How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLESAUCE MEAT SQUARES AND SPAGHETTI
APPLESAUCE RAISIN BISCUITS
APRICOT MINI LOAVES
AVOCADO CARROT AND ORANGE SALAD
BAKED STUFFED CELERY STALKS
BISHOPS BREAD
BLACK ANGUS TERIYAKI GLAZE
BRAISED CHICKEN WITH KUMQUATS
BRAISED PORK SPECIAL
CANDIED SWEET POTATOES
CARAMEL POPCORN KIT
CARDAMOM COFFEE BRAID
CASHEW CHICKEN
CHERRY COBBLER
CHOCOLATE DIPPED SPOONS
CRANBERRY BUTTON COOKIES
DEVILED SHORT RIBS
DIJON MUSTARD
FIRECRACKER BARBECUED PORK
FLAVORED VINEGARS
GINGERED BRANDY TODDY
GREEN BEANS AND RED PEPPER
HAZELNUT CHRISTMAS BALLS
HOLIDAY PIE
HOLIDAY YAMS
HONEY ROASTED SPICED NUTS
IMPOSSIBLE SWEET POTATO PIE
INSTANT SWEET POTATO PIE
LEMON CHEESE DESSERT
LEMON DILL CHICKEN
LOVELY DRINKS
LOW FAT SWEET POTATO PUDDING
MICROWAVE PEANUT BRITTLE
ORANGE SLUSH
PARMESAN HERB SEASONING MIX
RICE CORN AND SPINACH CASSEROLE
ROAST GOOSE WITH MOLASSES GLAZE
ROASTED SWEET POTATO CASSEROLE
SAUCY HAM and CABBAGE
SAUERBRATEN BURGERS
SOUPER SALAD FETTUCCINE SALAD
SPICE MICE COOKIES
SPICED CANDIED NUTS
SPICY PINEAPPLE ZUCCHINI BREAD
SPICY POTATO BUMPS
STIR FRIED CASHEWS
STRAWBERRY MERINGUES
SUGAR COOKIES
SWEET POTATO BREAD
SWEET POTATO CAKE
SWEET POTATO CASSEROLE II
SWEET POTATO CASSEROLE III
SWEET POTATO CASSEROLE WITH BOURBON
SWEET POTATO CASSEROLE
SWEET POTATO PIE
SWEET POTATO POUND CAKE
SWEET POTATO PURÉE WITH BLACK WALNUT
SWEET POTATO SURPRISE
TSR CHEESECAKE FACTORY BANG BANG
WHITE CHOCOLATE CRANBERRY BARK
YUMMY YAMS

APPLESAUCE MEAT SQUARES AND SPAGHETTI

1 pound lean ground beef
1/2 cup dry bread crumbs
1/2 cup applesauce
1 tablespoon instant minced onion
3/4 teaspoon garlic salt
1/4 teaspoon pepper

TO COMPLETE RECIPE:
1 (26-ounce) jar spaghetti sauce -- (26 to 28 ounces)
3 cups hot cooked spaghetti

Heat oven to 400 F.

Mix all ingredients except spaghetti sauce and spaghetti. Press mixture evenly in ungreased rectangular pan, 11 × 7 × 1 1/2 inches. Cut into 1 1/4-inch squares.

Bake uncovered about 15 minutes or until no longer pink in center and juice is clear; drain. Separate squares. STOP HERE-see To Store and To Reheat in
Notes.

To complete recipe and serve now, mix meat squares and spaghetti sauce in
3-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring occasionally, until hot. Serve over spaghetti. Yield: 6 servings.

NOTES : Chill Time: 24 hours, freeze up to 2 months.
Reheat Time: 20 minutes from refrigerator, 35 minutes from freezer.

TO STORE
Refrigerator: Cover meat squares tightly and refrigerate no longer than 2 days.

Freezer: Cool meat squares 5 minutes. Place on cookie sheet. Freeze
uncovered 15 minutes. Place meat squares in labeled airtight 1 1/2-quart
freezer container. Freeze no longer than 2 months.

TO REHEAT FROM REFRIGERATOR
Stovetop: Heat meat squares and spaghetti sauce to boiling in 3-quart
saucepan; reduce heat to low. Simmer uncovered about 15 minutes, stirring
occasionally, until hot. Serve over spaghetti.

TO REHEAT FROM FREEZER
Stovetop: Heat meat squares and spaghetti sauce to boiling in 3-quart
saucepan; reduce heat to low. Simmer uncovered about 25 minutes, stirring
occasionally, until hot. Serve over spaghetti.

APPLESAUCE RAISIN BISCUITS

2 cups all-purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) butter or margarine
1/2 cup raisins
1/2 cup applesauce
1/4 cup dairy sour cream
2 tsp. cinnamon sugar (mix 1/2 tsp. cinnamon with 1 1/2 tsp. sugar)
1/2 cup powdered sugar
3 tsp. hot coffee

In large mixing bowl, combine flour, baking powder and baking soda. Mix until blended. With fork, blend in the butter or margarine until in pea-sized pieces. Add raisins to flour mixture. Stir applesauce and sour cream together and blend into the mixture until dough holds together in a ball. Sprinkle with cinnamon sugar. Knead once or twice just until cinnamon is streaked thorough the dough. Turn dough onto a lightly floured board. Pat or roll out to about 1/2 inch thickness. Cut into 2-inch rounds. Place on ungreased baking sheet. Bake at 400F for 15 minutes or until biscuits are slightly browned. Meanwhile, mix powdered sugar with just enough hot coffee to make a glaze. Drizzle over the hot biscuits.





APRICOT MINI LOAVES

1 egg, lightly beaten
6 Tbsp milk
5 Tbsp butter or margarine, melted
4 1/2 tsp honey
1/2 tsp vanilla extract
1 cup pancake mix
1/4 cup finely chopped nuts
1/4 cup finely chopped dried apricots
2 Tbsp raisins

Glaze
1/2 cup confectioners' sugar
1 tsp honey
2 to 3 tsp milk

In a bowl, combine the egg, milk, butter, honey, and vanilla. Stir in the pancake mix just until moistened. Fold in the nuts, apricots, and raisins. Pour into two greased 4 1/2-in x 2 1/2-in x 1 1/2-in loaf pans. Bake at 350 degrees for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool. Yield: 2 loaves

AVOCADO CARROT AND ORANGE SALAD

2 Tbsp (30 ml) seedless raisins
1/4 cup (60 ml) warm water
1 cup (250 ml) fresh orange juice
1/4 tsp (1 ml) crushed red pepper (or to taste)
1/4 tsp (1 ml) freshly grated ginger root
Salt and freshly ground black pepper to taste
2 cups (500 ml) coarsely grated carrots
2 large ripe avocados, chilled
3 Tbsp (45 ml) fresh lemon juice

Soak the raisins in the warm water for 30 minutes, then drain. In a small mixing bowl combine the orange juice, red pepper, ginger, salt, pepper, and carrots and stir to combine thoroughly. Chill for at least one hour. Just before serving, slice the avocados in half and remove the pits. Leave the skin on, as the diners will eat the salad out of it like a bowl. Sprinkle the exposed avocado flesh with the
lemon juice. Using a slotted spoon, mound the carrot mixture on the avocado halves. Scatter the raisins on top. Moisten with a little of the orange juice left in the bowl and serve immediately. Serves 4.


BAKED STUFFED CELERY STALKS
The cookbook from which I have adapted this recipe calls it "Givolei Karpas Afuiim Betamlit Bassar" and since I speak no Hebrew whatsoever, I can only take it on faith that it means "baked celery stalks with meat stuffing". If it really trans-lates as "the place where old spiders go to die" or "my hat is green" or something like that, I would appreciate it if one of my Israeli readers would let me know.

10 large stalks of celery
2 Tbsp (30 ml) plus 1/4 cup (60 ml) olive oil
1/4 cup (60 ml) finely chopped onion
1 lb (450 g) ground beef or lamb
1/4 cup (60 ml) bread crumbs
1 egg
2 Tbsp (30 ml) finely chopped fresh parsley
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground black pepper to taste
1/2 cup flour
1 egg beaten with 2 Tbs (30 ml) water
1/2 cup (125 ml) white wine or water
2 Tbsp (30 ml) fresh lemon juice

Wash and trim the leaves and ends from the celery stalks. Cut each in half lengthwise to a length of 4 to 5 inches (10 to 12 cm). Heat 2 tablespoons (30 ml) of the olive oil in a small skillet over moderate heat. Add the onions and cook for 5 minutes, stirring frequently, until transparent but not brown. Transfer the onions and oil to a mixing bowl, and add the meat, crumbs, egg, parsley, cinnamon, salt, and pepper. Mix vigorously with both hands, then beat with a wooden spoon until it becomes a smooth paste. Spread about 2 tablespoons (30
ml) of the meat mixture into the cavity of the each of the celery sticks.

Heat the 1/4 cup (60 ml) olive oil in a heavy skillet over moderate heat until a haze forms over the oil. Roll the celery sticks, one at a time, in the flour and tap off the excess. Dip the stalks in the egg and water mixture and place them meat side down in the hot oil, four or five at a time. Fry for 3 to 4 minutes, until the meat is lightly browned. Carefully arrange the celery stalks stuffed side up in a baking dish, add the wine and lemon juice, and cover the dish tightly with aluminum foil. Bake in a 400F (200C) oven for 1 hour, until the celery is tender but not falling apart. Remove from the oven, discard the foil, and allow the dish to cool to room temperature. Arrange the celery sticks on a platter and moisten with a little of the cooking juices. Serves 8 to 10 as an appetizer.





BISHOPS BREAD
Yield: ~3 small loaf pans

1 1/4 cups flour
2 shakes salt
1 tsp soda
1 cup dates, cut up
1 cup maraschino cherries, in halves
1 cup chocolate chips
2 cups walnuts, coarsely chopped
3 eggs *** Eggs are the only liquid in this recipe.
2/3 cup sugar

Combine dry ingredients: flour, salt, soda; set aside. Beat eggs with sugar. Add dates and cherries. Mix chocolate chips and nuts into flour mix; add to egg mix. Bake in small loaf pans 45-60 min at 300-325F.

NOTES: I (the author of this recipe; not Spike) usually just tear the cherries by hand, generally in 2-4 pieces each. I usually use walnuts, but pecans or really any nut would work. These loaves can be "sticky" so I usually line my pans with wax paper or brown paper, neither of which needs to be greased, and they pull out and peel off beautifully. (My pans are not non-stick, so if you have those, you might be fine.) Dates can be very messy to cut up, since they're so sticky. You can buy the pre-chopped ones, but they're not as high a quality. If you must buy chopped, make sure they're just cut and all smushed together, rather than the
extruded kind. My own notes on the recipe card say to try 45 min at 315 deg. F. The best way to know if they're done is to use a toothpick....

BLACK ANGUS TERIYAKI GLAZE
AND DIPPING SAUCE
MAKES: About 2 cups

1 1/2 cups soy sauce
1/8 to 1/4 cup toasted sesame seeds
1/2 tablespoon Tabasco, or to taste
2 tablespoons garlic, minced
1 tablespoon ginger, minced
3/4 teaspoon black pepper
1/4 cup toasted sesame oil
1 3/4 cup white sugar

1/4 cup plus 1/2 tablespoon brown sugar
3 tablespoons plus 1/2 tablespoon cornstarch mixed with
1/2 cup plus 2 tablespoons water

Heat first eight ingredients (soy sauce through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes, depending on thickness of sauce desired.

BRAISED CHICKEN WITH KUMQUATS

A large 2 1/2 to 3 lb (1 to 1.5 Kg) chicken, cut into 6 to 8 serving pieces
Salt
1 cup (250 ml) fresh orange juice
3 Tbsp (45 ml) fresh lemon juice
1/4 cup (60 ml) honey
1/2 tsp (2 ml) cayenne pepper (or to taste)
12 preserved kumquats
1/4 cup (60 ml) coarsely chopped cilantro or parsley
Lemon and orange slices to garnish

Wash the chicken and pat completely dry with paper towels. Sprinkle liberally with salt and place in a baking dish large enough to hold them in a single layer. Mix the orange juice, lemon juice, and honey together and pour it over the chicken, turning the chicken pieces over to moisten thoroughly. Turn the chicken pieces skin side down in the pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F (180C) oven for 15 minutes. Turn the chicken pieces over and add the kumquats. Baste with the liquid, and bake 30 minutes longer, basting occasionally. Cook until the chicken is done and the leg or thigh meat offers no resistance to a fork. Arrange the chicken and kumquats on a serving platter or individual plates and sprinkle with the cilantro or parsley. Garnish with the lemon and orange slices. Serves 4.

BRAISED PORK SPECIAL

This week's recipe introduces a technique you're going to use again and again. It's Braised Pork with Three Peppers (Yes, you could substitute a cut-up 3 to 4 pound chicken). Braising is a handy method for any time you want to cook less-than-tender meats or poultry, or want to get big, mellow flavors from vegetables.

Do it once and you'll master the idea. Then change the ingredients and flavorings to improvise other dishes.

Essentially, braising is browning food in a film of fat until it's richly colored and a brown, flavorful glaze develops. That glaze is pure gold. It is the flavor foundation of the dish. Always brown in a big shallow pan like a sauté pan. For the most glaze (and therefore the most flavor), don't use a non-stick pan.

This first step lays the foundation for the plush flavors of the dish. The trick is cooking over medium to medium-high heat so you don't burn the glaze in the flavor-building process. Vegetables are added, along with liquid such as stock, wine, beer, or tomato, then the pot is tightly covered and set over low to moderate heat. Gentle simmering tenderizes the meat while flavors mingle and develop into an intense satiny sauce.

Don't be put off by recipes that appear lengthy. I have a penchant for holding your hand in print.

The braising technique is easy, and gentle cooking doesn't require precise timing. No fancy equipment is needed -- a heavy pot with a tight-fitting lid and an oven or stovetop does the job. Get the initial browning right, then good ingredients and slow heat will do the rest. And a bonus is that braised dishes improve when made ahead and reheated before serving.

Braised Pork with Three Peppers is a favorite party dish from the Roman countryside where farmwomen would cook it on the hearth in big shallow pans. It's equally at home on the weeknight dinner table, and the beauty of this recipe is that it's simple to do and is even more flavorful if cooked a day ahead.

Chunks of browned pork braise along with wedges of yellow, red, and green peppers in a garlicky rosemary sauce spiked with fresh chiles. It's sweet, hot, and lusty -- and just the sort of warming, hearty dish we want to eat on a cold winter's night. Substitute chicken for the pork if you like.

This dish makes an entire meal. Serve with a simple green salad and maybe couscous or rice or polenta. Dessert could be fruit or an apple tart from the bakery that can warm in the oven while you're eating dinner.


BRAISED PORK WITH THREE PEPPERS
Adapted from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper (Scribner, 1999). Copyright 1999 by Lynne Rossetto Kasper.

Extra-virgin olive oil
1 large sweet red and yellow peppers, cored, seeded, and cut into 2-inch pieces
2 large Italian frying peppers (or 1 more sweet red peppers), cored, seeded, and
cut into 2-inch pieces
2 to 3 large medium-hot fresh chilies, such as Hungarian wax or Cubanelle,
seeded and cut into 2-inch pieces
Salt and freshly ground black pepper
2-3/4 to 3 pounds boned pork trimmed of fat and cut into 2-inch chunks
(or 3-1/2 to 4 pounds chicken cut into 8 pieces)
Leaves from 4 6-inch branches fresh rosemary
1/2 medium onion
3 large cloves garlic
3 oil-packed anchovy fillets, rinsed
2 bay leaves
1/2 cup red wine vinegar
1/2 cup water
4 whole canned tomatoes, drained

1. Lightly film a 12-inch skillet (not nonstick) with olive oil. Set over medium-high heat. Add all the peppers with a little salt and pepper. Toss just to lightly sear them, about 2 minutes. Remove them from the pan, leaving the oil behind, and add a little more oil. Once it is hot, add the pork, sprinkle with a little salt and pepper, and brown well on all sides, adjusting the heat so the glaze at the bottom of the pan doesn't burn, about 10 minutes.

2. While the pork browns, chop together the rosemary, onion, garlic, and anchovies into 1/4-inch pieces. Once the pork's half-browned, add the bay leaves. After 1 to 2 minutes more, blend in the chopped mixture and finish browning the pork over medium heat, stirring to keep the garlic from burning. The onion should be golden brown.

3. Pour in the vinegar. Simmer it down to nothing while scraping up all the glaze from the bottom of the pan. Add the water, tomatoes, and the peppers; adjust the heat so the liquid bubbles slowly, cover, and cook 50 minutes, or until the pork is tender, stirring occasionally. Taste sauce for seasoning. Serve right away with baked or soft polenta, or cool, refrigerate overnight, and reheat to bubbling before serving.

LYNNE'S QUICK TIP SHEET FOR BRAISED PORK WITH THREE PEPPERS

* That brown, crusty material that develops on the bottom of the pan is glaze and
it is the secret of the dish. It's the foundation of big, mellow flavors.
* Do not use a nonstick pan. You can't get a good glaze.
* Do use a big, shallow pan called a sauté pan.
* Don't crowd pieces in the pan. They'll steam and not brown.
* Don't brown too fast. Use medium to medium-high heat. This keeps your glaze
from burning.
* Do make extra to freeze for another meal.

CANDIED SWEET POTATOES
Submitted by Lynette De Young of Oakdale

8-10 sweet potatoes (2 pounds)
1 cup brown sugar
1/4 cup water
2 tablespoons butter
1/2 teaspoon salt

Cook sweet potatoes (yams) until soft. Peel and cut into chunks. Place in 2-quart baking dish. In small pan, boil sugar and water five minutes. Add butter and salt. Pour over potatoes. Bake 35 minutes at 350 degrees.

CARAMEL POPCORN KIT

1 can Sweetened Condensed Milk
1 1/3 cups Popcorn -- un-popped
1 cup Sugar
1 cup Brown Sugar -- packed

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool, dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Caramel Popcorn

Remove popcorn from jar and using your preferred method, pop corn until you
have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels
from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

Source: "Vol. 3, Gifts & Mixes and Vol. 11, The Popcorn Book"
Copyright: "(c)1999-2002, Kaylin White/Real Food for Real People"

CARDAMOM COFFEE BRAID

4 eggs
1 cup sugar
1 Tbsp salt (scant)
1 cup milk
3/4 cup butter
5 1/2 cups flour
2 yeast cakes (or pkgs)
2-3 tsp ground cardamom
raisins (optional)

Dissolve the yeast in 1/2 C lukewarm water, with 1 tsp of the sugar. Set aside and allow to proof. Scald the milk, add the butter to melt. Allow to cool slightly. Beat the eggs in large bowl. Add the sugar and salt to the eggs. Mix in the yeast mixture. Add the cardamom and milk mixture. Mix in about 2 cups of flour, then the rest gradually. Cover and let rise. Punch down and put in greased bowl, turning to grease the top. Cover and let rest in the refrigerator overnight.

Pour out onto floured surface. Divide into 3, then 3 again. Roll each into strands about 18 inches and braid 3 together on a greased cookie sheet. Let rise again. Just before baking, brush with a mixture of 1 egg yolk and 1 Tbsp milk, and sprinkle with a lot of sugar. Bake at 350F for 20 or so minutes, until golden on top and browned on the bottom.

CASHEW CHICKEN

1 pound Chicken Breasts -- cut into 1/2" slices
1 tablespoon Cornstarch
1 tablespoon Soy Sauce -- (Low Sodium)
1/2 teaspoon Garlic Powder
1 teaspoon Vegetable Oil
6 Green Onions -- chopped
2 cups Mushrooms -- sliced
1 large Carrot -- julienne
1 cup Celery -- sliced
1 small Bell Pepper -- (red or green)
6 ounces Water chestnuts, canned -- drained
1 1/2 cups Bean Sprouts -- canned, drained
3 cups Rice, cooked -- hot
1/2 cup Cashews, dry-roasted

Cut chicken in 1/2 inch slices, and place chicken in large resealable plastic food storage bag. Combine cornstarch, soy sauce and garlic powder in small bowl and whisk until well blended. Pour over chicken pieces. Seal bag and toss to coat. Marinate in refrigerator 1 hour. Drain chicken, then discard marinade.

Heat oil in wok or large nonstick skillet until hot. Add onions & carrots, then stir-fry 1 minute. Add chicken and stir-fry 3 minutes or until browned. Add mush-rooms, celery, pepper, bean sprouts and water chestnuts, and stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.

Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve immediately. www.Realfood4realpeople.com





CHERRY COBBLER

1 (21-ounce) can cherry pie filling OR 1 (21-oz) can peach pie filling*
1/2 teaspoon almond extract -- if desired
1 cup Bisquick(r) Original baking mix
1 tablespoon sugar
1/4 cup milk
1 tablespoon margarine, butter or spread -- softened
Sugar -- if desired

Mix pie filling and almond extract in ungreased square pan, 8 × 8 × 2 inches. Place in cold oven. Heat oven to 400 F; let heat 10 minutes. Remove pan from oven.

While pie filling is heating, mix baking mix, sugar, milk and margarine with fork until soft dough forms. Drop dough by 6 spoonfuls onto warm cherry mixture. Sprinkle with sugar.

Bake 18 to 20 minutes or until topping is light brown. Yield: 6 servings.

CHOCOLATE DIPPED SPOONS
MAKES: 10 to 12 spoons

3 squares semisweet baking chocolate
10 to 12 heavy-duty plastic spoons
1 square premium white baking chocolate, melted

Microwave semisweet chocolate in a 1-cup microwaveable measuring cup on medium heat for two to three minutes or until chocolate is almost melted. Stir halfway through heating time. When done, stir until chocolate is completely melted.

Dip each spoon into chocolate, covering the bowl of the spoon completely. Let excess chocolate drip off. Place on wax paper-lined tray. Let stand in a cool dry place for 30 minutes or until chocolate is firm.

Drizzle with the melted white chocolate. Let stand until white chocolate is set.

Wrap spoons in plastic wrap and tie with holiday ribbon. Store in a cool dry place. Do not refrigerate. Serve with coffee for a special treat.

CRANBERRY BUTTON COOKIES

2 cups Flour
1 1/2 cups Brown Sugar -- (Packed)
1 1/2 cups Cranberries -- (fresh ground)
1 cup Vegetable Shortening
3 cups Quick-cooking Oats
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 teaspoon Baking Soda

In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and
oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie sheets at 375 degrees F. for 12 to 15 minutes or until lightly browned. Cool.

DEVILED SHORT RIBS

2 - 4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3 - 4 lbs (1.3 - 1.8 Kg) beef short ribs, about
4 inches (10 cm) long

Combine all ingredients except the ribs in a large mixing bowl and stir to combine. Add the ribs and turn them to coat with the marinade. Marinate at room temperature for 2 to 3 hours or refrigerated overnight, turning occasionally. Arrange the ribs fat side up on a rack in a large shallow roasting pan. Discard the remaining marinade. Roast in a preheated 400F (200C) for 20 minutes.
Reduce the heat to 350F (180C) and cook an additional 1 hour and 15 minutes, until the meat is tender and has shrunk revealing the ends of the bones. Serves 4 to 6.

DIJON MUSTARD

2 cups dry white wine (champagne if you want to be authentic)
1 cup chopped onion
2 cloves garlic, minced
4 oz dry mustard
2 tbsp honey
1 tbsp vegetable (not olive) oil
2 tsp salt
few drops liquid hot pepper sauce

Combine wine, onion and garlic in a small saucepan (not aluminum), and heat to boiling. Lower heat and simmer five minutes. Cool and strain. Place mustard in a separate small saucepan (again, not aluminum) and add cooled wine mixture. Beat constantly with a wire whisk or wooden spoon as you blend in honey, oil and hot pepper sauce. Heat slowly, still stirring constantly with a whisk or spoon to keep smooth. When liquid thickens, turn of heat and let it cool. Pour mustard into nonmetal container or small gift jars. Cover tightly and chill at least 24 hours. Makes about 2 1/2 cups prepared mustard

FIRECRACKER BARBECUED PORK
6 servings

One 2-pound boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup barbecue sauce
1/3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1 teaspoon prepared horseradish

Preheat the oven to 350F. Season the pork roast with the salt and pepper and place in a 9" x 13" baking dish.

In a small bowl, combine the remaining ingredients and pour over the roast. Roast for 40 to 45 minutes, or until the internal temperature reaches 155F. to 160F. Let roast sit for 5 to 10 minutes, then slice and serve.

FLAVORED VINEGARS
Here are some ideas for making flavored vinegars, but please use these as guidelines only - nothing makes a better gift than a recipe you invented yourself. Dress these up by using decorative bottles and adding a ribbon or bow.

These recipes assume the use of pint (500 ml) bottles, but the quantities are easily multiplied or divided and aren't critical in the first place. Be sure to sterilize the bottles and caps or corks by boiling them for 10 minutes before filling.

For herb vinegar:
2 slices lemon
4 cloves garlic, peeled
1 Tbs (15 ml) whole black, white, or green peppercorns,
or a combination of these
4 - 6 sprigs of fresh herbs such as rosemary, thyme,
oregano, or tarragon, or a combination of these

For spiced vinegar:
2 whole star anise
2 cinnamon sticks
2 slices orange
1 Tbs (15 ml) allspice berries
1 Tbs (15 ml) whole black peppercorns
The peel of 1 orange

For fruit vinegar:
3 cups (750 ml) raspberries, blueberries, or blackberries, or a combination
Good quality red wine, white wine, or cider vinegar

For the herb and spiced vinegars, place the flavoring ingredients in sterilized pint (500 ml) bottles or jars and fill with the vinegar of your choice. Seal tightly and keep in a cool, dark place for at least 1 week before using.

To make the fruit vinegar, crush the fruit with a wooden spoon and place in a covered non-reactive container. Add 2 cups (500 ml) of the vinegar of your choice and store covered in a cool place for 3 to 5 days. Strain through cheesecloth or coffee filters into a stainless steel saucepan. Boil covered for 10 minutes and pour into a sterilized pint (500 ml) bottle or jar. All these vinegars should be used within 6 months.
Bon appetit from the Chef at World Wide Recipes

GINGERED BRANDY TODDY

1/4 cup firmly packed brown sugar
3 cup water
3 inch piece fresh ginger, peeled and thinly sliced
3 tablespoons lemon juice
3/4 cup brandy
4 lemon slices

Simmer sugar, water, ginger and lemon juice for 15 minutes. Stir in
brandy. Strain and divide between 4 mugs. Garnish with lemon slice.

GREEN BEANS AND RED PEPPER
WITH BLACK BEAN SAUCE
SERVES: 4 to 6

1 tablespoon vegetable oil
2 pounds green beans, trimmed and cut into 1-inch lengths
1 large red bell pepper, seeded and cut into 1/2-inch-wide strips
1 large onion, cut into 1/4-inch half-moon slices
1 tablespoon minced fresh ginger
5 large garlic cloves, minced
3/4 cup vegetable broth
2 tablespoons Chinese black bean sauce
1 tablespoon soy sauce
2 tablespoons rice wine or dry vermouth
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1 1/2 teaspoons cornstarch dissolved in 1/2 cup water
Steamed rice

Heat oil in large skillet or wok over medium-high heat until very hot. Add the green beans, pepper strips and onion. Cook, stirring often, until the vegetables are crisp-tender and some of the beans are tinged with brown spots, about six minutes.

Add ginger and garlic and stir-fry for one minute. Add the broth, bean sauce, soy sauce, rice wine, sugar and crushed red pepper. Bring to a boil.

Stir the cornstarch mixture, add to skillet and cook until the sauce is thickened, about one minute.

Spoon rice into individual bowls and top with vegetables and sauce. Serve immediately.

HAZELNUT CHRISTMAS BALLS

1/2 cup shortening
1/4 cup sugar
1 each beaten egg yolk
1 teaspoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon lemon juice
1 cup cake flour
1/8 teaspoon salt
1 each egg white -- slightly beaten
1/2 cup finely diced Oregon hazelnuts (filberts)
9 each candied cherries

Cream shortening together with sugar.

Add egg yolk, orange and lemon peels and lemon juice. Beat until fluffy.

Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie.

Bake at 375º for 10 minutes.



HOLIDAY PIE

Mix together in a saucepan:
1/2 cup sugar
4 Tbsp flour
1/2 tsp salt

Gradually stir in:
1 1/2 cups milk.

Cook over low heat, stirring constantly until it boils. Boil 1 minute. Remove from heat.

Stir in:
one envelope of gelatin that has been softened in 1/4 cup cold water.

Refrigerate. When mixture is partially set, beat with mixer until smooth.

Blend in:
3/4 tsp vanilla
1/4 tsp almond extract

Fold in:
1/2 cup heavy cream (whipped until stiff)

Beat together until stiff and glossy:
3 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

Fold into first mixture. Fold in gently:
1 cup coconut

Pour into baked 9" pie shell and sprinkle coconut over top, let stand 2
hours or overnight.

HOLIDAY YAMS
Submitted by Barbara Lynch of Waterford

3 pounds yams
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cube butter, melted
1/2 cups light cream
1/3 cup chopped pecans or walnuts
1/3 cup golden raisins
16 marshmallows

Boil yams until tender. Peel and mash while warm. Add spices, melted butter, cream, nuts and raisins, mixing thoroughly. Place in buttered 2-quart casserole. Top with marshmallows and bake 25 to 30 minutes. Serve hot.

HONEY ROASTED SPICED NUTS

6 cups mixed nuts (pecans, walnuts, almonds, etc.)
1/2 cup sugar
1/4 cup honey
1/4 cup butter
1-1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 tablespoons sugar

Roast nuts at 350 deg. F. for 12-15 minutes until golden; place in large bowl. Combine sugar, honey and butter and bring to a boil over medium heat, stirring occasionally. Once boiling, do not stir and boil 5 minutes. Combine remaining ingredients in a small bowl. Pour hot syrup over nuts and stir to coat. Sprinkle with spice mixture and stir. Immediately transfer to baking sheet (lightly sprayed with cooking spray) and separate. Cool completely. Store in airtight container.

IMPOSSIBLE SWEET POTATO PIE
Submitted by Marlene Hicks of Livingston

2 cups of cold, cooked, mashed sweet potatoes
1 (13-ounce) can evaporated milk
2 tablespoons margarine or butter
1/2 cup biscuit mix
1 tablespoon lemon juice
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon brandy flavoring (optional)

Combine all ingredients in a bowl and beat for two minutes. Pour into greased 9-by-13 pan. Bake at 350 degrees for 30 minutes; serve with whipped cream.


INSTANT SWEET POTATO PIE
Submitted by Kay Hinchman of Ceres

2 (3-ounce) boxes instant vanilla pudding mix, regular or sugar-free
1 cup sweet potato purée
2 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 prepared pie crust or graham- cracker crust

In a bowl, mix sweet potato purée with spices using wire whip. Add milk and mix well. Mixture will become foamy. Add the two boxes of pudding mix. Blend until mixture starts to thicken. Pour into prepared pie shell. Chill about an hour. Slice and serve with whipped topping. Makes one pie.

LEMON CHEESE DESSERT

1 (8-ounce) package cream cheese -- softened
1 1/2 cups milk
1 package lemon instant pudding and pie filling -- (4-serving size)
1 tablespoon grated lemon peel -- (1 to 2 tablespoons)
1 package ready-to-use graham cracker pie crust -- (6 ounces)

Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer
on medium speed until blended. Add remaining milk, the pudding and pie
filling (dry) and lemon peel. Beat on low speed 1 to 2 minutes or just until blended (do not underbeat).

Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert. Yield: 6 servings.

LEMON DILL CHICKEN

1/4 cup (1/2 stick) margarine or butter
6 skinless boneless chicken breast halves -- (about 1 1/2 pounds)
1/2 cup dry white wine OR 1/2 cup chicken broth
1 tablespoon chopped fresh dill OR 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
1 medium green onion -- sliced (2 tablespoons)

Melt margarine in 10-inch skillet over medium-high heat. Cook chicken in
margarine about 6 minutes, turning once, until light brown.

Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Meanwhile, heat wine mixture to boiling. Boil about 3 minutes or until reduced to about half; pour over chicken. Sprinkle with onion. Yield: 6 servings.

LOVELY DRINKS

O'BRIAN'S IRISH CREAM

1 cup bourbon, vodka or brandy
1 cup half 'n half (light cream)
1 small can sweetened condensed milk
1 tablespoon instant coffee
1 envelope instant cocoa mix (cocoa - not hot chocolate)

Mix all ingredients in blender. Pour into pretty bottles and refrigerate. Keeps up to 3 months.

KAHLUA

4 tablespoons Uban instant coffee (this brand has a stronger flavor)
3 cups sugar
1 quart water
2 - 3 cups vodka
1/2 cup brandy

Simmer coffee and sugar in water for 1 hour. Cool. Add vanilla, vodka and brandy. Pour into bottles and refrigerate. (This recipe is better if it matures for about 10 days.) Keeps up to 3 months.

LOW FAT SWEET POTATO PUDDING

1 1/2 cups cooled, mashed sweet potatoes
1/2 cup sugar
1 tablespoon grated fresh ginger
1 teaspoon freshly grated orange zest
1/3 cup orange juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup milk
1 teaspoon pure vanilla extract
3 egg whites

Preheat the oven to 400 degrees. Lightly oil 4 custard cups; place inside a baking pan.

Combine the mashed potatoes, sugar, ginger, orange zest and juice, cinnamon, salt, milk, and vanilla in a blender and puree. Taste and add more sugar if needed.

Beat the egg whites until stiff. Gently fold into sweet potato mixture. Spoon the pudding into custard cups; fill baking pan with an inch or two of boiling water. Bake about 25 minutes, until puffed and golden. Let cool; chill before serving. Makes 4 servings.

MICROWAVE PEANUT BRITTLE
This is the same old-fashioned recipe which required constant stirring
in a black cast iron skillet. Stir only 4 times when microwaving.

1 cup Granulated Sugar
1/2 cup White Corn Syrup
1 cup Roasted, Salted Peanuts*
1 tsp. Butter
1 tsp. Vanilla Extract
1 tsp. Baking Soda

Step 1 - Combine Sugar and Corn Syrup, stirring well, to help it microwave evenly. Microwave on High 4 minutes

Step 2 - Add Peanuts, stirring well. Microwave on High 3 to 5 minutes, until light brown:

Step 3 - Add Butter and Vanilla to syrup mixture, blending well. Microwave on High 1 to 2 minutes more. Peanuts will be lightly browned and syrup will be Very Hot!

Step 4 - Add Baking Soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet, or an ungreased Teflon-coated cookie sheet, spreading out quickly. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in an airtight container. Makes about 1 pound.

* If raw peanuts are used add, before microwaving, to the sugar and syrup mixture in Step 1, along with 1/8 tsp Salt

VARIATIONS: For Almond, Pecan or Cashew Brittle, substitute almonds, pecans or cashews for the peanuts. If using almonds, add 1 tsp. Almond Extract when adding the Vanilla.




MICROWAVE PEANUT BRITTLE
This is the same old-fashioned recipe which required constant stirring
in a black cast iron skillet. Stir only 4 times when microwaving.

1 cup Granulated Sugar
1/2 cup White Corn Syrup
1 cup Roasted, Salted Peanuts*
1 tsp. Butter
1 tsp. Vanilla Extract
1 tsp. Baking Soda

Step 1 - Combine Sugar and Corn Syrup, stirring well, to help it microwave evenly. Microwave on High 4 minutes

Step 2 - Add Peanuts, stirring well. Microwave on High 3 to 5 minutes, until light brown:

Step 3 - Add Butter and Vanilla to syrup mixture, blending well. Microwave on High 1 to 2 minutes more. Peanuts will be lightly browned and syrup will be Very Hot!

Step 4 - Add Baking Soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet, or an ungreased Teflon-coated cookie sheet, spreading out quickly. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in an airtight container. Makes about 1 pound.

* If raw peanuts are used add, before microwaving, to the sugar and syrup mixture in Step 1, along with 1/8 tsp Salt

VARIATIONS: For Almond, Pecan or Cashew Brittle, substitute almonds, pecans or cashews for the peanuts. If using almonds, add 1 tsp. Almond Extract when adding the Vanilla.

ORANGE SLUSH

1/2 gallon vanilla frozen yogurt OR 1/2 gallon vanilla ice cream
1 cup frozen (thawed) orange juice concentrate
1/2 cup milk

Place half of the yogurt, half of the juice concentrate and half of the milk in blender. Cover and blend on medium speed about 45 seconds, stopping
blender occasionally to scrape sides, until thick and smooth.

Pour mixture into 8 glasses. Repeat with remaining yogurt, juice concentrate and milk. Pour remaining mixture into glasses. Yield 8 servings.

PARMESAN HERB SEASONING MIX

3 tablespoons grated Parmesan/Romano cheese blend
1 tablespoon dried parsley flakes
1 teaspoon dried minced onion
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
1/8 teaspoon coarse ground pepper (or white pepper)

Place ingredients in small bowl and blend with whisk. Place mix into 1 small thin sandwich bag. Tie mix into corner of bag with ribbon. Copy and attach the instructions below:

PARMESAN HERB CRESCENT ROLLS:

1 can refrigerated crescent roll dough, unbaked
1 packet seasoning mix

Open a can of refrigerated crescent rolls - unroll dough. Sprinkle dough evenly with seasoning from packet before shaping into crescents. Bake as directed on crescent roll package.

PARMESAN HERB MONKEY BREAD:

1 can refrigerated biscuits, unbaked (8 count)
1 packet seasoning mix
1/2 stick butter, melted

Cut biscuits into quarters and place in large bowl. Add seasoning mix to melted butter and stir well. Pour butter over biscuits and toss to coat very well. Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4") Bake at 350 for 20 minutes.

PARMESAN HERB SALAD DRESSING:

Place 1/2 cup good quality olive oil into a jar. Add 1/4 cup wine vinegar. Add seasonings mix from packet. Place lid on jar and shake until blended. Serve over tomato, black olive and cucumbers with feta or a green salad. Makes 3/4 cup salad dressing.

RICE CORN AND SPINACH CASSEROLE

10 oz. package frozen chopped spinach, partially thawed but not drained
1 1/2 cups favorite rice
10 3/4 ounces canned cream of mushroom soup
2 cups water
4 ounces canned diced green chilies
15 1/4 ounces canned whole kernel corn -- drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese

In your crock-pot, combine the undrained spinach, rice, undiluted soup, water, chilies, corn, and garlic powder. Mix well.

Cover and cook on the high heat setting 2 to 2 1/4 hours, or just until the rice is tender but not mushy.

Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.

ROAST GOOSE WITH MOLASSES GLAZE

10 Lb. Goose - dressed, and Salted To Taste
1 Cup Molasses
2 Tsp. Bottled Hot Pepper Sauce
1 Tsp. Fresh Gingerroot -- finely chopped
1/2 Tsp. Black Pepper - coarsely ground
1 Tsp. Garlic -- chopped
Small Apples And Grapes For Garnish

Preheat oven to 425F. Remove giblets from goose to use another time or discard. Rinse goose in cold water, removing as much fat as possible from body cavity.

Pat goose dry with paper towels. Pierce skin all over with prongs of large fork.

Season goose with salt inside and out. Arrange breast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F.

Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan.

Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.

Remove goose from oven. Cover with foil and let stand 15 minutes before carving.

Molasses Glaze:

In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper. Mix well and set aside. Serves 10-12

ROASTED SWEET POTATO CASSEROLE
WITH STREUSEL TOPPING
Submitted by Violet Hartley of Modesto

Casserole ingredients:
5 pounds of sweet potatoes
1/2 cup fresh-squeezed orange juice
1 tablespoon orange zest
3 eggs beaten
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla
2 teaspoon butter

Streusel topping:
2 cups chopped pecans
1 cup light-brown sugar
1/2 cup butter
1 teaspoon vanilla
1/4 teaspoon salt

Coat a 9-by-13 pan with oil. Preheat oven to 350 degrees. Prick sweet potatoes, roast in oven about one hour. Place in mixing bowl, mash until very smooth. Add orange juice and zest. Fold in eggs, sugar, baking powder, vanilla and butter. Pour mixture into pan.

Make streusel in saucepan. Place pecans, brown sugar, butter, vanilla and salt. Cook two minutes. Pour over potato mixture. Bake at 350 degrees for 40 to 50 minutes. Makes eight servings.

SAUCY HAM and CABBAGE
Serves: 5

1 cup raw white rice
8 cups chopped cabbage (1 1/4 lb)
3 cups diced carrots (8 oz)
1 cup 1% low-fat milk
1/3 cup shredded onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 Tbsp Dijon mustard
1 1/2 cups cubed ham (6 oz)

1. Bring 1 cup water and the rice to boil in a 3-qt saucepan. Stir in cabbage, carrots, 1/2 cup milk and the onion. Reduce heat, cover and simmer, stirring occasionally, 10 minutes or until rice and vegetables are almost tender.

2. Whisk soup, remaining 1/2 cup milk and mustard in a medium bowl until smooth. Stir into saucepan, cover and simmer 5 minutes until rice and vegetables are tender and sauce is creamy. Stir in ham.

SAUERBRATEN BURGERS

1 pound ground beef
6 gingersnap cookies -- finely crushed
1 small onion -- finely chopped (1/4 cup)
1/4 teaspoon ground ginger
1 (12-ounce) jar brown gravy
1/4 cup red wine vinegar
2 tablespoons packed brown sugar
1/4 cup raisins

Mix beef, 2 tablespoons of the cookie crumbs, the onion and ginger. Shape
mixture into 4 patties, each about 1/2-inch thick.

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook patties in skillet 5 minutes, turning once, until brown; drain.

Meanwhile, mix gravy, vinegar and brown sugar in small bowl. Stir in remaining cookie crumbs and the raisins. Pour over patties in skillet; reduce heat to medium-low. Cook uncovered about 10 minutes, stirring occasionally, until gravy is desired consistency, beef is no longer pink in center and juice is clear.

SAUERBRATEN BURGERS

1 pound ground beef
6 gingersnap cookies -- finely crushed
1 small onion -- finely chopped (1/4 cup)
1/4 teaspoon ground ginger
1 (12-ounce) jar brown gravy
1/4 cup red wine vinegar
2 tablespoons packed brown sugar
1/4 cup raisins

Mix beef, 2 tablespoons of the cookie crumbs, the onion and ginger. Shape
mixture into 4 patties, each about 1/2-inch thick.

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook patties in skillet 5 minutes, turning once, until brown; drain.

Meanwhile, mix gravy, vinegar and brown sugar in small bowl. Stir in remaining cookie crumbs and the raisins. Pour over patties in skillet; reduce heat to medium-low. Cook uncovered about 10 minutes, stirring occasionally, until gravy is desired consistency, beef is no longer pink in center and juice is clear.

SOUPER SALAD FETTUCCINE SALAD

8 oz. Fettuccine
1/2 cup Mayo
1/2 cup Frozen Corn
1 scallion, sliced thinly
1/4 cup Grated Parmesan Cheese
1/2 tsp. Garlic Powder
1 tsp. Fresh Cracked Pepper
Salt to taste

Cook pasta according to directions. Drain. Mix pasta and corn in a bowl. Mix
together the mayo, cheese, garlic powder, and pepper. Combine the pasta, and
sauce, and mix well. Salt to taste. This is best if refrigerated for a couple of hours before serving.

SPICE MICE COOKIES
Author: Julie Closson

12 tbsp butter, softened
1/2 cup confectioner's sugar
1/2 cup granulated sugar
1 egg
1/2 tsp orange rind
1 1/2 tsp vanilla
2 cups flour
1/2 tsp ground cardamom
1/2 tsp allspice (or use mace/cloves/nutmeg)
1/2 tsp cinnamon

for decorating:
1 egg, beaten, with 1 tbsp water
dried currants (basically very small raisins)
slivered almonds
chow mein noodles

Cream butter and sugars until pale and fluffy. Add egg, orange and vanilla and beat until just smooth. Add flour and spices; beat just until dry ingredients are incorporated, scraping down sides of bowl. Gather dough into a ball, wrap in plastic wrap or wax paper and refrigerate until cool but not hard.

Preheat oven to 350F. Divide dough into 1" balls, then flatten slightly into roughly triangular mouse shapes. Brush mice with beaten egg mixture. Working quickly,
decorate mice with currant eyes, slivered almond ears, and chow mein noodle tails. Bake 10-15 min, then cool on wire rack.

SPICED CANDIED NUTS

1 cup sugar
Pinch salt
1/2 tsp ground cinnamon
6 Tbsp milk
1/2 tsp vanilla extract
2-3 cups nut meats (Best with walnuts! But works well with pecans or skin-on
whole almonds)

Combine sugar, salt, cinnamon and milk. Cook slowly to soft ball stage (236-240F). Remove from heat. Immediately add vanilla and nuts. Stir carefully until coating loses its gloss and is creamy. Turn out on wax paper and spread out nuts using 2 forks, being careful not to get burned. Cool to room temperature before storing.

SPICY PINEAPPLE ZUCCHINI BREAD

*1 pound zucchini equals approximately 3 medium zucchini or 2 1/2 cups
chopped, uncooked zucchini.

3 eggs
1 cup vegetable oil
2 cups sugar
1 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 (20-ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped nuts
1 cup golden raisins


Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans. In a large bowl, combine eggs, vegetable oil, sugar, and vanilla extract; beat until thick and foamy. Stir in zucchini and pineapple. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, nuts and raisins; stir until well blended.

Pour batter into prepared loaf pans and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on wire racks 10 minutes; remove from pans. Cool completely before slicing.

If using mini loaf pans, grease and flour 5 pans and reduce cooking time to 35 minutes or until the toothpick test works.

SPICY POTATO BUMPS

6 unpeeled medium size baking potatoes
1 tablespoon olive oil

2 tsp. parsley flakes
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/16 tsp. ground rosemary

Cut each washed and dried potato in to quarters and then into 3 pieces per quarter. Toss potato with olive oil in a large bowl.

Combine remaining ingredients in a small dish and then sprinkle over potatoes. Toss to coat. Spread on a foil or parchment lined cookie sheet (with sides). Bake uncovered in 425 deg. F. oven for about 45 minutes. Stir twice . Serves 6

STIR FRIED CASHEWS
Cashew Nuts no Otsumami
Author: Jennifer Kobayashi

2/3 tsp minced garlic
4 tbsp soy sauce
2 tbsp shiromiso (white soybean paste)
3 tbsp sugar
2 tbsp vegetable oil
2 cups raw cashew nuts (available at health food stores)
2 scallions cut into 2 inch lengths

Mix together the garlic, soy sauce, miso, and sugar. Heat the oil in a wok or skillet and stir fry the cashew nuts. Add the onion and stir fry 30 seconds, then add miso mixture. Continue to stir fry until most of the liquid has evaporated. Makes 2 cups.

If you can't find the shiromiso, try it without - it should still be quite tasty.

STRAWBERRY MERINGUES

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
dash of salt
3/4 cups granulated sugar
1/4 cup strawberry jelly (or can use raspberry jelly)
a few drops red food coloring (optional)

Heat oven to 225F. Cover cookie sheets with parchment paper. In small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add jelly and food coloring (if desired), beat 1 minute more at highest speed. Drop meringues form teaspoon or pipe out with pastry tube into 1-inch mounds onto parchment paper-lined cookie sheets. Bake for 2 hours at 225F. Cool completely. Remove from
parchment paper. Makes 36 meringues.

SUGAR COOKIES

1 cup butter
2 1/2 cups sugar
3 eggs
1/2 wineglass sherry (approx. 1/4 cup)
4 1/2 - 5 cups sifted flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. vanilla

All ingredients should be at room temperature. Cream butter and sugar until
creamy. Add eggs, one at a time, beating well after each addition. Add sherry and vanilla and beat well. Sift dry ingredients together and stir into creamed mixture until soft dough forms. Drop dough by rounded tablespoons onto ungreased cookie sheet and flatten with the bottom of a juice glass coated with colored and/or decorative sugar. Bake at 375 degrees for 8-10 minutes.

SWEET POTATO BREAD
Submitted by Dorothy Taylor of Turlock

1/3 cup shortening
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup sweet potatoes (or yams) cooked and mashed
1 (8-ounce) can crushed pineapple
2 cups flour
1/4 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped nuts

Cream shortening and sugar. Stir in eggs, pineapple and sweet potatoes. Add flour, baking powder, soda, salt and spices. Add nuts. Mix thoroughly. Pour into greased loaf pan. Bake at 350 degrees for 45 to 50 minutes.

SWEET POTATO CAKE
by MARY DALLAS, Submitted by Bob Dallas of Livingston

2 cups of shredded raw sweet potato (one large sweet potato should produce 2
cups shredded)
1 1/3 cups water
1 1/3 cups sugar
1 cup raisins
3 tablespoons butter or margarine
1/2 teaspoon each: allspice, cinnamon and salt
1/4 teaspoon cloves
2 cups flour
2 teaspoons baking soda
1/2 cup chopped walnuts

Combine raw sweet potato, water, sugar, raisins, butter and spices in pan, bring to a boil and cook five minutes. Put pan in cold water and cool. Sift dry ingredients (flour, baking soda and salt) together and add to cooled mixture; beat well. Add nuts and mix well. Bake in 8-by-9-inch glass dish at 325 degrees for 30 to 40 minutes. If using a 2-quart mold or 9-inch tube pan, bake for one hour. Cool on wire rack and glaze with lemon or orange powdered-sugar glaze. Lemon or brandy hard sauce also is very good.

SWEET POTATO CASSEROLE I
Submitted by Carlene Melchert of Oakdale

2 1/4 pounds of sweet potatoes, cooked and pared (6 potatoes)
6 tablespoons butter or margarine
3 slightly beaten eggs
1/2 cup sugar
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup orange juice
1/2 teaspoon salt
1/2 teaspoon vanilla
10 slices orange
10 marshmallows

Mash potatoes and stir in butter. Beat in eggs, sugar, pecans, coconut, orange juice, salt and vanilla. Turn into 1 1/2-quart casserole dish. Bake uncovered at 350 degrees for 30 minutes. Top with orange slices. Place one marshmallow atop each orange slice. Return to oven until marshmallows are golden brown, about 15 minutes. Makes 8 to 10 servings.

SWEET POTATO CASSEROLE II
Submitted by Kathleen Lankford of Winton

4 medium sweet potatoes
2 eggs, beaten
1 stick butter, softened
1 cup sugar
1 bag large marshmallows
1 cup half and half
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Peel and cook potatoes until tender. Mash them in a large bowl. Beat two eggs in a separate bowl. Cream the butter and sugar together with an electric beater in a separate bowl. Add the eggs and beat some more. Add this mixture to the mashed potatoes and beat on low speed until well blended. Add the half and half, then blend some more. Add the rest of the ingredients and beat just until blended. Pour into a 9-by-13 buttered casserole dish and bake for 20 minutes at 350 degrees. Add marshmallows and bake an additional 10 minutes.

SWEET POTATO CASSEROLE III
Submitted by Joaquin and Pat Amaral of Modesto

1 (20-ounce) can pineapple chunks
1 (18-ounce) can sweet potatoes in juice
1 (12-ounce) package smoked link sausage
3 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon butter or margarine

Drain pineapple and add enough water to juice to make 1 1/4 cups. In small pan, combine sugar, salt, cornstarch and pineapple juice, blending in liquid, cook and stir until thick and bubbly. Remove from heat and add butter or margarine. Cut smoked links to size of pineapple and add to pineapple and sweet potatoes in a 7-by-9 Pyrex dish. Pour hot mixture over all, cover and bake at 350 degrees for 35 to 40 minutes. Serves four to six.

SWEET POTATO CASSEROLE WITH BOURBON
Submitted by Anna Lapeyre of Merced

4 medium sweet potatoes
1/4 cup golden raisins
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup orange juice
3 tablespoons bourbon
1/4 cups butter
1/2 teaspoon shredded orange peel

Cook potatoes until tender, peel and cut half lengthwise, arrange in shallow baking dish and sprinkle with salt. In saucepan, mix brown sugar, cornstarch and 1/4 teaspoon salt, blend in orange juice, add raisins, then stir while bringing quickly to boil. Add remaining ingredients and pour over potatoes and bake, uncovered, at 350 degrees for 20 minutes or until well glazed.
Note: Can be prepared the night before, refrigerated, then baked the next day.

SWEET POTATO PIE
Recipe by Mary Santos of Livingston

1 3/4 cups of mashed sweet potatoes
1 teaspoon salt
1 1/2 cups milk
3 eggs
1 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon butter, melted

Beat all ingredients together. Pour into ready-made pie crust. Bake at 425 degrees for 45 to 55 minutes. Makes one 9-inch pie.




SWEET POTATO POUND CAKE
WITH SWEET WALNUT SAUCE
Submitted by Kay Hinchman of Ceres

Cake ingredients:
1 1/2 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup sweet potato purée

Sweet walnut sauce ingredients:
1 cup packed brown sugar
1/2 cup heavy cream
1/4 cup corn syrup
2 tablespoons butter or margarine
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Bake or boil sweet potatoes until soft. Peel and purée pulp until smooth. One cup is needed.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sweet potato purée, beating just until combined. Pour into two greased and floured loaf pans. Bake at 350 degrees for 60 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to wire racks to cool completely before slicing. Recipe yields eight slices per loaf.

To prepare the sweet sauce: Combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir five minutes longer. Remove from heat, stir in walnuts and vanilla. Serve warm over cake slices. Yield: 16 servings (1 2/3 cups sauce).

SWEET POTATO PURÉE WITH BLACK WALNUTS
MAKES: 6 to 8 servings

2 pounds sweet potatoes, preferably Garnet or Jewel
Butter
Salt and freshly ground pepper
1/2 teaspoon ground ginger, or more to taste
1/2 cup chopped fresh pineapple
1/2 cup black walnut pieces

Peel the potatoes and cut them into chunks. Steam until completely soft when pierced with a knife.

Mash with a potato masher or wooden spoon, adding as much butter as you allow, until you have a fairly smooth mixture. Season to taste with salt, pepper and ginger.

Stir in pineapple and nuts and serve.

If making ahead, add pineapple and nuts after reheating the puree in a 375-degree oven for 25 minutes.

SWEET POTATO SURPRISE
MAKES: 8 to 10 servings

4 pounds sweet potatoes
4 bananas, chopped
2 large green apples or ripe pears (any kind but Bosc), chopped
2 tablespoons butter
2 tablespoons minced fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1 1/2 cups apple juice
1/2 cup fresh lemon or lime juice
1/2 cup chopped dried apricots
2 cups chopped nuts (optional)

Peel the sweet potatoes and boil until soft; drain.

Meanwhile, sauté apples and bananas in butter with ginger, cinnamon, allspice and salt, stirring occasionally, for 10 to 15 minutes.

Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish.

Purée the potatoes with the fruit juices in a food processor or with a mixer. Stir in the sautéed fruit; add the apricots. Transfer to baking dish; top with nuts if desired. Bake uncovered for 45 minutes.



TSR CHEESECAKE FACTORY BANG BANG
(r) BANG-BANG CHICKEN & SHRIMP(r)
by Todd Wilbur makes 2 large entrees

Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sautéed with vegetables and served over rice."

This one ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and when you taste it you'll know why. For our top secret clone of The Cheesecake Factory's Bang-Bang Chicken & Shrimp we make the lip-smacking, creamy curry sauce from scratch. The recipe also shows you how to recreate the tasty peanut sauce from scratch as well; although, since the sauce is only drizzled over the top of the dish, you can save a little time by snagging one of the bottled peanut sauces found in the Asian food section of your supermarket. This recipe makes two dinner-size portions, but, if you've ever dined at The Cheesecake Factory, you know the portion are gigantic. This recipe will work just as well if you decide to split the portions into four smaller entrees.

Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk

2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas

Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil

2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup corn starch
1/2 cup vegetable oil

4 cups cooked white rice

Garnish
1 1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons chopped peanuts
2 green onions, julienned

1. Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender.
2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
4. Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
5. Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
6. Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up. (http://www.topsecretrecipes.com)

WHITE CHOCOLATE CRANBERRY BARK

1-1/2 cups white chocolate chips
1/2 cup blanched whole almonds, toasted
1/2 cup sweetened dried cranberries

Line cookie sheet with foil. In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth. Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until firm. Break bark into pieces. Store in covered container in refrigerator.

YUMMY YAMS
Submitted by Lavaughn Lasiter of Modesto

3 1/2 to 3 3/4 pounds of yams (10 cups of 1/2-inch cubes)
1 medium onion, chopped (more if desired)
5 tablespoons margarine
4 tablespoons vegetable oil
2 teaspoons all-spice
Salt to taste
1/2 cup water

Scrub yams and remove eyes and bad spots. Do not peel. Cut into 1/2-inch cubes. Heat large nonstick fry pan. Add margarine and vegetable oil. Stir in yams. Cook 15 to 20 minutes on medium heat. Simmer covered eight to 10 minutes, stirring often until yam cubes are soft. Serve warm.