J

1 TBL OLIVE OIL
1 LARGE YELLOW ONION CHOPPED
6 CLOVES GARLIC MINCED
2 BAY LEAVES
1 TBL WHITE VINEGAR
½ LB CRUMBLED HOT ITALIAN SAUSAGE
½ LB CRUMBLED SWEET ITALIAN SAUSAGE
2 TSP EACH: CHILI POWDER, CINNAMON, CUMIN. OREGANO, CAYENNE PEPPER, KOSHER SALT & PEPPER (OR TO TASTE)
1 28 OZ CAN DICED TOMATOES
1 6 OZ CAN TOMATO PASTE
ABOUT 6 CUPS COLD WATER
1 OZ DARK UNSWEENENED CHOCOLATE
1 CAN BLACK BEANS
1 CAN RED KIDNEY BEANS
1 CAN CANNELLI BEANS
SHREDDED CHEDDAR CHEESE
SOUR CREAM

IN A LARGE POT SAUTE ONIONS & GARLIC UNTIL SOFT.
ADD MEAT, VINEGAR & BAY LEAVES AND COOK UNTIL MEAT IS BROWNED (BREAKING UP MEAT CHUNKS WITH WOOD SPOON).
ADD ALL SPICES AND COOK 10 MINUTES.
ADD DICED TOMATOS, TOMATO PASTE AND WATER AND BRING TO A BOIL.
ADD CHOCOLATE AND STIR UNTIL MELTED.
REDUCE HEAT AND SIMMER UNTIL REDUCED TO A SLIGHTLY SOUPY CONSISTENCY (ABOUT 3 HOURS).
DRAIN AND RINSE BEANS AND ADD TO CHILI AND COOK AN ADDITIONAL 30 MINUTES.

SERVE TOPPED WITH SOUR CREAM AND CHEDDAR CHEESE.

GREAT WITH GARLIC BREAD OR ON TOP OF MASHED POTATOES.

ENJOY!!!

Becky

* Exported from MasterCook *

Hot Artichoke Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1 cup grated parmesan cheese
1 can artichoke hearts (NOT the marinated ones,
the ones packed in water) -- drained
1 garlic clove -- pressed

Squeeze artichokes dry and chop in food processor. Combine all ingredients and bake at 350F for 30 minutes.

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* Exported from MasterCook *

Hot Pizza Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Hot Appetizers Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1 teaspoon Italian seasoning
1 cup mozzarella cheese -- shredded
3/4 cup parmesan cheese -- shredded
8 ounces pizza sauce
2 tablespoons green pepper -- chopped
2 tablespoons scallion -- chopped

Preheat oven to 350F. In bowl, combine cream cheese and Italian seasoning. Mix well and spread over bottom of an 8 or 9 inch shallow dish. Lightly toss mozzarella and Parmesan cheeses to mix and sprinkle half of grated cheeses over cream cheese. Spread pizza sauce over cheeses. Top with remaining grating cheeses, peppers and scallions. Bake 15 to 18 minutes or until cheeses are melted and pizza dip is bubbling around the edges. Serve hot, with warm bread sticks or sliced french bread.
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* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

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* Exported from MasterCook *

PENNE IN CREAM SAUCE WITH SAUSAGE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon olive oil
1 medium onion -- thinly sliced
3 garlic cloves -- minced
1 pound sweet Italian sausage -- casings removed
2/3 cup dry white wine
1 can diced peeled tomatoes with juices -- (14 1/2 ounce)
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

Serves 6.

Source:
"Bon Appétit
February 1997
Landini Brothers Restaurant
Alexandria, Virginia"

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* Exported from MasterCook *

Sex In A Pan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1/2 cup Butter -- Softened
1 cup Pecans or Walnuts -- Chopped
8 ounces Cream cheese -- softened
1 cup confectioner's sugar
1 8 oz carton Cool Whip® -- thawed
1 large instant vanilla pudding
1 large instant chocolate pudding
3 cups milk

For Crust: Combine flour, butter and chopped nuts - pressinto 13 x 9 pan. Bake at 350F for 15-20 minutes, or until brown. Beat cream cheese with sugar until light; add 1/2 the Cool Whip and beat well. Pour over cooled crust. Combine both puddings with 3 cups milk; pour over cream cheese layer. Spread remaining Cool Whip over top and chill. Sprinkle with additional chopped nuts if desired.
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* Exported from MasterCook *

Carrot Cake

Recipe By :Becky Chatham
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1/2 cup oil
1 cup applesauce
3 eggs
2 cups carrots -- shredded
1/2 cup crushed pineapple in juice (small can) -- well drained
1 cup coconut
1 cup walnuts -- chopped
1 teaspoon vanilla

Sift together flour, soda, cinnamon and salt. In larger bowl, mix sugar, oil and eggs until well-blended. Gradually add flour mixture; fold in remaing ingredients. Baked in greased and floured 9 x 13 pan for 45 minutes to 1 hour at 350F. Cool cake before icing with cream cheese frosting.
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BEST "BARBECUED" SPARERIBS

Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes. Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source: "I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.

********************************************************************** *****

Sharwood's Chicken or Beef Curry - recipe from the back of the curry powder tin

1. Peel and chop 1 onion, 1 apple, and fry in 2 TBS oil
Add 1 TBS curry powder, 1 level TBS flour and fry gently for 1 minute.

2. Blend in 3/4 pint stock (1 1/2 cups or 12 fl oz), bring to boil, add 1 TBS chutney, 60 grams (1/3 cup) sultana raisins, simmer 30 minutes.

3. Dice 225 grams (8 oz) cooked chicken or beef, add to sauce, season with salt. Simmer very gently for 10 - 15 minutes.

**************************************************************

Teriyaki Chicken & Stir Fried Veg

For 3 servings.....
Ingredients:....quantities are variable

1 lb chicken breast cut into bite-sized strips
3/4 cup green bell pepper - finely chopped
3/4 cup red bell pepper - finely chopped
1/2 cup white part of spring onion bulb - sliced finely
1/2 cup grated carrot (optional)
1/2 cup frozen peas
1 cup fresh or frozen heads of broccoli sliced & chopped
1/4 cup teriyaki sauce for marinade plus more for
drizzle over when serving
basmati rice - 3 cups cooked (200 grams raw)
or 1 cup cooked rice per person
3/4 cup sliced green stalk rings of spring onion - for garnish only
olive oil for cooking
salt & pepper

1. Put 1/2 cup Teriyaki sauce in a small glass bowl and
put in chicken pieces to marinate for 30 to 60 minutes.
Turn pieces and spoon over sauce from time to time.

2. Chop and prepare vegetables, putting all except green onion rings
into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over
medium heat and when hot, add the vegetables from the bowl.
Stir constantly with wooden spoon until they are cooked enough
but not overdone....10 to 12 minutes. Add more oil as needed.
Turn off heat and put lid on pan to keep warm.

3. Put water on for cooking the rice.

4. When chicken has marinated, drain and reserve half the marinade,
putting the other half of it together with the chicken into a second
non-stick frying pan and cook, reducing the liquid and browning chicken
pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple
minutes more until it has formed a reduced syrup around the chicken.

Drain cooked rice, add butter or oil, season to taste with salt & pepper.

5. Spoon chicken and sauce over vegetables, stir and season with S & P.
Serve over rice, drizzle with more Teriyaki sauce and garnish
with green spring onion rings.

Source.....my way of making it.

*******************************************************

WORLD'S BEST MEATLOAF

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt

1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells's)
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots

2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.

3) Bake 350 F (177 C) for 1 1/4 hours.

Plated

Source: American Pro Footbal Player's Wife in 1963

My Notes:

1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.

SharonCb

*********************************************************

SCALLOPED POTATOES

4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds
1 onion - sliced finely into 1/2 rings
white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole
butter
salt & pepper
grated parmesan or cheddar cheese

1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish.

2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper.

3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top.

4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese.

5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden

*******************************************************************

SharonCb

Here are some of my favorites that are well received and I am usually asked for the recipe - of course most of them came from this Garden Web site, LOL, so I hope to give credit where credit is due! Starting out with the easiest recipe in the world but I served this a few weeks ago to visiting family and had to give three gals the recipe, they just loved it.

Easy Baked Chicken

4 boneless skinless chicken breast halves
Salt
Ground pepper
Garlic powder
4 T. mayonnaise
4 T. fresh shredded Parmesan cheese
1 c. fresh coarse bread crumbs (or packaged, or panko)
Chopped parsley

1. Season chicken lightly with salt, pepper.
2. Combine mayonnaise, garlic powder and cheese.
3. Put chicken in baking dish and cover with the mixture.
5. Sprinkle with bread crumbs and top with parsley.

Bake at 400 until juices run clear (about 15-20 minutes)

CHICKEN SAVOY

2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
2 tablespoons finely chopped garlic
1 tablespoon dried oregano
Salt and freshly ground pepper to taste
6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese
1/2 cup red wine vinegar (preferably 7% acidity)

In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other.

Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order.

Place chicken in a preheated 500-degree oven for 35 minutes.
Remove from oven and pour on all the vinegar at once. It should sizzle.
Return the chicken to the oven for another minute or so.
Arrange chicken on a platter and pour on the sauce created by the vinegar.
Serve immediately.

(Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)

MARILYN'S TURKEY MEATLOAF

1 large onion; chopped
1 tablespoon olive oil
1 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon Dijon Mustard
¼ cup chicken broth
2 tablespoons tomato ketchup
1 pound ground turkey
5 crackers (Ritz) crushed
1 large egg yolk
½ cup BBQ sauce

Preheat oven to 325 degrees.

In a sauté’ pan, over medium-low heat, cook the onions in olive oil with salt and pepper until translucent, but not browned; add to remaining ingredients except BBQ sauce and mix well.

Press into a loaf pan and spread BBQ sauce evenly over top. Bake for 1 hour until the internal temperature is 160°. Serve hot, at room temperature, or cold in a sandwich Marilyn

STUFFED PORK TENDERLOIN

Posted by: cookingrvc on Mon. Sep 9, 02 at 14:06
(You'll need butcher string to tie this up)

2 Pork tenderloins (Costco sells them cheap and they're good)
1 Handfull fresh spinach leaves, rinsed and drained.
1.5 C. grated Fontina (or Jarlesberg)
1/3 C. grated Parmesan cheese (or try goat cheese)
2 t. garlic powder (fresh garlic would be too potent)
Salt/Pepper
2 C White wine or chicken stock
2T. Flour
2T. Cold water
Chicken stock

Butterly each tenderloin and carefully pound to even thickness. Place on work surface,, overlapping the long sides by about an inch or so (this makes the surface quite large for layering the ingredients).
Layer the spinach leaves, then the grated Jarlesberg, then the parmesan. Sprinkle with garlic powder and some salt and pepper. Roll the roast tightly and tie off at 1.5 inch intervals. You can add some wine or chicken stock to the pan (about 2 cups). Preheat oven to 400 F and roast (uncovered) 24 minutes per pound until internal temperature is around 160ish. (Typical tenderloins should take 1.5 hours (approx).

Check temperature after 50 minutes and then every 10 minutes so it doesn't overcook. When cooked, remove from oven, transfer roast to a cutting board and loosely cover with foil - let sit for 15 minutes.
Drain liquids into a saucepan, turn heat up to medium-high and reduce liquid for 2 minutes - reduce heat to low. If t here is l ess than 1.5 cups of liquid, add some chicken or beef broth. Mix a slurry of flour and cold water, then slowly add to the gravy until thickened.

Weed's Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Spoon sauce over pork, garnish with green part of onion.

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Sue's Roadhouse Grill Baby Back Ribs

2 large racks pork baby back ribs
salt
coarse ground black pepper

Sauce
2 Tablespoons vegetable oil
1/4 Cup minced fresh onion
1 1/2 Cups Water
1/2 Cup Tomato paste
1/2 Cup Brown sugar
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey (more)
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready.

Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Baked Haddock* with
Cracker Crumb Crust

1-1/2 lb. Haddock fillets*
2 T. Mayonnaise
1/3 c. parmesan cheese (opt.)
Salt & Pepper
3/4 c. cracker crumbs or Italian bread crumbs
3 T. butter, divided
paprika
lemon wedges

Preheat oven to 400 degrees. Combine mayonnaise and cheese (if using). Rinse fillets and pat dry. Spray casserole dish with Pam. Place fillets in single layer in dish. Lightly salt and sprinkle with pepper. Spread with mayonnaise/cheese mixture. Combine cracker crumbs with 2 T. melted butter. Sprinkle mixture evenly over fillets. Dot with remaining 1 T. butter. Sprinkle with paprika. Bake for about 15 min or until fish flakes with fork. Serve with lemon wedges.

*Very good with Ocean Perch. However, bake for only 11-12 min., and be sure to remove all bones from fillets before baking.

INSTANT MOCHA COFFEE

1 cup nonfat dry milk
3/4 cup sugar
2/3 cup Hazelnut non-dairy powdered creamer
½ cup cocoa
1/3 cup instant coffee
1/4 cup brown sugar
1/4 tsp. salt
1/4 tsp. nutmeg

Press coffee through sieve. Combine all ingredients.

To mix: Combine 1/4 cup Instant Mocha Coffee with 3/4 cup boiling water

LOW FAT SALAD DRESSING
(Or Dip)

1 cup yogurt*
2 - 3 T. mayonnaise
1 T. prepared horseradish (or more for dip)
½ t. dry mustard
1 t. sugar
2 t. dill
1/4 t. white pepper
1/8 t. cayenne pepper

Combine all ingredients.

*I prefer to strain the yogurt through a coffee filter

I can recommend a few of the recipes already posted as they have become favorites in my family.

Canarybird's - Worlds Best Meatloaf

Woodie2's - Easy Baked Chicken

And from your second post, Ginger St Thomas's - French Dip Sandwiches

If you want a cookie recipe I can post my husbands favorite.

Di

Apricot Pork Medallions

1 pound pork tenderloin, sliced into 1-inch slices
1 tablespoon butter
1 teaspoon butter
½ cup apricot preserves
2 sliced green onions
¼ teaspoon dried mustard
1 tablespoon cider vinegar

Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap.
Melt 1 tablespoon butter over medium heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, preserves, onion, mustard and vinegar to the pan. Cover and simmer 3-4 minutes. Add pork and finish cooking.

Serve with fresh vegetables and a plain simple rice or roasted potatoes.

Serves 4
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Beets with Orange Vinaigrette
by Ina Garten

3 cans baby beets -- (15-ounce) drained and diced into 1/2-inch cubes
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges -- zested
Segments 2 large seedless oranges

In a large mixing bowl, combine the beets, raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices to the beet mixture and mix well. Taste for seasoning and serve cold or at room temperature.

Serves 6 to 8.

Meat Loaf

1 onion, minced
1 1/2 lb. ground beef
1 C. oatmeal
1 egg, slightly beaten
1/2 8 oz. can tomato sauce
1 1/2 tsp. salt
1/4 tsp. pepper

Form into loaf...put in glass baking dish

Barbecue Sauce

1 1/2 8 oz. cans tomato sauce
1/2 c. water
3 T vinegar
3 T. brown sugar
2 T.prepared mustard (yellow mustard)
2 tsp. Worcestershire sauce

Combine all ingredients until well blended. Pour over meat loaf. Bake 350 1 hour basting occasionally.

On Valentines Day we always had this in a heart shape!

Nonnies Spinach

2 pkg. frozen chopped spinach cooked according to directions and well drained. Mix with 1 pkg. Lipton onion soup mix and 1/2 pt. sour cream. Mix thoroughly. Heat in oven until hot and bubbly.

LEMON SPINACH SALAD

1/2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of 1/2 lemon
1 hard cooked egg
Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.

Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired.

PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER
(serves 4)

TOMATO BASIL BUTTER

1 Tbs. olive oil
1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/2 cup sweet butter softened
2 tsp. grated lemon rind
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish.

FISH

1/2 cup flour
3/4 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/4 cup butter
1/4 cup olive oil
1 pound flounder fillets

Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter.

Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it’s good on cooked green beans or grilled shrimp.

LEMON SPONGE PIE

Pie crust for 9 inch pie pan
3/4 cup sugar
1/4 cup melted butter
1/4 cup flour
Grated rind and juice of 2 lemons (no white part)
1 cup whole milk
2 large eggs, separated
1/8 tsp. salt

Mix sugar, butter, flour, lemon juice and rind, milk salt and egg yolks in large bowl. Stir with a whisk until yolks are thoroughly mixed. (Mixture will look curdled but that’s normal.) Beat egg whites until stiff but not dry and fold into lemon mixture.

Bake crust at 425 degrees for 10 minutes. Remove from oven and cool slightly. Pour lemon mixture into piepan and bake in preheated oven at 350 degrees for about 40 minutes or until top bounces back when touched with your finger. Cool completely before cutting. Store leftovers in refrigerator. Hint: I usually brush the crust with slightly beaten egg white before prebaking. It keeps the mixture from seeping into the crust and making it soggy.

(Can also be baked without the crust in a piepan or individual custard cups. Pour lemon mix in them, set in a pan. Pour in hot water to go 1 inch up the sides and bake in preheated 350 degree oven for about 20-30 minutes until done as per test for pie.)

The cutlets come out melt-in-your-mouth tender and can be prepped in advance and popped in the oven an hour before serving.

These will bake before topping with sauce and mozzarella.

Baked Chicken Cutlet Parmesan
Pound chicken cutlets to even thickness.
Coat generously with mayonnaise (yes, mayonnaise)- I use maybe 4 tablespoons per cutlet)

Gently press chicken cutlets into seasoned breadcrumbs (I use a mixture of breadcrumbs and panko) and place into a baking dish (I use a rectangular glass baking dish).

If not baking right away, cover with plastic wrap, store in refrig or cool area, and remove one hour before baking.

Bake for 45 minutes at 350.

Top with some sauce and mozzarella and return to oven for 5 minutes or until cheese is melted.

Serve with pasta, a salad, and toasted garlic bread.

Simple, fast, and delicious.

Sue

These are good for when you are short on time and always good.

Quick Hot Rolls *****
======================
1 pkg. yeast dissolved in 1 c. warm water
1 egg
1/4 c. butter, melted
1/4 c. sugar
1/4 t. salt
2 1/2 c. flour
. Mix ingredients in order given. Let rise 45 min. or until doubled.
Shape into rolls and place in greased pan. (To shape rolls I spray my hands with olive oil spray and pinch off dough and shape.) Let rise 45 minutes or
until double and bake at 450 till done.

After shaping you may freeze rolls and take out 2-3 hours before needed to let them rise and bake.

Everyone that tries this pie loves it.

Buttermilk Pecan Pie *****
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1/2 c. butter
2 c. sugar
2 t. vanilla
3 eggs
3 T. flour
1/4 t. salt
1 c. buttermilk
1/2 c. pecans
. Preheat oven to 300. Cream butter and sugar, adding sugar 1/2 c. at a
time. Blend in vanilla. Add eggs one at a time. Combine flour and
salt, add small amount at a time. Add buttermilk. Sprinkle pecans on
bottom of crust. Pour custard mix over pecans. Bake 1 1/2 hours.

Best served at room temp.

These chicken legs have become a new favorite of ours.

Roasted chicken legs with garlic and basil *****
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6 chicken legs
12 basil leaves
12-15 garlic cloves
1 lemon, halved
4 baking potatoes
2 t. olive oil
1/2 t. black pepper
paprika

Remove all fat from chick and trim excess skin. Lift the skin on each
piece and put 2 basil leaves under it. (I usually don't have fresh basil and leave this part out.)
Trim garlic and put in 9X13 pan. Add chicken to pan.
Slice lemon in half and squeeze juice from one half on chicken. Cut
other half into quarter and place in pan.
Cut the potatoes into quarters and place in pan.
Drizzle with the olive oil. Sprinkle with pepper and paprika.
Bake at 350 for 45-50 min. or until chicken is done, turn chicken over
after 30 min.

Preheat oven to 300° Combine crumbs, almonds,sugar and butter. Press firmly on the bottom of a 9" sprinform pan or 13x9" baking pan.
In large mixing bowl beat cheese until fluffy; gradually bean in condensed milk til smooth. Add eggs and extract. Pour into pan and bake 55-60 minutes until set.

Cool and top with:
Almond Praline Topping
In a small saucepan combine 1/3c firmly packed dark brown sugar and 1/3c whipping cream.Cook and stir til sugar dissolves. Simmer 5 minutes. Remove from heat and stir in 1/2c chopped toasted slivered almonds. Spoon evenly over cake (double topping for 13x9" pan and simmer 10-12 minutes).
Refrigerate leftovers......

I love baking with condensed milk.
RL`
From "Quick and Easy Desserts"