Caramel Apple Cake

Energy: 321 kcal

Ingredients:

• 2 cups grated Granny Smith apples - peeled and cored;


• 1 tablespoon fresh lemon juice;


• 2 cups all-purpose flour;


• 1 1/2 teaspoons baking powder;


• 1/2 teaspoon salt;


• 1 teaspoon ground cinnamon;


• 6 tablespoons unsalted butter (3/4 stick) - softened;


• 1/4 cup sugar;


• 1/2 cup packed light brown sugar;


• 1 large egg;


• 1 teaspoon grated lemon zest;


• 1 teaspoon vanilla extract;


• 1/2 cup milk;


• 24 caramels (8 ounces) - cut in 1/2" pieces;


• Powdered sugar - for dusting top of cake.

Instructions:

Preheat oven to 325єF. Butter bottom and sides of 9"Ч 2" square pan. Line bottom of pan with wax or parchment paper and butter paper.In small bowl, place grated apples and mix with lemon juice.Sift flour, baking powder, salt and cinnamon. Set aside.In large bowl of electric mixer, beat butter on low speed about 15 seconds, just until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute. Stop mixer and scrape sides of the bowl with a rubber spatula once during this mixing. Decrease speed to low and mix in half of flour mixture. Mix in milk. Stir in remaining flour mixture, just until all flour is incorporated. Stir in apple mixture. Sprinkle caramels over batter; stir into cake. Spread batter evenly in prepared pan. Bake 55 minutes until toothpick inserted in center of cake comes out clean.Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper from bottom, replacing any caramel that sticks to paper. Discard paper.Cool cake thoroughly, about 2 hours. Turn cake right side up on cake plate. Dust cake with powdered sugar. Serve with whipped cream or ice cream.

Cassata

Ingredients:

• 1 quart vanilla ice cream - softened;


• 1 cup whipping cream;


• 1 teaspoon vanilla extract;


• 1 egg white;


• 2 tablespoons confectioners sugar;


• 1/4 cup chopped almonds;


• 1/4 cup chopped maraschino cherries;


• 1 quart chocolate ice cream - softened;


• 2 tablespoons chopped pistachio nuts.

Instructions:

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside.In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm.In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts.

Okroshka

Ingredients:

• 300 g potatoes;


• 60 g carrot;


• 30 g turnip;


• 60 g red radish;


• 70 g onion springs;


• 160 g cucumbers;


• 90 g sour cream;


• 3 eggs hard boiled;


• dill;


• salt;


• kvass to taste.

Instructions:

Peel potatoes, boil them, cool down and cut into cubes. Cut carrot,turnip in cubes and stew in the pan with a little water until they aresoft. Cut radish and cucumbers in cubes, chop onion springs. Put all vegetables in a bowl. Add salt and dress with kvas. Add sugar to your taste. Serve with chopped dill and sour cream.

Turtles

Ingredients:

• 2 cans of sardines;


• 3 eggs;


• 1 small onion;


• 1 cup of a soft, white cheese;


• mayonnaise.

Instructions:

Mash the sardines with a fork and spread along the bottom of a pie dish. Hard boil the eggs. Separate the egg white from the yolks, mash the egg whites and mix with the diced onion. Place thismixture on top of the sardines. Grate the cheese and spread along the top and sides. spread mayonnaise over the the cheesecovering as if icing a cake. Mash the egg yolks and sprinkle to cover the mayonnaise. Chill and serve.

Rice Kasha with Cheese

Ingredients:

• 1 1/2 c rice;


• 3 c water;


• 200 g grated cheese;


• 2 tb butter;


• salt.

Instructions:

Wash rice under running water. Fry it in butter until light brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese.

Pelmeni

Ingredients:

• 2 c flour;


• 1 c milk;


• 1/2 ts salt;


• 1 tb vegetable oil;


• 3 eggs;


• 250 g beef;


• 250 g pork;


• 1 onion;


• salt and pepper to taste.

Instructions:

1.Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes. Served with butter, sour cream or vinegar, and ketchup.

Sauerkraut Schi with Mushrooms

Ingredients:

• 50 g dry mushrooms;


• 1 ea carrot1 ea onion;


• 2 ea parsley roots;


• 10 ea pepper peas;


• 1 tb flour;


• salt;


• sugar;


• oil.

Instructions:

Soak mushrooms in water for 2-3 hours, then boil them in the same water(they are ready when they drown on the bottom). wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze. Chop sauerkraut finely, stew with a little sugar, 1/2 tb oil, 3 tb water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut`, mushrooms and fried vegetables in mushroom water. Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.

Amazing Pasta

Ingredients:

• 1 pkg Fresh Spinach, chopped;


• 1 cup Onion, chopped;


• 3 cloves Garlic, chopped;


• 1 tsp dried basil;


• 1 tsp lemon juice;


• 1 pkg Ricotta Cheese;


• 1 tbsp Parmesan Cheese;


• 2 eggs;


• 3-4 tbsp Sugar;


• 1 pkg Jumbo pasta shells;


• Tomato Sauce (home made if possible);


• Salt, Pepper (to taste).

Instructions:

Fry onion & Garlic in oil until tender, add spinach and lemon juice and fry until spinach starts to wilt slightly.
Set aside and let cool.
Meanwhile cook pasta shells in boiling water until al dente.
Combine the Spinach mixture with Ricotta Cheese, eggs, Parmesan cheese, and sugar, mix well.
Stuff each shell with the mixture and place in baking pan.
Pour tomato sauce over shells making sure the entire bottom of pan is covered but do not cover shells entirely.
Sprinkle Parmesan cheese over top and salt & Pepper to taste.
Bake for approx 45 min at 400°F.

Kulich

Ingredients:

• 2-2 1/2 c. flour;


• 1/4 c. sugar;


• 1 tsp. salt;


• 1 tsp. grated lemon peel;


• 1 pkg. dry yeast;


• 1/2 c. milk;


• 1/4 c. water;


• 2 tbsp. butter;


• 1 egg;


• 1/4 c. chopped blanched almonds;


• 1/4 c. seedless raisins;


• 2 tbsp. citron, optional.

Instructions:

In a large bowl mix 3/4 cup flour, sugar, salt, lemon peel and yeast.
In a saucepan combine 1/2 cup milk, 1/4 cup water and butter. Heat until liquids are warm and butter is melted. Gradually add dry ingredients and beat 2 minutes. Transfer to bowl.
Add 1 egg and 1/2 cup flour. Beat on high speed.
Stir in enough flour to make soft, manageable dough. Turn out onto floured surface and knead until smooth (8-10 minutes).
Place in a greased bowl; turn dough over to grease top. Cover loosely and let rise in a warm place until doubled in bulk.
Punch down and knead in almonds and raisins and citron, if desired.
Divide dough in half shape into balls.
Press dough into two 1 pound greased coffee cans or place the 2 balls of dough on a greased cookie sheet.
Cover with a tea towel and let rise to 2X bulk (1 hour). Meanwhile, preheat oven to 350 degrees. Bake at 350 degrees for 30-35 minutes. Cool and remove from cans.
Frost with confectioners' sugar glaze and decorate with sprinkles. Serve with paska - a sweet, molded cheese spread

Golubtsy

Ingredients:

• 12 cabbage leaves;


• 1/4 lb. chopped pork;


• 1 onion, chopped;


• 2 cloves garlic, minced;


• 1/3 cup butter;


• 1/4 lb. ground beef;


• 1/4 lb. ground veal;


• 1/2 teaspoon paprika;


• 1 egg;


• 1/2 cups cooked rice.

Instructions:

Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.
In a dutch oven sauté onion, pork and garlic in 1/2 the butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in beef, veal, egg, rice, paprika and seasoning.
Divide mixture into 12 portions. Add one portion to the center of each cabbage leaf and roll-up, folding the sides in. Place side by side in the same heavy skillet, adding remaining butter.
Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes. Transfer to serving platter, keeping warm.
Sauce:

• 1 cup tomato juice;


• salt and pepper;


• 1 tablespoon tomato paste;


• 2/3 cup sour cream.

Pour tomato juice and paste into remaining juices in the pan, stirring until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.
Pour sauce over cabbage rolls.

Blinchiki

Ingredients:

• 2 eggs, slightly beaten;


• 2 cups milk;


• 1 tsp salt;


• 1 1/2 cups sifted flour;


• cottage cheese;


• sour cream.

Instructions:

Add milk to slightly beaten eggs. Beat thoroughly. Add flour and salt and stir well.
Fry 5 inch pancakes on a hot buttered griddle until brown on both sides.
Place a tablespoon of cottage cheese into the center of each and roll the pancake over the cheese so that the sides overlap.
Turn and brown. Serve with sour cream.
Variation: To serve as a main course, fill pancake with cooked meat.

Spanish rice with chicken

Ingredients:

• 1/4 cup of long grain rice rinsed;


• 6 chicken breast strips;


• 2 cups of chicken broth;


• 4 tsp olive oil;


• 2 tsp cilantro;


• 3 cloves chopped fresh garlic;


• 1 small can of tomato sauce;


• 1 cup frozen or canned cornred pepper (optional);


• 1 pkg taco seasoning mix;


• salt, pepper.

Instructions:

Rinse rice, add only 2 teaspoon olive oil to prevent sticking, Use chicken broth instead of water. Boil, then simmer 20 minutes in a separate pan.
Simmer 20 minutes; add 2 more teaspoon olive oil. Saute chicken; cook just 5 minutes turning once, then add to cooked rice mixture and serve.

Peanut Butter Cake

Energy: 264 kcal

Ingredients:

• 9 ounces margarine;


• 12 ounces peanut butter, creamy;


• 8 ounces eggs (about 5 total);


• 2 tablespoons vanilla;


• 28 ounces all-purpose flour;


• 1/2 ounce baking powder (3 1/2 tsp);


• 1 ounce baking soda (2 1/3 tbsp);


• 4 2/3 cups buttermilk;


• 2 quarts Peanut Butter Icing.

Instructions:

Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.Add eggs and vanilla to creamed mixture.Combine flour, baking powder, and salt.Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightly depressed in the center.Ice with Peanut Butter Icing.

Coffee Cake

Energy: 335 kcal

Ingredients:

• 10 ounces margarine;


• 20 ounces granulated sugar;


• 3 ounces all-purpose flour;


• 1 ounce ground cinnamon;


• 1 1/2 teaspoons salt;


• 54 ounces all-purpose flour;


• 2 ounces baking powder;


• 2 pounds granulated sugar;


• 1 2/3 tablespoons salt;


• 10 ounces eggs (about 6 total) - beaten;


• 1 1/4 quarts milk;


• 26 ounces shortening - melted and cooled.

Instructions:

Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.Add shortening and mix on low speed for 1 minute.Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.

Light Cream of Potato Soup

Energy: 129 kcal

Ingredients:

• 4 large Idaho® Potatoes -peeled and diced;


• 1 small onion - chopped;


• 1/4 cup chopped celery;


• 2 1/4 cups water;


• 1 cup skim milk;


• 1 teaspoon chicken-flavored bouillon granules;


• 1/2 teaspoon salt;


• 1/8 teaspoon pepper.

Instructions:

Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1 1/2 cups cooking liquid.Mash vegetable mixture with a potato masher or electric mixer. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt and pepper. Cover with microwaveable plastic wrap and microwave at HIGH 4 to 6 minutes, or until thoroughly heated.

Pink Gin

Energy: 150 Calories

Ingredients:

• 2 ounces Gin;


• 2 dashes Bitters.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Banana Daiquiri

Energy: 237 Calories

Ingredients:

• 2 ounces Light Rum;


• 1/2 ounce Banana Liqueur;


• 1 ounce Lime Juice;


• 1/2 Ripe Banana - sliced.

Instructions:

Using a blender filled with a cup of ice, combine all ingredients. Pour into a collins glass.

Orange Chicken Stir Fry

Ingredients:

• 1/2 c Orange juice;


• 2 tb Sesame oil; divided 2 tb Soy sauce;


• 1 tb Dry sherry;


• 2 ts Grated fresh ginger;


• 1 ts Grated orange peel;


• 1 Garlic clove; minced ;


• 1 1/2 lb Chicken breast - (boneless, skinless) - cut into strips 3 c Mixed fresh vegetables - such as green bell pepper, - red bell pepper, snow peas - carrots, green onions, - mushrooms, and/or onions;


• 1 tb Cornstarch ;


• 1/2 c Unsalted cashew bits -OR- cashew halves;


• 3 c Hot cooked rice .

Instructions:

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot rice.

Fried Rice

Ingredients:

• 1 cup cooked rice (cold) - don't use instant;


• 2 eggs beaten (or use egg beaters if you're watching your fat);


• 1 cup frozen peas, thawed;


• 2 tbsp. finely grated carrot;


• 1/2 c. diced onion;


• 1 1/2 tbsp. butter;


• 2 tbsp. soy sauce;


• salt/pepper.

Instructions:

Scramble the eggs in a small pan and cut into small bits. Add the peas, carrot, eggs and onion into a bowl with the rice and combine. Melt the butter in a large frying pan over med/high heat and when completely melted add the rice mixture. Add soy sauce, plus salt and pepper. Cook for 6-8 minutes, stirring often.

Chinese Chicken Salad

Ingredients:

• 1 head of cabbage, shredded;


• 2 pkgs. Top Ramen (oriental flavor);


• 1/2 cup sliced almonds;


• 1/2 cup chopped green onions;


• 1 large or 2 small cans chunk white chicken;


• 1 cup oil;


• 6 Tbls. cider vinegar;


• 4 Tbls. sugar

Instructions:

Mix oil, vinegar, sugar & Top Ramen seasoning packets. Scrunch up noodles into rest of ingredients. Add dressing shortly before serving.

Fudge Cake

Energy: 218 kcal
Ingredients:

• 12 ounces shortening - hydrogenated;


• 2 pounds granulated sugar;


• 1 tablespoon vanilla;


• 10 ounces eggs (about 6 total);


• 5 ounces cocoa;


• 1 1/2 cups hot water;


• 28 ounces cake flour;


• 1 teaspoon salt;


• 1 1/2 tablespoons baking soda;


• 3 cups buttermilk.

Instructions:

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs and mix on medium speed for 5 minutes.Mix cocoa and hot water.Combine flour, salt, and soda.Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.

Energy: 287 kcal
Ingredients:

• 1 1/4 pounds Armour pork tenderloin;


• 1/4 cup dry sherry;


• 1/4 cup water;


• 3 tablespoons soy sauce;


• 3 tablespoons oil;


• 1/2 pound mushrooms - sliced;


• 1 6-ounce package frozen pea pods;


• 4 teaspoons cornstarch;


• 4 cups shredded lettuce.

Instructions:

Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce.

Skillet Chicken and Vegetables

Energy: 231 kcal
Ingredients:

• 3 tablespoons bottled Italian dressing - divided;


• 1 pound boneless, skinless chicken breasts;


• 1 pound fresh white mushrooms - sliced (about 6 cups);


• 2 plum tomatoes - diced (about 1 cup);


• 1 large carrot - cut in matchsticks (about 1 cup);


• 3 green onions (scallions) - sliced (about 1/3 cup).

Instructions:

In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. To same skillet add remaining 2 tablespoons dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with steamed rice, if desired.

Pork Schnitzel

Ingredients:

• 6 Pork Chops (1 1/2 pounds) cut 1/2 inch thick;


• 1/4 cup plus 1 tablespoon all-purpose flour;


• 1 teaspoon seasoned salt;


• 1/4 teaspoon freshly;


• ground black pepper;


• 1 egg, beaten;


• 2 tablespoons milk;


• 3/4 cup fine dry bread crumbs;


• 1 teaspoon paprika;


• 3 tablespoons vegetable oil;


• 3/4 chicken stock;


• 1/2 teaspoon dried dill weed;


• 1/2 teaspoon onion salt;


• 1/2 cup sour cream.


• Garnish: Lemon wedges

Instructions:

Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to loosen brown bits. Blend the 1 tablespoon flour, dill weed and onion salt into the sour cream. Stir the sour cream mixture into the chicken stock. Cook and stir until mixture thickens. Garnish with lemon wedges and serve with sauce.

Potato Pizza

Ingredients:

• 3lb potatoes;


• 1lb tomatoesolive oil;


• salt;


• pepper;


• flour;


• 1/2 lb mozzarella dicedpizza toppings of choicefinely-chopped oregano to taste;


• 2/3 cup parmesan.

Instructions:

Peel and slice the tomatoes, discarding the seeds. peel and boil the potatoes until tender. drain, cool & mash adding about 1/4 cup olive oil. beat until smooth, adding salt to taste. brush the bottom of a large shallow baking dish with oil, sprinkle lightly with flour, add mashed potatoes and spread it evenly. cover with mozzarella, toppings, tomatoes, then sprinkle with salt, pepper, oregano & finally parmesan. trickle 2-3 tbsps olive oil over the top and bake in a hot over (400°F) until golden brown (15-20 minutes). Cool slightly before slicing.

Pizza Dip

Ingredients:

• 1 large cream chees softened;


• 1 jar pizza sauce;


• 1 small can chopped olives;


• 1 medium onion chopped;


• 1 pkg. sliced pepperoni;


• 1 pkg. grated cheese for pizza.

Instructions:

Spread cream cheese in bottom of crockpot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.

Refried Bean Soup

Ingredients:

• 2 teaspoons olive oil;


• 1 large onion (for 1 cup chopped);


• 1 medium green bell pepper (for 1 cup chopped);


• 2 teaspoons bottled minced garlic;


• 1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth;


• 1 can (14 1/2 ounces) mexican style stewed tomatoes;


• 1 can (15 1/2 ounces) black beans;


• 1 can (15 1/2 ounces) red kidney beans;


• 1 can (16 ounces) fat-free refried beans;


• 1/4 teaspoon ground cumin;


• black pepper to taste.

Instructions:

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.

Apple French Toast

Ingredients:

• 1 cup brown sugar;


• 1/2 cup butter;


• 2 Tablespoons light corn syrup;


• 2 large tart apples, peeled and sliced 1/4" Thick;


• 3 eggs;


• 1 cup milk;


• 1 tsp vanilla extract;


• 9 slicesday-old french bread (3/4" Thick);

Syrup:

• 1 cup applesauce;


• 1 10 oz jar apple jelly;


• 1/2 tsp cinnamon;


• 1/8 tsp ground cloves.

Instructions:

In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes.
Pour into ungreased 13x9x2" Pan and arrange apple slices on top.
In mixing bowl, beat eggs, milk and vanilla.
Dip bread into the egg mix for 1 minute and place over apples.
Cover and refrigerate overnight.
30 minutes before baking remove from refrigerator and let sit out.
Bake in preheated 350°F oven for 30-40 min.
Meanwhile, prepare syrup.
Combine all syrup ingredients in medium saucepan.
Cook and stir until hot.
Invert french toast onto a serving platter and serve with syrup.

Pizza Pasta Salad

Energy: 538 kcal
Ingredients:

• 1 pound Rotini, Twists or Spirals - uncooked;


• 3 ounces sliced pepperoni (about 3/4 cup);


• 4 ounces sliced Provolone cheese (about 1 cup);


• 12 cherry tomatoes (about 1 1/2 cups) - halved;


• 1/2 cup grated Parmesan cheese;


• 1/2 cup non-fat Italian salad dressing;


• 1 teaspoon Italian seasoning;


• 1/2 teaspoon minced garlic;


• 1 green bell pepper - ribs and seeds removed, sliced into rings;


• 2 1/2 rounds (7-inch) pita bread.

Instructions:

Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.

Pasta Ole!

Energy: 306 kcal
Ingredients:

• 8 ounces Linguine, Spaghetti, or Thin Spaghetti - uncooked;


• 2 tablespoons vegetable oil;


• 1 medium onion - finely chopped;


• 1/2 red bell pepper - seeded, ribs removed, and julienned;


• 1/2 green bell pepper - seeded, ribs removed, and julienned;


• 1 pound top round steak - cut into thin strips;


• 1/4 teaspoon cumin;


• 1 teaspoon salt;


• 1 29-ounce jar spicy red pasta sauce;


• 1 cup Monterey Jack cheese (4 ounces) - shredded.

Instructions:

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sautй over medium heat until wilted, about 5 minutes. Add beef and sautй, stirring constantly, until brown. Remove from heat and transfer to a 9 Ч 13 Ч 2-inch baking dish. Add pasta and mix.In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400єF for a minute or two, just long enough to melt the cheese.

Paella

Ingredients:

• 1 lb boneless pork loin, cut into 1-inch cubes;


• 3/4 lb pork sausage links;


• 1 garlic clove, crushed;


• 2 cups rice;


• 1/2 tsp oregano;


• 1 bay leaf1 (10 oz) box frozen green peas;


• 2 Tbsp chopped fresh parsley;


• 3/4 cup green onions, sliced;


• 2 (14.5 oz) cans chicken broth;


• 1/2 tsp salt;


• 1/4 tsp saffron, crushed;


• 1 lb fresh medium shrimp, peeled1 (2 oz) jar pimiento strips, drained.

Instructions:

In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings on skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.

Banana Cake

Energy: 258 kcal
Ingredients:

• 1 pound shortening - hydrogenated;


• 2 pounds granulated sugar;


• 1 tablespoon vanilla;


• 14 ounces eggs (about 8 total);


• 2 pounds bananas (4 cups) - mashed;


• 2 pounds cake flour;


• 1 1/4 teaspoons salt;


• 3 1/3 tablespoons baking powder;


• 2 teaspoons baking soda;


• 1 cup buttermilk.

Instructions:

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.Combine dry ingredients.Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.

Chocolate Mint Cake

Energy: 145 kcal
Ingredients:

• 1 cup butter;


• 1/4 cup cocoa;


• 2 cups flour;


• 1 1/2 cups packed brown sugar;


• 1 teaspoon baking soda;


• 1 cup Peppermint Schnapps;


• 2 eggs - beaten lightly;


• 1/2 cup sweetened condensed milk;


• FROSTING:


• 3 cups powdered sugar;


• 2 tablespoons butter - softened;


• 1/2 cup sweetened condensed milk;


• 1/4 cup Peppermint Schnapps.

Instructions:

Preheat oven to 350F. Grease and flour 10x15" pan. Melt butter; add cocoa; stir and set aside. In large bowl mix flour, sugar, baking soda, peppermint schnapps and butter mixture; beat well. Add eggs and sweetened condensed milk; beat 2 minutes. Pour into prepared pan. Bake 20 minutes.FROSTING: Beat all ingredients together well; spread over cake.

Artichoke Salad

Ingredients:

• 1 box chicken Rice-a-roni;


• 1 can (16 oz) artichokes (chopped) (not the pickled kind.just regular);


• 1 bunch green onions (sliced thin);


• 1/2 green pepper (chopped fine);


• 20-30 olives (sliced very thin);


• 1/3 C. mayonnaise;


• 3/4 tea. curry powder.

Instructions:

Prepare rice-a-roni as directed. chop all ingredients and SAVE artichoke juice. Mix this with the mayo and curry powder and pour over all chopped veggies and rice-a-roni.

Indian Coconut Rice Pilaf

Ingredients:

• 2 cups long grain rice;


• 2 cups coconut milk;


• 1 tsp grated fresh ginger;


• 4 TBS oil;


• 1.5 tsp black mustard seed;


• 8 dried red chilies;


• 1/3 cup sesame seeds;


• 1 cup flaked fresh coconut;


• salt.

Instructions:

Soak rice in water. Boil coconut milk with 1-1/2 cups water and grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off heat. Fry mustard seeds in the oil in a separate pan until they pop. Add red chilies, brown. Add sesame seeds and brown lightly. Pour the flavored oil over rice, salt to taste. Toss in fresh coconut (or substitute unsweetened dried coconut that's been soaked).

Pizza Pals

Ingredients:

• 1 whole wheat English muffin;
• 2-3 Tbsp pizza sauce;
• 2 slices organic cheese singles;
• Black olives, red pepper strips, zucchini slices or raisins.

Instructions:
Cook the two English muffin halves on "light" in the toaster. Spread a little pizza sauce onto each half, then place a slice of cheese on top. Decorate with your favorite toppings to form a happy face. Cook in the toaster oven on "top brown" or in the broiler just until the cheese melts.

Applesauce Cake

Ingredients:

• 1/2 cup butter or margarine, softened;


• 1 cup honey;


• 1 egg;


• 1 tsp vanilla;


• 1-1/4 cups all-purpose flour;


• 1 cup whole wheat flour;


• 1 tsp baking soda;


• 1 tsp ground cinnamon;


• 1/2 tsp salt;


• 1/2 tsp ground nutmeg;


• 1/4 tsp ground cloves;


• 1/4 tsp ground allspice or ginger;


• 1 cup chopped dates;


• 1/3 cup chopped walnuts1 cup unsweetened applesauce.

Instructions:

Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl; reserve 2 tablespoons flour mixture. Combine dates, walnuts and reserved 2 tablespoons flour mixture in small bowl; set aside. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in date mixture. Pour batter into greased 13 x 9 x 2-inch pan. Bake at 325 degrees F for 35 minutes or until wooden pick inserted near center comes out clean.

Snow Crab with Diablo Butter

Energy: 204 kcal
Ingredients:

• 1/2 cup butter;


• 1 teaspoon dijon-style mustard;


• 4 6 drops hot pepper sauce;


• Alaska snow crab clusters - thawed if necessary.

Instructions:

Place butter in microwave-safe bowl. Microwave on high power, 1 minute, until melted. Stir in mustard and hot pepper sauce to taste.Place Alaska Snow Crab in single layer in microwave-safe baking dish. Cover with vented plastic wrap. Microwave on high power 4-5 minutes, until heated through. Serve with Diablo Butter for dipping.Cuisine:"Cajun"

Polo Cocktail

Energy: 85 kcal
Ingredients:

• 1 ounce Gin;


• 1 tablespoon Lemon Juice;


• 1 tablespoon Orange Juice.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Alexander Cocktail

Energy: 269 kcal
Ingredients:

• 1 1/2 ounces Gin;1


• ounce White Crume De Cacao;


• 1 ounce Cream.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Summer Picnic Salad

Energy: 369 kcal
Ingredients:

• 3 cups cooked rice - cooled to room temperature;


• 1 17-ounce can whole kernel corn - drained;


• 1/2 cup diced chile poblano - peeled and seeded;


• 1/2 cup chopped green olives with pimientos;


• 1/3 cup chopped green pepper;


• 1/3 cup chopped red bell pepper;


• 1/3 cup sliced green onions;


• 1 teaspoon crushed red pepper;


• 3 tablespoons lime juice;


• 3 tablespoons olive oil;


• 1 teaspoon garlic - crushed;


• 8 ounces "queso fresco" or a very mild Feta cheese - crumbled;


• Lettuce leaves;


• 2 small tomatoes - cut into wedges, for garnish.

Instructions:

Combine rice, corn, chile, olives, green pepper, red pepper, onions and crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to rice mixture.Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

Hearty Beef Vegetable Soup

Energy: 352 kcal
Ingredients:

• 8 pounds ground beef (AP);


• 1 pound chopped onions;


• 9 ounces margarine;


• 9 ounces all-purpose flour;


• 1 1/4 gallons Beef Stock;


• 1 tablespoon salt;


• 1/2 teaspoon black pepper;


• 12 ounces fresh carrots - diced;


• 10 ounces celery - sliced;


• 4 pounds frozen mixed vegetables;


• 40 ounces canned tomatoes - diced;


• 20 pounds lean beef shank;


• 5 gallons cold water;


• 24 ounces onions - quartered;


• 12 ounces chopped celery with leaves;


• 12 ounces carrots - chopped;


• 1 tablespoon peppercorns - cracked;


• 2 bay leaves;


• 3 ounces salt.

Instructions:

Brown meat. Drain off fat.Add onions to meat and cook until tender.Melt margarine and stir in flour. Cook for 5 minutes.Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.Cook vegetables until barely tender. Drain. (Vegetables should be crunchy).Cook mixed vegetables until partially done. Add, with other vegetables, to the soup. Stir carefully to blend.Add tomatoes. Heat to serving temperature, 180°F.

Arroz con Pollo

Ingredients:

• 1 1/2 15oz cans (3 cups) chicken broth;


• 1/4 tsp. saffron;


• 2 1/2 lbs. chicken (I like legs and thighs);


• 4 Tbsp. olive oil;


• 1 tsp. paprika;


• 1/2 tsp. garlic salt;


• 1/2 tsp. dried oregano;


• 1 large onion, chopped;


• 8oz fresh mushrooms, sliced;


• 1 can tomatoes, diced;


• 1 1/2 c. rice, uncooked;


• 1/2 tsp. saltpepper.

Instruction:

Bring broth to a boil, add saffron, stir. Set aside.Coat chicken pieces with mixture of 2 Tbsp. oil, paprika, garlic and oregano. Heat remaining 2 Tbsp. oil in large skillet with a lid. Sauté chicken until golden. Set aside. (I like to brown the chicken on my gas grill instead)Sauté onion and mushrooms in skillet until onion is almost soft. Stir in tomatoes, salt and pepper. Add rice and toss until coated.Add broth and chicken. Bring to a boil, lower heat, cover and simmer until chicken is tender and rice has absorbed liquid (20 - 30 minutes).

Greek Salad

Ingredients:

• 1-1/3 cups spinach leaves, washed and torn into pieces, tough stems discarded;


• 1/2 lb. packaged salad;


• 1-1/4 tomatoes, cut into wedges;


• 3/4 cucumber, peeled and thinly sliced;


• 3/4 red bell pepper, seeded and thinly sliced ;


• 3 ounces pitted black olives, thinly sliced;


• 3 ounces feta cheese, crumbled;


• 1/2 cup Italian dressing;


• 3/4 cup plus 1 Tbs. croutons.

Instruction:

Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving. Season with salt and pepper to taste and toss. Serve with croutons.

Bow Thai Chicken

Ingredients:

• 7 1/2 oz. (3 cups) uncooked bow tie pasta (farfalle);


• 1/8 teaspoon curry powder 2 teaspoons soy sauce;


• 1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise;


• 1 tablespoon oil;


• 1 (1-lb.) pkg. Green Giant Create A Meal! Frozen Szechuan Stir Fry Meal Starter;


• 2 teaspoons lime juice1 teaspoon peanut butter;


• 3/4 cup purchased Alfredo sauce;


• 3 tablespoons coconut;


• 3 green onions, sliced;


• Lime wedges, if desired.

Instruction:

Cook pasta in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.

Tortilla Soup

Ingredients:

• 3 tbsp. corn oil2 qts. chicken stock (recipe below);


• salt to taste;


• cayenne pepper to taste;


• 4 corn tortillas, coarsely chopped;


• 1 cooked chicken breast, cut into strips;


• 6 cloves garlic, finely chopped;


• 1 avocado, peeled, seeded, & cubed;


• 1 tbsp. chopped fresh epazote (or 1 tbsp. chopped fresh cilantro);


• 1 c. shredded cheddar cheese;


• 1 c. fresh onion purée;


• 3 corn tortillas, cut into thin strips & fried crisp;


• 2 c. fresh tomato purée;


• 1 tbsp. cumin powder;


• 2 tsp. chili powder;


• 2 bay leaves;


• 4 tbsp. canned tomato purée.

Instructions:

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and episode over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.

Advance Preparation: Soup may be made 1 day ahead and gently reheated before serving.

Chicken Stock.

Ingredients:

• 1 chicken carcass;


• 3 sprigs fresh parsley;


• 2 tbsp. corn, peanut or vegetable oil;


• 1 small bay leaf;


• 1 c. coarsely chopped onion;


• 1 tbsp. white pepper corn;


• 3/4 c. coarsely chopped carrots;


• 5 c. water to cover;


• 3/4 c. coarsely chopped celery;


• sprigs fresh thyme.

Instructions:

Have butcher cut carcass into small pieces or use a cleaver to do so at home. Heat 1 tbsp. in oil in a large saucepan over medium heat. Add carcass. Cook, stirring often, until well browned. Add remaining oil with onion, carrots, and celery. Cook, stirring frequently, until vegetables are golden brown. Pour off oil. Add thyme, parsley, bay leaf, and peppercorns. Stir to blend and add water to cover. Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups. Line a bowl with an extra fine sieve (preferably a chinos). Pour mixture into the sieve and strain, pushing solids with a wooden spoon to extract as much liquid as possible. Discard solids. Skim off any surface fat. Refrigerate, tightly sealed, for no more than 2 days, or freeze in small quantities for ease of use for up to 3 months.

French Onion Soup

Energy: 218 kcal
Ingredients:

• 10 pounds yellow onion - sliced thin;


• 8 ounces clarified butter;


• 4 quarts beef stock;


• 4 quarts chicken stock;


• 1/2 ounce fresh thyme;


• salt and pepper - to taste;


• 8 ounces sherry;


• toasted french bread slices - as needed to garnish;


• gruyre cheese as needed - as needed to garnish;

Instructions:

Sauty the onions in the butter over low heat. Carefully caramelize them thoroughly without burning. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown. Add the remaining beef stock, the chicken stock and thyme. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.Yield: 4 quarts (4 liters)

Callaloo with Crab (A Trinidadian Soup)

Energy: 454 kcal
Ingredients:

• 1 pound callaloo or spinach;


• 2 tablespoons olive oil;


• 1 pound onions - small dice;


• 6 ounces green onions - chopped fine;


• 2 garlic cloves - minced;


• 1 quart coconut milk;


• 1 pint milk;


• 1 pound fresh pumpkin - peeled, seeded, small dice;


• 1/2 teaspoon salt;


• 1/4 teaspoon black pepper;


• 1 pound crab meat.

Instructions:

Wash the callaloo or spinach. Remove the stems and tough ribs and chop coarsely.Heat the oil in a rondeau and sweat the onion. Add the green onions and garlic, and sweat for 2 more minutes. Add the callaloo or spinach, coconut milk, milk, pumpkin, salt and pepper. Bring the soup to a boil and reduce to a simmer. Cook for 30 minutes.Purйe half of the soup in a blender, food processor or food milk. Return it to the pot with the remaining soup.Pick over the crab meat to remove any bits of shell and add the meat to the soup. Adjust the seasonings and serve.

Turkey Pizza Pie

Energy: 263 kcal
Ingredients:

• 1 1/2-oz package spaghetti sauce mix;


• water;


• 2 1/2-oz can sliced mushrooms;


• 1/4 cup milk;


• 1 tablespoon garlic salt;


• 1/4 cup grated parmesan cheese;


• 6 ounces tomato paste;


• 1/2 tablespoon dried oregano;


• 1 pound ground turkey;


• 1/4 cup seasoned bread crumbs;


• 1/4 tablespoon pepper;


• 1 cup shredded mozzarella cheese;

Instructions:

Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water.Add oregano and mushrooms; bring to a boil.Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.Combine turkey, milk, bread crumbs, garlic salt and pepper.Press turkey mixture evenly over bottom and sides of a 9-inch pie plate.Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese.Bake in preheated 350F. oven 30 minutes.Sprinkle with mozzarella cheese; bake 15 minutes longer.Cool slightly; cut into wedges to serve.Per Serving (excluding unknown items): 263 Calories; 13g Fat (43.2% calories from fat); 21g Protein; 16g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 2249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Seafood Creole

Energy: 264 kcal
Ingredients:

• 1 tablespoon olive oil or vegetable oil;


• 1 cup sliced celery;


• 1 cup coarsely chopped green pepper;


• 1 cup sliced onion;


• 1 clove garlic- minced;


• 1 27 1/2-ounce jar Rag Light Pasta Sauce — Chunky Mushroom;


• 3/4 teaspoon dried thyme leaves;


• Ground cayenne pepper to taste;


• 1/2 pound fresh or frozen cod, flounder, or haddock fillets --cut into 1-inch pieces;


• 5 cups yolk free egg noodles (8 oz.) - uncooked.

Instructions:

In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.

Asparagus Vinaigrette

Energy: 91 kcal
Ingredients:

• 2 pounds fresh asparagus - trimmed;


• 3 tablespoons olive oil;


• 2 tablespoons lemon juice;


• 2 teaspoons Dijon-style mustard;


• 1/2 teaspoon ground black pepper;


• 1/4 teaspoon salt;


• 4 tablespoons buttered and toasted bread crumbs;


• 1 cup cherry tomatoes - halved.

Instructions:

Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.