Black Bean Salad

Black Bean Salad


INGREDIENTS FOR THE DRESSING:


2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper


INGREDIENTS FOR THE SALAD:

2 cans (15 ounces each) black beans, drained and rinsed
kernels of 3 ears cooked corn*
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapenos, seeded and minced


* May substitute a 10-ounce package of frozen corn, cooked and drained.


TO PREPARE:

Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.
Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.

Peach Cobbler

Peach Cobbler



INGREDIENTS:

1/2 cup sugar
Juice and grated rind of 1 lemon
1/4 teaspoon almond extract
2 cups sliced peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 teaspoons baking powder
1/2 cup butter or margarine


TO PREPARE:

* Combine 1/2 cup sugar, lemon juice, lemon rind and almond flavoring in a bowl; mix well. Sprinkle over the peaches in a bowl; set aside.

* Mix 1 cup sugar, flour, milk and baking powder in a bowl. Melt the butter in a 2-quart baking dish. Spoon the batter into the dish. Spread the peach mixture over the top; do not stir.

* Bake at 300 degrees for 1 hour.


VARIATION: This can be made with any fresh fruit. A combination of peaches and blackberries is especially good.

Pollo Genovese

Pollo Genovese


INGREDIENTS:


2 pounds chicken breasts, boneless and skinless
4 tablespoons butter (1/2 cube)
4 tablespoons olive oil
All-purpose flour seasoned with salt and pepper for dredging
4 garlic cloves, minced
1 (6-ounce) can pitted olives, drained
1 cup fresh mushrooms, sliced
1 (26-ounce) can stewed tomatoes, with liquid
1/4 cup parsley, chopped
2 tablespoons capers, drained
1 tablespoon dried basil
1 cup white wine


TO PREPARE:

Preheat oven to 350 degrees.

Place chicken breasts between sheets of waxed paper and pound with a mallet until very thin. Cut chicken into bite-sized pieces.

In a large saute pan, heat butter and olive oil. Dredge chicken in flour and saute in small batches until golden brown. Place chicken in greased ovenproof casserole dish.

If necessary, add 1 additional tablespoon olive oil to pan and saute olives, mushrooms and garlic for 4 to 5 minutes. Add tomatoes, parsley, capers, basil and wine and bring to boil. Continue boiling for about 5 minutes to slightly reduce liquid.

Pour sauce over chicken. Bake in a 350-degree oven for 20 to 30 minutes. Serve over pasta.

Broccoli Blue Soup

Broccoli Blue Soup


INGREDIENTS:

2 cups finely chopped broccoli
1 small onion, finely chopped
3 cups chicken or turkey broth
2 cups milk or half-and-half
3 cups finely chopped cooked potatoes (1 cup potato water reserved)
Salt and freshly ground pepper, to taste
3 ounces crumbled blue cheese
Dash of paprika or 1 teaspoon chopped parsley, to garnish


TO PREPARE:

In a 3-quart pot, cook broccoli and onion in broth and reserved potato water. Add milk and potatoes and simmer. Do not let mixture boil. Season with salt and pepper. Add blue cheese just before serving, stirring until it melts. Garnish individual servings with a dash of paprika or a sprinkle of parsley.


NOTE: For a smoother texture, whirl soup in a blender or food processor.

Oregano Shrimp

Oregano Shrimp


INGREDIENTS:

1-1/2 pounds fresh large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh oregano
1/2 cup (1 stick) unsalted butter, melted
________________

1 pound angel hair pasta, cooked al dente


TO PREPARE:

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta.

Southern Biscuits

Southern Biscuits

INGREDIENTS:

2 cups flour
1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/3 cup shortening
2/3 cup sweet milk


TO PREPARE:

Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough, easy to roll out. Knead (fold dough over and press lightly with heel of hand about six times) on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out 1/4-inch thick for thin crusty biscuits and 1/2-inch for thick soft biscuits. Cut and place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees.
Triple this recipe when making biscuits for your freezer. For freezing, bake about 8 minutes at 450 degrees (do not brown). Cool, freeze on cookie sheet and then put in bags. To use, defrost and bake at 450 degrees until brown.


YIELDS: About 20 Two-inch Biscuits

Snack Attack Chocolate Cake

Snack Attack Chocolate Cake


INGREDIENTS FOR CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract


INGREDIENTS FOR FROSTING:

1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups (1 box) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped


TO PREPARE THE CAKE:

Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.

Sift together flour and sugar. Set aside.

In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well.

Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well.

Pour into prepared pan.

Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean.


TO PREPARE THE FROSTING:

In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.

Stuffed Leg of Lamb

Stuffed Leg of Lamb


INGREDIENTS:

1 (7-8 pound) leg of lamb
3 tablespoons plus 1/4 cup olive oil
1 green bell pepper, chopped
4 medium onions, chopped
2 bunches leeks, trimmed and sliced
1/2 cup pitted Greek olives, chopped
2 cups seasoned dry bread crumbs
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
Juice of 2 lemons


TO PREPARE:

Have butcher bone leg of lamb and leave shank in place to give meat shape.

In a skillet, heat 3 tablespoons olive oil and saute green pepper, onions and leeks until wilted. Stir in olives and bread crumbs. Remove from heat and set aside.

Sprinkle lamb inside and out with salt and pepper. Spoon 1/3 of green pepper mixture into lamb. Wrap closely in foil or plastic wrap and freeze. Spoon remaining stuffing into a 1-quart baking dish and cover with foil and freeze.

When ready to cook, unwrap lamb and place in a shallow foil-lined baking pan. Combine garlic, lemon juice and 1/4 cup olive oil to brush over lamb every 30 minutes while roasting. Roast in a 350-degree oven for 2-1/2 hours or until meat thermometer registers 150 degrees. Heat covered stuffing baking dish in the oven with lamb during the last hour of cooking.


NOTE: Lamb and stuffing will hold together better when frozen before roasting. If prepared unfrozen, reduce roasting time to 1-1/2 hours.

Tortilla Soup

Tortilla Soup


INGREDIENTS:

6 tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
________________

Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp


TO PREPARE:

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.

Spaghetti Casserole

Spaghetti Casserole



INGREDIENTS:


1/4 cup bacon drippings
1 pound ground beef
1 large onion, minced
1 green pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon salt
Dash cayenne pepper
2 cans tomato sauce
2 cups cooked spaghetti
1 large can mushrooms
3/4 cup sharp cheese, grated


TO PREPARE:


Melt 1/2 the above amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl. Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned meat, and simmer slowly for 1 to 1-1/2 hours. A little water may be added if sauce becomes too thick. Stir occasionally to prevent scorching. Meanwhile, cook spaghetti in boiling, salted water, until tender. Drain. When meant and sauce are done, combine with spaghetti and mushrooms in a casserole, and top with the grated cheese. Cover and bake in oven at 350 degrees for 30 minutes. Remove cover for the last 10 minutes of baking to brown slightly.

Mushroom and Ricotta Cheese Pate

Mushroom and Ricotta Cheese Pate


INGREDIENTS:

1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste


TO PREPARE:

* Butter an 8-cup loaf pan and line with waxed paper or parchment paper.

* Process the mushrooms, celery, pecans, ricotta cheese, Parmesan cheese and parsley in a food processor until a coarse mixture forms.

* Melt the butter in a skillet over medium heat. Add the shallots.

* Saute the shallots until pale. Add the mushroom mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack the mixture into the prepared pan. Cover with additional buttered waxed paper.

* Bake at 400 degrees for 1 to 1-1/2 hours or until tester comes out clean. Let stand until cool. Invert onto a serving platter.


NOTE: Pate is best served cool, but not cold.

Cloaked Apples

Cloaked Apples


INGREDIENTS:


6 tart apples (such as Granny Smith or Jonathan)
1 teaspoon fresh lemon juice
1/2 cup raisins soaked overnight in 1/2 cup brandy (optional), reserve brandy
1/4 cup sugar
3 tablespoons unsalted butter, thinly sliced
1/4 cup heavy cream


FOR TOPPING:

1 (3-ounce) package cream cheese, softened to room temperature
1/2 cup heavy cream
1/4 cup sugar
Reserved brandy from raisins (optional)


TO PREPARE:

For topping: In a food processor fitted with metal blade, process cream cheese for 15 seconds. Scrape sides of bowl. Add cream, sugar, and reserved brandy and process for 15 seconds or until smooth. Refrigerate until serving.

Preheat oven to 400 degrees. Peel and core apples. Cut into 1/8-inch slices and sprinkle with lemon juice. Generously butter a 9-inch ceramic tart dish or pie pan. Arrange apple slices in dish, overlapping them slightly and layering with raisins. Sprinkle evenly with sugar and 3 tablespoons butter. Bake 30 minutes.

Increase oven temperature to 500 degrees. Add cream and bake for 5 minutes more. Serve warm with cream cheese topping.

Rosemary-Smoked Lamb Chops

Rosemary-Smoked Lamb Chops


INGREDIENTS:

6 to 8 sprigs fresh rosemary
________

1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops, 1 inch thick


TO PREPARE:

Cover rosemary sprigs with water and soak 30 minutes.

Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes. Drop remaining rosemary sprigs on coals. Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes. Serve immediately.

Basic Gumbo File

Basic Gumbo File


INGREDIENTS:

3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Pepper
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon filé


TO PREPARE:

Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.

The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.


HOW TO MAKE A ROUX:

Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.

Chicken and Pesto Pasta

Chicken and Pesto Pasta


INGREDIENTS FOR THE PESTO:

1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil


NOTE: To toast pine nuts, spread the nuts on a baking sheet or a microwave-safe dish. Toast at 350 degrees for 6 to 8 minutes or microwave on High for 1-1/2 minutes or until light brown. Watch the nuts carefully to prevent overbrowning.


INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:

2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese


TO PREPARE THE PESTO:

* Process the basil, parsley, garlic, Romano cheese and pine nuts in a food processor fitted with a steel blade until finely minced.

* Add the lemon juice and olive oil gradually, processing constantly until smooth.


TO PREPARE THE CHICKEN SAUCE AND PASTA:

* Cut the chicken into bite-size pieces; rinse and pat dry. Season with paprika and cayenne. Sauté in half the olive oil in a large skillet until cooked through; remove with a slotted spoon.

* Heat the remaining olive oil in the same skillet. Add the green onions and garlic. Sauté until tender. Add the mushrooms. Sauté for 5 minutes or until tender

Mediterranean Potato Salad

Mediterranean Potato Salad



INGREDIENTS:

2 cups green beans (1/2 pound)
5 cups red potatoes (10 medium), cubed
1 (2-1/4 ounce) can black olives, sliced
1/3 cup capers, drained
3 tablespoons fresh parsley, chopped
2 to 3 tablespoons fresh dill, chopped
2 to 3 teaspoons freshly-ground pepper
1 teaspoon salt
2 tablespoons freshly-squeezed lemon juice or balsamic vinegar
1/4 cup olive oil


TO PREPARE:

Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold water and set aside.

In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel). Cool and cut into cubes.

In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss. Chill for at least 2 hours. Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes



INGREDIENTS FOR CUPCAKES:

2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk


INGREDIENTS FOR FROSTING:

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract


TO PREPARE:

Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt, and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup three-fourths full.
Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely.
Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes.

Holiday Meat Loaf

Holiday Meat Loaf


INGREDIENTS:

1 cup bread crumbs
1 cup milk
3 eggs
1 pound lean beef, finely ground
1 pound ham, finely ground
2 ounces salt pork, finely ground
1 pound lean veal, finely ground
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 medium onions, chopped finely


TO PREPARE:

Soak bread crumbs in milk. Mix all ingredients, including soaked bread crumbs, thoroughly. Shape into a loaf in a flat baking pan. Bake for 2 hours and 15 minutes at 350 degrees. While baking, baste with the following mixture:

3/4 cup brown sugar
2 teaspoons dry mustard
2 tablespoons vinegar
3/4 cup water

Mix basting ingredients and bring to a boil before using to baste. This may be garnished with bits of canned fruit after the first basting. Small amounts of water may be added if necessary.

Asparagus and Mushroom Saute

Asparagus and Mushroom Saute



INGREDIENTS:

1 pound tender asparagus spears
1/2 cup chopped green onions
3 tablespoons olive oil
1 pound mushrooms, cut into halves
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons dry white wine
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon zest


TO PREPARE:

* Trim the asparagus and cut into 1-inch pieces.

* Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly. Add the asparagus, mushrooms, thyme, salt and pepper. Cook for 3 minutes, stirring constantly.

* Stir in the wine. Cook, covered, for 2 minutes; drain.

* Spoon into a serving dish. Sprinkle with the cheese and lemon zest to serve.

Swordfish Serenade

Swordfish Serenade



INGREDIENTS:

1 tablespoon lemon peel, grated
1/3 cup freshly-squeezed lemon juice
1/4 cup dry white wine
3 tablespoons safflower oil
2 tablespoons light soy sauce
1/4 teaspoon freshly-ground black pepper
1/4 cup green onions, minced
1 tablespoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 pounds firm fish, such as swordfish, tuna or shark


TO PREPARE:

In a large bowl, combine lemon peel and lemon juice. Whisk in wine, oil and soy sauce. Add black pepper, green onions, ginger and garlic and mix well. Set aside.

Place fish in a glass or non-reactive dish and cover with marinade. Let marinate for 1 hour.

Remove fish from marinade. Pour marinade into a small saucepan over high heat and bring to a vigorous boil. Remove from heat.

Prepare a charcoal fire and grill fish over medium heat, brushing marinade over fish as it cooks.

If using an oven, preheat to 550 degrees, and broil fish on highest rack for about 8 to 12 minutes, turning fish once and basting with marinade.

Place fish on heated plates and drizzle with remaining marinade. Serve immediately.

Butterscotch Pumpkin Muffins

Butterscotch Pumpkin Muffins



INGREDIENTS:

1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)


TO PREPARE:

In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix.

Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

YIELDS: 18 muffins

Succulent Chicken

Succulent Chicken


INGREDIENTS:

4 boneless skinless chicken breast halves
1 bunch green onions, chopped
1/4 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter or margarine
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces sun-dried tomatoes
2 tablespoons fresh minced dillweed
1/4 cup whipping cream
1/4 cup sour cream


TO PREPARE:

* Rinse the chicken and pat dry; cut into thin slices.

* Sauté the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetables with a slotted spoon to a bowl.

* Add the chicken to the skillet.

* Sauté until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-dried tomatoes, dillweed and sautéed vegetables. Add the cream and sour cream; mix well.

* Cook over low heat just until heated through; stirring constantly.

* Serve over angel hair pasta or mashed potatoes.

Tangy Bay Shrimp Chowder

Tangy Bay Shrimp Chowder


INGREDIENTS:

1/2 cup butter (1 cube)
1 large onion, coarsely chopped
2 cups celery (4 stalks), finely chopped
3 cups mashed potatoes (3 potatoes, peeled, cut into thirds, boiled and mashed. Do not whip.)
2-1/2 cups half and half
1 cup dry white wine
1-1/2 pounds cooked bay shrimp, divided
Salt and white pepper
Shrimp, parsley and chopped green onion for garnish


TO PREPARE:

In a large stockpot over medium heat, melt butter. Add onion and celery. Sauté until softened (about 8 minutes). Add potatoes and half and half and stir. Stir in wine and pepper. Reduce heat to medium low. Heat 10 minutes, stirring frequently. (Soup base may be made ahead.)

Just before serving, stir in 1 pound shrimp and simmer 5 minutes. If soup is too thick, thin with 1/2 cup of half and half. Garnish and serve with remaining shrimp, parsley and green onion.

Salmon Pillows with Basil Cream Sauce

Salmon Pillows with Basil Cream Sauce


INGREDIENTS FOR BASIL CREAM SAUCE:

1 cup fresh basil, loosely packed
1/4 cup olive oil
1 tablespoon pine nuts
2 cloves garlic
1/4 teaspoon white pepper
1 cup half and half
1/2 cup heavy whipping cream
4 ounces Romano cheese, freshly grated (1 cup)


INGREDIENTS FOR SALMON PILLOWS:

6 ounces smoked salmon, sliced
4 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1/8 teaspoon white pepper
cornstarch
24 won ton wrappers
1 large egg white, beaten
________

chopped red onion
chopped tomatoes
capers


TO PREPARE THE BASIL CREAM SAUCE:

Process basil, olive oil, pine nuts, garlic, and white pepper in a food processor until basil is finely chopped. Combine half and half and whipping cream in a saucepan. Bring to a simmer, but do not boil. Whisk in basil mixture and Romano. Heat until cheese melts. Keep warm.


TO PREPARE THE SALMON PILLOWS:

Process salmon, cream cheese, lemon juice, and white pepper in a food processor. Line a baking sheet with waxed paper and lightly sprinkle with cornstarch. Place 1 rounded teaspoon of salmon mixture in the center of a won ton wrapper. Place on prepared baking sheet and fold in half diagonally, pressing edges to release any air. Brush and seal edges with egg white. Repeat with remaining won tons. Cook in batches in a large pot of boiling water, about 3 minutes. Transfer to serving plate. Top with sauce and garnish with red onion, tomatoes, and capers.

Cinnamon Bars

Cinnamon Bars


INGREDIENTS:

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg yolk
2 cups sifted flour
1-1/2 tablespoons cinnamon
1 teaspoon salt
1 egg white
1/2 cup chopped walnuts or pecans


TO PREPARE:

* Cream the butter, margarine and sugar in a mixer bowl until light and fluffy. Beat in the egg yolk.

* Stir the flour, cinnamon and salt together. Fold gently into the creamed mixture. Spread in a greased 9x13-inch baking pan.

* Beat the egg white in a mixer bowl until stiff peaks form. Spread over the batter; sprinkle with the nuts.

* Bake at 300 degrees for 25 to 30 minutes or until golden brown. Cool in the pan on a wire rack. Cut into bars.

Summer Pork Chops

Summer Pork Chops


INGREDIENTS:

1/2 cup vegetable oil
1 cup soy sauce or teriyaki sauce
3 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons cooking sherry
4 pork chops, boneless and 1-inch thick


TO PREPARE:

In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish.

Add pork chops and marinate overnight, turning at least once.

Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling.

Rosemary Potato Tart

Rosemary Potato Tart


INGREDIENTS:

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic


TO PREPARE:

Slice potatoes very thin and place in a large bowl of ice water. Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer with minced garlic.

Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.

Creamy Artichoke and Mushroom Penne

Creamy Artichoke and Mushroom Penne


INGREDIENTS:

3 tablespoons unsalted butter
1/4 cup minced onion
1 clove garlic, crushed
8 ounces fresh mushrooms, sliced
1 cup artichoke hearts, chopped
1 cup heavy whipping cream
2 tablespoons capers, rinsed and drained
salt
freshly ground pepper
12 ounces penne paste, cooked al dente
1 ounce Parmesan cheese, freshly grated (1/4/ cup)
2 tablespoons chopped fresh parsley

TO PREPARE:

Melt butter in a large skillet over medium-high heat. Add onion and garlic. Sauté until tender, but not brown. Add mushrooms. Sauté 5 minutes. Stir in artichokes, heating thoroughly, about 2 to 3 minutes. Place artichoke mixture in a bowl and set aside. Return skillet to heat and add cream. Boil until cream is reduced to one half. Add artichoke mixture and capers to cream. Stir until combined. Season with salt and pepper. Toss warm sauce with pasta. Gently stir in Parmesan and parsley. Serve immediately.

Shrimp Tomato Aspic

Shrimp Tomato Aspic


INGREDIENTS:

1-1/2 envelopes of gelatin
1/4 cup cold water
2 cups tomato juice
1 bay leaf
1 rib celery
1/4 onion
Salt and pepper to taste
Lemon juice to taste
Worcestershire to taste
Dash of hot sauce
1 tablespoon minced parsley
1/4 cup finely chopped celery
2 grated carrots
1-1/2 cups shrimp (cut in pieces)
Hard cooked eggs, sliced


TO PREPARE:

Dissolve gelatin in cold water. Bring to boil and simmer slowly for 5 minutes the tomato juice, bay leaf, rib of celery and onion. Remove onion, bay leaf and celery and add dissolved gelatin. Mix well. Add salt, pepper, lemon juice, Worcestershire sauce and tabasco. Add minced parsley, chopped celery, carrots and shrimp. Pour a small portion into a large mold or individual molds and arrange slices of hard cooked eggs in bottom. Allow to jell. Then pour on rest. Place in refrigerator until firm. Turn out on lettuce leaves and top with mayonnaise.

Kahlua Bars

Kahlua Bars


INGREDIENTS FOR THE BROWNIES:

4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:

2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:

1 ounce semi-sweet chocolate
1 tablespoon butter

TO PREPARE THE BROWNIES:

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.

Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.

Chevre Zucchini Gratin

Chevre Zucchini Gratin


INGREDIENTS:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 tablespoons unsalted butter
1 large onion, halved and thinly sliced
salt
freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs


TO PREPARE:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and sauté until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chèvre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.


NOTE: Chèvre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Baked Red Snapper or Bass

Baked Red Snapper or Bass


INGREDIENTS:

1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon


TO PREPARE:

Melt the butter and sauté the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.

Crazy Monkey Bread

Crazy Monkey Bread


INGREDIENTS:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

TO PREPARE:

* Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans.

* Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray.

* Bake at 350 degrees for 50 minutes or until the loaves test done.

* Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.

NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.

Princess Cookies

Princess Cookies



INGREDIENTS:

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks

TO PREPARE:

Cream butter and sugar together with an electric mixer. Add eggs, mixing well, followed by vanilla extract. In a separate bowl, combine oats, flour, salt and baking soda. Add to creamed mixture in several additions. Stir in dried cherries and white chocolate chunks.

Drop by teaspoonsful onto ungreased baking sheets, 1 inch apart. Bake in a 375-degree oven for 10 to 12 minutes or until golden brown.

Lamb Stew with Rosemary

Lamb Stew with Rosemary



INGREDIENTS:

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 tablespoon plus 1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed

2 cups steamed rice

TO PREPARE:

Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 tablespoon parsley.

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice


INGREDIENTS:

1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed

TO PREPARE:

Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1-1/2 to 2 hours. Add onion, garlic, celery, and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add heated water. Two tablespoons of sugar improve the whole effect. Serve on mounds of rice. A Louisiana treat!

Pecan-Crusted Grouper

Pecan-Crusted Grouper


INGREDIENTS:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

TO PREPARE:

* Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.

* Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.

* Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on 1 side until brown. Turn the fish.

* Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.

* Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Blueberry-Yogurt Muffins

Blueberry-Yogurt Muffins



INGREDIENTS:

1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained


TO PREPARE:

Preheat oven to 350 degrees.

Line muffin tins with paper cups.

In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.

Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.

Banana Pudding

Banana Pudding

INGREDIENTS:

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon

1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream


TO PREPARE:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.
Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Wild Mushroom Soup

Wild Mushroom Soup


INGREDIENTS:

2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons sliced almonds, toasted


TO PREPARE:

* Saute the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well.

* Saute until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well.

* Simmer for 30 minutes. Stir in the rosemary.

* Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.

* Variation: Dry white wine may be substituted for the vermouth.

Calico Quiche

Calico Quiche


INGREDIENTS:

1 (9-inch) pie shell, homemade or frozen
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter (1/2 cube)
1/2 cup onion, coarsely chopped
1 tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 tablespoon parsley, chopped


TO PREPARE:

Preheat oven to 350 degrees.

In a pie shell, layer chopped peppers, cheeses and chicken.

In a saute pan, melt butter and saute onions until soft. Whisk in flour thoroughly. Stir in half and half and simmer until thickened, about 3 to 5 minutes. Let cool.

In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into sauteed onion mixture.

Pour filling into pie crust. Bake 35 to 40 minutes or until set.

Shrimp in Dijon Vinaigrette

Shrimp in Dijon Vinaigrette



INGREDIENTS:

3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice


TO PREPARE:

Cook shrimp in boiling salted water until pink. Drain and transfer to a large bowl. Combine remaining ingredients and pour over warm shrimp. Toss well so that every shrimp is coated. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving. Serve in a large bowl lined with lettuce and kale

Deep South Lemon Pie

Deep South Lemon Pie



INGREDIENTS:

5 egg whites
2 tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust


TO PREPARE:

Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.

Basil Orange Chicken

Basil Orange Chicken


INGREDIENTS:

8 boneless skinless chicken breast halves
1/3 cup orange juice
3 tablespoons canola oil
3 tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 tablespoons vegetable oil


TO PREPARE:

* Rinse the chicken and pat dry. Place in a sealable plastic food storage bag.

* Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly.

* Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade.

* Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken.

* Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.

Stuffed Italian Tomatoes

Stuffed Italian Tomatoes



INGREDIENTS:

8 large tomatoes
3 tablespoons olive oil
1 cup onions (1 large onion), chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese, grated
2/3 cup freshly-grated Parmesan cheese
1/2 cup almonds, toasted and slivered
Salt and pepper


TO PREPARE:

Preheat oven to 350 degrees.

Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to drain for 30 minutes.

In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to onions and stir until heated through. Remove from heat and set aside.

In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds. Season with salt and pepper.

Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.

Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven. Bake for 20 minutes or until tops are brown.

Chevre-Filled Mushrooms

Chevre-Filled Mushrooms


INGREDIENTS:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

TO PREPARE:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Triple Chocolate Ecstasy

Triple Chocolate Ecstasy


INGREDIENTS FOR THE CAKE:

4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:

* Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper.

* Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat.

* Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans.

* Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:

* Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk.

* Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:

* Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes.

* Beat at high speed for 30 to 60 seconds or until stiff peaks form.

* Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

Burgundy Beef

Burgundy Beef



INGREDIENTS:

1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt


TO PREPARE:

In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 tablespoons water with 1 to 2 tablespoons flour and whisk until smooth. Add to stew and stir.

Minestrone Parmesan

Minestrone Parmesan


INGREDIENTS:

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

TO PREPARE:

Heat oil in a large stockpot and sauté onions, garlic, cilantro and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot.


NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freeze the extra.

Savory Breakfast Strata

Savory Breakfast Strata


INGREDIENTS:

5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)

TO PREPARE:

Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and sauté until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Savory String Bean Salad

Savory String Bean Salad


INGREDIENTS:

1 pound green beans (or No. 2 can)
6 tablespoons salad oil
3 tablespoons vinegar
1/2 teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sautéed

TO PREPARE:

Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.

M.Y. San Grahams Choco Mousse Tart

M.Y. San Grahams Choco Mousse Tart


Ingredients

8 pieces M.Y. San Grahams Choco Crackers, crushed
3 tablespoons butter or margarine, melted
18 pieces chocolate pieces (ex. Flat Tops)
1/4 cup all purpose cream, chilled

Procedures

1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes.
2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.
3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.
4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.


Feeling Expert tip:

If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

M.Y. San Graham Banana Chocolate Pudding

M.Y. San Graham Banana Chocolate Pudding


Ingredients

Crust:

1 cup M.Y. San Chocolate Graham crackers,crushed
1/4 cup peanut butter
1/4 cup sugar
1 tablespoon water

Filling:

1/2 cup sugar
1/4 cup unsweetened cocoa powder
5 tablespoons cornstarch
pinch salt
3 cups non fat milk
1/2 teaspoon vanilla extract
2 ripe bananas, sliced

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Divide the graham into 8 pudding cups. Press onto bottom of cups. Set aside.
2. In a saucepan, mix sugar, cocoa powder, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cool.
3. Arrange banana slices on top of crusts. Pour pudding into pudding cups. Chill. Serve.


Feeling Expert tip:

Top the pudding with a spoonful of nondairy whipped cream and preserved cherries to give the pudding a more festive look.

M.Y. San Grahams Fruit Crepe

M.Y. San Grahams Fruit Crepe


Ingredients

Crepe batter:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
3 eggs
4 tablespoons sugar
3/4 cup evaporated milk
1/2 cup water
1/2 cup all purpose flour
pinch salt

Filling:

1/4 cup butter
3 tablespoons brown sugar
1 cup papaya, sliced
1/2 cup pineapple, sliced
1/4 cup chocolate syrup
2 tablespoons butter

Procedures

1. DO FILLING - In a frying pan, melt brown sugar. Add butter and blend well. Add fruits and coat with the syrup. Transfer everything into a bowl. Set aside.
2. DO CRÉPE BATTER - In a large bowl, combine the eggs, sugar, salt, milk and water. Stir well. Add the flour and crushed M.Y. San Grahams to the egg mixture. Mix until smooth.
3. MAKE CREPE - Lightly grease a frying pan with 2 tablespoons butter. When hot, pour ½ cup of the crêpe batter, swirling the pan while batter is poured, to cover the pan's base evenly. When set, add filling in the center and fold all sides in to make a square.
4. SERVE - Transfer filled crêpe onto a serving plate. Drizzle with chocolate syrup. Top with vanilla ice cream if desired.


Feeling Expert tip:

To melt the brown sugar faster add about 1 teaspoon of water and heat.

M.Y. San Grahams Buko Balls

M.Y. San Grahams Buko Balls


Ingredients

1/3 cup (4 crackers) M.Y. San Grahams Choco, crushed
1 cup buko meat, shredded and chopped
1/2 cup brown sugar

Procedures

1. MIX - Mix buko and sugar in a saucepan. Stir and simmer for about 8 minutes or until mixture is slightly dry. Cool.
2. ROLL - Form mixture into balls. Roll in crushed M.Y. San Grahams Chocolate. Serve.


Feeling Expert tip:

Put crushed M.Y. San Grahams Chocolate in a small bowl, so you can get an even coating.

M.Y. San Grahams Peanut Butter Bites

M.Y. San Grahams Peanut Butter Bites



Ingredients
1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
3/4 cup powdered milk
1/4 cup sugar
1 cup peanuts, toasted, chopped
1/2 cup (1/2 of 225g block) butter or margarine, melted

Procedures

1. MIX – In a bowl, mix all ingredients, except butter.
2. Add butter and mix until color is even.
3. Use a polvoron molder to shape mixture. Chill for 30-45 minutes until firm.
4. Serve as is or wrap in cellophane or plastic.


Feeling Expert tip:

Finely chopped chocolate, about ¼ cup, can also be added.

M.Y. San Grahams Rocky Road Balls

M.Y. San Grahams Rocky Road Balls


Ingredients

1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
3 pieces M.Y.San Grahams Choco, chopped
1/2 cup condensed milk
2 tablespoons chopped peanuts
1 cup (75 gms) mini marshmallows

Procedures

1. COMBINE crushed MY San Grahams, chopped MY San Grahams, condensed milk, chopped peanuts and a fourth of the marshmallows in a large bowl. Blend well.
2. SHAPE mixture into one inch balls.
3. ROLL the balls in the remaining mini marshmallows to finish. Chill before serving.


Feeling Expert tip:

Add sugar to sweeten further, if desired.
For a different finish, the Rocky Road Balls may be rolled in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.

M.Y. San Grahams Banana Bites

M.Y. San Grahams Banana Bites


Ingredients

1 168 ml can condensed milk
2 cups (1 Handypack) M.Y. San Grahams Chocolate, crushed
4 tablespoons cocoa powder
3 pieces bananas, lacatan, cut in 1-inch pieces

Procedures

1. DO CARAMEL - Peel wrapper off the can of condensed milk. Place can in a small saucepan filled ¾ of the way with water. Boil covered for 1 hour. Cool can for 10 minutes. Transfer condensed milk into a large bowl. Add 2/3 cup of crushed Grahams Chocolate and cocoa powder to the condensed milk. Mix.
2. PREPARE BITES - Put the rest of the crushed Grahams Chocolate into a plate. Coat each piece of banana with caramel mixture. Roll the caramel coated banana pieces in the crushed Grahams Chocolate and form into balls.
3. FREEZE for 20 minutes. SERVE.


Feeling Expert tip:

You can also add some chopped nuts ( about 1/4 cup) to the crushed grahams for coating.

M.Y. San Graham Frozen Mango Yogurt Pie

M.Y. San Graham Frozen Mango Yogurt Pie

Ingredients


Crust:
1 cup M.Y. San Honey Graham crackers, Crushed
2 tablespoons natural flavored yogurt
2 tablespoons brown sugar

Filling:

1 pack x 225gm lite cream cheese
1/2 cup sugar
1 cup (2 tubs x 125ml) non fat mango yogurt

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Press into the bottom of an 8 inch round pan. Set aside.
2. Beat cream cheese and sugar until light and fluffy.
3. Add mango yogurt. Mix well. Pour into the prepared pan.
4. Freeze until set. Top with fresh mango slices before serving, if desired.


Feeling Expert tip:

Make this frozen yogurt pie in your favorite flavor! Substitute mango yogurt for other fruit flavors like strawberry, peach or mixed berries.

M.Y. San Graham Tropical Fruit Crisp

M.Y. San Graham Tropical Fruit Crisp


Ingredients

Crisp:

2/3 cup M.Y. San Honey Graham crackers, Crushed
1/3 cup oatmeal
3 tablespoons brown sugar
1/2 teaspoon cinnamon powder
1/4 cup margarine, melted

Fruit:

2 cups chopped fresh pineapple
1 solo papaya, peeled, seeded, and cubed
1 mango, peeled, seeded, & cubed
1 tablespoon sugar
2 tablespoons instant tapioca

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Reserve 1/3 cup of the mixture for the pie topping.
2. Press the rest of the mixture onto the bottom and sides of an 8 inch round pie pan. Set aside.
3. Combine fruits in a sauce pan. Sprinkle with sugar and tapioca. Toss well. Cook covered over low heat for 20 minutes, stirring occasionally.
4. Transfer fruits into the prepared pie crust. Top with the crisp mixture. Serve warm or cold.


Feeling Expert tip:

Available in supermarkets and groceries, instant tapioca is made from cassava flour. It is used for puddings and as a thickening agent for soups and sauces. It gives a distinct texture to the filling of this pie. It may be substituted with an equal amount of cornstarch.

M.Y. San Grahams Apple Crumble Pie

M.Y. San Grahams Apple Crumble Pie


Ingredients

Crumb:

1 1/2 cup or 15 pieces whole M.Y. San Grahams Honey, crushed
3 tablespoons sugar
1 cup (225g block) unsalted butter
1/2 cup quick cooking oats* (optional)

Filling:

2 pieces apples, thinly sliced and cut into pieces
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon cinnamon powder
2 tablespoons flour
4 tablespoons water

Procedures

1. MAKE CRUST- In a pan melt butter. Add oats, M.Y. San Crushed Grahams and sugar. Cook for 3 minutes or until combined.
2. Press half of the crumb mixture evenly onto the bottom of an 8 X 8 square pan. Refrigerate for 30 minutes.
3. MAKE FILLING- Combine apples, brown sugar, white sugar, cinnamon, flour and water in a saucepan. Cook covered for about 20 minutes or until apples are tender and sauce is thickened Cool.
4. CHILL and SERVE. Spread the apple mixture over the refrigerated crust. Spread remaining half of the Grahams mixture over the apple filling. Press crumbs firmly. Cover and chill before serving.


Feeling Expert tip:

Use Fuji (red yellow in color) apples, they are crispier and juicier for when used for cooking. (compared to Washington apples)
May be served warm (microwave for 1-2 minutes) and topped with vanilla ice cream.

M.Y San Choco Grahams Fruit Pie

M.Y San Choco Grahams Fruit Pie


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Chocolate, crushed
8 tablespoons (½ of 225g block) butter or margarine, melted
3 tablespoons sugar

Filling:

1/4 cup sugar
3 tablespoons cornstarch
1/2 cup evaporated milk
1/2 cup water
2 egg yolks
1 teaspoon vanilla
2 cups fruit cocktail, drained
3 tablespoons instant gelatin powder
3/4 cup water

Procedures

1. DO CRUST - In a bowl, combine crushed M.Y. San Grahams Chocolate, 3 tablespoons sugar and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO CUSTARD – In a saucepan, mix sugar and cornstarch. Gradually add milk and ½ cup water, stirring constantly. Cook on low heat until thick. In a bowl, beat egg yolks. Add half of the milk mixture to the eggs. Mix. Pour the egg mixture back into the pan. Blend well. Add vanilla. Cook for 10 minutes more while stirring constantly. Set aside and cool.
3. DO GELATIN – In a saucepan, dissolve gelatin in ¾ cup water. Bring to boil while constantly stirring.
4. LAYER – Pour cooled custard onto the prepared crust. Arrange fruit cocktail on the custard. Pour the warm gelatin over the fruit cocktail.
5. CHILL and SERVE.


Feeling Expert tip:

Pour the hot milk slowly to the beaten egg yolks, so you do not "cook" the eggs.

M.Y. San Grahams Banana Caramel Pie

M.Y. San Grahams Banana Caramel Pie


Ingredients

Crust:

1 cup (10 crackers) M. Y. San Graham Honey,crushed
8 tablespoons butter or margarine, melted

Filling:

6 tablespoons csugar
1/4 cup unsalted butter
2 egg yolks
1 cup (250 ml brick) all purpose cream, chilled
2 bananas, sliced

Procedures

1. DO CRUST - In a medium bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING - In a frying pan, melt sugar until caramelized. Remove from heat. Add butter to caramelized sugar and stir to combine. Stir in ½ of the cream. Mix well. In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a little at a time, stirring constantly. Return to fire and cook until slightly thickened. Cool completely. Whip ½ the remaining chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING - Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.


Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator, but not the freezer.)

M.Y. San Grahams Buko Pandan Pie

M.Y. San Grahams Buko Pandan Pie


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons (½ 225g block) unsalted butter, melted

Filling:

1 cup (250 ml brick) all purpose cream, chilled
1/2 cup condensed milk
1/8 teaspoon pandan extract
1 cup buko, shredded (about 1 buko)
1 bar green gulaman
1 cup buko juice

Procedures

1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes.
2. DO FILLING: Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator.
3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream.
4. SPREAD filling over the pie crust. Chill and serve*.


Feeling Expert tip:

Add 2 tablespoons of desiccated coconut per 8 servings for added taste.

M.Y. San Grahams Buko Pie

M.Y. San Grahams Buko Pie


Ingredients

Crust:

1 1/2 cup (15 crackers) M.Y. San Grahams Honey, crushed

Filling:

6 tbsps sugar
1/4 cup unsalted butter
2 egg yolks
1 cup (1 225g ml brick) all purpose cream, chilled
2 bananas sliced

Procedures

1. DO CRUST - In a medium bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING - In a frying pan, melt sugar until caramelized. Remove from heat. Add butter and stir to combine. Stir in ½ cup cream. Mix well. In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a little at a time, stir constantly. Return to fire and cook until slightly thickened. Cool completely. Whip ½ cup of chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING - Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.



Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator, but not the freezer.)

M.Y. San Grahams Melon Fluff

M.Y. San Grahams Melon Fluff


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons ( 1/2/ of 225g block ) butter or margarine, melted

Filling:

1/2 can (301mL) condensed milk
1 cup (250 ml brick) all purpose cream, chilled and whipped
1 1/2 cups melon strips
1/2 cup sago (cooked)
12 pieces M.Y. San Grahams Honey
1/2 cup (1/2 of 225 ml brick) all purpose cream, chilled and whipped

Procedures

1. DO CRUST - In a bowl, combine M.Y. San Crushed Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO FILLING - In a bowl, combine condensed milk and whipped all-purpose cream. Blend. Add in melon strips and sago. Stir.
3. LAYER - Pour half of the melon mixture onto the prepared crust. Top with M.Y. San Grahams. Pour the rest of the melon on top and chill. Finish with whipped cream on top. Serve.


Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator)

M.Y. San Grahams Banana Cream Pie

M.Y. San Grahams Banana Cream Pie


Ingredients

10 pieces M.Y. San Grahams Honey
3 pieces bananas, lacatan, sliced 1/4" thick
4 tablespoons sugar
1 1/2 tablespoons cornstarch
1 can (250 mL) evaporated milk
2 pieces egg yolk
1 1/2
tablespoons butter, melted
3/4 teaspoon vanilla
3/4 cup (3/4 of 250 ml brick) all purpose cream, chilled

Procedures

1. DO CUSTARD – In a pan, mix cornstarch, sugar and milk. Cook over low heat until cornstarch and sugar are dissolved. In a bowl, mix egg yolks and half of milk mixture. Pour egg-milk mixture back into the pan. Stir. Add vanilla and butter. Simmer on low heat until thick. Add bananas. Cook for 3-5 minutes.
2. LAYER – In a 6x6 pan, layer M.Y. San Grahams. Pour 1/2 of mixture. Spread evenly. Do one more layer alternating M.Y. San Grahams and mixture.
3. WHIP CREAM- Put chilled all purpose cream in a bowl and whip till stiff and doubled in volume.
4. CHILL and TOP with whipped cream. SERVE.


Feeling Expert tip:

Top the pie with chocolate shavings or drizzle with chocolate syrup.

M.Y. San Graham Pineapple Cashew Tart

M.Y. San Graham Pineapple Cashew Tart


Ingredients

Crust:

3/4 cup M.Y. San Honey Graham crackers, Crushed
1/4 cup margarine, melted
Filling:
1/2 cup cashew nuts, chopped
1/2 cup pineapple jam

Topping:

1 egg white
2 tablespoons sugar
1/2 cup dessicated coconut flakes

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Press 2 teaspoons of the mixture into the bottom of each mini cupcake pan or tart mold. Set aside.
2. Put 1 teaspoon chopped cashew nuts on top of each prepared tart crusts.
3. Cover the nuts with 1 teaspoon pineapple jam.
4. Pre heat oven to 325ºF. Whip egg white and sugar in a bowl until stiff peaks form. Fold in dessicated coconut.
5. Top each tartlet with the meringue, making sure sides are covered.
6. Bake tarts for 15 minutes or until meringue topping is golden brown in color. Remove from oven and cool. Remove tarts from molds. Serve.


Feeling Expert tip:

For a new twist to this recipe, substitute pineapple jam with sugar free mango, guava, strawberry or raspberry jam, and use walnuts, pili nuts or peanuts in place of the cashew nuts.

M.Y. San Grahams Choco Mousse Tart

M.Y. San Grahams Choco Mousse Tart


Ingredients

8 pieces M.Y. San Grahams Choco Crackers, crushed
3 tablespoons butter or margarine, melted
18 pieces chocolate pieces (ex. Flat Tops)
1/4 cup all purpose cream, chilled

Procedures

1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes.
2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.
3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.
4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.


Feeling Expert tip:

If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

M.Y. San Grahams Macaroons

M.Y. San Grahams Macaroons


Ingredients

2 cups (1 200g Handypack) M.Y. San Grahams Honey, crushed
2 1/2 cups desiccated coconut
2 tablespoons butter, melted
1 tablespoon flour
1 can (301 ml) condensed milk
2 egg yolks

Procedures

1. COOK MIXTURE – In a saucepan, mix desiccated coconut, M.Y. San Crushed Grahams, butter, flour, condensed milk and egg yolks. Heat and stir to combine well.
2. FORM AND SERVE – Cool mixture then form into balls. Roll balls in extra cup of desiccated coconut. Serve.


Feeling Expert tip:

Do not break eggs directly into bowl containing other ingredients. Use a "safety bowl" –so you do not break a bad egg into your mixture.

M.Y. San Chocolate Graham Brittle Bars

M.Y. San Chocolate Graham Brittle Bars


Ingredients

18 squares M.Y. San Chocolate Graham crackers
1/2 cup brown sugar
1/2 cup margarine
1/2 teaspoon vanilla
1/2 cup chopped cashew nuts
50 grams (about 1/4 cup) semi sweet chocolate chips

Procedures

1. Line a cookie sheet with nonstick baking paper. Arrange graham squares on the pan.
2. In a saucepan, heat brown sugar and margarine until boiling. Continue cooking 5 minutes more, stirring constantly. Remove from heat. Add vanilla.
3. Working quickly, pour caramel over graham squares. Spread evenly. Sprinkle with chopped nuts.
4. Melt chocolate chips. Drizzle over the nuts. Chill for a few minutes to allow chocolate to set. Serve.




Feeling Expert tip:

To test if the brown sugar and margarine has been boiled long enough, drop a bit of the syrup into a small bowl of ice cold water. The drop of syrup should turn into a crisp brittle.

M.Y. San Choco Mango Graham Truffles

M.Y. San Choco Mango Graham Truffles


Ingredients

1/2 cup M.Y. San Chocolate Graham crackers
1 cup semi sweet chocolate chips, melted
2 tablespoons nonfat milk
1/3 cup (about 65 gms) chopped dried mangoes

Procedures

1. Set aside 1 tablespoon crushed grahams on a small plate.
2. Combine the rest of the Graham Crackers, melted chocolate chips, and nonfat milk in a large bowl. Mix well.
3. Divide the mixture into one teaspoon balls. In the palm of your hand, flatten chocolate balls into disks. Put a little chopped dried mango at the center of each disk and then roll to make a stuffed chocolate ball.
4. Coat the chocolate mango balls with the reserved graham crumbs. Chill and serve.


Feeling Expert tip:

For fast and easy chocolate chip melting: Put chocolate chips in a microwave safe container and set it on medium power for 30 seconds at a time. Stir chocolate between settings, to avoid burning the chocolate.

M.Y. San Grahams Strawberry Princess

M.Y. San Grahams Strawberry Princess


Ingredients

7 pieces M.Y. San Grahams Chocolate, cut into 3 pieces

Strawberry filling:

1/4 cup butter, softened
1/4 cup Star margarine
3 tablespoons confectionery or powdered sugar
1/4 cup strawberry jam
1/4 cup strawberries, chopped

Icing:

9 tablespoons powdered sugar
1 tablespoon milk

Procedures

1. DO FILLING- In a mixing bowl, cream butter and margarine until well blended and smooth. Add salt, confectionery or powdered sugar and strawberry jam. Beat until fluffy. Add strawberries .
2. DO SANDWICH- Take one piece of M.Y. San Grahams Chocolate . Spread 2 tablespoons of filling on it. Top with another piece of cracker .
3. DO ICING- Pour milk into confectionery or powdered sugar. Blend until thick.
4. GARNISH- Spread about 1 teaspoon of icing evenly on top of each strawberry sandwich. CHILL. Serve and enjoy.


Feeling Expert tip:

To give icing a pink color, put a few drops of red food coloring to icing. Other jams and fruits may also be used like; fresh mango with mango jam.

M.Y. San No Bake Graham Peanut Butter Cookies

M.Y. San No Bake Graham Peanut Butter Cookies


Ingredients

2 cups M.Y. San Honey Graham crackers
1/2 cup peanut butter
6 tablespoons honey
1/2 cup crushed cornflakes

Procedures

1. Combine all ingredients in a large bowl. Mix well.
2. Divide the mixture into 24 one tablespoon balls. Flatten them into disks, to look like cookies.
3. Put crushed cornflakes on a plate. Coat the cookies lightly with the flakes. Serve.


Feeling Expert tip:

Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies.

M.Y. San Graham Oatmeal Raisin Cookies

M.Y. San Graham Oatmeal Raisin Cookies


Ingredients

3/4 cup brown sugar
6 tablespoons margarine, softened
1 egg
6 tablespoons non fat milk
1 teaspoon vanilla
3/4 cup M.Y. San Honey Graham crackers
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
1/4 teaspoon salt
1 1/2 cups oatmeal
1/2 cup raisins

Procedures

1. Pre heat oven to 350ºF. Beat sugar and margarine in a large bowl until light and fluffy. Add egg, milk and vanilla. Mix well.
2. Combine dry ingredients, except oats and raisins and add into the butter mixture. Stir until well blended.
3. Stir in oats and raisins. Drop by tablespoonful onto a cookie sheet lined with non stick baking paper.
4. Bake for 10 minutes or until golden brown in color.


Feeling Expert tip:

Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies.

M.Y San Grahams Toffee

M.Y San Grahams Toffee


Ingredients

8 pieces M.Y. San Grahams Chocolate, chopped
2 tablespoons butter
4 1/2 tablespoons condensed milk
1 tablespoon cocoa powder
pinch of salt
1/2 cup marshmallows, cut up into small pieces
12 pieces chocolates (ex. Flat Tops) chopped

Procedures

1. COMBINE butter, condensed milk, cocoa powder, and salt in a saucepan. Boil mixture over medium heat, stirring constantly, for about 5 minutes.
2. ADD chocolate and marshmallows. Mix well until marshmallows are melted. Add chopped M.Y. San Grahams Chocolate. Cool.
3. SCOOP 1 tablespoon of the mixture and drop onto a wax paper. Repeat the procedure for the rest of the mixture.
4. CHILL and SERVE.


Feeling Expert tip:

The more finely chopped the chocolate is the faster it will melt.You can use white chocolate or dark chocolate pieces.

M.Y. San Apple Graham Coffee Cake

M.Y. San Apple Graham Coffee Cake


Ingredients

Streusel Topping:

1/2 cup M.Y. San Honey Graham crackers,crushed
1/4 cup flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon powder
1/2 cup oatmeal
1/4 cup cold margarine, cut into pieces

Cake:

1 cup M.Y. San Honey Graham crackers,crushed
1 cup all purpose flour
3/4 cup sugar
1/4 cup margarine, melted
1 cup non fat milk
2 cups fruit cocktail, drained * reserve some juice

Gulaman:

3 teaspoons baking powder
1 teaspoon cinnamon powder
1/2 teaspoon salt
2 egg whites
2 medium apples

Procedures

1. Combine dry ingredients in a medium bowl. Cut margarine into dry ingredients until crumbly. Set aside.
2. Pre heat oven to 350ºF. Line the bottom of an 8 inch round cake pan with non stick paper.
3. In a large bowl, combine all ingredients except the apples. Mix well. Stir in apples. Spread ½ of the cake batter into the prepared pan. Sprinkle with half the streusel topping. Top with remaining cake batter and sprinkle remaining streusel.
4. Bake for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Remove from oven. Cool. Remove cake from pan. Serve.




Feeling Expert tip:
The best apples for baking are called "Granny Smith" apples. Its crunchy texture, sharp taste, and bright green skin have made it popular for both cooking and baking.

M.Y. San Grahams Sans Rival

M.Y. San Grahams Sans Rival


Ingredients

Butter cream filling:

1/2 cup butter, softened
1/2 cup Star margarine
1 1/4 cups powdered or confectionery sugar
1 1/4 teaspoons vanilla extract

Base and Nuts:

9 pieces M.Y. San Grahams Honey
1/4 cup cashew nuts, chopped
Procedures

1. DO FILLING: Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.
2. ASSEMBLE: Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread the chopped cashew nuts evenly on top of plastic wrap*. Spread thick layer of butter cream on top of 3 whole MY San Grahams Chocolate. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
3. COVER the top and sides with a thick layer of butter cream. Leave some of the butter cream for decoration. Cover with plastic wrap to hold.
4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve**.




Feeling Expert tip:

Use the MY San Grahams as measurement guide. ¼ cup of chopped nuts should cover length of 3 whole MY San Grahams laid side by side.
Use a piping bag to decorate edges of Sansrival with remaining butter cream. You may add about ¼ cup finely chopped cashews on the side.

M.Y. San Grahams Durian Cloud

M.Y. San Grahams Durian Cloud


Ingredients

8 pieces M. Y. San Grahams Honey
1/2 of 301ml-can c
M.Y. San Grahams Sans Rival


Ingredients

Butter cream filling:

1/2 cup butter, softened
1/2 cup Star margarine
1 1/4 cups powdered or confectionery sugar
1 1/4 teaspoons vanilla extract

Base and Nuts:

9 pieces M.Y. San Grahams Honey
1/4 cup cashew nuts, chopped
Procedures

1. DO FILLING: Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.
2. ASSEMBLE: Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread the chopped cashew nuts evenly on top of plastic wrap*. Spread thick layer of butter cream on top of 3 whole MY San Grahams Chocolate. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
3. COVER the top and sides with a thick layer of butter cream. Leave some of the butter cream for decoration. Cover with plastic wrap to hold.
4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve**.




Feeling Expert tip:

Use the MY San Grahams as measurement guide. ¼ cup of chopped nuts should cover length of 3 whole MY San Grahams laid side by side.
Use a piping bag to decorate edges of Sansrival with remaining butter cream. You may add about ¼ cup finely chopped cashews on the side.

ondensed milk

1 1/2 cup (1 1/2 250 m brick) all purpose cream, chilled
1/4 cup durian, chopped

Procedures

1. WHIP CREAM- Put chilled all purpose cream in a bowl and whip till doubled and stiff.
2. DO FILLING - In a medium bowl, combine condensed milk and 2/3 of the all-purpose cream. Blend well. Add chopped durian. Stir. Chill.
3. LAYER - Lay 4 pieces of M.Y. San Grahams in an 8x8 inch pan. Pour half of durian cream over the crackers and spread evenly. Arrange another layer of crackers on top of the durian cream. Pour the rest of the durian cream on top. Chill.
4. SERVE - When durian cream is set, top with the remaining whipped cream. Serve.




Feeling Expert tip:

Chilled all purpose cream, means putting it in the coldest part of the refrigerator not the freezer.
You can replace durian with fruits like melon, langka, mango, banana.