Family Recipe Favorites

8/14/2019 Family Recipe Favorites

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RECIPE LISTINGS

Appetizer, Artichoke Dip (Hot) (Tracy)Appetizer, Bacon, Lettuce & Tomato Dip (Guylaine)Appetizer, Blue Cheese Dip (Tracy)Appetizer, Hummus Chickpea dip (Susan)Appetizer, Chicken/Cheese/Walnuts (Brenda)Appetizer, Crabbies (Tracy)Appetizer, Deviled Eggs (Tracy)Appetizer, Kielbasa (Tricia)Appetizer, Liver Pate (Susan)Appetizer, Mexican Dip (Tracy)

Appetizer, Sausages In Bacon (Lil Piggies) (Tracy)Beans, Baked New England Style (Susan)Beef, Army SOS (Grampy)Biscuits, Cheddar (Susan)Breakfast, Easter Pie (Guylaine)Breakfast Treat (Venus)Brownies, Best Ever (Susan)Cake, Angel Food Delight (Susan)Cake, Carrot Pineapple Bread (Brenda)Cake, Chocolate Mocha Cream Cake – One Bowl (Tracy)Cake, Ice Cream Treasures (Tracy)Cake, Mayonnaise (Grammy)Cake, Pumpkin (Grammy)

Candy, Potato WWII (Connie)Cauliflower, Baked (Grampy)Chicken, A La K ING (Susan)Chicken, BBQ slow cooker (Susan)Chicken, Chinese Orange (Susan)Chicken, Crunch (Susan)Chicken, In Lettuce Wraps *PF Changs* (Susan)Chicken, Marsala (Susan)Chicken, N Dumplings (Sheila)Chicken, Nuggets (Grampy)Chicken, Oriental (Susan)Chicken, Pot Pie (Susan)Chicken, Pot Pie (Tracy)

Chicken, Sesame (Susan)Chicken, Sticky (Susan)Chicken, Thai (Susan)Chicken, Thai Wrap (Susan)Chicken, Chicken or Veal Scaloppini w/Mushrooms (Roger/Lisa)Chili Con Carne (Grammy)Chinese, Egg Rolls (Susan)Chinese, Wontons, Baked Snack (Susan)Chinese, Wontons, Mini Baked Filled (Susan)Chinese, Wontons, Stuffed Spinach Wontons (Susan)Chop Suey, American (Grammy)Chop Suey, Chinese (Susan)Cookies, Biscotti – Anise (Brenda)

Cookies, Super Chocolate (Susan)Cookies, Chocolate Chip Cookies or Pie/ Soft and chewy (Jessica)Cookies, Hermits (Grampy)Cookies, Outrageous Chocolate Cookies (Jessica)Cookies, Italian Anise (Tricia)Cookies, Nieman Marcus Famous Chocolate Chip Cookies (Susan)Corn Chowder (Grammy)Dessert, Chocolate Fudge Pie (Susan)Dessert, Chocolate Mousse (Susan)Dessert, Church Windows (Tricia)Dessert, Doughnuts, French (Susan)Dessert, Fig Squares (Grampy)Dessert, Tiramisu (Susan)

Dessert, Idiot Bars (Tricia)Dessert, Lemon Squares (Grampy)









1 C sugar ½ tsp nutmeg½ C oil ½ tsp salt3 C flour ½ C milk1 tsp cinnamon ½ C molasses½ tsp clove ¾ C raisins

Cream sugar and oil together. Sift dry ingredients. Combine milk and molasses and and Add alternativelyto dry ingredients. Fold in raisins. Spread onto cookie sheet. Bake 350 for 20-25 mins. Cut into squares andSprinkle with sugar while still warm

Lemon Squares ( this recipe was in Tricia’s handwriting, so not sure if this was Dad’s fabulous recipe. If not, suggest you substitute lemon pie filling in previous fig square recipe since that recipe was in Dad’s

hand )

1 ¾ C graham cracker crumbs 1 tsp baking powder¾ C flour ½ C sugar¾ C butter 1 Tbl milk½ C coconut (Optional) 1 package lemon pudding pie filling

Mix butter and sugar. Add milk and other ingredients. Press ½ mixture into buttered baking dish. Pourcooled pudding over crumbs. Sprinkle remaining mixture on top. Bake 350 for 30 mins.

Pancakes

1 C flour

½ tsp salt1 Tbl sugar1 Tbl baking powder1 C milk1 egg

Mix first four (4) ingredients. Add milk and egg. Before pouring batter in pan, melt 1 Tbl butter and pourbatter into pan. Flip when pancake has bubbling effect.

Ground Beef (S.O.S. ARMY)

8 oz ground beef 1 tsp soup and gravy base (can use beef bouillon cube)2 2/3 tsp flour ¼ C Non fat dry milk

½ tsp salt 9 oz warm water¼ tsp pepper 1/8 tsp Worcestershire sauce

Brown beef in its own fat breaking into small pieces. Add flour, salt, pepper, soup & gravy mix, Cook about5 mins. until flour is absorbed. Reconstitute milk with water and add to mixture. Add Worcestershire andheat to a simmer until thickened. Serve on toast

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (Even more tried and true recipes)

Raisin Bread Pudding (I don’t remember this, but recipe is in Dad’s handwriting)



1/3 C Sugar 3 C white bread cubes½ C Raisins (soaked in water 20 mins) ½ tsp cinnamon2 C Milk 1/8 tsp salt¼ C Butter 2 well beaten eggs

Soak raisins in water for 20 mins, drain and set aside. Heat milk and butter in a saucepan. Combine inlarge bowl sugar, bread cubes, cinnamon, salt and eggs. Add milk mixture and stir gently. Spoon into onequart greased baking dish. Place dish in pan of hot water. Bake 350 for 45-55 mins or when knife comesout clean. Serve warm or cold

Dad's Best-Ever Soup

3/4 lbs. beef (diced) 2 cans chopped tomatoes2 onions 1 c red kidney beans4-5 celery stalks (chopped) 6-8 bouillon cubes4-5 carrots (chopped) salt/pepper to taste1/4 medium-sized cabbage water to cover

Brown beef in oil with onions and celery. Put in large kettle. Add cabbage, carrots, tomatoes, bullion cubes,salt and pepper, and cover with water. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add beans(noodles, shells or macaroni can be substituted) and continue to simmer until tender. Old Fashioned Bread Pudding

2 c milk (scalded) ½ tsp vanilla

4 slices bread (buttered and diced) 1/4 tsp saltHandful raisins 1 egg (beaten)Nutmeg 1/3 c sugar

Add scalded milk slowly to beaten egg. Add vanilla, salt and sugar. Pour over bread and raisins in acasserole dish. Sprinkle with some nutmegBake 30 mins/ 350Serve warm with ice cream

Country Ribs ala Jane ( the Jane refers to our cousin, Jane Durant)

Ribs chopped onions1 large can tomato sauce ½ c brown sugar

½ c ketchup 1 Tbl gourmet mustard½ c molasses

Bake raw ribs 1 hr/350 – drain fat

Mix ingredients and cover ribs with sauce. Bake uncovered 1 hr / 350

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato

Mom's Chili Con Carne (oh so good!)

2 lbs beef (lean, ground)4 medium onions



1 lg. can peeled tomatoes (1 lb. 12 oz.)1 can tomato sauce1 tsp. vinegarSugar (to taste)2 TBS. chili powder3 cans kidney beansSalt/pepper

Brown chopped onions in oil. Add beef, salt and pepper. Cook. Add kidney beans, vinegar, sugar, tomatosauce and tomatoes. Cook over low heat stirring frequently, for 30 minutes. Add chili powder. Cook for 15minutes longer. (Can be frozen)

Dad's Italian Steak (Yummy says it all –Brenda (Trovato) Terrio makes this better than anyone else inthe family)

Top sirloin steak or cube steakRomano cheese and Italian bread crumbs (equal portions)Dash garlic saltDip steak into beaten eggs, then into bread crumb mixture. Cook in fry pan (on top of stove) in olive oil,over medium-high heat. Mom's Stuffed Mexican Steak (this brings back memories of a great meal. I can actually smell it)

1 1/2 lbs. flank steakChili stuffing (below)

3 TBS. shorteningSalt/pepperOrder steak dressed with fat removed and the meat scored on both sides. Spread stuffing on steak to aninch of the edge. Roll up like a jelly roll. Tie securely and sprinkle with salt/pepper. Add enough water (or 1can spaghetti sauce) to keep meat from sticking. Cover and bake at 350 for 1 1/2 hrs, replenishing liquidas necessary. Uncover and roast until well-browned (30 min.). Potatoes, onions, etc. may be cooked withmeat.

Chili Stuffing:

2 cups soft bread crumbs2 TBS. shortening3/4 tsp. salt

1/4 tsp. pepper1 TBS. chili powder2 chopped green peppers1 chopped onion1 cup canned tomatoes (drained)

Mom's Corn Chowder

1/2 cup sliced onion 1 TBS. butter3 cups cooked cubed potatoes 2 cups boiling water2 cans whole corn (1 lb. each) 1/8 tsp salt1 can creamed corn 1 qt milk1/8 tsp pepper

Combine all ingredients and cook until well-heated.

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (No explanation needed. All too good to pass up.)



Dad's Baked Cauliflower (who can forget this recipe. You would never know you were eatingcauliflower)

Par boil cauliflower. Cut off florets. Roll in mixture below.

Mix all and roll cauliflower in mixture1 egg (beat)1/2 cup water1/2 tsp salt1/2 cup flour Next, roll cauliflower in a mixture of Italian bread crumbs and parmesan cheese (equal parts of each) along

with garlic salt. Place on greased sheet, sprinkle cauliflower with olive oil, bake at 350 until brown. Mom's American Chop Suey

1 lb. hamburg1 medium onion, chopped2 lbs. canned tomatoes1 15 oz. can tomato sauceSalt, pepper, sugar to taste1 lb. cooked elbow macaroniBrown hamburg w/onions in a little water. Add tomatoes and sauce. Simmer. Add salt, pepper and sugarto taste. Add macaroni. Mix.

Mom's Pumpkin Cake

3 cups flour 4 eggs2 TBS baking powder 2 cups sugar1 tsp salt 1 can pumpkin (1 pie)3 tsp cinnamon 1 cup CriscoMix all ingredients until well-blended. Pour into greased/floured angel cake pan. Bake at 350 for 1 hour. Frosting:3oz. cream cheese/ 11/2 C confectioner's sugar/ 1 tsp vanilla — Mix & Beat until creamy/Top cake withwalnuts

Mom's Mayonnaise Cake (made during WWII when ingredients were scarce)

4 TBS cocoa1 cup sugar2 cups flour2 tsp. baking soda1/2 tsp salt Mix all ingredients. Bake at 350 for 35 minutes.1 cup cold water1 cup mayonnaise2 tsp vanilla Aunt Connie's Potato Candy (WWII recipe)

1 box confectionary sugar

1/2 small - medium, boiled potatoMix well. Roll out like dough and spread with peanut butter. Roll up like jelly roll and cut 1/2" pieces. Letstand 2 hours

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato



Dad 's Sweet Milk Griddle Cakes

2 cups flour 2 cups milk 2 TBS sugar1 tsp. salt 1 egg1 1/2 tsp baking powder 1 TBS melted shortening

Mix flour, salt, baking powder and sugar. Add milk, well-beaten egg, and shortening. Mix well. Drop bytablespoons onto hot griddle, greased well, and brown both sides. Serve hot.

Dad 's Italian Meatballs

2 lbs ground beef ¾ c Romano cheese½ c bread crumbs 1 clove chopped garlic1 tsp parsley 1 ½ tsp salt¼ c milk ¼ tsp pepper2 eggs (beaten)

Mix all ingredients, shape into balls and cook with spaghetti sauce

Cornstarch Pudding

(Editors Note: This recipe originally came from our grandmother (Carmela Trovato). Despite all the lumps,we loved this recipe as kids, especially Sheila Charette).

Melt 1oz unsweetened chocolate in double boiler.Stir in slowly:1/2 c sugar1 3/4 c milk1/8t salt

Heat above ingredients to boiling point

Dissolve:3T corn starch in ¼ c milk

Stir cornstarch slowly into the hot mixture. Cook over boiling water for 10 minutes, stirring constantly.

Cover, cook 10-12 minutes.Cool by stirring very gently, add 1t vanilla. Tuna Spaghetti Sauce (Dad used to make this all the time. I absolutely love it. I don’t have his recipe,but this sounds and tastes very much like his – ENJOY)

½ cup extra virgin olive oil

1 large red onion thinly sliced

2 cups Tomato Sauce 1 can Italian tuna packed in oil

1 teaspoon fresh marjoram 1 bunch Italian parsley finely chopped

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell

Chocolate Fudge Pie



1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

1 cup packed brown sugar

1/2 cup unsweetened cocoa

1 tablespoon all-purpose flour

3/4 cup 2% reduced-fat milk

1/3 cup light-colored corn syrup

1 tablespoon butter, melted

1 teaspoon vanilla extract

2 large eggs2 large egg whites

1 cup frozen fat-free whipped topping, thawed

1/2 teaspoon unsweetened cocoa (optional)

Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezeruntil ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir

with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined. Pour mixture into crust. Bake at 350°

for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly

over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Dry RubBasilBlack PepperCayenneGarlic PowderOnion PowderPaprikaSea Salt

ThymeWhite Pepper

Submitted from kitchen of Susan (Trovato) & Robert BlaisdellChocolate Mouse



1/4 cup sugar


2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

2 cups 2% reduced-fat milk

1/4 cup Frangelico (hazelnut-flavored liqueur)

1/2 teaspoon vanilla extract

3 ounces bittersweet chocolate, chopped2 cups frozen fat-free whipped topping, thawed

2 tablespoons chopped hazelnuts, toasted

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk. Heatmilk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (donot boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixturein pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly.Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts.Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally. Removebowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill atleast 3 hours. Sprinkle with hazelnuts.

Tiramisu1 cup part-skim ricotta cheese3/4 cup (6 ounces) 1/3-less-fat cream cheese1/2 cup sugar24 ladyfingers (2 [3-ounce] packages)1/2 cup Kahlúa (coffee-flavored liqueur)1 tablespoon unsweetened cocoa

Combine the ricotta, cream cheese, and sugar in a food processor; process until smooth.Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11 x 7-inch baking dish.Drizzle with half the Kahlua, and let stand 5 minutes. Spread half of cheese mixture evenly over theladyfingers. Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture. Sprinkle with

cocoa.


Chicken and Dumplings (Tracy Charette shared this recipe with me. It is from the kitchen of SheilaCharette. I haven’t made it yet because I remember Sheila’s so well and so delicious, I was afraid it just wouldn’t’ taste the same if I made it. Tracy converted it into WW points @ 22).



3-4 cut up chicken breasts 1 C onions (oops, Tracy must have added these, Sheila would not use)4 C chicken broth 1 C green beans2 C cut up potatoes ¼ C Wondra2 C carrots Bisquick dumplings

Place all ingredients except Wondra and dumplings in crock pot. Cook on low 6-8 hrs. Add Wondra duringcook time to thicken sauce. Add dumplings 20 mins. Before serving.

Chicken or Turkey Pot Pie:

1 ½ C frozen peas and carrots (thawed) ¼ tsp pepper5 Tbl butter 1 ¾ C chicken or turkey broth

5 Tbl flour 2/3 C milk¼ C chopped onion 2 ½ to 3 C diced chicken or turkey½ tsp salt 2 pie crusts½ C diced celery

Drain peas and carrots and set aside. Heat butter in 2 qt saucepan over low heat until melted. Stir in flour,onion, salt and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat and stir in brothand milk. Place back on heat to boiling for about 1 min then stir in chicken/turkey and vegetables. Line pieplate with crust and pour mixture into pan. Place 2nd pie crust on top (I usually only use a top crust to saveon fat and calories). Bake 425 for 35 mins.

Chinese Chop Suey (I made this after Saturday morning roller skating with Dennis Laberge, KevinLaberge, Todd, Ryan and Jessica Charette. The Boucher kids would join us and we would all play ‘Atari’.

Denise Boucher gave me this recipe)

6-8 stalks chopped celery 1 28 oz can drained Chinese vegetables2 large chopped onions 1 8 oz can drained water chestnuts1 bag fresh (or 1 can drained) bean sprouts Chinese gravy sauce or Gravy Master1 large can (or 1 C fresh) mushrooms ¾ stick butter1 ½ chopped green pepper 1 lb browned & drained hamburg

Fill large pot with water to coverage celery: onion: pepper. Cook over medium heat until partially cookedAdd bean sprouts and mushrooms. Continue to add water as needed. Use flour and water to thicken (orcornstarch). Add gravy sauce. Add Chinese vegetables: water chestnuts: cooked and drained hamburg

Serve over rice and top with Chinese noodles


Chinese Orange chicken

4 boneless, skinless chicken breast halves, cut into 1-inch cubes



Marinade2 tablespoons Chinese rice wine or dry sherry1 tablespoon cornstarch

Sauce:1/3 cup orange juice*2 tablespoons dark soy sauce1 teaspoon sesame oil1 teaspoon brown sugar1/4 teaspoon chile paste1 clove garlic, minced1 slice ginger, minced

Oil for stir-frying, as needed

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30minutes.While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger. Heat thewok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well inthe middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and

water to make 1/3 cup.

Pork Slow Roasted (Cooking Light)

•

• 1/4 cup low-sodium soy sauce• 1/4 cup hoisin sauce

• 3 tablespoons ketchup

• 3 tablespoons honey

• 2 teaspoons bottled minced garlic• 2 teaspoons grated peeled fresh ginger

• 1 teaspoon dark sesame oil

• 1/2 teaspoon five-spice powder

• 2 pounds boneless Boston butt pork roast, trimmed• 1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag.Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover withaluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes oruntil sauce thickens. Shred pork with 2 forks; serve with sauce.


French Doughnuts (So good. I think Todd, Ryan and Jessica Charette may remember these. Recipe isfrom Rita Laberge. Dennis Laberge made this famous for me).

1/3 C softened shortening ½ tsp salt



½ C sugar ¼ tsp nutmeg1 egg ½ C milk1 ½ tsp cinnamon ¾ C sugar1 ½ C sifted flour 9 Tbl melted butter1 ½ tsp baking powder

Mix first 3 ingredients in a mixer. Sift and alternate dry ingredients and milk at medium speed. Fillgreased muffin pan 2/3 full. Bake 350 for 20-25 mins. Roll in melted butter, cinnamon and sugar

Pastitsio (I absolutely love this dish. Wonderful memories of Helen Xintaras cooking this for her family -of which I became an ’adopted’ daughter)

1 ½ lbs ground Hamburg 3 finely diced onion1 – 1 ¼ lbs cooked Greek macaroni 5 C milk @ room temperature1 lb grated cheese consisting of Cheddar: Romano: American ¼ tsp nutmeg½ lb butter ¼ tsp salt8 eggs pepper to taste

Sauté diced onion in ¼ lb of butter until light brown. Add hamburg: salt & pepper: nutmeg: 1 C water.Simmer.Add remaining ¼ lb butter: 2 well beaten eggs: ½ of the grated cheese. Mix well.

Place ½ of the cooked macaroni into a well buttered 15x10x2 pan. Add hamburg mixture. Add remainingmacaroni.

Cream Sauce

Melt 4 Tbl butter in a sauce panAdd 3 Tbl flourStirAdd 5 C room temperature milkStir until mixture comes to a boil.Remove from heatAdd remaining 6 well beaten eggs (be careful eggs do not curdle), remaining cheese and saltPour over Hamburg mixtureBake 350 for 50 mins.


Chinese Brown Sauce

• 3/4 cup beef broth (beef bouillon cubes can be used)• 1 tablespoon plus 1 teaspoon oyster sauce



• 1 teaspoon dark soy sauce• 1/2 teaspoon sugar

• 1 tablespoon cornstarch

Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup.

Chinese Peanut Sauce

• 1/4 cup low sodium chicken broth

• 1/2 cup peanut butter

• 3 garlic cloves, minced

• 2 tablespoons cilantro leaves, chopped• 2 mint leaves, chopped

• 1 tablespoon plus 2 teaspoons sugar

• 2 tablespoons soy sauce

• 3/4 teaspoon chili powder, or to taste

Warm the chicken broth in a small saucepan and keep warm on low heat.Process the peanut butter, garlic cloves, cilantro and mint leaves and sugar in a blender or food processor.Slowly add the warmed chicken broth and process again.Remove from the blender and stir in the soy sauce, and the chili powder to taste.Serve peanut sauce with satay and salads, or as an appetizer dip

Sweet N Sour Sauce

• 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)

• 4 tablespoons brown sugar

• 1 tablespoon ketchup

• 1 teaspoon soy sauce• 2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mixtogether the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding thecornstarch.

For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Dipping Sauce

• 4 tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 tablespoon Chinese red rice vinegar

• 2 teaspoons ginger, minced• 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion

Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in asealed container in the refrigerator until ready to use. (Use within 3 to 4 days).

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell

Macaroni & Cheese ( this is from Tracy Charette and is yummo. Thanks Tracy!)

12 oz. uncooked elbow macaroni ¼ tsp salt

½ C fat free sour cream ¼ tsp pepper12 oz fat free evaporated milk 1/8 tsp ground nutmeg



8 oz low fat shredded cheddar cheese 2 Tbl breadcrumbs1 Tbl Dijon mustard 2 Tbl grated Parmesan cheese

Cook pasta, drain and stir in sour cream - set aside.Heat milk in small saucepan over medium het until tiny bubbles appear (i.e.: scalding). Reduce heat to low,add cheese and simmer until cheese melts (stir constantly with whisk, about 2 mins.), remove from heatand stir in mustard, salt, pepper and nutmeg.Add cheese mixture to pasta, mix well. Transfer to 4 qt casserole dish.Combine breadcrumbs and Parmesan cheese, sprinkle over pastaBake 350 for 30 mins until top is goldenWW: 6 points each of 8 servings

Rachael Ray Mac N Cheese

1 TBS. Olive Oil2 TBS. butter3 TBS. floursalt1/4 Tsp. ground cayenne pepper1 lb. elbow macaroni cooked 8 min. or to al'dente1 1/2 cups milk3 cups shredded cheddar1/2 Tsp. nutmeg ground or grated (I left out because I did not have on hand)

Heat pan over med. heat add oil and butter. When melted together add the flour and combine gently. Cook

wisking flour and butter together until smooth about 3 minutes. Slowly add milk and continue to wisk.Gently bring milk to bubble stirring frequently. Allow milk to thicken. Stir in 2 cups of cheddar a handful ata time. Season with nutmeg and cayenne pepper. Taste and add salt if needed. Add cooked pasta and coatcompletely with cheese sauce. Transfer to baking dish and top with remaining cup of cheese. Place underbroiler and brown cheese on

Pork Pie (I haven’t made this yet but absolutely love pork pie. A friend in NH would make me one every year on my birthday. Perhaps Guylaine has a recipe of this to share. I would love a family recipe for thisone)

1 lbs ground pork 2 pie crusts½ tsp salt 1 large diced onion1 Tbl cinnamon pepper to taste

1/3 Tbl ground clove

Place all ingredients in large kettle. Pour water over and mix well. Cook on medium heat until brownedthen Cover and Cook about 1 ½ hrs. Stirring occasionally .Add water as needed for desired consistency.Remove from heat and Add enough breadcrumbs to absorb the moisture. Bake 400 for 50-60 mins.


Sesame chicken from Chen Yang Li @ Bedford, NH ( this is fabulously good. Got the receipt directly from the restaurant when they did a presentation at Macy’s. )

Ingredients: 12 oz chunked chicken lightly dipped in lotus flour and sautéed in sesame sauce



Ingredients for Sesame Sauce

Chicken Broth 8 tspSoy Sauce 3 tspVinegar 2 tspCooking wine ½ tspSugar 5 tspOyster Sauce 2 tspSesame Oil ¼ tspSesame seeds 1 tspCorn starch 2 tspGinger, Scallion, Garlic as desired

Sunny Banana Pie – No Bake ( Easy and oh so yummy)

9” graham cracker crust 2 C milk8 oz softened cream cheese 3¼ oz instant vanilla pudding mix2 bananas Toasted coconut (optional)

Slice bananas into graham cracker crust. Mix (gradually until well blended) 1 C milk and softened creamcheese. Add pudding mixture and remaining milk. Beat slowly for one minute and pour into crust. Chill andgarnish with coconut (optional)

Swedish Apple Pie (Todd, Ryan, Jessica Charette and I made lots and lots of these pies and used todeliver them to the neighbors at Christmastime. We loved eating them too!)

Sliced apples ¾ C melted butter pinch nutmeg1 Tbl sugar 1 C flour 1 egg1 Tbl cinnamon 1 C sugar 1 can chopped nuts(optional)

Fill pie plate with apples. Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Combine remainingingredients in a bowl and pour over apples. Bake 350 for 45 mins.

TGIF Salad Dressing

1/3 Cup Peanut Oil 2 Tbsp. Soy sauce1/3 Cup Cider Vinegar 1 Tbsp. Honey

1/3 Cup Water 1/2 Tsp. Prepared hot mustard2 Tbsp. Green Onion stems

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredientsthoroughly. Keep dressing refrigerated and covered to use within a few weeks.Shake before using.


Thai Chicken ( Jennifer Lyons – this one is for you. You can use your own chicken substitute)

1 Tbl vegetable oil 2 Tbl honey1 medium chopped onion 2 Tbl soy sauce

2 boneless chicken breasts cut into 1 inch cubes 2 chicken bouillon cubes1 Tbl flour 2 C water



¼ tsp ground ginger ¾ C white rice2 Tbl curry powder 2 sliced carrots

Sauté onion in vegetable oil until light brown. Add chicken and brown both sides. Sprinkle flour, ginger andcurry powder and stir all. Add honey, soy sauce, bouillon cubes and water. Bring all to a boil and simmerfor 5 minutes. Add rice and carrots. Stir and simmer uncovered for 25-30 mins.

Thai Chicken Wrap This Asian-inspired wrap is full of peanutty flavor & is great for the figure!

3/4 lb. skinless, boneless chicken breast

1/2 tsp. garlic salt

1/4-1/2 tsp. pepper

6 8-10-inch plain, red or green flour tortillas

1 Tbs. oil

4 C. packaged shredded broccoli (broccoli slaw mix)

1 medium red onion, cut into thin wedges

1 tsp. grated fresh ginger

Thai Peanut Sauce

3 Tbs. white or brown sugar 2 Tbs cooking oil

1/4 C. creamy peanut butter 1 tsp minced garlic

3 Tbs. soy sauce dash Tabasco

3 Tbs. water

Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large

skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink.

Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry

for 2-3 minutes or until vegetables are crisp-tender.

Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas

in foil and heat in a 350 degree oven for 10 minutes.

To assemble, spread each tortilla with about 1 Tbs. Thai peanut sauce. Divide the chicken strips and

vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut

sauce on the side.

To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring

frequently.


Sinfully rich Non Fat Fudge Sauce

½ C Sugar 2 tsp vanilla extract¼ C Hershey’s Cocoa ½ C evaporated skim milk

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1 Tbl plus 1 tsp cornstarch

In small saucepan, stir together sugar, cocoa and cornstarch. Stir in evaporated milk. Cook over low heat,stirring constantly until mixture comes to a boil. Continue cooking until sauce is smooth & thickened,stirring constantly. Remove from heat and stir in vanilla.

Whoopie Pie (Five Stars - (Sheila (Trovato) Charette and Roger Trovato Jr. probably remember howgood these are. I used to sell them during the summer months. I made a lot of money at $.25 each- muchto the chagrin of my mother. I learned years later when she told me how aggravated she would be with mewhen she went to use her ingredients and I had used them all up. Ah, what mothers have to put up withtheir kids!!)

½ C Shortening 2 C flour1 C sugar 3 Tbl cocoa2 egg yolks 2 tsp baking soda1 C milk 2 tsp salt1 tsp vanilla

Sift dry ingredients and then Combine remaining ingredients. Mix until smooth. Drop by teaspoon ontoungreased cookie sheet. Bake 350 for 10-12 mins. Fill with filling when cool

Filling (mix with electric mixer)

½ C shortening 1 C fluffy marshmallow1 ¼ C confectioner’s sugar 6 drops vanilla

Best Ever Brownies - (Everyone loves these brownies, a particular favorite on card/domino night withRyan, Tracy, and Jessica Charette)

½ c (1 Stick) butter (melted) 1/3 C Hershey’s Cocoa1 C sugar ¼ tsp baking powder1 tsp vanilla extract ¼ tsp salt2 eggs ½ C chopped nuts (optional)½ C all purpose flour Creamy Brownie Frosting (optional – I didn’t use, the browniesare great on their own!)

Heat oven to 350. Grease 9” sq pan. In medium bowl, stir together butter, sugar, and vanilla. Add eggs(beat well with spoon). Sir together flour, cocoa, baking powder and salt. Add to egg mixture, beat until

well blended. Stir in nuts (if desired). Spread batter into prepared pan. Bake 20-25 mins or until browniespull away from sides of pan. Cool completely in pan on wire rack. Cut into squares


Creamy Brownie Frosting:

3 Tbl butter (softened) ½ tsp vanilla extract

3 Tbl Hershey’s Cocoa 1 C powdered sugar1 Tbl light corn syrup (or honey) 1 Tbl milk



In small mixing bowl, beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar andmilk. Beat until smooth and of spreading consistency. Add additional milk (1/2 tsp at a time) if needed

Parmesan Pork Tenderloion

1 lb. pork tenderloin3 tbsp. seasoned bread crumbs1 tbsp. grated Parmesan cheese1 tsp. salt1/8 tsp. pepper2 tbsp. vegetable oil

1 sm. onion, chopped1 clove garlic, minced

Cut tenderloin crosswise into 8 slices, approximately 1 inchthick. Place each slice on its cut surface and flatten withheel of hand to 1/2 inch thickness.

Combine crumbs, Parmesan cheese, salt and pepper; dredgepork slices to coat. Panfry slowly, with onion and garlic,in oil in large frying pan 10 minutes. 4 servings.

Watermelon Cooler

12 oz. Watermelon Juice1/2 banana1 scoop orange sherbet1 scoop pineapple sherbet1 scoop strawberries1 scoop ice

Pacific Rim

12 oz Papaya juice1/2 banana2 scoops orange sherbet

2 scoops peaches


Crab Cakes: (Morton’s Steak House) Yields 6

Breadcrumbs1 TBL Garlic, finely chopped

1 tsp. Shallots, finely chopped1 tsp. Parsley, fresh, finely chopped



1 cup White Bread crumbs, fresh1/8 tsp. Salt1/8 tsp. White pepper, ground

In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.

Mustard Mayonnaise

1/2 cup Mayonnaise, heavy4 tsp. Grey Poupon Dijon Mustard1/4 tsp. Worcestershire Sauce

1/2 tsp. Horseradish, prepared

Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 Tbsp. toprepare crab cakes, and the balance will be served on the side.

Crab Cakes

1 lb. Jumbo Lump Crabmeat1 cup Bread crumbs, prepared1 Tbsp. Parsley, fresh and finely chopped2 Tbsp. Mustard Mayonnaise1 tsp. Grey Poupon Dijon Mustard1 Egg

1/2 tsp. Worcestershire Sauce1/4 tsp. Tabasco SauceClarified Butter as needed

Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distributeevenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeatmixture. Mix GENTLY to combine all ingredients. Divide evenly into 6 portions and form into balls. Flattenslightly to 1" thick - do not make perfectly flat, because cake should have grooves.

Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in apreheated 450-degree oven and bake approx. 5 minutes on first side. Turn crab cake over using a metalspatula. Finish cooking-approx. 4 minutes. Place crab cakes in center of plate. Garnish with lemon and 1

Tbsp. of Mustard Mayonnaise sauce per crab cake.


Chicken and Pasta Salad

1 lb. cooked medium shells according to the package directions1 1/2 lbs. cooked skinless, boneless chicken breast meat, diced small2 cups seedless grapes (red or white) washed and split in half length wise2 1/2 cups pineapple tidbits, canned, drained1 cup walnut pieces, chopped

3 cups mayonnaise1/4 cup honey



Combine the chicken, grapes, pineapple and walnuts in a large bowl. Toss them together evenly. Add themedium shells and mix evenly. Blend the mayonnaise and honey, and then gently fold it in to the pastamixture. Refrigerate until needed.

Sizzling Jumbo Shrimp or Scallops

8 oz 16-20 peeled and de-veined shrimp or scallops4 oz asparagus cut in 2 inch pieces2 oz fresh mushrooms quartered1 oz red bell pepper cut julienne3 oz stir fry sauce

2 oz chicken stock1 oz sweet & sour sauce1 tsp fresh minced garlic1 oz corn starch

Stir Fry Sauce2 oz soy sauce1 oz chicken stock1/2 oz cooking wine1 Tbls sugar

Sweet & Sour Sauce1 cup sugar

1/2 cup white vinegar1/2 cup chicken stock1 tsp fresh minced garlic1 tsp vegetable oil

Chicken Crunch ( I got this recipe from Bethany (Terrio) Mechachonis. She visited with Bob and I oneevening and cooked this for us. Oh, so good)

1 can cream of chicken soup 1 ½ C seasoned stuffing, crushed½ C milk 2 Tbl melted margarine4 boneless/skinless chicken breasts 1 tsp parsley flakes (optional)2 Tbl flour ½ tsp lemon juice (optional)

In shallow dish, combine 1/3 c soup, ¼ c milk and set asideOn waxed paper, coat chicken with flour , dip into soup mixture then dip into stuffingArrange chicken on baking sheet, drizzle with margarine. Bake 20 mins/ 40

1 qt saucepan, combine remaining soup, ¼ c milk, parsley and lemon juice. Heat over low heat and use assauce for chicken (optional)


Pineapple Chicken Salad Pitas

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.

2 1/2 cups chopped cooked chicken breast (about 1 pound)1/2 cup matchstick-cut carrots1/3 cup sliced almonds, toasted1/3 cup light mayonnaise

1/4 cup finely chopped green onions1/4 cup plain fat-free yogurt

http://www.cookinglight.com/cooking



1 tablespoon Worcestershire sauce1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepper1 (8-ounce) can crushed pineapple in juice, drained4 (6-inch) whole wheat pitas, each cut in half 8 Romaine lettuce leaves

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill eachhalf with 1/3 cup chicken mixture.

Slow Cooker BBQ Chicken

• 6 frozen skinless, boneless chicken breast halves (some say not to use frozen, up to individualchoice. Adjust to low if not frozen)

• 1 (12 ounce) bottle barbeque sauce

• 1/2 cup Italian salad dressing

• 1/4 cup brown sugar• 2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar,and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 4 to 5 hours on Low. (Do not use high if not frozen) Check at 4hrs. Pull chicken and shred, return to cooker

Add little wondra or corn starch to thicken sauce


Holiday Egg Nog (Postrio Restaurant Chef John LaGrone) Yields 1 ½ gallon

9 eggs, separated1 pint heavy cream, whipped lightly1 cup sugar1 ½ tsp dark rum (or rum extract for non-alcoholic)1 tsp nutmeg, ground1 tsp allspice, ground1 ½ tsp cinnamon, ground½ tsp clove, ground1 qt half and half 2 qt milk, whole



- With a whisk or electric mixer fitted with a whisk attachment, beat the egg whites to soft peaks. Setaside.- Separately, whip the cream until lightly whipped but not thick and airy. Set aside.

- Combine yolks and sugar and beat with a whisk until fluffy.- Add the spices and whisk thoroughly. Add the rum and mix.- In small additions, add the milk and half & half until all is incorporated.- Fold in both the whites and yolks, and refrigerate at least 4 hours.(Best if refrigerated 8 hrs.)

Crab Rangoon (Baked, not fried)

•24 wonton wrappers

• Five-spice powder (optional)

• Cream Cheese Dip:

• 8 1/2 ounces crabmeat, drained if using canned meat, and flaked

• 8 ounces cream cheese• 1 teaspoon chopped red onion

• 1 - 2 green onions, diced

• 1/2 teaspoon Lea and Perrins Worcestershire Sauce

• 1/2 teaspoon soy sauce• Freshly ground black pepper, to taste

Preheat the oven to 350 . Spray 2 baking sheets with non-stick spray.

Combine cream cheese and crab meat mixture. Stir in remaining ingredients, mixing thoroughly. Take a wonton wrapper and lightly dust it with five-spice powder (optional - about 1/8 teaspoon). Cut thewonton diagonally so that it forms 2 triangles. Continue with the rest of the wrappers. (Cover remainingwrappers with a damp cloth so that they don't dry out).Arrange the wonton wrappers on baking sheets. Place in stove on middle rack, and bake until they turnbrown (5 to 6 minutes). Remove and cool.Place the cream cheese in a medium sized baking dish. Bake until cream cheese is heated through and

just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips fordipping.

Sticky Chicken (this is from Brenda Terrio. She made this for me when I was recovering from surgery. Iliked it so much she shared the recipe with me. Easy and oh so good)

¾ c soy sauce¾ c sugar¼ c oil½ tsp garlic salt1 tsp gingerchicken breasts

Clean and soak chicken in salt for 1 hr. Mix all ingredients. Pour over chicken and bake 1 hr/ 350


Version of P.F. Chang's Chicken in Soothing Lettuce Wraps

(Editor Note: This looks like a lot of work, but so worth it to anyone who has gone to PF’s & enjoyed thisdish)

Special Sauce1/4 cup sugar1/2 cup water2 TB soy sauce2 TB rice vinegar



2 TB ketchup1 TB lemon juice1/8 tsp sesame oil1 TB Chinese hot mustard powder (see Tidbits)2 tsp water1 to 3 tsp garlic chili paste Stir Fry Sauce2 TB soy sauce2 TB dark brown sugar1/2 tsp rice vinegar

1 cup fried maifun rice sticks (see Tidbits)3 TB vegetable oil2 skinless chicken breast fillets1 cup minced water chestnuts2/3 cup canned straw mushrooms3 TB chopped green onion1 tsp minced garlic (1 clove)4 to 5 sliced iceberg lettuce cups

1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in1/2 cup water in a small bowl. Add 2 TB soy sauce, 2 TB rice vinegar, 2 TB ketchup, 1 TB lemon

juice and 1/8 tsp sesame oil. Mix well and refrigerate this sauce until you're ready to serve thelettuce wraps. Combine the 2 tsp water with the Chinese hot mustard and set this aside as well.

Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to thespecial sauce mixture to pour over your lettuce wraps.

2. To prepare the filling for your lettuce wraps, bring 2 TB of vegetable oil to high heat in a wok or largefrying pan. Sauté the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken fromthe pan to cool. Keep the oil in the pan and keep the pan hot.3. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about thesize of small peas.4. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a smallbowl.5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than adime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add thechicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan andsauté the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried ricenoodles (maifun).6. Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of thisslice.7. Make the special sauce by adding your desired number of mustard and chili sauce to the specialsauce blend: 1 tsp mustard and chili sauce for mild, 2 tsp each for medium and 3 tsp of each for hot.Stir well.8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top,folding the sucker up like a taco, then munching down upon it with reckless abandon.

Serves 2 to 3 as an appetizer.

Tidbits: Follow the directions on the package for frying the maifun (rice sticks) -- usually by pouring 2inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun, a little at a time, andwhen it floats to the top remove it to a paper towel. This expansive crisping process is actually quiteexciting. Rather than powdered Chinese hot mustard, you can instead use the kind that comes alreadyprepared in the bottle so that you don't have to add water.


Spicy Guacamole

1 large ripe avocado, peeled, pitted2 teaspoons fresh lime juice1/2 cup chopped fresh cilantro (omit if spicy not desired)



1/4 cup finely chopped onion1 large garlic cloves, finely chopped2 large Serrano chilies seeded, chopped (omit if spicy not desired)1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic,Serrano chilies and salt and stir to combine.

Makes about one cup

Spinach Salad

4 slices bacon ( can substitute bacon bits as desired)4 hard boiled eggs, sliced into quarters6 cups baby spinach leaves1½ cups mandarin oranges1 cup walnuts

¼ cup red wine vinegar1 tablespoon sugar½ teaspoon dry mustard2 tablespoons lemon juice2 teaspoons olive oil

Cook bacon until crisp, then drain, crumble and set aside.

Add bacon to baby spinach leaves in salad bowl.Combine vinegar, sugar, mustard, lemon juice and oil. (I often substitute orange juice in lieu of vinegar,sugar, mustard and lemon juice and just use the OJ & oil .. walnut oil is yummy)Shake or stir vigorously. Pour over salad and toss well. Garnish with crumbled bacon and sliced eggs.


Old fashioned Rice Pudding (crock pot recipe)

2 ½ c cooked rice 2 tsp vanilla1 ½ c evaporated milk ¼ tsp nutmeg2/3 c sugar 4 eggs

3 Tbl soft butter ¼ c raisins (optional)





Knorr fish bouillon (secret ingredient)1 bay leaf 1 tsp old bay seasoning1 tsp thyme¼ tsp parsleySalt and pepper to taste

Cover fish in water and boil (retain liquid)Sauté 1 large onion in one stick of butterBoil cubed potatoes in liquid from fish (about 10-15 mins or until tender)Add fish to potatoes, add evaporated milk, butter, onions, 1 cube fish bouillon, bay leaf and all dryingredients

Baked Won Ton Wrapper Snack (Fast and simple, very good for leftover wonton wrappers)

• Package 24 wonton wrappers• Sesame seed oil, as needed

• 1 1/2 - 3 tablespoons sugar (1/4 - 1/2 teaspoon sugar per wonton wrapper, as desired)

• 24 blanched almond slices

Preheat oven to 350 degrees. Lightly spray 2 9-X-13 inch baking sheets.Use an inverted glass cup to cut circles into each wonton wrapper. Arrange on a baking sheet.Lightly brush each wonton circle with sesame oil and sprinkle with sugar. Add an almond slice in themiddle.

Bake for 5 minutes, or until browned. Cool before eating. Store in an airtight canister.

Mini Baked Filled Wontons (YUMMO!!!!)

• 1 package 24 wonton wrappers

• 2 tablespoons vegetable oil (for brushing)

• ½ lb shrimp (cooked and chopped)

• ¼ head shredded napa cabbage• Grated ginger

• 1 chopped garlic clove (sautéed)

• 5 scallions (minced) (sautéed)

• ¼ C chopped cilantro

•

2 hard boiled eggs (chopped)• ¼ C dark soy sauce• Juice of one lime

• 3 Tablespoons toasted sesame seeds

Brush wontons and bake in mini cupcake pan. 350 – 10 mins. Mix all ingredients and fill wontons


Chicken A La King (This is my famous recipe. I know it is a little dated, as I cooked this all the time inthe 70’s while living at Manchester Garden Apts. Not a favorite of Bob’s, but I think this is too good not toinclude).

1 16 0z can mushrooms (drain liquid and set aside)½ C diced green pepper

½ C butter½ C flour



1 teaspoon salt¼ teaspoon pepper2 C light cream1 ¾ C chicken broth2 C cubes, cooked chicken (can substitute turkey)1 4 oz jar pimento, chopped (optional)Cooked rice

In large skilled, cook mushrooms & pepper in butter. Add flour, salt & pepper. Cook over low heat untilbubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirringconstantly (approx 1 minute). Add chicken and pimento. Serve over cooked rice

Liver Pate

• 2 sticks of butter• 3 large onions, chopped

• 1 pound chicken livers

• About 1 teaspoon salt

• 1/2 teaspoon black pepper• 1/2 teaspoon ground thyme

• 2 shallots

Angel Food Delight

1 angel food cake, cubed1 can pie filling (cherry, peach or blueberry)1 small pkg. instant vanilla pudding1 1/2 cups milk1 cup sour creamWhipped topping

Place half of the angel food cake cubes in a pan or dish (about a 9 inch square size). Top with piefilling. Place remaining angel food cake on top. In a separate bowl, combine pudding,milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped withwhipped topping.


French Onion Soup (Dennis Laberge made the best ever French onion soup but I don’t have that recipe. This is almost as satisfying)

6 large red onions, peeled and thinly sliced

Olive oil

1/4 teaspoon of sugar

2 cloves garlic, minced



8 cups of beef stock or chicken stock

1/2 cup of dry white wine (or any wine on hand, ok to mix red and white)

1 bay leaf

1/4 teaspoon of dry thyme

Salt and pepper

8 slices of toasted French bread

1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but notburned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer

until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay

leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup

into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10

minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Church Windows (This is from my sister Tricia Lyons, but since she says she does not cook and hasn’tmany recipes to share, I am including this on her behalf. She gave it to me 20 years ago. She made thiswith her class)(Note: Tricia, I hope you know I am saving you here)

1 stick margarine1 12 oz pkg semi sweet chocolate chips1 cup chopped walnuts1 10 oz pkg miniature colored marshmallowsShredded coconut

Melt margarine and chocolate chips on low temp, cool for a few minutes. Add chopped nuts andmarshmallows. Mix. Form 2 logs from mixture and freeze for a few minutes. Roll in coconut on waxedpaper. Wrap in paper and freeze until firm then cut into thin slices.


Taco Seasoning (Lawry’s)

1 1/4 Teaspoon Chili powder 1/4 Teaspoon Sugar1 Teaspoon Paprika 1/8 Teaspoon Ground oregano1 Teaspoon Salt 1 Tablespoon Flour3/4 Teaspoon minced onion 1/4 Teaspoon Garlic powder1/2 Teaspoon Cumin 1/4 Teaspoon Cayenne pepper

Combine all of these dry ingredients in a small bowl. Store in an air tight container.

http://www.elise.com/recipes/archives/000264how_to_make_chicken_stock.php

http://www.elise.com/recipes/archives/000264how_to_make_chicken_stock.php



Salmon BBQ Sauce

1 tablespoon canola oil1 tablespoon minced garlic1 tablespoon minced ginger1 tablespoon minced green onion1 teaspoon red pepper flakes1/2 cup orange juice1/2 cup hoisin sauce3/4 cup soy sauce3 tablespoons honey2 teaspoon sesame oil

Baked Macaroni & Cheese

• 1 (16 ounce) package elbow macaroni

• 1/2 cup evaporated milk

• 2 eggs• 1 (8 ounce) container sour cream

• 1 teaspoon seasoning salt

• 1/2 teaspoon black pepper

• 1 1/2 cups shredded Cheddar cheese• 1/2 cup grated Parmesan cheese

• 1 tablespoon butter

1. Preheat oven to 3502. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al

dente; drain and rinse with cold water.3. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese,

and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.


Pork Tenderloin

• 5 tablespoons low-sodium soy sauce

• 2 tablespoons olive oil

• 2 garlic cloves, minced• 2 teaspoons brown sugar

• 1 teaspoon ground ginger

•

1 teaspoon coarsely ground pepper• 2 (1 pound) pork tenderloins



1. a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn tocoat; refrigerate for 8 hours or overnight.

2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated withnonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meatthermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Old Fashioned Hot Fudge Sauce

2 cups sugar4 tablespoons flour2/3 cup cocoa powder2 cups milk4 tablespoons butter2 teaspoons vanilla

In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk, butter and vanillauntil the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirringconstantly until thick and smooth, about 5 minutes. Cool and refrigerate unused portion.

Note: Can be reheated in a double-boiler, or microwave, as needed.

Hot Fudge

• 1 cup heavy cream• 2 tablespoons light corn syrup

• 12 ounces semisweet or bittersweet chocolate, chopped• 2 teaspoons vanilla

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heatand whisk in the chocolate until melted. Stir in the vanilla.

Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will becomegranular). Keeps up to 1 month in the refrigerator.


Mini Cheese Cakes (This is from my sister Tricia (Trovato) Lyons, but since she says she does not cookand hasn’t many recipes to share, I am once again including this on her behalf (Saving her again)

8 oz cream cheese3 eggs½ c sugarVanilla wafers

Topping: blueberries, cherries, strawberries

Beat first 3 ingredients in a small bowl until smooth. Place wafer in miniature muffin cup and top withfilling



Bake 15 mins / 350Cool and remove gently and top with desired topping Idiot Bars (More from kitchen of Tricia Lyons via Susan Blaisdell kitchen)

½ C butter1 C graham cracker crumbs1 C shredded coconut1 12 oz pkg chocolate chips1 14 oz can condensed milk1 C chopped nutsMelt butter in 9x13 pan. Layer dry ingredients Pour condensed milk evenly and sprinkle w/nuts. Bake 25-

35/ 350 DO NOT STIR

Pecan Pie (AGAIN -This is from my sister Tricia Lyons, but since she says she does not cook and hasn’tmany recipes to share, I am including this on her behalf (Saving her again)

1 c white corn syrup1 c dark brown sugar1/3 c melted butter1 heaping cup shelled pecans3 eggs1 tsp vanilla1/3 tsp salt

Mix all ingredients. Pour into unbaked 9” pie shell. Bake 45-50 mins/350Serve plain, with ice cream or whipped cream

Oriental Chicken (ditto to above, from Tricia Lyons but on this one, I believe she got it from Brenda(Trovato) Terrio as Brenda made this for me also during one of surgical recoveries. It is delicious)

4 chicken breasts 1 clove garlic (crushed)1 tsp cornstarch 2 Tbl oil2 Tbl brown sugar ¼ c soy sauce¼ tsp oregano ¼ c wine (rose)

Combine all ingredients (except chicken). Place chicken in microwavable dish and pour sauce over.

Microwave on high for 11-13 mins


Peanut Butter Balls (again, from the kitchen of Tricia Lyons via kitchen of Susan Blaisdell)

¾ c margarine1 ½ c peanut butter1 lb powdered sugar12 oz pkg milk chocolate bits

Melt margarine and peanut butter in saucepan on low heat. Stir well. Remove from heat and add powderedsugar. Beat until well blended. Shape into balls

In double boiler, melt milk chocolate bits. Dip ball into melted chocolate. Place on waxed paper and store

in refrigerator to cool



Kielbasa Appetizer (Hello, my name is Tricia (Trovato) Lyons)

1 Kielbasa 2 jars red currant jelly (melted)

Boil Kielbasa in water for 20 mins. When cooled, cut into small pieces and add to Melted current jelly Cankeep warm in crock pot

Sherbet Punch (Tricia Lyons checking in)

2 qts sherbet ice cream 3 qts ginger ale ½ fifth rumMix all ingredients in large punch bowl. Add more rum as desired.

Spinach Peta ( yup, TL again)

4 bags spinach6 eggs1 ½ lbs feta cheese1 lb Phyllo

Mix together spinach, eggs, and cheese. Butter bottom of peta pan, put 4 layers of Phyllo (be sure tobutter each layer liberally), then add layer of mixture and follow with another layer of Phyllo until mixtureand Phyllo are finished. Last layer MUST BE PHYLLOBake 45-60 / 350 (top should be golden brown)

Italian Anise cookies (TL here from afar)

1 c butter 1 c chopped pecans (optional)2 c brown sugar 3 ½ c flour2 eggs (well beaten) 1 ½ tsp baking powder1 Tbl anise seed (crushed) ¼ tsp salt

Mix all ingredients. Shape into 1 ¾ “ thick roll, wrap in waxed paper and chill thoroughly. Cut in 1/8 “slices.Bake on greased cookie sheet for 10-12 mins/ 350


Quick Pasta Salad (here comes TL again, I wish she would stop following me)

1 c elbow macaraoni ¼ c salad dressing or mayonnaise3 hard boiled eggs 1/8 c milk3 stalks celery (diced) ½ tsp sugar½ onion finely chopped 1 Tbl vinegar½ small bottle olives (sliced)Sale and pepper to taste

Cook and drain elbows. Mix all other ingredients and add to elbows. Garnish with radishes

Stuffed Peppers

6 green (or red) peppers – cook for 5-10 mins 2 Tbl butter



1 c cold cooked Hamburg ¼ chopped onion1 c chopped stewed tomatoes 1 tsp salt1 c boiled rice ¼ tsp pepper

Remove insides of peppers. Mix all other ingredients and stuff peppers. Put in baking dish. Add 1 cup of water to dish. Bake 35 mins/ 400

Hot liquor Drinks:

These hot drinks are from the Mt.Charleston Lodge @ Mt. Charleston, Las Vegas/NV and are yummy. Onceor twice a year we go up to the lodge just to see snow. After taking in the beautiful sights and a drink ortwo, we are ready to come back down the mountain and enjoy the warm temps of Las Vegas

• Swiss Hot Chocolate – Goldschlager and hot cocoa

• Swiss Coffee – Goldschlager and coffee• Girl Scout Cookie – Dekuyper peppermint schnapps and hot cocoa

• Irish coffee – Irish whiskey, sugar and coffee

• Keoke coffee – Brandy, coffee liqueur and coffee

• Hot apple pie – Tuaca and hot spiced cider

• Peppermint coffee – Dekuyper, peppermint schnapps and coffee

• German chocolate – Cocoa rum and hot cocoa

• Butterfinger – Dekuyper butterscotch schnapps and hot cocoa

• Nutty Irishman – Kamora hazelnut liqueur, Irish cream and coffee

• Tennessee mud – Jack Daniels, amaretto and coffee• Irish 49 – Scotch liqueur, Irish cream and hot cocoa

• Mexican coffee – Coffee liqueur, tequila and coffee

• Mt. Charleston coffee – Brandy, scotch liqueur, vanilla, milk and coffee


Nieman Marcus Famous Chocolate Chip Cookies:

• 2 C butter

• 4 C flour• 2 teaspoon baking soda

• 2 C superfine sugar

• 5 C blended oatmeal (measure and blend into fine powder)

• 24 oz chocolate chips• 2 C brown sugar

• 1 teaspoon salt

• 18 oz heresy bar (grated)

• 4 eggs•

2 teaspoon baking powder• 2 teaspoon vanilla



• 3 C chopped nuts

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder,baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on acookie sheet. Bake 15 Mins - 375

Turkey Citrus Avocado Salad (this is a basic salad recipe, add or delete for personal tastes)

Dressing:

½ C orange juice2 Tablespoon canola oil

1 Tablespoon spicy brown mustard¼ teaspoon salt1/8 teaspoon red pepper

Salad:

1 bag (8 0z) field greens salad blend (substitute: spinach, butter lettuce or anything desired)1 Tablespoons chopped cilantro1 orange, peeled, sectioned, halved (I use canned mandarin oranges)1 avocado, peeled and sliced¼ small red onion cut into thin wedges1 ½ C cubed turkey

Dressing:

Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set asideSalad – Place lettuce in serving bowl. Top with cilantro, orange, avocado, red onion and turkey. Drizzle withdressing


Stuffed Spinach Won Tons

1 tablespoon oil1 clove garlic, minced2 carrots, finely chopped1 med onion, minced2 C cooked spinach3 Tablespoon sesame seeds1 package wonton wraps (24)

Saute first six ingredients for 5 mins and combine with:

1 egg½ C breadcrumbs



½ teaspoon ground ginger (optional)1 Tablespoon sherry3 Tablespoon soy sauce

Fill wraps and deep fry until golden brown ( PS: I don’t deep fry, I bake the wontons for 10 mins, or untilgolden, and then fill)

Creamy Light Fettuccine Alfredo

1 Tb. salt for pasta water1 pound dried fettuccine or other pasta1 cup low-sodium chicken broth1 cup 2% evaporated milk2 large garlic cloves, minced1 1/2 Tbs. butter3 Tbs. all-purpose flour1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinklingSalt and black pepper, to taste

Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given onthe package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until justtender.

Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safebowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.

Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hotmilk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Addsalt and pepper to taste, and simmer to blend flavors, about 5 minutes.

Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serveimmediately with a light sprinkling of Parmesan.


Peanut-Sesame Dressing

2/3 cup creamy peanut butter

1/3 cup brown rice vinegar

1/4 cup maple syrup

3 tablespoons water

2 tablespoons tamari

1 tablespoon minced peeled fresh ginger

2 cloves garlic

1 1/2 teaspoons toasted sesame oil



1/4 teaspoon crushed red pepper flakes

1 cup lightly packed fresh cilantro leaves

Editors Note: If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up

once it's refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on

grains and other cooked dishes.

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red

pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely

chopped The dressing will keep for 2 days, covered and refrigerated.

Chickpea Dip (Hummus)

• Mash chickpeas in a small bowl until they are smooth

• 2 TBL chopped oil-packed sun-dried tomato halves

• Add oil and lemon juice; stir to combine• Add chopped onions and salt

• Add garlic

• Blend/food process all

• Serve on pita bread or crackers

**Can add parmesan cheese, roasted red peppers, and fresh basil - whatever you like


Cheddar Biscuits

These tasty little Cheddar biscuits are quick to mix and easy to bake in muffin cups. Brush the hot biscuitswith melted butter, with or without garlic flavor.

• 4 ounces butter, room temperature (1/2 cup)• 1 cup shredded sharp Cheddar cheese

• 1 cup sour cream

• 1/2 teaspoon dried leaf parsley

• 1/4 teaspoon dried leaf thyme• 2 cups all-purpose flour

•

2 teaspoons baking powder• 1/2 teaspoon baking soda



• 1/2 teaspoon salt• 2 tablespoons butter

• 1 small clove garlic, sliced, optional

Heat oven to 350°. Lightly grease 12 muffin cups.

In a mixing bowl, combine the 1/2 cup of butter, shredded cheese, sour cream, and herbs. In another bowl,combine the flour with baking powder, baking soda, and salt.

Stir the dry ingredients into the first mixture just until blended. Spoon the dough into the muffin cups.Bake for 20 minutes, or until lightly browned.

While biscuits are baking, melt the remaining 2 tablespoons of butter in a small saucepan with the slicedgarlic, if using. If using garlic, heat over very low heat for about 2 minutes or until aromatic. Do not let thegarlic brown. Remove garlic with a slotted spoon and discard.

Brush the hot biscuits with the melted butter. Serve warm. Makes 12 biscuits.

Asian Dipping Sauce

• 1/4 cup soy sauce

• 1/2 teaspoon toasted sesame oil

• 1 clove garlic, minced

• 1 teaspoon green onions, chopped• 1 tablespoon water

• 2 tablespoons hoisin sauce a/k/a peking sauce

• 1/4 teaspoon minced fresh ginger

• 1/2 teaspoon white sugar• Dash rice wine vinegar

1. In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce,ginger, and sugar. Mix well; add additional hoisin sauce to thicken mixture to your desiredconsistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time toblend.

2. Before serving, pour mixture into a small saucepan and heat. Serve warm.


Stir Fried Beef Lo Mein (One of Bob’s very favorite dishes)

8 ounces dried Chinese egg noodles1/2 cup dried shiitake mushrooms3/4 pound flank steak, trimmed of any fat and julienned1 tablespoon oyster sauce1/2 cup chicken stock2 tablespoons soy sauce2 teaspoons sesame oil

3 tablespoons vegetable oil2 teaspoons minced garlic



2 teaspoon minced ginger1/4 cup chopped green onions1 cup bok choy, cut into 1 1/2-inch pieces

Drop noodles into a large quantity of boiling water – at least 2 quarts – and cook 3 1/2 to 5 minutes, untilbarely tender to the bite. Drain, rinse with cold water and reserve.

Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes, until tender,then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the toughstems and julienne the caps.

Combine the beef and oyster sauce in a bowl; stir to coat. Let stand for 10 minutes.

In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.

Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic,ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the beef and cook,stirring constantly, about 1 minute. Add the mushrooms and bok choy and cook for a minute longer. Addthe sauce and noodles. Gently toss until heated through and sauce has thickened. Serve immediately.

Editors Note: Can also substitute chicken tenders in lieu of steak. Can substitute canned mushrooms forfresh. Can substitute beef broth in lieu of chicken broth. Add peanut butter if desired.


Asian Chicken Salad

Editors Note: I don’t use any noodles of any kind whatsoever, but do add walnuts and kalamata olives. Idon’t use the vegetable oil, just a little olive oil. I use a spicy rub for my chicken. Yummo!!

2 tablespoons brown sugar2 teaspoons soy sauce1 tablespoon sesame oil (optional)1/4 cup vegetable oil3 tablespoons rice vinegar1 (8 ounce) package dried rice noodles1 head iceberg lettuce - rinsed, dried, and chopped4 boneless chicken breast halves, cooked and shredded

3 green onions, chopped1 tablespoon sesame seeds, toasted



1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesameoil, salad oil, and rice vinegar in a salad dressing carafe.

2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a littlebit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so onlyadd a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure tocook long enough as the under cooked noodles will be like eating needles. Once cooked, add themto the salad mixture.

3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions andtoasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked ricenoodles. Serve in salad bowls and offer the dressing in a pourable container so your family can addas much dressing as they want. You can also pour the dressing over the top of the salad, toss, andserve immediately.

Variations: Add canned Chinese chow mein noodles. Add Mandarin Oranges. Add Peanut Butter(microwave 1 TB). Add Balsamic Vinegar in lieu of rice vinegar. Add hard boiled eggs. Add avocado

•

Soy Citrus Scallops with Soba Noodles

3 tablespoons low-sodium soy sauce• 1 tablespoon fresh orange juice

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1/2 teaspoon bottled ground fresh ginger• 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)

• 1 tablespoon dark sesame oil, divided

• 1 pound large sea scallops

• 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)• 1/8 teaspoon salt

• 1/4 cup thinly sliced green onions

•

1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a singlelayer. Marinate4 minutes on each side

2. Heat remaining 2 tsp oil in a large skillet over medium-high heat. Remove scallops from dish, reserving

marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops frompan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute.

Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each servingwith about 3 scallops, and drizzle with 1 tablespoon sauce


Spanikopita (Spinach Peta)

8 Phyllo Sheets 2 ¼ lbs Spinach4 TBL Olive Oil 2 eggs3 1/2 oz melted butter 1 finely chopped onion1 finely cut green onion 1 bunch chopped dill2 cloves garlic 14 oz feta cheeseSalt & Pepper

Saute onions, garlic in olive oil until soft. Add dill when mixture is softened.Remove and cool

Filling:

http://www.cookinglight.com/cooking



Spinach, cooled mixture, eggs, feta cheese, salt and pepper (dash)

Dampen Phyllo and place under dampened towelBrush baking dish with butterPlace total of four (4) Phyllo sheets (3 buttered, do not butter 4th)Pour mixture over 4 Phyllo sheetsAdd another four (4) sheets, this time butter all four

Bake 350 @ 40 Mins


Egg Rolls

Filling:

• 1/2 pound cooked small shrimp

• 1 cup bean sprouts

• 1 cup shredded Napa cabbage

• 1 cup slivered carrots

• 3 stalks celery, thinly sliced

• 4 dried Chinese mushrooms, soaked in hot water 20 minutes, drained and thinly sliced

• 3 scallions, white and green parts, thinly sliced

Sauce:

• 1 tablespoon soy sauce



• 1 tablespoon dry sherry• 1 tablespoon oyster sauce

• 1 tablespoon sesame oil

• 1 teaspoon five spice powder

• 2 tablespoons peanut oil

• 2 teaspoons finely chopped garlic

• 2 teaspoons freshly grated ginger

• 1 teaspoon coarse salt

• 12 egg roll wrappers

• 1 egg, beaten

• 3 cups peanut oil for deepfrying

Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl.Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wokand stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reservedsauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transferto a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day).

Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flatsurface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in thelower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over thefilling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal andpress to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a drytowel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.)Heat the peanut oilto deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over,about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.


Chicken Marsala Recipe courtesy Emeril Lagasse, 2003

1/2 cup all-purpose flour1 tablespoon Essence, recipe follows2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin1 tablespoon olive oil4 tablespoons butter3 cups sliced mushrooms3/4 cup Marsala1 cup chicken stockSalt and freshly ground black pepperChopped chives, for garnish In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredgethe chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

http://www.foodnetwork.com/food/emeril_lagasse/0,1974,FOOD_9823,00.html

http://www.foodnetwork.com/food/emeril_lagasse/0,1974,FOOD_9823,00.html



Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add themushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and havegiven off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits fromthe bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes,or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to thepan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish withchopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried leaf oregano1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Super Chocolate Cookies Created by The MDM Team

1/2 cup vegetable oil

4 oz. unsweetened chocolate, melted

2 cups sugar

4 eggs

2 tsp. vanilla

1/2 tsp. salt

2 cups flour

2 tsp. baking powder

1 cup powdered sugar

Mix oil, chocolate, sugar and blend in eggs. Add vanilla, salt, baking powder and flour. Cover and chillseveral hours or overnight. Preheat oven to 350 degrees and grease your cookie sheets. Roll 1 tbsp. doughinto a ball and roll around in powdered sugar to coat. Place on greased cookie sheet and bake for 10 to 12minutes. Remove from baking sheet and cool. Ready in 25 min


Pastitsioby Jeff Smith aka The Frugal Gourmet

2 lbs ground hamburg2 Tbsp olive oil1/2 cup chopped parsley1 large yellow onion1 clove garlic, crushed1/2 teaspoon cinnamon1 8oz can of tomato sauce1/2 cup of white wine1 lb of lasagna noodles (Greek noodles, orecchiette instead)1/4 lb of butter, melted

3 eggs beaten



Fresh grated Parmesan Cheese4 cups of Bechamel Sauce

Sauté the hamburger along with the yellow onion in olive oil. When onions are clear add the parsley, garlic,cinnamon, tomato sauce, and white wine. Let this cook together for about 30 minutes. Meanwhile, boil thelasagna noodles until not quite tender. Drain and soak in cold water. When sauce is done, drain the coldnoodles and place in large bowl. Add butter, 3 eggs, and a handful of Parmesan cheese. Toss the noodles,an place half the mixture in a buttered baking dish. Add the meat sauce. place rest of the noodles on topand cover with the béchamel sauce for pastitsio. Top with more grated cheese. Bake at 350 degrees forone hour or until the top is bubbly.

Bechamel Sauce

4 cups of milk1/2 cup of butter6 tbs of flourSalt and Pepper to tastePinch or two of cinnamonHeat the milk. Melt butter, stir into flour. Stir the flour and butter into the hot milk and continue stirringuntil thick. Add the salt, pepper, and cinnamon.

Greek Meatballs

1/2 cup chopped parsley

1 tsp. dried oregano

2 tbsp. finely chopped onion

1 lb. ground lamb or beef

1/2 cup crumbled feta cheese

1/2 cup pitted green olives - coarsely chopped

2 eggs

Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2-inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top. Turnover and broil on the other side. You don't really need any salt in this recipe as the feta and olives provideenough.

Submitted from the kitchen of Tricia (Trovato) Lyons

Had this the other day at book club, and it was delicious! (Note: Tricia, I made this. Yummo!)

Tomato Basil Squares

1 pkg. (10 oz) refrigerated pizza crust (Pillsbury)2 cups shredded mozzarella (divided)1/4 cup freshly grated parmesan cheese2/3 cup mayo (NOT Miracle Whip)2 teaspoon basil - 0r 2 Tablespoons fresh basil chopped2 cloves garlic pressed or chopped4 plum tomatoes

Pre-heat over to 375

http://www.mydailymoment.com/#%23

http://www.mydailymoment.com/#%23



Roll out dough - I use the Pampered Chef bar stone, but you could also usea cookie sheetSprinkle the dough with one cup of the mozzarella

Thinly slice the tomatoes and arrange them over the mozzarellaCombine the remaining ingredientsUsing a scoop or spoon, scoop mixture over tomatoes and then spread evenlyover dough and tomatoesBake 15-20 minutes. I like mine well done so I cook mine 20 and then turnthe oven up to 400 and bake an additional 5 minutes to get the squaresnice and brown.

Enjoy!!!

Submitted from the kitchen of Roger Trovato, Jr. and Lisa Trovato (Five Stars *****)

Editors Note:

(I can say from personal experience, this is absolutely delicious. Roger and Lisa made this for us in July of 2007. It can be spiced down for those not able to handle hots. This is definitely a specialty dish from Rogerand Lisa – one you will be proud to share with your friends and family).

Carne Asada De Trovato (This is one of our favorites.)

3 lbs. skirt or flank steak, sliced very thin (1/4 – 3/8”)1 c. lemon juice1 c. lime juice12 oz. Tecate beerPepper, 4-6 cloves of garlic chopped, oregano (salt if you want, we don’t use it)

1 lg. sliced onion1-2 Jalapeño pepper, seeded and minced



Wash meat and towel dry. Layer into a large marinade dish by adding a small amount of liquid, a layer of meat lightly seasoned with salt, pepper, garlic powder and oregano, a few circles of onion. Continue tolayer until all 3 pounds of meat are in marinade.

Refrigerate for 12 hours, then "restack" the layers to ensure a fresh circulation of marinade juices.Refrigerate for another 12 hours.

Place on a hot grill for 2-4 minutes each side, turn once. Cut into 2 inch thin slices and place in tortillas.Serve with fresh Pico de Gallo on warm corn tortillas along with a dollop of sour cream and/or guacamole.

Pico De Gallo

6 medium Tomatoes diced, red & yellow1 medium Onion diced1/4 cup fresh Cilantro chopped.2 to 4 fresh Serrano or Jalapeño peppers, seeded and minced4 garlic cloves crushed (salt if you want, we don’t use it)

Put all ingredients in a bowl and mix well. Let set 30 minutes or longer. Its even better 2-3 days later.

Serves 6.

Submitted from the kitchen of Roger Trovato, Jr. and Lisa Trovato

Veal Scaloppini w/Mushrooms (Can also use chicken breasts)

2 tablespoons all-purpose flour

1/8 teaspoon salt1/8 teaspoon pepper1 egg1/2 to 3/4 pound veal cutlet or boneless skinless chicken breasts, flattened to 1-inch thickness2 tablespoons olive oil4 ounces fresh mushrooms, halved1 cup chicken broth2 tablespoons Marsala wineHot cooked spaghetti

1. In a shallow bowl, combine the flour, salt, and pepper.

2. In another shallow bowl, lightly beat the egg.



3. Pound veal to 1-in. thickness. Dip in egg, then coat with flour mixture.

4. In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to aboil.

5. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Serve overspaghetti.

Serves 2

Submitted from the kitchen of Brenda (Trovato) Terrio and Edward Terrio

This carrot bread is from a neighbor. It's awesome! Enjoy

Carrot Pineapple Bread

3 eggs1c oil2t vanilla2c sugar1t cinnamon3c flour1t salt1t baking soda1 – 8 1/2oz canned crushed pineapple (drained)2c grated carrots

Mix all together.



Bake in 2 - 9 ½ x 4 ½ x2 pans for 1 hour at 325◦

Is really good with cream cheese frosting….

Biscotti-Anise

1c sugar1/2c butter (1 stick)2 whole eggs1 egg separated1T anise extract

3c flour1T baking powder1/2t sale1T milk

Cream sugar and butter.Beat in 2 eggs, 1 egg white and the extract until blended.Stir together flour, salt, baking powder.Stir flour mixture into egg mixture on floured surface.Knead dough until smooth (1 minute).Divide into 2 balls on graded baking sheet.Form dough in 2 flat loaves, ¾” thick and 2” wide by 14” long.Beat egg yolk with milk and brush on top and sides of loaves.

Bake in preheated oven 20-25 minutes.Cool slightly on baking sheet.Cut loaves diagonally in ¾” wide slices.Lay slices on sides and bake 5 minutes on each side.Store air tight up to 3 weeks.

Submitted from the kitchen of Brenda (Trovato) Terrio and Edward Terrio

Appetizer:

8 oz cream cheese (softened to room temp)10 oz can white chicken meat

1/2 of medium onion (finely chopped)1 T mayo1/2 T mustardFinely chopped walnuts (approx. 1/2 to 3/4c)

Mix all of the above ingredients. Wrap in a sheet of saran wrap and shape into ball. Chill for at least 2hours.

Roll chilled ball over chopped walnuts. Serve with origianl Wheat Thins or other crackers of your choice.

Enjoy



Submitted from the kitchen of Venus (Trovato) & Nate Ballard Family

Seared Ahi Tuna Taco with Avocado Salsa / Recipe courtesy Bob Blumer, Surreal Gourmet

1 teaspoon ground cumin1/4 teaspoon cayenne pepper1/2 teaspoon salt1/2 tablespoon freshly ground black pepper

1/2 teaspoon ground coriander12 ounces Ahi (or albacore) tuna, cut into 1-inch-thick steaks1/2 tablespoon olive oil8 taco shells (available in most grocery stores)2 limes, halvedAvocado Salsa, recipe follows In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rubspice mixture generously on both sides of the tuna.Preheat oven to 350 degrees F for the taco shells.Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds,then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside.

Transfer to a plate.Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they gofrom perfectly done to burned after about 1 additional minute).

While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa.Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.



Avocado Salsa:

2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into1/4-nch cubes2 medium tomatoes, diced into 1/4-inch cubes1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring1/4 cup diced red onion3 tablespoons freshly squeezed lemon juice1/8 teaspoon salt1/4 teaspoon freshly ground black pepper Add all ingredients to a medium-size bowl. Toss gently. DO NOTMASH AVOCADO.

BREAKFAST favorite of their three beautiful girls

Half an English muffin1 Egg1 slice deli Ham or TurkeyMaple syrupCheddar CheeseButter

Put the English muffin in the toaster to toast, while that is happening make a sunny side up egg. In anotherpan (Hopefully simultaneously) pour a couple teaspoons of Maple syrup into a frying pan then place the

chosen deli meat in to the pan and heat it until the syrup has just begun to caramelize, you will need towatch it or it will turn into a sticky mess and will not taste very good.

Once the muffin is done, butter it, then hopefully the caramelized meat is done, it goes on next, followedby the sunny side up egg. Lastly, thinly grate the cheddar cheese on top, and pesto, you have a deliciousand different breakfast treat!

Submitted from the kitchen of Venus (Trovato) & Nate Ballard Family

Just Try It Salmon Delight

(Note from editor: Venus would love to hear from us after trying this one)

Hey Aunty, want another weird original recipe. Since you like salmon, I think you will like it. You'll just haveto go with me and trust me. It’s really good.

My sister in law likes it so much she makes it all the time her self now. She says I should open a restaurantcalled "Just try it"

Okay, you'll need; Boysenberry Jam, Canned Salmon, Tortillas, and soft Mozzarella.

warm the tortilla either over the burner of the stove, or in a zip lock in the micro for 10 sec. heat thesalmon in a pan (or a micro), don’t cook it just warm it a little. in the warmed tortilla, spread the jam, not alot, just enough for a bit of flavor, then put thin slices of mozzarella down the center so they will melt alittle, add the warmed salmon and fold one end up, then roll the opposite sides as usual and enjoy.



PS, you gatta try it and let me know what you think of it.

Love Venus

Submitted from the kitchen of Guylaine & Todd Charette

This is my Mom’s Pork Pie Recipe

Viviane’s Canadian Pork Pie

1 lb lean ground pork4 med potatoes (mashed)1 sm onion (chopped)¼ tsp cloves¼ tsp cinnamon1 pkg Pillsbury Pie Crust

Boil potatoes.Brown pork over medium heat until no longer pink. (Drain) Add chopped onion, cloves and cinnamon andcontinue to cook over low heat until onion becomes translucent. Set aside.Mash potatoes, combine with meat.Follow directions on pie crust box to prepare crust. Fill bottom pie crust with meat mixture. Top with the

second pie crust, press edges together to seal. Cut slits in top crust.



Bake at 400 deg for 45 – 60 minutes.


The below Easter Pie Recipe was a huge hit this past Easter.

Easter PieOriginally submitted by Jamie and modified by Kaboose.com

A buttery, flaky pastry just brimming with spicy Italian sausage, three creamy cheeses, hard-boiled eggsand parsley makes a wonderful savory pie for your Easter celebrations or springtime luncheon.

• 2 recipes pastry for a 9 inch double crust pie• 3/4 pound Italian sausage links

• 6 hard-cooked eggs, diced

• 1 cup diced Cheddar cheese

• 1/2 cup diced provolone cheese• 1 1/2 cups whole milk ricotta cheese

• 1/2 bunch fresh parsley, chopped

• salt and pepper to taste

• 1 egg• 1/4 cup butter, melted



1. Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottomcrusts in 2 pie plates. Roll out top crusts and set aside.

2. Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Placesausage in a large bowl, and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese,and parsley. Mix together and season to taste with salt and pepper.

3. Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but shouldhold together well. Add one more raw egg if necessary.

4. Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam

vents in top. Brush top pastry with melted butter or margarine.

5. Bake in preheated oven for 35 minutes, until golden brown.


Below is a great dip that has also been a huge hit at our family gatherings.

Bacon, Lettuce & Tomato Dip

1 pkg (8 ounces) cream cheese, softened½ cup ranch salad dressing1 med tomato, seeded and diced (about ¼ cup)6 bacon slices, crisply cooked, drained and chopped½ cup finely chopped celery2 Tbl finely chopped onion1 tsp sugar

Place cream cheese in batter bowl. Gradually stir in dressing, mix well.Remove seeds from tomato, dice. Reserve 1 Tbl for garnish. Using food chopper, chop bacon, celery, andonion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate atleast 3 hours to allow flavors to blend.Serve with Toasted Canapé French Bread, Pita Chips or assorted crackers.



Submitted from the kitchen of Bethany (Terrio) & Adam Mechachonis

Creamy Tomato-Artichoke Soup

2 T butter6 cloves garlic, minced1 large yellow onion, chopped¼ tsp salt & ¼ tsp ground black pepperPinch of crushed red pepper (more if you like spicy)32 oz chicken broth1 can diced tomatoes (14oz)1 can artichoke hearts, drained and quartered1 cup (uncooked) Orzo1 c light cream1 ½ tsp flour

Melt butter in heavy saucepan on medium. Add garlic and diced tomatoes, and sauté until tender. Addchicken broth, salt, peppers, artichokes and tomatoes. Bring to boil. Turn down heat to medium and addOrzo. Cover and simmer 10 minutes, until pasta is tender. In a jar with screw cap, shake cream and flouruntil mixed. Add into saucepan and simmer 3 minutes, stirring until well combined. Serve and enjoy!***This recipe can be changed for fall if you substitute 1 14oz can of pumpkin puree for the tomatoes andartichokes. Yummy!!!

Bethy Surprise Pasta

1 can diced tomatoes 1 c mozzarella balls



1 can artichoke hearts 4 cloves garlic, minced1 can pitted black olives Pinch of crushed red pepper1 large onion, chopped 1 envelope of dry pesto mix (I use Knorrs)Handful of chopped fresh basil Olive oilSalt/Pepper to taste Your favorite pasta (I use bowties in this one)

Use cooking spray or small amount of olive oil in bottom of large skillet. Add onion, garlic and crushed redpepper. Allow to simmer until onion is tender. Add tomatoes, artichokes and olives, salt/pepper, stiroccasionally. Add ½ envelope of dry pesto mix (don’t make according to directions). Add one tablespoon orso of oil and stir to combine. The veggies break down some liquid as they cook. Cook pasta according tobox directions. Drain pasta and toss with “sauce”. Serve family style in a large platter/bowl and dot withmozzarella balls on top. Tip if re-heating, remove mozzarella balls from top before microwaving, as they

turn stringy and tough. Enjoy!!!

Submitted from the kitchen of Tracy & Ryan Charette (Cooking Light)

Barbeque Roasted Salmon (All-time favorite - A "hit" with everyone who loves salmon)

1/4 cup pineapple juice2 tablespoons fresh lemon juice4 (6-ounce) salmon fillets2 tablespoons brown sugar4 teaspoons chili powder2 teaspoons grated lemon rind

3/4 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon ground cinnamonCooking sprayLemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turningoccasionally.Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon)in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Yield



4 servings

Nutritional Information

CALORIES 314(42% from fat); FAT 14.7g (sat 2.5g,mono 6.9g,poly 3.3g); PROTEIN 35.3g; CHOLESTEROL111mg; CALCIUM 30mg; SODIUM 405mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 9g


Roasted Chicken Noodle Soup

2 teaspoons olive oil1 cup chopped onion1 cup diced carrots1 cup sliced celery1 garlic clove, minced1/4 cup all-purpose flour

1/2 teaspoon dried oregano1/4 teaspoon dried thyme1/4 teaspoon poultry seasoning6 cups low-salt chicken broth4 cups diced peeled baking potato1 teaspoon salt2 cups diced leftover roasted chicken1 cup evaporated skim milk4 ounces (2 cups) uncooked wide egg noodlesFresh thyme (optional)

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove;sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1

minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25



minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or untilnoodles are tender. Garnish with fresh thyme, if desired.

Yield

2 1/2 quarts (serving size: 1 cup)


CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); PROTEIN 14.9g; CHOLESTEROL37mg; CALCIUM 101mg; SODIUM 355mg; FIBER 2.6g; IRON 2.4mg; CARBOHYDRATE 28.6g

Submitted from the kitchen of Tracy & Ryan Charette

Turkey Pot Pie

2 cups diced or shredded cooked turkey (or chicken)1 can light cream of chicken soup1 can light cream of celery soup1/2 bag frozen peas & carrots (or mixed veggies)3/4 cup chicken broth (or 1/2 C chicken broth & 1/4 c milk)2 sheets refrigerated pie crust

garlic salt (omitted when cooking for Mom, obviously!)olive oil cooking spray Mix turkey, soups, veggies & broth. Place one pie crust in bottom of 9" pie plate. Pour filling into crust.

Top with the other pie crust & seal edges. Spray top with cooking spray, vent, and sprinkle with garlicsalt. Bake @ 400' for 40-50 minutes. TIP: Place the pie plate on a foil lined cookie sheet to catch anydrips!

ENJOY!!




Roasted Salmon with Citrus & Herbs (this was labeled a "winner" by us on 6/29/07)

1 tablespoon finely chopped fresh parsley1 tablespoon finely chopped fresh thyme1 tablespoon minced garlic2 teaspoons grated lemon rind2 teaspoons grated lime rind

1 teaspoon sea salt1/2 teaspoon freshly ground black pepper1 (2 1/4-pound) salmon filletCooking spray

Preheat oven to 400°.Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cookingspray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakeseasily when tested with a fork or until desired degree of doneness.

Yield

6 servings (serving size: 4 1/2 ounces salmon)




CALORIES 282(42% from fat); FAT 13.3g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.3g; CHOLESTEROL87mg; CALCIUM 26mg; SODIUM 464mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 1g


Maple Glazed Salmon

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground ancho chile powder ** (See Editor’s Note)

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1 teaspoon sea or kosher salt

4 (6-ounce) salmon fillets

Cooking spray

1 teaspoon maple syrup

Prepare grill, heating to medium.Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute oruntil fish flakes easily when tested with a fork.

Yield



4 servings (serving size: 1 salmon fillet)


CALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g

**Editor’s Note:

Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chilipowder if you can't find it}


Grilled Pastrami-Style Salmon (made this on 5/4/07 and labeled it "GREAT")

1 tablespoon dark brown sugar

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon coarsely ground black pepper1/4 to 1/2 teaspoon ground allspice

1 (1 1/2-pound) center-cut salmon fillet

1/2 teaspoon olive oil

Cooking spray

Prepare grill.Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brushevenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightlywith plastic wrap, and chill 15 minutes.

Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakeseasily when tested with a fork.



Yield

4 servings (serving size: about 4 1/2 ounces)

Nutritional InformationCALORIES 230(41% from fat); FAT 10.5g (sat 2.4g,mono 4.7g,poly 2.4g); PROTEIN 27.4g; CHOLESTEROL65mg; CALCIUM 26mg; SODIUM 532mg; FIBER 0.6g; IRON 0.8mg; CARBOHYDRATE 4.9g

Submitted from the kitchen of Tracy and Ryan Charette

APPETIZERS:

Mexican Dip (from my mom)

8 oz. container light sour cream1 block reduced-fat cream cheese (at room temp.)1 1/2 C salsa3/4 C shredded lettuce1/2 C diced yellow, green & red or orange peppers1/2 C diced seeded tomatoes1/4 C minced black olives (optional)1 pkg. shredded Monterey jack/Colby cheese blendtortilla chips for dipping

Mix sour cream & cream cheese until very smooth. Layer ingredients in the above order in 9" pie plate orany other appropriately sized dish. Serve with any kind of tortilla chips. ENJOY!

Deviled Eggs (from my mom)

12 - 18 hard boiled eggs1/4 C reduced-fat mayo1/2 t. cider vinegar or green olive juice

dash onion powder





Blue Cheese Dip

1 C reduced-fat sour cream1 C reduced-fat mayo4 green onions, chopped4 oz. crumbled blue cheese2 T. dried parsley (or use fresh!)Garlic salt to taste

Mix all ingredients. Cover and chill 8 hours. Serve with crackers, chips and/or fresh veggies. ENJOY!


PASTA DISHES:

Portobello Mushroom Pasta

1 C chicken broth2 cloves minced garlic3 T. Molly McButter Natural Butter Flavor Sprinkles (or similar product)6 oz. pkg fresh sliced Portobello mushrooms8 oz. fettuccine or linguine, cooked & drained1 red bell pepper, roasted & sliced2 oz. reduced-fat feta cheese, crumbled

Add garlic to 3/4 C of broth. Bring both & butter sprinkles to boil in large skillet. Add mushrooms & cookover high heat until soft & liquid is reduced by about half. Add cooked pasta to mushrooms with remainingbroth & bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese. ENJOY! Serves 4 (2POINTS)

Whole Wheat Chili Mac (Weight Watchers)

12 oz uncooked lean ground beef 1 medium onion, chopped14.5 oz canned stewed tomatoes, Mexican-style, undrained1 1/4 C canned tomato sauce2 T. canned green chili peppers, diced, drained

2 t. ground cumin



1 C dry whole wheat elbow macaroni15 oz canned kidney beans, drained & rinsed1/2 grated parmesan cheese

Cook beef & onion in large skillet until meat is browned. Drain fat. Stir in undrained stewed tomatoes,tomato sauce, chili peppers, chili powder & cumin; bring to a boil. Stir in uncooked macaroni & kidneybeans. Return to a boil, reduce heat, cover & simmer until macaroni is tender, about 15 minutes. Toserve, spoon into bowls & sprinkle with grated cheese. Yields about 1 3/4 C of chili & 2 T. of cheese perserving. ENJOY! Serves 4 (10 POINTS)


Chicken-Ham Lasagna (Cooking Light)

To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.

2 cups fat-free, less-sodium chicken broth1/2 teaspoon freshly ground black pepper, divided1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided3 cups 1% low-fat milk1/3 cup all-purpose flour (about 1 1/2 ounces)1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided1/4 cup chopped fresh parsleyCooking spray12 no-cook lasagna noodles (8 ounces), divided8 ounces thinly sliced 96% fat-free deli ham, chopped, dividedChopped fresh parsley (optional)

Preheat oven to 350°.Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Addchicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from panwith a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Addmilk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley,

stirring until cheese melts.



Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagnanoodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly withremaining 1/2 cup cheese.

Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discardfoil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensiveand uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australianshiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with asoft texture. -Karen MacNeil

Yield

8 servingsNutritional Information

CALORIES 260(24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 57mg;CALCIUM 295mg; SODIUM 740mg; FIBER 0.8g; IRON 1.9mg; CARBOHYDRATE 18g


Chipotle Macaroni & Cheese (Cooking Light)

1 (7-ounce) can chipotle chilies in adobo sauce1 tablespoon butter1/2 cup finely chopped onion1/2 cup finely chopped green bell pepper1 garlic clove, minced2 tablespoons all-purpose flour1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained4 cups hot cooked elbow macaroni (about 2 cups uncooked)

2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese1 cup 1% low-fat cottage cheese1 cup 2% reduced-fat milk1/4 cup (1 ounce) grated fresh Parmesan cheese1 large egg, lightly beatenCooking spray3 tablespoons dry breadcrumbs

Preheat oven to 350°.Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop tomeasure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic;cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring



constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine.Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at350° for 30 minutes or until bubbly.

Yield

6 servings (serving size: about 1 cup)


CALORIES 324(24% from fat); FAT 8.5g (sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL

56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g


Pierogi Lasagna

12 dried lasagna noodles2 C 2% cottage cheese (16oz)2 egg whites1 1/2 C shredded reduced-fat sharp Cheddar cheese (6oz)2 C cooked & mashed potatoes3/4 t. salt1/4 t. ground black pepper

2 T light butter1 large onion, chopped

Cook lasagna (the no-boil noodles don't work too well here). Coat 13"X9" baking dish with nonstick spray.Line the bottom of the pan with 4 noodles. In a medium bowl, combine the cottage cheese & egg white.Spoon over noodles, spreading evenly. Top with second layer of 4 noodles. Using the same bowl, combine1 C Cheddar cheese with mashed potatoes, salt & pepper. Spoon over the noodles, spreading evenly. Topwith a third layer of noodles. Preheat oven to 350'. Melt butter in nonstick skillet over medium heat. Addonion & cook until soft. Spoon over noodles and top with remaining 1/2 C Cheddar cheese. Cover and bakefor 30 minutes or until heated through. ENJOY! Serves 8 (6 POINTS)

Pasta & Prosciutto

2 T. butter1 T. olive oil



1 large red pepper, chopped1 large yellow pepper, chopped6 scallions, thinly sliced6 oz. chopped prosciutto2 T. dried basil2 T. dried parsley2 t. dried oregano4 cloves minced garlicsalt & pepper to taste1 C chicken broth6 T. fresh lemon juice2 t. sugar (or splenda)

1 lb. egg noodlesgrated parmesan cheesecrusty Italian bread

Heat 1 T. butter & oil in skillet over medium heat. Add peppers, prosciutto & scallions. Cook until soft,stirring frequently (about 10 mins). Add basil, parsley, oregano, & garlic, stir for 2 min. Season with salt &pepper. Add broth, lemon juice & sugar. Bring to boil, reduce heat & simmer until slightly thickened(about 6 min). Cover & let stand while cooking noodles. Drain noodles & toss with remaining 1 T. butter.Pour sauce over noodles & mix well. Serve with cheese & crusty Italian bread. ENJOY!


Pasta Salad (from my mom)

1 lb. spiral pasta1 can tuna, drainedchopped black olivesfinely chopped celery, optionalshredded carrotminced onion1 C frozen peas, thawedsalt & pepper to tastecelery salt to taste

1/2 C mayo (add more if too dry)

Cook & cool pasta. Add all ingredients & chill until ready to serve. You may need additional mayo after ithas been in the fridge. Also, Jessica sometimes adds imitation crab meat - yum! ENJOY!

Shrimp & Asparagus Penne (I made this the other night and we all loved it!)

3 C uncooked penne pasta (I used whole wheat)1 lb fresh asparagus, trimmed & cut into 1" pieces1 T butter1 lb uncooked medium shrimp, peeled & deveined2 t. flour1/4 t. salt

1/2 C half-and-half cream (I used Simply Smart fat-free cream)1/2 C grated parmesan cheese, divided



Cook pasta. Meanwhile, in a large nonstick skillet, sauté asparagus in butter for 4 minutes. Add shrimp;cook and stir for 3-4 mins. until shrimp turn pink. Remove & keep warm. In a small bowl, combine theflour, salt & cream until smooth; add to skillet. Bring to boil; cook & stir for 1-2 mins or until thickened.Stir in 1/4 C parmesan cheese. Remove from heat, drain pasta; toss with shrimp mixture and sauce.Sprinkle with remaining parmesan cheese. ENJOY! 4 (2 C) servings (9 POINTS)

Flavorful Shrimp & Feta with Fresh Pasta

2 t. olive oil (or use nonstick spray)3-4 cloves minced garlic1 lb. large, uncooked shrimp, peeled & deveined

1/2 C seeded chopped tomatoes1 can artichoke hearts, drained & chopped1 C reduced-fat feta cheese3 T. fresh lemon juicefresh chopped parsley, basil, salt & pepper to tastefresh angel hair pasta

Sauté garlic in oil. Add shrimp until pink. Add tomatoes, artichoke hearts, feta, lemon juice & spices. Mixwith hot, cooked fresh angel hair pasta. ENJOY! Serves 4 (7 POINTS)


Spicy Garlic Shrimp

4 cloves garlic, minced3 T. white wine2 T. chicken broth4 t. olive oil1/2 t. salt1/2 t. crushed red pepper flakes1 lb. frozen peeled & deveined medium shrimp, thawed1 red bell pepper, cut into thin strips1 t. cornstarch

In a medium bowl, combine the garlic, wine, broth, oil, salt, & pepper flakes. Add shrimp & toss to coat.

Set aside to marinate for 5 mins. Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Add the bell pepper & cook for 1 min to soften slightly. Add shrimp & all but 1 T. of themarinade. Cook for 2 mins or until shrimp turn pink on the bottom. Turn the shrimp over & cook for 1 to 2mins longer, or until the shrimp are opaque. In a cup, dissolve the cornstarch in the remaining 1 T.marinade. Push the shrimp to the side of the pan & stir the cornstarch into the sauce in the center of thepan. Cook for 1 min or until the sauce is slightly thickened. Mix with the shrimp & serve immediately. Iserve over hot, cooked pasta, usually angel hair-YUM! Serves 4 (4 POINTS w/out pasta)

Shrimp Scampi (Weight Watchers)

2 t. olive oil4 medium garlic cloves, minced1 t. dried oregano

1 lb. shrimp, medium, peeled & deveined1/4 C wine, dry white wine



2 t. cornstarch3/4 C chicken broth1/8 t. salt1/8 t. pepper8 oz. cooked linguini1/4 C fresh chopped parsley

Heat oil in a large skillet over medium-high heat. Add garlic & sauté 1 min. Add oregano & stir to coat.Add shrimp & sauté until bright pink, stirring frequently, about 3 mins. Add wine & simmer about 1 min.Dissolve cornstarch in broth & whisk until blended. Add mixture to skillet & simmer 2 mins, until saucethickens. Season to taste with salt & pepper. Toss with cooked linguini. Sprinkle with parsley. ENJOY!Serves 4 (8 POINTS)

Sautéed Shrimp & Vermicelli (Weight Watchers)

2 T butter1 (0.7 oz.) pkg dry Italian dressing mix1 lb. medium fresh shrimp, peeled & deveined4 C hot cooked vermicelli (about 8 oz uncooked)

Melt butter in a large nonstick skillet over medium heat; stir in dressing mix. Add shrimp; sauté 5 minutesor until shrimp are done. Combine shrimp mixture & pasta; toss well. ENJOY! Serves 4 (7 POINTS)


Weight Watchers Spicy Garlic Shrimp

1 T. olive oil4 garlic coves, minced1 lb. large shrimp, peeled & deveined3/4 t. dried oregano1/8 t crushed red pepper

Heat a large nonstick skillet over medium heat. Swirl in the oil, and then add the garlic. Sauté untilsoftened, about 1 min. Increase the heat to medium-high & add the shrimp, oregano, & crushed pepper;sauté, stirring constantly, until the shrimp are just opaque, about 2 mins. I serve over pasta, of course!Serves 8 (1 POINT w/out pasta)

Bourbon Barbecued Shrimp with Pecan Rice (Weight Watchers)

1 t. canola oil 1/2 C chopped onion1 C converted white rice1 1/2 C chicken broth1/4 C chopped pecans, toasted2 T. chopped fresh parsley1/4 C steak sauce3 T. cider vinegar3 T. ketchup3 T. packed brown sugar2 T. bourbon1 t. hot pepper sauce (or less! This is VERY spicy!)

1 lb. medium shrimp shelled & deveined



Heat oil in nonstick pan over medium heat. Add the onion & cook until tender & golden. Add rice, stirringto coat well, & cook until it begins to turn golden, about 3 mins. Add broth & bring to a boil. Cover, reduceheat & simmer until broth has evaporated & the rice is tender, about 18-20 mins. Remove from heat & stirin pecans & parsley. Mix the steak sauce, vinegar, ketchup, brown sugar, bourbon & pepper sauce in bowluntil blended. Add the shrimp & toss to coat. Heat a nonstick pan over medium-high heat. Cook theshrimp until pink & lightly browned, about 3 mins. Turn the shrimp & cook until nicely browned, about 2mins longer. Spoon the rice onto a platter and top with the shrimp. Serves 4 (8 POINTS)


One-Bowl Chocolate Mocha Cream Cake (Cooking Light)

This one is also AMAZING! I made this for Mother's Day and Guy asked me to bring it toFather's Day. It's so moist!!!!!

CAKE:

2 cups all-purpose flour (about 9 ounces)

1 cup granulated sugar

1 cup packed dark brown sugar


1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup reduced-fat mayonnaise

3 tablespoons canola oil

1 cup hot strong brewed coffee

2 teaspoons vanilla extract

1/3 cup semisweet chocolate morsels

Cooking spray

MOCHA CREAM:



1/4 cup boiling water

1 tablespoon instant coffee granules

1 (7-ounce) jar marshmallow creme

1 (8-ounce) container frozen light whipped topping, thawed

1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until

well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until wellblended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on awire rack.

To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve.Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spreadmocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.

Yield

16 servingsNutritional Information

CALORIES 315(23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL0.0mg; CALCIUM 46mg; SODIUM 390mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 60gAnna Ginsberg, Austin, Texas, Cooking Light , JANUARY 2006


Ice Cream Treasures (Cooking Light)

Another HIT!

Note: Use any combination of cereals you like. This frozen dessert would also be delicious with chocolateice cream and chopped walnuts instead of almonds

1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed

8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened

4 cups crispy rice cereal squares, crushed (such as Rice Chex)

2 cups whole-grain toasted oat cereal (such as Cheerios)

2/3 cup packed dark brown sugar1/3 cup slivered almonds, toasted

1/3 cup flaked sweetened coconut, toasted

2 tablespoons butter, melted

Stir crushed candy into ice cream. Cover and freeze until ready to use.Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Presshalf of cereal mixture in bottom of a 13 x 9-inch baking pan.

Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixtureover cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Yield



16 servings (serving size: about 3/4 cup)


CALORIES 265(29% from fat); FAT 8.4g (sat 4.1g,mono 2.7g,poly 0.7g); PROTEIN 5.2g; CHOLESTEROL25mg; CALCIUM 156mg; SODIUM 194mg; FIBER 1g; IRON 3.6mg; CARBOHYDRATE 41.7gNorma Parrott, Kansas City, Missouri , Cooking Light , JUNE 2006

Submitted from the kitchen of Jessica (Charette) Lynch

Jessica’s flair to Grampy's Italian Spaghetti Sauce (most of the recipe came originally from Grampy then Tracy, myself, her mother and one of her friend's all added personal touches to make the most

amazing sauce. If you let it simmer all day the house will smell like Grammy and Grampy's did!!!)

1/3 cup oil1 chopped onion2-4 garlic cloves2-3 cans Tuturroso peeled whole tomatoes (they do not make that brand in CO, but the regular works too!)2 cans of tomato paste2 bay leaves1 tsp. sugar1/2 tsp. crusted red pepper1/4 cup chopped parsley1/2 tsp. oregano1 tsp. basil

salt - to tastepepper - to taste1 cup red wine (any red will do...I am a fan of the cheap wines!)

Throw it all into a pot and simmer for hours to get the best flavor possible! Keep in mind it makes a lot so use the leftovers to make lasagna and freeze it for a future date!

Jessica’s flair to Grampy's Meatballs (You cannot have spaghetti without meatballs. This is his recipethat I actually found in his handwriting! I make these for everyone and they are to die for! It makes a lot so I usually cook up some of the meat in a frying pan and add it to the sauce to make a meat sauce!!! It isgreat in the lasagna too!)

1 pound ground pork1 pound ground hamburg



1 pound ground veal3 eggs3/4 cup Romano cheese1 garlic clove1 cup bread crumbssalt - to tastepepper - to tastechopped parsley

Mix the meats in a bowl then add the eggs once they are all combined. Sometimes it is better to get downand dirty and just mix the meats up with your hands! Then add the cheese and garlic and mix. Then addthe bread crumbs, salt, pepper, and parsley. Continue to mix. Then shape them into

meatballs...depending on if you want big meatballs or little meatballs...a little on the smaller side is easierto fit into the sauce. Cook in the oven (make sure not to over due them) and then add to the simmeringsauce for a couple of hours. Yummy!!!

Submitted from the kitchen of Jessica (Charette) Lynch

Soft and Chewy Chocolate Chip Cookies or Pie (This is from Martha Stewart and I used to make themfor Maddy** all the time...they are her favorite!) (see Editors Note**) 2 1/4 cups of all purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter (room temp)1/2 cup granulated sugar1 cup packed light brown sugar1 tsp. salt2 tsp. pure vanilla extract2 large eggs2 cups semi sweet or milk chocolate chips (12 ounces)

Mix the flour and baking soda in a small mixing bowl and set aside. Mix the butter, sugar and brown sugaruntil it is light and fluffy in a larger mixing bowl. Add to the mixture the salt, vanilla and eggs. Once thatis all mixed add the flour mixture by folding it into the dough. Once it is all mixed together add thechocolate chips. Bake at 350 for 8-10 minutes...a little less time for soft and chewy! If you want to make apie use 3 cups of the dough and bake at 325 for 35-40 minutes. You should have enough dough left overfor about a dozen cookies. Great to make to bring a pie to someone and have some left over for yourself!

Outrageous Chocolate Cookies (This is also from Martha Stewart and a staple that I make every holiday. Sometimes to make it a little different I add in some peanut butter chocolate chips...about a cupof them!)

8 ounces semisweet chocolate roughly chopped4 tablespoons unsalted butter2/3 cup all purpose flour

1/2 teaspoon baking powder



1/2 teaspoon salt2 large eggs3/4 cup packed light brown sugar1 teaspoon vanilla1 package (12 ounces) semisweet chocolate chunks

Heat the chocolate and butter until melted, in microwave for 20 seconds increments until melted. Inanother bowl whisk together flour, baking powder, and salt. In another mixing bowl beat eggs, brownsugar and vanilla on high speed until light and fluffy. (I just mix with my hand...it works just as well!)Reduce speed to low and beat in the melted chocolate. Now mix in the flour mixture until all is combined.Lastly, stir in the chocolate chunks. Keep in mind this dough will look more like brownie mix. Dropheaping tablespoons 2 - 3 inches apart and bake at 350 for 12-15 minutes. Very yummy!

**Editors Note: Maddy is, of course, our Madison Charette (First born daughter to Tracy & Ryan Charette,Niece to Jessica (Charette) Lynch

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