Hors D'oeuvre Recipe: Ham-filled Cheese Puffs

1/8 pound butter
1 1/2 C flour
6 eggs
3/4 lb. Swiss cheese, grated
1/3 lb. ham, finely diced
2 T dijon mustard

In saucepan, combine butter with 1 1/2 C water.
Bring to boil.
Add flour.
Stir until mixture pulls away from sides of pan.
Put into mixer and add eggs, one at a time.
Beat 5 minutes.
Stir in only most of the cheese.
Shape 24 rounds of dough and put on cookie sheets.
Dampen a finger and make large depression on each round.
Mix ham and mustard and spoon onto rounds.
Dot with butter.
Sprinkle with remaining 2/3 C grated cheese.
Bake at 375F for 30-40 minutes.

When cool, you can wrap in foil and freeze.

Appetizer Recipe: Cheddar Cheese Straws

Easy and better than anything you can buy in the store. Sometimes I top sticks with grated parmesan cheese before baking.

1 (6 x 9 inch) sheet puff pastry
1 Egg, beaten
1 C grated Cheddar Cheese
Paprika

Preheat oven to 375F. Line cookie sheet with parchment paper.

Mark puff pastry in 1-inch strips. Brush with beaten egg. Sprinkle wiht paprika and cover with cheese. Starting at each end, twist each strip 2-3 times and roll lightly with hands. Place each strip on cookie sheets, pressing the ends firmly onto the paper. Bake 15 minutes.
Makes 18 straws.

Vegetable Recipe: Breaded Cauliflower

A lot of people don't like cauliflower but this way of preparing makes them taste great.

1 lg. head cauliflower
4 C (4C brand) bread crumbs
5 eggs

Remove leaves, separate cauliflower into small pieces. Wash. Cook covered in small amount of boiling salted water for 7 minutes. Once cauliflower is firm, drain.
Dip pieces of cauliflower in beaten eggs, then roll in the bread crumbs.
Heat vegetable oil in frying pan. Medium heat.
Lightly brown the cauliflower on both sides. Serve hot.

Best Recipe for Sugar Cookies

Preheat oven to 325F

Blend together:
1 stick unsalted butter
1 c. sugar
2 C. flour
1/4 t. salt
1/2 baking powder
1 egg
1 t. vanilla

Roll into small balls and press down in center. Bake for 10 minutes at 325F.

Dessert Recipe: Chocolate Pots de Creme

Delicious and easy

2 C. heavycream

4 oz. good quality dark chocolate

6 egg yolks

2 T sugar

1 t salt

1 t vanilla

In a saucepan, heat the cream and stir in sugar after the cream is scalded.

Stir with wire whisk until smooth.

Put chocolate in double boiler and add cream, stirring constantly.

Stir chocolate cream into egg yolks and add vanilla.

Add mixture to double boiler and stir for 3 minutes.

Use small baking cups and place in pan with 1/2 C hot water in the pan.

Bakk 22 minutes.

Refrigerate a few hours.

Recipe for Turkey Salad

INGREDIENTS
Approx. 2 cups cooked turkey, cubed
2 tablespoons mayonaisse
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped
2/3 c. dried cranberries
salt and pepper to taste

In a large bowl, mix the turkey, mayo, apple, pecans, celery, and cranberries. Season with salt and pepper. Chill until serving.

Turnip, Parsnip and Ginger Puree Recipe

1/2 lb. turnips, peeled, cut into large pieces and blanced
1/2 lb. parsnips, peeled, cut into large pieces and blanched
2 T butter
2 t finely chopped fresh ginger
2 T finely chopped scallions
Salt and freshly ground pepper to taste
1/4 C half-and-half or milk.

Puree the turnips and pasnips in a food processor.

In medium-size skillet, heat the butter and saute the ginger and scallions for 1 minute. Add the pureed vegetables, salt and pepper and cream or milk and cook for 5 minutes over low heat.

Serve at once. Two - Four Servings.

Classic Meatloaf Recipe

Ingredients

1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions (can substitute onion)
2 Tbsp unsalted butter
2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
1 1/2 tsp freshly ground pepper
2 tsp Worscestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Cranberry Bread Recipe

2 C all-purpose flour
1 C sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 c unsalted butter
1 egg
3/4 c orange juice
1 T grated fresh orange peel
1 c chopped fresh cranberries
(Can also add 1/2 c. walnuts, if desired)

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan.

Sift the flour, sugar, baking powder, soda and salt together in a blow.

Add the butter in chunks and cut it into the dry ingredients with your fingers or a pastry blender.

In a second bowl, beat the egg, orange juice and orange peel together until well blended. Add to the flour mixture and stir to blend ingredients. Fold in the cranberries. Pour the batter into prepared pan. Bake for 55-60 minutes or until a cake tester inserted into center comes out clean.

Recipe for Butterscotch Pudding

3 C milk
2/3 c dark brown sugar
1/3 c cornstarch
1/4 t. salt
1 1/2 T. butter
1 1/2 t. vanilla extract

Heat 2 1/2 C milk over medium heat for several minutes until the liquid is hot and bubbles have formed around the edges of pan.

While the milk is heating, mix brown sugar, cornstarch and salt in a bowl. Add remaining milk and stir to blend ingredients well.

Add the heated milk, mix thoroughly and return the ingredients to the pan. Cook the mixture over low-medium heat, stirring frequently and using a flexible spatula to reach into the corners of the pan, for 2-3 minutes or until the mixture is thick and smooth.

Stir in the butter and vanilla extract, blend thoroughly.

Pour into individual dessert dishes and refrigerate until chilled. Top with fresh whipped cream, and chocolate chips, if desired.

Easy Corn Bread Recipe

1 C flour
1 C cornmeal
1 T baking powder
1 t salt
1/4 c butter, cut in pieces
1 C milk
2 eggs

In a food processor, with metal blade in place, add flour, cornmeal, baking powder, salt and butter to the beaker.
Process until butter is completely cut into flour mixture, about 20 seconds. While processing, pour milk through feed tube all at once.
Add eggs, one at a time, processing until mixture is well blended.
Pur batter into a buttered 8x8x2-inch pan and bake in preheated 400 degree oven for 25-30 minutes.
Cut into squares.
9 servings.

Poached Pears with Mascarpone

4 C dry white wine
2 C sugar
1/2 C sugar
1 cinnamon stick
6 ripe but firm pears, peeled and cored, but left whole
1/2 C mascarpone cheese
2 t cocoa powder

Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer 5 minutes.

Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.

Boil down the liquid until it is reduced to 2 cups and has become syrupy. Remove the cinnaomon stick. Pour the liquid over the pears and refrigerate at least 4 hours or overnight.

To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.

Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear.
Dust with sifted cocoa and serve.

6 Servings.

Soup Recipe: Fennel Tomato Soup

Fennel Tomato Soup

1 T olive oil

2 C coarsely chopped fennel, bulb only

1/2 C chopped onions

6 whole cloves garlic, peeled

1 T salt

1 1/2 t white pepper

1 1/2 C peeled, seeded and chopped Italian plum tomatoes (about 6 tomatoes)

1/4 C plus 2 t Pernod

2 quarts chicken stock

1/2 cream (can use half and half)

1 C coarsely grated fresh Parmesan cheese

8 sprigs fresh fennel leaves

Heat the oil in a large soup pot over high heat. Add fennel and onions and saute for 1 minute. Stir in the garlic and saute for 1 minutes. Add salt and pepper; saute 1 minute. Stir in tomatoes and cook for 2 minutes.

Stir in the stock and bring to a boil. Reduce the heat and simmer for 1 hour. Whisk in cream, streaming it in slowly, and cook 2 minutes. Remove from heat and puree the soup in batches in food processor. Reheat if necessary.

Serve hot. Stir in 2 T Parmesan into each cup serving.

Serves: 8 cups.

Cranberry Bread

Cranberry Bread

2 C all-purpose flour
1 C sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 c. unsalted butter
1 egg
3/4 c. orange juice
1 T. grated fresh orange peel
1 C chopped fresh cranberries

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Sift the flour, sugar, baking powder, baking soda and salt together in a bowl.

Add the butter in chunks and cut it into the dry ingredients with your fingers or a pastry blender.

In a second bowl, beat the egg, orange juice, and orange peel together until well blended. Add to the flour mixture and stir to blend ingredients. Fold in the cranberries. Pour the batter into the prepared pan.
Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean.
Makes 1 loaf

How to Make the Best Chocolate Fondue

Chocolate Fondue

8 oz. Belgium Callebaut Foundue (Chocolate sold in gourmet shops)
1/2 C heavy cream
3 t Kirsch or Grande Marnier

Melt the chocolate with cream over medium heat until smooth. Stir in liqueur. Keep warm.

Dip bananas, strawberries, oranges, pineapples, graham crackers, pound cake, marshmallows into hot sauce!

When the nights get colder - Make Fondue! The Best Cheese Fondue Recipe

Cheese Fondue:

1 clove garlic
1 1/2 lbs. cheese - ideally 3/4 lbs. Swiss Emmenthal and 3/4 lbs. Gruyere.
The cheese should be shredded or cubed, not grated.
1 1/2 T cornstarch
2 C dry white Riesling, or (2 C California white wine with 2 T lemon juice added)
3-4 T Kirsch

Fondue is best made in an earthenware dish called a caquelon that can withstand the heat of the stove and is glazed on the inside only.

Cut the garlic clove in half and rub inside of the pot with the cut side. Dissolve the cornstarch in the Kirsch and set aside. Pour the wine into the pot and set it over moderately low heat. Once it begins to simmer, add the cheese shavings by handfuls, stirring constantly. As each handful melts, add another, stirring all the time.
The mixture will then form a large soft lump. Add the Kirsch-cornstarch mixture you have set aside and continue to stir until smooth.

Kepp the mixture buggling, set the fondue pot over a spirit burner and serve immediately with chunks of crusty French bread.

Spinach Quiche Recipe

Pastry:
1 1/2 C flour
1 t salt
9 T butter
2-4 T ice water

Put flour & salt in bowl; pulse in butter until butter looks like peas. Add enough water until it quick balls. Chill. When workable, roll out; place in 9 or 10" pan.
Bake 10 minutes in a 400F oven.

Filling: 1 small onion
1 box forzen spinach, steamed and thoroughly drained
1/4 - 1/2 lb. ham (processed with steel blade)
3 t butter
4 eggs
1 1/2 C medium cream
1/2 C grated cheese (Swiss, Gruyere, parmesan)
1 T Dijon mustard
Salt & pepper

Process cheese, then onion. Blend with ham and spinach. Process egg and cream briefly and blend with cheese, onion and ham mixture. Mix in mustard and salt/pepper. Pour half of mixture into shell and bake at 350 F for 15 minutes. Add the other half of mixture and bake at 350F for another 15-20 minutes.

Homemade Applesauce

Much better than what you buy in the jar!

Applesauce:

10 red apples
1/4 c water
Sugar and cinnamon to taste
Grated rind of 1 lemon (optional)

Core and halve the apples. Cook in heavy sauce pan with water over low heat.
Puree until it reaches the smooth or chunky consistency preferred. Add sugar and cinnamon to taste.

Cuban Black Beans and Rice - Favorite Recipe

The woman, Maile who makes this says it is the recipe she gives out the most.

1 lb. dried black beans (2 C)
12 C water, divided
2/3 c extra virgin olive oil
1 c red wine )Cabarnet Sauvignon)
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 whole bay leaf
1 T dried Mexican oregano
1 T epazote
1 t. ground cumin
1 t. coarse black pepper
1 T sea salt
2 T sugar
2 T red wine vinegar
3-4 C cooked, long-grain brown rice

Rinse the beans well, discarding any debris. Put the beans and half of water in a large stockpot and saod for at least 5 hours, preferably overnight. Just before cooking, drain and rinse the beans. Place in a pot with remaining water.

Add the olive oil, wine, onion, bell pepper, garlic, bay leaf, oregano, epazote, cumin, pepper, salt and sugar to the pot. Place pot over medium-hih heat nad bring to a boil. Reduce the heat and simmer, covered, for 45 minutes until the beans are soft.
Add the red wine vinegar and simmer, uncovered, to thicken the beans until ready to serve, about 15 minutes.
Discard the bay leaf and serve over 1/4 c cooked rice per serving.

Serves: 6-8

Side dish Recipe: Parsnip Puree with Roasted Garlic

2 garlic cloves
1 T olive oil
1 lb. parsnips
4 oz. cream cheese

Roast garlic at 350F for 30 minutes
Wash, peel parnips and cut into 1 inch pieces. Add them to a 2 quart saucepan filled with enough water to cover them.
Cover and cook 15 minutes. Drain water and mash parsnips, cream cheese and roasted garlic until smooth. Add salt and pepper.

Soup Recipe: Oven Roasted Butternut Squash Soup

3 Medium Butternut Squash
1 quart chicken stock
1/2 lb butter
1 Spanish onion, finely chopped
3 t brown sugar
1 bay leaf
Pinch of nutmeg and cinnom
Salt and white pepper to taste

Split and roast the butternut squash in oven at 350F for 30 minutes, until soft, lightly brushing with butter. Cover for first 15 minutes with tin foil.

Lightly saute the chopped onions in a pot in butter until translucent. Add the brown sugar, spices, chicken stock and simmer 15 minutes. Remove the bay leaf.
Add the remaining butter and puree using a handblender. Salt and pepper to taste.

Note: You can adjust the consistency with a little chicken stock or water.

Recipe for the Best French Onion Soup

Soupe A L'oignon, Maison

6-8 Servings

Onion soup is simply a large quantitiy of sliced onions slowly cooked and browned in butter, then simmered in beef bouillon. To achieve the tru home-made taste, you'll need a homemade bouillon- beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings and herbs. If not, you can subsitute canned beef bouillon.

A heavy 4-quart saucepan or casserole
3 T butter
1 T olive oil
A bout 1 1/2 lbs. or 5-6 C thinly sliced yellow onions
1 t salt
1/2 t sugar
3 T flour
2 qts. hot beef bouillon
1 C red or white wine
1 bay leave
1/2 t sage
Salt and pepper to taste

Melt the butter with the oil in the saucepan or casserole; add the sliced onions and stir up to coat with the butter. Cover the pan and cook over low heat for 20 minutes, stirring occasionally, until onions are tender and translucent. Then uncovr the pan, raise heat to med-high, and stir in the salt and sugar. (Sugar, by carmelizing, helps onions to brown.) Cook for 30 minutes, stirring often, until onionis have turned an even deep golden brown.

Then lower heat to moderate, stir in the flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minuts to brown the flour lightly. Remove from heat.

Pour in about 1 cup of the hot bouillon, stirring with wire whisk to blend flour and bouillon. Add the rest of the bouillon and the wine, bay, and sage, and bring to the simmer. Simmer slwoly for 30-40 minutes, season to taste with salt and pepper, and the soup is done.
Serve with French bread and grated Parmesan cheese, or bake with cheese as follows:

Soupe a ;'Oignon Gratinee
A loaf of French bread
Melted butter
Optional: 1/4 C cognac
1 peeled 2-inch raw onion
A 2-ox. piece Swiss cheese
1 1/2 C grated Swiss and Parmesan cheese, mixed. (Can also use Gruyere).

Cut the braed into slices 1 inch thick, paint lightly with oil or butter and arrange in a layer on baking sheet. Bake in 325F oven for 15-20 minutes, until beginning to brown slightly; turn over and brown lightly on other side 15 minutes. These are called croutes.

Pour the hot soup into a serving casserole or baking dish. Pour in optional cognac, grate in the onion and shave the piece of cheese into fine slivers and strew over the soup. Place a closely packed layer of croutes over top of soup and spread on the grated cheese, covreing the croutes completely. Sprinkle a T of oil or butter over the cheese, and set the soup in middle level of a preheated 350F oven. Bake for approximately 30 min, or until soup is bubbling slowly and cheese has melted.

Just before serving, run the soup under a red hot broker in oven to melt brown the cheese lightly. Pass remaining croutes in a bread tray along with the soup.

Julia Child's recipe from the 1960s and the best!

Recipe for Cheese Popovers

Here is the recipe to the popover served at BLT Steak in Manhattan. Cheese Popovers
The recipe was featured in Saveur magazine. The secret to making these light, oversized, beautifully puffed-up beauties is to bake them in a convection oven.


4 cups flour
1 1⁄2 tbsp. salt
8 eggs
4 cups milk, warmed
Nonstick unflavored cooking spray
1⁄3 lb. gruyère, grated on small holes of a box grater
(about 2 cups)


1. Preheat convection oven to 350°. Sift flour and salt together into a medium bowl and set aside. Put eggs into the bowl of a standing mixer with a whisk attachment. Beat eggs on medium-low until frothy and slightly thicker, about 3 minutes. Increase speed to medium-high and beat eggs until thickened, 1–2 minutes more. Increase speed to high and beat eggs until very thick and foamy, about 2 1⁄2 minutes more. With the motor still running, add half the milk and mix until well combined. Then add half the flour mixture and mix until well combined. Scrape down bowl. Repeat process with remaining milk and flour mixture. Strain batter through a fine-mesh sieve into a large bowl. Set aside to let rest for 5 minutes, then skim off and discard any foam that rises to the surface.


2. Generously spray the insides and edges of 12 (2⁄3-cup) nonstick popover tins with cooking spray. Divide batter among the tins (tins will be just shy of full). Carefully top each popover with 2–3 tbsp. cheese, making sure that the batter doesn't spill over the edges. Gently put the tins into the oven and bake, rotating tins halfway through, until popovers are deep golden brown and puffed, about 50 minutes. Popovers may be eaten immediately or allowed to cool on a wire rack and then reheated in a 350° oven.

Easy Popover Recipe

Here is an easy recipe for popovers to serve with jam or butter in the morning.

Ingredients:
2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/4 teaspoon salt

Preparation:
Break eggs into a mixing bowl; add milk and beat until well blended. Add sifted flour and salt; continue beating until batter is smooth and thick. Bake in hot greased iron muffin cups or greased glass custard cups which are very hot. Bake at 450° for 20 minutes, then reduce heat to 350° and bake 15 to 20 minutes longer, depending on size. Serve right away. Make a small slit in each popover to allow steam to escape. Makes about 6 to 8 large popovers.

Mediterranean Tuna Salad Recipe

Delicious and healthy - no mayo!

1 (6-ounce) can tuna
1 (15-ounce) can artichoke hearts, drained and quartered
1/2 cup red peppers, seeded and chopped
3/4 cup greek olives, sliced
1/2 small red onion, minced
1/4 cup fresh flat-leaf or Italian parsley, minced
1/4 cup fresh basil, minced
2 cloves garlic, minced
1 teaspoon dry/fresh oregano
3 tablespoons fresh lemon juice
Fresh ground pepper to taste

In a large bowl combine tuna, red onion, parsley, greek olives, artichoke hearts, fresh basil, garlic, salt and pepper, and squeeze with fresh lemon juice.
Mix and serve.

Makes 4 to 6 servings.

Easy Waldorf Chicken Salad Recipe

2 cups bite size cooked chicken pieces
1 small apple, diced
1/2 small onion, minced
1 stalk celery, finely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup raisins
1/3 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

In a large bowl, combine chicken, apple, onions, celery, walnuts and raisins.
In separate bowl, whisk together mayonnaise, lemon juice and salt& pepper.
Pour dressing over chicken mixture and mix.
Chill until ready to serve.

Chicken Fruit Salad Recipe

1 1/2 pounds boneless chicken breast halves - cooked, cooled and cubed
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained and cut in half
1/2 cup chopped pecans
1 cup light mayonnaise (* I use only 1/2 C. and comes out great)
2 teaspoons dried dill weed
2 teaspoons white sugar


DIRECTIONS
In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.

Natural Beauty Enhancers - Recipes

Add these ingredients to your juicer for natural beauty enhancers:

Hair Nutritonic:
5 Carrots
Handful of alfalfa sprouts
4 lettuce leaves


Blemish Buster

3 carrots
4 sprigs parsley
3 kale leaves

Satin Skin

5 carrots
1/2 apple
1/2-inch slice of fresh ginger

Peach Cooler Drink / Bromelain Cooler

Peach Cooler
Juice:
1 peach
1 orange (peeled)
Add chilled sparkling mineral water and garnish with a slice of lime.

Bromelain Cooler

4-5 rings of pineapple
1/2 c. sparkling water

My Favorite Drink - World Famous Lemonade

No need to add water or sugar - the apple acts as a natural sweetener.

Put through juicer:
4 apples
1/4 lemon (with peel)

Digestive Cocktail Recipe

Juice:

1/4 lemon with peel
1/2 grapefruit (peeled)
2 oranges (peeled)

Morning Tonic drink

Juice:
1 apple
1 peeled grapefruit

Recipe for Key Lime Baked Chicken

Baked Key Lime Chicken recipe from Nellie and Joe's in Key West


1 cup Nellie & Joe's Key West Lime Juice (can be found in most grocery stores)
2 teaspoons honey
2/3 cup water
2 teaspoons salt
½ teaspoon pepper
1 teaspoon thyme
2 tablespoons vegetable oil
1 tablespoon fresh ginger
3 pounds chicken pieces

Place all ingredients, except chicken, in food processor or blender. Cover and process until ingredients are combined. Pour marinade over chicken and chill overnight. Preheat oven to 325°. Drain and reserve marinade. Bake chicken pieces for 1 hour and 25 minutes, basting with marinade every 20 minutes. Serves 4.

Passion Cocktail Recipe

Juice
4 strawberries
1 large chunk pineapple
1 bunch black grapes

A Week of Healthy Drink Recipes - Body Cleanser Drink

Lately it feels too hot to cook and eat a lot. So break out the juicer to make these healthy drinks.

Body Cleanser

4 carrots
1/2 Cucumber
1 beet

Mustard Grilled Catfish Recipe - Lean and Perrins

Catfish is inexpensive and healthy. Here's an easy recipe for the grill.

LEA AND PERRINS MUSTARD GRILLED CATFISH
Ingredients:
1 tablespoon Lea And Perrins Worcestershire for Chicken
½ cup Dijon mustard
1 tablespoon red wine vinegar
½ teaspoon ground red pepper
4 catfish fillets (about 6 ounces each)
Fresh parsley sprigs and red peppercorns (optional)

Combine Worcestershire for Chicken, mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture.
Coat grill with non-stick cooking spray and preheat 5 minutes.
Grill fillets 3 to 5 minutes or until fish flakes easily when tested with fork.
Garnish with parsley sprigs and red peppercorns, if desired.

Rice and chicken salad in lettuce cups Recipe

Light and delicious!

Makes 2 servings:

2/3 c. cooked rice
1/3 c. leftover chicken, sliced in thin strips
1 T minced green or red pepper
1 small white onion
1 carrot, grated
French dressing (see recipe below).

Dressing:
2 T cider vinegar
1 t lemon juice
6 T olive oil
2/3 t salt, 1/4 t pepper
1 minced garlic clove
Blend.

Add dressing to chicken and rice mixture. Scoop up and serve in lettuce cups. Top with grated carrots.

Drinks

Red Wine Sangria

combine 1 bottle dry red wine, 1/4 C agave or honey, 1 sliced oragne, 2 sliced lemons, 1 cub peach cherries (or raspberries) and blackberries in a large pitcher. Stir in 2 cups sparkling water. Refrigerate 1-4 hours. Serve over ice and garnsih with fresh basil.

Green iced tea

Boil 3 cups water. Add 6 green tea bags and steel 5 minutes. Remove tea bags; cool tea. Pour into a blender; blend with 1 C cubed honeydoew melon, 1 C peeled and quartered kiwifruit, 1/4 C honey and 1/2 C fresh mmint until smooth. Serve over ice.

South Pacific Mojito:

Boil 1 C water, 1/4 C sugar and 2 6-inch pieces of lemongrass; let cool. Puree in a blander until lemongrass begins to shred. Strain and return to blender. Add 1/2 C cubed fresh pineapple, 1 c each fresh lemon and lime juice, 1 C sparkling water and 1/4 C thinfly fresh mind.
Blend until smooth; serve over ice. Gardnish with mint sprig and lemongrass.

Spike it:
Add 4 oz rum before pouring.

Tropical Slushie

Blend 4 cupbs cubed watermelon, 2 C cubed papaya, 1 C light coconut milk, 2 T orange zest and 1 C ice cubes until smooth. Serve

Spike it with 4 ox. rum before pouring.

Grilled Caribbean Tuna with Mango Salsa Recipe

CARIBBEAN TUNA with MANGO SALSA

Ingredients:
1 tablespoon LEA & PERRINS Worcestershire for Chicken
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh ginger
3 teaspoons Caribbean jerk seasoning, divided
½ jalapeno or Serrano pepper, seeded and minced*very hot*optional
1 minced green onion
1 ripe mango, peeled, pitted and diced
Juice of ½ lime
4 (4 ounces each) sushi-grade tuna steaks, about 1 inch thick


Combine Worcestershire for Chicken, cilantro, ginger, 1 teaspoon jerk seasoning, jalepeno, green onion, mango and lime juice in small bowl; set aside.
Coat grill with non-stick cooking spray and preheat 5 minutes.
Sprinkle tuna steaks with remaining jerk seasoning. Grill fish 2 to 3 minutes or according to your preference.
Slice tuna steaks and serve with salsa.

Blueberry Peach Cobbler Recipe

For the filling:
3 pints blueberries, rinsed and stemmed
2 t lemon zest
2 lbs peaches, peeled, pitted and sliced in 1/4-in. wedges
1/4 c brown sugar

For the pastry:
1 1/2 sticks sweet butter, cold
3/4 t salt
3/4 C sugar
1 1/2 C flour
2 t baking powder
1/2 C buttermilk
1 egg

Preheat oven to 400F.

For the filling, combine blueberries with lemon zest and set aside. Sprinkle the peach slices with brown sugar and set aside.

To make the pastry, slice the butter in 1/4-in. pats and place in large bowl. Add salt, sugar, flour and baking powder. Using hands, combine the ingredients until the mixture resembles coarse cornmeal. Make a well in the middle of the flour butter mixture and add the buttermilk and egg. Stir to combine.

In a 9 x 13-in. baking pan, spread layer of 1 1/2 pints of the blueberries. Add peaches, then top with the remaining berries. Using a rubber spatula, dab the dough on top, smoothing it as much as you can.

Bake for 40 minutes until the fruit bursts and the crust is golden.
Serve with vanilla ice cream of whipped cream.

Yield: 8 servings.

Recipe for Blueberry Muffins

Freeze blueberries that are now in the height of the season and make these anytime.

Blueberry Muffins:

2 C sifted all-purpose flour
1 t salt
4 t baking powder
1/4 C sugar
2 eggs, well beaten
3/4 C milk
1/3 C melted butter
1 C blueberries
3 T flour

Preheat oven to 425F. Grease 12 muffin cups with a little butter.

Sift together flour, salt, baking powder and sugar.

Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.

Sprinkle 3 T of flour over blueberries and turn to coat well.
Stir into batter, mixing just enough to combine.

Fill muffin cups about 2/3 full.

Bake 20-25 minutes or until muffins are brown and pull away from the sides of the tin.
Spinkle with powdered sugar.

Yield: One dozen

Key Lime Pie Recipe

Perfect dessert for summertime. Here is the very easy recipe from Nellie & Joe's in Key West. A bottle of their key lime juice can be found in most grocery stores.

Nellie & Joe's Key Lime Pie
9" graham cracker pie crust (I recommend making your own with crush graham crackers and butter)
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Seared Sea Scallops wiht Tomatoes and Onions

1 1/2 lbs jumbo sea scallops
5 T olive oil
2 large ripe tomatoes, sedded and cut in eights
1 medium red onion, cut in eiths
2 cloves garlic, crushed
1 c dry white wine
2 T salted capers, rinsed and drained
1 T chopped nicoise olives
1 t chopped fresh thyme leaves
1 t chopped fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 T extra-virgin olive oil

Preheat oven to 400F and preheat grill to hot. Wipe scallops dry with paper towels and brush them with a T of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.

Heat 1 T olive oil in a saucepan. Add the tomatoe and onion and saute for 5 minutes. Add the garlic and wine and cook 2 minutes more. Stir in the capers, olives, thyme, half a t of rosemary, the remaining 3 T of olive oil and salt and pepper.

Pour mixture into a baking dish and arrange scallops on top. Bake for 5 minutes. Remove from oven and cool. Sprinkle with the extra-viring olive oil and remaining rosemary and serve at room temp.

4 servings.

Quick Recipe for Cherry Muffins

In a bowl pour 1/2 cup boiilng water over 1 cup dried cherries. Let stand for 5 minutes. In another bowl stir and toss together 2 cups flour, 2 t. baking poweder, 1 t. baking soada and 1/2 t. salt. Set aside.
To the cherries and water, add 2/3 C sugar, 1/3 C melted butter, 2 eggs, 1 t. lemon zest and 1/2 t. almond extract.
Add dry ingredients and stir just until blended. Spoon into buttereed muffin tins, filling each cup about 2/3 full.
Bake in 375F oven until a toothpick inserted in center of muffin comes out clean, about 20 minutes.
Cool in tins for 5 minutes; then remove.

Makes 12 muffins.

Chunky Mango-Ginger Sauce

A delicious sauce for summertime. Serve over grilled chicken, fish, rice, even vegetables.

1 T olive oil

2 C finely chopped red onion

2 C cubed, peeled ripe mango

1 C chopped tomato

3 T minced peeled fresh ginger

2 T minced garlic (about 6 cloves)

1/2 C fresh lime juice (2 limes)

1/4 C orange juice

1/4 C dry sherry (optional)

3 T brown sugar

3 T white vinegar

Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 7 minutes, stirring often.

Add mango, tomato, ginger and garlic. Cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.

Grilled Pecan-Crusted Salmon

I had this in Alaska... It was amazing and the recipe is super easy. Just make sure to get very good salmon.

1 8 oz. salmon filets (sockeye salmon, if available)

2 T butter

1/2 t. Trinidad Lemon-Garlic marinated (or lemon pepper)

1 t Herbes de Provence, Tuscan Sunset or Italian herb

1/4 C brown sugar

1/4 C crushed pecans

Aluminum foil

Non-stick cooking spray

Heat your grill to medium-high heat.

Spray large piece of tin foil with cooking spray.

Place the salmon on foil, skin side down.

Melt the butter. Remove from heat nad mix in the Trinidad and Herbes de Provence. Brush on the filets.

Seal the aluminum foil, do not wrap tightly- leave a little "breathing" room.

Place on the grill and cook 6-10 minutes, until salmon is flaky but not dry. (The fish will continue to cook after it is removed from the heat).

When cooked, remove from heat and open packet.

Sprinkle with brown sugar.

Close the packet and the heat from the fish will melt it.

Pat on the pecans and serve.

Serves 3-4.

Pesto Sauce for Pasta Recipe

If you grow fresh basil, this is a great way to use it up.

PESTO SAUCE
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts (first toast them for 10 minutes in oven if preferred)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil (you will use more or less depending on consistency you prefer)
salt and pepper to taste

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more.

Makes 3-4 cups.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto.

Peach Cobbler Recipe

Peach Cobbler

6 T butter
1/2 C plus 1 T sugar
2 T cornstarch
5 C thickly sliced, peeled and pitted peaches
1/4 C honey
1/2 t cinnaomon
1 C flour
2 t baking powder
1/4 t salt
3-4 T cold milk

Preheat oven to 350F. Butter and 8-in. square or 9-in. round baking dish with 1 T of butter.
Mix 1/2 C of sugar and cornstarch together. Toss with the peaches in a bowl, then toss again with the honey and cinnamon. Transfer to the prepared baking dish and dot with 1 T of the butter.
Sift the flour, baking powder and salt together. Cut in the remaining butter to make a crumbly mixture, then moisten with enough milk to make a firm but tender dough.
Roll the dough on a floured board and cut into strips 1 inch wide. Place over mixture and pour the remaining sugar on top.
Bake at 350F for 40 minutes.

Apple-Oatmeal Muffins Recipe

Delicious and healthy.

3 T butter
1 C all-purpose flour
1 C old-fashioned rolled oats
1/3 C firmly packed dark brown sugar
2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/2 t. cinnamon
1 t. finely grated lemon peel
1 apple, peeled, cored and grated
1/3 c finely chopped walnuts
3/4 c plain yogurt
1/4 c milk
1 large egg

Preheat oven to 400F. Melt the butter and set it aside to cool.

Mix flour, oats, brown sugar, baking powder, soda, salt, cinnamon, lemon peel, apple and walnuts in a bowl.

In a separate bowl, combine the yogurt, milk, egg and cooled butter.
Add the yogurt mixture to the flour mixture and stir until ingredients are just combined.

Spoon the batter into lightly greased muffin tins.
Bake for 20-22 minutes or until a cake tester inserted comes out clean.

Makes 8 muffins.

Lime Chicken - Vietnamese Recipe

Lime Chicken

1 lb. boneless chicken, cut into large cubes
Cook chicken until browned in saucepan.

Lime Sauce Recipe: 1/4 c. sugar (can use less)
1 T cornstarch
1/8 t salt
1/4 t fresh nutmeg
1 C boiling water
1 t grated lime zest
1 lime, juiced

Stir together in saucepan the sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lime zest and lime juice.Blend together with chicken pieces. Serve immediately over rice.

Healthy and Light: Salade Nicoise

There are different ways to make this salad. You can leave out the green pepper and add add boiled potato pieces or you can add lettuce to the green beans. It is best with seared fresh tuna but you can also use canned tuna fish.

2 t mustard Dijon mustard
2 T wine vinegar
1 1/22 t salt
1 or 2 cloves garlic, finely minced
6 T vegetable or peanut oil
6 T olive oil
Freshly ground black pepper
1 t chopped fresh thyme or 1/2 t dried
2 lbs. green beans
1 green pepper
4 ribs celery
1 pint cherry tomatoes
5 medium-size red-skinned potatoes, cooked, peeled and sliced
3 7 oz. cans tuna or 1 lb. fresh tuna steak - seared/sliced
1 2 oz. can flat anchovies (optional)
10 stuffed olives
10 black olives, imported Greek or Italian
2 small or 1 large red onion (Bermuda)
2 T chopped fresh basil or 1 t dried
1/3 C finely chopped fresh parsely
1/4 C finely chopped green onions
6 hard-cooked eggs, quartered

In a mixing bolw combine the mustard, vinegar, salt, garlic, peanut and olive oil, pepper and thyme. Beat with a fork until well blended. Set aside.

Pick over the beans and break into 1 and 1/2 inche lengths. Place them in a saucepan and cook them in salted water to cover until tender but crisp. Drain and run under cold water. Drain in colander. Set aside.

Remove the cores from green pepper. Remove seeds and white part. Cut the peppers into thin rounds. Sest aside.

Trim the celery ribs. Cut the ribs crosswise into thin slices. There should be 2 cups of celery. Set aside.

Bring a quart of water to a boil. Drop in the cherry tomatoes and let stand for exactly 15 seconds. Drain immediately. Using a paring knife, pull off the tomato skins. Set aside.

Use a large salad bowl and make a symmetrical pattern with the green beans. Placing the pepper and tomatoes on top. Pour half the blended dressing from mixing bowl over
the beans and tomatoes. Add olives, pepper and onions. Top salad with tuna and cooked egg quarters and pour remaining dressing on top.

Spinach-Artichoke French Bread Pizza

1 baguette, quartered
2 T butter
2 T extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
3 T flour
1 1/2 C milk
1 pinch nutmeg
Two 10-ox. boxes frozen spinach, thawed and squeezed dry
One 9-ox. box frozen artichoke hearts, thawed
1/2 C grated parmigiano-reggiano cheese
2 C shredded mozzarella or provolone cheese
2 T finely chopped fresh thyme

1. Preheat oven to 400F. Arrange the bread on a baking sheet. In a medium skillet, melt the butter with the oil, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.
2. Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the parmigiano-reggiano, season with salt and remove from heat.
3. Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10-12 minutes. Top with the thyme.

Award Winning Birthday Cake Recipe - Chocolate Cake with Buttercream Icing

This is a very easy recipe. It is from Sweet Lisa's bakery in Greenwich, CT.

Chocolate Cake:











Buttercream Icing:

3/4 c egg whites
1/2 c water
1/4 c corn syrup
1.8 t cream of tartar
1 1/2 C sugar
1 lb. butter, room temp.
2 t. vanilla

Place egg whites in mixing bowl and mix on low speed

Combine water, corn syrup, tarter and sugar in a saucepan. Bring to a boil. Boil to 238 degrees on a candy thermometer.

Remove from heat and pour into egg whites, mixing on medium speed. Whip until cool, about 10 minutes. Whip in cut-up, room temperature butter.
Add vanilla to finish.

Beef and Bean Burrito Burgers

Makes 4 servings

1 lb. ground beef sirloiin
One 15 ox. can black beans, rinsed
1/2 C leftover white or brown rice, cold
1 T grill seasoning
1 T chili powder
1 1/2 t ground cumpin
1 1/2 t ground coriander
1 T vegetable oil
1 avocado
1/2 small red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
Grated peel and juice of 1 lime
1/2 C sour cream
4 crusty rolls, split
4 leaves red-leaf lettuce
1 tomato, sliced

1. In a large bowl, combine the beef, beans, rice, grill seasoning, chili powder, cumin and coriander. Form into 4 patties. In a large skillet, heat the oil over medium-high heat. Add the patties and cook, turning once and lowering the heat slightly for the last few minutes, until brounded, 12 minutes.

2. While the burgers cook, in a medium bowl, mash together the avocado, onion, jalapeno, garlic, lime peel and lime juice. Stir in the sour cream.

3. Layer each roll bottom with lettuce, tomato slice, a beef patty, guacamole and a roll top.

Roasted Chicken with Middle Eastern Flavors

Here's a new idea for a tastier roasted chicken.

1 roasting chicken, 4-6 lbs.
1 1/2 C plain yogurt
2 cloves garlic, finely chopped
2 t. grated fresh ginger
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/4 t. ground turmeric
1/8 t. ground cinnamon
1/8 t. ground nutmeg

Remove the plastic bag of giblets from inside the bird. Rinse and dry the chicken and giblets and place them in a deep, nonreactive dish.
Delicious served with rice with pine nuts.

Combine remaining ingredients in a bowl; mix thoroughly and pour the mixture over the chicken. Marinate for at least 1 hour, turning the chicken in the marinade once or twice.
Preheat oven to 400F.

Remove chicken from the marinade and place it breast side down on a rack in a roasting pan. Roast for 10 minutes. Lower the heat to 350F. Roast for 50-60 minutes, basting twice during that time.

Turn the chicken breast side up. Roast the chicken until a meat thermometer inserted into the thickest part of the thigh or breast registers 160 degrees.

Baste twice during the first 30 minutes.

Remove the chicken from the oven and let rest for 15 minutes before carving.

6 servings.

Recipe for Columbine Blue Dip

At a party, the hostess gave us this recipe since it was the most requested recipe she has ever had.

6-8 Servings

1/2 lb. blue cheese
1/3 C chopped red onion
1/3 C olive oil
1 T fresh lemon juice
1 T red wine vinegar
1/2 t crushed garlic
1 t dry mustard
1/4 t freshly ground black pepper
1/3 C chopped fresh parsley

Crumble cheese in 9-in. pie pan. In food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard and pepper. Pulse to blend. Pour over cheese and sprinkle with parsley. Let stand, at room temperature, 2 hours.
Serve with toasted bread triangles.

Best Chicken Salad Recipe

INGREDIENTS (Nutrition)
4 boneless chicken breasts, cooked, and cubed (can also use can chunk chicken, drained and flaked)
2 tablespoons mayonaisse or creamy ranch dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped
2/3 cup raisins
salt and pepper to taste


In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.

Recipe for Fireside Garlic With Rosemary

Delicious!
10-12 Servings.

6 large whole heads garlic
3 T butter, cut into 6 slices
1/4 C olive oil
1 1/2 cups chicken broth, divided
1/2 C dry white wine
2 t chopped fresh rosemary
2 fresh rosemary sprigs
8 oz. Roquefort cheese, crumbled or Blue Cheese, crumbled
French baguette slices
Garnish with 2 fresh rosemary sprigs

Prerheat oven to 375F. Cut 1/2-inch off top end of each garlic head, exposing cloves. Remove any loose papery outer skin. Place garlic, cut side up, in non-metal baking pan. Trop with butter and olive oil. Add 1 cup of the chicken broth and wine to pan. Sprinkle chopped rosemary over garlic and place rosemary sprigs in broth mixture. (May be prepared 8 hours in advance, cover and chill).

Bake uncovered, about 1 hour, basting every 15 minutes with pan juices. Add remaining chicken broth, if necessary. Garlic cloves should be very tender when pierced with fork. Sprinkle with Roquefort, if desired, and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs and garnish with fresh rosemary sprigs. Serve by dipping bread into cooking juices, spreading with garlic and melted cheese.

Deviled Eggs Recipe - Different Varieties!

Makes 2 dozen

Only 5 minutes to make and always tasty.

12 large eggs
Ice water
6 T mayonnaise
2 t mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika, for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
2. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayo, mustard and cayenne; season with salt and pepper. Sppon the yolk mixture into the egg white halves and dust with paprika.

Smoked Salmon version: Prepare yolk mixture as above using 3 T sour cream in place of mayo. Stir in 1/2 C finely chopped smoked salmon and 3 T finely chopped fresh chives. Fill the egg white halves and top with chopped capers.

Herbd Deviled Eggs and Ham
Prepare the yolk mixture as above and stir in 1/2 C each finely chopped ham and fresh herbs, such as chives and tarragon. Fill the egg white halves and top with a stip of ham.

How to Make Almond Butter

Almond butter is healthier but costs about $20 a jar in the store. Here is a cheaper and tastier alternative:

2 cups whole, blanched almonds
1/4 c butter, cut in pieces
1/2 t almond extract

In a food processesor, add almonds to the beaker. Process, turning on and off rapidly, until almonds are very finely ground and have begun to crawl up the side of beaker. Add butter and almond extract through feed tube and continue processing until smooth.

Makes 1 1/4 C.

Recipe for Herb Butter

This butter is delicious on a baguette, bagels or crackers.

Use food processor:

1/4 C. loosely packed mint leaves
1/4 C loosely packed chives
1/4 C loosely packed parsley
(1 garlic clove is optional)
1 C butter, cut in pieces

Add mint leaves, chives and parsley to the beaker. Process, turning on and off, until greens are finely chopped. Add butter. Process again, turning on and off, scraping sides as necessary, to make a smooth butter.
This should take 30-40 seconds.

Makes 1 cup.

Creamsicle-In-A-Glass

1 cup freshly squeezed orange juice
1/2 c. fresh apple juice
1 t. honey
1/4 t. vanilla extract
2 T. nonfat dry milk
2 ice cubes

Mix all ingredients in a blender on high until ice is liquified. Garnish with orange slice. (Whipped cream is optional) Serve immediately.

Healthy Recipe - Carrot-Bran Muffins

1/2 c. bran
1/2 c. carrot pulp
1/2 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
1/2 t. sea salt
2 T. vegetable oil
1/4 c. molasses
1 egg
1/2 t. vanilla
3/4 c. soy milk or fresh apple juice
1/4 c. raisins

Preheat oven to 375F. Stir together oil, molasses, egg, vanilla and liquid until smooth. Add bran and carrot pulp, and let stand for a few minutes to absorb mixture.

Combine the remaining ingredients and add to bran mixture. Stir until moistened. Add more liquid if too dry. Fill oiled muffin tins 3/4 full and bake for 20 minutes.
Makes 8.

Recipe for Delicious Enchiladas Suizas

This is my favorite Enchilada recipe:

Chicken Enchiladas Suizas Recipe

6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 cup purchased green chile salsa (I use mild)
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin

salt and black pepper
12 to 15 7-inch flour tortillas
10 oz. Monterey Jack cheese, grated
1 cup heavy cream
1/2 cup chicken broth

Garnish with:
chopped avocado
chopped tomato
chopped fresh cilantro

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Poached Salmon Fillets with Dill-and-Ginger Vinaigrette

4 boneless salmon fillets with skin on, about 6 ox. each
8 large sprigs fresh dill
1 bay leaf
4 whole cloves
Salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below)

Place the fish fillets in a shallow saucepan with enough water to cover. Add the kill, bay leaf, cloves, salt, peppercorns and vinegar. Bring water to boil and simmer for 3 minutes. The center o fthe steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

Drain, and serve with the ginger vinaigrette. Serve over sauteed baby spinach.
4 servings.

Ginger Vinaigrette Recipe"

2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 C diced canned pimentos
Salt, pepper to taste
1/2 C olive oil

Place mustard, ginger, shallots, garlic, vinegar, pimentos, s & pepper in a mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.

Dessert Recipe: Baked Bananas

Delicious!

6 ripe bananas, sliced
1/2 C brown sugar
1/4 t nutmeg
1/4 t cinnamon
2 oz rum (optional)
2 T butter
Streusel:
1/2 C brown sugar
1/2 C flour
2 T butter
Cinnamon

Lay the sliced bananas in a buttered ovenproof dish. Sprinkle with sugar, nutmeg and cinnamon. Pour the rum over bananas and top with butter.
Combine the streusel ingredients and sprinkle over bananas.
Bake at 375F for 15-20 minutes.

Tastier Butter Recipe

This is delicious with broiled mushroom caps, or sauteed mushrooms and onions.

1/4 C parsley sprigs, 1 small shallot, 1 garlic clove, 2 T white wine, 1 C butter, in pieces.

In food processesor, add parsley, shallot, garlic and wine to beaker. Process, turning on and off rapidly, until finely chopped. Add butter and process, turning on and off, until smooth.
If necessary, stop processing and scrape mixture from sides of spatula.

Makes 1 C.

Easy Recipe for Blushing Baked Salmon

Remove salmon from refrigerator 15 minutes before baking.
Dish can be served warm or chilled.

6 salmon filets (6 oz. each)
3 T lime juice
3 T honey
2 T olive oil
Salt and freshly ground pepper, to taste
6 fresh mint sprigs (garnish)
3 limes (halved), for garnish

Place the salmon fillets in a glass or ceramic dish to fit, skin-side down. Combine the next 4 ingredietns and brush them over the salmon. Refrigerate, covered, 30 minutes.

Preheat the oven to 450F. Bake the salmon for 15 miutes or until cooked through. (The salmon should flake easily when tested with a fork). Carefully remove the salmon and garnish each fillet with a mint sprig on top and a lime half alongside.

275 calories per serving, 13 g fat.

Chicken with Sweet and Sour Fish Sauce

1 lb. boneless chicken, cut into large cubes
2 t honey
1/2 t salt
1/2 t black pepper
1 t sugar
2 garlic cloves, finely minced
1 t oil
1/2 t cornstarch
2 scallions, finely sliced
3 T lemon or lime juice
2 t fish sauce
1 T oyster sauce
2 T lemon or lime zest, grated
12 bamboo skewers, soaked in water for 10 minutes.

Marinate chicken in a mixture of honey, salt, pepper, sugar, garlic, oil, cornstarch, scallions, lemon or lime juice, fish sauce and oyster sauce.
Set aside 20 minutes. Add grated lemon or lime zest.

Thread marinated chicken onto skewers, leaving 2 inches free at each end and place on a baking sheet. Heat oven to 375 degrees and bake 20 minutes until chicken is medium-rare.
Turn oven to broil and broil chicken until brown. Do not overcook.

Serve with rice vermicelli and sweet and sour fish sauce.

Lowfat Blueberry-Peach Cobbler

1 t olive oil

1 C blueberries

2 C peaches - bite size pieces

6 t. flaxseed

1 c. oatmeal

1 T vanilla

2 T cinnamon

Pre-heat oven to 450 degrees. Place blueberries and peaches in coated pan.

Grind flaxseed and mix with other ingredients.

Add mixture to fruit and stir well to combine.

Bake 25 minutes.

Side Dish Recipe: Broccoli with Garlic

Can't get a more healthy side dish than this:

5 C brocolli florets
1 t vegetable oil
1/2 t cayenne pepper
14 garlic cloves, minced
1 T fresh lemon juice
1 T rice vinegar

Steam broccoli, covered, 4 minutes. Heat oil in large nonstick skillet over medium-high heat. Add the garlic and cayenne pepper saute 2 minutes. Remove from heat. Add broccoli, lemon juice and vinegar. Toss well and serve.

Healthy Side Dish: Braised Kale

I know...I know.. Most people do not like kale. But they say it's the healthiest vegetable and this recipe makes it quite tasty:

Braised Kale

1 T olive oil

2 C thinly sliced onions

1 t salt

12 turns freshly ground black pepper

2 T minced garlic

8 C of torn and stemmed kale pieces (firmly packed)

2 C chicken stock

(I like to add grated fresh parmesan on top too)

Heat the oil in large skillet over high heat. Add onions, salt and pepper and stir-fry 2 minutes. Add the garlic, kale and stock and cook, stirring occasionally for 3 minutes. Remove from heat and serve immediately.

Non-Fat Carrot Muffins Recipe

1 1/2C Carrots; grated
1 t Cinnamon
1/8 t Cloves
1 t Orange peel
2 Eggs
4 T Raisins (I use golden)
1 t Vanilla
6 T Flour
1 t Baking Powder
2/3 C Powdered Milk
1 C Brown Sugar

Mix all ingredients. Spray muffin tin with Pam spray. Divide equally. Bake at 350F for 25 minutes. Makes 12 muffins.

Healthy Recipe: Roasted Fennel Salsa

Fennel is great for digestion and tasty too.

1 whole garlic head
2 medium fennel bulbs, thinly sliced
Cooking spray
1 T olive oil
1/2 t salt, 1/4 t freshly ground pepper
1/4 t grated lemon rind
3 T fresh lemon juice
1/4 t minced fresh rosemary

Pre-heat oven to 450F.

Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil.
Place garlic and fennel on baking sheet coated with cooking spray.
Brush fennel with oil; sprinkle with salt and pepper.
Bake at 450F for 25 minutes, until lightly browned.
Remove from oven and cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice and rosemary in a bowl. Serve warm or chilled.

Healthy Quinoa Pudding Recipe

This is great for breakfast, brunch or snack. Quinoa is a yummy, high protein, high fiber, low glycimic index carbohydrate source.

1 C quinoa
2 C boiling water
1/3 C raisins or dried cherries
1/2 C unsweetened apple juice
2 bananas
1/3 t lemon rind, grated
3/4 t lemon juice, freshly squeezed
1 t vanilla
1/2 t cinnamon

Rinse quinoa in hot water and drain while water is boiling. (Important to rinse first to remove a slightly bitter taste the quinoa naturally has).
Add quinoa to boiling water and reduce heat to medium-low. Boil for 11 minutes and then add raisins or dried cherries and boil for 3 more minutes. While quinoa is cooking, put remaining ingredients in blender and blend until smooth.
Add the ingredients into the quinoa and simmer for 5 more minutes until desired consistency is achieved.

4 servings, 230 calories each, 2.9 g. fat.

NY-Style Carb Counter Cheesecake Recipe

It's hard to make a good, lower carb cheesecake but this one from Philadephia brand is very good.

1/2 cup ground PLANTERS Almonds
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup granulated sugar substitute
1 Tbsp. vanilla
1 cup BREAKSTONE'S Sour Cream
4 eggs
1 pt. (2 cups) fresh raspberries
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.

BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.

BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

Recipe: Warm Quinoa Salad

1 C cooked quinoa
1/2 C chopped cilantro
1/2 C golden raisins
1/2 C honey mustard dressing

Blend together. Serve warm. Healthier than pasta salad and delicious!

Low-Fat Bran Muffin Recipe

Low Fat Applesauce-Bran Muffins Recipe

6 slices whole wheat bread, torn in small pieces
3/4 ounce bran or oat bran cereal
1/2 teaspoon baking soda
2/3 cup non-fat dry milk
5 packages (equivalent to 10 teaspoons sugar) of artificial sweetener
1-1/2 teaspoons honey
4 teaspoons vegetable oil
3 eggs
----
1 banana
1 cup unsweetened applesauce
Preparation:
Preheat oven to 375 degrees. Very lightly grease muffin cups. Mix first 8 ingredients. Stir in last 2 ingredients until just combined. Put in muffin pan. Bake for 15 to 20 minutes. Makes 12 small muffins. For 4 servings: 1 protein, 1 fat, 1 bread, 1 fruit, 1/2 milk and 15 optional calories.

Chocolate Low Fat Muffins Recipe

1 1/2 C All-purpose flour
3/4 C granulated sugar
1/4 C cocoa
2 t Baking powder
1 t Baking soda
1 t Salt
2/3 C Vanilla lowfat yogurt
2/3 C Skim milk
1/2 t Vanilla extract
Powdered sugar (to top)

Heat oven to 400F. Line muffin cups with paper bake cups.
In medium blow, stir flour, sugar, cocoa, baking powder/soda and salt; stir in yogurt, milk and vanillas until combined. Do not beat.
Fill muffin cups 2/3 full with batter. Bake 15-20 minutes.
Cool and remove from pans. Sprinkle powdered sugar on top. Best served warm.

Vegetable Stir-Fry with Tropical Vinaigrette Recipe

The best veggie stir-fry I've ever made. I've used cauliflower in it too...delicious!

2 T rice vinegar

2 T thawed pineapple-orange juice concentrate

2 t minced shallots

2 t lemon juice

1 t cornstarch

1 t Worcestershire sauce

1 t honey

2 garlic cloves, minced

1 t olive oil

Cooking spray

3/4 C chopped green onions

1 cup julienne-cut yellow bell pepper

1 cup julienne-cut red bell pepper

3 cups small broccoli florets

1 cup fresh bean sprouts

Combine the first 8 ingred. in a blender; process until smooth. Heat oil in a wok or large nonstick skillet coated with cooking spray over med-high heat until hot. Add onions, and stir-fry 1 min. Add carrots and bell peppers; stir-fry 1 min. Add broccoli; cover and cook 2 min. Add vinegar mixture and sprouts; bring to a boil, and cook, uncovered, 30 sec., stirring constantly. rot

Healthy Recipe: Lemon Chicken and Rice with Artichokes

Sometimes I add sundried tomatoes to this dish for more flavor.

Ingredients:
1 lb skinless, boneless chicken breast, cut into 1/2-inch strips
2 1/4 C chopped onion
1 C chopped red bell pepper
2 C Instant Rice
1/4 C fresh lemon juice
1/4 t salt
1/4 t black pepper
1 T garlic powder
1 (14 oz) can fat-free chicken broth
1 (14 oz) can quartered artichoke hearts, drained.
2 T grated Romano cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, shopped onion and red pepper; saute 5 minutes. Stir in instant rice, lemon juice salt, black pepper and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in artichokes and cook 1 minute. Sprinkle with cheese.

Zucchini Noodles

This is from Sugar Busters. I also add tomato sauce on top to make it a meal.

3 T extra-virgin olive oil
5 T thyme leaves
1 t. minced garlic
1 1/2 lb. zucchini, finely julienned
2 T minced parsley
1 T fresh lemon juice
Salt and pepper to taste

Warm oil in large skillet, add thyme and garlic. Cook for 1 minute. Add zucchini and stir for 5 minutes.
Season.
Put into bowl and toss it with parsely, lemon juice and 1/2 remainder of thyme.

Good Vinaigrette Dressing for Salads

Forget the bottled dressings with chemicals. This is an easy, good one

1 C water
1/4 c. soy sauce (can be low sodium)
3 T sweet soy sauce
1 oz. toasted sesame seeds
2 T sherry vinegar

Whisk together all ingredients.

Easy Cream Puff Recipe

I still can't find a cream puff I really like in NYC. Here is an easy old Italian Recipe.

St. Joseph's Day Cream Puffs

Lightly grease bakign sheet.

Bring to boil in saucepan:
1 C hot water
1/2 C butter
1 T sugar
1/2 t salt

Add, all at once
1 C sifted flour

Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 min.) Remvoe from heat.
Quickly beat in, one at a time, beating until smooth after each addition:
4 eggs

Continue beating until mixture is smooth and glossy. Add, mixing thoroughly
1 t grated orange peel
1 t grated lemon peel

Drop by tablespoonfuls 2-in. apart on the baking sheet.

Bake at 450F for 15 minutes. Lower heat to 350F. Bake 15-20 minutes, or until golden in color.

Remove to rack to cool completely. Cut a slit in side of each puff and fill with:
Whipped Cream or Pineapple Cream Filling (recipes below).

Whipped Cream

Beat in a chilled 1-qt. bowl with chilled rotary beater, one cup at a time
2 C chilled whipping cream
Beat until cream stands in peaks when beater is slowly lifted upright.

Combine whipped cream in a large chilled bowl. Fold or beat into whipped cream with final few strokes until blended
6 T sifted confectioners' sugar
2 t vanilla extract


Pineaple Cream Filling (Crema d'Ananasso) Recipe

Scald in top of double boiler
1 1/2 C milk

Meanwhile, sift together into saucepan
1/2 C sugar
2 T cornstarch
1/8 t salt
Add, stirring well
1/2 C cold milk
Gradually stir in scalded milk.

Wash double boiler top to remove scum.

Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and cook for 3 minutes. Pour into double boiler top and place over simmering water. Cover and cook about 12 min., stirring 3-4 times. Vigorously stir about 3 T hot mixture into
3 eggs, slightly beaten
Immediately blend into mixture in double boiler. Cook over simmering water 3-5 minutes. Stir slowly to keep mixture cooking evenly. Remove fro mheat.
Cover and cool.

Stir in
1 1/2 C crushed pineapple
1 t vanilla extract

Chill in refrigerator.

Recipe for Orange Dream... Tastes like a creamsicle

This is a frothy cooler you can whip up in seconds- tastes like an old-fashioned creamsicle.
From the New Mayo Clinic.

1 1/2 C orange juice, freshly squeezed
1 C vanilla soy milk, chilled (put it in freezer for half hour before using)
1/3 C tofu, silken or soft
1 t orange zest
1/2 t vanilla extract
5 ice cubes
1 orange, peeled
4 mint sprigs

In a blender, combine the OJ, soy milk, tofu, half the orange and its zest, vanilla and ice cubes.
Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each glass with an orange segment and sprig of mint.

105 calories and 1 gram of fat.

Chicken with Ginger Orange Sauce

Saute 4 large boneless chicken breasts.

Ginger Orange Sauce Recipe:

1 large orange, peeled and sectioned

1 T minced fresh ginger

1 1/2 C Chicken stock

2 T chopped fresh cilantro

1 T sesame seeds

1 t sesame oil

1 T sugar

1/4 t salt

Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of orange into the 1/2 cup of sections.

In small saucepan, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, oil, sugar and salt, and bring to a boil.

Cook, whisking to break up the orange, for 10 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days.

Makes 1 1/3 cups.

Recipe for Easter Bread

This is an old family recipe for the most delicious sweet bread I've ever had.

Sprinkle with brightly colored candiest and dot with multicolored Easter eggs. Traditionaly shaped in wreath form, you can calso shape it into a rabbit.

Lightly butter 15 1/2 x 12-in. baking sheet.
Dip in food dyes to color: 5 eggs (uncooked)

Soften
2 pkgs. active dry yeast
in
1/2 C warm water (110F) If using compressed yeast, soften 2 cakes in 1/2 C lukewarm water, 80F.
Let yeast stand 5-10 minutes.

Meanwhile, pour into a large bowl
1/2 C warm water
Blend in
1 1/2 C sifted flour
Stir softened yeast, and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (about 80F) for 1 1/2 - 2 hours.

Cream until shortening is softened
3/4 C butter
2 T lemon juice
1 T grated lemon peel
Add gradually, creaming until fluffy after each addition, a mixture of
1 C sugar
1 t salt
Beat until thick and piled softly
2 eggs
1 egg white
Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.

Measure
4 1/2 to 4 3/4 cups sifted flour
Add about 1/2 of flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.

Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 1/2 to 2 hours).

Punch down with fist. Divide dough into 2 equal balls. Let stand covered for 10 minutes.

Roll each ball out into a long roll about 36 in. long and 1 to 1 1/2 in. thick. Using the 2 long pieces of dough, form a loosely braided ring, leaving spaces for the 5 colored eggs. Place on prepared bakign sheet. Place colored eggs into spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.

Bak eat 350F for 10 minutes.

Brush bread with a mixture of
1 egg yolk
1 T milk
Sprinkle with
Tiny multicolored candies
Bake 40-45 minutes or more, or until bread is golden brown. (Eggs will be hard cooked).