Gingered Carrots Recipe

INGREDIENTS:
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
DIRECTIONS:
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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Zippy Tomato Sauce Recipe

INGREDIENTS:
2 tb Margarine Or Butter
1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced
8 oz Tomato Sauce; 1 can
1 c Chili Sauce
1 ts Worcestershire Sauce
1/4 ts Chili Powder
DIRECTIONS:
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
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Maple Glazed Carrots Recipe

INGREDIENTS:
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter
DIRECTIONS:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
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French Herb Blend Recipe

INGREDIENTS:
1/2 cup of Tarragon
5 tablespoon of Chives (freeze-dried),
1/2 cup of Chervil
-chopped
2 tablespoon of Sage leaves
2 tablespoon of Orange rind,
1/2 cup of Thyme
-desiccated
2 tablespoon of Rosemary
2 tablespoon of Celery seed, ground
DIRECTIONS:
Dump everything together and mix until well-combined. Pack into small jars
and label (the now-empty spice jars that held the ingredients are a good
size). Store in a cool dry place. Crumble spices in hand when using.
Measure spices by volume, not by weight, because of the large variation in
moisture content.
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Pecan Pie Recipe

INGREDIENTS:
3 Eggs, beaten

1 teaspoon of Vanilla extract
1 cup of Corn syrup (dark)
1 1/2 cup of Pecans
1 cup of Sugar

1 Pastry shell, unbaked
2 tablespoon of Butter
DIRECTIONS:
Preheat oven to 375 degrees F.
Blend eggs, corn syrup, sugar, butter and
vanilla together. Add pecans.
Bake at 375 degrees F. for 10 minutes, then lower the temperature to 350
degrees F. and bake for another 45 minutes or so (until a knife inserted
halfway between the edge and the center comes out clean. Remove and let
cool.
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Butter Cookies Recipe

INGREDIENTS:
1/2 cup of Butter (unsalted)
1 lg Egg
-at room temperature
1 teaspoon of Vanilla extract
1/2 cup of Sugar, granulated
1 1/2 teaspoon of Baking powder
1 1/2 cup of Flour, white
DIRECTIONS:
Beat the butter with the sugar. Add the egg and vanilla and beat until you
get a uniform mixture. Mix the flour and baking powder and gradually blend
them into the mixture. When you're done, you should have a rather sticky
dough.
Shape the dough into balls, about 1 inch in diameter. Roll them in sugar
and place them on an ungreased cookie sheet, leaving about an inch of space
between cookies, so that they don't stick together when they expand.
Bake in preheated oven at 350 degrees F. for 20 mins.
Remove from oven, let them cool for a while, and start eating right away.
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Double Chocolate Chess Pie Recipe

INGREDIENTS:
1/2 cup of Butter
1 1/2 teaspoon of Vanilla extract
2 oz Chocolate, unsweetened 1/8 teaspoon of Salt
1 cup of Sugar
1 Pie shell, baked
3 Eggs, lightly beaten
Vanilla ice cream or
1/4 cup of Creme de cacao liqueur
-sweetened whipped cream
2 tablespoon of Flour (all-purpose)
-(optional)
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt
butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,
flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bake
for 30 to 35 minutes or until set. Cool on a wire rack for at least 30
minutes. Serve with ice cream or whipped cream.
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Olive Tapenade Recipe

INGREDIENTS:
2 ea Anchovy Fillets
1 c Black Olives; Chopped
4 ts Worcestershire Sauce
1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR
4 ts Dried Parsley; Crushed
1/2 ts Salt
1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR
1 tb Dried Basil; Crushed
DIRECTIONS:
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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Green Tomato Minced Meat Recipe

INGREDIENTS:
1 lb Cubed stew beef
1/2 c Suet
20 ea Green tomatoes, cored
18 ea Tart apples,peeled
1 1/2 lb Raisins
3 tb Cinnamon
3/4 c Any sweet fruit juice
3/4 c Minced citron
6 tb Orange rind

3 ts Salt
1 tb Cloves
1 1/2 ts Allspice
1 ts Ginger

1 c Beef stock
1 x Brandy,if desired
DIRECTIONS:
1/2 to 1 teaspoon of nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired. Seal. Store in cool place.
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Braunburgers Recipe

INGREDIENTS
1 lb Ground Beef
1/4 lb Braunschweiger Sausage
1/4 c Dairy Sour Cream
2 tb Onion; Finely Chopped
DIRECTIONS
Mix all the ingredients together. Shape mixture into 5 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 mins.
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Artichoke Soup Recipe

INGREDIENTS:
19 oz Artichoke hearts drained
1 1/2 c Chicken broth
1 tb Lemon juice
1/2 ts Salt
1 ea Dash of white pepper
1 c 18% table cream
1 ea Thin slices of lemon
DIRECTIONS:
Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.
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Penne With Tomato, Black Olive And Feta Recipe

INGREDIENTS
1 lb Penne or Fusilli
1/2 c Feta Cheese, crumbled
1 tb Olive Oil
1/2 c Parsley, fresh, chopped
1 ts Garlic, minced
2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges
1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 2 teaspoons of dried basil can be used instead of the fresh stuff.
DIRECTIONS
In a large pot of boiling water, cook pasta until al dente (tender but
firm).
Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic.
Add tomatoes and cook, stirring, for 3 mins or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
Serves 4.
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Sweet Potatoes Recipe

A fantastic recipe for sweet potato. Enjoy!
INGREDIENTS:
2 1/4 lb Sweet potatoes
1/2 teaspoon of salt
1 ds Pepper
2 cup of Milk
1 ds Cinnamon
3 tablespoon of Brown sugar
1/4 cup of Raisiins
3 tablespoon of melted butter
Marshmallows
DIRECTIONS:
Mash sweet potatoes by putting through a sieve or beating in an electric
beater or using a potato masher or food mill.
Add milk gradually (if you add it too fast it splashes and is hard to mix in).
Mix in the remaining ingredients. Put in buttered casserole. Heat through
(bake in slow oven 250 degrees F.) for 20-30 minutes, or in microwave).
Cover top with marshmallows. Return to oven until marshmallows are
slightly melted and a bit brown. (If the oven is too hot, the marshmallows
will disappear!) This step cannot be done in the microwave.
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Coleslaw Recipe

A great coleslaw recipe!
INGREDIENTS
1 cabbage
1 tablespoon of Lemon juice
1 cup of mayonnaise
1/2 teaspoon of black pepper
1/2 cup of onion, diced very fine
DIRECTIONS
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor. Mix the pepper and lemon juice and onion in with the cabbage.
Add the mayonnaise, mix well and refrigerate.
Vary the amount of mayonnaise according to how much you are worried about calories.
Vary the amount of onion if you do or don't like raw onion.
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Coconut Joys Recipe

INGREDIENTS
1/4 lb Butter (or margarine)
2 cup of Powdered sugar
3 cup of Coconut
2 oz Chocolate (unsweetened)
DIRECTIONS
Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.
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French Lemon Pie Recipe

This recipe is for 1 pie.
INGREDIENTS:
PIE CRUST
3/4 cup of Wheat flour

2 tablespoon of Water
1/4 lb Butter
FILLING
1 Lemon

1 Egg
4 tablespoon of Butter

1/2 cup of Sugar
DIRECTIONS:
Preheat the oven to 425 degrees F. Make crust: Mix flour and butter in a
food processor. Add water and form a dough. Press into a pie pan.
MAKE FILLING: Grate the lemon peel. Press the juice out of the lemon.
Melt the butter. Beat the egg with sugar, the melted butter, lemon juice
and lemon peel. Pour the filling into the pie crust. Bake in oven for about
30 minutes at 425 degrees F. Let the pie cool down.
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Sausage Spaghetti Sauce Recipe

Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage

1 sm Eggplant
2 md Onions

1 md Tomato
1/2 lb Mushrooms

8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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Rocket Salad Dressing Recipe

Makes 1 cup.
INGREDIENTS:
1 tablespoon of Sugar

1/4 teaspoon of Pepper
1 teaspoon of Salt

Garlic powder
1 teaspoon of Paprika

1/4 cup of Vinegar
1 teaspoon of Mustard, dry

3/4 cup of Vegetable oil
DIRECTIONS:
Mix dry ingredients with the vinegar and shake well. Add the oil and shake
again. Shake before using.
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Bread Stuffing Recipe

This recipe makes 8 servings.
INGREDIENTS:
1 lb Bread

Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine

1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
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Hot Rum Toddy Recipe

DIRECTIONS
1 lb Dark brown sugar
1 teaspoon of White cardamom
1/2 lb Butter, salted
ground
1 teaspoon of Nutmeg, ground
Dark rum, top-quality
1 teaspoon of Cinnamon, ground
1 teaspoon of Cloves, ground
DIRECTIONS
MAKING THE BATTER: Put all batter ingredients (everything but the rum) in
a food processor and run it until the mixture turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in, and run
the food processor some more.
Scoop the mixture into a plastic container, and refrigerate. It will keep
for many months in the refrigerator, even though it contains butter.
MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot water in the microwave. If
you don't have a microwave, then fill the mug with boiling water, pour it
out, then fill it half full of boiling water.
Add about 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make
this in quantities for parties I like to use Myers Dark Rum.
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