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Table of Contents
You can find this recipe and more than 20,000 others at www.Recipe4Living.com. Browse our
Photo Contest Winners ....................................................................................................... 5

Appetizers ............................................................................................................................ 7-11
Buffalo Wings
Curried Deviled Eggs
Black Bean Salsa
Roasted Tomatillo Salsa
Avocado Mango Salsa
Wonton Poppers
Easy Deviled Ham and Cheese Phyllo Triangles
Beverages ............................................................................................................................. 12-13

Berry Filled Sangria
Kiwi Mango Lassi Smoothie
Desserts ................................................................................................................................ 14-18

Lemon Bars
Lemon Pie
Simply Delicious Strawberries in Rich Chocolate
Sundae Pizza
Pomegranate, Blueberry and Peach Sorbet
Pumpkin Cookies
Chinese Steamed Cake
Main Course ........................................................................................................................ 19-31

Fish and Seafood ....................................................................................................... 19-22
Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes
Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne Reduction
Baja Chipotle Fish Tacos
New Orleans Peal and Eat Shrimp
Pork ............................................................................................................................ 23-24

Creamy Cheesy Spaghetti with Ham and Cabbage
Crisp Pork Medallions with Creamy Caper Sauce
Poultry ....................................................................................................................... 24-28

Cornish Game Hens with Garlic and Rosemary
Parmesan Risotto
Chicken and Cheese Flautas
Greek-Style Burgers with Tzatziki
Vegetarian ................................................................................................................. 28-31

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes
Vegetarian Pizza
Zucchini "Crab" Cakes
Gorgonzola Walnut Ravioli with Sage Butter
Sides...................................................................................................................................... 32-36
Mini Broccoli Frittatas
Homemade Paneer Indian Cheese
Bacon Ranch Pasta Salad
Tandoori Onion Salad
Palak Paneer
Sweet Potato Chips
Snacks................................................................................................................................... 37-39
Whole Wheat Apple Muffins with Streusel Topping
Seedy Characters
Dehydrated Grannies
Soups and Stews .................................................................................................................. 40-44

Chilled Tuscan Tomato Soup with Basil Cream Sauce
Carole DuCheney's Beef Stew
Posole
White Chowder
Mom's Babas Green Bean Soup
Miscellaneous....................................................................................................................... 45-47
Primo Pesto
Goat Cheese Balls
Cat Food .................................................................................................................... 45-47

Frenzied Feline Food
Cat Fell Off the Wagon
Photo Contest Winners

Week 1
Primo Pesto
Submitted by Sandi Kafka, Arcadia, CA
Week 3
Simply Delicious Strawberries Dipped in Chocolate
Submitted by Annette Kane, Manorville, NY
Week 5
Salmon Poached in White Wine and Orange Juice topped with Orange-Cayenne Reduction
Submitted by Vinny Campos, Port Chester, NY
Week 2
Browse our collection and submit your own favorites!
Buffalo Wings
Submitted by Vicki Carlson, Shreveport, LA
Week 4
Sundae Pizza
Submitted by Bev Jones, Brunswick, MO
Week 6
Pumpkin Pie Cookies
Fran Rifkin, Woodland Hills, CA
Appetizers
Buffalo Wings
Submitted by Vicki Carlson, Shreveport, LA
Use your favorite wing sauce and a touch of butter. The butter is the
secret ingredient that adds flavor and helps the sauce to stick. Serve with
celery and carrot sticks and your favorite dressings like Ranch and Blue
Cheese.
Ingredients
Chicken wings
Oil
1 bottle wing sauce
1/4 C. butter
Directions
Cut the drumstick and small wing part in two and cut off the little end. Fry in oil about 4 minutes
on each side. Fry the drumsticks all together and the small wings all together so they cook at an
even time. Drain on paper towels. Put a bottle of wing sauce, any favorite, into a saucepan and
add about 1/4 C. of butter. Simmer 5 minutes on low. Put wings in a baking pan and pour sauce
over them. Bake for 15 minutes at 350 degrees. Or if you like saucier wings, just put the wings in
a crockpot and pour the sauce over and keep warm.
Avocado Mango Salsa

Photo by Amy Chow, Hamden, CT
This refreshing salsa screams summer - bring it to the family picnic or
just enjoy it on the front porch.
Ingredients
2 avocados, cut in 1/4-inch diced
2 mangoes, cut in 1/4-inch diced
Juice of 2 Limes
1/4 C. minced red onion
1 Garlic clove, minced fine
1/4 C. minced cilantro

2 Jalapeno peppers, seeded and minced (optional)
Sea salt to taste
Freshly ground black pepper to taste
Directions
In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos,
onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least
30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime
juice and become soggy.
Black Bean Salsa

Photo by Terri Ryan, Chicago, IL
If you are not a big fan of spicy salsa, try this tamer alternative.
Ingredients
1 can black beans
1 can corn
1 tomato, cubed
1 avocado, cubed
1 Tbs. minced purple onion
Some cilantro
Wishbone fat free Italian dressing to coat
Directions
Mix all ingredients in bowl. Serve.
Roasted Tomatillo Salsa

The tomatillo is a small, green tomato commonly used in Mexican and

South American cooking. Its tart flavor emerges when cooked to add a
unique flavor to this salsa verde. This recipe is especially delicious with
a full head of garlic, red and yellow peppers and a jalapeo.
Ingredients
1/2 lb. tomatillos, husked and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1 jalapeo, stemmed, seeded and minced (Use a milder chili pepper if you have a scaredytongue)
1/2 Tbs. olive oil
Salt and pepper to taste
1/2 C. minced onions (I prefer red)
1 lemon, juice of
1 lime, juice of
Directions
Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with
the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and
softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor.
Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food
processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully
incorporated but not pureed. Season the salsa with salt and pepper.
Curried Deviled Eggs

The perfect appetizer or side dish for brunch, everyone knows how hard
it is to turn down devilled eggs!
Ingredients
6 eggs
4 Tbs. mayonnaise
1-2 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)
1 tsp. lemon juice

Parsley or cilantro to garnish, chopped (optional)
Directions
Hard boil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in
a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as much
air out as possible, zip the top.
Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeeze
out portions of the mixture through this hole into each egg half. Garnish if desired with parsley
or cilantro. Arrange on serving plate or store, covered, in the refrigerator.
Easy Deviled Ham and Cheese Phyllo Triangles

Submitted by Stephanie Jones, Minneapolis, MN
Forget the sandwich and use phyllo dough for a tasty lunch or fingerfood appetizer.
Ingredients
12 sheets phyllo dough
100% vegetable oil non-stick spray
1 Tbs. Dijon mustard
4 oz. deli ham, minced (about 1/2 C.)
3 oz. cream cheese, cubed into 12 equal pieces
Directions
Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray.
Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from
end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner
diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spray
top and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on
ungreased cookie sheet for 20-25 minutes.
Yield: 12 appetizers
10
Wonton Poppers
Cream cheese, jalapeo peppers, garlic and onion make these tasty
appetizers or snacks that are so easy to make!
Ingredients
1 8 oz. pkg. cream cheese, softened
1 C. Monterey jack cheese, shredded
4 oz. jalapeo peppers, seeded and diced finely
1 tsp. fresh minced garlic
3 green onions, diced
Black pepper
1 16 oz. package wonton wrappers
1 quart vegetable oil for frying
Directions
In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeo peppers, garlic and
green onions mix well and season with a little black pepper. Fill the wonton wrappers with
approximately 1 Tbs. cream cheese mixture. Fold wrappers into triangles then press with
moistened fingers to seal or seal edges as desired.
In a large skillet heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the
oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your
favorite chili dipping sauce, ranch dressing or naked
11
Beverages
Berry Filled Sangria
Submitted by Jennifer Hamilton, Toronto, ON
Sangria is a fun party drink that everyone loves. And don't forget to
indulge in the quite inebriated fruit, especially as the evening progresses.
Ingredients
1 C. washed and hulled strawberries
1/2 C. washed blueberries
1/2 C. washed raspberries
Juice of lemon
1/4 bottle dry white wine
1/4 bottle dry champagne
1 bottle rose zinfandel
1/4 C. fruit-infused vodka
2 C. white cranberry juice
1 1/2 C. soda water
Directions
Put ice cubes in bottom of pitcher, toss in fruit on top of ice along with lemon juice. Add wine,
champagne and vodka. Stir. Retire to someplace comfortable with two glasses and a good friend.
From: Jennifer Hamilton, Toronto, ON
Kiwi Mango Lassi Smoothie

Desperate for a new smoothie, I came up with this concoction for my
Magic Bullet. You can use a blender, food processor or... jeez, a mortar
and pestle Refreshing, easy and rather healthy to boot. Add a bit of
ginger ale at the end for a fizzling treat. An easier way to peel kiwi fruit
is to slice a layer off one end and scoop out the flesh.
12
Ingredients
1 kiwi fruit, peeled and cut into chunks
1/3 C. mango chunks (I used canned)
1/3 C. mango nectar (you can also use the juice syrup from canned mangoes)
1/3 C. plain, full-fat yogurt
1 tsp. ground flax seeds
4-5 small ice cubes (small enough for the Magic Bullet to beat to a bloody pulp)
Mint sprig, to garnish, optional
Directions
Pulse first 5 ingredients in blender or bullet until well mixed. Add ice and continue to pulse until
ice is crushed to your desired coarseness. Pour into glasses and garnish, if desired, with a mint
sprig.
13
Dessert
Lemon Bars
Submitted by Terri Ryan, Chicago, IL
This is an extremely quick and easy recipe that will have dessert on the
table in less than 30 minutes.
Ingredients
1 pkg. 1-step angel food cake mix
1 can lemon pie filling
Directions
Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or a
jelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring
back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and serve.
Note: only the 1-step angel food cake mix works in this recipe.
Lemon Pie
Submitted by Dorothy Rahmoeller, Lake Village, IN
A simple, homemade pie with the refreshing flavor of lemon and the
sweetness of meringue.
Ingredients
1 1/2 C. sugar
1 1/2 C. water
1/2 tsp. salt
1/2 C. cornstarch
1/3 C. water
4 egg yolks, slightly beaten
1/2 C. lemon juice
3 Tbs. butter
1 tsp. grated lemon peel
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4 egg whites
1/4 tsp. salt
1/2 C. sugar
Baked 9 pie shell
Directions
Combine sugar, 1 1/2 C. water and salt in saucepan heat to boiling. Mix cornstarch and 1/3 C.
water to make smooth paste add to boiling mixture gradually, stirring constantly cook until thick
and clear. Remove from heat. Combine egg yolks and lemon juice stir into thickened mixture.
Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir
in butter and lemon peel. Cover and cool until lukewarm.
For meringue, add salt to egg whites beat until frothy. Gradually add 1/2 c. sugar, beating until
glossy peaks are formed. Stir 2 rounded Tbs. of meringue into lukewarm filling. Pour filling into
cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to
edge of crust. Bake in slow oven 325 degrees about 15 minutes, or until lightly browned. Cool on
rack at least 1 hour before cutting.
Sundae Pizza
This sweet dessert is the perfect frozen treat any time of year! A fun
change from a regular birthday cake.
Ingredients
Nonstick cooking spray
1 sheet frozen puff pastry dough, thawed and trimmed to a 9-inch circle
1 egg, mixed with 1 Tbs. water
2 C. ice cream, softened
1/2 C. pecans
1/2 C. drained maraschino cherry halves
1/4 C. white chocolate chunks
1/4 C. chocolate sundae syrup
Garnish: mint leaves and maraschino cherries
Directions
Preheat oven to 400 degrees. Spray 10- to 12-inch pizza pan with nonstick cooking spray. Place
15
puff pastry dough on pizza pan, Brush dough with egg mixture. Prick center portion of dough
with a fork several times to allow steam to release. Bake 10 minutes. Cool 30 minutes. Spread
with ice cream top with pecans, cherries, and white chocolate. Drizzle with chocolate syrup and
garnish. Serve immediately or freeze. Cut into 6 wedges.
Yield: 6 servings
Pomegranate, Blueberry and Peach Sorbet

This refreshing dessert looks fancy when served in a martini glass and
will really "wow" your friends!
Ingredients
1 C. sugar
1 C. water
2 tsp. grated lemon zest
3/4 C. lemon juice
1 ripe peach, peeled and diced
1/2 C. pomegranate-blueberry juice
Garnish: Lemon zest curls and mint leaves
Directions
Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar
is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30
minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry
juice; blend until smooth. Chill in refrigerator for at least 1 hour or overnight. Pour mixture into
freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to a
freezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a
lemon zest curl and mint leaf.
Yield: 6 servings
16
Simply Delicious Strawberries in Rich Chocolate

Submitted by Annette Kane, Manorville, NY
Who can resist chocolate covered strawberries? A simple dessert that is
always a crowd pleaser and looks gorgeous on a dessert plate. Perfect for
Valentine's Day too!
Ingredients
Fresh strawberries, washed and dried
Your favorite chocolate (Hershey's, Godiva, etc.)
Directions
Melt chocolate in microwave 15 seconds at a time until smooth and creamy. Stir gently. Dip
strawberry 3/4 into chocolate. Place on cookie sheet lined with wax paper and place in
refrigerator until ready to serve. Allow to sit at room temperature before devouring.
From: Annette Kane, Manorville, NY
Chinese Steamed Cake

Photo by: Bethany Chow, Hamden, CT
This cake literally steams instead of bakes for a light and airy cake that is
incredibly simple, yet delicious.
Ingredients
6 eggs
1 1/4 C. white sugar
2 1/2 Tbs. water
1 1/2 C. cake flour
1/2 tsp. baking powder
1 1/2 tsp. almond extract
1/4 C. confectioners' sugar for dusting
Directions
17
Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure
it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper. Separate
the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric
mixer on medium speed until the mixture has increased about three times in volume. Whisk
together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend
in the extract.
Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter
into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air
bubbles. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and
place the lid on top; the towel will absorb any steam that collects on top from dripping onto the
cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack. Dust with confectioner's sugar.
Yield: 12 servings
Pumpkin Cookies
Submitted by Fran Rifkin, Woodland Hills, CA
An unusual twist on a traditional holiday treat. And, a healthy option for
dessert.
Ingredients
1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
3 eggs
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces
Directions
Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until
well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to
pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake
10-15 minutes or until slightly browned.
18
Main Course
Fish and Seafood
Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne
Reduction
Submitted by Vinny Campos, Port Chester, NY
A sweet orange reduction sauce, with a bit of spicy kick, tops of this
perfect salmon dish.
Ingredients
5 oz. Salmon
4 C. Orange Juice
1 C. White Wine
1 C. water
Powdered Ginger, enough to coat salmon
black pepper to taste
Maple Sugar, to taste
cayenne pepper, to taste (careful not to hide the other flavors)
1/2 lemon
bouquet garni- bay leaf, whole white and black peppercorns and thyme
6 or more stalks of asparagus
dried blueberries, garnish
thyme sprig, garnish
Directions
Prepare the court bouillon by adding 1 1/4 C. of orange juice, 1 C. of water and 1/4 C. of white
wine to a small sauce pan. Drop in the bouquet garni cheese cloth with herbs inside, sealed with
butchers twine and half the lemon with the skin side facing down. While this heats up, rub the
salmon with powdered ginger and then let it marinate and in the remaining orange juice with
black pepper. Let this marinate for about 2 hours. When the court bouillon reaches a temperature
of 180F, turn the heat down and let it simmer. Add the salmon and let it cook until it reaches an
internal temperature of 145 F. Remove the salmon from the heat and reduce half of the court
bouillon in a separate and smaller sauce pan. Add the maple sugar to the reduction so that it
thickens. When it turns syrupy, remove from heat and cover the salmon with it. Blanch the
asparagus, plate and serve.
19
Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

Submitted by Rob Mongeon, Colchester, VT
The cedar plank brings great flavor to the fish and also serves for an
elegant presentation. Beautiful!
Ingredients
1 large cedar plank
For the potatoes:
2-8 oz. red or purple baby potatoes, cut no larger than 1 inch
2 large Spanish onions, cut in half then into wedges
1 clove garlic, smashed and chopped fine
1/2 tsp. salt
1/2 tsp. pepper
4 Tbs. unsalted butter, 1/2 stick
2-4 inch sprigs of rosemary
1/2 C. water
For the fish:
4 6 oz. rainbow trout fillets, skin on
1/2 tsp. salt
1 Tbs. Old Bay seasoning
1 lemon, cut into thin slices
Directions
Soak the cedar plank in cold water at least 2 hours before making this meal. Place a couple of
heavy cans on the top of the wood to keep it submerged. Preheat oven to 375 degrees. Lay out a
large sheet of heavy duty foil and place the potatoes, onions, garlic, salt, pepper, butter and
rosemary on it. Form a sealed pouch and pour in the water just before sealing. Place the pouch on
a on the middle rack of a 375 degree oven. Bake for 1 hour. Meanwhile, prepare the trout. Wash
and pat dry the fillets. Sprinkle with salt and Old Bay seasoning. Place the fillets on the planks,
two per plank. Cover the top of the fillet with lemon slices and place in a 375 degree oven for 15
to 20 minutes or until you start to see the juices bubble up on the top of the fillet.To serve family
style, place the roasted vegetables in a large serving bowl and place the fish planks on either side
of the bowl.
20
Serves 4.
New Orleans Peal and Eat Shrimp

These are delicious and addictive little buggers. Serve them with
baguettes and lemon wedges.
Ingredients
1 1/2 lb. large shrimp, 21 to 25 per lb.
2 Tbs. olive oil
3 garlic cloves, minced
3/4 tsp. salt
6 Tbs. unsalted butter
2 tsp. chili powder
2 tsp. black pepper
4 tsp. Worcestershire sauce
1 Tbs. fresh lemon juice
7 wooden skewers, 12-inch
Directions
Snip shells of shrimp with scissors down middle of back, leaving the tail and first segment of
shell intact. Make an incision along length of back where shells are cut and devein, leaving
shells in place. Leaving the shells on will prevent the shrimp from becoming tough on outside
when grilled. Toss shrimp with oil, garlic, and 1/2 tsp. salt and marinate at cool room
temperature 15 minutes.
While shrimp marinate, prepare the grill for cooking. If using a charcoal grill, open vents on
bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5
inches above rack for 3-4 seconds. If using a gas grill, preheat burners on high, covered, 10
minutes, then reduce heat to medium-high.
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 tsp. salt in a small
heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat
and stir in lemon juice.
21
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over
once, until just cooked through, 3-4 minutes total. Push shrimp off skewers into a bowl, then
pour butter mixture over them and toss to combine well.
Note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6
minutes total.
Yield: 4 main course servings
Baja Chipotle Fish Tacos

A classy way to serve tacos and the homemade spicy sauce adds a
creamy kick.
Ingredients
1 C. Lawry's Baja Chipotle Marinade with lime juice, divided
1 lb. firm, boneless white fish fillets (I used cod)
8 soft taco size corn tortillas, quickly fried in oil so still pliable
2 C. shredded green cabbage
Chipotle Sauce:
1/2 C. Hellmann's or Best Foods Real Mayonnaise
1/2 C. sour cream
1/2 C. Lawry's Baja Chipotle Marinade with lime juice
Directions
In resealable plastic bag, combine fish and 3/4 cup Marinade. Marinate in refrigerator for 1 hour,
turning several times.
Mix chipotle sauce ingredients and chill.
Remove fish from marinade, discarding used marinade. Grill fish, turning and brushing with
reserved 1/4 cup Marinade, until fish flakes with a fork.
To serve, divide fish among tortillas use two tortillas for each taco. Top with cabbage and drizzle
with chipotle sauce.
22
Pork
Crisp Pork Medallions with Creamy Caper Sauce
Breadcrumb-coated pork medallions are golden on the outside, moist and
juicy on the inside. The caper/yogurt sauce provides a burst of briny
flavor.
Ingredients
Sauce:
2/3 C. plain yogurt (6 oz), preferably whole milk
3 Tbs. mayonnaise
2 Tbs. drained bottled capers, finely chopped
1 Tbs. finely chopped fresh flatleaf parsley
1/8 tsp. black pepper
Pork:
1-1 1/2 lb. pork tenderloin
1 C. all-purpose flour
1 tsp. salt
1 tsp. black pepper
2 large eggs
1 C. fine dry bread crumbs
1 C. vegetable oil for pan frying
Optional Garnish:
Lemon wedges, watercress or other baby greens
Directions
To make the sauce, stir together all sauce ingredients in a bowl until combined, then chill,
covered, until ready to use.
To cook the pork, put oven rack in middle position and preheat oven to 350 degrees. Cut pork
crosswise into 1-inch thick slices medallions. Whisk together flour, salt, and pepper in a shallow
bowl. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in
a third shallow bowl.
Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg,
23
letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1
layer on baking sheet.
Heat 1/4-inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then
panfry medallions, turning over once, until golden brown, 6-8 minutes total. Transfer to a clean
baking sheet and roast in oven until thermometer inserted horizontally into center of meat
registers 145-150 degrees, 6-7 minutes. Serve pork with sauce, lemon wedges and watercress.
Yield: 4 servings
Creamy Cheesy Spaghetti with Ham and Cabbage

Submitted by Mariko Brown, San Diego, CA
Add color and flavor to a regular pasta dish with ham and green cabbage.
Ingredients
5 oz. spaghetti
1/6 head green cabbage, cut into bite-size pieces
3 oz. cream cheese, cut or torn into small cubes
3 oz. sliced cured ham, sliced into bite-size pieces
2 Tbs. Parmesan cheese, grated
1/8 tsp. cracked black pepper
Salt to taste
Directions
Cook spaghetti in boiling salted water as the package directs. Two minutes before pasta is done,
add cabbage to the same pot. Drain pasta and cabbage, reserving 2 Tbs. cooking liquid.
Meanwhile, place cream cheese, ham, Parmesan cheese, and black pepper in a large
microwavable bowl. Microwave until cream cheese melts, stirring once or twice with a whisk in
the way. Toss cooked pasta and cabbage with the cream cheese mixture. If the mixture is too
thick, add reserving cooking liquid. Season with salt, if necessary.
Yield: 2 main dish servings
Poultry
Cornish Game Hens with Garlic and Rosemary
24
Submitted by Rommie Zats, Chicago, IL

Cornish hens can be an elegant dinner option for non-meat eaters and
game lovers. This recipe is quite simple, yet flavorful. If you don't need 4
hens, the recipe is easily adjustable. Impressive and delicious.
Ingredients
4 1 1/4- to 1 1/2-lb. Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 Tbs. olive oil
24 garlic cloves, peeled
1/3 C. dry white wine
1/3 C. canned low-salt chicken broth
Additional rosemary sprigs (for garnish)
Directions
Preheat oven to 450 degrees. Pat hens dry with paper towels. Season cavities lightly with salt and
pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 Tbs.
oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan.
Scatter garlic around hens.
Roast hens 25 minutes. Reduce oven temperature to 350 degrees. Pour wine, broth and
remaining 2 Tbs. oil over hens. Continue roasting until hens are golden brown and juices run
clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25
minutes longer.
Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to
keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to
sauce consistency, about 6 minutes.
Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish
with additional rosemary sprigs and serve.
Yield: 4-6 servings
From: Bon Apptit, February 1996
Parmesan Risotto
Submitted by Rommie Zats, Chicago, IL
25
Risotto can be very tricky, which makes cautious chefs shy away from it,
but this risotto recipes is so simple and delicious it always turns out
perfectly. Follow the directions exactly and you'll be a risotto pro in no
time.
Ingredients
6-8 C. homemade chicken stock or low-sodium chicken stock, skimmed of fat
3 Tbs. olive oil
1/2 C. finely chopped shallots (about 2)
1 C. arborio rice or carnaroli rice
1/2 C. dry white wine
4-6 Tbs. unsalted butter
1/2 C. grated parmesan cheese, plus extra for grating or shaving
1/4 C. chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavybottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent.
Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3-4
minutes. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 C. hot stock to rice. Using a wooden spoon, stir rice constantly, at a
moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon,
add another 3/4 C. stock. Continue adding stock 3/4 C. at a time and stirring constantly until rice
is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy.
As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does
not overcook. The final mixture should be thick enough that grains of rice are suspended in
liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave
additional parmesan over risotto. Serve immediately.
Yield: 4 servings as side dish; 2 servings as main course
From: Rommie Zats, Chicago, IL
26
Chicken and Cheese Flautas

Flauta means flute in Spanish which is what these resemble.
Ingredients
6 flour tortillas
1 C. shredded Monterey jack pepper cheese
3/4 C. cooked chicken
3/4 tsp. ground cumin
1/3 C. chunky salsa
4 tsp. vegetable oil
Guacamole (optional)
Sour cream (optional)
Cilantro (optional)
Directions
Combine the chicken, cheese and cumin in a small bowl. Place about 1/4 of the chicken mixture
on each tortilla. Top with 1 Tbs. salsa. Roll tightly and secure with a toothpick. Brush with oil.
Alternately, put the oil in the skillet and sort of shallow/deep fry the flautas. Cook flautas over
medium heat in a 10-inch skillet 4-6 minutes, turning occasionally until filling is hot and tortillas
are toasted. Remove toothpicks and serve with guacamole and sour cream if desired.
Greek-Style Burgers with Tzatziki

I thought I didn't like ground turkey - until I tried these What a lovely
surprise. You can spread the tzatziki on the burger or bun or dip your
burger in it, serve on pita with tahini, tomatoes and lettuce or even use it
as a salad dressing. However you serve it, the idea is to get it into your
mouth as quickly as possible. Watch out for flying Mmmmms!
Ingredients
Tzatziki:
1 pint sour cream or Greek-style super thick yogurt
27
1 English cucumber, peeled, grated on a box grater and squeezed to remove as much water as
possible (see note)
3 garlic cloves, mashed to a paste
1/2 cup olive oil
1 Tbs. red wine vinegar
1 Tbs. minced fresh dill or 1 tsp. dried dill salt
Burgers:
1 lb. ground turkey
1 C. crumbled feta cheese
1/2 C. olives, chopped (I usually use chopped salad olives)
1 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. dried parsley
1 tsp. dried basil (optional)
1 tsp. onion powder
1/2 tsp. garlic powder
Ground black pepper, to taste
4 onion hamburger buns
Directions
To make the tzatziki, just mix everything up together until it is all blended and the oil has
emulsified into the yogurt/sour cream and put in a sealable Tupperware bowl. Chill in the
refrigerator for at least 2-3 hours before using to allow the flavors to come out.
For the burgers, combine all the ingredients in a large bowl. Form into 4 patties, then grill.
Note: These are the long, thin, almost seedless kind. If I have time, I often lightly salt the grated
cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates
even more water.
Yield: 1 pint sauce, 4 burgers
Vegetarian
Vegetarian Pizza
Submitted by Linda Cameron, Richland, WA
28
I used Old West Cinnamon Roll bread mix for the dough by preparing it
in the bread machine, then rolling the dough out. The dough can be
rolled out thin and trimmed off for those who dont like so much crust,
but I fold the excess over because I love it.
Ingredients
Old West Cinnamon Roll bread mix
Morningstar Breakfast strips, cut into small pieces
Fresh zucchini, sliced
Mozzarella and other cheeses
Other toppings: olives, mushrooms
Ragu, Prego or other red sauce
Directions
Spread red sauce on crust and layer toppings. Cover wtih cheese. Make sure the cheese is on the
top to keep all the other toppings moist. You can use different things for pizza toppings
according to your own tastes. Bake the pizza on a pizza stone for about 12 minutes on 450
degrees then turn it down to 400 degrees for another 15-20 minutes.
Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

This dish is very filling, especially for a vegetarian meal. Serve with a
fruit salad on the side or something else light. Very tasty and healthy
with a beautiful presentation.
Ingredients
8 oz. red-skinned sweet potatoes (yams), peeled, chopped
8 oz. white-skinned potatoes, peeled, chopped
6 garlic cloves, peeled, left whole
1 bay leaf
4 Tbs. freshly grated Parmesan cheese
2 large eggs, beaten to blend
4 4- to 5-inch diameter portobello mushrooms
6 Tbs. olive oil
1/2 C. chopped onion
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2 Tbs. chopped fresh parsley

1 tsp. minced fresh rosemary
2 6 oz. bags fresh baby spinach
Directions
Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender,
about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool
slightly. Mix in 3 Tbs. cheese. Season with salt and pepper. Whisk in eggs.
Remove mushroom stems and chop finely. Heat 2 tsp. oil in large nonstick skillet over mediumhigh heat. Add mushroom stems and onion; saut 5 minutes. Stir in parsley and rosemary.
Season with salt and pepper.Preheat oven to 400 degrees. Brush rounded sides of mushrooms
with 3 tsp. oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to
350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps.
Sprinkle with 1 Tbs. cheese. Bake until heated through, about 25 minutes.
Heat 1 tsp. oil in large pot over medium heat. Add spinach; saut 2 minutes. Season with salt and
pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
Yield: 4 servings; can be doubled
Zucchini "Crab" Cakes

Photo by: Jen Chow, Hamden CT
Prepared in the same way as crab cakes, these zucchini cakes are actually
vegetarian.
Ingredients
2 1/2 C. grated zucchini
1 egg, beaten
2 Tbs. butter or margarine, melted
1 C. seasoned bread crumbs
1/4 C. minced onions
1 tsp. Old Bay Seasoning (may add more)
1/4 C. all-purpose flour
1/2 C. vegetable oil (for frying)
Directions
30
In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs,
minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a
medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both
sides.
Gorgonzola Walnut Ravioli with Sage Butter

You could use any pasta here, but the ravioli named in the title makes
this dish positively decadent. I got this pasta at Trader Joes, my new
favorite place to shop. I'm a latecomer to the TJ party and only recently
discovered how fantastic and inexpensive they are.
Ingredients
1 lb. package of gorgonzola walnut ravioli
4 Tbs. butter
1 Tbs. fresh sage leaves chopped
Grated fresh parmesan cheese to garnish, optional
Directions
Cook pasta according to directions. Meanwhile, heat butter in a skillet over moderate heat until
foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp
and butter is golden brown. Very gently fold the ravioli into the sauce until well-coated and
serve.
Serves 3-4 depending on portion size
Sandi Kafka, Arcadia, CA
31
Sides
Palak Paneer
One of my favorite dishes in Indian cuisine, this is made with spinach
and paneer, a mild Indian cheese. You can make your own paneer or
find it in gourmet groceries or any Indian market. Ghee is simply
clarified butter, which you can also make yourself or buy ready-made.
Ingredients
2 5 oz. bags baby spinach
1 large onion
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1 tsp. ground ginger
1/2 tsp. chopped garlic
1/2 C. chopped tomatoes
3 Tbs. plain yogurt
1 Tbs. coriander
1/2 tsp. garam masala
1/2 tsp. paprika
1/2 tsp. salt
8 oz. paneer cheese, cut into cubes
1/4 C. heavy cream
Directions
Cut spinach into shreds and cook in 3 Tbs. water until tender remove from heat. Saut onion,
cinnamon, cardamom, and ginger in 12 tbsp. ghee or oil until onion is translucent. Then add
garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt a
little at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well.
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30
minutes. Remove from heat. Take half of spinach mixture and puree in food processor or
blender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat,
then add paneer cubes and serve.
Tandoori Onion Salad

32

Serve as a relish with naan, papadam, and other Indian breads or with
tandoori dishes.
Ingredients
3 red onions
1 Tbs. kosher salt
2 Tbs. dark brown sugar
1 lemon, juice of
3 medium tomatoes, thinly sliced
1 medium green pepper, thinly sliced
1 red chili pepper or green chili pepper, thinly sliced
1 Tbs. grated ginger
2 Tbs. chopped cilantro
Directions
Thinly slice 3 red or sweet onions, sprinkle with 1 Tbs. kosher salt, and drain in a colander for 1
hour. Rinse and pat dry. Dissolve 2 Tbs. dark brown sugar into the juice of 1 lemon and a little
hot water and mix with the onions. Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1
thinly sliced green or red chili, 1 Tbs. grated ginger, 2 Tbs. chopped cilantro, and salt to taste.
Bacon Ranch Pasta Salad

Remember the Betty Crocker Suddenly Salad? This is close... but better.
Careful, though - its pretty addictive.
Ingredients
2 C. uncooked shell pasta
4-5 peeled baby carrots or 1 large regular carrot, shredded
1 C. frozen peas, thawed
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3/4 C. mayonnaise, more if desired but NOT miracle whip

1 1 oz. packet Hidden Valley Ranch dressing mix or 1/2 of a .4 oz. package of the buttermilk
version
1/4 C. bacon bits (I use Hormel REAL bacon bits or pieces)
1/2 tsp. onion powder
Directions
In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill this
mixture while you continue making the rest of the salad. Cook pasta al dente, drain and cool.
Fold in pasta carefully. Gently fold in peas last. Chill for several hours and serve chilled or at
room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.
Garnish top with more bacon bits pieces. You can never have too much bacon.
Homemade Paneer Indian Cheese

Paneer is an essential ingredient in Indian cooking. People often
substitute ricotta, but the taste is decidedly not paneer and the real deal is
so easy to make. With this simple recipe, you'll give true Indian
authenticity to all your dishes.
Ingredients
4 C. milk
1 Tbs. plain yogurt
1 tsp. salt
1 tsp. sugar
1 Tbs. fresh lemon juice
Directions
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring
occasionally with a whisk. As the milk is just about to boil it will bubble at the edges, stir in the
lemon juice. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the
cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink
to drain for 360 minutes. Once drained, place the cheese, still in the cloth, into a bowl weighted
with a heavy object and refrigerate until ready to use.
Mini Broccoli Frittatas

Submitted by Rassul Fazelat, Jersey City, NJ
34
After cooling, these tasty frittatas will pop right out of the muffin pan.
Ingredients
2 Cans Buttermilk Biscuit Dough
8 X-Large Eggs
1 C. Shredded Sharp Cheddar Cheese
1/8 Stick Butter
1/4 C. Cooked bacon or Pancetta
1 C. Broccoli
1/4 C. dice onions
salt and pepper to taste
Directions
In medium sized muffin pan, put butter on inside surface of pan, press biscuit dough in the
muffin area to cover entire cup. Do this for all cups of muffin pan. Combine 8 xlarge eggs,
onions, broccoli, bacon, 1/2 of shredded cheese in large mix bowl. Make sure mixture is even
distribution of ingredients. Add salt and pepper to taste. Pour egg mixture into muffin pan
crusts, filling to 3/4 high per cup. Allow room for mixture to rise. Top each cup with remainder
of cheese. Bake at 350 for 40 minutes or until golden brown. Check with knife center of frittata
for doneness. It should leave very little to no runny egg residue. After baking, allow frittatas to
cool.
Sweet Potato Chips

Photo by: Amy Chow, Hamden, CT
This is not just your ordinary recipe for potato chips, this is how you
make those fantastic sweet potato chips that you order at certain
restaurants.
Ingredients
35
2 6 to 8 oz. sweet potatoes, peeled, and sliced thinly

1 tsp. olive oil cooking spray
Herb mix
Salt to taste
Aluminum foil
Directions
Heat oven to 350 degrees. Line two baking sheets with aluminum foil and spray with olive oil.
Peel and slice the sweet potatoes (a mandolin makes this job a breeze). Place slices on the foil,
spray slices again with the cooking spray, and sprinkle with herb seasoning and salt. Put baking
sheets in the oven, bake for 20 minutes, turn over, reduce oven to 300 degrees, and continue to
bake until slices are crisp, but not burned, approximately 15 to 20 more minutes. Cool, remove
from baking sheet, and enjoy.
Note: A small sweet potato, 6 to 8 oz. will fill one baking sheet.
Yield: 30 slices
36
Snacks
Whole Wheat Apple Muffins with Streusel Topping
This is a very versatile recipe that is delicious with apples or anything
else you want to throw in. Feel free to experiment with ingredients - it's
pretty hard to mess up the basic recipe. Plus, the streusel topping makes
everything taste yummy!
Ingredients
1 C. Ceresota Unbleached All-Purpose Flour
1 C. Ceresota Whole Wheat Flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1Tbs. cinnamon
1/2 C. margarine, softened
1/2 C. granulated sugar
1/4 C. brown sugar, packed
1 egg, slightly beaten
1 C.sour cream (non-fat works fine)
2 apples (Jonathon or Granny Smith) peeled, cored and chopped
Streusel Topping:
3 Tbs. Ceresota Unbleached Flour
3 Tbs. brown sugar
1/4 tsp. cinnamon
4 tsp. margarine, softened
1/8 C. chopped pecans
Directions
Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and
cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and
brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly.
Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin
cups.
Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine
until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each
37
muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin
comes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.
Dehydrated Grannies
Dehydrated Granny Smith apples, that is. Very easy, convenient, tasty
and healthy. This uses a counter-top dehydrator which frees up a lot of
time and doesn't heat up your kitchen. You could spice these up with
whatever tickles your fancy... sugar, cinnamon, cloves, allspice...even
cayenne. I prefer them plain, mostly because that's the fastest way to get
them from the cutting board to my mouth and still be able to call it a
recipe.
Ingredients
3 Granny Smith apples
1 Tbs. lemon juice
Directions
Wash, cut in half and core apples. It's not necessary to peel them. Slice apples into 1/8-inch
thickness or thinner. Place slices in large bowl and drizzle with the lemon juice. This helps to
prevent the apples from browning. Very gently toss to coat.
Place apple slices in single layer on dehydrating trays. Set dryer to approximately 140 degrees
and let dry to desired doneness, at least 6 hours. Store in an air-tight container.
Seedy Characters
These are great with a dip like hummus or something feta cheese-based
as shown in the photo.
Ingredients
4 flour tortillas
4 tsp. unsalted butter, softened
38
2 tsp. crushed black pepper

2 tsp. sesame seeds
2 tsp. sunflower seeds
2 tsp. poppy seeds
3/4 tsp. caraway seeds
1/4 tsp. salt
3 Tbs. minced cilantro (optional)
Directions
Heat oven to 450 degrees. Spread each tortilla with 1 tsp. butter. Combine pepper, sesame seeds,
poppy seeds, caraway seeds and salt in a small bowl sprinkle evenly over tortillas. Place tortillas
on a baking sheet bake until crisp, about 4-5 minutes, longer if they're not crisp yet, but be
careful they dont burn. Sprinkle with cilantro and serve hot.
39
Soups and Stews

Posole
Submitted by Toni Narins, San Diego, CA
This is a Mexican stew/soup that has lots of flavor and spice subdued
with gorgeous slices of avocado. Posole is considered a dish that brings
good luck. It's often eaten on New Year's eve, but it's also eaten any time
one needs a little extra luck. Kind of a nice touch, don't you think?
Ingredients
Enough pork to make stew 1/3 to 2/3 hominy, can be pork chops, roast or whatever version of
pork you have
1 large onion, chopped
3 cloves garlic, minced
Oil
1-2 Tbs. red chili powder or to taste
2 C. chicken broth
Dash oregano
Well-rounded tsp. cumin powder
Kosher salt to taste
Water, if needed
Avocado slices
Directions
Start by cubing some pork. Depending upon the size of the can of posole you are using, you will
need enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If you
wind up with half and half, that's fine.
Chop onion, and mince garlic. Put some oil in a large, heavy pot and sautee the onion and garlic
until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat,
turning often. Reduce your heat and add red chili powder to taste. I never measure, but I'm
assuming I use at least a couple of tablespons. (But I like my food spicy!)
Stir the meat until it is coated with the chili, and then add chicken broth. At this point, I throw in
a healthy dash of oregano and cumin powder, as well as some kosher salt. (Didn't all the early
settlers have kosher salt?) If you are starting with the dried posole, you will want to add it before
it's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this
point and let it finish it's cooking with the meat. You will also want to water - not the water
you've been cooking it in (you want to make sure you don't have any of the lime in your final
dish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own,
before adding the posole. When you add the posole, remember to add water. If you want this to
40
be a stew, add enough liquid to make it a stew, not a soup.

Cover and simmer on low for at least an hour and a half. I usually wind up cooking it for at least
an hour and 45 minutes, because I get busy doing something else. Or maybe because it just needs
more time. No matter which version of hominy you use, it will need time to cook. Your nose will
tell you when it's getting close to being ready. Test it by tasting a piece of the hominy. It should
be soft enough to chew easily, but not mush. I don't think I ever ate it with avocado when I lived
in New Mexico, but I recently started chopping some on top and I love it that way!
Winter Chowder
Submitted by Nicole Leigh Dainty, Washington, PA
This corn, potato, and celery chowder will warm you on a cold winter
day.
Ingredients
1/2 tsp. salt in bowl of water
15 potatoes
3/4 C. celery
1/4 tsp ground peppercorns
1/2 C. onion
1/3 C. butter
1/2 Tbs. garlic
2 tsp. soy sauce
1 tsp. salt in pot
3 C. corn
4 C. soy milk
Directions
Peel 15 potatoes, rinse, then place in a bowl with water and 1/2 tsp. of salt, then set aside. Place a
large pot of water on the stove and bring to a boil. Finely cube the celery, garlic and onions.
Then cube the potatoes. Place the potatoes into the pot and boil for 20 minutes. I use the Chop
Wizard, it has two different sizes of blades.
Take a small saut pan and place the butter into it. Cook on medium-high setting. Then, after
butter starts to melt, add soy sauce, celery, and onions, until they are well-cooked and not crispy.
Then add the garlic, do not cook any longer than 1 minute or it will loose all medicinal properties
and just be a flavoring. Remove from heat. Pour the base into a large stock pot, add the sauted
mixture, the corn and the 2 C. of potatoes you set aside. Cook for 6-8 minutes on medium-high
41
stirring continuously. Then remove from heat, pour into bowls and serve.
Mom's Babas Green Bean Soup

Submitted by Jeanne Evans, Indianola, PA
This was a favorite at the end of summer when we would help harvest
the beans from our garden.
Ingredients
2 lb. fresh green beans
Water or chicken stock-enough to cover beans
1/4 C. of butter
1 large onion, chopped
1/2 C. flour
1 to 2 qt. whole milk
Salt and Pepper to taste
Directions
Snip ends of green beans, cut in half, and wash. Steam beans in enough water to cover until
bright green. Do not drain water or stock. In a separate pan, brown the onion in butter. Add flour
and cook into a light roux. Add the onion and roux to the undrained steamed beans. While
stirring, add milk. Simmer until beans are cooked through and soup is creamy and thickened.
Carole DuCheney's Beef Stew

This came from my dear mom's recipe box and is one of the few that she
posthumously is allowing me to share. Warms you up from the inside
out.
Ingredients
2 1/2 lb. rump roast
4-5 Tbs. oil
1 medium yellow onion, chopped small
42
1 48 oz. can beef broth

1 tsp. Kitchen Bouquet
3 celery stalks, chopped into pieces
3 crushed garlic cloves
8 10 oz. Portobello mushrooms, diced
1 10 oz. package frozen peas
10 oz. baby carrots, leave whole
4 medium red potatoes, cut into 1 1/2-inch cubes
Directions
Slice roast into 1-inch thick slices. Lay those flat and cut lengthwise into 1-inch strips. Cut each
strip into 1 1/2-inch cubes. Toss meat well with Kitchen Bouquet.
Add oil to large, hot stock pot. Carefully add meat cubes in a single layer. If necessary, brown in
batches, removing one batch before adding another. Cook on high until fluids begin to evaporate
and meat browns, stirring occasionally. When all batches of meat are browned, return all to pot.
Stir chopped onions and garlic into meat until onions are browned and translucent. Add beef
broth. Bring to boil, then lower heat, allowing stew to simmer, covered for 2-3 hours. Meat
should come apart easily when done. When meat is close to being as tender as you like, add
celery, carrots and potatoes. Test both potatoes and carrots for doneness. Gently stir in peas. If
liquid needs thickening, add well-dissolved flour and water and heat fairly high to desired
consistency.
Chilled Tuscan Tomato Soup with Basil Cream Sauce

A perfect summer soup with fantastic flavoring and gorgeous garnish.
Ingredients
Soup:
4 C. vegetable juice (V-8)
1/2 C. prepared pesto sauce
1/2 C. prepared roasted red pepper and artichoke tapenade
3 tsp. Worcestershire sauce
1 Tbs. sugar
1 tsp. grated lemon zest
2 Tbs. lemon juice
43
4-8 dashes Tabasco sauce, to taste

Fresh ground pepper (optional)
Topping:
4 Tbs. sour cream
2 Tbs. chopped fresh basil leaves
Garnish:
Lemon slices
Basil sprigs
Directions
Stir all soup ingredients together in a 2 qt. pitcher. Refrigerate at least 30 minutes. Pour into soup
bowls and swirl on sour cream. Drag a toothpick across the top of the soup to make a pretty star
design. Sprinkle with chopped basil. Garnish with lemon wedges and basil sprigs. Serve with
crackers (optional).
Yield: 4 servings
44
Miscellaneous
Primo Pesto
This beautiful pesto would go wonderfully with pasta or Italian bread.
Ingredients
4 C. fresh basil leaves, about 3 large bunches
1/2 C. olive oil
1/3 C. pine nuts
2-3 medium fresh garlic cloves
1/4 C. grated Parmesan cheese
1 1/2 tsp. kosher salt
Directions
Combine the basil, olive oil, pine nuts and garlic cloves in a blender or food processor. Blend
until a paste forms, stopping to push down the ingredients when necessary. Add the Parmesan
cheese and salt blend until smooth. Freeze sauce in ice cube trays, then transfer to zip lock bags
for future use.
Yield 1 C.
Goat Cheese Balls

Submitted by Joanne Glass, Highland Park, IL
The perfect topping for any salad, they really dress up the look and the
flavor!
Ingredients
1 pkg. goat cheese
45
Your favorite dried herbs and spices (ie: basil, oregano, Italian seasoning, tarragon, etc.)
Directions
Take goat cheese out of the refrigerator about a half an hour before you plan to prepare the balls.
Mix generous amount of your favorite seasonings in a shallow bowl or plate. Once softened,
pinch off bits of goat cheese to form balls about 1 inch in diameter. Rolls balls in seasoning and
place on baking sheet. Bake in 350 degree oven for about 20 minutes. Serve on top of salad
immediately.
Yield: 8-10 balls
Cat Food
Frenzied Feline Food
Push all your cats buttons by giving him/her treats AND catnip and
watch the fun begin. Use premium catnip, which can be found at all pet
stores.
Ingredients
1/2 C, wholewheat flour
1/2 C. nonfat dry milk powder
1/2 can tuna, in oil
1 Tbs. vegetable oil or cod liver oil
1 egg, beaten
1/4 C. water
1/4 C. finely crushed dry catnip, for rolling the balls in, approximately
Directions
Preheat oven to 350 F and spray a large cookie sheet with cooking spray. In large bowl, mash the
tuna so that there are no large lumps. Mix flour and milk in the tuna until thoroughly combined.
Add water and oil, mix well. Beat an egg until foamy, add and combine thoroughly. Expect the
dough mix to be sticky. Shape dough into tiny balls about the size of a small marble. Roll the
balls in finely crushed dry catnip I usually rub the catnip between my hands to crush it. Place the
balls on the cookie sheet and flatten slightly. Bake for 10 minutes then remove them from oven
and let them rest for 5 minutes. Turn treats over and bake 10 more minutes or until browned.
46
Cool treats completely before giving any to your pet. Store in air tight container in the
refrigerator or a cool dry place.
Cat Fell Off the Wagon

Here's a great, insanely simple catnip tea to treat your feline friends.
You can substitute chicken broth or chicken soup for the bouillon and
water if you choose.
Ingredients
1 C. warm water
3 Tbs. dried catnip or fresh catnip
1/4 tsp. instant chicken broth, powdered
Directions
Place the warm water in a container with a tight-fitting lid. Add the catnip and chicken broth.
Shake vigorously for a couple minutes or until the bouillon is dissolved and the catnip has given
the tea a greenish tinge. Serve 1/4 C. of the tea to your cat in a shallow bowl. Store the remainder
in the refrigerator. Warm before serving.
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Photo Contest Ecookbook2 PDF

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You can find this recipe and more than 20,000 others at www.Recipe4Living.com.

Letter from the Editor

Dear Recipe4Living Member,

Photo Contest Winners ....................................................................................................... 5

Beverages ............................................................................................................................. 12-13

Desserts ................................................................................................................................ 14-18

Main Course ........................................................................................................................ 19-31

Pork ............................................................................................................................ 23-24

Poultry ....................................................................................................................... 24-28

Vegetarian ................................................................................................................. 28-31

Sweet Potato Chips

Soups and Stews .................................................................................................................. 40-44

Cat Food .................................................................................................................... 45-47

Photo Contest Winners

Avocado Mango Salsa

1/4 C. minced cilantro

Black Bean Salsa

Roasted Tomatillo Salsa

The tomatillo is a small, green tomato commonly used in Mexican and

Curried Deviled Eggs

1 tsp. lemon juice

Easy Deviled Ham and Cheese Phyllo Triangles

Kiwi Mango Lassi Smoothie

Pomegranate, Blueberry and Peach Sorbet

Simply Delicious Strawberries in Rich Chocolate

Chinese Steamed Cake

Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

New Orleans Peal and Eat Shrimp

Baja Chipotle Fish Tacos

Creamy Cheesy Spaghetti with Ham and Cabbage

Submitted by Rommie Zats, Chicago, IL

Chicken and Cheese Flautas

Greek-Style Burgers with Tzatziki

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

2 Tbs. chopped fresh parsley

Zucchini "Crab" Cakes

Gorgonzola Walnut Ravioli with Sage Butter

Tandoori Onion Salad

Submitted by Sandi Kafka, Arcadia, CA

Bacon Ranch Pasta Salad

3/4 C. mayonnaise, more if desired but NOT miracle whip

Homemade Paneer Indian Cheese

Mini Broccoli Frittatas

Sweet Potato Chips

2 6 to 8 oz. sweet potatoes, peeled, and sliced thinly

2 tsp. crushed black pepper

Soups and Stews

be a stew, add enough liquid to make it a stew, not a soup.

Mom's Babas Green Bean Soup

Carole DuCheney's Beef Stew

1 48 oz. can beef broth

Chilled Tuscan Tomato Soup with Basil Cream Sauce

4-8 dashes Tabasco sauce, to taste

This beautiful pesto would go wonderfully with pasta or Italian bread.

Goat Cheese Balls

Cat Fell Off the Wagon

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