Blissful Brownies

Ingredients:
4 squares Unsweetened Chocolate
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups sugar
8 large egg whites
1 cup flour
1/2 cup Chopped Pecans

Directions:
1. PREHEAT oven to 350ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. MICROWAVE chocolate in large microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add oil, applesauce and vanilla; mix well. Stir in sugar. Add egg whites; stir until well blended. Add flour and pecans; mix well. Spread batter into prepared pan.

3. BAKE 25 min. or until brownies start to pull away from sides of pan. Cool completely. Remove brownies from pan using foil handles.

Warm Winter Lemon Cake Recipe

Ingredients:
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 Tbsp. powdered sugar

Directions:
1. PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

2. POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

3. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Rustic Grilled Cheese Recipe

Ingredients:
2 slices multi-grain bread
1 tsp. Savory Honey Mustard
6 slices Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
2 thin tomato slices
1 Singles
2 tsp. butter, softened

Directions:
1. SPREAD 1 of the bread slices with mustard; top with chicken, tomatoes and Singles. Cover with remaining bread slice.

2. SPREAD outside of sandwich with butter.

3. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Beef Noodle Bowl Recipe

Ingredients:
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Directions:
1. COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

2. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

3. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Holiday Brisket in Barbecue Sauce Recipe

Ingredients:
1 beef brisket (5 lb.)
1 jar (12 oz.) apricot preserves
1 bottle (10 oz.) A.1. Original Steak Sauce
1 cup ketchup
1/2 cup firmly packed brown sugar
2 large onions, sliced, separated into rings

Directions:
1. PREHEAT oven to 350°F. Place meat in roasting pan.

2. MIX preserves, steak sauce, ketchup and sugar in large bowl until well blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.

3. BAKE 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min. before slicing. Serve with the meat drippings.

Beef Roast and Vegetables Recipe

Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.

3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Pork Chops Pineapple Glazed

Ingredients:
1/4 cup Brown Sugar & Barbecue Sauce
1 can (8 oz.) crushed pineapple, undrained
1/2 tsp. each: ground cinnamon and dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick

Directions:
1. PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.

2. GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.

3. SERVE with the reserved 1/2 cup barbecue sauce mixture.

Parmesan-Baked Salmon Recipe

Ingredients:
1/4 cup Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10 Crackers, crushed (about 1/2 cup crumbs)

Directions:
1. PREHEAT oven to 400°F. mix mayonnaise, cheese and pepper until well blended; set aside.

2. PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

3. BAKE 12 to 15 min. or until salmon flakes easily with fork.

Cookies & Cream Freeze Recipe

Ingredients:
4 squares Semi-Sweet Chocolate
14 OREO Cookies, divided
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.)COOL Whipped Topping, thawed

Directions:
1. MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

2. BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

3. SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Coconut Cake Recipe

Ingredients:1 pkg.
(2-layer size) yellow cake mix
1 pkg. (7 oz.)Flakes Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL Whipped Topping, thawed

Directions:
1. PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

2. POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

3. PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chocolate Elegance Recipe

Ingredients:
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed cool Whipped Topping, divided
6 squares Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1/2 cup milk
1/4 cup Almonds, toasted

Directions:
1. BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

2. MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

3. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

4. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Chocolate Fudge Layer Cake Recipe

Ingredients:
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs 1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Almonds

Directions:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

2. BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

3. PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Embutido Recipe

An easy version of the popular local meatloaf usually served during special occasions either cooked as is or stuffed into chicken, pork, or beef.

Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients:
1 k ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g ginisa mix or any seasoning mix
1 tsp salt
1 loaf bread soaked in
1 cup Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Directions:
1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with ginisa mix or any seasoning mix and salt. Add soaked bread and eggs. Continue mixing until fully incorporated and mixture can be formed into a log.
3. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log. Roll foil while securing sides properly.
4. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

Baked Bibingka Supreme Recipe

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Directions:
1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
6. Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Bacalao a la Vizcayna Recipe

Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself.

Preparation Time: 30 minutes plus 1 hour to soak dried fish
Cooking Time: 25 minutes
Servings: 6-8

Ingredients:
½ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
½ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
½ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
Ginisa mix
salt to taste
2 medium potatoes, pared, cubed, and fried
Directions:
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with ginisa mix and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.

Hot and Sour Prawn Soup Recipe

Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients
1 11g Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.

BUKO PANDAN RECIPE

Ingredients:
2 tbsp unflavored gelatin
4 cups buco water
¼ cup sugar
3 pieces pandan leaves
green food coloring
2 250ml All Purpose Cream, Coconut Flavor
½ cup condensed milk
2 cups grated buco meat, drained
toasted pinipig, optional

Directions:
1. Add gelatin to about ½ cup of buco water and stir. Set aside.

2. In a saucepan, boil remaining buco water with the pandan leaves and sugar. Cook until sugar is completely dissolved. Add gelatin mixture and bring back to boil until gelatin is completely dissolved. Discard pandan leaves. Add green food coloring until desired color is achieved. Transfer in a mold and let cool. Cut into cubes.

3. Combine All Purpose Cream, Coconut Flavor and condensed milk. Toss in buco meat and prepared pandan gulaman. Mix until fully combined.

4. Chill and top with toasted pinipig before serving if desired.

LA PAZ BATCHOY RECIPE

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
2 tbsp cooking oil
1 head garlic, minced
1 pc onion, minced
200 g pork kasim, boiled and cut into strips, stock reserved
4 cups reserved pork stock
2 cups water
300 g fresh miki or egg noodles
150 g pork liver, cut into strips
spring onions, chopped
chicharon, pounded (optional)
salt and pepper

Directions:
1. Heat oil and sauté garlic until brown. Set aside, leaving only about 2 cloves on the pan. Add onion and pork, cook for 2 minutes.

2. Pour in pork stock and water. Bring to a boil. Add egg noodles and liver. Simmer for another 2 minutes. Seasoned with salt and pepper.Serve topped with spring onions, fried garlic and chicharon if desired

DEBONING CHICKEN OR TURKEY BREAST

Place a whole chicken or turkey breast skin-side down on a plastic cutting board with the pointed end facing away from you.


Using a sharp, thin boning knife, slice through the white cartilage in the center of the breast, just above the keel bone.

Pick up the breast and bend it backwards, pushing toward you with your fingertips to pop out the keel bone (the keel bone is the dark heavy bone in the center of the breast.)
Work with your fingers, and the knife along the sides of the keel bone to free it and pull out the entire bone, including the cartilage (white soft portion) at the pointed end of the breast.

There are two long bones (one on each side) which extend backwards toward the point of the breast. Slip the knife point under one of these bones, loosening it.

Grasp the bone and lift it away from the breast, removing the rib cage while you slice closely along the back of it with your knife until it is free; repeat for the other side.
The wishbone remains - just pull it out.
The breast may be left whole to be stuffed, or sliced down the middle to make two halves. The skin may be removed or left on. The poultry may be cut into cubes for a chicken or turkey pot pie or thinly sliced for breaded cutlets or a stir-fry.
For cutlets, place thinly sliced breast portions between sheets of wax paper, parchment or plastic wrap and pound with a heavy weight or meat pounder. Bread the cutlets by dipping in an egg wash and bread or cracker crumbs or roll the cutlets around stuffing. Sauté in a small amount of olive oil. For added flavor, add some freshly chopped garlic and parsley to the beaten egg.

LASAGNA RECIPE

Ingredients:
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper

Sauce:
2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine

Directions:
1. In a skillet, saute onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.

2. Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

3. Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.

4. Pour tomato sauce over the roll-ups.

5. Bake in a preheated 350°F oven for 20 minutes.

Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.

Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.

EASY CHICKEN ENCHILADAS RECIPE

Ingredients:
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Directions:
1. Season chicken breasts to taste and grill or you can just boil them until no longer pink.

2. Cut cream cheese brick into cubes.

3. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.

4. Warm tortillas in microwave until softened.

5. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

6. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

BUTTERFINGER CANDY COOKIES RECIPE

Ingredients:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter
3/4 c. sugar
1 egg
1 c. butterfinger bars, chopped
1/2 tsp. vanilla

Directions:
1. Preheat oven to 350F degrees.

2. Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour.

3. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown.

4. Cool on wire cooling racks.

CHICKEN SALAD RECIPE

Ingredients:
4 chicken breasts
1 c. chopped celery
1 c. chopped green pepper
1/4 c. chopped onion
6 slices cucumber
1 (15 1/2 oz.) can drained pineapple chunks
1/2 c. salad dressing
1 tsp. lemon juice
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry
1 sm. pkg. slivered almonds
1 sm. pkg. pecans

Direction:
Cover chicken with salted water and cook until fork tender. Remove skin when cool and cut into bite size pieces. In large bowl, mix celery, green pepper, onion, cucumber, pineapple chunks, and chicken. Combine salad dressing, lemon juice, dill weed, salt, pepper, curry, and pineapple juice. Add dressing to chicken mixture and stir lightly. Chill. Serve on lettuce. Top with roasted nuts.

CHILI CON CARNE RECIPE

Ingredients:
4 c. kidney beans
2 lbs. ground beef or turkey
2 c. onion, sliced
3 garlic cloves, minced
1/4 c. oil
2 1/2 c. canned tomatoes, peeled in puree
4 tbsp. chili powder
1/2 tsp. crushed red pepper
3/4 tsp. oregano
1 (7 oz.) beer
Green pepper
1 bay leaf
1 tsp. salt

Direction:
Saute' in onion & garlic in oil for 10 minutes. Add beef, brown; add all other. Cover and simmer for 30 to 60 minutes.

RUSSIAN BORSCHT RECIPE

Ingredients:
2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

Directions:
1. In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.

2. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

3. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

4. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

ITALIAN SPAGHETTI WITH MEAT SAUCE RECIPE

Ingredients:
2 lb. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 clove garlic, crushed
1 bay leaf, crumbled
16 oz. Italian style spaghetti
Grated Parmesan cheese

Direction:
Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti.

CRABMEAT ROLL SUSHI RECIPE

Ingredients:
3 American c. white med.-grain rice

VINEGAR SAUCE:
1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt

Heat to dissolve sugar; don't boil; let cool.

FILLING:
Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips

Directions:
1. Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.

2. When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.

3. Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve.

Pasta Bolognese Recipe

Ingredients:
2 tablespoon(s) butter
1/4 pound(s) sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound(s) ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup(s) canned low-sodium beef or chicken broth or homemade stock
1/2 cup(s) dry white wine
2 tablespoon(s) tomato paste
1/2 teaspoon(s) dried oregano
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) heavy cream
3/4 pound(s) spaghetti
2 tablespoon(s) chopped fresh parsley

Directions:
1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Directions:
1. Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

2. Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

3. In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

4. Pour batter into the pan being careful not to disturb the pineapples and cherries.

5. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

6. Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

CHOCOLATE CARAMEL APPLES RECIPE

Ingredients:
1 (12 oz) chocolate chips
6 medium sized apples
1 (14oz) packet of caramel
6 wooden skewers or Popsicle sticks

Directions:
1. Boil water on medium heat in a large pan and put another smaller pan on top of the larger pan (or you can use a double boiler). Put the caramel in the smaller pan.

2. Wash apples and push one skewer inside each apple. When the caramel has melted, dip each apple into the caramel.

3. Make sure you cover the whole apple. Do not let the apples sit for long. cover the apples with the chocolate chips. Place on wax paper and cool for an hour.

FRENCH BREAD APPETIZER

Ingredients:
1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Direction:
Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Potato Salad Recipe

Ingredients:
6-8 red potatoes
3/4 cup mayonnaise
1/2 cup (or less, as desired) mustard
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled
1/3 cup tequila or red wine vinegar
2 tbsp Worcestershire sauce
s few dashes each red pepper and paprika
salt and black pepper, to taste

Directions:
1. Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

2. Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

3. Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.

OREO ICE CREAM CAKE RECIPE

Ingredients:
42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

Directions:
Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

Marble Cake Recipe

Ingredients:
1 box black raspberry Jello
3/4 c. hot water
1/2 c. cold water
1 box marble cake mix

ICING:

1 envelope Dream Whip
1 box vanilla instant pudding
1/2 c. milk
1 tsp. vanilla

Directions:
1. Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.

2. Beat icing ingredients together until thick. Put over cake, refrigerate.

CHOCOLATE CHIFFON CAKE RECIPE

Ingredients:
1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa, sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Directions:
1. Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.

2. Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes.

3. In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

4. Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.

BANANA CHIFFON CAKE

Ingredients:
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas (2-3)
1 c. egg whites
1/2 tsp. cream of tartar

FROSTING:
1 pt. whipping cream
1 box instant pudding, any flavor

Directions:
1. Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas.

2. Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes.

Frosting: Mix together whipping cream and instant pudding.

Paella Recipe

Ingredients:
1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

Directions:
1. In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.

2. Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

3. In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

4. Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

5. Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

6. Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

7. Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

8. When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

CREAM OF BROCCOLI SOUP RECIPE

Ingredients:
1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

Directions:
In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

Kimchi

Ingredients:
2 lb. won bok (Chinese cabbage)
1/4 c. rock salt
4 c. water

SEASONING:

2 tsp. red pepper, minced
3/4 tsp. garlic, minced
1/2 tsp. ginger root, minced
1/2 tsp. paprika
1 tbsp. sugar

Directions:
1. Wash cabbage and cut into 1 1/2-inch lengths. Dissolve rock salt in water. Soak cabbage in water 3 or 4 hours. Rinse and drain.

2. Combine red pepper, garlic, ginger, paprika, and sugar and add to cabbage, mixing thoroughly. Pack into 1-quart jar. Cover loosely and let stand at room temperature 2 days. Chill in refrigerator before serving. Makes 1 quart.

Simple Vanilla Pudding Recipe

Ingredients:
1 pkg. instant vanilla pudding
2 bananas (sliced)
1 (8 oz.) carton whipped topping
20 or more vanilla wafers

Directions:
1. Prepare pudding according to package instructions. Place a layer of vanilla wafers in a casserole dish, then add half of the pudding. Next layer the bananas and top with rest of the pudding. Cover with the whipped topping.

Mashed Sweet Potato Recipe

Ingredients:
1/4 c. butter
1/2 c. milk
1 tsp. cinnamon
1/2 tsp. salt
6 med. size sweet potatoes, cooked and mashed or 1 (1 lb. 13 oz.) can sweet
potatoes, mashed

Directions:

1. Beat until smooth, light, and fluffy. Spoon into greased 1 1/2 quart casserole. Cover with marshmallows. Bake at 350 degrees for 20 to 30 minutes or until heated through and marshmallows are lightly browned. Serves 6-8.

SPECIAL ROAST CHICKEN AND DRESSING RECIPE

Ingredients:
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Directions:

1. Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.

2. Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

3. Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

4. Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

1. Boil and mash potatoes. Add bread crumbs.

2. Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

3. Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

4. Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

Stuffed Turkey Breast Recipe

Ingredients:
1 lb. mushrooms
1/4 cup olive oil, plus some for brushing over turkey
2 oz. prosciutto, finely minced
3/4 cup onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
butcher's twine

Directions:
1. Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add prosciutto and sauté for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.

2. Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.

3. Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.

4. Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.

5. Roast in a preheated 500°F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325°F and roast an additional 60-90 minutes, or until temperature reads 165-170°F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.

Macaroni and Chicken Salad Recipe

Ingredients:
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar

Directions:
1. Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.

2. Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

3. Mix; add to salad mixture. Chill and enjoy

Beef and Rice Casserole Recipe

Ingredients:
1/2 c. bread crumbs
1/2 of 8 oz. can tomato sauce
1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 1/2 tsp. salt
1 1/2 tsp. pepper

Directions:
1. Mix ingredients well. Pat meat mixture into a greased casserole dish making a shell. 1 1/2 (8 oz.) cans tomato sauce 1 c. grated Cheddar cheese 1/2 tsp. salt

2. Combine rice, sauce, salt and 1/4 cup cheese. Put mixture into meat shell. Cover with aluminum foil. Bake 25 minutes at 350 degrees. Uncover and sprinkle remaining 3/4 cup cheese on top. Bake uncovered 10-15 minutes.

Banana Pie Recipe

Ingredients:
2/3 cup milk
1/3 cup flour
1/8 teaspoon salt
2/3 cup sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla or banana extract
2 bananas, sliced

Directions:
Combine milk and dry ingredients together. And scalded milk, stirring constantly. Cook in a double boiler until smooth and thick. Beat egg yolks slightly, adding a small amount of hot mixture. Cook 3 minutes longer. Add butter and vanilla, then allow to cool. Slice bananas into a baked pie crust. Cover with cream filling and serve with whipped cream.

Christmas Fruitcake Cookies Recipe

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
3 cups flour, divided
1/2 lb candied cherries, finely chopped
1/2 lb candied pineapples, finely chopped
1/2 lb golden raisins
1 quart shelled pecans, finely chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons dark rum
1 teaspoon baking soda dissolved in hot water

Directions:
1. In the bowl of an electric mixer, cream together butter and sugar; beat in egg yolks.

2. Sprinkle the rum over the fruits. Chopping the fruits and nuts is made easier with a food processor, or simply mound them together and sprinkle with a little of the flour to make chopping easier.

3. Stir the remaining flour together with the spices and salt to mix evenly. Then add remaining ingredients (except for the egg whites).

4. Beat the egg whites until stiff and fold into the batter. Drop by small teaspoonfuls onto a cookie sheet brushed with Crisco or vegetable oil.

5. Bake at 350°F for 10-15 minutes.

6. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.

Cheese Cake (No Bake) Recipe

Ingredients:
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture

Directions:
1. Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.

2. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.

3. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.

4. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.

5. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.