ENTREE: Cazuela de Vaca (Beef and Pumpkin Stew)

INGREDIENTS:   

This is a hearty Chilean stew of beef, corn and pumpkin in a one dish meal.  The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.


1 1/2 pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 1/2 pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (lightly packed)

 

PREPARATION:
 
1.    Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.

2.    Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.

3.   Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.



 
Recipe:  Unknown Donor


Food Quote:   You can tell a lot about a fellow's character by his way of eating jellybeans.  Ronald Reagan

DESSERT: EGGLESS CREME CARMEL

INGREDIENTS:

This recipe is a rich and silky version of flan.  When unmolded, the carmel drizzles down the sides of the freestanding custard, forming a pool of syrup.

3/4           cup granulated white sugar                        2      tablespoons unflavored gelatin
1              cup milk                                                     3       tablespoons brandy
3              cups heavy cream                                               mint sprigs for garnish
1-1/2        cups powdered sugar                                          fresh fruit, for garnish

PREPARATION:

 In a small heavy saucepan, dissolve the sugar in 1/4 cup water.  Over moderate heat, stir and bring the syrup
to boil.  Leave uncovered and undisturbed until it begins to turn golden, about 15 minutes.  Continue to boil, swirling the pan, until it is a deep amber or carmel color.  Pour the carmel immediately into a pan or casserole dish with high
sides, approximately 1-1/2 to 2 quart capacity.  Let the carmel harden.


In a medium saucepan, combine half of the milk (1/2 cup), the cream, and powdered sugar.  Bring to a boil over
medium-low heat.  Meanwhile, in a small bowl, stir gelatin into remaining 1/2 cu of milk and set aside for 3 minutes, until gelatin is completely dissolved.   Remove boiled-milk mixture from heat, and gently stir in gelatin-and-milk mixture, then add brandy.  Pour mixture into pan or casserole dish and refrigerate for at least 2 hours, or until mixture is very firm.

Just before serving, run a thin knife around the sides of the pan, invert a platter over pan, and invent custard into it.  Place a slice on each dish and spoon remaining caramel sauce over the slices.  Garnish with mint sprigs and fresh fruits, such as strawberries, blueberries, blackberries and peach splices.  (Serves 8)

Recipe:  Unknown donor


Food Quotes:  A smiling face is half the meal.
                        Latvian Proverb

APPETIZER: SPANISH DATE TAPAS

INGREDIENTS:


1/2 C     (20 OZ) Crumbles Blue Cheese
1/2 C     Mascarpone  or Cream Cheese
12          Medjool Dates, Halfed & Pitted
 2 OZ     Thickly Sliced Prosciutto, Cut into 24Thin (1/2") Strips
1 Tbsp    Vegatable Oil

(Makes 24 pieces)

PREPARATION: 

Mash blue cheese and mascarpone ( Italian Cream Cheese) /  American cream cheese with fork until smooth.  Fill each date's cavity with rounded
1/2 tps. cheese and wrap with prosciutto strip.

Warm Oil  and 1tbsp. water in non-stick frying pan over low heat.  Add dates and cook covered until warmed
through and softened.  Appx 3 minutes.

Total time to prepare and cook:  30 minutes.

Karen Schickendanz


Food Quote:   “I cook with wine, sometimes I even add it to the food.”  W.C. Fields

DESSERT: KUCHEN-DE-GIUNDAS (Chilean Lemon Cake)

INGREDIENTS & PREPARATION:  (SIMPLE & EASY)

1 Package Lemon Cake Mix
1 Can Dark Cherries
2 Tablespoons Kirsh -- Cherry Liquor

FOLLOW CAKE MIX DIRECTIONS.  WHEN CAKE IS DONE, STIR TOGETHER CHERRIES AND KIRSCH.  SPREAD OVER TOP OF CAKE AND SERVE.


Sharon Triester

 Food Quote:  I eat merely to put food out of my mind.  ~N.F. Simpson

VEGETABLES: Corazones de alcachofa Gratinados

INGREDIENTS & PREPARATION:

12        Artichoke Hearts
1/2 C    Chicken Broth
2 T       Butter
2 T       Flour
1/2 C   Grated Swiss Cheese
1 T      Sherry
Salt & Pepper

SALLY

Food Quote:  After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.  ~Miss Piggy

ENTREE: CHILEAN EMPANADAS

INGREDIENTS:

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olive, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

 

PREPARATION:

1.    Heat oil in heavy skillet over medium heat.
2.    Add beef, bell pepper and garlic.
3.    Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
4.    Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
5.    Season to taste with salt and pepper.
6.    Mix in cheese and cilantro.
7.    Preheat oven to 375º.
8.    Roll out one biscuit on lightly floured surface to 4-inch circle.
9.    Brush half the dough with egg wash.
10.   Place 1 rounded tablespoon filling on dough.
11.   Fold over to crate half circle; press edges to seal.
12.   Using fork, crimp edges.
13.   Place on large baking sheet.
14.   Brush with egg wash.
15.   Bake until golden brown, about 12 minutes.



Jim and Louise Weiss



Food Quote:  Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners. —-Andre Simon

ENTREE: WELLINGTON PUFFS

INGREDIENTS

4 green onions, chopped
1 tablespoon butter
1/2 cup butter
1/2 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups shredded monterey jack cheese
1 cup crumbled pork sausage, fully cooked and drained well
2 cups shredded cheddar cheese

                                                                           Photo is not exact


PREPARATION:

In a skillet, saute the onions in 1 tablespoon butter until tender. Set aside.
In same skillet brown and crumble the sausage. Drain well on paper towels.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; allow to cool slightly, then add to egg mixture.
Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around the edge of each muffin cup before removing.


Pat Dawydowych


Food Quote:   “Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
                        Craig Claiborne

SALAD: MANDARIN ORANGE SALAD

Ingredients

3  tbs red wine vinegar
3 tbs orange juice
3 tbs either olive or canola oil
2 tsp sugar
½ tsp dry mustard
6 cups mixed greens ( such as baby spinach, romaine, Bibb lettuce and/or escarole)
1 10.5 ounce can mandarin orange sections (juice drained)
½ cup fresh raspberries
½ cup sliced almonds lightly toasted

                                                                NOTE: PHOTO IS SIMILAR BUT NOT EXACT PHOTO OF RECIPE


Preparations:

In a screw-top jar combine vinegar, orange juice, oil, sugar and mustard. Cover and shake well.
Place greens in large salad bowl. Pour dressing over salad.  Toss to gently coat. Arrange orange sections and raspberries over greens.  Sprinkle with toasted almonds.  Makes 6 one   cup servings.

Joanne Valentino



FOOD QUOTE:   The belly rules the mind.  ~Spanish Proverb

VEGETABLE: Basmati Rice Medley

INGREDIENTS

2 cups Basmati Rice Medley  (From Trader Joe's)
4 cups water or vegetable broth
2 tablespoons butter or margarine
salt and pepper to taste
1/2 cup dried cranberries, currents or raisins

PREPARATION

In a heavy saucepan, combine rice, water or broth, butter or margarine, seasonings, and dried fruit.  Bring to a boil, stir to blend, then reduce heat.  Cover with lid and simmer for 15 minutes.  Remove from heat and let rest for 5 minutes.   Do not remove lid while cooking.  Fluff with fork and serve.

Pat Smith

Food Quote:    Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie.  ~Jim Davis

VEGETABLE: DILLED TOMATOES

INGREDIENTS

1/2 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill weed or 1/4 teaspoon dried
1/4 teaspoon salt
4 large firm ripe tomatoes

PREPARATION

Combine first 5 ingredients; mix well.  Chill.  Core tomatoes; cut in half crosswise.  Season cut surfaces with salt and pepper; dot with butter or margarine.  Broil cut side up, 3 inches from heat about 5 minutes or until hot through.  (don't turn)  Top with chilled sauce.  Serve.


Pat Smith

Food Quote:      When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

VEGETABLE: Asparagus with Feta Cheese

INGREDIENTS

2 pounds raw asparagus
Seasoned pepper
Garlic salt
Lemon juice
1 cup, crumbled feta cheese

PREPARATION

Soak asparagus in cold water for at least two hours.  Snip ends and place in large pan with steamer in bottom.  Pour water into pan until it reaches the level of the steamer.  Pour lemon juice over asparagus.  Boil until just tender; turn off heat.  Sprinkle seasoned pepper and garlic salt over cooked asparagus in pan.  Remove asparagus with tongs; sprinkle feta cheese over asparagus and serve.


Pat Smith

Food Quote:      If God had intended us to follow recipes,
He wouldn't have given us grandmothers.
~Linda Henley

ENTREE: Rolled White Fish Fillets

INGREDIENTS

8 fresh or frozen white fish fillets (flounder, Basa or similar)
4 ounces Swiss cheese, cut in strips
1 cup chicken broth
2 tablespoons lemon juice
   Paprika
4 tablespoons all-purpose flour
1 cup cold milk
2 beaten eggs
4 tablespoons sliced almonds, toasted



PREPARATION:

Thaw frozen fish.  Skin, if necessary.  Season fish with salt and pepper. Place a Swiss cheese strip on each fillet.  Roll the fillet around cheese.  Fasten with wooden picks or tie securely.  Place rolled fillets in shallow baking pan.
Combine chicken broth and lemon juice; pour over fish.  Sprinkle fish with paprika.  Bake, covered, at 350 degrees till fish flakes easily when tested with a fork, 20 to 25 minutes.  Transfer fish to warm platter.  Pour sauce from baking dish into small saucepan.  Thoroughly blend flour and cold milk.  Stir into liquid in saucepan; cook and stir until mixture is thickened and bubbly.  Stir a small amount of hot mixture into egg; return to hot mixture.  Cook and stir 1 minute longer.  Spoon sauce over fish; sprinkle with toasted almonds and serve.  (Serves 8)

Pat Smith

Food Quote:    There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.  ~Robert Frost

ENTREE: CRAB AND SHRIMP CURRY

INGREDIENTS

1 lb cooked Large shrimp
1 c canned large  (Note: does not need to be lump crab)
1 ea md. onion, minced
4 c coconut milk
8 ea scallions, cut into short lengths
4 tbsp flour
6 tbsp butter
1 ea lemon, juiced
Salt to taste
Curry powder to taste

PREPARATION:

Cook Eight (8)  puff pastry shells according to package.

Melt butter in a sauce pan over medium low heat, add onion and cook until translucent. Add flour and about a tablespoon of curry powder and cook, stirring constantly, for about three minutes. Add coconut milk and continue cooking, stirring constantly, until sauce thickens. Add lemon juice, shrimp, crab, some of the crab juice, about half the scallions, and salt. Taste and adjust seasonings. Spoon into pastry shells and garnish with remaining scallions.
Serves: 8

This recipe has been a great family favorite for years and will keep your guests begging for more.  I have a tendency to add more crab and shrimp as the recipe calls for but that is a personal choice.  Rich Dish!!


Linda Sweeney


Food Quote:   “In Mexico we have a word for sushi: bait.”
- Jose Simon

ENTREE: SPICEY CRISP PORK ROAST

INGREDIENTS

1   BONE-IN SKIN-ON PICNIC PORK ROAST
     (about 8 lbs)
2      T CUMIN SEEDS
1      T PEPPERCORNS
2      T DRIED OREGANO
1/4   t CAYANNE PEPPER
12     GARLIC CLOVES
1       Cup ORANGE JUICE
1/2    Cup LIME JUICE
2 T    OLIVE OIL
KOSHER SALT

PREPARATION

1. Toast cumin seeds and peppercorns in skillet, 2 or 3 mins (to release the oils). Transfer to a small processor til fine--add cayenne, oregano, garlic and 1 T of salt--form a paste. Put roast in baking pan, cut 25 slits in roast, rub paste on roast--pushing into the slits. Whisk OJ, Lime juice and olive oil and 2 T of salt (or less) your choice. Pour over roast, cover roast, refrigerate over night turning a few times.

2. Heat oven to 325, roast (skin side up), basting every 30 minutes, til meat thermometer registers 160*, about 4 hours. If liquid evaporates add a cup of water, remove roast when done and allow to rest 15 to 20 minutes, carve--serve--enjoy!!

Bob Kramer

FOOD QUOTE: I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.
James Beard

VEGETABLE: SAVANNAH CORN CASSEROLE

INGREDIENTS 

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

1. Preheat oven to 350 degrees F.

PREPARATION

2. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown.

3. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.



Linda Sweeney

FOOD QUOTE:   All sorrows are less with bread.  ~Miguel de Cervantes, Don Quixote

APPETIZER: Blue Cheese & Pecan Spread

INGREDIENTS

1 pkg blue cheese and equal amount unsalted butter.
Blend well with mixer. Add 1/2 cup chopped toasted pecans.

PREPARATION 

1 pkg blue cheese and equal amount unsalted butter.
Blend well with mixer. Add 1/2 cup chopped toasted pecans.

  
(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.

Form into serving dish and top with chopped toasted pecans.
Take from refrigerator an hour before serving, easier to spread. Serve with crackers.

Barbara Brown
 
Food Quote:      One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf

APPETIZER: Walking Tostada

INGREDIENTS:

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.



1/2 pt. or more sour cream
4 oz. can green chilies, chopped fine
1 cup black olives, sliced or chopped.
1 cup green onions chopped fine
 1 cup grated mixed mexican cheese grated, or cheddar grated

PREPARATION:

In large flat serving tray or 9 x 13 pyrex pan, put in successive layers:
1 lb. refried beans (spread on bottom)
guacomole dip ( May make or buy) Layer on beans. Use enough to cover.


Top with salsa sprinkled over cheese - looks nice.
Serve with basket of tortilla chips.

Yummy. Serves lots.

Barbara Brown

Food Quote:   Cooking is like love. It should be entered into with abandon or not at all. —--Harriet Van Horne

APPETIZER: Salami - Cream Cheese Lollipop Breadsticks

Salami-pops are simply breadsticks wrapped with cheese, spinach and salami. This creative salami appetizer recipe is perfect for any occasion where you need an easy and inexpensive bite.  

INGREDIENTS:

•    Thin slices salami (the larger diameter the salami, the better)
•    Garlic or Herb cream cheese, softened (Sliced Green Olives Optional)
•    24 spinach or arugula leaves, washed, dried
•    Sesame bread sticks  (24)



24 Slices
4 Oz
24 Leaves
24 Sticks
PREPARATION:    SERVES: 12  ( 2 PER PERSON)
NO BAKE
TIME: 20 Mins.

Preparation: 
 
Spread each slice of salami with a teaspoon of cream cheese. Place one spinach leaf in the middle of the slice. Place the top of a breadstick on the edge of the salami slice and roll up tightly. Repeat, and pile the salami-pops on a serving tray; serve immediately.


Linda Sweeney

Food Quote:   Sharing food with another human being is an intimate act that should not be indulged in lightly. —-M. F. K. Fisher
 

DESSERT: Dark Devil's Food Cake

Ingredients:

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.


1 ½ cups flour
 ¼ teaspoon  baking powder
1 teaspoon baking soda
 ½ teaspoon salt
 ½ cup cocoa
 1 cup cold water
1 ¼ cups sugar
 ½ cup margarine
 2 eggs
 ½ teaspoon vanilla

Mix dry ingredients (flour, baking powder and soda and salt)in a large bowl.  Combine cocoa and water(cold) in a small bowl.  Cream sugar and margarine until fluffy, and  beat in eggs (one at a time) and vanilla.  Add dry ingredients alternately with cocoa/water mixture until just combined. Bake in 9x9x2 pan @ 350 degrees 35-45 minutes.

Top with Richman’s Frosting:

 1/2 cup sugar
 1 ½ Tablespoons cornstarch
 One 1oz. square dark chocolate(grated)
 dash salt
½ cup boiling water
2 Tablespoons butter
½ teaspoon vanilla

Preparation:

Combine sugar and cornstarch in a medium saucepan and add grated chocolate, salt, and boiling water.   Cook over medium heat until it thickens enough to frost cake. Add butter and vanilla. Spread on cake while warm. (serves 10)


Barbara Brown

Food Quote:    A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard 

APPETIZER: Shrimp Butter on Crostini

INGREDIENTS:

2 8 oz pkgs. cream cheese, softened.
1/2 pound butter, softened
1 pound peeled, cooked shrimp. Finely chopped.
1 small seewt onion, grated
2 TBSP lemon juice, 1 Tbsp mayonnaise, 1/4 tsp.  garlic salt, 1/4 tsp pepper

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.


PREPARATION:

Beat cream cheese and butter until fluffy. Stir in shrimp and next 5 ingredients. Use as dip, or spread mixture over toasted bread slices. Garnish with shrimp, if desired.
( Serves large group, so cut in half if only 8 or less)



Barbara Brown

Food Quote:    There is no love sincerer than the love of food.
George Bernard Shaw 

DESSERT: Chocolate Buttermilk Cake

 INGREDIENTS:  

1  cup margarine (2 sticks)                                                                              .
¼ cup cocoa
1 cup water
2 cups sugar
2 cups flour
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla


 (Serves 15-20) This recipe is not used in MODRN Nurse

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.



PREPARATION:

Melt margarine, cocoa, water in saucepan and bring to a boil.  Add this mixture to sugar and flour in a large mixing bowl.  Stir in buttermilk, eggs, baking soda, and vanilla. Bake in sheet cake pan which has been greased and floured. Bake at 400 degrees  for 25 min. or until a cake tester comes out clean.

While cake is hot, frost with:

 ½ cup oleo or butter
 ¼ cup cocoa
 6 Tablespoons  milk
 Melt the above ingredients in a saucepan and add to this mixture:


16 ounces powered sugar
1 teaspoon vanilla
1 c up chopped nuts

Pour frosting on hot cake.  This recipe is great for potluck or a group party.




Barbara Brown

Food Quote:    All I really need is love, but a little chocolate now and then doesn’t hurt!
Charles M. Schulz:

SALAD DRESSING: Caesar Salad Dressing

To be served on Romaine lettuce which has been washed, dried, and torn into bite-sized pieces.

Place in blender: 1 clove garlic, crushed                     
½ cup olive oil
¾ teaspoon salt 
¼ teaspoon dry mustard
¼ teaspoon ground pepper
1 ½ teaspoons Worcestershire sauce
2 Tablespoons Parmesan cheese
2 Tablespoons freshly squeezed lemon juice

Blend well and save in jar to shake when ready.  You may prepare dressing ahead of time and refrigerate until serving. Add croutons and avocado to taste. Add freshly shredded Parmesan cheese as serving. (Note: No coddled egg or anchovies are used as many do not like these)







Barbara Brown

Food Quote:    If you’re happy, you eat. If you’re sad, you eat. You lose a job, you eat. You get a job, you eat. It’s, you know, it’s addiction.
Barbara Cook 

DESSERT: Banana Cream Torte

Ingredients:

2 Boxes DUNCAN HINES ( 6 eggs) SUPREME YELLOW CAKE MIX
1/2 cup sliced almonds (top of Cake)
FILLING:    1 Quart Cold Half-Half
2 (3.4 ounce) package instant BANANA Filling / Pudding mix (JELLO)
1 cup heavy whipping cream*
3 Chocolate Creme or Fudge Frosting Mixes  (however you can make a cream cheese frosting instead as shown)
CAKE SERVES: 10-12

(Note) Photos are for display purposes and not necessary the exact depiction of finished recipe.

Preparation:

1.    Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. Follow directions on back of Duncan Hines Cakes Mixes. Pour into prepared pans. Bake according the directions on box using spring foam pans. Let cake cool before removing from pans. Divided each cake into halves making 4 individual layers.

2.    In a mixing bowl combine the two boxes of Instant Banana Pudding mixes and follow directions on back. Add half and half (follow directions using less liquid for a filling rather than a pudding). Beat until thickened and chill a few hours before spreading on divided cake layers.

3. Spread a thin layer of Chocolate Fudge on first layers. Proceed to spread a thick layer of Banana Cream Filling on top of the first chocolate layer. Repeat process covering three of the layers routinely smoothing sides to keep filling from oozing. The top cake layer and the sides of the cake are fully frosted. Decorate the top of the cake with almond slices over the frosting leaving 1/2 rim for decoration.    Chill overnight. Refrigerate leftovers.

4.    In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped cream. Place one cake layer on a serving plate, meringue side up; spread with pudding mixture. Top with remaining cake. Chill overnight. Refrigerate leftovers.

5. Whipping Cream* For even a richer dessert fold into the Banana Filling the whipped cream before spreading on the layers for a Viennese style torte. I found that the half and half works really well and is rich and smooth but some may wish to add the whipped cream or serve as a dollop on top of the cake.    Serves 10 to 12
Note: Some purest may wish to make the cake from scratch but I have found that it is hard to beat the quality and moist consistency of the Duncan Hines Supreme Cake Mixes.

Linda Sweeney

Food Quote:      I am not a glutton – I am an explorer of food.
Erma Bombeck 

APPETIZER: Pecan Praline on Brie

INGREDIENTS

1/2 bag brown sugar 1 lb  (Cut in half or third depending on how much brie)
1 stick butter
1 1/2 oz. corn syrup
1 oz. water
1/2 pound pecans

3 wedges brie cheese.

PREPARATION

Simmer sugar, butter, corn syrup, water and pecans for 3 minutes. Place brie wedges in a quiche dish. Microwave for 1-2 minutes until brie softens. Pour warm sauce over brie. Microwave if needed to warm. Serve warm with buttery crackers and sliced apples.

Barbara Brown


Food Quote:   Your words are my food, your breath
my wine. You are everything to me.
Sarah Bernhardt

VEGATABLE: Parmesan Potatoes

PREPARATION

Saute 1 medium onion, chopped, in 6 Tablespoons butter, Add 3 cups half and half, Heat almost to boiling. Stir in 1 24 oz or larger package frozen hash browns. Heat until mixture thickens slightly. Season with salt and pepper to taste. Puor into 13 x 9 inch baking dish. Sprinkle with 2/3 cup grated parmesan cheese. Top with 2 Tablespoons melted butter. Bake at 325 ,1 hour or until brown. Serves 8 or more.

Super Seasoning for Prime Rib ( I use this seasoning for poultry, steak, chops, etc. )

INGREDIENTS

2 cups salt, 1 teaspoon perpper, 1 teaspoon onion powder, 1 Tablespoon celery salt,
1 teaspoon paprika, 1 Tablespoon Accent 
Mix and store in shaker.

When cooking an 8 pound rib roast, wash and wipe meat; mhave meat at room temperature; preheat oven; and never cover meat while roasting. Heavily coat meat with Super Seasoning. For the first 1/2 hour sear meat at 450. Then continue cooking at 325. for 1 1/2 hours or about 15 minutes per pound. ( I make gravy from the drippings. )



Barbara Brown


Food Quote:   Older people shouldn`t eat health food, they need all the preservatives they can get. ——Robert Orben

APPETIZER: Hot Bacon & Swiss Cheese Dip

INGREDIENTS


8 oz. Cream cheese
1/2 cup mayo
1 1/2 cup grated swiss cheese
2-3 green onions chopped
6 slices bacon cooked crisp and crumbled
1/2 cup Ritz crackers crushed

PREPRATION

Soften cream cheese in mixing bowl. Add mayo, swiss cheese and green onions. Mix well. Transfer to baking dish Top with Ritz crackers and bacon.
Bake 15-20 minutes @ 350 (or until bubbly)
Use spreader and surround with thin slices toasted baguette, crostini or assorted crackers or stuffed bread. Serves 10 or more.





Barbara Bown

Food Quote:    I just hate healthy food.
Julia Child