November 1, 2009

Triple Layer Cheesecake




* CHOCOLATE CRUMB CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 3 eggs
* 1/3 cup dairy sour cream
* 3 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup HERSHEY'S Butterscotch Chips, melted*
* 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, melted*
* 1 cup HERSHEY'S Premier White Chips, melted*
* TRIPLE DRIZZLE(recipe follows, optional)


Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer.

3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool.

* To melt chips: Place chips in separate microwave-save bowls. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.


TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier White Chips.

hocolate Chip Pumpkin Cheesecake




* CHOCOLATE COOKIE CRUST(recipe follows)
* 3 packages (8 oz. each) cream cheese, softened
* 1 cup sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1 cup canned pumpkin
* 4 eggs
* 1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
* CHOCOLATE LEAVES(recipe follows, optional)


Directions:
1. Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.

2. Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes.

3. Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate about 5 hours before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE COOKIE CRUST: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.

Whisky Cake

Whisky Cake



Ingredients
2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whisky, or apple cider

Nutritional Information
1 serving:
Calories 311
Total Fat 15g
Saturated Fat 5g
Protein 5g
Carbohydrate 39g
Fiber 2g
Sodium 160mg
Cholesterol 29mg
Introduction:
Southern grandmas used the finest bourbons to make this old-fashioned cake, which was often served during the holidays. The perfect whisky cake is moist and dense with lots of nuts and sometimes raisins, too.

Makes 20 servings.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
Standing time: 30 minutes.

Step 1:
Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium-size bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes or until water cools to room temperature; drain well. In a medium-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:
Preheat the oven to 325°. In another medium-size bowl, stir together the remaining 2 cups flour, the cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.

Mamie Eisenhower Fudge

Mamie Eisenhower Fudge

Ingredients
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
1 1/2 cups chopped walnuts
2 teaspoons vanilla
4 cups sugar
1 can (12 ounces) evaporated skimmed milk
2 tablespoons butter or margarine

Nutritional Information
1 piece:
Calories 75
Saturated Fat 1g
Total Fat 3g
Protein 1g
Carbohydrate 12g
Fiber 0g
Sodium 9mg
Cholesterol 1mg
Introduction:
When Mamie Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow creme. Her candy was so creamy the president reportedly called it the "million dollar" fudge.

Makes about 3 1/2 pounds (117 pieces).
Preparation time: 20 minutes.
Cooking time: 20 minutes.

Step 1:
Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla.

Step 2:
In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat.

Step 3:
Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.

Step 4:
When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate.

Cutting Fudge:
By lining the pan with foil, you can remove the fudge quickly and easily.

When the candy is firm, grasp the foil and lift the block of fudge out of the pan.

Remove the foil and place the candy on a cutting board.

Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.

CHOCOLATE ESPRESSO CHEESECAKE WITH CRANBERRY TOPPING



CRUST
1 9-ounce package chocolate wafer cookies, finely crushed
1/3 cup butter or margarine, melted

FILLING
2 tablespoons instant espresso powder or instant coffee granules
1 tablespoon hot water
4 8-ounce packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 cup whipping cream
4 eggs

TOPPING
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 tablespoon cornstarch
3/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons coarsely grated semi-sweet chocolate

DIRECTIONS:

Preheat oven to 350ºF.

TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.

TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.

Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.

TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.

Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).

Butter Pecan Pumpkin Pie




Contest Winning Recipe
Butter Pecan Pumpkin Pie


SERVINGS 6-8
Freezer
PREP
20 min.
TOTAL
20 min.
INGREDIENTS

* 1 quart butter pecan ice cream, softened
* 1 pastry shell (9 inches), baked
* 1 cup canned pumpkin
* 1/2 cup sugar
* 1/4 teaspoon each ground cinnamon, ginger and nutmeg
* 1 cup heavy whipping cream, whipped
* 1/2 cup caramel ice cream topping
* 1/2 cup chocolate ice cream topping, optional
* Additional whipped cream

DIRECTIONS

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Herb-Roasted Turkey with Citrus Glaze

Herb-Roasted Turkey with Citrus Glaze

Ingredients
1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Directions
Preheat oven to 325.

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.

Fold neck skin and fasten to the back with 1 or 2 skewers.

Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.

Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.

During the last hour of roasting time, baste with the pan drippings.

During the last 30 minutes, baste with the citrus glaze.

Loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.

Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.


Provides 22 servings at 6 ounces per portion.

Note: Alcohol-free wine may be substituted for the dry white wine.

Bloomin' Lasagna


Bloomin' Lasagna

Ingredients
12 lasagna noodles
4 cups leaf spinach lightly packed
2 cups ricotta cheese
1 cup grated Mozzarella cheese
1/2 cup Hidden Valley® The Original Ranch® dressing, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 jar (26 ounces) pasta sauce, divided
Preparation
Prep Time: 15 min.

Preheat oven to 350°F.

Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, 1/4 cup of Ranch and seasonings in large bowl.

Set 1/2 cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter.

To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining Ranch with pasta sauce; drizzle over each flower.

Cover and bake for 30 minutes or until heated through.

Serves: 8

CHIMICHANGAS

CHIMICHANGAS

1 lb. lean ground beef
1 med. onion, chopped
8 1/2 oz. can refried beans
1 med. tomato, chopped
1/3 c. chopped parsley
2 tbsp. salsa (bottled taco sauce)
1 1/2 tsp. oregano
3/4 tsp. cumin
1 1/2 c. ripe olives, sliced
Salt and pepper
8 flour tortillas
Oil
Grated Monterey Jack or cheddar cheese
Lettuce
Cherry tomatoes
Sour cream

Saute beef and onion. Mix in beans, tomato, parsley, salsa, oregano, cumin, salt, pepper, 1/2 olives.

Warm tortillas until soft. Spoon filling (scant). Fold. Fasten with toothpick.

Heat 1-1 1/2 inches oil to 350 degrees. Fry chimichanga to golden brown. Drain on paper towels. Serve with sour cream, olives, cheese, lettuce, tomatoes. Makes 22 of smallest size tortillas.

CHIMICHANGAS

CHIMICHANGAS

1/4 c. bacon grease
2 c. chopped or shredded cooked beef, pork or chicken
1 med. onion, diced
2 garlic cloves, minced
2 med. tomatoes, chopped
2 can (4 oz. each) chopped green chilies
1 lg. peeled boiled potato, diced
1 tsp. salt
1 1/2 tsp. dried oregano
1 to 2 tsp. chili powder or to taste
2 tbsp. minced fresh cilantro
12 lg. flour tortillas, warmed
Vegetable oil
Shredded Cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375 degrees) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings.

Though still debated. Tuscon is generally credited as the original home of the chimichanga (a fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic.

CHIMICHANGAS (Fried Beef-Filled Flour Tortillas)

CHIMICHANGAS (Fried Beef-Filled Flour
Tortillas)

2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Fat for frying
2 c. shredded lettuce
2 c. Guacamole
Radish roses

In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses. Makes 12.

SPANISH CHICKEN CASSEROLE

SPANISH CHICKEN CASSEROLE

4 boneless, skinless chicken breasts
2 tbsp. cooking oil
1 sm. onion, chopped
1/4 c. chopped green pepper
1 clove minced garlic
1 tbsp. chili powder
1/8 tsp. cinnamon
1/8 tsp. ground cumin
1 (16 oz.) can cut up tomatoes
1 c. water
3/4 c. long grain rice
2 tsp. instant chicken bouillon granules
1/2 c. picante sauce
1/2 c. shredded Cheddar cheese
Sliced olives

In large skillet cook chicken in hot oil until brown on both sides. Remove chicken from skillet. Add onion, green pepper, garlic, chili powder, cinnamon, cumin and 1/8 teaspoon pepper. Cook until tender. Drain excess fat from skillet. Stir in undrained tomatoes, water, rice and bouillon granules. Bring to a boil. Turn rice mixture into a 12 x 7 1/2 x 2 inch baking dish. Arrange chicken on top.

Bake, covered, in a 350 degree oven for 35 minutes. Spoon picante sauce over chicken. Sprinkle with cheese. Bake, uncovered, 5 minutes longer. Top with sliced olives.

SOUTHWESTERN CASSEROLE

SOUTHWESTERN CASSEROLE

1 1/2 lbs. ground beef
1 pkg. Rice-A-Roni Spanish Rice
1 sm. onion, chopped
1/4 c. chopped celery
1/4 sm. pepper (green)
1 can stewed tomatoes
1 can whole kernel corn
1/4 tsp. salt
Pepper to taste
1 tsp. chili powder

Brown ground beef with onion, peppers and celery and chili powder. Mix Rice-A- Roni as directed.

In a casserole, mix the ground beef mixture with the Rice-A-Roni mixture. Add the stewed tomatoes and whole kernel corn, salt and pepper to taste. Bake at 350 degrees for 1 hour.

MEXICAN CASSEROLE

MEXICAN CASSEROLE

1 lb. ground beef, lean
1 sm. onion, chopped
1 can Spanish rice
1 can pinto beans
1 sm. jar picante sauce
1 sm. jar taco sauce
1 sm. can green chilies
1 sm. can tomato sauce
1 bag tortilla chips
1 block cheese (Cheddar or Colby)

Brown ground beef and onion. Add the rest of the ingredients except chips and cheese. Bring to a boil, stirring often.

Pour chips into oblong cake pan. Spoon meat mixture onto chips. Cover with sliced cheese. Bake in 350 degree oven until cheese melts and casserole is bubbly. M-m-m Good! This can easily be doubled to feed a crowd.

SPANISH BEEF AND RICE CASSEROLE

SPANISH BEEF AND RICE CASSEROLE

1 (15 oz.) can Spanish rice
1/4 c. chopped jalapenos
2 tbsp. butter
1 med. onion, chopped
1 lb. ground beef, browned
3/4 tsp. salt
1/4 tsp. paprika
1/2 lb. grated cheddar cheese
2 (8 oz.) cans tomato sauce
2 tbsp. chili powder

Preheat oven to 350 degrees. Saute onions in butter; season with salt and paprika. Place in a greased baking dish 1/3 of the meat, onion mixture, and cheese. Pour 1/3 of the rice and tomato sauce mixed together over it. Repeat this process until all the ingredients are gone. Cover the dish and cook about 30 minutes.

SPANISH RICE CASSEROLE

SPANISH RICE CASSEROLE

1 1/2 lbs. ground beef
1 can whole kernel corn, drained
2 cans Spanish rice
1 can refried beans
1 can tomato sauce
1/2 c. water (approx.)
2 shakes ketchup (approx.)
Shredded cheddar or Monterey Jack cheese
Bread crumbs

Brown beef and drain fat. Season with salt and pepper if desired. While beef is cooking, mix remaining ingredients, except water and cheese in large (2 quart) casserole. Add beef and sufficient water to moisten. Sprinkle with cheese and bread crumbs. Bake at 400 degrees for about 20 minutes

GERMAN - STYLE RED CABBAGE

GERMAN - STYLE RED CABBAGE

1 sm. onion, chopped
1 sm. red cabbage
2 tbsp. sugar
1 tsp. salt
1 bay leaf
1/4 c. water
2 tbsp. red wine vinegar
1 apple, peeled & chopped
3 slices bacon, cooked & crumbled

Cut cabbage into 6 wedges, removing core. Place in large saucepan. Add onion, sugar, salt, bay leaf, water, and boil. Cover, reduce heat, simmer 20 minutes. Add vinegar and apple; cover and cook an additional 3 to 4 minutes.

Remove cabbage to serving platter with slotted spoon. Strain pan liquid, reserving onion and apple; discard bay leaf. Spoon apple and onion over cabbage; sprinkle with crumbled bacon. Yield: about 6 servings.

CROCK POT CHICKEN CACCIATORE

CROCK POT CHICKEN CACCIATORE

3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken.

Stir together remaining ingredients and pour over chicken.

Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.

CROCK POT BEEF STEW

CROCK POT BEEF STEW

5-7 lb. chuck roast
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Del monte diced tomatoes with basil, garlic and oregano: 14.5 oz. can
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water

Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.

CROCK POT CHICKEN NOODLE SOUP

CROCK POT CHICKEN NOODLE SOUP

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.

Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

CROCK-POT STUFFED CABBAGE ROLLS

CROCK-POT STUFFED CABBAGE ROLLS

1 lb ground beef
1/2 lb sausage meat
1 cup rice, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic, (put through garlic crusher)
1/3 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
2 eggs
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or olive oil
1 1/2 cups tomato sauce or soup

Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).

Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.

Combine all ingredients other than the cabbage.

Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.

Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.

The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.

Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.

NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.

At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.

Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.

Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).

You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.

Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren't complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.

Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.

Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.

Alternatively, you can bake these in the oven.

To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.

Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.

REUBEN BAKE

REUBEN BAKE

6 oz. noodles
2 tbsp. butter
1 lb. can sauerkraut
12 oz. corned beef, shredded
2 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. ketchup
1 tbsp. minced dill pickles
1 tbsp. grated onion
2 tomatoes, sliced
1/2 c. crushed rye crackers
2 tbsp. butter
1/4 tsp. caraway seed

Cook noodles, drain and toss with butter. Place in bottom of 9 x 13 inch pan. Top with sauerkraut, then corned beef. Mix mayonnaise, ketchup, pickle and onion together and then spread over beef. Top with tomato slices, then cheese. Toss rye crackers with butter and sprinkle on top. Bake at 350 degrees for 35 minutes.

BAKED WILD RICE AND BEEF DISH

BAKED WILD RICE AND BEEF DISH

1 lb. ground beef
1 (6 oz.) pkg. long grain and wild rice (UNCLE BEN'S®)
1 can cream of celery soup (undiluted)
1/2 lb. Swiss cheese (grated)
1/2 c. chopped onions
1 (4 oz.) sliced mushrooms, drained, or 1 (4 oz.) can water chestnuts, drained and sliced

Cook rice according to package directions. Combine cooked rice, celery soup and grated Swiss cheese. Brown the ground beef with onions. Combine beef with rice mixture. Bake in 9 x 13 inch pan. (Milk may be added if mixture seems too dry.) Bake at 325 degrees 45 minutes or until mixture is nice and bubbly.

CHICKEN TETRAZZINI BAKE

CHICKEN TETRAZZINI BAKE

1/2 c. sliced onion
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper
2 c. chicken broth
1 c. milk
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
3 c. cubed, cooked chicken or turkey
1/2 c. chopped fresh parsley
1/3 c. grated Parmesan cheese
1 (7 oz.) pkg. spaghetti, cooked and drained
1 (2 oz.) jar diced pimiento, drained
2 oz. (1/2 c.) shredded Swiss cheese

Heat oven to 350 degrees F. In large saucepan over medium heat, cook onion in butter until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese.

Spoon into ungreased 12x8 inch (2 quart) baking dish; sprinkle with Swiss cheese. Bake uncovered at 350 degrees F. for 20 to 30 minutes until hot and bubbly. If desired, sprinkle with chopped fresh parsley. Serves 6 to 8.

HAM 'N EGGS BRUNCH BAKE

HAM 'N EGGS BRUNCH BAKE

1/2 c. chopped onion
1 tbsp. butter
1 can (6 3/4 oz.) chunk ham, drained
1 med. tomato, chopped
2 c. Bisquick baking mix
1/2 c. cold water
1 c. shredded Swiss or Cheddar cheese (about 4 oz.)
1/4 c. milk
2 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried dill weed if desired
2 tbsp. snipped chives

Heat oven to 350 degrees. Lightly grease baking pan 13x9x2 inches.

Cook and stir in ham and tomato. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Pat dough in pan, with floured hands, pressing dough 1/2 inch up sides. Spread ham mixture over dough. Sprinkle with cheese.

Beat milk, eggs, salt, pepper and dill weed with hand beater until foamy. Slowly pour over cheese. Sprinkle with chives. Bake uncovered until golden brown, 25 to 30 minutes. 6 to 8 servings.

GARDEN RICE-STUFFED CHICKEN BREASTS

GARDEN RICE-STUFFED CHICKEN BREASTS

10 oz. pkg. Green Giant Microwave Garden Gourmet Sherry Wild Rice or Asparagus Pilaf
1 tbsp. slivered almonds
2 lg. whole chicken breasts, skinned, halved (about 2 lbs.)
1/8 to 1/4 tsp. salt
Dash of paprika
2 (9 oz.) pkgs. Green Giant Harvest Fresh Frozen Chopped Spinach

SAUCE:

1 c. chicken broth
1/2 c. half & half
2 tbsp. flour
2 tsp. Dijon mustard
2 oz. Swiss cheese, shredded (about 1/2 c.)

Heat oven to 350 degrees. Prepare Garden Gourmet according to package directions. Stir in almonds. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in ungreased 13 x 9 inch (3-quart) baking dish. Lightly sprinkle with salt and paprika. Bake at 350 degrees for 45 to 50 minutes or until chicken is tender.

In medium saucepan, combine all sauce ingredients except cheese. Using wire whisk, stir mixture until smooth. Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Keep warm.

Just before serving, prepare spinach according to package directions; drain. Spread cooked spinach in thin layer on serving platter. Arrange chicken breasts over spinach. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce. 4 servings.

TIPS: Do not use preshredded cheese. All sauce ingredients except cheese can be combined using blender container. Blend until smooth. Pour into medium saucepan; stir in cheese. Continue as directed above.

FRIED SPINACH-STUFFED CHICKEN BREASTS

FRIED SPINACH-STUFFED CHICKEN BREASTS

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. all purpose flour
2 tsp. pepper
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/4 tsp. garlic powder
6 chicken breasts halves, skinned and boned
1 egg, beaten
1/2 c. milk
Oil

Combine spinach, sour cream, salt, nutmeg and pepper, stirring well; set aside. Combine flour, pepper, salt, paprika, poultry seasoning and garlic powder, stirring well. Set aside.

Place each half of chicken breasts between sheets of waxed paper or plastic wrap and flatten with a meat mallet or rolling pin to about 3/4 inch thickness. Put about 1 1/2 tablespoons spinach mixture in center of each flattened chicken breast. Fold long sides of chicken over spinach then ends and secure with wooden picks.

Combine egg and milk, mixing well. Dredge chicken in flour mixture and dip in egg mixture; dredge again in flour.

Heat 1 inch of vegetable oil in large, heavy skillet. Fry chicken breasts in hot oil 15 minutes, or until golden brown, turning once. Serves 6.

ORANGE AND SPINACH-STUFFED CHICKEN BREASTS

ORANGE AND SPINACH-STUFFED CHICKEN
BREASTS

6 lg. chicken breast halves, skinned, boned

STUFFING:

3/4 c. cooked orzo (rice-shaped pasta) 1/3 to 1/2 c. uncooked orzo will yield 3/4 c. cooked orzo
1 c. frozen cut leaf spinach (from 16 oz. pkg.), thawed, drained
1 (11 oz.) can mandarin orange segments, drained, reserving liquid
1/4 c. chopped onion
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper

TARRAGON ORANGE SAUCE:

2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon leaves
1/4 tsp. salt

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves.

In medium bowl, combine all stuffing ingredients; mix well. Place 1/2 to 1/2 cup of stuffing mixture down center third of each chicken breast. Bring ends of breasts over stuffing; fold in sides. Secure with wooden picks. Place stuffed chicken breasts, seam side down, in ungreased 12x8 inch (2 quart) baking dish.

Heat oven to 350 degrees F. In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake at 350 degrees F. for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired. (About 300 calories each serving) Serves 6.

SPINACH STUFFED CHICKEN BREASTS

SPINACH STUFFED CHICKEN BREASTS

4 lg. chicken breasts, boned, with skin on
2 tbsp. olive oil
1 tsp. thyme
1/4 tsp. salt

Be sure each chicken breast has the skin attached as the stuffing will go between meat and skin.

STUFFING:

1 med. onion, chopped
1 tbsp. olive oil
1 tbsp. butter
1 lb. spinach, washed with stems removed and chopped (you can use 1 box
frozen chopped spinach, thawed and drained)
1/2 c. Ricotta cheese
1/2 c. grated Parmesan cheese
2 lg. basil leaves, finely chopped or 1/2 tsp. dried basil
Pinch nutmeg
Freshly ground pepper to taste

Saute onion in olive oil and butter over low heat until soft but not browned. Add spinach, cooking until wilted and moisture has evaporated (about 10 minutes). Transfer to a bowl, allow to cool and add rest of the ingredients. Season with pepper and nutmeg to taste.

Loosen skin on each breast by slipping a finger between meat and skin forming a pocket. Divide filling and neatly stuff the pockets. Place skin side up in a baking dish just large enough to hold them. Brush with olive oil and rub in the thyme and salt.

Bake 45 minutes in a preheated 375 degree oven or until skin is golden brown. If necessary, brush with a little more oil. Remove from oven and cool slightly. With a sharp knife, cut each piece into 1-inch thick slices and arrange on a platter. Garnish with fresh basil and cherry tomatoes. May be served with a cream sauce if desired. Serves 4-6.

CHICKEN BREAST STUFFED WITH HAM AND SPINACH

CHICKEN BREAST STUFFED WITH HAM AND
SPINACH

2 (10-14 oz.) chicken breasts, boneless, skinless
6 oz. ham, boneless, fat removed
1 1/2 tbsp. butter or oil
1 tbsp. flour, all purpose
1/4 c. milk
4 oz. spinach, fresh, cleaned, blanched
1 1/2 tbsp. oil
1 tbsp. all-purpose flour
1-1 1/2 c. chicken stock
2 oz. onions, finely diced
1/2 oz. celery, fine bias cut
1/2 oz. carrots, fine bias cut
1 bay leaf
1 c. White Rose
4 oz. heavy cream
Salt
White pepper

Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.

With a meat tenderizing mallet or a cleaver, gently flatten the tenderloins to 1/8-inch thickness. Repeat this procedure with all of the remaining chicken. Set aside for late use. (Refrigerate.)

Prepare stuffing as follows: Mince ham in food processor. Melt butter in small saucepan and add flour. Cook over medium heat for 2-3 minutes. DO NOT BROWN. Add milk, stirring constantly, and cook until thick paste forms. Add ham and remove from heat. Let cool. Reserve spinach for later use.

Stuff chicken breast as follows: Place 1 ounce of spinach on each of the chicken breasts, leaving 1 inch from all edges uncovered. Place 1 1/2 ounces of the ham mixture on top of each breast in the center and cover with each of the four tenderloins. Gently wrap ends of chicken breast towards center, folding them over the tenderloins.

Carefully pick them up, invert them, and place them on a plate and shape them like a large Easter egg. After stuffing the breasts, place them in the freezer and allow them to set for easier handling (30-40 minutes).

Prepare sauce as follows: Place oil in a small saucepan and add vegetables and bay leaf. Cook 3-5 minutes over medium high heat. Add wine and reduce down until oil has a clear appearance. Add flour and continue to cook for 3-4 minutes, while stirring constantly. DO NOT BROWN.

Add hot chicken stock and stir. Bring to simmering point and add heavy cream. Adjust seasonings to your liking. Pass sauce through a strainer and keep warm until serving time.

Cook the chicken breasts as follows: Preheat oven to 350 degrees. Pour 1/4 inch oil in bottom of a heavy skillet and put on medium heat. Remove chicken from freezer and dredge in flour, dip in beaten egg and place in skillet, with seam sides down. Brown lightly on all sides.

Place browned chicken breasts on baking sheet pan and bake in oven for about 20 minutes, until chicken is done and stuffing is hot through. Serve with sauce.

Serves: 4.

SPINACH BACON BLEU STUFFED CHICKEN BREAST

SPINACH BACON BLEU STUFFED CHICKEN
BREAST

4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely chopped

Place chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness.

Prepare the stuffing as follows:

Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes.

Serve with a Bearnaise sauce or a white wine sauce.

CHICKEN BREASTS STUFFED WITH FIGS AND SPINACH

CHICKEN BREASTS STUFFED WITH FIGS AND
SPINACH

(Anjeeri Murg)

It was during the Mughal Era in India when foods like raisins, figs and saffron were commonly used, reflecting the riches of the culture through its cuisines.

This was the period when India cuisine was revolutionized. New concepts of grilling, broiling and cooking were introduced.

In this recipe, the main flavor comes from figs and saffron.

4 boneless, skinless chicken breasts
4 tablespoons sesame oil
1/2 cup dried fig, chopped
1 tablespoon saffron threads
1/2 teaspoon cumin seeds (or to taste)
1 medium onion, finely chopped
1 pound fresh spinach, washed, dried, and stemmed
1/2 teaspoon cayenne pepper
salt, to taste
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 cup tomato sauce
1/2 cup heavy cream
2 tablespoons fresh cilantro, chopped

1. Place chicken breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottom skillet or mallet, evenly flattening the breasts.

2. Heat 2 tablespoons of sesame oil in a large frying pan over medium heat. Add figs and saffron and stir fry for 2 minutes until they plump up in saffron color.

3. Add cumin seeds and chopped onions and stir fry until golden brown, about 3 to 4 minutes. Mix in the spinach and toss for 2 to 3 minutes, until wilted. Stir in cayenne pepper and salt.

4. Spread the stuffing over each flattened breasts and wrap and roll over the stuffing. Secure the breasts with toothpick.

5. Heat 2 tablespoons of oil in a medium skillet over medium heat. Add garlic and ginger and cook for 2 to 3 minutes, until garlic is golden brown. Add tomato sauce and heavy cream and cook till sauce is thick and smoth.

6. Preheat the over to 350 F. 7. Arrange chicken breasts in a shallow baking dish and pour the toamto sauce over each breast.

Bake for 45 minutes, basting occasionally with the sauce.

8. Serve hot, sliced at an angle, garnished with chopped cilantro.

Serves 4.

FRENCH ONION CASSEROLE

FRENCH ONION CASSEROLE

4 med. onions, sliced thickly
5 tbsp. butter
2 tbsp. flour
3/4 c. beef bouillon
1/4 c. sherry
1 1/2 c. seasoned croutons
1/2 c. shredded Swiss cheese
1/4 c. grated Parmesan cheese
Dash pepper

Saute onions in 3 tablespoons butter until tender. Blend in flour and pepper. Add bouillon and sherry. Cook and stir until thickened and bubbly. Turn into 1-quart casserole. Melt 2 tablespoons butter and toss in croutons. Spoon on top of onion mixture. Sprinkle with Swiss and Parmesan cheeses. Place under broiler until cheeses melt.

ROCKY ROAD TURTLE CAKE

ROCKY ROAD TURTLE CAKE

1 German chocolate cake mix
1 pkg. caramels
1/2 c. condensed milk
2 c. marshmallows
1 sm. pkg. chocolate chips
1 c. chopped pecans
1 pkg. instant chocolate pudding

Follow cake recipe on cake mix and add pudding - put half cake mix in 10 x 13 inch pan. Bake for 10 to 15 minutes. Melt caramels with milk, put on top of cake then add chocolate chips, nuts and marshmallows. Then put remaining cake mix on top. Bake for 20 to 25 minutes or until brown.

ROCKY ROAD CAKE

ROCKY ROAD CAKE

1/2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. all purpose flour
1/2 c. chopped pecans
2 tbsp. cocoa
1/4 tsp. baking powder
2 c. tiny marshmallows
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. crunchy peanut butter
1 1/2 c. Rice Krispies

Cream butter and sugar; beat in eggs and vanilla, stir together flour, nuts, cocoa, baking powder and 1/4 teaspoon salt. Stir in egg mixture; spread in 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes. Sprinkle marshmallows on top. Bake 3 minutes more.

In small saucepan combine chocolate bits and peanut butter; cook over low heat until melted. Stir in cereal. Spread on top of marshmallows. Chill; cut into bars.

ROCKY ROAD CAKE

ROCKY ROAD CAKE

2 c. all-purpose flour
2 c. sugar
4 tbsp. cocoa
1 tsp. soda
2 sticks butter
1/2 c. buttermilk
2 eggs
1 tbsp. vanilla

Sift dry ingredients together and then add butter, buttermilk, eggs and vanilla. Mix, blending well and then add 1 cup hot coffee. Pour batter into well greased 12 x 18 inch pan. Bake at 350 degrees for approximately 30 minutes. Frost immediately.

ROCKY ROAD FROSTING:

1 stick butter
6 tbsp. milk
1 box powdered sugar
4 tbsp. cocoa
2 tsp. vanilla

Blend and add 1 cup chopped pecans and 1 1/2 cups small marshmallows. Frost cake as soon as removed from oven.

CHUCK'S CHILI CON CARNE

CHUCK'S CHILI CON CARNE

1 lb. ground chuck
4 strips bacon
1 onion chopped
1 green pepper chopped
2 stalks celery chopped
3 cloves garlic crushed
1 28oz. can crushed tomatoes
1 can light red beans
1 can black beans
2 4oz. cans mushrooms
1 can beef broth
1/2 tsp. each - ground cumin, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt
2-3 tsp. chili powder
fresh ground black pepper

Chop bacon and fry in large kettle until lightly crispy. Remove bacon and add to kettle ground beef, onion, garlic, and all spices and herbs. Cook until beef is browned and onion is transparent. Add celery and green pepper. Cook until vegetables are tender.

Add tomatoes, cooked bacon, and beef broth.

Bring to a boil, cover and simmer for 1 hour, stirring occasionally.

Add beans and mushrooms and cook at least 1 hour longer. The longer the better.

Use this recipe as a starter and adjust ingredients to taste.

Dot individual bowls with sour cream and shredded cheddar if desired.

CHILI CON CARNE FOR A CROWD

CHILI CON CARNE FOR A CROWD

6-8 lbs, lean beef chuck, round or sirloin
1/4 cup olive oil
2 large onions, diced
1 entire head garlic cloves, peeled and minced
1 8 ounce can Hunt's tomato sauce, with chilis
2 cups hot water
6 tablespoons chili powder
4 tablespoons ground cumin
1 tablespoon freshly cracked black pepper
1 tablespoon salt
1 tablespoon paprika (smoked if available)
2 teaspoons Tabasco sauce
3 tablespoons flour (or masa harina)
3 tablespoons cider vinegar
4 tablespoons ketchup
cayenne pepper, to taste

Remove all fat and sinew from beef and cut into 1/4-1/2 inch cubes.

In a large heavy skillet, heat olive oil. When sizzling hot, add a portion of the beef and brown in batches. (If you add too much beef at once, the meat will steam rather than brown.) Add more olive oil as needed. As meat is browned, transfer to a large kettle or stockpot. In same skillet (after meat has been cooked and removed) saute onion until translucent; add garlic and saute until lightly toasted but not browned. Transfer onion and garlic to same pan as meat; mix thoroughly.

Stir in remaining ingredients (except flour or masa harina).

Bring to a boil; cover and reduce heat to a very low simmer and continue to coover for 90 minutes to 2 hours or so, stirring frequently, adding small amounts of water if needed. Taste and adjust seasonings. Salt, pepper, garlic or onion powder, cayenne, Tabasco, Frank's Hot Sauce, chopped jalapeno pepper or beef soup base can optionally be added to kick up the flavor (let taste and moderation be your guide - remember, when cooking for a crowd, there will always be some who prefer a milder version; remove and reserve a portion of the unseasoned product for children and others who don't like it hot).

To thicken, stir flour or masa harina into a little water to make a paste, then stir in. Cook 10-20 more minutes.

Serve (optionally) with shredded cheese on top.

Approximately 10 servings.

CAJUN GUMBO

CAJUN GUMBO

ROUX:

1/2 c. flour
1/2 c. vegetable oil
1 c. celery
1/2 c. onion
1/2 c. green bell pepper
4 cloves garlic

GUMBO:

1 lb. boneless chicken breast
1 lb. boneless chicken thighs
2 lbs. smoked sausage (Hillshire lite yellow pack)
1/4 c. green onion tops
1/4 c. parsley, chopped
Salt & black pepper
Red pepper
Tabasco

All vegetables should be chopped very fine.

ROUX: In a large 1 to 2 gallon heavy pot, mix oil and flour. Cook over medium heat until flour is brown (walnut colored). Stir constantly. Add onions, green pepper and celery, cook until tender. Add the garlic and cook an additional 5 minutes. Add 1 gallon of warm water and mix well. Add the chicken (which has been cut in fours). Bring to a boil then reduce to a simmer. Add seasoning to taste and cook 1 hour. Skim any oil off and discard. Cut the sausage into 1/4 inch circles and add to the pot. Add enough water to fill pot to approximately 1/2 inch from top. Continue cooking 2 hours skimming oil as required. (Gumbo can cook all day, it gets better as it cooks.) Approximately 30 minutes before serving, add the onion tops and parsley. Serve in large bowls over rice (like soup). Garlic bread goes well with gumbo. Fish, shrimp, crab and oysters can be substituted for chicken and sausage.

SUPER BOWL CHICKEN AND ANDOUILLE SAUSAGE GUMBO

SUPER BOWL CHICKEN AND ANDOUILLE
SAUSAGE GUMBO

ROUX:

2 c. flour
2 c. vegetable oil

GUMBO:

6 green bell peppers
4 green onions
1/2 white onion
2 jalapeno chiles (discard seeds from 1 chile)
2 serrano chiles (discard seeds from 1 chile)
1/2 bunch celery
1 1/2 tbsp. thyme
2 c. vegetable oil
3 red bell peppers
1 red onion
1 clove garlic
5 bay leaves
1 1/2 tbsp. basil
1 1/2 tbsp. oregano
1 tbsp. crushed red pepper
1 jar (2.2 oz.) Cajun Magic spice for poultry
2 lb. andouille sausage or Polish sausage, cubed
1 1/2 lb. cubed boneless, skinless chicken breasts
1/2 c. file powder
Water
Cooked white rice
1 1/2 tbsp. white pepper
1 1/2 tsp. cayenne pepper
6 qt. chicken stock

1. For roux, mix flour and oil in roasting pan. Bake at 250 degrees, stirring often, about every 1/2 hour, until mixture is the color of dark red clay, about 5 hours or more. Remove from oven.

2. For gumbo, dice all vegetables. Put into 12 quart kettle. Cook until limp, about 10 to 15 minutes. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat.

3. Stir in half of the roux. Gradually stir in chicken stock until well blended. Heat to simmer. Add more roux if thicker consistency is desired.

4. Saute cubed sausage in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drained off excess grease and add sausage to simmering gumbo mixture.

5. Mix the cubed chicken with the remaining Cajun Magic spice mixture. Saute in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat stirring often for 1 hour.

6. Just prior to serving heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.

CHICKEN AND SAUSAGE GUMBO

CHICKEN AND SAUSAGE GUMBO

3/4 cup all-purpose flour
1/2 pound smoked sausage -- sliced
3/4 pound chicken breasts -- cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic -- minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10

CHILI RELLENO BAKE

CHILI RELLENO BAKE

1/2 lb. pork sausage
1/2 lb. lean ground chuck
1/2 lg. onion, chopped
1 clove garlic, minced or pressed
4 7 oz. cans whole green chilies, drained and seeded
2 c. shredded sharp Cheddar cheese
4 eggs
1/4 c. unsifted flour
1 1/2 c. milk
1 tsp. salt

Preheat oven to 350 degrees.

Crumble sausage and beef into frying pan; set over medium heat and cook, stirring until browned. Drain off fat, add onion and garlic and cook until onion is limp. Set aside.

BAKED MEAT SANDWICH

BAKED MEAT SANDWICH

FOR SANDWICH:

1 1/2 lb. ground beef
1 clove garlic, minced
1/2 c. grated Swiss cheese
Tabasco sauce to taste
2 tbsp. minced fresh parsley
1/2 c. chopped onion
1/4 c. grated Parmesan cheese
1 lg. egg
1 tsp. salt
1 egg, beaten with 1 tsp. water

FOR BISCUIT DOUGH:

2 c. sifted flour
1 tsp. salt
1 egg, slightly beaten
3 tsp. baking powder
1/2 c. shortening
1/2 c. milk

FOR SAUCE:

1/2 c. onions, chopped
1/2 lb. chopped mushrooms
2 (8 oz.) cans tomato sauce
1 tbsp. lemon juice
1/2 c. green peppers, chopped
1/2 stick butter
2 tsp. Worcestershire sauce
Salt and pepper to taste

Heat oven to 400 degrees. Cook meat and onions until meat is not longer red, stirring to break up meat. Cool. When cool, mix in cheese, egg, Tabasco sauce, salt and parsley.

Prepare biscuit dough: sift flour, baking powder, salt in bowl. Cut in shortening. Stir in egg and milk. Gather into ball and knead lightly on floured board. Divide dough in half. Pat one half into 9-inch square pan. Spread with meat mixture. Cover with other biscuit half. Brush with egg wash. Bake about 30 minutes.

Serve with sauce: Saute onion, pepper, mushrooms in butter until tender. Add tomato sauce, Worcestershire sauce, lemon juice, salt and pepper. Simmer 10 minutes. You may add a bit of brown sugar to cut acidity.

HAMBURGER CORNMEAL SHEPHERD'S PIE

HAMBURGER CORNMEAL SHEPHERD'S PIE

1/2 c. green pepper, chopped fine
1/4 c. onion, minced
16 oz. lean ground beef
5 tbsp. oil, divided
1 c. tomato sauce
2 tbsp. low-calorie catsup
2 tsp. salt, divided
Dash of lemon pepper
1 tsp. chili powder
1/2 c. flour, sifted
3/4 c. yellow cornmeal
Non-nutritive sweetener = to 1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. thyme
1 egg
1/2 c. non-fat milk

Preheat oven to 350 degrees. Saute green pepper, onion, beef in 2 tablespoons oil until beef is browned. Stir in tomato sauce, catsup, 1 teaspoon salt, lemon pepper and chili powder. Put in 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme in a bowl. Add egg, milk and remaining oil. Stir until smooth. Top the first mixture with the second. Bake uncovered until cornbread is slightly brown and firm to touch (about 30 minutes). Loosen cornbread with knife, turn onto serving plate with top side down. Yield: 8 servings.

DRUNKEN SHEPHERD'S PIE

DRUNKEN SHEPHERD'S PIE

1-1.5 lbs extra lean ground beef
1 can corn niblets
1 small can mixed peas and carrots
1 package brown gravy mix
Newcastle beer (1/4-1/3 bottle)
mild cheddar cheese, shredded
1 small yellow or Vidalia onion, diced
6-7 cups mashed potatoes, seasoned and buttered to taste
(potato buds instant work very well)

Melt 2 tablespoons butter and 1/4 teaspoons salt in a large skillet on medium heat. Dice onion into small squares. Add onions to butter and mix well to coat. Cook on medium low until very soft/transparent.

Add ground beef to onions, until very lightly browned and crumbled, add Newcastle Beer, continue to cook on medium-high and stir to keep meat small and crumbly, until done. Drain excess fat and beer from meat in colander, transfer to a separate bowl and cover.

Drain corn and peas/carrots in colander until all excess moisture is gone. Transfer to a separate bowl.

prepare gravy mix (1 cup cold water, whisk in gravy powder slowly, bring to a boil, then remove from heat, continue to stir to prevent clumping, as soon as gravy looks smooth, add about 4 tbsp cold water, stir and mix into beef/onion mixture, cover and set aside. (mushroom gravy works very well also)

Prepare mashed potatoes to taste

In a medium casserole dish, add 1/4 pat of butter near each corner. Put either a layer of pie crust in, or a thin layer of mashed potatoes (or both) spread meat/onion mixture into casserole dish, add layer of mixed corn, peas, and carrots. add thin layer of cheese if desired, then top with a layer of mashed potatoes thick enough to reach 1/2 inch below the edge of the casserole dish.

Add a layer of shredded mild cheddar cheese (and another layer of pie crust if desired) and a few small pats of butter placed randomly on top of cheese and potatoes.

Bake at 350°F for 1 hour, or 425°F for 35 minutes.

If worried about burning cheese due to lack of pie crust topping, add cheese 1/2 way through cooking time.

These are really good inside their own small pie shells, to serve individually - simply reduce cooking time until bubbly.

SHEPHERD'S BEEF PIE

SHEPHERD'S BEEF PIE

1 lb. ground beef
1 1/2 c. beef broth, divided
1 tsp. salt
2 bay leaves
2 whole cloves
1/2 tsp. thyme leaves
1 c. sliced carrots
1 c. sliced mushrooms
1 sm. box frozen peas (optional)
1 c. diced celery
1 c. diced onions
1 tbsp. plus 1 tsp. flour
1 lb. peeled, cooked potatoes, mashed
1 tbsp. plus 1 tsp. butter
1/2 c. milk
4 oz. grated Cheddar cheese
1 tbsp. chopped chives

Brown ground beef in a medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.

In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minutes longer.

In a small bowl, combine potatoes with butter, stir in milk. Mash.

Transfer the meat, vegetables, etc. to a baking dish. Add mashed potatoes on top of meat and vegetables, covering mixture entirely. Add grated cheese and chives on top of potatoes. Bake at 375 degrees for 10 minutes or until heated through, then broil 6 inches from source of heat 1 to 2 minutes or until potatoes are lightly browned. Makes 4 servings. This dish freezes well.

CHICKEN FETTUCCINE ALFREDO

CHICKEN FETTUCCINE ALFREDO

1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

BREAST OF CHICKEN ALFREDO

BREAST OF CHICKEN ALFREDO

4 half chicken breasts
1 recipe Marinade Alfredo
1/2 c. flour
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
3 tbsp. Parmesan cheese

MARINADE ALFREDO:

2 tbsp. oil
2 tbsp. lemon juice
1 clove garlic
1/4 tsp. black pepper
2 tbsp. Parmesan cheese
1/4 tsp. oregano
1/2 tsp. salt

Combine all marinade ingredients and beat well. Pour over chicken and let stand in refrigerator about 2 hours. Turn to fully coat and marinate. Combine remaining ingredients and roll chicken in mixture. Then dip in melted butter. Bake in 350 degree oven in shallow pan, uncovered, for 50 minutes. Turn if desired. Serve with egg noodles.

CHICKEN DORITOS

CHICKEN DORITOS

1 lg. fryer chicken
1 lg. pkg. Doritos
1 can Rotel
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 c. chopped onion
1 c. shredded cheddar cheese
1 c. chicken broth

Cook chicken (boil or bake). Line bottom of casserole with Doritos. Cube chicken and place on Doritos. Mix soups, Rotel and onions; pour over chicken. Top with Doritos and cheese. Bake at 350 degrees for 45 minutes.

CHICKEN DORITO CASSEROLE

CHICKEN DORITO CASSEROLE

1 lg. fryer, cooked and boned
1 can cream of mushroom soup
1 can cream of chicken soup
Chili sauce to taste
1 tsp. chili powder
1 onion, chopped fine
1 1/2 c. chicken broth
Garlic and black pepper to taste
4 c. Dorito chips
8 oz. grated Cheddar cheese

Cook and bone chicken, reserving 1 1/2 cups broth. Combine soups, chili, spices and broth.

Grease bottom of casserole pan. Put 2 cups of Doritos on bottom of pan. Spread half of chicken over this layer, then half of soup mixture. Top with grated cheese. Repeat layers. Bake at 350 for 30 minutes.

POPCORN CAKE (OR BALLS)

POPCORN CAKE (OR BALLS)

1 gallon popped popcorn
1 lb. salted peanuts
1 lb. M&M'S® (plain)
2 pkgs. candy corn
1/2 c. butter flavor Wesson oil
1/2 c. butter
1 lb. mini marshmallows
2 tsp. vanilla

Mix popcorn, peanuts, M&M'S® and candy corn. Melt together oil, butter, marshmallows and vanilla. Pour over popcorn mixture and mix well. Press into ungreased Bundt pan or into balls. Grease hands good before pressing or shaping.

CONFETTI POPCORN BALLS

CONFETTI POPCORN BALLS

3.5 oz. bag popcorn
1/2 c. candy coated chocolate pieces or sm. gumdrops
1 1/3 c. unsalted peanuts
2 c. miniature marshmallows
3 tbsp. butter

Microwave directions - Grease 8 or 9 inch pan. Prepare popcorn as directed. Remove any unpopped kernels. In large greased bowl, combine popcorn with candy and peanuts. In 4 cup microwave safe measuring cup, place marshmallows and butter. Microwave on High for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture. Toss until evenly coated. With buttered hands, press into prepared pan. Refrigerate until firm. Cut into bars. 16 bars.

MISSISSIPPI MUD CAKE

MISSISSIPPI MUD CAKE

1 1/2 c. flour
2 tbsp. cocoa
1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 (7 oz.) jar marshmallow creme

Grease and flour 9x13 pan and set aside. Mix flour and cocoa together; set aside. Beat butter for 30 seconds to soften. Add sugar and vanilla, beating until fluffy. Add eggs. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. Bake at 350 for 35 minutes. While cake is still hot, spread with marshmallow creme. Cool completely and add icing.

MISSISSIPPI MUD ICING:

1/2 c. butter
4 c. sifted powdered sugar
1/2 c. cocoa
1/2 c. evaporated milk
1 tsp. vanilla

MISSISSIPPI MUD CAKE

MISSISSIPPI MUD CAKE

2 c. sugar
1 c. shortening
4 eggs, beaten
1 1/2 c. flour
1/3 c. cocoa
3 tsp. vanilla
1 c. chopped nuts
1 pkg. miniature marshmallows
1/2 tsp. salt

Cream sugar and shortening. Add eggs. Sift flour, cocoa and salt together. Add to mix. Add vanilla and nuts. Pour into greased and floured 13 x 9 pan. Bake at 300 degrees for 35 minutes. Take out of oven, spread marshmallows evenly over top. Return to oven for 5 minutes. Take out and cool. Spread with frosting below:

MISSISSIPPI MUD FROSTING:

2 sticks butter
1/2 c. cocoa
1 box powdered sugar
1/2 c. evaporated milk
1 tsp. vanilla
1 c. chopped nuts

Melt butter. Mix cocoa and butter in large bowl. Add the remaining ingredients and mix well. Spread over cooled cake.

STRAWBERRY JELLO PRETZEL DESSERT

STRAWBERRY JELLO PRETZEL DESSERT

LAYER #1:

2 c. crushed pretzels (grate in food processor)
3/4 c. butter, melted
3 tbsp. sugar

Mix above ingredients into 9 x 13 inch pan. Press flat onto bottom of pan. Bake at 400 degrees for 5 minutes. Let cool.

LAYER #2:

8 oz. cream cheese, softened
1 c. sugar
8 oz. Cool Whip

Mix together until smooth. Spoon over pretzel layer.

LAYER #3:

2 (3 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries

Mix strawberry Jello and boiling water together. Add sliced strawberries. Refrigerate for about 1 hour until slightly jelled. Pour carefully over cream cheese mixture. Refrigerate.

DELIGHTFUL FROZEN FRUIT DESSERT

DELIGHTFUL FROZEN FRUIT DESSERT

2 c. sour cream
1 (8 oz.) cream cheese
1 tbsp. lemon juice
3/4 c. sugar
1/8 tsp. salt
2 (9 oz.) can crushed pineapple
1 lg. can cherry pie filling
1 jar maraschino cherries
1/2 c. chopped pecans
6 bananas, sliced
1 lg. tub Cool Whip

Combine sour cream, lemon juice, sugar, cream cheese and salt in a bowl; stir well. Add pineapple undrained. Stir in the cherries, pecans and bananas. Fold in the Cool Whip. Pour into a large cake pan and freeze.

FROZEN LEMON DESSERT

FROZEN LEMON DESSERT

CRUST:

3 c. Rice Krispies, crushed
1/3 c. sugar
1/2 c. melted butter

FILLING:

1 can lemon pie filling
1 (7 oz.) fruit cocktail, drained
1 can Eagle Brand milk
1/2 c. lemon juice
Cool Whip

Mix crust ingredients in bottom of 9x13 inch pan. Mix filling ingredients. Spread on crust. Add layer of Cool Whip. Save a little of crust ingredients to sprinkle on top of Cool Whip. Freeze.

FROZEN RASPBERRY CREAM PIE

FROZEN RASPBERRY CREAM PIE

Fruit Part:

10 oz pkg (1 1/2 cups) partially thawed frozen raspberries
2 teaspoons cornstarch
1 teaspoons sugar
1 (already baked) bottom pie crust

Creamy Part:

½ cup sugar
2 teaspoons flour
1 teaspoon cornstarch
¼ teaspoon salt
1 ½ cups milk
2 egg yolks slightly beaten
1 teaspoon butter
1 teaspoon vanilla

Fruit Part:

2 egg whites
3 teaspoons sugar

Read the recipe all the way through before preparation for best results.

The raspberries should be fully thawed. Drain the raspberries into a measuring cup and if necessary add water to measure ½ cup juice.

In a small saucepan, combine cornstarch and sugar, slowly stirring in juice. Cook over low heat, stirring constantly, until thick and clear (it will happen). Remove from heat and add berries.

Combine sugar, flour, cornstarch and salt in a saucepan. Mix with wooden spoon or a heat proof spatula. Blend in milk gradually, then add egg yolks. Add butter. Cook until thick and smooth, stirring constantly and scraping down the sides of the pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping down sides of pan well. Poor hot filling into a pre-baked 9” pie shell.

Beat egg whites at high speed until frothy; add the 3 tablespoons of sugar gradually while beating. Beat at highest speed until very stiff peaks form. Fold thickened fruit into the egg whites. Using a spatula, spread evenly over the hot cream filling (just as you would a lemon meringue pie) sealing to the crust on all sides.

Bake at 350°F degrees for about 25 minutes or until the center appears to be set when wiggled and before the eggs and the fruit start to turn a light brown.

Cool before serving.

FROZEN FRUIT PIE

FROZEN FRUIT PIE

1 box fruit Jello
2/3 c. boiling water
1 1/2 c. ice cream
1 (8 oz.) container Cool Whip
1 c. diced fruit
1 pie crust, baked

Dissolve Jello in hot water. Add ice cream, Cool Whip, and fruit. Fold ingredients together and place in pie crust.

Strawberry is an excellent choice.

ICE CREAM CANDY PIE

ICE CREAM CANDY PIE

2 pts. vanilla ice cream, slightly softened
1 chocolate crumb crust (recipe follows)
10 Andes chocolate creme de menthe wafers, cut in bite-size pieces
5 chocolate graham crackers, broken into bite-size chunks
1 SNICKERS® candy bar, cut in bite-size chunks
1 almond chocolate bar, cut in bite-size pieces
1 dark sweet chocolate bar, cut in bite-size pieces
1/2 c. caramel or butterscotch ice cream topping (from jar)
1/3 c. coarsely chopped pecans
For garnish; whipped topping, whole strawberry

1) Spread half the ice cream over crust. Top with half of the chocolate candy, graham crackers, and candy bars. Spoon rest of ice cream on top.

2) Freeze at least 3 hours over overnight.

3) Before serving, pour on topping and sprinkle with pecans and remaining candy.

4) Refrigerate 10 minutes to soften ice cream slightly. Garnish with whipped cream and strawberry.

CHOCOLATE WAFER CRUST:

Heat oven to 375 degrees. Melt 1/3 cup butter; stir in 1 1/3 cup chocolate wafer cookie crumbs (about 26 cookies). When well moistened, press evenly over bottom and sides of 9 inch pie pan. Bake 8 minutes. Cool completely before filling.

SNICKERS® BAR PIE

SNICKERS® BAR PIE

2 c. Oreo cookies, crushed
1/2 c. dry roasted peanuts, chopped
1/4 c. butter, melted
8 SNICKERS® bars (2 oz.)
2 qt. vanilla ice cream
1/4 c. caramel sauce
1/4 c. chocolate sauce

Heat oven to 375 degrees. Mix cookie crumbs, peanuts and butter in 9 inch pie plate. Press into crust and bake 10 minutes. Cool. Chop candy bar into small pieces and fold into softened ice cream. Spoon into crust. Drizzle caramel and chocolate sauce over top. Freeze 4 hours.

SNICKERS® BAR PIE

SNICKERS® BAR PIE

1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
3 SNICKERS® bars, cut into 1/2 inch pieces
Cool Whip and peanuts for garnish

Combine 1 1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very smooth. Fold in candy bar chunks. Spread in baked pie shell.

Combine remaining milk, Cool Whip, and chocolate pudding. Beat until smooth. Spread on top of vanilla layer. Garnish. Refrigerate.

Mars, Babe Ruth, 3 MUSKETEERS®, or your favorite candy bar may be used!

SNICKERS® PIE

SNICKERS® PIE

2 c. Oreo cookies (crushed fine)
1/2 c. coarse chopped peanuts
1/2 c. butter
1 qt. vanilla ice cream
12 (2 oz.) SNICKERS® bars
1/4 c. chocolate fudge ice cream sauce
1/4 c. caramel ice cream sauce

Mix cookies, peanuts and butter together. Press in pie plate. Bake at 400 degrees for 10 minutes. Cool completely! Mix ice cream with 6-8 chopped SNICKERS® bars and spoon mixture into cooled pie crust. Drizzle chocolate and caramel with spoon in random lines over pie. Freeze for 4 hours. Decorate with the remaining SNICKERS® sliced around edge of pie. Serves 12. Very rich!

CHICKEN PAPRIKA WITH DUMPLINGS

CHICKEN PAPRIKA WITH DUMPLINGS

SOUP:

2 tbsp. vegetable oil
1 lg. onion, chopped
2 lbs. boneless chicken breast, cut into bite-sized pieces
1 tbsp. paprika
1 tbsp. Lawry's seasoned salt
1 tbsp. poultry seasoning
2 qts. hot water
2 c. sour cream, at room temperature is best

DUMPLINGS:

3 eggs
2 c. flour
1 lg. pot boiling salted water
Cooked noodles or bowl ties may be used if preferred

SOUP: In large soup pot, saute onions and chicken in oil until chicken is just white. Add paprika, seasoned salt, and poultry seasoning; toss to coat chicken thoroughly. Add 2 quarts hot water. Bring to a boil. Lower heat and simmer, colored, 20 minutes. Pour sour cream into medium bowl and stir to loosen. Add 1/4 cup of the broth from the pot and mix well. Add 1/4 cup of broth at a time, mixing well each time, until sour cream mixture is warm. Add mixture back to pot and stir well. Add cooked dumplings, or cooked noodles or bow ties if preferred.

DUMPLINGS: Beat eggs in medium bowl. Add flour gradually until mixture is holding together and just slightly sticky. With floured hands, pinch off pieces about the size of a peanut shell, give each piece a slight twist and pull, and drop one-by-one into rapidly boiling salted water. Cover and simmer on low for 20 minutes. Drain and add to soup. Let dumplings sit in soup at least 10 minutes before serving.

MEATBALL STEW WITH DUMPLINGS

MEATBALL STEW WITH DUMPLINGS

1 lb. ground beef
1 large onion, chopped
1/3 c. fresh parsley, chopped
1 egg
1/2 c. breadcrumbs
2 tsp. salt
1/4 tsp. black pepper
1 tsp. dry mustard
2 tbsp. olive oil
1 12 oz. can tomato juice
1/2 c. water
4-5 cloves garlic, minced
1 bay leaf
1 tsp. chili powder
1 doz. small white boiling onions, peeled
1 doz. baby carrots
1/2 c. Bisquick
1/2 c. milk
1 10 oz. pkg. frozen lima beans

Combine brown beef with chopped onion, parsley, egg, breadcrumbs, 1 tsp. salt, 1/8 tsp. pepper, and mustard. Shape into 36 meatballs. In a heavy bottom dutch oven or kettle, brown 1/2 of the meatballs, turning occasionally, until well browned on all sides. Remove and drain on paper towels. Sauté the remaining meatballs. Pour off drippings.

In the same dutch oven, combine tomato juice, water, garlic, bay leaf, chili powder and remaining 1 tsp. salt. Heat to boiling. Add white onions and carrots. Cover and simmer for 30 minutes.

While vegetables cook, combine Bisquick with remaining two tablespoons parsley. Pour in milk all at once, stirring lightly only until flour is moistened. Return meatballs to kettle, add Lima beans and bring to boiling point.

When water begins to boil rapidly, drop dumpling mixture in six mounds on top. Cook uncovered to 10 minutes. Cover and cook 10 minutes longer or until dumplings are light and fluffy.

BEST HOMEMADE CHICKEN DUMPLINGS

BEST HOMEMADE CHICKEN DUMPLINGS

1 whole chicken
2 Knorr chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 5 oz can evaporated milk
1 small onion
1/2 package of frozen peas and carrots
1 can 10 count biscuits
whole milk
salt and pepper

Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces. Drain off any grease from leftover chicken broth.

Add 2 bouillon cubes and stir over medium heat. Return chicken pieces back to broth. Pour in 1/2 cup of whole milk. Add salt and pepper to taste.

Add 1/2 package of frozen peas and carrots. Dice onion and add. Pour in cream of chicken soup and cream of celery soup; stir well.

Simmer for 10 minutes over medium heat. Add biscuit dumplings, each one separated into 2 pieces and cut in half.

Boil until dumplings are done 10-15 minutes. Add evaporated milk and stir gently.

Cook on medium heat for 10 minutes more, then serve.

Makes about 8 - 10 servings.

ELLEN'S MEATLOAF

ELLEN'S MEATLOAF

1-½ lbs. ground pork sausage
1-½ lbs. ground chuck
3 egg yolks, beaten
1 onion, chopped
garlic powder to taste
herbs to taste
½ pint sour cream
chili powder to taste
mix the above ingredients and shape into a loaf and place in a shallow roasting pan.
topping:
2 teaspoons brown sugar
1 teaspoon dijon mustard
5 tablespoons ketchup
pinch of nutmeg

Mix topping and spread over meat loaf. Bake at 350° for one hour

Also good cold, thinly sliced

GRANDPA'S AWESOME MEATLOAF

GRANDPA'S AWESOME MEATLOAF

2 lb ground chuck
1 lb ground pork
1/4 cup water
3/4 cup minced onion
1/4 cup Heinz ketchup
1 15 oz can tomato sauce
2 eggs
1 tablespoon Lea and Perrin's Worcestershire sauce
3 slices white bread
1 tsp salt (kosher preferred)
2 packages McCormick meatloaf seasoning blend
1 teaspoons each of Lawry's season salt and Emeril's Essence
3 to 4 dashes Tabasco sauce
2 tablespoons clover honey

Glaze:

ketchup
brown sugar
Worcestershire sauce
a little honey
few dashes Tabasco sauce

Makes about 2 cups of glaze (the consistency of cold syrup).

Process bread in food processor for several seconds, until there are small, even crumbs.

Beat eggs in a large bowl. Mix in all other ingredients. Blend on low speed with electric mixer until completely combined. Make into a loaf.

Place in roaster or cake pan, cover with aluminum foil (shiny side in), and bake at 350°F for about an hour, or until the juice runs clear and is no longer pink inside. Midway through the cooking, check to see if excess juice has accumulated at the bottom of the pan and drain if required.

As soon as meatloaf is nearly done, remove foil, pour all of glaze over meatloaf, and return to oven. Set oven on broil (the highest setting which uses the top burner in the oven). Watch closely to avoid burning, and the broil glaze starts bubbling.

Remove from oven.

EASY ITALIAN MEATLOAF

EASY ITALIAN MEATLOAF

2 1/2 lbs ground beef or chuck
2 large peppers, red or green, coarsely chopped
1 16 oz can diced tomatoes
1 large sweet onion, chopped
4 slices bacon
1 1/2 cups Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced or pressed garlic
1/2 teaspoon basil
1/3 teaspoon oregano
1/3 cup chopped fresh parsley (do not substitute)
1 teaspoon seasoned salt or beef bouillon powder
2 eggs
1/3 teaspoon ground black pepper
1/3 cup ketchup (or more as needed)
onion and garlic powder to taste

Preheat oven to 375°F.

In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.

Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.

Bake uncovered 1 1/2 hours.

Variation: Substitute your favorite barbecue sauce for basting.

Submitted by: CM

BEST MEATLOAF

BEST MEATLOAF

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:

1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

SPLIT PEA AND HAM SOUP

SPLIT PEA AND HAM SOUP

1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablespoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk

Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.

In a large soup pot or Dutch oven, sauté minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.

Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).

If you prefer a pureed soup, process using a hand blender before adding carrots.

Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.

Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.

Note: Kids like to use the leftover soup the following day for an after-school snack by adding hot dogs sliced into 1 inch coins boiled briefly in a saucepan and stirred in. The soup thickens up overnight in the refrigerator, so stir in more milk or a pat of butter before serving.

HAM AND POTATO CASSEROLE

HAM AND POTATO CASSEROLE

2 tbsp. butter
1 med. green pepper, chopped
1 tsp. salt
1/2 c. grated cheddar cheese
2 c. cubed, baked ham
3 slices diced crisp bacon
1 sm. onion, chopped
3 tbsp. flour
1 c. milk
2 c. peeled sliced potatoes
1/4 c. crushed corn flakes

Cook green pepper and onion in butter until tender. Stir in flour and salt. Gradually add milk and cook until thickened, stirring constantly. Add cheese and stir until melted. In a buttered 1 1/2 quart casserole, alternate layers of potatoes, ham, bacon and cheese sauce. Top with crushed corn flakes. Bake at 350 degrees about an hour or until potatoes are done.

BBQ HAMBURGER MEATLOAF

BBQ HAMBURGER MEATLOAF

1 lb. hamburger
1 egg
1 c. Rice Krispies
1 tsp. salt
1/4 tsp. pepper
1 tbsp. onion
3 tbsp. brown sugar
1/4 c. catsup
1/8 tsp. nutmeg
1 tsp. dry mustard

Combine beef, egg, Rice Krispies, salt, pepper and onion. Mix separately sugar, catsup, nutmeg and mustard. Add half of the sauce to the beef and pour the rest over the top. Bake at 350 degrees for 30-45 minutes.

FAVORITE CHICKEN AND DUMPLINGS

FAVORITE CHICKEN AND DUMPLINGS

Chicken Preparation:

1 4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb. baby carrots
2-3 stalks celery, whole, plus leaves

Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.

Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.

When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.

Dumplings:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk

In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)

Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).

Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.

Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.

Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.

Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.

This dish will become your family's favorite comfort food and is just as well received when guests arrive.

HUNGARIAN CHICKEN PAPRIKA WITH DUMPLINGS

HUNGARIAN CHICKEN PAPRIKA WITH
DUMPLINGS

1 frying chicken, cut into 8 pieces
1 large onion, chopped
4 tbsp. butter
1 tbsp. Hungarian paprika
1 1/2 cups water
1/2 pint dairy sour cream

In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings (see below).

Dumplings:

3 eggs, beaten
3 c. all-purpose flour
1 tbsp. salt
1/2 cup water

Combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.

FRIENDSHIP CAKE STARTER

FRIENDSHIP CAKE STARTER

1 c. canned pineapple
3 c. sugar
6 tbsp. brandy
1 c. maraschino cherries
1 c. canned sliced peaches

In a one gallon jar combine the pineapple, 1 cup sugar, and 2 tablespoons brandy. Stir daily for 2 weeks. Then add the cherries, 1 cup sugar and 2 tablespoons brandy. Again stir daily for 2 weeks. Then add the peaches, 1 cup sugar and 2 tablespoons brandy. Stir daily for 2 more weeks. After 2 weeks separate the liquid from the fruit. The liquid is the starter. You can use the fruit as ice cream or cake topping. Do not refrigerate starter.

PEACH UPSIDE DOWN CAKE

PEACH UPSIDE DOWN CAKE

4 tbsp. butter
1/2 cup brown sugar
large pinch nutmeg
2 cups peach slices
1 tbsp. amaretto or almond liqueur (plus more for topping)
1 1/3 cups cake flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter, room temperature
1/2 cup milk
1 tsp. vanilla
1 egg

Topping:

1 cup whipping cream
1 tablespoon Amaretto or almond liqueur
1 tablespoon confectioners' sugar
3 tablespoons slivered blanched almonds

In an 8-inch non-stick square pan, melt butter; sprinkle with brown sugar and nutmeg, mixing well and distributing evenly.

Arrange peach slices, slightly overlapping the slices, evenly over the brown sugar. Sprinkle with the amaretto or almond liqueur.

Sift together flour, sugar, baking powder and salt. Cut in the butter. Stir vanilla into milk and stir into the flour mixture.

Beat for 2 minutes at medium speed. Add egg, and beat for 1 more minute. Pour batter over peaches.

Bake for 35 minutes. Remove to a wire rack to cool for 5 minutes before inverting with a sharp thump onto a serving dish. Leave the cake in the pan upside-down for several minutes to help free it from the pan.

Topping:

Serve with freshly whipped cream sweetened with powdered sugar and a little Amaretto.

Sprinkle whipped cream with slivered almonds. Alternatively, vanilla ice cream may be used as a topping.

Variation: 2 or 3 tablespoons blanched almonds can be ground in a processor and sprinkled over the brown sugar for what eventually becomes the topping after the cake is inverted.

CRANBERRY ORANGE NUT BREAD

CRANBERRY ORANGE NUT BREAD

1 cup sugar
5 tablespoons butter, room temperature
1 cup milk
1 egg
1 tsp. pure vanilla
1 tsp. orange extract or 1 pkt. True Orange
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups cranberries, coarsely chopped
1 cup chopped walnuts, pecans or slivered almonds

Preheat oven to 350°F.

Cream together sugar and butter. Beat well until light and fluffy. Stir in milk, egg and vanilla and orange. Mix well.

Whisk together flour, baking powder, salt and cinnamon. Combine with sugar mixture gradually while mixing on lowest speed.

Stir in chopped cranberries. Transfer batter to a greased and floured 9x5x3-inch loaf pan and bake for 50-60 minutes or until bread tests done.

Brush top with butter while still warm and sprinkle lightly with coarse sugar. Allow to cool on wire rack before slicing.

APRICOT BRANDY POUND CAKE

APRICOT BRANDY POUND CAKE

1 cup butter, almost room temperature
3 cups granulated sugar
6 eggs
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt
1/2 teaspoon rum flavoring
1 teaspoon orange extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
shortening for pan, flour for dusting

Preheat oven to 325°F.

Using a shortening such as Crisco, grease a Bundt cake pan or tube pan well. Dust lightly with flour and tap out any excess.

Remove butter from refrigerator 15-20 minutes before making cake; it should not be greasy, but should be slightly softened.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour, then measure 3 cups flour after sifted. Sift flour again (2 more times) with baking soda and salt.

Combine sour cream or yogurt with brandy and flavorings. Add dry ingredients alternately with creamed butter mixture, beginning and ending with sifted flour mixture.

Transfer batter to prepared pan; smooth top of cake with spatula, spreading evenly with the back of a large spoon or spatula that has been dipped in warm water.

Bake at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean.