Directions

1. Preheat oven to 350°F.
2. Heat applesauce in microwave, on high, for 1 minute.
3. Add baking soda; mix well.
4. Set aside.
5. In 2 quart mixing bowl, using mixer, cream sugar and butter until smooth.
6. Add egg, vanilla, and cinnamon; mix well.
7. Add flour and applesauce, a little at a time, alternating portions, mixing until all is blended well.
8. Place batter into cupcake cups - each about ⅔ full.
9. Bake for 20 minutes at 350°F.

Directions

1. Preheat oven to 450°F.
2. Prepare pie shell.
3. Peel, slice thinly and arrange apples in pie shell.
4. Sprinkle salt over apples first.
5. Mix ½ cup sugar and cinnamon; pour over apples.
6. Mix ½ cup sugar with flour then cut butter into mixture until very crumbly.
7. Pour crumples over apples carefully.
8. Pat down to 'seal' the mixture onto apples.
9. Bake at 450°F for 10 minutes.
10. Reduce heat to 350°F; bake until browned well (about 30 minutes more).

Directions

1. In double boiler, mix flour, sugar, salt, 1 whole egg, and 3 egg yolks.
2. Add milk very slowly, stirring to prevent lumps.
3. Bring to a boil over medium heat, stirring constantly.
4. Once the pudding boils, remove from heat.
5. Add vanilla; stir well.
6. Layer the vanilla wafers, bananas, and pudding into a 9 x 13 glass dish. Try to add all layers of pudding before the pudding gets too firm, so it will sink down into the cookies.
7. Chill.
   
   For Meringue:
8. Beat 3 egg whites with 6 Tbsp of sugar until frothy.
9. Spread over pudding and bake at 450°F until desired brownness (about 5-10 min).

Directions

1. In a large skillet, heat the oil on medium heat.
2. Add 1 clove of garlic and the whites of the onions.
3. Cook until the onions are translucent.
4. Add the ground beef.
5. Cook until the beef is browned (≈ 10 min).
6. Remove beef from skillet with slotted spoon, place in a bowl, and set aside.
7. Take one spice packet from the Raman noodles package and sprinkle over the beef.
8. Into the skillet, add the water, mixed vegetables, Raman noodles, ginger, 1 clove of garlic, and one spice packet from the package of Raman noodles.
9. Bring to a boil, then reduce to a simmer.
10. Cook until the noodles are tender (≈ 3 min; stirring occasionally).
11. Into the skillet, add the cooked beef, greens of the onions, and black pepper.
12. Mix well; serve hot.

Directions

1. Preheat oven to 400°F (375°F for convection oven).
2. In a bowl, toss the veggies with oil, to coat.
3. Line a large, shallow roasting pan with aluminum foil (to make cleaning a bit easier).
4. Add the bones, vegetables, and garlic to the pan.
5. Put roasting pan in the oven; cook for 30 minutes.
6. Turn bones over so they brown evenly.
7. Cook until lightly browned (about another 20 minutes); be careful not to let any edges char, which adds a harsh flavor.
8. Remove the pan from the oven and transfer the bone-vegetable mixture into a 7 quart slow cooker (crock-pot).
9. White the roasting pan is still hot, pour hot water into the pan; enough water to be able to loosen any stuck brown bits.
10. Use a stiff spatula (or other utensil) to scrape up any brown bits that are stuck to the bottom of the pan; be careful not to puncture the foil.
11. Dump the water and brown bits into the slow cooker.
12. Add the bay leaves, salt, and pepper.
13. Add enough water to just cover the bones; leave at least 1" of space from the top of the pot.
14. Turn slow cooker on high.
15. Cover and simmer for 6 - 8 hours.
16. Do not stir the pot, so the fat does not get mixed into the stock.
17. Every 1 hour or so, skim the fat and scum off the top with a large spoon; (do not put this fat down your drain; it will block your pipes; place in a bowl for use in other recipes or into the trash).
18. Turn of the slow cooker.
19. Remove the solids (bones, vegetables, etc) from the stock pot, using a slotted spoon.
20. Place a fine sieve over another large pot, and pour the stock through the sieve into the other pot, to strain out the remaining solids; if you prefer to remove the most solids that you can, cover the sieve with a piece of cheese-cloth (or even 2).
21. Let cool to room temperature.
22. Store the stock in the refrigerator.
23. As it cools, the fat will rise to the top, creating a layer.  Leave that layer on top.  It will help protect the stock from bacteria.
24. If you wish to freeze the stock, remove the layer of fat from the top before storing in containers. And leave 1" of space (head room) from the top of the container, to allow the liquid to expand without breaking the container.

Directions

1. In a 13" x 9" baking dish, layer the pineapple, blueberries, ½ cup of sugar, and 1 cup of cake mix.
2. Melt butter.
3. Pour on melted butter, pecans, and the remaining ¼ cup of sugar.
4. Bake at 350°F for 35-40 minutes.

Directions

1. Preheat oven to 400°F (200°C).
2. Line muffin cups with liners, or spray with cooking spray, or other grease.
3. In a 1 quart bowl, combine 1½ cups flour, ½ cup sugar, salt, and baking powder.
4. In a 1 cup measuring cup, pour the vegetable oil and the egg.
5. Add enough milk to fill the measuring cup to the 1 cup mark.
6. Pour the milk-oil-egg into the flour mixture.
7. Mix just until evenly moist.
8. Fold the blueberries into the flour mixture.
9. Fill each muffin cup to the top
   
   To prepare the crumb topping:
10. In a 1 pint (or larger) bowl, add the flour, sugar, and cinnamon.
11. Add the butter and cut in with a dough cutter (or a fork) until it is well blended and crumbly.
    
    
    To bake:
12. Sprinkle some of the crumb topping mixture into each muffin cup.
13. Bake for 25 minutes (until the top is light golden brown).

Optional Ingredients

• 1 pint cranberry juice, or other tart juice.
• if not using fruit juices, use 1 cup vinegar and 1/4 cup honey, added to heated water.
• Emerald's or other Cajun seasoning.

Directions

1. Add salt and all dry spices to 1/2 gallon (or more) of water.
2. Heat until salt is completely dissolved.
3. Add remaining ingredients.
4. Mix well.
5. Pour over turkey.
6. Place in refrigerator.
7. Let chill overnight (1 hour per lb., at least)
8. Remove turkey from brine. (discard brine)
9. Rinse thoroughly, inside and out, and pat dry.

(see notes on reverse)

Note: Turkey Federation says 54% (8.6 oz) edible meat per 1 lb of whole turkey.

Note: the target for salt is ½ cup salt per gallon of fluid; so you may need to adjust for the amount of salt in the stock.

Directions

1. Cut up broccoli florets into small sections.
2. Mix all ingredients and let marinate overnight.

Yield:
???

Directions

1. Preheat oven to 400°F (375°F for convection oven).
2. Grease a pan, or line with parchment paper, and set aside.
3. Cook the bacon in a skillet until crispy; transfer bacon from the skillet onto a paper towel, and set aside.
4. Trim the ends of the brussels sprouts and cut them into quarters.
5. In a large bowl, toss the brussels sprouts with olive oil, garlic, salt, and pepper.
6. Put brussels sprouts in the pan and spread them out and arrange so they are cut side up.
7. Cut the bacon into small pieces.
8. Place in the oven and cook for 16 minutes.
9. Remove from the oven, and spread the bacon and the cheese over the brussels sprouts.
10. Put the pan back in the oven and cook until the brussels sprouts are fork tender with brown edges (about 5 more minutes).
11. Remove from the oven and top with chives and cracked black pepper.

Directions

1. Prep
   Soak casings overnight in warm water to soften them.
2. You may wish to cut the casings 2' - 3' long, to make them easier to manage.
3. Rinse out the casings by pouring cool water through them several times; putting the end over a funnel can help with this.
   
   Grinding
4. Cut all the meat into about ½" to 1" cubes.
5. Mix all the meat together in a large bowl; you may wish to use a spoon or other utensil to keep your warm hands from softening the pork fat.
6. Feed small amounts of meat into the meat grinder, along with a little bit of ice. You want to keep the proportion of ice the same as listed in the ingredient list (≈ 16% ice).
7. After all the meat is ground up, add the spices and mix well; again, you may wish to use a spoon or other utensil to keep your warm hands from softening the pork fat.
   
   Casing
8. Take one of the casings and tie a knot at one end.
9. Slide the open end of the casing onto the feed tube; keep sliding it on until the knot is about 1" from the tube opening.
10. Put the ground meat mixture into the feeder, and feed it into the casing.
11. Try to push out any air bubbles, or prick a tiny hole to let the air out.
12. Feed the meat into the casing until the casing is almost totally full; but leave a few inches of the casing on the end for twisting, and the knot.
13. Pinch off each length of sausage and twist the casing around about 3 times. Twist in the opposite direction, alternating for each link.
14. Tie a knot at the end.
15. Repeat the same procedure for the next casing.

Directions

1. Heat the veg oil in a 3 qt pot over med high heat, until hot.
2. Add the garlic and onion.
3. Cook, stirring occasionally, until the onions are clarified.
4. Add the ground beef.
5. Cook until just brown (break up any chunks).
6. Add the soy sauce, ginger, crushed red pepper, and ½ cup water.
7. Add the peas, carrots, and mushrooms.
8. Reduce heat to medium.
9. Simmer until vegetables are just tender.
10. Add the Raman noodles, the Raman spice packet, and the rest of the water.
11. Mix well.
12. Simmer until the noodles are soft (≈ 2 min).
13. Stir in the cilantro.
14. Serve hot.

To prepare approx 1 tsp of the spice mixture:

• ¼ tsp ground cinnimon
• ⅛ tsp ground ginger
• ⅛ tsp ground cardamom
• ⅛ tsp ground nutmeg
• ⅛ tsp ground allspice
• ⅛ tsp ground black pepper
• 1 pinch ground cloves

Directions

1. In a large bowl, add the chicken, onion, 2 cloves of garlic, 2 tsp of ginger, coconut aminos, and some salt and pepper; mix well.
2. Set aside to marinate for 15 - 30 minutes.
3. Place 2 Tbsp of coconut oil in a large skillet over high heat.
4. Add the broccoli, the remaining ginger and garlic, water, and a pinch of salt and pepper.
5. Sauté until broccoli is bright green, but still crisp (≈ 5 minutes).
6. Remove broccoli from skillet and set aside.
7. Add 2 Tbsp oil in the skillet, still on high heat.
8. Add the chicken, marinade, and crushed red pepper.
9. Sauté the chicken until done (≈ 7 minutes).
10. Add the broccoli back into the skillet; mix well.
11. Continue to sauté until heated through (≈ 60 seconds).
12. Serve warm.

Directions

1. Preheat oven to 425°F.
2. Make pie crusts as directed, for a two-crust pie, using 9" pie pan (a non-metal pan works best).
3. Add butter, garlic, onion, and celery to 2-quart saucepan over medium heat.
4. Cook, stirring frequently, until onions and celery are tender (about 2 minutes).
5. Add flour, salt, and pepper.
6. Mix well.
7. Gradually stir in broth and milk.
8. Continue cooking and stirring until bubbly and thickened.
9. Add chicken, mixed vegetables, and cheese.
10. Mix well and remove from heat.
11. Spoon chicken mixture into pie crust.
12. Top with second crust, and seal and flute the edge.
    
    (continues on reverse)
    Directions  (continued)
    
    
13. Cut slits in 6 - 8 places in the top crust.
14. Bake until crust is golden brown (about 30 - 40 minutes).
15. Let stand 10 minutes before serving.

Directions

1. Preheat oven to 350°F (325°F for convection oven).
2. In a large stock pot, cook pasta until al dente (≈ 7 minutes).
3. Rinse the pasta in cold water to prevent the pasta from overcooking.
4. Drain the pasta and set it aside.
5. Heat the oil in a 4 quart dutch oven, over medium-high heat, just until oil is hot.
6. Add the mushrooms.
7. Sauté the mushrooms until they are soft (≈ 3 minutes).
8. Add the onions.
9. Sauté until the onions are soft and turning golden (≈ 6 minutes).
10. Add the garlic.
11. Sauté until garlic is fragrant (≈ 90 seconds).
12. Move the mixture from the pot into a large bowl, with the shredded chicken, and set aside.
13. Add the butter to the same dutch oven, and heat until melted.
14. Add the flour and whisk, until lightly golden (≈ 90 seconds).
15. Add chicken broth, lemon juice, salt, and black pepper.
16. Whisk until smooth.
17. Add half & half, stir, then bring to a simmer.
18. Add salt and pepper to taste.
19. Place the chicken, the mushroom-onion mixture, and the pasta back into the dutch oven.
20. Sprinkle in the parsley, and stir to combine.
21. Sprinkle the shredded mozzarella over the top, to cover with an even layer.
22. Cover the dutch oven with the lid, and place in the preheated oven.
23. Bake for 30 min.
24. Remove lid and continue baking another 15 min.
25. Remove from the oven and serve.

Directions

1. In a 6 qt soup pot, heat oil on medium-high heat.
2. Add onions, celery, and garlic.
3. Cook until onions are clarified. (about 5 min)
4. Add water and chicken stock.
5. Bring to a boil.
6. Add Rotel tomatoes and all spices.
7. Bring back to a boil.
8. Add chicken with juices.
9. Reduce heat to medium.
10. Cook for a few minutes.
11. Add the cilantro and rice.
12. Reduce heat to low.
13. Simmer for 10 min.
14. Remove from heat and let sit for 30 min.
15. Serve with small chunks of avocado, fresh cilantro, and small lime wedges.

Directions

To prepare marinade:
1. Prepare lemongrass.
   • If using fresh lemongrass:
     Discard the outer leaves and the top ⅓ of the stalk. You should be left with a slender stalk, ≈ 12" long.
   • If using dried:
     Soak in hot water for 2 hours. Then drain and pat dry.
   Chop fine (minced). Should produce about 2 tsp fresh, or 1 Tbsp dried.
2. Debone chicken and cut into bite size pieces.
3. Put chicken into a 1 qt container.
4. Add all marinade ingredients (lemongrass, garlic, fish sauce, sugar, black pepper)
5. Mix well.
6. Place in the refrigerator for 30 min (it can be left overnight).
   
   To cook:
7. Add cooking oil to a medium size skillet on high heat.
8. Add onion and the 1 clove of garlic.
9. Cook until onion is clarified.
10. Mix the chicken with any marinade that may have settled, and add to skillet.
11. Cook for 5 min, stirring frequently to prevent scorching or sticking.
12. Reduce heat to medium.
13. Add the crushed red pepper, the molasses, and the 1 Tbsp fish sauce.
14. Cook until chicken is done (about 5 more min), stirring occasionally to prevent scorching or sticking.

Directions

Prep Chickpeas:
1. If desired, soak chickpeas in water for several hours (or overnight).
2. In a 4 qt pot, add the chickpeas and the 6 cups of water.
3. Bring to a boil, then lower the heat to a fast simmer.
4. Simmer chickpeas just until tender (≈ ?? 30 ?? minutes).
5. When chickpeas are finished cooking, strain and set aside.
6. Take ¼ cup of the cooked chickpeas and purée or mash them into a smooth paste; then set aside.
   
   Cooking:
7. In a saucepan over medium heat, place 1 tsp of ghee or peanut oil.
8. Add the ¼ tsp mustard seeds and ¼ tsp of the cumin seeds.
9. Cook seeds until they start to dance (≈ 1 minute).
10. Add the onions, ginger, garlic, and cilantro.
11. Cook until onions soften (≈ 2 minutes).
12. Add the potatoes, tomatoes, chickpea paste, and 3 cups of water.
13. Add turmeric, tamarind, cayenne powder, and salt.
14. Add the 'chana masala' spices: cumin, coriander, crushed red pepper, black pepper, cardamom, cinnamon, cloves, mace, nutmeg, and amchoor (or vinegar) -- add more water if it is too dry.
15. Cook, covered, until potatoes are barely tender (≈ 12 minutes).
16. Add the cooked chickpeas -- add water if it is too dry.
17. Turn down the heat to medium-low, and simmer until the curry is no longer runny (≈ 5 minutes).

Garnish with chopped cilantro and lime wedges.

Yield:
??? 12 servings (1 cup each)

Notes

• 3 cups chick peas, cooked
• 2 cups potatoes, cubed
• 1 cup tomatoes, diced
• 1 cup onion, diced

Directions

1. Add the oil to a large skillet and place over medium heat.
2. When the oil is hot, add the garlic, onion, and poblano chili.
3. Cook until onions are soft.
4. Add the ground beef.
5. Cook until the beef is just browned.
6. Add the green chiles, jalapeños, tomato sauce, salt, pepper, and all the other spices.
7. Mix well.
8. Reduce heat to low, cover with a lid, and simmer for 5 minutes.
9. Add the pasta and the water.
10. Mix well.
11. Continue to simmer until the pasta is done.
12. Remove from heat and serve hot.
13. Garnish with cheese, green onions, and/or a dollop of sour creme.

• 1 8 oz can diced tomatoes; to replace half the tomato sauce
• 1 Tbsp chili sauce
• 1 tsp garlic powder; in place of the fresh garlic

6. If the mixture is still hot, let it cool until it is not too hot to touch.
7. Add the eggs, one at a time, and beat well after each one; scraping the sides and bottom of the mixing bowl, occasionally.
8. Add the baking powder and flour, and mix well.
9. Stir in the chocolate chips (plus the nuts and other chips, if desired).
10. Scoop the batter into the pan, spreading it out to the edges.
11. Smooth out the top as much as possible.
12. Place the pan in the oven, and bake until they rise and are golden and shiny (about 30 minutes).
13. Take the pan out of the oven.
14. Let the pan cool completely (about 8 hours), to allow the center to become firm.
15. Cut into squares.
16. Store in an air-tight container (at room temperature, they will keep for a couple of days).

Directions

1. In a 2 qt boiler, add flour, sugar, cocoa powder, and salt.  Mix well.
2. Add egg yolks to the boiler.  Stir well.  (mixture will still be very stiff)
3. Add 1 cup of the milk.  Mix well.
4. Add 1 more cup of the milk.  Mix well, being sure to minimize lumps as much as possible.
5. Continue adding milk, slowly, mixing well to eliminate any lumps.
6. Place boiler over medium heat.  Stir constantly, using a spatula to continuously scrape the bottom of the boiler.
7. As soon as bubbles start to form, remove from heat.
8. Add the chocolate chips, butter, and vanilla to the boiler.
9. Stir until the chocolate and butter melt and the mixture is smooth.
10. If not making a pie ...
11. Transfer the pudding to a 2 qt bowl.
12. Let sit until the pudding reaches room temperature (≈ 1 hour).
13. Place the bowl in the refrigerator, uncovered, until fully chilled, preferably over-night (at least 4 hours).

To Make a Pie

1. Pour the pudding into the pie crust.
2. Let cool for 1 hour at room temperature.
3. Place the pie in the refrigerator and chill, uncovered, until set (at least 4 hours).
   When fully set, the pudding will no longer jiggle when you nudge the pie; and a metal knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).
   

Directions

1. In a 4 qt soup pot, sauté the garlic and 1 cup of onion over medium-high heat, until onions clarify.
2. Add beef; cook until beef is about half way done.
3. Add the water; bring to a boil.  Boil until the beef is completely done (15 - 20 minutes).
4. Traditionally, the pot should refrigerate overnight (at least 4 hours), then continue the recipe the next day.
5. On medium heat, bring pot back to a simmer.
6. Add all remaining ingredients.
7. Bring to a boil; let boil for about 1 minute, then reduce to a simmer.
8. Simmer covered for 3 hours, stirring occasionally.  Add water if necessary, to maintain the desired consistency.
9. Serve over spaghetti, topped with raw onions, kidney beans, and grated cheddar cheese, with oyster crackers on the side.

Directions

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion, and jalapeño.
3. Cook, stirring until the onion begins to wilt; ≈ 3 min.
4. Add the red pepper flakes and oregano.
5. Continue cooking until the onion becomes translucent, ≈ 3 min.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, zest, lime juice, salt, and black pepper.
9. Cook until the shrimp are just opaque (be careful not to overcook).
10. Remove the pan from the heat.
11. Stir in the cilantro.

Directions

1. In a large bowl (at least one gallon) mix the sugar and milk.
2. Add coffee and ice cream.
3. Add nutmeg.

Directions

1. Preheat oven to 350°F (325°F for convection oven).
2. Melt butter in a small skillet over medium heat.
3. Continue to heat until milk solids turn golden brown.
4. Remove from heat and set aside.
5. In a small mixing bowl, whisk together the flour, salt, baking soda, and cornstarch; then set aside.
6. In a large mixing bowl (or stand mixer) add the butter, shortening, sugar, brown sugar, and syrup.
7. Blend, using an electric mixer, until completely smooth and light.
8. Beat in the eggs and vanilla.
9. Add the flour mixture into the bowl and mix well.
10. Fold in the chocolate and nuts.
11. Cover and chill for 24 hours.
    
    (Directions continue on reverse)
    
    Directions  (continued)
    
    
12. Line a baking sheet with parchment paper (be sure the baking sheet is rimmed).
13. Using an ice-cream scoop (or large cookie scoop) place balls of dough on the baking sheet, leaving 2" between each.
14. Place in oven, and bake until edges are golden brown and the center is still soft (≈ 12 minutes).
15. Remove from oven and let cool for 5 - 10 minutes.

Directions

1. In a large glass bowl, mix all ingredients, except vinegar and oil.
2. In a 1 cup container, combine vinegar and oil.
3. Add vinegar and oil to vegetables.
4. Marinate overnight.

Directions

1. Combine all ingredients thoroughly.

Directions

1. In a 2 qt mixing bowl, combine all ingredients, except vinegar.
2. Mix well.
3. Add vinegar.
4. Mix until all ingredients are wet.
5. Toss before serving.

Directions

1. Combine all ingredients in a small sauce pan over low heat.
2. Stir until sugar disolves.
3. Pour over meat.

Directions

1. Preheat oven to 400°F (200°C).
2. Grease a muffin pan with oil or non-stick cooking spray, and set aside.
3. In a 2 cup bowl, crack in eggs, and add garlic powder, Italian seasoning, salt, and pepper.
4. Whisk together until eggs are scrambled.
5. Add the ham, cheese, and spinach, split evenly, into two muffin cups.
6. Pour half of the whisked egg mixture into each of the two muffin cups, over the filling ingredients.
7. Sprinkle with more cheese, if desired.
8. Place in preheated oven and bake until set (≈ 13 minutes).

Directions

1. Heat a stir-fry pan, over high heat, until hot.
2. When pan just starts to get hot, add veg oil and swirl to coat pan.
3. Add celery and onion (only whites of onion).
4. Cook, stirring occasionally, until onion clarifies.
5. Make an empty space in the middle of the pan.
6. Add the eggs into the empty space.
7. Scramble the eggs while they cook.
8. Cook the eggs just until they start to get firm.
9. Add garlic, lemon-grass, shallots, jalapeño, sugar, water, rice, and vegetables.
10. Cook until rice is heated through and begins to smell toasty (4-5 min).
11. Stir in broth, fish sauce, and black pepper (add greens of scallions, if available).
12. Cook, stirring constantly, until liquid is absorbed (1-2 min).
13. Add garnish and serve hot.

Yield:
4 servings (≈ 1¼ cup each)

Directions

1. In a 3 qt saucepan, combine sugar, butter, and milk.
2. Bring to a rolling boil, over medium heat, stirring constantly.
3. Boil 5 minutes.
4. Remove from heat.
5. Add chocolate pieces.
6. Stir until chocolate pieces melt.
7. Add marshmallow cream, nuts, and vanilla.
8. Stir until well blended.
9. Pour into a greased 13" x 9" pan.
10. Let cool.
11. Cut into 1" squares.

Directions

1. In a small bowl (about 1 pint), add milk, sugar, salt, and pepper.
2. Stir until the sugar dissolves.
3. Stir in the lemon juice, vinegar, and onions.
4. Let sit for 1 or 2 hours.
5. Toss with fresh greens (traditionally served on feld salat, aka mache)

Directions

1. In a 6 qt soup pot, heat oil over high heat.
2. Add the onions and garlic.
3. Cook until onions clarify.
4. Add the beef and sear over high heat.
5. Add the tomatoes.
6. Reduce heat to medium.
7. Cook until tomatoes are heated through-out (1-2 minutes).
8. Add the broth, the water, and all remaining spices.
9. Reduce heat to a simmer.
10. Cover and simmer for 1 - 1½ hours, stirring occasionally.
11. Add bell peppers and potatoes.
12. Cover and simmer for 30 minutes.

Serve hot; top each bowl with a dollop of sour creme.

Yield: about 6 servings (each 1 cup)

Glaze:
• ¾ cup heavy cream
• 1 Tbsp light corn syrup
• 6 oz Ghirardelli Semi-sweet Chocolate Baking Chips (⅜ lb; ≈ 1 cup)

(see Directions on reverse)

Yield: 16 servings

Directions

1. Pour all ingredients into a 2 qt bowl and mix thoroughly.

Optional Ingredients

• In place of the mixed nuts, you can use ½ cup roasted salted peanuts and ½ cup almonds.
• You can also add ½ cup regular M&Ms

Directions

1. In a large Dutch oven, combine the flour and ½ cup oil, over medium heat.
2. Cook, stirring constantly, until roux is the color of caramel (or the color of peanut butter; ≈ 15 to 20 minutes).
3. Add the celery, onion, green pepper, and garlic, to the roux.
4. Cook for another 45 minutes, stirring occasionally.
   
   
5. Add 1 Tbsp of vegetable oil to a medium skillet over medium heat.
6. Add the okra to the skillet and fry until okra is browned on both sides.
   
   
7. Add the cooked okra to the gumbo, and mix well.
8. Reduce the heat to low, and simmer the gumbo for a few minutes.
9. At this stage, the mixture may be cooled, packaged, and frozen (or refrigerated) for later.
10. Add the bacon, tomatoes, broth, water, sauces, ketchup, and all the spices.
11. Simmer for 2 ¼ hours, stirring occasionally.
12. While the pot is simmering, peel and devein the shrimp.
13. Add the shrimp, chicken, and crab meat to the gumbo.
14. (Add oysters, if desired)
15. (Add gumbo filé, if desired)
16. Simmer for 10 minutes (or until shrimp is done).
17. Remove the pot from the heat.
18. Remove the bay leaves.

Serve over rice.

Note: traditionally, the roux would be made with 2.8 oz (net wt; ≈ ½ cup + 2¼ Tbsp) of flour and 2.8 oz (net wt; ≈ 5¾ Tbsp) of oil; but this recipe uses a bit less flour and a bit more oil (2.2 oz [net wt] of flour and 3.95 oz [net wt] of oil).

Prep

1. To prepare lemongrass
   • If using fresh lemongrass:
     Discard the outer leaves and the top ⅓ of the stalk. You should be left with a slender stalk, ≈ 6" long.
   • If using dried:
     Soak in hot water for 2 hours. Then drain and pat dry.
   Crush lemongrass or cut long-ways so it can be strained out.
2. Crush ginger, or cut into small chunks that can be strained out.
3. Shell and devein shrimp; reserve shells.
   
   
   (see Directions on reverse)
   

Directions

1. Place chickpeas, garlic, and salt in a food processor.
2. Process for 15 - 20 seconds.
3. Stop and scrape down the sides of the bowl.
4. Process for 15 - 20 seconds.
5. Add lemon juice and water.
6. Process for 20 seconds.
7. Add the tahini.
8. Process for 20 seconds.
9. Stop and scrape down the sides of the bowl.
10. While the processor is continuously running, slowly drizzle in the olive oil.
11. To serve, put the hummus in a bowl and drizzle a little olive oil on the top.
12. Sprinkle with a little sumac, if desired.

Slow Cooker Chickpeas

1. Rinse very thoroughly (until water is clear) and sort 1 lb dry chickpeas.
2. Into 2 ½ quart slow-cooker, place:
   • Rinsed chickpeas
   • 7 cups of water
   • ¼ tsp baking soda
3. Cook on high heat for 4 hrs, or on low heat for 8 hours (until tender).
4. Drain.

Directions

1. In a large (1 gallon) bowl, beat eggs until light.
2. Add sugar gradually, beating mixture continuously, until mixture thickens.
3. Add remaining ingredients and mix thoroughly.
4. Freeze in ice-cream churn (or other freezer).

Directions

1. Leave the butter and the pie-crust out, until they reach room temperature.
2. Preheat oven to 350°F (177°C).
3. Place the brown sugar and 1 stick of the butter into a 9" skillet.
4. Place the skillet into the oven, while it is preheating.
5. Once the butter has melted completely, remove the skillet from the oven (do not caramelize the sugar; you just want the sugar and butter to be melted together).
6. Stir the melted butter and sugar, until they evenly coat the bottom of the skillet.
7. Place the pie-crust into the skillet to cover the sugar-butter layer.
8. Add the apples, cinnamon, nutmeg, and ½ cup of the white sugar.
9. Cut 3-4 slits in the top pie-crust (you can get fancy and cut shapes into the crust, e.g. a heart).
10. Cover the skillet with the top crust.
11. Sprinkle the remaining 2 Tbsp of white sugar over the top of the crust.
12. Dot the top of the crust with small pieces of the remaining 1 Tbsp of butter.
13. Bake in the oven at 350°F until the crust is brown and the apples are tender (about 45 minutes).

Directions

1. Melt butter in a 4-quart saucepan over high heat.
2. Add sausage and ham; cook until meat starts to brown, about 4 to 5 minutes, stirring and scraping pan bottom frequently.
3. Add chicken and continue cooking until chicken is brown, 4 to 5 minutes, stirring frequently.
4. Add garlic, and stir in ½ cup each of onion, celery and bell pepper.
5. Cook until vegetables start to soften, 6 to 8 minutes, stirring frequently.
6. Stir in tomato puree, Cajun seasoning, and cayenne (a little stock, if too dry); mix well
7. Stir in the tomatoes, stock, and rice; mix well.
8. Stir in remaining onion, celery, and bell pepper; mix well.
9. Bring mixture to a boil, stirring occasionally.
10. Reduce to low and cover; simmer until rice is tender; about 20 - 30 minutes.
11. Let stand uncovered 5 minutes before serving.

Directions

1. Preheat oven to 325°F.
2. In a small mixer, combine sour cream and sweetened condensed milk.
3. Mix until smooth.
4. Add egg and mix well.
5. Add lime juice.
6. Mix well.
7. Pour the lime batter into the pie shell.
8. Place pie on a cookie sheet and place in the oven.
9. Bake for 25 to 30 minutes or until set.
10. Cool completely.
11. Place a paper towel directly on top of pie and cover pie with plastic pie-shell cover.
12. Refrigerate overnight (≈ 8 hours).
13. Uncover pie and top with whip topping, if desired.

Directions

1. In a 1 quart saucepan, combine sugar and 1 cup water, over high heat.
2. Bring to a boil, stirring continuously.
3. Continue to stir until sugar is dissolved.
4. Remove pan from heat and allow to cool to room temperature.
5. Cover pan and refrigerate until chilled.
6. Remove the seeds from the lemon juice, but leave the pulp.
7. In a pitcher (3 quarts or larger), combine the water, lemon juice, and chilled sugar water.
8. Stir well.

Directions

1. In a 1 gallon soup pot, heat butter on medium high heat.
2. Add garlic and onion.
3. Cook until onions are clarified.
4. Add celery and carrots.
5. Cook until the celery starts to clarify.
6. Add sausage.
7. Cook until the celery just starts to brown on the edges.
8. Add water, RoTel tomatoes, and lentils.
9. Bring to a boil.
10. Reduce heat to medium.
11. Simmer for 40 minutes.

Directions

1. Place the oil, vinegar, sugar, salt, and pepper in a 1 qt pot.
2. Heat on medium until sugar dissolves.
3. Let the vinegar-oil mixture cool for a few minutes.
4. All vegetables should be chopped to roughly a uniform size (except for the french style green beans), about the same size as the corn or peas.
5. Place all vegetables in a large bowl.
6. Pour vinegar-oil mixture over vegetables.
7. Mix well.
8. Place in refrigerator to marinate over-night.

Directions

1. Preheat oven to 400°F
2. Pour oil into 9" or 10" skillet (or 12 muffin tin or other baking pan)
3. Place skillet, with oil, into oven to preheat oil.
4. Add all dry ingredients into a 4 qt mixing bowl.
5. Mix well.
6. Add all other ingredients, except the oil.
7. Mix well.
8. Take skillet out of oven and pour hot oil into mixture.
9. Mix well.
10. Pour into the greased iron skillet.
11. Bake at 400°F for 30 - 35 minutes or until center is done and top is golden brown.

Directions

1. In food processor, puree tomatoes with some of the broth
2. Melt butter in pan on medium heat
3. Add onion and garlic
4. Cook until onions clarify
5. Add rice
6. Cook until toasty
7. Add broth, tomatoes, tomato paste, chili powder, Serrano chili, cilantro, bay leaf, salt
8. Bring to a vigorous boil
9. Reduce heat to low
10. Simmer for 20 minutes
11. Fluff with a fork and serve

Directions

1. Preheat oven to 350°F (325°F for convection oven).
2. In a large mixing bowl, cream the butter and sugars together until creamy.
3. Add the egg, and mix.
4. Mix in the vanilla.
5. In a separate 1 pint bowl, whisk together the flour, corn starch, baking soda, cinnamon, and salt.
6. Add the flour mixture to the butter-sugar mixture.
7. Stir until well blended.
8. Stir in oats, cranberries, pecans, and white chocolate.
9. Drop one heaping tablespoon of dough onto an ungreased cookie sheet, leaving 2" of space between each dough-ball.
10. Place cookie sheet into oven and bake for ≈ 12 minutes or until cookies start to brown around the edges.
11. Remove from oven and transfer the cookies to a cooling rack.

Directions

1. In a large crock pot, add milk, water, salt, and vanilla; and set heat on high.
2. Melt butter in a medium size skillet over medium-high heat.
3. Add oats to skillet.
4. Heat oats until they give off a toasty aroma (about 3-5 minutes)
5. Pour toasted oats into crock pot, and cover.
6. Turn heat down to low.
7. Cook for 4 hours.
8. Stir oats, then cook for 1 more hour.
9. Turn the crockpot off, and leave the oats in the crock pot to cool.

When the crockpot is cool enough to handle, pour the cooked oats into a container with an airtight lid.  When the oats reach room temperature, store them in the refrigerator.

To eat, dip one cup of oats into a microwave safe bowl and heat for one minute.

Directions

1. In 2 qt mixing bowl, combine all the ingredients for the dressing.
2. Whisk until it reaches a consistent creamy consistency.
3. Melt 1 Tbsp butter in a skillet, over medium heat.
4. Add the scrambled eggs.
5. Cook until eggs are firm.
6. In a large (2 gallon ??) bowl, combine all the ingredients for the salad, except the chicken and the dressing.
7. Gently fold together until all ingredients are blended.
8. Add the chicken on top.
9. Pour the dressing over the salad and serve.

Directions

1. Heat oven to 450°F.
2. Place asparagus in a single layer on a non-stick baking sheet.
3. Drizzle with olive oil and toss well, coating asparagus.
4. Spread Parmesan curls over top of asparagus spears.
5. Bake in the top third of the oven until cheese is melted and asparagus is barely tender (≈ 12-15 min).
6. Season with black pepper.

Directions

1. Mix Crystal Lite and water.
2. Add remaining ingredients.
3. Mix well.

Directions

1. Preheat oven to 375°F.
2. Grease 12 muffin cups with cooking spray (or line with paper cups).
3. In 3 quart mixing bowl, combine flour, oats, brown sugar and baking powder.
4. In a separate mixing bowl, whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
5. Pour an equal amount into each muffin cup (filling each cup about ¾ full).
6. Combine remaining ingredients for topping.
7. Sprinkle evenly over each cup.
8. Bake until golden brown (16 to 18 minutes).
9. Cool 10 minutes before removing muffins from pan.

Yield: 12 muffins

Directions

1. Preheat oven to 375°F (350°F for convection oven)
2. In a 6 quart mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar, until smooth.
3. Beat in the eggs one at a time.
4. Stir in the corn syrup, water, and vanilla.
5. In a 6 cup mixing bowl, combine the flour, baking soda, and salt.
6. Add the flour mixture to the peanut butter mixture; mix well.
7. Fold the chocolate chunks into the mix.
8. Place each dough-ball, ¼ cup per ball, 3" apart, onto an ungreased cookie sheet.
9. Put the cookie sheet in the oven.
10. Bake until edges of cookies are golden (about 13 minutes).
11. Remove cookie sheet from oven.
12. Leave the cookies on the cookie sheet for 1 minute.
13. Transfer cookies to a cooling rack; allow to cool completely.

Directions

1. Preheat oven to 350°F.
2. Mix in all ingredients except butter and pecans.
3. Melt butter and add to mixture.
4. Stir well.
5. Add pecans and mix well.
6. Bake for 30-35 minutes with pie crust on a cookie sheet.

Directions

1. Mix pecans, brown sugar, and flour in a large bowl.
2. Make a well in the center of the mixture.
3. ??? Beat the eggs until foamy in the well. ???
4. Stir together eggs and butter and add to dry ingredients until moistened.
5. Spoon mixture into foil baking cups in muffin pan, filling ⅔ full.
6. Bake at 350°F for 20-25 minutes until done.
7. Remove from pan immediately and cool on a wire rack.

Directions

1. Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices, as desired. All cucumbers in a jar should be similar in size and thickness.
2. Add seasonings, except salt, to 1 pint wide mouth jar.
3. Pack firmly with cucumbers, leaving a ½" head-space.
4. Combine vinegar, water, and salt in a small sauce pan.
5. Bring to a boil.
6. Pour the hot vinegar-water into the 1 pint jar to cover the cucumbers, leaving a ½" head-space.
7. Seal jar with sterilized two piece cap and process in a boiling water bath for 10 minutes (15 min for quarts).

Yield: 1 pint

Directions

1. Preheat the oven to 350°F (325°F for convection oven).
2. Grease a loaf pan.
3. In a large bowl, stir together all dry ingredients.
4. Form a well in the center; put the eggs, pumpkin, and oil into the well.
5. Mix just until the dry ingredients are absorbed.
6. Fold in the cranberries.
7. Pour the mixture into the loaf pan.
8. For a full loaf, bake for 55 minutes.  For mini loaves, bake for 40 minutes.  When done, the top of the loaf should spring back when lightly pressed.
9. Cool thoroughly before cutting.

Directions

1. Preheat oven to 350°F (175°C).
2. In a 4 quart mixing bowl, add the eggs, beat well.
3. Add the cheese, cream, salt and pepper.
4. Mix well.
5. Melt butter in a 12" skillet, on medium heat.
6. Add onions, mushrooms, & red peppers to skillet.
7. Sauté until onions are clarified.
8. Add all remaining vegetables to the skillet.
9. Mix together.
10. Cook, stirring occasionally, until vegetables are slightly softened (about 5 minutes).
11. Add bacon bits.
12. Cook until bacon is heated through (≈ 1 minute).
13. Add vegie-bacon mixture to the egg-cheese bowl.
14. Mix well.
15. Pour quiche mixture into a 9" deep-dish pie pan.
16. Place the dish in the oven, and bake for 30 minutes.
17. Remove quiche from oven and let rest for 15 min.

Directions

1. Preheat oven to 350°F (325°F for convection oven).
2. Line a 9" x 9" (or 7" x 11") pan with aluminum foil allowing 2" to hang over the sides.
3. Lightly grease the foil in the pan.
4. In a 2 qt bowl (microwave safe), add the chocolate and butter.
5. Repeatedly, heat in the microwave for 20 - 30 seconds, remove and stir, until the mixture is creamy; be careful not to burn the chocolate.
6. Add the sugar and mix well.
7. Add eggs, one at a time, blending each one well.
8. Stir in the red food coloring, baking powder, and vanilla.
9. Add the flour and stir until fully incorporated.
10. Pour into the lined baking pan.
11. Place in the oven and bake until a toothpick comes out clean, or with just a couple of moist crumbs (about 40 minutes).
12. Remove from oven and allow to cool completely.
      (continues on reverse)
    Directions  (continued)
    
    For frosting:
    
13. In a 1 quart mixing bowl, add the cream cheese and butter.
14. Beat together until smooth.
15. Add the powdered sugar and the vanilla.
16. Continue to beat until creamy.
17. (Once brownies have cooled) Spread frosting evenly over the top of the brownies.

Ingredents for Icing

• 2 cups powdered sugar
• 4 oz net-wt (¼ lb) cream cheese, softened
• ¾ cup heavy cream
• 1 Tbsp vanilla extract

To prepare icing:
1. Add powdered sugar, cream cheese, heavy cream, and vanilla extract into a 2 qt mixing bowl.
2. Beat for about 2 minutes, until well blended.
3. Place the icing into a piping bag.

(recipe continues on reverse)

Directions

1. Preheat oven to 350°F.
2. Grease a 10" bundt pan with baking spray (or butter), then flour it.
3. In a 2 qt bowl, add flour, sugar, cocoa powder, baking soda, and salt; mix well.
4. Set aside.
5. In a 4 qt bowl, add vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar; whisk until well blended.
6. Add the flour-sugar-cocoa mixture into the bowl, a cup at a time, beating in, until well blended.
7. Add red food coloring, until desired color.
8. Pour half the cake batter into the bundt pan.
9. Top evenly with the cream cheese filling, leaving a 1" border around the edge of the pan.
10. Top that with the remaining cake batter.
11. Place bundt pan in oven; bake for 55 - 65 minutes, until center is set (a toothpick inserted comes out clean).
12. Remove pan from oven, and cool for 15 minutes.
13. Remove the cake from the pan by inverting the pan onto a cake plate.
14. Let the cake cool completely, before icing.
15. Pipe the icing onto the top of the cake, and spread with a spatula.

Directions

1. Sausage should be room temperature for moist enough mixture to shape balls.
2. Mix all ingredients by hand and shape into 1" balls.
3. Place on cookie sheet and bake in preheated oven according to Bisquick directions for biscuits.

Directions

1. Heat oil in a 2 gallon soup pot on medium high heat.
2. Add onions and garlic.
3. Cook until onions are clarified (≈ 2 to 3 minutes).
4. Add the meat to the pot, stirring and breaking up chunks.
5. Cook until meat is browned.
6. Drain fat.
7. Add tomatoes, sauce, and broth; mix well.
8. Add seasonings; mix well.
9. Bring back to a boil.
10. Reduce heat to low.
11. Cover and simmer for 30 minutes, stirring occasionally.

Directions

1. Cook vermicelli noodles according to package directions (see prep).
2. Heat skillet on medium-high heat.
3. Add peanut oil and sesame oil to pan.
4. Add chicken.
5. Cook just until no longer pink (1 - 2 minutes).
6. Add egg and cook until just firm (< 30 secs), beating egg constantly.
7. Add bell pepper, garlic, ginger, crushed red pepper, snow peas, carrots, celery, and the whites of the onions; blend well.
8. Add bean sprouts, baby bok choy, cabbage, shrimp, and curry; blend well.
9. Cook 2 - 3 minutes, until shrimp is nearly done.
10. Add noodles, mushrooms, greens of onions, and sauce mixture; blend well.
11. Cook 1 minute or until thoroughly heated.
12. Add the cilantro and blend well.

Directions

1. Add water and melted butter to the bread machine.
2. Then add the sugar and salt.
3. On top of that, add the bread flour.
4. Last, add the sourdough starter.
5. Using the kneading function on the bread machine, knead for 25 minutes.
6. [Optional] After the first knead cycle is complete, repeat the same knead cycle (for another 25 minutes).
7. Leave the dough in the pan, and allow it to rise until the dough reaches almost to the top of the bread pan (about 6 hours).
8. [Optional] Spritz the top of the dough with water every couple of hours, so the top of the dough does not dry out.
9. On the bread machine, select a bake time of one hour, and start the baking cycle.

Cinnamon Sugar Filling

• 1 stick salted butter (¼ lb; ½ cup), softened
• 1 cup light brown sugar
• 2 Tbsp cinnamon
  
  Add Before Baking
  
  
• ½ cup heavy whipping cream
  

Notes

Yield: ≈ 12 rolls

(see Directions on reverse)

Directions

1. In a 2 quart bowl, mix together the starter, milk, cornmeal, and flour.
2. Cover and let sit on the counter for 8-24 hours.
3. Preheat oven to 350°F.
4. In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
5. Stir the wet ingredients into the batter.
6. Sprinkle the baking powder and baking soda over the top and mix well.
7. Pour the batter into a greased 8" cast iron skillet (or 12 muffin pans, or 2 5"x9" bread pans).
8. Bake until golden brown and a toothpick inserted into the middle comes out clean (≈ 35 minutes; or 15 min for muffins).
9. Remove from oven and allow to cool for 5 minutes.

Directions

1. Preheat oven to 350°F (325°F convection).
2. Lightly grease a 9" x 5" loaf pans with butter or oil.
3. In an 8 qt mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice; set aside.
4. In a 6 qt bowl, melt the butter (e.g. place in the microwave for several seconds).
5. Add the brown sugar to the butter in the bowl.
6. Using a spatula, cream the sugar and butter together, until smooth.
7. Add the egg, vanilla extract, orange juice, sourdough discard, and pumpkin puree.
8. Mix until well combined.
9. Pour the wet ingredients into the bowl with the dry ingredients.
10. Stir until they are just combined (don't over-mix).
11. Pour the batter into the loaf pans.
12. Place the pans in the oven, on the center rack.
13. Bake until a tooth-pick inserted in the center comes out clean (about 55-60 minutes).
14. Remove the pans from the oven and allow to cool for 15 minutes.

Directions

1. Preheat oven to 350°F (325°F for convection oven).
2. Lightly grease a muffin tin or line with cupcake liners.
3. In a medium mixing bowl, combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, brown sugar, and salt) and mix well.
4. In a large (microwave safe) mixing bowl, melt butter in the microwave for 30 seconds.
5. Whisk butter until fully melted.
6. Add in vanilla, pumpkin purée, and sourdough starter; mix well.
7. Add eggs and whisk until well blended.
8. Add in dry ingredients and mix until just incorporated (don't over-mix).
9. For crumble topping: In a small bowl, add softened butter, brown sugar, flour, oats, and pumpkin spice and mix until well combined.
10. Add equal amounts of batter to each muffing well.
11. Top each muffin with crumble.
12. Place in the oven and bake until done (when a toothpick comes out clean; approx 25 minutes).
13. Remove from oven and allow the muffins to cool for a few minutes then transfer to a baking rack.

Yield:
12 muffins

Directions

1. Preheat oven to 450°F (400°F for convection oven).
2. Place a 9" (oven-safe) skillet into the oven (preferably cast iron).
3. In a 2 quart bowl, mix together the cornmeal, flour, baking powder, and salt (and sugar, if any).
4. In another 2 quart bowl, mix together the eggs, butter, nd buttermilk.
5. Pour the egg buttermilk mixture into the bowl that contains the flour and cornmeal.
6. Stir until well blended.
7. After the skillet has been in the oven for about 10 minutes, carefully remove it from the oven.
8. Add the vegetable oil to the skillet and swirl around to coat the bottom and sides.
9. Pour the cornbread batter into the skillet.
10. Place the skillet back into the oven.
11. Bake until a knife inserted into the center comes out clean (≈ 35 minutes)
12. Remove it from the oven and let it cool in the skillet for about 10 minutes.
13. Flip it out onto a cooling rack or a plate.

Directions

1. Preheat oven to 400°F (204°C).
2. In a medium bowl, mix together cracker crumbs and cheese.
3. In a small bowl, beat eggs and milk together.
4. Place butter in a large skillet over medium heat.
5. Add squash and onion to skillet.
6. Sauté until squash is just tender (about 5-10 minutes).
7. Add milk and eggs, half the cheese-cracker mixture, and the salt and pepper.
8. Mix well and remove from heat.
9. Pour into a 9" x 13" baking dish, and spread evenly.
10. Sprinkle the top with the remaining cracker mixture.
11. Bake until lightly browned (about 25 minutes).

Directions

1. Place sweet potatoes in the oven and bake at 350°F (177°C) for 1 hour.
2. Remove the skin.
3. Break apart sweet potato in a bowl.
4. Add butter, and mix well with mixer.
5. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
6. Beat on medium speed until mixture is smooth.
7. Pour filling into the unbaked pie crust.
8. Bake at 350°F (177°C) for 55 to 60 minutes, or until knife inserted in center comes out clean.  The pie will usually puff up like a souffle, and then sink down as it cools.

Directions

1. Add 3 quarts of water, ½ tsp salt, and 1 Tbsp olive oil, to a 1 gallon pot.
2. Bring to a boil.
3. Add the past shells.
4. Cook until al dente (≈ 9 minutes).
5. Remove from heat, and pour into a strainer to drain.
6. Arrange pasta shells in 9" x 13" baking dish.
7. Add beef to a large skillet over medium heat.
8. Cook until beef is no longer pink.
9. Drain the oil, if desired.
10. Reduce heat to low.
11. Add cream cheese, chili powder, garlic powder, onion powder, and 1 tsp salt to the skillet.
12. Stir until cream cheese is melted.
13. Simmer for 5 minutes.
14. Preheat oven to 350°F (325°F for convection oven).
15. Fill the pasta shells with the beef mixture.
    
    (continues on reverse)
    Directions  (continued)
    
    
16. Pour taco sauce evenly over the pasta.
17. Sprinkle jalapeños evenly over top of pasta.
18. Cover dish with foil.
19. Place dish in the oven and bake for 15 minutes.
20. Remove from oven; remove foil.
21. Top with grated cheese.
22. Top with tortilla chips.
23. Place dish in the oven and bake for another 15 minutes.
24. Remove from oven and serve hot.

Directions

1. In a small bowl, combine all ingredients. Mix well.
2. Store in an airtight container.

Yield:
2 ⅓ Tbsp (7 tsp)

Directions

1. In a 1 qt bowl, add the sugar and the vinegar.
2. Stir until the sugar is dissolved.
3. Add the remaining ingredients.
4. Mix well.
5. Place in refrigerator until thoroughly chilled (about 4 hours).

Optional Ingredients

• In place of green onions, shallots can be used.
• In place of honey, regular sugar can be used.
• In place of the jalapeño, you can use a small Serrano chili, ½ tsp crushed red pepper, or 1 small Thai chili, or the equivalent of your favorite hot chili.

Directions

1. In a 2 qt mixing bowl, add the honey, molasses, fish sauce, soy sauce, sesame oil, lime juice, vinegar, oyster sauce, and salt.
2. Mix until the honey is dissolved.
3. Add the pork, lemongrass, onions, garlic, cilantro, chili, and black pepper.
4. Mix well.
5. Place in the refrigerator for at least 4 hours (or overnight).
6. When the pork is finished marinading, remove the pork and discard the marinade.
7. Grill the pork until it is cooked through.
   
   
8. Place the vermicelli noodles in hot water until they become soft (about 10 minutes).
9. Drain the noodles, rinse with cold water, strain well, and set aside.
   
   Assembly:
   
10. In each bowl, place about 2 Tbsp of bean sprouts, 2 Tbsp of pickled daikon & carrots, 2 Tbsp cucumber, and then 2 Tbsp lettuce.
11. Add ¼ cup vermicelli noodles on top.
12. Add a serving of grilled pork (≈ ¼ lb) [brush pork with some sesame oil, if desired].
13. Add 1 Tbsp cilantro and 1 Tbsp mint beside the pork.
14. Sprinkle 1 Tbsp chopped peanuts over the top.
15. Serve with ¼ cup nước chắm dipping sauce.

Yield:
4 servings ???

Optional Ingredients

• in place of can tomatoes - 4 medium yellow tomatoes, peeled, diced
• in place of cayenne - ½ Tbsp crushed red pepper flakes

Directions

1. In a 6 qt soup pot, heat oil on medium high heat.
2. When oil is hot, add the garlic, onion, and celery.
3. Cook until onions are clarified, stirring frequently to keep from sticking to the bottom of the pot.
4. Add the chicken.
5. Cook until chicken is just done, stirring frequently.
6. Add the chicken broth.
7. Turn heat to high.
8. Immediately add all remaining ingredients.
9. Bring to a boil.
10. Reduce heat to low.
11. Simmer on low for 1 hour, stirring occasionally.

For the paste:

• 1 Tbsp vinegar
• 1 large onion, chopped coarse
• 1 Tbsp ginger, fresh, chopped coarse
• 3 cloves garlic, chopped coarse
• ½ cup cilantro, chopped coarse
• ½ tsp crushed red pepper
• ½ Tbsp cumin seeds (or 1 tsp ground cumin)
• 1" cinnamon stick (or ½ tsp course ground cinnamon)

Make the paste:

1. In a food processor, puree the onion.
2. Add the cilantro, and puree.
3. Add the garlic and ginger, and puree.
4. Add the crushed red pepper, cumin, cinnamon, and remaining 1 Tbsp vinegar.
5. Blend well, until it forms a thick paste; if needed, add water.

Directions

1. In a 2 cup measuring cup, add the whole milk and the water.
2. Heat in a microwave, on High, for 1 minute.
3. Add the honey and oil to the warm milk.
4. Stir well.
5. Pour milk mixture into bread machine pan.
6. In a 2 quart bowl, combine the flour, the dough enhancer, and the salt.  Mix well.
7. Pour the flour mixture, evenly, on top of the liquid.
8. Sprinkle the flax over the top of the flour mixture.
9. In the center of the dry ingredients, make a shallow well.
10. Add the yeast into the well.
11. Start bread machine on “Homemade 1” setting.

Yield: 1 lb loaf