Recipe: Assorted Recipes (40) - 06-10-97 Recipe Swap Part 2 (updated)

40 ASSORTED RECIPES
Recipe Swap - June 10, 1997 - Part 2

RECIPES IN THIS FILE:
Black Bean and Smoked Chicken Soup (Rosie Daley)
Union Square Cafe Black Bean Soup with Lemon and Sherry
French Onion Soup (crock pot)
Cheese Ball Soup (Italian)
Nancy's Stack Biscuits
Apple Nancy Cake
Nancy Cake (using cake mix)
Decorator Cookies from Nancy (using powdered sugar)
Nancy's Meatballs (using onion soup mix)
Nancy Ann's Lemon Pie (no bake, using lemonade concentrate)
Chicken ala Nancy (white wine and mushrooms)
Chicken a'la Nancy (white wine, mushrooms and artichoke hearts)
Tomato Soup (using canned tomatoes and cream cheese)
Creamless Cream of Anything Soup (blender or food processor)
Pinto Bean Soup with Mint and Pine Nuts (Deborah Madison)
Chicken Florentine (casserole using Minute Rice)
Extra-Easy Lasagna with Meat Sauce (using uncooked noodles)
Honey Bear Snack Mix
Polar Bear Frost (frozen yogurt)
Bear Bread/Swedish Cardamom Cake (Bjorn Kaka)
Almond Bear Claws (using crescent roll dough and almond paste)
Honey Bear Brownies (using cocoa powder and honey)
Gummy Bear Cookies
Pooh Bear Po'boys (bear-shaped yeast rolls)
Bear Beans (using ground beef and catsup)
Bowtie Pasta with Chicken and Spinach
Larry King's Tuna Health Salad
Paul Winfield's Champagne Sausage Patties
Rhonda Shear's Hot Shrimp Balls
Mint Julep
Suzanne Somers' Deli Pasta Salad
Pat-In-The-Pan Crust (using flour, butter and almonds)
Pat-In-Pan Peanut Butter Fudge (using cream cheese)
Pat-In-Pan Fudge (using cream cheese)
Pitter Pat Pie (using ground beef)
Pat's Ambrosia
Pat's Rice-A-Roni Salad
Fruit-Nut Balls with Liqueur
Fire Balls (using Bisquick, sausage and jalapenos)
Pistachio Chocolate Rum Muffins

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BLACK BEAN AND SMOKED CHICKEN SOUP (ROSIE DALEY)
Source: In The Kitchen with Rosie, Oprah's Favorite Recipes by Rosie Daley

1/2 cup dried black beans
cold water (for soaking beans)
2 cups water (for cooking beans)
1 bay leaf
Light vegetable oil cooking spray
1/2 cup peeled and chopped broccoli stems
1/2 cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tbsp dried thyme
1 tbsp dried basil
1/2 cup dry white wine
8 oz. boneless, skinless chicken breast
4 tbsp barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 oz. evaporated skim milk
2 cups broccoli florets (1 bundle)
1 tbsp cornstarch dissolved in 2 tbsp cold water
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1/4 cup chopped fresh cilantro (for garnish)

Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours).

THE NEXT DAY:
Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain beans and discard bay leaf.

Preheat oven to 400 degrees F.

Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.

In the meantime, coat the chicken thoroughly with the barbecue sauce and bake on the top shelf of the oven at 400 degrees F for 10 minutes. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.

Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro.

Makes 4 servings
Fat per serving = 3.6 grams
Calories per serving = 368

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UNION SQUARE CAFE BLACK BEAN SOUP WITH LEMON AND SHERRY
Source: Joel Schwarz

1 pound black beans
1 cup peeled, sliced carrots
1 cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon, cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
FOR SERVING:
slices of lemon (1 per serving)
2 tablespoons minced fresh parsley
dry sherry

Cover beans with water and soak beans overnight (or at least 6 hours).

THE NEXT DAY:
Preheat oven to 300 degrees F.

Rinse beans and place in pot with enough water to cover. Bring to a boil and then drain. Place beans in Dutch oven with carrots, onion, celery, garlic, thyme and bacon. Cover with 2 quarts water and add salt and pepper. Bring to a boil and cover.

Place in 300 degree F oven and cook for 4 hours. Puree the beans in blender with liquid. Adjust seasoning to taste.

TO SERVE:
Dip one side of lemon slices in minced parsley and float parsley-side up in each bowl. Add 1/4 ounce sherry before serving.

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FRENCH ONION SOUP
Source: The Crockery Pot Cookbook
Makes 6 servings

4 large yellow onions, thinly sliced
1/4 cup butter
3 cups rich beef stock
1 cup dry white wine
1/4 cup medium dry sherry
1 teaspoon Worcestershire sauce
1 clove garlic, minced
FOR SERVING:
6 Slices French bread, buttered
1/4 cup grated Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp and glazed.

Transfer onions to crock pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on LOW for 6 to 8 hours.

TO SERVE:
Place French bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. Ladle soup into bowl. Float a slice of toasted French bread on top.

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CHEESE BALL SOUP (ITALIAN)
Adapted from source: Diane Ferrell

"This can be made with stock or bouillon, which I do most of the time, but since Gram made this during Lent or on meatless Fridays, she used buttered water in place of the stock. Either way, is good."

FOR THE CHEESE BALLS:
1 lb fresh ricotta cheese (goat ricotta is the best)
1 cup finely grated Parmesan cheese (or very dry goat cheese)
2 cups fine dry bread crumbs (or more, as needed)
1 egg
salt and pepper (to taste)
1 or 2 dashes garlic salt
1 good handful of dry, crushed basil

FOR THE SOUP:
1 stick (1/2 cup) butter or margarine
1 medium size onion, finely chopped
3 to 4 stalks celery, finely chopped
a little dry parsley
2 cups chicken stock (or bouillon)
about 4 cups water (may need more, I don't really measure this)
Additional boiling water (if needed)

TO PREPARE THE CHEESE BALLS:
Mix all the ingredients for the cheese balls together. The mixture should be fairly hard, not soft as you make the mixture for ravioli. (If it is soft, when you add them to the hot soup they will come apart and the cheese will just spread all over the soup, no cheese balls. Add more bread crumbs if it seems too soft.) Roll into small balls about 1-inch in diameter. Set aside in refrigerator.

TO PREPARE SOUP:
In an 8-quart stock pot, melt the butter.

Saute onion and celery in the butter on medium high heat until they are translucent. Add the parsley and the stock and about 4 cups water. Bring to a hard boil.

Remove the cheese balls from the refrigerator and gently drop them in the boiling soup. When they are done they will pop to the surface of the soup. Add more boiling water if the cheese balls are not covered. This takes just a few minutes, not more than 10. The soup becomes quite thick and hearty especially if you add some cooked pastine (small specialty macaroni, like Acini de Pepe)

I like to serve this soup with a thick slice of Vienna bread or homemade bread and butter, and a nice green salad with tomatoes. A delicious meatless meal.

The only trick to this soup, as I said before, is to make sure that the cheese balls are very hard.

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NANCY'S STACK BISCUITS
From: sara
Source: Sis. Mullis' Mother

2 cups Shawnee self-rising flour
1/4 tsp. baking soda
1 cup buttermilk (as needed)
1 stick (1/2 cup) Parkay margarine, melted

Sift flour and baking soda into bowl. Mix in enough buttermilk to make a sticky dough. Roll out on floured board and cut biscuits.

Dip biscuits in melted margarine over and over until well coated. Stack on a baking sheet in twos, one on top of the other.

Bake at 425 degrees F until done.

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APPLE NANCY CAKE
From: sara

1 1/3 cups sugar
1 cup oil
3 eggs
2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt

2 cups thick sliced apples
1 cup walnuts, chopped

Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) pan.

Mix sugar, oil and eggs together; set aside. Mix together flour, cinnamon, baking soda and salt; stir into sugar mixture. Stir in apples and nuts. Pour into prepared pan.

Bake at 350 degrees for 40 to 45 minutes. Set cake in pan on rack to cool. Pour topping over cooled cake.

TOPPING

1/2 cup water
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 stick (1/4 cup) margarine
1/2 teaspoon vanilla

Combine all topping ingredients in a saucepan and cook until it boils. Let cool slightly before pouring over cooled cake.

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NANCY CAKE
From: sara

1 (2-layer size) yellow cake mix (plus ingredients to prepare)
1 (14 oz.) can Eagle Brand condensed milk
1 (12 oz.) container Cool Whip, thawed
1 (16 oz.) can crushed pineapple, drained

Prepare cake according to package directions for a (13x9-inch) cake. Place cake, in pan, on a rack and let thoroughly cool.

Use a wooden spoon to poke 15 to 20 holes throughout cake. Pour entire can of condensed milk over top of cake. Mix Cool Whip and pineapple and spread over top of cake. Let sit in refrigerator for 1 to 2 hours before serving. This allows the condensed milk to soak into cake.

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DECORATOR COOKIES FROM NANCY
From: sara

1 cup powdered sugar
1 cup butter or margarine, softened
1 egg, beaten
1 tsp. almond flavoring
1/2 tsp. cream of tartar
1/2 tsp. baking soda
2 cups sifted flour
green and/or red colored sugar (for rolling)

Combine sugar and butter. Add remaining ingredients (except colored sugar), one at a time, beating well. Shape into walnut sized balls and roll in green and/or red sugar. Place on ungreased baking sheets. Bake at 375 degrees F for 10 to 12 minutes.

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NANCY'S MEATBALLS
From: sara
Makes about 3 dozen meatballs

2/3 cup evaporated milk
2 tsp. Worcestershire sauce
1 lb. ground beef or turkey
1 envelope dry onion soup mix
FOR THE SAUCE:
2 cups ketchup
1 cup brown sugar
1 tbsp. Worcestershire sauce

Combine evaporated milk with Worcestershire sauce. Add meat and onion soup mix; mix well. Shape into small balls. Place on broiler pan. Place pan 4-inches from broiler. Broil 10 to 12 minutes, without turning.

Meanwhile, in saucepan combine all ingredients for the sauce. Stir constantly about 10 minutes or until hot and well blended. Pour over meatballs.

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NANCY ANN'S LEMON PIE

1 (14 oz.) can Eagle Brand condensed milk
1 (6 oz.) can frozen lemonade concentrate, thawed
1 container Cool Whip, thawed
A few drops yellow food coloring
1 graham cracker pie shell

Stir thawed lemonade into condensed milk. Fold in Cool Whip. Add a few drops yellow food coloring. Pile into pie shell and chill for 1 hour.

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CHICKEN ALA NANCY
From: sara
Makes 4 servings

1 medium onion, sliced
2 lb. boneless chicken, cut in strips
1/2 cup white wine
1 tsp. sugar
1 tsp. lemon juice
salt and ground black pepper (to taste)
1 stick (1/2 cup) plus 1 tbsp. butter, divided use
3 tbsp. flour
1 cup fresh mushrooms, cut in half
Hot cooked rice (for serving)

Saute onion; remove onion from pan and set aside. Saute chicken until cooked. Add sauteed onion, wine, sugar, lemon juice, salt and pepper to chicken. Simmer 10 minutes on low heat.

In small saucepan, melt stick of butter. Add flour and stir until thickened.

Add mushrooms to chicken along with flour mixture and the remaining 2 tablespoons butter. Stir and simmer 15 minutes. Serve over rice.

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CHICKEN A'LA NANCY
Source: Perdue Farms
From: sara

1/4 cup vegetable oil
1/2 lb. fresh mushrooms, sliced
1/2 lemon, yellow rind only, very thinly sliced
1 clove garlic, minced
2 boneless, skinless chicken breasts, pounded 1/4-inch thick, cut into 2-inch squares
1/2 cup dry white wine
1 tbsp. flour
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. oregano
1 (14 oz.) can water-packed whole artichoke hearts, drained and quartered

In a large skillet over medium heat, warm oil. Saute mushrooms, lemon and garlic until tender. Add chicken, wine, flour, salt, pepper and oregano. Cook, stirring frequently until chicken is tender, about 15 minutes. Add artichokes; toss with chicken until heated through.

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TOMATO SOUP
Source: Jill Rachel Stuart
Makes 2 or 3 servings

"A favorite that can be all done within an hour and doesn't taste that way. This is great with corn bread; one could keep one of those little boxes of Martha Washington mix or something around just for this purpose. I would feed (and have fed) this to company, and they get all impressed as though I've done something hard."

1 tbsp olive oil
1 onion, diced
1 clove garlic, through the press or minced
big pinch each dried basil and rosemary
ground black pepper (to taste)
1 (28 oz) can crushed tomatoes (pref. no-salt type)
1/4 cup dry sherry
1 tsp honey
4 oz cream cheese (regular or Neufchatel), cut into little bits

Heat the oil over medium heat and add the onion, garlic, herbs and black pepper. Saute until onion starts to color.

Add tomatoes, sherry, honey. Cover and simmer 20 minutes.

Take off heat, add cream cheese, and take a whisk to it all until cream cheese is melted smoothly in.

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CREAMLESS CREAM OF ANYTHING SOUP

"This creamless cream of anything soup is low in calories, cholesterol and cost. So many substitutions are possible to this mixture, it's really up to your own imagination!"

1 small red onion, thinly sliced
1 tbsp. butter
1 tbsp. canola or safflower oil
2 tbsp. flour
3 tbsp. instant non fat dry milk
1 (12 oz.) can evaporated skim milk
1 1/2 cups skim milk
1 lb. of vegetables of you choice (broccoli, cauliflower, carrots, watercress, sorrel, spinach, mushrooms or asparagus, cleaned and chopped
1 tablespoon sherry or champagne (optional, for serving)

Saute onion in butter and oil over medium heat until soft. Stir in flour and dry milk powder and cook until bubbly. Gradually add remaining milks, stirring well to combine. Add vegetables and bring to boiling point. Reduce heat and simmer until vegetables are tender, about 10 minutes. Season to taste with fresh herbs. Place soup in blender and puree until smooth.

Serve hot or chilled with garnish of your imagination. For a finishing touch, stir in one tablespoon of sherry or champagne before serving.

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PINTO BEAN SOUP WITH MINT AND PINE NUTS
Source: Deborah Madison
Makes 6 servings

2 cups dried pinto or anasazi beans
1 tbsp sunflower oil or light olive oil
1 small onion, finely minced
1 tsp ground New Mexican red chile pepper
10 cups water
salt (to taste)
1 cup half and half
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 tbsp chives, minced (or 4 scallions, finely sliced)
2 tbsp pine nuts, toasted

Soak beans in water to cover overnight.

THE NEXT DAY:
Drain beans and transfer to a large soup pot. Cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile and briefly cook together.

Next add the beans and 10 cups of water; bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add cream and reheat.

Chop toasted pine nuts finely. Stir the chopped herbs into the soup, reserving some of the chives. Ladle the soup into bowls and garnish with remaining chives and the pine nuts.
Chicken Florentine (casserole using rice and cream of chicken soup)

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CHICKEN FLORENTINE
Source: Minute Rice
Makes 6 servings

2 pkg (10 oz each) frozen spinach, chopped, thawed and drained
1 1/2 cup uncooked Minute Rice (instant rice)
1 (10 3/4 oz) can condensed cream of chicken soup
1/4 tsp ground black pepper, divided use
6 boneless, skinless chicken breast halves, cut into strips
1/4 tsp garlic powder
1 cup grated Swiss cheese

Mix together spinach, rice, soup and 1/8 tsp of the black pepper. Spread in a greased (13x9-inch) baking dish. Layer chicken pieces on top of spinach. Season with garlic powder and remaining black pepper.
Sprinkle cheese over chicken.

Bake at 350 degrees F for 25 minutes or until hot and bubbly.

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EXTRA-EASY LASAGNA WITH MEAT SAUCE
Source: Prego
Makes 8 main dish servings

3/4 lb. ground beef
3 cups Prego Traditional Spaghetti Sauce
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water

In 10-inch skillet over medium high heat, cook beef until browned, stirring to separate meat. Spoon off fat.

Add spaghetti sauce, heat through, stirring occasionally.

In 2 quart oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edges of baking dish. Cover tightly with foil.

Bake at 375 degrees F for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving.

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HONEY BEAR SNACK MIX
From: sara

4 cups honey flavored small bear shaped graham snacks
2 cups small letter and number cookies
1 cup whole almonds (optional, may be too hard for small children)
1/2 cup flaked coconut (optional)
1/2 cup semi-sweet chocolate chips
Raisins, marshmallows, peanuts, fruit snacks, dried fruit (optional)

Mix all ingredients and store up to 1 month in air tight container. Excellent car snack.

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POLAR BEAR FROST

1 (3 oz.) pkg. cream cheese with pineapple
1 (6-8 oz.) container pineapple yogurt
4 to 5 wooden sticks
4 to 5 paper cups

Blend cheese and yogurt together. Pour into cups. Insert wooden sticks. Freeze. To serve, remove paper cups.

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BEAR BREAD/SWEDISH CARDAMOM CAKE (BJORN KAKA)
From: sara
Source: Alexandria
Makes 2 loaves

1 1/2 cups sugar
2 eggs
1/4 lb. (1/2 cup) butter or margarine, melted
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground cardamom
1 cup milk

Beat the sugar and eggs together until well blended. Beat in the butter. Add dry ingredients and milk and beat until smooth. Place in 2 well-greased bread loaf pans.

Bake at 300 degrees F for 1 hour or more until toothpick comes out dry. Cool on racks. Loosen sides and invert. Freezes well and is better if kept a day before serving.

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ALMOND BEAR CLAWS

1 (8 oz.) can refrigerator crescent rolls
2/3 cup confectioners sugar
1/2 cup almond paste
Dash of salt
1 egg, slightly beaten
2 tbsp. sliced almonds
white granulated sugar (for sprinkling on tops)

Unroll dough to form 2 rectangles, sealing perforations.

Combine 2/3 cup confectioners sugar, almond paste, salt and 2 tablespoons beaten egg in bowl. Beat until smooth.

Spread filling lengthwise down center of rectangles. Fold dough to enclose filling, sealing edges. Cut each strip into 4 pastries. Place seam side down on greased baking sheet. Brush with remaining beaten egg; sprinkle with confectioners sugar.

Bake in a preheated 375 degree F oven for 10-15 minutes or until golden brown. Serve warm.
Honey Bear Brownies (using cocoa powder and honey)

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HONEY BEAR BROWNIES
From: sara
Makes 16 brownies

1/3 cup butter or margarine, softened
3/4 cup sugar
1/2 cup honey (or 1/4 cup light corn syrup)
2 tsp. vanilla
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey's unsweetened cocoa powder
1/2 tsp. salt
1 cup chopped nuts
Your favorite chocolate frosting (optional)

Cream butter or margarine and sugar in small mixer bowl; blend in honey or corn syrup and vanilla. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa powder and salt; gradually add to creamed mixture. Stir in nuts. Pour into a greased (9 x 9 x 1 3/4-inch) pan.

Bake at 350 degrees F for 25 to 30 minutes or until brownies begin to pull away from edge of pan. Cool.

If desired, frost cooled brownies with your favorite chocolate frosting.

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GUMMY BEAR COOKIES
From: sara
Makes about 30 cookies

1 stick (1/2 cup) butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
30 Gummy Bear candies (used after baking)

In a bowl, using a mixer, cream together butter and sugar until fluffy. Gradually beat in egg and vanilla.

In separate bowl, sift together flour, baking powder, and salt. Add to sugar mixture and beat on low speed until combined. Drop dough by teaspoons onto a greased cookie sheet.

Bake in a preheated oven at 400 degrees F for 8 to 10 minutes or until edges are browned. Remove from oven and while still warm, gently push a candy in each cookie center.

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POOH BEAR PO'BOYS
From: sara
Makes 12

2 pkg. active dry yeast (rapid-rise)
1/3 cup warm water
1/4 cup honey
2 tbsp. sugar
2 tsp. salt
6 cups flour, divided use
4 tbsp. butter, melted
3/4 cup buttermilk
1/2 cup hot water
3 eggs, divided use
Cornmeal
Raisins

Dissolve yeast and water in large mixing bowl. Add honey, sugar and salt; stir until blended. Stir in 3 cups flour, butter, buttermilk, 1/2 cup hot water and 2 eggs; beat until smooth. Blend in remaining flour to make a smooth dough. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 30-45 minutes.

Grease 2 cookie sheets and dust with cornmeal.

Punch dough down and turn out on lightly floured surface. Knead dough a little, just until it's no longer sticky. Divide dough into 12 equal parts.

Divide one of the 12 balls of dough as follows for each bear: Makes a large oval for the body and a ball for the head. Make smaller balls for the nose, ears and legs; use raisins for eyes. Place on cookie sheets and brush with remaining egg beat with a little water. Allow to double in bulk, about 30 minutes.

Bake at 375 degrees for 30-35 minutes or until golden brown. Cool. Bears may be frozen at this point.

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THREE BEAR PORRIDGE
From: sara
Makes 1 serving

3 tbsp. rolled oats, uncooked
1 tsp. sunflower seeds
1 tbsp. raisins
1 tbsp. chopped apple
1 tbsp. powdered milk
1/2 cup hot water
1/2 tsp. honey

Combine all ingredients except honey in small pan. Heat on medium heat until bubbles. Simmer for 15 minutes. Stir in honey. Eat and enjoy.

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BEAR BEANS
From: sara

1 lb. ground beef
1 tbsp. onion, chopped
1 tsp. Italian seasoning
Dash of salt and pepper
1 (16 oz.) can pork-n-beans, drained
1 (16 oz.) can kidney beans, drained
1/2 cup catsup
1/4 cup brown sugar

Brown hamburger in large skillet. Stir in onion and spices. Add beans; mix well. Stir in catsup and brown sugar. Simmer for 10 minutes.

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BOWTIE PASTA WITH CHICKEN AND SPINACH

1 (1 lb) box bowtie pasta
1 medium onion, chopped
butter (for frying)
1 lb boneless chicken breasts, chopped into chunks
1 lb bag of spinach (wash, take out veins, and tear up into small pieces)
1 pint heavy (whipping) cream
grated parmesan cheese (good chunk of it)

Cook pasta according to package directions; drain. Saute onion in butter. Then saute chicken in same pan until white (cooked). Add spinach to pan and saute spinach until wilts. Add heavy cream, stir, cook until thickened. Put in bowl all mixed up and add cheese then thoroughly mix and serve.

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Heather Locklear's Chicken Breast Tarragon

6 skinless, boneless chicken breast halves
Salt and ground black pepper (to taste)
1/4 cup flour
1/4 cup butter, divided use
1 tablespoon chopped shallots
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
1/2 cup chicken broth
1/2 cup heavy (whipping) cream
Fresh tarragon sprigs (for garnish)

Sprinkle chicken with salt and pepper and dredge with flour. Reserve remaining flour.

In large skillet, heat 3 tablespoons butter and brown chicken on both sides. Transfer to heated platter.

Add shallots to the skillet and saute briefly. Add wine. Cook the liquid over high heat until most is evaporated, while scraping loose all brown particles. Add reserved flour and stir to make thick paste. Sprinkle with tarragon and stir in the broth. Return the chicken to skillet; cover and cook until tender, about 25 minutes. Transfer chicken to heated platter and keep hot.

Add remaining butter and the cream to the skillet. Heat, stirring the sauce, then pour over the chicken. Garnish with fresh tarragon sprigs.

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LARRY KING'S TUNA HEALTH SALAD

2 cans (6 ounces each) water-packed tuna, rinsed, drained
2 tablespoons diced onion
2 tablespoons diced green bell pepper
2 tablespoons diced celery
2 tablespoons diced tomato
1 tablespoon Miracle Whip Free Nonfat Dressing
1 tablespoon corn oil
4 tablespoons vinegar
OPTIONAL, FOR SERVING:
lettuce
1 Bermuda onion slice
1 tomato slice

Combine all except optional ingredients in a bowl and mix gently. Serve on a bed of lettuce and garnish if desired with onion and tomato slices. Serve chilled.

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PAUL WINFIELD'S CHAMPAGNE SAUSAGE PATTIES

3/4 pound trimmed beef
1 1/4 pounds fatty pork
1/2 of an onion
1/4 cup pecans, chopped
2 cloves garlic
1 tablespoon ground sage (or 5 fresh sage leaves, chopped)
2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 cup champagne

Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate for 1 hour.

Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other sausages.

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RHONDA SHEAR'S HOT SHRIMP BALLS

2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
2 tablespoons chop green onion
2 tablespoons flour
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 pound cooked shrimp, chopped fine
2 eggs
Bread crumbs
Oil (for deep frying)

Melt butter; stir in parsley and green onions. Blend in flour. Stir in milk, sprinkle in salt and pepper sauce. Cook and stir until mixture thickens and comes to a boil. Remove from heat and stir in shrimp. Form balls by hand using 1 tablespoon mixture per ball. Beat eggs well in a separate bowl; dip balls in crumbs, then in eggs. Dip balls again in crumbs and chill for 30 minutes.

Fill a large saucepan with enough oil for deep frying and heat at 350 degrees F until simmering. Fry balls 2 to 3 minutes or until brown.

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MINT JULEP
From: sara

4 sprigs fresh mint, divided use
1 tsp. sugar
Finely crushed ice
1 1/2 oz. bourbon

In a 12 ounce glass or tankard, place 3 sprigs of mint and sugar. Crush mint with muddler or handle of a wooden spoon until sugar is dissolved, about 5 minutes.

Fill glass to the brim with ice; pour in bourbon; do not stir. Add more ice to fill glass. Place in freezer.

Just before serving, garnish with a mint sprig. Serve with a long straw.

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SUZANNE SOMERS' DELI PASTA SALAD

FOR THE DRESSING:
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
1 1/2 teaspoons Italian seasoning
1/8 teaspoon ground black pepper
1/2 teaspoon salt
FOR THE SALAD:
8 ounces tricolor rotini
9 ounces frozen artichoke hearts
6 ounces Monterey Jack cheese, cut in cubes
5 ounces pepperoni, sliced
1/2 head broccoli florets
1/2 head cauliflower florets
2 scallions, sliced
1 large red bell pepper, cut in 1-inch dice
lettuce leaves (for garnish)

To make the dressing, whisk together oil, vinegar, Italian seasoning, salt and pepper; set aside.

Cook pasta according to package directions.

Place artichoke hearts in colander in sink. Drain pasta over artichokes then rinse both under running cold water and drain. Add to dressing along with remaining ingredients for the salad, except lettuce; toss to coat. Serve immediately or cover and chill to serve later. Garnish salad with lettuce.

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PAT-IN-THE-PAN CRUST
From: sara

2 cups all-purpose flour
2/3 cup margarine or butter, softened
1/2 cup almonds, toasted and finely chopped
1/2 cup powdered sugar

Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of an ungreased rectangular pan, 13x9x2-inches (or 2 pie pans).

Bake until set, 15-20 minutes.

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PAT-IN-PAN PEANUT BUTTER FUDGE
From: sara

1/2 cup creamy peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. (1 cup) peanut butter chips
4 cups powdered sugar

Line (13x9-inch) pan with foil and extend over sides.

In a saucepan, combine peanut butter, cream cheese and peanut butter chips; heat until melted and mixture smooth.

Remove from heat. Add powdered sugar, 1 cup at a time; mixing well after each addition. Knead if necessary (cool if too hot to handle). Press mixture evenly in prepared pan. Let stand at room temperature 2 hours.

Remove by lifting tin foil. Remove foil. Cut into squares or desired shapes. Decorate. Store in refrigerator.

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PAT-IN-PAN FUDGE
From: sara

1/2 cup margarine or butter
1 (8 oz.) pkg. cream cheese
3 squares (1 oz. each) unsweetened chocolate
6 cups powdered sugar

Line a (13x9-inch) pan with foil, extend over sides.

In a saucepan, combine margarine, cream cheese and chocolate. Heat until mixture is smooth, stirring constantly.

Remove from heat. Add powdered sugar, 1 cup at a time, mixing well; knead if necessary (cool if too hot to handle). Press mixture evenly in pan. Refrigerate until set.

Remove by lifting tin foil, remove foil. Cut fudge into squares or desired shapes. Decorate. Store in refrigerator.

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PAT'S AMBROSIA
From: sara
Makes 4 servings

1 cup pineapple chunks
1 cup orange sections, sliced
1 cup purple seedless grapes
1 banana, sliced
1/4 cup maraschino cherries, halved
1/4 cup grated coconut
1/4 cup pecan pieces
1/4 cup cointeau liqueur (optional)

Place fruit in pretty glass bowl and mix lightly. For special occasions drizzle on about 1/4 cup cointeau liqueur.

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PAT'S RICE-A-RONI SALAD

1 pkg. chicken Rice-A-Roni
4 green onions with tops, sliced
1/2 or a green or red bell pepper, chopped
12 green or black olives, sliced
1 can artichoke hearts, chopped
2 cups cubed cooked chicken breast or salad shrimp (optional)
FOR THE DRESSING:
1/3 cup mayonnaise
1 tsp. curry powder
2 tbsp. bottled Italian dressing

Cook Rice-A-Roni in 2 tablespoons oil INSTEAD of butter and use 2 cups water. Cool in large bowl. Add onions, pepper, olives, artichokes and chicken or shrimp, if desired.

Mix dressing ingredients together and toss with rice mixture. Chill several hours before serving.

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FRUIT-NUT BALLS WITH LIQUEUR
From: Nancy
Source: Jo Anne Merrill

1 cup chopped dates
1 1/2 cups seedless raisins
1/2 cup dried apricots
1 cup black walnuts, chopped
2 cups graham cracker crumbs
1/2 cup Southern Comfort
1/3 cup honey
1 teaspoon grated orange peel
1 dash salt
1 cup dried coconut

Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade; set aside.

Mix together the Southern Comfort, honey, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut.

These should be allowed to age for a few days before serving. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid.

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FIRE BALLS
From: Nancy
Source: Jo Anne Merrill
Makes 4 servings

12 ounces jalapeno peppers, canned
6 ounces mozzarella cheese, shredded, divided use
1 pound pork sausage
1 cup buttermilk baking mix (Bisquick)
6 ounces seasoned bread crumbs*

Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with some of the cheese, then set aside.

Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a cheese-filled pepper in the center of each patty, then wrap and seal the dough around the pepper.

Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice.

Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.

*Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.

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PISTACHIO CHOCOLATE RUM MUFFINS
Makes 1 dozen muffins

1/3 cup sugar
1/3 cup butter, softened
1 cup milk
2 eggs
2 tsp rum
2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup pistachios, coarsely chopped
1/3 cup pistachios, finely chopped (for garnish)

Preheat oven to 400 degrees F. Grease 12 muffin cups.

In a large bowl, cream together sugar and butter just until smooth. Stir in milk, eggs and rum. Add the flour, baking powder and salt. Stir just until combined. Fold in chocolate chips and the 1/2 cup coarsely chopped pistachios, mixing just to combine. Spoon batter into prepared muffin cups 3/4 full and sprinkle tops with the 1/3 cup finely chopped nuts.

Bake 20-25 minutes or until pick inserted in center comes out clean. Cool in the pan for 5 minutes. Remove muffins from cups and cool on rack. Serve warm or at room temperature.