Read these recipes and your mouth will water,

Prepare them and you will enjoy a gastronomical experience

Your Dessert & Recipe submissions are welcome

Submit to:

Please provide your Name and State



[Artichoke Squares] [Avocado & Mushroom Vinaigrette] [Avacado w/Red Pepper Sauce]

[Spicy Baloney Sandwich] [Refried Beans] [Asian Beef & Noodles] [Ground Beef Chili] [Breakfast Shakes]

 [Brisket Sandwiches] [Sunday Brunch] [Burger-Avacado & Cheese] [Grilled Pineapple Burgers] [ Ham and

Cheese Cannelloni] [Mexican Casserole] [Mexican Chicken Soup] [Mexican Corn Bread] [Chicken-Cashew

Salad] [Chicken Enchiladas] [
Easy Herbed Chicken] [Lemon Broccoli Chicken] [Creole Chicken Casserole]

Chicken Mousse] [Chicken w/ mushrooms-black bean sauce] [Parmesan Chicken] [ Chicken & Rice ]

Chicken & Rice Gumbo] [Mexican Chicken Salad] [Mexican Chicken Soup] [Pan Roasted Chicken] [Chicken Stir-Fry]

 [Chicken Tamale Pie] [Pasta & Chicken Supreme] [Roasted Chicken Breast] [Chicken Salad W/Orange & Cashews]

 [Cucumber-Tomato-Cheese Salad] [Halibut w/ Almond butter] [Baked Halibut/Tomato sauce] [Glazed Ham

& Peaches] [Marinated Cornish Hens] [Roasted Corn] [ Egg plant Parmigiana] [Omlets] [Microwave Fajitas]

 [Fettuccine Alfredo] [ Fish Tacos] [Garlic French Bread] [Gazpacho] [
Tex-Mex Guacamole] [Hot Dogs Beans & Rice]

 [Italian Pasta Veggie Salad] [Spicy Cajun Jambalaya] [Lamb & Tortellini] [Lasagne Pie] [Marinara Sauce] [Mushroom Bites]

[Pancake Dinner Surprise] [Pasta and Bean Soup] [Pasta w/Tomatoes plus] [Pasta Salad w/Salmon] [Maui Garden Pizza] [Apricot Pork Chops]

[Pineapple Glazed Pork] [Pork Chops de Sauce] [Smashed Potatoes Basil & Garlic] [Pork Tenderloin w/sauce] [Tex-Mex Pork]

  [Fingerling Potatoes]
[Foiled (BBQ) Potatoes] [Leek & Potato Soup] [Mashed Potatoes] [Potato Salad] [Stuffed Potatoes]

[Roasted Potato Wedges] [Porcupine Meatballs] [Meatball Soup] [Italian Meatloaf] [Vegetable Meatloaf] [Mediterranean Pasta]

 [Creamy Tomato and Cheese Baked Penne] [
Baked Rigatoni with Bechamel Sauce] [Rotini,Tomatoes &

Garlic] [Salmon W/Dijon Sauce] [
E-Z Salmon Cakes] [Seviche] [Rice & Shrimp Salad] [Basil Shrimp] [Shrimp & Scallop Brochettes]

 [Shrimp & Sugar Snap Peas] [Fire Roasted Shrimp] [
Crockpot Spaghetti Sauce] [Quick-Crazy Spaghetti]

 [Luau Spareribs] [Garlic Sauteed Spinach] [Southwest Cubed Steak] [Flank Steak Sandwich] [
Taco Salad] [Taco Sandwich]

[Tostadas] [Basic Tomato Sauce] [Tuna Bruschetta] [Lunar Tuna Scramble] [Tuna Noodle Casserole] [Turkey & Rice Soup] [Veal Marengo]

Hearty Vegetable Soup] [Swiss Vegetable Casserole] [Three Vegetable Casserole] [Vegetarian Stir-Fry] [Wrapping Food]



Click below for





1 1/2 lb. ground beef
2 packages (3 oz. each) Oriental Flavor
Instant ramen noodles
2 cups frozen stir fry vegetable mixture
1/4 tsp. ground ginger
2 tbs. thinly sliced green onion.

In large nonstick skillet, brown ground beef, breaking into 1/4 inch pieces, until no longer pink (about 10 min.). Remove with slotted spoon, pour off drippings.
Season beef with 1 seasoning packet from noodles; set aside.
Using same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet.
Bring to boil;
reduce heat, cover and simmer until noodles are tender, stirring occasionally.
Stir in beef mixture and green onions.

Submitted by Kieran Rich. TN



"Pancake Surprise"Easy Family Dinner

For an different 'dinner treat' for the kids, make up a batter of Pancake mix, adding fresh apple chips into it.

 They will love it!


1 cup shredded tart apple

1 cup milk

¼ cup butter, melted

1 large egg

1 ¼ cups all-purpose flour

1 tablespoon white sugar

1 ¼ teaspoons baking powder

¼ teaspoon ground cinnamon


 Combine apple, milk, butter, and egg in a large bowl. Sift together  flour, sugar, baking powder, and cinnamon in a separate bowl. Stir flour mixture into apple mixture until just combined.

 Heat a lightly oiled griddle or frying pan over medium high heat.

 Drop batter by 1/4 cup spoonfuls onto the hot griddle and cook until  bottom is lightly browned. Flip and cook until browned on the other  side. Repeat with remaining batter.

 Prep Time:
10 min

Cook Time:
25 mins
Total Time:
35 mins

YUMMY TIP: Broil grapefruit (on foil boat or directly on grill)  halves until bubbly. Sprinkle with ground cinnamon or ginger, (or use pineapple slices, instead).



2 jars (6 oz.) artichoke hearts
marinated in oil.
1 small yellow onion, finely chopped
1 clove garlic, minced
4 medium eggs
1/4 cup fine dry bread crumbs
2 tbs. chopped parsley
1/8 tsp. black pepper
1/8 tsp. dried oregano, crumbled
1/8 tsp. hot red pepper sauce
8 oz. (about 2 cups) Cheddar cheese, shredded.

Preheat oven to 350 degrees F.
Drain the artichoke hearts, reserving 2 tbs. of the oil, and chop fine.
Heat the 2 tbs of reserved oil in a small skillet over moderate heat.
Add the garlic and onion. Cook until soft, stirring frequently-about 5 minutes.
Remove from heat and let cool 5 minutes.
In a medium bowl, beat the eggs until frothy.
Stir in the bread crumbs, parsley, pepper, oregano, hot pepper sauce, cheese, artichokes and cooled skillet mixutre.
Pour into a greased 8"x8"x2" baking pan.
Bake for 30 minutes or until lightly brown.
Remove from oven and let cool for 10 minutes, then cut into 1 inch squares.

Makes 4-6 serves.


To really make scrambled eggs or omelets rich, add a couple of spoonful’s of sour cream, cream cheese, or heavy cream in and then beat them up, or try stirring with the eggs an ounce of shredded cheese per 2 eggs, it too holds it together to form an omelet.


2 pieces Sandwich Bread
2 slices 5" Baloney
regular yellow mustard
Tabasco sauce
butter or margarine

toast both pieces (both sides) of sandwich bread to desired preference (not to crisp).
apply light coat of butter
place 2 slices of baloney on 1 piece of toasted bread
apply mustard to your preference
apply a few plus shots of Tabasco (to taste) and spread over mustard (you want to taste it, so be generous)
place both pieces together and place in microwave for approx. 20 seconds
(or, in broiler for approx. 3-4 minutes)
You want the meat to slightly curl up.
open sandwich and mix mustard and Tabasco with knife
apply 2 leaves of lettuce
close up your sandwich

Submitted by Trennie P.


Kosher salt  takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.




2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15-1/2 ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper



Submitted by J L Garrett
Fredericksburg, TX



  • 10 ounces fusilli pasta
  • 1 onion, chopped
  • chopped black olives (optional)
  • 1/2 cup cucumbers
  • 1/3 lbs. pepperoni
  • 1 green bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 cup chopped mushrooms
  • 3/4 cup Italian-style dressing




-In a large pot of salted boiling water, cook pasta, until
soft, rinse and drain.
-In a large bowl, combine all the ingredients.
-Pour enough salad dressing to coat, and toss.
-Refrigerate until chilled (approx 1/4 hour).


6 servings.

Submitted by Tonya Lita WA




1 medium sweet red pepper
1 clove garlic minced
1 tbs. olive oil
1 tbs. red wine vinegar
1/8th tsp. salt
1/8th tsp. black pepper
2 medium size avocados

Roast the red pepper under broiler until blackened-about 10 minutes. Place in a paper bag, seal tightly and set aside for 10 minutes to steam the skin loose. Peel under cold running water.
Discard the skin, seeds and core.

Using a electric blender, blend the red pepper, garlic, olive oil, vinegar, salt and black pepper until smooth-about 1 minute.
Peel and halve the avocados and remove the pits. Slice each half, lengthwise, into 5 wedges. Place the wedges on a plate and spoon 2 tablespoons of sauce over them.

Serve immediately



Next time you go out to eat, order lemon wedges.

Lemons contain bacteria fighting agents. Squeeze the lemon into your water using your knife and fork to clean harmful bacteria off the surface. Squeeze the remaining juice in your hands and cleanse entire surface. The rind contains the oils, a more concentrated form of cleaning agent.

If you're brave enough not to look paranoid with your guest, peel the lemon, use the rind to clean your silverware, glass, and hands.

An added plus to this cleaning technique is that water with lemon stimulates digestive enzymes to improve digestion and is excellent for internal cleansing as well



Blended in Blender

1/2 cup sliced peaches
1/4 cup cranberry juice
1/4 tsp. cinnamon
1/4 cup plain low-fat yogurt
1/4 tsp. lemon juice
1/4 tsp. brown sugar or honey
2-3 ice cubes.


Orange-Banana Cream
1/2 cup each, orange juice and milk
1 tbs. creamy peanut butter
1/2 small ripe banana, quartered
3 ice cubes.



3 lb.. Corned beef brisket
1 lg. Bermuda onion, sliced
1 can (12 oz.) beet
3/4 cup ketchup
1/4 cup barbecue sauce
Kaiser roll.

Heat oven to 325 degrees F.
Place beef brisket on rack in baking pan, 9"x9"x12 inches.
Roast, uncovered for 1 hour.
Remove Rack from pan; drain. Place beef in pan and top with onion slices.
Mix beer, ketchup, and barbecue sauce; pour over beef and onion.
Bake uncovered, until beef is tender, about 2 hours, spooning sauce onto beef and onion several times.
Cool beef in sauce. Cut thin diagonal slices across grain; heat beef and onion slices in sauce. Set over control to broil and /500 degrees.
Split rolls and broil cut sides up broil until golden brown (about 1 minute)
Place hot beef and onion and rolls












Submitted by: Bonnie Parker G. LA



4 whole eggs
3 egg yolks
1 tbs. Prepared Dijon mustard
1 cup butter melted
1/4 cup pre-cooked shrimp
1 medium avocado sliced
2 freshly backed brioche

Poach whole eggs. Mix egg yolks, lemon juice and Dijon mustard in blender at low speed.
Add melted butter until sauce is thickened.
Heat shrimp and slice brioche.
Place two poached eggs and shrimp on each brioche.
Pour mustard sauce over each brioche
Garnish with avocado.



2 Pounds lean ground beef
3 tbs. Italian salad dressing
1 tsp. salt
1/4 tsp. black pepper
1 can sliced pineapple, drained
8 slices Canadian bacon (regular strips of bacon will work)
3/4 cup barbecue sauce
1/4 cup brown sugar, packed
1/4 tsp. lemon juice

Mix ground beef, salad dressing, salt and pepper together.
Shape into 8 patties, 3 inches in diameter.
Press a pineapple slice into each patty.
Place a slice of bacon on each patty and secure with a wooden toothpick.
Mix barbeque sauce, brown sugar, and lemon juice.
Place patties in glass dish 13"x 9"x2".
Pour barbeque mixture on patties.

Cover and refrigerate for at least 2 hours.

Grill patties, pineapple side down, about 4 inches from hot
coals for 12 15 minutes.
Turn; brush with barbeque mixture.
grill 10 -15 minutes.
Heat remaining barbeque mixture;
Serve with patties.

Kimo, Kailua, HI


4 Boneless Chicken Breast (pound thin)
2 Bunch-green onion, chopped
1/4 pound mushroom, sliced
1 can cream of chicken soup
1 box stove top dressing (or your preferred dressing)

Sauté onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use stove top or your favorite stuffing recipe.
Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.
Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley.

Bake at 350° for one hour.

Submitted by Ken O. WA



1 lemon
4 boneless skinless chicken breast half’s
1 Tbsp. olive oil
1/4 cup milk
1 can (10 Oz.) Cream o Broccoli soup
1/8 tsp. black pepper.

Submitted by Debby S. Las Vegas, NV

Cut 4 thin slices of lemon and
squeeze 2 tsp.
juice from remaining lemon. Set aside.
In a large skillet, heat oil, cook chicken
10 minutes or until browned on both sides.
Remove and set aside. Spoon off fat
 from skillet. Add milk, soup, pepper
 and reserved lemon juice to skillet
and bring to a boil. Return chicken to
skillet and top with lemon slices.
Cover and cook over low heat, stirring often,
5 minutes or until chicken is no longer pink.
Serve with your favorite pasta.


2 cups uncooked instant rice
2 cup chicken broth
1/2 teaspoon red pepper sauce medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed
2 cup cut-up cooked chicken
1 cup finely chopped fully cooked smoked; ham
1/4 cup tomato paste
1 small green bell pepper; chopped (about l/2 cup)
16 oz whole tomatoes, undrained
6 1/2 oz shrimp, rinsed and drained

Mix rice, broth, pepper sauce, onion and garlic in 3-quart
casserole. Cover tightly and microwave on high 9 to 11
minutes or until
rice is tender and liquid is absorbed. Stir in remaining
ingredients; break
up tomatoes. Cover tightly and microwave 8 to 10 minutes,
stirring after 5
minutes, until hot.

6 servings.
Submitted by Kristin Danielle D. Albuquerque, NM


3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chilies, seeded and coarsely chopped
4 canned chipotle chilies, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream,
chopped tomatoes. Coat large sauté pan with oil. Season chicken
with salt and pepper. Brown chicken over medium heat, allow 7
minutes each side or until no longer pink. Sprinkle chicken with
cumin, garlic powder and Mexican spices before turning. Remove
chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn
and chilies. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded
chicken to sauté pan, combine with vegetables. Dust the mixture with
flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and
makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans
with a ladle of enchilada sauce. Using a large shallow bowl, dip each
 tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture
 in each tortilla. Fold over filling, place 8 enchiladas in each pan with
seam side down. Top with leftover enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Serves 6-8
Submitted by Harry G.


2 tsp. butter
1 can (17 oz.) Spicy Pinto or Refried beans
1/4 cup chopped Red Onion
2 Carrots, diced
2 Medium size Zucchini, cubed
1 can (14.5 oz.) chicken broth
1 whole chicken breast, cooked and diced.


Milt butter in soup and sauté' onions, carrots and zucchini until tender
(6-8 minutes)
Add remaining ingredients and simmer 10 minutes.
Serve with toppings such as sour cream, chopped cilantro, diced avocado, grated cheese or plain yogurt.




Fresh ground pepper to taste
1 teaspoon dried tarragon leaf
2 teaspoons tomato paste
2 ( 1/4 oz.) envelopes gelatin (5 tablespoons)
5 tablespoons dry sherry
1/2 pint  cream (1 cup)
2 cups chicken stock
1 lb. cooked chicken meat, shredded.
To Garnish:

1. Lightly grease 5-6 cup mold. In a small saucepan, combine gelatin and 1/2 cup stock. Stir well; let stand 3 minutes. Stir over low heat until gelatin dissolves; cool slightly.
2. Combine remaining stock, gelatin mixture, and remaining ingredients in a blender or food processor fitted with the steel blade, process until smooth. Pour into greased mold. Cover and refrigerate until set.
3. Run tip of a knife around edge of mold to loosen. Place a serving plate over mousse; invert. Rinse a towel under hot running water; wring dry. Wrap hot towel around outside of mold. Let stand 10-15 seconds.
Carefully unmold mousse onto plate.
4. Garnish with watercress
Makes 6-8 servings.

Submitted by  Lisabeth M.




3 cups fresh bread crumbs
1 cup grated Parmesan cheese
3/4 cup chopped parsley
3 cloves garlic, minced
3/4 tsp. black pepper
3/4 tsp. salt
3/4 tsp. paprika
3 whole fryer chickens
each cut into 8 pieces.
(8-9 pounds total)
3/4 cup ( 11/2 sticks) unsalted butter, melted.

Combine bread crumbs, cheese, parsley, garlic, salt, pepper and paprika in a large plastic food storage bag. Dip the chicken in the butter and place 2-3 pieces at a time in the bag. Shake to coat.
Heat oven to 375 degrees F. Arrange chicken on cookie sheets lined with aluminum foil. Bake, uncovered, for 45 minutes or until juices run clear when chicken is pierced with a fork. Remove from oven and allow to sit 5 minutes before service.

Submitted by William. P. Ojai



1 cup orange juice
1/4 cup chopped cilantro
1/4 cup olive oil
1 tbs. red wine vinegar
2 tsp. Dijon style mustard
1/2 tsp. grated orange rind
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 Whole boneless, skinless chicken breasts
(about 1 1/2 lb..) poached and cut into  1/2 "cubes
2 stalks celery, cut into matchsticks (approx.1 cup)
2 green onions, sliced
1 large sweet red pepper, cored, seeded and cut into 1" squares
2/3 cup roasted cashews
2 cups shredded romaine lettuce.


Using a small saucepan boil the orange juice over moderate heat until reduced to a cup. Set aside.

In a medium size bowl, mix the juice, cilantro, oil, vinegar, mustard, orange rind, sugar, salt and pepper.

Using a 2 qt. saucepan. Place chicken breast in pan, adding enough water to cover the breast. Boil until tender, let sit for about 5 minutes, then cut into bite sized cubes.

In a large bowl, mix the chicken, celery, green onions, sweet red pepper and cashews. Pour in the dressing mixture and toss gently.

Toss the romaine with the chicken mixture.


Submitted by Tyson N. NY, NY




3 lb Chicken breasts, split in - Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 lb Smoked sausage or kielbasa
1/2 cup Vegetable oil
1/2 cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cup Water divided
1 tsp Black pepper
1 tsp Chopped garlic (1 clove)
1/2 tsp Cayenne pepper

Season chicken breasts lightly with salt, black pepper and
garlic powder. If possible, do this the day before you cook
the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet that is very
clean. Place oil in skillet over high heat - oil should be at
stage where it just begins to smoke - and gradually stir in
 flour, using a long-handled spoon. Roux will take about
3 to 4 minutes to cook and must be stirred constantly so
that it does not burn. If you see black specks in the roux, it
 has burned and you must start over again. As you make the
 roux, it will change in color from cream to tan to brown and
 then to dark red-brown. Remove from heat. Stir in onions,
green peppers and celery, stirring constantly until roux stops
getting darker. Bring to stove once more, and cook over low
 heat about five to seven minutes, stirring constantly. In a large
Dutch oven, bring 6 cups of water to a boil, and add the roux,
stirring to dissolve it thoroughly. Carefully add chicken and
cook about 30 to 40 minutes or until chicken is cooked through.
Remove chicken, and set aside to cool. De bone chicken, and
cut into bite-size pieces. Add sausage, 1 cup water, 1 tsp. black
pepper and chopped garlic and cayenne to the pot, and simmer
for 35 to 45 minutes, uncovered, stirring frequently. Taste, and
add salt, if necessary. Stir in the chicken, and remove the
gumbo from the heat. Skim surface to remove fat that sausage
gives off during cooking. Serve over rice with a tossed salad
and Garlic French bread.
Serves 6
Submitted by Le Chef Darrell. Lafayette, LA



1 lb. Boneless skinless chicken breasts,
cut into strips
1 tbs. sugar
1 tsp. minced garlic
1 1/4 cups water
1/4 cup soy sauce
1 package (16 oz.) frozen stir-fry vegetable mix
2 cups instant white rice

Heat a small amount of oil, in a large skillet, over medium-heat heat.
Add chicken and garlic.
Cook for about 5 minutes or until chicken is no longer pink inside.
Add water, soy sauce, sugar and vegetables.
Bring to a boil.
Stir in rice and cover.
Remove from heat.
Let stand for 5-7 minutes.

Submitted by Sherry Mc. “The Lakes” Palm Desert, CA



1 Cucumber, thinly sliced
1/2 lb. feta cheese, crumbled
2 Ripe tomatoes, sliced
1 medium red onion, thinly sliced.
3 tbs. olive oil.
juice of 1 lemon
Salt and pepper.

Place tomatoes on large plate.
Layer cucumber slices and separated onion slices on tomatoes.
Mix cheese, olive oil and lemon juice together.
Season with salt and pepper to taste.
Pour over salad.




  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons plus 2 teaspoons chili powder
  • 1 large clove garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 can (28 ounces) tomatoes, diced, with juices
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 can (15 ounces) chili beans, small red beans, or kidney beans, drained and rinsed

Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain off excess fat. Add chili powder and next 8 ingredients, stirring well; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for about 1 1/2 to 2 hours.


Add beans, stirring well, and cook until thoroughly heated.
Serve over cooked noodles or rice.

Serves 6.

Submitted by Dale V. TX "Honorary top Tex/Mex Award ".



Tex-Mex Guacamole:

2 medium sized avocados
2 teaspoons fresh lime juice
1/2 teaspoon salt (some prefer garlic salt)
2 green onions, finely chopped
1 small tomato, seeded and finely chopped
1 clove garlic, minced
2 tablespoons canned green chili peppers, seeded and finely chopped
1 tablespoon minced fresh cilantro

Cut the avocados in half, length wise and scout the flesh into
a medium size bowl. Add the lime juice and salt. Mash with a fork. mixing well.

Add the green onions, tomato, garlic, green chili peppers and cilantro and blend.

Submitted by Sarah G. LA



1 1/2 cup water
1/2 package hot dogs ( 1 1/2 cups/ add more per taste)
1 1/3 cups minute rice
1 can (l lbs size) Stewed tomatoes
1 tablespoon oil
1 1/2 - 2 tsp. chili powder
1 can (1 lb. size) red beans -- drained and rinsed

In cooking pan with burner on medium, 
Sauté hot dogs until lightly browned in oil.  
Add tomatoes and water.   
Bring to a boil, stir in rice.  
Reduce heat, cover and simmer for 5 minutes.   
Just before serving, stir in kidney beans and chili powder, 
heat until beans are warmed
Makes 4 servings.
Submitted by T. Louise O.  OR.



1 egg
2/3 cups milk
1/4 cup vegetable oil
1 can (4 oz.) chopped chilies, rinsed and drained
1 can (8 oz.) whole kernel corn
1 cup shredded cheddar cheese (about 4 oz.)
1 cup cornmeal
1 cup all-purpose flour (not self-rising)
1 tbs. plus 1 tsp. baking powder.
1 tsp. salt.

Heat oven to 400 degrees F.
Grease 9x9x2 inch baking pan.
Mix milk, egg and oil in a medium bowl
add chilies, corn (with fluid) and remaining ingredients to egg mixture;
beat 1 minute.
Spread evenly in pan.
Bake until golden brown, 35-40 minutes.

Serve warm.




1 large eggplant, unreeled
1/2 cup flour
1 egg, beaten with 1/4 cup milk
1/2 cup dried bread crumbs
1/2 cup olive oil
1/2 lb. mozzarella cheese, sliced

Your favorite Pasta

Wash the eggplant and cut into 1/2-inch thick slices
Steam eggplant over boiling water for about 5 minutes. Press each slice firmly between paper towels to remove moisture.
Coat each slice well, first with flour, then with egg-milk mixture and finally with bread crumbs.
Divide oil between 2 large skillets and sauté' eggplant over medium-high heat until golden brown, turn over and brown other side. Drain slices on paper towels. Discard oil.
Return eggplant to skillets, cover with your favorite pasta sauce and top with sliced cheese.
Cover skillets and cook until cheese melts (about 5 minutes)

Submitted by Pamela Ann, Heavenly Valley



4-6 oz. top sirloin beef sliced thinly across grain.
2 drops hot-pepper sauce.
1/4 tsp. chili powder
1/4 cup salsa
1/8 cup sliced onion
1/4 cup seeded chopped tomato
1 10" flour tortilla
1/8 cup sour cream
1/8 cup guacamole.

Place beef in a small microwave safe casserole dish.
Cover tightly. Microwave on high for 1 1/2 minutes.
Remove from oven and separate. Stir in hot-pepper sauce, chili powder, salsa, onion and tomato.
Remove and microwave on high for about 1 minute.
Place the tortilla between 2 paper towels and microwave on high for about 10 seconds.
Spoon beef mixture on to tortilla.
Top with guacamole and sour cream.
Fold tortilla over.
Microwave’s vary, so adjust your cooking time, accordingly.
1 serving.


Submitted by  Wm. Scott



8 ounces medium egg noodles
1/4 cup butter
1 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 tsp. salt

Grated Parmesan Cheese
Freshly ground pepper


Cook noodles as directed on package. While noodles are
cooking, heat butter over water bath in a chafing dish until
melted. Stir in whipping cream, 3/4 cup Parmesan cheese
and salt. Heat, stirring occasionally, until smooth.
Drain noodles; toss with cream mixture until evenly coated.
Serve with Parmesan cheese and pepper.

Submitted by Scott Christopher. Park City, UT



1 loaf French bread
2/3 cup butter
2 Tbs. extra virgin olive oil
6 cloves garlic, crushed
1/4 cup grated Parmesan cheese
4 Tbs. dry crushed parsley
1 tsp. dried basil, crumbled
1/2 tsp. salt


In a small microwave safe bowl, mix butter, olive oil, and crushed garlic.
Place in microwave until batter is in fluid state (approx. 20 seconds)
Cut loaf in half and lay each (cut face up) on enough heavy duty foil to wrap each half
Slice 1/2 loaf in slices about 1 1/2 " thick about 3/4 down, but not to the bottom.
Spread (brush) the mixture evenly on the open face, allow to soaking for about 10 minutes.
Evenly sprinkle grated parmesan cheese over open face
Lightly sprinkle the crushed parsley & basil
Wrap bread in foil, leaving foil open at the top.
Place loaf (prepare one at time) in a toaster oven and toast until butter is bubbling and edges of bread are brown
Place in 450 degree oven for 10-12 minutes until butter is melted
and bread crust is crisp!

Serve Warm

If you don't eat both loaves, simply wrap the remaining bread in foil (in the freezer is best to retain the aroma and taste) and heat and serve another day.

Serves 6
Submitted by Charlie O. Phoenix, OR



1 cup tomato juice
3 tbs. olive oil
1 tsp. wine vinegar
1 medium-size Spanish onion, quartered
1 clove garlic, crushed
1/2 tsp. salt
4 lg. ripe tomatoes, peeled and coarsely chopped
1 lg. cucumber, peeled, seeded, and chopped
1 small sweet green pepper, cored, seeded, and quartered
1 tbs. minced cilantro or parsley
1/4 tsp. black pepper


In a food processor or electric blender, puree all of the ingredients for about 30 seconds.
Pour into a large bowl and refrigerate, tightly covered, for a hour or more before serving.
Serve in chilled bowls or cups.



12 oz. boneless lamb, cut into thin strips
Non-stick cooking spray
1/4 tsp. garlic powder
1 ea. 4.5 oz. Italian seasoned diced tomatoes
1 ea. 8 oz. can tomato sauce
1/2 cup beef broth
1 ea. 16 oz. pkg. frozen mixed vegetables
1 ea. 9 oz. pkg. refrigerated cheese tortellini
Grated Parmesan cheese


Spray a large skillet with non-stick cooking spray
Stir-fry lamb strips over high heat until brown
Remove from skillet and set aside.
Add remaining ingredients, except Parmesan cheese
Return skillet to heat; bring to a boil.
Reduce heat and cover.
Simmer 10 minutes stirring once or twice.
Serve and top with Parmesan




1 lb. ground beef
1/2 cup creamed cottage cheese
1/2 tsp. salt
1/2 tsp. dried oregano
1 cup shredded mozzarella cheese
1 can ( 6 oz.) tomato paste
1 cup milk
2 eggs
1/2 cup all purpose baking mix


Over medium-high heat, cook ground beef; stir in 1/2 cup mozzarella cheese, salt, oregano and tomato paste.
Heat oven to 400 degrees F.
Spread  cottage cheese in a greased 9 inch pie plate.
Spoon beef mixture over cottage cheese.
Stir milk, eggs and baking mix with fork until blended.
Pour into plate.
Bake 30-35 minutes or until fork inserted into center comes out clean.
Top with remaining cheese.
Bake 1 - 2 minutes or until melted.



Submitted by  Frederic M. CA



1/4 cup grated parmesan cheese
1 cup frozen chopped spinach, thawed and well drained
1 (15 oz.) container ricotta cheese
1 pound boneless, skinless chicken breast, cut into strips
1 (1 lb) package penne rigate cooked as package directs
2 eggs
2 tablespoons olive oil
2 cups (8 oz) shredded mozzarella cheese
2 (26 oz) jars tomato & Pesto pasta sauce

1. Preheat oven to 350 degrees
2. In large skillet, over medium heat, cook chicken in oil until browned.
3. Add pasta sauce and heat
4. Combine ricotta, one cup of mozzarella, spinach, parmesan, and eggs.
5. In a 13 X 9 inch baking dish, spread one cup sauce mixture.
6. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering.
7. Cover and bake for 40 minutes.
8. Uncover; top with remaining mozzarella and bake 5 more minutes.
Serves 10-12 people

From the Recipe book of  Helen M.



1/2 cup ( 1 cube) sweet butter
1 package (about 4 oz.) sliced almonds
3 tbs. lemon juice
1 tbs. chopped fresh parsley
2 dashes Worcestershire sauce
4 Halibut steaks
Sliced almonds and lemon wedges for garnish

Melt 1/4 cup (1/2 cube) butter in a small skillet over medium heat until light brown.
Cut remaining butter into 4 pieces and set aside to soften.
Add almonds to skillet and sauté' until lightly toasted. Place in blender and add lemon jucie, parsley, Worcestershire sauce and softened butter.
Blend for about 10 seconds.
Remove from blender and chill.

Broil halibut 4 inches from heat until up-side is lightly brown (4-5 minutes).
Turn over and broil (4-5 minutes) until fish flakes easily when prodded with a fork.
Remove from heat, plate and top each steak with a dollop of almond butter.

Sprinkle with sliced almonds and garnish with lemon wedges.

Submitted by Wendy R. TX



1/2 pound whole wheat fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced (or more!)
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
2 garlic cloves, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan

1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes,
 (per directions on the package).
Drain well and allow cooling.
Place the pasta in a bowl and add the tomatoes,
olives, mozzarella, and chopped sun-dried tomatoes.

2. For the dressing, combine the sun-dried tomatoes, vinegar,
olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

3. Pour the dressing over the pasta, sprinkle with the Parmesan, and toss well.

Serves 4-6

Submitted by  Anna Sarita, TX


When baking a pie, use a rolling pin to transfer the top crust from the counter; simply unroll onto the filed pie.



1 1/4 lbs lean ground beef
1/3 cup fine dry bread crumbs
1 1/4 cups tomato juice
1 egg, lightly beaten
1 small yellow onion, finely grated
2 teaspoons chili powder
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
4 teaspoons Worcester sauce
1 small ripe avocado, peeled, pitted and thinly sliced
3/4 cup shredded Monterey  Jack cheese
1 can (4 ounce) green chilies, drained and chopped

Preheat oven to 400 degrees. Using a medium sized mixing bowl, combine the meat, bread crumbs, 1/2 cup of the tomato juice, egg, onion, 1 1/2 teaspoons chili powder, oregano, salt and Worcester sauce.

Divide the meat mixture into 8 equal sized portions and form each into a patty about 1/2 inch thick.

Place 4 patties in a lightly greased baking pan 9" x 9"x2". Place 1/4 of the avocado slices, 1/4 of the shredded cheese and 1 tablespoon of the green chilies on top of each. Top each with a second patty and seal edges.

Bake burgers, uncovered, for about 15-20 minutes or until they are only lightly pink on the inside.

In a small sauce, combine remaining tomato juice, chili powder and chilies and bring to a boil over medium heat. Lower heat and simmer, uncovered, for about 15 minutes.

Remove Burgers from oven and spoon the sauce over them.



Cooking Tip: BBQ- Utilize a wire broilet basket for small pieces of foods, such as appetizers. It is easy to turn and food will not slip through the grill. Using heavy duty foil will accomplish the same ease of handling, but do puncture the foil with a fork, as you want the steam to excape.




2 tbsp vegetable oil
2 chicken breast fillets, sliced
2 cloves garlic, peeled and crushed
5cm piece root ginger, peeled and grated
350g open cup mushrooms, halved
4 spring onions, trimmed
200g baby pak choy, trimmed
4 tbsp Chinese cooking wine
4 tbsp black bean sauce
rice or noodles to serve


Heat the oil in a wok or large frying pan, add the chicken and
stir fry over a high heat for 5 mins or until pale golden. Add the
garlic, ginger and mushrooms and stir fry for 3-4 mins.

Cut the spring onions in half lengthways then each into 4cm
lengths; cut the pak choy in half lengthways.

Add the onions and pak choy to the pan along with the wine and black beans sauce.

Stir fry for 2-3 minutes or until the pak choy stems are tender. Serve immediately with rice or noodles.

Serves 4
Submitted by Michael L. Lander, WY



2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced
1/4 cup bread crumbs.
1 (8-ounce) can water chestnuts, drained and chopped
1 small bottle (or can) pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, (cooked according to directions on pkg)
1 cup grated sharp Cheddar
1/4 tsp. salt 

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a
greased 3-quart casserole dish.

Bake for 25 minutes or
until bubbly.

Open oven and spread 1/4 cup of bread crumbs
on top of casserole.

Bake for another 5 minutes.

Remove and let stand 5-10 minutes

Serves 4
Submitted by: Krista. CA.


BBQ Fire Tip:  Keep a water bottle w/sprayer at the ready, to put out flare-ups , while your add it, don't forget to use long handled forks, tongs and utilize hot pads.


BAKED HALIBUT in Tomato Sauce


1 tsp. olive oil
1 small yellow onion, thinly sliced
1 can (l lb.) whole tomatoes
1 clove garlic, minced
2 tbs. minced fresh parsley
1/4 tsp. dried thyme, crumbled
1/4 tsp. basil, crumbled
1/4 tsp grated lemon rind
1/8 tsp. salt
1/4 tsp. black pepper
4 Halibut steaks (approx 6 oz. each) 1 1/4" thick
1 bay leaf
1/3 cup dry white wine
1 tbs. tomato paste
2 tsp. corn starch dissolved in 1 tbs. water
12 medium size black olives, pitted and sliced


Preheat oven to 350 degrees F.
Heat the olive oil in a heavy 10" skillet over moderate heat for 1 minute.
Add the onion and sauté', stirring until soft, about 5 minutes.
Let cool.
Drain and chop the tomatoes, reserving one cup of the liquid.
Add the tomatoes, garlic, parsley, thyme, basil, lemon rind, salt and pepper to the onions and mix well. Spoon half the mixture into a flameproof casserole dish, large enough to hold the fish in one layer.
Add the fish, the remaining tomatoes mixture and the bay leaf.
In a small bowl, whisk together the reserved tomato liquid, white wine and tomato paste.
Pour the liquid over the fish.
Bake, covered, for about 20 - 25 minutes "or" until the fish flakes.
Leaving the sauce in the casserole, transfer the fish to a platter.
Keep warm.
In the casserole dish, bring the tomato sauce to a boil over moderate heat. Stir in the cornstarch mixture and cook, stirring, until thickened.
Place the fish on the serving plate and spoon the sauce over the fish.
Garnish with the olives.
Let cool and serve.

Submitted by Rocky L. NV



2 Cornish hens (approx. 1 1/2 lb.. each) split.
1/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup dry sherry
3 cloves garlic, sliced
2 tbs. sesame seeds, lightly toasted
1pcs.  1 inch piece of fresh ginger, peeled and thinly sliced
1 tbs. brown sugar
1 tbs. fresh lime juice

Lay the hens "skin down" in a glass dish, just large
enough to hold them in a single layer. Prick each hen several
times with a fork.

In an electric blender, blend the soy sauce, oil, sherry, garlic, ginger,
sesame seeds, sugar and lime juice until smooth (about 1 min.).
Pour the marinade over the hens. Cover loosely with aluminum foil and
refrigerate for at least 6 hours, turning occasionally.


Preheat oven to 400 degrees F. Using a slotted spoon, transfer the hens to a 13"x9"x2" baking dish, arranging them in a single layer, skin side up.
Reserve the marinade. Roast, uncovered, basting with the marinade every 15 minutes, until the juices run clear and the meat is no longer pink on the inside
(approx. 35-40 minutes).
Serve hot
Serves 4

Compliments of
The big bopper, CA.


2 slices fully cooked center smoked ham
(l inch thick (about 3 1/2 lbs.)
1/2 cup packed brown sugar
3/4 tsp dry (yellow) mustard
1/4 tsp. ground allspice
1 can (16 oz.) peach halves, drained (reserve Syrup,
you will need it later)
3 tbs. orange-flavored liqueur
2 tsp. butter

Cut ham slices 1/4 inch deep in diamond pattern. Place in ungreased baking pan, 15 1/2 x 10 1/2 x 1 inch.
Mix 1/2 cup brown sugar, mustard and allspice
Add peach syrup (about 1 tsp.) to make a paste;
spread over ham.
Bake, uncovered, in 325 degree oven for 30 minutes

Approximately 10 minutes before serving, cut each peach half in two.
Heat peaches, liqueur, 2 tbs. brown sugar and butter over medium heat, stirring constantly, until sugar is dissolved and peaches are coated.
Remove ham from oven.
Arrange peaches around ham.
Serve with remaining peach sauce.

Submitted by Gwen E. Heavenly Valley


ROASTED CORN on the cob:
Remove husks from fresh corn. Remove silk with a stiff brush.
Place each ear on a piece of aluminum foil. Liberally spread a
a coasting of soft butter and sprinkle with salt and pepper and
a dash of dried basil. Wrap in foil twisting foil around
ends. Roast over hot coals (or on grill) for about 20 minutes,
turning ears frequently, until corn is tender.
Open foil and allow cooling for a few minutes.
Remove from foil, add butter and salt, per taste.


Cut Tomatoes in half. Brush cut surface with
Italian salad dressing; sprinkle with salt, pepper and dried basil.
Heat, cut side up on aluminum foil over grill (or, directly on the coals) for about 10 minutes or until hot throughout. Do not burn (make crisp, although some prefer it that way).


1 pound penne pasta, cooked al dente
15 ounces ricotta cheese
8 ounces shredded mozzarella
1/4 cup grated parmesan
3/4 cup milk
1- 15 ounce can of crushed tomatoes (Or diced tomatoes that you have pulsed in the food processor)
1 Tsp. Italian seasoning

1. Preheat oven to 400 degrees

2. In a large bowl, mix all ingredients except pasta. Save a bit of mozzarella for the top.

3. Mix in pasta and pour into a 9×13 baking dish.

4. Bake for about 20 minutes until golden on top.

Submitted by Glady Castro, Ojai, CA



1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
Salt and ground black pepper
2 teaspoons sesame oil
1 1/4 cups apricot preserves
1/4 cup tamari sauce
1 tablespoon chopped pickled ginger Season both sides of pork with salt and black pepper. 

Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.


1 pound mild Italian style bulk sausage
1 tablespoon olive oil
1 can (16 Oz.) stewed tomatoes
1 can (8 Oz.) tomato sauce
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon white salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 ounces uncooked spaghetti
1 can (12 Oz.) whole kernel corn with sweet peppers
1/3 cup sliced pimiento-stuffed green olives
5 slices (thin) mozzarella cheese

Cook in a 10 inch skillet, the sausage in olive oil over medium heat until light brown (about 8 minutes); drain. stir in tomatoes, tomato sauce, basil, salt, garlic powder and pepper. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally (about 10 minutes).

Cook spaghetti according to direction on package; drain. Stir in corn, with liquid and olives into sausage mixture. Simmer, uncovered, (about 5 minutes). Serve over spaghetti and top each serving with a slice of mozzarella.

Submitted by : Le Chef Curtis


4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk (I used skim and it worked fine)
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of fresh nutmeg
1 cup whole-milk ricotta cheese

1 cup shredded mozzarella cheese
1 large egg
8 egg-roll wrappers (available in the refrigerated section)
1 large ham steak, chopped into small cubes
1 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400°. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the milk and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside; then stir in the salt.

2. In a medium bowl, combine the ricotta, chopped ham, and mozzarella and the egg.

3. Spread a thin layer of the cream sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Submitted by: Le Chef Curtis



1/4 cup olive oil
1 medium-size yellow onion (finely chopped)
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 tsp. crumbled dried oregano
1/2 tsp. black pepper

Over medium heat, heat olive oil in a medium size saucepan.
Add onion and sauté', stirring until soft, about 5 minutes.
Stir in the garlic, tomatoes, oregano, and pepper.
Bring to a simmer, and then reduce to low heat.
Cook, uncovered, for about 25 minutes or until Thick.
Makes approx. 3 cups



8 flour tortillas (6-inch)
1/2 cup sour cream
1/4 cup favorite salsa
salt and black pepper
3 flounder or haddock fillets, 8 oz. each
2 Tbsp canola oil
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe beefsteak tomatoes, diced
2 cups red cabbage, finely shredded
Fresh cilantro leaves, optional



  1. Preheat the oven to 300 F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.
  2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.
  3. Heat a grill pan on nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate;drizzle with lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.
  4. Set up a taco bar for convenience. Place remaining incredients in small bowls. Wrap the warm tortillas in a clean dish cloth on a plate.
  5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes, and cabbage, then drizzle with swour-cream sauce and cilantro leaves, if desired
Serves 4.


1 1/2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 tsp. chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tbs. chopped basil leaves
1 tbs. chopped parsley leaves
1 tsp. salt
1/2 tsp. black pepper
1 cup marinara sauce


Preheat oven to 350 degrees F.

Heat 1 1/2 tbs. of the olive oil in a medium sauté' pan over medium heat and add the peppers, onions and garlic. Sauté' until slightly soft, let cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan or dish.

Top with the marinara making sure to spread evenly over the top.

Bake for approximately 60 minutes.

Remove from the oven and let stand for approximately 5 minutes.

Cut and serve.



6 tsp. olive oil
1/2 cup pine nuts
2 cloves garlic, minced
1 lg. tomato, peeled, seeded and coarsely chopped.
1 8 oz. can salmon, drained and separated.
1 5 oz. jar roasted red peppers cut into strips
1/2 cup pitted black olives, coarsely chopped.
2 tbs. red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1 lb. spinach fettuccine
2 tbs. minced parsley

Heat olive oil in a heavy 6-inch skillet over medium heat for 1 minutes
Add pine nuts and cook until lightly browned - about 2 minutes.
Stir in the garlic and cook until golden - 1 minute more.
Stir in the tomato.
Transfer the mixture to a large bowl.
Stir in the salmon, red peppers, olives, vinegar, salt and pepper.
Cook pasta according to package directions until al dente.
Drain into colander.
Add pasta to salmon mixture and mix well.
Sprinkle with parsley.
Serve at room temperature.




1 lb. Rotelli or Gemelli
2 cloves garlic, minced
1/2 cup minced basil
4 medium tomatoes, diced
2 tsp lemon juice
2/3 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper


Mix all of the ingredients, except the pasta, in a medium sized glass bowl
Cover and let sit, at room temperature, a minimum of 3-4 hours
Cook the pasta "according to package directions''.
Drain; combine with the sauce, toss and serve.
Serves approx. 4







Submitted by Linda Dettman. Lancaster, CA



1/4 cup plus 2 tablespoons Extra Virgin alveoli
Coarse (Kosher) Salt
12 Large Baking Potatoes (about 8 lb.), preferably
Idaho Russets, scrubbed and dried

1. Preheat the oven to 450 degrees.
2. Quarter the potatoes lengthwise, and then cut each
quarter into 2 long wedges.
3. In a very large bowl, toss the potatoes with the
oil and 2 teaspoons coarse salt.
4. Arrange half of the potato wedges in rows on 2
large non-stick baking sheets, laying them flat on 1
cut side.
5. Roast for 15 minutes.
6. Flip each wedge over to its other side and roast
for 10 to 15 minutes longer, until golden brown and
crisp on the outside and very tender inside.
7. Transfer the potato wedges to a warmed platter,
sprinkle with coarse salt and serve at once.
Makes 12 or more servings.

Submitted by Cathryn D.


  2 Tablespoons Butter
  1 can (17 oz) Spicy Pinto or Refried Beans
  1/4 cup Chopped Red Onion
  2 Carrots, diced
  2 Medium Size Zucchini, cubed
  1 can (14.5 oz) Chicken Broth
  1 Whole Chicken Breast, cooked and diced

Melt butter in soup pot and sauté onions, carrots
and zucchini until tender (6 to 8 minutes).
Add remaining ingredients and simmer 10 minutes.
Serve with toppings such as sour cream, chopped
cilantro, diced avocado, grated cheese or plain yogurt.


(Monterey Jack)


4 medium size, hot, baked potatoes
2 oz. Monterey Jack cheese, cut into 1 inch cubes
4 tbs. unsalted butter (room temp)
1 egg yolk
1 tsp. minced chives
1/2 tsp. salt
1/2 tsp. black pepper

Preheat oven to 375 degrees F.
Slice 1/2 inch off each potato, "Lengthwise"
Scoop out flesh, carefully, leaving a 1/4 inch thick shell.
Mash the flesh, in a medium size bowl, until smooth.
Add the cheese, butter, egg yolk, chives, salt and pepper; mix well.
Stuff each potato shell with the mixture, mounding it in the center.
Place the potatoes in a shallow baking dish.
Bake, uncovered, about 12-15 minutes until the cheese is melted and the
stuffing is heated thoroughly.
Place in the broiler, 5 inches from the flame, until lightly browned, approx.
5 minutes.

Serve hot.

Compliments of the Spud Shop. OH




3 medium russet potatoes,
peeled and sliced (about 1 lb)
3 leeks, trimmed and sliced
2 qts. water
2 tsp. salt
White pepper to taste
2 tbs. unsalted butter
(at room temperature)
2 tsp. minced chives.

In a large saucepan, bring the potatoes, leeks, water and salt to a boil
over medium heat. Reduce heat to medium low, partially
cover, and simmer for 40-50 minutes or until vegetables are tender.
Cool slightly;
Puree the soup, in batches, in an electric blender until smooth.
Return the pureed soup to the saucepan and reheat.
Stir in the pepper and butter.
Ladle into bowls and sprinkle with chives.



8 medium new potatoes, cooked, cut into 3/8 inch cubes. ( approx. 5 cups) and chilled.
3 large celery stalks, cut into diagonal slices (about 2 1/2 cups)
1 jar. (small 4 oz.) whole pimiento, drained and sliced.
1/4 cup sweet pickle relish
1/2 small green bell pepper, chopped (about 1/4 cup)
2 chopped hard broiled eggs.
2 tbs. sweet pickle juice
2 tsp. instant minced onion
1/2 cup mayonnaise (or miracle whip)
2 tbs. prepared mustard
1 tsp. seasoned salt
2 hard broiled eggs "sliced"
Celery leaves

Toss potatoes, celery, pimiento, relish, green pepper
and chopped eggs together. Mix pickle juice and onion; let stand 3 minutes.
Stir in mayonnaise and seasoned salt; toss with potato mixture
Garnish with egg slices and celery leaves.

























Submitted by:

Laney Christine, Roatán, Honduras



  • 3 cups cooked, cubed chicken breast
  • 1 can (15 oz.) corn, drained (1 3/4 cups)
  • 1 can (15.5 oz.) black beans, rinsed and drained
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup peeled jicama, diced small
  • 1/2 cup extra virgin olive oil
  • 2-3 Tbsp. fresh lime juice, or to taste
  • 3/4 cup thick salsa
  • 3 drops, or to taste, red pepper sauce (optional)
  • 2-4 Tbsp. water
  • 1/4 cup low-fat shredded Cheddar cheese for garnish (optional)
  • 1/4 cup finely chopped fresh cilantro or flat-parsley leaves, for garnish (optional)

Approx. 8 servings.

Using a large bowl, place chicken, corn, beans, bell peppers
and jicama. Mix and set aside

In a medium bowl, whisk together olive oil and lime juice.
Mix in salsa. Add red pepper sauce if desired. Add enough
water to thin consistency so dressing can be thinly poured
over salad. Transfer to serving pitcher.
Sprinkle dressing over chicken mixture, tossing to coat salad
ingredients evenly.

Cover and chill 1 to 3 hours.

Bring to room temperature and check seasoning before serving.
Add salt and pepper to taste, if desired. Drain off any excess dressing. Place in serving bowl. Sprinkle top of salad with cheese
and cilantro. The use of baked tortilla chips is optional.

Submitted by Peggy C. Seattle.


Scrub medium to large baking potatoes or sweet potatoes.
Brush with salad oil. Wrap each in fail. Bake 45-60 minutes
on grill (or right on top of coals). Turn occasionally.
Pinch to tell when done (soft not hard). Cut crisscross in the top
of foil wrapped potato. Push on ends to fluff. Top with
butter and chives; season to taste.

Place a package of frozen vegetables on a
large square of foil. Season; top with scoop of
butter &.wrap loosely (room for expansion of steam)
Cook over hot grill or right on hot coals for 10-15 minutes;
turning occasionally.



1/4 cup garlic cloves (about 6), unpeeled
4 large russet potatoes
1 cup milk, plus more as needed
3 tablespoons unsalted butter, softened
1 teaspoon olive oil
1/2 cup shredded fresh basil
Kosher salt and freshly ground black pepper.




Preheat oven to 400 degrees F.

Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.

Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.

Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.)

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skin



3 tsp = l tbls.                  
16 tbls. = 1 cup                  
2 cups = 1 pint    
4 cups = 1 quart          
4 quarts = 1 gallon     
8 oz = 1 cup

16 oz = 1 lb
.996 litres = 1 quart
250 ml = 1 cup
1 oz = 30 grams

l slice of bread  =  1/2 cup bread crumbs

4 oz. cheese  =  1 cup shredded
1 tsp dry herbs  = 1 tsp fresh herbs
1 cup uncooked rice  =  3 cups cooked
4 sticks butter  =  2 cups =  1 lb


1 clove garlic  =  1/8 tsp. garlic powder
1 tbls dry mustard  = 1 tsp. prepared mustard
1 cup oil  = 1/2 butter
1 tsp baking power  = 1/2 tsp cream of tartar
                       = 1/4 tsp. baking soda
1 square chocolate  =  3 tbls. cocoa + 1 tsp. butter
1 tbls. cornstarch  =  2 tbls. all-purpose flour
1 cup sugar  =  1 cup packed brown sugar
                      = 2 cups sifted powdered sugar


1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 (6 ounce) cans tomato paste
1 (15 ounce) can diced tomatoes
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine
1 pound Italian sausage or ground meat (I left this out this time, but will probably add next time)

1. Heat olive oil in a skillet. Sauté onions and garlic until tender, 2-3 minutes. Combine remaining ingredients (except sausage links) in crockpot and add onion and garlic. Cook on low for 6-8 hours.

2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles.

Submitted by Jennifer, Happy Valley, WA



4 medium size ripe tomatoes, diced
1/2 cup minced basil
2 cloves garlic, minced
2 tbs. lemon juice
1/2 cup olive oil
Salt to taste
1/4 tsp. black pepper
1 lb. Rotini pasta


Using a medium size bowl mix all of the ingredients, except the pasta
Cover and let sit, at room temperature, for 2-3 hours.
Cook the pasta according to package direction until al dente.
Drain, toss with the sauce and serve immediately.







Submitted by  Gyspy


(from Giada de Laurentis)

Bechamel sauce:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature (we use 2%)
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina

1/2 pound thinly sliced prosciutto, julienned (we have also used big chunks of ham)
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Preheat oven to 425 degrees F.

Bechamel sauce:
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.



1 Cup orange juice
1/4 cup chopped cilantro
1/4 cup peanut (or olive) oil
1 tablespoon red wine vinegar
2 teaspoons Dijon style mustard
1/2 teaspoon grated orange rind
1/2 teaspoon sugar
1/4 teaspoon each salt and black pepper
2 whole boneless, skinless chicken breast
(about 1 1/2 lbs). poached and cut into 3/4 cubes
2 stalks celery, cut into matchsticks
2 green onions, sliced
1 large sweet red pepper, cored, seeded and cut into
3/4 inch squares
2/3 cups roasted cashews
2 cups (about 1/4 head) romaine lettuce shredded.

Boil the orange juice, in a small sauce pan, until reduced to 1/2 cup.
Set aside to cool.
Using a medium sized bowl, mix the juice, cilantro, oil vinegar, mustard, orange rind, sugar salt and pepper. In a large salad bowl, mix the chicken, celery, green onions, sweet red pepper and cashews. Pour the orange juice mixer over and toss gently until mixed well.

Submitted by  Bailey Kai  Medford, OR.



1 lb. ground beef
3/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon dried red chili flakes (optional)
1 small head iceberg lettuce, chopped
2 medium tomatoes, cubed
1 medium avocado, peeled, seeded and diced (hint: sprinkle with lemon juice)
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 cup black olives, pitted and sliced
8 oz. Catalina salad dressing
1/2 bag (about 8 oz.) tortilla chips, crumbled
Cook ground beef with chili powder, garlic and red chili flakes (optional)
over medium heat until light brown; drain. Allow to cool. Toss lettuce,
tomatoes, avocado, cheeses and olives together.
Blend in beef, tortilla chips and dressing
Serve immediately.

Submitted by Cynthia Jane L. Portland, TX



Roasted Garlic Mashed Potatoes

1 whole head garlic

1 tablespoon olive oil

1 potatoes, peeled, cut in 1/2 inch cubes

1 tablespoon butter

1/2-3/4 cup hot milk

salt and pepper

1 tablespoon chives for garnish


Preheat oven to 350 degrees. Slice tops off of garlic, toss with olive oil, then

put heads, tip side up, in a baking dish. Cover with foil. Bake for 25-30 minutes

or until garlic is soft and tender. Cool and squeeze out pulp. Mash well with fork.

Boil potatoes until tender. Drain well, and mix in butter. Beat in hot milk gradually

until smooth, but do not over beat.. Stir in roasted garlic. Add salt and pepper

to taste. Garnish with chives. Serves 4.     Ultra Creamy Mashed Potatoes
3 1/2 cups Chicken Broth

5 Large Potatoes, cut into 1" pieces

1/2 cup light cream

2 tbsp. butter

Bacon Bits.

1 package green onions

Dash ground black pepper (Do be generous)


Heat broth and potatoes in 3 qt. saucepan over medium-high heat, bring to boil.

Reduce heat to medium, Cover and cook for 10 min. or until potatoes are tender,

Drain, reserving broth.

Mash Potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth,

if needed, until desired consistency.

Sprinkle mixed bacon bits and green onions over potatoes.
Submitted by Dian C. WA


1/2 cup shredded cheddar cheese
8 1/2 to 12 oz. package of corn muffin mix
1 1/2 cups shredded cooked turkey or chicken
4 oz. can chopped green chilies
1 can cream of chicken soup
1 cup whole kernel corn
1 clove of garlic (minced)
1/2 cup chopped green onions
1 teaspoon chili powder

1. Preheat oven to 350. Prepare muffin mix according to package and
with cheese in a bowl and set aside.
2. Heat the rest of the ingredients in a saucepan and stir until blended.
3. Grease a 2 quart casserole dish and spoon muffin mix into it; then
pour hot soup mixture onto the muffin mix to within 1/2 inch of the
edge. Bake for 25 minutes, or until muffin is golden brown.
Garnish as desired, suggestion of sliced cherry tomatoes, cheese and
green onions.
Serves 6

Submitted by: Caden Judson




  • 1 1/4 pound ground beef
  • 2 shredded carrots
  • parsley, to taste
  • salt, pepper, to taste
  • paprika, to taste
  • 1 cup of bread crumbs
  • 1 egg
  • 1 tsp of Worcestershire sauce
  • 2 tablespoons of ketchup
  • 1 cube of beef bouillon (mash and mix)
  • 1 onion, chopped small/ mixed in with the meat.


Mix all ingredients;

Place in a baking dish

Bake at 350 for about 1 to 1 1/2 hour.

Submitted by: Ruth M. Scott



1/3 cup dry white wine
1 tablespoon chopped fresh basil
1 tablespoon butter or margarine
16 oz. mixed frozen vegetables
4 boneless, skinless chicken breast halves
salt and pepper to taste

1. In large skillet, brown the chicken in the butter
until no longer pink in the center; salt and pepper to taste.
2. Add wine and vegetables; cover and simmer 7-10
minutes until vegetables are crisp-tender, stirring
3. Arrange on serving platter.
Sprinkle with basil.
Serves 4

  Submitted by: Marcia M. Federal Way, WA



1/4 cup olive oil
1/2 pound dried small red beans
1/2 pound sliced mushrooms
1/2 pound bite size macaroni
1/2 teaspoon pepper
1 stalk celery
1 cup diced onion
1 (35 oz.) can Italian style plum tomatoes, coarsely chopped and drained
1 pound rapine (broccoli rabe) with leaves coarsely chopped and heavy stems removed
2 carrots, sliced
2 1/2 teaspoons salt (optional)
8 cups boiling water
Freshly grated Romano Cheese
1. Sort and rinse beans, Boil hot water and boil beans in it for 2 minutes, then let soak for 1 hour.
2. Sauté onion, carrots, and celery in oil in a quart dutch oven for 10 minutes (or until soft, but not browned).
3. Add beans and water and simmer, partially covered for 1 1/2  to 2 hours, or until beans are tender.
4. Add tomatoes and bring to boil
5. Add salt, pepper, rabini and pasta and cook for 12-15 minutes, or until pasta is tender, but still firm to the bite.
6. Top with Romano cheese as desired
Makes 3 quarts (8 servings/ 1 1/2 cups each.

Submitted by Peggy C.


1 lb ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tbs. snipped parsley
2 tbs. finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 can (10 oz) condensed tomato soup
1/2 cup water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt
and pepper, and 1/4 cup condensed tomato soup. Mix thoroughly; shape in about 20 meat balls and place in skillet. Mix remaining soup, water, and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat; cover and simmer 35-40 minutes, stirring often.

4-5 servings.

Submitted by: Ruth Scott.



1 1/2 lb.. ground beef
1 egg, slightly beaten
1/2 cup dry bread crumbs
1 medium potato, finely chopped (about 1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup milk
1 tsp. snipped parsley
1 tsp. salt
1 tbs. vegetable oil
1 can (28 oz.) whole tomatoes
1 can (10 1/2 oz) condensed beef broth
2 cups water
2 medium carrots, sliced (about 1 cup)
2 medium potatoes, cut into 1/2" pieces (about 1 cup)
1 small stalk celery, chopped (about 1/4 cup)
1 envelope )about 1 1/2 oz.) onion soup mix
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 bay leaf (of course)


Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tbs. parsley and salt. Shape into 1 1/2 balls.
Cook meatballs in oil in a dutch over until light brown.
Remove meatballs; drain fat from dutch oven;
Mix tomatoes (with liquid) and remaining ingredients in dutch over; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally.
Add meatballs;
cover and simmer 20 minutes


compliments of Penny Jane P. Park City, UT



3/4 cup all-purpose flour
pinch of salt
1 tbs. canola oil
1/2 cup water
2 egg whites
1 lb. button mushrooms

Canola oil

Sift flour and salt into medium bowl. Gradually beat in oil and water.
Beat egg whites until stiff, but not dry; fold into batter.
Add mushrooms, a few at a time, into batter.
Coat thoroughly.
Heat about 3-4 inches of oil in a large saucepan or deep-fryer to 375 degrees F. or until a 1 inch cube of bread turns golden grown in 50 seconds.
Using a slotted spoon, move coated mushrooms from batter to heated oil.
Fry in batches until golden brown.
Remove cooked mushrooms and drain on paper towels.
Serve with teriyaki sauce or Ranch dressing.



1 tsp. butter
4 thinly sliced loin pork chops
1 cup sliced red onion
1 cup beef broth
1/2 cup red wine (or increase broth 1 1/2 cups)
1/2 cup dried apricot halves
1/4 cup orange marmalade
1/2 tsp. ground ginger
Dash each, nutmeg and garlic powder
1 tsp. cornstarch

Using a large skillet melt butter and brown chops over medium heat for about 2 -3 minutes per side.
Combine onion, beef broth, wine, apricot halves, marmalade, ginger, nutmeg and garlic powder.
Pour over meat.

Bring to a boil, reduce heat, cover and simmer until meat is tender (15-20 minutes)

Mix cornstarch with a tablespoon of the sauce and then add to skillet.
Cook, stirring, until sauce thickens.



6 pork chops, (ideally 3/4" thick)
1 medium onion, thinly sliced
1 10 ounce can of condensed cream of chicken soup
1/4 cup Ketchup
2 -3 tsp. Worcestershire sauce

In skillet, brown chops on both sides.
Season with salt and pepper. Top pork chops with onion slices.
Combine remainder of ingredients; pour over chops.
Cover and simmer for about 50 minutes, or until done.
Remove chops and serve.
Spoon drippings of sauce over the chops.




  • 2 teaspoons butter
  • 1 teaspoon minced garlic
  • 1 (1 1/2 pound) lean pork tenderloin, cut into thin strips
  • 1 (14.5 ounce) can diced tomatoes and green chilies
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup water
  • 1 1/2 cups thinly sliced green bell pepper
  • 1 onion, diced



  1. In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
  2. Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, and then reduce heat to low, and cover.
  3. Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.

Serves 4

Submitted by: Connie Christine, Bolivar Peninsula



1 pound boneless uncooked pork
2 tablespoons vegetable oil
1/2 green bell pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1/2-inch slices
1 can (8 oz.) pineapple slices
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
Quick Rice
3 cups chicken broth
1 1/2 cups uncooked long grain white rice
1 package (10 oz) frozen green peas
2 tablespoons margarine

Prepare rice in a medium saucepan, bringing broth to a boil; add rice. Simmer 15 minutes or until rice is tender and all liquid is absorbed. Stir in peas and margarine. Cover and keep warm.

Cut port into 1-inch pieces (about 1 1/2 cups). Heat oil in a large skillet. Add pork; sauté 4 minutes. Add green pepper and onion; stir-fry until port is tender. Drain Pineapple, reserving juice. Cut Pineapple into 1-inch wedges. Using a small bowl, combine pineapple, reserved pineapple juice, soy sauce, dry sherry and cornstarch; pour over port. Stir-fry until sauce has thickened and port and vegetables are well coated.

Server over rice.

Submitted by N.Henry Newton, Vancouver, WA




  • 1 (8 ounce) can tomato sauce
  • 1 cup barbeque sauce
  • 1 onion, chopped
  • 2 (4 ounce) cans diced green chili peppers
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 1/2 pounds boneless pork loin roast, trimmed
  • 1/2 cup chopped fresh cilantro


  1. In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, Place pork in slow cooker, and spoon sauce over to coat the meat.
  2. Cover, and cook on Low 8 to 10 hours, or until pork is tender.
  3. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork.

Serve rolled up in tortillas (or hamburger buns), add shredded lettuce, diced red onion and sour cream.

Serves 6

Submitted by Parker Bradshaw



  • 1 pound ground beef
  • 1 (15 ounce) can sweet corn, drained
  • 1 cup mild, chunky salsa
  • 1/4 cup sliced black olives
  • 3 1/2 cups cooked egg noodles
  • 1 (15.25 ounce) can kidney beans, drained and rinsed
  • 1/4 cup taco sauce
  • 1 (1.25 ounce) package taco seasoning mix
  • 1/2 cup tomato sauce


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. Bake in the preheated oven for 1/2 hour, or until cooked through.

serves 4



1 egg, lightly beaten
1/2 cup all-purpose flour
1/3 cup diced white onion
1 1/2 teaspoons baking powder
1 1/2 cups canola oil
1 can (12 oz.) salmon, skin and bone removed

Drain salmon, saving 2 tablespoons juice
Combine flour, egg, baking powder, onion,  salmon and juice in a
non-metallic mixing bowl.
Divide mixture into 6 equal portions and form patties
(press between waxed paper)
Heat oil in a large skillet and fry patties on medium heat until
golden brown on each side.
Remove patties from skillet and drain on paper towels.

Makes 4-6 servings

Submitted by: Nicole P.




2 Salmon steaks (approx 1" thick)
1/4 cup sour cream
3 tbs. prepared Dijon mustard
2 tsp. fresh lemon juice
2 tbs. melted butter
1 clove garlic, minced
1/4 tsp. dry dill weed


Combine sour cream, Dijon mustard, lemon juice,
Dill weed and minced garlic. Mix well and refrigerate
for at least one hour.
Broil or grill salmon steaks until fish flakes easily,
when prodded with a fork.
Top with Dijon sauce.



6 tbs. each: fresh lemon juice and fresh lime juice
1 medium sweet green pepper, cored seeded and diced.
1 medium sweet red pepper, cored seeded and diced.
2 stalks celery, diced
3 tbs. minced parsley
2 tbs. chopped cilantro
1 clove garlic, minced
1/4 tsp. ground ginger
2 tsp. chili powder
1/2 tsp. red pepper flakes
1 lb. bay scallops
2 tbs. olive oil

Lettuce to garnish.

In a medium glass bowl, mix lemon juice, lime juice, green pepper, red pepper, celery, parsley, cilantro, garlic, ginger, chili powder, salt and red pepper flakes.

Add the scallops and toss well. Cover and refrigerate for at least 6 hours.

Just prior to serving, add the olive oil and toss well.

Arrange on lettuce.


9 ounces of strained peaches
1/3 cup ketchup
1/3 cup vinegar
2 tbs soy sauce
1/2 cup brown sugar
1 clove garlic, minced
2 tsp salt
Dash pepper
4 pounds meaty spare ribs.

Mix all ingredients except ribs. Rub ribs with salt and pepper.
Place bone side down on grill over slow coals. Broil about 20
minutes; turn meat side down and broil until browned, about 10 minutes
Again, turn meat side up, brush with sauce and broil without turning,
about 30 minutes or until meat is well done. Brush frequently with sauce.
Serves 4 to 6

Submitted by Jack McCabe.




  • 2 1/2 tablespoons olive oil
  • 1/4 cup butter, melted
  • 1 1/2 lemons, juiced
  • 1 tablespoons brown mustard
  • 1/2 cup minced fresh basil
  • 3 cloves garlic, minced
  • salt to taste
  • white pepper
  • 3 pounds fresh shrimp, peeled and deveined
  • skewers
  1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

          Foil Wrap your Veggies, for a real barbecue treat!

Serves 6

Submitted by Chris Chavez,  FL


1/2 cup firmly packed light brown sugar
1/2 cup Dijon style mustard
1/2 cup low sodium soy sauce
1/3 cup bourbon
3 cloves garlic, pressed
1 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1 lb. sea scallops
1 lb. large shrimp, shelled and deveined
9 thin slices bacon

In a large bowl, combine the brown sugar, mustard, soy sauce, bourbon, garlic, ginger and red pepper flakes;
add the scallops and shrimp and toss to coat.
Refrigerate for 1 1/2 to 2 hours.

Drain the scallops and shrimp. Thread onto meat skewers, interweaving the bacon between them.
Grill 6 inches from glowing coals, turning and basting with marinade, until cooked through. approx. 10-12 minutes.




  • 1  package uncooked linguini pasta  16 oz.
  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 pound sugar snap pea pods
  • 3 large cloves garlic, minced
  • 1 1/2 cups dry white wine
  • 1/4 cup reserved pasta water
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/3 cup chopped fresh basil ( or fresh dill)
  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  2. Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  3. Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil (or fresh dill). Toss with the cooked pasta to serve.
  4. Add salt & pepper to taste.

Serves 6

Submitted by Willard Frederic. CA



Fire-Roasted Shrimp:
1 pound shrimp (jumbo)
2 teaspoons Chile Oil
1 teaspoon sea salt
2 tablespoons coconut milk
1 tablespoon light soy sauce
2 tablespoons ginger juice
(juicer extracted)
1 teaspoon canola oil
1 small carrot, chopped
1 stalk celery, chopped
2 cups water
2 cloves garlic, chopped
2 Kaffir lime leaves, julienned
1/2 teaspoon garam masala
or curry powder
1 1/2 cups dry orzo pasta
1/2 cup crushed peanuts
1/4 cup peanut oil Chile Oil:
1 bunch cilantro
1 large shallot
1 2-inch piece of peeled,
fresh ginger
1/2 cup canola oil
1/4 cup sesame oil (not toasted)
3 seeded scotch bonnet peppers

Crunchy Vegetables:
1/2 teaspoon salt
1 tablespoon freshly squeezed
lime juice
1 teaspoon chili oil
1 teaspoon sugar
2 cups julienned mixed
vegetables, such as carrots,
daikon, jicama, zucchini, squash

To make the Chile Oil, cut off the cilantro stems and set aside the leafy
 portion. Put the stems in a small non-reactive saucepan. Trim and chop
the shallot and set aside the chopped shallot. Add the trimmings to the
cilantro stems. Finely grate the ginger and place it in a square of cheese
cloth. Twist to squeeze the ginger juice into the liquid in another pan.
Set aside the pan of juice. Add the pulp to the stems and trimmings.

Add the canola oil, sesame oil, and chilies to the pan of stems, trimmings, and pulp. Bring to a boil over medium heat. Remove from the heat and let
cool to room temperature. Strain through a fine sieve into a small container;
 discard solids. Yields about 2/3 cup. (The oil will keep, covered, in the
refrigerator for up to 2 weeks.)

To prepare the shrimp and orzo, boil a large pot of salted water for
cooking the orzo. Peel and devein the shrimp, leaving the tails intact.
Reserve the shells and heads. Chop enough of the reserved leafy portion
of the cilantro to yield 6 tablespoons. In a bowl, combine 2 tablespoons
of the chilantro, the chili oil, and sea salt. Add the shrimp and toss to coat.

Cover and set aside in the refrigerator.

Add the coconut milk and soy sauce to the ginger juice and set aside.

In a saucepan, heat the canola oil over medium heat. Add the carrots,
celery, and reserved chopped shallots. Cook about 3 minutes, until
softened. Add the water and bring to a boil. Add the reserved shrimp
shells and heads, garlic, kaffir lime leaves, and garam masala. Decrease
 the heat to low and simmer uncovered for 20 minutes. Transfer the
shrimp-shell mixture to a blender or food processor and process until
the shells are finely chopped. Strain and press through a fine sieve
into a small saucepan. Retain the broth in the saucepan, discarding
the solids.

Cook the orzo pasta in boiling water until al dente, 7 to 8 minutes.
Drain. Heat the peanut oil and sauté the crushed peanuts. Add to
the orzo pasta. Mix in the ginger/coconut milk sauce and the chopped
cilantro leaves from the chili oil.

Meanwhile, heat a large heavy skillet over high heat. Add the reserved
marinated shrimp and sauté until they are opaque in the center, about
 4 minutes.

To make the Crunchy Vegetables -- in a medium bowl, whisk together
 the salt, lime juice, chili oil, and sugar. Add the vegetables, and toss
 to coat. Season with pepper and additional salt to taste. (The vegetables
 will keep, covered, in the refrigerator for up to 1 hour. They are also
 delicious in a light salad.)

To serve, reheat the coconut broth without boiling, if necessary, and
add the remaining 3 tablespoons of cilantro. Mound orzo pasta in the
center of each plate and pool shrimp broth around it. Arrange the
shrimp over the broth. Garnish with crunchy vegetables.

Recipe by Chef Dominique’



Basting Sauce:
In a small bowl combine 1/2 cup olive oil
2 tsp. lemon juice
1 tsp. Worcestershire sauce

1 1/2 lb. beef flank steak
garlic salt
black pepper
6 French rolls (sliced lengthwise)
12 (1 oz.) slices Pepper Jack cheese


Preheat oven broiler.
Brush both sides of beef with Basting Sauce.
Season, lightly, with garlic salt and pepper.
Cook beef, 4 inches from heat, about 6 minutes on each side for medium-rare; longer for additional preference.
Baste beef again before turning.
Place cooked beef on a cutting board and cut into very thin diagonal slices.
Butter both sides of rolls.
Place 2 slices of cheese on each roll bottom half.
Place beef slices on cheese.
Place top half of roll on top.




2 lb. Lean beef round, cut into inch cubes
(pierce with fork for saturation)
1 tomato
1 cup dry white wine
3 tbs. red wine vinegar
2 green chilies
1 avocado
 (canned), drained and finely chopped.
1 tbs. brown sugar
1 tsp. salt
1 clove garlic, minced
1 tbs. vegetable oil
1 cup low sodium beef broth
1 cup medium yellow onion, thinly sliced
cup pitted black olives

Mix, in a medium size glass bow, the white wine, red wine vinegar, chilies, sugar, salt, garlic and meat. Refrigerate at least 24 hours, stirring occasionally.

Preheat oven to 325 degrees F. Drain the meat, reserving 1 cup of the marinade, pat  the meat dry.
Heat the oil in a large flame proof casserole over moderate heat for 1 minute. Add the meat in batches and brown on all sides, figure about 4 minutes per batch. Add the reserved marinade, broth, ketchup and onion; bring to a simmer.
Cover, transfer to the oven and cook for 1 hour, or until the meat is tender.
Return the casserole to cook top at high heat and stir in half of the olives. Cook, uncovered, until the liquid is reduced and slightly thickened. Using a slotted spoon, transfer the meat and olives to a heated platter and spoon some of the sauce over them.
Garnish with remaining olives, tomato and avocado.


Submitted by Chef Wiley. TX


TACO (in a bun) SANDWICH

6 French style rolls (about 6 inches long)
1 lb. ground beef
1/2 cup dairy sour cream
1/4 cup water
1 package (1 1/4 oz.) taco seasoning mix
Shredded lettuce
12 slices Jalapeno jack or mild Monterey cheese
3 medium tomatoes, each cut into 4 slices

In a 10 inch skillet, cook and stir ground beef over medium heat until light brown; drain.
Stir in sour cream, water and seasoning mix; reduce heat.
Simmer, uncovered for 5 minutes.
Cut rolls in half. Place lettuce on bottoms. Spoon about 1/3 cup beef mixture on each half.
Top each half with 2 slices of cheese and 2 tomato slices.

Cover with top of roll and serve.


TOSTADAS (chicken or beef)

Crispy Tortillas
Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling

3 cups cooked shredded chicken or Beef (omit lime juice for beef)
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper

Refried beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (1/2 cup)
1/2 head iceberg lettuce, shredded , no core
1 avocado, thinly sliced or guacamole
2 cups salsa
1/2 cup chopped *onions
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 1 1/2  inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. Using a splatter screen is very useful.

Using a shallow pan and with a coating of cooking spray, over medium heat, cooked your beef until browned

To make the chicken: In a small bowl, mix together the shredded cooked chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To make beef: In a small bowl, mix together the beef, *1/2 cup chopped onions, salt and season to taste. Cover with plastic wrap and set aside.

To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.

 The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to handle.


Submitted by: Nathaniel(Little Buddy) D.




6 ounces (canned in water or oil, or pouched)
chunk light or chunk white tuna
2 jars (7 1/2 ounces/jar) marinated artichoke
hearts, chopped
1 package (6 ounces) cream cheese, softened
1/2 cup diced fresh tomatoes
1/2 cup diced red peppers
8 slices Italian garlic bread, toasted


In a small bowl mix tuna, artichokes, red peppers
and tomatoes with marinade from the artichokes.
 Spread cream cheese evenly on the slices of bread.
Top evenly with the tuna mixture.

Recipe compliments of StarKist ®
Serves 4



6 ounces (canned in water or pouched) chunk
light or chunk white tuna
1 medium tomato
3 tablespoons milk
6 eggs
Nonstick vegetable cooking spray
2 slices (about 2 ounces) Swiss cheese


Preheat broiler. Drain canned tuna until all liquid is

Place tuna in a bowl; flake into small pieces with a fork.
Cut tomato into quarters; scrape with a small spoon to
remove seeds and soft pulp. Chop into 1/2-inch pieces.
Whisk milk into eggs in a medium bowl. Stir in flaked
tuna and chopped tomato.

Spray a 9-inch microwave-safe pie plate or shallow
casserole with nonstick cooking spray. Pour in egg
mixture; cover with plastic or lid, microwave on high
for 90 seconds. Carefully remove plastic, stir the egg
mixture with a fork. Re-cover; continue to microwave
on high for 3 to 3 1/2 minutes longer, stirring after
each minute, until eggs are no longer runny and
just barely firm. Arrange cheese slices over eggs.

Place 4 to 5 inches beneath broiler for 30 to 40
seconds, or until cheese is melted.

Recipe compliments of Bumble Bee ®
Serves 4



1 can (10 3/4 oz.)Condensed Cream of Celery
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimentos (optional)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted*

*microwave to melt. Place in
microwave-safe cup, cover and heat on high for 30 seconds.


Preheat oven to 400°F.

Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.

Bake for 20 Minutes

Stir. Mix bread crumbs with butter. Sprinkle on top. Bake an additional 5-7 minutes or until hot.




  Submitted by: Harry E. Garrett Jr. Roscoe, TX.



  • 2 1/2 cups cooked and diced turkey
  • 1 can cream of mushroom soup
  • 1 6-ounce box long-grained rice
  • 2 cups mushrooms, sliced
  • 1/2 cup onion, diced
  • 1 cup carrots, grated

In 2 quart saucepan, combine all ingredients with 6 cups of water.
Simmer, covered, until rice is cooked, Cooking time 25-30 minutes

Submitted by Manny C. FL



1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 pounds, bones veal shoulder, trimmed and
cut into 1 1/2 inch cubes.
4 tbs. olive oil
1 lg. yellow onion, coarsely chopped
1 clove garlic, minced
1 1/2 cups dry white wine
1/2 cup water
1/4 cup tomato paste
1/2 tsp. each drained thyme & tarragon, crumpled
1 tsp. finely grated orange rind
6 oz. button mushrooms, trimmed.

Preheat oven to 325 degrees F.
Blend flour, salt and pepper in a shallow bowl.
Dredge the veal in the mixture, shaking off any excess.
Heat 3 tbs. olive oil in a large heavy skillet over moderately high heat for 1 minute.
Add the veal and brown on all sides 6-8 minutes. Transfer to a 2-qt, casserole. Add the remaining oil, onion, and garlic to the skillet; sauté' over moderate heat, while stirring, until the onion is soft (about 5 minutes).
Add the wine, water, tomato paste, thyme tarragon and orange rind and bring to a boil.
Pour the mixture over the veal, cover and bake for 2 hours.
Add the mushrooms to the casserole, re-cover, and bake an additional 30 minutes.
Serve over noodles.


Garlic Sautéed Spinach

(This is soooooooo delicious)

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

Thoroughly rinse spinach in cold water  Shake excess water from leaves, leaving just a little water on the leaves.
(This helps to heat the leaves, but not allow them to burn).

In  large pot, at medium heat for about 1 minute, do not leave long enough to brown, your only heating it. Add the spinach, salt and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon.

Serve warm, or to taste.
Note.  Sautéing Tip:

Sautéing quickly cooks relatively small or thin pieces of food. If you choose a good-quality nonstick pan, you can cook food without using fat. Depending on the recipe, use low-sodium broth, nonstick cooking spray or water in place of oil.

Submitted by Garrett Le Chef. NY



  • 2 medium zucchini, sliced thin
  • 2 medium carrots, sliced 1/4 inch thick
  • 10 mushrooms, sliced
  • 2 ribs celery, sliced 1/4 inch thick
  • 1 can (15.5 oz.) corn, drained
  • 1 russet potato, peeled, cut into 1-inch chunks
  • 1/2 lb. green beans cut in half diagonally
  • 4 cups (1 qt.) reduced-sodium vegetable broth
  • 3 cups canned crushed tomatoes, drained
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp. chopped garlic
  • 1/4 cup chopped fresh basil (or 2 tsp. dried)
  • 1/4 cup chopped fresh oregano (or 2 tsp. dried)
  • Salt and freshly ground black pepper, to taste

In crock pot, place all ingredients except salt and pepper.
Bring mixture to a boil, reduce heat to a simmer, cover and cook,
checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.

With a slotted spoon, transfer 3 cups of vegetables to a
blender or food processor. Add 1 cup cooking liquid.
Purée until smooth, then return to the pot of soup.

Stir to incorporate purée into the soup and season
to taste with salt and pepper. Heat through and serve.

Serves 6-8




Submitted by: Erin D. WA



10 oz. spinach, rinsed and coarse stems removed
12 oz. broccoli, stems trimmed
(about 1/2 large bunch)
2 small zucchini (about 4 oz. each), trimmed,
quartered lengthwise and sliced 1/2 inch thick
1 medium size sweet red pepper, cored, seeded and cut
into 1/2 inch squares
8 eggs
1 cup milk
2 tbs. Dion type mustard
1/2 tsp. salt
2 tsp. dried basil, crumbled
1/2 tsp. black pepper
1/2 cup grated Parmesan cheese.


Bring 1 inch of water to a boil in a large sauce-pan over moderate heat. Put the spinach in a steamer basket, tearing up any large leaves. Steam for about 2 minutes; transfer to a large bowl. Trim the florets from the broccoli and cut up the larger florets. Peel the stems, quarter length-wise and cut into 1/2- inch pieces.
Steam the stems for 2 minutes. Add the florets and steam 6 minutes longer.
Transfer to the bowl.
Steam the zucchini and red pepper for 6 minutes.
Add to the vegetables in the bowl.

Preheat oven to 350 degrees F. In a medium-size mixing bowl, wish together the eggs, milk, mustard, salt, basil and pepper.

Lightly grease a shallow 2-quart casserole dish. Mix the vegetables and spread them evenly in the prepared dish. Pour the egg mixture over the vegetables, sprinkle with the Parmesan cheese and bake, uncovered, (about 45 minutes) until the top is golden brown around the edges and a knife inserted near the center comes out clean.

Remove from oven and let stand for 15 minutes before cutting.
Cut into wedges and serve hot or at room temperature.

Submitted by le Chef Jacqui de Newton’  Paris

Swiss Vegetable Casserole

1 can 10 3/4 Cream of Mushroom Soup
1/3 cup sour cream
1/2 cup bread crumbs
1/4 tsp. ground  black pepper
1 bag (16 oz.) frozen vegetable-combination
(broccoli, cauliflower, carrots) thawed
1 can (2.8) french fried (1 3/4 cups) onions
1/2 cup shredded swiss cheese (or shredded cheddar cheese)

Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-qt casserole. Cover

Bake at 350F. For 40-45 minutes or until vegetables are tender. Stir

Sprinkle remaining onions and cheese over vegetable mixture, adding bread crumbs,

Bake for 5 more minutes

Serves 4.

Submitted by Joan E. CA



3 tbs. olive oil
2 cloves, minced
2 tsp. grated fresh ginger root
1 small red onion, sliced
2 red peppers, seeded and diced
1/4 lb. green beans, sliced diagonally in 1-inch pieces.
1 carrot, coarsely grated
3/4 lb.. pound mushrooms (30 medium) sliced
1 small bunch chinese bok choy
1 zucchini, sliced
1/4 lb. tofu, cubed
1 1/2 tsp. dried basil
1/2 tsp. dried thyme
2 tbs. fresh parsley, minced
1 tsp. lemon juice
3 tbs. soy sauce (suit to taste)


Heat oil, garlic and ginger in a large skillet or wok.

Add onion, peppers, beans and carrot and stir-fry over high heat 4 minutes.

Add mushrooms, bok coy, zucchini, tofu and herbs.

Pour lemon juice and soy sauce over vegetables and stir-fry until tender (4-5 minutes).

Do not overcook

Serve over rice or by itself.



1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh mushrooms, cut into quarters
2 medium avocados
Curly leaf lettuce for base


Using a small bowl, blend together olive oil, lemon juice, tarragon, salt and pepper. Place mushrooms in a medium bowl and pour mixture over mushrooms; toss to coat well. Refrigerate at least 2 hours (mushrooms may be prepared ahead and refrigerate as long as overnight). Cut avocados in half, length wise. Peel and remove pits. Arrange lettuce leaves on salad plates; top each with an avocado half. Spoon marinated mushrooms and marinade over each avocado half. Garnish, if desired


Submitted by Mary Rose, Menifee, CA




Foil vs. Plastic:

Choose foil if you are refrigerating something smelly, since its strong barrier will keep odors in. Just be sure to seal as tightly as possible. Foil is also ideal for reheating food in a conventional oven. And it's a good idea to wrap a snug layer of foil around plastic-wrapped foods you plan to freeze (like meat in its unopened packaging), because it keeps out oxygen, which causes freezer burn. Never wrap acidic foods, like tomatoes and berries, in foil. The acids react with the aluminum, leaving a harmless but unsightly blue residue.

Choose plastic for acidic foods and other fresh foods, like sandwiches and cut produce. To keep foods such as apples and avocados from turning brown, press the plastic against any exposed surfaces. And when you're using a dry marinade or spice rub, you can speed up the rate of absorption by snugly wrapping the meat between two sheets of plastic wrap.


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