awesome:lol I hope doggie bags are offered :)
enjoy!

anastasia:no not one I use and can swear by :)

anastasia:
Chinese Slaw
1 1 lb package cole slaw mix
1 cup sunflower seeds
1 cup slivered almonds
2 packages chicken flavored Ramen noodles, uncooked

Dressing mix in a separate bowl
2 packages flavoring from Roman noodles
1/2 cup oil
1/3 cup vinegar
1/2 cup sugar
onion powder or flakes
pour over slaw let sit for at least 45 minutes

Foxy Lady: that sounds so yummmmmie!

satinjade: still sorking on it LOL 

Thanks I know I can't leave it. 

Play and feed hungry people.

tazman7474: tapioca is made from cassava
Snopes has a funny tapioca story

Currant Cream Pie

2 eggs
1 C. heavy cream
1 C. sugar
1/2 t. flour
a dash of cinnamon
1 C. fresh currants, stemmed
Partially prebaked 9inch pie shell

Preheat the oven to 425f.
In a mixing bowl whisk together the eggs and cream and set aside.
Line a 9inch pie plate with your favorite pastry or use one from the store. Prick the pastry all over the bottom with a fork, chill until firm, about 30 minutes, then partially bake in the preheated oven for 10 minutes. Brush with the egg-cream mixture and bake 5 minuts longer or until the dough is no longer translucent. Cool on a wire rack.
Reduce heat to 325f
Add sugar, flour and cinnamon to egg-cream mixture. Whisk well, then stir in the currants. Pour the mixture into the prepared pastry shell and bake in the center of the 325f oven for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center of the custard comes out clean. Cool on a wire rack. Serve warm or at room temperature.

Übergeek 바둑이: That sounds wonderful, I haven't had any cheesecake in ages. I love the idea of one great cake with different toppings to keep it new and interesting.

The school sells Kool-Aid pickles from the popular red flavor family at
its fund-raisers. “They’re easy to make a gallon,” Ms. Williams said.
“You pull the pickles from the jar, cut them in halves, make
double-strength Kool-Aid, add a pound of sugar, shake and let it sit —
best in the refrigerator — for about a week. The taste takes to
anything. A while back I made a mistake and bought a jar of pickle
chips instead of halves or wholes. Came out fine. This whole Kool-Aid
pickle thing is going so good, you wonder why somebody hasn’t put a
patent on them

article here

Apple Pie LOL

satinjade: thanks I've got to try that!

Rose: what a great idea to sprinkle them with cinnamon sugar. Something I've always got on hand mixed together in a shaker LOL I love cinnamon

Rose: yes

4 pieces scrod fillet (6-8 ounces each)
Salt and pepper to taste
2 tablespoons lemon juice
1 1/2 cups white wine
1/2 cup butter, melted, divided
1 cup dried bread crumbs
Preheat the oven to 350°. Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add the salt, pepper, lemon juice, and wine. Drizzle 1/4 cup of the melted butter over the fish. Bake at 350° for approximately 20 minutes, or until the fish flakes but is still moist. Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup butter. Brown under the broiler for 2-5 minutes only, until lightly browned, and serve. Serves 4.


This recipe is wonderfully simple and delicious with other kinds of fish, too. Try orange roughy or tilapia or even catfish fillets.

Cook the fettucine according to package directions first.
1 (8-ounce) package cream cheese, cubed
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8 ounces fettucini, cooked, drained


In large saucepan, stir together cream cheese, Parmesan cheese, butter, and milk over low heat until smooth. Add fettucine; toss lightly. Serves 4.

jessica: that sounds yummmmmie, thanks :)

Dolittle: Tuesday did say she would love to have us dine with her. Sounds like an invitation to me! And you can't beat the menu. 

Tuesday: your making me hungry I haven't had any fried apple pies in years yummmm

wetware: thanks for the tip about the honey I love onions also. Glad you liked it.

3 eggs
3 T. unbleached white flour
1/2 C. heavy cream or half and half
1 C. milk
1 T. honey
1/2 t. salt
1/4 t. pepper
1 t. dried dill
2 T. chopped fresh parsley
2 C. corn, fresh or frozen
2 T. butter
2 C. diced onion
1 large carrot, grated
1 small green pepper, chopped
1 C. grated sharp cheddar cheese
2 C. salsa

Combine the eggs and flour in a blender. Add cream, milk, honey, salt, pepper, dill, parsley and half of the corn and blend. If you do not have a blender whisk together all of the above ingredients except the corn.
Saute the onions in the butter until translucent. Add carrots and pepper. Saute until tender, about 5 minutes. Stir in the remaining corn and then the blended ingredients and the cheddar cheese.
Pour into a buttered 9x13 inch baking pan and bake uncovered 350 for about 35 minutes, until golden. Test the custard by inserting a knife in the center, if it comes out clean, the casserole is ready.
Serve in squares topped with salsa.

1 1/2 C. watermelon balls
10 slices of cantaloupe
10 slices of honeydew
10 grapefruit sections
20 orange sections

Mound watermelon balls in center of platter. Arrange remaining fruit around the center like rays of sun. Serve with Banana Sauce.

Banana Sauce

2 1/2 ripe bananas
2 T. lemon juice
1/4 C. brown sugar
1/4 C. honey
1 C. heavy cream, whipped

Combine bananas, lemon juice, brown sugar, and honey in blender and blend till smooth. Fold in whipped cream.

satinjade: that sounds so yummie :)

3 medium zucchini
2 T. olive oil
1 C. finely chopped onion
1 t. salt
6 ounces cream cheese, cut into small cubes
1 1/2 C. almonds, finely chopped
1/2 C. whole grain bread crumbs
2 C. grated swiss cheese
1/2 t. nutmeg
1/4 t. ground allspice

Cut the zucchini in half lengthwise. Scoop out the insides of the zucchini, leaving a fillable shell. Save the inner pulp and chop it.
Saute the onion in the oil until translucent. Add the salt and chopped zucchini pulp and continue to cook on medium heat until the zucchini is soft. Remove from the heat. Stir the cream chese cubes into the vegetables and cover for several minutes.
In a large bowl mix together the almonds, bread crumbs, grated swiss cheese, nutmeg and allspice. When the cream cheese has softened thoroughly combine all the ingreadients.
Fill the zucchini shells and place them in a oiled 9x13 baking pan. Add water to cover the bottom of the pan about 1/4 inch deep. Tightly cover the pan so the zucchini shells will steam.
Bake covered at 350 for 30 minutes. Uncover and bake for another 5 to 10 minutes, until the filling has browned a little.

Bruno Jesus: serve with a nice salad :)

2 quarts water
1 teaspoon salt
1 (8-ounce) package elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (4-ounce) package crumbled blue cheese
1 egg, lightly beaten
1 (2-ounce) jar diced pimiento, drained
1/2 cup soft breadcrumbs
1/2 cup walnuts, finely chopped
Garnish: fresh parsley sprig

Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain.
Melt butter in Dutch oven over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened. Add blue cheese, stirring until melted. Stir about one-fourth of hot cheese mixture into egg; add to remaining hot mixture, stirring constantly.
Stir in macaroni and pimiento; spoon into a lightly greased 2-quart shallow baking dish. Sprinkle with breadcrumbs and walnuts. Bake at 350° for 35 minutes. Garnish, if desired. Yield: 6 servings.
Note: For blue cheese lovers, increase blue cheese to 2 (4-ounce)

1 cup skim milk
1 T. imitation butter granules
6 wedges low-fat processed cheese
1 T. grated Parmesan cheese
Pinch of garlic powder

In a medium-sized saucepan or double boiler, combine all the ingredients until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately.

1 pound fettuccine
1 package (16 ounces) frozen cauliflower, broccoli, and carrot combination, thawed and blanched
1/2 cup grated Parmesan cheese

SAUCE
1 pint heavy cream
4 ounces (1 stick) butter
6 ounces (6 wedges) soft processed Gruyere cheese

In a medium-sized saucepan or in a double boiler, combine all the sauce ingredients. Cook over a low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Meanwhile, in a large pot of boiling salted water, cook the fettuccine to desired doneness; drain and place in a large bowl. Mix in the vegetables and sauce, and sprinkle with the Parmesan cheese. Serve immediately.

The Good Egg





RealAge Benefit & Search

1 C. navy beans
1 small onion chopped
1 leek rinsed and chopped
2 T. vegetable oil
1 medium carrot diced
3 garlic cloves minced
1 t. salt or to taste
1/4 t. ground black pepper or to taste
1 1/2 t. sweet Hungarian paprika
3 T. unbleached white flour
1/4 C. sour cream
2 t. cider vinegar or 1-2 T. fresh lemon juice
2 T. chopped fresh parsley

Soak the navy beans in plenty of water overnight. Drain the beans and place in a 4 quart pot. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered untill tender, about 1 1/2 hours. Add more water as needed to keep the beans covered with about an inch of water.
In a seperate saucepan saute the onion and leek in the oil untill the onion is translucent. Add the carrot and garlic and continue to saute for several minutes. Mix in the salt, pepper and paprika. Sprinkle the flour into the vegetables, stir well, and cook for a few minutes more.
Ladle out 2 cups of the hot bean water and slowly stir it into the vegetable mixture untill smooth and thickened.
Add the vegetables to the pot of cooked beans, stirring constantly.
Remove the soup from the heat and whisk in the sour cream and then the vinegar or lemon juice. Gently reheat the soup for about 10 minutes, stirring frequently. Just before serving add the parsley.
If the soup is too thick thin it by adding a little hot water or vegetable stock. If it is too thin thicken it by cooking a few minutes longer.

2 T. vegetable oil
2 garlic cloves minced
2 cups chopped onion
2 medium carrots sliced in 1/2 inch pieces
4 medium celery stalks chopped
1 1/2 C. cut green beans
2 bay leaves
pinch of dried thyme
1 1/2 C. dry red wine
1 1/2 C. zucchini sliced
4 C. (1 pound) mushrooms sliced
~
2 mediumn potatoes cut in chunks

sauce
2 T. tamari soy sauce
1/2 t. salt
1 C. vegetable stock
3 T. tomato paste
1 t. Dijon mustard
1 T. vinegar
1 T. molasses
pinch of black pepper
1 t. dried basil



Heat the oil in a heavy stew pot or kettle (not aluminum or cast iron because tomato and wine react chemically with these metals).
Saute the garlic, onion, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil uncovered for 3 minutes.
Reduce heat cover and simmer for 5 minutes. Add zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer approximately 30 minutes, untill the vegetables are tender
While the vegetables are cooking cook the potatoes seperately in salted boiling water until they are tender. Drain and add them to the ragout a few minutes before serving.

8 medium sized potatoes, peeled
3/4 C. chopped onion
8 slices bacon, cut in one inch pieces
2 T. flour
1 1/2 t. salt
1/4 t. pepper
4 T. sugar
1 C. water
1/2 C. vinegar

Dice potatoes and cook in lightly salted water till tender. Drain and keep warm. While potatoes are cooking, fry bacon untill crisp. Remove bacon and discard all but 3 Tablespoons of drippings. Add onions and cook till tender, about 5 minutes. Mix together dry ingredients. Add to onions and stir to blend. Add water and vinegar. Bring to a boil until thickened. Pour over hot cooked potatoes. Add bacon and toss gently.

1/2 pound pork sausage
6 fresh yellow squash
3 T water
1/4 C. chopped onion
2 T. butter
1/2 t. onion salt
1/4 t. dill weed
1/4 t. black pepper
1 tomato, chopped
1/2 C. freshly ground Parmesan cheese, divided

Brown sausage, drain and set aside.
Slice squash lengthwise. Microwave in a covered dish with 3 tablespoons of water on high for 6 minutes. Remove, cool and drain. Scoop out squash pulp and set aside.
Saute onion in butter until tender.
Mix together onions, onion salt, dill weed, black pepper, squash pulp, sausage, chopped tomato and 1/4 C. Parmesan cheese. Fill squash boats and sprinkle with remaining cheese.
Place in covered dish and bake for 30 minutes in a preheated 300 oven. Serves 6

3 T. butter
2 T. flour
1/2 t. salt
1 C. milk
2 lbs white fish fillets (ocean perch, flounder, sole etc.)
1/2 lb small cooked shrimp
1/4 C. Parmesan cheese

Make a medium white sauce: melt butter in skillet, add flour and cook untill bubbly, add salt and milk, stirring constantly. Remove from heat. Layor fish in a buttered flat baking dish. Spread shrimp and white sauce over fish. Sprinkle with Parmesan cheese. Bake 350f for 20-25 minutes.

amandalove: I've heard of doing this but haven't ever run across a recipe, thanks :)

nobleheart: LOL that's wonderful :)

Bruno Jesus: try some dark chocolate
http://my.webmd.com/content/article/73/81921.htm

Bruno Jesus: CHOCOLATE you can't go wrong with CHOCOLATE ;)

2 C. 12oz semisweet chocolate chips
1 can 14oz sweetened condenced milk divided
2 t. vanilla
6oz white confectioners coating or 1 C. deluxe white baking pieces
1 T. peppermint extract
1 drop green or red food coloring

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy sausepan over low heat, melt chips with 1 C. sweetened condensed milk, add vanilla. Spread half of the mixture into prepared pan. Chill for 10 minutes or untill firm. In a small sized heavy saucepan over low heat melt white confectioners coating with remaining sweetened condensed milk. It will be thick. Add peppermint extract and food coloring. Spread on chilled chocolate layor. Chill for 10 minutes or untill firm. Spread reserved chocolate mixture on mint layor. Chill for 2 hours or untill firm. Turn fudge onto a cutting board. Peel off waxed paper and cut into squares. Store covered in refrigerator.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1 C. chopped nuts
2 t. vanilla

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chocolate chips milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or till firm . Turn onto a cutting board, remove waxed paper, cut into squares. Store in refrigerateor.

To make Peanut Butter Glazed Fudge omit nuts, stir 3/4 C. peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze in a small saucepan melt 1/2 C. peanut butter flavored chips with 1/2 C. whipping cream. Stir untill thick and smooth. Spread over chilled fudge.

To make Marshmallow Fudge omit nuts, stir 2 T. butter in with vanilla, fold in 2 C. miniature marshmallows. Proceed as above.

3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
4 T butter divided
2 t. vanilla
dash of salt
1 C. chopped nuts
2 C. miniature marshmallows

Line an 8 or 9 inch square pan with waxed paper.
In a large sized heavy saucepan over low heat melt chocolate chips with milk, 2 T. butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into prepared pan. In a mediumn sized saucepan over low heat melt marshmallows with remaining 2 T. butter. Spread on top of fudge. With a table knife swirl through top of fudge. Chill 2 hours or till firm. Turn fudge onto a cutting board, peel off waxed paper, cut into squares. Store covered in refrigerator.

2 C. 12oz milkchocolate chips
1 C. 6oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
dash of salt
1/2 t. peppermint extract
1/4 C. crushed hard peppermint candy

Line an 8 or 9 inch square pan with waxed paper.
In a mediumn sized heavy saucepan over low heat melt chips with milk and salt. Remove from heat, stir in extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. Chill 2 hours or untill firm. Turn onto a cuttingboard, remove waxedpaper, cut into squares. Store covered in refrigerator.

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Lorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lim uice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

here

conversions

Czuch Chuckers: Cornish game hens can make a nice presentation.

nobleheart: Okra is used in Gumbo. But I like it just fried.

Wash okra and cut off stem end. Slice okra 1/2 inch thick. Soak in buttermilk for 10 minutes. Dredge in cornmeal. Fry in skillet in 2-3 inches oil. Salt and pepper if desired.