NEWRecipes

SPINACH BASIL PARMESAN CHEESE SPREAD *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4 cup olive oil
1 cup freshly grated Parmesan cheese salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste

DIRECTIONS: Blend the spinach, basil and garlic in a food processor. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheesemixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. YIELD: 10-12 Servings
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CREAMY SPINACH
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INGREDIENTS: 3 pounds fresh spinach 2 shallots, minced 2 cloves garlic, minced 4 tablespoons olive oil 2 cups plain yogurt salt and freshly ground black pepper, to taste 1 tablespoon fresh mint leaves, minced
DIRECTIONS: Wash the spinach well, trim it, and chop or tear into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally to prevent sticking. Drain spinach well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Fold in the mint and serve immediately.
Yield: 8 Servings
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Easy Apple Pieserving size 8
8 cups of sliced apples
2 TBsps flour
1/4 cup brown sugar
2 teaspoons cinnamon
2 pie crusts (9 inch)
Preheat oven to 375؛. Place all ingredients in a large bowl and
toss well to coat apple slices. Pile high in a prepared 9 inch
unbaked crust. Cover the pie with remaining crust and seal edges by
folding them under the bottom crust and pressing around with fork
tines. Cut holes in top to let steam escape. Bake 50-60 minutes,
covering top if the edges start to brown. until the filling is
bubbling.
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DOUBLE STUFF PUMPKIN PIE
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INGREDIENTS:
* Crust: 1 cup Flour 1/4 Cup Brown Sugar 1/2 Cup Chopped Pecans 1/2 Cup Melted butter
DIRECTIONS: Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.
* Filling: 4 oz cream cheese, softened 1 TB Half and Half 1 TB Sugar 1 1/2 Cup Thawed cool whip
1 cup half and half 2 4-ounce packages of Instant Vanilla Pudding 1 16-ounce can Pumpkin 1 TS cinnamon, ground 1/2 TS Ginger, ground 1/4 TS Cloves, ground
Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
* Garnish with whipped topping and nuts, if desired Pecan Pie Bars
Yield: Approx. 48 bars
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Cookie Crust (recipe below)
4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves or coarsely chopped pecans

Preheat oven to 350 degrees. Prepare and bake cookie crust.
Meanwhile, in large bowl beat eggs, corn syrup, sugar, butter and vanilla until well
blended.
Stir in pecans. Immediately pour over hot crust, spread evenly.
Bake 25 minutes or until filling if firm around edges and slightly
firm in center.Cool completely. Cut into 2 x 1 1/2 inch bars.
COOKIE CRUST: Preheat oven to 350. Spray 15 x 10 x 1-inch baking
pan with nonstickcooking spray. In large bowl, with mixer at medium speed, beat 2
1/2 cups flour,1 cup cold butter or margarine (cut into pieces), 1/2 cup sugar and
1/2 teaspoonsalt until mixture resembles fine crumbs; press firmly into
prepared pan.
Bake 20 ? 23 minutes or until golden brown. Top with filling;
finish baking as directedabove.
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Santa's Whiskers
Yield: 5 Dozen
1 cup butter or margarine1 cup sugar2 tablespoons milk1 teaspoon vanilla or rum extract2 1/2 cups sifted all-purpose flour3/4 cup finely chopped red and green candied cherries1/2 cup finely chopped pecans3/4 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar; blend
in milk and vanilla.Stir in flour, candied cherries, and nuts.
Form into 2 rolls, each 2 inches in diameter and 8 inches long.
Roll in coconut.Wrap and chill several hours or overnight. Slice 1/4 inch thick;
place on ungreasedcookie sheet. Bake in 375 degree oven for 12 minutes or until edges
are golden.
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Chocolate Banana Cake
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Cream margarine and brown sugar until light and fluffy. Add eggs
one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate.
Sift dry ingredientstogether and add to the batter alternately with the mashed bananas;
stir in vanilla.Pour into 2 greased and floured 9-inch layer cake pans. Bake in
preheated 350 degreeoven for 35 to 40 minutes, until cake tests done. Frost with a
fluffy white frosting.
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Chocolate Fudge Cherry Cake
1 box Devil's Food Cake Mix (your favorite)
1 can cherry pie filling
2 eggs
1 teaspoon almond flavoring (optional)

Frosting:1 cup granulated sugar5 tablespoons butter1/3 cup milk6 oz package of semisweet chocolate chips
Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Pour
batter into greased and floured 13x9x2-inch pan and bake at 350° about 30
minutes, or until a wooden pick or cake tester inserted in center comes out clean. For frosting, place sugar, butter, and milk in a saucepan. Bring to
a boil stirringconstantly. Boil for one minute. Remove from the heat and stir in
chocolate chipsuntil smooth. Pour over warm cake.
Note: If you don't want to bother with the frosting, used canned,
but the cookedfrosting is rich and fudgy and pretty because it's completely
smooth.
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Cherry Cheese Dessert
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press into an
8- X 8-inch panor glass dish; chill. Beat the cream cheese until fluffy; add
confectioners'sugar and vanilla then beat until smooth.
Whip cream and fold into the cream cheese mixture. Spread on
chilled graham crackercrust and spoon cherry pie filling over all. Cover with wax paper
and put in freezer.Before frozen, cut into squares; return to freezer.
Remove dessert or individual squares from freezer 25 to 30 minutes
before serving.Store this cherry dessert in the refrigerator.
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Cherry Crumb Bars
1 pkg. white (or yellow) cake mix
1 1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 egg
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries injuice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350°.
Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cuprolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter,nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. Southernfood.About.com
*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir intocherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-highand bring to a boil; reduce heat and simmer until thickened. If needed, thicken more with a little more cornstarch dissolved in a small amount of cold water.
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Seared Spinach with Roasted Garlic
2 tbsp olive oil
10 oz. baby spinach, washed and dried
1/2 tsp black pepper, freshly ground
1/4 tsp salt
2 tbsp coarsely chopped roasted garlic (about 12 cloves)
Place olive oil in large sauté pan over medium-high heat. Once oil is very hot, add spinach and sear for 1 minute. Add black pepper, salt and roasted garlic, andsauté until spinach is just wilted. Serve immediately.

SPINACH BASIL PARMESAN CHEESE SPREAD *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4 cup olive oil
1 cup freshly grated Parmesan cheese salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste

DIRECTIONS: Blend the spinach, basil and garlic in a food processor. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheesemixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. YIELD: 10-12 Servings
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CREAMY SPINACH
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INGREDIENTS: 3 pounds fresh spinach 2 shallots, minced 2 cloves garlic, minced 4 tablespoons olive oil 2 cups plain yogurt salt and freshly ground black pepper, to taste 1 tablespoon fresh mint leaves, minced
DIRECTIONS: Wash the spinach well, trim it, and chop or tear into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally to prevent sticking. Drain spinach well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Fold in the mint and serve immediately.
Yield: 8 Servings
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Easy Apple Pieserving size 8
8 cups of sliced apples
2 TBsps flour
1/4 cup brown sugar
2 teaspoons cinnamon
2 pie crusts (9 inch)
Preheat oven to 375؛. Place all ingredients in a large bowl and
toss well to coat apple slices. Pile high in a prepared 9 inch
unbaked crust. Cover the pie with remaining crust and seal edges by
folding them under the bottom crust and pressing around with fork
tines. Cut holes in top to let steam escape. Bake 50-60 minutes,
covering top if the edges start to brown. until the filling is
bubbling.
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DOUBLE STUFF PUMPKIN PIE
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INGREDIENTS:
* Crust: 1 cup Flour 1/4 Cup Brown Sugar 1/2 Cup Chopped Pecans 1/2 Cup Melted butter
DIRECTIONS: Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.
* Filling: 4 oz cream cheese, softened 1 TB Half and Half 1 TB Sugar 1 1/2 Cup Thawed cool whip
1 cup half and half 2 4-ounce packages of Instant Vanilla Pudding 1 16-ounce can Pumpkin 1 TS cinnamon, ground 1/2 TS Ginger, ground 1/4 TS Cloves, ground
Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
* Garnish with whipped topping and nuts, if desired Pecan Pie Bars
Yield: Approx. 48 bars
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Cookie Crust (recipe below)
4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves or coarsely chopped pecans

Preheat oven to 350 degrees. Prepare and bake cookie crust.
Meanwhile, in large bowl beat eggs, corn syrup, sugar, butter and vanilla until well
blended.
Stir in pecans. Immediately pour over hot crust, spread evenly.
Bake 25 minutes or until filling if firm around edges and slightly
firm in center.Cool completely. Cut into 2 x 1 1/2 inch bars.
COOKIE CRUST: Preheat oven to 350. Spray 15 x 10 x 1-inch baking
pan with nonstickcooking spray. In large bowl, with mixer at medium speed, beat 2
1/2 cups flour,1 cup cold butter or margarine (cut into pieces), 1/2 cup sugar and
1/2 teaspoonsalt until mixture resembles fine crumbs; press firmly into
prepared pan.
Bake 20 ? 23 minutes or until golden brown. Top with filling;
finish baking as directedabove.
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Santa's Whiskers
Yield: 5 Dozen
1 cup butter or margarine1 cup sugar2 tablespoons milk1 teaspoon vanilla or rum extract2 1/2 cups sifted all-purpose flour3/4 cup finely chopped red and green candied cherries1/2 cup finely chopped pecans3/4 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar; blend
in milk and vanilla.Stir in flour, candied cherries, and nuts.
Form into 2 rolls, each 2 inches in diameter and 8 inches long.
Roll in coconut.Wrap and chill several hours or overnight. Slice 1/4 inch thick;
place on ungreasedcookie sheet. Bake in 375 degree oven for 12 minutes or until edges
are golden.
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Chocolate Banana Cake
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Cream margarine and brown sugar until light and fluffy. Add eggs
one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate.
Sift dry ingredientstogether and add to the batter alternately with the mashed bananas;
stir in vanilla.Pour into 2 greased and floured 9-inch layer cake pans. Bake in
preheated 350 degreeoven for 35 to 40 minutes, until cake tests done. Frost with a
fluffy white frosting.
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Chocolate Fudge Cherry Cake
1 box Devil's Food Cake Mix (your favorite)
1 can cherry pie filling
2 eggs
1 teaspoon almond flavoring (optional)

Frosting:1 cup granulated sugar5 tablespoons butter1/3 cup milk6 oz package of semisweet chocolate chips
Mix cake mix, cherry pie filling, eggs, and flavoring by hand. Pour
batter into greased and floured 13x9x2-inch pan and bake at 350° about 30
minutes, or until a wooden pick or cake tester inserted in center comes out clean. For frosting, place sugar, butter, and milk in a saucepan. Bring to
a boil stirringconstantly. Boil for one minute. Remove from the heat and stir in
chocolate chipsuntil smooth. Pour over warm cake.
Note: If you don't want to bother with the frosting, used canned,
but the cookedfrosting is rich and fudgy and pretty because it's completely
smooth.
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Cherry Cheese Dessert
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1 package (8 ounces) cream cheese, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press into an
8- X 8-inch panor glass dish; chill. Beat the cream cheese until fluffy; add
confectioners'sugar and vanilla then beat until smooth.
Whip cream and fold into the cream cheese mixture. Spread on
chilled graham crackercrust and spoon cherry pie filling over all. Cover with wax paper
and put in freezer.Before frozen, cut into squares; return to freezer.
Remove dessert or individual squares from freezer 25 to 30 minutes
before serving.Store this cherry dessert in the refrigerator.
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Cherry Crumb Bars
1 pkg. white (or yellow) cake mix
1 1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 egg
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries injuice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350°.
Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cuprolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter,nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. Southernfood.About.com
*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir intocherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-highand bring to a boil; reduce heat and simmer until thickened. If needed, thicken more with a little more cornstarch dissolved in a small amount of cold water.
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Seared Spinach with Roasted Garlic
2 tbsp olive oil
10 oz. baby spinach, washed and dried
1/2 tsp black pepper, freshly ground
1/4 tsp salt
2 tbsp coarsely chopped roasted garlic (about 12 cloves)
Place olive oil in large sauté pan over medium-high heat. Once oil is very hot, add spinach and sear for 1 minute. Add black pepper, salt and roasted garlic, andsauté until spinach is just wilted. Serve immediately.

New Recipes Enjoy

Anzac Biscuits - AustraliaMakes about 40 1 cup rolled oats1 cup plain flour1/2 cup sugar3/4 cup coconut2 tablespoons golden syrup*1/2 cup butter1/2 teaspoon baking soda1 tablespoon boiling water Mix oats, flour, sugar and coconut. Melt syrup and butter together. Mix soda withboiling water and add to melted butter and syrup, add to dry ingredients. Place teaspoonfuls of mixture well spaced on a greased baking sheet.Bake at 300 F for 20 minutes. Note: * if you are unable to locate golden syrup, try substituting it with 2 partslight corn syrup and 1 part molasses or equal parts of honey and light corn syrup.A traditional Australian biscuit made on ANZAC day - April 25. ANZAC day is a remembranceof our soldiers who fought in Gallipoli. Anzac biscuits are to Australians what chocolate chip cookies are to Americans

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Chinese Fortune Cookies
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons white sugar
7 tablespoons salad oil
1/3 cup egg whites
3 tablespoons water

Preheat oven to 300 degrees. Stir together sifted flour, salt, cornstarch and sugar.Add salad oil and egg whites and stir until blended. Line a cookie sheet with foil.Drop level tablespoon of batter for 6 cookies. Use back of spoon to spread batterevenly into 4-inch circles. Bake for about 20 minutes. Remove one cookie at a timefrom the oven with a wide spatula; working quickly follow these four steps:1. Flip cookie onto cotton gloved hand. 2. Hold fortune in center of pliable cookie while folding cookie in half. 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease atcenter of cookie. 4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardenstoo quickly, put it back in the oven for about 1 minute. Store in airtight container.
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English Toffee Squares
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts

Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugaruntil creamy. Separate egg, then beat yolk into butter mixture; cover and reservethe egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inchrimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightlytouched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.
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Yellow Rice With Raisins - South African
3 C water
1 tsp sugar
1/4 tsp turmeric
1 T margarine
1 cinnamon stick
1/4 C yellow raisins
1 slice lemon
1 C white rice

Bring water to a boil. Add sugar, turmeric, margarine, cinnamon stick, raisins, and lemon slice, stirringwell. Add rice and cover. Simmer for approximately 20 minutes, stirring occasionally until all liquid is absorbedand rice is tender. Remove cinnamon stick and lemon slice. Serve immediately.
Yield: 7 servings
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Strufoli
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel

Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar,salt, and lemon peel. Mix and work dough well. Shape dough into very small ballsabout the size of marbles, and fry in 2 cups of hot oil until golden. Fry only afew at a time. While dough is frying, melt honey in saucepan and add orange peel.When balls are done drop them in the honey and orange peel mixture and remove witha strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candysprinkles or powdered sugar or leave plain.
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COLA ICING
½ cup softened butter
4 cups powered sugar
½ cup cola
1 cup choppedpecans
3 tab. Cocoa -
Blend until smooth. Stir in 1 cup chopped pecans -
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Cinnamon Streusel Orange Muffins
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons softened butter

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, orline with paper liners. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powderand salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk,vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended.Some lumps are okay. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto eachhalf-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture.Sprinkle this generously over the tops of the muffin batter. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted intothe crown of a muffin, comes out clean. Cool in the pan, over a wire rack. yield: 12 muffins
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Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder Makes about 2 qts.1-1/2 lbs boneless skinless chicken breast, cut in bite-size pieces3 T. butter or margarine1/2 c. chopped onion1-2 cloves garlic, minced2 chicken bouillon cubes dissolved in 1 c. hot water1/2-1 t. ground cumin2 c. half-and-half cream8 oz. pkg Monterey jack cheese16 oz. can cream-style corn4 oz. can chopped green chilies1/4 – 1 t. Tabasco or similar hot sauce1 medium tomato, diced OR 14.5 oz. can diced tomatoes w/garlic and seasonings Melt butter in a large one-gallon pot; add chicken, onion and
garlic, cooking till chicken is no longer pink. Add the bouillon-water and cumin. Bring to a boil; reduce heat to a simmer for 5 min. Add cream, cheese, corn, chilies and hot sauce. Cook and stir
till cheese is melted. Stir in tomatoes. Serve w/crackers or cornbread.
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Texas Chili

Texas Chili1 large onion, chopped fine1-1/2 lb. ground beef, browned w/ onion and rinsed to remove fat1-1/2 lb. chuck roast or steak cut in 1/2" cubes, fat removed,
dredge in flour, brown and drainCombine above in 6 quart heavy pot with:2 T ground cumin1 T chili powder (some people put up to 6 TBS but I think it drowns
the flavor and it gives me heartburn)1 tsp garlic powder Add enough tomato juice to cover mixture (this is not Texas but I like it - you can use water) Bring to boil, reduce heat and simmer uncovered, adding water as necessary, until meat is very tender.
(Or crock pot covered on medium 4-6 hours). Refrigerate till fat congeals on top. (overnight refrigeration develops flavor). Remove congealed fat.
To Thicken: Stir into cool or barely warm mixture - 1/4 cup flour
or cornstarch dissolved in 1/2 cup cool water. Bring to slow boil,
stirring till desired thickness.Serve with crackers (Texas style),
or top with grated cheddar cheese, or ladle over rice or spaghetti
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Linguine with Tomatoes & Basil
Linguine with Tomatoes & Basil
6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized
pieces 1/2 cup extra-virgin olive oil 1 cup fresh basil leaves, cut into strips 1 cup freshly grated parmesan cheese 3/4 cup sliced black olives 1/2 cup sliced pimiento-stuffed green olives 4 cloves garlic, minced Salt to taste1 teaspoon coarsely ground pepper 1 (16-ounce) package uncooked linguine pasta Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive oil, basil, parmesan
cheese, black olives,green olives, garlic, salt, and pepper; stir until blended. Cover
and let stand at room temperature 2 hours.
Cook pasta according to package directions; drain and return to
pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual
serving plates andgarnish with additional parmesan cheese.
Makes 4 to 6 servings.
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Vegetable Pizza With Potato Crust - Vegetarian

Potato Crust (see recipe below)1 medium-sized zucchini, thinly sliced 1 medium-sized yellow summer squash, thinly sliced 1 medium-sized yellow sweet pepper, chopped 1 medium-sized red sweet pepper, chopped 1 small red onion, halved and thinly sliced 2 to 3 cloves garlic, minced 1 jalapeno chile pepper, finely minced 2 tablespoons extra-virgin olive oil, divided 1 (5.3-ounce) package soft cheese of your choice (seasoned or
unseasoned) 16 cherry tomatoes, quartered 8 to 10 fresh basil leaves, snipped 1 cup shredded mozzarella cheese
In a large bowl, combine zucchini, summer squash, yellow pepper,
red pepper, onion,garlic, jalapeno pepper, and 1 tablespoon olive oil.
In a large frying pan or wok, heat the remaining tablespoon of
olive oil. Saute the vegetables mixture until they are crisp tender, stirring often.
Remove pan fromheat.
Spread soft cheese over baked potato crust; top with cooked
vegetables and tomatoes.Sprinkle with basil and mozzarella cheese. Bake approximately 5 to
7 minutes or until cheese is melted. Remove from heat and serve immediately.
Makes 4 servings.

Potato Crust: 2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes 1 teaspoon salt 1 medium onion, chopped 1/4 cup flour 2 eggs, beaten 1 tablespoons extra-virgin olive oil,
Preheat oven to 425 degrees. Butter a 15x10-inch baking dish. Place
raw potatoesin a colander. Salt potatoes and let set for 10 minutes. Squeeze
out the excess water.

In a large bowl, combine potatoes, onion, flour, and eggs. Pat
potato mixture intoprepared baking dish. Bake 15 minutes. Brush with 1 tablespoon
olive oil and bakeanother 10 minutes. Place under broiler; broil 2 to 3 minutes or
until golden crisp.Remove from oven and maintain oven temperature.
Creamy Cheesy Potato Soup - Vegetarian
4 large potatoes, peeled and quartered 2 medium carrots, peeled and sliced 1 medium onion, quartered 1 (14-ounce) can vegetable broth 3 tablespoons butter 3 tablespoons all-purpose flour 3 cups milk, divided 1 1/2 cups shredded sharp cheddar cheese 1 tablespoon dill weed 1 cup sour cream 3 cups milk Salt and pepper to taste 1/4 teaspoon chili pepper or to taste
In a large soup pot over medium-high heat, add potatoes, carrots, onion, and vegetableor chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tenderwhen pierced with a fork. Remove from heat.

While vegetables are cooking, make cream sauce. In a medium saucepan over medium-highheat, melt butter; add flour, stirring constantly until mixture is smooth and bubbly.Add milk and bring to a boil, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.
In a food processor or blender, in small batches, puree potato mixture with someof the milk. Pour blended potato mixture back into the soup pot. Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper. Stir until thoroughlyblended. Return to medium heat and heat until warm. Remove from heat and serve insoup bowls.
Makes 6 servings.Bean and Squash Soup - Vegetarian
2 cups dry multi-type beans, sorted, rinsed, and drained 1 medium onion, chopped 1 medium butternut squash, peeled and diced 4 cups water 2 cups vegetable broth 2 to 3 cloves garlic, minced 1 (8-ounce) can diced tomatoes 1 teaspoon ground cumin 1 teaspoon dried basil 1 teaspoon marjoram 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice Salt and pepper to taste Sour cream

In a large soup pot over medium-high heat, place beans and cover with cold water;bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinsebeans.
In the same soup pot over medium heat. combine soaked beans, onion, butternut squash,water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, andnutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beansare tender (do not boil).
Remove from heat and let mixture cool (if you do not let cool slightly before processing,mixture will explode out of container and make a mess in your kitchen). Remove 2cups of soup mixture and place into food processor blender bowl; whirl until pureed.Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to souppot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soupbowls topped with sour cream.
Makes 4 to 6 servings.