As long as there's pasta and Chinese food in the world, I'm okay.

Old World Manicotti

12 Large Manicotti Shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 cup Parmesan or Romano cheese

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
For filling, in a medium bowl, stir together 3 cups of mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with parmesan; bake for 10 minutes longer. Serve immediately.

The words of kindness are more healing to a drooping heart than balm or honey.

Pluris' Surprisingly Honey Chicken

Ingredients:

Two Chicken Breasts
1 cup of croutons (herb seasoned) or bread crumbs
1/4 cup of honey (For best results - use mesquite honey!)

* Preheat the oven to 350 degrees.
* Crush the croutons and pour into a container
* Cut the chicken breast into small 1/4" cubes
* Heat the honey (microwave or stove top) until just boiling (45 seconds in the microwave)
* Pour the honey into a different container and add the chopped chicken, stir well until all pieces are coated
* Put the honey coated chicken piece into the container with the crushed croutons/bread crumbs.
* Stir the mix until all pieces are well coated.
* Put the chicken piece on a cookie sheet
* Place the cookie sheet in the oven for 15 minutes
* Serve immediately


•Kerry Made This Kerry Liked It - Life is GOOD!!!

You can't pick cherries with your back to the tree.

Cherry Scones

Ingredients

Makes 8 scones.

* 1 3/4 cups all-purpose flour, plus more for work surface
* 2 1/2 teaspoons baking powder
* 2 1/2 tablespoons sugar, plus more for sprinkling
* 1/4 teaspoon salt
* 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
* 1/2 cup dried cherries
* 1 teaspoon grated lemon zest
* 1 large egg
* 5 tablespoons heavy cream, plus more for brushing on scones


Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

I will try to cram these paragraphs full of facts and give them a weight and shape no greater than that of a cloud of blue butterflies.

Fresh Blueberry Scones

Ingredients

Makes 1 dozen.
• 1 1/2 cups all-purpose flour
• 1/2 cup cake flour (not self-rising)
• 3 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 1 cup (1/2 pint) blueberries
• 1/2 cup low-fat buttermilk
• 1 large egg, plus 1 large egg lightly beaten for egg wash
• 1/2 teaspoon pure vanilla extract
• Fine sanding sugar, for sprinkling

Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does.

Chicken Paillards with Walnut Sauce

3 tablespoons safflower or neutral-tasting oil
4 chicken cutlets (each 4-6 ounces and 1/4 inch thick)
coarse salt & freshly ground pepper
1/3 cup walnut halves
1/2 cup homemade or low-sodium chicken stock
2 tablespoons sherry vinegar

Heat oil in a large sauté pan over medium-heat until hot but not smoking.
Pat dry chicken and season both sides with salt and pepper, then place in pan (cook in batches if necessary, to avoid crowding) Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes. Transfer to a platter.
Reduce heat to medium-low. Add walnuts and toast, stirring occasionally, until golden, about three minutes. Raise heat to medium; add stock and vinegar. Cook, swirling the pan, until liquid is reduced by half and thickens slightly, about one minutes.
Combine with chicken on platter.

Note: If the cutlets are thicker than 1/4 inch, or vary in thickness, place them between pieces of plastic wrap and pound with a meat mallet to help them cook evenly.

Orange bright, Like golden lamps in a green night.

Chipotle Orange Glazed Pork Chops


2 tablespoons pure maple syrup
2 tablespoons frozen orange juice concentrate
1 teaspoon finely chopped, seeded, canned, chipotle chili, plus 1/2 teaspoon adobo sauce it comes packed in
4 3/4 inch thick (8 ounces each) center cut, bone in, pork chops
1/2 teaspoon salt.


In a small bowl, combine maple syrup, orange juice concentrate, and chipotle.
Coat non-stick grill pan or grill with cooking spray and preheat over medium-high heat.
Sprinkle both sides of chops with salt. Brush one side generously with glaze. Place chops on grill pan, glazed side down. Brush other side with glaze.
Cook over medium-high heat until cooked through but with a slight blush in the center, 3 or 4 minutes per side.

The perfect lover is one who turns into a pizza at 4:00 a.m.

Pita Pizza

Ingredients

FOR THE TOMATO SAUCE
1/4 teaspoon olive oil
1 small yellow onion, peeled and chopped into 1/4-inch dice
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red-pepper flakes
1 bay leaf
One half 28-ounce can whole peeled tomatoes, roughly chopped
1/4 cup tomato paste

FOR THE PIZZA
4 whole-wheat pita breads (each 7 1/2 inches)
1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
3 ounces mozzarella cheese, grated

FOR THE GARNISH
Fresh basil, thinly sliced
Directions

Preheat oven to 350 degrees.

Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.

Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes.

Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, and cut each pita pizza into 12 wedges. Serve warm or at room temperature.

One mustn't ask apple trees for oranges, France for sun, women for love, life for happiness.

Brown Bag Apple Pie --

Peel and quarter 4 large apples

Combine 1/2 cup sugar, 2 tablespoons of flour, 1/2 teaspoon of nutmeg, a dash of cinnamon, and stir into apples, put in an unbaked pie shell.

Stir 1/2 cup sugar, 1/2 cup flour, and 1/4-1/2 cup butter, and put over apples.

Place pie in brown bag (large paper grocery store shopping bag) close with paper clips, and put on a cookie sheet.

Bake one hour at 425°F.

Split bag and cool (keep a window open a crack if you need to...)

People don't notice whether it's winter or summer when they're happy.

Winter Salad --

1 cup Zesty Italian dressing, divided
3 pears, cut into 3/4 inch cubes
6 cups torn mixed salad greens
1/2 cup toasted chopped walnuts
1/2 cup dried cranberries or cherries

1. Toss pears with 1/2 cup dressing in a medium bowl. Let stand for 15 minutes.

2. Toss greens, walnuts, and cranberries/cherries in a large bowl.

3. Add pears and dressing; toss lightly.

4. Serve immediately with remaining dressing.

Serves about four, depending on serving size.

I went to the bank and asked to borrow a cup of money. They said, "What for?" I said, "I'm going to buy some sugar."

Cinnamon Tostadas

Serves 2

* 2 (10-inch) whole-wheat tortillas
* 1 tablespoon light-brown sugar
* 1/4 teaspoon ground cinnamon
* 1 1/2 teaspoons butter, room temperature

Directions

1. Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
2. Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.

When you squeeze an orange, orange juice comes out - because that's what's inside. When you are squeezed, what comes out is what is inside.

Orange Cranberry Scones

Ingredients
Makes 8
• 1 1/2 cups all-purpose flour, spooned and leveled
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried cranberries
• 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

Blue thou art, intensely blue; Flower, whence came thy dazzling hue?

Blueberry Scones

Ingredients
• 2  cups all-purpose flour
• 1/3  cup sugar
• 1/4  cup nonfat dry milk powder
• 2  tsp. baking powder
• 1  tsp. dried lemon peel
• 1/4  tsp. salt
• 1/3  cup shortening
• 1  cup dried blueberries
Directions
1. In large bowl, stir together flour, sugar, dry milk powder, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
2. In 1-quart jar alternately layer flour mixture and dried blueberries. If necessary, add additional dried blueberries to fill small gaps. Seal; store in cool, dry place for up to 1 month or in refrigerator for up to 6 weeks.
3. To make scones: Preheat oven to 400 degrees F. In large bowl, combine one egg and 1/4 cup water. Add scone mix from jar; stir just until moistened. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough for 12 to 15 strokes or until nearly smooth. Pat or lightly roll dough into 8-inch circle. Cut into 10 wedges. Place wedges 1 inch apart on ungreased baking sheet. If desired, brush tops with milk and sprinkle with coarse sugar. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet. Serve warm.

The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.

Classic BBQ Chicken

Ingredients
• 2  3-1/2-lb. whole chickens
• Kosher salt and freshly ground pepper
• 1/2  cup butter
• 1  cup finely chopped onion
• 1  Tbsp. chopped fresh garlic
• 2  Tbsp. kosher salt
• 1-1/2  tsp. crushed red pepper
• 1  Tbsp. paprika
• 1  Tbsp. chili powder
• 1/2  tsp. freshly ground black pepper
• 2  cups cold water
• 1-1/4  cups cider vinegar
• 1  cup packed dark brown sugar
• 2  Tbsp. Worcestershire sauce
• 1/4  cup molasses
• 1  cup tomato paste
•   Peanut oil
•   Water
Directions
1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).
2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.
3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.
4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.
5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.
6. Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).
7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12 servings.
*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.

A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.

Roasted Beets and Greens With Spicy Orange Vinaigrette
Ingredients
• 1  tsp. finely shredded orange peel
• 1/4  cup orange juice
• 3  Tbsp. red wine vinegar
• 4  cloves garlic, minced
• 1  green onion, finely chopped
• 1  tsp. ground cinnamon
• 1/2  tsp sea salt or salt
• 1/4  tsp. cayenne pepper or paprika
• 1/2  cup extra virgin olive oil
• 1-1/2  lb. baby beets, trimmed and roasted*
• 1  head red leaf lettuce or leaf lettuce, torn (8 cups)
• 3 to 4  small blood oranges, and/or oranges, peeled and sliced
• 1/2  cup dried cranberries
Directions
1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.
2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.
*Roasted Beets: Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad

Ever notice that Soup for One is eight aisles away from Party Mix?

Butternut Squash Bisque
Ingredients
• 1  2-1/2- to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
• 1/4  cup butter
• 1  medium onion, chopped
• 1  large carrot, coarsely chopped
• 1  stalk celery, coarsely chopped
• 2  cloves garlic, minced
• 2  large Braeburn or Gala apples, peeled, cored and chopped
• 1  48-oz. box reduced-sodium chicken broth
• 1  cup apple cider or apple juice
• 2  canned chipotle peppers in adobo sauce, coarsely chopped
• 1/2  cup sour cream
• 3  oz. smoked Gouda or smoked cheddar cheese, finely shredded
•   Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
Directions
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and chipotle peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remover from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.

I cast my bread on the waters long ago. Now it's time for you to send it back to me - toasted and buttered on both sides.

Foccacia Tiles

Ingredients
• 4  cups all-purpose flour
• 1/4  tsp. active dry yeast
• 1-1/2  tsp. salt
•   Olive oil
•   Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
•   Seasonings such as smoked paprika, ground cumin, oregano, or sea salt
Directions
1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.
2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy.
3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.
4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings .

A first-rate soup is more creative than a second-rate painting.

Soup Sticks

Ingredients
• 1-1/4  cups warm water (105 degrees F to 115 degrees F)
• 1  package active dry yeast
• 3-1/2  cups all-purpose flour
• 1/2  cup whole wheat flour
• 1/3  cup olive oil
• 1  egg
• 1/4  cup packed brown sugar
• 2  tsp. chili powder (optional)
• 1  tsp. salt
• 1/2  tsp. ground cinnamon
• 1  recipe Spicy Honey Butter, recipe below
Directions
1. In mixing bowl combine warm water and yeast. Stir to dissolve. Add 1 cup of the all-purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, slat, and cinnamon.
2. Stir in remaining flour to make soft dough that pulls away from sides of bowl (dough will be sticky). Coat 2-quart container with nonstick cooking spray. Place dough in container. Cover; refrigerate overnight.
3. When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or roll dough into 15x12-inch rectangle. Transfer parchment with dough to large baking sheet.
4. Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 inch wide. (Dip cutter in flour as necessary to prevent sticking.) Cover; let rise 1 hour or until doubled in size. Brush with olive oil.
5. Preheat oven to 375 degrees F. Bake 20 minutes or until golden. Slide soup sticks onto cutting board; cool slightly. Cut apart. Serve with Spicy Honey Butter. Makes 20 sticks.
Spicy Honey Butter: Whisk 1/4 cup honey and 1/4 teaspoon crushed red pepper into 1/2 cup (1 stick) softened butter.

Man who waits for roast duck to fly into mouth must wait very, very long time.

Roast Pork with Blackberry Sauce

Ingredients
• 1-1/2  lb. pork tenderloin
• 1/4  cup blackberry preserves, melted and cooled
• 1/4  cup dry white wine or apple juice
• 2  Tbsp. balsamic vinegar
• 2  Tbsp. olive oil
• 2  Tbsp. Dijon-style mustard
• 3  cloves garlic, minced
• 1  tsp. soy sauce
• 1  tsp. finely shredded orange peel
• 1/2  tsp. snipped fresh rosemary
•   Steamed green beans (optional)
•   Finely shredded orange peel (optional)
Directions
1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.

I often quote myself. It adds spice to my conversation.

Cinnamon Scones


* 2 cups white flour
* 1/3 cup sugar
* 1 tbs baking powder
* 1 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup butter
* 2/3 cup milk
* 1 egg, slightly beaten
* 1 tsp vanilla

Preparation:
Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes.

Your face makes my soul want to eat chocolate pudding!

Quick Chocolate Pudding

2 cups (12 ounces) semisweet chocolate chips
1/3 cup powdered sugar
1 cup milk
1/4 cup (1/2 stick) butter or margarine
Optional garnish: whipped topping

Place chocolate chips and sugar in blender. Cover and whirl until coarsely chopped.
Place milk and butter in small saucepan on high heat; bring to a boil. Pour hot milk mixture into blender. Cover and cautiously whirl starting on lowest speed until smooth, scraping down sides of blender as needed.
Place in bowl; cover and chill. Serve with whipped topping if desired.

Life is not orderly. No matter how we try to make life so, right in the middle of it we die, lose a leg, fall in love, drop a jar of applesauce.

Suela Pearson’s Applesauce Cake Recipe

1 cup sugar
1 teaspoon baking soda
1/2 cup butter
2 cups flour
1/2 teaspoon nutmeg
1 cup raisins
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon cloves
1/2 cup nuts
1 cup hot unsweetened applesauce

Cream butter and sugar with spices.
Add soda mixed with a little hot water to applesauce.
Mix with first ingredients, then add remaining ingredients.
Bake one hour.


The modern title to this (since Suela Pearson appears to have shuffled off in 1920...) is going to be "You're On Your Own Applesauce Cake" because I have no idea the pan size or the oven temperature.

Maybe that's the goal of the PEO, this recipe came from my grandmother Frankie who was in the PEO, and did you know Suela Pearson was one of the original founders of the PEO? What a great mission statement "Figure it out for yourself dipweed!!!" I'll have to remember that one.

The deepest principle in human nature is the craving to be appreciated.

Fluffy Frosting

1 cup sugar
1/4 teaspoon cream of tartar
dash salt
1/3 cup water
1 tablespoon light corn syrup
1 egg white
1/4 teaspoon vanilla

Bring sugar, cream of tartar, salt, water, and corn syrup to a boil; cook until sugar dissolves. Add to unbeaten egg white, beating constantly with rotary beater until frosting is of spreading consistency. Add vanilla.

Frosts top, sides of two 9-inch layers.

I value my garden more for being full of blackbirds than of cherries, and very frankly give them fruit for their songs.

Maraschino Quick Cake

1/2 cup shortening
2 1/4 cup sifted cake flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon maraschino-cherry juice (from 5 ounce bottle)
16 maraschino cherries (cut into eighths)
1/2 cup milk
4 unbeaten eggs
1/2 cup chopped walnuts

Stir shortening just to soften. Sift in dry ingredients. Add cherry juice, cherries, milk; mix till all flour is dampened. Then beat vigorously 2 minutes. Add egg whites; beat vigorously 2 minutes longer. Fold in nuts.

Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate oven (350°F) 30 to 35 minutes. Frost with Fluffy Icing; decorate with cherry halves.

There is no blue without yellow and without orange.

Chicken in Orange-Riesling Sauce

One large orange
4 skinless, boneless chicken breast halves (2 pounds total)
Salt and freshly ground pepper
3 tablespoons unsalted butter
1 minced shallot
1/2 cup Riesling (or other fruity white wine) (four ounces)
1 tablespoon fresh marjoram, finely chopped

Finely grate 2 teaspoons zest and squeeze 1/4 cup (2 ounces) juice from the orange; set aside. Place each chicken breast half between two sheets of plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch. Season with salt and pepper.

In a large frying pan over medium high heat, melt 2 tablespoons of the butter. Working in batches if necessary, add the chicken and cook, turning once, until golden on both sides and opaque throughout, 6-8 minutes total. Transfer to a plate.

Melt the remaining 1 tablespoon of butter in the pan over medium heat. Add the shallot and sauté until lightly browned, about 1 minute. Add the wine, majoram, and orange zest and juice. Cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes. Return the chicken and any juices from the plate to the pan and heat through, about one minute. Season to taste with the salt and pepper. Transfer the chicken to a platter, top with sauce, and serve.

Makes four servings.

*I literally lifted this one from a cookbook at Williams-Sonoma. I love iPhones, don't you? Otherwise, it was a boring cookbook...

You're not really supposed to like ABBA in Sweden. It's nerdy.

Pluris's Swedish Pancakes


1 cup of flour
1/2 teaspoon salt
2 1/2 cups of milk
3 eggs
3 tablespoons of butter

Melt the butter and let it cool
Mix flour and salt and eggs
Add 1/2 the milk and mix until smooth.
Add the rest of the milk and the butter, mix until smooth. The batter will be very liquid (unlike that of American pancake batter).
Let sit in the fridge for 30 minutes

Heat a frying pan in high, until hot. Put a small drop of butter in the pan (even if it is non stick). Drop 1/4 to 1/2 cup of batter into the pan, and fry until the top is dry (about 30 to 45 seconds), flip over and fry for another 15 to 20 seconds.
Repeat (including the drop of butter) for each pancake.

Makes about 10 pancakes.

A hamburger by any other name costs twice as much.

Hawaiian Hamburgers

Combine 2/3 cups undiluted evaporated milk, 1 1/2 pounds ground beef (Or Turkey), 1/2 cup chopped onion and 2/3 cup cracker crumbs, 1 teaspoon seasoned salt (or as you wish).

Form six 4 inch patties, brown in hot fat. Pour off fat.

Sauce: Drain 13 1/2 ounce can pineapple chunks. Combine syrup and enough water to make one cup. Mix with 2 tablespoons cornstarch, 1/4 cup vinegar, 1/4 cup brown sugar, and 2 tablespoons soy sauce. Heat in pan until thickened and clear, stirring all the time. Add pineapple chunks and 1 cup chopped green pepper.

Cover hamburgers with sauce. Serve on rice.

The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.

Baked Chicken Nuggets

* 3 skinless, boneless chicken breasts
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 tablespoon dried basil
* 1/2 cup butter, melted


1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field.

Mini Cornbread Muffins

* 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
* 3/4 cup nonfat buttermilk
* 2 large eggs
* 1/2 cup sour cream
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/2 cup packed light-brown sugar
* 2 tablespoons baking powder
* 1 teaspoon coarse salt
* 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Directions

1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

**This one is SPECIALLY FOR KERRY since the poor dear doesn't have a Trader Joe's near her house!

How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?

Pecorino Crusted Chicken

* 2 slices white sandwich bread
* 3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
* 4 bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.
2. Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.

I don't like spinach, and I'm glad I don't, because if I liked it I'd eat it, and I just hate it.

Buttermilk Baked Chicken and Spinach Salad


* 2 1/4 cups low-fat buttermilk
* 3 tablespoons plus 1 teaspoon honey
* 6 cloves garlic, minced
* Coarse salt and ground pepper
* 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
* 2 tablespoons reduced-fat sour cream
* 1 tablespoon cider vinegar
* 3 slices white sandwich bread, torn into large pieces
* 2 teaspoons olive oil
* 3/4 teaspoon herbes de Provence
* 1 bag (5 ounces) baby spinach
* 1 medium red apple, halved, cored, and thinly sliced
* 1 cup seedless red grapes, halved

Directions

1. Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
2. Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
3. Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
4. Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
5. Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

They whom truth and wisdom lead, can gather honey from a weed.

Chicken Tenders with Creamy Honey Mustard

* 1/3 cup all-purpose flour
* 1 large egg, lightly beaten
* coarse salt and ground pepper
* 4 cups crisp rice cereal
* 2 tablespoons olive oil
* 1 1/2 pounds chicken tenders (tenderloins)
* 1/2 cup reduced-fat sour cream
* 2 tablespoons Dijon mustard
* 1 tablespoon honey
* 4 medium carrots, cut into sticks
* 1 cucumber, halved lengthwise, seeded, and cut into sticks

Directions

1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
3. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.

If only one could tell true love from false love as one can tell mushrooms from toadstools.

Marsala Chicken with Sage and Cremini Mushrooms

* 2 tablespoons all-purpose flour
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 1 tablespoon olive oil
* 10 ounces cremini mushrooms, trimmed and thinly sliced
* 1 shallot, minced
* 1 tablespoon finely chopped fresh sage, plus more for garnish
* 1/2 cup sweet Marsala wine
* 1/4 cup heavy cream
* 1 tablespoon butter

Directions

1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
4. Top chicken with mushroom sauce, and garnish with sage.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.

Roast Chicken with Lemon Sauce

* 3 chicken halves (3 to 4 pounds total)
* Salt and pepper
* 1 1/4 cups dry white wine
* 3/4 cup canned reduced-sodium chicken broth
* 3 tablespoons lemon juice
* 2 tablespoons chopped fresh oregano

Directions

1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees. about 45 minutes. Remove chicken and rack.
2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
3. Serve two chicken halves with 1/2 cup of the sauce.

Did you ever get the feeling that the world was a tuxedo and you were a pair of brown shoes?

BROWN BREAD

* 2 cups milk
* 1/2 cup white sugar
* 1/2 cup molasses
* 1 1/2 cups whole wheat flour
* 1 1/2 cups bread flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons baking powder


1. Butter and flour two 9x5 inch bread pans. Preheat oven to 350 degrees F.
2. In a small bowl combine milk, sugar and molasses.
3. Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well.
4. Pour mixture into bread pans. Bake for 45 minutes.

Anyone who tells a lie has not a pure heart, and cannot make a good soup.

Acorn Squash Bisque

* 2 acorn squashes (3 pounds total)
* 1 tablespoon butter
* 1 medium onion, finely chopped
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves, plus more for garnish
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half

Directions

1. Preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin.
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
3. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Life is too short. I'd much rather eat pasta and drink wine than be a size 0.

Stuffed Manicotti Shells



SERVES 4 -6

* 12-16 ounces jumbo pasta shells or manicotti
* 2-3 cups marinara sauce
* 3 cups ricotta cheese
* 1/2 cup parmesan cheese
* 1 egg
* 2 tablespoons fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 16 ounces shredded mozzarella cheese

1. Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
2. Stuff shells or manicotti with cheese mixture and arrange in a 13" x 9" baking dish coated with a thin layer of marinara sauce.
3. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese.
4. Bake for 20-30 minutes at 350°F.

A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does....

MOLE SAUCE


Makes 10 to 12 cups


1 pound ancho chiles, seeds removed
1/2 pound guajillo chiles
1/2 pound dried cascabel chiles
6 cups hot water
1/2 cup sesame seeds
1/2 cup peanuts
1/2 cup whole blanched almonds
1/2 cup pecans
1/2 cup raisins
1 onion, cut into 1/2-inch-thick slices
6 medium cloves garlic
1 tablespoon peanut oil
1 1/2 green plantains, cut into 1-inch pieces
1 large corn tortilla
2 pounds tomatoes
1 pound tomatillos
1 cinnamon stick
4 whole black peppercorns
4 whole cloves
3 one-inch-thick slices French bread, toasted
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 disk Ibarra Mexican chocolate
4 to 6 cups Homemade Chicken Stock , or low-sodium canned, for making tamales (optional)


1. In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches until fragrant but not burned, 2 to 3 minutes. Transfer to a large bowl, add 6 cups hot water, and let soak for 1 hour.


2. In the same dry skillet, toast sesame seeds, shaking pan constantly, until golden brown and fragrant, about 3 minutes. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add raisins to skillet, and cook for about 30 seconds. Add to bowl with nut mixture.


3. Raise heat under the skillet to medium-high, and add onions and garlic. Cook until slightly charred; add to bowl with the nuts.


4. In a medium skillet, heat oil over medium-high heat. Add plantains, and cook until golden; add to bowl with nut mixture.


5. Place tortilla directly over a medium flame, turning it until blackened. Add to bowl with nut mixture.


6. Bring a large pot of water to a boil. Add tomatoes, and cook for 3 minutes; use a slotted spoon to transfer to bowl with the nut mixture. Add tomatillos to boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to bowl with nut mixture.


7. In a large stock-pot, cook cinnamon stick, peppercorns, and cloves over medium heat until fragrant, 10 to 20 seconds. Add the soaked chiles with their liquid, the nut mixture, the bread, thyme, and oregano. Remove from heat.


8. Use an immersion blender to puree (or puree in batches in a blender). Strain through a medium sieve into a second stock-pot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hours. Add chocolate, stirring, until completely melted. If using for tamales, thin with chicken stock to a pouring consistency.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


That's the complicated way...

Here's Dianne's EZ Mole Sauce Recipe:

1. Go to the store
2. Find a jar of likely looking Mole Sauce in the Mexican Food Section.
3. Go home
4. Sauté some chicken strips in the mole, put cooked chicken, diced tomatoes, shredded cheddar cheese, etc. in a warmed tortilla shell.
5. Plate, sit, and proceed to eat Caveman Style.
6.Yum.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Conchas

* 3 teaspoons active dry yeast
* 1/2 cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
* 1/2 cup lukewarm milk (scalded, then cooled)
* 1/3 cup granulated sugar
* 1/3 cup butter, softened
* 1 teaspoon salt
* 1 egg
* 3 1/2-4 cups all-purpose flour

Flavored Topping Dough

* 1/3 cup granulated sugar
* 1/4 cup butter or margarine
* 1/2 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon vanilla extract
* 1 1/2 teaspoons orange zest

1. Dissolve yeast in warm water in large bowl.
2. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make dough easy to handle.
5. Turn onto a lightly floured surface.
6. Knead until smooth and elastic, about 5 minutes.
7. Place in a large greased bowl, then turn greased side up.
8. Cover and let rise in a warm place until double, about 1 1/2 hours.
9. The dough is ready if it leaves an indentation when touched.
10. Meanwhile, prepare Flavored Topping Dough.
11. Punch dough down; divide into 12 equal pieces.
12. Shape each piece into a ball; place on greased cookie sheet.
13. Beat sugar and margarine until light and fluffy.
14. Stir in flour until mixture is the consistency of thick paste.
15. Divide into 3 equal parts.
16. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
17. Divide each part of dough into 4 equal pieces.
18. Pat each piece into a 3-inch circle.
19. Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
20. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
21. Cover and let rise until double — about 40 minutes.
22. Heat oven to 375 degrees F (190 celsius).
23. Bake buns until golden brown, about 20 minutes.


**I have no idea if this recipe is worth making, I will find out soon, and report. When I was a kid, and burned off enough calories to eat anything I wanted, my mother would get these for me at the store pretty frequently. I loved them. I didn't even know what they were, but I thought they were fantastic. (I was a very trusting kid, I guess...)

Thanks to Martha Stewart for featuring San Antonio in a recent issue of her magazine, but not including the recipe for Conchas!

Wild oats will get sown some time, and one of the arts of life is to sow them at the right time.

Meem's Oatmeal Cookies

1 cup sugar
1 egg
1 teaspoon baking soda
2 cups oatmeal
2 cups flour
1 cup shortening
6 tablespoons milk, soured
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon salt
1 cup raisins

Cream butter and sugar. Add egg, sour milk, and soda. Add oatmeal. Let stand one hour. Then add flour and spices. Mix well.

(To sour milk, put 1 tablespoon vinegar or lemon juice in a cup measure and fill to 1 cup with milk. Let stand for five minutes.)

Drop from spoon onto cookie sheets. Back for 12 minutes at 350°F.

* This recipe makes - hands down - the best oatmeal cookies ever. If you can get around the sour milk smell while you're putting them together that is. Don't forget to open a window!

** One good substitution is putting in dried cranberries rather than raisins.

The ripest peach is highest on the tree....

Peach Cobbler

3 cups sliced fresh peaches (or canned)
1 tablespoon lemon juice
1 cup sifted all purpose flour
1 cup sugar
1/2 teaspoon salt
1 beaten egg
6 tablespoons butter, melted

Place peaches in bottom of 10x6 baking dish. Sprinkle with lemon juice.

Sift together dry ingredients; add egg, tossing with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake at 375°F. for 35-40 minutes.

Serve hot or cold.

Good served with 1 pint vanilla ice cream, softened and mixed with 3/4 teaspoon cinnamon and refrozen.

**This recipe is from Georgia LaLande, who was a dear friend of my grandmother's, a lovely lady, very sweet, and sorely missed.

Rum, n. Generically, fiery liquors that produce madness in total abstainers...

Rum Balls

1 cup vanilla wafer crumbs
1 cup powdered sugar
1 1/2 tablespoons white corn syrup
1 cup chopped nuts
2 tablespoons cocoa
1/4 cup dark rum

Mix, roll into 3/4 inch balls and roll in powdered sugar. Store in air-tight container. better after a week or more.

All you need is love. But a little chocolate now and then doesn't hurt.

Majorette Brownies

2 eggs
1 teaspoon vanilla
1 cup light brown sugar
1 1/4 cup regular flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chocolate bits
1 cup chopped walnuts

Beat eggs for two minutes, mix in vanilla and brown sugar. Then mix in flour, baking powder, and salt.

Stir in chocolate bits and chopped walnuts.

Put in square baking dish - bake at 350°F for 20-25 minutes.


*Please don't ask me why these are called Majorette Brownies - especially since they don't seem to contain any majorettes at all.

The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves....

Fläskpannkaka

Batter:

1 1/3 cup flour
½ tsp salt
3 ¾ cup milk
4 eggs
8 slices thick cut bacon

Mix flour and salt in tall bowl, add milk slowly and whip to an even batter.

Whip in eggs last.

Cut bacon into small squares and fry lightly in frying pan.

Pour bacon into shallow baking pan and pour batter on top of bacon.

Bake in oven at 400°F. for approx. 40 min. or until evenly golden brown and firm.

Variety's the spice of life, That gives it all its flavour...

Secret Spice Rub

1/3 cup kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons light brown sugar
3 tablespoons paprika
2 tablespoons chili powder
1 teaspoon ground sage
1 teaspoon dry thyme
1/2 teaspoon ground allspice
2 teaspoons ground fennel
1 teaspoon ground coriander
1 teaspoon dry basil
2 tablespoons granulated garlic or garlic powder

Combine ingredients in a jar.
Seal and shake well.
Apply generously to meat or poultry before cooking.
Stores for up to three months.

The omission of good is no less reprehensible than the commission of evil...

Nutty Fruitcake

* 1 cup candied red cherries, coarsely chopped
* 1 cup dried apricots, chopped
* 1/2 cup golden raisins
* 6 Tbsp. butter, softened
* 1/2 cup packed brown sugar
* 1/4 cup granulated sugar
* 3 eggs
* 1/4 cup orange juice
* 1/2 tsp. almond extract
* 1 cup all-purpose flour
* 1/2 tsp. baking powder
* 1 cup walnuts, toasted and chopped
* 3/4 cup pecans, toasted and chopped
* 1/4 cup sliced almonds

Directions

1. Preheat oven to 300 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside. In bowl combine cherries, apricots, raisins; set aside.

2. In large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in orange juice and almond extract. Add flour, baking powder, and 1/8 teaspoon salt. Beat until just combined. Stir in fruit mixture, walnuts, and pecans. Spoon into prepared pan. Sprinkle with almonds.

3. Bake for 1-1/2 hours, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store 8 hours or overnight before serving. Makes 16 servings.


*Would Plutarch have eaten Nutty Fruitcake?

Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.

Overnight Soft Herb Rolls

1 package active dry yeast (about 1 tablespoon)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon each minced flat-leaf parsley, fresh dill, chives, and rosemary
2 tablespoons melted butter
1 large egg plus 1 tablespoon lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
about 1 tablespoon coarse salt

In a large bowl, sprinkle years over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.
Knead dough on a lightly floured board until elastic, and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well buttered 9 by 13-inch pan.
Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

To make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

The Bluebird of Happiness long absent from his life, Ned is visited by the Chicken of Depression...

Roasted Cranberry Chicken

8 small chicken breasts (2 to 2 1/4 pounds) skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 springs fresh thyme
4 teaspoons packed brown sugar
fresh thyme leaves

Preheat oven to 375°F. Coat extra-large ovenproof skillet with non-stick cooking spray. Heat over medium-high heat. Sprinkle 1/4 teaspoon each salt and pepper on chicken. In a hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180°F.)
Meanwhile, in saucepan, combine juice, berries, thyme springs, brown sugar, and 1/4 teaspoon of salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle with thyme leaves.

A person who learns to juggle six balls will be more skilled than the person who never tries to juggle more than three.

Cocoa Balls

1/2 cup margarine or butter
1/2 cup sugar
1 tablespoons vanilla sugar
2 to 4 tablespoons cocoa
1 1/4 cups uncooked quick oatmeal
shredded coconut

Combine ingredients in order and blend together thoroughly. Form into small round balls. Roll each ball in shredded coconut. Chill and store in refrigerator. An additional 1/2 to 1 cup of shredded coconut can go into the basic mixture.

*No comment on the actual Swedish name for this, sigh...

Hold it no longer: this is no fish...

Tuna Noodle Casserole

Ingredients:

2 cans (10 3/4 oz. each) Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cans (10 oz. each) tuna, drained
4 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Directions:

Stir soup, milk, peas, tuna and noodles in 3-qt. casserole.

Bake at 400°F. 30 min. or until tuna mixture is hot and bubbling. Stir tuna mixture.

Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.

Orange You Glad I Didn't Say Banana?

Orange Bread

1 package active yeast or 1 cake compressed yeast
2 cups water
1/4 cup orange juice
1/4 cup grated orange peel
1/2 cup sugar
1 1/2 teaspoon salt
3 tablespoons melted shortening
7 1/2 cups sifted enriched flour
1 egg

Soften active dry yeast in 1/4 cup warm water (110°) or compressed yeast in 1/4 cup lukewarm water (85°).

To the remaining 1 3/4 cups of water, add orange juice, grated orange peel, sugar, salt and melted shortening. Add 2 cups of flour and mix well.

Add egg and softened yeast. Beat thoroughly. Add remaining 5 1/2 cups of flour to make a soft dough.

Turn out on lightly floured surface and knead until dough is smooth and elastic (5 to 8 minutes).

Place in lightly greased bowl, turning once to grease entire surface. Cover and let rise in a warm place until double in bulk (about 1 1/2 hours). Punch down. Let rest 10 minutes.

Divide dough into 2 equal portions. Shape into loaves. Place in 2 greased 9 1/2x 5 1/4x 2 1/2 inch pans. Let rise until double (about 1 hour 15 minutes).

Bake bread in moderate oven (375°) about 45 minutes.

Makes two loaves.

The Milk of Human Kindness, in Pancake Form

Buttermilk Griddle Cakes

1 1/2 cups buttermilk
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon melted butter
2 tablespoons cornmeal
2 cups flour

Mix buttermilk, well-beaten egg, soda, and salt.

Add melted butter, cornmeal, and sift in flour.

Beat thoroughly.

Drop by spoonfuls on griddle which has been well greased.

Serve with butter and maple syrup, powdered sugar or jelly.

*This is from a very old recipe card distributed by a dairy company in the 1950's - a testament to my grandparent's selective unintentional ephemera collection.

You Don't Win Friends With Salad

Apple Cherry Turnovers


Ingredients

* 1 sheet frozen puff pastry (8 1/2 oz.), thawed
* 1 Granny Smith apple
* 2 tablespoons packed brown sugar
* 2 tablespoons granulated sugar
* 1/4 teaspoon cinnamon
* 1/2 cup dried tart cherries

Preparation

1. Preheat oven to 425°. Cut puff pastry into 4 equal squares and place on a rimmed baking sheet lined with parchment.

2. Peel, quarter, and thinly slice apple. In a bowl, sprinkle apple with sugars and cinnamon, tossing to coat, then add cherries.

3. Place an equal amount of apple mixture in center of each square of dough. Pull 1 corner of dough over mixture to meet opposite corner and form a triangle, then press to seal the 2 corners together, leaving sides open. Bake until golden brown, about 15 minutes.

And we meet, with champagne and a chicken, at last.

Almond Crusted Chicken

Ingredients

* 3 boned, skinned chicken breast halves
* 1/2 teaspoon salt
* 2 teaspoons soy sauce
* 5 tablespoons cornstarch, divided
* 1 teaspoon brandy or water
* 1/2 teaspoon baking soda
* 2 large eggs
* Canola oil for frying
* 2 1/2 cups sliced almonds

Preparation

1. Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.

2. In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.

3. In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.

*My doctor said to add almonds to my diet, this wasn't what he had in mind I think.

And Then I Add Secret Hobo Spices!

Hobo Potatoes

Nonstick cooking spray
3 slices bacon
4 cups 1/4 inch sliced potatoes
1/2 cup chopped green sweet pepper
1/2 cup chopped onion
1 cup shredded cheddar cheese (4 ounces)
1/4 teaspoon seasoned salt
1/4 teaspoon ground black pepper

Fold a 36x18 inch piece of heavy foil in half to make an 18 inch square. Lightly coat one side of the foil square with nonstick cooking spray. On coated surface, arrange half of the bacon in the center of the foil. Top with half of the potatoes, half of the sweet pepper, half of the onion, and half of the cheese. Top with remaining potatoes, remaining sweet pepper, and remaining onion. Sprinkle with seasoned salt and black pepper. Top with remaining cheese and remaining bacon.
Lightly coat one side of another 18-inch square piece of double thickness heavy foil with nonstick cooking spray, place it coated side down on top of the potato stack. Seal all edges with a double fold, leaving space for steam to build. Grill vegetable packet on the grill rack of an uncovered grill directly over medium coals for 20-25 minutes or until potatoes are tender, turning the packet once. Makes eight servings.


*I guess you can really try this over an open fire under a railroad bridge for stereotypical authenticity, but I don't recommend it.

Believe me, nobody likes to loaf more than me.

Baby Alice's Meatloaf

This recipe is slightly modified to allow for the idea that we don't like cow.

In a bowl, mix:

1 1/2 pounds ground turkey
2 tablespoons dried minced onion (or equal amount chopped onion)
1 egg
8 crackers (crumble & soak in 1/2 cup milk, add salt & pepper)

Meanwhile - in a separate bowl mix:

3 tablespoons brown sugar
1/2 cup catsup
1/2 teaspoon nutmeg
1 teaspoon dry mustard
pinch of salt

Take half of liquid mix and fold into turkey mixture. Form that into a loaf pan.
Use remainder of liquid mix and spread on the top of the loaf.

Bake about one hour at 350°F.

Serves four to six servings.

*This recipe also is from Baby Alice Jensen.

One option is to put 1/3 cup green pepper in the turkey mixture, but I never liked that. This makes a very good turkey loaf that also makes a great sandwich the next day! If you're so inclined, you can use ground cow instead of turkey.

The squares of the periodic times are to each other as the cubes of the mean distances.

Enchilada Squares

1 pound ground turkey (or beef)
¼ cup chopped onion
4 eggs
1 5 ½ ounce can evaporated milk (⅔ cup)
1 8-ounce can tomato sauce
1 envelope enchilada sauce mix
⅓ cup slice pitted ripe olives
2 cups corn chips
1 cup (four ounces) shredded natural cheddar cheese

Cook turkey and onion in skillet until turkey is browned and onion tender. Drain off excess fat. Spread in bottom of a rectangular baking dish. Beat together eggs, evaporated milk, tomato sauce, and enchilada sauce mix; pour over meat layer.

Sprinkle with sliced ripe olives, top with corn chips.

Bake, uncovered, in 350°F oven for 20 to 25 minutes or until firm in the center.

Sprinkle with cheese and return to oven for 3 to 5 minutes.

Makes six servings.

*Another winner from the Better Homes and Gardens "New Cookbook" supplemental pages...you can put any amount of extra cheese on this, it's up to you.

I'm lazy. But it's the lazy people who invented the wheel and the bicycle because they didn't like walking or carrying things....

Lazy Ass Swedish Pie

1 cup sugar
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 teaspoon vanilla
2 cups diced apples
1/2 cup chopped nuts (Optional)

Add all ingredients to a bowl, mix.

Grease two pie pans (8-9”), divide mix evenly between pans, smooth out to edges of pans. Bake 350°F. for 35-40 minutes. ‘Pie makes its own crust’

*This turns out like an apple coffee cake

*This recipe is from Baby Alice Jensen, who was a very sweet lady. She was a very good friend of my grandmother. Baby Alice and her husband Ralph were Norwegian, so naturally she called this Norwegian Pie. However, I'm married to a Swede who is lazy and likes pie, so...

*I use Granny Smiths for this recipe, and I use an alligator chopper rather than hand-dicing the apples, but any way you prefer to cut the apples works fine. Walnuts are nice, but not required. I have found that you can't add too much cinnamon to this...so if you like cinnamon....

What's the matter, Colonel Sandurz? CHICKEN???

Bistro Roasted Chicken

1 chicken (about 3 1/2 pounds) trimmed of excess fat and halved
Kosher Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
3 gloves garlic, minced

Position a rack in the upper third of the oven and preheat to 475°F.
Season the cavity of each chicken half with salt and pepper. Place the chicken halves, skin side up, in a large baking pan. In a small bowl, combine the olive oil, rosemary, thyme, oregano, and garlic and stir until well blended. Spread this mixture all over the skin side of the chicken, and season generously with salt and pepper.
Roast the chicken for 25 minutes. Pour off any accumulated juices and rotate the pan 180 degrees to ensure even browning. Reduce the heat to 375°F and move the chicken to the middle rack of the oven. Continue to roast until the juices run clear when the thigh meat is pierced with a knife, the chicken is almost mahogany in color, and the drumstick moves easily, about 30 minutes longer.
Remove the chicken from the oven and let rest for 5 to 8 minutes before cutting into individual portions and serving.


*Can't remember where I got this, but it's really good - you can lessen the oil by half, swap the black pepper for white, and don't add garlic at all, instead put in a small amount of dried minced onion, and it turns out wonderfully, better than market rotisserie chicken and tons less oily. It's really easy, smells wonderful, and tastes terrific...

It All Begins And Ends With Biscuits

Standard Biscuits

2 cups sifted enriched flour
3 teaspoons baking powder
1/2 teaspoon salt
3 to 4 tablespoons shortening
2/3 to 3/4 cup milk

Sift flour with baking powder and salt; cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix just till dough follows fork around bowl.

Turn out onto lightly floured surface; knead gently 1/2 minute. Roll or pat 1/2 inch thick and cut with a biscuit cutter.

Bake the biscuits on an ungreased cooky sheet in a very hot oven (450°F.) 12 to 15 minutes. Makes 16 medium biscuits.

Drop Biscuits

2 cups sifted enriched flour
3 teaspoons baking powder
1/2 teaspoon salt
3 to 4 tablespoons shortening
1 cup milk

Sift flour with baking powder and salt; cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix just till dough follows fork around bowl.

Drop from teaspoon onto greased cooky sheet. Bake in a very hot oven (450°F.) 12 to 15 minutes. Makes 16 medium biscuits.

*This recipe is from the 1959 version of the Better Homes & Gardens "New Cookbook"