Tuna Triangles

Quick and easy hot tuna pastries made from just four ingredients. From a tuna
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1 12 oz can tuna
1 cup shredded Cheddar cheese
2 tablespoons Ranch dressing
1 8 oz can refrigerated crescent roll dough

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine tuna, cheese and Ranch dressing.
3. Separate crescent dough into four rectangles.
4. On an ungreased baking sheet, press each rectangle to about 4" X 8",
sealing perforations.
5. Cut each rectangle in half to form eight squares.
6. Mound tuna mixture on a diagonal half of each square, leaving a 1/2"
border around the filling.
7. Fold dough squares in half to form triangles.
8. Press edges with fork to seal.
9. Cut a slit in top.
10. Bake for 14 to 16 minutes until golden brown.
Yield: 4 servings

- Curried Egg & Tuna Double Decker Sandwich

Tuna & Sprout Layer

6.5 oz. Flaked Light Tuna, drained (184 mL)
2 Tbsp. light mayonnaise (30 mL)
2 Tbsp. finely chopped celery (30 mL)
2 Tbsp. sweet pickle relish (30 mL)
Salt & pepper to taste
1/2 cup alfalfa sprouts (125 mL)

Curried Egg Layer

2 hard-cooked eggs, chopped (2)
2 Tbsp. light mayonnaise (30 mL)
1/2 Tsp. curry powder (3 mL)
Salt & pepper to taste
2 Tbsp. golden raisins (30 mL)
6 slices favourite while wheat or whole grain bread 6 slices
Butter / margarine (optional)

To make tuna layer
1. Combine all ingredients except sprouts in small bowl.
2. Mix well.
For egg layer
1. Combine all ingredients in small bowl.
2. Mix well.
To assemble
3. Butter slices of bread, if desired.
4. Spread 1/2 tuna mixture on top of one slice.
5. Sprinkle 1/2 sprouts on top.
6. Cover with another buttered slice of bread.
7. Spread 1/2 egg mixture over second slice of bread.
8. Top with third slice of bread.
9. Repeat procedure with remaining three slices of bread and remaining
fillings.
10. Wrap both sandwiches tightly in plastic wrap until needed.
MAKES: 2 double decker sandwiches

Triumphant Tuna Roll Ups

6 ounces tuna packed in water, drained
1/4 cup plus 2 tablespoons non/lowfat mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
4 slices whole wheat bread, crusts trimmed
paprika

1. Combine the tuna, 1/4-cup mayonnaise, garlic powder and curry powder
in a bowl.
2. Use remaining mayonnaise to spread on the slices of bread.
3. Top bread with a small amount of tuna.
4. Roll the bread around the tuna.
5. Refrigerate for 24 hours.
6. Slice tuna rolls in 1/2-inch slices.
7. Place on a cookie sheet.
8. Bake at 500 degrees F until the bread is toasted.
Makes 12 roll-ups
Nutritional Information: Serving Size: 1 roll-up Calories: 41 Fat: 1 g
Cholesterol: 2bmg Protein: 4 g Carbohydrates: 4 g Fiber: 1.5 g Sodium: 260 mg

- Tuna Dip

1 six-ounce can of tuna
1 eight oz. brick of cream cheese, warmed to room temperature (or a maybe
even little warmer, so that it's really soft)

1. Mash the cream cheese and the tuna together.
2. Put into a nice bowl.
3. Serve with pork rinds, celery sticks, cauliflower, etc.

JALAPENO POPPERS

6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.

Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.

Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.

Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.




Calamari on Pasta
Serves 6-8

2 lb fresh calamari
2 lb dry pasta, linguine or angel hair work best
2 c Chianti
2 c cream
6 T olive oil
4 cloves garlic, minced
4 T fresh basil, minced
4 T flour
1 c grated parmesan or gorgonzola

Make the sauce first! It needs to sit for at least an hour after
being prepared -- chilling overnight and rewarming is best -- to allow
the flavors to infuse. Mix the flour with 4 T of the olive oil, and
cook over medium heat for a few minutes to form a roux. Stir in the
Chianti, and cook with continuous stirring until the mixture thickens.
Reduce heat to low, add the cream, and cook, with continuous stirring,
until the mixture begins to thicken again. Turn heat to very low, add
the garlic and basil, and let sit for at least an hour, stirring
occasionally.

Prepare the pasta so that it is al dente, and very well-drained.
Place it on a serving platter, with a well in the middle. Unless the
calamari are VERY tiny, cut the arms into 1/4" rings, and the bodies
into 1/2" pieces. In an heavy pan, heat the remaining olive oil on
high until smoking. Add all the calamari, and cook, with constant
stirring, until just done. Pour into the well in the pasta. Turn the
heat on the sauce to medium, stir until it begins to bubble, whisk in
the cheese, and beat vigorously. Pour over the pasta and calamari,
and serve immediately.

Buffalo Chicken Pizza

The flavors of the wing appetizer make a great pizza.

Serves 3-4

1 Pizza crust (12")
½ pound Chicken tenders, grilled
4 Tablespoons Butter, melted
¼ cup Hot sauce
1/3 cup Ranch dressing
2 cups Mozzarella, grated

Preheat the oven to 400. Dice the cooked chicken. Melt the
butter, add the hot sauce and toss with the chicken. Spread
the ranch dressing on the pizza crust. Top with the
chicken. Sprinkle on the cheese and bake for 10-12 minutes
(or until the cheese is lightly browned).

Eggplant Steaks

1 - 3 cloves garlic, finely chopped
1/3 cup (80 ml) lemon juice
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
1 Tbs (15 ml) sugar
1 tsp (5 ml) oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant (aubergine) or 1 large
eggplant, sliced in 1/2-inch (1 cm) rounds
4 plum tomatoes, sliced
1 roll (8 oz, 250 g) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, olive oil, lemon juice,
sugar, oregano, salt, and pepper. Toss the eggplant slices in the
mixture, making sure they are very well coated. Place the eggplant on
a very hot grill. If there is any marinade left, pour it over the
eggplant. After two minutes, turn the eggplant over. Place tomato
slices, a bit of cheese, and a few leaves of basil on top of half the
eggplant slices. Place another slice of eggplant on top to make a
"sandwich." Serve immediately with tomato-basil topper (see below).
Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main dish.


Tomato-Basil Topper

5 plum tomatoes
1/2 cup (125 ml) finely chopped fresh basil
2 Tbs (30 ml) balsamic vinegar
1 Tbs (15 ml) finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature
for 1 hour.




BEEF STEFATHO
(Beef with small onions)

2 lbs lean beef
2 lbs. small onions
1 teasp. pickling spices, tied in cheese cloth or /2 tsp ground clove (I like
the pickling spices better)
1/2 cup water
2 cloves garlic
1 cup tomato sauce
1 tblsp tomate paste
1/2 cup wine, or 2 tblsp. wine vinegar
1/2 cup olive oil
Salt and pepper
Dash of allspice

Cut beef in 2" cubes. Place in deep saucepan, add remaining ingredients in
order given above. Cover saucepan, cook over moderate heat for 2 hours, or
until meat is tender.

SOUZOUKAKIA
(Meatballs..Smyrna-Style)


1 1/2 lb. beef or veal, ground twice
2-3 cloves garlic, minced
1/2 cup bread crumbs
1 tsp. ground cumin (Kimino)
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup water
2 cups tomato sauce
1 cup water

Combine first 7 ingredients, adding 2 or 3 tblsp. tomato sauce, if desired.
Make small egg-shaped balls and brown in butter.

Heat tomato sauce and water to boiling point in deep saucepan. Add meatballs
and pan drippings, lower heat, and simmer until sauce has thickened, about 45
minutes.

Note: Moisten hands with sherry wine or wine vinegar before shaping
meatballs.

Delicious served with spaghetti.

Meatballs fricassee
(Gouvarelakia)

1 pound ground beef
1 tsp salt
Pepper
4 tblsp water
1/2 cup chopped celery
1/2 cup long grain rice
chopped parsley or mint
1 onion, chopped fine
1/2 stick butter
3 cups water or chicken broth

Combine meat, rice, seasonings, onion, and 4 tblsp. water. Shape into tiny
balls.

In deep saucepan, bring water to boiling point; add butter, celery, and rice
balls. Salt to taste. Cover, cook over moderate heat until rice is tender,
about 25 minutes.

Serve with Egg-Lemon Sauce, using 2 eggs and juice of 1 lemon

Beat eggs until light and fluffy, add lemon juice, blending well, Gradually,
add hot liquid, a little at a time, until eggs are lukewarm, beating
constantly. Pour egg sauce slowly over meatballs. Shake saucepan to spread
sauce evenly.

Zucchini Fritters

Serve these as an appetizer with your favorite
Italian-style tomato sauce for dipping.

Makes about 18

6 medium Zucchini, sliced
¾ cup Flour
¾ cup White cornmeal, self-rising
½ teaspoon Salt
¼ teaspoon Cayenne pepper
1 Egg
½ cup Buttermilk
Oil for frying

Boil the zucchini until soft. Drain and mash. Set aside.
Mix together the flour, cornmeal, salt and cayenne. In a
separate bowl, lightly beat the egg. Add the buttermilk and
squash. Stir well. Add to the dry mixture. Heat the oil to
350. Drop spoonfuls of the mixture into the hot oil. Cook
about 2 ½ minutes per side. Drain on paper towels. Serve
warm.



MUSHROOM STEAK SKEWERS
Ingredients:
Skewers;
1 small potato (1 carb);
3 oz. Sirloin steak cubed into 8 pieces(1 protein);
8 button mushrooms;
¼ green pepper cut into 6 pieces;
¼ red pepper cut into 6 pieces;
½ onion cut into 6 pieces; Mushroom Marinade;
1 tsp. olive oil
1 portabello mushroom;
1 tbsp. of steak sauce;
1 cup water;
1 tsp. of minced garlic;
2 leaves each of fresh basil and thyme;
2 tsp. of lemon juice;
Description:
1.Place half of steak, mushrooms, green peppers & onion on each of the two
skewers
2.Place all marinade ingredients in a blender, blend on low speed until smooth
3.Place skewers in marinade
4.Pre-heat barbecue;
5.Place skewers on barbecue
6.Microwave potato on high for 8 minutes then grill to brown;
Cooking Time:
40 minutes



Macaroni Mousse

Cook 8 ounces (2 c. dry) macaroni, drain and set aside. (Have also used other
pasta, but still prefer macaroni--shades of childhood!)

Combine in large bowl:

2 cups grated cheddar cheese
4 T. margarine or butter
6 slices cubed or torn white bread
1 medium onion (not too big)
1/3 c. chopped green pepper
1/3 c. chopped red pepper (or jar of pimento)
2 beaten eggs
3 T. parsley
3/4 t. salt
1/2 t. pepper

Heat in saucepan:

2-1/4 c. milk, heat just to boiling point.

Pour the hot milk over the ingredients in you large mixing bowl. Add the
cooked macaroni. Pour into a large 2-1/2 quart buttered casserole (straight
sided is best). Bake at 350 degrees for 45-50 minutes, till puffed and brown.

Spicy Chickpea Masala

250 chick peas (If using dry beans, soaked for 8 hrs.)
1 tea bag
4 green chilies
2" fresh ginger peeled and chopped
8 cloves of garlic
4 onions chopped
4 large tomatoes chopped
6 cloves
1" cinnamon piece
4 black cardamom
2 tsp coriander powder
2 tsp cumin powder
2 tsp Garam masala
1 tsp red chili powder
1 tsp turmeric
1 tbs lime juice
2 tbs chopped coriander leaves
3 tbs oil
salt to taste

Cook the beans with cloves, cinnamon, cardamom, salt and tea bag till
tender. Discard the tea bag. Heat oil and fry onions till golden.
Grind the green chilies, ginger and garlic together. Add the paste to
the onion and fry for a few seconds. Add tomatoes, chili, coriander,
turmeric and cumin powders and fry again till the oil floats on the
top. Pour the cooked beans and simmer till the gravy turns thick.
Sprinkle lime juice, coriander leaves and garam masala before serving.

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Cucumber and Mint Dip

1 medium cucumber
1 scallion (spring onion), green and white parts,
finely chopped
1 cup (250 ml) plain yogurt
3 Tbs (45 ml) chopped fresh mint leaves
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste

Cut the cucumber in half lengthwise, scoop out and discard the seeds.
Chop the cucumber finely and combine with the remaining ingredients.
Serve with raw vegetables or bread for dipping. Makes about 2 cups
(500 ml), to serve 6 to 8.



Banana On A Stick


1 banana
2 craft sticks
vanilla yogurt
cookie crumbs or graham cracker crumbs -- crushed

Break the banana in half.
Push a craft stick into the flat end of each banana half.
Spread the banana halves with yogurt. Then roll them in crumbs.



Banana Push-Ups

2 lg Bananas, Cut Up
1/2 c Instant Nonfat Dry Milk
1 c Plain Yogurt
6 oz Frozen Orange Juice
-Concentrate (1 Can)
1 c Water

Combine all of the ingredients in a blender and whirl until foamy. pour
into paper cups and freeze. Push up from the bottom of the cup.



Baseball All-Star Cookie Treat

1 10 oz. pkg. marshmallows
1/3 c Margarine or butter
6 c Crisp rice cereal
1 cn Vanilla frosting
Frosting, tinted desired
-color
Decorating bag & tips

Grease 12 inch pizza pan.* In large saucepan over
medium heat, melt marshmallows and margarine, stirring
constantly until mixture is smooth. Add cereal; stir
until evenly coated. Press mixture evenly into
greased pan. Cool completely. Spread frosting over
cereal mixture to within 1 inch of edge. Using tinted
frosting, decorating bag and tips, decorate frosted
area to resemble baseball. Add message, if desired.
Cut into wedges to serve. * To make cookie treat
without a pizza pan, press cereal mixture into 12 inch
circle on large waxed paper-lined cookie sheet.



Baseball Lover's Sundae

1 qt (4 cups) chocolate chip or
-vanilla ice cream
1/2 c Chocolate fudge ice cream
-topping
1 c (8 cookies) broken cream-
-filled peanut butter
-sandwich cookies

Scoop ice cream into 1 quart bowl. Freeze until firm,
if desired. Drizzle fudge topping over ice cream;
sprinkle with broken cookies. To serve, place bowl in
adult - sized baseball glove; spoon into individual
serving dishes. Yield: 8 servings.



CANNOLI FOR KIDS!

15 oz Part-skim ricotta cheese
2/3 c Confectioners' sugar
1/2 ts Grated orange peel
1/2 ts Vanilla extract
2 tb Minature chocolate chips
10 Sugar ice-cream cones

In a large bowl with electric mixer at low, beat ricotta cheese, sugar,
orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover
and refrigerate 30 minutes. To serve, spoon mixture directly into ice-cream
cones or into decorating bag without tip and then pipe into cones. Prep
time: 10 minutes; Total time: 40 minutes.



KAHLUA FANTASY CHOCOLATE CHEESECAKE
1 1/3 c. chocolate wafer crumbs
1/4 c butter softened
1 tbs. sugar
1 1/2 c. semisweet chocolate morsels
1/4 coffee liqueur
2 tbs. butter
2 eggs
1/3 c. sugar
1/4 tsp. salt
1 c. cream
3 tbs. powdered sugar
16 oz. cream cheese softened


In a bowl combine chocolate wafers, melted butter and 1 tbs. sugar. Pat into
bottom of 9-in springform pan. Set aside. In a small saucepan over medium
heat, melt semisweet chocolate morsels with liqueur and 2 tbs. butter; stir
until smooth. Set aside. In large bowl, combine eggs. 1/3 c sugar and salt.
Add cream cheese; blend well. Gradually blend in the chocolate mixture. Turn
into the prepared crust. Bake for 40 min. or until filling is set. Remove
from the oven and let stand at room temp. for 1 hr. Then refrigerate for 3
hrs. Whip cram and powdered sugar to stiff peaks. Garnish cheesecake.



Victoria Sponge


During Queen Victoria's 64-year reign, afternoon tea became a beloved English
tradition. This simple, very pretty sponge cake, filled with a layer of jam
and whipped cream, was one of the queen's favorites. Yields one 7-inch,
2-layer cake.


The Cake:
1/2 cup (1 stick) unsalted butter
3 large eggs, room temperature
1 tablespoon milk, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
Salt
Confectioner's sugar
The Filling:
1 cup heavy cream
5 tablespoons strawberry or raspberry jam


Preheat the oven to 375 degrees F. Grease and flour 2 7-inch round cake pans.
Melt butter in a small saucepan over low heat, or in a microwave. In a
medium bowl, beat together eggs and milk. Add sugar and beat hard until
thoroughly combined. Sift together the flour, baking powder, and a pinch of
salt, then fold gently into egg mixture. Stir in melted butter and mix well
with a wooden spoon just until the butter is thoroughly incorporated into the
batter. Divide batter between the 2 prepared pans. Bake 12 to 15 minutes, or
until the cakes have risen and turned golden. They should spring back when
pressed lightly with a finger. Remove from oven. Cool in the pans for 10
minutes, then turn out onto a rack to cool completely before filling. Choose
one of the cakes as the bottom layer. If necessary, trim the top with a knife
so it is flat. Whip the cream until stiff. Spread top of bottom cake layer
with jam. Spread a layer of whipped cream on top of jam. Place second cake
flat side down on top of filling. To decorate, place a 7-inch doily on cake
top and lightly sift confectioner's sugar over it. Carefully remove doily,
leaving a lacy pattern on cake. If strawberries are available, an alternative
decoration is to pipe a ring of whipped cream rosettes around cake, setting a
single lush strawberry in the center of each rosette. Cut in wedges to serve.



CHICKEN BRANDADO

2 chicken breast halves without skin -- boneless
1 clove garlic -- minced
2 tablespoons butter
1/2 cup dry white wine
1/4 cup brandy
1/2 cup whipping cream
1 egg yolk -- slightly beaten
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground black pepper

Cook chicken and garlic in butter in a medium skillet 15 minutes or until
chicken is golden, turning once. Add wine and brandy (do not stir). With a
long match, ignite brandy mixture; shake pan until flame goes out. Cover,
reduce heat, and simmer 15 minutes or until chicken is tender. Remove
chicken to a serving platter, and set aside.

Combine remaining ingredients, stirring well; add to pan juices. Cook over
medium heat, stirring constantly, until thickened and bubbly. Pour sauce
over chicken. Yield: 2 servings.

Per Serving: 578 Calories; 38g Fat (72.0% calories from fat); 30g Protein;
3g Carbohydrate; trace Dietary Fiber; 287mg Cholesterol; 356mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 Fat.

Stuffed Peppers with Wild Rice

1 ½ pounds Ground beef
1 medium Onion, diced
1 teaspoon Garlic, minced
1 cup Diced tomatoes
2 cups Tomato sauce
1 Tablespoon Cumin
1 cup Wild rice
1 cup White rice
4 Green peppers, large
1 ½ cup Monterey Jack cheese, grated

Cook the wild rice. Cook the white rice. Set aside. Brown
the beef in a skillet. Drain off any excess fat. Add the
onion and garlic. Cook until just soft. Add the tomatoes,
tomato sauce and cumin. Bring to a boil, reduce the heat
and simmer until slightly thickened (about 15-20 minutes).
Cut the tops off of the peppers. Remove any seeds. Place in
boiling water for 3 minutes. Drain. Add the two rices to
the meat mixture. Fill the peppers with the mix. Place the
peppers in a baking dish. Bake at 350 for 45 minutes. Top
with the cheese and bake for 15 minutes longer. Serve warm.

Veggy-Cheese Casserole

4 1/2 cups shredded potatoes
1 cup shredded Cheddar cheese (can use reduced-fat if you like)
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/4 grated carrot
1/4 cup finely chopped celery
1/4 cup sliced scallion
1 cup milk (skim is fine, depending on your taste)
3/4 cup egg substitute (or 3 eggs)
1/2 tsp. salt (or to taste)
1/4 tsp. pepper
1 tsp. dried dill

Combine all ingredients in large bowl, stirring well. Pour mixture into a
casserole dish sprayed with cooking spray. Bake, uncovered, at 350 for 45
minutes or until a knife inserted in center comes out clean. Let stand for
10 or 15 minutes before serving. Garnish with fresh chopped parsley. Makes
about 4 servings.

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Crispy Cucumbers and Tomatoes in Dill Dressing

Makes 6 servings.

1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges


Directions
1 In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil.
Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15
minutes before serving.



LEMON BARS

1 cup Butter
1/2 cup Confectioners Sugar
2 cups All-purpose Flour
1/2 tsp. Salt
4 Eggs, beaten until fluffy
2 cups Sugar
5 tbsps. Lemon Juice
2 tbsps. grated Lemon Rind
Confectioners Sugar for topping

Preheat oven to 300 Degrees. In a large bowl, cream together butter and
confectioners sugar; then blend in flour and salt. Press mixture down in a
flat buttered cookie pan. Bake at 300 for 20 minutes.

While crust is baking, in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust. Raise temperature to 350 and bake for an
additional 15-20 minutes. Remove from oven and let cool. When cooled,
sprinkle generously with additional powdered sugar

ITALIAN BREAD

Ingredients
1 teaspoon active dry yeast or bread machine yeast
1/3 cup warm water (105 degree F. to 115 degree F.)
3/4 cup bread flour
1/4 cup milk
1 teaspoon sugar
1/3 cup water
4 teaspoons olive oil
3/4 teaspoon dried rosemary, crushed
1 teaspoon bottled minced roasted garlic
3/4 teaspoon salt
2-1/4 cups bread flour
Yellow cornmeal
1-1/2 teaspoons bread flour

Directions
Prep Time: 20 minutes
Cooking Time: 25 minutes
1. To make starter: Dissolve the yeast in the 1/3 cup warm water. Stir in the
3/4 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater
just until smooth. Cover with plastic wrap. Let stand at room temperature (75
º to 85 º) for 24 hours or until mixture has a slightly fermented aroma,
stirring 2 or 3 times. (Or, refrigerate for up to 4 days.)2. To finish the
bread: Add the starter mixture and the next 6 ingredients to the bread
machine according to the manufacturer's directions. Select dough cycle. When
cycle is complete, remove dough from machine. Punch down. Cover and let rest
for 10 minutes.3. On a lightly floured surface, shape dough into a ball.
Place on a lightly greased baking sheet sprinkled with the cornmeal; flatten
slightly to an 8-inch round loaf. Lightly rub top with the 1 1/2 teaspoons
bread flour. With a very sharp knife, make several cuts about 1/4 inch deep
on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until
nearly double. Bake in a 400 º oven about 25 minutes or until loaf sounds
hollow when lightly tapped. Remove from baking sheet; cool on a wire rack.
Makes 16 servings.Note: The bread machine pan must have a capacity of 10 cups
or more.






Never Fail Flaky Pie Crust

3 cups sifted flour
1 tsp. salt
1 1/2 cup shortening (or 1 cup plus if you use lard)
1 egg
1/3 cup water
1 tsp. vinegar
1 tsp. baking powder

Cut shortening into flour and shortening till well blended. Blend together
egg, water and vinegar. Sprinkle this over blended dry ingredients. Stir
with pastry fork. Chill 15 minutes. (milk may be substituted for the
water).




Chocolate Lasagna

Pasta:
1-3/4 cups Flour (or 1 cup flour plus 3/4 cup semolina or pasta flour)
2 tablespoons unsweetened cocoa powder
a pinch of salt

Chocolate Lasagna

Pasta:
1-3/4 cups Flour (or 1 cup flour plus 3/4 cup semolina or pasta flour)
2 tablespoons unsweetened cocoa powder
a pinch of salt
2 extra large eggs
2 teaspoons vegetable oil

Filling:
4 cups Whole Milk Ricotta Cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoons orange zest
2 tablespoons Grand Marnier
a pinch of salt

12 ounces bittersweet chocolate, chopped

Combine the flour, cocoa, and salt in a bowl and make a well in the
center.
Add the eggs and oil in the center of the well and mix with a fork to form
the dough. Knead the dough for 15 minutes until it is smooth and shiny,
adding more flour if necessary to keep the dough from sticking. Wrap in
plastic wrap and let rest for half an hour. Roll the pasta out by hand or
with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two strips
at a time in boiling salted water. Cook just 20 seconds after the water
returns to a boil. Plunge the noodles into cold water to stop the
cooking.
When cooled, place on towels in a single layer to drain. Combine all
filling ingredients and mix until smooth.

To assemble:
Preheat oven to 425F with the rack in the upper third of the oven.
Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese
filling, and chocolate, ending with a cheese layer. Bake for 20-25
minutes
until the top is lightly colored. Let the lasagna stand for 10 minutes to
solidify, then serve warm.


2 extra large eggs
2 teaspoons vegetable oil

Filling:
4 cups Whole Milk Ricotta Cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoons orange zest
2 tablespoons Grand Marnier
a pinch of salt

12 ounces bittersweet chocolate, chopped

Combine the flour, cocoa, and salt in a bowl and make a well in the
center.
Add the eggs and oil in the center of the well and mix with a fork to form
the dough. Knead the dough for 15 minutes until it is smooth and shiny,
adding more flour if necessary to keep the dough from sticking. Wrap in
plastic wrap and let rest for half an hour. Roll the pasta out by hand or
with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two strips
at a time in boiling salted water. Cook just 20 seconds after the water
returns to a boil. Plunge the noodles into cold water to stop the
cooking.
When cooled, place on towels in a single layer to drain. Combine all
filling ingredients and mix until smooth.

To assemble:
Preheat oven to 425F with the rack in the upper third of the oven.
Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese
filling, and chocolate, ending with a cheese layer. Bake for 20-25
minutes
until the top is lightly colored. Let the lasagna stand for 10 minutes to
solidify, then serve warm.

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Ham Tea Sandwiches

2 cups minced ham
1 cup shredded mozzarella cheese
1/4 cup plus 2 tablespoons butter or margarine, softened
1/4 cup finely chopped onion
1 teaspoon Dijon mustard
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/4 teaspoon pepper
2 dozen small rolls

1. Combine all the ingredients except the bread.
2. Spread about 1 tablespoon of mixture on bread.
3. Top with a second slice of bread.
4. Cut off crust and cut sandwiches into triangles.
5. Place on cookie sheet and cover with foil.
6. Bake at 350°F for 3-5 minutes.


Creamy Ranch Pork Chops

1 tbsp. vegetable oil
4 boneless pork chops, 3/4" thick
1 can (10-3/4 oz.) cream of mushroom soup
1/2 can (soup can) of milk
1 pkg. (1 oz.) ranch salad dressing mix
to taste paprika

Directions:

Heat oil in skillet. Add pork chops and cook until browned.
Add soup, milk, and 1/2 pkg. salad dressing mix. Heat to a boil. Cover
and cook over low heat 5 minutes or until done. Sprinkle with paprika.
Serve with Ranch Style Rice*.
(use the other half of the pkg. of ranch dressing to season the rice)
Makes 4 servings.


Apple Pork Roast and Vegetables

Serve a pork roast with a little sweetness and spice contributed by
apple juice concentrate and cinnamon.

1 1-1/2- to 2-pound boneless pork shoulder roast
1 tablespoon cooking oil
3 medium parsnips, cut into
1/2-inch pieces (2 cups)
3 medium carrots, cut into
1-inch pieces (1-1/2 cups)
1 large green pepper, cut into wedges
2 stalks celery, cut into 1/2-inch pieces (1 cup)
3 tablespoons quick-cooking tapioca
1 6-ounce can frozen apple juice concentrate, thawed
1/4 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon

1. Trim fat from roast. If necessary, cut roast to fit into
crockery cooker. Brown roast in a large skillet on all sides
in hot oil.

2. Meanwhile, in a 3-1/2-, 4-, 5- or 6-quart electric crockery
cooker place parsnips, carrots, green pepper, and celery.

Sprinkle with tapioca. Add apple juice concentrate, water, beef
bouillon granules, pepper, and cinnamon. Place roast atop vegetables.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours.

4. To serve, transfer the meat and vegetables to a serving platter.
Strain cooking liquid and skim off fat. Drizzle some of the cooking
liquid over the sliced meat and pass the remaining liquid.

Makes 6 servings.

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Dirt Pie
1 tub Cool Whip whipped topping
1 4oz pkg. Jell-o Instant Chocolate pudding 1 cup milk
20 OREO cookies, crushed
1 1/2 cups miniature marshmallows
1 9-inch graham crumb crust
Prepare pudding to pkg directions, reducing milk to 1 cup. Fold in Cool
Whip, half of the cookies and all of the marshmallows. Spoon into pie
crust. Sprinkle top with remaining cookies. freeze until firm,
approximately 4 hours. remove from freezer 15 minutes before serving.

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Berry Bliss Cake  3/4 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 pkg. (10.75 oz.) frozen pound cake

1/4 cup orange juice

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.

CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.

REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

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 SWEET-ONION GRILLED QUESADILLAS


INGREDIENTS:
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
   and chopped coarse.

DIRECTIONS:
Prepare grill. Cut onion crosswise into 1/4-inch-thick
slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season
with salt and pepper. Grill onion on a lightly oiled
rack set 5 to 6 inches over glowing coals 4 minutes on
each side, or until lightly charred and softened. Transfer
onion as grilled to a bowl, separating rings. Brush 2
tortillas lightly with oil on one side and put, oiled
side down, on a platter. Divide onion, Monterey Jack,
and coriander between tortillas and cover with remaining
2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set
5 to 6 inches over glowing coals and grill until undersides
are golden brown, about 1 minute. Sandwiching each
quesadillas between 2 metal spatulas, flip quesadillas
over and grill until undersides are golden brown, about
1 minute. Transfer quesadillas to a cutting board and cut
into wedges. Serves 2 as a light  luncheon main coarse or
side dish.

Yield: 2 generous srvings

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TACO SEASONING
2 tablespoons flour
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt or salt substitute
1/2 teaspoon cumin
1 teaspoon dried minced onion
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar or equivilant substitute
1/8 teaspoon ground oregano
Combine seasoning mixture with 1 lb. Drained ground beef and ¾ C. water. Br=
ing to a boil, then reduce heat and simmer for 15 minutes.

SALAD SEASONING
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt or salt substitute
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
Dash cayenne pepper
Tastes great mixed with Italian Salad dressing and pasta.

HOMEMADE CAJUN SEASONING
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground red pepper
1 teaspoon paprika
1 teaspoon black pepper
Adds flavor to chicken, pork, and pasta.
SPAGHETTI SEASONING
1 1/2 teaspoon dried minced onion
1 1/2 teaspoon dried parsley leaves, crushed 1 1/2 teaspoon cornstarch
1 teaspoon dried green pepper flakes
3/4 teaspoon salt or salt substitute
1/8 teaspoon dried minced garlic
1/2 teaspoon ground basil
1/2 teaspoon granulated sugar
1/4 teaspoon ground oregano
Combine ingredients and store in an airtight container.

SALT-FREE SEASONING
1/4 cup crushed dried minced onion flakes 4 teaspoons crushed dried vegetab=
le flakes 1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)
Great for those on a low-sodium diet!

POULTRY SEASONING
1 teaspoon dried rosemary
1 teaspoon rubbed sage
1 teaspoon dried thyme
Add savory, marjoram, dill, allspice and ginger according to your own perso=
nal taste. The recipe above makes about 1 tablespoon, enough for 1 chicken d=
ish.

CURRY POWDER
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 bay leaf
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cinnamon
Pinch nutmeg
Black pepper to taste
Grind the coriander and fennel seeds with the bay leaf. Combine with additi=
onal ingredients. Makes about 2 tablespoons.

BASIC RUB SPICE MIX
4 tablespoons paprika
1 ½ tablespoons cayenne
2 tablespoons freshly ground black pepper 3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons salt or salt substitute
1 ½ tablespoons oregano
1 ½ tablespoons thyme
Rub this blend on meats before grilling.
CREOLE SPICE BLEND
1 cup paprika
1 cup dried basil
1 cup dried thyme
1/2 cup cayenne
1/2 cup file gumbo
1/4 cup chili powder

Emeril's Essence
5 tablespoons sweet paprika
1/4 cup salt or salt substitute
1/4 cup garlic powder
2 tablespoons freshly ground black pepper 2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up=
and keep some on hand to "kick" any dish "up a notch!"

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