Now You'Re Cooking!

ALL-PURPOSE MEAT SAUCE RECIPE

By: tasteofhome.com/recipes/all-purpose-meat-sauce

1 lb ground beef1-2 garlic cloves; minced1 can (15 oz) tomato sauce1 can (10 3/4 oz) condensed tomato soup; undiluted1/4 cup Parmesan cheese; grated1 tablespoon Worcestershire sauce1 1/2 teaspoons dried oregano1 teaspoon dried basil1/2 teaspoon sugar1/2 teaspoon salt1/2 teaspoon dried parsley flakes1/4 teaspoon crushed red pepper flakes1 pinch dried thyme1 pinch tarragon1 pinch ground cinnamon

hot pepper sauce; to tastecayenne pepper; to taste

In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer,uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for makinglasagna, pizza, chili dogs, tacos or sloppy joes.

Country Woman September/October 1995, p33

Yield: 4 cups

ANADAMA BREAD

By: "Country Homes - Stay for Supper" 1993

1/2 cup cornmeal1/3 cup packed brown sugar1 teaspoon salt1 cup water; boiling1/3 cup oil4 1/2-5 cups all purpose flour1 package active dry yeast1 8 3/4-ounce can cream-style corn

In a medium bowl stir together the cornmeal, brown sugar, and salt. Stir in the boiling water and oil.Cool mixture till warm (120° to 130°), stirring occasionally. (Allow mixture to cool 15 to 20 minutes.)

In a large mixing bowl stir together 1 cup of the flour and the yeast. Add cornmeal mixture and corn. Beat with an electric mixer on lowspeed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of theremaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiffdough that is smooth and elastic (6 to 8 minutes total).

Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double(about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two1-quart casseroles or a large baking sheet.

Shape each half of the dough into a round loaf. Place loaves in prepared casseroles or 3 inches apart on the baking sheet. Cover and letrise in a warm place till nearly double (about 40 minutes).Bake in a 375°F oven about 40 minutes or till bread sounds hollow when lightly tapped. If necessary, loosely cover the bread with foil thelast 20 minutes to prevent overbrowning. Remove from casseroles or baking sheet immediately. Cool on wire racks.

Yield: 2 loaves

ANCHOR BAR'S BUFFALO WINGS: THE ORIGINAL HOT WING RECIPE

By: parade.condenast.com/26655/anchorbarbuffalony/

36 chicken wing segments4 teaspoons vegetable oil1 teaspoon salt3/4 cup flour8 tablespoons butter4 teaspoons cider vinegar1/4 - 1 teaspoon cayenne pepper; or to taste1/8 teaspoon garlic powder4-8 tablespoons hot sauce (Frank's used in Buffalo); or to taste

celery sticksblue cheese dressing

Preheat oven to 425°F.

In a large bowl, toss wings with vegetable oil and salt. Sprinkle flour and toss until wings are evenly covered. Spread out on baking panslined with aluminum foil. Bake for 20 minutes. Turn wings and bake 20 minutes more or until golden brown.

Meanwhile, in a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium. Remove fromheat.

When wings are done, transfer them to a large serving bowl and pour hot sauce mixture over them. Toss wings to coat thoroughly with sauce.

Serve with celery sticks and blue cheese dressing and plenty of napkins.

Yield: 6-8 servings

AUNTIE ANNE'S PRETZELS

By: e-cookbooks.net/library/copycat.pdf

1 1/2 cups water; warm1 1/8 teaspoons active dry yeast; (1 1/2 pkg)2 tablespoons brown sugar1 1/8 teaspoons salt1 cup bread flour3 cups all purpose flour2 cups water; warm2 tablespoons baking soda

coarse salt; to taste2-4 tablespoons butter; melted

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough untilsmooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into sodasolution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden.Brush with melted butter and enjoy!

Toppings:

After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in ashallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into thebutter, coating both sides generously. then dip again into the cinnamon mixture.

BAKED BEEF AND CHEESE RIGATONI

By: muellerspasta.com

8 oz Mueller's Rigatoni1/2 lb lean ground beef1/2 cup chopped onion1 minced garlic clove1 (15 1/2 oz) jar meatless spaghetti sauce1/8 teaspoon pepper1 (15 oz) container Ricotta cheese1/2 cup milk1/2 teaspoon salt1 (4 oz) cup Mozzarella or Monterey Jack cheese; shredded2 tablespoons grated Parmesan cheese

1.Cook pasta according to package directions.

2.Preheat oven to 350°F.

3.Cook ground beef, onion and garlic in a large skillet over medium-high heat for 4 minutes, or until meat is lightly browned. Stir inspaghetti sauce and pepper. Reduce heat; simmer 10 minutes.

4.Combine ricotta cheese, milk and salt in large bowl. Add Mueller's Rigatoni; toss to coat.

5.Spoon half the Rigatoni mixture into 8x8x2-inch baking dish. Top with 1/2 cup mozzarella and 1 cup meat sauce. Repeat layers once.Sprinkle with Parmesan cheese.

6.Bake 20 minutes, or until heated through.

Yield: 4 servings

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

By: epicurious.com

2 6-ounce flounder fillets1 garlic clove2 tablespoons fresh lemon juice2 teaspoons soy sauce1/2 teaspoon sugar1/2 teaspoon salt2 tablespoons olive oil

Preheat oven to 450°F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combinewith lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

Yield: 2 servings

BARBEQUE PORK TWO WAYS

By: allrecipes.com/recipe/barbeque-pork-two-ways/

2 1/2 lbs pork shoulder1/2 cup chopped onion1 minced garlic clove1/4 cup brown sugar1 teaspoon dry mustard1/2 teaspoon salt1/4 teaspoon ground black pepper2 cups ketchup1/4 cup Worcestershire sauce

1.Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.

2.In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mixwell, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.

3.OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershiresauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.

Yield: 8 servings

BASIC BUTTERMILK CORN BREAD

By: epicurious.com

1 1/2 cups yellow cornmeal1 1/2 cups all purpose flour2 1/2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda1 cup buttermilk1/2 cup vegetable oil1/3 cup sugar2 large eggs

Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in largebowl to blend. Add dry ingredients, stirring just until blended.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can bemade 8 hours ahead. Cover; store at room temperature.)

Bon Appétit | November 1997

Yield: 12 servings

BEER BREAD

By: I created this!

4 1/2 teaspoons Baking Powder1 1/2 teaspoons Salt2 3/4 cups + 2 T flour2 tablespoons brown sugar1 teaspoon onion powder1 teaspoon dry mustard12 oz can beer; room temperature1/4 cup butter; (or margarine) melted

Preheat oven to 375°F (190°C ).

Lightly grease a 9x5 inch baking pan.

In a bowl, mix the flour, brown sugar and onion powder and mustard.

Pour in the beer, and mix just until moistened.

Transfer to the prepared baking pan.

Top with the melted butter.

Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Yield: 1 loaf

BEST BASIC BURGER RECIPE

By: foodrepublic.com/print/1431

1 1/2 lb ground beef; at least 80% lean1 egg3/4 teaspoon salt3/4 teaspoon ground black pepper3/4 cup seasoned bread crumbs1 tablespoon Worcestershire sauce

Preheat your grill to high.

In a bowl, using your hands, combine all of the ingredients until evenly incorporated. Form into 4 equal sized burgers.

Place the burgers on the hot grill and cook for 4 to 6 minutes on each side, depending on how well done you like them.

Remove from the grill and serve.

Yield: 4 patties

BEST BUTTERMILK PANCAKES RECIPE

By: marthastewart.com/318689/best-buttermilk-pancakes

2 cups all purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt3 tablespoons sugar2 large eggs; lightly beated3 cups buttermilk4 tablespoons unsalted butter, melted; plus 1/2 t for griddle1 cup fresh blueberries; optional

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hotenough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. Whenpancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Source: Martha Stewart Living, January 2001

Yield: (9) 6" pancakes

BILL'S BLUE CHEESE DRESSING

By: allrecipes.com/

3/4 cup sour cream1 1/3 cups mayonnaise1 teaspoon Worcestershire sauce1/2 teaspoon dry mustard1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon ground black pepper4 oz blue cheese; crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce.

Season with mustard, garlic powder, salt and pepper.

Stir in blue cheese.

Cover, and refrigerate for 24 hours before serving.

Yield: 2 1/2 cups

BLUE RIBBON APPLE PIE

By: landolakes.com/recipe/2038/blue-ribbon-apple-pie

----- Crust Ingredients -----2 cups all purpose flour1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/3 cup cold Land O Lakes Butter; cut into chunks1/3 cup shortening4 to 5 tablespoons water; cold

----- Filling Ingredients -----1/2 cup sugar1/4 cup firmly packed brown sugar1/4 cup all purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg6 medium (6 cups) tart cooking apples; peeled, sliced 1/4-inch1 tablespoon Land O Lakes Butter1 teaspoon sugar

Heat oven to 400°F.

Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl; cut in 1/3 cup butter and shorteningwith pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll outremaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough,pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling;unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble throughslits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Yield: 8 servings

BOTTICELLI'S SALAD DRESSING

By: "Dining with Diane - The Austin Restaurant Cookbook"

2 cups mayonnaise1/2 cup Parmesan cheese1 1/2 tablespoons red wine vinegar

juice of one lemon1/2 oz Worcestershire sauce; (1 tablespoon)

dash Tabasco sauce1/2 teaspoon minced garlic

fresh cracked black pepper; to taste1 egg yolk1/4 cup buttermilk1/4 teaspoon salt1/2 cup olive oil

Mix all ingredients together except the olive oil.

While blending mixture with a beater, slowly add olive oil until oil is incorporated.

Yield: 3 1/2 cups

CAESAR SALAD DRESSING

By: recipes.robbiehaf.com/O/60.htm

3 garlic cloves; minced1/2 lemon; juice of3/4 cup real mayonnaise; low-fat okay2-4 tablespoons anchovy paste; to taste2 tablespoons grated Parmesan cheese; low-fat okay2 teaspoons minced fresh parsley OR1 teaspoon dried parsley flakes1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce

salt and pepper; to taste

Puree all ingredients in a blender for 1 minute.

Cover and refrigerate for at least 2 hours before serving.

Yield: 1 1/8 cups

CARROT CAKE (GLORIA PITZER)

By: askyourneighbor.com/recipes/658.htm

2 eggs2 teaspoons vanilla6 oz oil1 teaspoon salt1 teaspoon baking powder2 teaspoons cinnamon1 cup sugar1 1/4 cups all purpose flour1 cup finely grated carrots1 cup chopped walnuts1 cup raisins

Beat together the first eight cake ingredients in the order given. Fold in the carrots, walnuts and raisins one at a time. Bake in agreased and floured (9 inch) square pan 325° for 50-55 minutes or til tests done. Cool. Top carrot cake with canned Duncan Hines CreamCheese Frosting. Refrigerate or freeze.

Ask Your Neighbor July 2009 Menu Minder, Issue #309

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

By: I created this in Dubai Aug 2010-Dec 2011

2 tablespoons peanut oil; divided2 lb boneless, skinless chicken pieces; cubed2 teaspoons garam masala; divided

cayenne pepper; to taste1/4 white onion; chopped2 tablespoons butter2 teaspoons lemon juice1 tablespoon ginger garlic paste1/4 teaspoon chili powder1 cup tomato puree1 cup coconut milk (canned)1/4 cup plain yogurt1 pinch salt

Heat 1 tablespoon oil in a large heavy skillet over medium heat.

Cook chicken until lightly browned, about 10 minutes.

Reduce heat, and season with 1 teaspoon garam masala and a few sprinkles of cayenne pepper. Set chicken aside.

Heat 1 tablespoon oil in skillet over medium high heat.

Saute onion until soft and translucent.

Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala and chili powder.

Cook, stirring, for 1 minute.

Add tomato puree and cook for 2 minutes, stirring frequently.

Stir in coconut milk and yogurt.

Reduce heat to low, and simmer for 10 minutes, stirring frequently.

Season with salt and cayenne pepper.

Run the sauce through blender, and return to skillet along with reserved chicken.

Cook on low heat until it's no longer pink.

Yield: 4 servings

CHOCOLATE CORNSTARCH PUDDING

By: allrecipes.com/recipe/chocolate-cornstarch-pudding

1/2 cup white sugar3 tablespoons unsweetened cocoa powder1/4 cup cornstarch1/8 teaspoon salt2 3/4 cups milk2 tablespoons butter; room temperature1 teaspoon vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook,stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Letcool briefly, and serve warm, or chill in refrigerator until serving.

Yield: 4 servings

CINNAMON BREAD I

By: allrecipes.com/recipe/cinnamon-bread-i

2 cups all purpose flour1 cup white sugar2 teaspoons baking powder1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 teaspoon salt1 cup buttermilk1/4 cup vegetable oil2 eggs2 teaspoons vanilla extract2 tablespoons white sugar1 teaspoon ground cinnamon2 teaspoons margarine

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixingbowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Usingknife, cut in a light swirling motion to give a marbled effect.

Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Yield: 1 9x5 inch loaf

COMPANY SCALLOPED POTATOES

By: "Country Homes - Stay for Supper" 1993

1/2 cup chopped onion2 garlic cloves; minced2 tablespoons margarine or butter2 tablespoons all purpose flour4 teaspoons snipped fresh marjoram or basil OR1 1/2 teaspoons dried marjoram or basil; crushed1 3/4 cups milk4 cups sliced, unpeeled potatoes1/4 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese

For sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender but not brown. Stir in flour and marjoram orbasil. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat.

Layer half of the potatoes in a greased 1 1/2-quart casserole. Sprinkle with the salt and pepper. Cover with half of the sauce. Sprinklewith half of the Parmesan cheese. Repeat layers of potatoes and sauce.

Bake, covered, in a 350°F oven for 1 1/4 hours. Uncover and sprinkle with the remaining Parmesan cheese. Bake about 30 minutes more or tillpotatoes are tender. Let stand 5 minutes before serving.

Yield: 6 servings

CORY'S BEST CALAMARI

By: allrecipes.com/recipe/corys-best-calamari/

2 lb squid, cleaned, sliced into rounds1 teaspoon salt1 cup all purpose flour1/2 cup vegetable oil1 pinch ground black pepper

Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.

Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more inthe sack to coat.

Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari onpaper towels. Serve hot.

Yield: 4-6 servings

CRETAN-STYLE BRUSCHETTA SALAD (KRITIKOS DAKOS)

By: I created this!

3/4 cup Feta cheese; crumbled1 teaspoon oregano2 tablespoons Kalamata olives; chopped1/2 cup ripe tomatoes; chopped3 tablespoons olive oil4 Cretan barley rusks

Combine first five ingredients in a bowl and place in refrigerator for at least an hour or overnight.

Sprinkle rusks with a few drops of water to moisten slightly.

Top each rusk with the prepared cheese and tomato mixture.

Set aside for 10 minutes and then serve with a chilled glass of white wine.

Yield: 4 servings

DEEP PAN CHICAGO STYLE PIZZA

By: I created this!

----- PAN DOUGH -----1 cup water; (110-115 degrees)1 package active dry yeast; (8 grams or 2 1/4 tsp)3 cups flour1/2 cup coarse ground cornmeal1 teaspoon salt1/4 cup vegetable oil

----- PIZZA TOPPING -----1 lb mozzarella cheese; sliced thin1 cup pepperoni28 oz tomato sauce2 garlic cloves; peeled and minced4 tablespoons grated Parmesan cheese

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, andvegetable oil, and mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from thesides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size. Punch itdown and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on thebottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500°F.

When the dough has finished its second rising, lay the cheese over the dough shell. Distribute the pepperoni and garlic over the cheese.Top with the tomato sauce. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer. Lift up a section of thecrust from time to time with a spatula to check its color. The crust will be golden brown when done. Serve immediately.

Yield: 6 servings

DOMATORIZO PILAFI (TOMATO PILAF)

By: "Foods of the World - Middle Eastern Cooking" 1969

2 medium-sized fresh, ripe tomatoes; coarsely chopped4 tablespoons butter, plus4 tablespoons melted butter1 teaspoon salt

freshly ground black pepper2 cups beef stock; fresh or canned1 teaspoon tomato paste1 cup long or medium grain white rice; uncooked

In a heavy 2- to 3-quart saucepan, combine the tomatoes, 4 tablespoons of butter, the salt and a few grindings of pepper. Stirring andmashing the tomatoes with a spoon, cook over moderate heat for 5 minutes until the mixture is thick and fairly smooth. Add the stock andthe tomato poaste, bring it to a boil and cook briskly for 5 minutes. Puree the mixture through a fine sieve set over a bowl, pressing downhard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp.

Measure the puree and return it to the saucepan. There should be 2 cups. If there is more, boil it briskly over high heat until reduced tothe required amount; if there is less, add more stock. Bring to a boil over high heat, then pour in the rice. Stir once or twice, reducethe heat to low, cover tightly and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender but stillslightly resistant to the bite.

Add the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it standat room temperature for 20 minutes or so before serving.

Yield: 4 servings

DOUBLE-PEANUT PEANUT BUTTER COOKIES

By: "Kids Cookies" by Williams-Sonoma, 1998

shortening; for greasing baking sheet3/4 cup salted dry-roasted peanuts1 1/3 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1 pinch salt1/2 cup unsalted butter; softened1/2 cup crunchy peanut butter1/2 cup granulated sugar1/2 cup firmly packed dark brown sugar1 egg1 teaspoon vanilla extract

Adjust 2 oven racks to be in the center of your oven. Turn the oven on to 375°F. Lightly grease the baking sheets with the shortening.

Put the peanuts on the cutting board. With the sharp knife, chop coarsely (see page 14). Set the peanuts aside.

Put the flour, baking powder, baking soda, and salt in a medium mixing bowl. Stir with the wooden spoon to mix the ingredients.

Put the butter, peanut butter, granulated sugar, brown sugar, egg, and vanilla in a large mixing bowl. With the electric mixer set onmedium-high speed, beat until the mixture is smooth and creamy. With the electric mixer set on low speed, add the flour mixture and beatjust until blended. Stir in the peanuts.

Roll rounded tablespoonfuls of the dough between your palms into balls. Put the balls on the greased baking sheets, spacing them 3 inchesapart.

Flatten each ball by pressing on the top with the fork. (If the dough sticks to the fork, dip the fork into granulated sugar beforepressing.) Each cookie should be about 1/2 inch thick.

Place the baking sheets in the preheated 375°F oven. Bake until the cookies are lightly browned, about 12 minutes.

Put the hot pads and cooling racks on your counter. Using the pot holders, remove the baking sheets from the oven and put them on the hotpads. Let the cookies cool for 2 minutes. Carefully slip the spatula under each cookie and transfer it to a rack. Let the cookies coolcompletely.

Yield: 24 cookies

EASY CREAM OF CHICKEN SOUP

By: Irene Sideratos

1 can (10-3/4 oz) condensed cream of chicken soup6 cans water1 cup white rice; uncooked2 chicken bouillon cubes2 eggs2 lemons; juiced

In a large pot, combine soup, water, rice and bouillion cubes.

Heat as directed on label and continue to boil until rice is cooked and remove from heat.

In the meantime, use a blender to mix the eggs and lemon juice.

Add egg lemon mixture slowly to soup while stirring.

Return to heat for 2 more minutes and serve hot.

Yield: 6 servings

EGGPLANT PARMESAN

By: I created this!

2 eggplants; large1 cup breadcrumbs1/2 cup olive oil2 cups Ricotta cheese; part skim1/2 cup Pecorino Romano; grated2 eggs1/2 cup parsley; chopped1/4 teaspoon salt1/8 teaspoon pepper1 cup tomato sauce1 1/2 cups Mozzarella cheese; low fat & shredded

Remove tops from eggplant and slice to 1/3 - 1/2 inch, long ways.

In a shallow dish pour oil, in a second shallow dish pour breadcrumbs.

Dredge eggplant through oil on each side lightly then bread with crumbs lightly.

Arrange in a single layer on a baking sheet.

In a 400F oven, bake the eggplant on a lightly oiled sheet for 30 minutes and set aside.

In a mixing bowl, combine Ricotta, grated cheese, eggs, parsley, salt and pepper to taste.

In a baking tray add 1/2 cup of tomato sauce to bottom and smooth it out.

Place half the eggplant slices in saucy baking tray.

Spread about 1/4 cup of the ricotta mix on each slice.

Top the eggplant slices with the remaining eggplant slices.

Spoon 3 tablespoons of sauce over each and sprinkle with mozzarella cheese.

Bake uncovered at 350F for 20 minutes.

Yield: 4 servings

ENTENMANN'S CHOCOLATE CHIP COOKIES

By: food.com

1 1/3 cups flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup margarine; softened1/4 cup brown sugar1/4 cup sugar2 teaspoons vanilla3 tablespoons honey1 egg; beaten1 cup chocolate chips

Mix flour, baking soda, and salt.

Mix sugar, brown sugar, vanilla, margarine, and honey. Beat all ingredients together.

Add egg mix. Add flour mix. Blend.

Add chocolate chips and blend.

Bake on 400 for 7-9 minutes (not longer!).

Yield: 40 cookies

EXOTIC GREEK PORK ROAST

By: grouprecipes.com/331/exotic-greek-pork-roast.html

2 pork tenderloins; (1 lb each)1 1/2 cups freshly squeezed lime juice; freshly squeezed3/4 cup extra virgin olive oil6 tbs dried oregano6 fresh garlic cloves; diced2 tsp salt; or to taste

Combine the lime juice, extra virgin olive oil, the garlic, salt, and oregano in a large zip lock plastic bag. Then, shake the sealed baguntil all of the ingredients are completely incorporated. Taste the marinade for desired flavor. If it’s a bit too sour, you may add moreolive oil. If it’s not zippy enough, feel free to add more lime juice. The other spices, including the garlic and salt, should be apparentin the mixture, but not take over the entire recipe. Once it is to your desired level, place the pork in the bag, seal it up and turn thebags over and over to marry the mixtures into the meat. To give the pork time to marinate, keep the zip locked ingredients in therefrigerator for approximately 2 to 5 hours.

Preheat the grill to medium

Add just a bit of oil to the rack. Throw away the marinade. Then, grill the pork for approximately 20 to 30 minutes (turning the meat onlyone time) or continue grilling to your personal preference.

Your family will be delighted!

Yield: 6 servings

FILIPINO "ADOBO"-STYLE CHICKEN

By: epicurious.com

8 whole chicken legs (abt 4 lbs); drumsticks & thighs1 1/2 cups distilled white vinegar3 garlic cloves; crushed2 bay leaves1/2 tablespoon whole black peppercorns; crushed lightly3/4 cup soy sauce3 tablespoons vegetable oil

rice; cooked as accompaniment

In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to aboil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken withtongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, andskim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turningit, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve thechicken with the rice.

Yield: 4 - 8 servings

FOUR CHEESE AND SPINACH LASAGNA

By: foodnetwork.com

kosher saltfreshly ground black pepper

12 dry lasagna noodles; (not no-boil)1/4 cup extra virgin olive oil2 garlic cloves; minced1 (10-oz) box frozen spinach; thawed1 lb cottage cheese; (about 1 3/4 cups)4 oz fresh goat cheese; softened3/4 cup freshly grated Parmesan or Romano1 lb shredded mozzarella; (about 4 cups)

finely grated zest of 1 lemon1/2 teaspoon freshly grated nutmeg1/8 teaspoon cayenne1 large egg; beaten4 cups tomato sauce

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, untilal dente, about 8 to 10 minutes. Drain.

Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with saltand pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.

Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach ina bowl. Season with salt and pepper, to taste. Stir in the egg.

Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but notoverlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce,then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Letlasagna stand for 10 minutes before serving.

Yield: 8-10 servings

FRESH STRAWBERRY MUFFINS

By: virtualcities.com/ons/tx/v/txv33011.htm

1/2 cup butter; softened3/4 cup sugar1 egg2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk1/2 teaspoon vanilla1 1/2 cups chopped strawberries3 teaspoons sugar1/2 teaspoon cinnamon

Cream butter and 3/4 cup sugar. Add egg; beat well. Sift flour, baking powder, and salt together in separate bowl. Add flour mixture andmilk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine cinnamon and 3teaspoons sugar; sprinkle over batter. Bake at 400 degrees for 20 to 25 minutes.

Source: The Queen Anne Bed and Breakfast - Galveston, Texas

Yield: 12 muffins

FRIED RICE

By: Liezl Necessito

2 eggs3 tablespoons butter1 carrot; shredded1 cup cooked, chopped meat; your choice2 cups steamed rice

saltpepper

2 tablespoons soy sauce

Scramble the 2 eggs, chop into little pieces and set them aside.

Melt butter in a large pan, add carrot and cook until tender.

Add in chopped meat and continue to cook for another 2 minutes.

Add the steamed rice for another 5 minutes until rice is slightly browned and crispy looking.

Season with salt and pepper.

Stir in the eggs and soy sauce and combine well.

Yield: 6 servings

GERMAN BEEF STEW

By: cyber-kitchen.com

1 1/2 lbs beef stew meat2 tablespoons cooking oil1 cup shredded carrot1 cup chopped, peeled apple1 medium onion; sliced (1/2 cup)1 cup water1/3 cup dry red wine2 teaspoons instant beef bouillon granules1 garlic clove; minced1/2 teaspoon anchovy paste; optional1/8 teaspoon dried thyme; crushed1 bay leaf1/4 cup cold water1 tablespoon all purpose flour

hot cooked noodles

In a large saucepan, brown meat, half at a time, in hot oil. Drain off fat. Return all meat to saucepan. Add carrot, apple, onion, the 1cup water, the wine, bouillon granules, garlic, anchovy paste (if desired), thyme, and bay leaf. Bring to boiling; reduce heat. Cover andsimmer for 1-1/2 hours or until meat is tender. Discard bay leaf.

In a screw-top jar, shake together the 1/4 cup cold water and the flour; add to mixture in saucepan. Cook and stir until thickened andbubbly. Cook and stir for one minute more. Serve over hot noodles.

Source: Hometown Cooking Cookbook - Ely, Minnesota

Yield: 6 servings

GREEK CHEESE CROQUETTES - TIROKROKETES

By: Kaiti Komineas

1 egg1/4 cup self-rising flour8 oz Regatto cheese1 tablespoon water; optional

vegetable oil; for frying

Mix together egg, flour and cheese.

If the mixture does not hold together, add a little water until the right consistency.

Form into small balls and refrigerate for an hour to chill.

Fry in a small nonstick pan in a plentiful amount of VERY hot oil to a golden color, turning once.

Drain on absorbent paper and serve hot, sprinkled with lemon juice.

Yield: 20 pieces

GREEK STYLE CHICKEN AND POTATOES

By: Irene Sideratos

3 potatoes; peeled and quartered2 lb chicken parts; with bones

salt and pepper; to taste1/4 cup olive oil1 tablespoon oregano1 large chicken bouillon cube1/4 cup lemon juice

In a large bowl, combine the potatoes with the chicken pieces, salt, pepper, olive oil and oregano.

Mix thoroughly until the meat and potatoes are nicely seasoned.

Arrange everything in a baking pan.

Add the bouillon cubes to the side of the pan and bake, covered, at 400°F for 30 minutes.

Uncover.

Add a little more oil or water if necessary.

Baste with drippings.

Pour lemon juice over dish and cook for another 45 minutes until chicken and potatoes are browned.

Yield: 4 servings

HAM AND CHEESE PASTA SALAD

By: taste.com.au/recipes/16010/ham+and+cheese+pasta+salad

200 g mini farfalle pasta1 can (310 g) corn kernels; drained250 g punnet cherry tomatoes; halved150 g ham slices; coarsely chopped80 g (1 cup) grated Cheddar1 Lebanese cucumber; coarsely chopped125 ml (1/2 cup) Caesar salad dressing

Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.

Combine the pasta, corn, tomato, ham, cheddar and cucumber in a large bowl. Add the dressing and toss until well combined. Store in anairtight container.

Source: Australian Good Taste - February 2007, Page 53

Yield: 2 servings

HIDDEN VEGETABLE TOMATO SAUCE

By: "After-school Meal Planner" - Annabel Karmel

2 tablespoons light olive oil1 medium onion; peeled and finely chopped1 garlic clove; crushed50 g (2 oz) carrots; peeled and grated50 g (2 oz) courgettes; grated50 g (2 oz) butternut squash; peeled and grated50 g (2 oz) button mushrooms; sliced1 tablespoon balsamic vinegar500 g (1 lb 2 oz) passata2 tablespoons tomato paste1 teaspoon soft brown sugar200 ml (7 fl oz) vegetable stock1/2 teaspoon dried oregano1 bay leaf

handful of torn basil leaves; optionalsalt & freshly ground black pepper

Heat the oil in a saucepan and cook the onion on a low heat for 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the gratedcarrot, courgette, butternut squash and sliced mushrooms and cook for 4 minutes, stirring occasionally. Add the balsamic vinegar and cookfor 1 minute. Add the passata, tomato paste, sugar, stock, dried oregano, bay leaf and basil (if using). Cook, uncovered, over a low heatfor about 35 to 40 minutes. Remove the bay leaf, transfer to a blender and blitz until smooth. Season to taste.

Yield: 4 portions

HONEY WHOLE-WHEAT BREAD

By: dispatch.com

1 cup milk2 tablespoons sugar1 tablespoon salt1/2 cup honey1/4 cup butter or margarine2 envelopes active dry yeast1 1/2 cups warm water; (105 to 115 degrees)2 1/2 cups all purpose flour5 cups whole wheat flour2 tablespoons butter or margarine; melted

In a small saucepan, heat milk until bubbles form around the edge of the pan. Remove from heat. Add sugar, salt, honey and butter. Stiruntil butter melts. Cool to lukewarm.

Sprinkle yeast over warm water in a large bowl. Stir until dissolved. Stir in milk mixture.

Add all-purpose flour and 2 1/2 cups whole-wheat flour. Beat with a wooden spoon until smooth, about 2 minutes. Gradually add remainingwhole-wheat flour, stirring until the dough leaves the side of the bowl.

Turn dough out onto a lightly floured board. Cover with the bowl. Let rest 10 minutes.

Knead dough until smooth and elastic, about 10 minutes.

Place dough in a lightly greased bowl. Turn dough to coat all sides. Cover with a towel. Let rise in a warm, draft-free place until doubledin bulk, about 1 1/4 hours (when two fingers poked into dough leave indentations, the rising is sufficient).

Punch down dough. Turn out onto a lightly floured surface, Divide dough in half. Shape each half into a smooth ball. Cover with a towel.Let rest 10 minutes.

Shape each dough ball into a loaf by stretching or rolling dough to 20 inches long, then roll up and seal ends and edges. Transfer each toa lightly greased 9-by-5-inch loaf pan. Brush tops of loaves with melted butter. Cover with towel. Let rise in warm, draft-free place untildoubled in bulk or sides of dough reach top of pans, about 1 1/4 hours.

Preheat oven to 400 degrees.

Bake loaves 40 to 50 minutes or until tops are well-browned and sound hollow when rapped with a knuckle. Remove bread from pansimmediately. Cool completely on wire rack. (If you want lighter colored crust, cover the tops of the loaves with brown paper or foil afterbaking 25 minutes.)

Source: McCall's Home-Baked Breads.

Yield: 2 loaves

JAPANESE CHICKEN WINGS

By: allrecipes.com/Recipe/Japanese-Chicken-Wings

3 lb chicken wings1 egg; lightly beaten1 cup all-purpose flour; for coating1 cup butter

----- SAUCE -----3 tablespoons soy sauce3 tablespoons water1/2 cup white sugar1/2 cup white vinegar1/2 teaspoon garlic powder; or to taste1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Cut wings in half, dip in egg and coat with flour.

Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.

Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Yield: 6 servings

JUNIOR'S CHEESECAKE

By: I created this version of Junior's cheesecake!

----- CRUST -----4 oz graham cracker crumbs; crushed very fine2 oz butter or margarine; room temperature2 tablespoons sugar

----- CAKE -----3/4 cup plus 2 tablespoons sugar3 tablespoons sifted cornstarch30 oz cream cheese; softened1 large egg1/2 cup heavy (whipping) cream; 35% fat3/4 teaspoon vanilla extract

Preheat the oven to 350°F.

Cover the base of a 7-inch springform pan with parchment or wax paper. Brush it with butter or corn oil. Wrap the bottom and sides of thepan with a sheet of aluminum foil to keep water out of the pie during baking. Combine the crust ingredients and spread the mixture,pressing down with your palms, into the base of pan. Refrigerate until chilled.

Place the sifted cornstarch, 8 oz of the cream cheese and 1/3 cup of the sugar in a large bowl. Beat with an electric mixer on low untilcreamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining cream cheese. Increase the mixer speed to high and beat inthe remaining sugar, then beat in the vanilla. Blend in the egg, beating the batter well afterwards. With a large spoon, blend in thecream and mix until completely blended but do not overmix.

Gently spoon the filling into the prepared pan. Place in a large shallow pan containing hot water that comes about 1 inch up the sides ofthe springform. Bake at 350°F until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes. Turn off the oven,leaving the cake inside to cool for 30 minutes.

Cover with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.

Yield: 6-8 servings

KFC COLE SLAW

By: topsecretrecipes.com/KFC-Cole-Slaw-Recipe.html

1/2 cup mayonnaise; shredded1/3 cup granulated sugar1/4 cup milk1/4 cup buttermilk; shredded2 1/2 tablespoons lemon juice1 1/2 tablespoons white vinegar1/2 teaspoon salt1/8 teaspoon pepper8 cups finely chopped cabbage; (about 1 head)1/4 cup shredded carrots; (1 medium carrot)2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.

Yield: 10-12 servings

LENTIL SOUP GREEK STYLE

By: Irene Sideratos

1 cup lentils3 garlic cloves; minced2 bay leaves1/2 cup onion; diced

salt and pepper; to taste1/4 cup tomato paste2 tablespoons olive oil

Boil lentils until water turns black.

Strain and rinse.

Return to pot with 3 cups of water.

When water boils, add remaining ingredients.

Boil again until soup is thickened and dark.

Yield: 4 servings

LOADED MONSTER MASH BITES

By: bettycrocker.com

24 oz refrigerated mashed potatoes1 cup shredded sharp Cheddar cheese; (4 oz)4 tablespoons chopped fresh chives3 slices bacon; crisply cooked, crumbled6 eggs1 3/4 cups Progresso® plain bread crumbs

vegetable oil; for deep frying16 oz sour cream2 teaspoons dry ranch dressing mix; (from 1-oz package)

In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shapemixture into 1-inch balls.

In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip intoeggs and coat again with bread crumbs.

In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30seconds or until golden brown. Drain on paper towels.

In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.

Yield: 24 bites

MARINATED FLANK STEAK

By: allrecipes.com/Recipe/Marinated-Flank-Steak

1/2 cup vegetable oil1/3 cup soy sauce1/4 cup red wine vinegar2 tablespoons fresh lemon juice1 1/2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard2 garlic cloves; minced1/2 teaspoon ground black pepper1 1/2 lb flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meatin a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Yield: 6 servings

MASHED POTATOES

By: I created this!

3 1/2 cups chicken broth2 1/2 lb potatoes; peeled & chopped1/2 cup light cream2 tablespoons butter

ground black pepper

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reservingthe broth.

Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desiredconsistency.

Yield: 6 servings

MEATLOAF

By: "Eating out at Home" Gloria Pitzer 9-1981 12th Printing

2 1/2-3 lbs ground round1 envelope onion soup mix1/2 cup ketchup1/4 cup pickle relish1/4 cup grape or strawberry jelly; or canned cranberry sauce13 oz can Pet evaporated milk2 cups fine soft bread crumbs or; crushed Ritz crackers3 large eggs1/2 teaspoon garlic salt1/4 teaspoon pepper1 teaspoon Worcestershire sauce1/4 cup bottled wheat germ

Combine all ingredients in large mixing bowl, adding each ingredient one at a time to the beef and kneading it thoroughly as you wouldbread dough. It will be "wet" - but the eggs and the Pet milk will hold it together during baking. Pack mixture into loaf shape into agreased 9" bread-loaf pan. Smear top of loaf with 3 or 4 TB ketchup and bake uncovered at 375F.- 40 minutes. If you use a cheaper grade ofbeef other than the ground round you will have to drain off the excess fat at this point. Otherwise combine a 1-lb can stewed tomatoes and1/4-cup grape or strawberry jelly - whichever you used in the loaf mixture - and pour around the partially baked loaf. This keeps the meatmoist. Return it to bake another 20 minutes. Remove hot meat loaf from the tomato mixture in the pan to a serving platter. Spoon the excesstomato mixture over each slice when you serve it. Serves 6 nicely.

Yield: 6 servings

MUSHROOM BITES

By: Liezl Necessito

1 tablespoon butter1 garlic clove; minced250 grams small white mushrooms; cleaned and chopped2 tablespoons reduced sodium soy sauce

salt & pepper; to taste2 teaspoons brown vinegar1 teaspoon oyster sauce

Melt butter in medium sized saucepan, add garlic and cook until soft.

Add mushrooms and saute until lightly browned, but do not burn.

Add the soy sauce, the salt and the pepper.

For about 10 minutes, toss lightly over medium heat until the mushrooms absorb much of the sauce.

Finally, add 2 teaspoons of vinegar and 1 teaspoon oyster sauce, stir and remove from heat.

Yield: 4 servings

OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE

By: oldbay.com

1/2 cup cider vinegar or beer1/2 cup water2 tablespoons Old Bay® Seasoning1 lb large shrimp, peeled and deveined; leaving tails on1 cup Old Bay® Cocktail Sauce

In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.

Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.

Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

Yield: 8 servings

ONION STRINGS

By: tastykitchen.com/

1 whole large onion2 cups buttermilk2 cups all purpose flour1 tablespoon (scant) salt1/4-1/2 teaspoon cayenne pepper1-2 quarts canola oil

black pepper; to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and removeas soon as golden brown.

Repeat until onions are gone.

Eat before your family sees them.

Repeat with another onion, because they'll be really mad they didn't get any.

Yield: 2 servings

P. F. CHANG'S MONGOLIAN BEEF

By: food.com/recipe/p-f-changs-mongolian-beef-66121

2 teaspoons vegetable oil1/2 teaspoon ginger; minced1 tablespoon garlic; chopped1/2 cup soy sauce1/2 cup water3/4 cup dark brown sugar

vegetable oil, for frying; (about 1 cup)1 lb flank steak1/4 cup cornstarch2 large green onions, sliced diagonally; into 1'' lengths

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angleto the top of the steak so that you get wider cuts).

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered withoil).

Heat the oil over medium heat until it's nice and hot, but not smoking.

Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

You don't need a thorough cooking here since the beef is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan.

Yield: 2 servings

PARMESAN CUTLETS

By: Irene Sideratos

1/2 cup flavored bread crumbs1/2 cup panko bread crumbs1/2 cup stove top stuffing chicken flavor1/4 cup corn oil2 eggs1/2 cup milk1.5 lbs chicken, turkey or veal cutlets; thinly sliced

tomato sauce; as neededParmesan cheese; as needed

4 oz Mozzarella cheese; shredded

In dry blender, combine both bread crumbs and stuffing until finely ground and reserve in a large bowl.

In same blender, combine the corn oil, eggs and milk and pour into another bowl.

Place cutlets first into liquid mixture and second into bread crumb mixture to coat.

Fry in a nonstick pan in batches until browned.

Top with tomato sauce and Parmesan cheese and bake at 350°F for 30 minutes.

Remove pan from oven and sprinkle Mozzarella over meat.

Return to the oven for another 10 minutes.

Yield: 4 servings

PASTA IN BRODO

By: ocado.com/webshop/recipe/pasta-in-brodo/1000313

1.7 litres good quality chicken stock; (about 7 cups)500 grams stuffed tortellini1 pinch salt1 pinch black pepper

Pour the stock into a large pan, and bring to a vigorous boil. Reduce the heat slightly to a rolling boil, and add the pasta.

Cook for about 10 minutes, or according to the packet instructions, until the pasta is just soft. Turn off the heat, taste the stock, andseason with salt and black pepper if needed.

To serve, ladle the broth into 4 warm bowls, dividing the tortellini evenly among them, and serve with fresh crusty bread.

Yield: 4 servings

PASTITSIO

By: I created this!

16 oz number 10 pasta (long tubes); cooked & drained4 cups all purpose meat sauce

----- CREAM SAUCE -----6 cups milk6 oz butter2 1/4 cups all purpose flour1 1/2 teaspoons nutmeg

salt and pepper; to taste4 eggs3 cups Kefalotiri, Parmesan or Haloumi; grated

Prepare recipe for all-purpose meat sauce and let cool.

In a saucepan, warm the milk and melt in the butter.

Blend in flour, stirring constantly with a wire whisk.

Stir vigorously until sauce thickens.

Add nutmeg and salt and pepper, to taste.

Remove from heat and cool.

Beat eggs with wire whisk and add to the cooled sauce.

Stir well and add grated cheese.

Mix half of the cream sauce with the prepared pasta and set remaining sauce aside.

Pour 1/2 the pasta mixture in the baking dish.

Cover pasta with an even layer of meat sauce.

Add remaining pasta mixture.

Finally, cover the pasta with the remaining cream sauce.

Sprinkle some additional grated cheese on top if you like.

Bake, uncovered, at 350°F for 50 minutes or until the top is nice and golden brown.

Let stand until slightly cooled before serving.

Yield: 8 servings

PECAN BROWNIES

By: I created this!

1/2 cup butter; melted2/3 cup white sugar1/2 cup brown sugar1 1/2 teaspoons vanilla extract2 eggs3/4 cup all purpose flour1/2 cups unsweetened cocoa powder1/2 teaspoon salt1/2 cup semisweet chocolate chips1/4 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9 x 13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl.

Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt.

Gradually stir the flour mixture into the chocolate mixture until blended.

Stir in the chocolate morsels and pecans.

Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.

Remove, and cool pan on wire rack before cutting.

Yield: 12 servings

PENNE WITH SPINACH, FETA AND OLIVES

By: Cooking Light Annual Recipes - 1999

2 tablespoons extra-virgin olive oil1 tablespoon balsamic vinegar3 garlic cloves; crushed6 cups hot cooked penne pasta, drained; (12 oz uncooked)2 cups chopped spinach1/4 cup chopped pitted Kalamata olives2 tablespoons capers3/4 cup crumbled Feta cheese; (3 oz)

Combine first 3 ingredients in a large bowl. Add pasta and remaining ingredients; toss well.

Yield: 4 servings

PORK SOUVLAKI SKEWERS

By: I created this!

2 lb pork cubes1/4 cup olive oil1/4 cup red wine1 teaspoon dried oregano

juice of 1 lemon1 garlic clove; crushed

pepper; to tastesalt; as needed

Put the pork in a large bowl or strong food bag.

Add the olive oil, wine, oregano, lemon juice, garlic and pepper.

Mix together so that all the pork is completely coated, then chill and marinate for at least a few hours or overnight.

Lift the chunks of pork out of the marinade and thread onto 4 metal skewers, or wooden ones that have been soaked.

Season the meat with salt, then cook the skewers for 10-12 minutes, turning, until cooked to your liking.

Serve tucked into warm flatbreads and drizzle with tzatziki.

Yield: 8 skewers

PSAROSOUPA - GREEK FISH SOUP

By: I created this!

1 kg fresh red snapper1 onion; chopped1 tomato; chopped

salt; as needed1 zucchini; peeled & chopped1 carrot; peeled & chopped1/3 cup diced celery1 potato; peeled & chopped2 tablespoons olive oil1/4 cup Arborio or Carolina rice

ground black pepper; to tastelemon juice; to taste

Put fish, onion and tomato in a pot with enough water to cover them and bring to boil.

Add salt to taste.

When the fish is ready, strain and discard the vegetables from the broth and return the broth to the pot.

Debone the fish, reserving and setting aside the white meat.

To the broth, add the zucchini, carrot, celery, potato and olive oil and cook until tender.

In a blender, puree 1/3 of the reserved fish meat with all of the cooked vegetables and set aside.

Add the rice to the broth and cook.

When the rice is almost done, add the reserved puree and fish meat.

Cook for and additional 1-2 minutes.

Season with pepper and squeeze in lemon juice, as needed.

Yield: 4 servings

RED LOBSTER CHEDDAR BAY BISCUITS

By: "Top Secret Restaurant Recipes 2" by Todd Wilbur - 2006

2 1/2 cups Bisquick baking mix4 tablespoons cold butter1 heaping cup grated Cheddar cheese3/4 cup whole milk1/4 teaspoon garlic powder

----- TOPPING -----2 tablespoons butter; melted1/2 teaspoon garlic powder1/4 teaspoon dried parsley flakes

pinch of salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't wan to mix too thoroughly. There shouldbe small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand untilcombined, but don't over mix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minute or untilthe tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powderand the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Yield: 1 dozen

ROASTED CAULIFLOWER GRATIN

By: theshiksa.com/2012/04/25/roasted-cauliflower-gratin

2 1/2 lbs cauliflower florets1 tablespoon olive oil2 tablespoons unsalted butter2 tablespoons flour1 teaspoon salt1/4 teaspoon black pepper1 1/4 cups lowfat milk3/4 cup shredded sharp Cheddar cheese3 tablespoons breadcrumbs; (or Panko)

Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually use cleanhands to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes.

After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edgesbrown/caramelize and the cauliflower is tender.

While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form athick paste.

Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickensand begins to bubble around the edges. Do not let the sauce boil.

Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble thegratin.

Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer ina 2 qt gratin dish or 8x8 inch baking dish. Pour the cheese sauce evenly across the top of the cauliflower florets.

Sprinkle the breadcrumbs evenly across the top of the cheese sauce.

Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.

Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under thebroiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.

Serve hot. If you're like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinchof cayenne to the sauce.

Yield: 6 servings

SAUTEED STRIPED BASS ON ISRAELI SALAD

By: "The Food Life" - Steven Jenkins

1 cup peeled, diced seedless cucumber1 cup diced, seeded ripe tomato1/2 cup diced red onion1/4 cup chopped scallions1/4 cup chopped flat-leaf parsley5 tablespoons fresh lemon juice1/4 cup + 2 T extra virgin olive oil

kosher or sea saltfreshly ground black pepper

4-8 deboned striped bass fillets; (abt 2 pounds fish)

In a large bowl, mix the cucumber, tomato, and red onion with the scallion, parsley, 4 tablespoons of lemon juice, and 1/4 cup of the oliveoil. Season with salt to taste. Set the salad aside.

Heat 1 tablespoon of the remaining olive oil in a large pan over medium-high heat until hot but not smoking. Sprinkle the fillets with saltand pepper and place in the pan skin-side up. Saute the fish over medium heat until just opaque, about 2 minutes on each side for1/2-inch-thick fillets. Transfer to a plate to stop the cooking.

Mound the salad in the center of each plate and top with fish. Drizzle the fillets with the remaining tablespoon of olive oil and theremaining tablespoon of lemon juice and serve immediately.

Yield: 4 servings

SESAME CHICKEN FROM THE IMPERIAL

By: recipelink.com/msgbrd/board_0/1998/AUG/26796.html

----- CHICKEN ----6-8 oz chicken breasts, skinless and boned6 tablespoons water5 tablespoons cornstarch1 pinch salt1 tablespoon vegetable oil1/2 teaspoon minced ginger1/2 teaspoon chopped garlic1/2-1 teaspoon chili oil1/2 teaspoon toasted sesame seeds

vegetable oil for fryingiceberg lettuce----- SAUCE -----

8 tablespoons chicken broth1 tablespoon dark soy sauce2 tablespoons soy sauce4 tablespoons sugar4 tablespoons white vinegar1 teaspoon cornstarch1 teaspoon sake1/2 teaspoon oyster sauce

In a small bowl, mix all sauce ingredients until well blended .Cut chicken breasts in 1/2" strips. Place in bowl with water and salt andlet soak 15 minutes. Do not drain. Add cornstarch, mix well, coating chicken. Add 1 T. salad oil to chicken & mix to smooth & separatechicken strips.

Heat wok on medium, pour in oil for deep frying. Heat oil to 325. Place coated chicken strips in piece by piece & fry until crispy & cookedthrough. Remove chicken, pour off oil.

Heat wok again with an additional 1 tsp. salad oil. Add ginger, garlic & chili oil, stir-frying until fragrant. Add sauce mix, stir untilthick. Add fried chicken strips, mix well to coat all chicken strips with sauce. Sprinkle on sesame seeds before serving on a bed oflettuce.

Source: Imperial Chinese Restaurant in Denver, CO

Yield: 4 servings

SHRIMP BISQUE

By: foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe

1 lb large shrimp, peeled and deveined,; shells reserved4 cups seafood stock3 tablespoons good olive oil2 cups chopped leeks, white &light green; parts (3 leeks)1 tablespoon chopped garlic; (3 cloves)1 pinch cayenne pepper1/4 cup Cognac or brandy1/4 cup dry sherry4 tablespoons (1/2 stick) unsalted butter1/4 cup all-purpose flour2 cups half-and-half1/3 cup tomato paste2 teaspoons kosher salt1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 33/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until theleeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heatfor 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer theshrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add thehalf-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt,and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Recipe courtesy of Ina Garten

Yield: 4-6 servings

SNICKERDOODLES

By: "Kids Cookies" by Williams-Sonoma, 1998

2 tablespoons plus 3/4 cup sugar2 teaspoons ground cinnamon1 1/3 cups all purpose flour1 teaspoon cream of tartar1/2 teaspoon baking soda

big pinch of salt1/2 cup unsalted butter; softened1 egg1/2 teaspoon vanilla extract

Adjust 2 oven racks to be in the center of your oven. Turn the oven on to 400°F.

Put the 2 tablespoons sugar and the cinnamon in the small bowl. Stir with the spoon until well mixed. Set the cinnamon-sugar mixture aside.Put the flour, cream of tartar, baking soda, and salt in the medium mixing bowl. Stir with the spoon to mix the ingredients. Set the flourmixture aside.

Put the butter, 3/4 cup sugar, egg, and vanilla in the large mixing bowl. With the electric mixer set on medium-high speed, beat until themixture is smooth and well blended. With the electric mixer set on low speed, add the flour mixture and beat until the ingredients are wellcombined.

Roll 1 rounded teaspoonful of the dough between you palms into a ball. Roll the ball in the cinnamon-sugar mixture. Put the sugar-coatedball on an ungreased baking sheet. Repeat with the remaining dough, spacing the balls 3 inches apart on the baking sheets.

Place the baking sheets in the preheated 400°F oven. Bake until the cookies are round, flat, and a light golden brown, 8 to 10 minutes.

Put the hot pads and cooling racks on your counter. Using the pot holders, remove the baking sheets from the oven and put them on the hotpads. Let the cookies cool for 1 to 2 minutes. Carefully slip the spatula under each cookie and transfer it to the rack. Let the cookiescool completely.

Yield: 24 cookies

SOUTHERN BISCUITS

By: "The Second Helping of Secret Recipes" - Gloria Pitzer

2 cups flour1 tablespoon baking powder1/2 teaspoon salt1/3 cup Crisco1/8 teaspoon baking soda3/4 cup buttermilk

Mix 2 c flour, 1 TB baking powder, 1/2 tsp salt.

Cut in 1/3 c Crisco (not margarine, please), till crumbly.

Make well in center.

Add 1/8 tsp baking soda to 3/4 buttermilk; pour into well; stir till dough clings together.

Knead in bowl 12 times.

Roll out 1/2" thick; cut with 2 1/2: biscuit cutter dipped in flour between each.

Bake on ungrsd pan 450° 12 mins.

Makes 10.

Serve hot!

Yield: 10 servings

SPINACH DIP I

By: allrecipes.com/Recipe/Spinach-Dip-I

1 (10 oz) pkg frozen chopped spinach; thawed and drained1 (8 oz) container sour cream1 cup mayonnaise1 (.4 oz) packet dry vegetable soup mix

In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir beforeserving.

Yield: 2 cups

STEWED STRING BEANS, ZUCCHINI & POTATO

By: "How to Roast a Lamb: New Greek Classic Cooking" 2009

2 tablespoons extra virgin olive oil; plus more for drizzling1 large Spanish or sweet onion; sliced into rounds2 garlic cloves; smashed1 lb Yukon gold potatoes; peeled, 1/4d & 1/2d2 tablespoons tomato paste2 cinnamon sticks2 teaspoons dry Greek oregano2 large sprigs thyme1 15 oz can plum tomatoes4 cups water2 small zucchini; 1/4d & 1/2d

Kosher salt & cracked black pepper6 oz fine French beans1 tablespoon red wine vinegar

Sea salt

Warm the olive oil in a large skillet over medium heat. Add and sweat the onions and garlic until translucent. Add the potatoes and tomatopaste and stir for 1 minute. Then add the cinnamon, oregano, thyme, canned tomatoes (squeeze them a little as you add to the pan) withabout half their juices, and water. Add the zucchini quarters to the stew. Season generously with kosher salt and pepper and bring to aboil. Reduce the heat, partially cover the pan, and simmer gently for 10 minutes. Remove the cinnamon sticks.

While this is happening, prepare an ice water bath and bring a pot of generously salted water to a boil. Blanch the green beans for 2 to 3minutes, depending on their size; then immediately plunge into the ice water bath. Drain well and reserve.

When the potatoes are fork-tender, add the blanched beans and let them warm through for a minute or two, folding together. Season with seasalt and pepper and drizzle with the red wine vinegar and a little more olive oil. Serve hot, warm, or at room temperature.

Yield: 4-6 servings

SUN-DRIED TOMATO PESTO

By: allrecipes.com/Recipe/Sun-Dried-Tomato-Pesto

4 oz sun-dried tomatoes2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsley1 tablespoon chopped garlic1/4 cup chopped pine nuts3 tablespoons chopped onion1/4 cup balsamic vinegar1 tablespoon tomato paste1/3 cup crushed tomatoes1/4 cup red wine1/2 cup olive oil1/2 cup grated Parmesan cheese

salt; to taste

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Addvinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Yield: 2.5 cups

SWISS CHEESE PIE - QUICHE LORRAINE

By: "Amy Vanderbilt's Complete Cookbook" - 1961

pastry mix for 1-crust 9-inch pie18 small slices lean bacon4 eggs2 cups heavy cream3/4 teaspoon salt1/8 teaspoon powdered nutmeg1/8 teaspoon sugar1/16 teaspoon cayenne1/8 teaspoon pepper1 tablespoon butter or margarine1/4 lb Swiss cheese, grated

Prepare pastry according to directions on package. Roll dough out on lightly floured board into circle 1 1/2 inches wider all around thaninverted 9-inch pie plate. Fit pastry into pie plate. Flute edge with fingers. Place in refrigerator to chill about 30 minutes.

Start oven at hot (425 °F),

Fry bacon until crisp. Drain on thick paper towels. Crumble all but 6 strips. Beat eggs with cream, salt, nutmeg, sugar, cayenne, andpepper. Rub chilled pie shell with softened butter or margarine. Sprinkle crumbled bacon and cheese into pie shell. Pour cream mixture overall.

Bake 15 minutes. Reduce oven temperature to moderately slow (300 °F) and bake 40 minutes longer, or until knife inserted in center comesout clean. Remove from oven. Garnish with remaining 6 cooked bacon strips. Let stand 5 minutes. Carry to table. Cut into 6 wedges and serveat once. Makes 6 servings.

Yield: 6 servings

TANDOORI CHICKEN

By: grocerybudget101.com/content.php/401-Tandoori-Chicken

2-3 large chicken breasts; cut into strips1/2 cup plain yogurt1 tablespoon lemon juice2 teaspoons minced garlic2 teaspoons fresh ginger; minced1/2 teaspoon salt1/2 teaspoon ground coriander1/2 teaspoon cumin1/2 teaspoon turmeric1/2 teaspoon cayenne1 1/2 teaspoon garam masala1 1/2 teaspoon paprika

In a medium bowl combine the yogurt, lemon juice, garlic, ginger, salt, coriander, cumin, turmeric, cayenne pepper, garam masala, andpaprika- mixing well.

Pour the sauce over large strips of sliced boneless, skinless chicken breast, making sure each piece is well covered. Cover and place inthe fridge for 2-24 hours to marinate.

Grill over Medium Heat for 6-10 minutes, turning only once. Serve with Cucumber Raita for dipping sauce. (Or bake at 400F for 17-20minutes).

Sprinkle lightly with paprika prior to serving.

Yield: 4 servings

TARAMOSALATA - CAVIAR DIP GREEK STYLE

By: Irene Sideratos

10 oz jar Krinos tarama; (carp roe caviar)4 slices white bread4 cups corn oil1 cup lemon juice; (room temperature)1/2 teaspoon onion powder

Place tarama in a bowl and work with a hand blender until smooth, for about 30 seconds.

Transfer tarama to a separate mixer bowl and set aside.

Again with hand blender in original bowl, combine the 4 slices of bread with 1/2 cup of the corn oil and 2 tablespoons of the lemon juiceuntil smooth.

Transfer the bread mixture to a mixer bowl as well.

With the mixer set to high, add the remaining lemon juice and corn oil to tarama very slowly and alternating.

Continue mixing until the mixture is smooth.

This should take about 10-15 minutes.

Sprinkle in the onion powder and process several more times with the hand blender until very creamy.

Refrigerate until chilled and serve with crusty bread.

Yield: 5 cups

THOMAS JEFFERSON'S SWEET POTATO BISCUITS

By: www.ecookbooks.com

2 1/2 cups all purpose flour1/2 cup firmly packed light brown sugar1 tablespoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon salt1/2 cup chilled lard; cut into pieces1 cup sweet potato, cooked; peeled, mashed and cooled1/2 cup heavy cream1/4 cup coarsely chopped pecans

Preheat the oven to 350°F. Grease a baking sheet and set aside.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Add the lard and cut it in with a pastrycutter till the mixture is crumbly. Add the sweet potato and stir till well blended. Add the cream and pecans and stir till the dough isjust moist.

Transfer to a lightly floured work surface, roll out 1 1/2 inches thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scrapstogether and cut out more rounds.

Arrange the rounds on the prepared baking sheet about 1 inch apart and bake in the center of the oven till golden brown, 25 to 30 minutes.Serve warm or let cool on a wire rack.

Biscuit Bliss, c 2003 by James Villas

Yield: 1 dozen

TOMATO BREAD WITH HERBS

By: recipesource.com/baked-goods/breads/17/rec1746.html

2 cups tomato juice1/2 cup canned tomato sauce2 tablespoons olive oil6 cups all purpose flour; to 6 1/22 pkg active dry yeast3 tablespoons brown sugar1 teaspoon salt3/4 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon ground rosemary1/4 teaspoon ground fennel1/4 teaspoon freshly ground pepper2 small garlic cloves; crushed

Lightly grease large bowl and 2 9x5x3'' loaf pans with olive oil. Set aside. In small saucepan, heat tomato juice, sauce and 2 tb olive oilto 120~. In large mixer bowl, combine 3 cups flour with yeast and remaining ingredients. Pour in tomato mixture and beat thoroughly for 3minutes. Gradually add remaining 3 to 3-1/2 c flour, mixing by hand if necessary until it holds together enough to turn out onto flouredsurface. The dough is quite sticky and you may need to add a tad more flour, but don't add an excessive amount or you will have a drybread. Knead about 5 minutes until dough smooths out. Place dough in greased bowl, cover and let rise until doubled in size, about 1 hour.Punch dough down, let rest 15 minutes, the shape into 2 loaves and place in prepared pans. Cover pans and let dough rise an additional 45minutes or until doubled in size. Preheat oven to 375~. Bake loaves 10 minutes, reduce heat to 350~ and bake 30 to 40 minutes more. Breadis done when loaves sound hollow when thumped with knuckle. Tip loaves out immediately onto wire racks to cool.

Source: Heartland by Marcia Adams.

Yield: 2 loaves

TRAHANA SOUP

By: I created this!

150 grams trahana; 5 oz3 cups chicken broth1 tablespoon butter100 grams diced Cypriot halloumi cheese; 3.5 oz

juice of 1/2 a lemon

Soak the trahana in cold water for about an hour. Drain well then put in a pan together with 3 cups chicken broth and 3 cups water.

Simmer gently for an hour, stirring occasionally. While the soup is cooking, put the butter in a medium size frying pan and place the panon heat.

Once the butter is hot, fry the diced halloumi pieces until golden brown on both sides. Just before serving add the fried halloumi andlemon juice. Mix well and serve hot.

Yield: 3 servings

TZATZIKI - YOGURT GARLIC DIP

By: Irene Sideratos

2 medium cucumbers14 oz strained yogurt2 tablespoons olive oil4 garlic cloves; minced

salt; to taste

Peel and grate the cucumbers.

Squeeze and drain out all the liquid.

Mix the cucumbers with yogurt, olive oil, garlic cloves and a dash or two of salt.

Chill and serve with pita triangles.

Note: If strained yogurt is not available, use regular yogurt that you have strained through a cheesecloth.

Yield: 2 cups

VODKA SAUCE

By: "Dining with Diane - The Austin Restaurant Cookbook"

1/2 cup olive oil1 medium yellow onion; chopped1 tablespoon minced garlic2 tablespoons fresh chopped parsley2 teaspoons crushed red pepper flakes4 cups diced canned tomatoes1 cup vodka1/2 cup grated Parmesan cheese1 quart Half and Half1 teaspoon salt1/2 teaspoon white pepper

Saute onion and garlic in olive oil until tender, about 3 to 5 minutes. Add tomatoes, red pepper, white pepper, salt and parsley. Cover andsimmer 10 minutes.

(note to myself: puree at this point)

Add Parmesan, vodka and Half and Half. Simmer for 20 minutes. Makes about 1 1/2 quarts.

Yield: 1 1/2 quarts

WHOLE FISH BAKED IN SALT CRUST

By: foodnetwork.com

1 whole 3 lb fish snapper, bream, sea bass or porgy4 egg whites2 cups kosher salt1 bunch fresh thyme4 tablespoons extra-virgin olive oil1 lemon; cut into wedges

Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme inbody cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on topof mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strikecrust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.

Recipe Courtesy of Mario Batali

Yield: 4 servings

YIOUVETSI

By: I created this!

1/4 cup olive oil1 large onion; diced fine2 garlic cloves; minced1 1/2 lb beef or chicken cubes; boneless1 teaspoon salt1 dash pepper1/4 cup dry white wine1/4 cup tomato paste3 cups water; divided1 cup orzo; uncooked

Kefalotiri cheese; grated; as needed

In pressure cooker, add olive oil, meat, salt and pepper and saute over high heat until nicely browned.

Add onion, garlic cloves and saute for 5 more minutes.

Add white wine, tomato paste and 2 1/2 cups of water.

Stir once more and lock pressure cooker.

Cook for 1/2 hour to 45 minutes until meat is tender.

Set meat and broth aside.

Layer orzo on the bottom of a baking dish.

Pour meat and broth over the orzo.

Stir and add 1/2 cup water and some grated cheese on top.

Bake, uncovered, at 375°F until juices are absorbed.

Sprinkle additional grated cheese over dish and serve.

Yield: 4 servings

ZACHOS SAUCE

By: I created this in Greece, imitatation from Zachos!

1 1/2 cup mayonnaise1/2 teaspoon Tabasco sauce1 tablespoon prepared mustard1/2 teaspoon salt3/4 teaspoon paprika3/4 teaspoon Worcestershire sauce3 tablespoons lemon juice1 tablespoon white vinegar2 tablespoons sugar3 tablespoons olive oil

Mix all the ingredients well in blender and store, covered, in refrigerator until use.

This sauce is good as a dip with toasted pita bread and over roasted chicken or pork.

Yield: 2 1/4 cups

ZUCCHINI PATTIES

By: I created this!

2 cups zucchini; grated2 eggs; beaten2 teaspoons onion powder1/2 cup potato flakes2 garlic cloves; minced1/2 cup Parmesan cheese1/2 cup Feta cheese; crumbled

Old Bay seasoning; to taste

Salt zucchini and set aside for about 15 minutes.

Squeeze liquid out.

In a medium bowl, combine zucchini, eggs, onion powder, potato flakes, garlic, Parmesan, Feta cheese and Old Bay seasoning.

Mix well and form into 8 patties.

Heat a small amount of oil in a skillet over medium-high heat. Cook each patty for a few minutes on each side until golden.

Yield: 8 servings

Now You'Re Cooking!

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