Crockpot split pea soup

Things You'll Need:

1 bag of dry split peas (16 oz.)

6 and cups water

2 cups chopped carrots cut into small chunks

1 and cups chopped red/purple onion

6 to 8 slices of bacon (Jennie-O Turkey Bacon has practically no fat)

2 Tablespoons olive oil

2 Tablespoons crushed, dry basil

2 teaspoons, or thereabouts of Cavender's Greek Seasoning Powder

Ground peppercorn pepper to taste

Salt to taste

1 heaping Tablespoon of powdered chicken-flavored bouillon

5 quart crock pot

Large, high-sided nonstick frying pan

Spatula

Measuring cup

Large plastic spoon for stirring

Tablespoon and Teaspoon for measuring

Read more: How to Make Healthy Crock Pot Split Pea Soup | eHow.com
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1.First, ignore the directions on the back of the package of split peas. They have no clue, trust me. Turn
your crock pot (slow cooker) onto the "high" setting and place your 16 oz. of rinsed, dry peas into it,
followed by the 6 cups of cold water. Put the lid on the pot and leave it alone for a minimum of 4
hours. Do not under any circumstances put any seasoning, especially salt, in with the peas and water, as
this will inhibit the peas from breaking down.

2.2

Carrot and Onion MixtureWhen the peas are fairly close to the end of their initial cooking time, chop up
your carrots and onions and put them into your high-sided nonstick frying pan in the 2 Tablespoons of
heated olive oil. Season the veggies with the dry basil, salt, Cavender's seasoning and black pepper. Here
I've included a photo of this part of the procedure (click on the picture for a larger view) so you can see
the seasonings I use on the carrots and onions, and also to show you about how small to chop up your
veggies. You want these pretty small, because you don't want them "stealing the show" in your lovely
green pea soup! Once the onions and carrots are cooked pretty well, meaning the onion has gone
transparent, and the carrots are soft, remove this mixture from the pan and place in a bowl and set
aside for now.

3.3

Next, take your slices of bacon and fry them in the same frying pan you just cooked the veggies in. Cook
until the bacon is crisp, and then discard any fat (you will have practically zero fat if you use the Jennie-O
Turkey bacon that I use). Set the bacon aside and let that cool; you will be crushing it up later.

4.4

Finally, check your peas, and if they are disintegrating nicely, and slightly clumping up, stir them and add
the 1 Tablespoon of powdered chicken bouillon. At this point, the peas will be gently boiling. Turn the
crock pot setting to "low" and add the cooked onions and carrots you set aside. Stir this all together and
allow it to cook for about another 2 hours, or until all veggies are tender. About an hour before the end
of the cooking time, crumble up the bacon slices and add them to the pot and stir. When the cooking is
finished, turn off the pot, stir, and serve piping hot with crusty toasted baguettes. You are going to love
it!
Read more: How to Make Healthy Crock Pot Split Pea Soup | eHow.com
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Easy Crock Pot Beef Stew

1.Cut up your vegetables. (Usually carrots, celery and potatoes). Put them in your Crock Pot.

2.Cut up your piece of beef or get out your pre-cut stew meat and add it to the Crock Pot.

3.Add 2 to 3 cups of water and a couple of bouillon cubes or use beef broth in place of water.

4.Sift one tablespoon of flour all over the top.

5.Place the lid on the Crock Pot and turn it on.

6.Let simmer on low heat for five or more hours or on high for 2 to 3 hours.

7.Add salt, pepper and seasonings to taste.

8.Stir and serve.

Chicken and thyme work wonderfully together and with the slow cooking of the crock pot the flavors
infuse to creat this melt in the mouth dish.

I used chicken pieces as that was what was on special this week - but feel free to use legs or thighs or
whatever you have on hand.

I did not have fresh thyme so used dried but it you want to use fresh - double the quantity and then
check about an hour before serving as you may need to add some more.

If you don't have access to a garlic clove - use about a teaspoon of the bought paste.
Cook on Low for 7 to 8 hours - know your own crock pot! Many of the newer ones cook hotter and thus
faster and you may need to reduce the time! And on some of the older models you may be able to
happily cook for a few more hours without detriment.

Crock Pot Thyme Chicken

Ingredients

2 cup chicken stock

cup white wine

tbl dried thyme

1 clove garlic (minced)

1 lemon (cut in half)

3 lbs (1.5kg) Chicken Pieces

Method

1. Place everything except the lemon and chicken in the Crock Pot.

2. Give the lemon a bit of a squeeze into the crock and then add the entire lemon (yes the entire thing).

3. Mix it all together.

4. Add the chicken and stir around as best you can to coat all in the liquid.

5. Cook on low for 7-8 hours (see note above).

6. To serve I poured out some of the liquid into a saucepan, added about a tablespoon of corn starch
(cornflour) that was disolved in water and brought it to the boil for a thick, thyme gravy.

Notes Serves 4-6 Serve with rice or mased potato and vegetables.
STIR FRYs

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sweet-and-Sour Pork Stir-Fry

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

Coarse salt and ground pepper

2 tablespoons vegetable oil

1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced

6 scallions, white and green parts separated, cut into 1-inch lengths

2 bell peppers (ribs and seeds removed), cut into 2-inch pieces

1 package (10 ounces) frozen broccoli florets, thawed and patted dry

Cooked rice, for serving

Directions

1.In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup
water. Season sauce with salt and pepper.

2.In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until
well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.

3.To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until
peppers are crisp-tender, 6 to 8 minutes.

4.Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a
simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve
with rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
AFTER MAKING PASTA:

Easy Tuna Pasta Salad for One

Ingredients

1/2 cup elbow macaroni shopping list

1 (3 ounce) can tuna in olive oil, undrained (I use Genova) shopping list

1 small tomato, chopped

1/2 teaspoon dried basil (thyme or oregano)

1 teaspoon lemon juice (or less to preference)

1 tablespoon grated parmesan cheese (or more to taste)

salt and pepper (to taste)

Cook macaroni according to package directions. Drain and rinse with cold water to cool.

In a mixing bowl, combine macaroni and tuna (undrained - the olive oil is key to the recipe). Gently
break up tuna while mixing.

Add tomato, basil and lemon juice. Combine well.

Mix in Parmesan cheese.

Add salt and pepper to taste. Combine well.

Chill to allow flavors to blend at least one hour

1-Pasta

Shaped, colored, tubular, flavoured, lots to choose from. I like to buy a bag of mixed as it adds a nice
colourful look to the dish.

2-Vegetables

Anything goes here, whatever your tastebuds desire. The popular ones being...

Celery
Onions-any kind

Olives

Carrots

Broccoli

Tomatoes-small cherry

Cucumber

Peppers-green, red, yellow, orange, jalepeno

3-Other

Garlic

Parmesan cheese

Salt Pepper, Spices

Chicken

Seafood

4-Dressing

You can add your favorite bottled dressing or make one from scratch. Here are 2 basic ones:

Creamy

1 cup mayonnaise

2 tbsp. wine or cider vinegar

1 clove crushed garlic

1 tsp. basil

salt and pepper to taste

You can substitute yogurt for mayonnaise or mix mayo and yogurt together for your dressing base.

Lemon juice can be used in place of vinegar.

Oil/Vinegar
1/4 cup salad oil

3 tbsp. vinegar-balsamic,wine, cider etc.

1 clove crushed garlic

1 tsp basil and/or oregano

Salt and Pepper to taste

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.

While noddles are cooling, chop up any vegetables you are adding, and make dressing.

Once cool, add all other ingredients you have chosen from the above list, adding the dressing last.

Cool in the refrigerator for about 2 hours before serving.

Left Over Pasta Sauce:

Saucy Garlic Bread. If you have leftover pasta sauce that is thick with meat and vegetables, you can turn
this into a hearty snack in a matter of minutes. Simply reheat the leftover pasta sauce and bake some
garlic bread. You may even have bread from the night before that would reheat easily. Then just sit
down with a bowl of sauce and bread for dipping

BAGEL TREATS

Bagels, open-faced

Leftover spaghetti sauce

Grated cheddar cheese

Pepperoni

Spread sauce over bagels. Sprinkle cheese on top. Top with pepperoni or desired topping. Bake until
cheese is melted, approximately 5 minutes at 350 degrees, toaster oven or 450 degree oven.

POOR MAN'S LASAGNA

1 box Kraft Macaroni and Cheese

2 c. leftover spaghetti sauce (approximate)

American or Mozzarella cheese

Prepare macaroni and cheese. Layer macaroni with the American or Mozzarella cheese in 9 x 9 inch
casserole dish. Top with spaghetti sauce. Place more cheese on top. Heat in 350 degree oven for about
30 minutes

Make homemade pizza. You can already save a significant amount of money by making your own pizza.
Save even more money by using your leftover spaghetti sauce instead of purchasing pizza sauce. You can
purchase pizza dough or premade pizza crusts that are ready for your favorite toppings.

When using leftover spaghetti sauce for pizza be sure to warm it slightly first. Since pizza doesn't take
long to bake you don't want the crust overdone while the sauce is still a little cold from the fridge. Add
some shredded cheese and your favorite toppings such as mushrooms, pepperoni and green peppers for
a quick and easy meal at less than half the price of takeout

Chicken Mozzarella

Bake boneless skinless chicken breasts until done and then top with leftover pasta sauce and a generous
amount of mozzarella cheese. Bake until the cheese melts and serve over a bed of steamed zucchini.
You can even use low-fat mozzarella cheese if you want an even healthier dish

Make a delicious homemade soup. Tomatoes are the basis for many soups such as homemade
vegetable soup so why not throw a small amount of leftover sauce right in the soup to give the broth a
delicious flavor. Add some fresh vegetables such as carrots, celery and onion (no need to measure).
After the vegetables are tender add some rice, pasta or egg noodles and season to taste. This is a great
way to use a small amount of spaghetti sauce that isn't enough for a meal but more than enough to add
delicious flavoring. Serve with crusty bread.

CHEESECAKE

Slowcooker cheese cake

Crust

- 1 cup graham cracker crumbs (I used Mi-Del gluten free Arrowroot Cookies)

- 2 T brown sugar

- 3 T melted butter

Filling

- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft)

- 3/4 cup white sugar

- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes)

- 1/4 cup heavy cream (mmm. cream.)

- 1 t good vanilla

- 1 T flour (I used Pamela's. It didn't make it into the picture)

Directions.

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a
bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round
cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with
how it heats.

In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs
into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the
crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless
you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust.
Lick the bowl.

Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not
slosh water into your cheesecake.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the
edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your
finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the
crock anyhow.

I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before
removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting
and serving.

Rice cooker cheese cake

IngredientsCream - 250ml

Cream cheese - 250g

Sugar - 100g

Eggs 4

Plain flour - 5 tablespoons

A little bit of salt

Putting it together1.Combine well all the ingredients in a blender until smooth and creamy (no lumps).

2.Place the mixture into the rice cooker bowl and switch cooker on. If bowl is not non-stick inside, may
need to coat with butter.

3.When rice cooker turns to 'Keep Warm' mode wait 5 ~ 10 mins, then press the Cook button again.

4.Repeat number 3 until cake is cooked; usually takes 3 - 4 times. Use a wooden chopstick or similar to
skewer the cake; if it comes out dry the cake is cooked.

5.Place a plate, or similar, over the cake and carefully remove cake by turning bowl upside down. Then
leave cheesecake to cool.

http://mnyfoodtalk.com/index.php?option=com_content&view=article&id=15:plain-cheesecake-baked-
with-rice-cooker&catid=5:bake&Itemid=8

For glaze, combine sugar and cornstarch in small saucepan. Gradually stir in water. Crush 1/2 cup of
blueberries and add. Stir over medium heat until thickened, boil 2 more minutes until clear. Cool and
then spoon over cheesecake orange juice

Yogurt Cheese Cake

Ingredients

1 c. finely crushed graham crackers (about 14 crackers)

1/4 c. finely minced almonds

3/4 c. granulated sugar

4 Tbsp. all-purpose flour

2 Tbsp. butter or possibly margarine, melted

3 x (8-oz) pkgs. cream cheese, softened

1/4 c. raspberry liqueur

1 Tbsp. vanilla

2 x Large eggs

1 x (8-oz) container plain yogurt or possibly raspberry yogurt

1 x (8-oz) container raspberry yogurt

Fresh raspberries and/or possibly blackberries

Sifted powdered sugar (optional)

Directions

For crust, combine crushed crackers, almonds, 1/4 c. of the granulated sugar, 2 Tbsp. of the flour, and
the butter or possibly margarine. Press onto the bottom of a 9 inch spring form pan. In a medium mixer
bowl combine the remaining 1/2 c. granulated sugar, remaining flour, the cream cheese, liqueur, and
vanilla. Beat with an electric mixer till fluffy. Add in Large eggs and yogurt, beating on low speed just till
combined. Donot over-beat. Pour into pan. Place pan in a shallow baking pan in oven. Bake

In a 375 degree F. oven for 50 to 55 min or possibly till center appears nearly set when gently shaken.
Cold 15 min. Loosen cake from sides of pan. Cold 30 min. Removesides of pan; cold. Refrigerateat least 4
hrs. To serve, arrange berries atop cake. Dust with powdered sugar, if you like. 12 servings

Veggies with Creamy Chive and Onion Sauce

Ingredients

4 carrots, sliced

4 cups small cauliflower florets

2 cups small broccoli florets

2 teaspoons oil

2 green onions, thinly sliced

1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread

1/3 cup milk

Directions

1.Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2
min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.

2.Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add
cream cheese spread and milk; cook and stir 2-3 min. or until cream cheese is melted, stirring
frequently.

3.Drain vegetables; place in serving dish. Top with cream cheese sauce.

Footnotes

Special Extra: Garnish with chopped fresh chives or green onions just before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chive & Onion Mashed Potatoes

These mashed potatoes are so splendid, even the most critical family members will enjoy them! You
can even make them the day before, refrigerat overnight then heat and serve from the slow cooker. Or
place the mashed potatoes on a casserole dish, cover, then refrigerate. When ready to serve, bake,
uncovered, at 350F 1 hour or until heated through. You can also try substituting Three Cheese Ranch
Dressing for Ranch Dressing.

2 lb. potatoes, peeled, quartered (about 6 cups)

1/2 cup milk

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1/4 cup KRAFT Ranch Dressing

PLACE potatoes and enough water to cover in 3-qt. saucepan. Bring to boil.

Reduce heat to medium; cook 20 to 25 min. or until tender. Drain.

MASH potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy. Serve
immediately.

Roasted Winter Squash Seeds

Ingredients

1 cup winter squash (acorn, butternut) seeds

1 tablespoon olive oil

1/2 teaspoon salt, or to taste

Directions

1.Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or
aluminum foil.
2.After removing the seeds from the squash, rinse with water, and remove any strings and bits of
squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated.
Spread out in an even layer on the prepared baking sheet.

3.Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet
before serving.

Butternut Squash Cream Sauce

1 but-ter-nut squash

2 tbsp. but-ter

2 shal-lots, chopped

salt and pep-per to taste

1 cup heavy cream

1/2 cup grated parme-san cheese

1/4 tsp. nut-meg

1/8 tsp. all-spice

1/2 cup apple juice

Preheat oven to 400 F. Cut Butternut Squash in half length-wise and remove seeds.

Place on a greased cookie sheet cut side down and roast for 3545 min depend-ing on the size of your
squash. Once squash has cooked, let cool for 10 min.

While Squash is cool-ing, Preheat a large saucepan with but-ter. Add shal-lots, salt & pep-per and saut
for 7 min-utes until shal-lots are translu-cent. Once squash has cooled, pure in a blender with cream.
Add the squash & cream mix-ture to shal-lots along with apple juice, all-spice, nut-meg and Parmesan
cheese. Bring to a boil then reduce heat to low, sim-mer-ing for 10 min-utes. Makes roughly 3 cups of
sauce, depend-ing on the size of your squash
Thai Mango Chicken

This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus lower in
calories and fat - you'll love it! Slices of flour-dusted chicken are pan-fried, then simmered in a tangy
mango sauce. Tip: try to find fresh ripe mangos for this recipe (preferably 3, so you can add some fresh
mango pieces to the finished dish)- the taste is well worth the effort. Make this dish for your friends or
family - they won't be able to thank you enough!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutesIngredients:

(SERVES 4)

2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)

1 red bell pepper, OR 1 sweet red pepper

1/4 cup oil for pan-frying

1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt

1/4 to 1/2 cup fresh coriander

Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)

Optional: 3-4 Tbsp. coconut milk OR water

MANGO SAUCE:

2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)

1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili

1 Tbsp. rice vinegar (OR white or apple cider)

1+1/2 Tbsp. soy sauce

3 Tbsp. fish sauce

juice of 1/2 lime

1 Tbsp. brown sugar

1 thumb-size piece galangal OR ginger, sliced

3 cloves garlic
1/4 tsp. turmeric

2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime

Preparation:

For more information on buying & preparing fresh mango, see my: All About Mangoes.

1.Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less
smooth.

2.Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if
you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough,
add more chili. If not salty enough, add more fish sauce. If too salty or too sweet, add more lime juice.
Set aside.

3.Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or
gently stir them to coat.

4.Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry
3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set
on paper towel, or a clean surface.

5.Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the
mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If
sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has
softened slightly but still retains some crispness.

6.Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of
mango (fruit of 1/2 to 1 ripe mango) too. Simmer briefly, just until everything is hot.

7.Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce
or chili if desired.

8.Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented
rice. Or, for an extra special treat, with my Easy Coconut Rice

Crispy Apple Skins

Ingredients (use vegan versions):

 the peels from 4-5 apples

cinnamon

sugar or other sweetener

cooking spray

Directions:

This recipe was created because I did not want to throw out the peels from apples that I had used to
make apple crisp. I guess I would call this more of a technique than recipe...

Lightly spray a cookie sheet with the vegetable spray. Take the peels from however many apples you
have used in another recipe, and lay them flat on the cookie sheet with the skin side down. Give
another light spritz with the spray. Sprinkle some cinnamon and sugar on top (I didn't really measure,
just enough to lightly top each piece). Since my oven was already on because of the apple crisp, I just
popped the cookie sheet in the oven while the crisp was baking. They were in there for 30-40 minutes
at 350. Stir them every so often so they do not burn. Some will get all crispy like an apple chip and
some stay chewy depending on how long you bake them. So yummy - I ate them all in one day! Enjoy

Serves: 2-4

Preparation time: 30 minutes

Here's a cheap and easy recipe for chocolate cupcakes---you won't even need to pull out your mixer! It
made 24 cupcakes which I baked for about 20 minutes:
Eggless One Bowl Chocolate Cake (Vegan)

3 cups all-purpose flour

2 cups sugar

6 tablespoons cocoa

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons vanilla

2 teaspoons vinegar

3/4 cup vegetable oil

2 cups water, cold

Sift dry ingredients into a bowl. Mix together remaining ingredients in a large measuring cup. Pour wet
ingredients into dry, and stir until well mixed. Pour into a lightly greased 13 x 9 inch pan (or 24 paper-
lined muffin tins). Bake at 350 degrees for 40-50 minutes (about 20 for cupcakes).

1 lemon cake mix, 1 lemon jello pudding mix, 1/4 cup vegetable oil, 4 eggs, 3/4 cup water, 1/4 cup
lemon juice. Mix all until blended. Beat 2 minutes. Pour into two greased and floured loaf pans. Bake at
350 until centre is finished (about 50 minutes).

our bake sale sold out on the S'more Brownies the holiday weekend. We charged 1.00 a square and
luckily everyone made a batch. In brownies alone we raised $2,000.

S'more Brownies:

After you bake your favorite moist brownie recipe turn the oven to broiler. On top of "just out of the
oven" brownies spread evenly one bag of small marshmellows, one bag of choc chips (minis) . Stick
under the broiler for a minute (door open) or long enuf to just toast the marshmellows. Let them cool
and slice.

Rice crispy squares

Smore brownies

Box of Hot chocolate packages

Chocolate cupcakes
COCONUT PORK CUURY

Fish sauce 2 tbsp. 30 mL

Brown sugar, packed 1 tbsp. 15 mL

Cornstarch 2 tsp. 10 mL

Cooking oil 1 tbsp. 15 mL

Pork tenderloin, trimmed of fat, thinly sliced 1 lb. 454 g

(see Tip, page 208)

Tom yum paste 2 tbsp. 30 mL

Garlic cloves, thinly sliced 3

Thai green curry paste 1 tbsp. 15 mL

Turmeric 1/2 tsp. 2 mL

Can of coconut milk 14 oz. 398 mL

Fresh Thai basil leaves 12 12

Lime leaves 4 4

Stir first 3 ingredients until smooth and set aside.

Heat a wok or large frying pan on medium-high. Add cooking oil. Add pork and stir-fry in

2 batches for 2 minutes until starting to brown. Transfer to a plate and cover to keep warm.

Add next 4 ingredients to wok and stir-fry for 30 seconds until fragrant.

Add remaining 3 ingredients and bring to a boil. Stir in fish sauce mixture until boiling and thickened.
Return pork to wok and stir for 1 minute until hot. Makes about 3 cups (750 mL).

Lemongrass-scented congee
Ingredients

1 stalk lemongrass, cut into 3 pieces

1.5 l (6 cups) water

175 ml (3/4 cup) uncooked long-grain white rice

45 ml (3 tbsp) Chinese rice wine (mirin) or medium sherry

5 ml (1 tsp) minced ginger

5 ml (1 tsp) salt

1 kaffir lime leaf

Method

Use the dull side of a heavy knife to press down on lemongrass and crush slightly.

Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4-l (16-cup) Dutch oven.

Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer
for 1 1/2 hours or until the consistency of porridge.
Stir often during last 1/2 hour of cooking to prevent sticking.

Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust the
consistency by adding extra hot water if necessary.

Top with preferred garnishes and serve warm. Reheats well (add a little hot water as needed to adjust
consistency).

Makes 4 servings.

Variations:

For savoury shrimp congee: Stir in 500 ml (2 cups) cooked, diced shrimp and onion and top with sliced
green onion and chopped peanuts.

For a sweet coconut congee: Stir in 250 ml (1 cup) toasted, sweetened shredded coconut, 30 ml (2 tbsp)
honey and top with thinly sliced mango.

Makes 4 servings.

Lemon Grass Beef w/chili Bo Xao Xa Ot by Doug

Ingredients

2-3 pounds beef (or chicken)

4 cloves garlic

1 large yellow or white onion

3 tablespoons vegetable oil

1 teaspoon salt
2 tablespoons minced lemon grass

1 teaspoon ground chilies (to taste)

4 tablespoon fish sauce (Nuoc Mam)

2-3 spring (green) onion stalks

2-3 tablespoons coarsely ground peanuts

1 tablespoon sugar

1 tablespoons honey

Directions

Cut beef into small pieces (either "nuggets" or small strips).

Peel garlic and slice finely.

Cut onion into 1/2 inch strips.

Peel off the hard outer layers of lemon grass stalk and discard.

Peel off the medium layers of lemon grass stalk for stewing purposes

Mince the soft inner layers of the stalk.

Heat oil in large frying pan over medium heat.

Add salt, garlic and onion.

Fry over medium heat until onion is opaque.

Add lemon grass and chili.

Fry 1 - 2 minutes until fragrant.

Add beef and cook until lightly browned.

Mix in fish sauce, sugar and honey.

Cook until beef is the way you like it.

Stir occasionally and add water if necessary.

Remove the medium layers of lemon grass stalk before serving

Serving Instructions

Serve over white rice. Garnish with peanuts and thin slices of spring onion stalk. I like mine with a
Vietnamese chili-garlic sauce (Tuong Ot Toi Viet Nam: it's the best hot sauce EVER- I sometimes use it in
the recipe instead of the garlic and pepper). (The above notes are provided by the recipe author)

TUNA CAKES

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1 (6 oz.) can tuna, drained

1 egg, beaten

1 tbsp. onion, minced

1/4 tsp. Worcestershire sauce

12 Saltines, crumbled

1/4 c. skim milk

1/4 tsp. butter

Dash of pepper

In medium bowl combine

Cucumber Dill Dip

Ingredients:

container of sour cream

 a cucumber

6 stalks of dill

Directions:

Chop cucumber and dill finely. Mix into sour cream. Serve with pita bread.

Bruschetta:

Ingredients:

8 tomatoes

onion

2 garlic cloves

Lemon

2 tbsp (a splash of oil)

Directions:

Chop tomatoes into cubes

Chop onion

Peel and finely chop garlic

Mix these ingredients together

Squeeze lemon (watch for seeds) and mix in oil

Serve on baguette.

Pasta Salad
Ingredients:
Pot of Pasta

1 Red pepper

2 Stalks of celery

1 stalk of broccoli

1 lemon

Sprinkle of Salt and pepper

Directions:

Chop all veggies and mix into pasta

Squeeze lemon juice over the pasta (it already has olive oil on it) and season to taste with salt and
pepper

Alfredo Parm

Ingredients

1 1/2 packets Ritz(R) crackers, finely crushed

4 ounces grated Parmesan cheese, or to taste

5 boneless skinless chicken breasts

1/2 cup butter

1/2 teaspoon garlic powder, or to taste

Alfredo sauce, such as McCormicks(R) Alfredo Sauce Mix, prepared as directed on package

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 More

Preparation method

1. Preheat oven to 325 degrees F (165 degrees C).

2. Wash and clean chicken breasts. Add Parmesan cheese to the Ritz cracker crumbs.

3. In a sauce pan, melt the butter and add garlic powder.

4. Dredge the the chicken breasts through the butter mixture, then coat with the Ritz/Parmesan
mixture. Pat the Ritz/Parmesan mixture on very liberally and place in a large baking dish.

5. After all breasts have been coated and placed in the baking dish, cover the baking dish with foil.

6. Bake in the preheated oven for 20 minutes. While the chicken is baking, prepare the Alfredo
sauce.

7. Remove the breasts from the oven, pour the Alfredo sauce over them, and cover the dish with
the foil again. Bake for another 10 minutes, remove the foil, and bake uncovered for 15 minutes. Serve
with spaghetti and extra Alfredo sauce.