
peaks form. Immediately spoon into pastry bag or plastic bag. Pipe filling into meringue
cups. Refrigerate until serving.
                           LINGUINI WITH RED CLAM SAUCE

       8 oz. linguini                                  ¼ tsp. crushed red chilies
       1 tbsp. oil                                     2 - 10 oz. cans baby claims, drained
       3 cloves garlic, chopped
       1/3 c. grated parmesan or romano cheese
       2 - 14 oz. cans stewed tomatoes, undrained

Cook pasta according to package instructions. Meanwhile, sauté garlic in oil until fragrant.
Add tomatoes and crushed chilies. Bring to boil; reduce heat and simmer, uncovered, 7 - 10
min. or till slightly thickened. Stir in clams, cook until hot through. Drain pasta. Arrange
on serving plates. Top evenly with clam sauce and sprinkle with cheese.

                                MIXED ANTIPASTO SALAD

       4 c. torn romaine lettuce                       1/3 c. sliced purple onion
       1 - 14 oz. can artichoke hearts, drained        ¼ c. ripe olives
       1 ½ c. small fresh mushrooms, sliced            ¼ tsp. freshly ground pepper
       1 -7 oz. jar roasted red peppers, drained
       ¼ c. fat free herb & cheese dressing

       2 oz. part skim mozzarella cheese, cubed

Chop artichoke hearts and red peppers coarsely. Drain well. Combine lettuce, mushrooms,
onion, olives, cheese, artichokes and peppers. Add dressing, toss well. Sprinkle evenly with

                         SMOKED SALMON & SPINACH SWIRLS

       6 - 6” tortillas                            freshly ground pepper
       8 oz. spreadable cream cheese        spinach leaves, stems removed
       2 thinly sliced green onions                3 oz. thinly sliced smoked salmon
       1 tbsp. chopped drained capers or smoked salmon bits

Spread cream cheese on tortillas. Sprinkle with onions, capers and pepper. Add a layer of
spinach leaves. Scatter with smoked salmon. Press down slightly. Then tightly roll up
tortillas. Wrap in plastic wrap at least 2 hrs. or overnight. Serve sliced in 1” rounds.

                                     COOL LEMON PIE

       1 - 14 oz. can sweetened condensed milk      1 graham cracker pie shell
       ¾ c. whipping cream, whipped
       6 oz. can frozen lemonade concentrate, thawed lemon slices

Whip cream, adding 3 tbsp. Sugar and 1 tsp. Vanilla. Set aside. Combine sweetened
condensed milk with lemonade concentrate, fold in whipped cream. Pour mixture into
crust and freeze 8 hrs., or overnight. Cut pie into pieces to serve, garnish with a daub of
whipped cream and lemon slices.

       2 tbsp. vegetable oil                                   1 tbsp. flour
       4 boneless skinless chicken breasts                     ¾ c. chicken stock
       4 c. chopped mushrooms                                  1 tsp. soy sauce
       1 clove garlic, minced                                  1 tsp. salt
       ½ tsp. ea. pepper & oregano

In skillet, heat half the oil over medium-high heat; sauté mushrooms, garlic and half ea. Of
salt, pepper and oregano until juices have evaporated, about 10 min. Meanwhile, with knife
held horizontally, cut each chicken breast in half almost all the way though, open like a
book. Place on foil lined baking sheet. Mound 2 tbsp. Mushroom mixture in centre of each,
leaving remainder of the mushroom mixture in pan. Fold breast over to enclose. Brush
with remaining oil, sprinkle with remaining salt, pepper and oregano. Bake at 425° for
about 12 min. or until no pink remains. Broil until golden, about 2 min. Cut into ½” slices.
Meanwhile, sprinkle flour over remaining mushroom mixture in pan. Cook over medium-
high heat, stirring, about 1 min. Add chicken stock and soy sauce; cook, stirring until
thickened, about 2 min. Serve with chicken.

                                   SPINACH FRITTATA

       2 tsp. margarine                                      1/8 tsp. nutmeg
       ½ c. chopped onion                                    6 eggs, beaten
       10 oz. pkg. frozen chopped spinach, thawed
       1 clove garlic, minced or bag fresh spinach, cooked & chopped
       ½ c. (2 oz.) shredded Swiss cheese
       ¼ tsp. salt                                           1 c. marinara sauce
       ¼ tsp. pepper

Melt margarine in a 10” nonstick skillet with sloped sides over medium-high heat. Add
onion and garlic, sauté until tender. Combine eggs and next 4 ingredients. Pour into skillet.
Cover, cook over medium low heat 10 min. or until mixture is set. Remove from heat;
sprinkle with cheese. Cover and let stand 5 min. or until cheese melts. Serve with warmed
marinara sauce.


       1 - 8 oz. pkg. no fat sour cream                        1 ½ tbsp. fresh lime juice
       ½ c. sweetened condensed milk                           3 c. sliced fresh strawberries
       ½ tsp. grated lime rind

Combine first four ingredients; stirring well. Spoon ¼ c. lime custard into each of 4 - 6 oz.
Custard cups or dessert dishes. Top with ½ c. strawberries.Top with 2 tbsp. Custard.
Garnish with strawberry.
                            BAKED CHILI IN POLENTA CRUST

        Polenta Crust:
        1 c. yellow cornmeal                                    1 tsp. salt
        ¾ c. skim milk                                          3 tbsp. chopped green chilies
        3 ¼ c. boiling water

Mix cornmeal and milk in saucepan. Stir in boiling water and salt. Cook over medium
heat, stirring constantly until mixture thickens and boils, reduce heat. Cover and simmer
10 min., stirring frequently. Remove from heat. Stir in chilies. Grease casserole. Spread
crust mixture onto bottom and up sides of casserole to form crust.

        1 tsp. oil                                            ½ c. onion, chopped
        1 - 19 oz. can black beans, drained & rinsed          1 tbsp. chili powder
        1 clove garlic, finely chopped                        1 tsp. cumin
        1 - 15 oz. can tomato sauce                           ¼ tsp. cinnamon
        1 - 6 oz. can tomato paste                            ¼ tsp. pepper
        1 - 15 oz. can pinto or kidney beans, drained &rinsed
        ½ c. grated cheddar cheese

Heat oil in non-stick skillet. Sauté onion & garlic about 5 min. or till onion is tender crisp.
Stir in remaining ingredients, except for cheese. Heat to boiling, simmer 10 min. Spoon
chili into crust. Bake uncovered, 30 - 35 min. or until hot. Sprinkle with cheese. Return to
oven till cheese is melted.

                               HUMMUS WITH PITA CHIPS

        15 oz. can garbanzo beans or chickpeas                1 tsp. salt
        3 tbsp. lemon juice drained, liquid reserved          1 - 2 cloves garlic crushed
        ½ c. sesame seeds or ¼ c. sesame paste (tahini) chopped fresh parsley

Place half the reserved liquid in blender along with sesame seeds or tahini and garlic in
blender. Cover and blend on high speed until mixed. Add beans, lemon juice and salt.
Cover and blend on high speed till smooth, adding additional liquid if necessary. Spoon
into serving dish, sprinkle with parsley

                                    BAKED PITA CHIPS

4 whole wheat pitas, 6” in diameter

Cut around edge of each pita to separate layers. Cut each layer in 8 wedges. Place in single
layer on cookie sheets. Bake about 8 min. at 400° or till light brown. Cool.

                                  RAISIN MERINGUE PIE

        1 c. packed brown sugar                                 ¼ tsp. Salt
        2 tbsp. flour                                           1 c. raisins
        1 c. sour cream                                 ¼ tsp. cream of tartar
        3 eggs, separated                                       6 tbsp. sugar
        ½ tsp. ea., nutmeg, cinnamon & allspice                 9” baked pastry shell
Combine brown sugar, flour, sour cream, egg yolks and spices along with salt. Cook, stir
over medium heat until mixture comes to full boil. Remove from heat. Stir in raisins and
set aside. Beat egg whites and cream of tartar until foamy. Gradually beat in sugar, 1 tbsp.
at a time until stiff glossy peaks form and sugar is dissolved. Pour hot raisin mixture into
pastry shell. Spread meringue evenly over filling, seal edges to crust. Bake at 350° for 15
min. or until golden brown. Cool 1 hr. Refrigerate at least 2 hrs. before serving.
                                  SPICY PEANUT PASTA

       6 oz. vermicelli, uncooked                              2 tsp. sugar
       16 oz. oriental vegetable mix                           2 tsp. sesame oil
       ¼ c. peanut butter                                      ½ tsp. red pepper flakes
       3 tbsp. rice wine vinegar                               3 tbsp. sliced green onion
       3 tbsp. soy sauce

Cook pasta according to package directions. Add vegetable mixture during last 4 min.
Drain and place in serving bowl. Keep warm. Meanwhile combine peanut butter and next
5 ingredients in small saucepan. Cook over medium heat till peanut butter is melted,
stirring often. Add to pasta mixture; toss well. Sprinkle with diagonally sliced green

                                       GREEK WRAPS

       1 tsp. oil                                               ½ tsp. garlic
       8 oz. lean ground beef                                   ¼ tsp. pepper
       ½ c. chopped onion                                       ¼ tsp. cinnamon
       2 c. hot cooked rice                                     4 - 8” flour tortillas
       ½ c. low fat yogurt                                      fresh spinach or romaine
       ¼ c. pine nuts, toasted                         1 tbsp. lemon juice
       ¼ c. feta cheese, crumbled

Heat oil till hot, add beef and onion. Sauté about 5 min. or till beef has no red remaining,
stirring to crumble beef. Drain off any excess fat. Combine beef mixture, rice and
everything but tortillas and spinach. Lay tortillas on flat surface, line with romaine or
spinach. Spread beef mixture evenly over tortillas. Roll up tortillas, jellyroll fashion.
Wrap in foil, cut in half to serve.

                          PEANUT BUTTER CHOCOLATE CAKE

       2 ¼ c. flour                                            1 ½ c. water
       1 ½ c. sugar                                            ½ c. vegetable oil
       1/3 c. cocoa                                            4 ½ tbsp. white vinegar
       1 ½ tsp. soda                                           1 ½ tsp. vanilla
       ½ tsp. salt

Combine dry ingredients. Stir in water, oil, vinegar and vanilla. Mix well. Pour into
greased 9 X13” baking pan.

       Peanut Butter Batter:
       4 oz. cream cheese                                      1/8 tsp. salt
       ½ c. semi-sweet chocolate chips                         ¼ c. peanut butter
       1/3 c. + 1 tbsp. sugar, divided                 ½ c. chopped pecans
       1 egg

Beat cream cheese, peanut butter, 1/3 c. sugar, egg and salt together until smooth. Stir in
chocolate chips. Drop by tablespoonful over cake batter, cutting through batter to swirl
peanut butter mixture. Sprinkle with pecans and remaining sugar. Bake at 350° for 30 - 35
min. or till toothpick inserted in centre comes out clean. Cool on rack before cutting.
Refrigerate leftovers.
                                BAKED CHICKEN RISOTTO

       1 c. mushrooms sliced                           4 cloves garlic, minced
       2 tbsp. olive oil                               ¼ c. chopped parsley
       1 tsp. smoked or regular paprika                        2 red peppers, diced
       1 ½ c. short grain rice (arborio)                       1 med. onion chopped
       3 c. chicken stock                                      4 oz. ham, diced
       ½ tsp. salt                                             1 med. tomato, chopped
       1 lb. boneless, skinless chicken breast or thighs       ¼ tsp. pepper

Sauté mushrooms in oil. Set aside. Heat oven to 425°. Heat oil in large oven proof
casserole. Cook chicken over med. high heat until browned on all sides. Place on plate.
Add pepper and onion to casserole. Reduce heat to medium. Cook 3 - 4 min. or till
vegetables are tender. Stir in ham, tomato, garlic, parsley and paprika; cook 2 min. Stir
chicken, mushrooms and rice, cook 1 min. Stir in broth, salt & pepper. Bring to boil over
medium heat, boil 5 min., without stirring. Place casserole in oven, bake, uncovered for 15 -
20 min. or until rice is tender and chicken no longer pink. Remove from oven. Cover and
let stand 5 min.

                               BAKED TOMATOES GRATIN

       6 large plum tomatoes                          2 c. fresh bread crumbs
       ¼ c. extra-virgin olive oil                             2 cloves garlic, minced
       ½ tsp. ea. salt & pepper                                ¼ c. chopped parsley

Cut each tomato lengthwise into 6 wedges. In bowl, toss tomato wedges with half the oil,
salt & pepper. Arrange, cut side up, in 13 X 9” baking dish. Roast in 400° oven for 30 min.
Meanwhile, combine bread crumbs, garlic, parsley and remaining oil, salt & pepper.
Remove tomatoes from oven; sprinkle with crumb mixture. Roast until topping is golden,
about 20 min.

                           RASPBERRY CREAM CHEESE BARS

       ¾ c. butter or margarine, softened                      ½ c. sugar
       2 pkg. cream cheese, softened                  2 eggs
       1 c. brown sugar, packed                               1 ½ c. rolled oats
       1 ½ c. flour                                           1 tsp. vanilla
       18 oz. jar raspberry preserves                 ½ tsp. soda
       1/3 c. chopped slivered almonds                        ½ tsp. salt

Cream butter and brown sugar. Combine flour, oats, soda & salt; add to creamed mixture
and mix well. Press ¾ of the mixture into a greased 9 X 13” baking pan. Bake at 350° for
11 - 13 min. or until set and edges just begin to brown. Meanwhile, beat cream cheese and
sugar. Add eggs and vanilla, mix well. Spread over crust. Drop preserves by spoonfuls
over cream cheese mixture, carefully even out. Combine almonds and remaining oat
mixture and sprinkle over preserves. Bake for 25 - 30 min. or until set and edges are
brown. Cool before cutting.
                           APPLE SALSA WITH CINNAMON CHIPS

       2 medium tart apples, chopped                         1 small orange
       1 c. chopped strawberries                             2 tbsp. brown sugar
       2 medium kiwifruit, peeled & chopped                  2 tbsp. apple jelly, melted

Combine apples, strawberries, and kiwi. Grate orange peel to measure 1 ½ tsp. Squeeze
juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly.

       8 flour tortillas                              ¼ c. sugar
       1 tbsp. water                                          2 tsp. cinnamon

Brush tortillas lightly with water. Combine sugar and cinnamon. Sprinkle over tortillas.
Cut each tortilla into 8 wedges. Place in single layer on ungreased baking sheets. Bake at
400° for 6 - 8 min. or till browned. Cool. Serve with salsa.

                              ASPARAGUS SPAGHETTI PIE

       2 eggs                                                ½ c. parmesan cheese
       7 oz. pkg. spaghetti, cooked & drained
       2 tbsp. butter or margarine, melted

Beat eggs, add spaghetti, cheese and butter. Mix well. Press onto bottom & sides of greased
10” pie plate.

       1 c. cubed, cooked ham                                  2 eggs
       8 oz. fresh asparagus, cooked & drained                 ½ c. sour cream
       1 c. sliced mushrooms, sautéed                 1 tsp. dill weed
       1 ½ c. shredded Swiss cheese                   1 tsp. minced chives

Sauté mushrooms in a tsp. Of oil. Slice asparagus into 1” chunks. Combine ham,
mushrooms and asparagus, spoon into crust. Sprinkle with cheese. Beat eggs, sour cream,
dill & chives. Pour over cheese. Bake at 350° for 35 - 40 min. or until crust is set and
centre is lightly browned. Let stand 10 min. before serving.

                              MOCHACCINO TRUFFLE BARS

       1 c. flour                                            4 oz. cream cheese, softened
       ½ c. cocoa                                            ¼ c. softened butter
       ¼ tsp. salt                                           1 egg
       2 tbsp. sugar

Preheat oven to 350°. Blend flour, cocoa, salt & sugar. Cream butter and cream cheese
until smooth. Add egg and mix till combined. Add flour mixture and mix until combined
and crumbly. Shape into ball and knead until smooth. Press evenly into greased 7 X 11
pan. Bake 15 - 20 min. or until firm. Cool.

       Truffle Topping:
       1 - 10 oz. can evaporated milk             ½ c. butter
       6 egg yolks                                        4 tsp. instant coffee
       2 c. sugar                                         ¼ tsp. salt
       1 ¼ c. cocoa                                       ¾ c. toasted sliced almonds

Whisk together evaporated milk and egg yolks until blended. Add sugar, cocoa, butter,
coffee & salt. Bring to boil over med. High heat, stirring constantly. Reduce heat to
medium. Simmer, stirring constantly with wooden spoon for about 15 min. or until
thickened enough to mound on a spoon. Remove from heat and pour mixture over cooled
pastry. Smooth and sprinkle with almonds. Chill till set.
                               SHRIMP & STEAK KABOBS

       1 c. Teriyaki sauce                               1 lb. large uncooked shrimp, peeled
       1 - 6 oz. can pineapple juice                     1 lb. whole fresh mushrooms
       ½ c. packed brown sugar                           2 large green peppers, in 1” pieces
       6 cloves garlic, minced                   1 med. onions, halved & quartered
       1 tsp. Worchestershire sauce                      1 pint cherry tomatoes
       1/8 tsp. pepper                           1 ½ tsp. cornstarch
       1 lb. boneless sirloin steak, in 1” cubes

In large bowl, combine first six ingredients. Pour half the marinade into a large ziplock
bag, add beef. Seal bag and turn to coat; refrigerate 8 hrs. or overnight, turning
occasionally. Reserve remaining marinade in refrigerator. Drain and discard marinade
from meat. On soaked wooden skewers or metal skewers, alternately thread beef, shrimp,
mushrooms, green pepper, onion and cherry tomato. Set aside. In small saucepan, combine
remaining marinade with cornstarch; whisk till smooth. Cook and stir for 1 - 2 min. or till
thickened. Grill kabobs over medium heat for 6 min. turning once. Baste with sauce.
Continue cooking and basting for additional time until meat is cooked according to

                         BROCCOLI & CAULIFLOWER SALAD

       1 medium head cauliflower, cut into florets    ½ c. crisply cooked bacon, crumbled
       1 medium bunch broccoli, in florets            1 c. salad dressing
       1 med. red onion, chopped                      1 tsp. Dijon mustard
       1 c. grated old cheddar

Blanch cauliflower and broccoli for 1 min. in boiling water, drain and immediately immerse
in cold water, or leave raw, as desired. Add mustard to salad dressing, whisk till smooth.
Combine with remaining ingredients. Refrigerate until ready to serve.

                                      EASY TRIFLE

       1 c. cold milk                                 2 c. heavy cream, whipped
       1 c. sour cream                        8 c. cubed angel food cake
       1 pkg. (3 oz.) instant vanilla pudding         4 c. fresh berries
       1 tsp. grated orange rind

Beat the sour cream, milk, pudding mix and orange rind together on low speed until
thickened. Fold in whipped cream. Arrange half the cake cubes in 3 qt. Glass bowl,
arrange 1/3 the berries, then half the pudding mixture. Repeat once. Top with remaining
berries. Refrigerate 2 hrs. before serving.
                           WARM ARTICHOKE & SALSA DIP

       ½ c. shredded old cheddar                            ¼ c. sour cream
       1/3 c. sliced green onion                            ¼ c. ch. fresh cilantro
       2 tbsp. (or more) green salsa
       12 oz. can (or 2-6oz. jars) marinated artichoke hearts

Drain artichokes, discard marinade. Coarsely chop. In small saucepan, combine chopped
artichoke hearts, green onions and salsa. Cook over medium heat until heated through
thoroughly, stirring frequently. Remove from heat. Stir in cheese, sour cream & cilantro.
Serve immediately with corn chips and/or fresh vegetables.

                                BASIL-LEMON CHICKEN

       2 tbsp. chopped fresh basil                           1 tbsp. olive oil or soft butter
       2 tbsp. lemon juice                                   2 tsp. minced garlic
       1 tbsp. grated lemon peel                             2 tsp. salt
       1 tbsp. chopped fresh rosemary                        4 - 5 lb. chicken
       1 tsp. freshly ground black pepper

Stir together all paste ingredients. Loosen chicken skin from breast meat by hand or with a
rubber spatula. Rub some of the paste inside the cavity of the bird; rub most of the
remaining paste between the breast and skin, making sure to cover all the meat. Spread
remaining paste over skin of bird, especially on legs and wings. Place on rack in roasting
pan. Bake at 350° for about 30 min., basting with drippings. Turn breast side down and
cook another 20 - 30 min. Place on cutting board, tent with foil. Let stand about 10 min.
before carving.

                               GRASSHOPPER SQUARES

       2 c. Oreo cookie crumbs (24 cookies)          ¼ c. melted butter

Mix together, reserving ¼ c. for topping. Pack into a greased 9” pan. Chill.

       1 jar marshmallow cream                               ¼ c. crème de menthe
       2 c. whipping cream whipped                           green food coloring

Mix marshmallow cream with crème de menthe until combined. Fold in whipped cream.
Tint to the correct shade with food coloring. Pour into chilled crust. Sprinkle reserved
crumbs over and freeze. Remove from freezer 10 min. before serving.
                                       Teriyaki Salmon

       4 salmon fillets (about 6 oz. ea)               4 slices gingerroot, chopped
       1/3 c. soya sauce                               1 tsp. sugar
       2 - 3 cloves minced garlic

Pour marinade over salmon in glass dish. Let stand 1 hr. or more. Place in greased
casserole or dish and place in preheated 400° oven for about 15 min. Good served hot or

                                    Special Layered Salad

       1 head romaine, torn                             2 c. grated cheddar cheese
       1 medium green pepper, chopped                   1 can tiny shrimp, drained & rinsed
       1 medium red onion, chopped             4 strips bacon, cooked & crumbled
       10 oz. pkg. frozen peas                 1 medium tomato, in wedges (opt.)
       1 ½ c. mayonnaise                                3 hard cooked eggs, in wedges
       paprika & fresh parsley

In 3 qt. Glass bowl, layer the romaine, pepper, onion, peas, mayonnaise and cheese. Cover
and refrigerate 2 hrs. or overnight. Just before serving, top with shrimp, bacon, tomatoes
& eggs. Garnish with paprika and chopped parsley.

                            Mini Chocolate Mousse Cheesecakes

       2 pkg. cream cheese softened         ¾ c. heavy cream
       3 oz. unsweetened chocolate, melted          ¾ tsp. almond extract
       ½ c. sugar                                   ½ tsp. vanilla
       3 eggs
       whipped cream, mint sprigs, chocolate shavings

Preheat oven to 325°. Place 8 - 6 oz. Ramekins in roasting pan. At medium speed, beat
cream cheese until fluffly. Beat in cooled chocolate, then sugar. Beat in eggs, one at a time.
Beat in next 3 ingredients. Divide batter among ramekins in oven. Fill pan with boiling
water to halfway up the sides of ramekins. Bake 20 min. or until puffed and centre is just
set. Fill shallow pan with ice water. Transfer ramekins to pan. Let stand 10 min.
Refrigerate 4 hrs. or overnight. Garnish with whipped cream, mint, chocolate shavings and
fresh berries, as desired.
                                 SHRIMP SPRING ROLLS

       1/3 c. chopped fresh cilantro                        1 c. shredded carrot
       ½ c. golden sesame oriental vinaigrette              6 flour tortillas
       1 c.3 green onions, chopped shredded napa cabbage
       1 340g pkg. frozen shrimp, thawed or 1 c. shredded chicken

Stir together 1st 6 ingredients. Divide evenly among wraps, placing in line near edge of
tortilla. Roll bottom up, tuck in sides and continue to roll up. Place rolls, seam side down,
on greased griddle or skillet (or on greased BBQ grill), until warmed through, about 6 - 8
min., turning often.

                          SAGE STUFFED CHICKEN BREASTS

       4 oz. soft cheese (goat cheese or mozzarella)   ½ tsp. salt
       4 large boneless skinless chicken breasts               1 tbsp. olive oil
       4 - 8 fresh sage leaves                         ½ tsp. ground pepper

Heat oven to 375°. With small, sharp knife, cut pocket in each chicken breast, cutting
almost through to the other side but not all the way through. Fill each with ¼ of the cheese,
2 sage leaves and salt & pepper. Secure openings with toothpicks. Sprinkle with salt. In
large heavy ovenproof skillet, heat oil till hot. Add chicken, cook chicken about 5 min. or
until nicely browned. Turn chicken, place skillet in oven. Bake 8 - 12 min. or until chicken
is no longer pink. If desired, whisk together pan juices, pour over chicken.

                             TOMATO, FETA & MINT SALAD

       ¼ c. tsp. salt                                        1/3 c. crumbled feta cheese
       ¼ c. coarsely chopped fresh mint                       2 tbsp. olive oil
       1/8 tsp. freshly ground pepper               1 tbsp. lemon juice
       3 med. colored tomatoes, sliced or cherry tomatoes

Arrange tomatoes on serving platter, sprinkle with cheese & mint. Whisk together
remaining ingredients and drizzle over salad. Sprinkle with pepper.

                                    EASY NAPOLEONS

       2 c. cold milk                                          36 saltine crackers
       1 pkg. vanilla instant pudding                          1 pint fresh berries
       1 c. whipping cream, whipped

Beat together, pudding mix and milk for 2 min. Fold in whipped cream. Place 1/3 crackers
in ungreased 8” dish to completely cover. Top with 1/3 pudding mixture. Repeat twice.
Cover and refrigerate 8 hrs. or more. Top with fresh berries just before serving.
                                 SPICE RUBBED SALMON

      1 ½ tbsp. brown sugar                                   1 tbsp. olive oil
      1 ½ tsp, ancho chili powder                             1 tsp. adobo sauce
      1 small chipotle chili, chopped                1 tsp. ground cumin               ½ c.
mayonnaise                                   4 kaiser rolls, split & toasted
      4 - 6 oz. salmon fillets, skin removed

On large plate, stir together brown sugar, chili powder and cumin. Press top of salmon
fillets into mixture. Heat large skillet to medium high heat. Add oil, heat till hot. Add
salmon, spice side down. Cook 2 min. or until browned. Turn salmon, reduce heat to med.
Low. Cover and cook an additional 4 - 6 min. or until salmon begins to flake. Meanwhile,
stir together chipotle chile, adobo sauce and mayonnaise. Spread on cut sides of roll. Place
salmon on bottom half of roll; cover with top half.

                         ZUCCHINI CORNMEAL SPOONBREAD

       3 c. shredded zucchini                          ½ c. chopped onion
       3 eggs                                                  ½ c. melted butter
       1 c. sour cream                                 ¼ tsp. salt
       1 c. grated cheese                                      1 ½ c. cornmeal

Heat oven to 400°. Spray 1 ½ qt. Baking dish with cooking spray. Place zucchini in large
strainer and squeeze out excess liquid. In large bowl, whisk eggs until blended. Add sour
cream, cheese, onion, butter & salt; stir until combined. Stir in zucchini and cornmeal until
blended. Pour into dish. Bake 25 min. or until edges are brown and knife comes out clean.

                              NUTTY DRUMSTICK SQUARES

       12 sugar cones                                  ½ c. lightly salted peanuts

Line 9 x 13 pan with heavy duty foil, leaving extra over edges. Place 6 of the sugar cones in
plastic bag, crush cones to ½” pieces. Continue with remaining cones. Mix together 1 ½ c.
crushed cones & peanuts. Spread evenly into bottom of pan.

       3 ¼ c. semi-sweet chocolate chips                       1 c. half & half
       3 tbsp. butter, cut into pieces                         1 ½ tsp. vanilla

Place cream and butter in microwave safe bowl, heat until butter melts and bubbles form.
Add chips and whisk until melted. Add vanilla. Drizzle half of the mixture over crust,
spreading carefully to cover. Freeze 20 min. or until firm.

       2l French vanilla ice cream                             1 c. chopped peanuts

Spread ice cream over sauce, spoon remaining sauce over ice cream. Sprinkle with peanuts
then remaining ½ c. cones. Freeze till firm, about 4 hrs. or overnight. To serve, lift foil and
dessert from pan, cut into pieces. Freeze leftovers.
                                    5 MINUTE FUDGE

       2 tbsp. margarine                               2 c. miniature marshmallows
       2/3 c. evaporated milk                  1 ½ c. chocolate chips
       1 2/3 c. white sugar                            1 tsp. vanilla
       ½ tsp. salt

Combine butter, milk, sugar and salt in saucepan. Over medium heat, bring to a boil and
cook 5 minutes. Remove from heat and stir in marshmallows, chocolate chips and vanilla.
Stir until melted. Pour into greased 9” pan and chill.

                         BROWN SUGAR MICROWAVE FUDGE

       2 c. brown sugar                                2 c. icing sugar
       2/3 c. butter                                   1 c. nuts
       2/3 c. evaporated milk

Mix sugar, margarine and milk together and microwave 9 min., stirring every 3 min. Add
icing sugar and beat with mixer until it starts to thicken. Fold in nuts and pour into greased
9” cake pan. Chill.

                                PEANUT BUTTER FUDGE

       1 c. margarine, melted                  1 lb. icing sugar
       12 oz. peanut butter                             1 tsp. vanilla
       1 c. cocoa                                       ½ c. chopped peanuts (opt.)

Mix together cocoa and sugar. Add melted butter and peanut butter, then vanilla. Work
till smooth and press into greased 9” pan. Cut into squares while warm. Chill well.


       8 oz. med. noodles                              1 tbsp. finely chopped gingerroot
       1 tsp. sesame oil                               1 clove finely chopped garlic
       3 tsp. vegetable oil                            1 tsp. curry powder
       8 oz. lean, boneless pork, in ¼” strips 3 small zucchini, sliced ¼” thick
       1 large onion, peeled and in ¼” wedges          1 tbsp. cornstarch
       1 med. red pepper, in ¼” strips                 1 tbsp. soy sauce
       1 ½ c. chicken broth                            4 large sliced green onions (garnish)

Cook noodles according to package directions. Drain and return to pot. Stir in the sesame
oil. Cover pot. Heat the 2 tsp. Vegetable oil in skillet or wok. Add pork and stir fry until
cooked through, about 2 min. Remove with slotted spoon. Add remaining tsp. Oil to
skillet. Add the onion and pepper and stir fry for 1 min. Add the ginger, garlic and curry
powder and stir fry 1 min. more. Add the zucchini and stir fry for 1 min. Remove skillet
from heat. Stir together the broth, cornstarch and soy sauce in small bowl. Add to the
vegetables and cook, stirring constantly for about 1 min., or until sauce thickens and boils.
Add noodles and pork. Heat to serving temp. Garnish with green onions. Serve
                                      HAY & STRAW

       1 - 16 oz. pkg. linguini                3 c. frozen peas
       2 c. julienned black forest ham                  1 ½ c. shredded parmesan cheese
       1 tbsp. butter or margarine                      1/3 c. whipping cream

Cook linguini according to package directions. Meanwhile, sauté ham in butter for 3 min.
Add peas; heat through. Drain linguini, toss with ham mixture, parmesan and cream.
Serve immediately.

                            CAULIFLOWER & OLIVE SALAD

       5 - 6 c. cauliflowerets                         1 c. chopped ripe olives
       1 c. chopped green pepper                       ½ c. chopped red pepper
       1 c. stuffed olives, sliced                     ½ c. chopped red onion

Combine in salad bowl.

       3 tbsp. lemon juice                             ¼ tsp. pepper
       3 tbsp. cider vinegar                           ½ c. vegetable oil
       ½ tsp. sugar

Whisk together lemon juice, vinegar, sugar and pepper, gradually whisk in oil. Pour over
vegetables and stir to coat. Cover and refrigerate at least 4 hrs. Serve with slotted spoon.

                                ORANGE ZUCCHINI CAKE

       ½ c. raisins                                    1 c. boiling water

Let stand 5 min. Drain, set raisins aside.

       ¾ c. sugar                                      1 tsp. baking powder
       ½ c. vegetable oil                              1 tsp. cinnamon
       2 eggs                                          ½ tsp. soda
       ½ c. bran cereal                                ½ tsp. nutmeg
       1 ½ tsp. grated orange rind                     ¼ tsp. salt
       1 tsp. vanilla                                  1 c. grated zucchini
       1 c. flour

Combine sugar, oil and eggs. Stir in cereal, vanilla and orange rind. Combine dry
ingredients, add to sugar mixture. Mix well. Stir in zucchini and raisins. Pour into 11 x 7”
greased baking pan. Bake at 325° for 30 to 35 min. or until toothpick comes out clean.
Cool. Frost with the following:

       3 oz. cream cheese softened                     1 ½ c. icing sugar
       1 tbsp. butter, softened                ½ - 1 tsp. orange juice
       1 tsp. grated orange rind

Beat together cream cheese, butter and orange rind till fluffy. Add icing sugar, using
enough orange juice to have a smooth consistency. Refrigerate or freeze after frosting.
                                    CHICKEN PAPRIKA

        4 bone-in chicken breast halves                         2 cloves garlic, minced
        1 med. onion, chopped                           1 tbsp. paprika
        2 tbsp. flour                                           ½ tsp. thyme & salt
        1 c. chicken broth                                      dash hot pepper sauce
        1 tbsp. tomato paste                                    1 c. sour cream

Brown chicken in pressure cooker. Brown onion. In small bowl, combine flour, broth,
tomato paste, garlic and seasonings until smooth. Pour over chicken and onion. Close
cover securely. Place pressure regulator on vent pipe. Bring cooker to 15lb. Over high
heat. Reduce heat to med. And cook for 12 min. Remove from heat. Cool immediately,
either by running cold water over lid, or sitting in a pan of ice water. Once pressure has
dropped, remove lid, return to heat. Remove chicken. Stir sour cream into juices, serve
over chicken. Serve with noodles.

                                   AMISH ONION CAKE

        3 - 4 med. onions, chopped                              ½ c. cornstarch
        2 c. cold butter or margarine, divided          1 tbsp. baking powder
        1 tbsp. poppy seeds                                     1 tbsp. sugar
        1 ½ tsp. salt                                           1 tbsp. brown sugar
        1 ½ tsp. paprika                                        5 eggs
        1 tsp. pepper                                           ¾ c. milk
        4 c. flour                                              ¾ c. sour cream

In large skillet, melt ½ c. butter and cook onion for about 10. Stir in poppy seeds, salt,
paprika, pepper and cook until golden brown. Remove from heat, set aside. Combine
flour, cornstarch, baking powder and sugars. Cut in 1 1/4 c. butter until coarse crumbs.
Melt remaining ¼ c. butter. Whisk together eggs, milk, sour cream and melted butter.
Make a well in dry ingredients. Stir in egg mixture until just moistened. Spread into
greased 10” springform pan. Spoon onion mixture over dough. Place pan on cookie sheet
and bake at 350° for 35 - 40 min. or until toothpick inserted in centre comes out clean.
Serve warm.

                                      MAPLE NUT PIE

        1 - 9” unbaked pie shell                                1 tbsp. maple syrup

        3 eggs                                                  2 tbsp. butter, melted
        ¾ c. packed brown sugar                                 1 tsp. vanilla
        ½ c. maple syrup
        1 ½ c. mixed nuts (pecans, almonds, hazelnuts)

Whisk together eggs, brown sugar, maple syrup and vanilla until smooth. Stir in nuts.
Pour filling into pastry shell and bake in 375° oven for about 40 min. until filling is just
firm. Let cool on wire rack. Brush with 1 tbsp. maple syrup. Serve with softly whipped
                                BLACK BEAN GAZPACHO

       36 oz. V-8 juice                               ½ c. chopped zucchini
       ½ c. chopped cucumber                          ¼ c. finely chopped green onion
       1 c. cubed cooked ham                  2 tbsp. Italian salad dressing
       1 c. chopped varied colored peppers            ¾ tsp. salt
       1 - 15 oz. can black beans, drained & rinsed
       hot sauce, if desired
       4 med. tomatoes, peeled & seeded or 14 oz. can diced tomatoes

Combine all ingredients in a large bowl. Cover and refrigerate at least 2 hrs. Serve cold
and garnish with more chopped cucumber, croutons or green onions.

                                     ALOHA CHICKEN

       4 boneless skinless chicken breasts              1 tbsp. honey
       1 tbsp. teriyaki sauce or soy sauce              1 tbsp. flour
       1 tbsp. oil                                      14 oz. can pineapple chunks
       1/8 tsp. pepper                         1 tsp. cornstarch                      hot,
cooked rice

Flatten chicken breasts to ¼” thickness. Pour flour into ziplock bag add chicken and shake
till chicken is coated. In a skillet over medium heat, brown chicken in oil 3 - 5 min. on each
side, or until juices run clear. Keep warm. Drain pineapple, reserving ¼ c. juice. Combine
cornstarch and juice. Add to skillet, stir in honey, teriyaki sauce and pepper. Boil 30
seconds or until thickened. Add pineapple and chicken and heat through to glaze. Serve
over rice.


       1 ¼ c. chocolate cookie crumbs                  ½ tsp. cinnamon
       ¼ c. finely chopped peanuts                     ¼ c. butter, melted
       3 tbsp. sugar.

Heat oven to 325°. Stir together, cookie crumbs, peanuts, sugar and cinnamon. Add melted
butter, stir until evenly moistened. Press evenly onto bottom and 1” up sides of 9”
springform pan. Bake 10 min., then cool.

       1 ¼ c. peanut butter                            1 tbp. vanilla
       1 - 8 oz. pkg. cream cheese                     1 1/3 c. whipping cream
       1 ¼ c. icing sugar

Beat peanut butter and cream cheese at low speed until blended. Add sugar and 1 tbsp.
vanilla, beat until smooth. In another large bowl, beat the 1 1/3 c. whipping cream until soft
peaks form, fold into peanut butter mixture in three additions. Pour into crust. Place in
refrigerator while preparing topping.

       1/3 c. whipping cream                           4 oz. semi-sweet chocolate, chopped
       3 tbsp. sugar                                   ½ tsp. vanilla
       2 tsp. instant coffee powder

Place cream, sugar, coffee powder in small sauce pan or microwave safe bowl. Heat till
sugar dissolves and bubbles begin to form around edge. Remove from heat, add chocolate
and stir until smooth. Remove from heat, add vanilla. Cool 5 min. Spread topping evenly
over mousse filling. Cover and refrigerate until well chilled, at least 4 hrs.
                              SPAGHETTI & MEATBALLS

       Spaghetti Sauce:
       1 onion, chopped                               1 green pepper, chopped
       3 stalks celery, chopped                       2 cloves garlic, minced
       2 tbsp. oil                                    2 c. mushrooms, sliced
       1- 5 oz. can tomato paste                      basil, oregano, salt & pepper
       1 - 28 oz. can crushed tomatoes

Sauté onion, peppers, celery, garlic and mushrooms in oil until onion is transparent. Add
remaining ingredients and simmer until thickened - anywhere from 1 - 3 hrs.

       1 lb. lean ground beef or turkey               ½ c. fine dry breadcrumbs
       2 tbsp. onion soup mix                 1 egg
       ¼ c. ketchup                                   ¼ c. warm water

Mix together well with hands. Have hands damp and make meatballs and place on lightly
sprayed cookie sheet. Bake in 350° oven for 15 min. Remove from pan and let cool or add
to sauce immediately, and let simmer with sauce.

Cook required amount of spaghetti, drain well. Toss with sauce and meatballs and toss
with parmesan cheese. Or toss together spaghetti, sauce & meatballs and place in greased
casserole, adding slightly more sauce than if you were serving immediately. Top with
grated cheddar cheese and parmesan. Bake for about 15 - 20 min. at 350°.

                                   TEXAS GARLIC TOAST

       ½ c. butter or margarine                       4 cloves garlic, minced
       thick sliced French bread                      parmesan cheese

Melt butter in skillet, add garlic and cook only for a few minutes. Do not brown garlic. Dip
both sides bread in butter mixture, place on cookie sheet, sprinkle with cheese and bake in
400° oven for 10 min.

                             RASPBERRY SPINACH SALAD

       2 ½ tsp. sugar                                 5 c. baby spinach
       2 tbsp. slivered almonds                       ½ c. fresh raspberries

In heavy skillet, melt sugar over medium heat, stirring constantly. Add almonds, stir to
coat. Spread on greased foil to cool. Break apart. In salad bowl, toss together spinach and
raspberries. Toss gently with dressing.

       2 tbsp. oil                                    1 tbsp. raspberry vinegar
       1 tbsp. sugar                                  ¾ tsp. poppy seeds
       ½ tsp. finely chopped onion                    ¼ tsp. Worchestershire sauce
       dash paprika

Shake together until blended. Toss with salad. Sprinkle with sugared almonds. Serve
                                CRANBERRY PECAN PIE

       1 tbsp. shortening                            1 c. all purpose flour
       1 ½ tbsp. buttermilk                          ½ tsp. salt
       2 tbsp. hot water

Cream shortening and buttermilk. Add hot water and beat till fluffy. Beat in flour and
salt. Wrap in plastic wrap and refrigerate four hours, or overnight. Roll out pastry
between sheets of waxed paper, trim to ½”beyond plate edge. Flute edges and set aside.

       3 eggs                                          1 tsp. vanilla
       1 c. corn syrup                        2 c. fresh cranberries
       2/3 c. sugar                                    1 c. chopped pecans
       ¼ c. butter, melted

Mix filling ingredients. Pour into crust. Bake at 425° for 10 min. Reduce heat to 350° and
bake 35 - 40 min. Cool completely before cutting.
                              CRANBERRY FETA PINWHEELS

        8 oz. carton soft cream cheese           6 oz. package dried cranberries
        1 c. feta cheese, crumbled                       4 - 10” flour tortillas
        ¼ c. chopped green onions

Combine the cream cheese, feta and onions. Stir in cranberries. Spread about ½ c. over
each tortilla. Wrap in plastic wrap tightly and refrigerate at least 1 hr. Cut each roll into
10 slices.

                                    THAI BEEF STIR FRY

        ½ c. brown sugar                                    6 tbsp. olive oil, divided
        2 tbsp. cornstarch                                  2 c. fresh cauliflowerets
        2 c. beef broth                                     1 ½ c. julienned carrots
        1/3 c. soy sauce                           4 c. fresh broccoli florets
        1 tsp. onion powder                                 2 c. sliced fresh mushrooms
        1 tsp. garlic powder                                ¼ c. peanut butter
        1 tbsp. fresh ginger, grated                        hot cooked spaghetti
        ¼ tsp. hot pepper sauce (opt)                       ½ c. chopped peanuts
        2 lbs. beef sirloin steak, cut into thin strips

Combine first 8 ingredients until smooth, set aside. In large skillet or wok, stir fry beef in 3
tbsp. oil until meet is no longer pink. Remove and keep warm. In same skillet, stir fry
cauliflower and carrots in remaining oil about 5 min. Add broccoli and cook another 5 min.
Add mushrooms and cook an additional 5 min or until vegetables are tender crisp. Stir in
broth mixture and cook until mixture is thickened about 2 min. Reduce heat. Add beef and
peanut butter. Cook and stir over medium heat until mixture is blended. Serve over hot
cooked spaghetti. Sprinkle with peanuts.

                                 RICH HOT FUDGE SAUCE

        1 c. heavy whipping cream                      1 c. cocoa
        ¾ c. butter, cubed                             ½ c. cornsyrup
        1 1/3 c. packed brown sugar                    2 squares unsweetened chocolate
        1/3 c. granulated sugar                3 tsp. vanilla
        pinch salt
        1 - 2 tsp. rum extract or 1 tbsp. almond liqueur

Combine cream and butter. Cook over medium heat, till butter is melted. Add sugars and
salt and cook, stirring until sugar is dissolved. Stir in the cocoa and cornsyrup and cook for
about 1 min., or till cocoa is blended. Add chocolate and cook, stir 3 - 4 min. or till
chocolate is melted. Reduce heat to low and simmer until thickened - about 10 min.,
stirring constantly. Remove from heat, stir in flavourings. Cool slightly.      Serve with ice
cream, angel food cake or any kind of dessert.
                            HOT & SOUR CHICKEN THIGHS

       10 - 12 boneless skinless chicken thighs              2 tbsp. onion flakes
       1 c. Catalina salad dressing                          ¼ tsp. ground black pepper
       ¾ c. whole berry cranberry sauce
       1 ½ tsp. Mrs. Dash table blend

Preheat oven to 350°. Unravel thighs to flatten and scrunch together in large shallow pan.
Mix together remaining ingredients. Pour over chicken evenly. Bake 45 min. or till juices
run clear. Can be adjusted easily to serve more or less.

                                  SWISS POTATO BAKE

       5 large baking potatoes, peeled & shredded            ¼ c. butter melted
       1 c. (4 oz.) Swiss cheese, grated                     1 tsp. salt
       ¾ c. chopped green onions                             pepper
       2 cloves garlic, minced                       2 c. sour cream
       3 eggs, beaten                                        ½ c. sliced almonds

Combine the raw potatoes, cheese, onions and garlic. In another bowl, combine the eggs,
butter, sour cream, salt & pepper until smooth. Pour over potato mixture, tossing to coat.
Transfer to greased 7 X 11” baking dish. Sprinkle with almonds. Bake 55 - 60 min. in 350°
oven or until potatoes are tender.

                                PEAR & STILTON SALAD

       ¼ c. fresh lemon juice                                1 tbsp. liquid honey
       ¼ c. vegetable oil                                    2 tsp. Dijon mustard

Whisk together and set aside.

       Butter lettuce                                        ¼ c. toasted fresh pine
       2 fresh, ripe pears, cored & sliced
       4 oz. Stilton cheese, crumbled or Asiago cheese, shaved

Arrange lettuce on plates. Arrange sliced pears over top. Sprinkle with cheese and pine
nuts. Drizzle dressing over top.


       8 oz. semi-sweet chocolate, grated                    2 tbsp. Kirsch or Amaretto
       ½ c. whipping cream                                   ¼ c. cocoa powder, sifted
       ¼ c. butter

Place chocolate in heatproof bowl. In saucepan, heat cream with butter until butter melts
and bubbles around the edge of the pan. Pour over chocolate, whisk until smooth. Whisk
in kirsch. Cover and refrigerate until firm, about 2 hrs. Using melon baller or teaspoon
measure, drop by rounded teaspoons onto 2 waxed-paper lined cookie sheets. Gently roll
each to round off completely. Freeze until hard, about 1 hr. Roll in cocoa powder or finely
chopped almonds. Makes about 32.
                          CURRIED PUMPKIN & APPLE SOUP

       1 tbsp. olive oil                              ½ tsp. salt
       1 large onion, sliced                                   ¼ tsp. ground cinnamon
       2 cloves garlic, minced                        4 c. water
       1 tbsp. finely chopped fresh ginger                     ¾ tsp. cumin
       1 ½ lbs. pumpkin, peeled & chunked             1 tsp. curry powder
       3 large Granny Smith apples, peeled                     ½ c. chopped cilantro

Heat oil in large Dutch oven over medium heat. Add onion and garlic and cook, stirring
occasionally for about 5 min. or till tender. Add the ginger, curry, cumin, salt & cinnamon.
Cook, stirring constantly for about 1 min. Add the water, pumpkin, cubed apple and bring
to boil over high heat. Reduce heat to low once boiling, and simmer, stirring often, until
pumpkin is tender. In food processor or blender, puree the soup in batches until very
smooth. Garnish with swirls of sour cream.

                                       BAKED ZITI

       12 oz. Ziti or other small tube pasta                   2 lbs. ground beef
       1 - 15 oz. carton ricotta cheese               2 eggs
       2 ½ c. grated mozzarella cheese, divided                28 oz. jar spaghetti sauce
       ½ c. grated parmesan cheese

Cook pasta according to package directions. Drain. Cook beef over medium heat until no
longer pink. Drain. Stir in spaghetti sauce. Combine eggs, ricotta cheese, 1 ½ c. mozzarella
and parmesan. Add pasta to cheese mixture. Spoon 1/3 of the meat sauce into greased 9 X
13” baking dish. Top with half the pasta mixture. Repeat layers. Top with remaining meat
sauce. Cover and bake at 350° for 40 min. Uncover and sprinkle with remaining cheese.
Bake 5 - 10 min. longer until cheese is melted. Let stand 10 - 15 min. before serving.

                             BLUEBERRY MOLASSES CAKE

       1 egg                                                   4 c. flour
       1 c. butter or margarine                                3 tsp. baking powder
       1 c. sugar                                              1 tsp. baking soda
       1 c. molasses                                           2 tsp. cinnamon
       1 ¼ c. milk                                             ½ tsp. cloves
       1 tsp. salt                                             3 c. blueberries

Beat together egg, butter and sugar. Then add molasses and milk and beat until creamy.
Stir together dry ingredients and add to mixture, saving ½ c. to coat blueberries. Fold in
blueberries. Bake in greased tube pan or bundt pan at 300° for approximately 2 hrs.
(check after 90 min.). Cool in pan for 10 min., then remove from pan and cool completely.

       Brown Sugar Sauce:
       2 tbsp. butter                                          ½ tsp. salt
       2 tbsp. flour                                           1 c. water
       ½ c. brown sugar                                        1 tsp. vanilla

Melt butter in saucepan. Whisk together flour, sugar and salt and blend in with melted
butter. Gradually add the water and cook until thickened. Remove from heat and add
vanilla. Serve hot with cake.
                                     CHEESE FONDUE

       8 oz. Swiss cheese                            freshly ground black pepper
       8 oz. Gruyere cheese                          1 ½ c. dry white wine
       2 tbsp. flour                                 1 ½ c. or more French bread cubes
       2 cloves garlic, whole                        ¼ c. Kirsch or white rum
       1/8 tsp. ground nutmeg                        1 tbsp. cornstarch (opt)

In food processor, grate cheeses. Toss in zipper back with flour, nutmeg & pepper until
well coated. Pour wine into microwave casserole, add garlic and microwave 3 - 4 min. or till
wine starts to bubble. Remove garlic. Stir in half the cheese mixture, making sure all is
blended. Stir in remaining cheese and blend well. Transfer to fondue pot and heat until
mixture slightly thickens. Keep warm to serve. Dip chunks of French bread in to coat. If
mixture is not thick enough, dissolve cornstarch in Kirsch and add and cook till thickened.
If mixture becomes too thick, add more heated wine.

                                       MEAT FONDUE

       2 lbs. sirloin steak, cubed                   1 lb. chicken breast, cubed
       8 oz. large shrimp, thawed                    2 litres canola or peanut oil

Heat oil until a piece of bread browns in 30 sec. Remove bread. Spear meat on fondue fork
and cook until desired doneness. Serve with sauces.

                       BEER BATTER FOR CHICKEN & SHRIMP

       1 c. flour                                    1 ½ tsp. baking powder
       dash salt                                     1/8 tsp. nutmeg
       beer to make a smooth batter

Mix just before serving.

                           SOUR CREAM HORSERADISH SAUCE

       1 c. sour cream                        1/8 tsp. salt
       2 tbsp. horseradish                             ¼ tsp. paprika
       1 tbsp. finely chopped onion.

Mix ingredients until smooth.

                                       SESAME SAUCE

       ¼ c. tahini                                   1 tsp. minced garlic
       2 tbsp. soy sauce                             1 tbsp. low fat mayonnaise
       ¼ tsp. ginger                                 3 tbsp. water
       1/8 tsp. paprika

Combine tahini, soy sauce, ginger, paprika and garlic in small bowl. Microwave 10 seconds.
Whisk in warm water and mayo.

                                     BERNAISE SAUCE
       1 ½” slice onion                               3 egg yolks
       3 1” slices celery                             ½ c. butter, cubed
       1 tbsp. tarragon                               tarragon
       ½ c. white wine

Cook first 4 items together until reduced by 2/3. Strain mixture. In top of double boiler,
whisk eggs yolks until light colored. Over hot, not boiling water, whisk reserved liquid into
egg yolks, continuing to whisk until thickened and fluffy. Add butter, 1 cube at a time,
stirring until combined. Sprinkle with tarragon.

                                  BORDELAISE SAUCE

       1 carrot                                        8 oz. beef broth
       1 onion, chopped                                ½ c. dry red wine
       2 cloves garlic, minced                 1 tbsp. butter
       2 tbsp. flour

In food processor or blender, chop carrot, onion and garlic. Add flour. Melt butter in
skillet. Add vegetable mixture. Cook until browned and thickened. Add beef broth and
cook until all combined and thickened. Strain. To remaining sauce, add wine and serve hot
with meat.
                                 CHILI CORNBREAD PIE

       2 tbsp. oil                                    2 - 3 tbsp. chili powder
       1 onion, chopped                               ¼ tsp. Salt
       3 cloves, garlic, chopped                      ¼ tsp. Black pepper
       ½ chopped jalepeno, seeded                     ¼ tsp. Cumin
       1 lb. Extra lean ground beef                   1 - 14 oz. Can diced tomatoes 1 - 14
oz. Can pinto beans, drained or kidney beans

Preheat oven to 400°. Heat oil in large skillet. Add onion, garlic and jalepeno. Cook until
soft, stirring occasionally. Add beef and cook, stirring until crumbled and browned - 5 - 6
min. Add tomatoes, chili powder, salt, pepper and cumin. Reduce heat and simmer for
about 30 min., stirring occasionally. Stir in beans and cook about 10 min.

                                 CORNBREAD TOPPING

       1 c. cornmeal                                   1 large egg
       ½ c. whole wheat flour                  1 c. milk
       1 ½ tsp. baking powder                          3 tbsp. melted butter
       ¼ tsp. salt

Combine dry ingredients. In small bowl, beat egg, milk and butter. Stir into cornmeal
mixture until just smooth. Transfer the meat mixture to a greased 8” baking dish. Spread
cornmeal topping evenly over. Bake until wooden pick inserted in centre comes out clean -
20 - 30 min.

                             CRANBERRY SPINACH SALAD

       1 pkg. spinach                                 red onion slices
       ½ c. dried cranberries

Wash & dry spinach. Divide among four salad plates. Top each with 2 tbsp. dried
cranberries and some onion slices.

       4 slices bacon, cooked crisp & crumbled        ½ c. lime juice
       ½ c. liquid honey                              2 tbsp. dijon mustard

Whisk ingredients together. Heat in microwave on high about 1 min. Drizzle over salad

                                 4 IN 1 COOKIE DOUGH

       1 ¼ c. butter                                  2 tsp. vanilla
       1 c. sugar                                     2 ¼ c. flour
       ½ tsp. soda

Beat together butter,sugar and vanilla. Add flour and soda and combine well. Proceed
with variety of your choice. I usually double the batter and divide into 4.

                                  PINWHEEL COOKIES
Divide dough in half. To one half, add 2 squares of semi-sweet chocolate, melted. Divide
each half in half. Chill well. Roll out 1 white and 1 chocolate piece of dough between sheets
of waxed paper. Place on on top of the other, removing waxed paper. Roll up tightly and
wrap in saran and chill. Slice in ¼” slices and bake in 350° oven for about 10 min.

                               SUGAR COOKIE CUTOUTS

Chill portion of dough well. Roll dough to 1/8” thickness on lightly floured surface. Cut
into assorted shapes. Bake 10 - 12 min.

                                       PECAN BARS

Press dough into bottom of 15 - 10” pan. Bake 20 min. at 350° till lightly browned.

       2 eggs                                         2/3 c. cornsyrup
       ¼ c. melted butter                             1 tsp. Vanilla
       3 c. chopped pecans

Pour topping over warm crust. Bake an additional 20 - 25 min.

                                 THUMBPRINT COOKIES

Add 1 c. finely chopped pecans to dough. Chill 30 min. Roll dough into 1” balls. Place on
ungreased cookie sheet. Indent centres. Bake 10 min. Fill each cookie with 1 tsp. Of your
favorite jam. Bake another 5 - 6 min. or until golden brown.

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