Apple Rum Cake

Ingredients

3/4 cup dark rum
4 cups chopped peeled apples
2 cups flour
2 teaspoons baking soda
2 teaspoons apple pie spice or cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 eggs, beaten
1 cup raisins

Directions

Pour the rum over the apples in a bowl, tossing to mix. Sift the flour, baking soda, apple pie spice and salt together. Beat the sugar, oil and eggs in a mixer bowl until blended. Stir in half the dry ingredients. Stir the raisins into the apple mixture. Add the remaining dry ingredients and mix well. Stir into the egg mixture. Spoon into a 9 x 13-inch cake pan. Bake at 350 degrees for 1-1/4 hours. Cool in the pan on a wire rack. Serve with vanilla ice cream or whipped cream.

Servings: 16

Sausage Pie Provencal

Ingredients

1 pound sausage
3 eggs, beaten
1 cup shredded cheese (your choice)
Salt and pepper to taste
1/4 cup onion, chopped
1/2 cup milk
1 frozen pie shell

Directions

Preheat oven to 350 degrees. Cook sausage in skillet until completely cooked. Drain grease and let cool. Mix all ingredients in a large bowl, including cooked sausage. Place sausage mixture in the unbaked pie shell. Bake for 40 45 minutes until golden and bubbly.
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Serves: 6

Shrimp Florentine

Ingredients

3 packages frozen chopped spinach
2 Tablespoons grated onion
Juice of 1 large lemon
Salt and pepper
Cayenne
6 Tablespoons butter
1/4 cup flour
2 cups cream
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
3 drops Tabasco
1/4 teaspoon paprika
1 Tablespoon sherry
2 pounds cooked, shelled shrimp
Grated Parmesan cheese

Directions

Cook spinach. Drain and mash as dry as possible. Season with grated onion, lemon juice, salt, pepper and cayenne. Make a cream sauce of butter, flour and cream. Blend in garlic, Worcestershire sauce, Tabasco, paprika and sherry. In a shallow casserole alternately layer the shrimp, spinach and cream sauce. Sprinkle grated Parmesan cheese on top. Heat in 325 degree oven for about 30 minutes.

Serves: 8 - 10

Chile Cheese Rice Bake

Ingredients

1 cup long grain white rice
2 medium zucchini, sliced
1 (7-ounce) can diced green chiles
12 ounces Jack cheese, grated
1 large tomato, chopped
Salt to taste
2 cups sour cream
1 teaspoon oregano
1 garlic clove, chopped
1/4 cup chopped green onions
Chopped parsley

Directions

Preheat oven to 350 degrees. Cook rice and set aside. Steam zucchini until tender, then drain. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top. Cover and bake for 45-50 minutes. Sprinkle with chopped parsley and serve.

Serves: 8 8

SWEET-ONION GRILLED QUESADILLAS

Ingredients

1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried and chopped coarse.

Directions

Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil. With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

Yield: 2 generous srvings

Easy Summer Pasta

Ingredients

1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tablespoons olive oil
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese

Directions

In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil. Set aside. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp. Transfer to a large bowl. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water. Reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.

MUSHROOM & ARTICHOKE CHICKEN

Ingredientes

1/4 tsp black pepper
1/4 tsp salt
1 tsp powdered rosemary
1 tsp paprike
4 chicken breast halves, skinned & boned
2 tsp olive oil
1 (14oz) can water packed artichoke hearts, drained & quartered
4 oz fresh mushrooms, sliced
2 green onions, chopped
2/3 c. chicken broth
1/4 c. dry sherry
2 tbls flour
2 tbls water

Preparacion

In shallow pan, combine pepper, salt, rosemary, paprika and dredge chicken
in seasonings. In nonstick skillet heat olive oil. Add chicken and brown
3-5 min per side.

Arrange chicken in 2qt baking dish. Tuck artichokes in between. To the
skillet, add mushrooms and green onions; saute 2-3 min. Add chicken broth
and sherry; bring to boil. Combine flour with water. Add to broth mixture,
stirring constantly 2-3 min. Pour sauce over chicken and artichokes. Cover
with foil or lid. Bake at 375 deg for 40 min.

Serves 4

Per: 231 cal., 6 g fat, 10 g carb, 29 g protein, 73 mg cholest, 355 mg
sodium (if using uncanned broth), 1 g fiber

Baked Potato Soup

Ingredients

4 to 6 large potatoes, peeled and cut into quarters
Salt to taste
1/2 cup flour
1/2 cup (1 stick) butter
4 cups chicken stock
2 cups milk
Pepper to taste
1 pound Cheddar cheese, shredded
1 pound bacon, crisp-cooked and crumbled
1 bunch green onions, finely chopped

Directions

Combine the potatoes and salt with enough water to cover in a large saucepan. Bring to a boil over high heat; reduce the heat. Cook until the potatoes are tender; drain. Cut into large chunks.
Combine the flour and butter in a large saucepan and cook over medium heat for 1 minute or until thickened and bubbly. Stir in the stock and milk. Cook until thickened, stirring frequently. Season with salt and pepper and stir in the potatoes.
Cook until only a few chunks of potatoes remain, stirring occasionally. Add the cheese, bacon and green onions and mix well. Cook just until the cheese melts, stirring frequently. Pour into a thermos to keep warm. Serve with the desired toppings. Substitute half-and-half for the milk for a thicker consistency.

Hint: Think about a loaded baked potato and bring along all of the extras normally found on a baked potato bar to top off this soup. Pack containers of cheese, sour cream, scallions, bacon bits, and/or sliced jalapeno chiles and let everyone pick and choose their favorite topping.

Serves: 8 - 10

Cranberry Tart

Ingredients

2 cups fresh cranberries, chopped
1/2 cup walnuts, chopped
1-1/2 cups sugar
1 cup flour
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter, melted
2 eggs, lightly beaten
1 teaspoon grated orange zest
1/4 teaspoon orange extract
Confectioners' sugar

Directions

Combine the cranberries, walnuts and 1/2 cup of the sugar in a bowl and mix well. Pat the cranberry mixture into a buttered 10-inch springform pan.
Combine the remaining 1 cup sugar, flour and salt in a bowl and mix well. Stir in the butter, eggs, orange zest and flavoring. Pour the batter over the cranberry mixture. Place the springform pan on a baking sheet with sides.

Bake at 350 degrees for 40 to 45 minutes. Cool in the pan on a wire rack. Remove the pan cuff when the tart cools. Dust with confectioners' sugar. Serve on a cake pedestal.

Hint: Do you know how to tell if a cranberry is ripe? Try dropping a few on your counter. If they bounce, then they are ripe.

Serves: 8

Noodle Soup Italiano

Source: TV Guide, Celebrity Dish, September 2000

4 to 6 servings

Ingredients:

1 mild or hot Italian sausage link (about 1/4 lb.)
2 cans (14 1/2 ounces each) chicken broth
3-4 ounces dried Asian noodles
2 cups thinly sliced escarole or fresh spinach leaves
1 small can (8 3/4 ounces) garbanzo beans (chickpeas, drained)
1/8 tsp crushed hot pepper
3 tbsp freshly grated Parmesan cheese

Directions:

Squeeze saugage from casing into a large saucepan. Cook over medium-high
heat, stirring to break up meat, until nicely browned, 2 to 3 minutes. Drain
off any fat.

Pour in chicken broth and 2 cups water. Bring to a boil over high heat. Add
noodles and escarole. Cook 2 to 3 minutes, stirring occasionally with a fork
to separate bundles, until noodles are tender but still firm.

Stir in garbanzo beans and hot pepper. Reduce heat to low and cook, stirring
occasionally, until beans are heated through, 1 to 2 minutes. To serve, ladle
soup into bowls and sprinkle with Parmesan cheese.

Per serving: 194 calories, 8 grams of fat

Barbecued Chicken and Grape Salad

Ingredients

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1 pound boneless skinless chicken breasts
1 teaspoon olive oil
3/4 cup green grape halves
3/4 cup red grape halves
2/3 cup chopped celery
1/2 cup sliced red onion
1/4 cup low-fat mayonnaise
1 Tablespoon red wine vinegar
1 Tablespoon orange juice
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Directions

Mix the onion powder, paprika, chili powder and 1/2 teaspoon salt in a small bowl. Sprinkle the paprika mixture over both sides of the chicken. Heat the olive oil in a cast-iron skillet over medium-high heat. Saute the chicken in the hot oil for 2 minutes per side or until brown. Bake at 350 degrees for 10 minutes. Remove the chicken to a platter and chill. Cut into bite-size pieces.
Combine the grapes, celery and onion in a bowl and mix well. Stir in the mayonnaise, vinegar, orange juice and 1/4 teaspoon salt. Add the chicken and mix well. Sprinkle with the walnuts. Chill, covered, until serving time.

Serves: 8

RECIPE: BREAKFAST CASSEROLE

Ingredients

1 lb bulk sausage, browned, drained and crumbled
4 eggs
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 slices white bread
1 can cream of mushroom soup
1/2 cup milk
1 Tbsp mustard
1 lb bulk sausage, browned, drained and crumbled
4 eggs
1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 slices white bread
1 can cream of mushroom soup
1/2 cup milk
1 Tbsp mustard

Directions

Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Refrigerate overnight. Next morning, preheat oven to 375 degrees. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set.

Yield: 6-8 Servings

Crab Finger or Shrimp Marinade

Ingredients:

3/4 cup olive oil
1/4 cup vinegar
Juice of 1/2 lemon
1 teaspoon salt
4 drops Tabasco
1 Tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 Tablespoon capers, mashed and drained
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1 Tablespoon chopped parsley
6 cloves garlic, minced
1/2 teaspoon thyme
1 (15 ounce) can crab fingers or
2 (6 ounce) cans shrimp, drained

Directions:

Mix all ingredients except crab fingers or shrimp. Add crab fingers or shrimp and marinate at least 24 hours in refrigerator.

Note: Must be prepared 1 day in advance.

Serves: 6

Squash Rockefeller

Ingredients

3 large summer squash or mirliton, cut into halves and seeded
Salt to taste
1 pound fresh spinach, stems removed
3 Tablespoons oyster liquor or clam juice
3 Tablespoons anisette
1/2 cup (2 ounces) grated Parmesan cheese
1 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh basil
Coarsely ground black pepper to taste
Cayenne pepper to taste
1 cup seasoned bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese

Directions

Cook the squash in boiling salted water in a saucepan for 5 minutes or until tender; drain. Cook the spinach in boiling water in a saucepan for 3 minutes or until tender-crisp; drain. Press the excess moisture from the spinach and finely chop. Combine the spinach, oyster liquor, liqueur, 1/2 cup cheese, tarragon, basil, black pepper, cayenne pepper and salt in a bowl and mix well. Add the bread crumbs gradually, stirring until the mixture has the consistency of a stuffing and is firm enough to adhere. Arrange the squash halves cut side up on a baking sheet. Stuff the squash halves with equal portions of the spinach mixture and sprinkle with 1/2 cup cheese. Bake at 350 degrees for 10 to 12 minutes or until heated through.
Note: Oyster liquor is the term for the liquid surrounding commercially packed oysters. Anisette liqueur, or Pernod, has a sweet licorice flavor that goes well with spinach.

Serves: 6

Celery Amandine

Ingredients

1 chicken bouillon cube
1/2 cup hot water
4 cups sliced celery
1 cup flour
1 Tablespoon grated onion
1 Tablespoon chopped fresh chives
1-1/4 cups half-and-half or light cream
1 cup slivered almonds, toasted
Salt and pepper to taste

Directions

Dissolve the bouillon cube in the hot water. Combine the celery with enough water to cover in a saucepan. Cook until tender; drain. Spoon the celery into a serving bowl.
Combine the flour, onion and chives in a saucepan and mix well. Stir in the bouillon and half-and-half. Cook over low heat until thickened, stirring constantly. Stir in the almonds. Season with salt and pepper. Pour over the celery and mix gently.

Serves: 4 - 6

Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)

Ingredientes

1 pound ground beef
1/4 pound ground pork
1/2 cup chopped onion
2 cups canned tomatoes
1/2 cup chopped ripe olives
1 cup plus 2 tablespoons cornmeal
2 tablespoons chopped green chile*
1 3/4 cups grated sharp cheddar cheese
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
3 cups water

Directions

Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.) Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside. Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick. Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese. Bake in a 350°F oven for 20 minutes.

Yield: 12 servings

* Varied amounts may be used.

Passion Pasta

Ingredients

12 ounces boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 cups broccoli florets
3/4 cup chicken broth
1 teaspoon basil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
2 Tablespoons butter or margarine
8 ounces bow tie pasta, cooked, drained

Directions

Rinse the chicken and pat dry. Cut into strips.
Saute the chicken in the olive oil in a large skillet until cooked through; push the chicken to one side of the skillet. Add the broccoli.

Saute until the broccoli is tender-crisp. Stir in the broth, basil, red-pepper flakes, salt and black pepper. Add the butter and mix well.

Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat. Toss with the pasta in the bowl.

Serve immediately with grated Parmesan or Romano cheese if desired.

Servings: 4

Black Bottom Pie

Ingredients

2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate

Directions

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until "set". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.

Serves: 9

Insalata Tricolore

Ingredients

2 bunches arugula, trimmed, washed and dried
2 heads endive,washed, dried and sliced
1 head radiccio, washed dried and chopped
1/2 cup extra virgin olive oil
3 tablespoons Italian-style red wine vinegar
Salt to taste

Directions

Combine arugula, endive and radiccihion in a large bowl. Drizzle oil and vinegar over the salad and season with salt. Toss.