And now for some of my favorite recipes!

Breaded Fish

• 2 2/3 cups buttermilk baking mix

• 2 2/3 teaspoons seasoned salt

• 2 2/3 teaspoons parsley dried

• 1 1/3 teaspoons paprika

• 2/3 teaspoon black pepper

• 2 2/3 eggs

• 1 pound flounder filets individually wrapped and frozen, or 3/4 pound

• 2 1/2 tablespoons butter or margarine

• 2 1/2 teaspoons vegetable oil

• lemon wedges (optional)

• tartar sauce (optional)

On a sheet of waxed paper, mix baking mix, seasoned salt, parsley, paprika and pepper. Lightly beat egg in a shallow dish. Dip each fillet in egg, then in seasoned coating mix, patting lightly to coat well. Place fillets on a wire rack to dry briefly. In a 10-inch skillet over medium heat, melt butter or margarine with oil. Fry fillets for 3 minutes or until golden brown. Turn and fry 2 to 3 minutes or until fish flakes easily with a fork. Serve immediately with lemon and tartar sauce. Makes 8 servings.

Basic Ground Beef

This recipe is reprinted from "Quick & Easy Diabetic Recipes For One" by Kathleen Stanley, CDE, RD, MSED, and Connie C. Crawley, MS, RD, LD, ©1997 by The American Diabetes Association, Inc. This mixture is used in a variety of different recipes. For lots more diabetic friendly recipes and information click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

• 1 1/2 lbs lean ground chuck

• 1 tablespoon parsley flakes

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 1/2 cup fine dry bread crumbs

• 1 tablespoon Worcestershire Sauce

Thoroughly mix all the ingredients in a large bowl. Divide the meat into six (4 oz.) portions and place in small freezer bags. Freeze immediately. Use any refrigerated portions within 48 hours. Per serving (without syrup or preserves) 255 Cal; 16 g total fat (6 g sat fat),  7 g carb, 71 mg cholesterol, 161 mg sodium, 23 g protein Exchanges: 1/2 starch, 3 lean meat, 1 fat

Chicken Paprika

Pancakes: Have Ready:

• 2 eggs

• 1 1/2 cups milk

• 1 cup flour

• 1/2 teaspoon salt

Chicken Mixture: Have Ready:

• vegetable shortening solid

• 2 1/2 cups chicken chopped and cooked

• 2 cups sour cream

• 2 teaspoons paprika

Separate the eggs and put the yolks in a medium bowl and the egg whites into a small mixing bowl. Add 1/2 cup milk, flour, and salt to the yolks in the medium bowl. Stir with the wire whisk until smooth and slowly blend in the remaining 1 cup milk. With an electric mixer beat the egg whites until stiff but not dry, and fold into the batter with a rubber scraper. Heat the skillet until it is hot. (Be careful not to burn yourself.) Spoon 1/4 cup batter into the skillet. Tilt the skillet to spread the batter evenly over the bottom. Cook the pancake over medium-high heat until lightly browned. Turn with the pancake turner and cook second side until lightly browned. Remove the pancake to a plate with a pancake turner. Repeat with remaining batter. When all pancakes are cooked, slice them into 1/2 inch wide strips.

Chicken Mixture

Heat the oven to 350°. Dip a paper towel into the solid shortening and spread a thin layer on the bottom and sides of an 8 x 8 inch baking dish; set aside. In medium mixing bowl mix chicken, sour cream, paprika, salt, pepper, and onion powder. Spread a third of the chicken mixture in the bottom of the baking dish. Place a third of the pancake strips over the chicken; continue making two more layers, finishing with the pancake strips. Set timer and bake in the oven for 30 minutes. Use potholders to remove the dish from the oven. Serve immediately.

Quiche de France

• 8 frozen pie crusts, 9 inch, thawed

• 32 slices bacon lean, cut in 1 inch pieces

• 8 eggs whole

• 6 cups half and half

• 1 teaspoon salt

• pinch of black pepper freshly ground

• 4 cups swiss cheese grated natural

• 1/2 cup real butter, cut in tiny pieces

Heat oven to 400°. With a fork, prick the bottom of the pie crusts in several places all the way through. Set the timer and bake the crusts on the center rack of the oven for 6 minutes. Using the potholders, remove the crusts from the oven and place on cooling racks. Turn oven down to 375°. Over medium high heat in a medium saucepan fry bacon until golden brown. Remove pieces with a slotted spoon and place on paper towels to absorb the grease. In a medium bowl and using a wire whisk, beat eggs, yolks, half and half, salt, and pepper together until smooth. With a mixing spoon, stir in grated cheese. Divide bacon pieces in each pie shell. Dot the top of each quiche with 1 tablespoon of butter. Set the timer and bake quiches in the center of the oven until golden and puffed, 20 - 25  minutes. Quiches are done when a table knife inserted 2 inches from the outside edge comes out clean. Serve hot or warm. Makes 8 servings.

Nut-Filled Grecian Meatballs

Filling:

• 2 cups onions chopped

• 1/4 cup butter or margarine

• 1 cup walnuts chopped or pine nuts

• 1/2 teaspoon salt

• freshly ground pepper to taste

• 2 tablespoons parsley chopped - fresh or dried and crushed

-

• vegetable shortening solid

• 4 slices bread

• 2 pounds ground beef

• 1 cup onions finely chopped

• 2 eggs lightly beaten

• 1 teaspoon salt

• few grinds of fresh pepper

• 1 teaspoon fresh mint dried flakes or poultry seasoning

In a medium skillet, fry onions in butter or margarine over medium-high heat until golden brown. Remove from heat and add nuts, salt, pepper, and parsley; set aside. Pine nuts can be found in the specialty section of your grocery store. Meatballs: Have Ready: Lightly grease a 12 cup muffin pan using a paper towel dipped in solid shortening. Set aside. Toast the bread and crumble it into pieces in a medium bowl. Heat the oven to 375°. In the same bowl with the toasted bread crumbs, mix all the remaining meatball ingredients with your hands until well blended. Form meat mixture into 12 balls by first dividing in half, then half again. Make 3 balls out of each quarter piece. With a teaspoon, make a wide indentation in each meatball without going all the way through. Place an equal amount of the filling into each hole. Close up the opening, pressing down well to form a ball without cracks. Place each meatball in a muffin cup. Set the timer and bake for 30 minutes. Makes 8 servings. While the meatballs are baking, make the following Greek Tomato Sauce.

Greek Tomato Sauce

Have Ready:

Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly. Beat with a wire whisk while slowly adding water and tomato sauce. Add the remaining ingredients except the parsley and continue to cook over medium heat, stirring constantly for 5 to 10 minutes until thick.

When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup of sauce over the meatballs and sprinkle the top with parsley. Pour the remaining sauce into a small pitcher to be passed at the table.

Creamy Turkey And Biscuits

• 1 cup celery

• 1/2 cup onions chopped

• 2 tablespoons butter or margarine

• 1 - 10 1/2 oz can cream of chicken soup condensed

• 1 cup cottage cheese small curd

• 1/4 cup water

• 1 - 3 oz package cream cheese cut in chunks

• 1/2 teaspoon poultry seasoning

• 4 cups turkey diced and cooked

• 1/3 cup green olives stuffed and sliced

• 2 tablespoons parsley chopped

• 3/4 cup water

• 1 egg

• 1/2 cup instant potato flakes

• 1 1/4 cups buttermilk baking mix

• 1/8 teaspoon paprika (optional)

At least 1 hour or up to 24 hours before serving: Grease a 2 1/2 quart casserole. In a large saucepan over medium heat, saute celery and onion in butter or margarine for 10 to 15 minutes or until celery is tender. Whisk in soup, cottage cheese, water, cream cheese and poultry seasoning until crem cheese is smooth. Stir in turkey, olives and parsley. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours. In a medium bowl, mix water and egg. Stir in potato flakes; let stand for 2 minutes or until water is absorbed. Stir in baking mix and paprika. Drop dough, a scant 1/3 cup at a time, on surface of turkey mixture, making 8 bsicuits. Bake uncovered, in a preheated 400° oven for 30 minutes or until biscuits are brown on top and cooked on the bottom. Makes 8 servings.

Pork Chops with Fruited Sauce

• 2 T reduced fat margarine

• 2 large cooking apples, unpared, cored and sliced in 1/2 inch rings

• 4 (1 lb. total) boneless, lean center cut pork chops, 3/4" thick

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon celery salt

• 1/4 teaspoon sage

• 1/3 cup dry white wine

• 2 T dried apricots, finely diced

• 2 T golden raisins

• 1 T brown sugar

In a large, deep skillet, melt margarine to sizzling. Add apple rings and saute lightly on both sides. Remove and set aside. Add pork chops and brown well on both sides in pan juices. As chops brown, sprinkle with seasonings. Add wine and lay apple rings on top of pork chops. Sprinkle with apricots, golden raisins and brown sugar. Cover skillet and cook at low heat for 25 to 30 minutes, or until chops are tender. Turn chops once during braising. To serve, arrange pork chops on platter, with apple rings and spoon fruited sauce over all. Serves 4.

Danish Cream

• Have ready:

• 1 cup whipped cream

• 1 cup sugar

• 1 envelope unflavored jello

• 1 cup sour cream

• 1/2 teaspoon vanilla extract

• 2 10-oz. packages raspberries or sliced strawberries, thawed

Combine the unwhipped whipping cream with the sugar and gelatin in the saucepan. Heat over medium  heat, stirring constantly until all the gelatin and sugar dissolve. Do not let it boil. Remove the pan from the heat and cool for 15 minutes. Add the sour cream and vanilla. Stir until well blended. Cover and put in refrigerator until you are ready to serve. Spoon the cream into 6 small bowls. Top with the defrosted berries and juice.

Ground Beef Stroganoff

• 1/4 cup vegetable oil

• 2/3 cup onions chopped

• 2 pounds ground beef

• 1/4 cup flour

• 2 teaspoons salt

• 1 teaspoon paprika

• 1 pound cream of chicken soup

• 8 ounces mushroom pieces and stems

• 2 cups plain yogurt or dairy sour cream

• 1/2 cup parsley chopped fresh

Heat the vegetable oil in the skillet and add the onion. Saute for 4 minutes, stirring until onion is soft but not brown. Add the garlic powder and ground beef. Stir and cook the meat for about 10 minutes, until lightly browned. Add the flour, salt and paprika, mixing well. Add the chicken soup and simmer for 10 minutes. Add the mushrooms and simmer another 10 minutes. Stir the yogurt or sour cream into the beef mixture and heat until very hot. Pour beef stroganoff over rice. Sprinkle with parsley over the top and serve. Makes 8 servings.

Oven-Fried Chicken

• 1/2 cup butter or margarine, melted

• 2 teaspoons salt

• 1/2 teaspoon black pepper

• 2 cups cornflakes crushed

• 2 broiler-fryer chickens cut up

Melt butter or margarine in a small saucepan. Add salt and pepper. Place crushed cornflakes in a clean, strong paper bag. Brush chicken with the butter mixture using a pastry brush. Shake 3 or 4 pieces of chicken at a time in the bag to coat thoroughly, then put on a plate. Continue doing this until all the pieces of chicken are coated. Place chicken pieces skin-side-up in the ungreased, large shallow baking pan so that they do not touch each other.  Bake at 375° for 1 hour. Do not turn. Remove chicken with tongs to the serving platter. Makes 8 servings.

Spaghetti Casserole

• 2 1/2 tablespoons vegetable oil

• 1 pound ground beef

• 1 pound dry spaghetti

• sauce mix

• 2/3 cup parmesan cheese grated

Place vegetable oil in skillet and heat over medium-high heat. Add meat and brown. Add sauce seasoning mix. Stir well. Add already cooked spaghetti. Stir well. Pour mixture into the casserole. Sprinkle the parmesan cheese over the top. Bake in the oven at 350°. If using a glass casserole, let it stand at room temp- erature for one hour before putting it in a preheated oven.

Mocha Charlotte Russe

• 1 cup almonds slivered and toasted

• 1 teaspoon almond extract

• 2 pounds marshmallows

• 1 cup milk

• 1/4 cup instant coffee

• 1/2 cup sweetened cocoa

• 2 cups whipped cream

• 1/4 cup powdered sugar

• 4 packages lady fingers

Place almonds in a pie pan and put in a preheated 325° oven until lightly browned. Watch carefully. Remove and set aside. Fill the lower half pan of the double boiler half full with water and place the upper pan on top. Combine almond extract, milk, instant coffee and cocoa in the top of the double boiler. Place over medium-low heat. Stir until the marshmallows are melted. Remove from heat and let cool. In a small bowl, whip the cream with an electric mixer until it forms soft peaks. Add powdered sugar and whip until stiff peaks form. Fold whipped cream into the cooled marshmallow mixture with rubber bowl scraper. Line the sides and bottom of the springform pan with the ladyfinger halves so that the cut sides are facing inward. Pour the marshmallow mixture into the lined pan. Sprinkle the top of the Mocha Charlotte Russe with the almonds. Put the springform pan into the freezer. Remove about 15 minutes before serving. Release the springform and place dessert on a cake plate. Makes 8 servings.

Cheesy Scalloped Potatoes

• 2 1/2 pounds red potatoes or russet potatoes

• 1 1/2 cups milk

• 1 tablespoon flour

• 1/4 teaspoon black pepper

• 2 5oz jars pasteurized process cheese spread sharp

• 2 tablespoons parmesan cheese grated

About  1 1/2 hours before serving: Preheat oven to 375°. Grease an 8x8x2 inch baking dish. Peel and thinly slice potatoes. Cover with salted cold water; set aside. Meanwhile, in a 2 quart saucepan, whisk milk, flour and pepper until well blended. Stirring constantly  over medium-high heat, bring to a full boil. Reduce heat to low and stir in cheeses until melted. Drain potatoes well and place in a baking dish. Pour cheese over the top. Bake for 1 hour or until potatoes are tender. Makes 8 servings.

Corned Beef Bake

• 1 pound corned beef

• 1 pound frozen hash brown potatoes thawed

• 3/4 cup bread crumbs soft

• 6 1/2 tablespoons celery minced

• 6 1/2 tablespoons onions minced

• 1 1/2 tablespoons mustard prepared

• 1 tablespoon parsley dried and minced

• 3/16 teaspoon garlic powder

• 3/16 teaspoon black pepper

• 3 eggs

• 3/4 cup milk

• horseradish sauce (see below)

At least 1 hour or up to 8 hours before serving: Grease a 1 1/2 quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting stand at room temperature for 30 minutes before baking. Bake uncovered in a preheated 400° oven for 30 to 35 minutes or until knife inserted  in center comes out clean. Cover loosely with foil if getting too brown. Serve with horseradish sauce. Makes 8 servings.

Deep-Dish Pork Pie

• 3 tablespoons flour

• 2 teaspoons poultry seasoning

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 1 1/2 pounds boneless pork shoulder cut in 1-inch cubes

• 2 tablespoons vegetable oil

• 1 cup onions shopped

• 1 cup celery sliced

• 1 cup carrots thinly sliced

• 3/4 cup water

• 1 tablespoon tomato paste

• 2 teaspoons beef bouillon

• 2 apples tart, peeled, cored and sliced

• 3 red potatoes medium, peeled and thinly sliced  

At least 2 hours or up to 6 hours before serving: In a plastic bag, mix flour, poultry seasoning, salt and pepper. Add meat and shake until pork is evenly coated with all of the flour mixture. In a 10-inch non-stick skillet over medium-high heat, brown pork in oil for 4 minutes. Add onion, celery and carrots. Sauté for 3 minutes. Pour mixture into a 10-inch deep-dish pie plate. Add water, tomato paste and bouillon granules to skillet. Cook and scrape to loosen particles from bottom of skillet; set aside. Layer apples on top of pork and vegetables. Arrange potatoes on top in a petal design. Pour liquid from skillet over potatoes. Sprinkle with salt and pepper. Cover with a double thickness of foil. If making ahead, refrigerate up to 4 hours, letting stand at room temperature for 30 minutes before baking.

Glazed Twin Meat Loaves

• 2 cups bread crumbs soft

• 1/2 cup milk

• 1 egg

• 2 tablespoons ketchup

• 2 tablespoons mustard prepared

• 1 teaspoon salt

• 1 1/4 pounds ground beef

• 3/4 pound pork sausages hot

• 2 tablespoons onions minced

• 2 tablespoons parsley minced

• 1/2 cup ketchup

• parsley sprigs

At least 1 1/2 hours or up to 24 hours before serving: Line a 7 1/2 x 3 3/4 x 2 1/2 inch loaf pan with waxed paper. In a large bowl, mix bread crumbs, milk, egg, catsup, mustard and salt; let stand for 5 minutes. Add ground beef, sausage, onion and parsley; mix until well blended. Pack half of the mixture into loaf  pan. Turn out onto a jelly roll pan. Re-line loaf pan with waxed paper. Form second meat loaf and turn out onto  jelly roll pan, leaving at least 3 inches between loaves. If making ahead, cover and refrigerate up to 24 hours before baking. Brush loaves with catsup. Bake, uncovered, in a preheated 350° oven for 1 hour or until well browned on outside and inside is no longer pink. Let stand for 5 minutes. Transfer to a serving platter.  Garnish with parsley. Slice with a sharp knife. Makes 16 servings.

Italian Goulash With Noodles

• 1 cup onions chopped

• 2 cloves garlic minced

• 2 tablespoons vegetable oil

• 1 1/2 pounds turkey ground raw

• 1 teaspoon salt

• 1/2 black pepper

• 1 15oz can tomato sauce with bits

• 1 cup water

• 1 6oz can tomato paste

• 2 tablespoons parsley dried

• 1 tablespoon italian seasoning dried and crushed

• 2 6oz jars marinated artichoke hearts drained and cut if large

• 1 8oz package egg noodles cooked and drained

• 6 oz mozzarella cheese shredded (about 1 1/2 cups)

At least 1 3/4 hours or up to 24 hours before serving: In a large skillet over medium heat, saute onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and sute turkey for 20 minutes or until browned. Add tomato sauce, water, tomato paste, parsley and herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3 quart casserole. Sprinkle with half of the cheese. Top with remaining turkey mixture. If making ahead, cover and refrigerate up to 24 hours. Bake, uncovered, in a preheated 350° oven for 25 to 40 minutes or until hot in center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts. Makes 12 servings.

Layered Cream Pie

• 1 3oz package cream cheese softened

• 2 tablespoons butter or margarine, softened

• 1/4 cup sugar

• 1 teaspoon vanilla

• 1 4oz container frozen whipped topping thawed

• 1 chocolate cookie crumb pie crust ready-made

• 1 4 1/8oz package chocolate instant pudding and pie filling mix

• 3 tablespoons pecans chopped

At least 30 minutes or up to 4 hours before serving: In a small mixer bowl at medium speed, beat cream cheese and butter or margarine until smooth. Beat in sugar and vanilla until well blended. Stir in 1 cup of the whipped topping until blended. Spread in bottom of crust. Prepare pudding according to package directions, using 1 3/4 cups milk. Pour over cream in layer in pie crust. Refrigerate at least 10 minutes or up to 3  1/2 hours. Decorate with remaining whipped cream.

 
Mock Pate
This recipe came from my dearest friend Dutchie:)

• 1 8 oz cream cheese

• 1 8 oz pkg. kiver sausage (ground smooth)

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1 tablespoon finely chopped onion

• 1 tablespoon mayonnaise

• dash salt and pepper

• harvest crackers, original or rye square

Combine softened cream cheese, liver sausage, and rest of ingredients, mix on high til fluffy. Serve with crackers, or rye squares. Enjoy.

Pineapple Cheese Ball

A Family Favorite From Cousin Carol

• 13 pounds cream cheese softend

• 7 pounds crushed pineapple well drained

• 4 pounds white cheddar cheese shredded

• 12 1/2 cups pecans chopped

• 4 1/4 cups green bell pepper finely chopped

• 3/4 cup pimento diced

• 3 tablespoons onion salt

• 3 tablespoons soy sauce

• 4 1/4 cups parsley minced

• crackers

At least 1 day up to 5 days before serving: In a large mixer bowl at medium speed, beat cream cheese for 2 minutes. Add pineapple, white cheddar cheese shredded, pecans, green pepper, pimento, onion salt and soy sauce. Beat at low speed until well blended.  Chill for 1 hour or until firm enough to handle. With wet hands, shape cheese mixture into two balls. Roll in parsley. Wrap and refrigerate until ready to serve. Makes 25 servings. Serve with crackers.

Bombay Chcken

*Sweet with a hint of curry.*

• 1 cup honey

• 1/2 cup mustard

• 1/2 cup margarine

• 1/2 teaspoon chili powder

• 1/2 teaspoon curry

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 4 pounds chicken leg with thigh, skinned

Mix ingredients in a saucepan (except chicken) and heat stirring frequently to combine all ingredients. Bring to a rapid boil then dip chicken parts (skin removed patted dry) into the sauce. Bake covered with the rest of the sauce for one hour in a 350 degree oven basting once or twice.

Chicken Confit

• 4 chicken leg quarters

• 4 cups extra virgin olive oil, more as needed

• salt and pepper to taste

• 10 sprigs fresh thyme

• 1 head garlic, cut in half

Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up. Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a hin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using. To reheat, put tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes.  Serve hot or at room temperature, preferably on a bed of dressed greens. Makes 4 servings.

Chicken Creole

• 4 - 6 pieces of chicken

• paprika

• salt and pepper

• 1/2 cup chopped onion

• 1/2 cup chopped green pepper

• 1/4 cup chopped celery

• 1 can stewed tomatoes

• 1 can sliced mushrooms

• 1/4 teaspoon thyme

• 2 tablespoons quick cooking tapioca

• fluffy rice

Sprinkle chicken with paprika, S&P. Broil for about 15 minutes or until browned; drain. Place browned chicken in crock pot. Mix remaining ingredients except rice and pour over chicken. Cover and cook on low setting for 6-8 hrs or high for 2-3 hrs. Remove chicken from sauce before serving. Serve sauce over hot fluffy rice.

Chicken Fingers With Honey Mustard Sauce

• 1 cup honey

• 1 cup spicy brown mustard prepared

• 1 cup all-purpose flour

• 1 cup bread crumbs fresh

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic granulated

• 4 pounds chicken breast -- skinless, boneless

Combine honey and mustard; mix well. Combine flour, crumbs, salt, pepper and garlic; mix well. Dredge chicken strips in flour-crumb mixture; shake off excess. Deep-fry in 375 degrees F oil about 1-1/2 minutes or until completely cooked and golden brown. Serve chicken fingers with sauce on the side.

Chicken With Cherry Tomatoes And Ginger

• 2 tablespoons oil

• 2 skinless, boneless chicken breasts, cubed

• 1 inch fresh ginger, chopped or grated

• 2 cloves garlic

• 1 pint (about 15) cherry tomatoes

• 1/4 cup water

• 1 cup frozen peas, still frozen

• salt and pepper

Heat a frypan over medium-high heat, add the oil. Add the chicken, ginger and garlic to the frypan, and cook for 2-3 minutes, until the chicken starts to change colour. Add the whole cherry tomatoes, water and peas. Cover and cook for another 4 minutes, or until the peas are done. Season with salt and pepper and serve.

40 Clove Garlic  Chicken

• 2 whole chickens

• 40 cloves of garlic

• 2 cups chopped celery

• 1 cup dry white wine

• 1/2 cup olive oil

• 1 tablespoon poultry seasoning

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh basil

• 1 lemon

• salt and lemon pepper to taste

Begin by cutting the 2 whole chickens into quarters. Next peel the 40 cloves of garlic. Place the chicken in a shallow baking dish with the skin up and then tuck the garlic cloves all around it. Add 2 cups of chopped celery. Now combine 1 cup of dry white wine, 1/2 cup of olive oil and 1 tablespoon of poultry seasoning and stir. To this add the fresh parsley and basil. Now mix all these ingredients together and drizzle it over the chicken with a spoon. As a final touch, squeeze the juice of a lemon over the chicken, sprinkle some salt and lemon pepper on it and cover it with foil. Bake it in the oven for 45 minutes to an hour at 375 degrees F.

Cajun Skillet Dinner

• 4 cups chicken broth

• 2 1/2 cups uncooked long grain rice

• 1 cup chopped red onion

• 4 cloves of garlic minced, divided

• 1 1/2 teaspoon chili powder

• 1 teaspoon salt

• 1/2 teaspoon turmeric

• pepper to taste

• 1 bay leaf

• 1 sweet red pepper, julienned

• 1 green pepper, julienned

• 1 green onion sliced

• 1 teaspoon chopped parsley

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon hot pepper sauce

• 2 tablespoons butter

• 1 cup fresh mushrooms

• 1 medium tomato chopped

• 1 cup frozen peas

• 1 pound boneless, skinless chicken breast thinly sliced or 1 pound uncooked shrimp (we like the shrimp)

• 2 tablespoons lemon juice

• 1/3 cup sliced almonds, toasted

In a saucepan, bring broth,rice onion 1 teaspoon garlic, chili powder,salt, termeric,pepper. and bayleaf to a boil. Reduce heat;cover and simmer 20 minutes or until rice is done.Discard bayleaf.In a skillet over medium - high heat , saute the next seven ingredients and remaining garlic in butter for 2 minutes.Add mushrooms;cook until peppers are crisp tender.Add tomatoes and peas;heat through.remove from heat.Add rice;keep warm. over medium-high heat,cook and stir chicken or shrimp in lemon juice till chicken juices run clear and shrimpturns a dark pink pink.add to rice mixture, toss, to with almonds. Yields 6-8 servings.

Fancy Hamburgers

• 2 pounds ground chuck

• prepared mustard

• 1 or 2 cans sliced mushrooms

• 1 large onion sliced very thin

• 1 can tomato soup

• 6 slices american cheese

• 1 pound thick bacon fried crisp

• foil

• cooking spray (Pam)

• 13 x 9 x 2 casserole dish

Line pan or pans with foil, spray with pam, make nice big thick burgers, place in prepared dish. Spread prepared mustard on each patty, place sliced onionon top of mustard then mushrooms. Spoon tomato soup on top of each burger. Bake on 350 ° for 25 minutes remove from oven, place cooked bacon then cheese on burgers, return to oven, bake another 10 minutes.  Enjoy):

Italian Chicken Cheese Bake

• 6 boneless skinless chicken breast

• 1/2 cup all purpose flour

• 2 eggs beaten

• 3/4 cup dry breadcrumbs

• 1/2 cup graded parmesan cheese (divided)

• 8 oz sharp cheddar cheese

Sauce:

• 2 tablespoons butter or margarine

• 2 tablespoons all purpose flour

• 1 1/4 cups milk

• 1 teaspoon salt

• 1/2 teaspoon dry basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon pepper

• 1 can (8 oz) tomato sauce

• 1 cup shredded mozzarella cheese mixed with 1 cup sharp cheddar cheese

Pound chicken flat, coat with flour; dip into eggs.Combine breadcrumbs and 1/4 cup parmesan cheese, pat onto both sides of chicken. Brush oil onto a foil lined 13x9x2 in. baking dish. Place chicken into pan. Bake uncovered at 400 ° for 20 minutes. Meanwhile, for sauce, melt butter in a saucepan; stir in the flour until smooth. Whisk in the milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomoto sauce; sprinkle with mixed cheese and rest of parmesan cheese. Bake another 15 minutes longer or until cheeses are golden. :Yields 6 servings.

Jeans Taco Pizza

• 1 1/4 cups corn meal

• 1 1/4 cups flour

• 2 1/2 teaspoons baking powder

• 1 1/2 teaspoon salt (adding less is ok)

• 2/3  cup milk

• 1/3 cup butter or margarine

• 1/2 pound ground round

• 1/2 pound bulk pork sausage

• 1 16 oz can tomato paste

• 1 14 1/2 oz can of mexican diced tomatoes undrained

• 1 envelope taco seasoning

• 3/4 cup water

• 1 1/2 cups or (6oz pkg.) shredded cheddar cheese

• 1 cup monterery jack cheese

• 2 cups chopped lettuce

• 1 cup fresh diced tomatoes

• 1/2 cup ripe olives sliced

• 1/2 cup sliced green onion

• 1 4 oz har chopped Jalapeno peppers (optional)

In a med bowl, combine cornmeal, flour, baking powder, salt. Add milk, butter; mix well, press onto a 12 to 14

Creamy Rice Pudding

This is a favorite at all get togethers and holidays.

• 6 cups milk

• 2 tablespoons butter

• 3/4 cup sugar

• 1 long grain white rice ( I use Uncle Bens )

• 2 teaspoons vanilla

• 1 cup raisins

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg ( divided )

Please be patient with this now,  lol. Cook it slow stirring occasionally. Place first four ingredients in 6 qt. saucepan. Cook on high until it starts to gets bubbly, turn heat down to low. Cook until creamy and thick, add vanilla, cinnamon. 1/2 of the nutmeg, raisins pour into a baking dish, sprinkle rest of nutmeg on top. You can either serve as is, or bake till lightly browned. Enjoy. This is my recipe improved through out the years.

Liver And Bacon With Vidilla Onions

*My Liver, bacon and onion recipe. (I know, "Yuck," but some do like it. I do.*

• 2 pounds pork liver (beef is too tough and stringy)

• 3 large vadilla onions

• 2 pounds thick bacon

• 1 cup flour

• 3 tablespoons butter (Yes butter! This is a very high in cholesterol recipe people.)

• milk

Wash liver in cold water, pat dry. Saute onions in butter until transparent, set aside. Fry bacon, reserve drippings, drain on paper towel. Dip liver in flour, fry 5 mins on each side in bacon fat or until done.Place on oven proof serving platter. Spoon onions over liver. Top with bacon . Place in oven on warm or in crock pot on warm to serve .Make sub sandwiches or serve as a dinner. Enjoy.

No-Curdle Scalloped Potatoes/Ham For A Crowd

Makes 50 servings.

• 62 1/2 russet potatoes

• 2 1/3 cups flour

• 5 pounds diced cooked ham

• salt and freshly ground pepper

• 2 3/4 cups butter

• 1 1/2 cups onion finely chopped (optional)

• 25 cups milk hot

Preheat oven to 350°. Grease a shallow 1 1/2 quart baking dish. Peel and thinly slice potatoes (you will need about 6 cups). Place half the potatos in baking dish. Sprinkle with 1 1/2 tablespoons of the flour and sprinkle with salt and pepper. Dot with 1 1/2 tablespoons butter. If onion is used, place on top of butter. Repeat with remaining potatoes, flour, salt, pepper and butter. Bake for 15 minutes. Remove from oven. Add hot milk and carefully stir. Bake 1 hour longer or until potatoes are tender.

Sicilian Medley For a Crowd

Makes 50 servings.

• 5 pounds ziti macaroni

• 9 pounds sweet italian sausage cut in 1/2 inch pieces

• 33 1/3 tomatoes large, quartered and sliced crosswise

• 8 1/3 green bell peppers large, cut in strips

• 1/2 cup parsley minced

• 1.2 cup tomato paste

• 4 1/4 cups olives or sliced pimento stuffed green, pitted

• 2 3/4 cups parmesan cheese grated

Cook ziti according to package directions; drain, return to pot, cover and keep warm if necessary.Meanwhile, in a large skillet over medium heat, saute sausage for 10 to 12 minutes or until browned; drain well to remove excess fat. Increase heat to medium-high. Add tomatoes, green pepper, parsley and tomato paste. Cook and stir for 8 to 10 minutes or until green pepper is crisp-tender and juices are thickened. Stir in drained ziti and olives. Transfer to a warm platter or serving dish. Sprinkle with parmesan cheese and serve immediately.

Smoked Prime Rib

• hickory wood chunks

• 4 garlic cloves, minced

• 1 tablespoon salt

• 2 tablespoons coarsely ground pepper

• 1 tablesppon dried rosemary

• 1 teaspoon dried thyme

• 1 (6 pound) beef rib roast

• 1 1/2 cups dry red wine

• 1 1/2 cups red wine vinegar

• 1/2 cup olive oil

Soak wood chunks in water 1 hour. Combine minced garlic and next 4 ingredients, and rub garlic mixture evenly over beef roast. Stir together dry red wine, red wine vinegar, and olive oil; set wine mixture aside. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on coals. Place water pan in smoker, and add water to just below fill line. Place beef roast in center on lower food rack. Gradually pour wine mixture over beef roast. Cook beef roast, covered, 6 hours or until a meat thermometer inserted into thickest portion of beef roast registers 145° (medium), adding more water to depth of fill line, if necessary. Remove beef roast from smoker, and let stand 15 minutes before slicing.

Jeans Breakfast Sausage

• 1 lb ground pork

• 1 1/2 teaspoon rubbed sage

• 1/2 teaspoon ground red pepper flakes

• 1 teaspoon salt

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon pepper

• 1/4 teaspoon allspice

Combine all ingredients; mix well. I use my hand mixer for small batch, and Large Kitchen Aid for larger batches. Works great doing meatloaf too. Make into pattys and freeze with wax paper or hamburg papers between each patty, Freezes for 5-6 months.

Asparagus Casserole

• 3 (10-ounce) packages frozen asparagus, thawed and well drained*

• 3 tablespoons butter or margarine

• 2 tablespoons all-purpose flour

• 1 1/2 cups milk

• 3/4 cup refrigerated shredded parmesan cheese, divided

• 1/8 teaspoon salt

• 2/3 cup soft breadcrumbs

• 1 tablespoon butter, melted

• 1/4 teaspoon paprika

Arrange asparagus in a lightly greased 13 x 9 inch baking dish. Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus. Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole. Bake at 350° for 25 to 30 minutes or until thoroughly heated.*3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain. Makes 12 servings.

Broccoli And Cauliflower Casserole

This recipe just went together one day when I was in a last minute panic. Was liked so well. I added it to my favorites.

• 1 large bag of each frozen broccoli and  frozen cauliflower steamed and drained

• 1 pound thick bacon fried crisp, drained, crumbled

• 2 cans campbells chedder cheese

• 1 tablespoon parsley, I prefer fresh. but dried is OK

• 3/4 cup condensed milk

• 2 tablespoons butter

• 1/2 teaspoon paprika
   

Place prepared vegetables in a  9 x 13 x 2 casserole. In a sauce pan add soup. milk, butter, and paprika. Stir until thick and smooth. Pour over vegetables. Sprinkle with crumbled bacon. Bake on 350 ° until  lightly browned. Enjoy.

Cheesy Scalloped Potatoes For A Crowd

Makes 50 servings.

• 16 pounds red potato or russet potatoes

• 9 1/3 cups milk

• 1/3 cup flour

• 1/2 cup sliced onion

• 2 teaspoon black pepper

• 4 pounds sharp cheese

• 3/4 cup parmesan cheese grated

About 1 1/2 hours before serving: Preheat oven to 375°. Grease an 8 x 8 x 2 inch baking dish. Peel and thinly slice potatoes. Cover with salted cold water; set aside. Meanwhile, in a 2 quart saucepan, whisk milk, flour and pepper until well blended. Stirring constantly over medium-high heat, bring to a full boil. Reduce heat to low and stir in cheeses until melted. Drain potatoes well and place in baking dish. Pour cheese over. Bake for 1 hour or until potatoes are tender.

Macaroni And Cheese

• 4 cups elbow macaroni

• 2 lb. sharp chedder cheese (graded or chopped.)

• 1 tablespoon parsley

• 2 tablespoons cornstarch

• 1 can campbells chedder cheese soup

• 1/2 teaspoon pepper

• 2 tablespoons prepard mustard

• 2 tablespoons finely chopped onion

Cook macaroni for 10 mins, drain. Place in large bowl. In a large saucepan, place milk, canned cheese , cut chedder cheese in small pieces, place with milk and seasonings, heat on medium heat stirring until cheese is melted , add to macaroni in bowl, let set for 10 mins, stirring a few times. Place into a 9x13x2 greased casserole dish. Bake on 350 ° until golden and bubbly. Tip: You can add cooked pieces of ham and salt is optional, as cheese is loaded with salt. Enjoy:)

Bacon And Sprouts Benedict

Book: Best Brunches
Makes 8 servings.

• 16 strips bacon

• Blender Hollandaise Sauce

• 4 english muffins whole wheat, split

• 4 tablespoons butter or margarine

• Hot water 

• 8 eggs

• 8 pasteurized process cheese spread thin slices

• 8 dashes salt

• 8 dashes black pepper

• 1 cup alfalfa sprouts   

About 30 minutes or up to 2 days before serving: In a large skillet over medium-high heat, fry bacon until crisp; drain. Keep bacon warm or reheat if making ahead. Prepare Blender Hollandaise Sauce; keep warm. If making ahead, cover and refrigerate. Reheat before using. About 30 minutes before serving: Toast English muffins and spread with butter. Keep warm in a preheated 200° oven.
Lightly grease a large saucepan. Add water to a depth of 2 to 3 inches. Over high heat, bring to a boil; reduce heat to low and simmer. Break four eggs, one at a time, into a saucer and gently slip each egg into simmering water. Cook for 3 minutes. Remove eggs with a slotted spoon. Repeat with remaining four eggs. Trim any ragged edges from egg whites to form rounded eggs. To assemble, place muffin halves, cut-side up, on a heated serving platter. Top each with two slices bacon, a slice of cheese, one poached egg, a dash of salt and pepper, and 1/8 cup of the alfalfa sprouts. Top with 1 tablespoon of the Hollandaise. Serve immediately. Pass additional Hollandaise.

Baked Pears Ambrosia

Makes 10 servings.

• 2 16-ounce cans pears halves, well drained (about 10 halves)

• 2/3 cup orange juice concentrate

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• 1 teaspoon curry powder 

• 1/2 teaspoon ginger ground 

• 1 tablespoon butter or margarine

• 1/2 cup coconut

• 10 red maraschino cherries

At least 30 minutes or up to 24 hours before serving: Place pears, rounded-side down, in a 1-quart shallow baking dish; set aside. In a small saucepan, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium heat, bring to a boil and boil for 1 minute. Remove from heat. Stir in butter. Pour over pears. If making ahead, cover and refrigerate up to 24 hours.
About 30 minutes before serving: Preheat oven to 350° for 10 minutes. Sprinkle coconut over pears. Bake for 18 to 20 minutes or until coconut is lightly toasted and fruit is heated through. Place a cherry in center of each and serve.

Chicken Deluxe Tetrazzini

Makes 8 servings.

• 8 ounces noodles medium (about 4 cups) 

• 4 eggs hard-cooked

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1 1/2 cups mushrooms sliced

• 4 tablespoons butter or margarine

• 3 tablespoons flour

• 2 cups milk  

• 2 teaspoons chicken bouillon

• 2 teaspoons lemon juice

• 1/2 teaspoon salt

• dash black pepper

• 3 cups chicken cubed cooked

• 8 ounces colby cheese cut in 1/2 -inch cubes (about 2 cups)

• 1/3 cup pimiento sliced

• 1/2 cup onion rings canned, broken in pieces   

At least 1 1/2 hours or up to 24 hours before serving: Grease a deep 2-quart casserole. Cook noodles according to package directions; drain and set aside.
Meanwhile, chop eggs and place in a small bowl.  Sprinkle with 1/8 teaspoon each salt and pepper; set aside. In a large saucepan over medium-high heat, saute mushrooms in 1 tablespoon of the butter for 5 minutes; remove and set aside. In same saucepan over medium heat, melt remaining 3 tablespoons butter. Add flour. Cook and stir for 1 minute. Add milk and bouillon granules. Stirring, bring to a boil and boil until thickened. Stir in lemon juice, 1/2 teaspoon salt and dash of pepper. Remove from heat. Stir in chicken, cooked noodles, cheese, reserved eggs, reserved mushrooms and pimiento. Pour into casserole. If making ahead, cover and refrigerate up to 24 hours. About 55 minutes before serving: Preheat oven to 350° for 10 minutes. Bake casserole, uncovered, for 20 minutes. Sprinkle with onion rings. Bake 20 to 25 minutes longer or until very hot in the center.

"I Love You" Cake

Makes 20 servings.

• 1 cup sugar

• Small colored gumdrops

• 3 cups fluffy white frosting prepared from a mix or Old-Fashioned Fluffy Frosting

• 4 drops food colors red 

• 1 8-inch square cake layer*

• 1 8-inch round cake layer*

• 1 16-inch round cake plate or foil-covered cake

• 1 .68-ounce tube glossy green decorating gel

• 1 .68-ounce tube glossy red decorating gel

To prepare the gumdrop roses: Sprinkle waxed paper sheet with sugar; roll gumdrops into ovals, sprinkling with more sugar as needed; cut in half crosswise. Roll one of the halves at an angle to make a flower center. Wrap several halves around base for petals, pressing cut edges into base; trim excess from bottom.
To prepare the gumdrop leaves: Roll green gumdrops into ovals. Cut out leaf shapes. Sprinkle cut edges with sugar. To prepare the frosting: While beating the frosting, tint with food color until a deep pink. Cover and set aside until ready to use. To prepare the cakes: Level cake tops. Invert square cake and place on cake plate or board with one corner about 2 inches from edge. Cut round cake in half to make two semi-circles. Invert and place cut edges against two sides of the square cake to make a heart shape (A). Fasten cakes together with frosting, (If the edges of the heart are not even, trim the sides of the square cake.) Brush loose crumbs from surface of cake with a soft pastry brush. Smoothly frost all surfaces with frosting. To decorate the cake: Before the frosting sets, arrange gumdrop flowers and leaves in an attractive pattern on top of cake. Use green decorating gel to pipe vines and tendrils around flowers. Use red decorating gel to pipe "I love you" on cake. *Measure bottoms of pans for size of finished inverted cakes.

Buttercream Frosting

Makes 4 servings.

• 5 1/3 cups powdered sugar sifted 

• 1 1/3 cups vegetable shortening solid 

• 5 1/2 tablespoons water

• 2 2/3 teaspoons vanilla extract 

• 1 2/3 teaspoons liquid butter flavor (optional)

• 3/16 salt

• additional sifted powdered sugar

• food color (optional)

In a large mixer bowl at low speed, beat 4 cups powdered sugar, shortening, water, vanilla, butter flavor and salt until well blended. At medium speed, beat for 5 minutes or until smooth and creamy, (frosting will be soft.) Add additional powdered sugar for a stiffer consistency if desired. Tint portions with food color if desired. * For a pure white frosting, do not use vanilla extract. Colorless artificial vanilla can be purchased at specialty stores if desired. Other colorless extracts and liquid flavors are almond, coconut, banana, lemon and mint. Note: Leftover buttercream can be kept covered in the refrigerator for several weeks. Chocolate Buttercream Frosting: Sift together powdered sugar and 1/4 cup unsweetened cocoa powder. Prepare as above.

Tuna Fish Casserole

Makes 6 servings.

• 2 cups macaroni dry

• 1 10 1/2-ounce can cream of mushroom soup

• 1/2 cup milk

• 1 6-ounce can tuna - drained and flaked

• 1 tablespoon dried parsley

• 2 tablespoons bread crumbs - buttered

Preheat the oven to 350°F.  Cook the macaroni in boiling, salted water until done.  Drain and rinse with hot water.  In a 1-1/2 quart casserole dish, whisk the soup with the milk until smooth.  Stir in the drained tuna and parsley until well blended.  Toss in the cooked noodles and stir until coated.  Top the casserole with the buttered crumbs.  Bake at 350°F. for 30 minutes.

Victoria's Banana Bread

• 2 cups bananas very ripe mashed (about 4 to 5 medium)

• 1/2 cup sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 1/2 cups whole wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/2 cups almonds ground

• 1/2 cup raisins

• 1/2 cup bran flakes unprocessed

• 1/3 cup butter melted

Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Line with waxed paper; grease and flour waxed paper. In a large bowl, beat bananas, sugar, egg and vanilla until well blended. Stir in whole wheat flour, baking powder, baking soda and salt until well mixed. Stir in almonds, raisins, bran flakes and butter until blended and bran is moistened. Pour into pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pan, peel off waxed paper and cool on a wire rack. Wrap and store in the refrigerator at least one day or up to two weeks. *Unprocessed bran flakes can be obtained in the health food section of supermarkets or in health food stores.

Pineapple And Rum Dessert

Makes 4 servings.

• 4 pineapple slices canned in own juice, drained and juice reserved

• 1/4 teaspoon rum extract

• 2 tablespoons brown sugar  

• ground cinnamon

• 4 strawberries whole

Place top oven shelf about 6 inches from heat source. Preheat oven to 375°.
Place pineapple rings in a 9 x 9 x 2-inch baking dish or 9-inch pie plate; sprinkle with 2 tablespoons of the pineapple juice and rum extract. Save remaining pineapple juice for another use. Let stand for 10 minutes, basting pineapple occasionally. Bake on top shelf of oven for 10 minutes. Baste each pineapple slice with juice and sprinkle with 1 1/2 teaspoons of the brown sugar. Turn oven temperature to broil. Broil for 1 to 2 minutes or until sugar is carmelized. Baste with juice and sprinkle with cinnamon (about 1/8 teaspoon total). Serve pineapple immediately on small dessert plates. Garnish each with a strawberry.

Disappearing Dessert

Makes 9 servings

• 7/8 cup graham crackers fine crumbs (12 squares)

• 2 tablespoons margarine melted

• 2 teaspoons brown sugar

• 1/2 teaspoon cinnamon ground

• 1/2 teaspoon nutmeg ground

• 1/2 cup sugar

• 1 envelope unflavored jello

• 1/2 cup water cold

• 1/2 cup milk

• 2 eggs yolk large, well beaten

• 1 1/2 teaspoons vanilla extract

• 2 eggs white large, at room temperature

• 1 envelope whipped topping (will make 2 cups)

• Milk

•  Vanilla extract

In a small bowl, mix graham cracker crumbs, margarine, brown sugar, cinnamon and nutmeg until well combined. Reserve 1/4 cup of the mixture for topping. Pat remaining crumbs in bottom of a 9 x 9 x 2-inch baking pan. Chill while preparing filling. In a small saucepan, mix sugar and gelatin. Stir in water, 1/2 cup skim milk and egg yolks; let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat. Stir in 1 1/2 teaspoons vanilla. Pour mixture into a medium bowl. Place bowl in a large bowl which contains cold water and ice. Stir gelatin mixture until mixture mounds slightly when dropped from a spoon. Remove bowl from ice water. Meanwhile, in a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into gelatin mixture. Prepare topping according to package directions, substituting skim milk for whole milk and using vanilla. Fold into gelatin mixture. Spoon into baking pan. Top with remaining 1/4 cup crumbs. Chill at least 4 hours. To serve, cut into squares.

Mexican Steak Sandwich

Makes 6 servings.

• 1 pound beef sirloin steaks or top round

• 1/2 teaspoon garlic powder 

• 1 cup refried beans

• 1/2 cup sharp cheddar cheese grated

• 3 tablespoons onions minced

• 1 tablespoon taco sauce

• 6 slices italian breads about 1/2 -inch thick

• 2 tablespoons butter real, softened

• Salt and freshly ground pepper to taste

• 1 avocado thinly sliced

• 1 cup lettuce shredded iceberg 

• 2 tomatoes peeled and diced

• Taco sauce   

Have the butcher slice the meat or do it yourself by placing meat in freezer until firm but not frozen. Using sharp knife, trim and slice into 1/8 -inch thick strips. Lightly sprinkle with garlic powder; let set at room temperature. Heat beans in small saucepan; mix in cheese, onion, and 1 tablespoon taco sauce. Butter bread slices and place on baking sheet. Spread each with refried bean mixture and lightly sprinkle with salt and pepper. Layer meat slices over beans. Broil 4 inches from heat for 5 minutes, watching carefully. Remove from oven and layer with slices of avocado, lettuce, and tomatoes. Pass taco sauce separately.

All-in-One Hamburger Supper

Makes 8 servings.

• 2 pounds ground beef

• 4 cups frozen italian mixed vegetables

• 1 pound tomato sauce

• 8 ounces mushrooms sliced, well drained

• 1 cup water

• 1 tablespoon italian seasoning dried

• 1/4 teaspoon black pepper  

• 6 cups potatoes prepared instant mashed

• 1 cup parmesan cheese grated

• 3 tablespoons parsley dried

Preheat oven to 350°. Crumble beef into a large skillet. Brown over medium-high heat; drain off fat. Stir in Italian vegetables, tomato sauce, mushrooms, water, herb seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes. Meanwhile, in a medium bowl, stir together potatoes, cheese, and parsley until blended. Set aside and keep warm. Pour meat mixture into a 1 1/2 -quart oblong baking dish. Spoon potato mixture around edge of dish, leaving center open. Bake 30 to 40 minutes until bubbly, heated through in center, and potatoes are lightly browned.

Barbecued Beef Ribs With Choice Of Marinades

Makes 8 servings.

• 8 pounds beef ribs

• mustard or Tangy Tomato Marinade (recipes follow)              
      * Part two.

• 1/2 cup dijon style mustard

• 2 1/2 tablespoons cider vinegar

• 5 1/2 tablespoons vegetable oil

• 2 1/2 tablespoons garlic minced

• 2/3 teaspoon thyme dried, crushed

• 1 1/3 teaspoons worcestershire sauce

• 1/3 teaspoon black pepper freshly ground

* Part two

• 1 1/3 cups tomato sauce

• 1 1/2 tablespoons dijon style mustard

• 5 1/2 tablespoons cider vinegar

• 2 1/2 tablespoons brown sugar

• 2 1/2 tablespoons garlic minced

• 1 1/3 teaspoons italian seasoning dried crushed

• 2/3 teaspoon worcestershire sauce

• 2/3 teaspoon black pepper freshly ground

Place ribs in large roasting pan and pour marinade of choice over the top. Turn to coat evenly and set aside at room temperature for at least 2 hours, turning occasionally. Lift ribs from marinade, drain briefly, and reserve marinade; arrange ribs on greased grill. Cook 6 inches from hot glowing coals for 20 to 25 minutes for medium rare, turning and basting frequently with remaining marinade to brown on all sides. Mustard Marinade: *Combine all ingredients in blender or food processor and purée (makes 2/3 cup). Note: Refrigerate leftover marinade. Tangy Tomato Marinade: *In saucepan, bring all ingredients to boil. Reduce heat and simmer, uncovered, for 5 minutes to blend flavors, stirring several times. Cool before pouring over meat (makes 1 1/3 cups).
Note: Refrigerate leftover marinade.

Bavarian Beef Stew

Makes 8 servings.

• 8 slices bacon 

• 2 cups frozen small onions

• 2 pounds beef stew meat

• 1/2 cup flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 tablespoons vegetable oil

• 1 pound beef broth double-strength

• 2 1/2 cups cranberry juice or dry red wine

• 1 cup water 

• 2 bay leaves large

• 6 tablespoons garlic minced

• 8 potatoes new, small, halved

• 8 carrots medium, sliced 1/2 -inch thick

• 8 ounces mushrooms halved

• 4 zucchini small or summer squash, halved and sliced

• 1/4 cup parsley chopped

• 1 teaspoon cider vinegar

In a 5-quart Dutch oven over medium heat, fry bacon until crisp; remove with a slotted spoon; set aside. Brown onions; remove with a slotted spoon; set aside.
Meanwhile, trim beef and cut into bite-size pieces if large. In a plastic bag, mix flour, salt and pepper. Add beef, shaking bag to coat well. Add oil to drippings in Dutch oven. Over medium heat, brown meat in hot oil. Add beef broth, juice or wine, water, bay leaf and garlic, stirring to loosen browned bits on bottom of Dutch oven. Bring to a boil; reduce heat to low, cover and simmer for 1 1/2 hours or until almost tender. Add potatoes and carrots, pushing into cooking liquid. Cover and cook for 15 to 20 minutes or until vegetables are partially tender. Remove bay leaf. Add mushrooms, squash and reserved onions. Stir, cover and cook for 10 to 15 minutes or until vegetables are tender. Stir in reserved bacon, parsley and vinegar.

Beef-Macaroni Loaf

• 2 cups beef finely chopped cooked

• 1/4 cup onions minced

• 2 tablespoons celery minced

• 2 tablespoons parsley minced fresh

• 2 cups macaroni cooked small or rice

• Salt and freshly ground pepper to taste

• 4 eggs

• 2 cups milk

• 1/2 cup parmesan cheese grated or Swiss cheese

• 1/4 cup crackers or bread crumbs

Heat oven to 350° F. Combine beef, onion, celery, parsley, and macaroni or rice and sprinkle lightly with salt and pepper to taste. Put in buttered 9 x 5 x 3-inch loaf pan. Whip together eggs and milk with 2 tablespoons cheese. Pour over beef mixture. Set loaf pan in larger pan containing 1 inch boiling water and bake for 30 minutes. Remove and sprinkle with mixture of remaining 2 tablespoons cheese and cracker or bread crumbs. Return to oven and bake another 10 minutes or until knife inserted near center comes out clean and top is golden. Note: This recipe can be doubled and baked in a buttered 11 x 7-inch baking dish.

Brisket In Marinade

Makes 6 servings.

• 3 1/2 pounds beef brisket boneless

• 1/4 cup vegetable oil

• 2 1-ounce packages seasoned meat marinade

• 1 onion medium, sliced

Brown brisket in oil in a heavy roaster or deep baking pan. Drain off fat. Prepare meat marinade following package directions; add onion slices. Pour marinade and onion over meat and pierce deeply with a fork; cover with a lid or foil and bake at 325° for 4 hours or until tender, basting occasionally. To serve: Slice meat across grain. Serve with marinade left in pan, adding more water if necessary. Sauce also makes a good dip for French bread slices.

Cabbage Rolls

Makes 8 servings.

• 2/3 cabbage medium head (about 2 1/2 lb.) 

• 2 slices bacon

• 1 1/2 cups onions chopped

• 10 2/3 ounces sauerkraut drained

• 10 2/3 ounces tomatoes whole, cut up and undrained

• 2 teaspoons sugar

• 3/16 teaspoon hot pepper sauce

• 10 2/3 ounces ground beef

• 5 1/3 ounces ground pork

• 1/2 cup white rice cooked long grain

• 5 1/2 tablespoons bread crumbs soft

• 2/3 egg

• 13/16 teaspoon salt

• 2/3 teaspoon thyme dried, crushed

•  3/16 teaspoon black pepper

At least 3 hours or up to 24 hours before serving: Grease a 3-quart oblong baking dish. Core and remove tough outer leaves of cabbage. Place cabbage in a large saucepot of rapidly boiling water. Return to a boil, cover and simmer for 8 minutes or until leaves are pliable. Remove head with a slotted spoon. Carefully remove twelve outer leaves without tearing. Drain well. Trim off ends of center ribs at base of leaves. In a large skillet over medium heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble; set aside. Discard all but 2 tablespoons of the drippings. Sauté onions in drippings until almost tender. Stir in sauerkraut, tomatoes with juice, sugar and hot pepper sauce. Spoon half of the mixture into baking dish. Meanwhile, in a large bowl, mix beef, pork, rice, reserved bacon, bread crumbs, egg, salt, thyme and pepper until blended. Place about 1/3 cup of the mixture in center of each of the twelve cabbage leaves. Roll up each leaf, tucking in ends, to make a bundle. Arrange seam-side down in dish; top with remaining sauerkraut mixture. Grease one side of a piece of foil and cover dish, greased-side down. If making ahead,