I owe KB8LUP...This recipie is from her... Here's one for ya. Heat oil in skillet. Season lamb chops on one side and put seasoned side down in hot oil. Season the other side. Add chopped hot peppers, chopped onions, and garlic. When chops are browned on one side, flip them over. Put lid on skillet and steam until done. You can top with any good seasoned rue if you want, but it's good just as it is. I can't eat it with the hot peppers. Hot peppers tear me up. But I thought you might enjoy it. Brenda - KB8LUP MORE FROM BRENDA!!!! I love Lavander lemonade. Bring 2 1/2 cups water, 1 1/2 cups white sugar to a boil and cook until sugar is dissolved. Then add 1/4 to 1/2 cups fresh lavander leaves coarsely chopped, and remove from heat and let steep until room temperature. Strain and keep in a jar. When ready to make the lemonade mix with 2 cups water 1/2 to 1 cup fresh lemon juice (to taste) and then add 1-3 Tablespoons of fresh lavander blossoms, Serve over ice. Crockpot Roast Sticky Chicken 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp black pepper 1 large roasting chicken 1 cup chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onions into the cavity, put the bird into the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone. Candace Guardian Angel Program & Group Owner Lemon-Blueberry Cream Pie 1 2/3 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter or margarine, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1/4 cup powdered sugar 1 (3.4-ounce) package lemon instant pudding mix 2 teaspoons grated lemon rind 1/2 cup fresh lemon juice 1 pint fresh blueberries 2 tablespoons blueberry preserves 1 cup whipping cream Garnishes: lemon slices, fresh blueberries Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely. Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired. Yield: Makes 1 (9-inch) pie Candace Guardian Angel Program & Group Owner Peanut-Butter & Jelly Cheese-cake Ingredients 2 (8-ounce) packages Philadelphia fat-free cream cheese 1/4 cup reduced fat peanut butter 1 (4-serving) package JELL-O sugar free instant vanilla pudding 2/3 cup nonfat dry milk powder 1 cup water 3/4 cup Cool Whip Lite 1 (6-ounce) Keebler graham cracker pie crust 1/2 cup grape spreadable fruit spread 2 tablespoon dry roasted peanuts Directions In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. Evenly spread topping mixture over filling mixture. Sprinkle peanuts evenly over top. Refrigerate at least 30 minutes. Candace Guardian Angel Program & Group Owner TOASTED MONKEY SANDWICHES 1/4 cup Skippy® Creamy or Super Chunk® Peanut Butter 4 slices white, wheat or cinnamon raisin bread 1 medium banana, sliced 1. Evenly spread Skippy ® Creamy Peanut Butter on 2 slices bread, then top with banana and remaining bread slices. 2. In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook sandwiches over medium heat until golden brown, about 4 minutes, turning once. Makes: 2 sandwiches Kids just love these!! Candace Guardian Angel Program & Group Owner Spanish Lasagne 6 pieces Lasagne, uncooked 2 tsp. vegetable oil 2 red bell peppers, diced 3 cloves garlic, minced 1 28-oz. can crushed tomatoes 1/2 tsp. salt 1 10-oz. package frozen peas, thawed Pinch saffron Grated zest of 2 oranges 3 cups grated part-skim mozzarella cheese, divided Cook lasagne according to package directions; drain. Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saute until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. Candace Guardian Angel Program & Group Owner Fish Bowl Cake Serves 12 1 box (16 oz) poundcake mix (no substitutes) 2 cans (16 oz each) vanilla frosting Blue paste (icing) or gel food color* 2 rolls sour apple Fruit by the Foot 1/4 cup thin chow mein noodles Nerds (small colorful candies) 1/2 cup blue rock candy Goldfish Colors crackers and baby Goldfish crackers 1 tube black decorating frosting White and blue candy confetti sprinkles 2 Tbsp blue coarse (crystal) sugar 1 orange spice drop (starfish) You also need: 2 qt-size ziptop bags 1. Heat oven to 350°F. Line bottom of two 8-in. Round cake pans with wax paper. Grease and flour pans. Prepare cake mix as package directs. Bake in pans 20 to 25 minutes until golden and a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack. 2. Remove, cover and reserve 1 1/2 cups frosting. Tint rest light blue. 3. Invert cakes on wire rack. Remove paper. Spread flat side of one layer with 3/4 cup blue frosting. Top with other cake, flat side down. Wrap in plastic wrap; refrigerate at least 2 hours, or overnight. 4. Trim 3/4 in. Off opposite sides of cakes (for flat base and top of fish bowl). 5. Set cake, a flat side down, on platter. Spoon 1/2 cup untinted frosting into a ziptop bag. Frost top and 2 in. Down sides of cake with rest of untinted frosting. 6. With a ruler, mark a line around the cake 1 1/2 in. From top. Spoon 1 cup blue frosting into a ziptop bag. Snip tip off a corner and pipe a line along marks for a clean edge. Cover cake beneath line with blue frosting spread smooth. 7. With scissors, cut Fruit by the Foot in 1- to 3-in.-long seaweed shapes. Press gently on cake. Add chow mein noodles, "seaweed" and rock candy. Arrange Nerds "gravel" around base of cake. Press on fish crackers. Pipe eyes with black tube frosting. Using tweezers, add confetti "bubbles" above fish. 8. Snip a 1/2-in. Corner from bag with untinted frosting. Pipe a ring around top of cake for lip of fish bowl. Fill with blue coarse sugar. Insert a toothpick into 1 fish cracker; insert in top. 9. Flatten spice drop; cut out a small starfish. Pipe black dot in center. Place, with more rock candy, next to cake. *Paste and gel food colors can be found in cake-decorating, party-supply and crafts Shops. Have fun with this one!! Candace Guardian Angel Program & Group Owner All-American Berry Pizza The fresh simplicity of sweet, California strawberries, paired with fragrant blueberries and piled atop a crunchy sugar cookie crust, All-American Berry Pizza is sure to delight both children and adults alike! With lively patriotic colors and bright summer flavors, this delicious desert is the perfect addition to an Independence Day celebration or other summer get-togethers. Amazingly simple and fun to prepare, ready-to-bake refrigerated cookie dough speeds up preparation time. Children can also share a hand in the fun by decorating the pizza with the berries before serving. INGREDIENTS: 1 package (18 ounces each) refrigerated sugar cookie dough 1/2 cup whipping cream 1 container (8 ounces) lowfat vanilla yogurt 1 pint basket California strawberries (12 ounces), stemmed and halved 1 cup blueberries DIRECTION: Prep Time: 15 minutes Bake Time: 14 minutes Heat oven to 350 degrees. Grease and flour bottom and side of 14-inch pizza pan. With floured hands, press cookie dough evenly into bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges. Candace Guardian Angel Program & Group Owner Strawberry Pizza Crust: 1 1/2 cups plain flour 1 cup margarine 1/4 cup brown sugar 1/2 cup chopped nuts Mix all ingredients, spread in pizza pan or 9x13 dish. Bake for 15 minutes at 400*. Filling: 1 8oz pkg cream cheese 3/4 cup powdered sugar 1 9oz container whipped topping Mix cream cheese and powdered sugar, fold in whipped topping and spread over cooled crust. Topping: 1 3oz pkg strawberry jello 1/4 cup water or strawberry juice 1 cup sugar dash of salt 4 TB cornstarch 4 cups strawberries Put all ingredients in blender, blend well. Cook until thickened. Cool and spread on top of cream cheese layer. Chill well. Candace Guardian Angel Program & Group Owner (pasta di frutti di mare)Seafood Pasta Cook your favorite pasta(according to directions) When boiling water...add some salt and some oil Drain...rinse with cold water..so it will not stick... Add some chopped clams...salad shrimp...toss in with pasta....add some black olives.....stir quite well..... Then your favorite pasta sauce......some mushrooms...stir lightly....and serve.... from Jerry Blackberry Cheesecake Ingredients: 1 1/4 Cups graham cracker crumbs 1/4 Cup sugar 1/4 Cup butter 1 Tablespoon cinnamon 24 Oz Cream Cheese, softened 4 eggs 1 Cup sugar 1/2 Pint sour cream 3 Tablespoons sugar 1 Teaspoon vanilla 1 Jar blackberry jam 1/2 Package blackberries, thawed Directions: Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. Heat blackberry jam and blackberries. Cool, spread over cheesecake. Refrigerate until ready to serve, then let stand at room temp for 10 minutes before cutting. Candace Guardian Angel Program & Group Owner Banana Pudding Cheesecake Ingredients: 8 ounces cream cheese, softened 2 cups milk, cold 1 package banana pudding mix, instant, small 1 9 inch graham cracker pie crust Directions: Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust. Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Then chill. Candace Guardian Angel Program & Group Owner Chili Spaghetti 1 lb. ground beef 1 cup chopped onion 1 cup coarsely chopped green pepper 1 t. minced fresh garlic 1 can tomato sauce (15 oz) 1 T. Worcestershire 1/2 t. brown sugar 1/2 t. chili powder 1/2 t. salt 1/4 t. pepper To Finish: 1 lb. spaghetti, cooked and drained 4 oz. sharp cheddar cheese, coarsely grated For the sauce: In skillet, cook meat, onion, green pepper and garlic 6 to 7 minutes over medium heat. Break up meat with spoon until it has lost its pink color; drain off any fat from pan. Add remaining sauce ingredients. Cover and simmer 25 to 30 minutes. Makes about 3 1/2 cups sauce: To finish: heap cooked spaghetti on serving plate; Top with sauce and sprinkle with cheese. Or serve in a casserole. 1 lb. spaghetti makes 8 to 9 cups cooked. Serves 4 Candace Guardian Angel Program & Group Owner Old fashioned Apple crisp 8 golden delicious apples, about 4 lbs peeled, cored, and cut into 1/3" thick slices 3 Tbsp plus 1 cup sugar, divided 1 cup old fashioned oats 1 cup flour 2 tsp cinnamon 3/4 cup unsalted buter vanilla ice cream Combine apples and 3 Tbsp sugar in a large bowl. Toss to coat. Arrange in crockpot. Combine the oats, flour, 1 cup sugar and cinnamon in a bowl. Using a pastry blender or 2 knives. Cut the butter into the oat mixture. Sprinkle over apples and cook on low for 4-5 hours, until apples are tender. Serve warm with ice cream. Makes 8 servings. Candace Guardian Angel Program & Group Owner Apple Oatmeal Bars 1/2 cup packed brown sugar 1/3 cup margarine, softened 2 large eggs 1/2 cup whole wheat flour 1/4 cup all-purpose flour 1 teaspoon cinnamon 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 apples, peeled, cored, and diced 1 cup quick-cooking rolled oats 1/2 cup coarsely chopped nuts Heat oven to 375*. Grease a 9-inch square baking pan. In large bowl beat brown sugar and margarine until creamy. Add eggs; beat until light and fluffy. Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into margarine mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. Candace Guardian Angel Program & Group Owner Spicy Peach Bread 2 cups flour 2/3 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1/4 tsp. ground cloves 2 Tbs. soft butter 1 - 16oz. can sliced peaches 1/2 cup syrup from peaches 2 eggs Blend all ingredients together by hand until moistened. Bake in a greased and floured bread pan at 350-375 for 60-70 minutes. (opt. - drizzle with a powdered sugar glaze before serving) Candace Guardian Angel Program & Group Owner Butterscotch Refrigerator Cookies 1/2 cup (1 stick) unsalted butter, softened 1 cup firmly packed light brown sugar 1 large egg yolk 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons hot water 1-3/4 cups all-purpose flour 1. Beat the butter until soft and creamy. Add the brown sugar and beat again. Add the egg yolk, vanilla, and salt and beat again. Stir together the baking soda and hot water; stir into the dough. Stir in the flour. Cover the bowl of dough with plastic and chill until firm enough to shape, 30 to 60 minutes. 2. Divide the dough in half. Shape each half into a rectangular log, 1-1/2 inches on a side and 4-1/2 inches long. Wrap each log in waxed paper and refrigerate until firm, at least 4 hours, or for as long as 3 days. 3. When ready to bake, preheat the oven to 400 dgF. Use ungreased baking sheets. 4. Cut the logs into 3/16-inch slices. Place the slices 1 inch apart on the baking sheets. Bake for 6 to 8 minutes, or until lightly browned. Transfer to wire racks to cool. Pumpkin Snack Bars - CAKE: 1 pkg. (2-layer size) spice cake mix 1 can (16 oz.) pumpkin 1 cup Miracle Whip 3 eggs FROSTING: 3-1/2 cups powdered sugar 1/2 cup butter or margarine, softened 2 Tbsp. milk 1 tsp. vanilla CAKE: Blend cake mix, pumpkin, dressing and eggs with electric mixer on medium speed until well blended. Pour into greased 15x10x1-inch baking pan. BAKE at 350°F for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. FROSTING: Blend all ingredients with electric mixer on low speed until moistened. Beat on high speed until light and fluffy. Spread over cake. Strawberry Yogurt Pound Cake 2 c. flour 2 tsp baking powder ½ tsp. salt ½ c. butter, softened 1 c. sugar 4 eggs 1 6 oz. carton strawberry low-fat yogurt ¼ tsp. almond extract Stir together flour, baking powder and salt. Set aside. In large bowl, beat butter and sugar at medium speed until light and frothy. Thoroughly blend in egg, yogurt and almond extract. Add flour mixture ½ cups at a time beating on low speed just until blended. Pour into greased and floured 9x5x3 loaf pan. Bake in preheated 350 degree F oven until cake tester inserted near center of loaf comes out clean. About 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely. Estofado de Pollo en Frutas: Chicken and Fruit Stew Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: • 1 chicken, cut into serving pieces • ¼ cup grated onion • 2 large cloves garlic, peeled and mashed in a garlic press • ¼ teaspoon ground cinnamon • ½ teaspoon salt • 4 tablespoons fruit vinegar, such as apple or pineapple vinegar • 2 tablespoons corn oil • 2 tablespoons butter • 2 tomatoes, peeled and chopped • 1 ancho chile, seeded and deveined, soaked in hot water until soft, pureed • ¼ kilo potatoes, peeled, cubed and parboiled • ¼ kilo carrots, peeled, cubed and parboiled • 1 chayote, pitted, peeled, cubed and parboiled • 8 pitted prunes, sliced • 2 tablespoons raisins • 2 slices of fresh, ripe pineapple, cut into small cubes • 2 bay leaves • ¼ teaspoon dried thyme • 1 ½ cups chicken broth • salt to taste Preparation: Marinate the chicken pieces for ½ hour in a paste made by combining the grated onion, mashed garlic, cinnamon, salt and 2 tablespoons of the vinegar. Heat oil and butter in a large, heavy bottomed pot and cook until golden brown on both sides. Remove and set aside. In the same pan, sauté the tomatoes until they render their juices and begin to caramelize. Add all remaining ingredients, including the 2 remaining tablespoons of vinegar. Return the chicken to the pot, cover and cook over low heat until chicken is cooked through. White meat will require less cooking time than dark and should be removed first and kept warm. Stew may be thickened with a bit of cornstarch dissolved in cold water or thinned with extra broth, according to preference. Serves 6-8. Tatemado: Marinated Pork Stew From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar used in Colima. Ingredients: • 2 1/2 pounds pork shoulder, cut into cubes • 1 cup mild vinegar, such as rice vinegar • 3 cloves garlic, peeled and crushed • 1/2 teaspoon cumin seeds, crushed • 1/2 teaspoon ground pepper • salt to taste • 2 bay leaves • 2 sprigs thyme • 1 cup water • 3 guajillo chiles, seeded and soaked until soft • 3 ancho or pasilla chiles, seeded and soaked until soft • 3 tablespoons lard or corn oil Preparation: Marinate the pork for 2 hours in a mixture of the vinegar, garlic, herbs and spices. Drain marinade and combine it with the water and chiles, ground together in a molcajete, mortar, food processor or blender. In a heavy casserole or Dutch oven, brown the pork in the lard or oil, add the reserved marinade-chile blend, cover and bake in a pre-heated 300º oven for 1 1/2 hours. Check from time to time to make sure the water level remains constant, adding more if necessary. Serve the meat in its juices right from the casserole, accompanied by marinated onions and refried beans. Serves 6. Puerco Estilo Apatzingan: Spicy Braised Pork The area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary. Ingredients: 2 pound piece pork shoulder (do not substitute with loin) 2 guajillo chiles, seeded, deveined and soaked in warm water until soft 2 roma tomatoes, roasted but left unpeeled 4 large cloves garlic, peeled and crushed 2 tablespoons orange juice 2 peppercorns, crushed salt to taste 1 medium white onion, peeled and thinly sliced into rounds 1 orange, thinly sliced into rounds 1 sprig fresh marjoram or oregano 1 ½ cups white wine Cut shallow slits into the pork and place it in a cazuela or Dutch oven. It should be fairly crowded in the pan to prevent it drying out as it cooks. Grind the chiles, tomatoes, garlic, orange juice, peppercorns and salt into a paste in a blender, processor or molcajete and spread the paste over the meat. Top with the sliced onion and orange. Add the herb sprig and pour 1 cup wine over all. Cover tightly and bake in a 350º oven for 1 ½ hours or until the meat is tender. Uncover, raise the oven temperature to 425º and bake until the top of the pork is golden. Remove meat and keep warm. Add the remaining ½ cup wine to the pot and cook, stirring, until the sauce is reduced to the consistency of a glaze. Spread over the meat, slice and serve on a platter. Serves 6. Fajitas al Sombrero: Tamaulipas-Style Fajitas Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernando, which has one of the best norteño beef restaurants around. A specialty there is a dish called Fajitas al Sombrero, the "sombrero" being the tortilla that tops the dish. Ingredients: • 1 pound skirt steak • 4 strips bacon • 1 large onion, cut into thin crescents • 1 green bell pepper, cut into strips • ¼ pound manchego or Chihuahua cheese, shredded • 4 small tortillas Preparation: Heat a standard grill or a grill pan, cook the steak to desired doneness, season with salt and pepper to taste. Remove the steak to a cutting board and cut into thin strips. Cook the bacon in a large skillet, remove and sauté the onion and pepper strips in the bacon fat until the onion is soft. Return the meat to the skillet, toss with the vegetables and top with the shredded cheese. When the cheese is soft, divide meat mixture onto four plates, top each serving with a strip of bacon and a tortilla. Serve with additional tortillas and salsa. Serves 4. CHILES EN NOGADA There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, white and green colors of the Mexican flag. An invention of the colonial Poblana nuns, chiles en nogada can be difficult but don't have to be. I obtained several different versions, the most complicated of which contained forty different ingredients and the simplest of which had ten. The following recipe is an authentic, uncomplicated version of the Puebla classic. Ingredients: For the filling: • 1/2 lb. ground beef • 1/2 lb. ground pork • 2 large garlic cloves, finely chopped • 1/2 medium onion, finely chopped • 1 1/2 Tablespoons lard or vegetable oil • 1 medium apple, peeled and cut into 1/2" cubes • 1 medium pear, peeled and cut into 1/2" cubes • 2 ounces blanched almonds, slivered • 2 ounces raisins, soaked until soft, then drained • 1 stick cinnamon • salt and pepper to taste For the chiles: • 8 large poblano chiles, prepared for stuffing (See Note) • 4 eggs, separated, at room temperature • 1/4 teaspoon salt • Oil for frying For the sauce: • 1 quart unsweetened heavy cream • 4 ounces walnut meat, soaked in milk, drained and chopped For the garnish: • 2 pomegranates, peeled and separated into seeds • 4 sprigs parsley, leaves only, chopped fine Preparation: After preparing chiles as described in the note below, pat them dry and set them aside while you make the filling. The batter will not adhere to them properly if the chiles are not dry. Melt the lard or oil in a large skillet; saute beef, pork, garlic, onion, apple, pear, almonds, raisins and cinnamon stick until the meat has lost its pink color. Remove the cinnamon stick, add salt and pepper to taste and allow the filling to cool to room temperature. When cool, fill the chiles, dividing the mixture evenly. You will have fluffier and more uniform coating if you make the egg batter and fry the chiles in two batches. Beat two of the egg whites al punto de turron - that is, until they stand up in peaks, stiff but not dry. Lightly beat two yolks and half the salt together; fold them gently into the beaten egg whites. Dip each of four filled chiles into the mixture, turning them gently to coat evenly. Place each one immediately into a large skillet with hot oil. Fry them until golden on the bottom side (lift gently with a spatula to check) then turn and fry on the other side. Repeat this process with the rest of the chiles and the other two eggs. Remove and drain on paper towels before placing on serving dish. Put the cream and the walnuts in a blender or food processor and puree untill smooth. Pour over the chiles, and decorate with pomegranate seeds and chopped parsley. NOTE: The chiles are prepared for stuffing by roasting over a gas flame or under a broiler until charred all over. They are then placed in a plastic bag for 10-15 minutes. Peel by rubbing them gently, using rubber gloves, under a stream of running water. (Stems are not removed, but can be trimmed beforehand if very long.) After the chiles have been roasted and cleaned, make a lengthwise slit up one side of each and carefully remove the seed sac and any loose seeds. Avoid over-handling the chiles. POLLO EN MOLE VERDE (Chicken in Green Mole) A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" north of the border. In Mexico, it is the opinion of many cooks that the smaller the tomate verde, the tastier. Sometimes called tomate de cascara, they must be removed from their sticky husk before cooking. Their slightly tart taste is the perfect foil for the toasted pumpkin seeds and the piquant chiles in this recipe. This is one of the most popular dishes in Puebla's many marketplace restaurants. Ingredients: For the chicken: • 1 whole chicken, cut into serving size pieces • 1 small onion • 1 medium carrot, cut into chunks • 1 clove garlic, peeled • 1 sprig cilantro For the mole: • 3/4 cup ground toasted pumkin seeds (called pepitas, sold ground, or grind them yourself) • 8 medium-size tomatillos, cut into quarters • 1/2 medium onion, coarsely chopped • 2 large cloves garlic, peeled and halved • 4 serrano chiles, seeded or not, according to taste (seeds are the hottest part of chiles) • 4 poblano chiles, skinned, seeded and chopped (See Note) • 4 romaine lettuce leaves, chopped • 3 sprigs cilantro • 3 sprigs epazote (some people use parsley instead) • 4 cups chicken stock, strained, from cooking the chicken • 1 Tablespoon vegetable oil Preparation: Place the chicken, onion, carrot, garlic, and cilantro, along with salt to taste, in a stockpot with water to cover. Cook until tender, about 40 minutes, removing the white meat after 25-30 minutes so that it does not overcook and become rubbery. Remove from heat and set aside while you make the mole. Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley and puree again. Transfer this into a saucepan in which you have heated the vegetable oil, and stir continuously as you gradually add the remaining two cups of strained chicken stock. Simmer over low heat about thirty minutes, stirring frequently to make sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup or stew bowls: place a piece of chicken in each bowl, ladle the mole over it, and accompany with plenty of warm tortillas. NOTE: To remove the skins from poblano chiles, roast them over a gas flame or in a broiler, turning until they are charred all over. Then place them in a plastic bag for 10-15 minutes. This loosens the skin and makes them easy to slide off under a stream of running water. The Cuisine of Tlaxcala CODILLO AQUIAHUAC Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most common plants found in Central Mexico. Because of their versatility and high nutritional value, they are used in a variety of dishes. Purslane, like nearly all greens, is a perfect complement to the flavor of pork. If you live in an area where purslane is not available, watercress is a perfectly acceptable substitute. If you cannot get fresh nopales (which are now widely available in U.S. supermarkets) you can use canned- just be sure to rinse and drain them well before using. Ingredients: • 2 lbs. pork leg, bone in, cut crosswise into 1" rounds • 1 1/2 lbs. tomate verde (tomatillo) husked and blanched • 1 large fresh cuaresmeño or jalapeño chile, seeded and deveined • 2 cloves garlic, peeled and sliced • 1/4 cup chopped onion • 3 tablespoons chopped epazote • 1 hoja santa or avocado leaf • 3/4 lb. purslane or watercress, cleaned and steamed • 2 nopal paddles, cut into 1/2" squares, boiled till tender and rised well • Salt to taste Preparation: Place the meat in a large pot or dutch oven and cover with 2 1/2 cups water and salt to taste. Pressure cook 25 minutes or bring the meat to a boil, lower flame and simmer until tender. In a blender or food processor, place the tomatillo, chile, garlic, onion, epazote, hoja santa or avocado leaf, and enough of the meat broth to blend until smooth. Transfer to a saucepan in which a little oil has been heated, add meat and remaining meat broth and simmer 15-20 minutes (see NOTE.) Add purslane and watercress and simmer another 10 minutes. Serve with sliced avocado and white rice. NOTE: Tomatillos vary in acidity. If you find that, after cooking, they are a bit too acid for your taste, take Señora Reyes' advice and add a pinch of sugar or bicarbonate of soda to reduce acidity. Picaditas Veracruzanas: Veracruz-Style Picaditas with Black Beans and Salsa Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with a cooked shrimp. Ingredients: • 1 pound masa (your favorite recipe, or see BasicCorn Masa,Mexico Connect,August 2001) • 1 1/2 cups refried black beans • 1 1/2 cups salsa verde, homemade or canned • 1 medium white onion, peeled and finely chopped • 1 cup queso fresco or feta cheese, crumbled • 12 medium shrimp, boiled and peeled (optional) Preparation: Divide the dough into 12 equal parts, roll into balls, and lightly press each one in a waxed paper lined tortilla press. They should be about 1/4 inch thick and about 3" in diameter. Place each one on a hot comal or dry, nonstick skillet. Bake on one side until just brown at the edges, turn and pinch all around the edge of each one to form a rim. Bake another 30 seconds, or until cooked through. Remove and keep warm by covering with a tea towel until all picaditas are baked. Top warm picaditas with refried beans, salsa, onions and cheese. Place a shrimp in the center of each one, if desired. Serve immediately. Makes 12. Cochinita Pibil: Baked Marinated Pork This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the leaves and cover the baking dish with aluminum foil. Ingredients: • 2 banana leaves, passed over a flame to soften • 4 lbs. pork leg • 200 grams (2 bricks, about 4 ounces each) achiote paste • 1 cup bitter orange juice, or use half sweet orange juice and half vinegar • ¼ teaspoon ground cumin • 1 teaspoon crumbled, dried oregano • 1 teaspoon ground black pepper • ½ teaspoon ground cinnamon • 4 large allspice berries, coarsely ground • 4 garlic cloves, peeled and crushed • 2 tablespoons melted lard or corn oil Preparation: Line the bottom of a large baking dish with banana leaves, one lengthwise and one widthwise, letting them hang over the sides of the dish so that they may be folded over the pork. Place the pork on the leaves. Dissolve the achiote paste in the orange juice, add the remaining ingredients except the lard or oil, and mix well. Pour the marinade over the pork, fold the banana leaves over all and place in the refrigerator to marinate, at least 8 hours and preferably overnight, turning once. Fold back the banana leaves, drizzle the melted lard or corn oil over the pork, fold the leaves back over the pork and cover all tightly with aluminum foil. (Do not drain the marinade; this dish gets cooked in it, making it steamed rather than roasted.) Place in a preheated 350º oven for 1½ hours, or until the meat is falling-apart tender. Remove the foil, fold back the banana leaves, and use two forks to pull the meat apart into shreds. Serve with red onion rings marinated in orange juice vinaigrette and plenty of hot corn tortillas to make tacos. Serves 8-10. TACO STREET SMARTS Whether you prefer to eat at a table in a more upscale sidewalk restaurant, or standing up over a counter, you will never need to remember the words for “knife” or “fork” since these clever little self-contained bundles are ready to eat with the fingers. You should, however, remember the following tips for safe, healthy eating: • Go to a stand where other people are eating. Whether in a big city, town or village, the locals know what’s good, clean and safe. • Go to a stand that “specializes” in a particular type of taco. They will have limited preparation equipment to keep clean, and a limited inventory of ingredients to keep fresh. This is basically the same advice given for eating in restaurants anywhere; the bigger the variety of food on the menu, the greater the possibility of something going wrong. • Use your senses. Look and smell. Is the place clean? If frying is taking place, is the cooking oil or lard clear or does it look like what gets taken out when your car gets an oil change? Does the meat smell good or do you detect an “off” odor? • Remember that the customer has an opportunity at a taco stand not available in restaurants: that of watching the preparation, the cleanliness of the cook’s hands and cooking utensils. For this reason, many people feel safer eating in the street. • Avoid places that are right at the edge of the sidewalk or curb, especially along busy streets. Traffic and wind both stir up dust, especially during the dry season. • Try it! If you like the looks, smell and filling ingredients offered at a taco stand, by all means try it. Some of the tastiest food in Mexico is street food, and only a lack of common sense will stand between the visitor and some terrific eating experiences. Many people say that if you don’t eat on the street you’re missing Mexico. TYPES OF TACOS Starting with “morning” tacos, the types of tacos are listed according to the categories used in Mexico, which are basically determined by the ingredients and their preparation. TACOS DE CANASTA or “basket” tacos, sold in the morning, are the only tacos not prepared on the spot. They are made at home, wrapped in layers of cloth and paper to keep warm, and tucked into baskets. Sold from doorways, small stalls and even bicycles, they are sometimes called tacos sudados – “sweated” tacos - because of the steam created by wrapping the warm tacos. Small corn tortillas are commonly stuffed with either papas con chorizo (potatoes with chorizo), chicharron (pork rind), frijoles (beans), picadillo (spiced ground meat) or a specialty of the housewife who made them. They are popular in cities, where they are often delivered to offices and other places of business, much like the donut carts that cater to workers north of the border. TACOS DE BARBACOA, another morning treat, are most commonly found in the central part of the country, especially in the states of Mexico, Tlaxcala and Hidalgo. The filling for these tacos is traditionally prepared by wrapping sheep, lamb or goat meat in maguey leaf linings, called pencas, placing it over a pan to catch the juices which help steam the meat, and burying it in a fire pit in the ground, something like an underground oven. Nowadays, especially in the cities, the method is simplified by wrapping the meat in papel de mixiote, which is a substitute for the now-endangered maguey leaves, and cooking it in a vaporera (steamer.) The stomach of the sheep may also be stuffed with organ meat to make a sausage called montalayo, which is also served in tacos. Northern Mexico, especially Sonora, has its own version of tacos de barbacoa using beef. Even in the north, where flour tortillas are traditional, these juicy tacos are made with corn tortillas. Their traditional accompaniment is salsa borracha - “drunken sauce”- made with pasilla chiles and pulque. TACOS DE CABEZA, literally meaning “head tacos”, are just that. A traditional breakfast in Sonora and the Bajío, they are also popular in Mexico City. Traditionally, the head of a steer was steamed all night, the bones and gristle removed in the morning, and the meat shredded and stirred with its broth. Taco stands offering this specialty are distinguished by huge metal steamers in which the pieces of meat are cooked. Being an inexpensive meat, the stands selling it are often located in humble neighborhoods. Since the meat is steamed for a long period of time, it is well-cooked without grease of any kind. The customer chooses the type of meat from a large assortment, including sesos (brains), oreja (ear meat) and lengua (tongue) among others. The first-time consumer might want to stick with maciza, which is a boneless piece of beef. Toppings for tacos de cabeza are chopped onions and chopped cilantro and red or green salsa. TACOS AL PASTOR Literally meaning “shepherd’s-style tacos”, these are a Mexican adaptation of Middle-Eastern spit-grilled meat, brought by immigrants from Lebanon. Although originally made with lamb, most are now made with thinly sliced pork, marinated in herbs and spices, and stacked on a vertical spit in the form of a trompo, or “top”, so called because of its resemblance to a child’s toy top, with the narrow end on the bottom and a slice of pineapple at the top. The meat is turned in front of a vertical gas flame, shaved off as the outside gets done, and made into tacos. In Puebla, where there is a large Lebanese population, a variation of this type of taco, served in a thick flour tortilla called pan arabe - a cross between a tortilla and pita bread - is known as tacos arabes. They are served with a spicy, deep-red chipotle-based salsa. TACOS DE CARNITAS Originally a specialty of Michoacan and Jalisco, now found in nearly every part of Mexico, these tacos are made from pork that has been cut up and cooked in lard with orange rind, which gives the carnitas a lovely deep golden brown color. The different “porky parts” are displayed in a glass case resembling an aquarium and kept warm by a heat lamp. The customer tells the taquero his choice or simply points to the desired part, which is removed, placed on the chopping block, and cut into bite-size pieces. Different parts of the pig have their devoted fans, and people order very specific cuts or combinations. The general preference of foreign visitors seems to be maciza, which is simply boneless meat. Costilla(ribs) and cuerito (skin) are also popular, as are buche (cheeks), higado (liver) and corazon (heart.) Die-hard aficionados often get a lot more exotic, ordering trompa (snout), oreja (ears), and nana (uterus.) Then there are the “combinations”, such as nenepil – a mix of cheek and uterus - and chanfaina, a lung, liver and heart combo. They shouldn’t be knocked until they’re tried, and it can be unequivocally stated that no part of the pig goes to waste in Mexico. TACOS AL CARBÓN Also called tacos de carne asada, these originated in the northwestern state of Sonora, where the meat is grilled over mesquite coals by taqueros who sometimes wear white uniforms and chef’s caps. Thin slices of beef are grilled quickly, removed to the chopping block, cut up and stuffed into tortillas. While flour tortillas are most common in northern Mexico, most taqueros at al carbon stands will ask the client whether flour or corn tortillas are preferred. Grilled scallions or green onions are also grilled, to be served with the tacos. Stands selling this type of taco always have a table of garnishes including sliced cucumbers, radishes, red and green salsas, lime wedges, and thin guacamole. TACOS DE FRITANGAS This term, as its name implies, refers to tacos made with fried meat. Just as the vendor of carnitas has his heated glass case and the carne asada chef his grill, the taqueros who sell fritanga have their own specialized cooking utensil. The charola is a metal pan with a center well about 4” deep, where the meat is fried, and a wide, flat lip where fried meat is placed after being removed from the cooking fat. Suadero (fried breast bone meat), chorizo and longaniza are among the most popular fried meats for these tacos. Machitos (lamb testicles) and moronga (blood sausage) are also offered. The fresh, clean taste of chopped cilantro is particularly suited to this type of taco, as are the chopped onions and extra-hot salsas served with them. TACOS DE CAZUELA The cazuela is the clay pot in which Mexican guisados, or stews, are cooked, and since they vary significantly from one part of the country to another, these are perhaps the most regional of tacos. Offerings may include guisados of beef, lamb, pork, goat, chicken, duck or turkey, depending on what is abundant in the region. Vegetables such as nopales, mushrooms, and squash blossoms are often found in the guisados, which usually include some type of fresh or dried chile. More regional variations may include seafood, grasshoppers and iguana. TACOS DORADOS Also called taquitos or flautas, these differ from other kinds of tacos in that they are rolled around a filling and fried until hard, rather than being made with soft tortillas folded around the filling. Tacos dorados are usually filled with shredded, cooked chicken or beef. They are topped with shredded lettuce, salsa, crema and grated cheese. TACOS DE PESCADO These are the popular “fish tacos” of Baja California and the Pacific coast, which have become very popular with foreigners in recent years. Batter-dipped and fried filets of the day’s catch are served in a choice of corn or wheat tortillas. A table of garnishes always includes vinegar-marinated onion rings, shredded cabbage salad, guacamole and salsas. Enfrijoladas Serves 4 Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper. Ingredients: • 2 C. cooked beans • 1/3 C. bean broth or water • 1/4 C. oil • 8 corn tortillas • 3/4 C. farmer's or Manchego cheese • 3 Tbsp.. chopped onion • 1 or 2 chiles de árbol, toasted over a flame and finely chopped (optional) • 1/2 C. cream (for topping) Preparation: Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally. Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up. Do the same with the remaining tortillas. Serve warm and top with cream and cheese. Special Meat Filling for Tacos (Carne Especial para Tacos o Tortas) Serves 6 - 8 Ingredients: • 1/2 C. oil • 1 kilo pork shank, cleaned and cut into 1/2 inch cubes • 10 small chilacate peppers • 5 small tomatoes • 2 bay leaves • 4 whole peppercorns • 1/2 C. vinegar • 1 clove garlic • salt • 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 minutes, then add the bay leaf, peppercorns and salt to taste. Cover and cook for 40 minutes. While the meat is cooking, slit open the chilacate peppers and remove the veins and seeds. Place the cleaned peppers in a saucepan, add the tomatoes and water to cover. Bring to a boil and simmer for 10 - 20 minutes, until peppers are tender. Place peppers, tomatoes, vinegar and garlic in a blender and blend until smooth. Add this sauce to the meat and bring to a boil, then simmer for 15 minutes more. Adjust seasonings. Use this as a filling for steamed tacos to take on a picnic or, alternately, as a stuffing for tortas. Fajitas de Res al Tequila: Beef Fajitas with Tequila At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing sizzling on the grill. This is a good recipe for outdoor cooking, but may also be prepared in a skillet. Although the tequila was added at the end as I watched the dish being prepared, I have had better results at home by marinating it beforehand. Ingredients: • 2 lb. skirt steak • 3 garlic cloves, peeled and mashed • 1/3 cup plus 2 tablespoons vegetable oil • 4 tablespoons fresh lime juice • 4 tablespoons tequila • 1 teaspoon ground cumin • 1 teaspoon salt • 3 bell peppers, all green or assorted colors, cut into strips • 1 large white onion, sliced into thin crescents (half rings) Preparation: Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet. Place the pieces of meat in a non-reactive bowl. Mix the garlic, 1/3 cup vegetable oil, lime juice, tequila, cumin, and salt. Pour over the meat and marinate for 2 hours. Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over medium-high heat. Do not allow the meat to dry out by overcooking. Heat the remaining 2 tablespoons of vegetable oil and sautee the peppers and onions over medium-high heat until crisp-tender. Cut the grilled meat into strips and serve with the pepper-and-onion mixture, warm flour tortillas, and sliced avocado, letting diners make their own fajita tacos. Serves 6. Steamed Tacos (Tacos al Vapor) Ingredients: • 3 whole chicken breasts • Water • 3 tsp. salt • 3 Tbsp. oil • 1 kilo (2.2 lbs) tomatoes - chopped • 2 large onions - chopped • 2 tsp. salt • 1/2 Tbs ground cumin • 1 kilo (2.2 lbs) corn tortillas • 1 stick of butter or margarine - melted • 1/2 kilo (1.1 lbs) farmer's cheese - crumbled • 1 head of iceberg lettuce - chopped or shredded • 1 C. or 8 oz. sour cream How to Prepare: The Chicken: Place chicken, water and salt in a pot and boil until chicken is tender. Remove meat from bone and "string", set aside. In another pan, sauté onion and tomato in 3 Tbsp. oil until onion is soft, about 5 minutes. Add cumin, chicken and 2 tsp. salt, cook for 20 minutes stirring ocassionally. The Toppings: Wash and chop lettuce into thin strips. Chill sour cream and shred cheese. The Tacos: Pull out your tamale steamer and add water to the bottom portion, line bottom of top half of steamer with cloth. Brush one side of a tortilla with a light coating of butter, on the other side add 2 Tbsp. chicken filling and lay taco flat on bottom of steamer. Repeat creating multiple layers until filling disappears. Cover steamer with aluminum foil and then the lid and let tacos steam for approximately 1 hour. Serve with sour cream, lettuce, cheese, jalapeños and any red salsa of your choice. Note: You may want to place cheesecloth or wax paper between layers to prevent one layer from sticking to the next. Mexican Red Rice Ingredients: • 1/4 C. oil • 1 1/2 C. long-grain white rice • 1/2 medium onion, chopped • 2 - 3 plum tomatoes • 2 cloves of garlic • 3 1/4 C. water or chicken stock • 1 C. frozen peas, carrots, corn or a mixture of all of these (optional) • Salt to taste Preparation: Clean rice, removing any stones or bad grains, place in a bowl and cover with hot water. Set aside until cooled to room temperature, approximately 20 minutes. Meanwhile, core tomato, cut into large chunks and place in a blender or food processor along with the garlic, blend until smooth and set aside. Rinse the rice under cold water until the water runs clear, then drain well. Heat the oil in a 2 qt saucepan, add the rice stirring to coat each grain, then add the onion. Sauté the rice and onion until the rice is golden and the onion soft, about 5 minutes. Drain any excess oil, add the tomato mixture and cook for a further 5 minutes or until the tomato mixture is absorbed. Add water or stock and adjust seasonings. Bring to a boil and simmer uncovered until almost all the liquid has been absorbed, then add the frozen peas, lower the flame, cover and cook for an additional 5 minutes. Remove from the heat and allow to sit, covered, for 20 minutes. Fluff with a fork before serving. Refried Beans Ingredients: • 1 kilo (2.2 lbs) black or pinto beans - cooked • 10 Tbsp. oil • Chiles Güeros or wax peppers How to Prepare: Start by toasting the peppers over a low flame or on a comal (or griddle) until the skins begins to blister and the peppers become slightly cooked. Heat a heavy pan or skillet over high heat until very hot (a drop of water should "dance" in the skillet when it is ready). Add the oil and the beans. Let them simmer in the oil, stirring frequently, for about 5 minutes and then mash with a potato masher. When the beans are done, add the peppers and serve. Arroz Verde Green Rice Visually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish. Ingredients: • 1 cup rice • 2 tablespoons vegetable oil • 3 small or 2 large poblano chiles, roasted, seeded and peeled • 2-3 sprigs fresh parsley • 2-3 sprigs fresh epazote • 1/2 medium onion, chopped • 2 large cloves garlic, peeled and chopped • 2 1/2 cups chicken or vegetable broth • 1/2 cup fresh or thawed frozen peas (optional) • Salt to taste Preparation: Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear. Drain and let dry. Heat the oil and sauté the rice, stirring to prevent sticking or burning, until golden. Puree the chiles, onion, garlic and herbs in a blender with 1/2 cup of the broth. Add the purée, and when it has been absorbed add the remaining two cups of broth. Cover and simmer until all the liquid has been absorbed. Remove from heat, and add the peas if using them. Stir to fluff, taste for salt, and serve immediately. Serves 6. Mexican Rice Pudding (Arroz con Leche) Serves 8 Ingredients: • 2 C. rice • 1 C. sugar • 1 C. sweetened condensed Milk • 2 qts. whole Milk • 2" stick cinnamon • 1 Tbsp. Vanilla Preparation: In a medium saucepan place the cinnamon stick, add the milk and bring to a boil. Add the rice, lower the flame and simmer covered 15 minutes. Add the sugar and condensed milk and simmer for three more minutes, then add the Vanilla and remove from the heat. Serve warm in custard dishes. If you like, add some raisins. Buñuelos de Viento Ingredients: • 1 Tbsp. sugar • 4 eggs • 1 C. milk • 1 Tbsp. butter • 1/2 tsp. salt • 1 3/4 C. flour • 1/2 l. oil for frying • 1 C. sugar Special Tools • Buñuelo mold Preparation: With an electric mixer, beat the eggs and sugar together, add the salt, butter and milk, continue beating. Add the flour little by little until a pancake-like batter forms. Heat the oil in a deep fryer. Place the bu–uelo mold in the hot oil for a few minutes, then into the batter. Allow some of the batter to drip off then insert the mold back into the hot oil. Hold it there until the cookie falls off the mold, continue frying until it turns golden brown. Remove from the oil and drain on paper toweling then dredge in sugar, and serve. Flan de Chocolate: Chocolate Flan Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, using Mexican chocolate, is a festive change from the usual egg custard. Ingredients: • 1 cup sugar • 3/4 cup water • 1 cup whole milk • 1 cup evaporated milk, undiluted • 1 cup sweetened condensed milk • 2 tablets (about 4 oz.) Mexican chocolate, ground • 1 cinnamon stick • 4 eggs plus 2 yolks • 1 teaspoon vanilla extract • 1 tablespoon almond liqueur (optional) Preparation: Preheat the oven to 325º. Combine the sugar and water in a heavy-bottomed saucepan, and bring to a boil, stirring, until the sugar dissolves and the mixture is caramelized (dark brown and syrupy, but not burnt.)

Pour the mixture into 6 ungreased individual custard cups or a flan mold, moving the bottom so that it is evenly covered. Place all three kinds of milk, with the ground chocolate and the cinnamon stick, in a medium saucepan, and cook over low heat, stirring frequently, until the mixture has the consistency of a smooth custard. Remove from heat and cool 15 minutes. Beat the eggs and yolks together, and add to the milk mixture, blending well. Add vanilla extract and almond liqueur, if using, and remove the cinnamon stick. Pour custard into prepard mold and place in a large pan filled with 1" of water. Bake for about 1 1/2 hours (less if using individual cups) or until a knife inserted in the center comes out clean. Allow to cool then refrigerate overnight. Unmold and serve chilled. Serves 6. Tamales Dulces: Sweet Tamales Sweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children's birthday parties, baptisms and First Communions, as well as at the Christmas posadas. On Candelaria, February 2, they are served along with a variety of other tamales. Mexican tradition holds that the person who gets the piece of Rosca de Reyes - Three Kings Bread - containing the baby Jesus doll on January 6 must pay for the tamales at Candelaria. Ingredients: • 2 bunches dried corn husks • 1 1/2 cups butter • 1 1/2 cups rice flour • 2 1/4 pounds fresh masa or masa prepared with masa harina • 1 cup rice flour • 1 1/2 cups water • red food coloring • 1 teasoon cinnamon • 1 cup sugar • 1 cup raisins • 1 cup finely chopped almonds • 1/2 cup sweet cream Preparation: Cream the butter and sugar until light and fluffy. Mix the rice flour with the masa, adding water until the dough is well mixed. Add the beaten butter-sugar mixture to the dough, beating after each addition until the dough is light and fluffy. Add red food coloring if desired. For the filling, mix the cinnamon, sugar, raisins, almonds and sweet cream SALSA MEXICANA When the red tomatoes, ripe and sweet, intervene in this classic salsa, offered everywhere around the country, you have found the perfect accompaniment for your botanas. Please cut the ingredients by hand, never using electric help. • 3 ripe tomatoes, chopped; • 1/2 cup chopped onion; • 1/2 cup fresh cilantro, chopped; • 4 to 6 chiles verdes (chile serrano), finely chopped; • 2 teaspoons salt; • 2 teaspoons lemon juice. Mix well all ingredients in a serving dish, or salsera. Add a little bit of water if needed. Salt to taste. You can, of course, make your salsa as hot as you want, by adjusting the amount of chile serrano you use. At the beginning of your fiesta, you can arrange a table with serving plates offering avocado cut into slices, sliced white fresh cheese (what we call queso fresco or panela in Jalisco), tortillas kept warm in a tortillero, and the salsa; small individual dishes and napkins. Let your guests prepare their own tacos. Remember that exposed avocado turns black in a short period. So cut it just before serving. To prolong its good looks, keep it in close contact with its seed. Sprinkling it with lemon juice helps. After botanas and a couple of shots of tequila, we are ready to undertake more serious enterprises. Let the main course be served: Agua de Limón (Lime) This beats any lemon or lime ade I've ever tried. Its sweet-and-tart zing makes it a good substitute for margaritas if you want to serve appetizers without alcoholic beverages. The recipe comes from my consuegros, Teresa and Enrique. (Consuegros literally means "co- inlaws" and is used in reference to the parents of your son - or daughter-in-law.) Ingredients: For each serving you will need: • 1 cup water • 1 lime • 2 tablespoons of sugar Preparation: Peel a little less than half the rind off each lime. Discard it or save it for a recipe using lime zest. Cut the limes in quarters and put them in the blender with all of the water and sugar. Blend on high setting for five seconds; longer blending will result in bitterness rather than the sweet-and-tart flavor the drink should have. The lime wedges will still be in chunks. Pour the contents of the blender through a strainer into the serving pitcher or individual glasses with ice. Agua de Melón Sweet and juicy, cantaloupe melons make a delicious agua, one of the most popular with visitors and newcomers to Mexico, probably because of their widespread use as a breakfast fruit in the U.S. Ingredients: • 1/2 cantaloupe, seeds and rind removed, diced (about 1½ - 2 cups diced melon) • 1 quart water • 1/4 cup sugar, or to taste Preparation: Put the diced melon in the blender with enough of the water to cover. Blend just long enough to make a coarse pulp. Transfer to a pitcher and add the rest of the water and the sugar. Stir to dissolve the sweetener. The resulting agua will contain small bits of fruit pulp. You can strain it if you insist, but you will be losing nutrients, fiber and some of the character of the drink. Agua de Sandía (Watermelon) A favorite with kids, this drink is similiar in preparation to the one made with cantaloupe. However, because of the consistency of the fruit, the proportions are different. It requires longer blending time than other aguas, in order to break up the seeds, which are then allowed to settle to the bottom before being transferred to a serving pitcher. Since the seeds are spread throughout the fruit, rather than in a seed sac, this is a much easier method than trying to seed watermelon. If the melon is a very sweet one, taste before adding sugar; it may not need much, if any. Ingredients: • 1½ cups diced watermelon, without rind • 5 cups water • 1/4 cup sugar Preparation: Put the diced watermelon in the blender with 2 cups of the water. Blend until the black seeds break up (about 1-2 minutes.) Let the ground seeds settle to the bottom, then pour the liquid into a pitcher, leaving the seeds in the blender to be discarded. You will not need to use a strainer. Add the rest of the water and the sweetener. THANKS TO KB8LUP AND KA7NDI.. Peanut Butter Kisses 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed light brown sugar about 3/4 cup granulated sugar 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1 large egg 1-1/3 cups plus 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 60 milk chocolate kisses, unwrapped 1. Preheat the oven to 350dgF. Use 2 ungreased baking sheets. 2. Beat the butter with the brown sugar and 1/2 cup of the granulated sugar until smooth and creamy. Beat in the peanut butter, and then the vanilla and egg. Stir together the flour, salt, baking powder, and baking soda; stir into the dough. 3. Place about 1/4 cup of granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll in the granulated sugar to coat, and place on the baking sheets, leaving 2 inches between the balls. 4. Bake for 10 to 12 minutes, or until golden. Remove from the oven and immediately press a milk chocolate kiss into the top of each hot cookie. Transfer to wire racks to cool. YIELD: 5 DOZEN 2-INCH COOKIES Gingerbread Bears Serving Size : 12 Preparation Time : 0:00 -------- ------------ -------------------------------- 1 cup butter,or margarine -- softened 2/3 cup brown sugar,light -- packed 1/2 cup molasses,light 1 egg,large 3 1/2 cups flour,all-purpose 1 teaspoon salt 1 teaspoon baking powder spices* *Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy. Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough into a ball, wrap tightly with plastic wrap and chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven to 350. On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many cookies as you can; reserve trimmings. With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to high and beat until stiff. Divide dough into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep all bowls covered with plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets. With small and medium artist's brushes, paint the cookies. Allow cookies to dry completely, about 2 hours. Store in tightly covered containers. Lemon Basil Tea Bread 1/3 cup melted butter 1 cup plus 2 tbsp sugar 2 eggs 1/4 teaspoon almond extract 1 1/2 cups white flour 1 teaspoon baking powder 1/2 cup milk 2 tbsp lemon basil leaves, chopped 1 tbsp grated lemon peel 3 tablespoons fresh lemon juice Preheat oven to 325F. In medium bowl, blend together the butter & one cup of sugar. Beat in eggs. Stir in almond extract. Sift the flour & baking powder in to the mixture alternately adding portions of the milk. Fold in the lemon basil leaves & lemon peel & stir to blend. Turn the batter into 8.5x4.5 in ovenproof loaf pan. Bake 1 hour or until knife inserted in center comes out clean. Mix lemon juice & 2 tbsp sugar in small bowl. Remove loaf from oven, place on rack to cool. Prick the top of the bread with a fork in several places & pour lemon & sugar mixture over loaf. Coffee Toffee Shortbread 1 cup butter 1 1/3 cups brown sugar 1 egg yolk 1 teaspoon vanilla 1 1/2 teaspoons strong coffee 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 cup semi-sweet chocolate chips 1 cup chopped nuts Cream butter and sugar until light and fluffy. Add yolk and extracts. Stir in flour. Pat into a greased 8"X12" pan. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle with the chocolate chips and spread smooth. Top with the chopped nuts. Cut while still warm, and cool in pan. Thanks! Great Recipes. I have one that I like to make in the summer that is very refreshing and when I have company over they love it. Strawberry Parfait Pie 1 – 3 oz. pkg. Strawberry Gelatin ¼ c sugar 1 ¼ c boilng water 1 – 10 oz. pkg frozen strawberries 1 T. Lemon Juice 1 – 3 oz. pkg cream cheese 1/3 c powdered sugar ¼ t salt 1 t vanilla 1 c heavy cream – whipped 1 – 10 inch baked pie shell Dissolve gelatin and sugar in water, add strawberries and lemon juice. Stir until thawed. Chill until slightly thickened. Blend together cream cheese , powdered sugar, salt and vanilla. Fold in cream. Spread ½ of cheese mixture in pie shell. Top with ½ of the strawberry mixture and repeat layers. Chill well. HomemadeNoodles 1 c bread flour 3/4 t salt 1 egg 1 T vegetable oil; 2 T water Place the flour in mixing bowl make a well in the center and add the rest of ingerdients. Stir with fork until dough ball forms. Turn out and knead. let rest 45 min.. Divide in half. Roll out to paper thin and let rolled out dough stand 30 min. Cut noodles Million Dollar Peanut Butter Pie 3 eggs 1 cup sugar 1 cup corn syrup 1/3 cup peanut butter 1/2 teaspoon vanilla 1 unbaked pie shell Preheat oven to 400 degrees. In a large mixing bowl, beat eggs, sugar, corn syrup, peanut butter, and vanilla on medium speed, 5 minutes. Pour into pie shell; bake 15 minutes. Reduce heat to 325 degrees; bake until filling is set, 30 to 35 minutes more. Chocolate-Nut Chews 1-1/2 cups (360 ml) sugar 1/2 cup (120 ml) cocoa 1/2 cup (120 ml) evaporated milk 1/3 cup (80 ml) butter or margarine 1/3 cup (80 ml) peanut butter 1-1/2 cups (360 ml) quick-cooking oats, uncooked 1/2 cup (120 ml) chopped pecans or walnuts 1 teaspoon (5 ml) vanilla Combine sugar, cocoa, milk and butter in a heavy 3-quart (3-liter) saucepan. Cook over medium heat, stirring constantly, until mixture reaches a slow boil. Cook 2 additional minutes, stirring constantly. Remove from heat; add peanut butter, and stir until smooth. Stir in oats, pecans and vanilla. Drop by heaping teaspoonfuls onto wax paper; let cool. Makes about 4-1/2 dozen cookies. GARLIC PICKLED EGGS 24 eggs, hard boiled and peeled 1 T dried tarragon or 4 sprigs fresh 24 cloves garlic, slivered 1 1/2 quarts cider vinegar 1 teaspoon mustard seed 2 bay leaves 1 teaspoon cardamon seed 2 teaspoons black peppercorns 2 teaspoons salt 1 1/2 tablespoons sugar Pack the eggs in jars and divide tarragon and garlic evenly among them. Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min. Strain hot vinegar over the eggs. Seal and process 10 min. Makes 24 eggs (ca. 3 qts.) This recipe uses 3 times as much garlic as the original called for, but I've used more. It's hard to overdo the garlic in this one. It also works well with quail eggs, if you can stand peeling all those little things. The eggs end up a soft beige on the outside, white and yellow inside. PICKLED EGGS AND BEETS 1 can (1 pound) sliced beets 1 cup cider vinegar 1/2 cup firmly packed light brown sugar 6 whole cloves 1 stick cinnamon 6 eggs (hard-boiled and shelled) Drain beets, reserving 1 cup of liquid, cover and refrigerate. Pour beet juice into small saucepan and add vinegar, sugar, cloves and cinnamon. Boil gently for 10 minutes, then strain. Place eggs in a wide-top 1 1/2 pint jar and pour hot beet juice mixture over them. Place several beet slices over eggs to keep them submerged. Cover and refrigerate overnight (or longer). Remove eggs and beets and serve. SPICED PICKLED EGGS 12 hard boiled eggs, peeled 3 c white vinegar 1 T minced ginger root 1 T minced horseradish root 1 t whole cloves 1 t white peppercorns 1 t salt sliced radishes Pack eggs and radishes in wide-mouthed sterilized jars. Combine other ingredients, bring to a boil and simmer 10 min. Pour boiling liquid over the eggs, filling jar completely. Seal at once. Process 10 minutes. Makes 12 eggs (ca. 1 1/2 qts.) Pickled Eggs Ingredients (12 servings) 12 Eggs 3 Parts Vinegar To 1 Part Water 1/4 c Salt 1/4 c Cayenne Pepper for Hot 1 Head Garlic 1 Bottle Texas Pete Peppers Makes Eggs Yellow 1/4 c Worcestershire Sauce Make Eggs Brown Dillweed to Taste Instructions Hard boil eggs and peel. Mix all desired ingredients in one gallon container. Let eggs set for at least 2 days, the longer they set the stronger the flavor. When the eggs get to the desired flavor, remove from mixture and place in a covered jar and cover with water. Farm House Ribs Combine a few every day ingredients in your crockpot for stick-to-your-ribs ribs. 3 lbs. country-style pork ribs 1 cup pure maple syrup 1/2 cup applesauce 1/4 cup ketchup 3 Tbsp. lemon juice 1/4 tsp. each: salt, pepper, paprika, garlic powder, ground cinnamon Place ribs in crockpot. Combine other ingredients; pour over ribs. Cover and cook on LOW for 4-6 hours. Pork Chops with Apple Dressing 1/3 cup each chopped celery, carrot and onion 1 tablespoon butter, optional 1/4 teaspoon ground sage Salt and pepper to taste Dash paprika Dash ground cinnamon 3 cups stuffing mix 1 1/2 cup chopped apples 1/3 cup walnuts or pecans, chopped, optional 1/4 cup raisins 1/2 - 2/3 cup chicken broth 4 (4-6 oz.) pork chops Mix celery, carrot, and onion with butter in 8 cup measure. Cover and cook for 1 - 1 1/2 minutes on High power (100%). Mix vegetables with stuffing mix, apples, nuts, and raisins. Add enough chicken broth to moisten mixture. Place stuffing in bottom of 2 quart casserole. Arrange pork chops in single layer over stuffing, thickest part to the outside of casserole. Sprinkle with pepper and paprika. Microwave, partially covered, on Medium-high power (70%) for 12-20 minutes, or until meat reaches 160 degrees or is only slightly pink. Gourmet Chicken Breasts 6 boneless, skinless chicken breast, halved 1 cup sour cream 2 tablespoons lemon juice 2 teaspoons Worcestershie sauce 1/2 teaspoon. celery salt 1 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon salt, optional 1/4 teaspoon cayenne pepper 3/4 cup seasoned dry bread crumbs 1/4 cup chopped pecans Rinse and dry chicken breasts. Mix sour cream, lemon, Worcestershire, and spices. Add chicken, coating each piece. Let stand, covered, in refrigerator overnight. When ready to cook, remove coated chicken ,and roll in crumb/nut mixture, coating evenly. Arrange 4 breasts at a time in "circle fashion" in a shallow baking dish, thickest portion to outside. Cook on High power (100%) for 6 minutes per pound, or until juices run clear. Scalloped Potatoes More cheddar cheese or Swiss cheese may be substituted for cream cheese if desired. Minced green pepper and onion are good in this also. This recipe freezes well, so you may wish to use half, and freeze the other half for use later. 2 pounds frozen hash brown potatoes 1 teaspoon seasoned salt, optional 1/4 teaspoon black pepper 1 can (10 3/4 oz.) condensed cream of mushroom soup 3/4 cup grated low fat cheddar cheese 2 cups fat free sour cream 1 pkg. ( 8 oz.) light cream cheese 1 dash Worcestershire sauce 1 cup crushed corn cereal 1 dash paprika Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole. Sprinkle cereal and paprika over potatoes. Microwave, uncovered, for 15-20 minutes on Medium-high power (70%), or until potatoes are hot and bubbly throughout. Meatloaf Patties, Smashed Potatoes, and Pan Gravy Recipe courtesy Rachael Ray 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 2 pounds small red potatoes 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Serving Suggestions: Baby Carrots, recipe follows Dressed Tossed Salad Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar. Harvest Leg of Lamb Makes 12- 16 servings. 5- to 7-lb. bone-in whole lamb leg roast 6 cloves garlic 2-3 Tbsp. lemon juice 3 Tbsp. fresh parsley 2 Tbsp. olive oil or cooking oil 1 Tbsp. Italian seasoning or dried oregano 1 tsp. black pepper Trim fat from roast. With tip of knife, cut 1/2-inch-wide slits into roast at 1-inch intervals (about 36 holes), inserting thin slice of garlic into each. Brush meat surface with lemon juice. Stir together parsley, oil, Italian seasoning or oregano (crushed) and freshly ground pepper. Pat parsley mixture onto meat. Wrap tightly in plastic wrap; refrigerate overnight. Place meat, fat side up, on rack in shallow roasting pan. Insert meat thermometer into center of meat, without touching bone. Roast in 325-degree oven until thermometer registers 140 degrees for medium-rare (1 3/4-2 1/4 hours) or 155 degrees for medium (2-2 1/2 hours). Transfer meat to platter; cover with foil; let stand 15 minutes before carving. (Meat temperature will rise 5 degrees.) Lamb Chops With Herbes De Provence Yield: 2-3 servings 8 lamb chops, 3/4 to 11/4 inch thick, trimmed 1/4 cup extra virgin olive oil 3 tablespoons Herbes de Provence (recipe follows) Salt and pepper to taste Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt, pepper, and 2 tablespoons Herbes de Provence. Rub seasonings into chops. Grill over high heat 3 to 4 minutes per side for medium rare. The chops should register 135 degrees at the thickest part. Transfer to a platter and set aisde for a few minutes before serving. Sprinkle with remaining herbs. Herbes de Provence 2 tablespoons basil 2 tablespoons thyme 1 tablespoon savory 2 teaspoons rosemary 1 teaspoon tarragon 1 teaspoon lavender 1 teaspoon fennel Mix together and store in air-tight container. Egg Pie 3 eggs 1 cup sugar 1 cup milk 1 tbls flour 1/2 stick butter[melted] 1tsp vanilla Beat eggs add sugar and flour,add butter,then milk and vanilla.Pour into an unbaked pie shell. Bake at 425 degrees for 10 min reduce to 350 degrees for 20 to 30 minutes more. Oatmeal-Chip Cookie Mix In A Jar 2/3 c. flour 1/2 t. soda 1/2 t. cinnamon 1/4 t. salt 1/3 c. brown sugar 1/2 c. sugar 3/4 c. choc. chips 1 1/2 c. oats 1/2 c. chopped nuts Mix flour, soda, cinnamon and salt. Put this in a qt. jar. Layer the other ingredients in the jar 1 by 1. Cookies recipe: Beat 1/2 c. butter, 1 large egg, and 1/2 t. vanilla. Add cookie mix, mix well. Drop by spoonful onto baking pan and bake at 350 for 10 min. Makes 2 dozen. Cashew Caramel Fudge 2 t. butter line a 9" square pan with foil, butter foil with the butter. 1/2 c. butter 5 oz. can evaporated milk 2 1/2 c. sugar 2 c. choc. chips 7 oz. jar marshmallow creme 24 caramels, quartered 3/4 c. salted cashew halves 1 t. vanilla Mix milk, sugar and butter. Cook and stir until sugar is disolved. Bring to a rapid boil, boil 5 min, stirring. Take off heat, stir in choc. chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla. Pour into pan. Cool. lemon meringue cake 1 c. butter or margarine 2 c. sugar 4 eggs zest of 2 lemons cream butter add sugar and mix well and add eggs one at time mixing after each addition. add zest, and then sift following ingredients in separate bowl. 3 c. flour 1 tbsp. baking powder 1 tsp. baking soda 1\2 tsp. salt set aside and blend 1 1\4 c. buttermilk and 1 1\2 tsp. vanilla. now add flour mixture in 3 parts to buttermilk mixture in 2 parts beinning and ending with flour. pour into 2 greased and floured cake pans and bake at 350 degrees for about 35-40 minutes. cool completely. lemon kurd filling 3\4 c. water 3 tbsp. lemon juice 1 tsp. lemon zest pout into saucepan and bring to a slow boil and mix following ingredients together to thicken into sauce: 1\2 c. sugar (white) 2 tbsp. corn starch or 3 tbsp. flour (all purpose) 1\8 tsp. salt 1 egg mix together well to remove any lumps and add to lemon juice mixture at boiling point. stir constantly till sauce boils and thickens and remove from heat pour into small bowl and cover with plastic wrap to prevent a skin from forming on top of kurd. cool for 20-30 minutes and refrigerate. makes 1 1\3 cups filling. swiss meringue 6 egg whites 1 c. sugar 1 tsp. vanilla in a saucepan bring some water to a boil and put egg whites, sugar, and vanilla in bowl and put over boiling water and turn water down to simmer. make sure the water doesn`t come in contact with the bottom of the bowl. with wire whisk stirr egg white mixture till it reaches 115 degrees ferinheit and becomes a slighly thickened foamy consistancy. this will take 6-8 minutes. then remove mixture from heat and using electric mixer beat egg whites till smooth, light, and firm. there should be little dropping from spatula with scoop of meringue on it. your ready to assemble your cake. cut first cake layer in 2 and spread 1\3 of lemon filling on it and place other half on top repeat this process till you have 4 layers with lemon filling between 3 of them. next pour 2\3 of your meringue over cake and spread evenly over entire cake add rest as needed for filling bare spots. if you have a blow torch then use it to lightly brown the meringue for an added touch. if you don`t don`t worry about it it will taste just as good. cut and serve. mmmmm!!! CARAMEL SPICE APPLE BUTTER 2 qts. applesauce 2 c. water 1 1/2 c. water Additional sugar 1 tsp. cloves 1/2 tsp. ginger 1 1/2 tsp. cinnamon 2 tbsp. lemon juice Wash apples, cut in quarters. Don't peel or core them. Slice into large kettle, add water, cook until tender. Mash, put through food mill. Measure out 8 cups. In large kettle, heat 1 1/2 cups sugar, stirring constantly until it melts and caramelizes. Pour in apple pulp. It will sizzle and harden, but will dissolve again. Add enough sugar to make 5 cups, or if apples are tart, add an extra cup. Add cloves, ginger and cinnamon. Cook, uncovered until thick, about 45 minutes. Stir frequently to prevent sticking, stir in lemon juice. Process into sterilized jars. Makes 9 1/2 pints. I found that if you add the sugar and spices right away after the applesauce, as it boils, it doesn't splash out. THANK YOU BRENDA GIBSOB/KB8LUP FOR THE ABOVE... HERE ARE MORE BY KA7NDI..THANKS.. Easy Breakfast Casserole 1 pound sausage 6 large eggs 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 1 cup soft bread crumbs 1 cup shredded cheddar cheese 1. In a medium skillet over medium heat, brown sausage. Remove from heat and drain. 2. Beat together eggs, add milk, salt and dry mustard; mix well. 3. Grease the bottom of 13 x 9 x 2-inch baking dish. Layer soft bread crumbs, sausage and cheddar cheese. Pour egg mixture over top; refrigerate overnight. Next morning 1. Preheat oven to 350°F (175°C). 2. Bake casserole for 45 minutes; let stand about 5 minutes before cutting. Makes 6 servings. Candace Guardian Angel Program & Group Owner Baked Three Cheese Egg Casserole 7 large eggs 1 cup milk 2 teaspoons granulated sugar 4 cups shredded Monterey Jack (1 pound) 4 ounces cream cheese, cubed 1 (16-ounce) container small curd cottage cheese 2/3 cup butter or margarine, melted 1/2 cup all-purpose flour 1 teaspoon baking powder 1. Preheat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside. 2. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish. 3. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve. Makes 12 servings. Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes. Candace Guardian Angel Program & Group Owner I have not tried to make this without using a Crockpot; but I am sure there has to be a way; let me think about it and get back to you. Candace Guardian Angel Program & Group Owner Butterfinger Cookies "These cookies don't last long...make a double batch" 1/2 c. butter, softened 3/4 c. sugar 2/3 c. packed brown sugar 2 egg whites 1-1/4 c. chunky peanut butter 1-1/2 tsp. vanilla extract 1 c. all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 5 'Butterfinger' candy bars (2.1 ounces 'each'), chopped In a mixing bowl, cream butter and sugar. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1-1/2-in balls mad place on greased baking sheets. Bake at 350-F for 10-12 minutes or until golden brown. Cool on wire racks. Candace Guardian Angel Program & Group Owner Root Beer Float Cookies 1c. sugar 1c. brown sugar 1c. margarine 1/2c. buttermilk 2 eggs 2tsp. root beer extract (NOTE: I couldn't find so I used root beer float concentrate that I found at Walmart) 1tsp. vanilla 4c. flour 1tsp. baking soda 1/4tsp. salt Combine sugar, brown sugar, margarine, buttermilk, eggs, extract and vanilla. Beat at medium speed until well blended. Add flour, soda, and salt. Beat at low speed until soft dough forms. Drop by heaping tsp two inches apart onto greased cookie sheets. Bake 10-12 minutes at 375, cool completly. Makes 5 dozen. Icing: 2c. powdered sugar 2T. half and half 4tsp. margarine 2tsp. root beer extract Combine and beat at low speed until smooth. Spread on cookies. Let dry completly before storing. Candace Guardian Angel Program & Group Owner Cherry Tortillas Cobbler Ingredients: 1 can cherry pie filling 12 flour tortillas (approx. 6") 1-1/2 cups sugar 1-1/2 stick butter 1-1/2 cups water Red Food Coloring 12x7 or 9x13 inch pan Instructions: Preheat oven to 350 degrees. 1. Put 3 teaspoons pie filling on each tortilla. 2. Roll up and place seam side down in 12x7 or 9x13 inch baking dish. 3. Boil water, sugar and butter. 4. Add food coloring and any left over pie filling. 5. Pour over tortillas and let set 40 minutes. 6. Bake 35 minutes at 350 degrees. People who like cobbler crust will love this one. Candace Guardian Angel Program & Group Owner Biscuit Topped Breakfast Casserole 1 package STOUFFER'S® Family Style Favorites Scalloped Potatoes* 1 pound bulk breakfast sausage, fully cooked, drained and crumbled 5 large eggs, slightly beaten 2 cups (8-ounces) shredded cheddar cheese 3/4 teaspoon onion powder 1/8 teaspoon ground black pepper 1 (12-ounce) package refrigerated biscuit dough 1. Combine potatoes, fully cooked sausage, eggs, 1 1/4 cups Cheddar cheese, onion powder and black pepper in 9 x 13-inch baking pan. 2. Bake in preheated 400°F (205°C) oven for 25 minutes. While potato mixture is baking, slice each round of biscuit dough in half to make half moons. Carefully Remove potato mixture from oven; top with biscuit dough and sprinkle with remaining cheese. 3. Bake an additional 15 to 17 minutes or until biscuits are fully cooked and knife inserted in potato mixture comes out clean. Makes 10 servings. *DEFROST: Cut film to vent. Microwave on HIGH power for 15 to 17 minutes. Stir. Candace Guardian Angel Program & Group Owner Pineapple Angel Cake Low Fat Pineapple Angel Dessert 1 4oz Vanilla fat free sugar free Jello pudding 1 20oz can crushed pineapple in juice, undrained 1 cup thawed fat free Cool Whip 1 Angel Food Cake either store bought or homemade Mix pudding mix and pineapple in med. bowl, gently stir in Cool Whip. Cut cake horizontally into 3 layers, spread 1 1/3 cups fulling on bottom layer, cover with middle layer and spread a cup of filling on middle layer, top with remaining cake layer and spread with remaining filling. Refrigerate at least 1 hour or until ready to serve. Refrigerate leftovers. Candace Guardian Angel Program & Group Owner These homemade biscuits will be the perfect accompaniment at your next big holiday or family gathering. Light and fluffy with a buttermilk tang. Heavenly Biscuits 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast 1/4 cup warm water 2 cups buttermilk 5 cups all-purpose flour 1/4 cup granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup vegetable shortening 1/4 cup butter, melted 1. Preheat oven to 400°F. 2. In a small bowl, dissolve yeast in warm water (105°F to 115°F). Let sit for 5 minutes. Stir in buttermilk and set aside. 3. Sift together flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add the reserved yeast/buttermilk mixture and stir until thoroughly combined. Shape into a ball. 4. Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut out biscuits with a biscuit cutter. Brush with melted butter and fold in half. 5. Place on ungreased baking sheets and bake for 15 minutes, or until golden brown. Serve warm. Makes 24 biscuits. Candace Guardian Angel Program & Group Owner Danish Pancakes - Pandekager 4 large eggs, separated 4 cups all-purpose flour 1 teaspoon salt 1/4 cup sugar 3/4 cup beer 2 cups milk 1 tablespoon melted butter Strawberry preserves 1. In mixing bowl beat egg white until stiff; set aside. 2. In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites. 3. Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves. Makes about 18 pancakes. Candace Guardian Angel Program & Group Owner Easy Granola Apple Crisp 2 cans apple pie filling 2 1/2 cups granola cereal 1 1/2 tsp cinnamon 1/3 cup sugar 1/3 cup melted butter Place pie filling in bottom of a greased crock pot. In the order listed, sprinkle remaining ingredients over the pie filling. Cover and cook on low 3 hours. Serve warm with whipped topping or ice cream. Candace Guardian Angel program & Group Owner Chicken Enchiladas 2 dozen corn tortillas 3-4 boneless, skinless chicken breast 10 oz bottle green taco sauce 1/4 cup dried minced onion 1 can cream of chicken soup 1 can diced green chilies, 2 cups grated cheese salt and pepper to taste In a greased crock pot, layer half of each ingredient in the order listed about. Repeat with second layer. Cover and cook on high 30 minutes and then on low for an additional 3 hours. Candace Guardian Angel Program & Group Owner Edible Clay 1 cup peanut butter 1/2 cup dry milk powder 1/2 cup wheat germ 1/4 cup honey Healthy snacks for decoration Children love to sample what's cooking! They can mix up their own dough clay, use it imaginatively and then eat their creations! Help children measure ingredients, then mix with a spoon or by hand. Add more milk powder if mixture is too sticky. Let kids experiment with the dough as it were clay! They can decorate their creations with pretzels, veggie sticks, dried or fresh fruit.....YUM! Have fun with this one. Candace Guardian Angel Program & Group Owner Angel Biscuits 1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons) 2 tablespoons warm water (105* to 115*F - 40* to 45*C) 2 cups buttermilk 5 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons salt 1 teaspoon baking soda 1/4 cup granulated sugar 1 cup vegetable shortening 1. Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk and set aside. 2. In a large bowl, combine flour, baking powder, salt, baking soda and sugar; cut in shortening with a pastry blender until mixture is crumbly. Make a swell in center of mixture; add reserved yeast mixture; stir just until dry ingredients are moistened. 3. Turn dough out onto a lightly floured work surface, and knead lightly 3 or 4 times. roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place, free of drafts, for 30 minutes. 4. Bake at 400*F (205*C) for 10 to 12 minutes or until biscuits are lightly browned. Makes 3 1/2 dozen. Candace Guardian Angel Program & Group Owner Angel Flake Biscuits 5 cups all-purpose flour 3 tablespoons granulated sugar 3 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup vegetable shortening 1 (0.25-ounce) package active dry yeast or 2 1/2 teaspoons 3 tablespoons warm water 2 cups buttermilk 1. Preheat oven to 450°F. Grease a baking sheet; set aside. 2. In a large mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening to resemble small peas; set aside. 3. Dissolve yeast in warm water (105°-115°F). Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead briefly. 4. Roll dough out on a floured surface and cut out 24 circles with a biscuit cutter. Place on baking sheet and bake until puffed and golden, about 10 minutes. Makes 24 biscuits. Candace Guardian Angel Program & Group Owner Cherry Jubilee 2 cans cherry pie filling 1 box yellow cake mix 1/2 cup melted butter Spread pie filling in the bottom of a greased crock pot. Sprinkle dry cake mix over the top. Pour melted butter over the top. Cover and cook on high 2 hours or on low for 4 hours. Serve warm with vanilla ice cream or whipped topping. Candace Guardian Angel Program & Group Owner Simple Chili 2 lbs hamburger, browned and drained 1 onion, chopped 28 oz can diced tomatoes 2 - 8 oz cans tomato paste 16 oz kidney beans, with liquid 4oz can diced green chilies, with liquid 1 cup water 1 tsp minced garlic 2 Tbsp chili powder 2 tsp salt 1 tsp pepper Combine all ingredients in crock pot. Cover and cook on high for 2-3 hours or on low from 4-6 hours. Top with sour cream, chives, grated cheese, or corn chips. Candace Guardian Angel Program & Group Owner Tater Tot casserole 32 oz bag frozen tator tots 1 can chicken, drained 1/2 tsp salt 1/4 tsp pepper 1 can green beans, drained 1 can cream of mushroom soup 1 Tbsp dried minced onion 1/2 cup milk 1/2 cup grated cheddar cheese Pour bag of frozen tater tots on bottom a greased crockpot. In separate bowl, combine remaining ingredients, except cheese. Pour over potatoes. Cover and cook on high for 3 hours or on low for 4 1/2 - 5 hours. Half an hour before serving, sprinkle grated cheese over top. Candace Guardian Angel Program & Group Owner Easy Swiss steak 1 1/2 lbs round steak, cut into serving size pieces 1 lb baby carrots 1 envelope dry onion soup mix 1 can tomato sauce 1/2 cup water Place carrots in bottom of greased crock pot. Top with steak. Combine soup mid, tomato sauce, and water. Pour over other ingredients. Cover and cook on low for 8-10 hours. Candace Guardian Angel Program & Group Owner Cowboy soup 1 lb hamburger 1 can crushed tomatoes 1 can diced tomatoes with chilies 1 can whole kernel corn, drained 1/2 cup dried minced onion 1 box Spanish rice with seasoning packet Combine all ingredients in a Crockpot. Cover and cook on low for 4-5 hours. DO NOT OVERCOOK! Top with grated cheese and sour cream. Good with tortilla or corn chips. Candace Guardian Angel Program & Group Owner Cinnamon Balls 1 cup butter, softened 1/5 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon cinnamon 2 cups cake flour 2 cups corn flakes, finely crushed (measure first, then crush) 1 cup chopped nuts Confectioners' sugar or cinnamon sugar* Preheat oven to 350 degrees F. Beat butter and sugar. Add vanilla extract and cinnamon. Mix in flour and corn flakes, blending thoroughly. Stir in nuts. Roll into 1-inch balls and place on lightly greased cookie sheets. Bake for 20 to 25 minutes, until firm and golden. Roll in confectioners' sugar while still hot. * For different tastes, try rolling half the cookies in confectioners' sugar and the other half in granulated sugar to which you've added some cinnamon. Candace Guardian Angel Program & Group Owner Powdered Sugar Cookies 1 cup (2 sticks) unsalted butter, softened 1-1/2 cups powdered sugar, plus additional for sifting over the cookies 1 large egg 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1. Beat the butter until smooth and creamy. Add 1-1/2 cups of the powdered sugar and beat again. Add the egg and vanilla and beat again. Stir together the flour, salt, baking soda, and cream of tartar; stir into the dough. Cover and chill until firm, about 2 hours. 2. Preheat the oven to 375dgF. Use ungreased baking sheets. 3. Working with one-third of the dough at a time and a lightly floured surface, roll out the dough 3/16 inch thick. Cut with a 1-3/4-inch cookie cutter and place on the baking sheets, leaving 1 inch between the cookies. Stir the additional powdered sugar through a fine-mesh sieve over the tops of the cookies, coating them lightly but evenly. Bake for 7 to 8 minutes, or until browned on the edges. Transfer to wire racks to cool. Candace Guardian Angel Program & Group Owner REUBEN SANDWICH 8 slices pumpernickel or dark bread 1/2 lb. thinly sliced corned beef 1 (8 oz.) can well drained sauerkraut 2 tbsp. Thousand Island dressing 4 sliced Swiss cheese Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted. Serve immediately. Candace Blackberry Lemonade 1 quart lemonade from frozen concentrate, made zest from 1 lemon 1 lemon cut into paper thin slices 1 cup blackberries - or raspeberries, washed Puree berries in processor. Stir berry puree and lemon zest into lemonade and mix. Serve in large pitcher with ice and lemon slices. Candace Guardian Angel Program & Group Owner Shepherd's Pie I always make this the day after we have mashed potatoes if we have enough leftover. 1 lb hamburger, browned and drained 1 can cream of mushroom soup 1 can whole kernel corn, drained 1 can green beans, drained 2 cups mashed potatoes, you can use leftovers or make instant 2 cups grated cheese 1/2 tsp basil Combine beef, soup, corn, beans, and basil in bowl. Pour mixture into a greased crockpot. Spread mashed potatoes on top. Cover and cook on low 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes. Candace Guardian Angel Program & Group Owner CHEF SALAD SANDWICH 4 slices fresh dark rye bread 2 tsp. butter Iceberg or leaf lettuce 1/2 c. Thousand Island dressing 1 (3 oz.) pkgs. water-sliced cooked ham 1 (3 oz.) pkg. water-sliced smoked turkey 4 oz. sliced Swiss cheese 2 hard cooked eggs 8 black olives, pitted 8 red cherry tomatoes 4 sweet gherkins 6 slices crisp, cooked bacon 4 slices dark rye bread, toasted, buttered 1. Butter the untoasted bread. Place it on each of four serving plates. 2. Top each slice with lettuce. 3. Spread 2 tablespoons of dressing over lettuce. 4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks. 5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved. 6. Top with bacon. Add more dressing or pass dressing in a small bowl. 7. Surround with toasted rye bread, cut into quarters. 4 servings. Candace Guardian Angel Program & Group Owner Sticky Breakfast Bagels 8 oz margarine 1/2 tsp vanilla 1 cup brown sugar 2 tsp cinnamon. 1 dozen bagels, cut in half Put margarine, vanilla, brown sugar, and cinnamon into blender. Blend for 1 medium. Take bagel half and spread margarine mix on top. Broil 4-5 minutes or until bubbly and brown. Serve warm. Makes 12 servings. You can save the butter mixture and only do as many bagels as needed. Candace Guardian Angel Program & Group Owner BEER-OX SANDWICH (German) For 12 Hoagie Rolls (serves 5-6). 2 1/2 lb. lean ground beef 1 med. size head cabbage, chopped 1 med. onion, chopped 2 tbsp. garlic powder 1 tbsp. crushed red pepper Salt & pepper to taste 2 1/2 c. grated Cheddar cheese (optional) Brown ground beef, onion and allspice. Add cabbage. Cover and simmer for 1 hour or low heat, stirring occasionally. Slice rolls lengthwise halfway through. Hollow out center of roll to form cup and stuff with meat mix. Place on foil lined cookie sheet. Top both halves Candace Guardian Angel Program & Group Owner Southern Potato Salad 4 potatoes 4 boiled eggs, peeled and chopped 1/2 stalk celery chopped 1/4 cup sweet pickle relish 1 clove garlic minced 2 Tbsp prepared mustard 1/2 cup mayo salt and pepper to taste Boil potatoes in salted water and cook for about 15 minutes, until somewhat tender; drain and chop. Combine potatoes and remaining ingredients. Mix gently and serve warm. Makes 4 servings. Candace Guardian Angel Program & Group Owner Easy Blueberry Pie 1 homemade or purchased 9 inch crumb pie crust 6 cups fresh blueberries, divided 1/4 cup sugar 2 Tbsp water 2Tbsp cornstarch 1/4 cup cold water 1 Tbsp butter 1 Tbsp lemon juice cool whip Combine 2 cups blueberries, sugar and 2 Tbsp water in a large saucepan. Then bring to full boil. Dissolve cornstarch in a cup of cold water, then add to blueberry mixture. Bring back to boil and stir constantly. Reduce heat to low and cook for a minute while stirring. Then remove from heat. Stir in butter, lemon juice, and remaining 4 cups blueberries. Spoon into crumb crust and let stand for 3 hours until set. Top with cool whip. Candace Guardian Angel Program & Group Owner Goldilocks Porridge 3 cups water 1 cup dried apricots 1 1/3 cups instant Quaker oats cinnamon honey cream or milk Bring water to boil and add apricots. Cook for 5 minutes over low heat. Add oatmeal to boiling water with fruit and cook for 1 minutes. Cover pan and remove from heat. After 3 minutes, spoon into cereal bowls and top with cinnamon, honey, and milk. Candace Guardian Angel Program & Group Owner Fruited Cornbread 1 1/2 c corn meal 1/2 c flour 2 t baking powder 1/2 c diced fresh fruit or berries (peache, nectarine, blueberries, strawberries, mango,etc. 1/2 t salt (if desired) 1 egg, beaten 1 1/2 c milk Sift together corn meal, flour baking powder and salt. In another bowl combine beaten egg, milk and fruit. Combine with dry ingredients; beat well and pour into greased pan. Bake in oven at 350 until brown, insert a toothpick after 23 mins. Candace Guardian Angel Program & Group Owner From the backyard of my family in Amboy Washington of Mt.St.Helens DID THIS REALLY HAPPEN?? IN MY OPINION NO IT DID NOT HAPPEN!! Subject: Fw: Great Northwest The Great Northwest (Jeff Foxworthy comedy routine) You might be from the Pacific Northwest if: 1. You know the state flower is "mildew." 2. You feel guilty throwing aluminum cans or paper in the trash. 3. Use the statement "sun break" and know what it means. 4. You know more than 10 ways to order coffee. 5. You know more people who own boats than air conditioners. 6. You feel overdressed wearing a suit to a nice restaurant. 7. You stand on a deserted corner in the rain waiting for the "Walk" signal. 8. You consider that if it has no snow or has not recently erupted, it is not a real mountain. 9. You can taste the difference between Starbucks,! Seattle's Best, and Veneto's. 10. You know the difference between Chinook, Coho, and Sockeye salmon. 11. You know how to pronounce Sequim, Puyallup, Issaquah, Oregon, and Willamette. 12. You consider swimming an indoor sport. 13. You can tell the difference between Japanese, Chinese and Thai food. 14. In winter, you go to work in the dark and come home in the dark-while only working eight-hour days. 15. You never go camping without waterproof matches and a poncho. 16. You are not fazed by "Today's forecast: showers followed by rain," and "Tomorrow's forecast: rain followed by showers." 17. You cannot wait for a day with "showers and sun breaks." 18. You have no concept of humidity without precipitation. &! nbsp; 19. You know that Boring is a town in Oregon and not just a state of mind. 20. You can point to at least two volcano's, even if you cannot see through the cloud cover. 21. You notice "the mountain is out" when it is a pretty day and you can actually see it. 22. You put on your shorts when the temperature gets above 50, but still wear your hiking boots and parka. 23. You switch to your sandals when it gets about 60, but keep the socks on. 24. You have actually used your mountain bike on a mountain. 25. You think people who use umbrellas are either wimps or tourists. 26. You knew immediately that the view out of Frasier's window was fake. 27. You buy new sunglasses every year, because you can't find the old ones after such a long time. 28. You measure distance in hours. 29. You often switch from "heat" to "a/c" in the same day. 30. You use a down comforter in the summer. 31. You carry j! umper cables in your car and your wife knows how to use them. 32. You design your kid's Halloween costume to fit under a raincoat. 33. You know all the important seasons: Almost Winter (Winter), Still Raining (Spring), Road Construction (Summer), Deer &Elk season (Fall). 34. You actually understand these jokes and forward them to all your friends in the Northwest, those who used to live here or those who think they might want to live here!

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This picture is done by my sister Mary Anne....it is an original..

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Picture of my Family in Oregon in 2005 I am in the back...with the hat...and beard second to the right...we rented this 2004 Hummer Limo..this is at Foster Dam in Sweet Home Oregon...not too many are seen around there...we were pulled over....many times looking for an actor...no joke...

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MY QSL CARD

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One of my closest radio friends I worked with..H.DAVID ALLAN...FROM KMCM IN 1970 IN McMinville Oregon...I worked with him at KRKT AM/FM AND KXPC-FM

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