0
Nancy's Best Recipes

++--;;
1
.Nancys Choice

Here's Nancy's pick for the Top 5,
in no particular order:

1. Pork Tenderloin
2. That Chocolate Desert
3. Chocolate Cake
4. Finger Lickin' Ribs
5. Skinner Lasagna

'gbs_10099

++--;;
1
Appetizers
++--;;
2
Adelaide's Chicken Wingett's

Mix:
¾ of a 5oz bottle Kikoman's soy sauce
¼ c sugar
½ c water
1 clove garlic
1 T ground ginger
1 T MSG
3 T molasses

Use enough chicken wingetts to fit on a broiler pan.

Arrange chicken on a shallow pan.  
Bake 350° for one hour and 15 minutes. 
Baste every 15 minutes and turn over.  
15 minutes before party, re-heat at 350°

'gbs_10001
++--;;
2
Artichoke/Broccoli Dip

1 stick butter
1 8 oz cream cheese
½ lemon
2 packages frozen broccoli
1 can artichoke hearts
bread crumbs

Melt butter and cream cheese, squeeze lemon.  
Cook broccoli.  
Add to butter mixture.  
Chop artichoke hearts and put in casserole.  
Put broccoli mixture over.  
Top with bread crumbs.  
Bake 350  for 30 minutes.

'gbs_10002
++--;;
2
Cocktail Meatballs

1 lb pork sausage
1 slightly beaten egg
1/3 cup fine dry bread crumbs
½ teaspoon sage

Mix above ingredients.  
Shape in 2 dozen 1 ½" balls.  
Brown balls in oven on broiler rack for 15 minutes.

Sauce

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce

Combine, add meat balls and cook for 30 minutes.

'gbs_10003
++--;;
2
Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 teaspoon dijon mustard
1/8 teaspoon salt 
¼ teaspoon ground black pepper 
Paprika for garnish 

Pop out (remove) the egg yolks to a small bowl 
and mash with a fork. 

Add the mayonnaise, onion, relish, dijon mustard, 
salt and pepper and mix thoroughly. 

Fill the empty egg white shells with the mixture and 
sprinkle lightly with paprika. 

Cover lightly with plastic wrap and refrigerate for 
up to one day before serving. 

'gbs_10004
++--;;
2
Guacamole

Serves 6
3 medium avocados - peeled, seeded
1 medium tomato - peeled, chopped fine
1 small onion - minced
1 clove garlic - crushed
2 T lemon juice
¼ t salt
¼ t ground cumin
4 drops hot sauce

Using a fork or electric beaters, mash avocado.  Stir in remaining ingredients.

'gbs_10005
++--;;
2
Mrs. Fields Jalapeno Cheese Dip

 2 lbs. Velveeta -- cut in cubes
 1 qt. mayonnaise
12 oz. can jalapeno peppers -- diced small
 1 T. dried onion flakes
1/8 tsp. garlic -- minced, dried
 ¼ cup water

In large bowl, cut Velveeta into large cubes.  
Add dried onion & garlic, water & all the juice from the jalapeno can.  

Melt slowly in microwave, stirring about every 3 minutes, until completely melted.
Add mayonnaise and diced peppers and stir until completely mixed.  
Heat again, stirring every 3 minutes until it's bubbling.

Serving  Ideas : Can be served hot or cold with chips, crackers or fresh vegetables.
Makes a great sauce over steamed vegetables, adds flavor to scrambled eggs, 
sandwiches, burgers & baked potatoes.

NOTES:  Best if put into containers before cooled.
 
Be sure to use canned jalapenos as the bottled ones have a different type of brine.  
Use the carrots as well as the jalapenos in the can.  

Be sure to use dried onion & garlic as it is more "pure".  

Using fresh shortens the life and changes the flavor.  

Don't microwave it but about 3-4 minutes, stir, then microwave it again.  
I repeat this three or four times after adding all the ingredients.   

It's best to refrigerate, but can stay out a while if not in sun or heat. 

'gbs_10006
++--;;
2
Shrimp Dip

8 oz softened cream cheese
½ c cocktail sauce
½ c mayonnaise
¼ c finely chopped onion
2 t horseradish
10 large shrimp, cooked and shredded in blender

In mixer, combine cream cheese and cocktail sauce. 

Add mayonnaise, onion and horseradish. 

Fold in shrimp. 

Let stand in refrigerator at least one hour.

'gbs_10007
++--;;
2
Spinach Tortilla Rolls

3 packages flour tortillas

Mix:	
3 10 oz packages frozen spinach (thawed and drained)
1 cup mayonnaise
16 oz sour cream
2 packages Hidden Valley Ranch dressing mix
1 bunch green onions (tops) thinly sliced
pepper
bacon bits to taste

Spread mixture on tortillas and roll up.  

Refrigerate at least one hour but overnight is best.  

Cut into ¾" slices and arrange on plate.

'gbs_10008
++--;;
1
Bread
++--;;
2
Amish Friendship Bread

Do not use any type of metal spoon or bowl for mixing.
Do not refrigerate.
If air gets into the bag, let it out.
It is normal for the batter to rise, bubble and ferment.

10 days to yummy!
Day 1:  Mush the bag	Friday (6th)
Day 2:  Mush the bag	Saturday
Day 3:  Mush the bag	Sunday
Day 4:  Mush the bag	Monday
Day 5:  Mush the bag	Tuesday
Day 6:  Add to the bag: 1 c sugar, 1 c flour, 1 cup milk and mush the bag Wednesday
Day 7:  Mush the bag	Thursday
Day 8:  Mush the bag	Friday
Day 9:  Mush the bag	Saturday
Day 10:  Follow the directions below.  Sunday (15th)

Day 10 directions:
Pour the entire contents of the bag into a non-metal bowl 
and add 1 ½ cups each flour, sugar and milk. Blend until smooth. 

Measure out 4 separate batters of 1 cup each into four, 1 gallon Ziplock bags. 

Keep one for yourself if you'd like to continue making bread 
and give the other 3 to friends along with this recipe.

Note:  In keeping a starter for yourself, you will be baking bread every 10 days.

The bread is very good and makes a great gift. Only the Amish know how to create
the starter so if you give all 4 away, you will have to wait until someone gives you 
a starter back.

To the remaining batter in the bowl, add:

3 eggs
½ cup milk
½ t vanilla
½ t salt
1 ½ t baking powder
1 large box vanilla instant pudding or flavor of your choice
1 c sugar
½ t baking soda
2 c flour
2 t cinnamon
1 c oil

Preheat oven to 325 degrees. 
Spray 2 large (4 small) loaf pans with vegetable spray. 
Mix together an additional ½ c of sugar and 1 ½ t cinnamon. 
Dust pans with ½ cinnamon mixture.

Pour batter into the 2 (4) pans and sprinkle with the remaining 
sugar mixture over the top. 

Bake 60 minutes or till done by testing with a toothpick. 

Cool until the bread loosens from the pan (about 10 minutes). 

Turn out onto plate and cool completely.

Note:  Feel free to experiment by adding additional ingredients such as 
nuts, raisins, chopped apples, etc.

Freezing the starter:
Freeze the starter.  When ready to start the fermenting process, 
let it sit out for the 10 days, not adding the extra cups on the 5th 
or 10th day.  Only mush each day.  On the 10th day, follow the rest
of the recipe.  Now you do't have to find 3 people to give a starter to.

'gbs_10009
++--;;
2
Angel Biscuits

2 packages active dry yeast
1/4 cup lukewarm water (115 )
2 cups buttermilk, at room temperature
5 to 5 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup butter plus 2 tablespoons butter or margarine, divided
1/2 cup cold vegetable shortening

1.  Combine yeast and water in bowl; let stand 5 minutes.  Stir in buttermilk.

2.  Combine 5 cups flour, sugar, baking powder, baking soda, salt and pepper in large bowl.
Cut up 1/2 cup butter into small pieces; add to flour mixture.  
Cut in butter and shortening until mixture resembles small peas.
Stir in buttermilk mixture with wooden spoon until just blended.

3.  On a lightly floured surface, knead dough until smooth, adding more 
flour if needed, about 5 minutes.  
Pat dough into a 12-inch square.   
Cut dough crosswise into 2-inch strips, then cut strips 
diagonally at 2-inch intervals to form diamonds.  
Arrange diamonds 1 1/2 inches apart on a large ungreased baking sheet.  
Cover with clean towel and let rise at room temperature 45 minutes until 3/4 inch thick. 
(Can be made ahead.  Freeze until firm 1 hour.  Transfer to heavy-duty plastic storage bags
and freeze up to 1 month.  Let stand at room temperature 1 hour before baking.)

4.  Arrange rack in center of oven.  Heat oven to 400  F.  
Prick tops of diamonds with tines of fork.  Bake 15 to 20 minutes until golden brown.
Melt remaining 2 tablespoons butter.  Transfer biscuits to wire rack and brush tops 
with melted butter.  Serve warm.  Makes about 2 dozen biscuits.

200 calories per biscuit
9.5 grams of fat
14mg cholesterol

'gbs_10010
++--;;
2
Banana Nut Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup mashed ripe banana
1/2 cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well.  

Sift together dry ingredients; add to creamed mixture alternately with banana, 
blending well after each addition.  Stir in nuts.

Pour into well-greased 9x5x3-inch loaf pan.  

Bake in moderate over (350 ) 45-50 minutes or till done.  

Remove from pan; cool on rack.  Wrap and store overnight.

'gbs_10011
++--;;
2
Cinnamon Rolls

Dough
2 cups milk
¾ cup granulated sugar
2 packages active dry yeast
½ cup warm water (105 -115 F)
2 large egg yolks
1 teaspoon salt
7 ¼ to 8 ¼ cups all-purpose flour
¾ cup butter or margarine, softened

Cinnamon Sugar
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 tablespoons cinnamon
8 tablespoons butter or margarine, melted and divided
1 ½ cups pecan halves, chopped

Glaze
2 cups confectioners' sugar
About 1 ½  tablespoons milk
1 teaspoon almond extract

1.  Make dough:  Combine milk and sugar in a small saucepan.  
Heat, stirring occasionally, over medium heat, until sugar is dissolved.  
Cool until mixture is lukewarm.  Sprinkle yeast over warm water in a 
large bowl; stir to dissolve yeast.  Let stand until yeast is foamy, 5 minutes.

2.  Beat milk mixture, egg yolks and salt with wooden spoon into 
dissolved yeast, until blended.  Beat in 4 cups flour, then softened 
butter, until mixture is smooth.  Gradually stir in another 3 ¼ cups 
flour until blended and mixture forms a soft dough.

3.  Grease a large bowl.  On lightly floured surface, knead dough until 
smooth and elastic, adding as much of the remaining 1 cup of flour as 
necessary, 8 to 10 minutes.  Place dough in prepared bowl, turning to 
grease top.  Cover bowl with plastic wrap and let dough rise in warm, 
draft free place until doubled in bulk, 1 hour.

4.  Make cinnamon sugar:  Stir together granulated and brown sugars 
and cinnamon in bowl, breaking up any small brown sugar lumps with a spoon; set aside.

5.  Brush two 13x9x2-inch baking pans with 2 tablespoons of the melted butter.
Sprinkle the bottom of each with ¼ cup of the cinnamon sugar.  Turn dough out 
onto a lightly floured surface; cut in half.  Roll 1 piece of dough into a 16x12 
inch rectangle.   Rush top with 3 tablespoons melted butter.  Sprinkle entire 
surface evenly with ¾ cup cinnamon sugar; top evenly with half the pecans.  
Starting at one long end of rectangle, roll up dough tightly to form a log.  
Pinch edges to seal.  With a serrated knife, cut log crosswise with a sawing 
motion into twelve 1 ¼-ince-thick slices.  Arrange slices cut side up in 4 rows, 
3 per row, in one prepared pan, with space between the rows.  Punch down 
remaining piece of dough.  Repeat process, rolling and cutting with remaining 
melted butter, cinnamon sugar, and pecans.  Arrange slices in remaining prepared 
pan.  Cover pans and let rolls rise until almost doubled in bulk, about 45 minutes 
(rolls will tough on all sides).

6.  Meanwhile, arrange oven racks in middle and upper third of oven.  Heat over to 350 F.

7.  Uncover rolls and bake 20 minutes.  Switch pans between racks and bake rolls 
15 minutes, until golden and the center roll is baked in middle.  Immediately invert 
each pan, turning rolls out onto wire racks.  Cool 5 minutes; turn rolls right side up.

8.  Make glaze:  Meanwhile, combine confectioners' sugar and milk and almond extract
in bowl, stirring until smooth.  Drizzle rolls with glaze while still warm.  Makes 24 rolls.

'gbs_10012
++--;;
2
Coconut Banana Bread
From: HAROLD D JONES [neuilly@swbell.net]
Sent: Thursday, December 13, 2007 4:24 PM
To: nbeene1@airmail.net

Mix 2 C sugar and 1 C shortening.
Add 6 mashed bananas
Add 4 eggs (one at a time, each egg well beaten before incorporating)

Optional:  add shredded coconut to taste

Sift three times 2 1/2 C cake flour, 1 tsp salt, 2 tsp baking soda (yes, 3 times!)

Add 1/2 of flour mixture to bowl and mix;  then incorporate second half.

Grease tins.

Bake at 350 for approx. 30 min in small, mini pans.

'gbs_10013
++--;;
2
Quick Focaccia

3/4 C warm water (105º-115º)
1/4 oz package (2 1/2 t) fast-acting yeast
1/2 t sugar
2 c all-purpose flour
1 t table salt
1 T freshly grated Parmesan
2 t chopped fresh rosemary leaves
coarse salt to taste

Lightly grease a baking pan, 13 x 9 x 2.

In a bowl stir together water, yeast, and sugar and let stand until foamy, 
about 5 minutes.  In a small bowl stir together flour and table salt and gradually
stir into yeast mixture until mixture forms a soft dough.  On a lightly floured 
work surface with floured hands kneed dough 5 minutes, or until smooth and 
elastic, and shape into a ball.   Invert bowl over dough and let dough rest 10 minutes.

On lightly floured surface roll out dough into a 13 x 9-inch rectangle and transfer
to baking pan, pressing into corners.  Let dough rise, covered loosely with plastic 
wrap, in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400º F.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.  
Press indentations about 1/4 inch deep and 1 inch apart all over dough with 
lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or 
until golden.  Cool foccacia in pan on a rack.  Makes four 6 x 4-inch servings

Note:  Each serving 242 calories and 1 gram fat.

'gbs_10014
++--;;
2
Classic American Garlic Bread

Serves 6-8

9-10 medium garlic cloves (about the size of a plump cashew nut), skins left on
6T unsalted butter, softened
2 T grated Parmesan cheese
½ t salt
1 whole loaf high-quality Italian bread (about 1 pound, football-shaped), halved lengthwise

1.  Adjust oven rack to middle position and heat oven to 500.
Meanwhile, toast garlic cloves in small skillet over medium heat, 
shaking pan occasionally, until fragrant and color of cloves deepens
slightly, about 8 minutes.  When cool enough to handle, skin and
mince cloves (you should have about 3T).  Using dinner fork, mash
garlic, butter, cheese, and salt in small bowl until thoroughly combined.

2.  Spread cut sides of loaf evenly with garlic butter mixture; season to taste 
with pepper.  Transfer loaf halves, buttered side up, onto baking sheet; bake, 
reversing position of baking sheet in oven from front to back halfway through 
baking time, until surface of bread is golden brown and toasted, 8-10 minutes.  
Cut each half into 2" slices, serve immediately.

'gbs_10015
++--;;
1
Breakfast
++--;;
2
Aunt Betty's Breakfast Eggs

12 slices of bread without crusts
½ pound grated Swiss cheese
½ pound grated sharp cheddar cheese
½ pound bacon (fried crisp and crumbled)
½ teaspoon dry mustard
8 eggs
3 cups milk
½ teaspoon salt

Grease 8 ½" x 11"  baking dish.  
Place six slices of bread on bottom.  
Place ½ cheese and ½ bacon over cheese.  
Mix eggs, mustard, milk and salt.  

Put rest of bread on top of cheese and rest of cheese and bacon on 
top of bread.  Pour egg mixture over.  Bake 350  for 45 to 60 minutes.  

Make ahead and store in refrigerator overnight before baking.

'gbs_10016
++--;;
2
Gay's Brie-and-Sausage Breakfast Casserole

1 (8 oz) round Brie
1 pound ground regular or hot pork sausage
6 white sandwich bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnishes:  chopped green onions, shaved Parmesan cheese

Trim rind from Brie, and discard; cut cheese into cubes, and set aside.

Cook sausage in a large skillet over medium-high heat, stirring until it 
crumbles and is no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly 
greased 13 x 9 inch baking dish.  Layer evenly with bread slices, sausage, 
Brie, and Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour 
evenly over cheeses.  Cover and chill mixture for 8 hours.

Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour 
evenly over chilled mixture.

Bake at 350  for 1 hour or until casserole is set.  Garnish, if desired.

Served at Amy Howard's bridal shower given by Gay Van Art on February 8, 2003.

'gbs_10017
++--;;
2
Crème Brulee French Toast

Serves 6-8

2 tablespoons corn syrup (light or dark)
 ½ cup butter
1 cup brown sugar, packed
1 loaf French or white bread, thickly sliced with the crust removed

5 eggs
1 ½ cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier or orange baking liqueur (optional)
¼ teaspoon salt

In a small saucepan combine the syrup, butter and brown sugar; simmer 
until syrupy.  Pour this mixture into a 9" x 13" baking pan that has been 
sprayed with Pam.  Set aside.  Slice the loaf into thick slices, and place 
the syrup in the baking pan.  Place the bread on top of the syrup.

In a large bowl, whisk together the eggs, half and half, vanilla, Grand Marnier
and salt.  Pour evenly over the bread.  Cover and refrigerate overnight.  

In the morning, leave the casserole at room temperature while the oven 
preheats.  Bake at 350  uncovered, for 45 minutes.  Cut into squares, 
flip over (syrup side up) and serve immediately.  Serve with maple syrup 
and butter.  Can be reheated.

'gbs_10018

++--;;
2
Maple Sausage and Waffle Casserole (Eggo Homestyle best)

Serves 6
6-8 frozen waffles (1/2 inch thick)
12 oz maple breakfast sausage, crumbled
Unsalted butter (for dish)
1 1/2 c shredded cheddar cheese
6 large eggs
1 1/4 c whole or low-fat milk
1/4 c maple syrup
1/4 t salt
1/8 t pepper

1. Adjust oven rack to middle position and heat oven to 375 degrees. 
Arrange waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.

2. Brown sausage in non-stick skillet over medium heat, breaking it apart with 
spoon, 8-10 minutes. Drain on paper towel lined plate.

3. Butter 8" square baking dish. Add half of waffles in single layer. Add half 
of sausage and 1/2 cup cheese. Repeat layering of waffles, sausage, and 1/2 cup 
cheese. Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined. 
Pour egg mixture evenly over casserole.  Cover with plastic wrap and place weights on top. 
Refrigerate for at least 1 hour or overnight (so egg mixture will be completely absorbed). 

4. Adjust oven rack to middle position and heat oven to 325 degrees. Let casserole 
stand at room temperature for 20 minutes. Uncover casserole and sprinkle remaining
1/2 cup cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. 
Cool 5 minutes. Cut into pieces and serve.

'gbs_10019
++--;;
1
Desserts
++--;;
2
Amaretto Mouse Cheesecake

2 c graham cracker crumbs
½ c melted butter
Mix well and press in to 9" spring form pan.  Chill.

1 envelope Knox gelatin
½ cup cold water
3-8oz cream cheese
1 ¼ cups sugar
1 5 oz can evaporated milk
1 teaspoon lemon juice
1/3 cup Amaretto
1 teaspoon vanilla
¾ cup heavy cream, whipped

Sprinkle Knox over water.  Let stand 1 minute.  
Stir over low heat until dissolved (3 minutes).  
Beat cream cheese and sugar until light and fluffy.  
Add Knox, milk, lemon juice, Amaretto and vanilla.  
Fold in whipped cream and pour into spring form pan.  
Chill 8 hours.  
Garnish with chocolate sauce and raspberries.

'gbs_10020
++--;;
2
Angel Food Cake

1 cup sifted cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 t vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract

1.  Heat oven to 325 .  Have ready an ungreased 9 3/4 inch angel food 
cake pan, preferably with a removable bottom, or use wax paper to line
 bottom of pan with nonremovable bottom.

2.  In a small bowl, combine flour with 3/4 cup sugar.  Place remaining
3/4 cup sugar next to the mixer.  Use a whisk to completely combine 
and aerate flour/sugar mixture.

3.  In a large, grease-free mixing bowl, beat egg whites at low speed 
until just broken up and beginning to froth (start beating whites at low 
speed, then increase the speed to medium).  Add cream of tartar and 
salt and beat at medium speed until whites form very soft, billowy mounds.  
With the mixer still at medium speed, beat in 3/4 cut sugar, 1 tablespoon at
a time, until all sugar is added and whites are shiny and form soft peaks.  
Add vanilla, lemon juice, and almond extract and beat until just blended.

4.  Place flour/sugar mixture in a sifter set over waxed paper.  
Sift flour mixture over egg whites about 3 tablespoons at a time, and gently 
fold it in, using a large rubber spatula, a large flat whisk or your hand.

5.  Gently scrape batter into pan, smooth the top, and give pan a couple of 
raps on the counter to release any large air bubbles.

6.  Bake in lower third of oven for 50 to 60 minutes until cake is golden 
brown and the top springs back when pressed firmly.

Freeze overnight if serving the next day.  Cake may be frozen for up to 2 weeks but will compress slightly.

*Note:  you cannot successfully make angel food without the specially designed pan.  Nonstick pans are of no real benefit to angel food cakes.

'gbs_10021
++--;;
2
Banana Split Cake

1cup graham cracker crumbs
1 ½ sticks margarine
1 egg
1 cup powdered sugar
½ teaspoon vanilla
2 large bananas
1 8 oz. can crushed pineapple, drained
1 small container Cool Whip
about ½ pecans and ¼ cup chopped cherries

Mix graham crackers and ½ stick melted margarine.  
Press into a 9" square pan.  Bake 350  for 10 minutes.  
Cool completely.  
Combine sugar, egg, vanilla and stick margarine and 
mix 12-15 minutes in mixer.  
Pour over crust.  
Add layer of bananas, layer of pineapple.  
Top with cool Whip.  
Sprinkle with nuts and cherries. 
Refrigerate.

(I double this recipe and put in a 9 x 13 pan to serve a large crowd)

'gbs_10022
++--;;
2
Banana Split Pie

1 c graham cracker crumbs
1 ½ sticks margarine
1 egg
1 c powdered sugar
½ t vanilla
2 large bananas
1 8 oz can crushed pineapple, drained
Small container Cool Whip
Pecans and cherries

Mix graham crackers and ½ stick melted margarine. 
Press into 9" square pan. Bake 350° for 10 minutes. 
Mix sugar, egg, vanilla and stick margarine. Mix 12-15 minutes. 
Pour over crust. Add layer of bananas, layer of pineapple. 
Top with cook Whip. Sprinkle with nuts and cherries.
Refrigerate.

'gbs_10023
++--;;
2
Better Than Sex Cake

1 package yellow cake mix
1 can (20 oz) crushed pineapple in its own juice
3/4 cup sugar
2 packages instant vanilla pudding mix
3 cups milk
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
3/4 cup flaked coconut, toasted

In 13x9 pan, bake cake according to package directions.  
In medium saucepan combine pineapple with its juice and sugar; 
cook over medium heat, stirring occasionally, until thick and syrupy,
about 20 minutes.  When cake is done, remove from oven and pierce 
top with a fork at 1 inch intervals.  Pour on pineapple mixture and 
spread evenly over cake.  Cool completely.

In medium bowl, combine pudding mix with mixer; blend until thick.  
Spread over cooled cake.  In medium bowl, beat cream until soft peaks form.  
Add powdered sugar and vanilla; continue beating until stiff.  Spread over cake.  
Refrigerate 24 hours.  Before serving sprinkle with toasted coconut.  Makes 16 servings.

'gbs_10024
++--;;
2
Black Russian Cake

1 yellow or butter cake mix					
1 pkg. (small) chocolate instant pudding			
¾ cup water							
3 large eggs
1 cup Crisco oil ( I find it better to use ¾ cup)

Beat together for 3 ½ minutes.  Add ¼ cup of vodka and ¼ cup of Kahlua.  Beat ½ minute.

Pour into greased bundt pan.  Bake 45-50 minutes at 325 degrees.  
Test with toothpick to make sure it's done.  After removing from oven, 
let it cool for 10 minutes before turning it out of the pan.

Icing
Mix ¾ to 1 cup powdered sugar
2 Tab. Softened butter
3 to 4 Tab. Kahlua

Drizzle over cake while the cake is "slightly" warm.

'gbs_10025
++--;;
2
Black-Bottom Peanut Butter Mousse Pie

(For a pretty presentation, drizzle with melted chocolate and 
sprinkle with chopped peanuts)

7 whole graham crackers, coarsely broken
¼ cup (1/2 stick) unsalted butter, melted
4 T sugar, divided

1 ½ c bittersweet or semisweet chocolate chips (about 8 oz)
2/3 c plus 1 ¾ c chilled whipping cream, divided
2 T light corn syrup
2 t vanilla extract, divided
6 oz (1c) peanut butter chips
2 T creamy peanut butter (do not use old-fashioned style or freshly ground)

Preheat oven to 350°. Spray 9" glass pie dish with nonstick spray. 
Blend graham crackers, melted butter, and 2 T sugar in processor 
until moist clumps form. Press crumb mixture over bottom and up 
sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.

Meanwhile, combine chocolate chips, 1/3 c cream, corn syrup and 1 t vanilla 
in microwave-safe bowl. Microwave on medium heat until chocolate softens, 
about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture 
over bottom of crust. Freeze 10 minutes.

Microwave peanut butter chips and ¾ c cream in large microwave safe bowl on 
medium heat at 15-second intervals just until chips soften, stirring often. 
Whisk in peanut butter and 1 t vanilla. Cool to barely lukewarm. 
Beat remaining l c cream and 2 T sugar in medium bowl until very thick but 
not yet holding peaks. Fold into peanut butter mixture in 3 additions. 
Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

'gbs_10026

++--;;
2
Cheese Cake

#1 crust
1 ½ c graham cracker crumbs
6T margarine, melted
½ c sugar

#2 filling
2 8oz packages cream cheese
1 c sugar
2 t vanilla
3 eggs
Juice from one lemon (3T)

#3 topping
1 c sour cream
¼ c sifted powdered sugar
1 t vanilla

Combine #1 to make shell. Pat into 9" square pan or spring-form pan (up sides, too)

Combine #2. Pour into pan. Bake 40-45 minutes at 375° (till knife comes out clean)

Combine #3. Spread evenly over #2 and bake 5 minutes longer.

Cool to room temperature and then refrigerate.

'gbs_10027
++--;;
2
Eggnog Pound Cake

1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup commercial dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon coconut extract


Cream butter and shortening; gradually add sugar, beating well at medium 
speed of an electric mixer.  Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with eggnog, beginning and ending with 
flour mixture.  Mix just until blended after each addition.  Stir in coconut and flavorings.

Pour batter into a greased and floured 10-inch tube pan.  
Bake at 325  for 1 hour and 30 minutes or until a wooden pick inserted in 
center of cake comes out clean.  Cool in pan 10 minutes; remove from pan, 
and cool completely on a wire rack.  

(another recipe suggests 1 teaspon each, vanilla, lemon, almond, sherry rum, brandy flavorings)

'gbs_10028
++--;;
2
Flan (mom's favorite)

1 ¾ cups heavy cream
1-cup whole milk
¼ t salt
1 ½ t vanilla extract
1 cup granulated sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons granulated sugar


1. Position rack in center of oven and preheat to 350 degrees.

2. Combine cream, milk and salt in medium saucepan.  Bring to a simmer 
over medium heat.  Remove from heat, stir in vanilla and set aside.

3. In another medium saucepan, combine 1-cup sugar and 1/3-cup water.  
Stir over low heat until sugar dissolves.  Increase heat to high and cook, 
without stirring until syrup turns deep amber, brushing down sides of pan 
with wet pastry brush and swirling pan occasionally, about 10 minutes.

4. Quickly pour caramel into six ¾ cup ramekins or custard cups.  
Using oven mitts as aid, immediately tilt each ramekin to coat sides.  
Set ramekins into 13x9x2-inch baking pan.

5. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just 
until blended.  Gradually and gently whisk cream mixture into egg mixture 
without creating lots of foam.  Pour custard through small sieve into 
prepared ramekins, dividing evenly.

6. Pour enough hot water into baking pan to come halfway up sides of ramekins.  

7. Bake until centers are gently set, about 40 minutes.  
Transfer to wire rack and cool.  Chill until cold, about 2 hours or cover and chill overnight.

To serve, run small sharp knife around custard to loosen.  Turn over onto plate.  Shake gently to release custard.  
Carefully lift off ramekin allowing caramel syrup to run over the custard.  Repeat with remaining custards and serve.

Serves 6.

'gbs_10029
++--;;
2
Fresh Strawberry Pie

1 9" baked pie crust (Pet Ritz deep dish)

Wash, drain, hull 1 quart strawberries

Pick ½ choicest berries and put remainder in sauce pan with 1 cup sugar, 
mash with potato masher

Mix 2 T corn starch and 4 T lemon juice

Add to berries and cook until thick and transparent. Add 1 t gelatin that has been 
softened in 2 T cold water.  Cool mixture.

Spread 1  3 oz package of cream cheese on bottom of cooled pie crust. 
Arrange berries. Pour strawberry mixture over and cool pie for 2 hours before serving.

'gbs_10030
++--;;
2
Fruit Pizza

1  17 oz roll of slice and bake sugar cookies
8 oz package cream cheese
¼ c sour cream
2 t sugar
½ T almond or vanilla extract
Assortment of fruits

Cut slice and bake cookies into 1/8" slices (half the thickness called for 
on package). Line sides and bottom of a greased 14" pizza pan, two 9" pie pans 
or a 15 x ½ x 10" jelly roll pan with the cookie dough slices, overlaying them slightly. 
Bake in a pre-heated 375° oven until golden brown (12 to 14 minutes). Cool.

Make cheese filling. Beat together softened cream cheese, sour cream, sugar 
and almond extract. Spread over baked crust. Slice favorite fruits and arrange 
them on top of cheese filling. Refrigerate until ready to serve. Serves 12.

'gbs_10031
++--;;
2
Gingerbread Biscotti

1 cup blanched almonds 
3/4 cup sugar
1/2 cup butter or margarine
1/2 cup molasses
3 eggs
3 cups flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder

Preheat oven to 350 F, toast almonds on small baking sheet 10 to 15 minutes until golden.  
Watch carefully so they don't burn.  cool and chop coarsely.  Set aside.

In large bowl, beat sugar, butter and molasses until smooth.  
Add eggs 1 at a time, beating after each addition.  
In small bowl, combine flour, spices, almonds and baking powder.  
Add to egg mixture; stir to blend.

On 2 large greased cookie sheets, pat dough (with well-floured hands) into 4 loaves.  
Each should be 1/2 inch thick, 2 inches wide and 14 inches long.  
Bake about 25 minutes, or until browned and the edges are springy to the touch.

Let loaves stand on cookie sheet until cool to the touch.  
Slice into long, 1/2-inch thick diagonals.  
Arrange slices close together on cookie sheets, with one cut side down.  
Return to oven and bake 15 to 18 minutes longer, until biscotti are brown.  
Cool completely on racks and store in an airtight container.  
Makes 4 dozen.  93 calories, 5 g fat

'gbs_10032
++--;;
2
Gourmet Pecans"
from Peggy Plate 1-09

INGREDIENTS:
1 C. sugar
1/2 tsp. salt
1 large egg white
3 T. Grand Marnier, Kahlua, or any liqueur with a strong flavor
4 or more cups small pecan halves

DIRECTIONS:
1. Preheat oven to 325 degrees. Line a jelly roll pan with foil. Combine sugar and 
salt in a small bowl. Set aside. Whisk egg white and liqueur in a large bowl. Add 
pecans and stir to coat.  Add sugar mixture and then stir thoroughly to blend. 
Spread pecans in a single layer on prepared pan. Bake 20 -25 minutes until pecans 
are toasted and crisp, stirring every 10 minutes.  It will look as if all the coating 
is coming off. Stir from the outside of the pan towards the center as the edges 
brown faster.  Watch closely as the sugar burns quickly. Remove pan from the oven 
and immediately loosen nuts from foil. Cool on wax paper.

FOOTNOTES:
will keep for two weeks in an airtight container

'gbs_10033
++--;;
2
Grandma Dupree Tea Cookies

3 cups flour
1 cup sugar
1 cup Crisco
1 teaspoon salt
1 teaspoon vanilla flavoring
2 cups baking powder
2 eggs

Mix dry ingredients
Cut in Crisco
Mix eggs/vanilla together, then add to bowl
Blend until mixture is smooth, then roll dough and cut cookies
Cook at 350F for 20 minutes (less for soft, more for crispy)

'gbs_10034
++--;;
2
Italian Cream Cake

Printed from COOKS.COM
________________________________________
1 stick butter
2 c. sugar
5 egg yolks
1 c. chopped nuts
1 tsp. vanilla
1/2 c. Crisco or other shortening
2 c. plain flour
1 c. buttermilk
1 tsp. soda
1 sm. can Angel Flake coconut
5 egg whites, stiffly beaten

Cream butter, shortening. Add sugar and egg yolks and beat well. 
Add flour and soda, which have been sifted together, alternately with buttermilk. 
Stir in vanilla and add nuts and coconut. Fold in stiffly beaten egg whites. 
Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes.

FROSTING FOR ITALIAN CREAM CAKE:
8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, optional
Mix all ingredients together and spread on layers and top of cake.
 
'gbs_10035


++--;;
2
Marcia's Caramel Brownies 

14 oz. caramels, unwrapped 
1 small can evaporated milk 
1 package German chocolate cake mix 
¾ c melted butter 
1 cup semi-sweet chocolate chips 
1 cup chopped pecans 

1. Melt caramels with ½ can evaporated milk - can microwave. 
2. In a separate bowl mix butter, cake mix and rest of evaporated milk together. 
3. Grease an 7x11 or 9x9 pan, put half of the cake mixture in it 
4. Bake at 350° for 8 minutes 
5. Take out of the oven and immediately put the chocolate chips on top and spread evenly 
6. Sprinkle the pecans over the melted chips 
7. Pour the melted caramel mixture on next 
8. Put the rest of the cake mixture over evenly 
9. Bake another 12-15 minutes until cooked completely. 
10. Let cool to cut.  May cut easier if cooled in the refrigerator. 

'gbs_10036
++--;;
2
Neiman-Marcus Bars

1 box yellow cake mix
4 eggs
1/2 c. butter, melted
8 oz. softened cream cheese
1 lg. confectioners' sugar

Mix cake mix, 1 egg, and melted butter. Spread in greased 9 x 13 inch pan. 
Beat softened cream cheese with confectioners' sugar. Add 3 eggs. 
Beat and pour over cake mixture. Bake 1 hour at 350 degrees. 
Cool and slice into squares.


Neiman Marcus Bars

1 pkg. butter pecan cake mix (Betty Crocker), chocolate may be substituted
1 stick melted butter
2 eggs
Mix together and pack in greased cake pan. 2 eggs 1 stick melted butter 
8 oz. softened cream cheese 

Mix together and spread over the first layer. Bake at 300 to 325 degrees for 1 hour. 
Cut into squares after cooled.

Neiman-Marcus II Bars

1 box chocolate cake mix
2 eggs, beaten
1 stick butter
1 c. chopped walnuts or pecans
1 (8 oz.) pkg. cream cheese
1 (6 oz.) pkg. chocolate chips
3 eggs, beaten
1 box (1 lb.) powdered sugar
1 c. walnuts or pecans

Combine first three ingredients. Mix well and spread in 9 x 13 inch greased pan. 
Sprinkle with 1 cup nuts and package of chocolate chips. Combine cheese, 3 eggs, 
powdered sugar. Spread on top of cake mix. Top with nuts. Bake at 350 degrees for 45 minutes.

'gbs_10037
++--;;
2
Peanut Butter Cup Cookies

1 stick butter
½ c peanut butter
½ cup granulated sugar
½ c packed brown sugar
1 large egg
½ t vanilla
1 ¼ c flour
¾ t baking soda
½ t salt
1 (10 oz) package miniature peanut butter cups

Cream together butter and peanut butter with granulated and brown sugars.  
Beat in egg and vanilla.  Stir together flour, baking soda and salt and blend 
into the creamed mixture to make a smooth dough.  Preheat oven to 375 .  

Shape dough into 1-inch balls and place in ungreased miniature muffin tins.  
Bake 8-10 minutes.  Have miniature peanut butter cups ready, papers removed.  
Immediately after removing trays from oven, press a peanut butter cup into the
 center of each hot cookie until only the top of the candy shows.

Let cool in pan for 10-15 minutes before removing the cookies to a tray for 
serving or to an airtight container for storage.

'gbs_10038
++--;;
2
Pumpkin Date Torte

Mix and set aside:	
½ c chopped dates
½ c walnuts
2 T flour

Melt:
¼ c margarine

Blend and remove from heat:	1 c brown sugar

Stir in:
2/3 c cooked pumpkin
1 t vanilla

Beat In:
2 eggs, one at a time

Sift:
½ c flour
½ t baking powder
½ t cinnamon
½ t ginger
¼ t soda

Add to pumpkin mixture, mixing well.  
Stir in floured dates and nuts. 
Pour into greased 9" square pan.

Bake 350 degrees for 20 to 25 minutes.  
Serve warm with coolwhip.

'gbs_10039			

++--;;
2
Pumpkin Roll

1-cup sugar
½ cup flour
3 eggs
½ t baking soda
¾ t cinnamon
2/3 c canned pumpkin
Filling (recipe follows)
Confectioner's sugar and mint leaves for garnish

Pre heat oven to 350 .  Mix together sugar, flour, eggs, soda, cinnamon and pumpkin.  
Line cookie sheet with foil and spray with nonstick cooking spray.  Spread mixture on 
foil and bake for 15 minutes.

Remove from oven and turn on to a towel immediately.  (Towel may be sprinkled with 
confectioner's sugar.)  Roll into a long log and let cool.

Unroll cake.  Spread filling onto cake.  Roll cake again and wrap in plastic wrap.  
Place seam-side down and chill for 3 hours for cake to set.  Slice into rounds; 
garnish with confectioner' sugar and a mint leaf, if desired.  Makes 12 (1") slices.

Filling:
Mix together 8 oz softened cream cheese, 3 T butter at room temperature, 1 t vanilla, 1 c confectioners' sugar and 1 cup chopped pecans.

300 (51% fat) calories

'gbs_10040
++--;;
2
Ritz Cracker Pie
(from Aunt Caroline)

1 cup sugar
1 heaping t baking powder
Pinch salt
20 crushed Ritz crackers
½ to 1 c chopped nuts
2 egg whites

Beat egg whites until stiff. Gradually add sugar. Add baking powder and salt. 
Gently fold in crackers and nuts. Pour into greased 9" pie pan. Bake 350° for 
25 minutes. Refrigerate 6 hours before serving. Top with Cool Whip.

'gbs_10041
++--;;
2
Sock It to Me Cake

1 box Duncan Hines Butter Recipe Cake Mix
1 c sour cream
½ c Crisco oil
¼ c sugar
¼ c water
4 eggs

½ flour
1/2c brown sugar
2 t cinnamon
2 T melted butter
Mix together, sprinkle 2/3 over half batter and the rest on the top.

Oven 375 degrees.  45-55 minutes. Cool upright for 25 minutes.  
Then remove and glaze.

Glaze
1 c powdered sugar
2T milk

'gbs_10042
++--;;
2
Sour Cream-Apple Pie

Crust
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons butter or margarine, cut up
2 tablespoons vegetable shortening
4-5 tablespoons ice water

Crumb Topping
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
3 tablespoons butter or margarine

Filling
2 tablespoons apple brandy
1 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons flour
4 large Golden Delicious apples (2 lb.), peeled, cored and cut into 1/2 inch wedges (6 cups)

1.  Make crust:  Pulse flour, granulated sugar and salt together in food 
processor to combine.  Add butter and shortening, pulse until mixture resembles 
coarse crumbs.  Gradually add ice water through feed tube, 1 tablespoon at a time, 
until mixture starts to hold together.  Shape pastry into a ball and flatten into a 
thick disk.  Wrap and refrigerate 30 minutes.  On lightly floured surface, roll pastry 
into a 12-inch circle.  Fit into a 9-inch pie plate, trim edges and flute.  
Freeze pastry shell 10 minutes.

2.  Meanwhile, arrange rack in bottom third of oven.  Heat over to 425 F.

3.  Make Crumb Topping:  Combine flour, brown sugar, nutmeg and ginger in medium 
bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

4.  Make filling:  Microwave brandy in microwaveproof cup on high 40 seconds until 
hot.  If using vanilla bean, add and let stand 10 minutes.  Combine sour cream, 
granulated sugar, flour (and vanilla extract, if using)in large bowl.  Remove vanilla bean, 
reserving brandy, scrape seeds and stir into sour-cream mixture.  Discard pod (r reserve 
for another use, such as flavoring granulated sugar).  Add apples and reserved brandy, 
tossing to coat.  spoon filling into frozen pastry shell.  Sprinkle Crumb Topping evenly 
over filling.  Bake 15 minutes.  Cover edges of cruse loosely with foil.  Reduce heat to 
375 F and bake 35 to 40 minutes more until filling is bubbly and topping is golden.  
Cool on wire rack 1 hour.  Serve warm or at room temperature.  Makes 8 servings.  435 calories,

'gbs_10043
++--;;
2
Texas Gold Bars

1 yellow cake mix 
3 eggs
½ cup butter
1 pound powdered sugar
8 oz cream cheese
1 teaspoon vanilla
1 cup chopped pecans
1 cup mini chocolate chips

Preheat oven to 350 degrees. Butter a 9x13 inch baking pan.

Mix together cake mix, 1 egg and butter. Pat into bottom of prepared pan. 
Combine 2 eggs, powdered sugar, cream cheese, vanilla, nuts and chips, and pour over 
top of first layer. Bake 50 to 60 minutes. Cool for 10 minutes, then cut into 1 inch bars.

There is a note that says for holidays, substitute candied cherries and pineapple 
for the chocolate chips.

'gbs_10044
++--;;
2
That Chocolate Dessert


Crust:
2c vanilla wafer crumbs
1 c chopped pecans
¼ c margarine, melted

Combine in small bowl, pat 1/2 mixture in 9" square pan.  Reserve other half to 
sprinkle on top. Press firmly.

Cream:
½ c margarine
1 c powdered sugar

Add:	
3 well beaten egg yolks
1 ½ oz melted chocolate
½ t vanilla

Fold In:
3 stiff beaten egg whites

Pour over crumb mixture.  Spread evenly. Sprinkle remainder of crumbs on top.

Store in freezer.

Note:  I usually double the recipe on the filling and 1½ x the crust.

'gbs_10045
++--;;
2
That Chocolate Dessert (double)


Crust:
3c vanilla wafer crumbs
1 1/2 c chopped pecans
¼+1/8 c margarine, melted

Combine in small bowl, pat 1/2 mixture in 9" square pan.  Reserve other half to 
sprinkle on top. Press firmly.

Cream:
1 c margarine
2 c powdered sugar

Add:	
6 well beaten egg yolks
2 ½ oz melted chocolate
1 t vanilla

Fold In:
6 stiff beaten egg whites

Pour over crumb mixture.  Spread evenly. Sprinkle remainder of crumbs on top.

Store in freezer.

'gbs_10046

++--;;
2
Tin Roof Dessert (Cinda Kraft)

2 rows Oreo cookies, crushed
1 stick margarine, melted
½ gallon vanilla ice cream, softened
1 can chocolate syrup
1 jar salted peanuts
1 large Cool Whip

Crush cookies to make crust (use a food processor.  Put in bottom of 9 x 13 pan.  
Melt margarine and drizzle over top of cookies.  Spoon softened ice cream over 
cookies.  Pour on chocolate syrup and peanuts.  Freeze.  When frozen solid, 
spread with Cool Chip.  Freeze.  When frozen, wrap I foil and it will keep indefinitely.  
When serving, remove from freezer and unwrap and let set out for a few minutes 
to make slicing easier.

158 calories, 9 g fat, 2 g protein (exchange 2 fat, 1 other carbohydrate)

'gbs_10047
++--;;
2
Tiramisu

11/2007

Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a 
tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount 
of rum added to the coffee mixture in step 1. Do not allow the mascarpone to warm 
to room temperature before using it; it has a tendency to break if allowed to do so. 
Be certain to use hard, not soft ladyfingers (see related Ask Cook's information on 
shopping for ladyfingers).


Serves 10 to 12 

2 1/2 cups strong black coffee , room temperature  
1 1/2 tablespoons instant espresso powder   
9 tablespoons dark rum   
6 large egg yolks   
2/3 cup sugar   
1/4 teaspoon table salt   
1 1/2 pounds mascarpone cheese   
3/4 cup heavy cream (cold)  
14 ounces ladyfingers (42 to 60, depending on size)  
3 1/2 tablespoons cocoa , preferably Dutch-processed  
1/4 cup semisweet or bittersweet chocolate , grated (optional)  


1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking 
dish until espresso dissolves; set aside.

2. In bowl of standing mixer fitted with whisk attachment, beat yolks 
at low speed until just combined. Add sugar and salt and beat at medium-high 
speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber 
spatula once or twice. Add remaining 4 tablespoons rum and beat at medium 
speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone 
and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping 
down bowl once or twice. Transfer mixture to large bowl and set aside.

3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium 
speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue 
to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber 
spatula, fold one-third of whipped cream into mascarpone mixture to lighten, 
then gently fold in remaining whipped cream until no white streaks remain. 
Set mascarpone mixture aside.

4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, 
remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not 
submerge ladyfingers in coffee mixture; entire process should take no longer 
than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer 
in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish. 

5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread 
mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons 
cocoa in fine-mesh strainer and dust cocoa over mascarpone. 

6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone 
mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe 
edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 
6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.


STEP BY STEP: Dip, Don't Submerge 
Oversoaked: This ladyfinger was fully submerged in the coffee mixture for 2 to 3 seconds. 
The coffee mixture has penetrated all the way to the center of the cookie. 
Perfectly Soaked: This ladyfinger was dropped into the coffee mixture, rolled, 
and removed within 2 to 3 seconds. The coffee mixture has not completely saturated this cookie. 

STEP BY STEP: Assembling Tiramisù 
2. Spread half of mascarpone mixture over ladyfingers. 
1. Arrange soaked ladyfingers snugly in single layer in baking dish.  

3. Dust half of cocoa over mascarpone mixture. Repeat layering. 

'gbs_10048
++--;;
1
Drinks
++--;;
2
Cocktail Winner

Pour a little Vanilla Vodka into a tall glass.  Add several scoops of Vanilla Ice Cream.  Pour Root Beer into the 
glass. Splash on another ounce of so of the Vanilla Vodka.  Add a spoon & straw 
and enjoy. Just a Root Beer Float with vodka! Yummy!!!  

'gbs_10049
++--;;
1
Meat
++--;;
2
Simple Roast Beef Tenderloin
Serves 12 to 16

To age the tenderloin, set it on a rack over a roasting pan and refrigerate it 3 to 4 days.  
If you do age the meat, you can reduce the post-roasting resting time to 15 - 20 minutes.  
To give the tenderloin a more pronounced pepper crest, increase the amount of pepper to 6 T
and use a mixture of strong black and white and mild pink and green peppercorns.  Be sure 
to crush the peppercorns with a mortar and pestle or with a heavy-bottomed saucepan or skillet.  
Do not use a coffee or spice grinder, which will grind the softer green and pink peppercorns to
a powder before the harder black and white peppercorns begin to break up.

1 whole beef tenderloin peeled, (5-6 lbs), thoroughly patted dry
2 T olive oil
1 T kosher salt
2 T coarse-ground black pepper

Remove tenderloin from refrigerator 2 to 3 hours before roasting. 
Using a sharp knife to carefully cut the silver skin on the side opposite the tail with shallow 
slashes at 1 ½" intervals.  Tuck tail end under and tie roast crosswise, knotting at 1 ½" intervals.

Adjust oven rack to upper middle position and heat oven to 425 .  Set meat on a sheet of 
plastic wrap and rub all over with olive oil.  Sprinkle with salt and pepper; then, lift plastic
wrap up and around meat to press on excess.

Transfer prepared tenderloin from wrap to wire rack set on shallow roasting pan.  
Roast until instant-read thermometer inserted into the thickest part of the roast 
registers about 125  (meat will range from medium-rare to medium in different 
areas of the roast), about 45 minutes.  Let stand for about 30 minutes before carving.

'gbs_10050
++--;;
2
Cavatine (from Aunt Betty)

1 pound ground chuck or ground round
3 oz package sliced pepperoni
1/2 green pepper, diced (optional)
1 small onion, diced
1 cup diced mushrooms (optional)
32 oz jar Ragu Spagetti Sauce
8 oz. cooked macaroni
8 oz. grated mozzerella cheese

Brown ground meat with diced onion and green pepper.  Drain.  
While meat is cooking cook macaroni according to package directions.  

Combine ground meat, pepperoni, green pepper, onion, mushrooms, Ragu sauce 
and cooked macaroni in large bowl.  Stir well.  Place in casserole dish.  
Top with cheese.  Bake 350º for 30 or more minutes or until heated through.  
Can be microwaved.  Serve with rolls and salad.

You can also freeze this casserole.  Thaw before cooking.

'gbs_10051
++--;;
2
Grandma's Chili

1 pound ground round or ground chuck
1 can tomato soup
1 soup can water
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons chili powder (or more)
Frito's (optional)
Grated sharp cheddar cheese (optional)
	
Brown ground meat in large fry pan.  Drain grease.  Leave meat in pan.  
Chop onion, add to meat.  Mince garlic, add to meat.  Add tomato soup, 
water and chili powder.  Mix well.  Cook, covered, one hour over medium heat.

Serve very hot with Frito's and grated cheese on top.

You can double the recipe and freeze for another day.

'gbs_10052
++--;;
2
Chile-Cheese Chicken Soup with Rice

Serves 4-6
4 slices of bacon
1 medium onion, coarsely chopped
3 garlic cloves, minced
2 jalapeno or other hot chili peppers, minced
1 t dried oregano
2/3 c cup rice, preferably medium-grain
1/2 cup dry white wine
15 oz can Mexican-style stewed tomatoes
6 cups chicken broth (homemade or canned)
3 skinless, boneless chicken breast halves (1 lb), cut in bite-size pieces
Salt an freshly ground pepper
4 oz Monterey Jack cheese, shredded
2 T chopped fresh cilantro or parsley

In a large saucepan or Dutch oven, cook the bacon over medium heat until crisp, about 
5 minutes; drain on paper towels.  Crumble the bacon and set aside.  Pour off all but 
2 T fat from pan.

Add the onion, garlic and jalapenos and cook, stirring occasionally, until softened, 
3 to 5 minutes.  Add the oregano, cumin and rice.  Cook, stirring, for 1 minute.  
Pour on the wine, stewed tomatoes and chicken broth.  Reduce the heat to medium-low, 
cover and simmer for 20 minutes.

Add the chicken and simmer 10 minutes, or until tender and white throughout.  
Season with salt and pepper to taste.

Stir in the cheese until melted.  Ladle into soup bowls and top the crumbled bacon 
and chopped cilantro. Serve hot.

345 calories

'gbs_10053
++--;;
2
Cyncha's Artichoke Spinach Lasagna

1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 ½ oz) chicken broth
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 jar (16 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles (9 oz)
3 cups shredded Monterey Jack cheese (12 oz)
1 package (4 oz) crumbled herb and garlic feta cheese (1 cup)

Heat oven to 350°.  Spray rectangular baking dish (13 x 9 x 2) with cooking spray.

Spray 12-inch nonstick skillet with cooking spray; heat over medium high heat.  
Cook onion and garlic in skillet about 3 minutes, stirring occasionally, until onion 
is crisp-tender.  Stir in broth.  Heat to boiling.  Stir in artichokes and spinach; 
reduce heat.  Cover and simmer 5 minutes.  Stir in pasta sauce.

Spread ¼ of the artichoke mixture in bottom of baking dish; top with 3 noodles.  
Sprinkle with ¼ cup of the Monterey Jack cheese.  Repeat layers 2 more times.  
Spread with remaining artichoke mixture; sprinkle with remaining Monterey Jack cheese.  
Sprinkle with feta cheese.

Cover and bake 40 minutes.  Uncover and bake about 15 minutes longer or until noodles 
are tender and lasagna is bubbly.  Let stand 10 to 15 minutes before cutting.  

8 servings/480 calories per serving.

Do-ahead tips:  Cover unbaked lasagna with aluminum foil and refrigerate up to 24 hours 
or freeze up to 2 months.  To bake from refrigerator bake 55 to 60 minutes or until 
noodles are tender and lasagna is bubbly.  To bake frozen lasagna, thaw in refrigerator 
overnight; bake 55 to 60 minutes or until noodles are tender and lasagna is bubbly.

From Cyncha Farris, December, 2001

'gbs_10054

++--;;
2
Grandma's Dressing

1# sausage
1 chopped onion

Brown and drain.  Add 1 small box oatmeal (little less), salt and pepper, poultry seasoning. 
Add melted margarine until crumbly.

Of coarse you would need to double or triple this recipe for my family!

'gbs_10055
++--;;
2
Grilled Honey Chicken

½ cup soy sauce
¼ cup sherry
¼ cup honey
1 clove garlic, crushed
¼  teaspoon ground ginger
3 tablespoons melted margarine
2 chickens cut in pieces

Combine first 6 ingredients; cook 5 minutes, stirring constantly.  
Arrange chicken in a shallow pan; cover with sauce, and marinate 15 minutes.

Place chicken, skin side up, on grill.  Cook until tender; turn often and baste about every 10 minutes.

'gbs_10056
++--;;
2
Nancy's City Ham

1 city style (brined) ham, hock end (a city ham is basically any brined ham that is 
packed in a plastic bag, held in a refrigerated case and marked "ready to cook", 
"partially cooked" or "ready to serve".  Better city hams are also labeled "ham in 
natural juices".  I buy a shank ham, not spiral sliced.

¼ cup brown mustard
2 cups dark brown sugar
1 oz bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies

Heat oven to 250 degrees F.

Remove ham from bag, rinse and drain thoroughly.  Place ham, cut side down, in a 
roasting pan (disposable pan is best to you can just throw it away after roasting).  
Using a small paring knife or clean utility knife set to the smallest blade setting, score 
the ham from bottom to top, spiraling clockwise as you cut.  (If you are using a paring 
knife, be careful to only cut through the skin and first few layers of fat).  Rotate the
ham after each cut to that the scores are no more than 2-inches across.  Once you 
have made it all the way around, move the knife to the other hand and repeat, spiraling 
counter clockwise.  The aim is to create a diamond pattern all over the ham.  (Don't 
worry too much about precision here.)

Tent the ham with heavy-duty foil, insert a thermometer, and cook for 3 to 4 hours 
or until the internal temperature at the deepest part of the meat registers 130 degrees F.

Remove and use tongs to pull away the diamonds of skin and any sheets of fat that 
come off with them.

Heat oven to 350 degrees F.

Dab dry with paper towels, then brush a liberal coat of mustard, using a basting brush.
Sprinkle on brown sugar, packing loosely as you go until the ham is coated.  Spritz this 
layer lightly with bourbon, and then loosely pack on as much of the crushed cookies as 
you can.  (This takes about 15 minutes.)

Insert the thermometer (don't use the old hole) and return to the oven (uncovered).  
Cook until interior temperature reaches 140 degrees F, approximately 1 hour.

Let the roast rest for ½ hour before carving.

'gbs_10057
++--;;
2
Grandma's Meatloaf

1 medium onion, grated
2 slices day old bread
1 egg
1/3 cup milk
2 lbs ground round or ground chuck
1 lb ground pork

Grate onion.  Tear or cut bread in dime sized pieces.  Beat milk and egg together.  
Place all in mixing bowl with meat.  Use your hands or fork and mix very well.  
Place mixture in bread pan.  If pan seems too big, squish meat up to one end of pan.  
Bake at 350º for one hour.  As meatloaf bakes, there is a lot of grease so at the 
end of baking, just drain off. Meatloaf doesn't look too good but we know it is.   
Place meat loaf on serving platter and top with ½ cup Heinz Ketchup for more good taste and color.

Serve with baked potatoes.  You can bake the potatoes at the same time you bake the meatloaf.

'gbs_10058
++--;;
2
Pork Tenders

Combine and seep 3 hours:
1 ½ cup oil
¾ cup soy sauce
¼ cup Worcestershire Sauce
2 tablespoons dry mustard
2 ½ teaspoons salt
1 tablespoon pepper
½ cup wine vinegar
2 tablespoons fresh parsley
2 cloves crushed garlic
1/3 cup fresh lemon juice

Marinate 4-5 hours in zip lock bag.  

'gbs_10059
++--;;
2
Pork Tenderloin

½ cup soy sauce
¼ cup sherry
¼ cup honey
1 clove garlic, crushed
¼  teaspoon ground ginger
3 tablespoons melted margarine

Combine ingredients; cook 5 minutes, stirring constantly.  Cool slightly.

Place meat in zip lock bag.  Pour marinade in bag and marinate15 minutes up to several hours.  

'gbs_10060
++--;;
2
Finger Lickin' Ribs

Spice Rub
1 tablespoon sugar
2 teaspoons each salt, pepper, and paprika
1 whole rack pork spareribs (about 3 lbs)

Barbecue Sauce
1 cup ketchup
1/2 cup distilled white vinegar
2 tablespoons packed light-brown sugar
2 teaspoons minced garlic
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon liquid smoke
1/2 teaspoon hot pepper sauce, or to taste


1. Heat oven to 350  F.  Have ready a large foil-lined (for easy cleanup) roasting pan with a rack.

2. Mix the Spice Rub ingredients together and rub all over ribs.

3. Place the ribs meaty side up on roasting rack in foil-covered pan.  Cover with foil and bake 
about 2 1/2 hours to 3 hours until meat is very tender.

4. Meanwhile mix sauce ingredients in a medium saucepan.  Bring to a boil, reduce heat and 
simmer uncovered 25 to 30 minutes, stirring occasionally, for flavors to develop and to 
thicken slightly.  Brush sauce on baked ribs.

5. To grill:  Cook ribs 4 to 6 inches from heat source 12 to 14 minutes, basting once or twice 
with the sauce and turning ribs over 3 or 4 times to prevent burning, until lightly charred.  
To broil:  Line broiler pan with foil.  Place ribs on broiler-pan rack and cook 4-6 inches 
from heat source as directed.

6. Cut into individual ribs and serve with any remaining sauce.
	
Tip:  Baking the ribs before grilling (or broiling) gets rid of fat, tenderizes the meat 
and shortens grilling time.

'gbs_10061
++--;;
2
Skinner Lasagna

1 pound sweet Italian sausage 
3/4 pound lean ground beef 
1/2 cup minced onion 
2 cloves garlic, crushed 
1 (28 ounce) can crushed tomatoes 
2 (6 ounce) cans tomato paste 
2 (6.5 ounce) cans canned tomato sauce 
1/2 cup water 
2 tablespoons white sugar 
1 1/2 teaspoons dried basil leaves 
1/2 teaspoon fennel seeds 
1 teaspoon Italian seasoning 
1 tablespoon salt 
1/4 teaspoon ground black pepper 
4 tablespoons chopped fresh parsley 
12 lasagna noodles 
16 ounces ricotta cheese 
1 egg 
1/2 teaspoon salt 
3/4 pound mozzarella cheese, sliced 
3/4 cup grated Parmesan cheese 

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium 
heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, 
and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon 
salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, 
stirring occasionally. 

2. Use no boil noodles.  A 5 minute soak in hot tap water dramatically reduces 
the baking time for the no-boil noodles.  Cooks tested 5 brands of no-boil 
noodles and found all to be adequate although favorite is Barilla.  In a mixing 
bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 

3. Preheat oven to 375 degrees F. 

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch 
baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half
of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. 
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan 
cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make 
sure the foil does not touch the cheese. 

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 
25 minutes. Cool for 15 minutes before serving. 

'gbs_10062
++--;;
2
Turkey Enchiladas

3 T plus ½ cup vegetable oil
1 ¾ cups finely chopped onions
1 28 oz can enchilada sauce
5 plum tomatoes, finely chopped
1 ½ t finely chopped canned chipolte chilies
1 c chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
¾ c sour cream
12 5-6 inch corn tortillas

Heat 3 tablespoons oil in large saucepan over medium heat.  Add 1 ½ cups 
onions and sauté until tender, about 5 minutes.  Add enchilada sauce, tomatoes
and chipotles.  Cover; simmer 20 minutes, stirring often.  Remove from heat.  
Stir in ½ cup cilantro.  Season sauce with salt and pepper.

Mix turkey, 1 ½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl.  
Season with salt and pepper.

Preheat oven to 350  F.  Heat ½ cup vegetable oil in medium skillet over 
medium heat.  Cook 1 tortilla until pliable, about 20 seconds per side.  
Drain on paper towels.  Repeat with remaining tortillas.

Spread ½ cup sauce in 13x9x2-inch glass baking dish.  
Spoon ¼ cup turkey mixture in center of each tortilla.  
Roll up tortillas.  Arrange seam side down in dish.  
Spoon 2 ½ cups sauce over enchiladas.  Sprinkle with ½ cup cheese.  
Bake enchiladas until heated through, about 30 minutes.  

Rewarm remaining sauce in saucepan over medium-low heat.  
Transfer to sauceboat.  Serve enchiladas, passing sauce separately.

6 servings

'gbs_10063
++--;;
2
King Ranch Chicken

1 roasted chicken from Sam's
1 medium onion, chopped
1 package corn tortillas (12)
1 lb grated sharp cheddar cheese
1 T chili powder
1 t garlic salt
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel tomatoes with chilies, crushed
	
Pull meat from chicken in bite sized pieces.

Chop onion, cut tortillas in quarters, grate cheese.

In large bowl, place cut up chicken, chopped onion, quartered tortillas, grated cheese, 
chili powder, garlic salt, Cream of Chicken Soup, Cream of Mushroom Soup and Rotel 
tomatoes.  Mix well.

Place in one large casserole dish or several smaller casserole dishes.  Bake one hour 
or until bubbly at 350º.  Serves 8 if you make only one large casserole.  The others 
can be frozen.  Thaw before cooking.

'gbs_10064
++--;;
1
Menus
++--;;
2
2006 Fathers Day Dinner

Potato Chip Pork Chops
Mashed Potatoes
Green Beans
Ice Burg Lettuce with Thousand Island Dressing
Watermelon

Texas Sheet Cake

Potatoes
Green beans
½ c buttermilk
Margarine
Powdered sugar
Mayonnaise
Relish (?)
lettuce

'gbs_10065
++--;;
2
Daddy 87/Jim 60 Birthday Lunch

Mache and Green Apple Salad
Pineapple Spears
Steamed Vegetables
Blue Cheese Baked Potatoes
Pork Tenderloin
Rolls

That Chocolate Dessert

'gbs_10066
++--;;
2
Easter Dinner

Cider-Baked Ham
Macaroni and Cheese
Mashed potatoes
Baked beans
Deviled Eggs
Pretzel Salad
Rolls

Brownies/Ice Cream

Cinnamon stick
13 cups apple cider
7-10 # cured bone-in half ham (shank end)
Dark brown sugar
Bread Crumb Topping
3	slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
1 1/2	tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
½	pound elbow macaroni 
½	tablespoon table salt 
2 ½	tablespoons unsalted butter 
3	tablespoons all-purpose flour 
3/4	teaspoons powdered mustard 
1/8	teaspoon cayenne pepper (optional)
2 1/2	cups milk (see note)
4	ounces Monterey Jack cheese , shredded (1 cup)
4	ounces sharp cheddar cheese , shredded (1 cup)
1/2	teaspoon table salt 
Long pretzels
4 oz cream cheese
4 oz cool whip
3 oz strawberry jello
10 pkg frozen strawberries
Rolls
Vidalia onion
Dijon mustard
Ice cream
Large oven bag
Potato's

Saturday
Brine the ham
Takes about 3 hours to cook on Sunday

'gbs_10067
++--;;
2
Gay's Visit April, 2009

Lasagna
Caesar Salad
Garlic Bread

That Chocolate Dessert

1 pound sweet Italian sausage 
3/4 pound lean ground beef 
1/2 cup minced onion 
2 cloves garlic, crushed 
1 (28 ounce) can crushed tomatoes 
2 (6 ounce) cans tomato paste 
2 (6.5 ounce) cans canned tomato sauce 
1/2 cup water 
2 tablespoons white sugar 
1 1/2 teaspoons dried basil leaves 
1/2 teaspoon fennel seeds 
1 teaspoon Italian seasoning 
1 tablespoon salt 
1/4 teaspoon ground black pepper 
4 tablespoons chopped fresh parsley 
12 lasagna noodles 
16 ounces ricotta cheese 
1 egg 
1/2 teaspoon salt 
3/4 pound mozzarella cheese, sliced 
3/4 cup grated Parmesan cheese 
9-10 medium garlic cloves (about the size of a plump cashew nut), skins left on
6T unsalted butter, softened
2 T grated Parmesan cheese
½ t salt
1 whole loaf high-quality Italian bread (about 1 pound, football-shaped), halved lengthwise
Vanilla wafers
Margarine
Powdered sugar
Eggs
Romaine lettuce
Garlic
Bread for croutons (baguette or country loaf)

'gbs_10068
++--;;
2
Jack's Retirement Dinner
January 12, 2009

Shrimp Dip and Crackers
Mixed Nuts

Finger Lickin' Ribs
Brenda's Fontina Potatoes
Black Eyed Peas
Green Beans with baby Bella Mushrooms
Corn Bread

Angel Food Cake
Ice Cream

8 oz cream cheese
Cocktail sauce
Onion
Horseradish
Crackers
White vinegar
Garlic
Worcestershire
Liquid Smoke
Ribs
Potatoes
Unsalted butter
Fontina cheese
Fresh Parmeasan
Eggs
Cream of tartar
Lemon
Almond extract
Several choices ice creams

'gbs_10069

++--;;
2
Post Canadian Trip Dinner Party

Iris's Surprise Appetizer
Pork Tenderloin
Corn on the Cob
Baked Potatoes
Iceberg Lettuce with Thousand Island Dressing
Rolls

That Chocolate Dessert


Corn on the cob
Baking potatoes
Iceberg lettuce

'gbs_10070


++--;;
2
John's Birthday Brunch #30

Margarita Fruit Salad

Aunt Betty's Breakfast Eggs with substitutions

Gay's Crème Brulee French Toast

Bacon

Breakfast Polenta with Chorizo and Queso Fresco
Mexican Hash Brown Potatoes

Chips
Red and Green Salsa

Flour Tortillas from Central Market

Birthday Cake
Gay's Chocolate Cookies
Coffee

'gbs_10071
++--;;
1
Mexican
++--;;
2
Bob Meskan 85-Jim Howard 58 
Birthday Dinner Menu

Sangria/Margarita's
Nacho's
Beef Taco's
Beef and Chicken Fijatas
Spanish Rice
Guacamole
Salsa
Chips

Chocolate Cake
Pecan Pie

 
Liquor				
Cointreau
Cognac or brandy
Sparkling wine

Miscellaneous
White grape juice
Tortilla chips
14 oz can Mexican stewed tomatoes
Uncle Ben's converted white rice
Chicken broth
Taco shells (Old El Paso)
Tomato sauce
Flour tortillas from Central Market

Fruit/Vegetables
Strawberries
White grapes
Frozen peaches
Fresh mint
Jalapenos
Scallions
Limes
Lime juice
6 avocados
2 medium tomato's
2 medium onion
garlic
lemon juice
2 green peppers
1 red pepper
cilantro
Spanish onion
Iceberg lettuce
Small onions (for taco's)
Small tomatoes (for taco's)

Meat
Bacon
1# chicken breasts
1# sirloin steak
2# ground beef (90% lean)

Dairy
1 # grated cheddar cheese
sour cream

'gbs_10072
++--;;
2
Cranberry Salsa
Ingredients:
12 oz Bag cranberries
3/4 c Sugar
1 Garlic clove(s)-minced (1 tsp)
1 (or 2) jalapeño chilies-seeded and minced
1/3 c Cilantro, chopped
3 Scallions, minced
1/4 c Lime juice
1 dash Hot sauce
Salt and pepper
Instructions:
Pick through the cranberries, removing any stems, and wash thoroughly. Bring 2 cups 
water and " cup sugar to a boil. Reduce the heat, add the cranberries, and simmer 
for 2-3 minutes, or until cooked but still firm. Do not overcook; the cranberries 
should keep their shape. Drain in a colander. Refresh under cold water and drain thoroughly. 
 
Ingredients: 
2 cups fresh or whole frozen cranberries 
1 tablespoon grated orange peel 
1 orange, peeled and chopped 
1 tablespoon fresh ginger root, minced 
1 tablespoon chopped fresh parsley 
1 tablespoon chopped cilantro 
2 jalapeno peppers, seeds removed, chopped 
2 tablespoons frozen orange juice concentrate, thawed 
1/3 cup honey 

Directions: 
Chop cranberries coarsely in food processor. Add orange peel, chopped orange, ginger,  
parsley, cilantro and jalapeno peppers. When preparing peppers, wear rubber gloves to 
protect your skin. Process 30 to 40 seconds, keeping mixture coarse. Add juice 
concentrate and honey and process 5 or more seconds. 	

'gbs_10073
++--;;
2
Green Chili Chicken Enchilada's
From Aunt Alice

2 cups cooked shredded chicken (2 boneless breasts)
3 cups shredded Monterey Jack cheese
½ cup or more chopped onion
1 large can Las Palmas Green Chili Enchilada Sauce (see next page and recipe from Cooks Magazine)
¾ cup sour cream
1 can (4.5 oz) diced green chilis
1 can (4.5 oz) sliced olives (optional)
8-10 flour tortilla's

1. combine shredded chicken, 2 cups cheese, diced chilis and onions in a bowl
2. spread one tablespoon enchilada sauce over tortilla
3. sprinkle chicken mixture down center of tortilla
4. top chicken mixture with one tablespoon sour cream
5. sprinkle with olives (optional)
6. spoon sauce over olives and roll
7. continue process until enchiladas are rolled
8. place enchiladas in a 12x8 Pyrex or aluminum baking pan
9. spoon remaining sauce over enchiladas and sprinkle remaining cup of cheese on top
10.	bake at 350° for 20 minutes or until cheese bubbles


Enchilada Sauce 
 
Can canned enchilada sauces stack up against homemade? 

This article appeared in the February/March 2006 issue of Cook's Country, 
sister magazine to Cook's Illustrated. 

Corn Tortillas

Written: 3/2005

Thick or thin? The answer proved to be the key distinction. 

We tasted six brands of corn tortillas and found that thicker tortillas did not 
brown as well in the oven and became more chewy than crisp. Thin tortillas, 
either white or yellow, quickly became feather-light and crisp when oven-fried. 
Flavor differences between brands were slight, but locally made tortillas did 
pack a bit more corn flavor than national brands. Our advice? Purchase the 
thinnest tortillas you can find and choose a locally made brand, if possible.


Supermarket Flour Tortillas

Written: 9/2005

It's no surprise that the best flour tortillas are freshly made to order. But those 
of us without a local tortilleria must make do with the packaged offerings at the 
local supermarket. To find out which ones taste best, we rounded up every 6-inch 
flour tortilla we could find (usually labeled "fajita size") and headed into the test 
kitchen to taste them.

Tasters immediately zeroed in on texture, which varied dramatically from "doughy and stale" 
to "thin and flaky." The thinner brands were the hands-down winners. Most brands had a 
mild, pleasantly wheaty flavor, but two of the doughier brands, Olé and La Banderita (both
made by the same company), were panned for off, sour notes. Our advice is simple: Get
the thinnest tortillas you can find at your local market.

Curious as to how canned enchilada sauces would stack up against our homemade version, 
we tried six supermarket brands: Old El Paso, La Victoria, Hatch, La Preferida, Comida 
Mexicana, and Las Palmas. None could compete with our recipe. Tasters compared one 
sauce to "canned tomato soup" and another to "spicy Chef Boyardee." Some comments 
were even more scathing, likening the supermarket sauces to "burnt coffee grounds" 
and "salty and bitter tomato paste." If you're taking the time to make our enchiladas, 
why spoil their flavor with a sub par sauce? Ours can be ready in less than 15 minutes.


 
Chicken Enchiladas with Tomatillo Sauce
5/2003
If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
10 enchiladas, serving 4 or 5 as a main dish
Sauce
2	teaspoons vegetable oil or corn oil 
1	medium onion , chopped fine (about 1 cup) 
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 
3/4	pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups) 
3	large jalapeño chiles , seeded and coarsely chopped (about 1 cup) 
1	teaspoon granulated sugar  
1/2	teaspoon table salt  
Filling
2	teaspoons vegetable oil or corn oil 
1	medium onion , chopped (about 1 cup) 
1	tablespoon ground cumin  
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips 
1/2	cup chopped fresh cilantro leaves   
8	ounces sharp cheddar cheese , grated (2 cups) 
Tortillas and Toppings
10	corn tortillas (six-inch) 
	Vegetable cooking spray  
3	ounces grated sharp cheddar cheese (3/4 cup) 
3/4	cup sour cream  
1	avocado , diced medium 
5	leaves romaine lettuce , washed, dried, and shredded 
2	limes , quartered 

1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.

2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside. 

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

STEP BY STEP: Assembling Enchiladas 
 
1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.	 

2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. 
Bake until tortillas are soft and pliable, about 4 minutes.
 
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. 
Place 1/3 cup filling down center of each tortilla.	 

4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
 
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce 
so it coats top of each tortilla.	 

6. Sprinkle 1/4 cup grated cheese down center of enchiladas.

Shopping List For:
Chicken Enchiladas with Tomatillo Sauce 

Pantry/Dry Goods
ground cumin,   1 tablespoon  
vegetable oil,   4 teaspoons  
table salt,   1/2 teaspoon  
granulated sugar,   1 teaspoon  
corn tortillas,   10  
Vegetable cooking spray  

Produce
avocado,   1  
chopped fresh cilantro leaves ,   1/2 cup  
garlic,   3 medium cloves  
romaine lettuce,   5 leaves  
limes,   2  
medium onions,   2  
large jalapeño chiles,   3  
small tomatillo,   3/4 pound  

Dairy
sharp cheddar cheese,   8 ounces  
grated sharp cheddar cheese,   3 ounces  
sour cream,   3/4 cup  

Meat
boneless, skinless chicken thighs,   12 ounces 

'gbs_10074
++--;;
2
Mexican Salad

Torn lettuce
Crushed Frito's
Bottled Catalina dressing
Shredded sharp cheddar cheese
Canned bean's (drained and rinsed)
Tomato's
Red onions

'gbs_10075
++--;;
1
Party
++--;;
2
Menu

Brisket with potato rolls and Texas Pecan-Cilantro Pesto
Cranberry Salsa
Jalapeno Bites
Cheese platter, including Baked Brie, Texas-style
Margarita Shrimp
Devilish Eggs
Assorted munchies
Texas Gingerbread with Dulce de Leche
Cointreau Sparkling Sangria
Peach Tea Punch
Soft drinks, Mexican sodas, bottled water, coffee


Baked Brie, Texas-style

2 sheets puff pastry
1 (1.1pound) round of brie
8 oz Texas peach-jalapeno jelly 
1 cup chopped pecans
4 tablespoons melted butter

Place one sheet of pastry on cookie sheet.  Center brie on pastry and spread jelly on the brie.  Sprinkle with pecans.  Place second sheet of pastry on top of brie and seal on the sides by pinching top and bottom together at edge, similar to a pie crest.  Seal edges with butter.  Refrigerate brie for 1 hours.  Pre heat oven to 375 .  Place brie in oven and bake until pastry is light brown, about 25 minutes.  Allow brie to sit for 10 minutes before serving.  This will help maintain the brie's shape when cut.  Serve with dried fruit, crackerbreads and olives.  Place additional cheeses in area for a cheese and fruit station.


Margarita Shrimp with Fruit Salsa

2 pounds frozen, cooked, peeled, tail-on shrimp
1 bottle of margarita mix, plus tequila and Triple Sec to prepare fruit salsa (recipe follows)
Margarita or coarse salt
Sliced peppers, cilantro leaves and lime slices for garnish

Allow shrimp to thaw in the refrigerator for a day.  Two hours before serving, cover the shrimp with prepared margaritas.  Return to refrigerator for an hour and a half.  Prepare fruit salsa and refrigerate until serving time.  At serving time, salt an oversized margarita glass by dipping the rim in margarita mix or water, then into margarita or coarse salt.  Makes 16 servings.

Fruit salsa:  Combine 1 cup strawberries, finely diced: 1 cup mango, finely diced: 1 cup kiwi, finely diced: 1 cup papaya, finely diced: ½ cup yellow pepper, finely diced: ½ cup red onion, finely diced: 2 tablespoons shopped cilantro: and ½ cup Triple Sec.  Refrigerate until serving time.


Jalapeno Bites

12 large fresh jalapeños
1 8 oz package cream cheese
8 slices bacon, uncooked, cut into thirds

Preheat oven to 375 .  Split jalapenos in half lengthwise; remove seeds.  It's best to wear plastic gloves for this.  Stuff each jalapeno half with cream cheese, wrap in bacon and secure with toothpick.  Bake about 20 to 25 minutes or until bacon is crisp.  Serve hot from the oven.  Makes 24 servings.

To make ahead:  Assemble the bites the night before, wrap tightly and refrigerate until ready to cook.


Cranberry Salsa

1 bunch green onions
1 bunch fresh cilantro
2 fresh jalapenos, seeded
1 tablespoon olive oil
Juice of 1 lime

Combine all ingredients in food processor and pulse until coarsely chopped.  For best results, refrigerate overnight or at least 3 hours before serving.  Serve with scoop-size corn chips or with brisket sandwiches.  Makes enough for 20 to 25 small sandwiches.


Cointreau Sparkling Sangria

4 ounces Cointreau
4 ounces cognac or brandy
4 ounces white grape juice
4 sprigs fresh mint
12 strawberries, hulled and quartered
20 seedless white grapes
2 fresh or frozen peaches, pitted and cubed
1 bottle sparkling wine, chilled

Combine all ingredients except sparkling wine in pitcher and chill 2 hours.  Our mixture and sparkling wine in punch bowl and add ice.  Serve in champagne flutes.  Makes about 20 drinks.

Note:  Large blocks of ice work better in punches.  Freeze water in paper coffee cups or small empty milk cartons.


Peach Tea Punch

Peach-flavored tea bags
1 quart cranberry-raspberry juice
1 pint fresh or frozen raspberries

Brew 1 quart of peach-flavored tea.  In a 2 quart container, combine tea and cranberry-raspberry juice.  Serve over ice in a tall glass and top with a couple of raspberries.  Or, serve warm in mugs and top with a couple of raspberries.  Makes 10-12 servings.


Brisket

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 (4-ound) brisket, trimmed
1 ½ cups beef stock
Water as needed.

Preheat oven to 350 .  Combine all dry ingredients and rub on both sides of brisket.  Place in roasting pan and roast uncovered for one hours.  Add beef stock and enough water to yield about ½ inch of liquid in the pan.  Cover tightly, reduce heat to 300  and cook for 3 hours or until tender.  Remove meat and let sit for 20minutes.  Before carving, pour juice from the pan over brisket, then carve across the grain.  Slice carved pieces into thirds for easy serving at the buffet.  Makes enough for 20 to 25 small sandwiches.  Serve with Texas Pecan-Cilantro Pesto, your favorite BBQ sauce and potato rolls.


Texas Pecan-Cilantro Pesto

2 cups cilantro leaves, packed
1 cup pecans
6 garlic cloves
2 tablespoons lime juice
1 cup olive oil
1 teaspoon salt
2 tablespoons black pepper
8 tablespoons Parmesan cheese, shredded

Combine all ingredients except cheese in blender and blend well.  Add cheese and stir.  Can be made the night before and refrigerated.  Makes 2 ½ cups.


Devilish Eggs, Two Ways

1 cup of your favorite homemade or store-bought pico de gallo, chopped fine or pulsed in the food processor until fine
12 hard-cooked eggs, cut in half
½ cup sour cream
Hot sauce to taste
Salt and pepper to taste
1 ½ cups guacamole
2 tablespoons of fresh red pepper, chopped fine
2 tablespoons of fresh yellow pepper, chopped fine

Drain the chopped pico for about 1 hour in the refrigerator.  This will give you a dry product.  Chop yolks from 6 eggs and add to pico de gallo, stir by hand.  Fold sour cream into pico-egg mixture.  Season to taste with hot sauce, salt and pepper.  Spoon or pipe into 12 egg halves.  Chop remaining 6 egg yolks, chopped and combine with guacamole.  Add peppers and season to taste with salt and pepper.  Spoon or pipe into 12 egg halves.  Makes 24 servings.


Texas Gingerbread with Dulce de Leche

5 cups all-purpose flour
1 cup sugar
1 1/3 cups butter, at room temperature
1 ½ cups chopped pecans
2 teaspoons baking soda
1 tablespoon powdered ginger
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground cloves
1 ½ cups buttermilk
1 cup light molasses
1 cup canned pumpkin puree
2 eggs
Bottled dulce de leche
Candied pecans and confectioners' sugar for garnish (optional)

Pre heat oven to 350 .  Grease and flour a 9x13 pan.  Combine flour and sugar.  Cut in butter, until it is about pea size, and add pecans.  Press 2 ½ cups of mixture into the pan.  Add remaining ingredients into remaining flour-butter mixture.  Mix well.  Our over crust and bake for 50 to 55 minutes, or until a tooth-pick inserted into the center of the cake comes out clean.  Allow to cool, cut into squares and top with dulce de leche, candied pecans and confectioners' sugar if desired.  Makes 12 servings.

'gbs_10076
++--;;
1
Salads
++--;;
2
Artichoke Chicken Salad

1 box chicken Rice-a-Roni
2 jars marinated artichoke hearts, chopped (save liquid)
4 chopped green onions
1/4 t curry
3/4 c light mayonnaise
1 baked or boiled chicken, deboned, cubed

Mix one half of the artichoke liquid with mayonnaise.  Add curry.  Add to the 
combined ingredients above and store in the refrigerator.  Make the day before.

'gbs_10077
++--;;
2
Garlic Croutons

Makes about 3 cups.    
INGREDIENTS
2 large cloves garlic , finely minced or pressed through garlic press
1/4 teaspoon table salt 
3 tablespoons extra-virgin olive oil 
3 cups bread cubes (1/2 inch, from baguette or country loaf)
INSTRUCTIONS
1.	Adjust rack to middle position and heat oven to 350 degrees. Combine garlic, salt, 
and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium 
bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking 
sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to 
room temperature. (Can be covered and stored at room temperature up to 24 hours.)


Butter Croutons

Makes about 3 cups.   
Either fresh or stale bread can be used in this recipe, although stale bread is easier to cut 
and crisps more quickly in the oven. To use stale bread, reduce the baking time by about 
two minutes. Croutons made from stale bread will be more crisp than those made from fresh. 
Be sure to use regular or thick-sliced bread.
INGREDIENTS
6 slices white sandwich bread crusts removed and slices cut into ½-inch cubes (about 3 cups)
Table salt and ground black pepper 
3 tablespoons unsalted butter 

INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 
Combine bread cubes and salt and pepper to taste in medium bowl. Drizzle  
with butter and toss well with rubber spatula to combine. 

2. Spread croutons in single layer on rimmed baking sheet or in shallow baking dish. 
Bake croutons, turning over at halfway mark, until golden brown and crisp, 8 to 10 minutes. 
After cooling, croutons can be stored in an airtight container or plastic bag for up to 3 days.

'gbs_10078
++--;;
2
Poppy Seed Dressing

1 ½ c sugar
1 t dry mustard
2 t salt
1/3 c vinegar

Mix well.  Add 3 T onion juice. Add 2 c salad oil slowly and blend until thick. 
Add and beat 3 T poppy seeds.

'gbs_10079

++--;;
2
Spinach Salad

1 package fresh spinach
8 slices bacon, fried and crumbled
4 chopped hard boiled eggs
Fresh sliced mushrooms

Dressing

1 c Wesson oil
½ c wine vinegar
1/3 c ketchup
1 pkg Good Seasons Italian dressing

'gbs_10080
++--;;
2
Thousand Island Dressing

1 c mayonnaise
¼ c chili sauce
2 hard boiled eggs (chopped)
1 ½ T finely chopped onion
1 t paprika
½ t salt
1 T relish

'gbs_10081


++--;;
2
Tropical Rice Salad

2 cups chicken stock
1 cup white rice (or a mixture of white and brown or white and wild)
1 cup halved snow peas
1 cup chopped red sweet bell peppers
¾ c chopped celery
2/3 cup sliced water chestnuts
½ cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
½ cup toasted slivered almonds

Dressing
2 teaspoons orange juice concentrate
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
½ teaspoon sesame oil
½ teaspoon lemon juice
½ teaspoon minced garlic
¼ teaspoon minced gingerroot

Cook rice in stock until done. Rinse with cold water and drain well. Put rice in a serving
bowl and add remaining vegetable and fruit ingredients. In a small bowl, whisk together 
dressing ingredients. Pour over rice mixture and toss. Chill for 6 hours before serving - toss again.

10 servings
(from Emily Clark's Tropical Shower 7-21-07)

'gbs_10082

++--;;
1
Soup
++--;;
2
Azteca Squash Soup

Nonstick vegetable oil spray
1 1 ½ pound butternut squash, halved lengthwise, seeded
1 tablespoon extra-virgin olive oil
1 ¾ cups chopped onion
1 cup chopped celery
2 garlic gloves, chopped
6 cups (or more) chicken broth, divided
1 teaspoon ground cumin
1 cu canned black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1 teaspoon minced seeded serrano chile
Coarse sea salt, pepper
(recipe called for the following but I didn't use)
¼ cup chopped fresh cilantro plus sprigs for garnish
1 tablespoon chopped fresh thyme

Preheat oven to 400 degrees. Spray baking sheet with nonstick spray. Sprinkle cut 
halves of squash with salt and pepper. Arrange, cut side down, on prepared sheet. 
Roast squash until tender, about 1 ½ hours. Turn squash cut side up and cool. 
Scoop squash out into medium bowl.

Heat oil in heavy large pot over medium heat. Add 1 ¾ cups chopped onion and sauté 
until pale golden, about 10 minutes. Mix in 1 cup chopped celery and 2 chopped 
garlic cloves. Add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally. 
Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.

Blend with immersion blender or regular blender until smooth. Thin squash soup to 
desired consistency with more broth. Add black beans, corn, bell pepper, Serrano 
pepper and (optional cilantro, thyme). Cover soup and simmer 10 minutes. Season 
to taste with coarse salt and pepper.  Can be made 1 day ahead. 

*12/08 from Bon Appetit

'gbs_10083
++--;;
2
Butternut Squash Soup with Nutmeg Cream
Serves 8-10

5 T butter
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-2" cubes
2 cups chopped leeks (white and pale green parts only)
½ cup chopped peeled carrot
½ cup chopped onion
½ t salt
2 small Granny Smith apples, peeled, cored, chopped
1 ½ t dried thyme
1/4 t nutmeg plus ¼ t
1 T fresh minced ginger
1/8 t cayenne
5 cups chicken stock or canned low-salt chicken broth
1 cup apple cider plus ¾ cup

½ cup whipping cream
Chopped fresh chives or red peppers

1. Melt butter in a heavy, 4-quart saucepan over medium heat. Add squash, leeks, 
carrot and onion, sauté until onions are softened, about 15 minutes.

2. Mix in apples, thyme and spices. Add stock and cider and bring to boil. 
Reduce heat to medium-low. Cover and simmer until squash is tender, stirring 
occasionally, about 30 minutes. Cool slightly.

3. Puree soup in pan with immersion blender (or working in batches, puree soup in blender).

4. Boil remaining ¾ cup cider in heavy small sauce pan until reduced to 3 T, about 5 minutes. 
Cool. Whip cream and ¼ t ground nutmeg to a soft peak, fold in concentrated cider.

Bring soup to simmer. Ladle soup into bowls. Drizzle with cider cream. Top with chives or red peppers.

'gbs_10084
++--;;
2
Chile-Cheese Chicken Soup with Rice

Serves 4-6
4 slices of bacon
1 medium onion, coarsely chopped
3 garlic cloves, minced
2 jalapeno or other hot chile peppers, minced
1 t dried oregano
2/3 c cup rice, preferably medium-grain
1/2 cup dry white wine
15 oz can Mexican-style stewed tomatoes
6 cups chicken broth (homemade or canned)
3 skinless, boneless chicken breast halves (1 lb), cut in bite-size pieces
Salt an freshly ground pepper
4 oz Monterey Jack cheese, shredded
2 T chopped fresh cilantro or parsley

In a large saucepan or Dutch oven, cook the bacon over medium heat until crisp, 
about 5 minutes; drain on paper towels.  Crumble the bacon and set aside.  

Pour off all but 2 T fat from pan.

Add the onion, garlic and jalapenos and cook, stirring occasionally, until softened, 
3 to 5 minutes.  Add the oregano, cumin and rice.  Cook, stirring, for 1 minute.  
Pour on the wine, stewed tomatoes and chicken broth.  Reduce the heat to medium-low, 
cover and simmer for 20 minutes.

Add the chicken and simmer 10 minutes, or until tender and white throughout.  
Season with salt and pepper to taste.

Stir in the cheese until melted.  Ladle into soup bowls and top the crumbled bacon 
and chopped cilantro. Serve hot.

345 calories

'gbs_10086
++--;;
2
Corn Tortilla Chicken Soup
6 Servings

1 small onion, coarsely chopped
2 large garlic cloves, minced
1 T chili powder
2 t ground cumin
½ t dried oregano, crumbled
1 bay leaf
6 cups canned low-salt chicken broth
1 8-ounce can tomato sauce
1 ½ t salt
1 t sugar
¼ t ground pepper
2 large chicken breast halves (about 1 ½ lbs with skin and bones)

1 ½ c fresh corn kernels (from about 2 ears) or frozen, thawed

Sour cream
Sliced radishes
Chopped fresh cilantro
Finely chopped red onion

Add 1 T oil to heavy large pot.  Add onion and sauté over medium heat until tender, 
about 5 minutes. Add garlic, chili powder, cumin, oregano and bay leaf. Sauté 1 minute. 
Add chicken stock, tomato sauce, salt, sugar and pepper and bring to boil.  

Add chicken. Cover pot and simmer until chicken is just cooked through, about 15 minutes.

Using tongs, transfer chicken to plate and cool slightly. Cut away skin and bones from chicken; 
shred finely. Add 1 ¼ cups of corn to soup. Simmer until corn is tender, about 5 minutes. 
Add chicken to soup and simmer 1 minute. (Can be prepared 1 day ahead. Cover and refrigerate. 
Bring just to simmer before continuing.)

Ladle soup into bowls. Garnish with tortilla strips, sour cream, radishes, cilantro, 
red onion and remaining ¼ cup corn kernels.

'gbs_10087
++--;;
2
Sweet Potato Soup with Ham

8-10 first-course servings

¼ cup (1/2 stick) butter
1 pound red-skinned sweet potatoes (yams; about 2), peeled, cut into 1 ½-inch pieces
1 8-ounce russet potato, peeled, cut into 1 ½-inch pieces
1 small onion, chopped
2 celery stalks, chopped
1 T plus 2 t chopped fresh thyme
½ cup bourbon
1 pound meaty smoked ham hocks
4 14 ½-ounce cans low-salt chicken broth
2 small bay leaves

Melt butter in heavy large pot over medium-high heat. Add all potatoes, onion, celery, 
and 1 T thyme: sauté until vegetables begin to soften, about 5 minutes. Add bourbon 
and boil 1 minute. Add ham hocks, broth, and bay leaves. Bring to boil. Reduce heat 
to medium, cover, and simmer 30 minutes.

Uncover soup and simmer 20 minutes. Using slotted spoon, transfer ham hocks to work 
surface to cool. Working in batches, puree soup. Return soup to pot. Cut meat off ham 
hocks and slice enough ham to measure 1 ¾ cups. Add ham to soup. Bring to simmer. 

Add remaining 2 t thyme. Season to taste with salt and pepper.

Do ahead:  Can be prepared 2 days ahead. Cool slightly; chill uncovered until cool, 
then cover and refrigerate. Bring to simmer before serving.

'gbs_10088
++--;;
1
Vegetables
++--;;
2
Master Recipe for Twice Baked Potatoes

4 large baking potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
4 oz sharp cheddar cheese, shredded (about 1 cup)
½ cup sour cream
½ cup buttermilk
2 T unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about ½ cup)
½ t salt
Ground black pepper

Adjust oven rack to upper middle position and heat oven to 400 .  Bake potatoes on 
foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, 
about 1 hour.  Setting baking sheet aside, transfer potatoes to wire rack and let sit 
until cool enough to handle, about 10 minutes.

Cut potatoes in half lengthwise and scoop out pulp.  Arrange shells on lined sheet and 
return to oven until dry and slightly crisped, about 10 minutes.  Meanwhile, mash 
potato flesh with fork until smooth.  Stir in remaining ingredients, including ground 
black pepper to taste, until well combined.

Remove shells from oven and increase oven setting to broil.  Holding shells steady on 
pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding 
slightly at the center and return to oven.  Broil until spotty brown and crisp on top, 
10 to 15 minutes.  

'gbs_10089
++--;;
2
Bacon-Topped Blue Cheese Potatoes
	
4 medium baking potatoes
Crisco
1/2 cup sour cream
1/4 cup milk
1/4 cup margarine
1/4 cup crumbled blue cheese
1/4 teaspoon salt
Dash pepper
4 slices bacon, cooked and crumbled

Wash potatoes and rub skins with Crisco.  Bake at 400º for 1 hour or until done.  
Allow potatoes to cool to the touch; slice skin away from top of each potato.  
Carefully scoop out pulp, leaving shells intact.

In mixer, or by hand, combine potato pulp and remaining ingredients except bacon in a 
medium mixing bowl.  Beat until light and fluffy; stuff shells with potato mixture.  
Bake at 400º for 15 minutes; top with crumbled bacon.  Serve hot.  Yield:  4 servings.

'gbs_10090
++--;;
2
Cheese Broccoli Casserole

1 tablespoon butter
2 packages frozen chopped broccoli
1 medium onion
1 cup Minute Rice
1 can Cream of Mushroom Soup
1 8 oz package Velveta Cheese
1/2 c milk

Cook broccoli according to package directions.  Set aside.  Cook rice according to package 
directions.  Set aside.  Chop onion in small pieces and cook in the 1 tablespoon of butter 
in a small fry pan.  Set aside.  Cut Velveta in 8-10 chunks so it will melt easier.  Set aside.

In a large mixing bowl, combine cooked broccoli, rice, chopped cooked onion, 
Cream of Mushroom Soup, Velveta Cheese and milk.  Stir well until cheese is 
about melted.  Put mixture in one or two casserole dishes (depending upon how 
much you want to eat).  Bake at 350º for 30-40 minutes until it looks bubbly.

You can freeze the other casserole to eat at another time.

'gbs_10091
++--;;
2
Brenda's Cheese-Stuffed Baked Potatoes
	
4 medium-sized baked potatoes, hot
3 T unsalted butter
2/3 c milk, heated
3/4 c plus 2 T shredded Fontina cheese (you can use any kind of cheese)
3 T plus 2 t freshly grated Parmesan cheese
1/2 t salt
pinch of white pepper

Preheat oven to 400º.

Using a sharp knife, cut out an oval of the skin on the top of each potato and remove it.  
Carefully scoop out all but a thin shell of the potato pulp...or cut each potato in half and
scoop out the potato pulp from each half, leaving only a thin shell.

Pass the potato pulp through a potato ricer into a bowl, or place the pulp in a bowl and 
mash it with a potato masher.  Add the butter, milk, the 3/4 c Fontina, the 3 T Parmesan, 
salt and white pepper.  Stir vigorously to combine.  Taste and adjust the seasoning.

Dividing the potato mixture evenly, spoon it back into the potato shells, mounding the 
tops attractively.  Sprinkle the 2 T Fontina and 2 t Parmesan evenly over the tops of the potatoes.

Place the stuffed potatoes on an ungreased baking sheet.  Bake until the potatoes are hot 
throughout and the cheese has melted and is bubbling, 10-15 minutes.  Serve immediately. 

Serves 4 or 8.

'gbs_10092
++--;;
2
Guacamole

2 ripe avocados, peeled and pitted
1 cup seeded and chopped plum tomatoes
1/2 cup peeled, seeded and shopped cucumber
1/4 c chopped green onion
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon seeded, minced jalapeno
1 teaspoon minced garlic
1/2 teaspoon salt

Mash avocado in large bowl with fork.  Stir in remaining ingredients.  Makes 2 cups.

'gbs_10093
++--;;
2
Mashed Potatoes

Servings     Potatoes     Butter/Marg     Hot Milk     Salt        Pepper        Makes
     8         2 lbs             3 T          3/4 C        1/4 t       /8 t          4 C
     16        4 lbs             6 T          1 1/2 C      1/2 t      1/4 t         8 C
     24        6 lbs           1/2 C          2-2 1/4 C   3/4 t      1/2 t        12 C

Peel and cut potatoes into 1 1/2-inch chunks.  Bring potatoes with enough cold water to 
cover to boil in large saucepan or Dutch oven.  Reduce heat to medium and cook 16-18 minutes 
until fork-tender.  Drain in colander.  Return potatoes to pan; cook over medium heat, stirring, 
1 minute to dry.  Mash as directed below. 

Potato Masher:  Mash potatoes in pan.  Melt butter; stir in with salt and pepper.  
Gradually stir in milk.  Beat with large spoon 2 minutes until light and fluffy.  

Food mill:  Press potatoes in batches through mill into large bowl.  Melt butter; stir in with 
salt and pepper.  Gradually stir in milk.  Beat with large spoon 2 minutes until light and fluffy.

'gbs_10094
++--;;
2
Mrs. Scotts Potato Casserole

2 lbs frozen hash browns
1 can Cream of Chicken soup
8 oz sour cream
2 c grated cheddar
1/4 c softened margarine
1/2 c chopped onion
1/4 t each salt and pepper
2 c crushed Corn Flakes

Mix potato, soup, cheese, onions, and 1/4 c margarine and seasonings.  Add sour cream. 
Place in buttered dish.  Bake 45 minutes @350 degrees.  Top with crushed Corn Flakes and let brown.

Note:  I use low fat Cream of Chicken soup and no fat sour cream

'gbs_10095
++--;;
2
Dash Potato Wedgies

2 baking potatoes
Mrs. Dash Seasoning
1/4 c melted margarine or spray butter
1/2 c grated sharp cheddar cheese
Ranch Dressing (optional)

Wash potatoes.  Leave skins on.  Cut in half lengthwise, then in quarters, lengthwise 
and then in 8ths lengthwise.  Put in 8" to 9" square pan.  Either pour melted margarine 
over or spray liberally with spray butter.  Then sprinkle with Mrs. Dash and stir.  
Get potatoes to be in an even layer and cover with foil and bake for about 45 minutes
at 350º.  Poke with a fork to see if tender.  If not bake 5-10 minutes longer.  
Take foil off.  Sprinkle with grated cheese and return to oven until cheese melts.  
Serve with Ranch Dressing drizzled over if you desire.

'gbs_10096
++--;;
2
Sweet Potato Casserole

Ingredients:

3 C sweet potatoes (4 good size)
1/2 C sugar
1/2 C butter
2 eggs, beaten
1 t vanilla
1/3 C milk

Topping:

1/3 C melted butter
1 C light brown sugar
1/2 C flour
1 C chopped pecans

Boil and mash potatoes.  Mix in sugar, butter, eggs, vanilla and milk.  
Put in 13" x 9" baking dish.  Make topping by melting butter and mixing in remaining 
ingredients.  Sprinkle on top of potato mixture.

Bake 25 minutes at 350 degrees.

Serve hot! 

'gbs_10097
++--;;
2
Smashed Potatoes
Serves 6-8

3 pounds red potatoes, unpeeled
1 T plus 2 t kosher salt
1 ½ cups half-and-half
¼ pound unsalted butter
½ c sour cream

Place the potatoes and 1 T salt in 4-qt saucepan with cold water to cover.  
Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, 
until the potatoes are completely tender, drain.

In a small saucepan, heat the half-and half and butter.

Add butter and milk to potatoes and mash, add sour cream and remaining 2 t salt.

'gbs_10098