Fruit Crisp Topping

Courtesy of the America's Test Kitchen Family Cookbook. As I usually have access to homemade fruit pie filling courtesy of my parents, this can be a very quick and easy dessert. This topping has a little more crunch than most.

Yield: Enough to cover a 9x9" casserole dish of fruit crisp.

6 T. all-purpose flour
1/4 c. packed light brown sugar
1/4 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
5 T. unsalted butter, softened
3/4 c. finely chopped walnuts or pecans

1. Combine the flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Add the butter and nuts and mix with a fork until the mixture resembles dry sand.
   
2. Refrigerate the mixture for at least 15 minutes.
3. Crumble the topping onto fruit pie filling and bake according to the directions for the fruit crisp recipe, probably about 350-375 degrees F, until the filling is cooked through and bubbly and the topping is golden brown.
   

Tip: If you don't have unsalted butter or want to keep the recipe lower in salt, you can probably use normal butter or margarine and cut out at least most of the salt in the recipe. I've used margarine in this recipe without any problem.

Blueberry Muffins

Adapted from a combination of the Better Homes and Gardens New Cookbook and the America's Test Kitchen Family Cookbook. I don't worry much about draining blueberries, as I don't mind a little blue tint to the batter, but both recipes recommend doing so. I put in blueberries I freeze myself; that way there isn't much in the way of extra juice with them.

Yield: 1 dozen

1 3/4 c. all-purpose flower, sifted
1/4 c. sugar
2 1/2 t. baking powder
1 t. salt
1 well-beaten egg
3/4 c. milk
1/3 c. vegetable oil
1 - 1 1/2 c. fresh or frozen blueberries, well drained

1. Combine the flour, sugar, baking powder, and salt in a large bowl. Make a well in the middle of the ingredients.
2. In a separate bowl, mix the egg, milk, and oil.
3. Pour the liquid mixture into the dry ingredients mixture and mix gently until combined. (Not all lumps may be eliminated.) Do not mix any more than necessary, as that may make the muffins tough.
   
4. Fold in the blueberries.
5. Scoop the batter evenly into greased or lined muffin tins and bake at 400 degrees F. for about 25 minutes. Let cool.
   

Tips:

If you want a lemon twist to the mix, add 1 t. grated lemon zest to the liquid mixture before adding them to the dry ingredients. You can also drizzle the muffins with a lemon glaze.

Lemon glaze:
Heat 1/4 c. sugar and 1/4 c. fresh lemon juice in the microwave and stir until the sugar dissolves and the mixture forms a light syrup. Add 1/2 t. vanilla to the mixture. Stir in powdered sugar until the glaze thickens slightly and drizzle over the muffins.

Chicken Fajitas

Courtesy of the America's Test Kitchen Family Cookbook. This is probably the best fajita recipe I've come across yet and is very tasty as a filling for quesadillas as well. It can also be very quick, especially if you keep pre-cut green, red, and/or yellow pepper in the freezer.

Yield: Serves 4

1 lb. boneless, skinless chicken breast, trimmed
Salt and pepper
2 T. vegetable oil
2 T. fresh lime juice
2 red or green bell peppers, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin (the recipe suggests purple, but I use regular)
1 t. chili powder
1/2 t. cumin
2-4 T. water
1 t. Tabasco
10 6" flour tortillas

1. Slice the chicken into 1/2" wide strips. Season with salt and pepper.
2. Heat half the oil in a 12" skillet over medium-heat until the oil just starts to smoke.
3. Add the chicken and cook through, about 4 minutes. Transfer the chicken to a bowl and toss with the lime juice.
   
4. Add the remaining oil to the skillet and return the skillet to medium-high heat. Add the peppers, onion, chili powder, cumin, 1/2 t. salt, and 2 T. of the water.
5. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. (Add the remaining 2 T. water as necessary to keep the pan from scorching.)
6. Return the chicken with any accumulated juices to the skillet. Stir in the tabasco and season with salt and pepper to taste.
7. Serve on warm tortillas with accompaniments such as salsa, sour cream, avacado, shredded cheese, shredded lettuce, and lime wedges.
   

German Apple Pancake

Courtesy of The America's Test Kitchen Family Cookbook. I'm assuming that it would probably be possible to substitute pie filling instead. When using raw apples, the book suggests using Granny Smiths for a somewhat tart final product and Braeburns for sweeter apples.

Yield: 4 servings

Pancake mixture:
1/2 c. all-purpose flour
1 T. sugar
1/2 t. salt
2 large eggs
2/3 c. half-and-half (or 1/3 c. milk and 1/3 c. heavy whipping cream)
1 t. vanilla extract

Apple mixture:
2 T. butter
1/4 lb. apples (3-4 large apples), peeled, cored, quartered, and sliced 1/2" thick
1/4 c. packed light or dark brown sugar
1/4 t. cinnamon
1 t. fresh lemon juice

1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees F.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Whisk together the eggs, half-and-half, and vanilla in another bowl. Whisk the wet ingredients into the dry ingredients until no lumps remain.
4. Melt the butter in a 10-inch, ovenproof, non-stick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Take the pan off the heat and add the lemon juice.
5. Quickly pour the pancake batter around the edge of the skillet, then over the apples.
   
6. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees F. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes.
7. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter.
   
8. Cut the pancake into wedges. Dust with powdered sugar or top with maple syrup or caramel sauce.
   

Peanut Butter No-Bake Cookies

Yield: About 3 dozen.

2 c. sugar
3 T. cocoa
1/2 c. milk
1/2 c. margarine or butter
pinch of salt
1 t. vanilla
3 - 3 1/2 c. quick-cooking oats
1/2 - 3/4 c. peanut butter

1. Combine sugar, cocoa, and salt in a heavy saucepan. Add the milk and margarine.
   
2. Place the pan over medium heat, rubbing the edges of the pan down with melting margarine as the mixture heats to prevent crystals from forming along the sides of the pan.
3. Bring the chocolate mixture to a boil over medium heat. Once the mixture is at a full, rolling boil (it boils freely in spite of stirring), let it boil for at least 1 minute, stirring constantly. (Time it!)
   
4. Take the pan off the heat and let cool, undisturbed, until a slight skin has developed on top of the mixture and the mixture is slightly more than lukewarm.
5. Add the peanut butter, oats, and vanilla; stir until the mixture loses its gloss.
6. Drop by spoonfuls onto waxed paper.
   

Lemon Pasta

This recipe is my attempt at recreating a recipe from 30-Minute Meals with Rachel Ray.

1 lb. uncooked fettucine pasta
1 medium can chicken broth
Juice from 1 lemon
Grated lemon peel
Chives or thinly sliced green onion
Pepper
Salt

1. Prepare a large pot of water and add salt. Bring to a boil.
   
2. While the large pot of water comes to a boil, put the chicken broth in a saucepan large enough to hold all the noodles on medium to medium-high heat. If desired, add a little chicken bouillon concentrate to taste. Add lemon juice and lemon peel to taste. The chicken and lemon flavor should be somewhat concentrated because the fettucine will only absorb some of the flavor. Add pepper and chives. Simmer on medium-heat.
   
3. When the pasta water boils, add the fettucine. Cook until the pasta is a little short of done and still has some hardness and bite to it.
4. Transfer the pasta to the chicken-lemon broth and put over medium heat until the pasta has absorbed at least most of the broth and is fully cooked.
   

Breakfast Casserole

Scrambled eggs
Hash browns
Pork sausage, browned with onion
Grated cheese

Combine eggs, hash browns, and sausage in a casserole dish or electric roaster and sprinkle the top with grated cheese. Bake just until cheese is melted and the casserole is hot and serve.

Potato Pancakes

The inspiration for this recipe had sweet spices, but I never really caught that vision, so I made these savory.

Yield: 3-5 pancakes

2 potatoes, peeled and grated
1 egg
1-2 T. flour
onion powder
seasoning salt
pepper

Combine ingredients and fry in sauté pan over medium heat until golden brown and fully cooked. (Go with medium and not high heat to cook the pancake through by the time it browns.)

30-Minute Baked Potatoes

This recipe is courtesy of The America's Test Kitchen Family Cookbook. Oven baked potatoes have a thin skin and butteriness, but take a while to bake. Microwave baked potatoes can become gummy and wrinkled, but are quick and easy. This is as good a compromise between the good points of both methods as I've found. If you want to simply bake the potatoes, simply wrap them in aluminum foil, put them on the middle rack of the oven, and bake at 35o degrees F until tender, approximately 1 hour and 15 minutes.

Yield: 4 baked potatoes

4 medium russet potatoes (about 2 pounds, as even in size as possible)

1. Adjust an oven rack to the medium position and heat the oven to 450 degrees F. Poke a few holes in each potato with the tines of a fork and microwave the potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
2. Carefully transfer the potatoes to the oven and cook directly on the hot oven rack until a skewer glides easily through the flesh, about 20 minutes.
3. Remove the potatoes from the oven and serve with salt, pepper, and other condiments.
   

Blueberry Compote

This is a warm blueberry filling or topping for pancakes, waffles, etc. The same principle should work for a strawberry or raspberry compote, though you may want to add a little strawberry or raspberry jam with those kinds of fruit.

About 3 c. fresh blueberries or 1 lb. package frozen blueberries.
1/4 c. sugar
Pinch salt
2-3 t. lemon juice (I like to add a little lemon rind too)

1. Mix the blueberries, sugar, and salt in a small saucepan; cook until the fruit is cooked and the sauce thickens a little from the natural starches in the berries.
2. Just before taking off the heat, add the lemon.
   

Tips:

• I freeze my own blueberries; it's cheaper and the quality of the fruit is often better. I get a carton or two when they're on sale, wash and sort them, and set them uncovered on a metal sheet pan in the freezer. Once they're frozen (a couple of hours), I bag them in freezer-safe plastic bags and put them back in the freezer and they're ready to put in blueberry muffins, blueberry compote, etc.
• You can always use Ultra-Gel to thicken a compote or sauce if it's a little thin.
  
• If you're going to use another kind of fruit and jam with it, add the jam just at the end with the lemon juice.
  

Buttermilk Waffles

Another recipe from the America's Test Kitchen Family Cookbook.

Yield: 6-8 waffles, depending on the size of the waffle iron

2 c. all-purpose flour
2 T. fine-ground cornmeal (Optional, but gives a little crunch. I keep cornmeal just for this.)
1 t. salt
1/2 t. baking soda
2 large eggs, separated into yolks and whites (Make sure NO yolk gets in the whites!)
4 T. (1/2 stick) butter or margarine, melted
1 3/4 c. buttermilk
Pinch of cream of tartar

1. In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
2. In a separate bowl, whisk together the egg yolks, melted butter, and buttermilk.
3. In another, separate bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about two minutes.
4. Make a well in the dry ingredients and pour the buttermilk mixture into it. Whisk very gently (no more than absolutely necessary) until the buttermilk mixture is incorporated in the dry ingredients mixture. A few lumps should remain.
5. Towards the end of mixing, fold the whipped egg whites into the batter.
   
6. When the waffle iron is heated to an appropriate temperature, brush it with butter or spray it with non-stick cooking spray. (I find that the non-stick cooking spray is much more difficult to get off.)
7. Put waffle batter in waffle iron. Remove the waffle when fully cooked and golden brown and repeat for more waffles.
   

Tips:

• I regularly substitute regular milk with about 1 T./cup of vinegar or lemon juice added. Stir in the acid and set this mixture aside for five minutes before adding to the recipe.
• Do not overmix the batter.
• Serve the waffles immediately or hold them in a 200-degree oven until all are cooked. Place the waffles on wire rack set on a baking sheet and cover with a kitchen towel; place in the oven. When all waffles are ready, remove from the oven and remove the towel for a few minutes to allow the waffles to crisp up.
  
• Top with syrups (maple or fruit), fruit fillings, ice cream, fresh fruit, etc.
  

Crepes

I've seen and used a number of different recipes for crepes, but this one is pretty satisfactory and, best of all, easy. Just use a hand-mixer or blender. Adapted from the America's Test Kitchen Family Cookbook, which has been worth every cent I paid for it.

Yield: about 20 7-inch crepes (typical crepe pans make closer to 10-inch crepes)

1 c. whole milk
1 c. all-purpose flour
2 large eggs
6 T. water
3 T. unsalted butter, melted
1/4 t. salt
Additional butter or margarine for greasing the pan.

For dessert crepes add:
2-3 T. sugar
1 t. vanilla

1. Blend all of the ingredients together in a blender or food processor until smooth, about 4 seconds. Transfer to a covered contained and refrigerate the batter for 2 hours. (Up to 2 days.)
2. Gently stir the batter to combine if it appears to have separated. Heat a non-stick skillet or crepe pan over medium heat. Brush the pan bottom and sides lightly with butter; the butter should sizzle when it touches the pan.
3. Scoop crepe batter into the pan. (Around 2 1/2 T. for a 7" crepe, closer to a full 1/4 c. for a 10" crepe.) Quickly swirl the pan around with your wrist so that the batter thinly and evenly coats the pan; the batter should begin to set and cook nearly instantly.
4. Set the pan back on the heat and cook for 30-60 seconds, until the side is a spotty golden brown. The edges of the crepe should get a little crispy; scrape down the edges just a little and slide a spatula or rubber scraper under them until an edge comes loose enough to slide something under it.
   
5. Flip the crepe and continue to cook for about 30 seconds, until the second side is a spotty golden brown.
6. Transfer the crepe to a paper-towel lined plate and let cool.
7. Repeat with the remaining crepe batter. You can set cooked crepes on top of each other.
   

Tips:

• I've used skim milk instead of whole and margarine instead of unsalted butter. As I recall, it worked fine. But following the recipe when you can might offer best results.
  
• If you're using salted butter or margarine, you can reduce the amount of salt in the recipe. I don't recall finding the recipe too salty if I didn't adjust the amount of salt, though. You may want to reduce the amount of salt slightly for dessert crepes and keep it at this level for savory crepes.
• My preference, when possible, is to use a real crepe pan, which is flat and has only very shallow, gently sloping sides. It also helps to have an appropriate implement for sliding under the crepe and flipping it. (Street crepe venders use something shaped like a very thin T for this purpose, but with a small pan I like to use what looks like a thin wooden paddle with a pointed end and nearly sharp edges.) You can also use a heat-resistant spatula or rubber scraper to slide around and just under the edges of the crepe to loosen the edges and check to see how done the crepe is on the underside.
• Count on ruining the first crepe or two and probably the last while you adjust the heat, the amount of butter in the pan, and the amount of batter you add for each crepe.
  
• If you don't have a blender or mixer, this recipe becomes more difficult. Sift the flour and salt together in a medium bowl. Whisk the egg, milk, water, and melted butter together in another bowl. Gradually whisk the liquid mixture into the flour mixture; you may want to pass the mixture through a sieve to remove any remaining lumps.
• Crepes can be made ahead, double-wrapped in plastic wrap, and refrigerated for up to 3 days or frozen for up to 2 months. To defrost, thaw the crepes in the refrigerator for a day before filling and rolling.
  
• Serve dessert crepes with fruit fillings, sugar and a little lemon juice, hazelnut spreads like Nutella, butter or margarine with a little sugar, cream cheese with a little jam or preserves, etc. Yoghurt, ice cream, custard, and pudding might also work nicely as sweet fillings.
  
• Savory crepes can be topped with, for example, thin slices of ham or other deli meats, egg, sliced vegetables or mushrooms with herbs, different kinds of cheeses, etc. Yum!
  

Jalepeno Poppers

Adapted from a recipe courtesy of my sister, Rebecca Teets.

Yield: About 40 poppers.

20 jalapeno peppers, halved. (Remove the seeds and internal ribs unless you want them very hot.)
1 lb. sausage (I use pork)
1 8-oz. package cream cheese, softened.
1 8-oz. package Parmesan cheese, grated
Juice from most of 1 small lime
1/2(?) t. cumin
I added a generous dollop of sour cream, but it isn't necessary.

Brown the sausage with a little minced onion and salt and pepper. Cut or mash it into small pieces. Mix cream cheese, lemon juice, cumin, pork, sour cream, and Parmesan cheese together. Stuff the pepper halves with the mix. Bake the stuffed peppers on a cookie sheet or such at about 325 degrees F for 10-20 minutes, depending on how cooked you want the pepper and stuffing to be. (My sister likes the peppers practically still crunchy, while I like them all hot and the top nicely browned.)

Carbonara Pasta

Recipe courtesy of Brooke Bates.

Yield: 6 servings

2 T. olive oil
4 oz. Pancetta or bacon, cut into strips or pieces
4 large eggs, beaten
1 1/2 c. (6 oz.) Parmesan or Romano cheese, grated
3 T. fresh flat-leaf (Italian) parsley, minced
Salt to taste

Pasta:
6 quarts boiling water
1 T. salt
1 lb. pasta
Ground pepper to taste

In a small frying pan, over medium-low heat, heat the olive oil. Add the pancetta and saute, stirring frequently, until golden and nearly crisp (about 9-10 minutes). Set aside to cool.

In a large warmed bowl, combine the eggs, cheese, parsley, and salt to taste. Add the pancetta and any drippings and stir to mix well.

In a large pot over high heat, bring the water to a boil. Add the 1 T. salt and the pasta and cook according to the package directions or until al dente. Drain and add to the egg mixture. Toss to mix well.

To serve, divide among individual warmed plates. Top with pepper to taste. Serve hot.

Pesto Sauce (Herbco)

Courtesy of Brooke Bates, from the label of basil for HerbCo.net.

Yield: 6 servings

1 4-oz. package fresh basil, washed and dried
1/2 c. Romano or Parmesan cheese, grated
2 t. Extra virgin olive oil
4 cloves fresh garlic
1/4 c. pine nuts

In a food processor, add cheese and basil leaves. Add olive oil, followed by garlic and pine nuts. Allow each ingredient to blend smoothly with the preceding ones. Let stand for one hour.

Refrigerate or freeze the pesto sauce. Use with pasta, salads, meat, fish, poultry, and bread.

White Chocolate Raspberry Cheesecake

This tasted incredible. :)

Yield: 1 Cheesecake

For 9" cheesecake:

Crust:
1 c. chocolate cookie crumbs
3 T. white sugar
1/4 c. melted butter
(I used Oreos and, instead of adding sugar, added the white filling from the Oreos to the butter.)

Mix the butter/sugar mixture and the crumbs and press it evenly into the bottom of a springform pan.

Raspberry Sauce:
1 10-12 oz. package frozen raspberries.
2-3 T. sugar
2-3 t. corn starch (3-4 1/2 t. Ultra-Gel)
1/2-2/3 c. water

Mash up the berries and add water; add raspberry jam if desired to make a little extra. Add mix of sugar and corn starch or Ultra-Gel. If using corn starch, put mixture over medium heat and bring to a boil. Continue boiling for 5 minutes until thick. Strain the sauce through a mesh strainer to remove seeds.

Filling:
2 c. white chocolate chips
1/2 c. half-and-half
3 8-oz. packages cream cheese, softened
1/2 c. sugar
3 eggs
1 t. vanilla extract

1. Preheat oven to 325 degrees F.
2. Place chocolate chips and cream in a bowl over a pan of simmering water, stirring occasionally, until smooth.
3. In another large bowl, beat together cream cheese and sugar until smooth. Beat in eggs, one at a time.
4. Blend in vanilla and melted chocolate mixture and stir to combine all ingredients.
5. Pour half of the batter over the crust in the springform pan. Spoon 3-5 T. of the raspberry sauce over the batter.
6. Pour in the remaining cheesecake batter. Top with 3-5 T. more of the raspberry sauce. Swirl the batter with the tip of a knife to create a marbled effect.
7. Bake for 55-60 minutes, or until the filling puffs up and sets around the sides and the middle is still slightly wiggly.

Tips:

• Use high-quality chocolate for best results. :)
• Don't mix more than necessary.
• Put a pan full of hot water in the oven with the cheesecake while it's baking. This will help keep the top of the cheesecake from cracking.
• Don't open the oven door more than you have to.
• When you take the cheesecake out of the oven, run a sharp knife around the outside edge of the cheesecake but leave the cheesecake in the pan to cool. This will allow the cheesecake to retract properly as it cools.
• Cool the cheesecake on a rack in an area with a constant temperature. Let cool for 2-3 hours before storing in the refrigerator for at least 8-12 hours. Run a knife around the outside edge of the cheesecake again before releasing the springform pan and removing the cheesecake from the outside ring of the pan.
  

For 10" cheesecake:
Raspberry sauce would be the same.

Crust:
20-24 Oreos
1/3-1/2 c. (just enough to get crumbs to stick together)

Filling:
2 2/3 c. white chocolate chips
2/3 c. half-and-half
4 3-oz. packages cream cheese
2/3 c. sugar
4 eggs
1 1/2 t. vanilla extract

Broccoli Slaw

Another recipe from my sister, Cori Staples.

Yield: 6 servings (3/4 c.)

4 c. broccolli coleslaw mix
1 can (11 oz.) Mexicorn, drained
1/2 c. salsa
2 T. reduced fat mayonnaise
2 t. sugar
1/2 t. salt
1/8 t. pepper
3 T. cider vinegar

1. Combine the coleslaw mix, mexicorn, and salsa in a large bowl.
2. In another, smaller bowl, combine the mayonnaise, sugar, salt, and pepper. Gradually whisk in the vinegar.
3. Pour the mayonnaise mixture over the vegetable mixture and toss to coat evenly.
4. Cover and refrigerate for at least two hours.
   

Black Bean and Rice Enchiladas

Another recipe courtesy of my sister, Cori Staples. Your family won't even notice there's no meat!

Yield: 8 enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with green chilies
1/4 c. picante sauce
1 T. chili powder
1 t. ground cumin
1/4 t. crushed red pepper flakes
2 c. cooked brown rice
8 flour tortillas (6 inches; I use 10 inch tortillas)
1 c. salsa
1 c. (4 oz.) reduced-fat shredded cheddar cheese
3 T. chopped fresh cilantro
(I'd add at least a little lime juice)

Saute the green pepper, onion, and garlic together in oil in a large saute pan until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 c. of the filling mixture down the center of each tortilla. Fold sides over filling and roll up. Place in a 13x9 inch casserole dish coated with non-stick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Strawberry Vinaigrette Salad

This is courtesy of my sister, Cori Staples.

Vinaigrette:
1 c. smashed strawberries
1/2 t. salt
1/3 c. berry or raspberry vinegar (maybe pomegranate vinegar)
1/4 t. onion powder
1/2 t. onion salt
1 c. oil
3/4 c. sugar

Put all the vinaigrette ingredients in a blender and blend until smooth.

Salad:
Use three kinds of lettuce plus one package of spinach. Sprinkle slivered almonds and sliced strawberries on the salad.

College Fajitas

This was a recipe born of desperation when I didn't have much in the way of vegetables around and needed to go shopping but didn't have the time. I could always substitute salsa if I didn't have much tomato or pepper.

Servings: Should be enough for 6-9 tortilla shells full

1-2 large chicken breasts, cut into chunks.
2-4 tomatoes, cut into chunks.
1 medium onion, cut into chunks.
1-2 green peppers, cut into chunks.
1 package taco seasoning mix
Salsa

Season the chicken with salt and pepper and brown it with a little oil or butter in a large saute pan. Add the vegetables, the amount of water on the taco seasoning package, and the taco seasoning mix. Add salsa to taste or enough to make up for not having much tomato or pepper; cook until the onion and pepper are tender.

Microwave Monkey Bread

1/3 c. firmly packed brown sugar
3 t. butter or margarine
1 T. water
1 can (7.5 oz.) refrigerator biscuits
1/3 c. chopped nuts (optional)

1. Combine the brown sugar, butter, and water in a glass pie plate. Microwave on full power 1 minute.
   
2. Stir to melt the butter and dissolve the sugar. Stir in the nuts.
3. Cut each biscuit into quarters and add to the sugar mixture. Stir to coat each piece. Push the mixture and buscuits evenly away from the center. Place a microwave-safe drinking glass in the center for even cooking.
4. Microwave on full power for 2-2/12 minutes until the biscuits are no longer sticky when lightly touched. (Rotate after 1 minute if the microwave doesn't rotate.)
5. Let the mixture stand for 1-2 minutes to carry-over cook before serving.
   

French Bread Pizza

Yield: 4 pizzas

1 loaf fresh french bread
Pizza sauce (or tomato sauce simmered with salt, pepper, garlic, oregano, basil, and, if available, bay leaf, maybe thyme or rosemary too)
Mozzarella cheese
Pizza toppings such as pepperoni, olives, green pepper, pineapple, onion, and browned ground beef or sausage.

1. Tip the bread on its side and cut the loaf lengthwise so that the top is separated from the bottom. Cut both pieces in half. I cut a little away from the top to make the pieces stable when I place them on a cookie sheet.
   
2. Put the four pieces of bread on a cookie sheet or baking sheet. Top with the pizza sauce, pizza toppings, and cheese.
3. Broil the pizzas in the oven until the edges and cheese are slightly brown or until the ingredients (like pepper) are cooked.
   
4. Let cool enough to eat comfortably and enjoy.
   

Ham Chowder

This recipe is from my grandma, Lucy Cornaby. Lots of the wonderful flavor comes from scalding the milk.

1 c. small bits cooked ham
1 medium onion, diced
1 1/2 T. butter
1 c. cold water
1 c. uncooked cubed potatoes
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. scalded milk
1 medium can corn

Brown ham and onion in butter. Add the water and potatoes; cook until the potatoes are tender. Blend flour, salt, and pepper with 1/4 c. of the scalded milk and mix as well as possible to eliminate lumps; add the flour mixture, the rest of the scalded milk, and the corn to the potatoes. Simmer until slightly thickened.

To scald milk: Put the milk in a heavy saucepan and heat it over medium heat, stirring constantly, until the milk is nearly boiling. (180-185 degrees F if you have a candy thermometer.) Small bubbles or a little bit of froth should develop. To scald in the microwave, put the milk into the microwave and cook on High for about 5 minutes.

Adapting to Ultra-Gel: This will hold up better as left-overs and be easier to thicken if made with Ultra-Gel, though there may be flavor advantages to at least using part flour. If using only Ultra-Gel, add the milk, salt, and pepper directly to the potatoes. Whisk in about 1 1/2 T. of Ultra-Gel for the same thickness as the original recipe.

If you don't want to mess with a thickening, consider using a roux. Add one part flour to one part butter (not margarine) in a frying pan and cook over medium heat until the combination turns a nice amber color. Any remaining can be frozen in small amounts. About 2-3 T. roux could be substituted for at least most of the butter and all of the flour in this recipe; add to the potatoes with the scalded milk. The soup should thicken as the soup cooks. Add Ultra-Gel or more roux if the soup still isn't as thick as you'd like.

Sweet and Sour Meatballs

Adapted from a recipe by Janet Stocks. It's easy to substitute Meatball Mix meatballs if you prefer the meatballs from that recipe. If you use Ultra-Gel, this is an easy dish to freeze and reheat.

Yield: 4-6 servings

For sauce:

1/2 c. sugar
2 T. corn starch (3 T. Ultra-Gel)
1/4 c. soy sauce
1/2 c. vinegar
1 c. water
1 c. pineapple juice (reserved)
1-2 green peppers, cut into chunks (green, red, or yellow)
1 can pineapple chunks (about 1 1/4 c.)
1 can sliced water chestnuts, if desired
Meatballs, cooked. (Recipe below)

If using Ultra-Gel, this is easy. Mix the Ultra-Gel and sugar in a bowl, then add the liquids and whisk everything together; let rest and thicken for five minutes. Pour the sauce and meatballs into a 9x9 baking dish with the pineapple, peppers, and water chestnuts and bake or cook in the microwave until hot through and until peppers are cooked. Or just mix the sauce up in a large saucepan, add the meatballs, peppers, pineapple, and water chestnuts and simmer 15-20 minutes until everything is cooked through.

If using corn starch, mix the corn starch and sugar in a saucepan and add the liquids. Cook until thick and bubbly and add the meatballs, peppers, pineapple, and water chestnuts. Simmer 15-20 minutes until everything is cooked through. (Corn starch is not necessarily freezer stable and may break down if the sauce is frozen.)

Serve over rice.

For meatballs:
1 lb. ground beef
1/4 c. breadcrumbs
2 T. finely chopped onion
1/2 t. salt
1/8 t. pepper

Combine and brown under a broiler or in 1 T. oil in a frying pan.

Meatball Mix

Courtesy of the Make-A-Mix Cookery recipe book, which has lots of great ideas beyond this particular recipe. Make some of these meatballs ahead of time and freeze them; they freeze well and sweet and sour meatballs, spaghetti and meatballs, and other recipes will be a snap! Halving this recipe has worked fine for me.

Yield: About 144 meatballs.

4 lb. lean ground beef (a higher fat content may not be bad)
4 eggs, slightly beaten
2 c. dry breadcrumbs
1/2 c. finely chopped onion
1 T. salt.
2 T. corn starch (or 3 T. Ultra-Gel)
1/4 t. pepper
2 t. Worcestershire sauce

Preheat oven to 400 degrees F. Combine all ingredients in a large bowl; blend well. Shape mixture into 1-inch balls. (One strategy for ease and uniform size is to press out the mix one inch thick, then score one-inch squares in the meat, cut out the squares, and roll them into balls.) Place meatballs on ungreased baking sheets and bake for 10-15 minutes, until browned. Remove immediately and drain on paper tools. When cool, place meatballs on a tray in the freezer until frozen through. (No need to cover them.) Move the meatballs to freezer-safe plastic bags and store them in the freezer. (The recipe suggests using them within 3 months, which shouldn't be hard if they're on hand.)

Lentil Soup

Adapted from a recipe from Ronda Hillam.

1/2-1 lb. Italian sausage
1-2 medium onions, chopped
3 carrots, grated
3/4 t. thyme
28 oz. can diced tomatoes
10 c. or more of beef broth (depending on preferred consistency)
Beef bouillon concentrate (like Better Than Bouillon)
1 1/2 c. dried lentils
1/2 t. rosemary
1/2 t. celery seed
Salt and pepper

1. Brown Italian sausage with salt, and pepper and set aside.
2. Add onion and carrot and saute them in the remaining sausage drippings until the onions are translucent.
3. Add diced tomatoes, beef broth, lentils, thyme, rosemary, and celery seed.
   
4. Add beef bouillon concentrate, salt, and pepper to taste.
5. Bring the soup to a boil and simmer for at least an hour until the lentils are tender.

Serving suggestions:

• Top with Parmesan cheese.
• Serve with whole wheat bread or rolls.
  

Taco Soup

1 30-oz. can tomato sauce
1 14.5-oz. can kidney beans, drained.
1/2 lb.-3/4 lb. ground beef, browned with minced onion, salt, and pepper
1 package taco seasoning mix (or as much of it as is to taste)
1 2.25 oz. can sliced olives (if desired)
1/2 c.-1 c. frozen corn (if desired)

1. Mix all ingredients and let the soup simmer over medium high heat until hot.
2. Serve over tortilla chips if possible and garnish with sour cream, cheese, and perhaps green onion and/or fresh tomato.
   

Ice Cream Truc

This is courtesy of an old roommate, Rebecca Otton.

1/2 gallon sherbert ice cream (pineapple or mixed citrus flavors or some combination thereof work well)
Fresh or frozen fruit such as:

• Raspberries
• Strawberries
• Blueberries
• Blackberries
• Boysenberries
  
• Canned pineapple
  
• Canned mandarin oranges, cut into pieces
• Canned peaches, cut into pieces
  

1. When soft (not melted), put the sherbert in a large bowl and stir in the fruit.
2. Cover the ice cream mixture and put in freezer until hard before serving.

Experiment; add in some pomegranate sauce or such!

Hot Fudge Topping

Recipe courtesy of Brad Stocks; adapted slightly by Carma Christensen

Makes about 3 cups.

2 c. sugar
4 T. cocoa
4 T. all-purpose flour (rounded)
1 13-oz. can evaporated milk or 1 2/3 c. light cream
2 T. butter or margarine
1-2 t. vanilla

Thoroughly combine sugar, cocoa, and flour in a sauce pan. Add evaporated milk and mix. Heat on high, stirring constantly, until the mixture boils and begins to thicken. Boil 3-5 minutes on low heat, stirring constantly. Remove from heat and add the butter and vanilla. Stir until the butter is melted. Serve immediately over ice cream. If the hot fudge is too thick, reheat carefully over low heat with whole milk.

Thanksgiving Cream Pie

Adapted from the Lionhouse Recipes Cookbook

Servings: 6-8 (1-9" pie)

5 T. corn starch
I use 2 1/2 T. corn starch + 2 1/2 T. Thick-Gel (3 3/4 T. Ultra-Gel)
1 c. sugar
1 t. salt
2 1/2 c. milk and 3/4 c. half-and-half
I use 2 3/4 c. milk + 1/2 c. heavy whipping cream; extra whipping cream is easier to use.
3 egg yolks (Reserve the whites for an omelet or such)
2 T. butter (Could use margarine, but it really needs the butter for best results.)
1 t. vanilla
1 baked 9" pie shell

1. Beat the egg yolks together in a small bowl with a fork until smooth, removing any lumps or white strings or fatty globules. Set aside.
2. Combine corn starch, Thick-Gel, salt, and sugar in a heavy, 3-quart pan and mix together well with a whisk. Add the milk and cream or half-and-half and set the pan on medium heat, stirring constantly, until the mixtures is thick and smooth.
3. Tempering the egg yolks: Spoon small amounts of the hot cream mixture by degrees into the egg yolks and and blend together thoroughly. This should gradually bring the eggs up to a heat close to the mixture without cooking them.
4. Add the egg mixture gradually back into the cream mixture and cook 2-3 minutes longer, until the mixture becomes very thick.
5. Remove the filling from the heat and add butter and vanilla, stirring until everything is mixed in.
6. Pour the filling into the pie shell and let the pie chill 3-4 hours before serving. Top with whipped cream.
   

Chocolate Cream: Stir in 1/2 c.-1 c. semi-sweet chocolate chips with the butter and vanilla. (I like it dark and rich, so I go closer to 1 cup. For two pies I use pretty much a whole package of chocolate chips.)

Banana Cream: Give the hot filling a minute or two to cool after stirring in the butter and vanilla. Add bananas as desired; I usually add 3-4 bananas, cut into chunks. There's usually a little more than will fill the pie shell.

Tips:

• When separating the whites from the yolks, avoid as much as possible getting any white in with the yolks, as it may cook and cause little white lumps in the finished pie filling.
• The smoother the yolks are to begin with, the better chances your filling won't get lumps.
• It will take some time for the mixture to thicken; don't hurry it too much by turning up the heat or you're likely to burn the filling.
• This recipe really has to be stirred virtually constantly once it goes on the heat, but especially once it starts to thicken. Make sure everything is in place so you don't have to leave the stove while the cream mixture is thickening. Be sure to scrape the entire bottom of the pan regularly, so certain areas don't burn or lump.
  
• If there are lumps, a hand-blender may do a good deal to mix them in.
  

Chicken Osso Buco

I might well put this over egg noodles instead of penne.

Servings: 6

12 medium chicken drumsticks (about 3 pounds)
2 T. all-purpose flour
1/2 t. salt
1/4 t. black pepper
2 T. olive oil
1 c. chopped carrot
1 c. chopped onion
1 c. chopped celery
6 cloves garlic, minced
1 1/2 T. Ultra-Gel or 2 T. quick-cooking tapioca
1 8-oz. can tomato sauce
3/4 c. chicken broth
1 t. finely shredded lemon peel
1 T. lemon juice
1 t. dried thyme, crushed
3 c. dried penne pasta (prepared and cooked)
Snipped fresh parsley (optional)

1. Remove skin from chicken. Mix flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10-inch skillet, brown the chicken (half at a time) in hot oil over medium heat, about 10 minutes or until golden, turning once. Set aside.
2. In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. If using tapioca, sprinkle tapioca over the vegetables. Place chicken on top of the vegetables.
3. In a medium bowl, stir together tomato sauce, chicken broth, lemon peel, lemon juice, and thyme. If using Ultra-Gel, add the Ultra-Gel and let thicken for a few minutes. Pour the sauce over the chicken in the cooker.
4. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2-1/2 to 3 hours.
5. Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with parsley.
   

Mexican Chicken Lasagna

Servings: 12

2 lb. uncooked, boneless, skinless chicken breast
30 oz. can black beans, rinsed and drained
3 c. fat-free sour cream
2 c. shredded reduced-fat Mexican-style cheese (1 c. for chicken mixture, 1 c. for topping)
8 oz. can chopped green chiles
2 t. ground cumin
1/2 t. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 c. salsa (mild, medium, or hot)

1. Preheat oven to 350 degrees F. Coat a 9x13 pan with non-stick cooking spray.
2. Place chicken in medium saucepan and fill with just enough cold water to cover the chicken. (I'd add some salt to the water and maybe some celery seed.)
3. Set the pan over high heat and bring it to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 10-15 minutes. Drain the chicken and, when it's cool enough to handle, cut it into 1 inch pieces.
4. Put the chicken in a large bowl and add the beans, sour cream, 1 cup of the shredded cheese, chiles, cumin, and pepper. Mix them together and set the mixture aside.
5. Arrange half of the tortillas in the bottom of the lasagna pan, overlapping pieces to cover the surface. Top the tortillas with half of the chicken mixture, layer the rest of the tortilla pieces on that, and top the second layer of tortilla pieces with the second half of the chicken mixture. Sprinkle the remaining cup of cheese on the top.
6. Bake until filling is bubbly and the cheese is melted, about 30 minutes. Let stand for 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
   

Tater Tot Casserole

I've started adding green beans in the interest of a little more nutrition. I've tried putting corn in it too, but that was way too sweet. This is best with tater tots, not tater rounds or other varients.

Serves: 6-8

1 2-lb. bag tater tots
2 cans cream of condensed mushroom soup
1/2 lb. - 1 lb. ground beef, seasoned with salt and pepper and browned with minced onion
1 can green beans, if desired (not the shredded kind)

Mix cream of mushroom soup, browned ground beef, and (if desired) green beans in a 9x13 casserole dish and spread the mixture evenly over the bottom of the casserole dish. Top with tater tots and put it in the oven, uncovered, at 425 degrees until the tater tots are golden brown and cooked through and the rest of the casserole is hot and bubbling. (Probably 35-50 min.) While the casserole is still hot, sprinkle lightly with a little salt.

Curried Potato Salad

This recipe calls for red-skinned potatoes with the skins left on, but I don't see why some nice peeled russet couldn't work every bit as well.

Serves: 6 1-c. servings.

1 lb. potatoes, cut into 1-inch cubes
2 T. lemon juice
1 large red bell pepper, seeded and diced (about 1 1/2 c.)
4 celery stalks, thinly sliced (about 1 c.)
1 small, red onion, chopped (about 1/2 c.)
1 c. frozen peas, thawed
1/4 c. minced chives or green onion
1/4 c. chopped dill pickles
1/2 c. plain fat-free yoghurt (substitute low-fat sour cream?)
1/2 c. fat-free mayonnaise
1 T. Dijon mustard
1/2-1 t. yellow curry powder
1 t. salt
1 t. pepper

1. Place potato cubes in a large saucepan; cover with water by at least 1 inch. (I'd add some salt to the water.) Bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
2. Drain potatoes in a colander. Pour the potatoes into a large bowl, add the lemon juice, and toss together.
3. Add the red bell pepper, celery, onion, peas, green onion, and pickle.
4. Whisk the yoghurt or sour cream, mayonnaise, mustard, curry powder, salt, and pepper in a separate bowl. Pour over the vegetables and toss until everything is well coated.
   

Quick Green Beans

I got this idea from a friend in France who told me she cooked her delicious green beans in chicken bouillon. I typically use the Better Than Bouillon paste you can find in most large grocery stores because it has the best balance of meaty flavor and salt. The exact amounts in this recipe aren't too important, so long as the broth tastes good, because the beans are just taking on the flavors anyway. The same technique should work for fresh green beans; they'll just take longer to cook.

1 can or bottle canned green beans
Chicken, pork, or beef bouillon concentrate
Minced onion and/or garlic
Chili flakes
Pepper

Pour the green beans (along with their liquid) into a saucepan and put on medium to medium high heat. Add bouillon concentrate to taste until the green beans are steeping in a broth that is slightly more concentrated than for a soup. Add onion and/or garlic, pepper, and a small amount of chili flakes for a little zing. Let the beans come to a boil and serve.

Glazed Carrots

This is just an approximation. :)

1-2 lb. carrots (either baby carrots or cut into bite-size pieces)
1-2 T. butter or margarine (maybe a little more)
2-3 T. honey or brown sugar

Put the carrots in a saucepan and cover them with water. Add 1/2-1 tsp. salt to the water and set the carrots to cook over medium heat.

When the carrots are tender when poked with a fork, drain off the water. Add the butter and honey or brown sugar. (If you'd like a little more or less glaze, the proportion of butter and sugar should be about the same. The glaze should not, ideally, be very watery.)