WITZ-PSC Question of the Week

WITZ Problems & Solutions

ROASTED CABBAGE AND APPLES 4/17/08

CROCKPOT PIZZA 1 pound ground beef, cooked and drained 1 pound pork sausage, cooked and drained 1 10-oune package wide egg noodles 1 8-ounce package shredded mozzarella cheese 1 8-ounce package shredded cheddar cheese 1 package sliced pepperoni 1 can mushrooms 1 large onion, chopped 1 green pepper, chopped 1 large jar spaghetti sauce 1 teaspoon oregano 2 teaspoons Italian seasoning Parmesan cheese Cook and drain the meats and add the seasonings. Cook and drain noodles. Put a layer of meat, noodles, sauce, onion, green pepper, pepperoni and mushrooms. Sprinkel with parmesan cheese, then the shredded cheeses. Repeat layers and top with more parmesan. Cook on low for at least 2 hours. Serve with salad and garlic bread.

CLOTHING WHITENERS FOR FANCY BAPTISMAL GOWNS: If the garmenet has no obvious stains on it, and is just yellow, take a gallon of warm water and dissolve one small an of Cream of Tartar into the water. Lay the garment in the solution, making sure it is covered by the water, and soak for 2 days. Rinse. FOR OTHER WHITE CLOTHING, SINGLE PIECES: Mix 1/2 cup bleach, 1/2 cup automatic liquid dishwasher detergent and 1/2 cup of water into a plasic bucket or pan. Bleach piece for 1 ro 2 days. Rinse completely, launder and dry.

SCENTED ORNAMENTS FOR CHRISTMAS (non-edible) 1 cup cinnamon 1 tablespoon nutmeg 1 tablespoon cloves 1/2 cup applesauce 2 tablespoons white Elmer's Glue Combine cinnamon, cloves and nutmeg in a medium bowl. Add applesauce and glue. Work mixture with hands unti dough is smooth. (If too stiff to roll out, add a little more applesauce, a drop at a time. If to soft, add a little flour). Divide dough into 4 parts. Roll out each part to 1/4-inch thickness. Cut with small cookie cutters. Using a tooth pick or thin straw, punch hole in the top for hanging. Let these set out a room temperature for several days to dry. Ribbon looks pretty to hang these.

HOMEMADE WOOD FURNITURE POLISH MIX 1/2 TEASPOON OLIVE OIL INTO 1/4 CUP VINEGAR OR LEMON JUICE. (LEMON JUICE WILL GIVE YOU A LEMON SCENT). DAB A CLEAN, SOFT COTTON RAG INTO THE SOLUTION AND USE IT TO DUST, POLISH AND SHINE YOUR WOODEN FURNITURE. YOU WILL BE ABLE TO REUSE THE RAG OVER AND OVER AGAIN.

PRESERVING FRESH FLOWERS WITH UPDATE (9/17/03) NOTE: "Tighter" buds don't dry as well as open flowers. Get silica gel at craft stores or variety stores with craft departments. Put a layer of silica gel in the bottom of a container and lay flower gently into the silica. Sprinkle more silica gel gently in and around the petal portion. Then pour on more to cover the flower completely. Cover container and let set for 3-4 days. Silica gel is very fine and sand-like, it is not a liquid. TO PRESS FLOWERS: Lay flower into the middle of a large book, close it, and put more books on top to press. Leave several days. Take out and spray with a clear acrylic. TO MICROWAVE DRY: Flowers should be gathered at their peak, or they will turn brown. Use any of the drying agents in a container deep enough to cover the bloom. Drying agents you can use are silica gel, borax or sand. Leave a 1/2-inch stem on the flower and place it face up on a 1/2-inch layer of drying agent. Carefully sprinkle enough agent to cover the flower and place it in the oven with a small bowl of water. Dry on "high" for a total of 3 minutes, rotating the container every 30 seconds. Leave flower in the drying agent and let aside for 24 hours before removing. ANOTHER METHOD: Mix equal amounts of cornmeal and borax, adding 3 tablespoons of salt for each quart ofmix. Select a roomy cardboard box and spread the mixture about 1-inch thick over the bottom. Do not use anything metal. Select only the freshest flowers, throw away others. Lay the flowers on the mix in the box and gently shake the box to sift the mixture over the petals until the flowers are completely covered byt he mix. Pack it carefully around and under the petals too. Store in a warm, airy place for 10 days or more, or until the petals have stiffened. After the 10 days, tip the container and let the mix run out slowly. Tap the flowers to remove the mixture and using a very soft, clean brush, brush flowers lightly. Can be reassembled into a bouquet. Store under glass or in plastic.

POP OVER PIZZA 1 pound ground beef 1 1-ounce pkg. dry spaghetti sauce mix 2 cups mozarella cheese, shredded 1 cup milk 1 cup flour 1/2 cup parmesan cheese 1 large onion, chopped 1 15-ounce can tomato sauce 1/2 cup water 2 eggs 1 tablespoon vegetable oil 1/2 teaspoon salt Brown ground beef with onion. Drain, add dry sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon mixture into a 9x13" greased pan. Sprinkle with mozarella. In a bowl, beat the eggs, milk and oil unti foamy. Add flour and salt. Beat until smooth. Pour batter over meat. Sprinkle with parmesan cheese. Bake at 400 degrees for 30 minutes, or until brown and puffed. Cut into squares and serve hot.

MOM'S 101 COOKIES 1 cup white sugar 1 cup brown sugar 1 cup margarine 1/2 cup oil 1 egg 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup coconut, flaked 1 cup nuts, chopped 1 cup quick-cooking oats 3 1/2 cups all-purpose flour Cream the sugars and margarine, then blend in the egg and oil. Sift together the flour, salt, soda and cream of tartar and add to sugar mixture. Fold in coconut, oatmeal and nuts, mixing well. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees for 12-15 minutes. These freeze well.

TRIPLE CHOCOLATE MESS (crockpot) (4/28/03) 1 package chocolate cake mix 1 pint sour cream 1 (any size) package instant chocolate pudding 1 (6-ounce bag) chocolate chips 3/4 cup oil 4 eggs 1 cup water Spray crockpot with non-stick spray. Mix all ingredients in a large bowl. Pour into crockpot and cook on "low" for 6-8 hours. DO NOT lift the lid! Serve with ice cream. Keep leftovers in the refrigerator and re-heat servings in microwave and serve.

DIRT PUDDING (5/30/03) 1 package Oreo cookies 1 8-ounce package softened cream cheese 1 12-ounce container Cool Whip, thawed 2 small pakages vanilla instant pudding 1 cup powdered sugar 1 stick margarine, softened 3 cups milk Crumble 2/3rds of the cookies and press into the bottom of a 9x13-inch pan. Mix cream cheese, Cool Whip, powdered sugar and margarine until well blended. In a separate bowl, combine the instant pudding mixes and milk until well blended. Fold the pudding mixture into the Cool Whip mixture, blending well. Pour over cookie crust. Crumble the rest of the cookies and sprinkle over top.

PUNCH FOR 90 (6/23/03) 6 packages Kool-Aid, any flavor, depends on what color you want 8 cups sugar water as directed on each Kool-Aid package 1 (46-ounce) can pineapple juice 1 small bottle Real Lemon juice, or 2 large cans frozen lemonade 3 large cans frozen orange juice 2 large bottles ginger ale or 7-UP ice as needed or ice ring Boil water and sugar together and cool. Combine all juices into the cooled mixture and add soda just before serving. Add ice or float an ice ring in the punch bowl.

GOTTA HAVE A SECOND BOWL CROCKPOT CHILI 3/29/04 3 1/2 pounds ground beef 14-ounce can beef broth 3 tablespoons finely chopped onion 1 teaspoon garlic powder 3 teaspoons instant beef bouillon granules, divided 8-ounce can tomato sauce 2 tablespoons paprika 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 4 tablespoons chili powder 1 tablespoon cumin 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon garlic salt 1/4 teaspoon instant chicken bouillon granules 1/2 teaspoon lime juice Cook ground beef in a large skillet over medium heat, stirring to crumble, until beef is browned, drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in crock pot. Cover and cool on LOW for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover and cook on LOW one more hour.

DRYING AND COATING GOURDS 9/9/04 Use only mature gourds with hard shells. To cure: place them outdoors in the sun on warm days. Continue until the seeds rattle when the gourd is shaken. After they are cured, scrape the outer shell with very fine sandpaper until the outer shell is smooth. Cover with a coat of clear shellac and let dry.

MERINGUE FOR PIE 11/23/04 Preheat oven to 350 degrees. Whip until they are frothy, 2 egg whites. Add 1/4 teaspoon cream of tartar. Whip until stiff, but not dry (until they stand in peaks that lean over slightly when the beater is removed). Beat in 1/2 teaspoon at a time: 3 tablespoons of sugar. Do not overbeat. Then beat in 1/2 teaspoon vanilla. Spread meringue lightly from the edges toward the center of the pie. To avoid shrinkage, cool meringues in a warm place, away from drafts.

FRIED ICE CREAM 11/04/04 1 pint ice cream. Place 4 scoops (about 1/2 each) of ice cream in a small pan. Freeze for 1 hour or until firm. 1 beaten egg 1/4 teaspoon vanilla 2 1/2 cup sweetened corn flakes, crushed 1/2 teaspoon ground cinnamon In a small bowl, stir together the egg and vanilla. In a pie plate, gently stir together the cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll in the cereal mixture. Return coated ice cream balls to the pan and freeze for 1 hour or until firm. Reserve remaining cereal mixture. 1 egg 1/4 teaspoon vanilla In a small bowl, stir together the egg and vanilla. Remove coated ice cream balls from freezer. Dip them into the egg mixture, then roll them in the remainder of the cereal mixture. Return to pan. Cover and freeze for several hours or until firm. FINAL STEP: In a deep-fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream. Makes 4 servings.

DEEP FRIED TWINKIES 11/08/04 6 Twinkies 4 cups vegetable oil 1 cup milk 2 tablespoons vinegar 1 tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt flour for dusting wood popsicle sticks Chill or freeze Twinkies for several hours or overnight. Heat 4 cups of vegetable oil in a deep fryer to about 375 degrees. Mix together the milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk together the wet ingredients into the dry ingredients and continue mixing until smooth. Refrigerate batter while oil is heating. Push stick into Twinkie length-wise, leaving about 2-inches to use as a handle. Dust with flour and dip into batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold in under the oil with a untensil to ensure even browning. It should turn golden in 3-4 minutes. Deep fry only one Twinkie at a time. Remove Twinkie to a paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Don't try to eat the Twinkie with the stick inserted, it will not support the stick. Makes 6.

CROCKPOT CAKE II 11/09/04 1 can any flavor pie filling 1 box yellow cake mix 1 stick margarine, softened 1/3 cups chopped nuts Grease the interior of a crockpot. Place pie filling in prepared crockpot. In a bowl, combine the dry cake mix and margarine, mixture will be crumbly. Sprinkle over pie filling, then sprinkle with nuts. Do not stir. Cover and cook on LOW for 2-3 hours. Serve warm with ice cream or whipped topping.

DEEP FRIED OREOS 11/05.04 1 package (54 cookies) Oreo cookies 2 cups pancake mix 1 1/2 cups milk 2 large eggs 4 teaspoons vegetable oil powdered sugar oil for frying Pour oil into a large skillet or set a deep fryer to 375 degrees. Combine the pancake mix, eggs and 4 teaspoons of oil. Mix until there are no lumps in the batter. Dip Oreos into the batter, making sure both sides are covered. Carefully drop them into the frying pan or deep fryer. The cookie will float so make sure you flip the cookie over so both sides are godlen brown. The cookies cook very fast, so watch that they don't burn. Remove cookies to a dry paper towel to drain. Serve sprinkled with powdered sugar.

APPLE PIE MIX TO FREEZE 1/11/05 FOR ONE PIE: 4 cups apples, peeled and thinly sliced 3 1/2 tablespoons flour 1/4 teaspoon salt 3/4 cup sugar 1 teaspoon cinnamon For each pie, put apples into a plastic freezer container or freezer bag. Mix sugar, flour cinnamon and salt. Pour dry ingredients into apples and shake to spread among apples. Seal, leaving 1/2-inch head space in container or seal freezer bag. Freeze immediately.

FAT-FREE WHITE CAKE (from scratch) 4/6/05 1 cup flour 2/3 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 2 teaspoons baking powder 2 egg whites 2/3 cup skim milk 1/3 cup Karo light (clear) corn syrup 1 teaspoon vanilla Spray a 9-inch square baking pan with cooking spray. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt. In a medium bowl, using fork or wire whisk, mix egg whites, milk, corn syrup and vanilla. Add this to flour mixture. Stir until smooth. Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.

LOW-FAT CAKE WITH CAKE MIX 4/6/05 1 box white cake mix 1 can orange Diet Rite soda Mix soda in cake mix and bake. For topping, use Cool Whip. Most cake mixes, with the exception of Angel Food cakes, have 2.5-3 grams of fat. This is not completely fat-free if you are counting fat grams!

FAT-FREE CHOCOLATE CAKE (from scratch) 4/6/05 cooking spray 1 1/4 cups flour 1/2 cup unsweetened cocoa 1/4 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups sugar 1 cup water 3 egg whites 1/2 cup Karo light or dark corn syrup Confectioners' sugar (optional) Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray. In a large bowl, combine the next 6 dry ingredients. In a medium bowl, stir the sugar and water until the sugar is dissolved. Add egg whites and corn syrup, stir until blended. Gradually add to the dry ingredients, stirring until smooth. Pour into prepared pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners' sugar.

YOLKLESS EGG SALAD 4/17/06 6 large hard-cooked eggs, remove yolks for another use 3 tablespoons sweet pickle relish 2 tablespoons green onions, chopped fine 1 tablespoon pimiento, diced (optional) 1/2 cup cooked mashed potatoes 3 tablespoons no-fat mayonnaise 1 tablespoon prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons curry powder (optional) Chop egg whites. Combine egg whites, relish, onion and pimientos. Set aside Fold into egg mixture. Serve as a salad, sandwich filling or stuffing for celery.

CHARLESTON BREAKFAST CASSEROLE 6/13/05 12 slices bacon 1/4 cup butter or margarine, melted 3 cups croutons 2 cups grated Cheddar cheese 6 eggs 1 3/4 cups milk 1 bell pepper (red or green), diced 1 tablespoon prepared mustard salt and pepper to taste Place bacon in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside. Preheat oven to 325 degrees. Melt butter in microwave. Spray a 9x13-inch baking dish with vegetable spray. Place croutons in the bottom of the dish and drizzle with the melted butter. Sprinkle with grated cheese. Crack the eggs into a bowl, whisking to break up the yolks. Add the milk, diced pepper, mustard, salt and pepper. Beat until well combined. Pour over croutons and cheese. Sprinkle with crumbled bacon. Bake in preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

EASY BAKE OVEN CAKES AND FROSTING 12/7/04 CHOCOLATE CAKE: 6 teaspoons flour 4 teaspoons sugar 1/4 teaspoon baking powder 1 teaspoon unsweetened cocoa 3/4 teaspoon shortening 1 pinch salt 6 teaspoons milk Mix together the flour, sugar, baking powder, cocoa, shortening and salt. Add milk and stir until smooth. Pour into greased baking pan that comes with the oven. Bake 12-15 minutes. FOR WHITE CAKE: Use above recipe, but omit the cocoa and add a drop or two of vanilla. Makes 1 serving. QUICK CAKE: 2 tablespoons commercial cake mix, like JIffy. 1 tablespoon water Mix cake mix and water. Pour into greased pan that comes with oven. Bake for 10 minutes. 1 serving. TOY OVEN CAKE FROSTING: 2 cups powdered sugar, sifted 3 tablespoons non-fat milk powder 6 tablespoons vegetable shortening In a medium bowl, combine the powdered sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in the shortening. Spoon about 1/3 cup of mixture into 8 small plastic bags. Seal tightly. To use: Combine one bag of frosting mixture with 3/4 teaspoon of water in a small bowl. This will frost one toy oven cake. For chocolate frosting, add 1/2 cup unsweetened cocoa powder.

TIE DYE INSTRUCTIONS 9/30/04 NEED: White or light colored 100 per cent cotton t-shirt. You can also tie-dye pillowcases, bandanas, etc. Fabric dyes, any colors you need Rubber bands Plastic sheet or plastic garbage bags Large buckets or bowls, one each color you choose Protect your work area with the plastic sheets or garbage bags. Wash the shirt in warm water to pre-shrink it. Don't use any detergent or fabric softener. Leave it damp. Mix the dyes according to package directions. Make the dye solution as light or as dark as you wish. Crumple, fold, twist, knot or stitch the shirt in any design you like, binding it tightly with the rubber bands. (Wherever you bind the fabric, no dye can penetrate.) Immerse the shirt in the dye. If your are using more than one color, dip the various parts in the different buckets of dye. Allow the shirt to saok up as much color as you want. If you like darker colors, let the shirt soak for a longer period. Once the shirt is dyed to your liking, allow the shirt to dry for one or two days on a protected surface. DO NOT REMOVE THE RUBBER BANDS. Once the shirt is dry, remove the rubber bands and gently re-wash it. Lay the shirt flat and allow it to air dry.

FREEZING POTATOES FOR FRENCH FRIES 8/30/05 Peel and cut potatoes. Blanch by boiling: allow 6-10 quarts of boiling water to each pound of potatoes. Put one pound of peeled, cut potatoes into a wire basket. Submerge completely into boiling water and wait until the water reaches a boil again. Then, boil 2 minutes, shaking the wire basket sevedral times to allow penetration of heat. Lift the basket from the boiling water and put at once into a pan of ice water. Chill until potaotes are cool to the center. Package and freeze until ready to deep fry. ANOTHER METHOD: Deep fry peeled, sliced potatoes unitl not quite all the way done. Drain on paper towels and cool completely. Bag and freeze.

TURNIP SLAW (from the St. Paul's Lutheran Church of Hayville's cookbook) 9/28/05 1 gallon shredded turnips, soaked in ice water for 1/2 hour 2 or 3 cups sugar 2 1/2 cups white vinegar 1 1/2 cups water 2 tablespoons salt 2 tablespoons horseradish 2 tablespoons mustard seeds or celery seeds Heat sugar, vinegar, water and salt until very hot. Squeeze water out of slaw and pour the hot mixture over the slaw, then add the horseradish and seeds, mixing well. (This will freeze well up to a year).

COOKIE GLAZES AND 'PAINTS' (10/5/05) SUGAR GLAZE: 1/2 cup confectioner's sugar 1/4 teaspoon vanilla extract 2 teaspoons warm water Sift confectioner's sugar into a small bowl. Sprinkle the water and vanilla over sugar and stir until smooth. If too stiff, add warm water drop-by-drop until smooth. Brush on cookies immediately, as it hardens quickly. COOKIE PAINTS: 2 tablespoons evaporated milk drops of food coloring Use one recipe for each color. In a small bowl, stir the food coloring into the milk. Paint onto cookies with a paintbrush before baking. (Makes 1 dozen cookies worth). EGG YOLK TEMPRA COOKIE PAINT (for a shiny gloss finish on most cookies) 1 egg yolk 1 teaspoon water 5 drops food coloring Mix egg yolk and water. Divide into dishes for as many colors as you want to make. Add food coloring to get the shade desired. Paint on unbaked cookies and bake a you normally would. Cookies should come out with a shiny color finish.

FREEZING FRESH EGGS 10/12/05 Never freeze eggs in the shell. Only freeze clean, fresh eggs. Rinse whole eggs in water before cracking them open. TO FREEZE WHOLE EGGS: Beat just until blended and pour into freezer containers. Seal tightly and label each container with the number of eggs used and the date. Freeze for just a few weeks. Thaw frozen eggs overnight in the refrigerator. Use immediately and only in dished that are to be thoroughly cooked. Rule of thumb: 3 tablespoons thawed whole egg equals 1 large fresh egg.

LOW-SODIUM MEAT TENDERIZERS 12/8/05 1. Rub all sides of meat with a mixture of vinegar and olive oil. Let it stand two hours in a pan in the refrigerator two hours before cooking. 2. Low-sodium marinade/tenderizer: 1 cup red wine vinegar 1/4 teaspoon freshly ground black pepper 1 tablespoon finely grated or minced onion 1/2 tablespoon finely grated or minced garlic 1/2 teaspoon dried basil leaves 1/2 teaspoon salt substitute or no-salt seasoning Mix all ingredients well and place meat in a glass dish. Pour marinade over meat. Put in refrigerator for at least 2-3 hours, or longer.

BASIC SOURDOUGH STARTER AND SOURDOUGH BREAD 10/21/05 1 cup flour 1 cup milk 1/4 cup sugar Mix all ingredients. Place in a loosely covered container and refrigerate for several days until the mixture doubles in size. (This may take 4-14 days). When doubled, the starter is ready to use or store in the refrigerator. "Feed" it once a week with 1 cup milk, 1 cup flour and 1/4 cup sugar. SOURDOUGH BREAD In a large bowl, sprinkle 1 package active dry yeast over 1 cup warm water. Let stand for 5 minutes. Stir in 3 tablespoons sugar, 2 eggs and 1 1/2 cups of the starter. Gradually add 4 cups flour, mixed with 2 teaspoons salt. Cover bowl with damp towel and let dough rise until doubled. Knead dough on floured board until satiny. Shape into 1 large or 2 small loaves. Set on a greased cookie sheet or greased bread pans. Make diagonal slashes into the top of the loaf. Cover and let rise until double in size. Bake at 350 degrees for 40-50 minutes on greased baking sheet or greased loaf pans.

POPCORN CAKE II (3/01/06) 1 cup butter 32 large marshmallows 16 cups popped popcorn 1 cup gumdrops (no black ones) 1 cup chocolate covered peanuts 1 cup candy-coated milk chocolate pieces Melt the butter and marshmallows in a heavy pan over low heat. Stir often. Put popcorn in a large bowl and pour marshmallow mix over the top. Stir well to mix. Add the candy and peanuts and mix. Pack together in a greased 12-cup Bundt pan. Let set till cooled. Turn out on a plate to serve. Cut into wedges. Best eaten the day it is made.

SODA POP STRAWBERRY ANGEL FOOD CAKE (2/5/06) 1 (18.25 ounce) package angel food cake mix 1 1/4 cups strawberry flavored carbonated beverage 1/4 cup honey GLAZE: 1/4 cup butter or margarine, melted 2 cups sifted confectioners' sugar 4 tablespoons strawberry flavored carbonated beverage 4 drops red food coloring Prepare cake mix according to package directions, except substitute the 1 1/4 cups pop and honey for the water. Bake in a tube pan as directed. Remove from over and set the pan upside-down until cooled. To prepare glaze: combine the melted butter, powdered sugar, 4 tablespoons of pop and the food coloring in a mixing bowl. MIx until smooth and of drizzling consistency. Drizzle over cooled cake. Serves 14.

OLD FASHIONED SALTWATER PICKLES (from a listener who got it from an old canning book) In a clean stone jar, put in 2 gallons of washed and sliced cucumbers. These must be sliced length-wise for them to keep their shape. Dissolve 2 cups of salt into 1 gallon of boiling water and pour over cucumbers in the stone jar. Cover and put a weight on the cover (a plate will work) and let it sit a week. On the 8th day: Drain and pour 1 gallon boiling water over pickles and let sit 24 hours. On the 9th day: Drain, pour 1 gallon of boiling water and 1 tablespoon alum over the pickles and let stand 24 hours. On the 10th day: Drain, pour 1 gallon water over the pickles and let stand 24 hours, then drain. On the next day combine: 5 pints boiling hot vinegar 6 cups sugar 5 teaspoons celery seed 3 tablespoons broken cinnamon sticks Pour this mixture over pickles. Drain off for 3 consecutive mornings. Reheat vinegar mixture and add 1 cup sguar to it each morning. Pour over pickles. On the third morning: Put pickles into jars. Reheat the syrup and bring to a boil. Pour boiling syrup over pickles in the jars. Seal.

MICROWAVE STUFFED PEPPERS 8/15/06 4 small bell peppers 1 (7 1/2-ounce) can tomato puree 1/4 cup minced onion 1 clove garlic, minced 1 tablespoon margarine 1/2 cup Minute Rice 1 1/4 cups ground beef, browned and drained (cups is correct) 3/4 cup shredded Swiss cheese pinch of sugar, if desired Seed peppers and invert in a small microwave-safe dish. Add 3 tablespoons of water to the dish. Cook 3-5 minutes on High power or until peppers are soft to the touch. In another microwave-safe dish, combine onions, garlic, celery, tomato puree, margarine and sugar. Cook 4-6 minutes on High power. Add the the rice mixture and let stand 5 minutes. Add cheese and cooked meat. Fill peppers and cook 3-5 minutes on High power.

POPCORN CAKE 9/19/06 18 cups popped popcorn 1 1/2 cup gumdrops 1 cup whole peanuts 1 (10.5-ounce) package miniature marshmallows 1/2 cup butter or margarine Butter a 1-inch tube or bundt pan. Toss the popcorn with the gumdrops and peanuts. Melt the marshmallows with the butter. Pour over popcorn mixture, mixing well. Butter your hands well and press into the prepared pan. Chill and remove from pan. Serves 14.

CROCKPOT MEATLOAF 9/21/06 2 pounds lean ground beef 2 eggs, beaten 3 tablespoons ketchup, or for a spicier flavor, use salsa or chili sauce 3 tablespoon dry onion soup mix 3 tablespoons steak seasoning (like A-1) 3 tablespoons ketchup (for topping) In a medium bowl, mix together the ground beef, eggs, 3 tablespoons of ketchup (or substitute), onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of crockpot. Spread remaining ketchup over the top. Cover and cook on Low for 6-8 hours or on High for 4 hours. Serves 6.

ZIPLOC OMELETS 6/20/06 Have guests and family write their name on quart-sized Ziploc freezer bags (be sure you use freezer bags) with a permanent marker. Crack 2 large or extra large eggs into the bag (not more that 2). Shake to combine. Put out a large variety of omelet ingredients: grated cheeses, ham, chopped onion, green pepper, tomatoes, has browns, mushrooms, salsa, etc. Have each guest add the ingredients of choice to their bag, seal and shake. Make sure to get the air out of the bag. Zip bags back up and place in a large pot or rolling, boiling water for exactly 13 minutes. (You can cook 6-8 omelet bags in a large pot of boiling water). Remove bags from water and open them. The omelets will roll out easily onto plates. Good to serve with fresh fruit and coffee cake. Everyone gets involved in the process and it's a great conversation piece. You can make these up the night before and throw them into boiling water the next morning. Also great for camping.

ANTS...HOMEMADE REMEDIES TO RID 4/19/05 Mix honey and yeast together. Put mixture in a lid or saucer. Set is close to where ants are entering..the yeast will kill ants. Sprinkle cinnamon where ants are coming in. They will not cross the line. Spray aeresol hairspray where ants enter. Place whole cloves where ants enter, or dried coffee grounds sprinkled around the outside of your house. Put mint apple jelly and boric acid on small plates. Place around outside doors. Not for households with pets. Mix two cups of borax and one cup sugar in a quart jar. Punch holes in the lid and sprinkle around the outside foundation of house. Buy Grant's Ant Stakes at lawn and garden centers.

TURNIP KRAUT FOR CANNING 10/31/05 6 pounds raw turnips, shredded 2 tablespoons salt 1-3 teaspoons sugar Brine made of 2 tablespoons salt per 1 quart of water. (This recipe makes 6 quarts) Use a gallon stoneware jar of pottery crock. Do NOT use a metal container. Layer shredded turnips in the crock, sprinkling the layers with the 2 tablespoons and sugar, "tamping" down with a masher to release the turnip juices. Cover the crock with a clean cloth, then weight a plate on top and let stand 3-4 days at 70 degrees, changing the cloth each day. Fermentation should then take 3-4 weeks at 70 degrees. It is completed when the bubbling ceases. Steralize pint or quart jars. Place the kraut in the jars and cover with the salt and water brine (amounts above in ingredients list), leaving 1/2-inch head space. Clean the rims of the jars and fit with lids and rings. At this point, you can store the kraut in the refrigerator without processing. For shelf storage: process in a boiling water bath: 20 minutes for pints, 25 minutes for quarts. Makes 6 quarts.

FINGER APPLE PIE 11/30/06 2 1/2 cups flour 1 1/2 cups sugar plus 1 tablespoon sugar 1/2 teaspoon salt 1 cup shortening 1 egg 2/3 cup corn flakes 1 teaspoon cinnamon 1 egg yolk with enough milk to make 2/3 cup liquid (save egg white 3 cups apple slices, or more if needed egg white GLAZE: 1 cup powdered sugar 2 tablespoons lemon juice Mix together to make a glaze. Mix flour, the 1 tablespoon sugar and salt together. Cut in shortening to make dough. Mix in the egg yolk-milk mixture. Roll out half the dough to fit in a cookie sheet. Sprinkle the corn flakes and apple slices on the dough. Sprinkle with the sugar and cinnamon. Roll out the rest of the dough to cover apples, then crimp the edges. Brush the top with the egg white. Bake at 400 degrees for 40 minutes. Drizzle glaze over top.

NEW JASPER PUBLIC LIBRARY/CONTRACTUAL PUBLIC LIBRARY WEBSITE ON-LINE www.jdcpl.lib.in.us

CHEDDAR BAY BISCUITS 8/18/06 4 cups buttermilk baking mix 3-ounces Cheddar cheese, shredded 1 1/3 cups water 1/2 cup melted butter 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon dried parsley Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from the oven. Yields 20 servings.

ROASTING PEANUTS IN THE SHELL 10/18/06 Tips: 1 1/2 pounds of peanuts in the shell will yield about 3 1/2 to 4 cups of shelled peanuts. Unshelled peanuts may be refrigerated, tightly wrapped, for up to 6 months. Peanuts may also be frozen. To roast: Preheat oven to 350 degrees. Spread raw peanuts in the shell in a single layer, in a shallow pan. Bake for about 30 minutes, stirring a few times during that time.

FLOURLESS PEANUT BUTTER COOKIES 12/15/06 1 cup peanut butter 1 cup granulated sugar 1 large egg, beaten 1 teaspoon baking powder Preheat oven to 350 degrees. Grease cookie sheets. Beat together the peanut butter and sugar in a large bowl with electric mixer until smooth. Add the beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into balls and place on cookie sheets, 1-inch apart, and flatten with tines of a fork making cross pattern. Bake until puffed and a golden pale color, about 10 minutes.

FLOURLESS CHEWY OATMEAL COOKIES 12/15/06 1/3 cup unsalted butter 1 1/2 cups rolled oats 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 egg Melt the butter and set aside to cool. Place oats in a medium bowl. Stir in both sugars and the salt and blend to break up any lumps. In separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon. Form into a large ball of dough. Chill dough at least 20 minutes. Preheat oven to 350 degrees. prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake 13-17 minutes or until edges are nicely browned and tops of cookies are a medium gold color. Cool well on the baking sheet about 10 minutes before attempting to remove. Use a metal spatula or icing knife to remove from sheet. Keep cookies refrigerated. Yields 1 1/2 dozen.

KENTUCKY BURGOO 10/27/06 1 (3-4 pound) chicken 1 1/2 pounds stew meat 3 cups chicken broth 2 cups beef broth 2 cups water 1 1/2 teaspoons coarsely ground pepper 1/2 teaspoon cayenne pepper 1 (29-ounce) can tomato puree 12 small potatoes 2 cups chopped onion 1 medium head cabbage, finely chopped 3 (14.5-ounce) cans diced tomatoes 3 (12-15-ounce) cans whole kernel corn, drained 1 pound carrots, sliced 1 cup fresh sliced okra 1 1/2 cups fresh or frozen butter beans or lima beans 2 green peppers, finely chopped 2-4 teaspoons of salt to taste 1 teaspoon pepper 1/4-1/2 cup Worcestershire sauce Cook chicken and beef in a mixture of the chicken and beef broth and water with the coarsely ground pepper and cayenne pepper until chicken and meat are very tender, about 30-40 minutes. Remove bones and dice and shred the chicken and beef and return meat to liquid. Add the tomato sauce, potatoes, onions, cabbage, tomatoes, carrots, corn, okra, lima beans and green pepper. Season with a little salt and pepper and the Worcestershire sauce. Cook slowly for 2-3 hours, strirring from the bottom to keep from scorching. Season again with salt and pepper, if desired. Add water, if neccessary, to keep from sticking to pan. Serves 10-12.

SKYLINE CHILI (crockpot) 9/14/06 2 1/2 pounds lean ground beef 1 (15-ounce) can tomato sauce 3 (6-ounce) cans tomato paste 5 tablespoons chili powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 1/4 teaspoons salt 1 tablespoon distilled white vinegar 1 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspoon onion salt 2 teaspoons steak sauce 1 quart water Brown the beef lightly. Drain. Place all ingredients in crock pot, mixing well. Cook on "LOW" for at least 12 hours. Serves 6.

EASY BAKE OVEN CAKE AND COOKIE RECIPES 01/12/07 EASY BAKE CHOCOLATE CAKE MIX 6 teaspoons flour 4 teaspoons sugar 1/4 teaspoon baking powder 1 teaspoon unsweetened cocoa 3/4 teaspoon shortening pinch salt 6 teaspoon milk Mix all dry ingredients. Slowly add the milk. Pour batter into pan that comes with the toy oven. Bake as directed in children's oven. Note: For a vanilla (yellow) cake, omit the cocoa and add a drop or two of vanilla with the milk. COOKIE MIX 1 1/2 cups quick-cooking oats 3/4 cup all-purpose flour 1/4 teaspoon baking soda 3/4 cup brown sugar, packed 1/2 cup vegetable shortening In a medium bowl, combine the oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles coarse meal. Spoon about 1/2 cup of mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool, dry place. USE WITHIN 12 WEEKS. Each package makes 9 cookies. (Instructions follow:) To Make: 1 package cookie mix 2 teaspoons water 1 tablespoon raisins 1 tablespoon mini semi-sweet chocolate chips granulated sugar If using Mom's oven, preheat to 350 degrees. If using toy oven, follow directions for baking cookies. In a small bowl, combine the cookie mix, water, raisins and chocolate chips. Stir together until mixture holds together in one ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased sheet. Butter the bottom of a small drinking glass. Dip buttered glass in sugar. Flatten each ball by pressing with glass. Bake 10-12 minutes in Mom's oven or as directed on toy oven. Cool on a rack. Yields about 9 cookies. Suggestion: There are lots of Easy Bake oven recipes at www.thefunplace.com

CHICKEN FINGERS WITH DIPPING SAUCES (from the American Heart Association cookbook 1 cup fat-free or low-fat plain yogurt 1 pound chicken tenders, all visible fat removed Vegetable oil spray COATING MIXTURE: 1/2 cup yellow cornmeal 1/3 cup plain dry bread crumbs 2 tablespoons all-purpose flour 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon dried basil, crumbled 1/2 teaspoon garlic powder 1/4 teaspoon salt (optional) CREAMY HONEY MUSTARD SAUCE: 1/4 cup fat-free or light sour cream 1 tablespoon plus 1 teaspoon Dijon mustard 1 tablespoon honey BLACKBERRY DIPPING SAUCE 1/4 cup all-fruit seedless blackberry spread 2 tablespoons fat-free or light mayonnaise 1/8 teaspoon ground cinnamon FOR THE CHICKEN: Put yogurt in a medium bowl. Add the chicken tenders, stirring to coat. Set aside. Preheat oven to 375 degrees. Lightly spray a baking sheet with vegetable oil spray. In another medium bowl, stir together the coating mixture ingredients. Dip one piece of chicken at a time in the coating mixture, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with some vegetable oil spray. Bake for 20 minutes or until chicken is no longer pink in the center and the coating is crisp. Whisk together dipping sauce ingredients and serve on the side. Serves 4.

ORIENTAL FRIED RICE 02/27/07 4 tablespoons peanut oil, divided 1 egg, lightly beaten 1/4 cup sliced almonds 2 tablespoons green onion slices 1 clove garlic, minced 3 cups cooked rice, chilled 1 (8-ounce) can peas, drained or 1 cup frozen peas, thawed 1 (8-ounce) can sliced water chestnuts, drained 1 (2-ounce) jar sliced pimientos, drained 3 tablespoons soy sauce 1/2 teaspoon sugar Heat 1 tablespoon of the oil in a large skillet or wok. Add egg, stir-fry 1-2 minutes or until set. Remove egg from skillet and cover to keep warm. Add 1 tablespoon of oil to the same skillet. Heat 30 seconds. Add almonds, green onions and garlic. Stir-fry 2-3 minutes or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 tablespoons of oil in the same skillet. Add the chilled rice and stir-fry 3 minutes. Return the warm egg and almond mixture to skillet. Add the peas, water chestnuts, pimientos, soy sauce and sugar, mixing well. Cook until heated through, stirring constantly. Yields 6 servings.

OVEN-FRIED PECAN CHICKEN 03/05/07 1 cup flour 1 1/2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon poultry seasoning 1/2 cup finely chopped pecans 1 (3-4 pound) fryer, cut up 1/2 cup milk or evaporated milk 1/4 cup melted butter or margarine Combine flour, seasonings and pecans. Dip chicken pieces into milk, coat with flour mixture. Place coated pieces ina 13x9-inch pan. Pour melted butter over the chicken. Bake at 375 degrees for 1 hour, or until tender. Serves 4-6.

BAKED PECAN CHICKEN BREASTS 03/05/07 4 boneless, skinless chicken breasts salt and coarse black pepper 1 cup crushed pecans (use a blender or food processor) 2 tablespoons sesame seeds 1 teaspoon paprika Preheat oven to 375 degrees. Grease a 13x9-inch glass baking dish. Season with salt and pepper. Combine crushed pecans, sesame seeds and paprika. Coat chicken with ththe nut mixture. Bake for 1 hour or until chicken is cooked. If chicken pieces brown to quickly, cover pan with alumninum foil. Serves 4.

FREEZER SLAW 04/17/07 1 head cabbage, shredded 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 1 onion, finely chopped 2 cups sugar 2 teaspoons salt 1 teaspoon celery salt 1/2 cup apple cider vinegar 1 cup water Toss vegetables in a large bowl. Mix remaining ingredients in a saucepan and bring to a boil. Boil 2-3 minutes. Let cool. Pour over vegetables. Mix, then pack in airtight freezer containers and freeze. To serve, thaw in refrigerator overnight. The slaw will remain crisp and flavorful. Yields 12 servings.

TWINKIE CAKE 04/25/07 1 (18.25-ounce) package yellow cake mix 1 cup milk 5 tablespoons all-purpose flour 1 cup white sugar 1/2 teaspoon salt 1/2 cup white shortening 1/2 cup butter, softened 1 teaspoon vanilla extract Grease and flour a 9x13-inch pan. Line bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare filling. To make filling: In a small saucepan over medium-low heat, combine the flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely. In a small bowl, beat the flour/milk mixture until fluffy. Add sugar and salt, beating well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thorougly. (Total mixing time should be 8-10 minutes, beating very well with each addition. This creates the light, fluffy filling, like Twinkies.) Remove cake from pan and split length-wise. Spread filling over bottom layer and carefully replace top layer. Cover with plastic wrap and refrigerate overnight to develop flavor. Yields 24 servings.

CHOCOLATE TWINKIE CAKE 04/26/07 CAKE: 1 chocolate cake mix 1 small package instant chocolate pudding mix 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 1/2 teaspoon salt FILLING: 1 cup water 5 tablespoons flour 1 cup sugar 1/2 cup softened margarine 1/2 cup Crisco shortening 2 teaspoons vanilla 1 teaspoon almond flavoring Line a 9x13-inch cake pan with parchment paper. Mix cake mix, pudding mix, water, oil, eggs and salt together. Pour into cake pan and bake 350 degrees for 50-60 minutes. Let cake cool thoroughly. Cut the cake in half length-wise and carefully remove the top half. For the filling: cook the water and flour in a saucepan until flour has dissolved and mixture has thickened. Add the sugar, margarine, shortening, vanilla and almond. Beat for 5 minutes. Spread filling between layers of cake.

WEIGHT WATCHERS LOW-FAT CHEDDAR CHICKEN POT PIE 05/15/07 CRUST: 1 cup low-fat baking mix 1/4 cup water FILLING: 1 1/2 cups chicken broth 2 cups potatoes, peeled and cubed 1 cup carrots, sliced 1/2 cup onions, chopped 1/2 cup red or green bell peppers, chopped 1/4 cup all-purpose flour 1 1/2 cups skim milk 2 cups fat-free Cheddar cheese, grated 4 cups skinless white meat chicken, cooked and cubed 1/4 teaspoon poultry seasoning Preheat oven to 425 degrees. To prepare crust, combine the baking mix and water until soft dough forms; beat vigorously. Gently smooth the dough into a ball on a floured surface. Knead 5 times. To prepare filling: heat broth in a saucepan. Add potatoes, carrots, celery, onions and pepper. Simmer 15 minutes or until vegetables are tender. Blend the flour with the skim milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place dough over filling. Seal edges around the dish. Make slits in crust for steam. Bake 40 minutes or until golden brown. Yields 4 servings. For Weight Watchers: 16 points per serving. 294 calories per serving, 3 g fat per serving.

WEIGHT WATCHERS TURKEY-SPAGHETTI CASSEROLE 05/16/07 8-ounces spaghetti, uncooked cooking spray 3/4 cup chopped onion (1 small onion) 3/4 cup chopped green pepper (1 small pepper) 3/4 cup skim milk 1/2 teaspoon pepper 1/4 teaspoon salt 1 (10-ounce) can reduced-sodium chicken soup, undiluted 2 cups cooked, chopped turkey breast 1 (4-ounce) jar sliced mushrooms, drained 1 (4-ounce) jar diced pimiento, drained 1 cup (4-ounces)shredded reduced-fat sharp Cheddar cheese Cook spaghetti according to package directions, omitting salt and any fat. Drain. Meanwhile, coat a Dutch oven pan with cooking spray. Place over medium heat until hot. Add onion and green pepper. Saute 5 minutes, or until tender. Add the milk, pepper, salt and soup. Stir well. Combine the spaghetti, turkey, mushrooms and pimiento in a bowl. Toss gently, then add to the soup mixutre and toss until pasta is well coated. Spoon mixture into an 11x7x1-inch baking dish coated with cooking spray. Cover and chill for 8 hours or overnight. Bake uncovered at 375 degrees for 30 minutes. Sprinkle with cheese. Put back in oven, uncovered, for 5 more minutes or until cheese melts. Yields 6 servings. 7 points per serving.

BUTTERFINGER PIE 06/26/07 6 (2 1/8-ounce) Butterfinger candy bars, crushed 1 (8-ounce) pacakge softened cream cheese 1 (12-ounce) carton Cool Whip, thawed 1 graham cracker crust Mix the first 3 ingredients until well blended. Pour into pie crust. Chill several hours and serve. (You can crush another Butterfinger candy bar and sprinkle it on top of pie).

BUTTERFINGER DESSERT 06/27/07 1 cup all-purpose flour 1 cup coconut 1/4 cup brown sugar, firmly packed 1/2 cup butter 8-ounces cream cheese, softened 1 cup confectioners' sugar 1 cup thawed Cool Whip 1 cup miniature marshmallows 2 cups milk 2 small boxes instant vanilla pudding Cool Whip for spreading 4 full-size Butterfinger candy bars Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of a 9x13-inch pan. Bake at 350 degrees until light brown. Cool. Cream together the cream cheese, confectioners' sugar, 1 cup Cool Whip and miniature marshmallows. Spread on top of cooled crust. Mix together the milk and vanilla pudding mixes and pour on top of cream cheese mixture. Spread a layer of Cool Whip over all, then crumble the Butterfinger candy bars and sprinkle over the top of the whipped cream. Refrigerate until serving time.

BABY RUTH PIE 06/27/07 18 chocolate creme-filled sandwich cookies, crushed to total 1 1/2 cups 3 tablespoons melted butter or margarine, melted 2 pints chocolate ice cream, slightly softened 3 (2.1-ounce) Baby Ruth candy bars, finely chopped 1 cup miniature marshmallows Hot fudge or chocolate topping for drizzling In a small bowl, mix together the crushed cookies and melted butter. Press into the bottom of a 9-inch pie plate. Freeze for 5 minutes. Combine the ice cream, chopped candy and marshmallows in a large bowl. Spoon into prepared crust. Freeze at least 1 hour before serving. If necessary, slightly heat the hot fudge or chocolate topping and drizzle top of pie right before serving. Yields 6-8 servings.

FREEZING AND CANNING ZUCCHINI 07/10/07 FOR FREEZING: Select young squash with small seeds and tender rinds. Wash then cut in 1/2-inch slices. Blanch in boiling water for 3 minutes. Cool immediately in cold water and drain. Pack into freezer containers, leaving 1/2-inch head space. Seal and freeze. FOR CANNING: Wash and trim ends, don't peel. Cut into uniform 1/2-inch thick slices. To pack hot: put slices into a pan. Add just enough water to cover and bring to a boil. Pack hot into jars, filling loosely up to jar shoulders. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts. Cover squash with the boiling cooking liquid, leaving 1/2-inch head space. Wipe rim and seal quickly. Process at 10 pounds pressure: 25 minutes for pints, 30 minutes for quarts.

SALSA FOR CANNING I 07/30/07 4 cups peeled, chopped tomatoes (about 6 large) 2 cups seeded, chopped long green peppers (about 10 large) 1 cup seeded, chopped hot peppers (about 10 medium) 3/4 cup chopped onion (1 large) 1 1/2 teaspoons salt 2 cloves garlic, minced 1 1/2 cups cider vinegar Combine all ingredients in a large saucepan or kettle. Bring mixture to a boil, reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 30 minutes. Makes about 6 half-pints.

SALSA FOR CANNING II (7/30/07) 3 quarts tomatoes, peeled and chopped 2 green peppers, chopped 1/4 red pepper, chopped 1 1/2 cups onion, chopped 2 jalepeno peppers, chopped 3 cloves garlic, chopped 6 teaspoons canning salt 1/4 cup brown sugar Boil all ingredients together for 30 minutes. Put in hot jars, adjust lids and process for 30 minutes in a boiling water bath.

INDIANA CORN CASSEROLE 8/9/07 1 pound bacon 1/2 cup butter 1/2 medium onion, chopped 1/2 cup chopped celery 1 red pepper, chopped 1 green pepper, chopped 5 tablespoons all-purpose flour 2 cups sour cream 2 pounds fresh corn (or frozen, thawed) salt and pepper to taste 1 tablespoon chopped parsley Preheat oven to 350 degrees. Cook the bacon, drain, then chop into bite-size pieces and set aside. Melt the butter in a large pot over medium heat. Saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn and most of the bacon. Season with salt and pepper. Pour the mixture into a 9x13-inch baking dish. Sprinkle the remaining bacon bits and parsley on top. Bake 30-45 minutes or until lightly browned. Yields 6-8 servings. (For a lower-fat version use half the bacon, butter and flour).

HONEY CRUSTED PECAN CHICKEN 8/13/07 1/4 teaspoon salt 1/4 teaspoon pepper 4 (6-ounce each) chicken breast halves, skinned 8 (4-ounce each) chicken drumsticks, skinned 1/4 cup honey 2 tablespoons Dijon mustard 3/4 teaspoon paprika 1/8 teaspoon garlic powder 4 cups cornflakes, finely crushed 1/2 cup pecans, finely chopped cooking spray Preheat oven to 400 degrees. Sprinkle chicken pieces evenly with salt and pepper; set aside. Combine honey, mustard, paprika and garlic powder in a small bowl; stir well. Combine crushed cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture, then dredge in the cornflake/pecan mixture. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 400 degrees for 40 minutes or until done.

HONEY PECAN CHICKEN CUTLETS (skillet stovetop) 8/14/07 1 pound skinless, boneless chicken cutlets 1/2 cup all-purpose flour 3 tablespoons margarine, divided 1/4 cup honey 1/4 cup chopped pecans Dredge the cutlets in flour, shaking off excess. Heat 2 tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, abut 5-6 minutes. Stir together the remaining tablespoon of margarine, honey and pecans. Add to the skillet and stir gently. Cover an simmer gently 7-8 minutes. Remove cutlets to a serving platter, pour pecan-honey sauce over and serve.

TURNIP KRAUT (old fashioned Mason jar method) 08/23/07 Wash and rinse mason jars and canning rubbers in hot water. Scour zinc lids and sterilize. Use good quality homegrown turnips. Wash and peel, then cut with a turnip kraut cutter. Stuff turnip strands into mason jars, packing firmly. To each quart jar, add 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon white vinegar. Cover with boiling water. Promptly seal with canning rubbers and lids. Place at room temperature and allow to ferment for 2 weeks. The kraut should look white and is at its best if used within 3-4 months.

TURNIP KRAUT (stoneware or pottery method) 08/23/07 6 pounds raw turnips, shredded 2 tablespoons salt 1-3 teaspoons sugar Brine made of 2 tablespoons salt per 1 quart water (this recipe makes 6 quarts) Use gallon stoneware jar pottery crock. Do NOT use a metal container. Layer shredded turnips in the crock, sprinkling each layer with the 2 tablespoons salt and sugar, "tamping" down with a masher to release the turnip juices. Cover the crock with a clean cloth, then weight a plate on top and let stand 3-4 weeks at 70 degrees. Fermentation should take 3-4 weeks at 70 degrees. It is completed when the bubbling ceases. Steralize pint or quart jars. Place the fermented kraut in the jars and cover with the salt and water brine, leaving 1/2-inch head space. Clean the rims of the jars and fit with lids and rings. At this point you can store the kraut in the refrigerator without processing, but for shelf storage, process jars in a boiling water bath for 20 minutes for pints and 25 minutes for quarts. Makes 6 quarts.

HEALTHY CROCKPOT CHICKEN CREOLE 8/23/07 3 pounds chicken thighs or breasts, skinned 1 cup celery, diced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 1 can sliced mushrooms 1 large can tomatoes 1 teaspoon garlic powder 3 packages sugar substitue 1 teaspoon Cajun seasoning 1/2 teaspoon paprika salt and pepper to taste Louisiana hot sauce to taste 2 cups Minute Rice, cooked Place chicken in bottom of a crockpot. Combine the remaining ingredients, excpet the rice, and add to the crockpot. Cook on "high" for 4-5 hours and on "low" for 7-8 hours. Before serving, cook the rice according to package directions. Spoon chicken creole over hot cooked rice. Serves 4-6.

CROCKPOT CORNDOG CASSEROLE 9/5/07 2 pounds hot dogs, thinly sliced 2 (16-ounce) cans pork and beans, any brand 1 (4-ounce) can tomato sauce Ketchup, mustard, molasses, brown sugar, hot pepper sauce, to your own taste. You can add all or just a combination of these. CORNBREAD TOPPING: 1 (8 1/2-ounce) box cornbread mix 1 (15-ounce) can cream style corn 1 large egg, beaten 1/4 cup flour 1/8 cup water Combine the hot dogs, pork and beans, tomato sauce and the rest of desired sauce ingredients in a crockpot. Mix together the cornbread mix, cream style corn, flour, beaten egg and water. Spread cornbread mixture thinly on top of hot dog mixture. Set crockpot to "low" setting for 6-8 hours, until cornbread topping is baked through. Yields 6 servings.

CROCKPOT TAMALE PIE 9/10/07 1 pound lean ground beef, browned and drained before putting into crockpot 3/4 cup yellow cornmeal 1 1/2 cups milk 1 egg, beaten 1 envelope chili seasoning mix 1 teaspoon seasoned salt 1 (16-ounce) can tomatoes, cut up 1 (16-ounce) can whole kernel corn, drained 2 1/4-ounces sliced ripe olives, drained 1 cup Cheddar cheese, grated or shredded Stir together cornmeal, milk and egg in a large bowl. Add remaining ingredients, except the cheese. Pour into crockpot. Cover and cook on "high" 3-4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

ZUCCHINI PINEAPPLE 9/14/07 18 cups ground zucchini 1/2 cup lemon juice 3 cups sugar 1 (46-ounce) can pineapple juice Bring lemon juice, pineapple juice and sugar to a boil. Add zucchini and simmer 20 minutes. Pack and seal in hot jars and lids. Yield: 12 pints. May be used as you would regular crushed pineapple.

BUBBLE-UP PIZZA 1 can of 10 refrigerated biscuits, each cut up into quarters 1 (8-ounce) can tomato sauce 1 teaspoon dried basil 1 teaspoon oregano 1 teaspoon garlic salt shredded part-skim Mozzarella cheese pepperoni, if desired black olives, if desired any vegetables of your choice: green pepper, chopped onions, etc. Preheat oven according to the directions on the biscuit can. Mix tomato sauce with basil, oregano and garlic salt. Put biscuit quarters in a casserole dish and pour tomato sauce mixture over the biscuits. Toss until biscuits are completely covered. Top with pepperoni, olives and vegetables and toss lightly. Top all with cheese to cover and bake until bubbly and biscuits are done, following biscuit can directions. Yields 5 servings.

TURTLE SOUP (local recipe) 10/10/07 1 1/4 pounds turtle 1 onion 3 stalks celery 1/4 head cabbage 3 large carrots 6 medium potatoes 1/2 pound fresh green beans 1 box frozen peas 1 large can white corn 1 can tomato sauce 1 can tomato juice 1 medium onion 3 stalks celery salt and pepper to taste beef base (broth) as needed Ground beef, sausage or turkey fine noodles Cook the turtle, onion, and celery until tender. Strain broth and save. Grind the turtle meat and set aside. Chop or grind the cabbage, carrots, potatoes, green beans, onion and celery. Cover with water and cook 1 hour. Add the peas and corn and continue to cook over medium heat. Stir often so it doesn't stick. Brown the ground meat. Add the turtle and browned meat to the cooking vegetables. Fix a spice bag containing 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice Put bag in the boiling vegetables and meat. Add the earlier broth from the turtle meat, tomato sauce, tomato juice and season with salt, pepper and beef base if needed. (You may also add canned beef or chicken broth). Add fine noodles just before serving. Take spice bag out of soup and squeeze out the juice from the spice bag. Yields a very large pot of soup.

POT ROAST MEATLOAF 10/15/07 1 pound ground beef 2/3 cup evaporated milk 1/3 cup fine dry bread crumbs or uncooked oatmeal 1/4 cup ketchup 1 teaspoon salt 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 3 medium potaotes, peeled and sliced 1/4-inch thick 3 medium onions, peeled and sliced 1/4-inch thick 3 medium carrots, peeled and cut into quarters 2 teaspoons dried parsley flakes 1 teaspoon salt dash of pepper Mix together the beef, evaporated milk, bread crumbs, ketchup, 1 teaspoon salt, Worcestershire sauce and 1/4 teaspoon pepper. Shape into a loaf in the center of a large sheet of heavy foil and place in a 13x9-inch pan. Place vegetables in layers around meat, sprinkling each layer with a mixture of the parsley flakes, salt and pepper. Cover tightly with foil. Bake at 375 degrees for 1 hour or until vegetables are tender. Uncover and bake an additional 10 minutes to brown meat.

MILD-EYED MARGRITA (non-alcohol) 11/02/07 2 cups lemon soda or carbonated lemon-lime beverage 2 tablespoons sugar fresh lime juice from half a lime salt crushed ice fresh lime slices or wedges Pour soda into an ice cube tray or shallow pan and freeze. Place frozen soda in blender. Add the lime juice and sugar. Blend well. Rub the rest of the lime around rim of glass. Dip the glass lip down into salt. Pour mixture over crushed ice in glasses. Garnish with lime slices or wedges. Yields 2 servings.

TOLL HOUSE CRUMBCAKE 11/08/07 TOPPING: 1 tablespoon all-purpose flour 1/2 cup packed brown sugar 2 tablespoons butter, softened 1/2 cup chopped walnuts 2 cups semisweet chocolate chips CAKE: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 cup sour cream 1 1/2 cups semisweet chocolate chips For the crumb topping: In a small bowl, combine the flour, brown sugar and butter. Stir in the nuts and the chocolate chips. Set aside. Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. For the cake: In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside. In a large bowl, cream the butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add the flour mixture alternately with the sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips. Spread batter into the prepared pan. Sprinkle topping evenly over batter. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Yields 12 servings.

QUICK AND EASY CROCKPOT SUPPER 11/15/07 2 thick country ham slices 5 or 6 potatoes, peeled and cubed 2 cans green beans Peel and cube the potatoes. Put in the bottom of the crockpot. Cut ham slices into large pieces (not too small) Pour in green beans. Cook all day long on "Low".

CAKE MIX/COOL WHIP COOKIES 11/27/07 1 (18-ounce) box and flavor cake mix 1 (8-ounce) container Cool Whip, thawed 1 egg Mix all ingredients and form dough into balls. Roll each in confectioners' sugar. Bake on ungreased cookie sheets at 350 degrees for 10-12 minutes. Cool in pan a few minutes before removing to a wire rack. Makes 24-36 cookies.

CAKE MIX COOKIES 11/27/07 1 (18-ounce) box chocolate cake mix or any flavor 1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup applesauce) 2 eggs 2 cups chocolate chips, butterscotch chips or peanut butter chips (or combination) 1/2 cup chopped nuts Combine the cake mix, oil and eggs in a bowl, mixing well. Stir in chips and nuts. Drop by teaspoonfuls on ungreased cookie sheets and bake at 350 degrees for 8-10 minutes. After removing from oven, let the cookies stand on the sheet for 2 minutes, then transfer to wire racks to cool.

ORANGE PARTY PUNCH 11/27/07 2 1/2 gallons chilled Sprite 2 1/2 gallons sherbet (lemon, lime, orange or a combination) 1 quart chilled fruit punch (like Hawaiian Punch) Scoop sherbet into punch bowl. Pour Sprite over sherbet, then stir in fruit punch.

ORANGE CREAMSICLE PUNCH 11/27/07 1/2 gallon vanilla ice cream 2 pints orange sherbet 1 (6-ounce) can frozen orange juice, thawed and undiluted 32-ounces chilled ginger ale 16-ounces chilled 7-Up Soften the ice cream and sherbet. Blend them together and add the orange juice concentrate. Add the ginger ale and 7-Up. Let the mixture set in punch bowl until melted, about 1 hour. Serve.

CROCKPOT MACARONI AND CHEESE 12/03/07 2 cups elbow macaroni, cooked, drained and rinsed with hot water 2 tablespoons real bacon bits 1/4 cup finely chopped onion 1 (14.5-ounce) can stewed tomatoes, undrained 1 1/2 cups (6-ounces) shredded mild Cheddar cheese 1 (10-ounce) can condensed cream of mushroom or cream of celery soup In a crockpot, combine the cooked macaroni, bacon bits, onion, undrained stewed tomatoes and cheese. Pour soup over top. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.

WALTER REED MEDICAL CENTER INFORMATION FOR DONATIONS You can send gift cards, store and restaurant cards, wrestling gloves (for rehab), phone cards, toiletries, cards, letters and pictures to wounded soldiers at: WRAMC Walter Reed Army Medical Center Marine Liaison Building, T-2 6900 Georgia Avenue NW Washington, D.C. 20307

HAMBURGER PIE I AND II 12/11/07 1 pound hamburger 1 cup flavored Italian bread crumbs 1 can cream of mushroom soup 1 egg 1 cup frozen mixed vegetables, thawed 1 9-inch pie crust Cook hamburger in a skillet, drain. Beat egg. Mix all ingredients together and pour into pie crust. Cover with foil and bake at 350 degrees for 1 hour. HAMBURGER PIE II 1 pound ground beef 1 egg 1/4 cup dry bread crumbs 1 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon marjoram leaves 1 teaspoon dry mustard 1/4 teaspoon cumin seeds 1/8 teaspoon garlic powder 1 1/2 cups potatoes, sliced 1 medium onion, sliced into rings 1 1/4 cups mushrooms 1 cup Cheddar cheese 1/2 cup Swiss cheese 2 tablespoons parsley Mix beef with egg, breadcrumbs, salt, herbs, mustard, cumin and garlic powder. Pat evenly into a 9-inch pie pan to make a crust. Fill crust with a layer of potatoes, onion and mushrooms, reserving some mushrooms to ring the pie. Cover with foil. Bake at 350 degrees for 1 hour or until potatoes are done. Remove from oven. Remove foil. Top with cheese and sprinkle with parsley. Return to oven just long enough to melt cheese.

CHERRY PIE SALAD 12/18/07 2 small boxes cherry Jello 2 cups water, boiling 1 (21-ounce) can cherry pie filling 12 ounces whipped cream cheese 1 cup chopped walnuts 1 pint Michigan cherries, pitted Spray an oblong baking dish with Pam. Set aside. In a saucepan, combine the Jello and boiling water until dissolved. Let cool slightly and stir in the cherry pie filling. Pour into prepared dish. Chill until set. Whip the cream cheese and spread on top of the Jello. Sprinkle with walnuts and garnish with pitted cherries. Cut into squares. Yields 8 servings.

BASIC DOUGHNUTS 01/02/08 1 cup granulated sugar 3 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 4 cups all-purpose flour 2 eggs 1 cup whole milk 3 tablespoons melted butter Fat for deep-fat frying Sift together the sugar, baking powder, cinnamon, nutmeg, salt and flour. Beat the eggs thorougly, then stir into the dry ingredients. Add the milk and melted butter, blending well. Roll dough about 1/2-inch thick on a floured board then cut with a round doughnut cutter. Heat fat to 375 degrees and fry several doughnuts at a time until nicely browned. Drain on paper towels. Dust with granulated or confectioners' sugar. Yields 24 doughnuts.

LOWFAT CROCKPOT TURKEY BREAST 01/04/08 2 onions, chopped 3 stalks celery, chopped 1 pound baby carrots 1 tablespoon chopped garlic 4-6 pound thawed turkey breast, cut in half 1 teaspoon dried thyme leaves 1 can (14-ounce) low sodium chicken broth 1/2 cup white wine or water 1/2 teaspoon poultry seasoning 1/8 teaspoon pepper Spray a 3-4 quart crockpot with non-stick cooking spray. Place the onions, celery, carrots and garlic on the bottom of a slow cooker. Place the turkey breast halves on top of the vegetables. Combine the thyme, chicken broth, wine, poultry seasoning and pepper and pour over turkey. Cover crockpot and cook on LOW for 5-7 hours or until turkey is tender and meat thermometer registers 170 degrees F. Yields 8-10 servings. (This is a healthy one-dish meal).

PAYDAY CAKE (tastes like a Payday candy bar) 01/08/08 CAKE: 1 (18.25-ounce) box yellow cake mix 1/3 cup margarine 1 egg 3 cups mini-marshmallows (to spread after the cake has baked) 1rst TOPPING: 2/3 cup corn syru 1/4 cup margarine 1 (12-ounce) package peanut butter chips 2 teaspoons vanilla extract 2nd TOPPING: 2 cups Rice Krispies cereal 2 cups salted peanuts Mix all cake ingredients, except the marshmallows, together and bake in an ungreased 9x13-inch pan for 12-18 minutes at 350 degrees. When baked and while still hot, put marshmallows on top. Heat the 1rst topping ingredients in a pan over medium heat, stirring constantly. Pour over top of cake. Sprinkle the cereal over the top, then the 2 cups of peanuts on top.

SORGHUM BAKED BEANS 01/10/08 2 cups cooked navy or great northern beans (or use canned beans and drain) 5 slices bacon 1 onion, chopped 3 tablespoons catsup 1 teaspoon prepared mustard 1/2 cup sorghum molasses 1/4 cup water Preheat oven to 350 degrees. Fry bacon until done, but not crisp. Cut into small pieces. Finely chop onion. Place bacon, onion and remaining ingredients into a medium casserole. Stir well to mix. Cover and bake in preheated 350 degree oven for 20 minutes. After 20 minutes, reduce heat to 250 degrees and cook two hours. Yields 4 servings.

BAKED HUSH PUPPIES 01/28/08 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons sugar 1/8 teaspoon red pepper 1 egg, beaten 1/3 cup skim evaporated milk 1/4 cup thinly sliced green onions 2 tablespoons vegetable oil vegetable cooking spray Preheat oven to 425 degrees. Combine the first 6 ingredients in a medium bowl. Make a well in the center of the mixture. Combine the egg, milk, green onions and oil. Add to the dry ingredients, stirring just until moistened. Spoon about 1 tablespoon batter into miniature (1 1/2-inch) muffin pans coated wih cooking spray. Bake a 15-20 minutes or until lightly browned. Remove from pans immediately. Yields 1 1/2 dozen. 51 calories per hush puppy.

PISTACHIO LOVE DESSERT 02/07/08 LAYER 1: 1 cup all-purpose flour 1 tablespoon granulated sugar 1 stick butter or margarine, melted 1/2 cup crushed walnuts LAYER 2: 8-ounces softened cream cheese 1 cup confectioners' sugar 1 (9-ounce) container Cool Whip, thawed and divided LAYER 3: 2 (3-ounce) boxes instant pistachio pudding 3 cups cold milk LAYER 1: Mix the flour, sugar, melted butter and crushed walnuts together. Spread into the bottom of a 9x13-inch baking dish. Bake at 350 degrees for 10 minutes, then cool. LAYER 2: Mix the cream cheese, confectioners' sugar and half the Cool Whip in one bowl. (Reserve the other half for topping). In a separate bowl, mix the milk and pudding mixes until blended. LAYER 3: On the cooled crust, layer the cream cheese mixture. Next, spread the pudding mixture over cream cheese layer. Use the remaining Cool Whip to spread over the top of the dessert.

CINNABON ROLLS AND FROSTING (from the Mobel Relay for Life Cookbook) 02/13/08 1/4 cup warm water 1 tablespoon sugar 1/4 cup margarine, melted 1/2 teaspoon salt 1 package dry yeast 1/2 box vanilla pudding mix 1 egg 3 cups flour CREAM CHEESE FROSTING: 4-ounces cream cheese 1/2 teaspoon vanilla 1 1/2 teaspoons milk 1/4 cup margarine 1 1/2 cups confectioners' sugar In a large bowl combine the water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions, using the 1 cup of milk and the 1/2 package of pudding mix. Add the 1/4 cup margarine, egg and salt. Mix well. Add yeast mixture and blend. Gradually add the flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 17x10-inch size. Spread 1/2 cup soft butter over surface of dough. In a bowl, mix 1 cup brown sguar and 2 teaspoons cinnamon. Sprinkle over dough. Roll dough up very tightly. With a knife, put a notch every 2-inches. Cut with a thread or knife (for 10 rolls). Place slices on a lightly greased cookie sheet, 2-inches apart. With your hand, lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees 15-20 minutes. Remove when they start to turn golden. Do not overbake. Frost with cream cheese frosting: Mix all frosting ingredients together until smooth. Yields 10 very large rolls.

PARMESAN-BAKE SALMON (from the new Psi Iota Xi Tasters Party cookbook) 02/20/08 1/4 cup Kraft Mayo real mayonnaise 2 tablespoons Kraft 100% grated Parmesan cheese 1/8 teaspoon ground red pepper (cayenne) 4 salmon fillets (1 pound), skin removed 10 Ritz crackers, crushed (about 1/2 cup crumbs) Preheat oven to 400 degrees. Mix mayonnaise, cheese and pepper until well blended, then set aside. Place salmon on foil-lined shallow baking pan. Drizzle evernly with lemon juice. Top with mayonnaise/cheese mixture, spreading evenly to cover salmon. Sprinkle with cracker crumbs. Bake 12-15 minutes or until salmon flakes easily with fork. Makes 4 servings.

SCANDINAVIAN SALMON CHEDDAR PIE 02/26/08 3 large eggs 1/4 cup milk 2 tablespoons butter, melted 3 tablespoons chopped parsley, divided 2 tablespoons minced green onion 1 tablespoon, plus 1 teaspoon lemon juice, divided 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 2 cups (8-ounces) shredded Cheddar cheese 1/2 pound fresh cooked, flaked salmon or 1 (6 1/2-ounce) can salmon, drained and flaked 1 9-inch pie shell, baked and cooled For sauce: 3/4 cup dairy sour cream 1/4 cup finely chopped cucumber 1 teaspoon dill weed 1/8 teaspoon ground whie pepper Beat eggs in a large bowl. Add milk, melted butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice. Worcestershire sauce and mustard, mixing well. Fold in the cheese and salmon. Pour into colled pie shell. Bake at 425 degrees for 20-25 minutes or until just set and top is golden brown. Let stand 10 minutes before serving. For the sauce: Combine the sour cream, cucumber, remaining 1 tablespoon parsley, dill, and remaining 1 teaspoon lemon juice and white pepper. Mix well. Cut pie into 6 servings and put a dollop of the sour cream sauce on each slice.

RED WINE CAKE 2/26/08 1 cup butter 1 cup white sugar 4 eggs 1 teaspoon vanilla extract 1 (12-ounce) package semisweet chocolate chips 2 teaspoons baking powder 2 1/4 cups all-purpose flour 1/2 cup red wine 4 tablespoons unsweetened cocoa powder Preheat oven to 350 degrees. Grease a 9-inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy. Add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour, add to creamed mixture and blend well. Add red wine and mix well, but not for too long. Add the cocoa powder (you can add more cocoa powder for a deeper flavor to the cake) Bake in preheated oven 45 minutes to an hour or until cake tests done, when a toothpick inserted in center comes out clean. Let cool. Serve plain or with your favorite white frosting. Yields 8 servings.

HONEY GLAZED BABY CARROTS 03/19/08 2-3 cups small pre-packaged, peeled baby carrots 1/2 cup butter 1 tablespoon brown sugar 1 tablespoon honey 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg fresh minced parsley and/or chives In a medium skillet, melt butter. Add the brown sugar, honey, nutmeg and cinnamon. Mix together. Add carrots. Cover skillet and cook over medium-low heat for about 15 minutes, stirring occcasionally. (When finished, carrots should be firm, not mushy). Remove from skillet and sprinkle with fresh parsley and chives.

REESE'S DELIGHT DESSERT 03/21/08 1 large package brownies, already baked and cooled 2 small packages instant chocolate pudding, already made according to package directions 1 (12-ounce) carton Cool Whip, thawed 10 Reese's peanut butter cups, chopped or crumbled In a round clear bowl, layer 1/2 of the crumbled brownies, 1/2 the pudding, 1/2 the Cool Whip and 1/2 of the crumbled Reese's cups. Repeat layers one more time, ending with the Reeses' on top. Chill until ready to serve.

DEVILED EGGS WITH PASTA SALAD 03/24/08 9 hard-cooked eggs 2 tablespoons chopped chives 1 tablespoon prepared mustard 9 stuffed olives, minced mayonnaise 8-ounces spinach noodles, cooked and drained 4 scallions, trimmed and sliced 2 carrots, shredded 1 cup Italian salad dressing 6 plum tomatoes, thinly sliced Cut eggs in half. Remove yolks and place into a bowl. Reserve whites. Mash yolks and mix chives, mustard, olives and enough mayonnaise to make a thick, creamy mixture. Stuff yolk mixture into reserved egg whites. Chill 1 hour. In a separate bowl, mix cooked noodles, scallions, carrots and Italian dressing. Chill. When ready to serve, place a portion of the pasta salad on plates and top each with 3 stuffed egg halves. Garnish with sliced tomatoes. Yields 6 servings.

APRICOT-GLAZED ROASTED ASPARAGUS 03/24/08 1 pound fresh asparagus spears, trimmed cooking spray 2 tablesppons apricot preserves 1 tablespoon low-sodium soy sauce 1/4 teaspoon minced garlic 1/8 teaspoon salt Preheat oven to 400 degrees. Place asparagus spears on a foil-lined jellyroll pan that's been sprayed with cooking spray. Combine the preserves, soy sauce, garlic and salt. Pour mixture over asparagus. Toss well to coat. Bake for 10 minutes or until asparagus si crisp-tender. Serve immediately. Yields 4 generous servings.

CREAMY EGG AND VEGETABLE BAKE 03/25/08 2 cups peeled, cubed potatoes 1/2 cup chopped onion 1 cup frozen mixed vegetables 1 1/4 cups skim milk 1 tablespoon cornstarch 2 teaspoons instant chicken bouillon granules 1/8 teaspoon pepper 1/2 cup shredded Cheddar cheese 1 teaspoon Dijon-style mustard 4 hard-cooked eggs, peeled and sliced small tomato, halved and sliced In a saucepan, cook the potatoes and onion, covered, i boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or until tender; drain well. For the sauce, in a medium saucepan, stir together the milk, cornstarch, bouillon granules and pepper. Cook and stir until thickened and bubbly. Stir in cheese and mustard until cheese has melted. Spray an 8 x 1 1/2-inch round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with egg slices. Pour sauce overn all ingredients in the dish. Bake uncovered at 350 degrees for 20 minutes. Arrange tomato slices on top. Put back in oven and bake, uncovered, 5 minutes more or until heated through. Yields 4 servings.

RHUBARB BUTTER CRUNCH 03/26/08 3 cups fresh rhubarb, diced 1 cup granulated sugar 3 tablespoons flour 1 cup brown sugar 1 cup oatmeal 1 1/2 cups flour 1/2 cup butter 1/2 cup shortenng Combine rhubarb, granulated sugar and the 3 tablespoons flour. Place in a greased 6x10-inch baking dish. Combine the brown sugar, oatmeal and 1 1/2 cups of flour. Combine the butter and shortening and cut into the oatmeal mixture. Sprinkle over rhubarb in dish. Bake at 350 degrees for 40 minutes or until the crisp on top looks crunchy. Serve warm with ice cream.

AMISH HAM LOAF 03/27/08 1 pound fresh ground pork 1 pound cured ground ham 1 cup bread crumbs 1 cup milk salt and pepper to taste Mix ingredients together and shape into a loaf. Place in loaf pan and bake at 350 degrees for 1 1/2 to 2 hours. At the end of 1 hour, pour sauce over the ham loaf and return to oven to finish baking. SAUCE: 3/4 cup brown sugar 1 teaspoon dry mustard 1/2 cup water 1/2 cup cider vinegar Mix all ingredients and bring to a boil before pouring over ham loaf.

AMISH MAPLE CREAM PIE 03/27/08 FILLING: 1 can sweetened condensed milk 2/3 cup maple syrup pinch salt TOPPING: 2 cups whipping cream 1/2 cup powdered sugar 2 teaspoons vanilla extract pinch salt chopped pecans Filling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubble in the middle. Pour into a baked pie shell. Chill for 1 hour. Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling and sprinkle with topped pecans.

RHUBARB COFFEE CAKE 04/07/08 1 1/2 cups firmly packed brown sugar 1/2 cup shortening or margarine 1 cup buttermilk or sour milk 1 teaspoon vanilla extract 2 eggs 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon 1 1/2 cups rhubarb, finely diced FOR TOPPING: Mix 1/4 cup granulated sugar and 1 teaspoon cinnamon together. Set aside. For the cake: Cream the sugar and shortening. Add buttermilk, vanilla and eggs, mixing well. Combine dry ingredients and fold into buttermilk mixture. Fold in rhubarb. Pour batter into a greased and floured 13x9-inch pan. Take topping mixture and sprinkle on top of batter. Bake at 350 degrees for 50 minutes or until cake tests done when a toothpick inserted in the center comes out clean.

CRISPY RHUBARB PIE 04/07/08 3 1/2 cups diced rhubarb 1 tablespoon all-purpose flour 1/2 cup white sugar 1 unbaked 9-inch single pie crust 1/4 cup butter 1/2 cup packed brown sugar 1/2 cup crushed cornflakes cereal 1/2 cup all-purpose flour Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell. Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed cornflakes and 1/2 cup flour. Mix in a bowl and pat down ton top of pie. Bake at 350 degrees for about 40 minutes. Turn off oven (don't open door), and leave pie in the oven for another 1 hour. Serve warm. Yields 8 servings.

RHUBARB CHEESECAKE 04/09/08 1 cup all-purpose flour 1/4 cup white sugar 1/2 cup butter 3 cups chopped rhubarb 1/2 cup white sugar 1 tablespoon all-purpose flour 2 (8-ounce) packages softened cream cheese 1/2 cup white sugar 2 eggs 1 cup sour cream 2 tablespoons white sugar 1 teaspoon vanilla extract Preheat oven to 375 degrees. In a medium bowl, combine the 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9-inch springform pan. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs, one at a time. Pour over hot rhubarb in the pan. Bake in preheated oven for 30 minutes or until filling is set. Cover with sour cream topping while still hot. To make sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of hot cake. Yields 12 servings.

KEY LIME COCONUT SQUARES 04/10/08 CRUST: 1 1/2 cups all-purpose flour 1/2 cup coarsley ground almonds 1/2 cup granulated sugar 1/2 cup butter FILLING: 1 cup key lime juice 1 teaspoon granted key lime peel 2 drops green food color 2 (14-ounce) cans sweetened condensed milk TOPPING: 1/2 cup flaked coconut Preheat oven to 350 degrees. Combine filling ingredients in a large bowl. Set aside. (Mixture will thicken slightly). For crust: combine flour, sugar and almonds in a large bowl. Cut in the butter until mixture is crumbly. Pat mixture evenly into an ungreased 13x9-inch baking pan. Bake about 18 minutes or until lightly browned. Pour filling over crust and sprinkle with coconut. Continue baking abut 15 minutes or until filling is set. Cool completely before cutting into sqaures. Cover and store in refrigerator.

LEMON FLUFF SQUARES 04/11/08 1 1/2 cups finely crushed vanilla wafers 1/3 cup chopped pecans 6 tablespoons butter or margarine 2 (3-ounce) or 1 (6-ounce) package lemon flavored gelatin 1 1/4 cups boiling water 1 (3 3/4-ounce) package instant lemon pudding mix 1 pint lemon sherbet, softened 2 cups whipping cream, whipped Combine vanilla wafer crumbs, pecans and butter. Reserve 1/4 cup of the crumbs and set aside. Press remainder into a 10 x 6 x 1 1/2-inch baking dish. Chill. Dissolve gelatin in boiling water. Cool to lukewarm. Whip the whipping cream until soft peaks form; set aside. Add dry pudding mix the cooled gelatin, mixing well. Add sherbet. Beat at low speed till thickened and nearly set. Fold in the whipped cream. Turn into baking dish. Sprinkle reserved crumb mixture on top. Chill at least 1 hour. Cut into squares. Yields 6 servings.

FRUITED CABBAGE SALAD 04/17/08 4 cups shredded cabbage 1 medium red apple, diced 1 medium firm banana, sliced 1/3 cup chopped pecans, almonds, peanuts or sunflower seeds 2 tablespoons raisins 1/2 cup mayonnaise or salad dressing 2 tablespoons milk 2 tablespoons sugar 1 tablespoon lemon juice salt to taste In a bowl, combine the first five ingredients. Set aside. In a jar with a tight-fitting lid, combine the mayonnaise, milk, sugar, lemon juice and salt. Shake well. Pour over cabbage mixture and toss to coat. Yields 4 servings.

ROASTED CABBAGE AND APPLES 4/17/08 1 head green cabbage, cored and cut into 8 wedges 3 Gala apples, cored and cut into 16 wedges each 1 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 450 degrees. Separate cabbage leaves and spread evenly on a sheet pan with sides. Cover tightly with foil. Cook 20 minutes or until tender. Remove foil and add apple slices. Sprinkle with salt and pepper. Gently mix. Cook about 30 minutes more or until some of the cabbage has begun to brown and apples are tender.

BUTTERY CABBAGE 04/17/08 1/4 pouund bacon 1 medium head cabbage, coarsely chopped 1/4 cup (1 stick) butter 1 teaspoon salt 1/4 teaspoon black pepper In a large pot, cook the bacon over medium-high heat until crisp. Remove bacon from the pot and let cool and drain on paper towels. Crumble and set aside. Add the remaining ingredients to the pot of bacon fat. Reduce the heat to low, cover and cook 30-35 minutes, or until cabbage is tender, stirring frequently. Sprinkle with the crumbled bacon, toss and serve. Yields 6-8 servings.

CABBAGE CASSEROLE 04/18/08 1 head cabbage 1 can cream of celery soup 1 jar Cheez Whiz 1 roll Ritz crackers 2 tablespoons melted butter Grease a pan. Spread soup over bottom. Spread a layer of cabbage over soup. Add some Cheez Whiz and keep making layers, ending with the cheese on top. Break crackers until fine. Add melted butter to crackers. Put on top of casserole and bake at 350 degrees for 30-40 minutes.

STRAWBERRY FRUIT BAR 05/30/08 3/4 cup sliced strawberries 1 egg 1/2 cup water 1/4 teaspoon vanilla extract 1 tablespoon vegetable oil or butter 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup blueberries Blend 1/2 cup of the strawberries with the water in a blender and blend until smooth. Add the egg, vanilla and oil and blend. In a bowl mix together the flour, baking powder and baking soda. Add the blended strawberry mixture and beat well. Stir in the blueberries and remaining strawberries. Pour into a greased 8-inch baking pan at 350 degrees for 20-25 minutes or until browned and a toothpick inserted in center comes out clean. Cool and cut into squares.

'BIG D' RANCH BURGERS 06/13/08 2 cups sliced onions, separated into rings 1 medium green pepper, cut into strips 1 medium red pepper, cut into strips 2 tablespoons oil 1/4 cup plus 2 tablespoons A-1 Steak Sauce 1 tablespoon prepared horseradish 2 pounds ground beef 8 onion rolls, split Preheat grill to medium heat. In a skillet, cook and stir onion rings, green and red peppers in hot oil in skillet over medium heat until crisp-tender. Stir in steak sauce and horseradish. Remove from heat. Cover to keep warm. Shape meat into 8 patties. Grill 5 minutes on each side or until cooked through. Put patties on buns and cover with the vegetable mixture. Cover each with top half of roll. Yields 8 servings.

CHEESY JALAPENO AND EGG PIZZA 06/13/08 6 eggs 6 cups shredded Cheddar cheese 6 cups shredded mozzarella cheese 6-ounces sliced jalapeno peppers pepperoni, sliced Mix eggs, cheeses and jalanpenos. Pour into a 13x9-inch pan. Lay slices of pepperoni on top. Place in a 350 degree oven. Bake until cheese has melted and eggs are done, 20-25 minutes. Let stand for 5 minutes. Cut into 2-inch squares and serve.

GOOEY BABY RUTH BROWNIES 06/13/08 1 (18.5-ounce) box chocolate brownie mix and ingredients to make 3 (2.1-ounce) Baby Ruth candy bars, chopped 8-ounces cream cheese, softened 1/2 cup granulated sugar 1 large egg 2 teaspoons milk Preheat oven to 350 degrees. Grease a 13x9-inch pan. Prepare brownie batter according to packagae directions. Stir in the chopped Baby Ruth candy bars. Pour batter into prepared pan. In a small bowl, beat the cream cheese and sugar. beat in the egg and milk. Using a knife or spatula, swirl the cream cheese mixture into the brownie batter to create a marbling effect. Bake 35-40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack. Cut into bars using a wet knife.

ANTIPASTO PASTA SALAD 04/29/08 1 (16-ounce) package bow-tie pasta 1/4 pound salami, diced (about 3/4 cup) 1 small green bell pepper, cut into 1 1/2-inch strips 1 (7-ounce) jar roasted red bell peppers, drained and cut into 1/4-inch strips (about 1/3 cup) 1 (6-ounce) can pitted large ripe olives, drained 1/2 cup bottled Italian pepperocini peppers, chopped 1/2 cup freshly shredded Paremesan cheese 2 tablespoons chopped sun-dried tomatoes in oil, drained 1/2 cup Italian salad dressing Cook and drain pasta as directed on package. Rinse with cold water, drain. In a large bowl, place pasta and remaining ingredients, except the dressing. Toss to mix. Add Italian dressing and toss lightly to coat. Yields 8 servings.

MOON PIE BROWNIES 04/30/08 3 Moon Pies (any flavor), chopped 1 box brownie mix and ingredients Spray the bottom of a 13x9-inch glass baking dish with non-stick cooking spray. Line the bottom of the pan with the chopped Moon Pies. Prepare brownie batter as directed on box. Pour brownie batter on top og Moon Pies. Bake according to brownie mix directions.

GREEN CHILIE RICE CASSEROLE 05/02/08 4 cups cooked rice 2 (4-ounce) cans chopped green chilies 1/2 teaspoon salt 3/4 pound Monterey Jack cheese, cut into /2-inch cubes 2 cups sour cream In a bowl, combine all ingredients. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes or until heated through.

MEXICAN MEATBALLS 05/05/08 3 Ortega Yellow Corn Taco Shells 1 pound lean ground beef 1 teaspoon Ortega Chili Seasoning Mix 1 egg 2 teaspoons Ortega Diced Green Chilies 1 (8-ounce) bottle Ortega Taco Sauce 1/4 cup shredded Cheddar cheese Cilantro, finely chopped (optional) Break taco shells into fodd processor and pulse several times to create about 1/2 cup taco shell crumbs. Place into large mixing bowl and add the ground beef, seasoning mix, egg and green chilies. Mix thoroughly. Form mixture into 30 1-inch meatballs and drop into a hot skillet. Cook until they begin to brown. Carefully turn over and continue browning. Add taco sauce. Coat meatballs with sauce and simmer over low heat, uncovered, 10 minutes. Sprinkle meatballs with cheese and garnish with cilantro, if desired. Serve with toothpicks. Yields about 30 meatballs.

BLUEBERRY FRENCH TOAST CASSEROLE 05/06/08 1 small loaf day-old French bread 3 eggs 1 teaspoon vanilla extract 2 1/4 cups milk 1 tablespoon sugar TOPPING 1/2 cup flour 6 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 cup butter or margarine 1 1/2 cups blueberries, fresh or frozen Grease a 9x13-inch pan. The night before: cut bread into 1-inch slices and place in bottom of pan. Beat eggs, sugar and vanilla extract, then stir in milk. Pour over bread. Turn slices of bread over. Cover and refrigerate overnight. The next day: Preheat oven to 375 degrees. Combine the topping ingredients (except the blueberries) and set aside. Scatter the blueberries over the bread slices and sprinkle with the topping mixture. Bake 40 minutes. Cut into squares and serve warm plain or with syrup.

HASH BROWN QUICHE 05/07/08 3 cups frozen hash browns, thawed 1/2 cup butter or margarine, melted 1 cup diced fully cooked ham 1 cup shredded Cheddar cheese 1/4 cup diced green bell pepper 2 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Put hash browns into a 10-inch pie plate and drizzle with melted butter. Bake at 425 degrees for 25 minutes and remove from oven. Reduce oven temperature to 350 degrees. Combine ham, Cheddar cheese and green pepper. Spread evenly over cooled hash brown crust. Beat together the eggs, milk, salt and pepper. Pour on top of ham mixture. Put in 350 degree amd bake 25-30 minutes until knife comes out clean. Let sit 10 minutes before serving.

BEER AND BROWN SUGAR STEAK MARINADE 05/09/08 2 (16-ounce) beef sirloin steaks 1/4 cup dark beer 2 tablespoons teriyaki sauce 2 tablespoons brown sugar 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks and place steaks in a large glass baking dish. In a bowl, mix together the beer, teriyaki sauce and brown sugar. Pour sauce over steaks. Let sit 5 minutes. Sprinkle with half the seasoned salt, pepper and garlic powder. Set aside for 10 minutes. Turn steaks over and sprinkle with remaining salt, pepper and garlic powder. Continue marinating for 10 more minutes. Remove steaks from marinade. Pour marinade into a small saucepan, bringng it to a boil. Cook several minutes. Lightly oil the grill grate. Grill steaks for 7 minutes per side or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance flavor. Yields 4 servings of steak.

STEAK MARINADE 05/09/08 1 cup vegetable oil 1/2 cup soy sauce 1/3 cup red wine vinegar 1/4 cup fresh lemon juice 3 tablespoons Worcestershire sauce 1 tablespoon freshly ground black pepper 2 tablespoons Dijohn-style prepared mustard 1 onion, sliced 2 cloves garlic, minced In a medium glass bowl, mix all ingredients together. Pour into a large zip-lock bag and add meat. Turn bag over several times to coat. Let marinate in refrigerator several hours or overnight. Throw marinade away, and grill steak.

COOKIE MIX LEMON CREME BARS (from Betty Crocker) 05/13/08 1/2 cup cold butter 1 (1-pound) pouch Betty Crocker oatmeal cookie mix 1 egg 1 (14-ounce) can sweetened condensed milk 2 teaspoons grated lemon peel 1/4 cup lemon juice Preheat oven to 350 degrees. Spray the bottom of an 8-inch square pan with cooking spray. In a large bowl, cut the cold butter into the cookie mix, using a fork or pastry blender. Stir in egg until mixture is crumbly. Press half the cooke mixture into the bottom of the prepared pan. Bake 15 minutes. In a small bowl, stir the sweetened condensed milk, lemon peel and lemon juice until thick and smooth. Spread over the baked crust. Crumble the remaining cookie crumb mixture over the top. Bake another 25 minutes or until light golden brown. Refirgerate 30 minutes or until set. Cut into 5 rows by 5 rows. Store, covered, in refrigerator. Yields about 25 bars.

LAYERED PEANUT BUTTER BARS (Betty Crocker) 05/15/08 COOKIE BASE: 1 pouch Betty Crocker peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg FILLING: 1/2 cup butter, softened 1/2 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons milk FROSTING: 1 cup semisweet chocolate chips 1/4 cup butter Preheat oven to 350 degrees. Spray bottom of a 13x9-inch pan with cooking spray. In a large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of prepared pan using floured fingers. Bake 15-18 minutes or until golden brown. Cool completely, about 1 hour. In a small bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Spread mixtue evenly over cooled cookie base. In a microwavable bowl, microwave all frosting ingredients on High for 30 seconds. Stir until smooth. Cool 10 minutes. Spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Yields about 36 bars.

TEXAS RANCH POTATO SALAD 05/16/08 1 (1-ounce) package dry ranch dressing mix 2 cups mayonnaise 3/4 cup chopped green onion 1 pound bacon slices 5 pounds unpeeled red potatoes Bring a large pot of lightly salted water to a boil. Add whole potatoes and cook until tender, 15-20 minutes. Drain, then run under cold water to cool. Chop into 1-inch cubes. Transfer to a large serving bowl and refrigerate until completely chilled, about 2 hours. In a small bowl, combine the ranch dressing mix, mayonnaise and green onion. Cover and refrigerate for about 2 hours to blend flavors. Wrap bacon in paper towels and place on a plate. Microwave until crisp, about 15 minutes (depending on the power of the microwave). Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl and toss to distribute. Serve. Yields 16 servings.

ROSEMARY MARINADE FOR GRILLED CHICKEN 05/16/08 1/2 cup vegetable oil 1/2 cup olive oil 1/2 cup fresh lemon juice 1/2 teaspoon thyme 1 teaspoon dried rosemary or 1 tablespoon minced fresh rosemary 1 clove garlic, crushed Mix together all ingredients in a glass dish or large plastic zip-lock bag. Marinate chicken for 8-10 hours in the refrigerator. Discard marinade and grill chicken.

HOW TO FREEZE ASPARAGUS 05/19/08 Select young, tender stalks with compact tips. Sort according to thickenss of stalk. Wash asparagus thoroughly and cut or break off and discard tough parts of stalks. Leave spears in lengths to fit the freezer container or cut into 2-inch lengths. Heat stalks in boiling water according to thickness of stalk: Small stalks, 2 minutes. Medium stalks, 3 minutes. Large stalks 4 minutes. Cool promptly in cold water and drain. Pack into containers, leaving no headspace. When packing spears, alternate tips and stem ends. (In containers wider at the top than bottom, pack with tips down). Seal and freeze.

BASIC SWEET AND SOUR SAUCE 05/19/08 2 1/4 cups white sugar 1 cup white vinegar 2 cups water 3/4 cup soy sauce 3 tablespoons ketchup 1/4 cup and 2 tablespoons cornstarch Place ingredients in a medium saucepan. Bring to a boil, stirring constantly until the mixture has thickened. Serve over rice, meatballs or stir fried chicken and vegetables.

SWEET AND SOUR SAUCE WITH PEPPERS 05/19/08 1 cup water 3 teaspoons cornstarch 1/4 cup granulated sugar 3 tablespoons white vinegar or rice vinegar 1/4 cup ketchup 1 tablespoon soy sauce 1 green bell pepper, OR 1/2 green pepper and 1/2 red pepper, cut into chunks In a small bowl, mix 4 teaspoons (from the 1 cup) of water with the cornstarch. Set aside. Bring the remainder of the water, sugar, vinegar, ketchup and soy sauce to a boil, stirring a few times. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring constantly. Add the pepper chunks and heat through. Yields about 1 1/4 cups sauce.

TRIPLE BERRY CRISP 05/20/08 1 1/2 cups fresh blackberries 1 1/2 cups fresh raspberries 1 1/2 cups fresh blueberries 4 tablespoons white sugar 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon groung nutmeg 1 1/2 cups butter Preheat oven to 350 degrees. In a large bowl, gently toss together the blackberries, raspberries and blueberries with the white sugar. Set aside. In a separate bowl, combine the flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumbly. Press half the mixture in the bottom of a 9x13-inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in preheated oven for 30-40 minutes or until fruit is bubbly and topping is golden brown. Serve with whipped cream or vanilla ice cream. Yields 18 servings.

STRIP STEAKS WITH BACON-MUSHROOM SAUCE 05/20/08 5 slices bacon, cut into 1/4-inch pieces 3 cups sliced mushrooms 3/4 cup smokey mesquite steak sauce 1/4 cup dry sherry or water 1 teaspoon brown sugar 4 (10-ounce) boneless strip steaks Cook bacon is skillet until crisp. Remove bacon from pan. Pour off all but 2 tablespoons of drippings from skillet. Add mushrooms to the reserved drippings in skillet. Cook and stir 5 minutes or until mushrooms are tender. Return bacon to skillet. Add steak sauce, sherry and brown sugar; bring to a boil. Reduce heat to medium-low. Simmer 5 minutes, stirring occasionally. Keep warm. Place steaks on grill over medium coals or on the rack of a broiling pan. Grill or broil 4-6 minutes on each side or until internal temperature reaches 140-150 degrees, for medium. Serve with mushroom sauce to top of each steak. You can also brush steaks with sauce before grilling or broiling. Yields 4 servings.

GRILLED CAJUN POTATO WEDGES 05/21/08 3 large russet potatoes 1/4 cup olive oil 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon dried thyme, crushed 1/2 teaspoon dried oregano, crushed 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper (cayenne) Prepare barbeque grill. Preheat oven to 425 degrees. Scrub potatoes under running water with a stiff vegetable brush, rinse and dry well. Do not peel. Cut each potatoe in half length-wise, then cut each half length-wise into 4 wedges. Place in a large bowl. Add the olive oil and garlic, tossing to coat well. Combine the salt, paprika, thyme, oregano, black pepper and cayenne pepper. Sprinkle over potatoes. Toss to coat well. Reserve remaining oil in bowl. Bake 20 minutes. Take potato wedges out of oven. Place wedges on their sides on the grill. Grill on covered grill, over medium coals for 15-20 minutes or until potatoes are browned and fork tender, brushing with the reserved oil mixture halfway through grilling time, turning once with tongs.

BLUE BOTTOM ICE CREAM PIE 05/22/08 4 cups fresh blueberries 1 cup granulated sugar 2 cups water 1/4 cup cornstarch 1 1/2 cups graham cracker crumbs 1/4 cup grantulated sugar 1/3 cup butter or margarine, melted 1 quart vanilla ice cream, softened 2 tablespoons orange juice Combine blueberries and the 1 cup sugar. Mix water and cornstarch and stir into blended berries. Cook at a simmer until sauce has thickened. Reserve 1/2 cup of this mixture for the top of pie. Cool. Combine the crumbs, the 14/ cup sugar and butter. Press mixture into the bottom and up the sides of a 9-inch pie plate. Spoon cooled blueberry mixture over crust. Spoon ice cream over blueberry filling. Beat orange juice into the reserved 1/2 cup blueberry filling and drizzle over ice cream. Freeze pie. Remove pie from freezer 30 minutes before serving to thaw enought to cut. Cut into wedges and serve. Yields 9 servings.

GRILLED POUND CAKE S'MORES 05/22/08 1 (10 3/4-ounce) frozen pound cake, thawed 1 cup marshmallow creme 1 cup sweetened chocolate chips Vanilla ice cream, softened (optional) Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty aluminum foil. Spread with 1/2 cup marshmallow creme. Sprinkle with 1/2 cup chocolate chips. Repeat layers, ending with the third cake layer on top. Fold edges of foil to seal securely. Grill, uncovered, over low heat, 7-10 minutes or until warm. Slice cake and serve immediately. Serve with ice cream if desired. Yields 6 servings.

FRIED DILL PICKLES 05/23/08 1 egg, beaten 1 cup milk 1 tablespoon flour 1 tablespoon Worcestershire sauce 6 drops hot sauce 3/4 teaspoon salt 3/4 teaspoon pepper 3 1/2 cups flour 1 quart sliced pickles vegetable oil for deep frying Combine first 5 ingredients, stirring well. Set aside. Combine the 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk/egg mixture and then dredge in flour mixture. Deep fry in hot oil, 350 degrees, until pickles begin to float to the surface and are golden brown. Drain on paper towels.

STRAWBERRY OR CHERRY PICNIC SALAD 05/27/08 1 cup sugar snap peas 2 cups fresh sweet cherries or strawberries, halved 1 medium cucumber, halved, seeded and sliced 1/2-inch thick 1 cup red radishes, cut into wedge-shaped pieces 3 tablespoons white wine vinegar