Tuscan Sandwich

Submitted by Lani M.

Inspired by Jessica's creation awhile back, I've been trying to get fancy with the sandwiches. I find that the following sandwich works best with garlic focaccia bread if you can find it. It's round and you can just cut the bread like a pie and slice the pieces in two. They were out, so I used Italian bread instead.



Cut bread in slices and spread out on a baking sheet or pan. Drizzle with olive oil and sprinkle oregano spice (and/or rosemary, if you'd like) on top. Put a slice of provolone cheese on one of the slices.



Broil on high for a few minutes until the bread is toasted and the cheese is melted and browning a little. You'll have to watch it closely, because it can go from toasted to burnt really quickly.



Put the toppings of your choice on your sandwich. Lately we've been using lettuce, tomato, avocado, pepperoni slices and shaved deli turkey. Um. YU-um!

Banana Bread

Submitted by Lani M.

This is my favorite way to eat ripe bananas (from my Six Ingredients or Less cookbook):



1 cup butter, softened
1 3/4 cups sugar
2 cups mashed very ripe bananas
4 large eggs, well beaten
2 teaspoons baking soda
2 1/4 cups flour

1. Set oven at 350 degrees. In a large mixer bowl, cream butter and sugar. Add bananas adn eggs. Combine baking soda and flour. Add to banana mixture; stirring by hand, until flour is moistened.

2. Pour batter into two sprayed 9x5x3-inch loaf pans. Bake 50 to 55 minutes or until tester inserted in center comes out clean. Run knife around edge and turn out immediately. Cool on rack. Makes 2 loaves.

Roasted Pumpkin Seeds

Submitted by Lani M.



Wash the seeds once scooped out of the pumpkin and spread them out in a pan to let them dry overnight. I put tinfoil in the bottom of the pan.



Ingredients:
1 1/2 cups raw whole pumpkin seeds
2 teaspoons olive oil (can use melted butter)
1 pinch salt

Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the olive oil and salt.
3. Spread seeds in a single layer on a baking sheet (I lined with tinfoil.) and bake for about 45 minutes or until golden brown; stir occasionally.

Crockpot Pizza Soup

Submitted by Lani M.



2 (26 oz.) cans tomato soup, undiluted
2 (26 oz.) soup cans of water
2 cups diced tomatoes
1 medium onion, chopped
1 green pepper, chopped
8 oz. fresh mushrooms, sliced
1 small can black olives, sliced
1 lb. Italian sausage (browned, drained)
1 small package pepperoni
1 1/2 T. dried basil
2 T. dried oregano
1 T. garlic powder
mozzarella cheese



Combine soup, water and diced tomatoes in large crockpot (won't fit in small one). Saute onions, green pepper and mushrooms over low heat. Stir into crock pot with soup. Add cooked sausage, pepperoni, black olives and spices. Stir to mix. Cook on low for 6-8 hours. Sprinkle mozzarella cheese on each bowlful when serving. Serve with breadsticks or French bread and salad. This recipe freezes well, too.

Molasses Cookies

Submitted by Lani M.



1 1/2 c. butter
2 c. sugar
2 eggs
1/2 c. molasses
4 tsp. baking soda
2 tsp. ground cloves
2 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
4 1/2 c. flour
Small bowl of sugar

Scoop dough, roll into a ball, roll in small bowl of sugar until all sides are covered, and place on greased cookie sheet. Bake at 350 degrees for 10-13 minutes, until the tops of the cookies crack.

NOTE: If you want, make the whole batch, scoop the dough, roll them in sugar and freeze what you don't bake.

Frozen Blueberry Jam

Submitted by Dee B.

2 cups crushed blueberries
4 c sugar
1 pkg powdered pectin
1 c water

Mix berries and sugar. Let stand 20 minutes stirring occasionally. Combine pectin with water and bring to boil. Boil 1 minute stirring constantly. Add pectin to berry mixture and stir about 2 minutes more. Pour into clean sterilized jars and cover with lids. Let stand at room temperature for 24 hours, then freeze.

Pancakes with Blueberries

Submitted by Dee B.

1 1/2 c all purpose flour
1 t salt
3 T sugar
3 T double acting baking powder
1 egg
3 T melted margarine or butter
1 to 1 1/4 c milk
1 1/4 c blueberries

Sift together flour, salt, sugar, and baking powder. Beat egg. Add margarine and milk. Add dry ingredients. Stir until smooth. Pour a scant 1/4 c batter for each pancake onto hot lightly greased griddle. For each 3 pancakes, sprinkle 1/4 c blueberries on batter. Immediately after it has been poured, turn pancakes when they are puffed full of bubbles and golden brown on one side, turn and bake until browned.

Makes about 15 - 4 inch pancakes.

Waffles

Submitted by Dee B.

1 3/4 c all purpose flour
3 t double acting baking powder
1/2 t salt
2 egg yolks - lightly beaten
1 1/4 c milk
1/2 c veg oil or melted shortening
2 egg whites slightly beaten

Sift together flour, baking powder and salt. Combine egg yolks and milk. Add veg oil or melted shortening and mix well. Fold in egg whites. Pour batter into center of hot waffle iron. Bake until done. Makes about 4 waffles.

Sour Milk Pancakes

Submitted by Dee B.

2 c sifted cake flour
1 t double acting baking powder
3/4 t soda
1 t salt
1 egg, slightly beaten
1 3/4 c sour milk or buttermilk
2 T melted shortening

Sift flour once, measure, add baking powder, soda and salt and sift again. Combine egg and 1 c sour milk or buttermilk. Add to flour; mix only until smooth. Add remaining milk and shortening; blend. Bake on hot greased griddle. Serve with butter, maple blended syrup, sausages and bacon. Make 12 to 14 servings.

Banana Pancakes (per Ralph Sines)

Submitted by Dee B.

2 c sifted cake flour
2 1/2 t double acting baking powder
1 t salt
1 egg, slightly beaten
1 1/2 c milk
2 T melted shortening
Mashed bananas

Sift flour once, measure, add baking powder and salt and sift again. Combine egg and 1 c milk. Add to flour; mix only until smooth. Add remaining milk and shortening; blend. Mix in mashed bananas. Bake on hot greased griddle. Serve with butter, maple blended syrup, sausages and bacon. Make 12 to 14 servings.

Pancakes

Submitted by Dee B.

2 c sifted cake flour
2 1/2 t double acting baking powder
1 t salt
1 egg, slightly beaten
1 1/2 c milk
2 T melted shortening

Sift flour once, measure, add baking powder and salt and sift again. Combine egg and 1 c milk. Add to flour; mix only until smooth. Add remaining milk and shortening; blend. Bake on hot greased griddle. Serve with butter, maple blended syrup, sausages and bacon. Make 12 to 14 servings.

Homemade Granola

Submitted by Dee B.

2 1/2 c old fashioned rolled oats
1 c shredded coconut
1/2 c coarsely chopped almonds
1/2 c sesame seeds
1/2 c unsweetened wheat germ
1/2 c honey
1/4 c cooking oil
1/2 c dried appricots, chopped
1/2 c raisins

In large bowl, combine first five ingredients. Combine honey and oil separately. Stir into oat mixture. Spread out in 13 x 9 pan. Bake in 300 degree oven until light golden, approximately 45-50 min. Stir every 15 minutes. Remove and stir in mixture of apricots and raisins. Remove to another pan to cool. Stir occasionally. Put in tight container. Makes 6 1/2 cups.

Eggs Benedict

Submitted by Dee B.

English muffins
Butter
Sliced Baked Ham
1 Envelope Hollandaise Sauce Mix

Split the muffins; butter and toast each half until golden brown. Top each half with a circular slide of baked ham. Place on a cookie sheet and into an unheated oven.
Prepare Hollandaise sauce mix per the instructions on the envelope. Transfer the sauce to an oven proof baking dish; place in oven. Now turn oven to 300 degrees, heat muffins, baked ham, and sauce. Stir sauce occasionally while heating.
Melt butter in each egg ring. Break an egg into each ring and cook 3 minutes. Remove the perfectly shaped egg from the skillet. Place the egg on the ham covered muffin.
Top with Hollandaise sauce, and enjoy a delectable dish.

Lefse

Submitted by Dee B.

8 c mashed potatoes(or 5 lbs spuds)
1/2 c whipping cream
8 heaping T. butter
1 T salt
4 c flour - scant

Cook and mash potatoes with butter and cream (pour cream in butter while warm), salt, and cool. Mix in flour and roll out very thin. Place on towel and cover with towel. Use sifter for flouring canvas. Wipe excess flour off griddle as you work.
Later: fold with sugar and cinnamon in them, or serve plain with syrup. Fold up and eat.

Good!!

Protein Pancakes

Submitted by Dee B.

2 large eggs
1/3 c cottage cheese
2 T any kind of cream cheese
1 T flour(any kind)
3 T Wheat Germ (or 3 T Barley Flakes or oatmeal)
1 T ground up flaxseed
2 T baking powder
Pinch soda(or 1/8 t)

Use blender to blend ingredients. Cook on lightly oiled grill. Makes 6 medium pancakes.

Quiche Lorraine

Submitted by Dee B.

Set over at 500 degrees. Cook and crumble 6 slices of bacon, scatter over bottom of baked or unbaked pie shell. Beat 3 eggs plus one yolk, 1 c heavy cream, 1/2 c milk, 1/2 t salt, dash pepper, stir in 2/3 c cheese. Pour slowly into shell and bake 25 to 30 minutes. Use cheese pastry if possible.

Quiche Lorraine

Submitted by Dee B.

1 - 9" unbaked shell
8 slices bacon, diced
1/2 lb. Swiss Cheese shredded
1 T flour
1/2 t salt
Dash nutmeg
3 eggs beaten
1 3/4 c milk.

Bake shell in 450 degrees for 7 minutes or lightly browned. Fry bacon crisp - drain and crumble - place bacon in shell - add cheese. Combine remaining ingredients - pour over - sprinkle bacon on top in circle. Bake at 325 degrees for 35 to 40 minutes or until set in center. Let cook 25 minutes before serving. Serves 6.

Sticky Syrup

Submitted by Dee B.

2 T butter or margarine
1/4 c light brown sugar
1 T light corn syrup

Melt butter in sauce pan. Add brown sugar and corn syrup. Bring to boiling for one minute. Pour over whatever, pancakes or waffles.

Auflauf

Submitted by Dee B.

Beat 3 eggs really stiff until lemon color. SLOWLY add 3/4 c milk, 3/4 c flour 1/4 butter melt until hot. Bake 20 min. at 350 degrees. Bake in black cast iron skillet or round cake pan.

Wooden Shoes

Submitted by Dee B.

Preheat oven to 450 degrees.

3/4 c flour
1 c milk
1 t salt

Mix together. Pour 3 eggs into flour mixture. Put 1 t. oil in iron skillet and heat until smoking hot. Put 1/2 batter in skillet, turn and bake in oven for 15 minutes. Serve with melted butter, powdered sugar and lemon juice, and cut into pie shaped pieces.

Breakfast Casserole

Submitted by Dee B.

3 c cubed sourdough bread slices
8 beaten aggs
3 c chopped bacon, ham, sausage, shrimp or crab (any variety)
2 T. flour
1 pinch salt and pepper
1 t dry mustard
4 c milk
3 c cheddar cheese shredded

Mix together, refrigerate overnight. Bake 350 for 1 hour in 9 x 12" cake pan. You could also put in potatoes, onions, sauerkraut, swiss cheese....different varieties.

Moseler's (AK Friends Long Ago) Hot Cranberry Juice

Submitted by Dee B.

1 qt Cranberry Juice
2 qt Apple Juice

Bring to boil & simmer for approx. 1/2 hr.

Lipton Berry Splash

Submitted by Dee B.

3 T. Inst. Tea powder
1/3 c sugar
1 c water
2 c cranberry juice cocktail
1/2 c orange juice
1/2 c lemon juice
1/4 t gr nutmeg

Combine - chill garnish w/ orange slices. Makes 2 quarts.

Hot Apple Cider

Submitted by Dee B.

2 qts. apple cider
12 whole cloves
4 sticks cinnamon
Thinly peeler rind of 4 lemons
2 lemons thinly sliced
1/4 t gr. nutmeg

Cover and heat to boiling. Reduce heat and simmer 15 min.

Nice fall hot drink!! Works good for get-to-gethers.

Spiced Tea (or Russian Tea)

Submitted by Dee B.

1 large jar Tang (1 lb. 11 oz)
1 pkg presweetened lemon aid drink that make one qt.
1 C. Instant Tea
1 t. cloves
2 t cinnamon

Have all this on hand mixed together in bowl. Use 1 1/3 t. per cup of hot water per serving.

A nice wintertime drink always ready to go!

Orange Julius

Submitted by Dee. B.

6 oz. orange juice (or grape)
1 c. water
1 c. milk
1/2 c sugar
1 t. vanilla
8-10 ice cubes

Blend in blender 1/2 minute on high.

The girls and I enjoyed this while they were growing up with Auflauf(known as Wooden Shoes) for breakfast on a Saturday morning.

Cocoa Mix

Submitted by Dee B.

8 envelopes Milkman
2 c. Coffeemate
2 c. regular sugar

Have all this on hand mixed together in bowl. Add 1/4 c. of mix to cup of hot water.

Yummy!! This is one of my old Alaska wintertime recipes.

Star Fruit Salad

Submitted by Dee B.

Start to finish: 15 minutes
Makes 6 servings.

89 calories, 1 g protein, 6 g carbohydrate, 7 g fat, 1 g fiber

Ingredients: 1/4 c raspberry vinegar or red wine vinegar, 3 T olive oil, 1 T honey, 1- 10 oz package torn mixed Italian blend salad greens, 1 medium star fruit, thinly sliced, 1/2 medium red onion, thinly sliced, Fresh raspberries (optional)

Directions: In a screw-top jar combine vinegar, oil, and honey. Cover and shake well. In a very large bowl toss salad greens with star fruit and onion. Shake dressing well and pour over salad mixture. Toss lightly to coat. If desired, garnish with fresh raspberries.

Cheese and Bean Quesadillas

Submitted by Dee B.

Start to finish: 30 minutes
Makes 4 servings.

217 calories, 11 g protein, 30 g carbohydrate, 6 g fat, 3 g fiber

Ingredients: 1/4 c canned fat-free refried beans, 4 - 8 inch whole wheat or regular flour tortillas, 3/4 c shredded reduced fat cheddar cheese(3 ounces), 1/4 c bottled chunky salsa

Directions: Spread 1 T of the refried beans on one half of a tortilla. Place bean-topped tortilla, bean side up, in a medium skillet or on a griddle. Sprinkle one-quarter of the cheese over the bean-topped tortilla. Cook over medium heat about 3 minutes or until cheese begins to melt. Fold tortilla in half. Turn and cook 1 to 2 minutes more or until golden brown. Repeat with remaining refried beans, tortillas, and cheese. To serve, cut each quesadilla into thirds. Serve with salsa.

Oven-Fried Onion Rings

Submitted by Dee B.

Prep: 25 minutes
Bake: 10 minutes
Makes 6 servings.

147 calories, 4 g protein, 18 g carbohydrate, 7 g fat, 1 g fiber

Ingredients: Nonstick cooking spray, 3/4 c fine dry bread crumbs, 3 T melted butter, 1/4 t salt, 2 medium sweet onions, cut into 1/4 inch slices and separated into rings, 2 egg whites, slightly beaten

Directions: Prehat the oven to 450 degrees. Lightly coat a very large baking shet with cooking spray. In a small bowl stir together bread crumbs, melted butter, and salt. Spread about 1/4th of the crumb mixture on a sheet of waxed paper. Using a fork, dip the onion rings in the egg whites, then in the bread crumb mixture. Replace waxed paper and add more of the crumb mixture as needed. *Arrange the coated onion rings in a single layer on the prepared baing sheet. Bake for 10 to 12 minutes or until the coating is crisp and golden.

*NOTE: The crumb mixture will not stick if combined with egg white mixture. Use one-fourth of the crumb mixture and a clean sheet of waxed paper at a time.

Double Oat Granola

Submitted by Dee B.

Prep: 15 Minutes
Bake: 40 Minutes
Makes 10 (1/2 cup) servings.

257 calories, 9 g protein, 41 g carbohydrate, 8 g fat, 6 g fiber

Ingredients: Nonstick cooking spray, 2 1/2 c regular rolled oats, 1 c toasted oat bran cereal, 1/2 c toasted wheat germ, 1/3 c pecans, coarsely chopped, 1/2 c unsweetened applesauce, 2 T honey, 1 T canola oil, 1/4 t ground cinnamon, 1/3 c snipped dried cranberries, snipped dried tart cherries, and/or dried blueberries

Directions: Preheat the oven to 325 degrees. Lightly coat a 15X10X1-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together oats, oat bran cereal, wheat germ, and pecans. In a small bowl stir together applesauce, honey, oil, and cinnamon. Pour applesauce mixture over cereal mixture. Using a wooden spoon, stir until applesauce is evenly distributed. Spread granola evenly onto prepared pan. Bake about 40 minutes or until golden brown. Transfer to a large piece of foil; cool completely. Store in an airtight container for up to 2 weeks.

Roast Beef Sandwiches

Submitted by Dee B.

Start to finish: 15 minutes
4 servings.

255 calories, 17 g protein, 30 g carbohydrate, 6 g fat, 2 g fiber

Ingredients: 1/3 c light dairy sour cream, 2 T snipped fresh chives, 2 T spicy brown mustard, 1/2 t sugar, 1/4 t salf, 1 c packaged shredded broccoli(broccoli slaw mix), 8 oz thinly-sliced cooked roast beef, 8 - 1/2 inch slices sourdough bread, toasted, (also 1 t prepared horseradish, optional)

Directions: In a medium bowl combine sour cream, chives, mustard, (horse radish, if wanted), sugar and salt. Add shredded broccoli; toss to coat. Dive roast beef among four slices of bread. Top with broccoli mixture; finish with remaining bread slices.

Harvest Bran Muffins

Submitted by Dee B.

Start to finish - 30 minutes
Makes 12 servings.

161 calories, 3 g protein, 28 g carbohydrate, 4 g fat, 2 g fiber

Ingredients: Nonstock cooking spray, 1-14 oz package oat bran muffin mix, 1/3 c finely shredded carrot, 1/4 c snipped dried apples, 1/4 c dried cranberries or coarsely chopped dried tart cherries, 3 t finely chopped walnuts

Directions: Preheat oven to 400 degrees. Coat 12 two-and-a-half-inch muffin cups with nonstick cooking spray; set aside. Prepare muffin mix according to package directions; fold in carrot, dried apples, and cranberries. Divid evenly among prepared muffin cups and sprinkle with nuts. Bake for 15 to 18 minutes or until golden. Cool in pan on wire rack for 5 minutes; remove from muffin cups and serve.

Cobb Salad Wraps

Submitted by Dee B.

Start to finish: 20 minutes
4 servings.

357 calories, 29 g protein, 35 g carbohydrate 11 g fat, 3 g fiber

Ingredients: 1/2 c reduce=fat blue cheese or ranch salad dressing, 4 - 8 to 10 inch whole wheat or tomator=flavored flour tortillas, 4 romaine lettuce leaves, ribs removed, 4 slices bacon, cooked, 4 green onions cut into thin strips, 2 Roma tomatoes, seeded and cut into thin wedges, 1/2 c shredded reduced fat mozzarella cheese, 1 c cooked chicken breast, shredded

Directions: Spread salad dressing over 1 side of each tortilla. Top with lettuce, bacon, green onions, tomato, cheese and shredded chicken. Roll tightly and serve.

Saucy Chicken Parmesan

Submitted by Dee B.

Start to finish: 35 minutes
Makes 4 servings.

355 calories, 34 g protein, 39 g carbohydrate, 7 g fat, 4 g fiber

Ingredients: 4 small skinless, boneless chicken breast halves (about 1 pound), Nonstick cooking spray, 1 slightly beaten egg white, 3/4 c cornflakes, crushed (about 1/3 cup), 2 T grated Parmesan cheese, 1/4 c dried Italian seasoning, basil, or oregano, crushed, 1/8 t black pepper, 1 1/3 c spaghetti sauce, 4 oz whole-wheat spaghetti, fettuccine, or other pasta, cooked and drained
Directions: Preheat the oven to 400 degrees. Place each chicken breast half between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet(or rolling pin) to flatten to about 1/2 inch thick. Remove plastic wrap. Lightly coat a shallow baking pan with cooking spray; set aside. In a dish, combine egg white and one tablespoon water. In another dish combine crushed cornflakes, Parmesan cheese, Italian seasoning and pepper. Dip chicken pieces into egg, then coat with crumb mixture. Place chicken in pan and bake 15 minutes or until it's tender and no longer pink. Meanwhile, in a small saucepan, warm spaghetti sauce over low heat. Divid pasta among 4 plates. Add chicken and spoon spaghetti sauce over it.

Fruit-Filled Waffle Bowls

Submitted by Dee B.

Start to finish: 10 minutes
Makes 4 servings.

141 calories, 5 g protein, 38 g carbohydrate, 1 g fat, 1 g fiber

Ingredients: 1- 4 serving[size package fat-free sugar-free reduced-calorie lemon or white chocolate instant pudding mix, 2 c fat-free milk, 4 waffle ice cream bowls or large waffle ice cream cones, 1 c fresh fruit ( such as blueberries, sliced kiwifruit, sliced strawberries, sliced banana, or raspberries), Fresh mint leave (optional)

Directions: Prepare pudding according to package directions using the milk. Spoon fruit into waffle bowls or cones. Top with pudding. If desired, garnish with fresh mint leaves.

Taco Pizza

Submitted by Dee B.

Prep: 30 minutes
Bake: 16 minutes
Makes 4 servings.

583 calories, 43 g protein, 74 g carbohydrate, 15 g fat, 7 g fiber

Ingredients: Nonstick cooking spray, 1 = 1lb loaf frozen whole wheat bread dough, thawed, 1 c shredded reduced=fat cheddar cheese (4 oz), 12 oz extra=lean ground beef, 1 medium onion, chopped, 2/3 c bottled chunky salsa, 2 medium tgomatoes, chopped, 1 c shredded lettuce and/or spinach, 1 c baked tortilla chips, coarsely crushed, Light dairy sour cream and/or bottled chunky salsa(optional)

Directons: Preheat the over to 425 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Put dough evenly into prepared pan, extgending edges over pan slightly. Sprinkle half of the cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over sheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake for 10 minutes.

Meanwhile, ina large skillet cook the beef and onion until meat is brown and onion is tender. Drain off fat. Stir in 2/3 cup salsa. Top hot crust with meat mixture. Bake 5 minutes more. Sprinkle with tomatoes and remaining cheese. Bake 1 to 2 minutes more or until cheese melts. To serve, top with lettuce and tortilla chips. If desire, serve with sour cream and/or additional salsa.

Banana Oat Breakfast Cookies

Submitted by Dee B.

20 minutes
Bake: 14 minutes per batch
Makes 12 servings.

230 calories, 6 g protein, 38 g carbohydrate, 6 g fat, 4 g fiber

Ingredients: Nonstick cooking spray, 1 large banana, mashed(1/2 cup), 1/2 c chunky natural peanut butter(unsalted and unsweetened) or regular chunky peanut butter, 1/2 c honey, 1 t vanilla, 1 c regular rolled oats, 1/2 c whole wheat flour, 1/4 c non-fat dry milk powder, 2 t ground cinnamon, 1/4 t baking soda, 1 c dried cranberries or raisins

Directions: Preheat the oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey, and vanilla. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4 c measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4 inch round, about 1/2 inch thick. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Chicken-Rice Soup

Submitted by Dee B.

Start to finish: 20 minutes
Makes 6 servings.

162 calories, 15 g protein, 20 g carbohydrate, 3 g fat, 2 g fiber

Ingredients: 2 - 14 oz cans reduced-sodium chicken broth, 1/2 t dried thyme or basil, crushed, 4 cloves garlic, minced, 2 - 14 oz cans petite diced tomatoes, undrained, 1 - 9oz package frozen, chopped cooked chicken breast, 1 - 8.8 oz pouch cooked long grain and wild rice, 1 c chopped zucchini, 1/4 t ground black pepper, 1 T Madeira or dry sherry (optional)

Directions: In a 4 qt Dutch oven combine chicken broth, thyme, and garlic; bring to boiling. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. If desired, stir in Madeira, Heat through.

Egg and Canadian Bacon Pita Pockets

Submitted by Dee B.

Start to finish: 20 minutes
Makes 4 servings.

214 calories, 19 g protein, 19 g cabobydtate, 7 g fat, 2 g fiber

Ingredients: 2 eggs, 4 egg whites, 4 oz Canadian-style bacon, finely chopped, 2 T water, 2 T snipped fresh chives, 1/3 t. salt, 2 whole-wheat pitas, 1/2 c shredded reduced fat cheddar cheese, Nonstick cooking spray

Directions: In a small bowl beat together eggs, egge whites, Canadian bacon, water, chives and salt. Lightly coat a nonstick skillet with egg mixture and cook until it begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until cooked through. Cut pitas in half crosswise and fill each with egg mixture. Sprinkle with cheese.

Strawberries with Lime Dipping Sauce

Submitted by Dee B.

Prep: 10 minutes
Makes 4 servings.

128 calories, 3 g protein, 17 g carbohydrate, 6 g fat, 2 g fiber

Ingredients: 1 8 oz carton light dairy sour cream, 1 T powdered sugar, 2 t finely shredded lime peel, 1 T lime juice, 3 c strawberries

Directions: For lime dipping sauce, in a small bowl stir together sour cream, powdered sugar, lime peel, and lime juice. Wash strawberries, but do not remove stems; drain. Serve the strawberries with the lime dipping sauce.

Roasted Asparagus with Gruyere (Swiss Cheese)

Submitted by Dee B.

Start to finish: 25 minutes
Makes 6 servings.

79 calories, 5 g protein, 6 g carbohydrate, 4 g fat, 2 g fiber

Ingredients: 2 lbs. fresh asparagus spears, trimmed, 1 medium onion, cut into thin wedges, 1 med red or yellow sweet pepper, cut into thin strips, 1 T olive oil, 1/4 t salt, 1/4 t ground black pepper, 1 oz Gruyere or Swiss cheese shredded (1/4 cup)

Directions: Preheat the over to 400 degrees. Place asparagus, onion, and sweet pepper in a 15x10x1-inch baking pan. Drizzle with olive oil; toss gently to coat. Spread in a single layer. Sprinkle with the salt and pepper. Roast, uncovered, about 20 minutes or until asparagus is crisp-tender, stirring once halfway through roasting time. Transfer to a serving platter; sprinkle with cheese. Let stand 1 minutes until cheese melts.

Guilt-Free Double Chocolate Brownies

Submitted by Dee B.

Start to Finish: 35 minutes
Makes 16 brownies.

111 calories, 1 g protein, 18 g carbohydrate, 4 g fat, 1 g fiber

Ingredients: 1/4 c butter, 2/3 c granulated sugar, 1/2 c cold water, 1 t vanilla, 1 c all-purpose flour, 1/4 c unsweetened cocoa powder, 1 t baking powder, 1/4 c miniature semi-sweet chocolate pieces, 2 t powdered sugar, Nonstick cooking spray

Directions: Preheat the oven to 350 degrees. Lightly coat the bottom of a 9x9x2=inch baking pan with nonstick cooking spray, being careful not to coat sides of pan. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, water and vanilla. Mix in flour, cocoa powder and baking powder until combined. Add chocolate pieces. Pour batter into pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into bars; sprinkle with powdered sugar.

Ginger Chicken with Rice Noodles

Submitted by Dee B.

Start to Finish: 27 Minutes
Makes 4 servings.

337 calories, 30 g protein, 34 g carbohydrate, 8 g fat, 3 g fiber

Ingredients: 2 limes, 4 T very finely chopped green onions, 8 cloves garlic, minced, 2 t. olive oil, 1/4 t salt, 4 - 4oz skinless, boneless chicken breast halves, 4 oz dried rice noodles, 2 t packed brown sugar, 1 c shredded carrots, 4 t snipped fresh cilantro, 4 t coarsely chopped peanuts

Directions: In a small bowl combine green onion, ginger, 7 cloves of garlic, olive oil and salt. Rub ginger mixture evenly onto both sides of chicken. Pleace on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once. Thinly slice chicken diagonally; keep warm. Meanwhile, cook noodles in a large saucepan in boiling water for 3 to 4 minutes or just until tender; drain. Finely shred two teaspoons lime peel. Squuze 2 T juice from lime; set peel and juice aside. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved. Add hot cooked noodles, carrot, cilantro and peanuts; toss gently to coat. Spoon hot noodle mixture onto plates; arrange chicken slices on top. Serve immediately.

Enchiladas

Submitted by Cheri R.

Make 3 pounds hamburger (should be Angus) and loads of cheese.

Sauce:
2 cans tomato soup
2 cans cream of mushroom soup
2 cans enchilada sauce (mild)

Heat all cans in the kettle and get it almost boiling. Dip your fresh corn tortillas in the sauce. Put on tin foil and put a spoonful (almost 1/4 cup) of the hamburger and cheese on the tortilla. Roll it up quickly and put in a 7x11 pan. You should get around 10 in a row and then two on top side and two on bottom side. Top each pan you load with enchiladas and cover with sauce and more cheese and bake at 350 degrees for 20 minutes. Take out of the oven and top with shredded lettuce when you serve. Makes about two dozen fat ones.

Now you know there is nothing like an old farm wife to be cookin'.

Evelyn Farley's Biscuits

Submitted by Barb P.

2 c. flour
½ t. salt
4 t. baking powder
½ t. cream of tartar
2 T. sugar
½ c. shortening
2/3 c. milk

Sift dry ingredients together. Cut in shortening with pastry blender until size of a pea. Add milk, stir lightly with a fork.

Pat out to about ½ “ thickness between layers of waxed paper. Cut with biscuit cutter. Bake on ungreased baking sheet 10-12 min. @ 450 degrees.

Black Bottom Bars

Submitted by Barb P.

1 – 8 oz. pkg. cream cheese, softened
1 egg
½ c. sugar
1/8 t. salt
1 c. chocolate chips

Beat first 4 ingredients together, stir in chocolate chips and set aside.

In mixing bowl, sift together:
1 ½ c. flour
1 c. sugar
1 t. baking soda
¼ c. cocoa
½ t. salt

Add:
1 c. water
1/3 c. oil
1 t. vanilla
½ t. vinegar

Mix together. Pour chocolate mixture into greased 9 X 13 pan. Drop spoonfuls of cream cheese mixture all over surface, and then lightly swirl with a knife. Sprinkle with sugar. Bake 350 degrees about 25 min.

Sweet Cornbread

Submitted by Barb P.

½ c. Butter Crisco
1 c. sugar
1 c. flour
½ c. cornmeal
1 t. baking soda
dash of salt

Mix these together, and add:
1 c. milk
2 eggs

Mix with a fork; do not beat.

Bake in 8 X 8 pan sprayed with nonstick spray @ 350 degrees for 30-35 minutes until tests done.

Cashew Cranberry Romaine Salad

Submitted by Barb P.

1 bag romaine lettuce
1 pkg. dried cranberries
1 can lightly salted cashews
1 pear. chopped
1 apple, chopped

Dressing:
½ c. sugar
1/3 c. lemon juice (2 lemons)
2 t. chopped onion (opt.)
1 t. Dijon mustard
½ t. salt

Mix in a blender, then slowly add:
2/3 c. veg. oil
1 T. poppy seed.

Dressing can be made ahead and then just blended or shook up before adding to top ingredients.

Famous Chocolate Chip Cookies

Submitted by Barb P.



1 ½ c. Butter Crisco
1 ¼ c. sugar
1 ¼ c. packed brown sugar
3 eggs, beaten
2 ½ t. vanilla
2 t. soda
1 t. salt
4 c. flour
1 ½ bags chocolate chips

Sift all dry ingredients together except sugars. Cream butter, sugars and vanilla. Add beaten eggs. Slowly add dry ingredients. Beat well. Stir in chocolate chips, and bake on ungreased baking sheet @ 375 degrees for 7 minutes. Cool on rack.

French Breakfast Puffs

Submitted by Barb P.



Mix together thoroughly:
1/3 c. soft shortening
½ c. sugar
1 egg

Sift together:
1 ½ c. sifted flour
1 ½ t. baking powder
½ t. salt
1 t. cinnamon

Add flour mixture to shortening/sugar/egg mixture alternately with ½ c. milk.

Line muffin tins with papers, fill 2/3 full. Bake @ 350 degrees until light golden brown, or until
Toothpick inserted comes out clean.

Make a mixture of:
½ c. sugar
1 t. cinnamon

Melt 6 T. butter in microwave and dip tops of muffins in butter as soon as they come out of oven, then in sugar/cinnamon mixture.

Serve hot (but are also good later!). Makes 12 medium-sized muffins.

Strawberry Dessert

Submitted by Barb P.

1 c. crushed graham crackers
¼ c. sugar (opt.)
¼ c. softened butter

Mix together and press into bottom of 9 X 13 pan. Bake at 400 degrees about 5 min. Cool.

Topping:
1 1/3 c. sugar
2 c. mashed strawberries
1 c. water
6 T. cornstarch

I mix these together in a microwave safe bowl and cook on high until thickened, stirring every couple minutes. I also often use frozen berries in the winter and they thaw as they cook. Remove and allow to cool to room temp.

Mix together 2 c. of whipped topping and 8 oz. of softened cream cheese. Spread over cooled graham cracker crust. Spread cooled strawberry topping over the top. Chill.

Mexican Lasagna

Submitted by Barb P.

1# hamburger
1 pkg taco seasoning
1 can refried beans
1 8 oz. can tomato sauce (can use larger)
1 pkg. flour tortillas
8 oz. sour cream
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese

Fry hamburger, drain; Add taco seasoning, refried beans and tomato sauce. Spray 9 X 13 pan with nonstick cooking spray. Cut tortillas into strips, and put down one layer of tortillas. Add ½ hamburger mixture, another layer of tortilla strips, spread on sour cream and other ½ of hamburger mixture. Top with cheeses. Bake in 350 degree oven until hot. Serve with lettuce, tomato, and salsa if desired.

Lazy Day Lasagna

Submitted by Barb P.

1 – 12oz. container cottage cheese
2 c. shredded mozzarella cheese
2 eggs
1/3 c. chopped parsley (dried is fine)
1 t. onion powder
½ t. dried basil
1/8 t. pepper

Mix these ingredients together in a bowl and set aside.

1 – 32 oz. jar spaghetti sauce
¾ - 1 # cooked ground beef
1 pkg. uncooked lasagna noodles
¼ c. water
grated parmesan cheese

Mix spaghetti sauce and ground beef together.

In 9 X 13 greased baking pan or dish, spread ¾ c. meat sauce. Add layer of lasagna noodles, spread ½ cheese mixture and 1 ½ c. meat sauce. Add another layer of noodles, spread remaining cheese mixture, Add another layer of noodles and then remaining meat sauce. Pour water around the edges. Cover tightly with foil. Bake @ 375 degrees for 45 minutes. Uncover and bake 15 more minutes, or until noodles are tender. Let stand 10 minutes. Sprinkle with parmesan cheese and serve.

Easy Yeast Buns

Submitted by Barb P.

Berta submitted these to our last cookbook, and they’ve been “the favorite” in our family ever since.

2 pkgs. dry yeast
2 t. salt
1 egg, beaten
1/3 c. shortening (I use oil)
2 c. warm water (110 degrees)
1/3 c. sugar
6 ½ c. flour

In large bowl, dissolve yeast in warm water (I add a little sugar to get it working.). Add salt, sugar, oil, 2 c. flour and mix. Beat egg and add remaining flour. Knead smooth, adding more flour if needed to make smooth ball. Place in greased bowl and let rise in warm place 25 min. until double. Punch down, let rest about 15 min. then shape into buns, place on greased baking sheet and let raise again. Bake at 425 degrees for about 12 min. Can grease tops with butter while still hot. Makes about 32.

Chocolate-Mint Bars

Submitted by Marla H.

Ingredients

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup (do not use “light” syrup – it makes the bars taste “spongy”)
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Yield

20 servings (serving size: 1 piece)

Nutritional Information

CALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45g

Megan Patterson, Cooking Light, MARCH 2008

Chocolate Chip Pumpkin Bread

From Cooking Light
Submitted by Marla H.

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack. Yield: 32 servings (serving size: 1 slice)

CALORIES 152(30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM

Great Grandma Lois' Gingerbread

Submitted by Kim S.

1 egg beaten	½ c. sugar
½ c. light molasses	5 T. butter or margarine, melted
2/3 c. cold water	1 ½ c. all-purpose flour
1 t. baking soda	½ t. salt
1 t. ginger	Whipped Cream

Combine egg, sugar, molasses, butter and water. Mix well. Stir together flour, soda, salt and ginger; add molasses mixture. Pour into grease 8 “ square pan. Bake at 350 degrees for 30 minutes or until tests done. Serve warm with whipped cream or lemon sauce.

Poppy Seed Chicken (Our favorite!)

Submitted by Kim S.

6 chicken breast halves - Cut in strips and cook in oven (makes chicken more tender)

Mix together in a sauce pan, just until mixed good:
2 cans Cream of Chicken Soup
1/4 c. water
1 c. sour cream
8 oz. jack cheese - grated
1-1/2 T poppy seeds
Then spread over cooked chicken strips.

Mix together:
1-1/2 T poppy seeds
2 Pkg stacks of Ritz Crackers, crushed
1-1/2 sticks (3/4 c) butter, melted
Spread over sauce mixture.

Bake at 350 for 30 minutes or until bubbly around edges. Serve over mashed potatoes (YUM!), pasta or rice.

Zucchini Supreme

Submitted by Kim S.

3-4 med. Zucchini	8 oz. sour cream
1 can cr. of chicken soup	3 carrots, peeled and grated
Box Chicken Flavored Stove Top Dressing w/ seasoning packet

Slice zucchini thin and then cook until tender and drain. Add the soup, sour cream and grated carrots and stir just until mixed. Melt 2-3 Tbsp. butter and add dressing with seasoning packet and stir together. Put 1/2 of dressing in prepared 9x13 pan, pour zucchini mixture of top and spread, top with remaining dressing. Cook at 375 for 15-20 minutes until heated through or edges bubbly.

This recipe was given to me when I got married almost 24 years ago and it is one of my favorites. We love it! You can also add cooked/chopped chicken and onion if you would like to make it a meal!

Great Grandma Lois' Old Fashioned Potato Salad

Submitted by Kim S.

4 c. diced warm cooked potatoes	¼ c. chopped onions
¼ c. chopped celery	2 T. chopped pickles
(Fresh cukes, radishes in season if desired)
4 hard boiled diced eggs	Salt and pepper

Add: 1 t. sugar, 2 T. vinegar, 2 T. pickle juice to about ¾ c. mayonnaise. Combine and mix with potatoes and chill. Add other ingredients and keep chilled until serving.

Buttermilk Pancakes

Submitted by Kim S.

1-1/4 c. flour	1 tsp. sugar
1 tsp. soda	1/2 tsp. salt
1-1/4 c. buttermilk	1 egg
2 Tbsp. oil (optional)

Mix all together and add more buttermilk to desired consistency. Recipe doubles easily too! What a way to start your day!

Oatmeal Breakfast Cake

Submitted by Kim S.

1 c. flour	1 c. old fashioned oats
1 c. graham cracker crumbs	3/4 c. brown sugar
1/3 c. sugar	1 tsp. baking powder
1 tsp. baking soda	1/2 tsp. gr. Cinnamon
1/2 tsp. salt	1/2 c. vegetable oil
1 c. buttermilk	3 eggs

(I also add 1/4 c. ground flaxseed, 1/4 tsp. cloves, 1/4 tsp. nutmeg)

Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray.

Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt. In a separate, whisk together oil, buttermilk and eggs. Add buttermilk mixture to dry ingredients and whisk until combined.

Spoon batter into prepared pan. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove from pan; cool completely on a wire rack. Serves 16. Yumm!!!

Perfect Pecan Bread

Submitted by Becki R.

Step by Step:

Grease and flour bundt cake pan.

1st Layer:
Place 12 frozen dinner rolls in pan.

Dry Mixture:

Mix together:
1 box (3 ¾ oz) Butterscotch Pudding (not instant)
¼ c. sugar
1 t. cinnamon

Sprinkle first half of dry mixture on frozen rolls.

Butter Mixture:

Melt together:
1 ¾ c. butter
1 ½ c. brown sugar
2 T. white corn syrup

Pour half of butter mixture on top of rolls.

2nd Layer:
Place 12 more frozen dinner rolls on top of 1st layer.

Sprinkle last half of dry mixture.

Sprinkle ¼ c. of chopped pecans.

Pour last half of butter mixture on top.

Place pan in cold oven and leave them alone all night (at least 8 hrs.).

In the morning:

Remove pan from oven. Preheat oven to 350 degrees.
Insert rolls and bake for 30 min. Cool for 10 min.
Remove rolls from pan.

Enjoy ~ really yuuuuuummmmmy!!!

Velvet Banana Bread

Submitted by Becki R.

5 large ripe bananas ~ beat until liquid
4 eggs ~ combine with banana mixture and set aside

Cream together until fluffy:
1 c. shortening
2 c. sugar
1 t. vanilla
Add to banana mixture and combine.

Add to banana mixture and combine:
4 c. flour
2 t soda
1 t. salt
1 c. chopped walnuts

Pour into 2 well greased loaf pans. Bake @ 350 degrees for 50 min. or until done.

Indoor S'Mores

Submitted by Becki R.

Great for a picnic!

Butter 9 X 13 pan.

2/3 c. light corn syrup
2 T. butter
1 pkg. (12 oz.) chocolate chips

Mix in saucepan, bring to a boil, stirring constantly. Boil 1 min., remove from heat.

Stir in 1 tsp. vanilla.

Mix together:
1 10 oz. box Golden Graham Cereal (8 cups)
3 cups miniature marshmallows

Pour liquid mixture over combined cereal and marshmallows, mixing well. Press mixture into prepared 9 X 13 pan. Chill 1 hour before cutting into 2 X 2 “ squares.

Whacky Cake

Submitted by Becki R.

The moistest chocolate cake!

3 c. flour
2 c. sugar
¾ c. oil
1/3 c. cocoa
2 T. vinegar
2 t. soda
1 t. salt
2 t. vanilla
2 c. water

Mix all together and pour into greased 9 X 13 pan. Bake @ 350 degrees for 30 min. until done.

Frost with your favorite frosting.

Spinach Salad

Submitted by Becki R.

Salad:
2 bags of fresh spinach
6 fresh mushrooms, sliced
6 green onions, sliced
½ c. sunflower seeds or almonds
4 oz. can of mandarin oranges
10 strips of bacon, cooked crisp and crumbled, or
Bacon bits

Mix together in a pretty bowl and add this dressing:

Dressing:
1 c. sugar
¼ c. olive oil
2/3 c. red wine vinegar
2 t. salt
1 t. dry mustard
1 t. onion powder
1 T. poppy seeds

Mix well together and pour over salad. Keep in the refrigerator until ready to serve.

Mixed Vegetable Casserole

Submitted by Becki R.

2 # hamburger
1 small onion, chopped

Brown and fry together with seasoning

1 ½ bags mixed vegetables (cooked)
2 cans cream of mushroom soup
1 can cream of chicken soup
1 cup of milk mixed with
½ box of Velveeta cheese

Mix all together with the meat, put in 9 X 13 pan
Cover with Tator Tots side by side

Bake @ 350 degrees til hot. (30 minutes)

Lamb Burgers Middle Eastern Style

Submitted by Lani M.



1 egg
1 T. ketchup
1 cup minced onions
1/4 cup panko or regular bread crumbs
2 T. dry dill weed
2 T. dried parsley
5 garlic cloves, minced
2 T. pine nuts (optional, but NOT in my house!)
salt & pepper
cinnamon, to smell (optional, but again… NOT in my house!)
1/4 t. hot paprika
1/4 t. cayenne pepper
1 lb. lean ground lamb
3-4 hamburger buns
mushrooms (optional)

Beat egg, add ketchup, beat more completely to blend. Stir in onion, crumbs, dill, parsley, garlic, pine nuts, salt, pepper, paprika and cayenne. Add lamb and mix well (use your hands for easy mixing). Add cinnamon, to smell - it is key that you must be able to smell the cinnamon when you sniff the lamb meat mixture. Form 3 or 4 patties and grill or pan fry. Add mushrooms to the pan when you flip the burger if you’d like. Grill eggplant or zucchini to put on top of the burger OR hummus OR yogurt OR mint pesto. Enjoy.

Mango Salsa

Submitted by Lani M.



1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

DIRECTIONS
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

I served it over grilled chicken breast with black beans on top.

Kentucky Derby Pie

Submitted by Lani M.



1 cup sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) melted butter or margarine
2 eggs, slightly beaten
1 6-oz. package chocolate chips
1 cup pecans, chopped
1 tsp. vanilla extract
1 9-inch unbaked pie shell

1. Mix together sugar and flour. Add melted butter and blend well.
2. Stir in eggs, chips, nuts and vanilla.
3. Pour mixture into pie shell.
4. Bake at 325 degrees in preheated oven for 1 hour or until golden brown.

Jacquie's Crockpot Chicken

Submitted by Lani M.

2 cans pork & beans
1/2 cup hickory-smoke barbecue sauce
1 cup apricot-pineapple jam
1-2 big family pack drumsticks or thighs (or both)
1/3 cup molasses
1/2 - 1 cup brown sugar
1/8 - 1/4 honey, season to taste with cinnamon, pumpkin spice, parsley, dash of all spice
Can add lemon or orange peel for zest.
1/4 - 1/2 cup orange juice
Can add pineapple chunks.

Put skinned chicken and all ingredients in large crockpot. Set on high overnight and turn on low in the morning until dinner time or until chicken falls off the bone. Take out the bones and enjoy! For leftover sauce, mix with ham chunks or weiners, for another dish.

Cousin Jacquie sent this recipe to us when were first married twelve years ago.

A Warm Terrific Welcome

Welcome to all you Terrifics out there. I look forward to sharing future family recipes with everyone. Please feel free to contact me at craignlani at juno dot com with any future recipe additions. Pictures are welcome.