Appetizers:
Janine's Bean Dip
Deviled Eggs
Fruit and Dip

Beverages:
Cran-raspberry Sherbet Punch
Hot Mulled Cider (2)
Lime Green Punch
Secret Hot Cocoa

Breads:
Banana Scones
Blueberry Muffins
Buttermilk Biscuits
Classic Dinner Rolls
Fast Onion Flat Bread
Favorite Banana Bread
Herbed Bread
Hot Cross Buns
Mom's Cinnamon Bread
Mom's Honey Wheat Oat Bread
No-slice White Bread
Perfect French Bread
Tina's All-Purpose Bread Bwhahahaha!

Breakfasts:
French Toast (the way mom likes it)
Puffy German Pancakes
Wonderful Waffles

Casseroles:
Baked Macaroni and Cheese
Chicken Enchiladas
Hot Chicken Salad Casserole
Shepherd's Pie

Desserts:
Aunt Lynn's Lemon Bars
Cheesecake Supreme
Chocolate Cake with Mousse Filling
Classic Apple Pie
Cookie Cutter Cookies
Crème Bruleé
Janice's Pie Crust
Libby's Best Pumpkin Pie
Oatmeal Raisin Cookies
Sam's Chocolate Bread
Special Key Lime Pie
White Chocolate Macadamia Nut Brownies

Fish:
Fish Au Gratin
Salmon en Croute
Salmon Loaf with Sauce

Meats:
Anne Yohn's Perfect Pot Roast
Beef Tenderloin
Hungarian Goulash
Mary's Meat Balls
Mom's Beef Stew
Opa's Lamb Stew
Serloin Stir-Fry
Special Lamb Chops
Wonderwoman's Meatloaf

Miscellaneous:
Calico Beans
Chili, the Best So Far
Marinated Cucumbers
Pizza At Home
Tacos
Wet Polenta
Yogurt

Pasta:
Cheese Ravioli
Lasagna
Philly Parmesan Sauce with Pasta

Poultry:
Chicken Breasts Baked in Cream
Chicken Curry, our family's favorite dinner
Chicken Divan
Chicken Paprikask
Chicken Pot Pie
Herb Broiled Chicken
Hot Chicken Salad
Roasted Chicken with Marscapone Cheese
Thanksgiving Turkey and Stuffing

Salads:
Elegant Chicken Salad with Grapes
Superior Chicken Salad
Rainbow Jello
Broccoli-Pasta-Tuna Salad
Honey Mustard Dressing and Salad

Sandwiches:
Chicken Salad Sandwich Spread
Tarragon - Caper Egg Salad Sandwiches

Soups:
Avgolemono - Greek Lemon Rice Soup
Beef Barley Soup by Mom
Black Bean Soup
Brie Cheese Soup
Broccoli Cream Soup
French Onion Soup
Homemade Chicken Noodle Soup
Lemon Chicken Rice Soup
Lemon Verbena Soup
Mushroom Cream Soup
Roasted Eggplant and Garlic Soup

Veggies:  
(Hmmmm. I wonder why there's not much here yet. Can you tell that veggies are not our family's favorite food? Don't worry, I'll come up with some more. Meanwhile, I recommend sticking to lots of salads and fruits!)
Broccoli Casserole
Green Beans Deluxe
Green Beans with Mushrooms and/or Almonds
Karen's Corn Casserole
Perfect Corn on the Cob
Potatoes Anna
Roasted Potatoes and Red Onions
Scalloped Potatoes with Cheese

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AVGOLEMONO - Greek Lemon Rice Soup (This is the soup you are guaranteed to find in any Greek restaurant and many Coney Islands. Enjoy. A lemon rice soup connoisseur friend of ours tried this recipe and compared it to the restaurant version. He said the soup in the Coney Islands is a little thicker and the rice is more well done. I think it is because their soup has been sitting in the pot all day, so if you want it like that just cook it a little longer.)

2 quarts chicken broth (or homemade chicken stock)
1/2 c. long-grain white rice (uncooked)
Sachet: (1 bay leaf, 2 whole cloves, and zest from 1 1/2 lemons, tied up in a coffee filter)
1 1/2 t. salt
2 large eggs, plus 2 yolks (room temperature)
1/4 c. juice from the zested lemons
garnish with sliced green onion or chopped fresh mint leaves

Bring broth to a boil, add rice, sachet and salt. Reduce heat to medium and simmer until rice is cooked and broth is aromatic from the lemon zest, about 16 to 20 minutes. Remove sachet, increase heat to high and return broth to boiling then reduce heat to low.

Whisk the eggs, yolks, and lemon juice lightly in a medium non-reactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot broth into the egg mixture. Pour the egg-broth mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear (4 to 5 minutes). Do not simmer or boil.  Pour into serving bowls and garnish with sliced green onion or chopped mint leaves.

(Tiny shredded pieces or 1/4 inch cubes of cooked chicken can be added to make a chicken lemon rice soup.)

Notes:  To zest lemons use a potato peeler or fine zester (like a potato peeler only it makes finer thinner strips). Try not to get much of the white part of the skin. Be sure to temper the egg mixture (add a little of the hot liquid to the cool then add it all back into the hot) and stir constantly as described above, so you don't get tiny cooked shreds of egg in your finished soup. I thought the lemon flavor was a little strong so you could try cutting back a little on the lemon juice. The zests give the soup a wonderful smell so don't skip that part.

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BAKED MACARONI AND CHEESE (This is basically the recipe off the Mueller's elbow box, except for the topping, which I got from my mother. I love this recipe, but I must say that my kids prefer the cheap little boxes of Kraft Macaroni & Cheese with the powdered cheese.   My mother used to make a great macaroni & cheese casserole by cooking the elbows then layering them in a casserole dish with dots of butter and slices of Velveeta cheese. She'd then pour milk over all, and finish up with a topping of cheese, bread crumbs and butter. Since she never measured anything, I don't know exactly how to duplicate her way, but I think my kids would have liked it. )

4 T. corn starch
2 t. salt
1 t. dry mustard
1/2 t. pepper
5 c. milk
4 T. butter
4 c. (16 oz) shredded Cheddar cheese, divided
16 oz. Elbow macaroni (about 4 c. cooked), cooked 5 minutes and drained.
1/2 c. dried plain bread crumbs
1/2 stick butter

1.) In large saucepan combine first 4 ingredients; stir in milk.  Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute.

2.) Remove from heat, Stir in 3 c. cheese until melted. Add elbows. Pour into greased 4 qt casserole. Sprinkle with reserved cheese, bread crumbs. Dot with butter.

3.) Bake uncovered in 375 degree oven 25 minutes or until lightly browned.

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BRIE CHEESE SOUP (Any cheese can be used, but I had a Brie Cheese soup at The Summit in Detroit once, and I loved it, so that's what I like to use if I have the Brie. The last time I made this recipe, I added about 1 1/4 teaspoons of salt, a dash of Tabasco, and a dash of pepper. It turned out great.) 

   400c    1/2 stick butter
   200c    1/2 cup flour
     20c    1/2 onion finely chopped
     30c    1 can chicken Broth
1,600c    16 oz Brie Cheese (rind removed)

2,250c    Total calories in recipe (about 7 cups)
About 322 calories per cup

Saute onions in butter (do not brown).  Add flour and cook out starchiness, then brown a little over low heat. Wisk in 1 can of chicken broth. Gradually wisk in 2 cans milk. (The longer the roux cooks and browns, the more you will need.) Stir in and melt about 1 lb. brie or other cheese (cut into cubes). Different amount of cheese will be needed depending on kind. Add a dash of Tabasco sauce. No salt is usually needed with cheese as the cheese itself is very salty.

Notes:
Béchamel = cream only, thickened with roux
Veloute = stock and cream thickened with roux

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CHICKEN CURRY (Our family's favorite dinner) (I got this basic recipe from a missionary. She called it "African Chop" and used 1 cup of peanut butter instead of the curry powder, but we like the curry powder better. EVERYONE in our family thinks this meal is great! It is easily our favorite family dinner AND it is easy to make! I double the recipe for our family and make more for guests. Although some people are shy about putting fruit on top of chicken, everyone likes it when they try it.)

4-5 cups chopped cooked chicken (about 2 large double boneless breasts)
2 cups chicken stock or broth (I make it with instant chicken soup stock
powder)
2 cans cream of chicken soup
1 teaspoon curry powder (or 1 cup peanut butter)

Start rice first (see recipe below). Then combine all ingredients except chicken. Stir with wire wisk until smooth.  Stir in chicken. Heat and stir. Serve over cooked rice. Top with any or all of the following:

grated cheese (we like sharp cheddar)
nuts (we like sliced or slivered almonds)
chopped bananas
chopped pineapple
raisins
mandarin oranges
grapes
parmesan cheese
(you can also use veggies instead, like chopped onions and tomatoes, but we like the fruit/nut combo)

RICE FOR CHICKEN CURRY

3 1/2 c boiling water
1 c brown rice
1/2 c. wild rice
1 t. salt
1 1/2 T. butter

Cover and simmer about 50 minutes until all water is absorbed.

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CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING  (I've never had a homemade from scratch chocolate cake that I liked better than a boxed cake, until I had this one. This one is truly special if you like chocolate cake. It is a rather big project, so I only make it on special occasions, but it is worth it. It is tricky to put together, so you'll have to make it a few times to practice.  And don't expect it to be pretty to look at.  This recipe was given to me by a pastry chef from the Whitney House Restaurant in Detroit, where it is known as their signature "Chocolate Ugly Cake")

CAKE: (use the following recipe, but pour into 2 round pans and bake until done, about 30 minutes I think. Don't over bake.)

ALL-PURPOSE CHOCOLATE SHEET CAKE (from Cook's Illustrated)

"Simple Chocolate Sheet Cake"
Makes one 9 by 13-inch cake

Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor that it gives the cake.  The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like.

3/4 c. cocoa, preferably Dutch-processed
1 1/4 c. flour
1/4 t. salt
8 oz. semisweet chocolate, chopped (by weight)
12 T. unsalted butter
4 large eggs
1 1/2 c. sugar
1 t. vanilla extract
1 c. buttermilk
1/2 t. baking soda

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter.

2.  Sift together cocoa, flour, and salt in medium bowl: set aside.  Heat chocolate and butter in microwave-safe bowl covered with plastic wrap 2 minutes at 50 percent power; stir until smooth.  (If not fully melted, heat 1 minute longer at 50 percent power.)  Whisk together eggs, sugar, and vanilla in medium bowl.

3.  Whisk chocolate into egg mixture until combined.  Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy.  Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.

Notes: Whip egg whites at ROOM temp!! Be sure there are NO yolks in the whites. Use a very clean (fat free) bowl and beaters. Also, everything should be cold for whipping cream.
When whipping cream or egg whites for this for this part of the recipe, don't whip too stiff. Put parchment paper in bottom of cake pan, cutting to fit.

FROSTING:

Use recipe on page 236 of THE CAKE BIBLE.

CLASSIC EGG WHITE CHOCOLATE BUTTERCREAM

3 1/3 (3-oz) bars (10 oz) bittersweet chocolate
2 c unsalted butter (must be softened) (1 lb.)
4 large egg whites
1 c. sugar

Melt chocolate in microwave on high power stirring every 15 second and stopping before totally melted as residual heat will finish the melting.

In a mixing bowl beat the butter until smooth and creamy.

In another mixing bowl beat the egg whites until soft peaks form when the beater is raised.  Gradually beat in the sugar until stiff peaks form when the beater is raised slowly.  Beat in the butter by the tablespoon.  If the mixture looks slightly curdled, increase the speed a little and beat until smooth before continuing to add more butter. Add the melted and cooled chocolate all at once and beat until smooth and uniform in color.  Place in an airtight bowl.  Rebeat to restore texture. Note: When spreading icing, rinse clean icing spreader in hot water to smooth icing (wipe and rewet after each stroke)

CHOCOLATE MOUSSE FOR FILLING:

Use mom's or any other recipe. Add extra chocolate to make it stiffer.

Mom's Recipe:

1/2 c. sugar
1/2 c. water
1 c. (6 oz. pkg) semi-sweet chocolate chips (add another 1/2 c. when using as a filling for this cake)
2 eggs
1 1/2 c. heavy cream, whipped
(1 t. vanilla, optional)

Combine sugar and water in a saucepan and bring to a boil. Melt chocolate chips and add to sugar syrup. Beat for 6 seconds. Add eggs (and vanilla if desired) and blend for 1 minute.  Fold mixture into whipped cream.  Spoon into individual serving dishes. Refrigerate until firm. NOTE: Use more chocolate when using for cake filling to make it stiffer. Spread between layers. (Pipe a dam  around edge of bottom layer with Frosting, then fill with Mousse. If needed, refrigerate until frosting and filling are stiff, before adding second layer.)

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CRÈME BRULEÉ

2 c. Heavy cream
1 Vanilla bean, split or 1 1/2 t. extract
7 Egg yolks
1/2 c. Sugar
1/4 c. Milk

1.) Scald the cream with the bean, remove bean and press the seeds into the cream.
2.) Mix yolks, sugar, and milk together in a stainless bowl.
3.) Mix some of the hot cream into the yolks.
4.) Add the yolks back to the hot cream.
5.) Place in a water bath, bake at 350 F for 30-40 minutes.
6.) Just before service sprinkle the top with brown sugar and place under
the broiler to brown.  Or use a propane kitchen torch.
4.) Serve chilled.

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HOMEMADE CHICKEN SOUP (This soup takes about 1 1/2 hours to make, but that is still far less time that your average homemade (and tasteless) chicken soup takes, and it is the best chicken soup ever. Please, please, please try it. The original, longer version came from Cook's Illustrated, and is virtually the same with only slight modifications. The Cook's Illustrated version was simply a lot longer because of their detailed instructions. I like this soup so much I make a double recipe at least once a week.)

 Makes about 3 quarts, serving 6 to 8

 2 T. olive oil
 1 whole frying chicken, cut into pieces
 2 medium onions, diced
 2 quarts boiling water
 4 t. salt (about)
 2 bay leaves
 2 carrots, peeled and sliced 1/4-inch thick
 2 celery stalks, split and sliced 1/4-inch thick
 1 teaspoon dried thyme leaves
 2 cups (3 ounces) hearty, wide egg noodles
 1/4 cup minced fresh parsley leaves
 Ground black pepper

 1. Heat oil in large soup kettle. Sauté chicken pieces, a few at a time, over medium to medium-lo heat, until golden brown on all sides. Remove pieces to bowl and set aside. Sauté half of your chopped onions in the browned oil in same kettle until colored and softened slightly, 2 to 3 minutes. Return chicken pieces (Excluding breasts) to kettle, reduce heat to low, cover and simmer about 20 minutes until pieces release their juices and cook down a bit.

2.  Increase heat to high, add boiling water along with both breast  halves, 2 bay leaves and 1 teaspoon dried Thyme. Return to simmer, then reduce heat, cover and  barely simmer until chicken breasts are cooked and broth is rich and  flavorful, about 20 minutes.  Remove chicken pieces from kettle with tongs and set aside.

3.  While chicken pieces are cooling, strain broth into a tall narrow container (I use a 1/2 gallon clear plastic pitcher); discard strained material. Wait a few minutes, then skim about 2 T. of fat off the top of the broth and place back in kettle. Skim remaining fat off broth and discard. (The clear narrow pitcher makes this very easy to do with a small soup ladle.) leave broth in pitcher while preparing veggies.

4.  Sauté chopped carrots, celery and remaining onions in kettle with the 2 T. reserved chicken fat. When veggies are softened (not browned), add reserved broth back into kettle, cover and simmer about 10 or 15 minutes until flavors are melded and veggies are cooked.

5. Meanwhile, remove meat from chicken breasts ONLY, shred into bite sized pieces and add to simmering broth.  The rest of the chicken pieces will not be used in this recipe. (I remove the meat from these pieces, shred it, and freeze it in Ziploc bags to be used later in chicken salads, chicken pot pie, etc.)

6.  When veggies are cooked and chicken breast meat has been added, add noodles and fresh parsley and cook until  just tender, about 5 minutes. Adjust seasonings, adding salt (about 4 t.) and pepper to taste, and serve.

NOTES:  I cut up the chicken first, then save time by chopping the rest of the veggies while browning the chicken pieces.  I use a splatter screen to protect myself from grease splatters while browning the meat, and keep my heat no higher than needed (below Medium). If your broth is too dark, you may be browning your chicken pieces too much. If your broth is too strong, some of the liquid may have boiled off, just add more hot water. If you have a meat cleaver, you can cut your chicken pieces to 2 inch size, exposing the bone marrow which adds more flavor to the broth, but I don't do this and the broth turns out virtually the same in my experience. The browning of the chicken is what makes this broth so good, so don't even think about  skipping that part!

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HOT CHICKEN SALAD (This one is easy to make and the kids all like it, which is a major feat. Of course they sometimes pick out the celery.)

COMBINE:
1 can condensed cream of chicken soup
1/2 c. mayonnaise
1 T. soy sauce
2 T lemon juice
1/2 t. garlic powder
1 t. onion powder

ADD:
2 c. cubed cooked chicken
1 1/2 c. chopped celery
1 can (8 oz) sliced water chestnuts (drained)
8 oz spiral macaroni, (cooked and drained)

Spoon into large casserole dish and top with 1 1/2 c. shredded Monterey Jack cheese. Sprinkle with parmesan cheese also if desired.

Bake at 375 degrees for 20 to 25 minutes.

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HOT MULLED APPLE CIDER  (I've made this when we've had large groups of people over in the fall and winter. Makes the house smell great too.)

1 gallon apple cider
2 t. whole cloves
2 t. whole allspice
2 t. nutmeg
4 - 3" cinnamon sticks or 2 t. ground cinnamon
2/3 c. brown sugar

Combine all ingredients, simmer 20 minutes, strain and serve.


HOT BUTTERED CIDER PUNCH  (Grandma sent me this recipe although I don't recall her ever making it. )

1 quart water
1 c. sugar
3 T. whole cloves
3 T. whole allspice
2 sticks cinnamon
1/4 c. sliced or crystallized ginger
6 c. apple cider
2 c. orange juice
1/2 c. lemon juice
1/4 lb. (1 stick) butter, sliced
Cinnamon sticks for stirring

Mix water and sugar in large non-aluminum saucepan.  Bring to boil, reduce heat and simmer 5 minutes.  Remove from heat and stir in cloves, allspice, cinnamon and ginger. Let mixture stand for one hour or longer, strain.  Stir in apple cider, orange juice and lemon juice.

Punch may be prepared several hours ahead and reheated before serving.  Serve in mugs with slice of butter on top and cinnamon stick for stirring. Makes 16 (1-oz) servings

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LEMON BARS  (This is my favorite recipe for Lemon Bars. Every time I make it I eat too many and get canker sores.  I got it from my dear friend Lynn. She says she has an even better recipe for the crust, which just happens to be my favorite part, so I am not listening to her.)

1 c. butter, softened
1/2 c. powdered sugar
pinch of salt
2 c. flour

Mix together with a fork.  Pat mixture down in an ungreased 9 X 13 pan. Bake 15-20 minutes at 350 degrees. (Don't let it get brown). While this is baking make lemon filling.

4 eggs
1 3/4 c. sugar
3 T. flour
1/3 t. salt
1/2 t. baking powder
1/3 c. lemon juice

Mix these ingredients together well.  (No need to use mixer.)  Pour over *hot crust and bake again for about 25 minutes. (Don't let it get brown.) Cool completely then cut.

*Be sure you pour filling on crust as soon as you take the crust out of the oven, then put it right back in the oven.  Otherwise it won't stick together.

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LEMON CHICKEN RICE SOUP (From Pillsbury Classic #48. A lightly lemon-flavored cream of chicken soup inspired by the Greek "avgolemono" soup.)

6 cups chicken broth
1 chicken-flavor bouillon cube or 1 t. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 T. butter
2 T. flour
3 eggs
3 T. lemon juice
Salt and pepper to taste
Lemon slices, if desired
Sliced green onions or parsley, if desired

In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.  Bring to a boil.  Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender.  Stir in chicken.  Remove broth mixture from heat.

In small saucepan, melt butter.  Stir in flour.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.

In small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture.  Slowly add egg mixture to broth mixture in large saucepan, stirring constantly.  Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley.  7 (1-cup) servings.

150 calories per cup.

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LEMON VERBENA SOUP

POTATO, FENNEL AND LEMON VERBENA SOUP WITH MICRO GREENS (We learned this soup in our class to go with our Roasted Chicken with Mascarpone Cheese. The smell is wonderful. From Chef Marcus Haight, the Lark Restaurant.)

SOUP:

3 onions, sliced
2 stalks celery, sliced
2 leek whites, sliced
1 fennel bulb, sliced
3 T. butter

Melt butter in a large soup pot.  Add the vegetables and cook slowly over medium heat.

4 quarts chicken stock
1 quart cream or milk
2 lemons, juice and rind (be sure not to use much of the white of the rinds)
2 oranges, juice and rind (be sure not to use much of the white of the
rinds)
1 stalk lemon grass
12 sprigs lemon thyme
50 leaves lemon verbena
6 bay leaves

Add to above and bring to a boil. (We put the herbs in a sachet that was removed before blending.)

7 potatoes, peeled and sliced

Add to above and bring back to a boil.  Simmer until potatoes are tender. Remove sachet and discard. Place soup in a blender and blend until smooth. Fine strain.

12 lemon verbena leaves

Add to soup and let steep for 20 minutes. Strain. Adjust seasoning (salt and pepper and possibly a little Tabasco).

GARNISH:

1 cup micro anise hyssop
sour cream

Garnish soup with warmed sour cream. Sprinkle with anise hyssop.


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LEMON/LIME SOUFFLÉ IN BLUEBERRY SOUP - from the Cuisine Restaurant and Mary Jeffery

For Blueberry Soup:

1 pt. Blueberries (fresh or frozen)
water to almost cover blueberries
1/2 c sugar
lavender (used in the Cuisine Restaurant) or 1 cinnamon stick and 2 whole cloves
small amount of lemon juice

Rinse, sort,  and drain blueberries; place in medium saucepan. Almost cover with water, add sugar, cinnamon and cloves. Cook over medium/low heat until blueberries "pop". Add squeeze of lemon juice, then puree all and set aside. (Should have a thin soup consistency. Foam may be skimmed from the top if desired.)

For Soufflé:

1 c whole milk
1/2 c. sugar
2 lemons
1 lime
2 egg yolks
2 T. sugar
1/4 t. corn starch (optional)
5 egg whites
1 pkg gelatin
3/4 c cream
(note: lemons and lime will be zested then squeezed to make 1/2 cup
lemon/lime juice)
butter to butter molds
lemon or lime zest  and a few raspberries for garnish

Basic Soufflé procedure:
1. Cook eggs
2. Add liquid
3. Fold in egg whites
4. Fold in cream

Directions:

1.    In saucepan over low heat, heat 1 c whole milk and 1/2 c sugar until sugar dissolves. Do not boil. Set aside.

2.    Meanwhile, zest 2 lemons and 1 lime and set zest aside. Squeeze juice from lemons and lime to make 1/2 c total lemon/lime juice. Set aside.

3.    In bowl, beat 2 egg yolks, 2 T. sugar (and 1/4 t. corn starch if desired) until "ribbon" stage. (Light yellow color. Forms a "ribbon" when poured from a spoon.)  Set aside.

4.     Stirring constantly, slowly pour some of the hot milk/sugar mixture into the bowl containing the egg yolk/sugar mixture. Then stir this egg mixture back into the remaining hot milk mixture. (This "tempering" will cook the eggs without causing them to lump up.)  Slowly heat all to 185° F. (Use a thermometer.)

5.      After 185 degrees has been reached, remove from heat and chill mixture over an ice bath (pour mixture into a bowl set into another larger bowl filled with ice). Stir mixture to help it cool evenly. Stir in 1 pkg. gelatin dissolved in previously prepared lemon/lime juice. Stir in zest.

5.     While liquids are cooling, (whipped egg whites must be used immediately so do not do this ahead of time) whip 5 egg whites until soft peaks form.   When liquids have cooled, wisk some of the whipped egg whites into liquids, then fold the remaining egg whites into liquids.

6.     Whip 3/4 c. heavy cream. Fold into above mixture; pour into individual straight sided, buttered molds. (I used my straight sided coffee cups, the restaurant uses stainless steel round tubular molds.)  Refrigerate to cool and set up (about  1 1/2 hours). Unmold onto individual dessert bowls or plates; Pour small amount of Blueberry soup carefully around each soufflé and garnish soufflés with zest (and a few raspberries in soup if available).

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WONDERWOMAN'S MEATLOAF ("Wonderwoman" from Officer.com sent me this recipe when I told her of my 20 year search for a good basic cafeteria style meat loaf. I adjusted it slightly and I think it's the best I've come across so far. It just needs gravy, and now that I know how to make real, live, from scratch, beef broth......)

2  beaten eggs
1  8oz can tomato sauce
1/2c dried bread crumbs
1/4c finely chopped onion
1 teaspoon salt
1/4 t. dried thyme, crushed
1/4 t. dried marjoram, crushed
1 1/2 pounds ground chuck

Note: for those who don't like raw onions (like Dad), sauté chopped onions first in a little oil, then water, as needed so they are very well cooked before adding them. Or use onion powder.

Combine first 8 ingredients. Add ground chuck. Mix well. Shape into loaf in loaf pan. Bake at 350 degrees for about 1 1/4 hours Makes 6-8 servings. Note: I double this recipe.

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LIBBY'S FAMOUS PUMPKIN PIE  (Sure, it's famous, but that's because it's the best one.)2 eggs, lightly beaten
1 can (16 oz.) Libby's Solid Pack Pumpkin
3/4 c. granulated sugar
1/2 t. salt 1 t. ground cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1 can (12 fl. oz.) undiluted evaporated milk 1 pie crust (see below)   Prepare pie crust according to recipe, using a 9-inch pie pan. Mix filling ingredients in order.  Pour into crust. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees.  Bake additional 40-50 minutes or until knife inserted near center comes out clean.  (If necessary, cover the edge of the crust with aluminum foil to prevent excessive browning.) Cool: garnish if desired. Serve with whipped cream.   (Note: 1 3/4 t. pumpkin pie spice can be substituted for cinnamon, ginger and cloves)  

 
JANICE'S PIE CRUST (makes 2 pie 9" pie crusts)  
2 1/4 c. flour 3/4 c. butter, softened
3/4 t. salt
3/8 c. water
 
Combine, mix until it just holds together. Do not over mix. Divide in half and roll out between waxed paper or plastic wrap.

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MUSHROOM CREAM SOUP  (From Pillsbury Classics 48,  "Hearty Soups & Breads Cookbook",   Page 65. This is one of those recipes I always say I could "live on". I can't believe I used to hate mushrooms.)

3 cups sliced fresh mushrooms
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. butter
3 T. flour
1/2 t. basil leaves, finely crushed
1/4 t. salt
1/8 t. pepper
1 1/2 c. chicken broth
1 1/2 c. milk

In large saucepan, sauté mushrooms, onion and celery in butter until tender.  Stir in flour, basil, salt and pepper.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly.  Do not boil. 3 (1-cup) servings.

1 cup: 260 calories

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PERFECT FRENCH BREAD (This is the recipe I make most often.  Once I learned not to heat the water too hot,  my French bread started turning out great every time!)

1 1/4 cups water
1 pkg Rapid Rise (or Active Dry) Yeast  (2 teaspoons)
3 cups Unbleached White Bread Flour (more or less as needed)
1 1/2 teaspoons salt

1. Stir 1 pkg of yeast into warm water. (Just a tiny bit warmer than lukewarm.)

2. While waiting for the yeast to "bloom", combine 2 1/2 cups flour with salt in a large bowl.

3. When the yeast blooms, stir into flour mixture, scraping sides of bowl with spatula and mixing as well as you can with spatula. Cover bowl and LET REST for about 30 minutes.

4. Turn dough out onto a floured board or counter.  Knead for a few minutes adding more flour as needed to keep your hands from sticking. Dough should knead up very fast if you have allowed it to rest. Exactly how much flour you add depends on the humidity in the air and other things, so just aim at "smooth and elastic". The dough should be very light, airy, easy to knead and still moist when you are done.  To check for doneness, stretch/spread a golf ball sized piece of dough between your fingers. The dough should stretch so thin you can see light through it, without tearing.  

5.  Shape dough into a smooth ball  and place in a greased bowl tuning to coat. Cover loosely with plastic wrap or a damp towel. The bread will develop a better flavor if allowed a long rise at room temperature, but if you are pressed for time, place in a warm spot. (I like to place dough in the oven to rise, with a pan of hot water underneath it.  Other times I preheat the oven very briefly to a low temperature then turn it off and regulate the warmth by keeping the door open.  How far open I keep the door depends on how warm the oven is inside. I close it more and more as the oven cools.)  Let rise until doubled or almost doubled in bulk. To test, press a finger gently into the dough. If the indentation very slowly begins to fill in a little or does not fill in at all, it is done.

6. DO NOT PUNCH DOWN (This is the key to getting those big holes that French bread is known for.)  Instead, turn dough gently out onto a floured counter top, then very GENTLY shape dough into a long loaf and place on a greased, cornmeal sprinkled, cookie sheet or on a bread screen. Allow to rise at room temperature (not in oven) about 20 minutes, then slash the loaf with a serrated knife about 1/4 inch deep. Allow to continue rising until almost doubled. Meanwhile preheat oven to 375 degrees.

7. Bake until bread is very light golden and sounds hollow when tapped. (Internal temp should be 200 F.) Time will vary from oven to oven but usually about 30 minutes.  For harder crust, leave pan of water in the oven and/or spray loaf with water several times during baking.  Loaf should be very light in color.  Cool on wire rack.  If I want the crust to be soft, I cover the hot loaf with a piece of paper towel and then lay a sheet of foil on top of it as it cools on the rack.

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RAINBOW JELLO
 
4 - 3 oz pkgs jello (lime, orange, lemon, cherry)
2 c. sour cream
2 envelopes knox unflavored gelatin
1/2 c. cold water
1 c. sugar
2 c. milk
2 t. vanilla
 
Combine lime jello with 1 c. boiling water. Add 1/2 c. cold water, pour into 10 X 14 clear glass baking dish, allow to set 35-45 minutes in frig until just set. Meanwhile bring 2 c. milk to boil, add sugar.  Dissolve knox in 1/2 c. cold water, add to milk mixture.  Combine sour cream and vanilla and add to milk mixture.  Combine well with wire wisk. Let cool to room temperature. After first jello is set, pour 1 1/4 c. of cream mixture over jello, chill until set. Meanwhile make jello for the next layer. Continue to alternate a jello layer with a sour cream layer, ending with a jello layer. Let the whole thing set for at least 3 hours.   

Notes: 1) To speed this up a bit, you can make 2 pkgs. of jello at the same time in different pots leaving the one you are not using yet, to sit out at room temperature. By the time you are ready for it, it will be cooled to room temperature, but not set.  2) I find that the layers set faster if the dish is placed on the bottom of the refrigerator or on a glass shelf, as opposed to a wire rack type shelf. 3) Add the next layer soon after the last layer sets. If you add it too soon, it will melt or damage the lower layer. If you add it too late, the layers will slide apart when the jello is served. 4) I use alternating cherry and lime (red and green) layers at Christmas time, and I always use a clear glass casserole dish so you can see the colorful layers through the sides of the dish.. 

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ROASTED CHICKEN WITH MASCARPONE CHEESE, ROSEMARY AND LEMON (This is a wonderful recipe taught to us by Mary Jeffrey. It is from the Lark Restaurant and Chef Marcus Haight.)

Cheese Filling:

1 1/4 c. mascarpone cheese
1/4 c. white balsamic vinegar (or cider vinegar)
1/2 c. rosemary, chopped fine
2 t. sea salt (or Kosher)
1/2 t. black pepper

Mix together in a bowl. Reserve for later.

Chicken:

4 fryer chickens (we used 3)

Trying to save as much skin as possible, cut each chicken into 2 breast/wing pieces and 2 thigh/leg pieces (save backs for another time when you want to make chicken broth). Remove (carefully cut it off) chicken off the breastbone in one piece. Bone out the leg and thigh bone, leaving them connected together. (thigh bone needs to be cut out but the leg bone can be pulling out through the larger end.) Place a tablespoon of cheese filling between the skin of the breast and the breast
meat, and inside the deboned leg.

4 T. olive oil

Heat four 12" sauté pans (I used my cast iron skillets) very hot. Add the oil and place the seasoned chicken half skin side down in the pan. Sauté until golden brown and flip over the chicken. (If the pans don't fit in your oven, remove chicken to baking sheets at this time - skin side should be up for baking.) Place in a 425 degree convection oven for 20 minutes or until done. (A non-convection oven should be 50 degrees higher.) Remove chicken from the pan and drain the fat.

4 lemons

Squeeze one lemon into each pan used for frying. (Pans should have been drained of fat but still have browned stuff in them - I can't think of the right word.) Reduce the juice by one half. (Cook it down allowing the excess moisture to evaporate.)

1 c. mascarpone cheese
1 1/2 T. rosemary, finely chopped

Add to above and whip with wire wisk until smooth. Simmer for 3-4 minutes on very low heat. Adjust the seasoning and add the chicken to the pan. Coat chicken with the sauce and serve.

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ROASTED EGGPLANT & GARLIC SOUP
by Master Chef Jeffrey Gabriel (Chef Gabriel is an instructor at Southfield Culinary Arts College near us. I took a weekend class from him at a restaurant he owns near Caseville, Michigan and found out that he went to my high school and graduated only a year or two ahead of me. He knew many of the people I knew from there.  Small world. I got this recipe from Mary Jeffery. I think it is great. Reminds me a little of cream of tomato soup.)

Makes 2 quarts

2 eggplants, 1 1/2 pounds each, roasted, peeled, diced
1 garlic bulb
1 small onion, peeled and diced
2 ounces olive oil
1/2 cup tomato puree
1 cup light cream
6 cups chicken stock
1/8 teaspoon cayenne pepper
2 teaspoons Lee and Perrins Worchestershire Sauce
1 1/2 teaspoons salt, or to taste
2 ounces butter

Red Bell Pepper Cream:

2 whole red peppers, roasted, peeled and seeded
3/4 cup light cream
Salt and pepper to taste

Instructions:

SOUP

1.) Cut top off garlic bulb, pour a T. or so of olive oil into the top of the bulb, wrap in foil and place on roasting pan in 350 degree oven.  15 minutes later add 2 eggplants. Roast at 350 degrees for another 20 to 25 minutes until both eggplants and garlic are done. Cool slightly.

2.) Scoop eggplant out of skin and discard skin, dice eggplant meat. Remove the roasted garlic pieces, mince and set aside.  

3.) Heat the olive oil and sauté the onions until they are transparent.

4.) Add the tomato puree and cook over moderate heat for 1 minute. Add the eggplant, reserved garlic and any juice from the pan and cook over moderate heat for another 2 minutes.

5.) Add the chicken stock and simmer for 30 minutes.

6.) Puree the soup in a blender. Pour a small amount of the hot soup into the 1 cup of cream to warm the cream, then add it to the soup. Add seasonings.

RED PEPPER CREAM

1.) Roast red peppers by holding one at a time with tongs over gas flame until blackened on all sides. Immediately place hot blackened pepper in a plastic or paper bag for 5-10 minutes to steam them. Then slip blackened skin off while running under water. Cut peppers open, scoop out seeds and discard them.

2.) Place the roasted red pepper flesh in food processor. Heat the 3/4 cup cream and drizzle it into the pepper flesh as it is being pureed. Season with salt and pepper to taste.

3.) Serve the soup piping hot and drizzle the red pepper cream attractively on top. Garnish with fried tortillas and shredded fresh basil.

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SECRET HOT COCOA (Not much of a secret, but I like it.)

Heat 1/2 mug of water in the micro until very hot (doesn't have to be boiling). Stir in a good squeeze of Hershey Chocolate Syrup, fill remaining room in mug with evaporated milk, stir and top with real whipped cream.

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SUPERIOR CHICKEN SALAD (This is the one with the dried cranberries and wild rice. Sometimes I brown the almonds in a little butter - don't burn them! This is very nice for a cold meal salad.)

1/2 c. mayonnaise
3/4 t. salt
1/4 t. pepper
2 T. frozen orange juice concentrate, thawed (or 2 T. lemon juice)
3 1/2 c. cubed cooked chicken (1 lb.)
1/2 c. almonds (2 1/2 oz) toasted
1/2 c. dried cranberries, cherries (chopped), or blueberries
1 large rib celery cut into 1/4" pieces
2/3 c. wild rice (4 oz)
2 1/2 c. cold water
leaf lettuce

Combine all ingredients except rice, water and lettuce. Chill. Place rice into cold water and bring to boil. Reduce heat and simmer for about 40 minutes, until water is absorbed and many, but not all, grains of rice are split. Cool rice and add to the rest. Chill and serve over bed of lettuce

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TARRAGON-CAPER EGG SALAD SANDWICHES  (This sounds great. I'm going to try it someday and use up that jar of capers I have in the cupboard.)

6 hard-boiled eggs, peeled
1 T. finely chopped shallot
2 t. finely chopped fresh tarragon
2 T. drained capers, rinsed & finely chopped
1/2 c. mayonnaise
salt and pepper to taste
6 (4-5") soft round seeded rolls, split
18 watercress sprigs, tough stems discarded

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, salt and pepper to taste.  Make sandwiches with rolls, egg salad, and watercress. Serves 6.

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WONDERFUL WAFFLES (We found this recipe in a little children's ABC cookbook put out by Gold Medal flour (W for Wonderful Waffle). It really does make "wonderful" waffles. I quadruple the recipe for our family of 12. NOTE: To REALLY enjoy waffles, use this recipe in a VILLAWARE waffle iron sold by Williams-Sonoma. Martha Stewart's magazine recently reviewed waffle irons and declared this one the best, hands down. Of course we already knew this. I have two and have no problem keeping up with 12 hungry people as we eat. They make a perfect waffle in only about 90 seconds!)

1 c. flour
2 t. baking powder
1 t. sugar
1/4 t. salt
1 c. milk
1/4 c. melted butter
1 egg, separated

1.) Heat waffle iron

2.) Mix flour, baking powder, sugar and salt in bowl Stir in milk, butter and egg yolk until blended.

3.) Beat egg white in small bowl on high speed until stiff peaks from; fold flour mixture into egg white.

4.) Pour small amount in waffle iron and bake until golden.

1,064 calories in total recipe

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BROCCOLI-PASTA-TUNA SALAD (Based on P.59 Say Yes to Less, by Pillsbury. I really like this salad, and so do my kids, but it is not your usual sweet mayo coated pasta salad, so don't try taking it to any typical church pot-lucks! I make it at home when I'm trying to eat healthy. Of course I like it so much I eat too much of it!)

8 oz (3 1/2 c.) spiral macaroni (uncooked)
3 c. fresh broccoli flowerets, chopped into 1/2 inch pieces
2 (7oz.) cans water-packed tuna, drained, flaked
6 oz. cheddar cheese, julienne cut
1/2 c. thinly sliced radishes

Dressing:
1/2 c. lemon juice
1/2 c. oil
3/4 t. dry mustard
1/2 t. salt
1/4 t. garlic powder
1/8 t. pepper

Cook macaroni, omitting salt.  Drain; rinse with cold water.  In large bowl, combine cooked macaroni, broccoli, tuna, cheddar cheese and radishes.  In small bowl, blend dressing ingredients; mix well. Toss dressing with macaroni mixture. Refrigerate to blend flavors.  For best flavor, make a day ahead.

Makes 8 (1 c.) servings, 333 calories per cup.

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WHITE CHOCOLATE MACADAMIA NUT BROWNIES (Try these, they are wonderful. Perfect to serve in a collection of desserts at a fancy get-together. If possible, try to get your hands on some really top quality white chocolate coins to make these with, but don't start snacking on the coins like I tend to do, unless you want to get hooked!.)

Melt together:
7 oz butter
1 lb white chocolate chips or coins

Paddle together:
1 c. sugar
4 eggs
1/4 t. salt
1 T. vanilla
2 c. bread flour

Stir butter mixture into flour mixture. Fold in 7oz. Chopped Macadamia nuts. Spread onto a 1/2 sheet size (large) cookie pan; sprinkle with 1/2 lb chopped white chocolate coins (or white chocolate chips).  Bake at 350 degrees F. for 15 or 20 minutes or until done. Cool, cut into triangles, dip edges into melted white chocolate if desired (but we didn't think they looked as nice that way).  Note: if you don't have a 1/2 sheet size cookie sheet, use a regular cookie pan AND a smaller size pan. There is too much batter it fit it all in a regular cookie pan.

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CLASSIC DINNER ROLLS (from Fine Cooking, November 2000, Vol. 41. These tasted very good. I'm having my usual trouble getting things to rise, so next time I am going to try letting the rolls rise a second time before baking, after they have been placed in the muffins cups. I'll do the kneading and first rise in my bread machine.)

1 pkg. yeast
1 c. whole milk
1/3 c. sugar
1 t. salt
3 1/2 c. bread flour (more if needed)
8 T. butter, softened
3 large egg yolks, room temperature

Follow basic bread making directions: Proof yeast in warm milk. Stir in other ingredients. Knead, let rise. Shape into 24 balls and place on greased cookie sheets or in greased muffin cups. Brush with melted butter if desired. Bake 375 degrees for 20 minutes, until light gold.

117 calories per roll.

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LIME GREEN PUNCH  (We tried this for the first time on Christmas Eve 2001. Everyone really liked it and asked for the recipe. The sliced limes floating on top made it very pretty. This is a keeper.)

2 (3 ounce) packages lime flavored gelatin mix
2 c very hot water
2 c cold water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
2 cups white sugar
4 1/2 cups cold water
2 liters ginger ale
1 lime, sliced thin

 Directions:

1) In a large saucepan dissolve the gelatin in 2 cups very hot water. Add 2 cups cold water. Allow to cool.

2) When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups more cold water. Pour in ginger ale just before serving. Float lime slices on top.

 Makes 20 servings (fills 1 large punch bowl)

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MY BEEF STEW (I served this for the first time at our Christmas Eve family dinner 2001. It turned out very well and is going in our regular recipe file.)

2 pounds cubed beef chuck
3 tablespoons olive oil
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

 Directions:

1) In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add broth. Stir in rosemary, thyme, parsley, bay leaf and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2) Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover, bring to a boil, then reduce heat and simmer 1 hour more.

3) Shortly before serving, adjust thickness with more cornstarch/water and simmer a few more minutes.  Serve in a bowl or over noodles as desired. My dad used to put his on a slice of bread.  Makes 10 servings

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PUFFY GERMAN PANCAKES (These are great and easy and different. I use my cast iron skillets to make them. We usually just serve them with syrup and butter like a regular pancake, but  the "Original Pancake House" near us serves them filled with fresh sliced bananas and strawberry and calls them a "Dutch Baby Treat". They certainly are a treat.)

2 T. butter
4 eggs
2/3 c. flour
1 T. sugar
1/2 t. salt
2/3 c. milk

Heat oven to 400 degrees.  Spoon 2 T. butter into a 10-inch heavy, ovenproof skillet; place in oven to melt butter and heat skillet.  In medium bowl, combine remaining ingredients; beat until smooth.  Pour batter into prepared hot skillet.  Bake 20-25 minutes until edges are deep brown and puffy. Loosen pancake with knife or spatula; cut into wedges.  Top with butter, powdered sugar, jam, fruit syrup or filling, sweetened fresh fruit, sautéed apples, shredded cheese, etc. 

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CHEESE RAVIOLI (My children got me a ravioli/pasta machine for my birthday this year and Mary Jeffery gave me the recipe for this wonderful cheese ravioli. Mastering the machine took a little practice, but once you stop trying to over-fill it, it does work and turns out nice, cute little raviolis. If you don't have a pasta machine, then I'm not sure how you'd knead that stiff pasta dough. Get a pasta machine!  Give your kids some exercise turning that crank!)

Cheese Filling:
7/10 lb. ricotta cheese
1  8oz pkg. cream cheese
8 oz. goat cheese with basil and garlic (1 1/2 pkg)

Mix all together with your hands. Set aside. (Makes enough for double recipe of pasta.)

Sauce:
Tomato Basil Caulis (Sauce) This stuff is wonderful. We used it on our Ravioli. I'd like to try it as a Spaghetti sauce, but Shane insists on
Prego!

Sauté:

1 1/2 t. Olive Oil
1 1/2 to 3 t. butter
2 shallots or 1/4 onion, chopped
1 garlic clove mashed

Add the following, and simmer for 20 minutes, then puree:

1 T. tomato paste
1 lb. tomato concasse (tomatoes, peeled and seeded) or 1 can
1/2 lb. chicken stock (about 1/2 c.)
Sachet ( bay leaf, thyme, peppercorn, wrapped in a coffee filter) (remove
and discard before pureeing)

Add:

1 T. red wine vinegar
1 T. basil (to cut basil, layer 5 or 6 leaves with biggest on the bottom,
roll and cut fine)

Adjust:

1/4 t. salt
1/4 t. sugar

Makes about 2 cups.  

Pasta:
2 cups flour
2 eggs
3 T. water (more or less until dough sticks together)

Stir all together adding only as much water as needed. Mix with your hand and squeeze together until dough holds together. Divide into 2 parts and knead 1 part at a time in pasta machine. (Keep remaining part in a ziploc bag to prevent drying.) Roll through pasta machine on widest setting, fold in half, repeat until smooth (about 10 times). Roll through several more times, reducing thickness setting each time, until pasta is on the 4th or 5th setting. (5 is the thinnest, we used 4)  Trim width of pasta sheet. Fold sheet in half and feed folded edge into Ravioli attachment. Turn crank until pasta is gripped into machine. Spoon filling between pasta layer a very small amount at a time, cranking in between. ( We used about 1/2 t. filling where each ravioli would be formed.) Continue until pasta is almost used up. Leave enough pasta to seal filling in between layers and keep the machine clean.

General Directions:

Make filling, set aside. Make sauce, set aside. Make pasta, then use filling to make Raviolis. Let Raviolis dry for 5 minutes or so until they can be separated. Cook in boiling water until pasta is done. Serve topped with Tomato Basil Sauce and sprinkled with freshly grated parmesan cheese. (This much pasta makes about 35 Raviolis.)

Notes: For a bigger batch, I'd double the pasta and sauce (there is enough filling already). Sauce and filling can be made ahead of time and kept in the frig. Serve with a good Italian bread, toasted with pesto sauce for dipping. (Pesto sauce can also be served on ravioli with tomato sauce and parmesan cheese.)

Pesto Sauce:

1 bunch fresh basil
1/4 c. walnuts
1/4 c. to 1/2 c olive oil
1/2 c. parmesan cheese, grated
1 clove garlic, peeled
1/8 t. fresh ground black pepper

Chop all in food processor, cover with plastic (plastic should be touching pesto sauce). This sauce will not last long, but can be frozen in ziploc bags for later use. Great for dipping bread or toast.

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FAVORITE BANANA BREAD (This is our favorite banana bread. I usually don't make it with nuts because I don't like nuts in my banana bread, but Dad does, so it is not very nice of me not to.  So from now on, I'm going to make a double batch and put nuts in half. Shame on me for not doing this in the past!)

3/4 c. sugar
1/2 c. butter, softened
2 eggs
1 c. (2 med.) mashed ripe bananas
1/3 c. milk
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. nuts if desired

Heat oven to 350 degrees. Grease bottom only of 9x5 or 8x4 loaf pan.  In large bowl, cream sugar and butter until light and fluffy.  Beat in eggs, blend in bananas, milk and vanilla.  In separate bowl combine remaining ingredients (except raisins or nuts).  Add to creamed mixture, add nuts if desired, stir just until dry ingredients are moistened.  Pour into prepared pan.  Bake at 350 degrees for 50 minutes or until toothpick comes out clean. Cool in pan 5 minutes; remove.  Cool completely on wire rack.  Wrap tightly and store in refrigerator.   Makes 1 loaf.

Calories with no nuts:

580c    3/4 c. sugar
815c    1/2 c. butter
200c     2 eggs
200c     2 med. bananas
50c       1/3 c. milk
10c       1 t. vanilla
800c     2 c. flour
0c         1 t. baking soda
0c         1/2 t. salt

2575 TOTAL, 160 for 1/16 piece (about 1/2 inch thick)

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SPECIAL LAMB CHOPS (another lesson from Mary Jeffery)

Rinse chops, pat dry. Mix kosher salt with some fresh ground pepper; sprinkle on both sides of chops and press in. Squirt dollop of Dijon mustard on each chop and spread on all sides to coat. Dredge in bread crumbs. ( We used crumbs from our leftover toasted parmesan bread - bread was brushed on both sides, sprinkled with parmesan cheese and toasted in the oven.) Cool in frig.

Brown chops in olive oil over medium heat.

Place in 250 degree oven to keep warm. (If needed, bake at 400 degree to finish cooking. Chops should be medium in doneness.)

Mint Sauce:

Reduce 1/2 c. red wine to almost dry. Add 1 can beef stock and 1/3 c. chopped mint. Add roux (2 T. butter, 2 T. flour). (Sauté about 1/2 chopped onion in butter, add. - We did not do this). Strain. Lastly, add water if needed. Serve with chops.

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MARY'S MEATBALLS  (This recipe is can be used as a meatloaf too)

1 c. chopped onions (about 1 large onion)
1 T. chopped fresh garlic (about 3 cloves) or 1 t. garlic powder
2 T. Olive Oil
3 1/2 lbs. ground chuck
1 c dry bread crumbs (from a can)
6 eggs 
1/2 c. milk
1/4 t. nutmeg
1 1/4 t. pepper
1/8 t. cayenne
1/4 t. white pepper
1/4 t. sugar
1/4 t. thyme
4 t. salt
4 T. parsley

Saute onions and garlic in Olive Oil until soft, do not brown. Mix thoroughly with all remaining ingredients.

 For Meatballs, shape into many small balls and brown in a little oil (I don't need the oil when I do them on my griddle at 375 degrees), then put them in a large casserole dish and stir in 8 (10oz) cans of cream of mushroom soup. (Or 3 (26oz cans.)  Cover and bake 45 minutes at 350 degrees, then serve over hot buttered noodles. (If you don't like the mushroom soup, you can make a brown gravy by thickening canned consommé with flour and butter, adding salt and pepper to taste.)

We use about 2 1/2 (16oz) pkgs of extra wide egg noodles, cooked, drained and combined with 1 1/2 sticks of melted butter.

For Meatloaf: Shape into two loaves, then bake at 350 degrees for 45-60 minutes.  Meat loaf should be 160 degree internal temperature for well done. (Take it out at 155 degree, it will still climb.) It should be firm, and the juices clear, not red.

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CHICKEN POT PIE/CASSEROLE

CHICKEN POT PIE/CASSEROLE - STREAMLINED VERSION

Makes enough for 1 very large casserole dish.

8 single boneless chicken breasts (about 8 cups cooked)
Water

8 T. butter
2 onions (diced)
6 carrots (sliced 1/4" thick or diced)
6 ribs celery (diced)
4 c. canned chicken broth, unsalted
2 c. whole milk
1 c. flour
1 c. milk (in addition to above 2 cups)
1 t. Thyme at least
1 T. dried parsley
3 t. salt
1/2 t. pepper

Make pie crust first or while chicken is simmering.

PIE CRUST: (this makes more than enough for a large casserole dish)

3 c. flour
1 c. softened butter
1/2 t. salt
1/2 c. ice water

Mix flour and salt together, set aside. Cut flour mixture into butter. Add 
water and stir together just until it leaves the side of the bowl (add more 
flour or water if needed). Do not over-mix. Roll out dough into one flat 
sheet between layers of plastic wrap. Remove the top wrap and set your 
casserole dish on the dough. Take a knife and cut around the dish. Move the 
dish aside; remove the excess dough; then slide a flat cookie sheet under 
the dough and bottom sheet of plastic wrap. Cut vents in the crust, then 
place the entire cookie sheet with dough in the freezer to chill while 
preparing the rest of the casserole.

FILLING:

Simmer chicken in water until just done. Remove chicken to 
a plate, cover and set aside to be shredded and added back in later.

While chicken is simmering, cut up veggies.

In large pot, saute chopped onions, carrots, and celery in butter on low heat until crisp 
tender, or done to your liking. Add broth and 2 cups of milk. Bring to simmer.

Mix flour well with remaining 1 cup cold milk and slowly add to simmering broth, stirring and 
cooking between additions until desired thickness is reached. Stir in shredded 
chicken, thyme, are parsley. Add salt and pepper to taste. Pour into casserole 
dish.

Invert chilled pie crust onto pie/casserole and carefully remove remaining plastic 
wrap. Bake in 400 degree oven about 20 to 25 minutes. Crust should be very 
lightly browned and the filling hot and bubbly.  (If you over bake it, the 
filling will dry out.)

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BEEF TENDERLOIN

The tenderloin is the most tender piece of the cow. It is the piece that becomes Filet Mignon.

Remove and trim off the "silver skin".

Purchase one tenderloin. The butt end is the thicker end, the tip end is thinner. Fold the tip end under and tie with string. Try to get the whole tenderloin to be about the same thickness by tying. Tie every inch or so.

You can rub in dried herbs and spices rather than using a marinade. Tie up tenderloin, rub with olive oil, then sprinkle with coarsely ground salt and pepper.

Cook in 425 degree oven 45 minutes, Rest 30 minutes. A hot oven (425) makes a crispy outside.  Low temp (200) oven would make it all soft with poor color. Resting allows the juices to be reabsorbed back into the meat.

Should be 125 degree to 130 degree when you take it out of the oven. It will be rare, but carry-over cooking should bring it to 140° when it is finished, which is MEDIUM.

Wonderful. Slice leftovers thin and serve cold.

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MOM'S CINNAMON BREAD

6 1/2-7 1/2 c. unsifted flour
6 T. sugar
1 1/2 t. salt
2 pkg. active dry yeast
1 c. milk
3/4 c. water
3 eggs (room temp)
Melted butter
1/2 c. sugar
2 t. cinnamon
1 egg white, slightly beaten
1/3 c. butter

In large bowl mix 2 c. flour, 6 T. sugar, salt and undissolved yeast.  In saucepan combine milk, water, and 1/3 c. butter. Heat over low heat until very warm (120 to 130 degrees), gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally.  Add eggs and 1/2 c. flour.  Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.  Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes.  Meanwhile, combine 1/2 c. sugar and cinnamon.  Punch dough down; divide in half.  Roll each half to a 14 x 9 rectangle. Brush lightly with melted butter. Sprinkle each with 1/2 cinnamon-sugar mixture.  Beginning at 9 inch end, tightly roll dough as for jelly roll and shape into loaves.  Place in 2 greased 9 x 5 x 3 inch loaf pans.  Cover; let rise in warm place, free from draft, until  doubled in bulk, about 35 minutes.  Brush with egg white; sprinkle each with 1/2 crumb topping.  Loosely top each with an aluminum foil "tent". Bake on lowest rack position at 375 degrees for 45 minutes.  Remove foil; bake 5 minutes longer, or just until golden brown.  Remove from pans and cool on wire racks.

Crumb topping:  Combine 1/3 c. flour, 1/3 c. firmly packed brown sugar and 1 t. cinnamon.  Add 3 T. softened butter.  Rub through fingers just until mixture is crumbly.

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COOKIE CUTTER COOKIES (Also widely  known as Christmas Cookies, this is the best recipe I've found. To make separating the cut cookies much easier, my 16 year old daughter came up with this method: Roll soft dough out - no need to refrigerate the dough before hand- between two pieces of plastic wrap; lay the whole thing on a cookie sheet and place in the freezer for about 5 minutes; then cut out your cookies. Transfer them to another cookie sheet and bake immediately. Works great and makes handling the cut cookies so much easier.)

6 c. flour
1 t. salt
2 c. butter softened
2 c. sugar
4 unbeaten eggs
2 t. vanilla

Sift flour and salt together; set aside. Cream butter until soft.  Gradually add sugar, creaming after each addition until it is light and fluffy.  Add eggs and vanilla to butter-sugar mixture and mix well. (May become lumpy, but keep mixing until lumps are small.) Add flour-salt mixture a little at a time and mix well with spoon.  Cover bowl and refrigerate at least 5 hours (not necessary if you follow my suggestion above). Roll out to 1/8 inch thickness on floured board.  Cut out cookies, sprinkle with sugar and bake at 375 degrees F for 8-10 minutes until cookies just start to turn light brown around the edges.

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HONEY MUSTARD DRESSING (We received several compliments on this when we used it Christmas Eve 2001, on a tossed salad of: Mixed greens, dried fruit, toasted almonds, and mandarin oranges.)

1/3 cup prepared mustard
1/3 cup honey
2 tablespoons soy sauce
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dried dill weed

1) In a small bowl, whisk the yellow mustard, honey, soy sauce, mayonnaise, garlic powder and dill weed together until well blended. Let chill in frig overnight if possible.

Note: Without the mayo this can be used as a sauce for baking chicken although I haven't tried it that way.

Makes 1 cup

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ANNE YOHN'S PERFECT POT ROAST (I got this from my internet friend Anne, and for a cooking challenged person like me it was a huge revelation. My pot roasts are always wonderful now and Anne's recipe has inspired me to try to learn how to cook better after nearly 25 years of mediocre family meals. Thanks Anne!.)

(notes: I usually use 5 lbs chuck roast. I double the gravy and add 1 cup extra water, 1 T. salt, 1 t. onion powder , and 1/4 t. pepper.)

1/2 to 3/4 lb. of beef chuck roast per person.

Preheat oven to 350 degrees.

In a large dutch oven, sauté beef slightly on all sides on stove-top.  Add enough water to cover bottom quarter of meat.  Place lid on dutch oven and put in oven.

Allow to cook from 3/4 to 1 1/4 hrs. per pound.  When beef is just fork-tender, add any desired vegetables to dutch oven and finish cooking for up to an hour.  You can remove the lid during the last 1/2 hour.  If the liquid is low, add more.  Turn off heat and remove from oven.  Carefully place meat and vegetables on a large platter, cover, and keep warm (maybe even in the cooling down oven).

GRAVY

Pour the juices into a large measuring cup or something else heatproof. Allow the oil/grease to rise to the top for skimming.  You can speed this process by tossing in a few ice cubes.

Make the gravy in the dutch oven, which will still have some of the drippings.  The following amounts will make gravy for about six servings:

Heat 1/4 cup of the skimmed oil/grease in dutch oven over medium heat.  Make sure that no liquid remains in the oil.  Add 1/4 cup of flour and stir until just lightly browned.  Then gently pour in around two cups of the cooled pan juices STIRRING CONSTANTLY.  The gravy will thicken up.  If you like it thinner, add more pan liquids or plain (cold) water.  If you like it thicker,  allow to slowly cook down.  (Cooking a flour-based gravy for longer periods of time will not cause it to break down.  Cornstarch-based gravy or sauces will break down.)

Then season to taste with salt and pepper.  This gravy is very tasty, though maybe a hassle to make.  Just don't let your family know they're going to have to wait for the gravy to cook last!

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FRENCH ONION SOUP (Great! I make this a lot especially when I have a bag of onions I don't know what to do with.. Everyone has a different opinion on how they like their French Onion Soup, but I've never tasted better than this.)

To develop their rich flavor the onions need a long slow cooking in butter and oil, then a long, slow simmering in stock.  the preliminary cooking in butter requires some watching, but the actual simmering can be almost unattended. 2 1/2 hrs. total.

1 1/2 lbs. or about 5 cups ( 7 or 8 medium) thinly sliced yellow onions
3 T. butter
1 T. olive oil
1/2 t. sugar
3 T. flour
3-10oz. cans beef broth / boullion
1-10oz. can water
1/2 c. dry white wine (cheap Gallo) optional (I skip this)
salt and pepper to taste
Monterey or other cheese

In heavy-bottomed, 4 qt. covered saucepan, cook the onions SLOWLY (low heat) in butter and oil for 15 minutes.  Uncover, raise heat to MODERATE and stir in sugar.  Cook for about 30 minutes, until onions have turned a golden brown (more gold than brown). Sprinkle in the flour and stir 3 minutes.  In a separate pan, bring bouillon and water to a boil.  Pour over onions.  Add wine and season to taste, about 1/2 t. salt, dash of pepper.  Simmer, partially covered, for an hour or more, skimming occasionally (or refrigerate overnight and remove fat).  Serve soup in oven-proof bowls. Place cheese on top of each and place under the broiler until cheese is bubbly. Serves 8-10.  Note: Many people float a round of toasted french bread on the soup to rest the cheese on.

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MICROWAVE APPLE CRISP

4 c. sliced, peeled apples
2 T. lemon juice
1/2 c. packed brown sugar
1/2 c. uncooked rolled oats
1/4 c. flour
1/4 c. butter
1 t. ground cinnamon
1/2 t. salt
1/8 t. ground nutmeg

Place apples in 1-quart casserole. Microwave at High until apples are crisp-tender, 2 1/2 to 4 minutes. Set aside.

Combine remaining ingredients in small bowl. Microwave at High until hot and bubbly, 1 1/2 to 3 1/2 minutes, stirring after half the cooking time. Spread over apples. Microwave at High until apples are tender and topping is bubbly, 4 to 6 minutes. Serves 4 to 6.

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CHEESECAKE SUPREME (This is my favorite everyday cheesecake recipe. It used to be printed on the Keebler Ready-Crust packages, but I haven't seen it for awhile. I like the sour cream topping and classical texture and flavor.)

1 Keebler Ready-Crust Graham Cracker pie crust, or make your own 8" graham cracker crust.
1 8oz package cream cheese, softened
1/2 c. sugar
1 T. lemon juice
1/4 t. vanilla
Dash salt
2 eggs 
1 c. sour cream
2 T. sugar
1/4 t. vanilla

Preheat oven to 325 degrees. Combine cream cheese, sugar, lemon juice, vanilla and salt until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 25-30 minutes, or until knife inserted in from the edge comes out clean.

Combine sour cream, sugar and vanilla; carefully spread over pie. Continue baking 10 minutes; cool. Chill. If desired, top with fresh or frozen fruit, thawed and drained. Serves 8 (344c per serving - 1/8 of pie).

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JANICE'S PIE CRUST (I agree with those who say that it's the over-mixing that makes a pie crust tough. I hardly mix it at all. Only enough to distribute the butter throughout, almost like you would for biscuits. You can still see visible chunks of butter and sometimes some dried flour. Forget making a ball out of the whole thing and seeing if it "holds together". Pinch a prune sized lump between your fingers and see if that holds together. Add a tiny amount of water if you really think it is too dry. I also agree that shortening makes a crust flakier, but to me taste is everything, so I always use all butter and sacrifice a little flakiness. (Use half of each if you like.) Okay, here's one of my recipes that tastes very good and is easy and breaks all the rules. My "creative" friend Janice gave it to me. It uses SOFTENED butter. (gasp!) Remember, it is the OVER MIXING that ruins the dough. Under mix it a little. It will stick together more when you roll it out.)

2 1/4 c. flour
3/4 c. butter softened
3/4 t. salt
3/8 c. water

Combine gently. Mix just until it starts to hold together when pinched. Divide in half and roll out between waxed paper or plastic wrap.

Makes 2 - 9" pie crusts.  (I thought the original recipe was a little scant, so I increased it by 1/2 and  now I don't have to worry about rolling it too thin to make it fit a 9" pie pan. The original recipe called for 1 1/2 c flour, 1/2 c. butter, 1/2 t. salt, and 1/4 c water.)

Rolling hint: The only reason to form a ball is to help you roll out a round crust. Divide above dough in half. Gently form each half into a ball (without mixing more or trying to make it smooth). Plop the ball on a sheet of plastic wrap or waxed paper. Slap another sheet over it and press it down flat with you hands, forming a 1/2 inch thick round. Repeat with other half of dough. (At this point you can refrigerate or freeze your dough until later. Wrap it up good and don't keep it in the frig for more than a few days.) Cold dough is easier to handle. Put it in the frig for an hour then roll it out. After it's been rolled into a round thin sheet, remove the top piece of plastic and invert it into your pie pan. (I place an upside down pie pan on the dough then flip the whole thing.) Remove remaining plastic and gently ease dough down into sides and bottom of the pan. If you tear it, you can patch it with a touch of water and a patch of extra crust. Trim excess.  I think the rolling out part is the hardest. So for small crusts (like for individual chicken pot pies) I cut the whole lump of dough into 12 pieces, then pat each one into a round the size I need. No rolling.

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WHITE CHOCOLATE CHEESECAKE (I haven't tried this one yet, but it sounds very good to me.)

Prep time: 20 Minutes
Baking Time: About 1 Hour and 30 Minutes
Chilling Time: Several Hours or Overnight
Yield: 16 Servings

1 stick (1/2 cup) butter
2 c finely ground butter-cookie or shortbread-cookie crumbs
5 oz. white chocolate, shaved
1 3/4 c. sugar
4 (8 oz) packages cream cheese, at room temperature
Pinch of salt
4 eggs, at room temperature
2 c. sour cream
1 t. vanilla extract

CRUST:
Melt butter over low heat; combine with cookie crumbs, 1 oz white chocolate, and 1/4 c. sugar until well blended. Press the mixture on the sides and bottom of an ungreased 10-inch springform pan.

FILLING:
1) Preheat the oven to 350 degrees. Combine the cream cheese and 1 1/4 c. sugar and beat for 2 minutes at medium speed until soft. Add salt; blend thoroughly. With mixer on low speed, add eggs one at a time, mixing only until incorporated into batter. Fold in 3 ounces of the shaved white chocolate.

2) Pour into the prepared crust and bake for about 50 minutes. Turn off the oven. Leave the cake in the oven, with the door ajar, for about 45 minutes, or until the filling is set (not runny) in the middle.

3) For the topping, combine sour cream, 1/4 c. sugar, and vanilla extract and spread this mixture over the top of the cake. Place the cake back in a 350 degree oven for another 10 minutes. Remove from the oven and refrigerate immediately for at least several hours or overnight.

4) When cool, remove the sides from the springform pan and decorate with remaining white-chocolate shavings and fresh berries, if desired.

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POPPY SEED CAKE  (This recipe came from my husband's Oma Zech and is frequently served at family dinners. It's my husband's favorite cake.)

3/4 c. poppy seeds
1 t. vanilla
1 c. milk
3/4 c. butter
1 1/2 c. sugar
2 c. flour
2 t. baking powder
1/2 t. salt
3 egg yolks (unbeaten)
3 egg whites (beaten stiff)

1) Soak overnight 3/4 c. poppy seeds, 1 t. vanilla in 1 c. milk.

2) Cream 3/4 c. butter. Gradually add 1 1/2 c. sugar (cream after each addition).

3) Sift together 2 c. regular flour, 2 t. baking powder, 1/2 t. salt. Blend in alternately flour and poppy seed mixture to creamed mixture. Add 3 egg yolks, unbeaten. Fold in egg whites, beaten stiff.

4) Grease and flour two 8" layer cake pans or one 13" x 9" pan. Pour batter in pan and bake at 350 degrees about 30 minutes.

For 13" X 9" cake pan, dusting with confectionery sugar is very good (make a pattern by placing a cutout doily on top). Light butter frosting or cream cheese frosting is also good.

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ELEGANT CHICKEN SALAD WITH GRAPES (I had this for the first time at a bridal shower at Bethel Baptist Church.  I wonder how many times they had to multiply the recipe. When I found it in my mother-in-law's church cookbook, she had written the notation "very good" in the column. That was back in 1974! It's still "very good".)

2 c. coarsely diced cooked chicken
1 1/2 to 2 T. lemon juice
1/2 t. salt
1 c. sliced celery
1 c. seedless white grapes
2 hard-cooked eggs, chilled and chopped
1/2 c. mayonnaise
1/4 c. halved or slivered blanched almonds, toasted
Salt to taste.

Sprinkle chicken with lemon juice and salt; chill several hours. Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly. Season salad with salt to taste. Serve in lettuce-lined bowl. Serves 4 to 5.

Daisy trim: Quarter 2 hard-cooked eggs lengthwise. Remove yolks; sieve. Arrange whites for petals; center with yolks.

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JANINE'S BEAN DIP (A winner. Served many times at our twice annual music recitals)

2 lb. can of refried beans mixed with 8 oz sour cream and some chopped green onions

1 lb. ground chuck, fried, drained & mixed with more chopped green onions (or sprinkled on top)

1 c. chunky salsa (1 bottle taco bell)

1-2 c. shredded cheddar cheese

sliced black olives or chopped green pepper

Directions:
Layer in baking dish in above order. Bake at 350 degrees for 30 minutes. Serve with nacho chips (Tostidos are my favorite).

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DEVILED EGGS (An old standby the everyone likes.)

8 hard-boiled eggs
6 T. mayonnaise
2 t. Dijon mustard
Salt
Freshly ground pepper
2 T. fresh parsley (or other fresh herbs)

Shell the eggs and slice them in half lengthwise.  Remove the yolks and mash them with mayonnaise, mustard, salt and pepper to taste until smoothly blended.  Spoon in (or pipe) equal amounts into the hollow of each egg white.  Sprinkle with fresh herbs or top with caviar, capers, olives, watercress or other. Serves 8.

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FRUIT AND DIP (Can't get much more simple than this one. Sweet and yummy.)

8 oz pkg cream cheese
1 c. marshmallow cream

Beat together until smooth; refrigerate; serve with assorted fruit to dip.

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BUTTERMILK BISCUITS (As with pie crust, over mixing is what causes a tough biscuit.)

2 c. flour
3 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. butter
3/4 to 1 c. buttermilk

Heat oven to 450 degrees.  In large bowl, combine dry ingredients.  Using fork or pastry blender, cut butter into flour until consistency of coarse meal. Add buttermilk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky, Roll or pat out 1/2 inch thick; cut with 2-inch floured cutter.  place on ungreased cookie sheet. Bake at 450 degrees for 8 to 12 minutes or until light golden brown. Serve hot.  Makes 16 biscuits, 62 calories each.

Notes:  Keep buttermilk and butter cold. I take a large knife  and dice1 stick of cold butter before adding to the flour mixture. DO NOT OVER MIX. (Makes 16 biscuits, 62 calories each.)

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BLUEBERRY MUFFINS (Your basic delicious blueberry muffins - yum.)

1/2 c. sugar
1/3 c. shortening
1 egg
1/2 c. milk
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. blueberries
Grated lemon zest
Granulated sugar

Combine sugar and shortening. In separate bowl, beat egg and add milk. sift dry ingredients together and add alternately with milk and egg mixture to sugar mixture. Fold in blueberries. Pour into greased muffin tins and sprinkle grated lemon zest and sugar on top of each muffin. Bake at 375 degrees for 25 to 30 minutes. Yield: 12 muffins.

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SAM'S CHOCOLATE BREAD (My niece Samantha gave me this bread when she was trying to thwart my dieting efforts. It worked. One can not diet with this bread around.)

1 box yellow cake mix
1 box (1g) chocolate instant pudding
1/2 c. vegetable oil
4 eggs
1 c. sour cream
1 t. vanilla
1 c. chocolate chips

Preheat oven to 350 degrees, grease two large bread pans or 4 mini bread pans. Mix everything together except the chips. Stir in chips. Bake 40 minutes or 30 minutes for mini loaves. Note: Do not overbake.  Remove from oven, let cool 5 minutes then remove from pans. Allow to cool, then freeze. Tastes best right out of the freezer.

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NO-SLICE WHITE BREAD (This is the first white bread I learned how to make. I think I was a teenager and it was so pretty in the picture. It's still a pretty, soft, white bread that always turns out nice.)

5 1/2 c. flour
1 envelope dry yeast
3 T. sugar
2 t. salt
1 1/2 c. water
1/2 c. milk
3 T. vegetable oil
1/4 c. butter

1) Mix 2 c. flour, yeast, sugar and salt in large bowl.

2) Heat water, milk and oil until very warm, add to flour. Beat with electric mixer at medium speed 2 minutes.

3) Blend in 3/4 c. more flour at low speed, then beat at high speed for 3 minutes. Stir in remaining flour to make a soft dough.

4) Knead until smooth and elastic (about 10 minutes) adding flour if needed.

5) Place in greased bowl, turn to coat, cover with towel and let rise in a warm place, 1 1/2 hours, or until doubled in bulk.

6) Punch down, invert bowl over dough, allow to rest 10 minutes.

7) Divide dough in half and knead each half several times. Roll out each half to a 16x8-inch rectangle. Roll up firmly from short side, jelly-roll fashion. Cut roll into 12 slices. Brush each slice with melted butter or margarine; stack slices to reshape as loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 - inch loaf pan. (Turn loaf pan on a short side and rest against back of counter for ease of stacking slices in pan.)

8) Let rise again in a warm place, away from draft, 1 hour, or until double in bulk.

9) Bake in hot oven (400 degrees) 30 minutes, or until golden and loaves give a hollow sound when tapped. Remove from the pans to wire racks and then cool completely.

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CRAN-RASPBERRY SHERBET PUNCH (I've used this recipe a lot, with and without the sherbet. It makes a pretty pink punch and the sherbet foams up nicely on the top.)

2 quarts Cranberry juice cocktail, chilled
1  - 6oz can frozen pink lemonade concentrate, thawed
1 quart Vernors, chilled
Raspberry sherbet

Mix together first three ingredients and float scoops of Raspberry Sherbet on top. Makes 25 - 1/2 c. servings.

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TACOS (This isn't much of a "recipe", but tacos are something our family has often, and everyone really likes, and there are some little "tricks", so I thought I'd include our system here. Frying the tortillas yourself is what makes these tacos so much better than Taco Bell tacos, and it's really easy and fast. Have fun!)

2 lbs ground chuck
2 pkgs LAWRY'S (important) taco seasoning mix
Water (according to mix)
1 large package (24?) corn tortillas (It is important to get the freshest ones possible.)
Vegetable oil for frying tortillas
Shredded cheddar cheese
Diced fresh tomatoes
Shredded iceberg lettuce
Sour cream
guacamole 
Hot sauce or "Taco" sauce (comes in hot, medium, or mild by Taco Bell)

Directions: Brown ground chuck, drain, add seasonings and water according to package and simmer until water is absorbed. Meanwhile dice tomatoes and shred lettuce and arrange all toppings in separate bowls for passing. Prepare a platter with several layers of paper towel to absorb oil from tortillas and set near where you will be frying. Heat about 1 inch of oil in small straight-sided heavy bottomed frying pan (just a little larger then a tortilla - 6" ?) to very hot, but not smoking. Using tongs, dip the edge of one tortilla in the oil to check for hotness, If it sizzles well, the oil is hot enough. Using tongs throughout, lay one tortilla in hot oil and let it sizzle for 2 or 3 seconds. Fold tortilla loosely in half and hold it in that position for a few more seconds until tortilla starts to stiffen on the side in the oil. Turn tortilla over and fry the other side for a few more seconds until it holds its shape. The whole operation should take less than 30 seconds. Remove to paper towels to drain and repeat one at a time with remaining tortillas. The trick is to keep your oil very hot, but not smoking, and not to overcook the tortillas, as it will make them tough. Fresh tortillas turn out noticeably better than not so fresh ones, and there is a difference in brands, so try a few and find the one that works best for you. Some will bubble up and be light and crispy and other will remain flat but be heavier and chewier. Once all the tortillas are fried, serve immediately in a "build your own" fashion.

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BANANA SCONES: (They are pretty and sweet and simple to make. Best served right out of the oven.)

Topping - Mix together and set aside:
2 t. sugar
1/2 t. ground cinnamon

Scones - Mix together all ingredients except butter, then cut in butter:
2 1/2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground allspice
1/2 t. salt
3 T. butter

Moist ingredients - Combine in separate bowl:
1 large banana
2 T. milk
2 eggs

Add moist ingredients to dry, stir, turn out and knead 10 or 12 times until smooth. Place on greased cookie sheet and pat into 7 1/2" round 3/4" thick. Sprinkle with topping. Cut into 8 wedges and separate slightly. Bake at 400 degrees, 15 to 20 minutes.

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QUICK MARINARA SAUCE

1 T. Olive oil
2 large onions, chopped (2 c. chopped)
1 T. bottled or fresh minced garlic
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 T. plus 1 t. dried Italian seasoning
1 T. Worcestershire sauce
1 t. sugar

Heat the oil on medium heat in a 4 1/2 quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion adding it to the pot as you chop. Add the garlic. Let the onion mixture cook while opening the tomato cans, until the onions just start to soften, about 3 minutes.

Add the crushed tomatoes and tomato paste to the pot and stir well to combine. Add the Italian seasoning, Worcestershire sauce and sugar and stir well to incorporate.

Cover the pot and simmer for 10 minutes, lifting the lid to stir from time to time. (If the mixture reaches more than a slow boil, reduce the heat.) Remove the pot from the heat. Makes 8 1/2 c. sauce. Use what you need and freeze the rest. 49 calories per 1/2 cup serving.

Serve over pasta with sautéed mushrooms, red and green bell pepper, etc. Add cooked cubed chicken, etc. Anything goes.

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CHICKEN BREASTS BAKED IN CREAM(One of my personal favorites.)

4 T. butter
2 to 3 lbs Chicken breasts
2 T. butter
2 t. flour
1/2 c. finely chopped onion
1 t. salt
1/4 t. pepper
1 c. evaporated milk or light cream
1 c. chicken broth
4 t. Worcestershire sauce

Heat oven to 350 degrees. In oven, melt 4 T. butter in glass baking dish. Place chicken in dish, turn to coat with butter and arrange skin side up. Bake uncovered 1 hour.

Melt 2 T. butter in small saucepan. Stir in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and onion is tender. Remove from heat; stir in cream, water, broth and Worcestershire sauce. Heat to boiling stirring constantly. Boil and stir 1 minute. 

Remove chicken from oven; drain off fat. Pour sauce on chicken; cover and bake 15 minutes. Serves 4-6

Note: Double sauce if using as a gravy

Another note: The last time I made this I doubled everything. I used boneless, skinless chicken breasts. I cut them in 1" thick strips, dredged them in flour and browned them lightly in butter, then placed them in a glass casserole dish. Then I chopped an onion finely and sauted it in the leftover butter, adding more as needed. I added flour to the butter/onions to make a roux and then added a cup of chicken broth, then about 2 cups heavy cream to make a gravy. (Temper the cream so it doesn't curdle.) I added salt and pepper, then poured the sauce over the chicken piece. I covered the casserole dish with foil and baked it in the oven at 350 degrees for about 20 to 30 minutes until the sauce was bubbly and the chicken pieces were cooked through. This was VERY good (probably very fattening too, but, oh well). I served it over noodles but you could serve it with potatoes or rice.

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CALICO BEANS

1 lb. ground beef - browned, crumbled
1 can (15oz) kidney beans - drained
1 can (16oz) vegetarian beans
1 can (15oz) but