Ho ho ho Mongolian warm you up spicy beef!

1 pound top sirloin cut into thin strips

2 Tbs veggie oil

2 Tbs corn starch

1/4 cup soy sauce (i use low sodium)

green onions,chopped. separate greens from white bulbs

1 can mandarin oranges

1 palm full of Chinese 5 spice

few dashes of onion powder

1 tsp ground mustard or a squirt of Chinese mustard

1 tsp grated orange zest

2 garlic cloves chopped

1 tsp crushed red pepper

1 tsp fresh ginger

a few dashes of sesame chili sauce oil

1 squirt chinese RED hot sauce

1 Tbs brown sugar

cook meat until done. Mix together all ingredients accept green parts of onions and mandarine oranges. cook until sauce thickens. Add more spice to your liking. Once doe, add green parts of onions and mandarine oranges. Serve over rice

Ho ho ho

Pumpkin Roll

1 c sugar
3 eggs
1 c pumpkin

3/4 c flour
1/2 tsp cinnimon
1 tsp baking soda
1/4 tsp salt

Filling
1 c powdered sugar
1 tsp butter extract
1-2 tbls milk
8 oz cream cheese

Mix first 3 ingredients. Add the next 4. Mix until blended well. Line jelly roll pan with wax paper and spray with non-stick spray. Pour pumpkin batter into jelly roll pan. Cook at 375 for 15 minutes. Immediately take out of jelly roll pan and transfer onto a clean kitchen towel wax paper side up (sometimes I sprinkle the towel with powdered sugar to prevent sticking. Pull away wax paper and throw away. Roll up pumpkin in towel, let cool. Mix all ingredients in "filling" section. Unroll pumpkin and spread over entire surface of pumpkin. Roll pumpkin back up (with no towel this time), transfer to fresh wax paper. Cut log into 2 inch slices. Serve warm or cold.

Superbowl Sauerkraut and Cranberry Meatballs

3 pounds lean ground beef
2 packages dry onion soup mix
1 ½ cups dry bread crumbs, soaked in 1 ½ cups water
3 eggs
1 (16-oz.) package sauerkraut, drained
1 (16-oz.) can whole berry cranberry sauce
1 (12-oz.0 bottle chili sauce
½ cup brown sugar, packed
1 cup water

1. In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan.
2. Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.
3. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350 degrees for 1 to 1 ½ hours.

(This is a similar recipe to the original one I had years ago, except that instead of using onion soup mix you used your own spices. Since then I have abandoned making my own meatballs. I buy a bag of plain frozen meatballs, usually 60-70 meatballs and throw them with all the remaining ingredients into a crock pot. Easy and delicious.)

Butternut Bowtie

Ingredients
1 butternut squash, halved and seeds removed
1 tablespoon EVOO - Extra Virgin Olive Oil
Salt and freshly ground pepper
1 box of bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 to 6 sage leaves, thinly sliced
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds, to garnish (optional)
Yields: 6 to 8 servings

Preparation
Preheat oven to 400°F.

Place squash halves on a baking sheet and drizzle them with 1 tablespoon EVOO, salt and pepper. Place them cut side down and transfer to the oven. Roast until tender, about an hour. Remove from oven and cool. Once cool enough to handle, scoop the flesh out of the squash and transfer it to a food processor. Process until smooth.

Place a pot of water over high heat for the pasta. Once at a boil, add some salt and the pasta, and cook to al dente according to package directions. Drain the cooked pasta and return it to the pot it was cooked in.

While the pasta water is heating up, place a small skillet over medium-high heat with the butter. Once melted, add the flour and cook about a minute. Whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens, 2-3 minutes. Add the squash puree, nutmeg, cinnamon and sage, and season with salt and pepper to taste.

Add the sauce to the pot with the reserved cooked pasta and toss to coat. Turn everything out into a baking dish and sprinkle the top with both cheeses. Transfer to the oven and bake until the cheese is brown and bubbly, 10-15 minutes.

Garnish casserole with the toasted almonds and serve.

*Notes: I skipped out on the garnish and used ground sage and my whole family absolutely loved it. Thanks Rachel Ray!

DINNER-IN-A-PUMPKIN

1 small to medium sized pumpkin (make sure it fits in your oven)
1 onion, chopped
¾ c. sliced carrots
1 ½ to 2 lbs. ground beef
2 Tbsp. soy sauce
2 Tbsp. brown sugar (or more)
1 can of cream of chicken soup
1 ½ to 2 cups cooked rice
1 8 oz. can water chestnuts, drained, sliced

1. Preheat oven to 350 degrees.
2. Prepare pumpkin by cutting off the top and taking out the insides. Draw a face on the pumpkin.
3. In a large skillet, sauté the onions & carrots in a little butter, until tender.
4. Add the ground beef, cook until browned.
5. Drain the drippings from the skillet.
6. Add soy sauce, brown sugar, water chestnuts to the skillet and mix well.
7. Add cream of chicken soup and rice to skillet, mix well and heat through.
8. Spoon mixture into pumpkin shell.
9. Replace pumpkin top and place on a baking sheet covered with foil.
10. Bake 1 hour or until inside of pumpkin flesh is tender.

ROASTED PUMPKIN SEEDS

Ingredients:
2 cups pumpkin seeds, rinsed
3 Tbsp. butter
1 tsp. Worcestershire sauce
1 tsp. salt
Instructions:
1. Boil the pumpkin seeds in salt water for 10 minutes.
2. Dry them on a cookie sheet lined with paper towel or wax paper until dry (overnight)
In a medium bowl:
1. Melt 3 Tbsp. butter
2. Mix in 1 tsp. Worcestershire sauce and 1 tsp. salt
3. Coat seeds with mixture
4. Spread them out on a baking sheet and cook at 225 degrees for 2 hours, stirring them at the one-hour mark.

BILL’S FAVORITE BANANA CAKE

2 1/4 cups cake flour (sift before measuring)
1 2/3 cups white sugar
1 1/4 tsps. baking powder
1 1/4 tsps. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup buttermilk
3 large eggs
1 1/4 cups mashed ripe bananas (Heidi’s note: I always use at 2 cups or more and if they’ve been frozen and then thawed, they add more moisture to the cake.)
2/3 cups finely chopped nuts (walnuts or pecans)-optional

Heat oven to 350'. Grease and flour baking pans: one 13"x9"x2", or two 9"
or three 8" round layer pans.

Measure all ingredients into large mixer bowl. Blend 1/2 minute on low
speed, scraping bowl constantly. Blend 3 minutes on high speed, scraping
bowl occasionally. Pour into pan(s).

Bake oblong 45 to 50 minutes, layers 35 to 40 minutes, or until toothpick
inserted in centre comes out clean. Cool in pan(s) for 15 minutes, then
turn out on cake rack(s). Frost with vanilla butter icing or cream cheese
icing.

Butter Cream Frosting II

Yields: 24 servings
INGREDIENTS:
1 cup butter
1/8 teaspoon salt
1 teaspoon pure almond extract (optional) 1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk
DIRECTIONS:
In a large bowl (Kitchenaid-type mixer works best to make this truly light and fluffy), cream butter until light and fluffy. Add salt, almond extract (optional), vanilla, confectioners' sugar and milk. Beat on high for at least 5 minutes and it’s just like the frosting they use in bakeries.

**By far the best frosting I’ve ever made. It also freezes well.

CAN’T LEAVE ALONE BARS

1 pkg. white cake mix (18.25 oz.)
2 eggs
1/3 c. vegetable oil
1 can sweetened condensed milk
1 c. semi sweet chocolate chips
¼ c. butter, cut into cubes

In a bowl, combine dry cake mix, eggs and oil. With floured hands, press 2/3 of mixture into greased 9 x 13 x 2 baking dish. Set remaining cake mixture aside. Combine condensed milk, butter and chocolate chips in a microwave-safe bowl. Uncovered, cook on high for 45 seconds. Stir. Microwave 45-60 seconds longer or until butter and chips are melted. Stir until smooth. Pour over crust. Drop rest of cake mixture by teaspoon full over the top. Bake at 350 for 20-25 minutes or until lightly browned. Cool. Makes 3 dozen.

FRANK’S FAMOUS SALSA

1 can stewed tomatoes
1/8 clove garlic
1 bunch of green onions
1 bell pepper
1 hatch mild pepper
2 Jalapeno peppers
1 lemon, juiced
1/4 cup chopped cilantro (I usually put in the entire bunch)
1 yellow onion, finely chopped
3 tomatoes, finely chopped
chili powder to taste
2-3 tsp salt
1/2 to 1 tsp pepper

Blend above ingredients together in a food processor or a blender.

CHICKEN DIVAN

INGREDIENTS
2 1/2 cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained (optional)
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon curry powder
1 tablespoon melted butter
1/2 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange cooked broccoli in a lightly greased 3-quart casserole dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts.
In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.

RATATOUILLE

Provencal style—Heidi learned this one serving a mission in the South of France. There are a ton of ratatouille recipes out there and this is the one I fell in love with in Provence. It’s different because you bake it in a piecrust after all the vegetables have been sautéed. It may seem difficult to make at first glance but it’s really quite simple. All measurements are approximate since there’s no hard & fast rule about the proportions of vegetables in this dish.

2 c. eggplant, 1/2 inch cubes
2 c. zucchini, 1/2 inch cubes
1 c. onion, chopped
1-2 cloves garlic, finely chopped
1 c. green pepper, 1/2 inch pieces
1 c. red pepper, 1/2 inch pieces (optional to use just one pepper or the other)
2-3 c. tomatoes (use fresh or canned diced tomatoes or canned crushed tomatoes)
1 Tbsp. Herbes de Provence (Buy it in the spice section or if you can’t find it then make your own mixture of the following: thyme is most prominent, marjoram, rosemary, basil, crushed bay leaf & lavendar flowers--optional)
2 tsp. Kosher salt
¾ to 1 tsp. pepper
Olive oil
Pie crust for 9 inch pie
1/2 - 2/3 c. Emmental cheese (very expensive in U.S.) or use freshly shredded parmesan – do not substitute with classic American cheeses such as cheddar which is too oily and doesn’t have strong enough flavor

1. Preheat oven to 350. Place piecrust in pie dish.
2. In a very large skillet, sautee the eggplant in olive oil until the pieces have darkened and cooked. Sprinkle some salt & Herbes on while it cooks. Remove from pan.
3. Sautee the zucchini in olive oil until the pieces are cooked and becoming translucent. Sprinkle some salt & Herbes on while it cooks. Remove from pan.
4. Sautee the onion in olive oil until the pieces are translucent and beginning to brown. Leave in the pan.
5. Add the green pepper and red pepper and sautee together in olive oil for a few minutes. Add the garlic & tomatoes. Sprinkle the remainder of the salt & Herbes and add the pepper. Let simmer together for a few minutes to create a nice sauce. Add the eggplant & zucchini to the pan and let it all simmer together for several minutes so flavors mix together.
6. Pour mixture into pie shell and cover with generous amount of cheese.
7. Bake for 45 minutes or until pie crust is golden brown.
8. Can be served with rice as a main dish or as a side.

Lemon Cake

1 pkg lemon cake mix
3 oz pkg lemon jello
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 1/2 cups powdered sugar
juice from 2 lemons
2 T margarine

Blend together cake mix, Jello, eggs, oil and water. Beat on medium speed for 5 min. Bake on greased and floured 9x13 pan at 350 for 45 min

Meanwhile, blend sugar, juice, and margarine. Right after the cake comes out of the oven prick with a fork and pour on glaze

Pink Lemonade Lime Dip

1 (14 oz) can sweetened condensed milk
1 (6oz) can frozen pink lemonade, thawed
1 tsp grated lime rind

Stir together all ingredients in a small bowl until blended. Cover and chill at least 2 hours. Serve with sugar cookies.

Creamy Cajun Chicken Pasta

2 boneless skineless chicken breast cut into strips
4 oz linguine, cooked al dente
2 tsp Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tbsp chopped sun-dried tomatoes
¼ tsp salt
¼ tsp dried basil
1/8 tsp ground black pepper
1/8 tsp garlic powder
¼ cup grated parmesan cheese


1 Place chicken and Cajun seasoning in a bowl and toss to coat

2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender about 5 to 7 minutes.

3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, pepper and heat through.

4. Pour over hot linguine and toss, with Parmesan cheese
Bon Appétit

Pumpkin Dip

15 oz pumpkin
2 c. cool whip
1 small box cheesecake pudding mix
1 tsp. cinnamon
1/2 tsp nutmeg

Mix well. Serve with cinnamon graham crackers, or cinnamon graham sticks.

Lime Ice Cream

2 cups milk

1 cup sugar

1/3 cup fresh lime juice

1 cup whipping cream

Green food coloring

1. Heat milk and sugar in saucepan until sugar is dissolved and mixture reaches 175 degrees. Let cool to room temperature completely.

2. Add in lime juice and cream and desired amount of food coloring.

3. Mix in ice cream mixer according to directions.

Vegetable Pot Pie (From Barefoot Contessa)

12 tablespoons unsalted butter (1 1/2 sticks) 2 cups sliced yellow onions (2 onions) 1 fennel bulb, top and core removed, thinly sliced crosswise 1/2 cup all-purpose flour 2 1/2 cups good chicken stock 1 tablespoon Pernod Pinch saffron threads 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons heavy cream 1 1/2 cups large-diced potatoes (1/2 pound) 1 1/2 cups asparagus tips 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots) 1 1/2 cups peeled, 3/4-inch-diced butternut squash 1 1/2 cups frozen small whole onions (1/2 pound) 1/2 cup minced flat-leaf parsley For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Fresh Peach Pie

1 Baked pie shell
3 large peaches peeled, to slice
2 soft peaches, peeled & mashed
1 cup sugar
2 Tbsp. cornstarch
½ cup water
1 tsp. almond extract
1 Tbsp. butter

Slice 3 peaches into pie shell. Mash soft peaches and add sugar, cornstarch and water. Bring to boil and boil for one minute. Add almond extract and butter. Pour over peaches in pie shell. Refrigerate until serving. Can be served with whipped cream and slices of fresh peaches on top.

Easy Fancy Brownie Tart

Ingredients:

Any brownie recipe, plus ingredients

Any flavor JELLO Cook & Serve Pudding (follow 'pie filling' directions) plus milk

Whipped Cream

Step 1)

Prepare your favorite brownie recipe as directed. Grease tart pan with cooking spray.

Fill tart cups 2/3 full with brownie batter. Bake as directed, or at 350 for approx. 15 min.

While still warm, press each brownie with a tart press. Set aside or refrigerate to cool completely.

Step 2)

After tarts have cooled, re-press. Carefully remove tarts from pan & place on a hard flat surface. Prepare 'pie filling' directions on 1 box of JELLO Cook & Serve pudding, any flavor (I used chocolate). Immediately fill tarts with hot pudding. Place each filled tart on a serving tray, & place in fridge to chill.

Step 3)

When it's time to serve, remove from fridge & top each tart with a dollop of whipped cream, (canned looks best). *Note, these tend to "melt". If not consumed quickly, store in freezer.

Cranberry Chicken

4-6 chicken breasts or pork chops (Boneless

1/2 bottle french salad dressing. ( I use Light)

1 pkg. dry onion soup mix

1 can whole cranberry sauce.

Place raw chicken in 9 x 13 pan, Mix all ingredients together, spread on top of chicken. Cover with foil. Bake for about 1 hour.

Serve over rice.

Smothered Mexican Lasagna

• 1 1/2 pounds ground turkey, ground beef or ground chicken
• 1 bunch green onions, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup water
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chile peppers, undrained
• 1 can corn, drained or 1 small bag frozen corn
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 8 (10 inch) flour tortillas
• 1 (8 ounce) container sour cream
• 1/4 cup salsa
• shredded cheese
• sliced black olives

1. Preheat oven to 400 degrees F . Place ground meat in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, corn, and green chiles with juice. Reduce heat to medium.
2. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up. Sprinkle with shredded cheese.
3. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side. Top with hand full of black olives

Spicy Orange Beef

2 table spoons vegetable oil
1 lb round steak cut into thin strips
1⁄4 cup orange zest
2 cloves garlic, minced
1 teaspoon minced ginger
2 tablespoons corn starch
1 cup beef broth
1⁄4 cup soy sauce
1⁄4 cup orange marmalade
1 small can of mandarine oranges
1 bunch of green oinions, white for cooking, greens for garnish
sesame seeds
Crushed red pepper to taste or heat!

Meat marinade
1⁄2 cup brown sugar
1⁄4 cup soy sauce
2 squirts Asian HOT chili sauce
1 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon ground mustard powder
red chili flakes to heat and taste
Juice from half to a whole orange
Let sit in this mixture for at least a hour, to over night!

In a Wok or deep skillet, heat oil over medium-high heat. Add beef strips ad green oinion bulbs 1/3 at a time. Stir fry for 3 minutes or until browned. When done, remove to a plate lined with paper towels. Continue this process until all beef is done. Return all beef to wok and stir in ginger, orange zest and garlic. Cook for 1 minute until mixed; lower heat. In a separate bowl, mix together beef broth, corn starch, soy sauce, marmalade, and pepper flakes. Pour mixture over beef in wok, stir constantly and bring to a boil. You can add stir fry veggies for added color. I add some mandarine orange pieces once served on plate. Sprinkle sesame seeds and green onions on top. Serve with sticky Asian rice

Zuppa Di Salsiccia (Italian Sausage Soup)

2 lbs Italian sweet sausage

2 Clove garlic, minced

1/2 t ground pepper

1/2 t salt

4- 14 oz beef broth

2 C sliced carrots

2- 14.5 cans Italian style stewed tomatoes

2- 14.5 cans great northern beans, undranied

2- 14.5 cans kidney beans drained

4 small zucchini sliced or cubed

4 c spinach rinsed and torn

In a stock pot or Dutch oven, brown sausage with garlic

Stir in broth,tomatoes and carrots and season with

salt & pepper. Reduce heat, cover & simmer for 15 min.

Stir in beans and zucchini. Cover and simmer for another

15 minuets or until zucchini is tender.

Remove from heat, add spinach, Replace lid allowing the

heat from the soup to cook the spinach leaves. Soup is

ready to eat after about 5 minuets.

Chili Verde

1 Pork roast cubed

4 Cans diced green chilies or 24 fresh roasted assortment of Green ans sweet chilies.

1 can Jalapenos or 2 fresh roasted seeded.

1- 32 oz carton chicken broth

3-4 cloves garlic

1 white onion

Olive Oil

salt, and pepper to taste

cornstarch

In stock pot heat Olive oil,. Brown meat with onions, garlic,

salt and pepper. Remove Pork mixture from pot. In same pot

Saute chilies to bring out flavor. Combine Pork and chilies

in either crock pot or large stock pot. Add Chicken broth.

In crock pot cook for 6-8 hrs on Low. In stock pot bring to boil,

reduce heat and simmer for about 2 hours until meat shreds easily.

Add jalapenos to taste. Add corn starch or flour to desired thickness.

I serve this with Rice, Beans, and tortillas. Cheese, onions, salsa,

and sour cream make good toppings.

Kristine's Homemade Salsa

1/2 bushel tomatoes

3 lg onions chopped

2 4 oz cans jalapenos or 4-6 roasted seeded jalapenos

2 4 oz cans green chilies or 12 fresh roasted chilies

1 C white vinegar

1/2 C sea salt

24 oz Tomato Paste

1 T Oregano

3 T Cumin

3 T sugar

Blanche and take off tomato skins, squeeze juice an seeds

into another container if desired. Otherwise toss out.

Combine all ingredients into large stock pot, Bring to boil,

reduce heat to simmer for 2 hours. Water bath for 45 min

Makes 24 pints

Pineapple Coconut Bars (Paula Deen, the queen of butter)

3 1/2 cups of flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup white sugar
3 large eggs
1 -20 oz can crushed pineapple, drained
Garnish: toasted coconut

Preheat oven to 350 degrees. Lightly grease 9x13 dish.

In a large bowl combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup of butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10-15 mins.

In a medium bowl, beat remailing 1/2 cup of butter and white sugar at medium speed with a hand mixer until creamy. Add eggs 1 at a time, beating well after each addition. Gradually beat in remaining 1 cup of flour. Stir in pineapple. Spread mixture evenly over baked crust. Sprinkle remaining crumb mixture over batter. Bake for 25 mins or until inserted tooth pick comes out clean. Let cool completly before cutting into squares. Garnish with toasted coconut. Hula Hula

English Trifle

Layer in trifle bowl 2-3 times:

Angel food cake, yellow cake or pound cake
1 large pkg. Vanilla pudding, made as directed
Cool Whip or homemade whipped cream
Sliced Bananas
1 pkg. Strawberry Danish Dessert with sliced strawberries

Refrigerate at least one hour before serving.

Asian Big Bowl Soup

2 c hot, cooked rice
1 tbls sesame seed oil
1 garlic clove
¼ c chopped scallion
3 cans chicken broth
1 ½ c chopped carrots
2 c chopped, cooked chicken
2 c chopped bok choy
1 can sliced water chestnuts
1/8 tsp pepper

Heat oil, garlic, and onions. Add broth and carrots, cover boil. Put in rest of ingredients. Cover, boil for 10 minutes. Put soup on top of rice. Serve.

March Recipe Club Meeting

Don't forget to include Recipe-of-the-Month Club on your calendar as you make plans for next week!

Wednesday, March 19

7:30 PM

Kristine Olsen's home

Theme: Your Favorite International Recipe

See you there!

Red/ Special Occasion Recipe

Carribean style MoJo fondue

5 1/4 cups vegetable or chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 Tbsp. ground cumin
2 Tbsp. jerk seasoning
2 Tbsp. black pepper, cracked
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. minced garlic

Combine ingredients in saucepan. On stove top, bring to boil. Transfer to fondue pot with alternative heat source.
Cook meat, veggies until done to your liking. INCREDIBLE!

Red/ Special Occasion Recipe

Artichoke Heart Strata

6 tablespoons unsalted butter
1/2 cup dry bread crumbs
1 1/4 cups chopped onions
2 15 ounce cans artichoke hearts, drained and quartered
9 eggs beaten
1/4 teaspoon cayenne pepper
1 pound sharp cheddar cheese, shredded
2 tablespoons minced fresh parsley
salt to taste

Oven: 350 35-40 minutes. 10-12 servings. Melt butter. In a small bowl, mix 2 tablespoons of the melted butter with the bread crumbs. Saute the onions in remaining butter. Combine the onions with the rest of the ingredients. Pour into an ungreased 13x9 inch pan. At this point you may refrigerate overnight or to continue top strate with reserved bread crumbs and bake at 350 degrees for 35 to 40 minutes. Let stand 10 minutes before cutting into squares and serving.

Red/ Special Occasion Recipe

Fresh Berry Soup

1 Quart fresh orange juice
4 cups of any combination of yogurt, buttermilk or sour cream
1 Tablespoon of honey (or more to taste)
2 tablespoons fresh lemon or lime juice
Dash of cinnamon
Dash of Nutmeg
1 1/2 Pints fresh berries (raspberries, blueberries, strawberries, etc.)

Whisk together everything except berries. Chill thoroughly. Wash and drain berries. Blueberries or raspberries should be left whole. Large strawberries should be sliced. When ready to serve, divide berries into individual serving bowls. Ladle the soup on top. Garnish with sprigs of fresh mint.

Red/ Special Occasion Recipe

Valentines Day English Scones (more pink than red)

Pre-heat 400 degrees
1 ¾ c flour
3 tbls sugar
2 ½ tsp baking powder
½ tsp salt
1/3 c butter (firm)
1 large egg
½ c craisins
4 to 6 tbls half-and-half
2-3 drops red food coloring (if desired)
Additional half-and-half
Crystal sugar

Mix 1 ¾ c flour, 3 tbls sugar, 2 ½ tsp baking powder, and ½ tsp salt in a bowl. Cut in 1/3c butter until mixture looks like fine crumbs. Stir in 1 egg, and ½ c craisins. Mix half-and-half and food coloring in small bowl. Stir in enough of the 4-6 tbls half-and-half mixture so dough leaves sides of the bowl.

Put dough on floured surface and knead 10 times. Shape into an 8 inch circle and place into ungreased pie plate. Cut into slices (like a pizza), but do not separate (At this point you can shape these into hearts. Points towards the center, outsides into 2 humps.). Brush top with half-and-half and sprinkle with crystal sugar.

Bake 14-16 minutes until golden brown. Take out of pie plate, separate, serve warm or cold.

Red/ Special Occasion Recipe

FRUIT SALSA & CINNAMON CHIPS
Preheat: 475
Bake: 5-7 min.
FRUIT SALSA:
2 med. Apples (chopped)
1 cup Strawberries (sliced)
1 Kiwi (chopped)
1 small Orange
2 TBS. Brown Sugar
2 TBS. Apple Jelly

CHIPS:
2 lrg. Flour Tortillas
Spray Water
1 TBS. Sugar
1/2 tsp. Cinnamon

DIRECTIONS:
Lightly spray tortillas with water from a spraybottle. Combine sugar & cinnamon; sprinkle over tortillas. Cut tortillas into 8 wedges & place on cookie sheet. Bake.

Peel & chop apples. Chop strawberries & kiwi also. Zest & juice orange. Combine fruit, orange zest, orange juice, brown sugar & apple jelly.
Serve together!

Red/ Special Occasion Recipe

Butterflied Chicken with
Lemon and Rosemary

1 butterflied chicken or approximately 3-4 lbs. of whole chicken pieces (breasts, thighs, whatever you like)
3 long strips of rosemary
Juice of 1 lemon with 1-2 more lemons to serve
1 red onion, cut into large pieces
6 T of olive oil
1 t. of salt

1. Put chicken into a large Ziploc freezer bag. Pull the needles off two of the sprigs of rosemary and drop them on top.
2. Juice a lemon and put juice in bag, dropping the rinds in afterward, as well. Add the olive oil and then close the bag. Marinate the chicken for at least a couple of hours or overnight. Marinating for a couple of days yields incredible results!
3. Preheat oven to 425°. With chicken at room temperature, lay chicken (skin side up) along with the lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.
4. Cook for 45 minutes. The chicken should be crisp-skinned and tender within. Take the pan out and cut chicken into four pieces. Arrange on a large plate along with onion bits.
5. Pour over any juices from the pan and sprinkle with salt. Cut a lemon or two into quarters or slices and squeeze some of the juice onto the chicken. Place the lemon quarters around the plate for decoration. Sprinkle the teaspoon of salt over the chicken. Serve!

Red/ Special Occasion Recipe

Shrimp Cristoforo

Make basil butter in a large, deep fry pan:

2 cubes of butter (You can use 1, but it tastes better with two and there’s more sauce.)
2 bunches of fresh basil
1-2 cloves of garlic
¼ t. of salt
¼ t. of pepper
3 T of Parmesan cheese (Freshly shredded, not grated. I put a lot more than 3 Tbsp.)
1 T of Romano cheese (can leave this out)

1. Melt basil butter over medium heat.
2. Add shrimp and sauté just until done—about 2 or 3 minutes.
3. Serve over angel hair pasta.

Red/ Special Occasion Recipe

Raspberry Pretzel Stuff
Crust
4 cup's pretzels (before crushing)
3/4 cup butter
3 Tbsp. sugar
Melt butter, add sugar, add crushed pretzels, press into the bottom of greased 9X13 pan, Bake 10 min. at 350*
Filling
8 oz. cream cheese
1 cup sugar
1 large Cool Whip
Beat cream cheese and sugar well, fold in cool whip. Spread on cooled crust.
Topping
1 (6oz.) package raspberry jello
2 sm. pkgs frozen raspberries
2 cups boiling water
Add 2 cups boiling water to jello; mix well. Add raspberries to jello mixture. Cool jello mixture until thick. Pour or spoon over cream cheese mixture and set until firm.

February 21, 2007

This months theme is your favorite "special occasion" recipe, or your favorite "red" recipe. Club will be held at 7:30pm at Chalyce Valgardson's home.