SPAGHETTI SYRACUSE STYLE

Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.

1 1- to 1 1/4 -pound eggplant, cut into 1/2-inch cubes
1 large yellow bell pepper
2 pounds tomatoes
1/2 cup olive oil
2 large garlic cloves, flattened
4 anchovy fillets, chopped
4 ounces brine-cured black olives (such as Kalamata), pitted, coarsely
chopped
12 large basil leaves, finely chopped
2 tablespoons drained capers
1 pound spaghetti
1/2 cup packed fresh grated Pecorino Romano cheese

Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.

Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.

Tiramisu

2/3 cup powdered sugar
1-8 oz. Pkg. Cream cheese room temperature
1 cup Yoghurt
2 cups whipped topping
½ espresso or strong coffee, sweetened
18 ladyfingers
1 tbsp. Unsweetened cocoa powder

Blend powder sugar and cream cheese until smooth. Fold in yoghurt and 1-1/2 cups whipped topping. Split ladyfingers and spread bottom halves in 8” baking dish.
Drizzle with half of coffee and spread half of yoghurt mixture over the top. Repeat with remaining ingredients. Top with ½ cup whipped topping and sprinkle cocoa powder. Refrigerate for 2-3 hours before serving.

Laggtarta or Swedish Pan Cake

Yield: 8 to 10 servings

Lots of fun to make, and the cake itself is the reward.

• 3 eggs
• 1 cup sugar
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup thick applesauce
• 1/2 cup pureed raspberries
• confectioners' sugar
• 2 cups sweetened fresh raspberries
• whipped cream
Preheat oven to 425 degrees F. Beat eggs and sugar together until thick and lemon colored. Sift flour with baking powder; fold into egg mixture. Melt butter and fold liquid part slowly into egg and flour mixture. (Discard white solids of butter.) Pour about 2/3 cup batter into a greased, preheated 8-inch skillet. Cook 5 to 7 minutes, until lightly browned. Gently remove cake; tip out onto rack. Repeat for 5 more cakes, regreasing and reheating skillet for each. Combine applesauce and raspberry puree; spread between layers of cake. Sprinkle top with confectioners' sugar, pour fresh raspberries over all, and serve with whipped cream.

Swedish Spritz Cookies

Yield: about 4 dozen

A delightful cookie that's especially popular at Christmastime.

• 1 cup (2 sticks) butter, at room temperature
• 2/3 cup white sugar
• 3 egg yolks
• 1 teaspoon vanilla or almond extract
• 2-1/2 cups all-purpose white flour, sifted
Cream the butter. Add the sugar, egg yolks, and vanilla and beat well. Stir in the flour. Form the dough into four balls. Chill thoroughly.
Preheat the oven to 375 degrees F.
Working with one ball of dough at a time, put the dough in a cookie press and press out various designs and shapes onto ungreased baking sheets.
Bake for 10 minutes or until golden brown. Remove to wire racks to cool completely.

Swedish White Brownies

Chewy and fragrant with almonds, these bars stir together in minutes and taste great with tea or coffee.
INGREDIENTS:
• 2 eggs
• 1 cup sugar
• 1/3 cup oil
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• sliced almonds and extra sugar, for garnish
DIRECTIONS:
Mix together all ingredients except the last, and pour into an 8" x 8" pan. Sprinkle with sliced almonds and sugar. Bake at 350° F for 25 to 30 minutes. Allow to cool in pan before cutting into bars. Makes 16 brownies.

SWEET POTATOE CASSEROLE

3 Cups mashed sweet potatoes (4-5 lg or 5-6 medium yams)
1 Cup sugar
1/2 Cup melted margarine
2 eggs - well beaten
1 tsp. vanilla
1/2 Cup milk

Boil yams - covered about twenty minutes - peel - mash

Mix well with remaining ingredients and put in 2 qt. casserole. Sprinkle
with topping .

Bake 25 minutes 350 degrees

TOPPING:

1/2 Cup light brown sugar
1/4 Cup flour
2 1/2 T melted margarine
1/2 Cup chopped nuts

Turnip Stew (Northern German)

Ingredients:
5 lbs of yellow turnips
2 lbs of potatoes
2 cups of milk
2 oz of butter
10 oz of bacon
½ lb of onions
salt

Wash, peel, and dice turnips. Boil for about 1 hour until done. Peel potatoes, dice, and boil until done.
Drain water and mix both vegetables. Add milk and salt and mash well. Mix in butter. Dice bacon and sautee together with chopped onions. Pour onion-bacon gravy over the turnip stew. Serve with polish sausage.

Liver Goulash (German)

Ingredients:
1 lb of calf liver
2 onions
2 oz of butter
½ lb of mushrooms
salt, pepper
2 cups of beef broth
2 tbsp of flour
thyme
1 cup of heavy cream
parsley

Fry chopped onions in hot butter, add the diced calf liver and sautee for about 3 minutes, and pour in the chopped mushrooms. Add salt, pepper, and a little ground thyme to taste. Stir constantly while adding the hot beef broth and boil until well done. Cool and add cream. Sprinkle with parsley.

Stuffed Pork Chops (German)

Ingredients:
3 lbs of pork chops
3 Kaiser rolls
4 oz. of dried currents
1 bunch of parsley
salt, pepper, ground cardamom, butter
2 cups of sour cream
2 tbsp. of flour
2 sour apples
4 oz. of pitted prunes
1 egg

Slice the pork chop open so that it forms a pouch. Rub in salt and pepper. Cube rolls, brown briefly in butter, and put in a bowl. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg. Mix well. Add cardamom to taste. Put this stuffing into the pouch and sew shut. Sear briefly in butter, add water, and let simmer for 1½ to 1¾ hours. Add water to the stock and thicken with sour cream and a little flour.

Potato Soup (German)

Ingredients:
2 pounds of potatoes
½ pound of carrots
½ pound of leek
2 medium onions
8 cups of pork stock
salt and pepper
1 bay leaf
¼ cup of fresh parsley
¼ pound of bacon

Peel potatoes, cut into cubes and boil in broth with vegetables, salt, pepper, and bay leaf. Dice bacon and brown; add finely chopped onions. Pour this mixture onto the soup and decorate with chopped parsley.

Good Frybread

Ingredients:
3 cups of flour
1 tablespoon Baking Powder
1 teaspoon of salt
1 tablespoon of sugar
1 1/2 cups of water


Preparation:
Making the dough:
Mix all the ingredients {except water} together.
Mix it.
Then add the water.
Then kneed the dough.
● Let the dough sit for 20-25 minutes.
Making the frybread:
Take a roll out of the dough flatten it to about 1 1/2 inches.
Then put a hole in the middle.

Frying:
Add 1 1/2 cups of butter. Then 3-5 cups of oil into a frying pan.
After the oil gets done boiling put the frybread in.
And Enjoy.

by Roselle Fryberg ~ From the Tulalip Tribes ~ ... who learned this from my mom, my grandma, so on and so on

WALNUT CREAMS

Yield: 24 servings

2/3 c Sweetened condensed milk
4 1/2 c Sifted confectioners' sugar
1 ts Vanilla

1/8 ts Salt
Food coloring
Walnut pieces

DIRECTIONS: Mix well first 4 ingredients. Knead until
smooth. Divide; color half pink and half green. Shape
in 3/4" balls, and press a piece of walnut on each.
Let stand until firm.

Source: Mom's old magazine clippings- 1940's to 1970's

From: Sallie Austin

AMATRICIANA

This a very simple, tasty, and light pasta dish. (Italian)
Prep Time 15 Min Total Time 35 Min
Cook Time 20 MIN Servings 6


Ingredients
4 slices bacon
2 (14.5) ounce stued tomatoes
1/2 cup chopped onion
1 pound Linguine
1 tsp minced garlic
1 tbs chopped fresh basil
1/4 tsp crushed red pepper flakes
2 tbs grated Parmesan

Directions

Cook diced bacon in a large saucepan over medium heat until crisp, about 5 min

Drain all but 2 tablespoons of drippings

Add onions and cook over medium heat about 3 min. stir in garlic and red pepper flakes

cook 30 seconds. Add canned tomatoes, undrained simmer 10 min breaking up tomatoes

Meanwhile cook the pasta

Stir basil into the sauce, and toss with cooked past

Crab Stuffed Mushrooms

6 servings

INGREDIENTS

• 1 pound fresh mushrooms
• 7 ounces crabmeat
• 5 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper.
Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
Refrigerate filling until ready for use.
3. Remove stems. Spoon out the gills and the base of the stem, making deep cups.
Discard gills and stems. Fill the mushroom caps with
rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.
Sprinkle tops with Parmesan and paprika.
4. Bake for 15 minutes. Remove from oven

Shrimp Stuffed Mushrooms

INGREDIENTS
• 2 pounds large mushrooms
• 3/4 pound cooked baby shrimp
• 1 cup crushed bacon flavored crackers
• 1 cup cream cheese, softened
• 1/2 cup shredded sharp Cheddar cheese
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned

ZUCCHINI PIE

Yield: 8 servings

FILLING

4 c Zucchini (less rind and seed
1 x Sliced 1/4" thick
1 x Salt water
1 c Warm water
1 c Brown or white sugar
1 ts Cinnamon
1 ts Cream of tartar
1 x Unbaked pie shell

STREUSEL TOPPING

1/2 c Sugar
1/2 c Flour
1/2 c Butter

Parboil prepared zucchini in salt water until
tender.Drain; put in bowl.Add warm
water,sugar,cinnamon and cream of tartar. Place in
unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with
Streusel Topping mixture.Return to oven for 1/2 to 3/4
hour.Tastes just like apple pie.

BABE RUTH BARS

1 CUP PEANUT BUTTER
1 CUP LIGHT CORN SYRUP
½ CUP BROWN SUGAR
½ CUP SUGAR
6 CUPS CORNFLAKES CERIAL
1 CUP CHCOLATE CHIPS
2/3 CUP PEANUTS

In a large saucepan over medium heat, combine peanut butter corn syrup brown sugar and sugar.

Cook stirring occasionally, until smooth. Remove from heat and immediately stir in cornflakes, chocolate chips and peanuts, mixing until evenly coated. Press mixture even into a greased 9 x 13” baking dish. Let mixture cool completely, before cutting into bars

CINNAMON. Juniper Berries Recipes

Recipes use Cinnamon and Juniper Berries will be posted by Saturday 7/18/09

Filet Mignon with Irish Whiskey Sauce

Ingredients:
Filet Mignon with Irish Whiskey Sauce

Yield: 4 servings

4 small filet mignons (4 ounce each)
2 tablespoons butter
1 clove garlic, diced
1 teaspoon finely diced shallots
1-1/2 cups mushrooms, chopped
1 teaspoon honey
1/2 teaspoon wholegrain mustard
1 ounce Jameson Irish Whiskey
3/4 cup beef stock
3/4 cup heavy (double) cream
Freshly ground black pepper to taste

Preparation:
Filet Mignon with Irish Whiskey Sauce This decadent recipe for Filet Mignon with Irish Whiskey Sauce is wonderful for a special dinner. The filet generally is considered the most tender cut of beef, but it lacks a little flavor when compared with other cuts, such as sirloin or ribeye steaks. That's why it's a great idea to sauce up your filet.

1. Melt the butter in a skillet over medium-high heat.

2. Add the filets and sauté until they're done to your preference. Transfer the filets from the pan to a heated platter, and cover them loosely with foil to keep warm.

3. To the skillet, add the garlic, shallots, and mushrooms, and sauté over medium heat until soft.

4. Add honey and wholegrain mustard to the pan and stir.

5. Add the whiskey, and turn up the heat so that the sauce boils for 1 minute as the alcohol evaporates.

6. Turn down the heat and stir in the beef stock. Boil gently until the amount of sauce in the pan is reduced by half.

7. Stir in the cream, and continuing stirring until the sauce thickens.

8. Give the sauce a quick taste, and add salt and pepper as needed.

9. To serve, slice the filets, put them on plates, and pour the sauce over the top.

Steak Sauce

Ingredients:
Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

Preparation:
1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.
Makes 3 cups.

Orange Butter

Ingredients:

1 cup softened butter
1/2 cup fresh orange juice
1/2 cup confectioner's sugar (powdered sugar)

Preparation:
Place all ingredients in a medium mixing bowl. Beginning with a low speed, combine all ingredients until blended.
Using high speed, whip the butter for 3-5 minutes until it turns light and fluffy.Place the butter in a decorative serving
bowl and serve as a delightful addition for your breakfast or brunch table.
4 servings.

Irish Shepherd's Pie

Ingredients
• 2 lbs Irish potatoes peeled and cubed
• 2 tablespoons Sour cream
• 1 large Egg
• 1/2 cup Heavy cream
• 1 pinch Sea salt season to taste
• 1 pinch Pepper freshly ground seasoned to taste
• 1 tablespoon Canola Oil
• 1 3/4 lbs Ground lamb
• 2 Carrots peeled and chopped
• 1 Celery chopped
• 1 Onion chopped
• 2 tablespoons Unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup Beef stock divided
• 2 teaspoons Worcestershire sauce
• 1/2 cup Frozen peas
• 1 cup Irish Cheese or cheddar grated
• 2 tablespoons Scallions finely chopped
Instructions
Boil potatoes in water until fork tender. Drain potatoes well and pour them into a bowl. Mix together the sour cream, egg, heavy cream in a separate bowl. Combine the cream mixture into potatoes and mash until potatoes are almost smooth. Set aside for later.
While potatoes are boiling, preheat a large skillet over medium high heat. Add oil then add the ground lamb. Season meat with salt and pepper. Brown and crumble meat for 4 or 5 minutes. Pour off excess fat leaving a little. Add the chopped carrots, celery and onion to the meat. Cook together for another 5 minutes, stirring often. Add a 1/2 cup of beef stock to the meat mixture and cover with a lid. Simmer until carrots are tender. In another skillet over medium heat, make a rue by melting the butter and adding the flour stirring together 2 minutes. Whisk in beef stock and Worcestershire sauce until there are no lumps and smooth. Thicken to a gravy about 1 minute. Pour gravy onto the meat and vegetables. Stir in the peas. Set aside.
Preheat oven broiler to high. Using a small rectangular casserole dish, spoon in the meat and vegetable mixture. Spoon in the potato mixture over meat. Top potatoes with Irish cheese. Broil until cheese is melted and bubbly. Top casserole with chopped scallions (or parsley) and serve immediately!

Beef Empanadas

Ingredients
• 1 tablespoon Olive oil
• 1 pound Ground beef
• 1 Onion chopped
• 1 clove Garlic minced
• 1/4 cup Mushrooms chopped
• Salt & pepper to taste
• 1/2 tablespoon Beef bouillon concentrate
• 2 tablespoons Coriander sprigs chopped
• 1 package Puff pastry thawed
• 2 Eggs hardboiled & sliced
• 1 Egg beaten
• 1/2 teaspoon Cumin


Instructions
In a large saute pan leat the oil. Cook the onion and garlic till clear. Add the ground beef and mushrooms cooking until the beef is browned. Add salt and pepper cumin and beef concentrate. Add Coriander and set aside.
Roll out the puff pastry and cut into 10" circles. Add a spoonful of the meet mixture in center of each circle of pastry. Top with one or two egg slices. With pastry brush dampened the edges of the circle with the beaten egg, fold pastry in half and seal by pressing with fingers. Brush each empanada with egg.
Bake in pre-heated 350 F oven and bake for approx 15 min or just till golden brown

Army SOS (S--t on a Shingle)

Ingredients
• 1 pound ground pork sausage
• or ground beef or 50/50 mix
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 3 tablespoons chopped onion
• 1 dash Worcestershire sauce


Instructions
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.
Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
Serving suggestion:
Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper.

Semolina Cake -- Revani (GREEK)

2 cups Flour
3 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
6 separated Eggs
1 cup Sugar
1 1/2 cup Butter
1 grated rind of Orange
1 cup Orange Juice
1 cup or cream of wheat
1/3 cup blanched and shredded Almonds
For the Syrup
3 cups Sugar
2 cups Water
2 tablespoons Brandy



Sift flour, baking powder and salt. In large electric mixer bowl, beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set meringue aside. Beat egg yolks, remaining sugar, and buter until very light and fluffy. Add orange rind. Beaat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina. Fold in meringue. Turn into greased pan and sprinkle with almonds. Bake in moderate oven for 40 minutes. Cool.


Boil sugar and water for 3 minutes. Add brandy. Pour syrup over cake. Cool and cut into squares.

Almond Roco

Yield: 2-1/2 pounds

• 1 pound butter
• 2-1/2 cups sugar
• 1 pound whole almonds
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.

German Onion Pie

(Zweibelkuchen)

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and
saute until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread
the onions and bacon over the bottom of the pie shell. Pour the sour
cream mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned. Serve hot!

Baba (Polish Coffee Cake)

(This recipe yields 10 servings)
4 cups flour
1 cup milk
1 cup butter
1 cup sugar
15 egg yolks
3 yeast cakes
1 tsp. salt
1 tsp. vanilla
1/4 tsp almond

Add salt to egg yolks and beat until lemon-colored. Add lukewarm milk and yeast. Add one half of the four, mix well and let stand until double in bulk.
Add remaining flour, sugar, butter, and flavoring. Knead thoroughly until dough leaves fingers. Let rise until double in bulk.
Punch down and let rise again. Butter a tube mold, sprinkle with bread crumbs and fill with dough one-third full. Let rise about one hour and bake 40 minutes in 350 degree oven.

Yogurt Cake (Yiaourtopitta Glykisma) (GREEK)

2 cups honey
Peel of 1 lemon
Juice of 1/2 lemon, strained
3/4 cup sugar
6 tablespoons unsalted butter, melted
4 eggs, separated
2 cups flour
2 teaspoons baking powder
2 cups yogurt

Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool.

Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.

Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.

Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold in. Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.

DELUXE CHOCOLATE BARS

1 Cup butter
2 Cups brown sugar
2 eggs
3 Tsp. Vanilla
2 ½ cups sifted flour
1 Tsp. Soda
1 Pinch salt
1 Cup quick rolled oats

Mix all ingredients. Spread 2/3 of mixture in jellyroll pan. Add filling:

FILLING:

1 (12oz) Pkg. Chocolate chips
1 Can condensed milk
2 Tbsp. Soda
Pinch of salt

Melt and spread over dough in pan. Spread remaining mixture over filling. Bake at 350º for 25-30 minutes.

HOT PEPPER JELLY

2 Teaspoons onion juice
2 Teaspoons lemon juice
2 cups chopped green bell peppers
½ cups chopped yellow chilies seeded & chopped

Blend all above in blender. Put in saucepan; add 41/2 cups sugar, 1 cup white vinegar. Boil 5 minutes. Add 1 jar certo. Boil 2 minutes more add 2-3 drops green food color. Pour in jars & add wax.

WALNUT BOURBON BALLS

Yield: 42 Servings

2 1/2 c Vanilla wafer crumbs
1 c Powdered sugar; sifted
2 tb Unsweetened cocoa powder
1 c Walnuts; ground
3 tb Corn syrup, light

1/4 c Bourbon
Chocolate for dipping or
Powdered sugar used for garn

Recipe by: Jo Anne Merrill Mix crumbs, sifted powdered sugar, cocoa powder
and ground walnuts until blended. Add syrup and bourbon; mix well. Roll
into one inch balls, being sure to pack each ball tightly. Roll in sifted
powdered sugar or into semi-sweet chocolate which has been slowly melted.
Can also melt chocolate candy bars for rolling boubon balls in, which make
for a delicious and different method for these ever-popular holiday treats.

Breakfast Crepes (German)

yields 2 servings
l 1 egg
l 1 cup flour
l 3 cups soy milk
l 3 Tbsp maple syrup
l 1/2 tsp vanilla
l margarine for the pan (approx. 1/2 cup)
l filling (choose any of the following): assorted jams
l jellies or preserves
l fresh berries or thinly sliced fruit with soy yogurt
l cinnamon
Put all ingredients except margarine into a blender or large bowl. Blend well using
lowest setting on blender, or whisking vigorously by hand. The mixture should be
quite runny. Add either more soy milk or flour to reach this consistency.
Heat one or two large frying pans to medium-high (two at a time makes the job
twice as fast, and non-stick pans make the job easier). Using about a teaspoon of
margarine to coat the pan at all times, pour the batter into the pan until it reaches
the edges (these are intended to be large crepes).
Watch carefully -- when the edges are slightly golden, flip the crepe and cook the
other side. Crepes should be cooked until golden, not too brown. Pile them on an
oven-proof plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most of the first batch
cooking.
Put a crepe on your plate and just dollop some filling onto it, spreading it around a
little. Then roll it up with your fork like a log and sprinkle with cinnamon if you like
before cutting into it.

These can be served warm or cold. They save well in the fridge if covered.

Easy Shrimp Scampi

Shrimp Scampi doesn't get any easier. This 10-minute recipe is perfect for those hectic weeknight meals.
Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes

1/4 cup (1/2 stick) butter
1 pound shrimp, peeled and deveined
2 teaspoons Garlic with Extra Virgin Olive Oil
1 teaspoon Parsley Flakes


1. Melt butter in large skillet on medium heat. Add shrimp, Garlic Blend and parsley; cook and stir 3 to 4 minutes or until shrimp turn pink.
2. Serve over cooked rice or pasta, if desired

European Street Style Beer Cheese Soup (German)

Ingredients
• 1 cup onion chopped
• 1/2 cup carrot finely diced
• 1/3 cup celery finely diced
• 1/2 cup butter
• 3/4 teaspoon paprika
• 3/4 teaspoon dry mustard
• 12 ounces beer
• 3 cups chicken broth up to 5 cups if desired.
• 4 cups cheddar cheese shredded
• 2 cups half and half
• 1/2 teaspoon Tabasco
• 1/2 cup Flour
• 1 teaspoon Worcestershire sauce


Instructions
Saute carrots, onions, and celery in butter until the onions are translucent
Stir in flour and cook on low heat for 3-4 minutes, whisking constrantly, making sure it does not burn.
Stir in beer (must be first to cook off the alcohol), paprika, mustard, worchestershire, and broth. Use wire whisk to smooth. Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes. Feel free to mix up the cheese or a use a blend of cheeses, such as cheddar and parmesan, sharp cheddar and colby-jack, or whatever.
Remove from heat and fold in half and half or heavy cream. Add tabasco. Serve hot.

Chicken Kiev

Ingredients
• 2 chicken breasts boneless and skinless
• 1/4 cup margarine or butter
• 1 to 2 cloves garlic finely chopped
• 1 tablespoon parsley finely chopped optional
• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 3 tablespoons oil


Instructions
To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. (Add more oil if needed and turn heat down if crumbs are burning ).

French Onion Soup

Ingredients
• 3 pounds Peeled onions
• 4 ounces Butter or margarine
• 1 1/2 teaspoons Freshly ground pepper
• 2 tablespoons Paprika
• 1 Bay leaf
• 3 quarts Beef stock
• 1 cup White wine
• 2 teaspoons Salt (optional)


Instructions
Slice onions 1/8 inch thick. Melt butter, place onions in it and cook slowly for 1 1/2 hours. Add Beef stock, white wine and paprika; simmer 2 hours. Salt to taste.
Refrigerate over night. Reheat and serve with croutons and Swiss Cheese.

Scalloped Potatoes

Ingredients
• 1 teaspoon Butter
• 1 large Garlic clove peeled
• 1 cup Whipping cream
• 1/3 cup Whole milk
• 1 teaspoon Salt
• 1/8 teaspoon Ground pepper
• 2 pounds Potatoes peeled and cut into 1/8" slices
• 1 cup Gruyere coarsely shredded
• 1/4 cup Parmesan finely grated


Instructions
1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.

Skillet Cabbage (German)

A very simple and tasty side dish (GERMAN)

2 tablespoons oil
3 cups finely shredded red cabbage
1 cup chopped celery
1 small onion chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 table spoon Balsamic Vinegar

Heat the oil in a large fry pan about 20 minutes before serving. Add the first six (6)Ingredients and cook over medium to low heat for about 15 minutes. Stir often.
Add Balsamic vinegar, Cover the pan and Cook for another 5 minutes. Serve immediately.