Miscellaneous Recipes

Volume 1
by Anthony Boetz

About This Document

Miscellaneous Recipes Volume 1 lists 113 recipes. These recipes were
collected from various sources. More and more recipes will be included in
the future volumes. The next volume will be released in the near future.
This document is free-of-charge. It is released in portable document format
(PDF) only.

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Legal Notice and Terms of Agreement

Miscellaneous Recipes Volume 1 contains 113 recipes which the author
has collected from various sources. While attempts have been made to verify
information in this publication, neither the author nor the publisher assumes
any responsibility for errors, omissions, interpretation or usage of the
subject matter herein. The contents in this publication are intended for
informational purposes only. The author and publisher shall in no event be
held liable for any loss or other damages incurred from the usage of this
publication. The author and publisher reserve the right to terminate this
publication at anytime, without warning, and are not responsible for any
results forthcoming from said termination. Furthermore the author and
publisher extend no warranty of results either expressed or implied from the
usage of this information. Results vary by user. By using the Miscellaneous
Recipes Volume 1, you agree to this legal notice and terms of
agreement.
Anthony Boetz.
Tuesday, November 15, 2005

10

Contents
1.

Peanut Butter Brownie Cups . . . 15

2.

Classic Chicken Gumbo . . . 15

3.

Fudge Cake . . . 15

4.

Mexican Chicken . . . 16

5.

Spicy Barbecued Chops . . . 17

6.

Quick and Easy Popcorn Balls . . . 17

7.

Karo Krazy Krunch . . . 17

8.

Porcupines . . . 17

9.

Bread Pudding with Vanilla Custard . . . 18

10.

Sloppy Joes . . . 19

11.

Taco Seasoning . . . 19

12.

Microwave Peanut Butter Fudge . . . 19

13.

Red Lobster's Cheese and Garlic Biscuits . . . 19

14.

Lemon Square . . . 20

15.

Great Depression Cake . . . 20

16.

Wedding Mints . . . 21

17.

Everyday Cake . . . 21

18.

Cold Cantaloupe Soup . . . 21

19.

Chicken Broccoli Casserole . . . 22

20.

Bread Pudding with Rum Sauce . . . 22

21.

Pebbles Cookie Crispies . . . 23

22.

Fudgy Brownies . . . 23

23.

Beef Stroganoff . . . 23

24.

Bouillabaisse . . . 24

25.

Homemade Meatballs . . . 24

26.

Texas Tornado Cake . . . 25

27.

Hawaiian Flavor Chicken . . . 25

28.

Simple Salisbury Steak . . . 25

29.

Barley Soup for Crock-pot . . . 26

11

12

30.

Wild Rice Soup . . . 26

31.

Southern Chocolate Gravy . . . 26

32.

Five Ingredient Fudge . . . 27

33.

Raspberry and Cream Cheese Cake . . . 27

34.

One Pan Banana Cake . . . 28

35.

Chicken and Pasta Salad . . . 28

36.

Tuna-Noodle Casserole . . . 28

37.

Soda Crackers . . . 29

38.

Blonde Brownies . . . 29

39.

Creamy Ham and Macaroni Bake . . . 30

40.

Great-Grandma's Ice Cream Dessert . . . 30

41.

Chicken Enchilada . . . 30

42.

Crisp Onion Squares . . . 31

43.

White Chocolate Macadamia Nut Cookies . . . 31

44.

Zucchini Casserole Imperial . . . 31

45.

Heavenly Ambrosia in a Cloud . . . 32

46.

Pecan French Toast . . . 32

47.

Weasel Dip . . . 33

48.

Stuffed Peppers . . . 33

49.

Tuna Salad . . . 33

50.

Meatless Meat Loaf . . . 34

51.

American Classic Potato Salad . . . 34

52.

Popcorn . . . 34

53.

Easy Sloppy Joes . . . 34

54.

Ham and Noodle Casserole . . . 35

55.

Milky Way Ice Cream Pie . . . 35

56.

Luscious Lemon Cheesecake . . . 35

57.

Pecan Crunch Pie . . . 36

58.

Bubble Pizza . . . 36

59.

Philadelphia No Bake Pumpkin Cheese Cake . . . 36

60.

Green Goddess Salad Dressing . . . 37

61.

Almond-Crusted Peaches . . . 37

62.

Chocolate Cherry Chip Cake . . . 37

63.

Balsamic House Dressing . . . 38

64.

Rosemary Chicken Linguine with Baby Carrots . . . 38

65.

Fruit Filled Quesadillas . . . 38

66.

Fiesta Pasta Primavera . . . 39

67.

Cheese Tortellini Primavera . . . 39

68.

7up Cake . . .39

69.

Goodly Buns . . . 40

70.

French Bread Toast . . . 40

71.

Fruit Salad . . . 40

72.

Fool Proof Fudge . . . 41

73.

Berry Syrup . . . 41

74.

Stewed Cubed Steak . . . 41

75.

Pancakes from Scratch . . . 42

76.

No Bake Cookies . . . 42

77.

Mare's All Rotten Potatoes . . . 42

78.

Mile High Lemon Meringue Pie . . . 43

79.

Hungarian Pork Chops . . . 44

80.

Apricot Cherry Bars . . . 44

81.

Ham and Cheese Noodle Skillet . . . 45

82.

Simple Salmon Snacks . . . 45

83.

Cheddar Chicken and Vegetable Skillet . . . 45

84.

Quick Chicken and Dumplings . . . 46

85.

Seafood Florentine Bake . . . 46

86.

Rio Salsa Polenta . . . 46

87.

Wartime Lemon Pie . . . 47

88.

Almond Oatmeal Cutouts . . . 47

89.

Yeast Free Pizza Crust and Homemade Pizza . . . 48

90.

Caribbean Yam Bake . . . 48

91.

Fried Rice . . . 49

92.

Brocco Burgers . . . 49

93.

Sausage Gravy . . . 49
13

14

94.

Chocolate Chip Toffee Diamonds . . . 50

95.

Breakfast Casserole . . . 50

96.

Gyros Greek Sandwich . . . 51

97.

Sweet Potato Salad . . . 51

98.

Almond Bath Bomb . . . 51

99.

Tortellini Salad . . . 52

100.

Black Cat Pie . . . 52

101.

Poor Man's Steak . . . 52

102.

Basil Balsamic Marinade for Fish . . . 53

103.

Easy Parmesan Chicken Fingers . . . 53

104.

Easy Ham and Broccoli Bake . . . 53

105.

Banana Bread . . . 54

106.

Apple Pie Parfait . . . 54

107.

Apple Pie A la Mode . . . 54

108.

Rice Krispies Cookies . . . 54

109.

Corn Salsa with Peppery Chicken . . . 55

110.

Portuguese Sweet Bread . . . 55

111.

Mediterranean Pasta . . . 56

112.

Sky-High Brunch Bake . . . 56

113.

Pineapple Delight . . . 57

1. Peanut Butter Brownie Cups

Quick and easy
1 package (21 ounces) brownie mix
15 to 18 mini peanut butter cups
Preheat oven 350 degrees F. Prepare brownie mix according to package
directions. Spoon the batter into prepared greased muffin cups, filling 2/3
full. Press 1 peanut butter cup into each cup of batter until batter meets top
edge of candy. Bake 20 to 25 minutes.

2. Classic Chicken Gumbo

6 Servings

2 tablespoons vegetable shortening

2 tablespoons flour, all-purpose
2 onions, finely chopped
1 green bell pepper, finely chopped
5 cups warm chicken broth
8 tomatoes, peeled and chopped
1/2 pound okra, cut into 1/4 pieces
1/2 cup uncooked rice
2 ribs celery, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 broiler-fryer chicken, cooked

In large Dutch oven, melt shortening over low heat. Add flour and cook,
stirring, until brown, for about 10 minutes (do not hurry; if flour burns, roux
is ruined). Add onions and bell pepper. Cook until onion is translucent, for
about 5 minutes. Slowly add warm broth. Stir until broth boils. Add
tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf. Boil again.
Add chicken. When mixture boils again, reduce heat to low, cover and cook
for about 20 minutes. Stir, cover and cook for another 20 minutes.

3. Fudge Cake

4 squares bakers unsweetened chocolate

1/2 cup water
1-3/4 cups sugar
1-2/3 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup butter
3 eggs
15

 3/4 cup milk

1 teaspoon vanilla
Melt chocolate in water in a saucepan over very low heat, stirring constantly
until smooth. Add 1/2 cup of the sugar, cook and stir for another 2 minutes.
Cool. Mix flour, soda and salt. Cream butter, gradually beat in remaining 11/4 cups sugar and continue beating until light and fluffy. Add eggs, one at a
time, beating well after each. Alternately add flour mixture and milk,
beating after each addition until smooth. Blend in vanilla and chocolate
mixture. Pour into greased and floured pans. Bake at 350 degrees F for 30 to
35 minutes or until cake tester comes out clean. Cool in pans for 10 minutes.
Remove from pans and finish cooling. Spread with frosting.
Classic Fudge Frosting

4 square bakers unsweetened chocolate

2 tablespoons butter
1 pound (4 cups) confectioners sugar
dash of salt
1/2 cup milk
1 teaspoon vanilla

Melt chocolate with butter over a very low heat, stirring constantly until
smooth. Remove from heat and combine with sugar, salt, milk and vanilla.
Blend well while adding chocolate. If necessary, let stand until a spreading
consistency, stirring occasionally. Spread quickly adding a small amount of
additional milk if frosting thickens. This makes about 2-1/2 cups or enough
to cover tops and sides of two 8- or 9- inches layers, or one 9- inches square
or 13 x 9- inches cake or 24 cup cakes.

4. Mexican Chicken

1 chicken, cooked (may use chicken breasts, 4 to 5)

1 can cream of chicken soup
1 can cream of mushroom soup
1 can RoTel tomatoes
broth from chicken
1 cup cheddar cheese, grated (or more)
Nacho cheese Doritos

Cook chicken and reserve about 1 cup broth. Cut up chicken in bit-sized
pieces. Add both soups, RoTel, broth, and cheese. Layer this with chips in a
9 x 13- inches pan. Bake at 350 degrees F for about 30 minutes or until
bubbly. You may put more cheese on the top if you like a lot of cheese.

16

5. Spicy Barbecued Chops

6 Servings

1 pound lamb forequarter (barbecue) chops

1/4 cup tomato sauce
2 tablespoons barbecue sauce
2 teaspoons Worcestershire sauce
1 tablespoon brown vinegar
1 teaspoon prepared English mustard
2 tablespoons brown sugar (or to taste)

Trim chops if necessary. Mix remaining ingredients in a jug/bowl. Baste both

sides of the chops and leave to marinate for at least 20 minutes (or until
ready to cook). Sear chops on each side on barbecue, brush with glaze as you
turn them. Turn and baste frequently during cooking. Note: Serve with your
favorite pasta and potato salads.

6. Quick and Easy Popcorn Balls

small box Jello

1 cup corn syrup
1 cup sugar
3 cups un-popped popcorn - hot air pop, no butter or salt added

In sauce pan, cook Jello, syrup and sugar over low heat until dissolved. Pour
over popcorn, mix well until all is coated. Butter hands and make popcorn
balls, place on wax paper to cool.

7. Karo Krazy Krunch

2 sticks (1 cup) butter

1-1/3 cup sugar
1/2 cup clear Karo corn syrup
1 teaspoon vanilla
3 quarts popcorn

Pop popcorn and spread on a covered cookie sheet. On the stove top, cook
butter, sugar and corn syrup until caramel colored for about 15 minutes.
Remove from heat. Add vanilla and stir. Pour mixture over popcorn and mix.
Clump in balls or leave as individual pieces.

8. Porcupines

1-1/2 pounds ground beef

1/2 cup rice
1/2 cup flour
2 eggs
17

 2 cans tomato soup

1 cup water
Mix tomato soup and water in large pot and place on stove top to simmer.
Parboil rice to just soft. Rinse and mix with ground beef, flour and eggs.
Make meatballs from mixture and place in tomato soup and simmer until
cooked through.

9. Bread Pudding with Vanilla Custard

Serves 15
Custard

1
6
6
3
1
1

quart milk
eggs, beaten
ounces sugar
egg yolks
teaspoon vanilla sugar
teaspoon cinnamon powder

Combine all ingredients and mix well.

Bread

1-1/2 pounds leftover bread

3 ounces melted butter
4 ounces raisins
1 pinch lemon zest

Cut bread in cubes, drizzle with melted butter and toast in the oven, no
color. Combine custard, bread, raisins, and lemon zest. Fill a buttered mold
or custard cups and bake in a water bath in a 325 degrees F oven for 45
minutes or until custard is set. Note: For best results, mix bread and custard
together and let sit in refrigerator overnight before baking.
Vanilla Custard Sauce

2 eggs, separated
1/2 cup sugar
1/2 cup Half and Half
1 tablespoon flour
1 tablespoon vanilla extract, or to taste

In the top pan of a double boiler, combine egg yolks, sugar, milk, flour and
vanilla. Whisk to blend and then place over gently boiling water and cook,
stirring until mixture is thickened and coats the back of a spoon. Serve over
bread pudding.

18

10. Sloppy Joes

From a Bar and Grill in the early 50's.

1-1/2 pounds hamburger

1 can Campbell's chicken gumbo soup
onion and garlic to taste
ketchup and mustard to taste

Brown the hamburger with the onion and garlic. Drain the grease (If you like
them greasy do not drain). Add the soup and mustard and ketchup to taste.

11. Taco Seasoning

This is a delicious alternative to commercial Taco seasoning with less salt
and preservatives.

1 tablespoon chili powder

2 teaspoons onion powder, or dried onion flakes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons parsley flakes

Mix them all together and add to browned ground beef with 3/4 cup water.

12. Microwave Peanut Butter Fudge

1 stick + 2 tablespoons margarine

2/3 cup peanut butter
6 cups powdered sugar
1/3 cup milk
1 tablespoon vanilla

Place margarine and peanut butter in a large microwave bowl. Microwave on

high until margarine melts for about 1-1/2 to 2 minutes. Stir until smooth.
Stir in remaining ingredients until lumps disappear. Microwave on high until
it becomes soft but NOT bubbly, for about 1-1/2 to 2 minutes. Stir. Pour into
9- inches square, buttered pan. Cover and refrigerate for 1 hour.

13. Red Lobster's Cheese and Garlic Biscuits

10 to 12 biscuits
2 cups Bisquick baking mix
19

2/3
1/2
1/4
1/2

cup milk
cup shredded cheddar cheese
cup margarine or butter, melted
teaspoon garlic powder

Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for
30 sec., and then drop dough by spoonfuls onto un-greased cookie sheet.
Bake in 450 degrees F oven for 8 to 10 minutes. Mix margarine or butter and
garlic powder. Brush over warm biscuit before removing from pan. Serve
warm.

14. Lemon Square

25 Squares

1 cup flour (all purpose)

1/2 cup margarine or butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs

Heat the oven to 350 degrees F. Mix flour, margarine and powdered sugar.
Press in un-greased square pan, 8 x 8 x 2- or 9 x 9 x 2- inches, building up
1/2- inches edges. Bake for 20 minutes. Beat the remaining ingredients for
about 3 minutes or until fluffy. Pour over hot crust. Bake for about 25
minutes or until no indentation remains when touched lightly in center.
Cool. Sprinkle with powdered sugar until desired. Cut into one and a half
squares. Note: You can use self-rising flour in this recipe. Omit salt and
baking soda.

15. Great Depression Cake

1 apple, peeled and grated

2 cups raisins
2 cups brewed coffee
2 cups sugar
1/2 cup shortening
2 cups flour
1 teaspoon baking soda
1 teaspoon each of nutmeg, all spice, cloves and cinnamon
1 cup pecans or walnuts

Combine apple, raisins, coffee, sugar and shortening together and simmer
them for 10 minutes. Remove the pot from stove and let cool for 10 minutes.
Then combine other dry ingredients (flour, baking soda, nutmeg, all spice,
20

cloves, cinnamon and walnuts). Place dry ingredients in a bowl, pour in

cooked mixture. Mix ingredients together until it forms into a cake batter.
Pour into a well-greased 9 x 13- inches pan. Bake for 25 minutes at 350
degrees F. To check if cake is done, place a toothpick in center.

16. Wedding Mints

1 (8 ounces) package cream cheese

1 pound powdered sugar
2 to 3 drops of Mint extract (peppermint, wintergreen, etc)
food coloring optional

Soften cream cheese, mix in powered sugar and mint extract. Blend well and
coloring if desired. Place in molds or roll and slice.

17. Everyday Cake

1/2 cup shortening

1 cup sugar
2 eggs
1 cup sweet milk
2-1/2 cup flour
1/4 teaspoon baking powder
salt
1 teaspoon vanilla

Cream the shortening and sugar together until light and fluffy. Add eggs one
at a time, while beating well. Add sweet milk and flour (into which has been
sifted the baking powder and salt) alternating. Add vanilla flavoring. Beat
well and put into well greased pan. Bake in a moderate oven (350 degrees F)
for 40 to 45 minutes.

18. Cold Cantaloupe Soup

1 large, ripe cantaloupe

1/2 teaspoon cinnamon
2 tablespoons lime juice
fresh mint sprigs
2 cups orange juice

Remove seeds from cantaloupe and cube the pulp. Place pulp and cinnamon
in the electric blender and puree. Combine orange and lime juices and stir
into the puree. Chill and serve in chilled soup bowls. Garnish with mint
sprigs.

21

19. Chicken Broccoli Casserole

1 pound chicken breast, cut up

1 can cream of chicken soup
1/2 can milk
1 tablespoon mustard
1 cup shredded cheese
1 box chopped broccoli, thawed
rice

Brown chicken breast in a little oil, add soup, milk, mustard and cheese.
Bring to a boil. Add broccoli, cook for 2 minutes. Serve over rice.

20. Bread Pudding with Rum Sauce

12 servings
8 large eggs
3-1/2 cups of whole milk
2 cups sugar
1-1/2 cups of whipping cream
1 teaspoon vanilla extract
23 slices of toast & buttered "Raisin Cinnamon Bread"
1 cup pecans

Butter 13 x 9 x 2- inches glass-baking dish. Whisk eggs in large bowl to blend.

Add milk, sugar, cream and vanilla. Whisk to blend well. Layer bread evenly,
and spread pecans liberally. Pour mixture over bread in prepared baking
dish. Cover and refrigerate for 2 hours. Preheat oven to 350 degrees F. Bake
pudding uncovered in 1/2 pan of water until puffed and golden, for about 1
hour 15 minutes. Cool slightly (Pudding will fall). Serve warm with rum
sauce.
Rum Sauce
Makes about 1-1/2 cups
Rum Sauce can be prepared 2 days ahead.

1 cup (2 sticks) unsalted butter

1 cup (packed) dark brown or white sugar
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

Melt unsalted butter in heavy medium saucepan over medium-low heat. Add
dark brown or white sugar, salt, and whisk until sugar is dissolved and
mixture is bubbling and smooth, for about 6 minutes. Remove from heat.
Whisk in dark rum and vanilla extract. (Alcoholic content evaporates due to
heat so its safe for non-drinkers). Serve with warm bread pudding. Cover
and refrigerate. Put on bread pudding if you intend to microwave to warm.
22

21. Pebbles Cookie Crispies

1 package (2 layer size) yellow cake mix

1/2 cup vegetable oil
1/4 cup water
1 large egg
3 cups post fruity or cocoa pebbles cereal

Mix cake mix, oil, water, and egg in large bowl with wooden spoon until well
blended Drop by tablespoons of dough 2- inches apart onto un-greased
baking sheets Bake at 350 degrees F for 11 minutes or just until cookies
begin to brown cool on wire racks.

22. Fudgy Brownies

3/4 cup powdered Cocoa

1/2 teaspoon baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all purpose flour
1 teaspoon vanilla
1/4 teaspoon salt

(Mix by hand) Stir cocoa and baking soda in a mixing bowl. Blend in 1/3 cup
vegetable oil. Add boiling water, stir until mixture thickens. Stir in sugar,
eggs, and remaining 1/3-cup vegetable oil, stir until smooth. Add flour,
vanilla and salt, blend completely. Pour into lightly greased 13 x 9- inches
baking pan or 2 square 8- inches pans. Bake at 350 degrees F for 35 to 40
minutes for 13 x 9- inches pan or for 30 to 32 minutes for 8- inches square
pans. Cool, frost if desired. Note: These are very rich already and don't frost
them.

23. Beef Stroganoff

1 pound lean steak (like skirt steak) trimmed and cut into strips.
1/4 cup flour
4 tablespoons butter or margarine, divided
1 medium onion
2 cloves garlic
8 ounces fresh mushrooms
1 can Consomm beef w/ gelatin
8 ounces sour cream
prepared egg noodles, buttered

Dredge strips of steak in flour. Melt butter. Brown steak in 1 tablespoon

butter, remove to oven-safe bowl. Keep warm in 200 degrees F oven. Melt
another tablespoon butter, saut onions, garlic and mushrooms in butter
23

until tender, but not too brown. Melt remaining butter, brown remaining
flour in butter to cook a little for about 1 to 2 minutes. Put vegetables in
another oven-safe bowl and pour in oven to keep warm. Pour Consomm
Beef soup into pan, Stir, scraping bits from bottom of pan. Add sour cream
to pan and stir until thickened and bubbly. Add steak and vegetables back to
pan, and heat through. Serve over hot, with buttered egg Noodles.

24. Bouillabaisse
Allow about 4 pounds of fish/seafood for this recipe or whatever you decide
on. Serve with lots of crusty bread and perhaps a salad.
Serves 8

1 cup onions, chopped

1 cup celery, sliced
1 clove garlic, chopped
1/3 cup butter
1 pound cod fish fillets (or any other firm white fish)
2 cups clam juice
1 cup water
2 (14 ounces) cans tomatoes, chopped
1 teaspoon dried basil
2 large bay leaves
1-1/2 teaspoons black pepper
1 pound scallops
1 pound prawns or shrimp
1 (14 ounces) can baby clams
2 (6 ounces) cans crab
1 can salmon
salt to taste

Saut the garlic, onions and celery in the butter. Cut up the fillets of fish in
1-1/2- inches chunks. In a large pot combine the sauted mixture with
tomatoes, clam nectar, water, basil, bay leaves and pepper. Bring to a boil,
reduce heat and simmer for 10 minutes. Add fish chunks, cook for 5 minutes.
Add scallops, prawns, cook for another 5 minutes. Add clams, crab and
salmon cook final 5 minutes. Remove bay leaves and serve.

25. Homemade Meatballs

24

1 can French onion soup

1 cup corn flakes
1 pound hamburger
Sauce
2 cups ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce

Mix hamburger, French onion soup, and corn flakes in a bowl. Make into
balls. Mix all sauce ingredients in separate bowl. Pour over meatballs. Cook
them at 350 degrees F for 1-1/2 hours or until done.

26. Texas Tornado Cake

1-1/2 cups white sugar

2 eggs
2 cups fruit cocktail
2 teaspoons baking soda
2 cups all-purpose flour
1/4 cup packed brown sugar
1 cup chopped walnuts

Grease and flour a 9 x 13- inches cake pan. Preheat oven to 325 degrees F.
Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into
prepared pan. Mix the brown sugar and nuts together, and sprinkle mixture
onto the batter. Bake it for 40 minutes, or until done.

27. Hawaiian Flavor Chicken

8 to 10 boneless, skinless chicken thighs

1 (20 ounces) can chunk pineapple
1 cup canned coconut milk
1 medium mild white onion
2 small green onions with tops
1/2 red bell pepper
1 cup sweetened shredded coconut

Cut thighs into serving portions and put in casserole dish. Drain pineapple
and save juice. Mix pineapple juice with coconut milk and pour over chicken
pieces. Chop up onion and bell pepper and sprinkle over chicken. Cut up
green onions and sprinkle over chicken. Put in 375 degrees F oven and bake
for 45 minutes. Remove from oven and sprinkle coconut over chicken
mixture then put chunked pineapple pieces on top. Return to oven and bake
for 15 minutes more. When done you may remove chicken pieces to serving
platter or leave in casserole dish in juices.

28. Simple Salisbury Steak

1 can (10-3/4 ounce) Campbell's condensed cream of mushroom soup,
divided
1 pound ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tablespoon vegetable oil
1-1/2 cups sliced fresh mushrooms
25

 fresh parsley (optional)

halved cherry tomatoes (optional)
In large bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and
egg. Shape firmly into 6 oval patties of even thickness. In 10- inches skillet
over medium-high heat, in hot oil, cook half of patties until browned on both
sides. Remove and set aside. Repeat with remaining patties and spoon off
fat. In the same skillet, stir in remaining soup and mushrooms; return patties
to skillet. Reduce heat to low. Cover and cook for 20 minutes or until patties
are thoroughly cooked and no longer pink, turning patties occasionally. Serve
patties with mushroom sauce spooned over. Garnish with parsley and cherry
tomatoes, if desired.

29. Barley Soup for Crock-pot

1 pound stew beef, cut in 1/2- inch cubes

1 medium onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 cup barley
1 bay leaf
1 teaspoon salt
pepper to taste
6 cups beef stock

Put all ingredients in crock-pot. Cook on low for 6 to 8 hours stirring

occasionally.

30. Wild Rice Soup

2 cans cream mushroom soup

2 cans cream chicken soup
2 cans cream potato soup
2 cans evaporated milk
3 cups milk
2 cups cooked white and wild rice mixed
16 ounces cubed Velvetta cheese
3 to 4 cups (your choice or mix of cooked) ham, roast, chicken and/or
turkey

Mix all together and simmer for 20 minutes.

31. Southern Chocolate Gravy

26

2
1
3
4

heaping tablespoons of cocoa

cup of sugar
tablespoons of flour
cups of milk

 1 teaspoon of vanilla
1 tablespoon of butter
Mix the cocoa, flour, and sugar in a pot with a fork or whisk until well
blended. Add all of the other ingredients and boil, stirring constantly, over
medium heat. Continue cooking until the gravy is in the desired thickness.

32. Five Ingredient Fudge

1
1
1
1
1

(12 ounces) package semi sweet chocolate chips

(6 ounces) package butterscotch chips
can eagle brand sweetened condensed milk
teaspoon vanilla
cup chopped walnuts (optional)

In a pan combine chocolate chips, butterscotch chips and milk. Heat over
medium until all chips are melted and blended well. Remove from heat add
vanilla and mix. Add nuts and stir well place in a 8 x 8- inches pan that has
been sprayed cover bottom and sides of pan with wax paper and spray. Pour
in fudge mixture and refrigerate until set. Cut into bite size squares. Note:
This is easy to make and isn't very sweet. You may want to make up two pans
of this as it doesn't last long.

33. Raspberry and Cream Cheese Cake

nonstick cooking spray

1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon finely shredded lemon or orange peel
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter or margarine, softened
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/2 cup buttermilk
2 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup granulated sugar
2 tablespoons refrigerator frozen egg product, thawed
1 cup raspberries or thinly sliced apricots or nectarines (optional)
sifted powdered sugar

Lightly coat a 9 x1-1/2- inches round baking pan with cooking spray. Set
aside. Stir together the flour, baking powder, lemon peel, baking soda, and
salt in a medium bowl. Set aside. In a medium mixing bowl beat the 3/4 cup
granulated sugar and butter with an electric mixer on medium to high speed
until combine. Add the 1/4 cup egg product and vanilla. Beat on low to
medium speed for 1 minute. Alternately add the flour mixture and
buttermilk to the egg mixture, beating just until combined after each
27

addition. Pour into prepared pan. In a small mixing bowl beat the cream
cheese and the 1/4 cup granulated sugar on medium to high speed until
combined. Add the 2 tablespoons egg product. Beat until combined. Arrange
the 1 cup raspberries over the batter in the pan. Pour the cream cheese
mixture over all. Bake in a 375 degrees F oven for 30 to 35 minutes or until a
wooden toothpick inserted near center comes out clean. Cool slightly on
wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with
powdered sugar.

34. One Pan Banana Cake

2 medium ripe bananas (pealed)

1 egg
1/3 cup oil
1 teaspoon vanilla
1 tablespoon orange juice
1 cup flour
3/4 cup chopped nuts
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar

Slice bananas into blender. Add egg, oil, vanilla and orange juice. Blend well
until smooth. In a 9- inches square pan stir flour, nuts, baking soda and salt
with a fork. Add banana mixture and mix with a fork. Bake at 350 degrees F
for 30 to 35 minutes.

35. Chicken and Pasta Salad

Serves 4

8 ounces bow tie pasta

1 cup (8 ounces) Wishbone thousand island dressing
1/2 pint (8 ounces) sour cream
2 teaspoons lemon juice
2 cups cut up cooked chicken
2 cups green, red or yellow peppers, thinly sliced

Cook pasta according to package directions. Drain and rinse with cold water
until completely cooled. In a large bowl, blend dressing, sour cream and
lemon juice. Stir in chicken and peppers. Add pasta and toss well. Chill.
Sprinkle, if desired, with paprika.

36. Tuna-Noodle Casserole

6 servings
10 ounces whole-wheat egg noodles
28

1 (6 ounces) can tuna, drained

1 can reduced-fat cream of mushroom soup
1/2 cup skim milk
3/4 cup shredded cheddar cheese
1 cup frozen peas
2 tablespoons diced minced onion
1/4 teaspoon black pepper
1/4 to 1/2 cup seasoned breadcrumbs

Boil noodles according to package directions. Heat the oven to 350 degrees
F. In a medium bowl, mix tuna, soup, milk, cheese, peas, onions and pepper.
Drain noodles and add to bowl. Mix well. Place in an 8 x 8- inches baking
dish, sprinkle with breadcrumbs and bake, uncovered for 30 minutes.

37. Soda Crackers

3 cup wheat pastry flour

1/2 teaspoon salt
2 teaspoon baking powder
1 cup less 3 tablespoon water
1/4 cup melted butter

Into a medium bowl, measure the flour, salt and baking powder. In a small
bowl, emulsify with a fork, the water and melted butter. Combine the liquid
and dry ingredients well with a fork, and then let the dough rest to absorb
moisture. Knead the dough in the bowl to form a ball, and turn out onto a
lightly floured work surface. Lightly flour a rolling pin. Roll the dough out
into a 22 x 14- inches rectangle, about 1/16- inch thick. Using a fork, prick
the dough all over to release trapped air and keep the dough flat. With a
pizza wheel or sharp knife, cut the dough into 2- inches squares or other
shapes, or cut shapes with a 2- inches cookie cutter. Using a spatula transfer
the crackers to the prepared baking sheets. Bake until the crackers are light
brown and firm to the touch, 15 to 20 minutes, switching the positions of the
sheets halfway through the baking time. When the first two sheets are
finished, remove them, and bake the third one as directed. Cool completely.

38. Blonde Brownies

Makes 9 brownies

1/2 cup butter (room temperature)

1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
29

Pre-heat the oven to 350 degrees F. Butter and flour 9 x 13- inches pan. Beat
butter and both sugars in large mixing bowl until light and fluffy. Add egg,
vanilla, flour, salt, baking soda and mix until well blended. Spread batter in
pan. Bake for 25 to 30 minutes. Cool before cutting. Note: For a chocolatier
version, add 1 cup semi-sweet chocolate chips into batter or sprinkle on top.

39. Creamy Ham and Macaroni Bake

1 (7 ounces) package elbow macaroni (2 cups uncooked)

2 tablespoons margarine
3 tablespoons flour
1 teaspoon salt, if desired
1 teaspoon parsley flakes
3/4 teaspoon dry mustard
2 cups milk
2-1/2 cups shredded American cheese
2 cups diced ham
1 (6 ounces) jar mushrooms
3 tablespoons dry bread crumbs
1/4 teaspoon pepper
1 (10 ounces) package frozen asparagus cuts thawed, drained or 1
(10.5 ounces) can of asparagus, drained

Prepare macaroni as package directs. Drain and set aside. Heat the oven to
350 degrees F. In large saucepan, melt margarine. Stir in flour, salt, parsley
flakes, dry mustard and pepper. Blend in milk. Cook stirring continually until
thick and bubbly. Add cheese. Stir until melted. Add cooked macaroni, ham,
asparagus and mushrooms. Mix well. Pour into buttered 2 quart casserole.
Sprinkle with bread crumbs. Bake at 350 degrees F for 30 minutes or until
bubbly. Note: Refrigerate leftovers.

40. Great-Grandma's Ice Cream Dessert

1
1
3
1

cup butter
cup brown sugar
cups Rice Krispies
half gallon square container of vanilla ice cream

In large saucepan, combine butter and brown sugar and melt over medium
heat. Be careful not to burn. When it is fully mixed together, add Rice
Krispies. Thoroughly coat Rice Krispies with mixture. In 9 x 13- inches pan,
pat down three-fourths of mixture. Cut ice cream into squares and layer over
Rice Krispies. Lay remaining mixture on top. Place in freezer and freeze until
solid. Cut into squares to serve.

41. Chicken Enchilada

8- inches whole-wheat or corn tortilla
30

1/3 cup diced cooked chicken breast (no skin)

2 tablespoons shredded reduced-fat cheese
2 to 4 tablespoons salsa
1/4 sliced Haas (dark-skinned) avocado

Top a warmed 8- inches whole-wheat or corn tortilla with 1/3 cup diced
cooked chicken breast (no skin), 2 tablespoons shredded reduced-fat cheese,
2 to 4 tablespoons salsa, and 1/4 sliced Haas (dark-skinned) avocado. Roll
up.

42. Crisp Onion Squares

Makes 1 dozen

1 tube (8 ounces) refrigerated crescent rolls

1 tablespoon butter, softened
2 tablespoons of dried minced onion
1/4 to 1/2 teaspoon of garlic salt

Unroll crescent roll dough and place on an un-greased baking sheet. Seal
perforations and press into an 8 x 6- inches rectangle. Spread with butter.
Sprinkle with onion and garlic salt. Bake at 400 degrees F for 10 minutes or
until golden brown. Cut into squares.

43. White Chocolate Macadamia Nut Cookies

1-1/4 cups butter

1-1/3 cups sugar
2/3 cup packed brown sugar
2 large eggs
1/2 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup macadamia nuts
1 cup chopped white chocolate

Preheat oven to 325 degrees F. Cream together butter and sugar until fluffy.
Beat in eggs, one at a time. Stir in vanilla. Mix together flour, baking soda,
and salt. Add to the creamed mixture. Stir in nuts and chocolate. Drop by
teaspoonful onto a baking sheet. Bake for about 15 minutes, until cookies
are golden.

44. Zucchini Casserole Imperial

4 cups sliced zucchini
2 cups boiling water
2 eggs
31

1 cup mayonnaise
1 onion chopped
1/4 cup chopped green pepper
1 cup grated Parmesan cheese
salt & pepper to taste
1 tablespoon of butter or margarine
2 tablespoons buttered breadcrumbs

Cook zucchini in water until just tender. Drain. In a large bowl beat eggs,
stir in mayonnaise, onion, green pepper, cheese, salt & pepper, add
zucchini. Turn into greased 1.5 quarts baking dish. Dot them with butter and
sprinkle with bread crumbs. Bake at 350 degrees F for 30 minutes or until
bubbly.

45. Heavenly Ambrosia in a Cloud

1 tub (8 ounces) cool whip whipped topping, thawed

2 cans (11 ounces each) mandarin orange segments, drained
1 can (20 ounces) crushed pineapple, drained
3 cups jet-puffed miniature marshmallows
2 cups Baker's Angel flake coconut
toasted planters sliced almonds (Optional)

Spread whipped topping onto bottom and up side of 2-1/2 quarts serving
bowl. Refrigerate. Mix oranges, pineapple, marshmallows and coconut in
large bowl. Spoon into bowl lined with whipped topping. Refrigerate at least
1 hour or until ready to serve. Garnish with almonds.

46. Pecan French Toast

4 servings

4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup white sugar
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/2 (1 pound) loaf Italian bread, cut into 1- inches slice
1/3 cup butter, melted
1/2 cup chopped pecans
2 tablespoons grated orange zest

In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and
vanilla extract. Place bread slices in a tightly spaced single layer in the
bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and
refrigerate overnight, turning once. When ready to cook, preheat oven to
350 degrees F. Coat a jelly roll pan, or rimmed baking sheet, evenly with the
melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle
32

evenly with orange peel and pecans. Bake in preheated oven until golden, 20
to 25 minutes. Check slices during last 10 minutes of baking time to avoid
burning.

47. Weasel Dip

1 (8 ounces) package cream cheese

1 can RoTel tomatoes
1/2 pound lean ground beef
1/2 pound lean pork sausage

Brown the meat in a skillet. Drain well. Return to skillet. Add cream cheese,
and RoTel tomatoes. Heat them until bubbly. Great dip for white or yellow
corn nacho chips. Note: 1 pound of ground beef or 1 pound of sausage can
also be used instead.

48. Stuffed Peppers

8 medium green peppers

1 pound ground beef
1/2 cup chopped onion
1-1/2 cups whole kernel corn
1 (8 ounces) can tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
2 cups shredded sharp cheese

Cut off tops of green peppers. Remove seeds and membranes. Precook
pepper cuts in boiling salted water for 5 minutes. Drain. Sprinkle inside with
salt. Brown the meat and onion. Drain most of the fat add next 5
ingredients. Simmer until hot about 5 minutes. Add cheese and stir until
melted. Stuff peppers. Stand upright in 11 x 7 x 1-1/2- inches baking dish.
Fill baking dish to 1/2- inch with water. Bake uncovered at 350 degrees F for
40 minutes.

49. Tuna Salad

1 box rounded pasta

2 cans of tuna in olive oil (not water)
2 lemons
1/2 cup olive oil
1 can corn
1 teaspoon salt (optional)
2 tablespoons mayonnaise

Boil the pasta until well cooked. Open and drain the tuna and corn. Squeeze
the two lemons. Place tuna, corn lemon juice, mayonnaise and salt in a bowl

33

and mix well. When pasta is well-cooked wash with cold water drain and add
over the tuna mix, blend well.

50. Meatless Meat Loaf

5 eggs, beaten
1/2 cup onions, chopped
3 tablespoons dry vegetable bouillon (or beef)
1/2 cup (1 stick) melted margarine
1 cup chopped pecans
1 tablespoon Accent(r)
2 pints cottage cheese
1/2 cup milk
1 (7 ounces) box Special K(r)
1 tablespoon chopped green bell pepper

Preheat oven to 350 degrees F. Mix all ingredients and bake in a 9 x 5- inches
loaf pan for 1 hour.

51. American Classic Potato Salad

6 cups quartered unpeeled small red potatoes

3/4 cup Kraft Mayo real mayonnaise
1 tablespoon Grey Poupon Dijon mustard
8 slices Oscar Mayer bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives

Add potatoes to boiling water. Cook for 15 minutes or until tender. Drain.
Mix mayo and mustard in large bowl. Add potatoes, bacon and chives. Mix
lightly. Refrigerate.

52. Popcorn

1/2 cup brown sugar

2 tablespoons water
1/4 teaspoon baking soda
pop 1 bag microwaveable popcorn

Mix brown sugar and water in small saucepan. Boil for about 1 minute. Add
the baking soda, stir well. Pour mixture over popcorn. Leave loose or form
balls.

53. Easy Sloppy Joes

1 pound hamburger
1 can Campbell's chicken gumbo soup
34

Brown hamburger and drain grease. Add soup and heat. Serve on hamburger
buns.

54. Ham and Noodle Casserole

Serves 4 or 5

1 can cream of mushroom soup

1/2 green pepper; chopped
1 (12 ounces) package egg noodles
1/2 medium onion, chopped
1 cup of diced ham
1 cup cheddar cheese, grated
salt and pepper to taste

Preheat oven to 375 degrees F. Cook noodles according to directions on

package. In a small bowl, mix ham, green pepper, onion and cheese. Fold
this mixture into the noodles. Add soup, salt and pepper. Pour into
casserole dish and bake for 45 to 50 minutes.

55. Milky Way Ice Cream Pie

1 cup chocolate-wafer crumbs

2 bars (2 ounces) Milky Way candy bars, chopped
2 tablespoons unsalted butter, melted
3/4 cup caramel sauce
1 pint vanilla ice cream
1 pint chocolate ice cream
2 bars (2 ounces) Milky Way candy bars, chopped

In a food processor, process crumbs and candy bars until candy is finely
chopped. Add butter and process to mix. Press mixture over bottom and
sides of 9- inches pie plate. Refrigerate 30 minutes. Scoop the ice creams
into pie shell, alternating flavors and drizzling layers with caramel sauce.
Freeze 3 hours or until solid. Keep it at room temperature for 10 minutes.
Before serving, sprinkle with diced candy.

56. Luscious Lemon Cheesecake

1 (3 ounces) package lemon gelatin

1 (8 ounces) package cream cheese
1 teaspoon vanilla
1 (13 ounces) can evaporated milk (whipped)
1 cup boiling water
1/2 cup sugar
2 (9- inches) Graham cracker crumb pie crust

35

Dissolve gelatin in water. Chill until thickened. Cream the sugar, cheese,
and vanilla together. Blend in gelatin. Fold in whipped evaporated milk. Pour
fillings into crust. Chill. Note: You can use a graham cracker crumb lined 9 x
13- inches pan also.

57. Pecan Crunch Pie

5 egg whites, beaten until stiff

1 cup sugar
20 Ritz crackers, crushed
1 cup pecans
1 teaspoon vanilla
cool whip

Gradually add sugar to stiff egg whites. Continue to beat until all sugar is
dissolved. Fold in crushed crackers and chopped pecans. Add vanilla. Stir.
Bake in 9- inches pie pan sprayed with Pam at 350 degrees F for 25 to 30
minutes or until done. When the pie is completely cooled, top it with cool
whip. Keep refrigerated.

58. Bubble Pizza

1-1/2 pounds ground beef

1 (15 ounces) can pizza sauce
2 (12 ounces) tubes refrigerated buttermilk biscuits
1-1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a skillet, brown the beef and drain. Stir in pizza sauce. Quarter the
biscuits, place them in a greased 9 x 13- inches baking dish. Top with the
beef mixture. Bake uncovered at 400 degrees F for 20 to 25 minutes.
Sprinkle with cheeses. Bake for another 5 to 10 minutes. Remove from the
oven and let stand for 5 to 10 minutes before serving.

59. Philadelphia No Bake Pumpkin Cheese Cake

1 package (8 ounces) Philadelphia cream cheese, softened

1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 tub (8 ounces) cool whip whipped topping, thawed, divided
1 (6 ounces) honey maid Graham pie crust

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric
mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the
whipped topping. Cover and refrigerate remaining whipped topping for later
use. Spoon the cream cheese mixture into crust. Refrigerate for 3 hours or
36

overnight. Serve topped with remaining whipped topping. Note: Store

leftover cheesecake in refrigerator.

60. Green Goddess Salad Dressing

About 2 cups

1 cup mayonnaise
1/2 cup commercial sour cream
1/4 teaspoon garlic powder
2 green onions and tops, coarsely cut
1/4 cup coarsely cut green pepper
2 tablespoons freshly squeezed lemon juice
1/4 cup parsley
1/4 teaspoon black pepper
3 Anchovy fillets
1 dash Worcestershire sauce

Place all ingredients in blender. Cover and blend for 10 seconds on high
speed or until pale green and smooth.

61. Almond-Crusted Peaches

Serves 4

2 tablespoons ground almonds or hazelnuts

2 tablespoons caster (fine granulated) sugar
4 peaches or nectarines
orange flavored yogurt, to serve

Combine the groundnuts and sugar in a mixing bowl and set aside. Halve the
fruit and remove the stones. Preheat an overhead grill. Dip the cut side of
the fruit into the nut and sugar mixture to coat lightly. Arrange the fruit cutside up on the grill pan and grill for 3 minutes or until lightly browned. Use
tongs to transfer the fruit carefully to serving dishes and accompany with
the orange yogurt.

62. Chocolate Cherry Chip Cake

1 package Devils Food cake mix

1 can cherry pie filling
2 eggs
1/4 cup oil
1/2 cup water
1/2 cup chocolate chips

Put oil in 13 x 9- inches cake pan. Cover bottom. Add dry cake mix, eggs,
water and cherry filling. Mix right in the pan. Sprinkle chocolate chips on
37

top. Bake 350 degrees F for 35 to 45 minutes. It is very moist, rich and in
good chocolate flavor. Sprinkle confectioners sugar on top right before
serving.

63. Balsamic House Dressing

Makes 2 cups

1/2 cup balsamic vinegar

1 tablespoon Dijon mustard
1 clove garlic chopped fine
1/4 teaspoon salt
freshly ground black pepper
fresh rosemary; marjoram, savory or other herbs
1-1/2 cup olive oil

Blend vinegar, mustard, garlic, salt, pepper and herbs together. Whisk in
olive oil. Let stand in refrigerator for 30 minutes before serving. Note: You
can keep this for about 1 week.

64. Rosemary Chicken Linguine with Baby Carrots

Serves 4

1/4 cup milk

2 tablespoons margarine or butter
1 package PASTA-RONI chicken and broccoli flavor with linguine
1 pound boneless, skinless chicken breasts cut into 1- inch pieces
1 cup fresh or frozen baby carrots
1/4 teaspoon dried rosemary, crushed

In a large saucepan, bring 1-2/3 cups water, milk and margarine to a bowl.
Stir in pasta, chicken, carrots, rosemary and special seasonings and return to
a boil. Reduce heat to medium. Gently boil uncovered, for 9 to 10 minutes
or until pasta is tender, stirring occasionally. Let stand 5 minutes before
serving.

65. Fruit Filled Quesadillas

10 (10- inches size) flour tortillas

2 teaspoon melted butter or margarine
1 tub (12 ounces) soft, cream cheese
1 can (21 ounces) pie filling (any flavor)
Confectioners sugar and/or cinnamon sugar

Lightly brush on sides of tortillas with butter or margarine. Spread over side
of tortilla with a thin layer of cream cheese. Spread 1/4 cup fruit filling on
one half of the tortilla, then fold the tortilla in half, pressing slightly to seal
38

edges. In a large skillet on medium-low heat, cook tortillas until lightly

browned (about for 4 minutes). Turn and brown the other side. To serve,
dust with confectioner's sugar or cinnamon sugar. Each quesadilla may be
served whole or cut into 3 or 4 wedges before serving. Serve hot.

66. Fiesta Pasta Primavera

Makes 6 servings

1 (9 ounces) package refrigerated cheese tortellini

1 cup hot water
2 cups broccoli florets
1 cup cherry tomatoes, quartered
1 cup thinly sliced carrots
1 cup crumbled feta cheese with pepper
1 cup Italian salad dressing
1/4 cup sliced green onions

Prepare tortellini according to package directions; drain and place in a bowl.

Cover and refrigerate. Place water in a large saucepan (with a steamer rack)
over medium-high heat and bring to boil. Add broccoli florets to rack cover
and steam for 2 to 3 minutes or until bright green but still undercooked.
Remove from heat and cool. Remove tortellini from refrigerator and place in
a large bowl. Combine tortellini, broccoli, tomatoes, carrots, feta, salad
dressing and onions; stir gently until blended. Refrigerate until ready to
serve.

67. Cheese Tortellini Primavera

9 ounces package refrigerated cheese tortellini

2 cups frozen vegetable blend
1/2 of a 8 ounces container soft-style cream cheese chives and onion
1/4 cup milk or Half and Half
3 tablespoon parmesan cheese

Prepare tortellini according to package directions, except stir in the frozen

vegetables. Drain the pasta after cooking. Add the cream cheese, milk to the
saucepan and heat until the cheese melts. Add the tortellini and vegetables.
Toss with the parmesan and serve.

68. 7up Cake

1 box super moist cake mix, yellow

1 box (3 ounces) instant pudding, vanilla
3/4 cup oil
4 large eggs
10 ounces bottle, 7 up or Sprite
1/2 cup walnuts, or almonds or pecans
39

Preheat the oven into 350 degrees F. Mix cake mix, pudding, oil and eggs till
smooth. Fold gently in the soda and nuts. Bake in a greased. 9 x 13- inches
pan for 45 minutes. Use with your favorite frosting.

69. Goodly Buns

1 package hamburger buns

1 pound cooked ham chipped
8 slices mozzarella cheese
1/2 cup chili sauce
1/2 cup Miracle Whip

Mix chili sauce and Miracle Whip. Spread on rolls, add cheese and meat.
Wrap each roll in foil and place on cookie sheet. Bake 350 degrees F for 30
minutes.

70. French Bread Toast

A great Saturday morning breakfast everyone will enjoy!

2/3 cup packed brown sugar

1/2 cup butter or margarine, melted
2 teaspoons ground cinnamon
6 eggs, lightly beaten
1-1/3 cup milk
1 loaf French bread cut into 1- inch slices
powdered sugar

Combine brown sugar and cinnamon. Spread in a greased 15 x 1- inches pan

and set aside. Combine the milk and eggs in a shallow dish. Dip each bread
slice for 5 minutes each and place on top of the sugar mixture. Bake on 350
degrees F for 25 to 30 minutes or until golden brown. Dust with powdered
sugar.

71. Fruit Salad

1
1
1
1
5
4

big box of vanilla or banana cream pudding

box of Dream Whip
big can of fruit cocktail drained
can of crushed pineapple drained
bananas sliced up
cups of milk

Mix milk, Dream Whip, and pudding. Add drained fruit, pineapple, and,
sliced banana. Chill for a couple hours.

40

72. Fool Proof Fudge

Easy and good!

1
1
1
1
1

(12 ounces) bag of semi-sweet chocolate chips

can Eagle-Brand sweetened condensed milk
dash of salt
teaspoon vanilla
cup nuts, your choice, if desired

Just melt these ingredients together in a heavy saucepan over medium heat,
stirring to ensure that it doesn't stick or burn. Once it's thoroughly mixed and
smooth, pour into a buttered cake pan or just a dinner-size plate. Allow to
cool in the refrigerator. Then cut into 1-inch squares.

73. Berry Syrup

1-1/4 cups berry juice (e.g. raspberry)
1-3/4 cups sugar
1 tablespoon lemon juice
Bring strained berry juice and lemon juice to full boil. Add sugar. Boil hard
for 1 minute, stirring constantly. Pour into clean jars and seal. Process it in a
hot water bath for 10 minutes. Note: Do not use more than 4 times amount
at once.

74. Stewed Cubed Steak

8 cubed steaks
1 small can tomatoes (any style crushed, whole, diced)
1 can tomato juice
salt
pepper
Italian seasoning
dried minced onions (optional)

In a 5 or 6-quart crock-pot you will be layering everything starting with

tomato juice and ending with tomato juice. Pour enough tomato juice to just
cover the bottom of the crock-pot, then place a layer of cubed steaks, pour
just enough tomato juice and/or tomatoes just to cover the meat, sprinkle
with salt, pepper, and Italian seasoning. Add minced onions if you would like
to, they are optional. Continue to do this in layers until you have used all
your cubed steaks. Remember to cover the top with the tomato juice and/or
tomatoes. You may not use all the tomato juice. Cook for about 1 hour on
high setting then turn down to low and let simmer for at least 3 to 4 hours.

41

75. Pancakes from Scratch

About 6 pancakes

1 egg, beaten
1 cup milk
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup melted butter or margarine
flour as needed

Beat the egg and add the milk. Mix in enough flour to achieve desired
consistency. Stir in sugar, salt, and baking powder. Add the melted butter
last and mix well.
Grease and heat skillet or griddle to desired temperature. Pour or ladle
batter onto heated griddle and turn when top is bubbly. Continue to cook
until other side is golden brown. Note: If you are concerned about fat, in
your diet simply use skimmed milk, omit the butter, and use a cooking spray
to lubricate the griddle. If you use an egg substitute, decrease the amount of
milk or add more flour. If you must restrict your intake of sugar, simply omit
or use a sugar substitute that is specially made for cooking (there are a
number of them in the market).

76. No Bake Cookies

2 cups sugar
1/4 cup butter
4 tablespoons Cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup peanut butter
2 cups Minute Oat

Combine sugar, butter, cocoa and milk. Boil for 2 minutes. Remove and add
oats, peanut butter and vanilla. Drop from teaspoon onto wax paper. Note:
You can also add 1 cup of marshmallow crme when you add the peanut
butter.

77. Mare's All Rotten Potatoes

Serves 4 to 6 generous portions
1 (24 ounces) package frozen hash brown patties, thawed at room
temperature and broken into small chunks
1 small onion, chopped
1 can mushroom soup
1 (8 ounces) container of sour cream
42

 2 cups shredded cheddar cheese

green chilies yellow or red peppers, artichokes (optional)
Mix all ingredients together thoroughly. Pour into casserole or microwave
safe dish. Bake at 350 Degrees F for 1 hour, stirring halfway through, or
microwave for 15 to 20 minutes, stirring at least twice. Note: Be creative,
add meat and have for a main dish.

78. Mile High Lemon Meringue Pie

Serves 8 to 10

1 (9- inches) pre-baked pie crust

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1-1/2 cups cold water
6 each large egg yolks
1 tablespoon zest from one lemon
1/2 cup juice from 2 or 3 lemons
2 tablespoons unsalted butter

Combine sugar, cornstarch, salt, and water in a saucepan (not aluminum).

Bring mixture to simmer over medium heat, whisking occasionally at
beginning of the process and more frequently as mixture begins to thicken.
When mixture starts to simmer and turn translucent, whisk in egg yolks, two
at a time. Whisk in zest, the lemon juice, and finally butter. Bring mixture
to a good simmer, whisking constantly. Remove from heat, place plastic
wrap directly on surface of filling to keep hot and prevent skin from forming.
Meringue Topping

1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup sugar
4 each large egg whites
1/2 teaspoon vanilla extract

Mix cornstarch with 1/3 cup water in small saucepan: Bring to simmer,
whisking occasionally at beginning and more frequently as mixture thickens.
When mixture starts to simmer and turn translucent, remove from heat. Let
cool while beating egg whites. Heat the oven to 325 degrees. Mix cream of
tartar and sugar together. Beat egg whites and vanilla until frothy by hand or
with an electric mixer on high in a bowl. Beat in sugar mixture, 1 tablespoon
at a time until sugar is incorporated and mixture forms soft peaks. Add
Cornstarch mixture, 1 tablespoon at a time; Continue to beat meringue to
stiff peaks. Remove plastic form filling and return to very low heat during
the last minute or so of beating meringue (to ensure filling is hot).

43

Pie
Pour filling into the pre-baked pie shell. Using a rubber spatula, immediately
distribute meringue evenly around edge then center of pie to keep it from
sinking into filling. Make sure meringue attaches to piecrust to prevent
shrinking. Use spoon to create peaks all over meringue. Bake pie until
meringue is golden brown, about 20 minutes. Transfer to wire rack and cool
to room temperature.

79. Hungarian Pork Chops

3 to 4 servings

4 pork chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry sherry
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 bay leaf

Season pork chops with salt and pepper to taste. Dredge seasoned chops in
flour. In a large skillet, heat the oil and brown seasoned chops in oil
(covering skillet with lid if desired). Pour off fat. In a medium bowl combine
the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay
leaf. Mix and pour mixture over chops in skillet. Cover and let simmer gently
over low heat for about 1 hour, or until chops are tender and cooked through
(internal temperature has reached 160 degrees F).

80. Apricot Cherry Bars

30 bars

1 package super moist yellow cake mix

1/4 cup water
1/4 cup butter or regular margarine, softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
powdered sugar

Heat oven to 375 degrees F. Grease and flour a jelly roll pan of 15-1/2 x 101/2 x 1- inches. Beat half of the cake mix (dry), the water, butter, brown
sugar, and eggs in a large bowl with electric mixer on medium speed or mix
using a wooden spoon. Blend until smooth. Stir in remaining cake mix, the
apricots, and the cherries. Spread evenly in the pan. Bake for 20 to 25
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minutes or until a wooden toothpick inserted in the center comes out clean.
Cool completely. Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.

81. Ham and Cheese Noodle Skillet

2 cups sliced mushrooms

1 cup milk
1 cup water
1 package (14 ounces) KRAFT Deluxe four cheese macaroni and cheese
dinner
1 package (6 ounces) OSCAR MAYER thin sliced smoked ham, chopped
1/2 teaspoon dried thyme leaves
2 cups frozen green peas
Spray large skillet with cooking spray. Add mushrooms and cook on mediumhigh heat for 5 minutes or until tender, stirring occasionally. Add milk,
water, Macaroni, ham and thyme. Bring to boil. Reduce heat to low and
cover. Simmer for 5 minutes, stirring occasionally. Add peas and cover.
Simmer 5 minutes or until macaroni is tender. Stir in Cheese Sauce until
blended. Cover. Let stand for 2 minutes before serving.

82. Simple Salmon Snacks

Makes 25 Servings

1 package (8 ounces) cream cheese, softened

1 can (6 ounces) chunk-style salmon; drained
2 tablespoons mayonnaise
1 lemon
1/4 cup shredded carrot
1 tablespoon chopped onion
1 tablespoon fresh-snipped dill weed
2 medium cucumbers, sliced

Combine cream cheese, salmon, and mayonnaise and mix well. Juice the
lemon to measure 2 teaspoons lemon juice. Zest the lemon to measure 1
teaspoon lemon zest. Add lemon juice, lemon zest, shredded carrot, onion,
and dill to mixture. Mix well. Slice cucumbers into 1/4- inch thick slices. Top
each cucumber with 1 tablespoon of salmon mixture. Top if you like with a
small sprig of fresh dill for garnish.

83. Cheddar Chicken and Vegetable Skillet

6 small boneless skinless chicken breast halves (about 1-1/2 pounds)

3 cups frozen vegetable blend
1-1/3 cups water
1 package (6 ounces) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
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Spray large skillet with cooking spray. Add chicken and cover. Cook on
medium-high heat for 2 to 3 minutes on each side or until browned. Remove
from skillet. Add vegetables and water. Bring to boil. Stir in stuffing mix just
until moistened. Top with chicken and cheese and cover. Cook on low heat 5
minutes or until cheese melts.

84. Quick Chicken and Dumplings

2/3 cup milk

2 cups buttermilk baking mix
2 tablespoons chopped fresh parsley
3 packages (1 ounce) chicken gravy mix
3 cups cubed, cooked chicken breast
3 cups frozen mixed vegetables

Add milk to baking mix and parsley. Mix only until baking mix is moistened.
Set aside. Prepare gravy mix according to package directions in skillet with
cover. Add chicken and frozen vegetables and return to boil. Portion 6 large
spoonfuls of dumpling dough onto hot mixture. Reduce heat, cover and
simmer 10 to 12 minutes or until dumplings are cooked. Serve in shallow
soup bowls.

85. Seafood Florentine Bake

Makes 8 servings

2 pounds fish fillets (flounder, haddock or Pollock)

1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 (10-3/4 to 11 ounces) can condensed cream of shrimp or cheddar
cheese soup
1 (10 ounces) package frozen chopped spinach, thawed & well drained
2 cups Bisquick baking mix
1/3 cup grated Parmesan cheese
1 cup milk
2 eggs

Heat the oven to 350 degrees F. Arrange fish fillets in a greased 13 x 9 x 2inches baking dish. Sprinkle with salt, onion powder and pepper. Spoon the
soup over fillets. Top with spinach. Beat remaining ingredients with wire
whisk or hand beater about 1 minute or until almost smooth. Pour over
spinach. Bake uncovered about 40 minutes or until top is golden Brown. Let
stand 10 minutes before serving.

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86. Rio Salsa Polenta

Serves 4

1 package (12 ounces) bulk pork sausage

2 cups sliced mushrooms
1 jar (16 ounces) chunky salsa
3 tablespoons chopped fresh parsley
2 cups chicken broth
1/2 cup stone-ground cornmeal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded smoked Gouda cheese
1/2 cup sour cream

Cook sausage in skillet until browned. Add mushrooms and cook until tender
and liquid evaporates. Stir in salsa and parsley. Heat through. Stir together
broth, cornmeal, salt and black pepper in saucepan. Cook and stir 5 min. or
until mixture thickens. Add cheese and stir until melted. (Mixture should be
the consistency of cream soup. Add more chicken broth if needed.) Serve
polenta in bowls topped with salsa mixture and sour cream.

87. Wartime Lemon Pie

1 lemon, juice and grated rind

water, equal to amount of juice
25 large marshmallows cut in half
3 egg yolks, beaten
3 egg whites, beaten with a pinch of salt

Juice and grate rind of one lemon. Add as much cold water as there is juice.
Put in double boiler. Add marshmallows. When thoroughly melted, add
beaten yolks and cook till thick. Add beaten whites to this mixture. Cool
slightly. Pour into a baked pie shell. Serve with whipped cream topping.

88. Almond Oatmeal Cutouts

About 2-1/2 dozen

1/2 cup butter, softened

1/2 cup shortening
3/4 cup sugar
2 teaspoon almond extract
1-3/4 cups all purpose flour
1-1/4 cup old-fashioned oats

In a mixing bowl, cream the butter, shortening, and the sugar. Beat in the
extract. Combine flour and oats. Gradually add to the creamed mixture.
Chill it for two hours or until the dough is easy to handle. (I have chilled it
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up to three hours). Roll out between waxed paper to 1/4- inch thick. Cut
with 2-1/2 in cookie cutters dipped in flour. Place 1- inch apart on ungreased cookie sheets. Bake it at 350 degree F for 12 to 15 minutes or until
lightly browned. Remove to wire racks to cool.

89. Yeast Free Pizza Crust and Homemade Pizza

Crust

2 cup flour
1 teaspoon salt
2 teaspoon baking powder
2/3 cup water
1/4 cup vegetable oil

Pizza

tomato sauce
ground pork or hamburger, browned
chopped onion
1/2 tablespoon pizza seasoning
mushrooms
shredded pizza cheese

Mix flour, salt, baking powder and water. Knead on floured counter just until
workable and spreadable, about 2 minutes. Put on pizza pan, with fingers
spread vegetable oil on crust (helps so tomato sauce won't soak in crust)
then put tomato sauce on, then meat of your choice, then pizza seasoning,
next put on mushrooms and cheese on top. Bake at 425 degrees F for 20
minutes. Note: This pizza seasoning can be bought; it has all your dried
spices all together and you just sprinkle it on.

90. Caribbean Yam Bake

Makes 6 servings

3 cups cooked, mashed yams (2 pounds)

2 eggs
1/2 cup brown sugar, packed
1/4 cup margarine, melted
2 tablespoon dark rum (optional)
1/2 teaspoon ground nutmeg
zest and juice from 1 lime
2 bananas, peeled, diced

In large bowl, combine yams with eggs, brown sugar, margarine, rum,
nutmeg, lime juice and zest until thoroughly mixed. Fold in diced bananas.
Turn into shallow, greased 5 cup baking dish. Bake in a 375 degree F oven for
40 minutes.
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91. Fried Rice

Serves 4 to 6

2 cups rice
1 can spam
2 eggs
1 tablespoon butter
1/2 cup onion, chopped (white or green onion)
1 to 2 tablespoons soy sauce
1/2 cup water

Cook rice according to directions. Cut Spam into small cubes. Heat butter in
a large fry pan and scramble eggs in pan while cooking. While eggs are still
very moist, add chopped onions, Spam, soy sauce, and water. Turn off heat.
Let set covered for 5 minutes, mix and serve.

92. Brocco Burgers

4 servings

1 cup Mann's Broccoli Cole Slaw

1 cup rice, brown, cooked
1/3 cup kidney beans, drained
1/3 cup mushrooms, coarsely chopped
1/4 cup Parmesan cheese, grated
2 egg whites
2 teaspoons taco seasoning

Preheat oven to 500 degrees F. In a blender or food processor, combine

Mann's Broccoli Cole Slaw, cooked brown rice, kidney beans, mushrooms,
Parmesan cheese, egg whites and taco seasoning. Process, scraping down the
sides of the work bowl once or twice with a rubber spatula, until the
ingredients are finely chopped and well blended. Form mixture into 4 equal
patties and place on a lightly oiled baking sheet. Bake until patties are firm
and brown at the edges, about 10 minutes. To serve, use a spatula to invert
the patty so browned-side faces up. Note: Alternatively, patties can be panfried in a skillet for 3 to 4 minutes per side.

93. Sausage Gravy

1 pound sage-flavored bulk pork sausage

2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
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Crumble sausage into a large saucepan; cook over medium-low heat. Add
onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons
of drippings. Stir in flour; cook over medium-low heat for about 6 minutes or
until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook,
stirring, until thickened.

94. Chocolate Chip Toffee Diamonds

36 bars

1-3/4 cups all purpose flour

3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 (12 ounces) package (2 cups) real semi-sweet chocolate chips
1/2 cup coarsely chopped pecans

Heat oven to 350 degree F. Combine all ingredients except the chocolate
chips and pecans in a large bowl. Beat at medium speed, scraping the bowl
often, until well mixed. Stir in 1 cup of the chocolate chips by hand. Spread
batter into ungreased 13 x 9 inch baking dish. Bake for 20 to 30 minutes or
until golden brown. Immediately sprinkle with the remaining chocolate
chips. Allow chocolate to melt slightly, about 2 to 3 minutes. Spread
chocolate over the bars. Sprinkle with pecans. Cool completely. Cut into
diamond-shaped bars.

95. Breakfast Casserole

6
1
6
1
1
1
1
2

slices buttered bread

to 1-1/2 pounds sausage
eggs
teaspoon mustard
teaspoon salt
teaspoon pepper
cup grated cheddar cheese
cups milk

Line bottom of a 9x13- inches pan with bread that has been cut into cubes.
Brown and crumble sausage. Sprinkle sausage over bread. Combine other
ingredients and mix well. Pour over bread and sausage. Bake at 350 degrees
F for 40 to 50 minutes.

96. Gyros Greek Sandwich

Makes 4 sandwiches
1 pound ground lamb or beef
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2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregano leaves
1/2 teaspoon pepper
2 cloves garlic, crushed
1 small onion, chopped, about 1/4 cup
2 tablespoons vegetable oil
4 pita breads, 6 inch diameter
2 cups shredded lettuce
1/2 cup plain yogurt or 1/2 cup sour cream
1 tablespoon snipped mint or 2 teaspoons dried mint leaves
1 teaspoon sugar
1 small cucumber, peeled and chopped, about 3/4 cup
1 medium tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper,
garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium
heat, turning frequently until done, 10 to 12 minutes. Split each bread half
way around with knife; separate to form pocket. (If preferred, you can just
fold pita bread, taco form to hold filling.) Place patty in bread; top with
lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce;
top with tomato.

97. Sweet Potato Salad

Makes 4 to 6 servings

4 cups peeled sweet potatoes

1/3 cup vegetable oil
5 tablespoons lemon juice
1 tablespoon minced fresh tarragon
salt and fresh ground black pepper

Julienne potatoes (cut into thin strips). Parboil potatoes 3 to 5 minutes until
tender; plunge into cold water, drain immediately, and then put in a
medium-sized bowl. In small bowl, combine oil, lemon juice, tarragon, and
salt and pepper to taste. Pour over potatoes and toss to coat. Refrigerate at
least 2 hours and serve cold.

98. Almond Bath Bomb

1/4 cup baking soda

2 tablespoons citric acid or ascorbic acid
1 tablespoon Borax powder
2 tablespoons confectioners' sugar
2 tablespoons sweet almond oil
1 teaspoon vitamin E oil
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 1/4 teaspoon essential oil

Combine dry ingredients in bowl and stir until well blended. Drizzle in
almond oil and stir until mixture is moistened. Add vitamin E oil and
fragrance and stir until well mixed. Take teaspoon size globs of mixture and
form balls. If mixture is crumbly, add more vitamin E oil. Put balls on sheet
of wax paper and leave for 2 or 3 hours. Reshape balls, and then let air dry
and harden for 10 days. Store it in a closed container.

99. Tortellini Salad

2 pounds cooked tortellini, any flavor

2 roasted red peppers, chopped
1 cup sliced black olives
1/4 cup balsamic vinegar
2/3 cup extra virgin olive oil
salt & pepper to taste

Mix first three ingredients in large bowl. In a small bowl, mix the rest of the
ingredients. Pour over tortellini and toss. Can be served at room
temperature.

100. Black Cat Pie

9-inches deep-dish pie shell

2 sticks oleo
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
6 ounces chocolate chips
1 cup nuts

Melt the 2 stick of oleo and set aside. Beat the eggs until foamy. Mix in the
four and sugars. Pour in oleo and bend well. Stir in chocolate chips and nuts.
Fill the pie shell and bake at 325 degrees F for 1 hour.

101. Poor Man's Steak

2 tablespoons butter, cut into pieces

1-1/2 pounds ground beef
1 cup rice
1 packet onion soup mix
1 can cream of mushroom soup
1 cup water

Layer ingredients in order in square baking dish. Raw ground beef should be
crumbled over butter. Rice and onion soup mix should be sprinkled evenly
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over ground beef. Spoon cream of mushroom soup evenly over mixture and
pour can of water over mixture. Cover with foil and bake at 325 degrees F
for two hours. Note: This can be layered in a crock pot and cooked for
several hours.

102. Basil Balsamic Marinade for Fish

1/2 cup balsamic vinegar

1/4 cup olive oil
few drops hot pepper sauce
1/4 cup minced fresh basil (or 1/8 cup dried)
salt and freshly ground pepper, to taste

Use with a firm fleshed fish. Excellent with mahi-mahi, swordfish, salmon
steaks. Whisk together the vinegar, oil, and hot pepper sauce. Stir in the
basil. Pour over the fish and marinate about 45 minutes, turning once. Broil
or grill about 4 minutes on each side.

103. Easy Parmesan Chicken Fingers

1/3 cup KRAFT 100% Grated Parmesan Cheese
1 packet SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 pounds chicken tenders or boneless skinless chicken breasts, cut
into strips
3/4 cup KRAFT Original Barbecue Sauce
Preheat oven to 400 degree F. Add cheese to coating mix in shaker bag.
Moisten chicken with water. Shake off excess water. Add 2 or 3 chicken
tenders to shaker bag; shake until evenly coated. Repeat with remaining
chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with
cooking spray. Discard shaker bag and any remaining coating mixture. Bake
12 to 14 minutes or until chicken is cooked through. Serve with barbecue
sauce for dipping.

104. Easy Ham and Broccoli Bake

1 package (6 ounces) thin sliced smoked ham, chopped

2 cups broccoli florets, coarsely chopped
1-1/2 cups wheat thin type crackers, crushed
6 eggs
1/2 cup milk
1 cup Shredded Pizza Mozzarella & Cheddar Cheese

Preheat oven to 350 degree F. Spread ham onto bottom of greased 9-inch
square baking dish; cover with layers of broccoli and cracker crumbs. Beat
eggs and milk with wire whisk until well blended. Pour over ingredients in
casserole dish; sprinkle with cheese. Bake 40 to 45 min. or until center is set
and top is golden brown.
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105. Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F. Lightly grease a 9x5- inch loaf pan. In a large
bowl, combine flour, baking soda and salt. In a separate bowl, cream
together butter and brown sugar. Stir in eggs and mashed bananas until well
blended. Stir banana mixture into flour mixture; stir just to moisten. Pour
batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes,
until a toothpick inserted into center of the loaf comes out clean. Let bread
cool in pan for 10 minutes, then turn out onto a wire rack.

106. Apple Pie Parfait

2 (21 ounces) cans apple pie filling
aerosol whipped cream
dash cinnamon
Empty pie filling into microwave safe bowl. Cover and heat on high 1 to 2
minutes or until hot. Spoon into parfait glasses, top with whipped cream and
sprinkle with cinnamon.

107. Apple Pie A la Mode

2 (21 ounces) cans apple pie filling
vanilla ice cream
dash cinnamon
Empty pie filling into microwave safe bowl. Cover and heat on high 1 to 2
minutes or until hot. Spoon into bowls and top with vanilla ice cream and
sprinkle with cinnamon.

108. Rice Krispies Cookies

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2 cups butter (1pound) (or margarine butter is better)

2 cups white sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons vanilla
3 cups flour
1-1/2 cups Rice Krispies

Cream butter & sugar, add vanilla, and mix well. Add flour, baking soda, &
cream of tartar, mix well. Fold in the Rice Krispies. Place heaping teaspoon
on ungreased cookie sheet and bake for 10 to 12 minutes at 350 degrees F.
Wait a minute or so before removing from baking sheet. Sprinkle with
powdered sugar while warm (optional).

109. Corn Salsa with Peppery Chicken

4 medium skinless, boneless chicken breast halves

1/2 teaspoon coarsely ground black pepper
1 can (15-1/4 ounces) DEL MONTE(r) Whole Kernel White Sweet Corn
1 can (14-1/2 ounces) DEL MONTE(r) Diced Tomatoes with Garlic &
Onion
1 teaspoon cornstarch
1 can (15 ounces) black beans, rinsed and drained
Preheat broiler. Sprinkle chicken with pepper. Place on unheated rack of
broiler pan. Broil 4 to 5 inches from heat 12 to 15 minutes or until chicken is
no longer pink, turning once. Combine drained corn, undrained tomatoes and
cornstarch in medium saucepan for salsa. Cook and stir over medium heat
until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in
beans; heat through. Spoon salsa onto plate. Top with chicken. Sprinkle with
chopped fresh cilantro or parsley and serve with flour tortillas, if desired.

110. Portuguese Sweet Bread

2 package dry active yeast

1/4 cup warm water (105 - 115 degrees F)
1 cup lukewarm milk (scalded and then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter, softened
5-1/2 to 6 cups all purpose flour
1 egg
1 teaspoon sugar

In a large bowl, dissolve yeast in warm water. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, butter, and 3 cups of flour. Beat until smooth. Stir in enough
remaining flour to make dough easy to handle. On a lightly floured surface,
knead dough until smooth and elastic, about 5 minutes. Place dough in a
greased bowl and turn the greased side up. Cover and let rise in a warm
place until double, about 1-1/2 to 2 hours. (Dough is ready if indentation
remains when touched.) Punch down dough; divide into halves. Shape each
half into a round slightly flat loaf or into snail loaves (roll each half into a
rope about 25x1-1/2 inch. Coil each rope to form a snail shape). Place each
loaf in a greased 9x1-1/2 inch round layer pan. Cover; let rise until double,
about 1 hour. Heat oven to 350 degrees F. Slightly beat one egg and brush

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over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden
brown, for 35 to 45 minutes.

111. Mediterranean Pasta

6 ounces whole wheat spiral pasta or penne pasta

2 cloves garlic, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) DEL MONTE(r) Diced Tomatoes
1 cup artichoke hearts, cut in halves
1 yellow bell pepper, thinly sliced
1/4 cup sliced ripe olives
1/4 cup grated low-sodium Parmesan cheese
fresh basil
1/2 cup DEL MONTE(r) Lite Sliced Pears, drained
1/2 cup DEL MONTE(r) Lite Sliced Yellow Cling Peaches, drained

Cook pasta according to package directions; drain. Meanwhile, cook garlic in

oil in skillet over medium-low heat, for 2 minutes. Add undrained tomatoes,
artichokes, bell pepper and olives. Simmer for 10 minutes, stirring
occasionally. Toss vegetables with pasta and serve with Parmesan cheese.
Garnish with fresh basil, if desired.

112. Sky-High Brunch Bake

1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed

6 eggs
1 cup Ricotta Cheese
Dash hot pepper sauce
2 package (10 ounces each) frozen chopped spinach, thawed, well
drained
4 slices cooked Bacon, chopped
1-1/2 cups Shredded Cheddar Cheese
1 cup chopped red peppers
Preheat oven to 400 degree F. Unfold pastry sheet and roll out one sheet to
about 11-inch square and one to 12-inch square. Line bottom and side of
greased 9-inch springform pan with 12-inch pastry sheet. Beat eggs in
medium bowl with wire whisk. Reserve 1 tablespoon of the eggs; set aside.
Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until
well blended. Layer half each of the bacon, cheese, spinach mixture and red
peppers in pastry-lined pan. Repeat layers. Place remaining pastry sheet
over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush
top with reserved 1 tablespoon egg. Cut 5 or 6 slits in top crust with tip of
sharp knife to allow steam to escape. Bake for 45 to 55 min. or until golden
brown. Cool for 10 min. Run small knife around edge of pan before removing
rim.

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113. Pineapple Delight

Makes 12 servings

1-1/2 packages graham wafers

1-1/2 cups icing sugar
1/2 cup melted butter
2 eggs
1 (19 ounce) can crushed pineapple
1 (12 ounce) container Cool Whip

Crush the wafers into crumbs and put 1/2 mixture into bottom of 9x13 inch
pan. Cream together the icing sugar, butter and eggs. Spread over crumbs.
Drain the pineapple and spread over the creamed mixture. Spread the Cool
Whip over pineapple and sprinkle remaining crumbs over top. Chill for 3 to 4
hours.

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