We had a great time with the first TALK TKL RECIPE RIOT. Here are the recipes that were shared: Title: Red Raspberry Mousse
Categories: Desserts, Fruits
Yield: 10 servings

2 sm OR 1 lg box raspberry jello
2 c Boiling water
2 pk 10oz ea. frozen raspberries*
1 pt Whipping cream
1/8 ts Peppermint extract
12 Ladyfingers, split length
Whipping cream
Fresh mint leaves

*Partially thaw red raspberries.
In a large bowl add boiling water to jello, stirring
to dissolve. Add berries; stir until completely
thawed. Chill mixture until thick and very syrupy.
In a medium bowl that is COMPLETELY grease free, with
beaters also grease free, whip cream to soft peaks;
add peppermint. Gently fold whipped cream into gelatin
mixture. Chill 10 minutes in refrigerator while you
prepare pan. Using an 8" spring form pan, line with
split ladyfingers, rounded side to pan. Pour in jello
mixture and chill until set. To serve decorate top
with puffs of whipped cream and garnish with the mint
leaves.

Source: Countryside Living Idea Book by Farm Journal;To preserve the red peppers for use in sandwiches etc.

Peel peppers and cook in microwave about 5 min.
Put in plastic container in refrigerator and cover with nice vinegar.
This will keep for a long time.

Robin in Austin
hcrjr@utxdp.dp.utexas.eduCRAIG W. HULVEY'S BASIL JELLY
(makes 4 to 6 half-pints)

1.5 to 2 cups packed basil leaves
3.5 cups sugar
3 Tbs fresh lemon juice
.5 bottle (1 packet) liquid fruit pectin (or use 1.75-ounce box Sure Jell powdered pectin)

Rinse and dry enough fresh, unblemished basil leaves to get 1.5 to 2 cups, packed. Place in an enamel pan and use the back of a wooden spoon to bruise the leaves, extracting the oil. Add 2 cups water and bring to a boil. Then remove from heat, cover and allow to steep for 20 minutes. Strain the
liquid into a measuring cup. Return 1.5 cups to pan. Discard the basil
leaves.

Add the sugar and the lemon juice, strained, to the liquid in the pan. Bring to a hard boil, stirring constantly with a wooden spoon. Add the pectin and return the mixture to a hard boil, meaning that the bubbles can't be stirred down. Boil for 1 minute, remove from heat and skim off any froth.

Ladle the hot liquid into hot sterilized hars. Cap with lids and process in a boiling water bath. Allow to cool, then store in a dry place. After
opening, store in refrigerator.CINNAMON COUSCOUS

Yield: 2-4 servings

1 cup rich chicken or mushroom stock
1/4 teaspoon saffron
2 tablespoons olive oil
2 teaspoons roasted garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
1 cup couscous
1/2 cup minced green onions
1/3 cup toasted peanuts

In a saucepan heat stock and saffron to a simmer. Remove from heat and let sit for 15 minutes, Place pan back on stove and add oil, garlic, cumin.
coriander, cinnamon and nutmeg and bring to a boil. Correct seasoning with salt and pepper. Place couscous in a mixing bowl and pour liquid over. Let couscous stand for 3 or 4 minutes to absorb stock. Fluff gently with a fork and add green onions and peanuts. Serve hot or at room temperature.

To roast garlic: Cut off top quarter of garlic head and drizzle with the
olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree oven for 30 - 40 minutes or until garlic is very soft and creamy.

Store roasted garlic covered in refrigerator up to 3 weeks. Squeeze out of husk as needed.This makes a large amount, you can halve the recipe if you need to.

QUINOA WITH LEEK AND CURRANTS

1 3/4 cup quinoa
2 2/3 cup vegetable stock (or water)
4 small leeks
1/2 cup canned tomatoes (or 2 roma size tomatoes)
5 T (rounded 1/4 cup) currants
1 T ground cumin
1 t cinnamon
1 t garlic powder
1/2 t turmeric

Slice leeks in half length-wise. Wash all of the larger leaves very
well (leeks are very dirty. If you don't wash it well enough your
final dish will be gritty). Chop washed leeks cross-wise into thin
slices.

Place quinoa in a fine-meshed colander and rinse well for several
minutes. You want to remove the bitter coating of saponin that quinoa
sometimes has. You can also do this in a regular bowl if you are
careful (fill with water, swirl qunioa around, pour out water, repeat
until water is clear).

Place leeks in nonstick pan and cook until limp and reduced (no need
to add liquid, leeks will have some water from being washed and tend
to give up liquid as they cook).

Add spices to the leeks and stir until well mixed.

Add quinoa and cook for a couple minutes.

Add stock[, currants,] and tomatoes, bring to a boil, lower heat and simmer,
covered, for 15-20 minutes until done.

Serves 8
Calories: 186.6
Fat grams: 2.6
%CFF: 11.9%
--
Peter_Brooks@sj.hp.com Title: THREE-GRAIN MEDLEY
Categories: Rice
Yield: 6 servings

2 1/4 c Water
1 ts Chicken Bouillon granules
1/3 c Uncooked wheat berries
1/3 c Pearl barley
1/4 c Wild rice
2 tb Chopped fresh parsley
1 tb Margarine or butter
2 ts Finely shredded
-Lemon peel
4 Green onions (with tops), Thinly sliced
2 Cl Garlic, finely chopped

Heat water and bouillon granules to boiling in 1-1/2-quart saucepan. Stir in wheat berries. Cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer about 40 minutes or until liquid is absorbed.
6 SERVINGS (1/2 CUP EACH); 55 CALORIES PER SERVING.
Title: FIVE GRAIN PILAF
Categories: Low-fat, Side dish
Yield: 12 servings

1 c Currants
1/4 c Fresh orange juice
1 ts Olive oil
1 ts Minced garlic
1/2 c Finely chopped onion
2 c Sliced mushrooms
1 c Barley
1/2 c Soft winter wheat berries
1/4 c Millet
1/4 c Wild rice
1/4 c Brown rice
3 c Chicken broth
1 c Chopped scallion
1 c Slivered, toasted almonds
1 c Minced Italian parsley
Salt and pepper

Preheat the oven to 350. Plump the currants in the orange juice for 20
minutes.
In a large Dutch oven with a tight fitting lid, heat the olive oil over
medium heat. Add the garlic and onion and saute for 5 minutes. Add the
mushrooms and saute for 3-5 minutes, until softened. Add the barley, wheat berries, millet, wild and brown rice. Stir to coat
with the oil and cook, stirring, for 10-15 minutes. The grains should be
soft to the tooth.
Stir in the chicken brothand bring to a boil. Cover and place in oven;
bake for 30 minutes.
Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately.VIDALIA ONION, TOMATO & BACON SALAD

4 Vidalia onions; chopped -coarsely
2 c Cherry tomatoes; quartered
10 sl Bacon; cooked till crisp; -crumbled
1/3 c Fresh basil; minced

-DRESSING:
2 Cloves garlic; minced
1/4 t -salt
1 T Balsamic vinegar
1 T Red wine vinegar
1/4 c Olive oil

Mix all the salad ingredients together. Whisk the dressing
ingredients together, pour over salad, and mix well. Serve this
chilled or at room temperature. I like it at room temperature, as
the flavors seem to be intensified this way. Pecan Nut Loaf
The Boston Cooking School Cook Book (1934)

1 Cup Hot Boiled Rice
1 Cup Pecan Nut Meats -- Finely chopped
1 Cup Cracker Crumbs
1 Egg -- Well Beaten
1 Cup Milk
1 1/2 tsp Salt
1/2 tsp Pepper
1 Tablespoon Melted Butter

Combine ingredients, except butter, in order given. Turn into buttered
small bread pan. Pour over butter, cover, and bake one hour in a moderate
oven (350).Hickory Nut Ice-box Cookies
---------------------------

1 Cup Butter, softened
2 Cup Brown Sugar, packed
2 Eggs, beaten
1 teasp Vanilla extract
3 1/2 Cup Flour
1 teasp Baking Soda
1/2 teasp Salt
1/2 Cup Hickory Nuts, chopped

Cream butter and sugar; stir in vanilla and eggs. Combine dry ingredients and add to mixture. Stir in nuts. Shape dough into 2 "logs"; place on flat sheet, cover and chill for 2 hours. Slice 1/4 " thick and place on greased cookie sheets. Bake 350 F 10-12 minutes (until edges slightly browned)

Cynthia in Woodstock, IL USATitle: Johnnycake with Chervil
Categories: Breads, Harned 1994, Herb/spice
Yield: 8 servings

1 tb Corn oil
1 c All-purpose flour; sifted
2 tb Sugar
1 tb Baking powder
1 pn Salt
1 c Yellow cornmeal
2 Eggs; lightly beaten
1/4 c Vegetable oil
1 c Buttermilk or soured milk
1/2 c Fresh chervil, no stems*
-- loosely packed

*If chervil is unavailable, Italian parsley can be used instead.

Brush a square 8" baking pan with the oil. Once oven is preheated, heat greased pan until hot (but watch
carefully). This helps ensure a crispy bottom and sides. Muffin or cornstick pans may also be used.

Sift flour with sugar, baking powder and salt. Stir in cornmeal. In separate bowl, mix eggs with oil and
buttermilk. Chop chervil leaves to yield about 1/4 cup. Stir into milk-egg mixture. Make a well in the dry
ingredients and quickly pour in liquid. Blend quickly with a spatula just until mixed. Do not overmix.

Pour batter into prepared pan. Bake at 425 F. 20 minutes, or until golden brown and crisp around edges.
(Muffins or cornsticks may only take 15 minutes). Cut into squares and serve at once, spreading with butter
if desired.

Save any leftovers and freeze for cornbread poultry stuffing.

Enright suggests serving this with stews, chowders, fried chicken or ribs, and also says that this is good
with a layered lamb stew.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company,
1985. Pg. 25. ISBN 0-88862-788-2. Electronic format by Cathy Harned.MM: Chocolate meringue cookies
---------- Recipe via Meal-Master (tm) v8.02

Title: Chocolate meringue cookies
Categories: Cookies, Diabetic
Yield: 30 cookies

2 Egg whites
3 pk Sweet and low
1 ts Vanilla
1/4 c Alba chocolate dry skim milk

Beat whites stiff gradually adding sweetener and vanilla. Carefully fold in ( dry ) milk. Drop by teaspoonful
onto nonstick baking sheet. Bake 275 for 25 minutes or crisp.Title: Brandied Peaches
Categories: Fruits, Preserves
Yield: 3 litres

5 lb Peaches, peeled
3 c Granulated sugar
3 c Water
4 c Brandy

Bring a large pot of water to boil. Add peaches a few at a time, remove and slip off skins. If they are large, cut in half and remove pit, if small, leave whole.

Bring sugar and water to boil in large pot. Lower heat and simmer for 5 minutes. Add peaches to syrup and simmer 5-10 minutes or until tender.

Remove peaches with slotted spoon and pack into sterilized jars. Cool syrup. Fill jars just over half full with syrup. Top with brandy, making sure peaches are completely covered. Cover tightly.

Source: "Food & Drink" magazine, Liquor Control Board of Ontario, Canada "Entertaining Notebook"One Pan Fruit Cobbler

1/4 cup butter or margarine
2/3 cup milk
1-1/2 cup Bisquick
1 cup sugar
1 can (21 oz) fruit pie filling

MIXES AND BAKES IN THE SAME PAN...

Heat oven to 400 degrees. Melt margarine in 11 x 7 x 2" baking
pan. Add milk, Bisquick, and sugar; stir until smooth. Drop
spoonfuls of filling over batter. Bake 30 - 35 minutes or until
golden brown.

Note: I have made this with blueberry, peach, cherry, strawberry,
and apple with equal results.Sausage-Stuffed Baked Apples

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Fruits Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 tablespoons yellow onions -- minced
3 tablespoons packed brown sugar
1 garlic clove -- minced
8 bacon slices
8 green apples -- baking type

* Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic.

Brown sausage, add garlic and onion. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly. Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon slices which have been chopped into small pieces. Put into an oven-safe baking dish and bake at 350 degrees for about 40-45 minutes or until apples are soft. Baked Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Apples -- cored
2 tablespoons Cinnamon
1 can Diet cream or root beer
Soda

Arange apples in baking dish, sprinkle with cinnamon. Pour soda over apples and bake at 350 for 30 minutes. Serve warm, cold or partially frozen (terrific!).

Recipe by: Diane Morrissey.Another New Zealand favorite for camping. I mix all the dry ingredients up in a plastic bag and take it
camping. works just fine. regards

Title: Griddle Bread
Categories: Breads, Nz
Yield: 4 servings MM#: 3482

2 c Flour
1/2 ts Salt
25 g Cold Butter
1/2 tb Sugar
4 ts Baking Powder
1/2 c Natural Unsweetened Yoghurt
1/4 ts Baking Soda
3/4 c Milk

Sift flour,Baking Powder,Soda and Salt into a bowl. Dip a grater in the flour ,then using the second coarsest
serrations,grate cold butter into the flour. Add yoghurt and milk and mix using a table knife. On a lightly
floured surface press the mixture into circle approximately 2cm thick and 25cm in diameter. Cut into eight
wedges. Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough
on griddle. Turn after five minutes. continue to cook, turning as necessary,until centre is set. The pan may be
covered to produce softer bread. Split and butter to serve . good Warm or cold.

Preparation time 7 minutes Cooking time 8-10 minutes. Calories per piece unbuttered - 300 approx. Rod
McColl New ZealandVelma: To hold sliced apples:
The trick, Jamie, is to peel and slice them in salt water--about a tablespoon to a gallon water. My first apples with which I make this pie will be in about the 4th of July because I'm asked to
furnish this for a 4th of July picnic.Laurel: Jamie do you do baked apples? Don't peel, just core and fill hollow with sultanas or raisins, brown sugar and cinnamon, one per person, sprinkle with more brown sugar and cinnamon and bake
for about an hour. Cover with foil and they'll stay warm for ages.Sara: CHOCOLATE PUDDING

Use bottom of 5 gallon double boiler and cover. 2 tbsp. salt 2 lbs. 6 oz. cornstarch 1 lb. 2 oz. cocoa 4 lbs. 8
oz. dry milk solids Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and
add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate
mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with
sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.

Sara: POTATO CHIP COOKIES

Bake the same day as mixed. 4 1/2 lbs. sugar 3 oz. dry egg solids 3/4 c. water 2 1/2 qts. well crushed potato
chips 3 tbsp. vanilla 6 1/2 lbs. flour Combine margarine, sugar, egg solids and water. Add well crushed
potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch
in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must
have light brown edges. Makes 260 large cookies.

Sara: PUMPKIN PIE SQUARES

Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2
cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix
well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4
dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and
bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip
cream. Makes 150.

Sara: CHOCOLATE CHIP COOKIES

Put 1 cup water in 20 quart mixer bowl. Mix: 1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12
oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar Add to mixer bowl. Add: 3 3/4 lbs. margarine 2 tbsp.
vanilla Mix well with paddle. Let mixer run and sprinkle in 3 cups chocolate chips and nuts, if desired.
Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at
375 degrees for 9 minutes. As soon as cookie flattens in oven it is done. Remove and cool. Makes 370 large
cookies.

Sara: CRANBERRY PEANUT BUTTER BARS
3 lbs. flour
3 lbs. sugar
4 1/4 lbs. oatmeal
6 lbs. 12 oz. peanut butter
3 lbs. margarine, melted
2 (#10) cans cranberry sauce
Combine flour, sugar, oatmeal, peanut butter and margarine. Mix cranberry sauce. Divide onto crust. Top
with remaining crust from first ingredients. Press down with hands. Bake until light brown. This can be a
dessert with whip topping. Makes 320 bars.

Sara: LEMON FLUFF OR MOCK CHEESECAKE

Mix and dissolve these 4 ingredients. Set aside to jell. 2 qts. hot water 1/2 c. lemon juice 5 1/2 c. sugar Mix
4 1/2 pounds graham cracker meal with 2 pounds melted butter or oleo. Line 3 large pans on bottom. Save
enough to sprinkle on top. Whip until very stiff, about 20 minutes. 1 qt. non-fat dry milk 1/2 c. lemon juice
Yellow color Fold Jello into milk, whip and spread on top of crumb layer. Sprinkle with remaining crumbs.
Makes 3 (18 x 26 inch) pans.

Sara: EASY SUGAR COOKIES
3 c. powdered sugar
3 c. salad oil
6 eggs
6 tsp. vanilla
3 c. butter
3 c. granulated sugar
15 c. flour
3 tsp. soda
3 tsp. cream of tartar
1 tsp. salt
Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour,
soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down
with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

Sara: PEANUT BUTTER COOKIES
1 lb. 5 oz. brown sugar
1 lb. 5 oz. white sugar
3 tsp. salt
1 1/2 lbs. butter
6 eggs
3 tsp. vanilla
1 lb. 12 oz. peanut butter
1 1/2 tsp. soda in 1 tbsp. water
1 1/2 lbs. flour
Makes 125 cookies. Sara: TRIPLE FUDGE BROWNIES
1 170G instant choc pudding mix
1 choco cake mix
2 c. semisweet choco chips
Prepare pud according to package directions. Whisk in cake mix, stir in choco chips - pour into 15x10" pan
and back 350 for 30-35min.Sara: 100% WHOLE WHEAT VEGETABLE BREAD
1/2 c. warm water
2 tbsp. dry yeast
1/2 c. cooking oil
2 eggs
1 can evaporated milk
1 stalk celery
2 lg. carrots
2 inch wedge cabbage
3 tbsp. honey
1 tbsp. salt
6 c. whole wheat
Grind 6 cups of whole wheat on fine. While it is grinding, pour warm water and yeast into mixing bowl. Put
cooking oil, eggs, canned milk, celery, carrots, cabbage and honey into blender and liquidize thoroughly.
Pour this liquid into mixing bowl with yeast. Add flour and salt and knead for 10 minutes. Form into loaves
and place in 3 oiled pans. Let rise until not quite doubled in bulk. Don't let it get too light. Bake 45 minutes
at 350 degrees. Very tender and fine-textured! Sara: Salad tip: when Salads don't look good, but taste great, serve in lettuce cups (spoon into cups made from outer leaves of iceberg lettuce before presenting) and top with a little
greenery..parsley, sprouts, whatever...people like the look and start eating LOW-FAT NOODLES FLORENTINE CASSEROLE
1 (16 oz.) pkg. wide egg noodles
1 (8 oz.) container low-fat cottage cheese
1 (8 oz.) container fat-free sour cream
1 (8 oz.) container egg substitute, thawed
1 1/2 c. low-fat milk
1 (10 oz.) pkg. frozen chopped
spinach, thawed & well drained
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground nutmeg
Crumb topping
One hour before: In large saucepan, prepare egg noodles as label directs; drain. Remove noodles to saucepan.
Preheat oven to 350 degrees. In blender at medium speed, blend cottage cheese, sour cream alternative, and
egg substitute until smooth. Into noodles, stir cottage cheese mixture, milk, spinach, sugar, salt, pepper and
nutmeg until blended. Grease shallow 3 1/2 quart casserole. Spoon noodle mixture into casserole. Cover and
bake for 40 minutes or until hot. Meanwhile, prepare crumb topping: Tear 2 slices white bread into small
pieces. In 10 inch skillet over medium heat, melt 2 tablespoons margarine. Add bread crumbs and cook until
golden, stirring frequently. Remove skillet from heat. Sprinkle crumb topping over casserole. 6 main
servings. Title: Barbecue Cubes
Categories: Salads, Side dish
Yield: 4 servings

3 oz Lemon Jell-O; (1 Pkg.)
3/4 c Boiling Water
8 oz Tomato Sauce; (1 can)
1 1/2 t Vinegar
1/2 t Salt
Pepper; Dash Of
1 T Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
square pan. Chill until firm. Cut into cubes and serve atop salad to go
with your barbecue.SARA'S FRIED GREEN TOMATOES
1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
2 Tbsp. sugar
4 med.-sized green tomatoes (just beginning to turn), cut into
1/2-inch slices and sprinkled with seasoned salt
vegetable oil
Combine egg and milk; set aside. Combine cornmeal, flour, sugar. Dip tomatoes in egg mixture; dredge in
cornmeal mixture. Then dip again in egg then cornmeal. Fry in oil until golden brown. Fruited Rice Salad

2 Cups cooked rice, cooled to room temp
1/2 cup strawberries, quartered
1/2 cup grape halves
2 kiwi fruit, sliced into quarters
1/2 cup pineapple tidbits
1/2 cup banana slices
1/4 cup pineapple juice
2 Tbls. plain yogurt
1 Tbls. honey
Lettuce leaves

Combine rice, strawberries, grapes, kiwi, pineapple, and bananas. Blend
pineapple juice, yogurt, and honey in small bowl; pour over rice mixture.
Toss lightly. Serve on lettuce leaves.Joe: HOMEMADE LITHUANIAN HALF-SOUR PICKLES
35 to 40 cukes
1 gal. water
1 c. white vinegar
2 oz. or less pickling spice
2/3 c. canning salt
1 to 4 cloves garlic & dill weed to taste
Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together until salt is
dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days at room temperature. If
cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock. Do not cover tightly. Refrigerate
after they have turned a brown color.

Joe: PAPA'S HALF SOUR PICKLES
4 tsp. Kosher coarse salt
6 cucumbers
3-4 stalks celery
1 med. onion, sliced
2 lg. garlic cloves, crushed
1/2 c. vinegar
1 c. water
In 1-quart jar mix salt, vinegar and water. Slice cukes and pack 1/2 of the slices along with celery, garlic and
onion into the quart jar. Finish packing the jar with the remainder of the cucumber slices (jar will be tightly
packed). Top off jar with water, tightly cover and refrigerate for 1 week before using.

Joe: HALF-SOUR PICKLES
12 sm. pickling cukes
1/4 tsp. dill seed
1/4 c. pickling salt
2 1/2 qts. water
2 lg. garlic cloves
1 tsp. pickling spice
1/4 c. white vinegar
Slice cukes into 1/2 inch rounds. Boil the water, salt and vinegar in a large pot. Remove from the heat. Add
the spices and the cukes. Place a plate or weight atop the cukes to keep them submerged. Allow to sit
overnight (about 8 hours). Ready to eat. Keep refrigerated. Title: Arroz Con Pollo Salad
Categories: Salads, Chicken, Grains
Yield: 6 servings

1 c Chopped onion
1 tb Vegetable oil
2 2/3 c Water or chicken broth
1 c Brown rice
2 ts Chili powder
1 ts Salt; optional
1/3 c Vegetable oil
2 tb Red wine vinegar
2 c Chicken; cooked and diced
1 pk Frozen peas; cooked/drained
1/2 c Black olives; sliced
2 Avocados; ripe California
1 md Tomato; chopped, chilled

Cook onion in oil in large saucepan until tender but not brown.
Add water or chicken broth and bring to a boil. Stir in rice,
chili powder and optional salt. Cover tightly and cook over low
heat until all liquid is absorbed, about 50 minutes. Combine oil,
vinegar and remaining salt mixing well; stir into hot cooked rice
with chicken, peas and olives. Chill. To serve, peel, seed and
coarsely chop 1-1/2 avocodos reserving remaining half for garnish.
Stir chopped avocados and tomato into rice mixture. Top with
reserved avocado slices. SOURCE: More Favorite Brand Name Recipes
Cookbook.
Maryan: Sara, (g'day again) here's that pavlova recipe you mentioned - it's from our famous (in New Zealand) Edmonds Cookbook.

Pavlova

3 egg whites
3 tablespoons cold water
1 cup castor sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour

Beat egg whites until stiff, add cold water and beat again. Add castor sugar very gradually while still beating.
Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on greased tray and bake at 150C
(300F) for 45 minutes, then leave to cool in the oven.

Sara, I usually cover the "pav" in whipped cream and pour on passion fruit pulp - very popular, or any sort of berries, or kiwifruit. Yummmmm, an idea for tonight's dinner!

Laurel: Maryann...new variation, melted and sligthtly cooled dark chocolate 'pulled' up the side of pav creating a chocolate shell thats ir peaked up about an 1" or so...then filled with berries and cream...stops side of pav collaspsing when cut.
Title: Boboli Aka Focaccia Bread
Categories: Appetizers
Yield: 8 servings

1 pk Yeast
6 tb Olive oil,+ extra for pans
1/4 c Water
5 1/2 c To 6 cups flour
2 1/4 c Warm water
1 ts Salt (optional)

Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and
place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on
top the following mixture: Coarse sea (or Kosher) salt, fresh ground
pepper, chopped rosemary and thyme. If herbs are dried, soak them in
water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes.
May dip in olive oil.Sara: WATERMELON RIND PICKLES
1 lg. watermelon
3 tbsp. lime
3 qt. water--SYRUP:--1 1/2 qt. vinegar
5 lb. sugar
1/2 can allspice
1/2 can stick cinnamon
Remove all red from watermelon. Cut rind into 2 inch squares. Soak 3 hours in lime water. Rinse well and
put into cold water; bring to a boil. Rinse and repeat. Mix syrup. Add watermelon rinds. Bring to boil and
cook 1 hour. Place in jars and seal. Makes 6-8 quarts.
Sara: WATERMELON RIND PICKLE
1 lb. lime
10 lbs. watermelon rind
4 or 5 pieces ginger root (opt.)
1 tbsp. whole cloves
1 tsp. cinnamon
1 tbsp. allspice
1/2 gal. cider vinegar
6 lbs. sugar
Prepare lime as directed. Peel and soak rind overnight in lime water. Drain. Cover with salt water. Boil 2
minutes. Drain. Cover with water. Add ginger (optional). Boil 20 minutes. Drain. Tie spices in bag. Make
syrup of vinegar, sugar and spices. Add syrup to rind. Boil 20 minutes longer. Place rind in sterilized jars.
Boil syrup 20 minutes longer, then fill jars with syrup and seal.
Sara:

WATERMELON RIND PRESERVES
1 lb. rind
1 lb. sugar
Cut rind into thin slices, discarding the green skin and all pinkish parts. Put into a bucket of water. Soak for several hours until crisp. Drain; put into kettle and cover with 2 quarts of boiling
water. Add rind of 1 lemon and a few pieces of ginger root. Boil until clear, then take out and drain. Prepare
a syrup, allowing 1 pound sugar to each pound of fruit, and add the juice of a lemon. Let boil until it comes
clear, about three quarters of an hour. Bottle and seal at once. If you wish the preserves to have a greenish
look, leave out the lemon and put in grape leaves. If you like you may cut the rind into fancy shapes.

Sara: WATERMELON RIND PRESERVES
4 lb. watermelon rind (white part)
6 lemons, sliced and seeded
9 c. sugar
2 tsp. allspice
Peel, trim and cut watermelon rind into cubes. Put rind into large pan, pour sugar over it and let stand
overnight in the refrigerator or any cool place. Sprinkle allspice and lemon slices over the rind and sugar.
Boil and stir until rind is tender. Pack in hot sterilized jars and seal immediately.
Sara: ROSY WATERMELON RIND PRESERVES
1 lg. firm watermelon
1 c. salt
4 c. cider vinegar
2 c. strained red cherry juice (if
desired)
12 c. sugar
4 sticks cinnamon
2 tbsp. whole cloves
Remove rind from watermelon. Peel and cut rind into 3-inch strips (12 cups of cut rind). Place strips into a
large jar. Cover with water to which 1 cup of salt has been added. Let stand overnight. Drain off all water.
Place rind and 2 quarts water in a large saucepan. Boil for 10 minutes; drain. Tie spices into a cheesecloth
bag. In a 6-quart kettle, bring vinegar, cherry juice, and sugar to a boil. Add bag of spices and simmer 10
minutes. Remove spices. Drop cooked melon strips into hot syrup. Cook until syrup thickens and is
transparent. Put a cinnamon stick and 3 whole cloves into each sterilized pint jar; then fill with boiling hot
preserves. Process 15 minutes in water bath. Seal at once. Yield 8-10 pints.
Sara: WATERMELON RIND PRESERVES
4 c. diced melon rind
8 c. water
1 tsp. stick cinnamon
2 c. sugar
2 lemon, sliced
4 tsp. cloves
Remove all green rind and most of the red flesh from the white part of the rind, cut into 1/4 inch slices. Soak
in mild salt water (1/2 cup to 1 gallon) overnight. Freshen in water for one hour the next morning. Remove
from water, put into kettle with 8 cups water and cook until tender. Drain well. Use water rind was cooked
in, add sugar, tie spices in cloth bag, add them and lemon to liquid. Make a syrup, add rind and cook until
clear and syrup is heavy. Pour into hot, sterilized jars and seal.
Sara: SWEET PICKLED-WATERMELON RIND
2 lbs. cubed watermelon rind (about 1
1/2 qts.)
2 lbs. sugar
2 c. water
2 c. vinegar
1 lemon, sliced
1 tsp. whole cloves
1 tsp. whole allspice
1 oz. stick cinnamon
Trim away outer green skin and pink portion of the watermelon rind and cube white rind into 1 1/2 inch
pieces. Make a brine of 2 tablespoons salt to a quart of water and soak the cubed rind in it overnight. Drain,
cover with fresh water and cook until tender. Drain well. Put spices in a cheesecloth bag. Boil together the
water, vinegar, lemon, sugar, and spices for 5 minutes. Add the cooked rind and boil gently until rind is
clear in color. Pack in sterilized glass jars, cover with syrup and seal. Makes about 3 pints. PICKLED WALNUTS
2*lb/1kg young green walnuts
*lb/350g salt
3*pints/2 litres water
1oz/25g black peppercorns
1tsp allspice
2* pints/1.5 litres wine vinegar
*tsp freshly grated dry ginger
2in/5cm stick of cinnamon, crumbled

1. Prick the walnuts all over with a carpet needle. Place the nuts in a ceramic bowl, dissolve half the salt in half the water and pour over the walnuts. Cover and leave for 5 days in a cool place, stirring twice a day to ensure even brining.
2. Drain the walnuts, mix the remaining salt and water, pour over the brine and leave for another five days, stirring twice a day as before. Drain, spread out in a single layer on a flat dish and leave to dry in the sun until they are black.
3. Crush the peppercorns and allspice berries and simmer the vinegar with the spices for 20 minutes. Allow to cool and strain. Pack the walnuts into sterilised, wide-necked jars, filling them no more than three-quarters full, and pour in the spiced vinegar. Cover and leave in a cool place for 6 weeks before using.
Boboli Topped with Brie and Pecans

Ingredients:

1 8-oz pkg Boboli (2 6-inch crusts)
8 oz Brie, rind removed if desired, and cut in half horizontally
1/4 cup chopped pecans
2 Tbsp butter, melted

Directions:

Preheat oven to 450ƒF. Place Boboli on a cookie sheet. Top with Brie placed rind side down. Toss
pecans in butter and spoon over Brie. Bake 6-8 minutes or until Brie is melted. Cut into wedges to serve.
Makes 6-8 appetizer servings.Velma: Juanita's Pecan Pie

1 unbaked pie pastry
1 1/4 cups sugar
1/2 cup light corn syrup
1 tsp. vanilla
3 slightly beaten eggs
1 cup pecans--halves or broken

Heat oven to 375degrees F.
Place the sugar, corn syrup, and butter in saucepan on medium heat.
Heat together, stirring, only until butter and sugar is melted. Remove from heat,
and pour over slightly beaten eggs, add vanilla and stir until well blended.
Put pecans in the bottom of pastry, and pour sugar mixture over.
Bake 40 to 50 minutes or until filling is set.
NOTE: If pastry looks as if it is getting too brown, cut a hole in a piece of
alumnium foil, and place over edges of pastry.

Velma: Pecan Tarts

Use the above filling for tarts

Pastry for Tarts

3 cups allpurpose flour
2 sticks margaring or butter
1 1/4 cups confectioner's sugar
1 egg

Mix ingredients together with hands. Refrigerate to chill. Pinch balls about the size
a small walnut, and form dough to fit in mini muffin pans. Put about 1/2 teaspoon of
fairly finely chopped pecans into pastries. Cover with about 1 tablespoon of syrup,
or until pans are about three fourths full. Bake at 350 degrees F. for 20 to 25 mins.,
or until filling is set. Cool slightly in pans, and then remove to wire racks---------------------------------------
Velma: Coconut Cake

Bell's Best 2
Telephone Pioneers Of America, Mississippi
Chapter No. 36

* 3 cups sifted cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup butter
* 1 pound powdered sugar
* 4 egg yolks, well beaten
* 1 cup milk
* 1 teaspoon vanilla
* 1 cup shredded coconut
* 4 egg whites, well beaten

Sift flour once, then measure. Add baking powder
and salt. Sift 3 times. Cream butter thoroughly
and add sugar gradually. Continue creaming until
light and fluffy. Add egg yolks and beat well.
Add flour mixture alternately with milk, beating
after each addition. Stir in coconut and
vanilla. Fold in egg whites carefully. Bake in
greased 8-inch pans at 350ƒ for about 30 minutes
or until done. Makes three 8-inch layers.

Frosting

* 1 cup sugar
* 1/2 cup light corn syrup
* 3 tablespoons water
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla
* 1 cups grated coconut

Combine sugar, corn syrup, water, egg whites,
cream of tartar and salt in top of double
boiler. Cook over rapidly boiling water, beating
with electric or rotary beaters until mixture
stands in peaks. Remove from heat; add vanilla.
Continue beating until frosting holds deep
swirls. Frost cake sprinkle immediately with
grated coconut, pressing coconut onto sides of
cake with hands.
Frankie Miller, Greenwood Council

These directions were submitted to me, Velma, by Diane (Martha Stewart),
Sara by her Granny, and the micro instructions by Janet.

In the MARTHA STEWART COOKBOOK, she says this:

Velma: Preparing Fresh Coconuts

Choose whole coconuts that are heavy and full of liquid. Pierce one or two
of the eyes with a corkscrew or ice pick and drain the coconut water into a
glass. Put the coconut on a baking sheet in a 350 degree oven and bake for
about 12 to 15 minutes, until the shell cracks. Remove the coconut from the
oven, crack open and, with the point of a sharp knife, pry the white flesh
from the shell. Peel the brown membrane from the white meat of the coconut
with a vegetable parer. Grate the coconut, not in a food processor, but it
can be done with a salad shooter if you have a cone with fine enough grate.
Ginger and zest grater is too small, use the next size up. I like the
texture better if I do it with a hand-held grater.

Janet says that you can heat the coconut in a microwave, by placing it in a
heavy duty micro bag, tightly closed, 6"30" at 100%, being careful of the
steam when you open the door.

GUESS WHAT, I think the younger women are of one accord--it is much easier
to use frozen grated coconut.Velma: Boiled Custard

1 quart whole milk
3 egg yolks
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
Gentleman Jack

Heat milk in a large suacepan until
it just begins to simmer. Beat egg
yolks with sugar and salt in mixing
bowl. Gradually stir in about 1 cup
of hot milk to temper egg yolks. Pour
egg mixture into remaining milk. Cook
over low heat stirring constantly,
until thickened and custard coats the
back of a wooden spoon. Do not allow
to boil. Cool. Stir in vanilla and
chill before serving. Serve in cups
or glasses. Top with a dollop of
whipped cream or vanilla ice cream,
if desired. Pass a pitcher of
Gentleman Jack on the side.

Serves 6

Lynne Tolley
Miss Mary Bobo's Boarding House
Lynchburg, TN United States

I got the Boiled Custard recipe from the Jack Daniels distillery whick is at Lynchburg,
Tennessee. I don't drink alcoholic beverages, but I surely like to eat it. By the way, the term 'boiled custard'
is a misnoma--it would be completely ruined if it were allowed to boil--would be curdled.Chocolate Tofu

from L.M.Lukoskie, Island Spring, Inc.

1 1/4 pounds Island Spring Traditional Firm Tofu pressed in a linen towel.
Crumble into food processor with steel blade and cream.
Slowly add 1 1/2cup of sugar.

When completely creamed together add:
6 oz. Semi-sweet melted chocolate
1 teaspoon vanilla
1/2 teaspoon almond extract

Bake in 9" pie pan that has been oiled and floured at 350 degrees for 1 hour or until top of cake puffs."Unmeat" Loaf

1/2 c textured vegetable protein (TVP) (buy in bulk at health food store)
1/2 c hot broth of choice
6 ounces tofu, mashed
3 slices whole wheat bread, torn up into chunks
5 onions 2 chopped + 3 sliced for top
2 T chopped parsley
3/4 c tomato juice (or watered down catsup)
3 chopped garlic cloves
1/4 t thyme
2 eggs (or egg substitute)
1 T Dijon mustard
Worcestershire sauce
1/2 carrot, shredded
salt and pepper
3 T catsup
1 c diced tomatoes
2 T olive oil (I omit; too oily with it we thought)

Preheat oven to 350.

Combine TVP with broth and tofu; add bread, chopped onions, parsley, half the tomato juice, garlic,
thyme, eggs, mustard, Wor. carrot, and s/p. Form into a loaf (it'll be soft) and place in baking pan. Top
with catsup, tomatoes, sliced onions, and rest of tom. juice. Drizzle with oil (optional). Bake 1-1.5 hrs or
until firm, tomato mixture is thick, and onions are caramelized and browned. Add stock or water if the
onions threaten to burn. Served 2-3 greedy people or 4 polite ones. CALICO CHILI

Recipe from Soyfoods

1/2 pound (3 1/2 cups) dried edible soybeans, soaked overnight
1 cup chopped carrots
1/3 cup each red, green and yellow bell peppers
1 cup chopped onions
1 cup chopped celery
3 cloves garlic, minced
2 16-ounce cans chili-style diced tomatoes
1 16-ounce can dark red kidney beans, drained
2 tablespoons chili con carne seasoning
2 tablespoons seasoned pepper
1 teaspoon dried oregano

Condiments:

low-fat shredded cheese
fresh chopped cilantro
fresh chopped onions

Place packaged beans in 4-6 cups water and allow to soak overnight. Remove and drain. Soybeans may
be frozen for future use. Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place
all ingredients in crock pot. Stir to blend seasonings. Set on low and cook 8-10 hours.

Serves 8-10. Top with condiments, as desired.

(Per Serving): 159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6 grams saturated
fat/0 mg cholesterol/462 mg sodium

MICROWAVE VERSION: Place water and soaked beans in large microwave dish. Microwave on HIGH
for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on HIGH for
30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes.
Serves 8-10. Soy for hot flashes

This may be old news but there is an article in a recent Prevention magazine on soy for hot flashes from
menopause. It states that the bad side effects of menopause are unheard of in Japan; in fact there is no
Japanese word(s) for menopause. This article also has some recipes using tofu. I began five days ago
blending 1/2 cup tofu with 1 tbls honey, 1 tsp vanilla, and a couple cups of pineapple juice (they suggest
orange juice). I have gone from 1-2 hot flashes per hour to a couple mild ones per day. Placebo effect?
Maybe. Do I care? I'm smiling (and sleeping) all night long.
Cherry Tofu Delight (16 servings)

1 8-oz. package low-fat cream cheese, softened
1 10.5-oz. package firm, silken tofu
1 8-oz. container Lite Cool Whip
1 can cherry pie filling

Blend cream cheese and tofu in blender until smooth. Fold in Cool Whip. Mix in pie
filling and spoon into parfait glasses. Refrigerate until set. Green Soybean Salad

2 cups fresh green soybeans
1/2 cup finely chopped celery
1/4 cup chopped green pepper
1 large tomato, diced
1/3 cup low-fat French dressing

In a large bowl, combine the soybeans, celery, green pepper, tomato
and dressing; toss.

Serve the salad on a bed of lettuce. Yield: 4 servings.

Per serving: 224 calories, 12 grams protein, 14 grams fat, 16 grams
carbohydrates, 54% fat.
Overnight Beans & Ham

Ruth Ann Musick, Bethany, MO

3/4 cup dry beans, mixed
3/4 cup soybeans
1 cup carrots, diced
1 cup celery, diced
1 cup onion, chopped
2 cups ham, chopped
2 teaspoons salt
2 tablespoons parsley flakes
1/2 teaspoon thyme
1 teaspoon baking soda

Soak beans overnight in water. Next day, cook four hours in crockpot.
Add remaining ingredients, and cook 2-3 more hours until done. Add
more water as needed. Serves 8.

Per serving: 216.5 calories, 7.6 grams fat, 30.4% calories from fat, 20
mg cholesterol, 1,251 grams sodium.Spicy Roasted Soybeans

Soak three cups of whole dry soybeans using either the standard or
quick soaking method above. Spread them evenly over a lightly oiled
cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300ƒ
F oven, shaking the pan every 15 minutes for about one hour or until
soybeans are lightly browned.Golden Baked Beans (8-10 servings)
1 cup cooked navy beans
1/2 cup brown sugar
2 cups cooked soybeans
1/2 lb. bacon
1 cup cooked kidney beans
1/2 tsp. chopped garlic
1/2 cup chopped onion
2 Tblsp. vinegar
1/2 cup light molasses
1/2 tsp. salt
1 tsp. dry mustardOne day ahead, cover dry soybeans with water and soak overnight, drain and rinse.
Cook soaked soybeans two to three hours covered in water, over medium heat. Save a
1/2 cup of the cooking liquid. Combine all ingredients, including the reserved liquid.
Bake uncovered at 325ƒ for one hour, stirring occasionally, if desired. SOYBEAN
QUICK SOAK METHOD: Place soybeans in a large pot. Add 6-8 cups water for each
pound of dry beans. Heat water to boiling and cook for 20 minutes. Turn off heat,
cover pot, and let stand for two hours. Drain beans and rinse thoroughly.

1/2 Cup Serving:

calories: 469; protein: 29.8g;
carbohydrates: 62g; saturated fat: 6.8g;
cholesterol: 5.4mg; sodium: 373mg
total fat: 13.9gCuban Black Beans & Rice

1 can black beans
1 can tomatoes with basil/garlic/onions, etc.
really good olive oil

warm beans and tomatoes in sauce pan. flavor with olive oil. serve over rice. Title: Christmas Bears Snack Mix
Categories: Holiday, Christmas
Yield: 1 servings

2 c Bear-shaped chocolate graham - snacks
2 c Mini oreos with red frosting
4 c Popped popcorn
2 c Red, white & green candy - coated chocolates
1 c Red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic
bags or covered container. NOTE: Can change this by
changing the chocolate graham bears and mini oreos for
any small cookies or snacks desired.White Chocolate Brownies

1/4 lb butter
1/2 Tbsp vanilla
1/2 lb white chocolate, chopped
salt
2 eggs
1 cup flour
1/2 cup sugar
1/3 cup walnuts
4 oz. chocolate chips

Preheat oven to 325o. Melt butter and add half white chocolate. Mix
eggs and sugar. Add vanilla, dash salt. Fold in butter/chocolate mix.
Fold in flour, nuts, then remaining chocolate. Bake 35 minutes.WHITE CHOCOLATE POTS DE CREME

1/4 cup sugar 3 egg yolks
1 cup warm milk 2 oz melted white chocolate

Preheat oven to 300o. Whisk sugar and eggs together. Add warm milk.
Whisk in chocolate. Place in custard cups in pan of hot water. Bake
45 min. Refrigerate 4 hrs. or overnight.WHITE CHOCOLATE CREME CARAMEL

Caramel: 1 cup sugar
1/2 cup water
Flan: 4 cups milk
5 oz white chocolate
6 eggs
1 cup sugar

Make caramel in pan by melting sugar and water over low heat until it
turns a deep caramel colour. Do not burn. Pour into cups.

Boil milk, whisk in the chocolate and melt. Mix eggs and sugar. Beat in
the milk mix. Pour into custard cups in pan of hot water and bake 35-45
min at 325oF. Cool overnight.MOOSE STROGANOFF

Categories: Moose, Wild game
Yield: 4 servings

2 lb Moose round steak; diced
Fat for frying
Salt
Pepper
2 cn Cream of mushroom soup
1 cn Milk, 10 oz
1/4 c Onions; chopped

Brown steak in fat in frying pan, season to taste with salt and pepper.
Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F
for 1 hour. Serve over cooked rice if desired.TOMATO FRITTERS
FROM THE KITCHEN OF CATHY CARROLL:

4 cups fresh tomatoes - chopped
2 eggs
salt
pepper
flour
vegetable oil for frying

Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and
pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time,
mixing well after each addition until you have a thick batter. Batter
should pour from a spoon, but be thicker than pancake batter. Heat 1/2
inch vegetable oil in skillet over medium-high heat. Spoon batter into
patties and fry until golden brown on each side. Remove from pan and drain
on paper towel.Chipolte Peppper Stuffed Flank Steak.3-6 Chipolte Chillies (canned)
1 small sweet onion (chopped)
6 sun dried tomatoes (chopped)
1 TBS chopped fresh thyme

1 cup grated fontina cheese
1/3 cup bread crumbs

2 lb flank steak.

saute the onion in olive oil until translucent
add the tomato, chilli, and thyme and saute a couple minutes more.

mix the cheese and bread crumbs with the sauted mixture.

lay the steak flat and place the stuffing in a line down the long axis
of the steak.
roll the steak around the stuffing (it should look like a large sausage),
and tie every two inches with butchers twine.

brown the rolled steak in a frying pan with olive oil for just a few
minutes, then bake at 450 for 25 minutes.

scrape any residue from the baking dish into the frying pan and deglase
with white wine.

slice the roll into two inch medallions and top with the strained wine
sauce.Betsy (7:14:58 pm) : Here's some soup to warm you up:

Italian Wedding Soup
Yield: 1 serving

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into pieces
1/4 c Grated Pecorino Romano cheese

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper
in a bowl. Mix well and form into tiny meat balls. Bake on a cookie
sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and
add spinach. Cover and boil for 5 minutes. Add the meatballs to the
hot broth, bring to a simmer. Stir in the cheese and serve
immediately.Basic Pizza Sauce

Recipe By : Evelyne Slomon - The Pizza Book

1 Can Whole tomatoes (35-ounce can)
1 Teaspoon Basil, oregano, or marjoram
1 Clove Garlic, peeled -- crushed and minced
2 Tablespoons Tomato paste -- optional
Black pepper, freshly ground -- to taste
Salt -- to taste

1. Pour the contents of the tomato can into a 2-quart, heavy
non-aluminum saucepan and coarsely crush the tomatoes
with a fork.
2. Add the herbs, garlic, tomato paste, salt, and pepper.
3. Bring to a bubble over medium heat, stirring to mix the
seasonings.
4. As soon as the sauce begins to bubble, turn the heat to
low and maintain the sauce at a gentle simmer.
5. Cook, uncovered, stirring from time to time, for a minimum
of 15 minutes and a maximum of 1 hour.Betsy (7:03:18 pm) : Good Evening! Here's the first recipe of the night!

Famous Amos Chocolate Chip Cookies

1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
12 ounces Pk semi-sweet chocolate pcs
4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until
very creamy. Beat in eggs, then each remaining ingredient, except chips and pecan.s When
dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for
each cookie, placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until golden
brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4
months.