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Copyright S.A.

Hermann-Courtney, September, 2010 All Rights Reserved

As the editor and publisher of The Everything But the Ordinary Cookbook, I would be remiss not to give credit and a huge thank you to all of the members of Bonanzle.com for the recipe contributions and quotations that make up this first Bonanzle.com cookbook! Members favorite recipes were posted in several forum threads on Bonanzle.com over a two year period, dating back to the fall of 2008. Each of the submitted recipes was re-formatted and standardized. Then, an active link to each contributors booth was included at the top of each recipe they submitted. So, be sure to visit their booths to browse, buy or thank them for their recipe. Im sure they would be delighted to meet you! To whet your appetite, youll find a wide variety of tried and true recipes, including recipes for appetizers, soups, casserole dishes, chutneys and chowders, cookies for humans, cats and horses (yes, I said horses), pies, cakes, meats and sea foods, salads, marinades, drinks (including one for those winter sniffles), specialty recipes including suet for winter birds, homemade pancake syrups and even a trail ride saddleback snack. As promised, this cookbook has recipes that are everything but the ordinary. In the Appendix, at the end of this book, youll also find some very useful links from the internet to use in your cooking. I hope this cookbook becomes one of your favorites! Sandy of BargainBasement on Bonanzle

http://www.bonanzle.com/booths/barepocket This has always puzzled me, just how much is a pinch? These recipes of dear Grandmas surely are no cinch. A snip of this, a dab of that, a lump of something else. Then, beat it for a little while, or stir until it melts. I have to be a wizard to decipher what she meant by all the strange proportions in her cookbook worn and bent. How much nutmeg in the doughnuts? Grandma wouldnt flinch as she said with twinkling eyes, Oh, just about a pinch. There must have been in her wise head a measuring device that told her just how much to use of sugar, salt and spice. Author: Unknown

Table of Contents
Prologue How Much is a Pinch? Appetizers, Dips, Snacks Page 2 Page 3 Pages 9 - 19

Corn Salsa, Copy Cat Cheese Whiz, Guacamole en Molcajete, Bacon Wrapped Jalapeo Peppers, Texas Crab Grass Dip, Jalapeno Popper Dip, Football Night Stuffed Jalapeno, Peppers, Quick and Easy Nacho Dip, Tomato Bruschetta, Hot nSweet Smokies, Stuffed Mushrooms, Brown Sugar Smokies, Simple Artichoke Dip, Tortilla Roll-Ups, Hot Chili Cheese Dip and Chips, Man Pleaser Hot Wings, Trail Ride Saddleback Snack, Texas Black Bean Nachos, Slacker Crab Dip, Braunsweiger Ball, Apple Dip

Beef, Breads, Breakfast

Pages 20 - 35

Potluck Meatballs, Swiss Steak, Sho*! On a Shingle, Mexi Corn Lasagna, Porcupine Balls, Ship Wreck, Cowboy Stew, Ole Southern Gal Meatloaf, Sukiyaki, Counts Chuck Wagon Pot Roast, Chili Dumplings, No Knead Bread, Coconut Pineapple Scones, Pumpkin Ginger Waffles, Sopapillas, Hot Dog Bun Herb Sticks, Banana Spice Bread, Zucchini Bread, Homemade Fruit, Flavored Pancake Syrup #1, Homemade Pancake Syrup #2, Blueberry Streusel Topped Muffins

Cakes, Pies, Candies

Pages 36 - 57

Chocolate Zucchini Cake, Pineapple Yogurt Pie, Layered Cake, Lime Chiffon Pie, Fudge Pie, Amish Cake, 5 Minute Chocolate Cake in a Mug, Zucchini Oatmeal Cake, Copy Cat Mrs. Dash Salt Free Seasoning Mix, Pecan Fruitcake, Marbled Pumpkin Cheesecake, Chiffon Sponge Cake, Lemonade Pie, Super Easy Yogurt Pie, Fool Proof Quick Pie Crust, Cherry Cream Pie, Apple Crumb Pie, Pumpkin Dump Cake, Oscars Pecan Pie, Perfect Cheesecake Recipe, Chocolate Cake from Scratch, Harvey Wallbanger Cake. Key Lime Cheesecake, Cheese Torte, 5 Minute Microwave Fudge,

Cakes, Pies, Candies continued Homemade Chocolate Syrup, Chocolate Lasagna, Potato Candy, Haystacks Candy, Peppermint Bark Candy, Oreo Truffles, White Chocolate, Cranberry Almond Bark, White Chocolate Popcorn, Peanut Butter Chocolate Candies, Caramel Chews

Casserole, Crock Pot, Slow Cooker

Pages 58 - 61

Perfect Beef, Tater Tot Casserole, Slow Cooker French Dip, Starshinins Cheesy Brown Rice & Broccoli Casserole, Crock Pot Scalloped Potatoes and Ham, Grandma Jans Hamburger Casserole, Easy Tuna Casserole


Pages 62 - 68

Parmesan Cornbread Chicken Casserole, Ranch Style Baked Chicken, Parmesan Buttermilk Chicken, One Dish Chicken Layered in a Cake Pan, Easy Baked Chicken Breast, Chicken Over Rice, Skillet Lemon Chicken, Chicken Breasts with Artichokes, Chicken Cordon Bleu, Blairs Chicken with Orange Sauce, Braised Mushrooms

Cookies and Bars

Pages 69 - 84

Poorman Cookies, Diabetic Cranberry Bars, Orange Carrot Cookies, St. Louis Gooey Butter Cookies, Archway Holiday Nougat Cookies, No Bake Bird Nest Cookies, Browning Surprise Cookies, Apricot Pillow Cookies, Christmas Butter Cookies or Spritz, Swedish Almond Rusk Cookies, Peanut Butter Cup Cookies, Cherry Wink Cookies, Easy Cake Mix Cookies, Christmas Butterballs / Wedding Cake Cookies, Cookies and Cats Recipe, Star Honey Coconut Cookies, Special K Dessert Bars, Pumpkin Harvest Cookies, Blueberry and White Chocolate Chunk Ginger Cookies

Desserts and Drinks

Pages 85 - 94

Pineapple Bread Pudding, Banana Pudding, Apple Jacks, Savarin with Strawberries, Old Fashioned Jelly Roll, Baked Indian Meal Pudding, Slow Cooker Yummy Peach Cobbler, Banana Fritters, Cranberry Crisp, Scandinavian Pudding, Old Fashioned Fruit Crisp, Raspberry Applesauce Jello with Whipped Cream, Dandy Jello Sour Cream Dessert, Wassail, Apple Pie Smoothie, Watermelon Water, Slushies, Hot Ginger Lemonade for your Sniffles, Baklava, Zucchini Latkes, Vegetable Latkes

Eggs and Ethnic

Pages 95 - 99

Crustless Greek Quiche, Egg and Lentil Curry, Ramen Noodle Egg Foo Yung, Baklava, Zucchini Latkes, Vegetable Latkes

Fish and Seafood

Pages 100 - 105

Clam Dip, Shrimp Scampi, Original Maryland Crab Cakes, Fast and Easy Shrimp and Asparagus for Two, Paces Hot and Cheesy Crab Dip, Grilled Cajun Salmon, Asian Shrimp Appetizers with Honey Lime Glaze, West Indies Crabmeat Salad, Mahimahi with Charred Onion, Potato Wrapped Halibut, Corn Shrimp and Sausage Boil, Seafood Stuffed Avocado


Pages 106 - 111

Homemade Cat Food Recipe, Copy Cat Sweetened Condensed Milk, Freezer Pickles, Mollies Special Low Fat Mushroom Gravy, Oil Free Yogurt Mayonnaise, Homemade Suet for the winter birds, chocolate syrup, Gel Scents in a Jar (non-edible), Cookie Cutter Cinnamon Christmas Ornaments (non-edible), Barn Cookies for Your Horse or Mule, Three Pepper Chutney

Pasta, Pork, Potatoes

Pages 112 - 127

Eileens Favorite Penne with Asparagus, Santa Fe Lasagna, Fettuccini Alfredo, Homemade Cheese Filled Manicotti, Lasagna al Forno, EZ Tomato Pasta, Yummy Risotto, Tuna Pasta Salad, Pasta and Pepperoni Salad, Home Style Macaroni and Cheese, Spaghetti with Italian Sausage, Eggplant Pasta Salad, Spicy Baked Pork Chops, Beer Ham, Beer Gravy, Potato Chowder, Dill Fingerling Potatoes, Buffet Potato Casserole, Hot German Potato Salad, Authentic German Potato Salad


Pages 128 - 130

Great Mahatma Rice, Fast and Easy Chicken Gravy, Pulao Indian Curry Rice, Steves Special Fried Rice (for a crowd)

Salads, Sauces, Dressings, Marinades

Pages 131 - 142

Peanut Butter Marinade for Chicken or Pork, Tomato Soup French Dressing, Ranch Vegetable Salad, Bleu Cheese Salad Dressing, Oregano Lemon Marinade, Flank Steak Marinade, Mango Salsa, Creamy Fruit Dressing, EZ Cool Cucumber Tomato Salad, Watergate Salad, Steves Italian Bean Salad, Sour Cream Jello Salad, Cesar Salad with Fresh Homemade Dressing and Croutons, Creamed Lettuce, Corn Salad, Fresh Pesto, Mango Salsa, Peach Salsa, Strawberry Spinach Salad

Snacks and Sandwiches

Pages 143 - 147

Hamburger on 1/2 Bun, Slow Cooker French Dip Sandwiches, Meatless Wonder Sandwiches, Easy Roll-Up Snacks, Foil Sandwiches, Chipped Ham BBQ, Chili Dogs for a Crowd

Soups, Chilies, Chowders

Pages 148 - 160

White Bean, Broccoli & Chicken Soup, Chili Blanco, Potato Chowder Soup, French Onion Soup, Alton Browns Lentil Soup; Red Lentil, Zucchini and Couscous Soup, Easy Chicken and Wild Rice Soup, Italian Zucchini Soup, White Bean Turkey Chili, Vegetable Chili, Minestrone Soup, Broccoli Chowder with Corn and Bacon, Cheese and Corn Chowder, Gazpacho (Cold Tomato Soup), Santa Fe Soup Vegetables Pages 161 - 169

Corn Souffle, Fried Eggplant, Zucchini Pancakes, Asparagus Pasta Stir Fry, Bacon Wrapped Asparagus Spears, Summer Squash Souffle, Easy Fresh Tomato Snack, Marinated Cucumbers, Bread and Butter Cucumber Pickles, Freezer Storing Summer Tomatoes, Fried Tomatoes with Garlic, Broccoli Pizza, Oven Roasted Roma Tomatoes, French Lentils with Walnuts and Goat Cheese, Baked Kale Chips, Creamed Peas


Page 170

Links to useful internet cooking information

Appetizers and Snacks

http://www.bonanzle.com/booths/renagade Corn Salsa 1 can whole kernel corn 1 can Rotella Tomatoes (we like the extra hot) Mayonnaise

Drain cans of corn and tomatoes well. Remove extra moisture with paper towel. Pour into bowl or container with lid. Add mayonnaise a little at a time not to get it too wet. Cover and chill for at least one hour for flavors to marry. Serve as a side relish for tacos, with tortilla chips, or fill Dorito scoops and top with a Jalapeo slice. Quick, easy and sooo good! http://www.bonanzle.com/booths/miriamkay Copy Cat Cheese Whiz 1 pound Cheddar cheese 2 cups evaporated milk 11/2 teaspoon salt 11/2 teaspoon dry mustard 2 beaten eggs Cut cheese into small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap too.) Store in covered jars in refrigerator. Keeps for several weeks. http://www.bonanzle.com/booths/DoubleLLGifts Perhaps it is because he hears a different drummer. Let him step to the music he hears; however measured or far away. ~ Thoreau

http://www.bonanzle.com/booths/SecretGarden Guacamole en Molcajete Chili Paste Ingredients

1 tablespoon finely chopped white onion 1 firmly packed tablespoon chopped fresh cilantro 2 teaspoons finely chopped jalapeo, or more to taste 1 teaspoon salt, or as needed Grind the onion, cilantro, jalapeo, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl. Additional Ingredients 3 medium ripe but firm avocados (Hass is best), about 8 ounces each 3 tablespoons diced tomato 2 firmly packed tablespoons chopped fresh cilantro 1 tablespoon finely chopped white onion Salt to taste Tortilla chips and/or fresh corn tortillas Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your non-knife hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves. Yield: 4 servings.

http://www.bonanzle.com/booths/vintagetreasures Bacon Wrapped Jalapeo Peppers Cut the Jalapeo pepper open lengthwise and remove the seeds. Fill the inside with whipped cream cheese and wrap with a thick slice of bacon. Lay on grill with the seam side down. As the bacon cooks it will shrink and stick to the pepper. These are great for tailgating parties and go good with beer! Deelish! Another favorite is to open a square of cream cheese and pour your favorite homemade salsa over the top and serve with chips. http://www.bonanzle.com/booths/just4barbie

Texas Crab Grass Dip 1 stick butter 1 medium onion chopped 1 package. frozen chopped spinach, cooked and drained 1 can crab meat, drained 3/4 cup Parmesan cheese Melt butter and saut onion together in a saucepan. Add cooked and drained spinach. Add crab meat and Parmesan cheese. Serve warm with crackers. http://www.bonanzle.com/booths/pinkdreamer Jalapeo Popper Dip Two 8 ounce packages cream cheese 1 cup mayonnaise One 2 ounce can Jalapeo peppers chopped and drained, or use fresh to taste. One 4 ounce can chopped green chilies drained 1 cup grated Parmesan cheese (no imitations) Mix softened cream cheese with mayonnaise and peppers. Place in serving dish and sprinkle cheese on top. Bake at 375 about 30 minutes until browned. This is always gone in only a few minutes!


Football Night Stuffed Jalapeo Peppers Jalapeo peppers stemmed, cut in half and seeded. Place in microwave for about 30 seconds to par cook. Mix cream cheese, Feta and grated Mozzarella to you liking and stuff each piece. Place back in microwave until cheese is melted and bubbly. If you love hot and spicy, youll love these. Be sure to wear gloves if you are sensitive to hot peppers. This is my own recipe. http://www.bonanzle.com/booths/sagebrushpearl

Quick and Easy Nacho Dip 1/2 pound 85% lean ground beef Salt and pepper to taste, optional Onion powder, optional 2 garlic cloves, minced, optional Two 16 ounce jars salsa, as hot or mild as you like One 15 ounce can fat-free refried beans 1-1/2 cup fat-free sour cream 1-1/2 cup shredded sharp Cheddar cheese, divided Brown ground beef in skillet. Drain. Add salt, pepper, onion powder, and minced garlic. Combine beef, salsa, beans, sour cream and 1cup cheese in slow cooker set on low. Cover and cook for 2 hours. Just before serving sprinkle with 1/2 cup cheese. Serve with tortilla chips.

http://www.bonanzle.com/booths/Blazey Be kinder than necessary, everyone you meet is fighting some kind of battle.

http://www.bonanzle.com/Paceset9999 Tomato Bruschetta Pour some olive oil on large cookie sheet. Cut slices of sourdough bread in half, enough to cover the cookie sheet. Sprinkle bread with garlic and any herbs or Italian seasonings you like. Bake at 300 degrees for approximately 10 minutes. Chop up 3 tomatoes fairly small, remove seeds if you want. Add 2 teaspoons (or to taste) chopped garlic (or use dried powder, or the chunks in jar). Chop up 10 to 15 fresh basil leaves. Chop up and chunk 1 cup Mozzarella cheese. Add salt and pepper to taste. Add 2 tablespoons olive oil and any other herbs you like. I pick thyme, oregano and parsley from my garden, chop and blend them all together. Take bread out of oven, spread tomatoes and Mozzarella onto slices of bread and bake for another 10 minutes or broil for 1 to 2 minutes. Serves 3 to 4.


Hot n Sweet Smokies 2 packages Little Smokies 2 bottles Heinz 57 chili sauce One (32 ounce) jar Smuckers grape jelly Place everything in a medium crock pot (or on LOW heat in a sauce pan) until the grape jelly is thoroughly melted and the Little Smokies plump up a bit.

http://www.bonanzle.com/booths/granny7x I cried because I had no shoes until I met a man who had no feet.

http://www.bonanzle.com/lynsky59 Stuffed Mushrooms 2 large boxes mushrooms for stuffing 1 large onion 2 green peppers 2 red peppers 1 pound fresh Italian sausage meat 1/4 pound shredded Mozzarella 1/4 pound shredded Cheddar cheese Generous handful Romano grated cheese Handful Italian seasoned breadcrumbs Gently wash and dry the mushrooms (with or without stems). Roll lightly in olive oil and set on shallow baking tray. Saut the sausage meat in moderate heat. Do not burn. A light golden brown is what you want. Clean and dice peppers and onion; add in with sausage and continue to saut. When meat is cooked, remove pan from heat. In large mixing bowl combine meat (with peppers and onions), handful of grated cheese, a handful of Italian seasoned breadcrumbs, add Cheddar and Mozzarella cheeses now. Toss well and gently fill each of the mushroom caps generously. Top with a little more Mozzarella and Cheddar cheese.

http://www.bonanzle.com/booths/marycarol If you do it right the first time, you wont have to do it twice.


Brown Sugar Smokies One 16 ounce package little smoky sausages 1 pound bacon Brown sugar Metal or wooden skewers. If using wooden ones, soak in water for one hour. Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle liberally with brown sugar. Bake until bacon is crisp and the brown sugar has melted.

http://www.bonanzle.com/booths/bookbrowzers Simple Artichoke Dip

Prep Time: 5 Minutes; Cook Time: 20 Minutes; Ready In: 25 Minutes; Servings: 7 1 (14 ounce) can artichoke hearts, drained and chopped, 1 cup mayonnaise, 1 cup grated Parmesan cheese. Preheat oven to 375 degrees F (190 degrees C). Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9 13 inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown. Serve hot with sliced baguette, crackers or chips, though its also good as it cools to room temperature. http://www.bonanzle.com/booths/BARNTIQUES859 Put off today what you can do tomorrow.

http://www.bonanzle.com/booths/just4barbie Tortilla Roll-Ups Two 8 ounce packages cream cheese 2 tablespoons mayonnaise 2 tablespoons sour cream Two 4 ounce cans chopped green chilies, drained Tops of 3 green onions, chopped Dash Worcestershire sauce Dash Tabasco sauce Dash salt and pepper Large flour tortillas Mix all ingredients except tortillas. Spread on tortillas and roll up. Wrap in plastic wrap and refrigerate overnight. Slice and serve.


Hot Chili Cheese Dip and Chips

Spread one 8 ounce package cream cheese in bottom of casserole dish. Top with 1 can chili without beans and spread evenly. Top with 2 cups shredded Cheddar or Monterey Jack cheese. Heat in 350 degree oven until bubbly, approximately 15 minutes. Serve with tortilla chips.

http://www.bonanzle.com/booths/twnovelties The greatest pleasure in life is doing what people say you cannot do.

http://www.bonanzle.com/booths/miriamkay Man Pleaser Hot Wings Ingredients 1 four pound bag wing parts Some people like to fry them but I normally pitch the whole bag on the grill and keep turning until nice and crispy. While these are grilling you can work on the sauce. Sauce Ingredients 1 large bottle Louisiana hot sauce 1 small bottle Tabasco sauce 1 cup I cannot believe its Butter 1/8 to 1/4 cup chili powder 1/8 to 1/4 cup garlic powder 1/8 to 1/4 cup onion powder 1 teaspoon seasoning salt (your favorite) Microwave until butter is melted. If the sauce is too hot, add more butter. If it is not hot enough use less butter. Dip your wings in and enjoy! Darn is it still burning? Cut up some celery sticks and dip in bleu cheese dressing.


Trail Ride Saddleback Snack

Doing a trail ride tomorrow, and this is something we like to wrap up and stuff into our saddle bags for a snack.

Brown and drain 1 pound sausage. Combine 3 cups buttermilk baking mix, 8 ounces grated Cheddar cheese, and sausage. Beat together 2 eggs, 1/4 cup milk, salt, pepper and thyme to taste. Add egg mix to sausage mix, mix well with hands. Shape into 12 patties, place on un-greased baking sheet and bake at 350 until golden brown.

http://www.bonanzle.com/booths/BabyBoutique Normal is just a setting on a dryer.


Texas Black Bean Nachos 20 Nacho chips 1 can black beans One 8 ounce package shredded Cheddar and Monterey Jack cheese with Jalapeo Sliced fresh Jalapeos, to taste 1 chopped tomato Shredded lettuce Sour cream (optional) Drain liquid from can of black beans. Put nacho chips in baking pan. Spoon black beans onto nacho chips. Sprinkle cheese on top of beans. Put jalapeo slices on top of nachos. Bake in 350 degree oven until cheese is melted to your liking. Remove from oven and sprinkle lettuce and chopped tomato on top. Serve with sour cream and your choice of hot sauce. http://www.bonanzle.com/booths/genxmommy Slacker Crab Dip One 8 ounce package cream cheese 1 small jar cocktail sauce 3/4 to 1 cup crab meat Split cream cheese bar in half horizontally. Place side by side on serving plate. Spread cocktail sauce on top of cream cheese, then top with crab meat. Chill and serve with your choice of crackers. http://www.bonanzle.com/booths/Blazey I strive to be the kind of person my dog thinks I am.

http://www.bonanzle.com/booths/CiCi Braunsweiger Ball 1/2 pound Braunschweiger 2 tablespoons Worcestershire sauce 1/4 cup chopped green onions 1 package cream cheese, softened Mix Braunschweiger, Worcestershire sauce, cream cheese and green onion. Form into ball. Serve with crackers. http://www.bonanzle.com/booths/princessgifts7 Apple Dip 8 ounces cream cheese, softened 3/4 cup brown sugar 1/4 cup confectioners sugar 1 teaspoon vanilla Soften cream cheese, add other ingredients and mix well. Serve as dip for apple slices or other firm sliced fruits. http://www.bonanzle.com/booths/myshabbichic Nobody can make you feel inferior without your permission.

Beef, Breads, Breakfast


Potluck Meatballs 1 egg, beaten 2/3 cup soft bread crumbs 1/2 cup grated onion 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground allspice 1 pound ground chuck 1 tablespoon cornstarch 1 can condensed beef consomme Combine first six ingredients; add meat and mix well. Shape into 1-1/4 inch size balls. Brown meat in skillet, drain and place in a greased 1-1/2 quart baking dish. Combine cornstarch and consomme until smooth. Place in saucepan and heat until boiling or until thickened. Pour over meatballs. Bake uncovered at 350 degrees for 50 to 60 minutes. http://www.bonanzle.com/booths/sagebrushpearl

Swiss Steak 3 to 4 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 - 1/2 teaspoon dry mustard 1 - 1/2 to 2 pounds round steak, trimmed of fat 1 tablespoon canola oil 1 cup sliced onion 1 pound sliced carrots One 14.5 ounce can whole tomatoes 1 tablespoon brown sugar 1 - 1/2 tablespoons Worcestershire sauce Combine flour, salt, pepper, and dry mustard. Cut steak into serving size pieces. Dredge in flour mixture. Brown on both sides in oil in saucepan. Place in slow cooker. Add onions and carrots. Combine tomatoes, brown sugar, and Worcestershire sauce. Pour into slow cooker. Cover. Cook on Low for 8 to 10 hours, or on High for 3 to 5 hours.


Sho*! on a Shingle, or the Infamous SOS Anyone who was ever served in the military will fondly remember this Breakfast Delight. They will also be able to tell you what SOS stands forThe guys tend to look for easy ways to cook so I have included a method for the gals and a different method for the guys. Ladies first! 1 pound ground beef 1 small onion (minced) 1 clove garlic (minced) 2 cups gravy or white sauce (from your own recipe) salt and pepper (to taste) Crumble ground beef in frying pan Add onion and garlic and cook until done. Drain grease and set aside. Prepare gravy or white sauce. Add beef and onion mixture. Heat thoroughly and season to taste. Serve over toast. For the guys! 1 pound 73% lean plain old hamburger 1 cup frozen chopped onions 1 heaping teaspoon instant minced garlic 1 package (2 cups) white or country gravy mix Salt and pepper

Prepare gravy mix and set aside on low heat. Combine hamburger, onions and garlic in frying pan and cook. Do not drain grease (they never did in the military). Add mixture to gravy and heat thoroughly. Add plenty of salt and pepper. Serve on burnt toast. Brings back memories, huh?

http://www.bonanzle.com/booths/whynotnow Feeling gratitude and not expressing it is like wrapping a present and not giving it.

http://www.bonanzle.com/booths/just4barbie Mexi Corn Lasagna 1 pound ground beef 2 cups frozen corn 1 can (15 ounces) tomato sauce 1 cup picante sauce 1 tablespoon chili powder 1 - 1/2 teaspoons ground cumin 1 carton (16 ounces) low fat cottage cheese 2 eggs, slightly beaten 1/4 cup grated Parmesan cheese 1 teaspoon oregano leaves, crushed 1/2 teaspoon garlic salt 12 corn or flour tortillas 1 cup (4 ounces) shredded Cheddar cheese Mix cottage cheese, eggs, Parmesan cheese garlic salt and oregano. Cook beef in skillet until browned. Pour off fat. Stir in tomato and Picante sauce, chili powder, cumin and corn. Heat through. Arrange 6 tortillas in bottom and up sides of 3 quart shallow baking dish. Top with half the beef mixture. Spoon and spread all of the cottage cheese mixture over all. Top with remaining tortillas and beef mixture. Bake at 350 degrees for 35 minutes or until hot. Sprinkle with Cheddar cheese. Let stand 10 minutes. Serve with additional Picante sauce. http://www.bonanzle.com/booths/stationerybyjudy Those who live no more still echo within our thoughts and words, and what they did has become woven into what we are.

http://www.bonanzle.com/nelliekellie Porcupine Meatballs Ingredients and Directions for Meat 1 pound ground beef, 1/2 pound fresh ground pork 1/2 cup uncooked rice, 1 egg, 1 chopped onion, salt and pepper With hands mix all ingredients together well. Form into 2 inch size balls and place in boiling sauce mixture below. Ingredients and Directions for Sauce 1 can tomato sauce 3 cups water 2 tablespoons powdered bouillon or 2 bouillon cubes 1 teaspoon dried basil (fresh if you have it) 1 teaspoon dried oregano Diced bell peppers (optional) Mix all sauce ingredients together. Bring to a boil. Turn down heat and simmer 1 hour. Add basil and oregano during the last 15 minutes. http://www.bonanzle.com/SherAhnn

Ship Wreck 1 pound ground beef, browned 2 to 3 celery stalks, chopped 2 to 3 cooked potatoes, cut into small chunks 1 can kidney beans 1 can tomato rice soup (or tomato soup and minute rice) Brown ground beef with celery until celery is done the way you like it. Can be crunchy or soft. Add potatoes. Add tomato rice soup with a can of water. Add can of kidney beans. Simmer until liquid is absorbed. If it gets too thick, you can add water, V- 8, or tomato juice. http://www.bonanzle.com/booths/winna_linna Lack of planning on your part does not constitute and emergency on my part.

http://www.bonanzle.com/EdHardylovr Cowboy Stew 1 can chili beans 1 can pork and beans 1 can cream style corn One to two 8 ounce cans tomato sauce 1 pound ground beef or turkey 1 onion chopped 1 green bell pepper 1 can diced tomatoes Brown ground beef, onion and pepper. Drain well. Put all ingredients into a crock pot; cover and cook on low for 7 to 12 hours. Serves 4

http://www.bonanzle.com/booths/AllThingsVintage44 Ole Southern Gal Meat Loaf We dont measure. When its right, your hands will let you know. 1 pound ground chuck or sirloin 1/4 pound sausage 1 egg Onion to taste, chopped Saltines or bread crumbs to thicken. Add in salsa to your taste. I make my own salsa, so I know how much to add but I cant say for everyone. Mix with hands. Place in loaf pan (I cook mine in a cast iron skillet), top with ketchup and more salsa. Bake at 325 degrees for 30 minutes. http://www.bonanzle.com/booths/tomwayne1 Experience life. Life is experience. Embrace it! ~ Me

http://www.bonanzle.com/booths/Silkworm Sukiyaki 2 cups water 2 pounds top sirloin steak, cut into strips Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons soy sauce 2 cans beer 1 cup water, if more juice is desired 2 cans sliced water chestnuts, drained 1 cup celery, sliced 1 can bamboo shoots, drained 1 can mushrooms, drained 1 bag bean sprouts, fresh 1 cup green onion, sliced 1 package bean threads Basmati rice, prepared as directed. Chow Mein noodles Boil 2 cups water. Remove bean thread noodles from package and put in heat resistant bowl. Do not break up. Pour boiling water over noodles and leave to soak. Lightly salt and pepper sirloin strips. Heat olive oil in 5 quart pot and brown meat. Sprinkle with soy sauce to taste. Add beer and stir. If more juice is desired, add water. Layer water chestnuts, celery, bamboo shoots, mushrooms, bean sprouts and green onions, in that order. With kitchen shears, cut each bundle of bean thread noodles in half. Add bean threads to top, cover, and simmer for 30 minutes. Toss to mix well. Serve over rice or chow mein noodles. http://www.bonanzle.com/booths/Abrafox Making kids stay in bed is like trying to hold a balloon underwater.

http://www.bonanzle.com/booths/joyce72747 Counts Chuck Wagon Pot Roast 1 chuck roast (about 3 pounds), cut into chunks 1/4 teaspoon garlic powder 1 onion, chopped Two 8 ounce cans tomato sauce 1/2 cup brown sugar 6 tablespoons apple cider vinegar 2 tablespoons prepared mustard 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper Brown beef in Dutch oven in 1/4 cup oil. Remove and saut onion with garlic. Stir in tomato sauce, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to boil. Reduce heat, add beef and cover. Simmer for two hours. Add chili dumplings (recipe below), cover and simmer 30 minutes. Chili Dumplings 3/4 cup milk 2 tablespoons vegetable oil 3/4 cup flour 1/2 cup cornmeal 1 teaspoon chili powder, or to taste 1/2 teaspoon salt, or to taste Combine milk and oil. Stir in flour, cornmeal, chili powder and salt. Stir until moist. Drop into Dutch oven by spoonfuls. Cover and cook until dumplings have cooked through (approximately 30 minutes). http://www.bonanzle.com/booths/vintagelizzie If you cant be a good example, be a horrible warning.

http://www.bonanzle.com/booths/nenka No Knead Bread Ingredients 3 cups very warm, not hot water 1 tablespoon dry active yeast 1 tablespoon sugar 1 tablespoon vegetable oil 1 tablespoon vinegar 3 cups white flour 2 -1/2 to 3 cups whole wheat flour 1 tablespoon coarse salt Directions Mix together in your large bread making bowl the yeast, sugar and water. Allow to bubble up and foam. Then add the vinegar and oil. Add the white flour cup by cup stirring well after each addition. Then add the whole wheat flour mixing in the salt at one point, cup by cup stirring well after each addition. This dough will still be a little bit wet and spongy. Cover with a damp tea towel and let rise in a warm place for 30 to 40 minutes, or until it has doubled in size. Using a big spatula, spoon out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. Do not knead. With a knife make 2 or 3 diagonal shallow incisions in the tops of the loaves. Bake the loaves about 50 minutes at 375 degrees, or until they are golden brown and crusty on top and sound hollow when tapped on the underside. Let sit if you can wait, for at least 5-10 minutes before slicing and serving with butter. http://www.bonanzle.com/booths/bmorganovich Im not lost, Im exploring.

http://www.bonanzle.com/booths/annesattic Coconut Pineapple Scones 2 1/2 cups Original Bisquick Mix 1/4 cup sugar 1/4 cup firm butter, no substitutes 1/2 cup flaked coconut 1/2 cup macadamia, walnuts, pecans or almonds, chopped 1/2 cup heavy whipping cream 1 egg One 8 ounce can pineapple tidbits, well drained 1/2 teaspoon cinnamon Heat oven to 425 degrees. Spray cookie sheet with cooking spray. Mix Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients. Pat dough in a round circle about 1 1 1/2 inches thick on cookie sheet. Cut into 12 triangles, separate like cookies on cookie sheet. If desired sprinkle with additional coconut and sugar. Usually my mix is pretty sticky. I probably dont drain pineapple well enough, but I like it more moist. I put flour on pastry board, and pat dough and shape about 4-5 inches long, 3 inches wide, then put on sheet with spatula, pat coconut on top. Bake 12-14 minutes or until golden brown, serve warm. Yield: 12 scones. http://www.bonanzle.com/booths/gingernellscloset Life is short, eat dessert first!

http://www.bonanzle.com/booths/yeshuazgirl Pumpkin Ginger Waffles 1 - 1/4 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 cup finely chopped crystallized ginger 2 large eggs 3/4 cup buttermilk 1/2 cup canned pumpkin puree 1/2 cup sugar 3/4 teaspoon vanilla extract 3 tablespoons unsalted butter melted and slightly cooled Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized ginger mixture. Do not over mix. Heat a waffle iron and make waffles, using about 1/2 cup batter for each one. Keep warm in 200F oven, if desired. Yield: Five 5 inch round waffles.


Teddy bears dont need hearts as they are already stuffed with love. ~ Anonymous

http://www.bonanzle.com/fairdeals4u Sopapillas 4 cup all purpose flour 2 teaspoon baking powder 1 teaspoon salt 4 tablespoons shortening 1 - 1/2 cups warm water 2 quarts oil for frying In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board to 1/8 to 1/4 inch thickness. Cut into 3 inch squares. Heat oil in deep fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot. Serve with honey and Cajeta (caramelized milk) sauce.


Hot Dog Bun Herb Sticks 8 frozen hot dog buns 1/2 teaspoon garlic salt 1/2 teaspoon crushed dry basil 1/4 teaspoon parsley flakes 1/2 cup margarine (melted) Split and separate buns while still frozen. Combine all other ingredients and spread on buns. Place on cookie sheet and bake at 300 degrees for approximately 1 hour, or until crisp.


I never worry about diets, the only carrots that interest me are the number you get in a diamond. -- Mae West!

http://www.bonanzle.com/users/21759/profile Banana Spice Bread 1/3 cup/80 mL vegetable shortening 1/2 cup/125 mL sugar 2 eggs 1 teaspoon/5 mL double strength vanilla 3/4 teaspoon/4 mL banana extract 1 3/4 cups/440 mL all purpose flour 1 teaspoon/5 mL baking powder 1 1/2 teaspoon/7.5 mL ground cinnamon 1/2 teaspoon/2.5 mL baking soda 1/2 teaspoon/2.5 mL salt 1/4 teaspoon/1.2 mL nutmeg 1 cup/250 mL mashed ripe banana 1/2 cup/125 mL chopped walnuts Grease bottom only of a 9 5 inch / 23 13 cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350F/180C for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate. Makes 1 loaf, 12 servings.


Sewing: A creative mess is better than tidy idleness. ~Author Unknown

http://www.bonanzle.com/catreasures Zucchini Bread 3 eggs 1 cup olive or vegetable oil 1 3/4 cups sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all purpose flour 3 teaspoons cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped nuts 1 cup dried cranberries or raisins Preheat oven to 350F. Grease and flour two 8 4 inch loaf pans, or line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. Yield 2 loaves or 24 muffins.

http://www.bonanzle.com/booths/tractornuts Wisdom doesnt automatically come with old age, nothing does except wrinkles. Its true some wines improve with age, but only if the grapes were good to begin with.

http://www.bonanzle.com/booths/greenapplianceguy Homemade Fruit Flavored Pancake Syrup #1 Make a simple syrup of 1 - 1/2 parts sugar to 1 part water and boil to 221 degrees on a candy thermometer. Stir in one part fruit juice. Use fresh through a juicer or food mill or frozen and thawed juices from fruit (unsweetened). Cook a couple of minutes and stir in flavoring. Lemon juice, orange flower water, etc depending on the fruit used. Blackberry, blueberry, rhubarb, strawberry, peach are all options, or whatever is in season in your area. Pour hot into jars and seal. I keep it in the refrigerator.

http://www.bonanzle.com/booths/ShopKoolGifts Homemade Pancake Syrup #2 1 cup corn syrup 1 cup white sugar 1 cup brown sugar 1 cup water 1 cup molasses Measure and place all ingredients in a heavy saucepan. Set burner to medium and stir until sugars dissolve. Remove from burner and allow to cool. If you do not have molasses, add your favorite flavored extract such as vanilla, maple or pecan. Yield: 5 cups. To make a smaller amount, adjust the recipe measurements to 1 tablespoon each of all the ingredients. http://www.bonanzle.com/booths/JourneyBeads There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. ~ Thomas Wolfe

http://www.bonanzle.com/booths/annesattic Blueberry Streusel Topped Muffins Ingredients for muffins: 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons flour (to dust blueberries) 1 1/2 to 2 cups fresh blueberries 1/2 cup butter 3/4 cup white sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon lemon OR orange zest 1/2 cup milk 1/2 teaspoon cinnamon Ingredients for topping: 3 tablespoons all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 3 tablespoons butter, diced 1/2 cup pecans, chopped Directions for muffins: Preheat oven to 375 degrees F Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having purple batter) In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon OR orange zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, dont stir. Spoon batter into prepared cups. Directions for topping: Combine 3 tablespoons flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Add 1/2 cup pecans, sprinkle over batter in muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully.

http://www.bonanzle.com/booths/annesattic Banana Bread 1/2 cup butter, softened 1 cup sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 - 1/4 cups mashed ripe bananas (about 3 medium or 4 small) 1/2 cup chopped walnuts 1/2 cup mini semisweet chocolate chips 3/4 cup halved Maraschino cherries, drained and patted dry Preheat oven to 350 degrees. Spray pans with cooking spray and dust with flour. Use one 9 x 5 x 3 inch pan or two smaller pans. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt then gradually add to the creamed mixture. Mix in the bananas just until combined. Stir in the walnuts, chocolate chips and cherries. Pour into sprayed/floured pans. Bake at 350 degrees for 70 to 80 minutes for the larger pan or 60 to 70 minutes if baking in smaller pans. Bread is done when toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. http://www.bonanzle.com/booths/betsymint The things I want to know are in books. My best friend is a man wholl give me a book I aint read. ~ Abraham Lincoln

Cakes, Pies, Candies


Chocolate Zucchini Cake

Okay, here is my all time favorite to die for chocolate zucchini cake. For all that zucchini you do not know what to do with. This cake is so moist and delicious, it needs no frosting. Shredded zucchini freezes well too so you can make this all winter long. 1 cup all purpose flour 1 cup whole wheat flour 1 cup white sugar 1 cup brown sugar 3/4 cup of unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoons baking soda 1/2 teaspoon salt 4 eggs 3/4 cup vegetable oil 3/4 cup applesauce 3 cups shredded zucchini 1 teaspoon vanilla 1 cup milk chocolate chips Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish, or use two round baking dishes for a layer cake. Stir together the flour, sugar, cocoa, baking soda, baking powder and salt. Add the eggs, oil, applesauce and vanilla. Mix well. Fold in the zucchini and chocolate chips until they are evenly distributed. Pour into prepared pan and bake for 50 to 60 minutes or 30 to 35 minutes for two round pans in prepared oven, until a toothpick inserted into the center comes out clean. Optional: Cool and frost with your favorite frosting. My favorite is chocolate cream cheese frosting. http://www.bonanzle.com/booths/maggiemays If dogs could talk it would take a lot of the fun out of owning one. ~ Andy Rooney

http://www.bonanzle.com/booths/CoveredBridgeStore Pineapple Yogurt Pie Two 8 ounce containers pineapple (pina colada) yogurt One 8 ounce can crushed pineapple One 8 ounce container Cool Whip, thawed 1 ready made graham cracker crust Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in Cool Whip, blend well. Spoon into crust and freeze about 4 hours. Remove from freezer and place in refrigerator 30 minutes, or longer for softer texture, before serving. Store leftover pie in freezer. Make different flavored yogurt pies by changing the yogurt flavor and canned fruit. For example why not try raspberry, strawberry, blueberry, apricot or peach. http://www.bonanzle.com/booths/sparkleize

Layered Cake

Bake a vanilla cake mix (according to package directions) in a large turkey roaster type pan that has been greased and floured. Cook three packages of French vanilla pudding, as directed on boxes. Cool and pour on top of cake mix in roaster pan. Then top with two cans cherry pie filling spread evenly over pudding and baked cake. Then add two small or one large Cool Whip tub topping over top of all and peak up with a knife. Sprinkle with any thing like chocolate sprinkles or other cookie sugar crystals over top and you will be a hit. Take my word for it, everyone will request that you always make this item at any event. http://www.bonanzle.com/booths/madmissee What lies before us and what lies behind us are tiny compared to what lies within us. ~ Emerson

http://www.bonanzle.com/booths/CoveredBridgeStore Lime Chiffon Pie 1 - 1/4 cup vanilla wafers rolled into fine crumbs 1/3 cup butter 1 box lime flavored gelatin 3/4 cup hot water 3 eggs, separated 1/4 cup lime juice 1/4 cup cold water 1/2 cup sugar, separated into two 1/4 cup measures 2 teaspoon lime rind, grated Combine vanilla wafer crumbs with melted butter, spread evenly on bottom and sides of a 9-inch pie pan, pat down firmly and chill. Dissolve gelatin in hot water. In a 1-quart sauce pan, whisk egg yolks slightly, then add lime juice, cold water and 1/4 cup of the sugar. Stir over medium heat until mixture thickens and coats spoon. Gradually stir in gelatin mixture; blend well and remove from heat. Chill until slightly thickened. Beat egg whites until foamy; gradually beat in the remaining 1/4 cup sugar and continue beating until soft peaks form. Fold in slightly thickened gelatin mixture and lime rind. Pour into crumb crust and chill until set, several hours or overnight. For a touch of color, place thin lime spiral slices on top. Source: Womans Home Companion, 1955 http://www.bonanzle.com/booths/Alipoundirdy2

Fudge Pie 3 tablespoons Hersheys cocoa 1 cup sugar 2 teaspoons vanilla 6 tablespoons self rising flour 2 tablespoons butter or margarine Mix all together, well, then add 1 - 1/2 cups water, bring to boil, stirring often. When thickened pour into cooled pie shell. Top with your favorite topping, whipped cream or meringue. You can garnish the topping with chipped cherries and chopped nuts, then drizzle Hersheys chocolate syrup. This is my very own creation. Everyone loves it.

http://www.bonanzle.com/booths/KBCreativeDesigns Amish Cake Mix 2 cups flour, 2 cups sugar, 2 teaspoon baking soda Add 2 eggs, One 16 to 20 ounce can of crushed pineapple 1 teaspoon vanilla Bake at 350 degrees in an un-greased 913 inch pan for 40 to 45 minutes. Frosting 1/2 cup margarine One 8 ounce package cream cheese 1 teaspoon vanilla Cream together, then slowly add 1 - 1/3 cup Confectioners sugar.

http://www.bonanzle.com/BargainBasement 5 Minute Microwave Chocolate Mug Cake 4 tablespoons cake flour (thats plain flour, NOT self rising) 4 tablespoons sugar 2 tablespoons baking cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) Small splash of vanilla flavoring 1 large coffee mug Put dry ingredients in mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla flavoring, and mix again. Microwave for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but dont be alarmed! Allow to cool a little, and tip out onto a plate if desired. This can serve two if you want to feel slightly more virtuous.

http://www.bonanzle.com/DiaperCakeDesigns Zucchini Oatmeal Cake This is a dense, moist, flavorful cake. Its absolutely delicious with a cream cheese glaze. Bake this in a 10 or 12 cup bundt cake pan or in a 9132 inch pan. Cook Time: 70 minutes 2 - 1/2 cups all purpose flour, 1 cup quick cooking oats, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 - 1/2 sticks butter (6 ounces), 1 - 1/2 cups light brown sugar, packed; 3 large eggs, 1 - 1/2 teaspoons vanilla, 3/4 cup buttermilk, 2 cups shredded zucchini, 3/4 cup chopped walnuts or pecans Grease and flour a 10 to 12 cup bundt cake pan. Heat oven to 325. In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan. Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. Glaze or dust with confectioners sugar. http://www.bonanzle.com/booths/yellowsand1964 Great minds discuss ideas; average minds discuss events; small minds discuss people. ~ Eleanor Roosevelt

http://www.bonanzle.com/BargainBasement Copy Cat Mrs. Dash Salt Free All Purpose Seasoning Mix 1/2 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon basil 1 teaspoon marjoram 1 teaspoon thyme 1 teaspoon parsley 1 teaspoon savory (or poultry seasoning) 1 teaspoon macular edema 1 teaspoon onion powder 1 teaspoon sage 1 teaspoon black pepper Measure all herbs and place in glass bowl. Mix well with wire whisk. Store in glass shaker bottle. Use to season salads or as a dry marinade for meats or fish. http://www.bonanzle.com/booths/loristhisandthat I serve three meals ~ Frozen, Microwave, Take-Out

http://www.bonanzle.com/booths/AllThingsVintage44 Pecan Fruitcake One 1 pound box light brown sugar One pound margarine 6 egg yolks, beaten 4 cups all purpose flour, divided 1 teaspoon baking powder 1 ounce vanilla and 1 ounce lemon flavoring 4 cups chopped pecans 1 pound candied pineapple, chopped 1 pound candied cherries, chopped 6 egg whites, beaten Cream sugar and margarine until smooth. Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add flavorings. Coat pecans, pineapple and cherries with remaining flour and add to mixture. Fold in beaten whites. Cover and let stand overnight. Put into greased tube pan and put into 250 degree oven for approximately 2 - 1/2 hours. http://www.bonanzle.com/booths/Abbysantiques Train yourself to use your hands and fingers; they are wonderful instruments. Train yourself to handle foods; this will save you time. Keep your knives sharp. Above all, have a good time. Julia Child, Louisette Bertholle, & Simon Beck Mastering the Art of french Cooking ,1961

http://www.bonanzle.com/ourmarket Marbled Pumpkin Cheesecake (follow link) http://www.bonanzle.com/forums/1/topics/66646


Chiffon Sponge Cake 2 cups sifted flour 1 - 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon oil 7 eggs separated 3/4 cup cold water 2 teaspoons vanilla 2 teaspoons grated lemon rind (optional) 1/2 teaspoon cream of tartar Sift flour, sugar, baking powder and salt into large bowl. Make a well and add in order, oil, yolks water, vanilla. Beat until smooth. In another bowl whip whites and cream of tartar till stiff peaks form. Pour egg yolk mixture gradually over whipped whites and gently fold mixture. Pour into un-greased 10 x 4 inch tube pan. Bake cake on lowest rack of oven. Bake at 325 degrees for 55 min, then 350 degrees for 10 to 15 minutes. Invert over neck of bottle until cool. http://www.bonanzle.com/booths/Elly25 My homemade soups and stews always seem to grow and grow, so I love this quote from Julia Child: Always start out with a larger pot than what you think you need.

http://www.bonanzle.com/PassionForTrashin Lemonade Pie My Mom used to make a lemonade pie that was a small can frozen concentrated lemonade, a small can of condensed milk and a carton of cool whip. Mix, pour into graham cracker crust, refrigerate until set and enjoy.

http://www.bonanzle.com/booths/lovelythingsdahlin Super Easy Yogurt Pie Mix one small carton fruit on the bottom yogurt and 1 carton cool whip. Pour into graham cracker crust and freeze. Thaw a bit before serving to make slicing easier. There are so many variations on this. For example, it is very easy to add some fruit, or pour into a chocolate crust. I used raspberry yogurt once with some frozen raspberries and put it in a chocolate crust. Delicious. Yummight have to try it with cherry in chocolate now. http://www.bonanzle.com/booths/HodgePodgeLodge Cooking is like love. It should be entered into with abandon or not at all.

http://www.bonanzle.com/YankeePedlar Fool Proof Quick Pie Crust Pour into small bowl: 1/4 cup oil (vegetable, canola or corn) 1/4 cup water 1 cup flour Pinch salt Stir with a fork until it forms a ball (this happens very quickly). Put the ball between two sheets of waxed paper (a little larger than the size of a pie crust). Roll out to desired size. Peel top layer of waxed paper off dough. Flip dough into a pie tin and peel off waxed paper. Repeat for top layer. I have tried this many times and I am amazed at how quick and clean it is. No mess to clean up, except for a fork and a bowl. The crust comes out perfect and flaky every time. Even better, it costs pennies versus those store bought ones.

http://www.bonanzle.com/misty55 Cherry Cream Pie For crust, use Graham Cracker Crumbs or pre-made crust. For Filling 1 can eagle brand condensed milk 1/3 cup lemon juice 1/2 teaspoon almond flavor 1 teaspoon vanilla 1/2 cup whipping cream Combine milk and lemon. Add flavoring. Refrigerate until set. Top with cherry pie filling. http://www.bonanzle.com/booths/Candles_Lite_My_Way Go ahead indulge, whats another dimple at this point!

http://www.bonanzle.com/goodeals4u Apple Crumb Pie Peel your apples, some from your back your tree is even better. About 3 pounds or 10 apples will do, cut them up, put them in pot with a cup of water, add a 1/2 cup regular sugar, 1/2 cup brown sugar, 1 teaspoon of vanilla, 2 tablespoons cinnamon. Cook on medium for 30 minutes, then reduce to low and allow to simmer for one hour, stirring twice. After apples have cooked, place them into a prepared crust (make your own or store bought ready-made). To make a crumb topping, combine 1 - 1/2 cups wheat flour, 1 cup brown sugar, 1/2 cup white sugar, 1 -1/2 sticks of real butter melted, 1 teaspoon vanilla, and 1 teaspoon cinnamon. Mix all items together dry first then wet, be sure to melt the butter. Place crumble on top of apples. Bake for approximately one hour, or until golden brown. This recipe can be modified if you are diabetic, just use Splenda. http://www.bonanzle.com/funkygarb Pumpkin Dump Cake One 29 ounce can pure pumpkin One 12 ounce can evaporated milk 3 eggs 1 cup sugar 1 teaspoon, or less, salt 3 teaspoons cinnamon 1 box yellow cake mix 1 cup pecans 3/4 cup melted margarine or butter Mix first 6 ingredients until well blended. Pour into 9 x 13 inch greased pan. Sprinkle cake mix on top. Cover with pecans. Pour melted butter / margarine on top. Bake 50 minutes to one hour, depending on your oven. Cake should be well browned. If using a glass baking dish bake at 325 for 70 minutes. Serve with ice cream or whipped cream. http://www.bonanzle.com/booths/GoldFire Good things take time.

http://www.bonanzle.com/booths/greenapplianceguy Oscars Pecan Pie One 8 ounce package Philadelphia Brand Cream Cheese softened 1/3 cup sugar 1 egg 1/4 teaspoon salt, Kosher 1 teaspoon vanilla, Mexican white 1 deep dish un-baked pie crust 1 cup chopped pecans, medium chop Topping 1/4 cup sugar 1 cup white corn syrup 3 eggs 1 teaspoon vanilla Beat the first five ingredients until smooth. Spread in the crust, sprinkle with pecans. Mix topping and pour over. Bake in a preheated 350 degree oven for 35 to 40 minutes, or until firm in the center. Cool completely before serving. The pie forms a custard on the bottom. It is to die for. Ive been making this pie for over 20 years. It could become a family tradition for you too. http://www.bonanzle.com/booths/JGsSavvySales It isnt what you have in your pocket that makes you thankful, but what you have in your heart. ~ Anonymous


Perfect Cheesecake Recipe This recipe must be followed exactly, with no brand, time, or temperature variations. You will find it very simple because the recipe calls for store bought graham cracker crusts, rather than making your own. This recipe will yield Two 9 inch cheesecakes. Ingredients: 4 eight ounce packages of Philadelphia Brand Cream Cheese, softened</li> 1 cup of sugar 4 large eggs 1 cup sour cream 1 tablespoon vanilla extract Two 21 oz cans fruit pie filling (your choice) 2 store bought graham cracker crusts in pans Preheat oven to 450 degrees. Combine cream cheese, and sugar, mixing at medium speed on electric blender or mixer until blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla. Mix for an additional 3 minutes. Pour into ready made crusts. Bake on center rack for 10 minutes at 450 degrees, then reduce temperature to 250 degrees and continue to bake for an additional hour. Cool and refrigerate pies for several hours before adding fruit topping. Refrigerate for 24 hours before serving. Variations: For other flavors 1 tablespoon of flavored extract can be added in addition to the vanilla that is already in the recipe. We have tried strawberry and banana with great results. For toppings, we have used cherry, strawberry, mixed berry, blueberry, and peach. All were wonderful. We make these every other week and family and friends rave over them! http://www.bonanzle.com/booths/ChristinesTreasure Chocolate is the first luxury. It has so many things wrapped up in it: Deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good. ~ Mariska Hargitay

http://www.bonanzle.com/booths/nenka Chocolate Cake From Scratch 1 3/4 cups all-purpose flour 2 1/4 cups granulated sugar 2 tablespoons granulated sugar 3/4 cup unsweetened cocoa 1 1/2 tablespoons unsweetened cocoa 1 teaspoon salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 cup canola oil 1 cup milk 2 large eggs 2 teaspoon vanilla extract 2 tablespoons anisette liqueur 1 1/2 cups heavy cream, cold 1 1/2 teaspoons confectioners sugar 1/3 cup mini chocolate chips Directions for cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean; about 35 minutes. Cool the cakes in pans on a wire rack for 10 minutes. Un-mold the cakes and return to the wire rack until completely cool. Make the frosting: Beat the heavy cream and confectioners sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined. Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half the chocolate chips. Top with the remaining layer and spread remaining frosting over the top and sides of cake. Sprinkle with remaining chocolate chips. Serve immediately, or store in the refrigerator until ready to serve.

http://www.bonanzle.com/booths/RusticRanchTack Harvey Wallbanger Cake For the Cake: 1 yellow cake mix 1 vanilla pudding mix 4 eggs 1/2 cup oil 1/2 cup Galliano 1/2 cup orange juice 2 tablespoons vodka For the Glaze: 1 cup confectioners sugar 1 tablespoon Galliano 1 tablespoon orange juice 1 teaspoon vodka Combine cake and pudding mix. Blend in eggs, oil, vodka, Galliano and orange juice. Beat until smooth. Turn into greased and floured bundt pan. Bake at 350 degrees for 45 minutes or until done. Icing Combine confectioners sugar, orange juice, Galliano and vodka until smooth. Drizzle over cooled cake. Dont worry. This is a family-safe recipe. The liquor bakes right out of it. http://www.bonanzle.com/booths/babypackrat The only time to eat diet food is while youre waiting for the steak to cook. ~ Julia Child

http://www.bonanzle.com/booths/miriamkay Key Lime Cheesecake 1 3/4 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar Three 8 ounce packages cream cheese, softened 1 teaspoon vanilla 1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much. 3 eggs Whipped cream (optional) Preheat oven to 350*. Combine crumbs, butter and 1 tablespoon sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8 inch spring form pan. Bake crust for 5 minutes and set aside. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 minutes. If top is turning light brown, it is done. Remove from oven and allow to cool to room temperature. Refrigerate and when chilled, remove the pan sides and slice. Serve plain or topped with whipped cream. http://www.bonanzle.com/booths/blarney_stone Eat to please thyself, but dress to please others. ~ Benjamin Franklin

http://www.bonanzle.com/booths/princessgifts7 Cheese Torte 4 egg whites 1 cup sugar 1 teaspoon vanilla 24 ounces softened cream cheese Cherry pie filling Beat egg whites until stiff, blend in sugar until dissolved. Add vanilla and cream cheese and beat until smooth. Pour into prepared graham cracker crust (recipe below) and chill until set. Graham Cracker Crust 1 - 1/4 cups crushed graham crackers 1/4 cup sugar 1/3 cup softened butter Mix together and press onto bottom of 9 inch glass pan. Pour cheese mixture into graham cracker crust and bake in pre-heated 350 degree oven for 25 minutes. Allow to cool. Top with cherry pie filling when ready to serve.

http://www.bonanzle.com/hughesteesandgifts 5 Minute Microwave Fudge 1 pound confectioners sugar 1/2 cup cocoa 1/4 cup milk 8 tablespoons margarine 1/2 teaspoon vanilla Chopped nuts (optional) Mix sugar and cocoa together in large bowl, pour milk in sugar mixture and set margarine on top. Microwave 2.5 minutes on high. Mix well and add vanilla. Pour on aluminum foil covered plate. Refrigerate for 30 minutes before cutting.

http://www.bonanzle.com/greenapplianceguy Homemade Chocolate Syrup 1 - 1/3 cups unsweetened cocoa powder 2 - 1/4 cups sugar 1/4 teaspoon salt (if desired) 1 - 1/3 cups boiling water 1 - 1/2 teaspoons vanilla (I like to add a splash of orange flower water) Combine the dry ingredients in a heavy sauce pan. Stir in the boiling water and cook over medium heat about 10 minutes stirring frequently until slightly thickened. (If you cook it longer it may become chocolate sauce) Refrigerate in tightly covered jar.

http://www.bonanzle.com/booths/driver211 To enjoy the flavor of life take big bites.

http://www.bonanzle.com/the_seller_inc Chocolate Lasagna One box brownie mix 2 small boxes instant chocolate mix 1 tub container Cool Whip 1 Heath or Snickers bar, or 8 chocolate kisses Bake brownie mix according to directions on box. Let cool. Make instant pudding according to directions on box, then cool in refrigerator for about 10 minutes. Use a clear tall round bowl to put all this in.

Once the brownie is cool, cut it up and put it at the bottom of your bowl. You may not need to use all of it. I usually use half. Next, top with half of the chocolate pudding. Follow with 1/2 of the cool whip. Add the rest of the pudding then top with the rest of the cool whip. Put the chocolate bar in a mincer and mince. Sprinkle this on top of the cool whip. Chill in refrigerator until ready to serve.

http://www.bonanzle.com/rnewsome Potato Candy 1 small to medium sized potato 1 bag confectioners sugar 1 small jar creamy peanut butter Boil the potato until tender. Scrape to remove the skin. Mash the potato in large mixing bowl. Begin adding sugar slowly (the mix will turn to liquid and then to dough). Sprinkle confectioners sugar on your counter or tabletop. Roll out the dough to 1/8 to 1/4 inch thickness. Spread peanut butter on top of the rolled out dough. Lift one side and roll the dough into a log shape. Chill to allow the log to stiffen a little.

http://www.bonanzle.com/booths/ZiggyZool Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis

http://www.bonanzle.com/BargainBasement Haystacks Candy This microwave candy is made with chow mein noodles and butterscotch or chocolate chips. 1 cup butterscotch or chocolate chips 1/2 cup peanut butter 1/2 cup peanuts 2 cups chow mein noodles Microwave the butterscotch or chocolate chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper. Allow to cool completely before eating. http://www.bonanzle.com/users/10755/profile Peppermint Bark Candy 24 hard peppermint candies or 12 candy canes, crushed One 12 ounce bag chocolate morsels One 12 ounce bag white morsels Place peppermint candies in heavy duty plastic bag. Crush candies using rolling pin or other heavy object. Reserve. Line baking sheet with wax paper. Microwave chocolate morsels according to instructions on bag. Spread mixture to desired thickness on prepared baking sheet. Let harden in freezer or refrigerator. Microwave white morsels according to instructions on bag. Spread on top of hardened chocolate. Sprinkle white chocolate with candy pieces pressing lightly. Freeze, refrigerate or let stand until firm. Break into pieces. Store in airtight container in cool dry place.

http://www.bonanzle.com/booths/ATouchOfGlitter Im not saying that my wifes a bad cook, but she uses a smoke alarm as a timer. ~ Bob Monkhouse

http://www.bonanzle.com/booths/VINTAGECHIC817 Oreo Truffles 1 bag Oreo cookies One 8 ounce package cream cheese softened Topping of your choice

Place Oreo cookies in large heavy duty freezer bag and smash them or roll with a rolling pin until you cannot see any of the white filling. Add the softened cream cheese and cookie crumbs and blend well. Take a teaspoon or just use your fingers and make small balls. Then roll in any topping you would like; nuts, cocoa, sprinkles, melted chocolate. Refrigerate until ready to serve. White Chocolate Cranberry Almond Bark 1 bag white chocolate chips 1 bag dried cranberries 1 cup toasted almonds

Melt white chocolate chips in microwave till melted. Stir in the dried cranberries and almonds. Blend well. Spread mixture out on a waxed lined cookie sheet and allow to cool. When cool, break into pieces and enjoy. White Chocolate Popcorn Popped popcorn [you can use 2 of the microwave popcorn]. One bag of white chocolate chips. Melt the chips in microwave then pour over the popped popcorn. Blend well till it is all coated, then spread out on waxed lined cookie sheet to cool.

http://www.bonanzle.com/booths/LolaFox Im on a 30 day diet. So far, Ive lost 10 days.

http://www.bonanzle.com/winna_linna Peanut Butter Chocolate Candies 1 stick melted margarine 1/2 cup milk 2 cups white sugar 3 tablespoons cocoa In heavy saucepan (sprayed first with Pam), Mix above ingredients, stir until soft. Put on stove and bring to a full boil for one minute. Remove from stove and add 1 cup peanut butter, 1 teaspoon vanilla and 2 1/2 cups quick oats Stir all together and drop by spoonfuls onto waxed paper. Allow to cool before eating.


Caramel Chews 2 1/2 cups Raisin Bran cereal 1/2 cup chopped peanuts, optional 7 ounces caramels, about 24 1 tablespoon water Butter an 8 inch square baking pan. Place cereal and peanuts in large bowl. Melt caramels with water in small saucepan over low heat, stirring until smooth. Pour over cereal mixture, stirring until all pieces are evenly coated. Press into prepared pan. Cool completely. Cut into squares. Makes 25 squares. To melt caramel in microwave, put caramels and water in microwave safe bowl on high for 1 to 11/2 minutes, stirring every 30 seconds until smooth. Due to difference in microwave ovens, cooking time may vary. http://www.bonanzle.com/booths/CALsBookInn Music with dinner is an insult both to the cook and the violinist. ~ G. K. Chesterton

Casseroles, Crock Pots, Slow Cookers

http://www.bonanzle.com/booths/princessgifts7 Perfect Beef Ingredients: Your favorite Roast or Ribs, Pickle Juice (I use Bread and Butter Pickle Chips) Place beef in slow cooker and add enough pickle juice to cover the meat. Cook for approximately 8 hours. The beef will be moist, tender and perfectly seasoned.

http://www.bonanzle.com/booths/johngermaine Tater Tot Casserole 1 - 1/2 pounds ground meat (your choice chicken, turkey, beef) 2 cans cut green beans One 10 ounce can condensed cream of celery soup One 10 ounce can condensed cream of mushroom soup 1 bag pre-cooked tater treats or tater tots

Brown meat and drain off any fats or liquids. Spread in a 9 x 13 inch baking dish. Open green beans and drain off the liquid, sprinkle over the meat. Open both cans of condensed cream soup and pour into medium mixing bowl. Add about 1/2 can warm water (You want this to be just slushy enough to pour when you get them mixed). Stir well to mix in mushrooms and celery, then set aside. Open bag of tater tots and spread evenly over the green beans. Pour soups mixture over the tater tots and place in a 350 degree oven for about 45 minutes, or until the tots are brown and crispy. Serves a big hungry family. Options: I like to add to the ground meat while it is browning about 1/2 chopped onion and a handful sliced and chopped extra mushrooms. Hubby likes to add a little fresh garlic here too. This is a dish you can experiment with to suit your familys style.

http://www.bonanzle.com/booths/CollectMisc Food is an important part of a balanced diet. ~ Fran Lebowitz

http://www.bonanzle.com/booths/just4barbie Crock Pot Lasagna 1 pound lean ground beef 1 small onion, chopped 2 garlic cloves, minced 1 can (29 ounces) tomato sauce 1 cup water 1 can (6 ounces) tomato paste 1 teaspoon salt 1 teaspoon dried oregano 1 package (8 ounces) no cook / oven ready lasagna noodles 4 cups (16 ounces) shredded part skim Mozzarella cheese 1.5 cups (12 ounces) small curd cottage cheese 1/2 cup grated Parmesan cheese In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an un-greased 5 qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 to 5 hours, or until noodles are tender.


Slow-Cooker French Dip 4 pounds rump roast 1 can (10.5 ounces) beef broth 1 can (10.5 ounces) French onion soup 1 can (12 ounces) beer 6 French rolls butter, softened Trim excess fat from roast and place in slow cooker. Add beef broth, onion soup and beer. Cook on high for 1 hour; reduce heat to low and cook 7 more hours. Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake for 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve with sauce for dipping.

http://www.bonanzle.com/starshinin Starshinins Cheesy Brown Rice and Broccoli Casserole 2 cups long cooking brown rice 3 cups chicken broth 2 cups diced cooked broccoli 1/2 onion, diced 2 garlic cloves, diced 2 cups sharp Cheddar cheese, shredded Cook the brown rice and broccoli in the chicken broth until done. Drain and save broth. Saut onion and garlic. Mix all ingredients EXCEPT 1/4 cup of cheese. Add 1/2 of saved broth. Place in 2 quart greased (I use butter) covered casserole dish. Sprinkle remaining cheese over top and bake at 350 degrees for 25 minutes.

http://www.bonanzle.com/lynnscountrycorner Crock Pot Scalloped Potatoes and Ham Ingredients (all are approximate)

6 to 10 medium sized potatoes, sliced to 1/4 inch size (peeled or un-peeled) 1 medium onion, thinly sliced One 8 ounce bag shredded Cheddar cheese (mild or sharp) 1 can cream of mushroom soup 1 small ham butt or turkey ham, cut into strips Salt and pepper to taste Paprika to taste Wash and rinse potatoes, then slice into 1/4 inch size slices. Layer half the ham slices, sliced potatoes and onion slices in crock pot. Season with salt and pepper. Add half the cheese. Repeat with remaining ham, potatoes, onion and cheese. Pour can of soup over top of cheese and spread out a little. Sprinkle Paprika over top. Add salt and pepper to taste. Cook in crock pot on low for 8 hours, or on high for 4 hours until potatoes are tender.

http://www.bonanzle.com/booths/genxmommy Grandma Jans Hamburger Casserole 1 pound hamburger 1/2 package bacon 2 small 7 ounce cans tomato sauce 1 cup rice, uncooked 1 can corn, drained 1 onion, chopped Spray a 1 -1/2 quart casserole dish with non-stick cooking spray. Add rice and flatten evenly. Add corn, then onion and spread evenly. Evenly pour 1 can tomato sauce plus 1/2 can water over all. Spread hamburger evenly over all. Pour over second can tomato sauce plus 1/2 can water. Layer bacon strips over top. Cover tightly with foil and bake at 350 for one hour. Remove foil and bake another 30 minutes. My kids love this, YUM!!!! http://www.bonanzle.com/booths/genxmommy Easy Tuna Casserole 2 cans tuna, drained 2 cans cream of mushroom soup 1 cup frozen peas 1/2 bag wide egg noodles Parmesan cheese Salt and pepper to taste Spray a 9 x 13 inch baking dish with non-stick spray. Pour both cans of cream of mushroom soup and 2 cans of water into dish. Whisk together to remove lumps. Add both cans of tuna, drained. Stir in peas and noodles. You may want to add a little more water and salt and pepper to taste. Sprinkle Parmesan cheese over top. Bake uncovered at 350 degrees until top begins to brown, about 30 to 40 minutes. This will serve a starving teenager, a picky 7 year old who, or a mom for left overs. http://www.bonanzle.com/booths/PhoenixResale We do not see things as they are, we see things as we are. ~ Anais Nin

http://www.bonanzle.com/booths/littleroses Parmesan Cornbread Chicken Casserole 6 chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 1 large can mushroom pieces 1 cup water 1 package cornbread stuffing 1/2 cup melted butter 1/4 cup Parmesan cheese Lay chicken pieces in a 9 13 inch pan. Mix soups and water together. Add mushrooms. Mix well. Pour over chicken. Sprinkle dry stuffing over chicken. Top with Parmesan cheese. Pour melted butter over all. Bake at 350 degrees for 45 minutes. http://www.bonanzle.com/BargainBasement Ranch Style Baked Chicken One 3 - 1/2 to 4 pound chicken, cut up, skin removed 1 cup ranch style salad dressing 2 cups instant potato flakes Heat oven to 450 F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350 F and bake 25 minutes, or until the juices run clear when the chicken is pierced with a fork. http://www.bonanzle.com/booths/KweenJessi Beans, Beans, the musical fruitthe more you eat, the more you toot!

http://www.bonanzle.com/classicandcute Parmesan Buttermilk Chicken Boneless, skinless chicken breasts Buttermilk (the higher the fat content, the better it coats) Grated Parmesan Cheese Bread crumbs (any flavor, I prefer Italian seasoned) Dip and completely coat chicken in buttermilk. Roll in half and half mixture of Parmesan cheese and breadcrumbs. Bake at 350 degrees for 25 to 40 minutes until the middle of chicken is firm to the touch.


One Dish Chicken Layered in a Cake Pan 2 cups cooked rice 4 or 5 boneless chicken breasts laid on top of rice 1 envelope dry onion soup mix sprinkled over chicken Mix these ingredients in a bowl: 1 or 2 cans French style green beans 1 can of cream of chicken soup 1 can of cream of celery soup 1 can condensed milk salt and pepper to taste Pour this mixture over the other layers. Sprinkle shredded Cheddar cheese over the top. Cover pan with foil and put in preheated oven for 1 hour at 350 degrees. http://www.bonanzle.com/booths/bjstlmi Courage is the power to let go of the familiar. ~ Lindquist

http://www.bonanzle.com/wildflowerdesigns Easy Baked Chicken Breast Whole chicken breast cut in 4 pieces, 4 strips of bacon, 1 can cream of chicken soup, 1/2 soup can of milk. Mix soup and milk together. Wrap bacon around chicken and put in soup mixture. Cover and bake at 350 for 45 minutes. Great over rice or noodles.


Chicken Over Rice 1 frying chicken cut up (can use any pieces you wish: breast, etc.) 2 cups regular cooking rice 4 cups chicken broth 1 teaspoon curry powder, optional to put in the rice 2 teaspoons curry powder, optional sprinkle on top of chicken Salt and pepper to taste Garlic powder to taste Use a 9 x 13 inch pan. Put the rice, chicken broth, 1 teaspoon curry powder (more if you like spicy) in the pan. Mix well. Lay the chicken on top of the rice mixture. Sprinkle the top with the 2 teaspoons curry powder, garlic powder, salt and pepper. Cover with foil. Bake in a 400 oven for 1 hour. Uncover and cook another 15 minutes to brown chicken. Serves 4. If you would rather have a Mexican flair use cumin instead of curry. Tasty, fast and easy! Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~ Doug Larson

http://www.bonanzle.com/booths/Frantasia Skillet Lemon Chicken 1 pound boneless skinless chicken breasts, cut into thin strips PAM Butter No-Stick Cooking Spray 1/4 teaspoon salt 1/8 teaspoon ground black pepper One 16 ounce package frozen broccoli florets, thawed 3/4 cup chicken broth 1 tablespoon cornstarch 1/2 teaspoon garlic powder 1 tablespoon fresh lemon juice 3 cups hot cooked brown rice

Place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly. Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes or until chicken strips are no longer pink in centers. Add broccoli; stir-fry 2 to 3 minutes or until heated through. Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes or until sauce is thickened, stirring constantly. Stir in lemon juice. Serve over rice. Time: approximately 30 minutes. Makes 4 servings.


Too many cooks spoil the soup. ~ Author unknown.


Chicken Breasts with Artichokes 2 pounds thin chicken breasts or cutlets 1 pound sweet Italian sausage 1 can artichoke hearts 1 can mushrooms (fresh may used also) 1 lemon Parsley Olive oil Oregano Flour Gravy Master (or similar) 1 Chicken bouillon cube Pound chicken breasts or cutlets thin; flour lightly and saut to a light golden brown in olive oil. Set aside and in the same pan, brown sausage; remove sausage after browning from pan and slice thinly. In same pan, add 1 chicken bouillon cube, a dash of Gravy Master (just enough to create a light brown look) and 1 cup water. Allow to simmer slowly. As it begins to thicken, add artichoke hearts (they should be halved or quartered) and set the liquid from the can aside; add mushrooms, some fresh parsley and a dash of oregano. While that is cooking over a medium heat, grate a little lemon zest into the mixture and then squeeze the juice of 1/2 of the lemon and continue cooking. As this point you can also add 1 cup of white or red wine (optional). Add the chicken and sausage and lower heat and cover. Continue cooking for about 45 minutes until the meat is tender and cooked. You can serve this over fettuccine, rice or potatoes. A salad will top this excellent dish off to a great finish. http://www.bonanzle.com/booths/AtticCollection Determination is the key to the doorway of success. David Poon, Canada, 2009


Chicken Cordon Bleu 4 chicken breasts or thighs 1 tablespoon oil 1 cup flour 2 tablespoons seasoning (your favorite) 1 can cream of mushroom soup 4 slices ham 4 slices Swiss cheese Rice Combine flour and seasonings, then dredge chicken pieces to coat. Heat oil and pan fry chicken pieces until crispy. Place chicken in a baking dish. Top each piece with a slice of ham and slice of cheese. Mix mushroom soup with a bit of water so it pours easily and pour it over the chicken. Bake at 350 degrees for about an hour, or until golden brown. Serve with cooked rice or chicken can be placed on top of rice and the gravy ladled over the top. http://www.bonanzle.com/booths/memaw7 Shoot for the moon. Even if you miss, youll land among the stars.

http://www.bonanzle.com/booths/princessgifts7 Blairs Chicken with Orange Sauce 2 pounds chicken 1/2 cup whole wheat flour 1/2 cup orange juice 1/4 cup dry mustard 1/2 teaspoon paprika 1/8 teaspoon hot pepper sauce 1/3 cup orange or apricot marmalade 1/4 cup vegetable oil 1 pound mushrooms Salt and pepper to taste Preheat oven to 325 degrees. Coat chicken with flour. Mix remaining ingredients, except mushrooms, together. Place chicken in a shallow baking dish, cover with sauce. Bake 1 1/2 hours, basting frequently. Add braised mushrooms (recipe below) during the last 15 minutes baking time. Braised Mushrooms 2 tablespoons butter 1 pound mushrooms salt and pepper to taste Melt butter in pan. Stir in mushrooms and allow to simmer until tender. Add salt and pepper to taste. http://www.bonanzle.com/booths/dani I cook with wine, sometimes I even add it to the food. ~ W.C. Fields.

Cookies and Bars

http://www.bonanzle.com/booths/KBCreativeDesigns Poorman Cookies 1/2 cup Crisco 1 cup raisins 1 cup water Boil mixture in covered saucepan over low heat for 15 minutes. Remove from heat and allow to cool to lukewarm. Add one beaten egg to one cup of sugar to blend. Mix 2 cups flour, 1 teaspoon baking soda, two teaspoons pumpkin pie spice. Add to egg and sugar mixture. Mix in with cooled raisin mixture and spread in two un-greased 8 inch square pans, or drop by spoonfuls onto large cookie sheet. Bake in 350 degree oven for twenty minutes. Remove from oven, allow to cool then ice with a mix of confectioners sugar and water. The cookies will then cool with a fine glaze on top. http://www.bonanzle.com/booths/greenapplianceguy Diabetic Cranberry Bars 1/2 cup cranberries, finely chopped 1 orange ground whole with skin 1/4 cup raisins 2 tablespoons brown sugar 2 - 3/4 tablespoons margarine I use a heart smart type. 1 egg 1/2 teaspoon vanilla 1/2 cup flour 1/2 cup whole wheat flour 1 teaspoon baking powder Mix the first four ingredients and set aside. Cream the margarine and add the brown sugar and vanilla, mix well. Gradually add the dry ingredients. Stir in the cranberry mix. Pour mixture into a greased 8 8 inch pan and bake 350 degrees for 30 to 40 minutes. Cool in the pan. My notes say to add a little salt and maybe some spice and/or nuts. I usually add a few drops of orange flower water to everything, so I likely did it to this one too.

http://www.bonanzle.com/booths/SimbasAttic Orange Carrot Cookies 3/4 cup shortening 1 cup sugar 1 egg 1 teaspoon baking powder 1 teaspoon vanilla 1 cup cooked mashed carrots 1/2 teaspoon salt 2 cups flour 1 cup chopped walnuts

Cream shortening and sugar, add egg and mix well, add all other ingredients but the nuts. Beat well, adding nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees for 15 minutes. Frost with icing while still hot. Icing 1 orange grated rind

Beat together 1 cup powered sugar, pinch salt and 3 teaspoons juice. When done, add grated orange rind.

When I was a kid in 4H, I won the state purple ribbon for these. I also sent them to the soldiers in Vietnam, so they travel well. They are awesome!


Only through focus can you do world-class things, no matter how capable you are. ~ Bill Gates

http://www.bonanzle.com/booths/Book_Omnia St Louis Gooey Butter Cookies One 8 ounce package cream cheese, softened 1/2 cup butter, softened 1 large egg 1/4 teaspoon vanilla extract One 18.5 ounce package yellow cake mix 1/4 cup confectioners sugar Preheat oven to 350 degrees. In a medium bowl cream together the cream cheese and the butter. Stir in the egg and vanilla. Add cake mix, stir until well blended. Form dough into 1 inch balls (should yield 24 balls). Place the confectioners sugar in a shallow dish, then roll the them in the sugar to coat. Place balls 1 inch apart on un-greased cookie sheets and bake for 10 13 minutes, until lightly golden. Remove cookies from the oven and let cool for 5 minutes, then cool completely on wire rack. Makes 24 cookies. http://www.bonanzle.com/bookbrowzers Archway Holiday Nougat Cookies 1 cup butter 1/2 cup sugar 2 teaspoons vanilla 2 cups sifted flour 1/2 teaspoon salt 2 cups finely chopped nuts (your choice walnuts, pecans or cashews) Confectioners sugar Cream butter, sugar and vanilla until fluffy. Sift flour and salt, add to creamed mixture blending thoroughly. Add nuts and mix well. Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. Do NOT brown! Cool cookies and roll gently in confectioners sugar. Makes approximately 6 dozen.

http://www.bonanzle.com/driver211 No Bake Bird Nest Cookies 4 cups chow mein noodles 3 cups miniature marshmallows 3 tablespoons butter or margarine Small jelly beans Line a cookie sheet with foil and grease with spray on cooking oil. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated. With buttered hands, form noodle mixture into round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M and Ms, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.) http://www.bonanzle.com/booths/littleroses Brownie Surprise Cupcakes (Grated carrots inside!) 2 eggs 1 cup sugar 1/2 teaspoon vanilla 1/2 cup butter, melted 3/4 cup flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup grated carrots 1/4 teaspoon cinnamon 1/4 cup unsweetened cocoa, sifted Preheat oven to 350. In a small bowl beat eggs, gradually add sugar and vanilla. Blend in melted butter, beat well. Sift together flour, baking powder, and salt; beat into egg mixture. Remove 1/3 cup of the batter to a small bowl. Stir in carrots and cinnamon. Add cocoa to remaining batter and blend well. Divide chocolate batter among 12 paper muffin cups. Place spoonful of carrot batter on top of cocoa batter. Bake 25 minutes. Cool on wire rack.


Apricot Pillow Cookies Dough 1 3/4 cups flour, sifted 1/2 teaspoon lemon zest 1/4 teaspoon salt 8 ounce package cream cheese, room temperature 1 cup butter, room temperature Filling 1 jar quality apricot preserves Cream butter and cream cheese with electric mixer. Sift flour and salt together, add and stir in lemon zest. With a wooden spoon blend in flour. When well blended, dough will be sticky. Form dough into ball and refrigerate for 30 minutes. Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 to 1/4 inch thickness, cut into 3 inch squares. Place 1 teaspoon apricot preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center, covering apricot preserves. Squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar. On an un-greased cookie sheet place pillows one inch apart. Bake in a preheated 350 degree oven for 25 minutes or until lightly browned. Cool on wire rack.

http://www.bonanzle.com/booths/myjewelryshoppe Tit for tat, butter for fat! ~ Anonymous

http://www.bonanzle.com/booths/lynsky59 Pinoli Cookies Ingredients 1 cup (4 ounces) pine nuts 1 can (8 ounces) almond paste, cut into small pieces 2/3 cup sugar 2 egg whites 1 teaspoon grated, fresh lemon peel Preparation Heat oven to 325 degrees. Line a cookie sheet with foil, parchment paper or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls, using heaping teaspoonfuls for each. Press balls into pine nuts; flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22 minutes, until golden brown. Cool completely on wire cookie rack. Store tightly in tin or container and will keep for up to 2 weeks. Yield: 2 dozen cookies.

http://www.bonanzle.com/AnnappleBonanza Christmas Butter Cookies or Spritz 2 1/2 cups sifted flour 1/2 teaspoon baking powder 1 cup butter 3/4 cup sugar Dash salt 1 egg, unbeaten 1 teaspoon vanilla Sift flour with baking powder. Cream butter, sugar and salt, add egg and vanilla and mix well. Add sifted ingredients in small amounts. Mold with cookie press on cold un-greased baking sheet. Bake in 350 degree oven, 12 15 minutes. Makes 45 cookies.

http://www.bonanzle.com/divinefabricsnmore Swedish Almond Rusk Cookies 1 cup butter 1 - 3/4 cups sugar 5 cups flour 2 eggs 2 teaspoons almond flavor 1 teaspoon soda 1 teaspoon salt 1 cup sour cream 1 cup almonds (chopped fine) Cream shortening and sugar. Add eggs, beat well. Blend in almond extract. Add dry ingredients alternately with sour cream. Add chopped almonds. Divide dough into 6 parts. Shape into log rolls (about 15 inches). Place three on each of 2 ungreased cookie sheets. Bake at 350 degrees F. for 10 15 minutes or until lightly browned. Remove rolls form pan and cut in 3/4 inch diagonal slices. Place on a cookie sheet and toast on each side until brown (250 degrees F. for 30 minutes).

http://www.bonanzle.com/booths/CritterCreekRanch As my granny would say when she was shocked or amazed ..WELL BUTTER MY BISCUIT!

http://www.bonanzle.com/booths/MommyOf2QTs Peanut Butter Cup Cookies 1/2 cup butter 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup sugar 1/2 teaspoon salt 1 egg 3/4 teaspoon baking soda 1/2 teaspoon vanilla 1 - 1/4 cups flour One 14 ounce package miniature peanut butter cups Cream butter, peanut butter, brown sugar and sugar. Add egg and vanilla; beat until creamy. Add flour, baking soda and salt; mix well. Roll dough into 1 inch balls and place in 1 1/2 inch muffin cups (do not spread dough) and bake in 375 degree oven for 10 12 minutes. . Remove from oven and immediately press a peanut butter cup into the center of each cookie until peanut butter cup is even with top of cookie. Let cool 15 minutes or until peanut butter cups are set. Remove cookies carefully. These cookies freeze well.

http://www.bonanzle.com/booths/purpleiris Life is what you make it, so why not make chocolate? ~ Purple Iris

http://www.bonanzle.com/ceciliam Whipped Shortbread Cookies 1 pound butter 1 cup confectioners sugar 1 teaspoon vanilla Pinch salt 1/2 cup cornstarch 3 cups all purpose flour Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12 to 15 minutes. Let cool for two minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature. http://www.bonanzle.com/booths/gorshi2 When dieting remember: Whats on the table eventually becomes whats on the chair.

http://www.bonanzle.com/booths/granny7x Cherry Wink Cookies 2 - 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup shortening 1 cup sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla 1 cup chopped nuts, optional 1 cup dates, optional maraschino cherries

Mix all above ingredients and shape into balls. Then you will need 2 1/2 cups crushed corn flakes. Roll un-baked cookies in corn flakes and place on greased cookie sheet. Top each ball with cherry. Make thumb print gully in each cookie first. Bake at 375 or 10 12 minutes. Yield 5 dozen. http://www.bonanzle.com/booths/AntiquesRGreat Success is not a destination, its a journey. ~ Zig Ziglar

http://www.bonanzle.com/IcedLilac Easy Cake Mix Cookies 1 cake mix 1 egg 2 teaspoon shortening or butter (not oil) 2 teaspoon water (or other liquid see below Mix it all together (a heavy duty table mixer works best). Roll into balls with buttered hands. Bake at 375 degrees for 10 to 12 minutes. IMPORTANT you will have to choose the time depending on your oven so the cookies turn out chewy. Bake a minute or two longer if you prefer the cookies to be crunchy. The really great thing about this recipe is that you can make a lot of variations by changing the flavor of the cake mix, the liquid and/or fat and adding toppings! http://www.bonanzle.com/divinefabricsnmore Christmas Butterballs /Wedding Cake Cookies 1/2 cup confectioners sugar 2 cup flour 1 cup butter (no substitutions) 1/4 teaspoon salt 1 tablespoon vanilla extract Cream the powered sugar and butter together until you have a creamy consistency. Add the vanilla, flour and salt. Roll into little balls and bake on un-greased cookie sheet at 325 degrees for about 20 minutes. Cool slightly. While still warm, roll in small bowl filled with confectioners sugar. http://www.bonanzle.com/booths/gorshi Life is a constant battle between carrots and chocolate.

http://www.bonanzle.com/BargainBasement Cookies and Cats Recipe Look in cookbook for cookie recipe. Get cup of coffee. Get cat off of cookbook. Find that special recipe. Get cats nose out of coffee mug. Go to fridge and get eggs. Get dry ingredients from cupboard. Break eggs in small bowl. Sift dry ingredients into a large bowl. Answer the phone. Cat ate eggs; get more from fridge. Get cat out of flour bowl and dust cat off. Get Band Aids for scratches on hands. Throw flour out and get more. Preheat oven for cookies. Glare at cat with desire to bake cat now. Watch cat run for cover into bathroom. Flour the counter to roll out cookie dough. Run to bathroom to investigate loud crashing sound. Cat has toilet paper all over floor and your personal bathroom things have been knocked over on top of the counter. Yell at cat. Cat falls in toilet bowl. Take cat out of toilet to dry cat off. Get bandages to cover more scratches on arms and legs. Clean up bathroom. Run to kitchen to see what cat is doing now. Get cat off floured counter in kitchen. Try to pick cat hairs out of flour. Step on cats tail and get bitten in ankle. Get coat, car keys, cat, and drive to store to buy cookies. Squeeze cat through partially open window into a strangers car at the store parking lot. Eat most of the cookies on the way home.

http://www.bonanzle.com/secondlookbooks Star Honey Coconut Cookies 2 cups flour, sifted 1 teaspoon baking powder 2/3 cup firmly packed brown sugar 1 large egg 1 teaspoon vanilla 1 teaspoon salt 1/2 cup shortening 2 tablespoons light cream Sift the flour once, measure, add the baking powder and the salt and sift again. Cream the shortening. Gradually add the sugar and cream together until light and fluffy. Add the egg and beat well. Add the cream and the vanilla and mix thoroughly. Add the flour mixture, a little at a time mixing well after each addition. Divide the dough into two or three parts and chill. Roll out each part between waxed paper about 1/8 inch thickness. Chill again. Cut with floured 2 inch round cookie cutter. Place half of the circles on an un-greased baking sheet. Place a heaping blob of the filling on each. Place one of the remaining circles on top of each sealing the edges. With a knife cut a series of slits on the top to form a star. Bake in a preheated 375o oven for 10 minutes or until lightly browned. Filling 1/2 cup sugar 1/3 cup honey 1/2 cup water 1/4 teaspoon salt 3 cups coconut 1/2 teaspoon vanilla 2 teaspoons butter, softened In a saucepan combine all but the last two ingredients and mix well. Place over medium heat and cook until the coconut absorbs all of the syrup stirring constantly, approximately ten minutes. Remove from heat. Add the vanilla and butter. Blend well and allow to cool.

http://www.bonanzle.com/DzzShortStack Pumpkin Chocolate Chip Cookies 1 spice (or gingerbread) cake mix One 15 ounce can solid pumpkin mix 1 package milk chocolate chips Mix spice cake and pumpkin together. Stir in chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350 for 8 to 10 minutes. http://www.bonanzle.com/HuckleberryBumpkin Easy Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg Mix the peanut butter, sugar and eggs together. Shape into balls, flatten and bake in 350 degree oven for a few minutes. Watch carefully. Allow to cool thoroughly so that the sugar sets up before transferring to plate. My kids LOVE these, and we usually have everything on hand!

http://www.bonanzle.com/winna_linna Special K Dessert Bars 6 cups Special K cereal 1 - 1/2 cups peanut butter 1 cup corn syrup 1 cup sugar 1 cup milk chocolate chips and 1 cup white chocolate chips Place cereal in a large heat proof bowl; set aside. In a sauce pan (sprayed with PAM) mix peanut butter, corn syrup and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour mixture over cereal and stir well. Spread onto cookie sheet and press down slightly to make the mixture even and smooth. In heavy sauce pan or microwave, melt the chocolate and white chocolate chips; stir until smooth. Spread over bars. Cool.

http://www.bonanzle.com/booths/RusticRanchTack Pumpkin Harvest Cookies 2 - 1/4 cups flour 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 2 sticks unsalted butter 1 - 1/2 cups dark brown sugar, packed 1 cup canned pumpkin 2 eggs 1 tablespoon vanilla 10 ounces white chocolate chips 1 cup toasted pecans, chopped Combine flour, pumpkin pie spice and baking soda. Cream butter and sugar, beat in pumpkin, eggs and vanilla. Add flour mixture, then stir in white chocolate chips and pecans. Drop by rounded tablespoons onto un-greased baking sheets. Bake at 300 degrees for 20 to 22 minutes, or until done. Makes about 3 dozen cookies. http://www.bonanzle.com/booths/jacksplace A house is not a home unless it contains food and fire for the mind as well as the body. ~ Benjamin Franklin

http://www.bonanzle.com/booths/lighthousecollecter Blueberry and White Chocolate Chunk Ginger Cookies (low carbohydrate and high fiber) Yield: Approximately 2 dozen. Ingredients 1 cup whole wheat flour 1/4 cup wheat germ 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 large egg 3/4 cup packed dark brown sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1/2 cup oats, quick-cooking or old-fashioned (not instant) 2 ounces white chocolate, chopped 1/3 cup dried blueberries 1/4 cup crystallized ginger, chopped Preparation: Position racks in upper and lower thirds of oven; preheat to 375F. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Cream egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto two ungreased baking sheets, 1 - 1/2 inches apart. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely. Nutrition: Per cookie : 115 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 9 mg Cholesterol; 17 g Carbohydrates; 2 g Protein; 3 g Fiber; 84 mg Sodium; 38 mg Potassium. Notes: Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to one month. Dried cranberries or cherries will also work in place of blueberries. All can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

Desserts and Drinks

http://www.bonanzle.com/booths/reksplace36 Pineapple Bread Pudding 8 eggs, well beaten 1/2 teaspoon salt One 17 ounce can crushed pineapple in juice. (Drain and reserve 1/2 cup of juice) 2 cups sugar 2 sticks (1 cup) butter, melted 10 to 12 slices white bread cubed (I keep the crusts on ) Preheat oven to 350 degrees. Grease an oven proof casserole and set aside. In a large bowl combine beaten eggs, salt, pineapple and reserved juice. Mix well, then add sugar and butter and mix well again. Fold in bread cubes and pour into casserole dish. Bake for at least 1 hour. I like to bake it until the top bread gets dark and near burned.


Banana Pudding 8 ounces Cool Whip 14 ounces Eagle Brand sweetened condensed milk 8 ounces sour cream 3.4 ounce box vanilla instant pudding (prepared according to package directions) 5 to 6 medium bananas 1 box vanilla wafers Layer bananas and vanilla wafers in bottom of 9 x 12 inch glass dish. Mix first 4 ingredients and pour over the bananas and wafers. Chill in refrigerator until ready to serve.

http://www.bonanzle.com/booths/stuffyouneed A minute on the lipsa lifetime on the hips.

http://www.bonanzle.com/winna_linna Apple Jacks 11 medium apples 2 tablespoon flour 1/2 cup sugar 1/2 cup brown sugar 1 - 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pie dough Core and peel apples. Cut apples in half and slice thin. Roll out dough to fit an 18 11 cookie pan with a little overhang. Dough should be rolled thin. Place dough into pan and tuck into corners. Spread apples evenly over dough. Combine and mix flour, sugar, brown sugar and spices in small bowl. Sprinkle over apples and cover with a thin layer of dough. Trim edges and fold under. Bake at 350 degrees for 45 to 50 minutes. Spread on glaze right out of oven. Glaze: 2 - 1/2 tablespoons melted butter, 1/2 teaspoon vanilla, 1 cup confectioners sugar, 3 to 4 tablespoons cherry juice (maraschino). Combine butter, vanilla and cherry juice. Stir in sugar until smooth. Add more juice as needed.

http://www.bonanzle.com/booths/nenka Savarin with Strawberries Follow this link for recipe: http://www.bonanzle.com/forums/1/topics/1234?page=7

http://www.bonanzle.com/booths/RayvensRarities The less I know the less I can be held responsible or get into trouble for later. ~ Anonymous

http://www.bonanzle.com/booths/AnnappleBonanza Old Fashioned Jelly Roll 5 eggs, separated 1 cup sugar 1 tablespoon grated lemon rind 2 tablespoons lemon juice 1/4 teaspoon salt 1 cup sifted cake flour Confectioners sugar 1 cup jelly or jam Beat egg whites until stiff but not dry. Add half the sugar slowly, beating constantly. Beat egg yolks until thick and lemon colored, add remaining sugar gradually, continuing to beat until soft peaks form. Gently fold in grated lemon rind and juice. Combine flour and salt and fold quickly, but lightly into egg mixture. Line a large shallow 1116 inch jelly roll pan with paper, pour in batter and bake in 350 degree oven for 15 minutes, being careful not to over bake it. Cool slightly then turn onto clean towel well sprinkled with confectioners sugar. Remove paper, trim off crusts. Spread with jam or jelly and roll up. Refrigerate and when ready to serve, cut slices the thickness you like. Sprinkle with more confectioners sugar when ready to serve, so its fresh.

http://www.bonanzle.com/booths/LoisCollis The true recipe to life is: love, forgiveness, compassion, faith & hope.

http://www.bonanzle.com/booths/AnnappleBonanza Baked Indian Meal Pudding To 1 quart milk, add 3 tablespoons tapioca. Scald in double boiler. In a bowl, put 2 heaping tablespoons corn meal, then wet with a little milk. Add 1/2 cup molasses, 1/2 cup sugar, 1 egg and a pinch of salt.

Beat altogether and add to milk and tapioca in double boiler. Stir and cook until thick and smooth. Take from stove and add piece of butter the size of an egg. Add a good pinch of ginger and cinnamon. Pour in buttered dish and bake slowly for 2 - 1/2 hours. After 1 hour baking, add 1 cup milk. Do not stir.


Never be a side dish. Be with someone who wants you as a main dish. ~ Me


Slow Cooker Yummy Peach Cobbler 1/3 cup buttermilk baking mix 2/3 cup dry quick oats 1/4 cup brown sugar or brown sugar substitute to equal 2 tablespoons 1teaspoon cinnamon 4 cups sliced peaches (canned or fresh) 1/2 cup peach juice, or water

Mix together baking mix, oats, brown sugar, sugar substitute, and cinnamon in greased slow cooker. Stir in peaches and peach juice. Cook on low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.) Serve with frozen yogurt or ice cream.

http://www.bonanzle.com/AnnappleBonanza Banana Fritters 2 tablespoons baking powder 1 cup flour 1 tablespoon confectioners sugar 1 egg 3 bananas, sliced in half Pinch salt 1 tablespoon lemon 1/4 cup milk Beat together egg and milk. Add other ingredients and mix well to make batter. Dip banana slices in batter and fry in deep fat or oil. Shortening probably is not as healthy, but will render the fritters more flavorful. Remove and drain when golden brown, turning as needed. For the sauce: Combine 3/4 cup granulated white sugar and 1/4 cup water, bring to a boil and boil for 5 minutes. Remove from heat and add butter and lemon juice. Drizzle over fritters.

http://www.bonanzle.com/CapturingToday Cranberry Crisp 2 - 1/3 cups quick cook oats 1 - 3/4 cups brown sugar 3/4 cup all purpose flour 1 stick butter, melted 1 can whole berry cranberry sauce Mix oats, flour and brown sugar in a large bowl. Melt butter and pour into oats mixture. Blend until it forms a crumble. In an 8 x 8 or 9 x 9 inch square or round pan, press half of crumble mixture onto the bottom. Top with entire can of whole berry cranberry sauce and spread evenly. Crumble remaining oats mixture on top of cranberries. Bake at 350 degrees for about 25 minutes or until bubbly. http://www.bonanzle.com/booths/cshort0319 Scandinavian Pudding Combine and warm 2 cups heavy cream and 1/2 cup sugar. Then add one envelope Knox gelatin and stir until gelatin is dissolved. Set aside to cool then add 2 cups sour cream and refrigerate.

Serve with raspberry sauce (either 1 package frozen berries in sugar, or mix fresh raspberries with sugar) and let sit until juice runs. Can be multiplied to make as many servings as you would like.

http://www.bonanzle.com/booths/seraphinabird You ALWAYS say you made dinner from leftovers.WHAT leftovers???


Old Fashioned Fruit Crisp 1 cup light brown sugar firmly packed down 1 cup flour 3/4 cup rolled oatmeal 1/2 cup melted butter 1 teaspoon cinnamon 4 cups of the chosen fruit chopped up small (rhubarb, apple, peach, etc.) 1 cup granulated white sugar 1 cup water 2 tablespoons cornstarch (about twice the amount of flour could be substituted in a pinch) Splash of vanilla extract (approximately one teaspoon). In a bowl combine the flour, oats, brown sugar, melted butter and cinnamon. It should be crumbly when thoroughly mixed. Press half this mixture into an oiled or buttered 8 inch square baking dish. Top with the chopped fruit, spread evenly. In a small saucepan combine the one cup white sugar, the cornstarch or substitute flour, the water, and the vanilla. Cook on high, stirring constantly. Do not allow to boil over. Cook together until clear if using cornstarch, or until thicker like a runny syrup with the flour as it will still be white. Pour that over the fruit in the dish, then top with the rest of the brown sugar mixture evenly. Pop it into the oven and bake at 350 degrees for 45 to 55 minutes. Its done when the fruit is bubbling and the top is crunchy . http://www.bonanzle.com/booths/BookbinEtc Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.

http://www.bonanzle.com/booths/princessgifts7 Raspberry Applesauce Jello 1 large box raspberry jello 2 cups boiling water 20 ounces frozen sweetened raspberries, thawed 1/2 cup applesauce Dissolve jello in boiling water. Add thawed raspberries and applesauce. Stir to blend and set in refrigerator to chill. Top with whipped cream, recipe below. Ingredients: 8 ounce container whipping cream 1 teaspoon vanilla extract Sugar to taste Directions: Pour cream into chilled glass bowl and beat until cream is foamy. Add sugar and vanilla extract and continue to beat until stiff peaks form. http://www.bonanzle.com/booths/joyce72747

Dandy Jello Sour Cream Dessert 2 cups very hot water 2 small boxes jello 1 cup sour cream 1 can pie filling Select complimentary flavors of jello and pie filling. Melt jello in water thoroughly Whisk in room temperature sour cream and pie filling. Refrigerate several hours to allow to set. http://www.bonanzle.com/booths/Domsgrammy Cooking is like love. It should be entered into with abandon or not at all.

http://www.bonanzle.com/booths/Cheyenne2u Wassail 5 quarts water 2 cups sugar 4 sticks cinnamon 12 whole cloves 1/2 teaspoon allspice 2 quarts apple juice 1/2 teaspoon lemon juice Heat water and sugar to dissolve sugar. Turn off heat. Add cinnamon, cloves and allspice. Let stand for 1 hour. Add apple, orange and lemon juice. Reheat in a very large crock pot, serve hot. Serves 35. Wonderful for the Holidays! I served this for a Winter wedding reception and it was a BIG HIT!

http://www.bonanzle.com/alienai Apple Pie Smoothie Just take applesauce, the vanilla yogurt, add some cinnamon and nutmeg to your taste, ice and WHIR!!!! Its addictive! Can be frozen too.


Watermelon Water 4 cups diced watermelon, seeded (simply strain once or twice) 1/2 cup water 1 tablespoon sea salt 1 whole lime, juiced 1 cup simple syrup (heat 1/2 cup sugar and 1/2 cup water until sugar dissolves) Place diced watermelon in a blender, by batches; add a small amount of water to help the blending process. Blend until smooth and strain. Place strained mix into a pitcher (taste for sweetness of your watermelon) and add salt, lime juice and sweetener to desired sweetness. Mix and enjoy over ice.

http://www.bonanzle.com/booths/princessgifts7 Slushies 5 cups ice 1 cup sugar 2 cups water 1 envelope Kool-Aid, any flavor Put all ingredients in blender and blend. http://www.bonanzle.com/bookbrowzers Hot Ginger Lemonade for your Sniffles So simple even a person feeling downright miserable can make it. All you need is some fresh ginger, hot water, honey, cayenne pepper, a lemon and a teapot. No need to peel the ginger; just grate it on the large holes of a four sided grater and put 2 tablespoons of the shards into a teapot. Pour in 2 cups of boiling water, cover and let steep for 5 10 minutes. Strain out the ginger, add a tablespoon of honey, 2 tablespoons of freshly squeezed lemon juice and a pinch of cayenne pepper. Stir, sip and get well.

http://www.bonanzle.com/booths/queeniez71 There is no love more sincere than the love of food.

Eggs and Ethnic

http://www.bonanzle.com/booths/OnTopOfJunkMountain Crustless Greek Quiche 1 tablespoon olive oil 2 cloves minced garlic 3 finely chopped green onions 1 (10 ounce) box frozen chopped spinach, thawed and drained 6 beaten eggs One 12 ounce block of shredded Muenster cheese One 6 ounce package crumbled Feta cheese 1 small can sliced black olives, drained 1 Roma tomato cut into 8 wedges 1 tablespoon Mrs. Dash Basil, Tomato, Garlic Spice Mix Preheat oven to 350 degrees. Lightly grease a 9 pie pan. Heat oil in a large skillet over medium high heat. Add onions and garlic and cook, stirring occasionally until onions are soft. Stir in spinach and continue to cook until excess moisture has evaporated. In a large bowl, combine the eggs, cheeses, spices, and olives. Add spinach mixture and stir to blend. Scoop into greased pie pan. Arrange tomato wedges on top and gently push into the mixture. Bake in preheated oven until eggs have set, about 35 minutes. Let cool for 10 minutes before serving. Note: This recipe is highly adaptable since you can add or remove ingredients to suit your taste. For example I do not use salt. You could add precooked sausage if you like. Just mix it into the egg mixture. http://www.bonanzle.com/booths/bookbrowzers Egg and Lentil Curry (click on the link below) http://www.bonanzle.com/forums/1/topics/1234?page=17

http://www.bonanzle.com/booths/colleenm248 Ramen Noodle Egg Foo Yung

One 3 ounce package Ramen noodles 3 tablespoons butter, divided 2 large eggs 2 green onions, finely chopped 1/2 teaspoon sesame oil 1/2 teaspoon soy sauce 1/2 teaspoon baking powder Cook Ramen noodles according to package instructions and drain well in a colander. Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside. Heat butter on medium high heat in an 8 inch non-stick skillet. Add drained noodles to butter and brown lightly about two or three minutes. Do not stir. Pour whisked egg mixture over noodles and gently incorporate by mixing gently to allow the egg to set enough to flip the egg patty over. Flip the patty over and cook the other side until the egg is set, about two minutes. Flip over again and cook about 1 minute more. Serve with soy sauce if you wish or an egg foo yung sauce. http://www.bonanzle.com/booths/BlueDragonfly Dinner will be ready when the smoke alarm sounds.

http://www.bonanzle.com/SherAhnn Baklava 10 15 sheets of Filo (or Phyllo) dough. 2 cups of blanched almonds ground to small pieces, or you can use prepared canned almond paste. 1/2 cup sugar, cinnamon and clove powder to taste. 1 cup melted sweet butter. Combine all ingredients except butter and mix well. Brush baking pan with butter. Place two Filo sheets at bottom of pan and brush with butter. Spread some mixture evenly over the sheets, place two more sheets on top. Again brush with melted butter. Repeat layering procedure until tray is filled. Place last 3 sheets on top, baste with butter, and score top sheets in square or diamond shape with a pointed knife. Bake in moderate 350 degree oven for thirty minutes, then reduce heat to 300 degrees for 45 minutes, or until top is golden brown. Let cool and then pour syrup (recipe below) over Baklava. Syrup: 1 cup honey, 2 cups water, 2 cups sugar, some lemon juice or flavoring to taste and 1 cinnamon stick. Mix all ingredients in a pot and boil for 10 minutes. Allow to cool slightly before pouring over Baklava. http://www.bonanzle.com/booths/abbysattic I dont regret my failures, I only regret the things I didnt try.

http://www.bonanzle.com/EclecticDealer Zucchini Latkes 3 pounds zucchini 1 - 1/3 cups plain fine dry bread crumbs 2 large eggs, lightly beaten 1/2 teaspoon dried marjoram About 1 cup vegetable oil for frying Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes. Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Preheat oven to 200F. Heat 1/3 cup oil in a 12 inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2 to 3 inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper towel lined baking sheet and keep warm in oven. Yield: Approximately 36 latkes. http://www.bonanzle.com/booths/masonictreasures From the Chairman of the Cooking Show Iron Chef Kaga Takashi ~ Allez Cuisine! (meaning Go Cook)

http://www.bonanzle.com/EclecticDealer Vegetable Latkes 1 large parsnip, peeled and shredded 2 large russet potatoes, scrubbed and shredded 2 large carrots, peeled and shredded 3 leeks (white and light green parts only) or 1 onion, chopped 3/4 cup all purpose flour 1 teaspoon baking powder 3 large eggs, beaten Salt and pepper to taste 1/2 cup vegetable oil In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper. Heat the oil in a large skillet over medium high heat. Drop batter in large spoonfuls, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes each side. Transfer the latkes to a paper towel lined baking sheet in a 200F oven until serving. Yield: 6 latkes.

http://www.bonanzle.com/booths/BeewitchingItems For me, the best cook is what I call a dump cook. You start with the basics and just dump things in until it tastes right. ~ June

Fish and Seafood

http://www.bonanzle.com/booths/yippykiyea Clam Dip One 6.5 ounce can minced clams, drained. Save the juice. One 8 ounce package cream cheese, softened 1 - 1/2 teaspoons Worcestershire sauce, 1/2 teaspoon minced garlic 2 teaspoons lemon juice 1 teaspoon finely minced onion Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onions until combined. Thin the mixture to your desired consistency by stirring in the saved clam juice. http://www.bonanzle.com/CharlesSagona Shrimp Scampi 1/2 cup olive oil 15 to 20 garlic cloves 2 pounds medium sized shrimp 2 tablespoons fresh parsley 1 tablespoon fresh Basil 1 teaspoon salt Cracked pepper to taste Hot pepper flakes to taste, optional 1 can chicken broth 1 stick butter, not margarine 1 pound spaghetti or linguini Heat olive oil in pan set on medium heat, add garlic and cook until translucent. Add shrimp, parsley, basil, salt, pepper and hot pepper flakes and stir well to mix. Add chicken broth and bring to a boil while continuing to stir mixture. Add butter and when butter is melted, the scampi is done. Serve mixed with pasta, or as a topping on your choice of pasta.

Original Maryland Crab Cakes http://www.bonanzle.com/booths/EuropeanGoodies/items/Recipe_for_Maryland_Crab_Cakes___ The_ORIGINALS_from_DC

http://www.bonanzle.com/magnoliaglitz Fast and Easy Shrimp and Asparagus for Two 1 can asparagus soup 1 can milk 1 can tiny shrimp Season to taste. I use thyme, salt and pepper. Mix, heat and serve over rice. http://www.bonanzle.com/Paceset9999 Paces Hot and Cheesy Crab Dip Two 8 ounce packages cream cheese, cubed 3 to 4 cups king crab 1 cup shredded Cheddar cheese 1 tablespoon chopped garlic 1 tablespoon lemon juice Splash or two Worcestershire sauce Place all ingredients in sauce pan and heat slowly. Stir every few minutes to prevent burning. When bubbly and melted, pour into bread bowl and enjoy! http://www.bonanzle.com/booths/lol1955 If you spend your time judging people, you will have no time left to love them. ~ Mother Teresa

http://www.bonanzle.com/users/212512/profile Scouter Muffin Grilled Cajun Salmon Get your favorite Cajun seasoning! Then get however many salmon fillets youll need. Coat those fillets down with that seasoning. Bunches of it! Put your fillets on the grill for a couple of minutes each side. THEN, immediately take off grill and drizzle with honey or more if ya like! http://www.bonanzle.com/GrannyGotGoodies Asian Shrimp Appetizers with Honey Lime Glaze 15 Athens Mini Phyllo Shells (1 box) frozen 1/2 teaspoon sesame oil 1 teaspoon minced fresh ginger 4 teaspoon fresh lime juice 1 tablespoon honey 2 teaspoons soy sauce 1/4 teaspoon lime zest 1 teaspoon water 1/2 teaspoon cornstarch 1/2 cup cooked, peeled and diced shrimp 1/4 cup small diced red bell pepper 1/4 cup drained canned oriental mini corn, cut in 1/2 inch lengths 2 tablespoons thinly sliced on bias green onions In a medium skillet, heat oil and saut ginger for 1 minute. Add lime juice, honey, soy sauce and lime zest. Heat to a simmer. In a small bowl, combine water and cornstarch until smooth; add to sauce stirring constantly. Cook for 2 3 minutes until thickened. Add shrimp and vegetables, heat and stir 1 to 2 minutes. Spoon 1 rounded teaspoon of filling into each phyllo shell. Serve warm. Makes 15 appetizers. http://www.bonanzle.com/booths/EuropeanGoodies Until one has loved an animal, part of their soul remains unawakened.

http://www.bonanzle.com/booths/AnimalEverything West Indies Crabmeat Salad 1 pound white lump or jumbo lump fresh crabmeat 1 medium onion, chopped fairly fine 1 cup apple cider vinegar 1 cup Wesson oil 1 cup ice water Salt and pepper to taste Spread half of onion over bottom of large bowl. Cover with crab and then remaining onion, salt and pepper. Pour oil, vinegar, and ice water over all. Cover and marinate in refrigerator 2 to 12 hours. Toss lightly before serving. IMPORTANT NOTE: Be sure you pick through the crab meat to remove any shells or cartilage before making this. http://www.bonanzle.com/EclecticDealer Mahimahi with Charred Onion, Tomatoes and Tapenade Vinagrette and Potato Wrapped Halibut with Sautd Spinach. These are detailed recipes. Follow the link below: http://www.bonanzle.com/forums/1/topics/35643

http://www.bonanzle.com/booths/CoveredBridgeStore I just put butter on everything. ~ Roseanne Barr

http://www.bonanzle.com/booths/dlb1954 Corn, Shrimp and Sausage Boil 1/2 cup Old Bay or Cajun seasoning 1 tablespoon salt One 12 ounce can light beer or more to taste 8 red potatoes (They are more firm and will not fall apart.) 2 sweet onions, cut into wedges 2 pounds sausage (polish, smoked,, etc), cut into 1/4 lengths 8 ears of fresh sweet corn, shucked and broken in half 4 pounds large shrimp, peeled and deveined In an 8 quart stock pot, combine the Old Bay or Cajun seasoning, salt, 4 quarts water and beer. Bring mixture to a boil. (We use a turkey fryer and then can do this outdoors) Add the potatoes and onions; cook over high heat for 10 minutes. Add the corn and continue to boil for 5 minutes. Add the shrimp and cook for 3 to 4 minutes. Drain the cooking liquid and reserve a bit for serving. Pour the contents from the pot into large serving bowls, shallow pails or simply mound on a paper-covered picnic table. Ladle a spoonful of cooking liquid onto each serving before eating. Serves 8. This may sound complicated, but it is not. It works great for a family get together or other large gathering. http://www.bonanzle.com/booths/BookRush One cannot think well, love well, sleep well, if one has not dined well. ~ Virginia Woolf

http://www.bonanzle.com/booths/ChillyDog Seafood Stuffed Avocado 1/2 cup flaked cooked crabmeat 1/2 cup cooked and chopped small or large shrimp 2 tablespoons peeled and finely diced cucumber 1 tablespoon light or non fat mayonnaise 1 teaspoon chopped fresh parsley Pinch salt, black pepper, and paprika to taste 1 avocado

In a bowl, mix the crab, shrimp, cucumber, mayonnaise and parsley. Season with salt, pepper and paprika. Cover and chill. Slice the avocado and remove pit. (Save pit to grow plant if you like!). Scoop out flesh, leave about 1/2 inch on the peel. Spoon seafood mixture into each half, sprinkle with paprika. Slice avocado and serve with seafood. http://www.bonanzle.com/booths/rnewsome I love good meal.So I do not cook. ~ Anonymous


http://www.bonanzle.com/Conjurewoman Homemade Cat Food Recipe http://www.bonanzle.com/booths/Conjurewoman/items/CAT_FOOD_RECIPE_and_more

http://www.bonanzle.com/booths/qwerty Copy Cat Sweetened Condensed Milk 3/4 cup sugar 1/2 cup water 1 cup plus 2 tablespoons powdered whole milk Combine all ingredients in heavy saucepan. Heat to boiling, turn heat to low and allow to simmer until thickened, about 15 to 20 minutes. This equals one can.

http://www.bonanzle.com/booths/sagebrushpearl Freezer Pickles 4 cups cucumbers, sliced 2 cups onion, sliced 4 teaspoon salt 3 tablespoons water 1 cup sugar 1/2 cup vinegar

Mix together first 4 ingredients. Let stand 2 hours then add sugar and vinegar. After sugar dissolves, pack in freezer containers. Allow 4 hours to thaw before serving.

http://www.bonanzle.com/bookbrowzers Mollies Special Low Fat Mushroom Gravy From Mollie Katzens Vegetable Heaven This is one of my absolute favorites from Mollie Katzen. I make a double batch and freeze some to have on hand. It is amazing over potatoes (any style), rice or any other grains, by itself http://www.bonanzle.com/forums/1/topics/1234?page=5

http://www.bonanzle.com/greenapplianceguy Yogurt Mayonnaise (uses no oil) 2 tablespoon butter 4 tablespoons flour 1 egg yolk 2 tablespoons lemon juice 1/2 teaspoon dry mustard, or more to taste 1 cup milk 1 cup yogurt 1/2 teaspoon salt

Make a roux by cooking the flour just enough so it no longer tastes floury. Add a cup of milk all at once and stir or whisk till smooth. Stir or whisk in 1 egg yolk and remove from heat. Stir in 2 tablespoons lemon juice, 1/2 teaspoon dry mustard (or more to taste) and 1/2 teaspoon salt. Stir in one cup yogurt. Store in refrigerator in tightly covered jar. Makes 1 pint.


Copy Cat Mrs. Dash Salt Free All Purpose Seasoning Mix 1/2 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon basil 1 teaspoon marjoram 1 teaspoon thyme 1 teaspoon parsley 1 teaspoon savory (or poultry seasoning) 1 teaspoon macular edema 1 teaspoon onion powder 1 teaspoon sage 1 teaspoon black pepper

Measure all herbs and place in glass bowl. Mix well with wire whisk. Store in glass shaker bottle. Use to season salads or as a dry marinade for meats or fish.


I serve three meals ~ Frozen, Microwave, Take-Out

http://www.bonanzle.com/booths/greenapplianceguy Chocolate Syrup 1 - 1/3 cups cocoa powder 2 - 1/4 cups sugar 1/4 teaspoon salt (opt) 1 - 1/3 cups boiling water 1 teaspoon vanilla white Mexican 1/2 teaspoon orange flower water Mix the dry ingredients in a heavy sauce pan and gradually stir in the boiling water. Cook stirring frequently over medium heat for about 10 minutes until slightly thickened. Remove from heat and stir in the flavorings. Makes 2 cups or one pint. The syrup will still be pretty thin when done. If you cook it thicker it will be more of a sauce.


Homemade Yogurt 1 gallon whole milk (Organic is best.) 2 tablespoons yogurt (Use as starter.) Pour milk into large heavy saucepan. With burner on medium heat milk, stirring constantly, until milk is almost boiling (scalding point). Cool to 100 degrees. Stir in yogurt, divide into small containers with lids. (I use quart and pint plastic sherbet containers) Keep at 100 degrees for at least 5 hours. I make it at night and put it in the refrigerator in the morning. Yield 1 gallon. I know this sounds like a lot of yogurt, but I like to make sundaes with it instead of ice cream. The trick is keeping it at 100 degrees for 5 hours. I have a small electric heater that I put in my oven that I have adjusted to the temperature required. http://www.bonanzle.com/booths/carolsherrell The way to a mans heart is through his stomach. ~ Anonymous

http://www.bonanzle.com/booths/collecthappy Gel Scents in a Jar For the winter holidays, these make great gifts for teachers, friends and neighbors, and great scents for your own home. Ingredients 1 cup simmering liquid potpourri 2 envelopes unflavored gelatin Decorative jars with lids Labels Saucepan that is no longer used for food (I pick them up for a quarter at garage sales.) Directions Heat 1/2 cup liquid potpourri in saucepan. Stir in the gelatin until dissolved. Remove from heat and stir in the remaining potpourri. Fill jar with mixture and cover with lid. Refrigerate for about two hours. Make label. I also use a fabric tied with raffia for cover. Baby food jars, and small canning jars also work well. These sold like hot cakes at the craft fairs, and always had extras handy at the door for visitors during the holidays.

http://www.bonanzle.com/booths/oldbaloo Homemade Suet for the Winter Birds (They love this!) Melt 1 cup shortening (or lard) in a saucepan on very low heat. Add 1 cup peanut butter and stir until melted. To this add 1 cup plain flour and 3 cups cornmeal. Mix thoroughly. Add whole rolled oats (I used dry oatmeal), seeds, raisins, or breadcrumbs. (I also added the leftovers from my pet rabbits dish that he didnt eat). The final consistency will be like putty. Pour into a disposable 8 x 8 inch aluminum pan and allow to cool. Slice into quarters. Store remaining squares in fridge. (These quarters fit perfectly in the store bought suet holders).

http://www.bonanzle.com/booths/Heartsome Smell is a potent wizard that transports you across thousand of miles and all the years you have lived. ~ Helen Keller

http://www.bonanzle.com/booths/MommyOf2QTs Cookie Cutter Cinnamon Ornaments (non-edible) 1 cup cinnamon 1 tablespoon cloves 1 tablespoon nutmeg 3/4 cup applesauce 2 tablespoons Aleenes Tacky Glue Combine cinnamon, cloves and nutmeg. Stir in applesauce and glue. Work with hands for 2 3 minutes to form a ball. If too dry, add more applesauce. If too wet, add more cinnamon. Divide dough into 4 equal portions. Roll out to 1/4 inch thickness and cut with cookie cutters. Place on cookie sheet. Use a pencil to make hole in top of each ornament for hanging string (be sure hole goes all the way through). Let air dry for 4 to 5 days, turning from time to time, until ornaments are thoroughly dry.

http://www.bonanzle.com/booths/silverspoon Barn Cookies for Your Horse or Mule Mix 4 cups sweet feed, 8 tablespoons flour, 1/2 cup molasses and 3/4 cup water in a large bowl. Place large spoonfuls on a greased cookie sheet and bake at 300 for 45 minutes to one hour.

http://www.bonanzle.com/booths/annesattic Three Pepper Chutney 3 red bell peppers, seeded and chopped 3 green bell peppers, seeded and chopped 3 Jalapeos, seeded and minced 1 white onion, chopped 1 - 1/2 cups brown sugar 1 - 1/2 cups apple cider vinegar 1 teaspoon salt Combine all in pot and bring to a boil. Simmer uncovered for 1 to 2 hours or until syrupy. (You may want to open windows and have good ventilation in cooking area very strong aroma!) Cover and chill. Optional: Add 1 teaspoon red pepper flakes and pinch of grated ginger. Serve over block of cream cheese with crackers and watch it disappear!

Pasta, Pork, Potatoes

http://www.bonanzle.com/booths/cshort0319 Eileens Favorite Penne with Asparagus 12 ounces penne pasta Two cups 1 inch asparagus pieces 1 tablespoon olive oil 1/2 cup diced red onions 2 cloves garlic, minced 1/2 cup low fat lot sodium chicken broth 2 tablespoons balsamic vinegar 1/2 cup diced red peppers 2 tablespoons Parmesan cheese 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh basil, optional Cook the penne according to directions until not quite done (al dente). Add asparagus and cook for 3 to 4 additional minutes, or until the asparagus is bright green and the pasta is tender. (If you dont feel confident that you are adding the asparagus at the right time, you can do the penne and the asparagus separately in two pots to ensure that the penne pasta is cooked at you like it, and the asparagus is also cooked 3 to 4 minutes.) Meanwhile, in a large no stick skillet over medium heat, warm the oil. Add onions and garlic. Saut 2 minutes or until the onions are tender. Stir in the chicken broth and vinegar, bring to a boil. Reduce heat, stir in red peppers Parmesan and black pepper. Drain the penne and asparagus, place in large serving bowl. Add the onion mixture and toss to mix well. Sprinkle with basil, if desired. Serves 4. Note: you can add peeled and cooked shrimp if you like to make this a one dish meal.

http://www.bonanzle.com/booths/ChillyDog Santa Fe Lasagna 12 lasagna noodles, cooked 4 cans green chiles (may substitute Picante sauce) 1 1/2 cups Ricotta cheese 2 pounds cooked chicken 1 1/2 cups sour cream 1 packet taco seasoning Combine Ricotta cheese, sour cream, and taco seasoning for flavor, set aside. Place 1/3 noodles in bottom of buttered 9 x 15 inch baking dish. Place 1/3 chicken over noodles, then place chiles (or Picante sauce) over chicken. Spoon 1/3 cheese mixture over meat. Sprinkle with Mozzarella cheese. Repeat layering, ending with top layer of Mozzarella cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake another 10 to 15 minutes. Serve with garlic bread and salad. http://www.bonanzle.com/booths/littleroses Fettuccine Alfredo 3/4 cup butter 1/2 cup whipping cream 3/4 cup grated Parmesan cheese 1/2 cup shredded Provolone cheese 1/4 teaspoon pepper 1 pound fettuccine noodles, uncooked Cream butter in a small mixing bowl until light and fluffy. Gradually beat in cream. Beat in cheeses; set aside, do not refrigerate. Preheat oven to 250 degrees. Place a large serving bowl or casserole dish in oven while you cook the noodles. When noodles are done, remove bowl from oven. Place noodles in hot bowl. Add cheese and butter mixture and toss until coated. Cheese will sizzle until melted.

http://www.bonanzle.com/booths/lynsky59 Homemade Cheese Filled Manicotti Manicotti Shells 4 eggs, 1/4 cup water, 3/4 cup sifted flour, 1/4 teaspoon salt In a bowl, beat all ingredients until smooth. Place a skillet with a rounded bottom (8 across top and 6 across bottom), over low heat until a few drops of water sprinkled in will start to sizzle. For each pancake (manicotti pancake), brush skillet with melted butter, pour batter from a 1/4 cup measuring cup, filled a little over half full, into hot greased skillet, lifting and rotating pan as you pour, in order to spread batter over entire bottom of pan. If batter is too thick to spread easily, stir in a little water. Cook over a low heat, just long enough to set. Turn and cook pancake just long enough to set on other side. As pancakes cook, they will not be brown. When cooked, stack on a plate. This recipe makes 10 to 12 pancakes. Cheese Filling 15 to 16 ounces Ricotta cheese 4 ounces Mozzarella cheese, grated 1/4 cup grated Pecorino / Romano cheese 1/2 teaspoon salt, optional 1/4 teaspoon pepper, 1 teaspoon minced parsley 1 egg Beat all ingredients together until they are well combined. Spread the cheese filling down the center of each pancake, roll up and place in a 2 quart oblong baking dish. Pour your own favorite tomato sauce over the rolled pancakes, sprinkle with grated cheese. Bake in a preheated 350 degree oven until bubbly, about 40 45 minutes. Servings 4-6.

http://www.bonanzle.com/booths/bookbrowzers Lasagne al Forno (Lasagne in the oven) This recipe comes from a small cookbook called The Country Kitchen: Cheese and Crackers by Jean Hatfield.

Recipe is long, so a link to the pages is provided here: http://www.bonanzle.com/forums/1/topics/1234?page=8

http://www.bonanzle.com/reksplace36 EZ Tomato Pasta 5 tablespoons good quality olive oil Medium onion sliced thin Garlic to taste In sauce pan over medium heat, cook onions until tender. Add fresh tomatoes or one can diced tomatoes in juice (Del Monte Fresh Cut is the best), some sweet basil or oregano, a dash of salt and pepper to taste. Simmer until flavors blend. Serve over noodles with sweet Italian sausage.

http://www.bonanzle.com/EclecticDealer Yummy Risotto (recipe is located in middle of page) http://www.bonanzle.com/forums/1/topics/91003?page=15

http://www.bonanzle.com/mypiy Pasta Salad 1 pound pasta noodles (your choice, I use shells.) 2 cans tuna 2 tablespoons sweet pickle relish 4 hard boiled eggs Mayonnaise to taste 3 dill pickles diced very small 1 one red onion diced very small 4 stalks celery, small diced 1 cucumber, diced Mix all together in a large bowl AFTER you boil and cool the pasta.


God gives every bird its food, but He does not throw it into the nest. ~ J.G. Holland


Pasta and Pepperoni Salad Cook pasta (bow tie, spiral or your choice) until done to your liking, then drain. Add: 1/2 cup green, 1/2 cup red and 1/2 cup yellow bell pepper, chopped into small bits. 1/2 cup chopped onion 1/2 cup any cheese cut into small pieces. Add more to taste. 1/2 cup pepperoni pieces Black olives, optional 1/2 cup chopped celery pieces, optional 1 shredded carrot, optional Cherry or grape tomatoes, halved


Home Style Macaroni and Cheese (A classic comfort food dish with a cheesy Cheddar and cream cheese sauce with a touch of Dijon over macaroni pasta and topped with bread crumbs.) 7 ounces macaroni (or more, I use a full box!) 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk One 8 ounce package cream cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons Dijon mustard 2 cups shredded Cheddar cheese 1 cup dry bread crumbs 2 tablespoons butter 2 tablespoons chopped fresh parsley Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through. Prep Time: 20 Minutes, Cook Time: 20 Minutes, Ready In: 40 Minutes, Servings: 6 http://www.bonanzle.com/booths/CoveredBridgeStore Feed a man a fish, feed him for a day. Teach a man to fish, feed him for a lifetime.

http://www.bonanzle.com/booths/nelliekellie Spaghetti with Italian Sausage Ingredients 1 pound sweet Italian sausage, casings removed, crumbled 2 tablespoon olive oil 3 cloves garlic, minced One 28 ounce crushed tomatoes One 14.5 ounce can diced tomatoes 1 tablespoon minced fresh basil Salt and pepper to taste 1 pound spaghetti Parmesan cheese, grated Directions Heat a large skillet. Add the oil, then the garlic and cook for about 3 minutes until golden. Add the meat and brown. Add the tomatoes, increase heat to medium-high and simmer until sauce thickens, approximately 15 to 20 minutes. Stir in basil, salt and pepper to taste. Cook the spaghetti while sauce is simmering. Toss spaghetti and part of the sauce. Add a little more sauce and top with Parmesan cheese while hot and just before serving.

http://www.bonanzle.com/booths/lynsky59 Eggplant Pasta Salad Ingredients 1 large eggplant 1 medium onion, chopped 1 ripe tomato, chopped 1 large clove garlic, chopped 1/2 cup olive or vegetable oil 1/2 cup lemon juice 4 tablespoons chopped fresh parsley 1/2 teaspoon oregano, crumbled 1/2 pound (8 ounces) macaroni Directions Wash eggplant, prick skin in several places with fork and bake in moderate 350 degree oven for 45 minutes, or until tender. Allow to cool, then peel and dice. Combine all other ingredients in large mixing bowl and add diced eggplant. Toss and mix well. Cover and marinate overnight. Cook pasta, al dente, drain and add to marinated eggplant mixture. Toss and serve warm or cold. To serve, spoon salad into bowl lined with lettuce, garnish with tomato, lemon and green or black olives.


Spicy Baked Pork Chops Vegetable oil spray 1 pound boneless pork loin chops, all visible fat removed Egg substitute equivalent to 1 egg (or use 1 egg) 2 tablespoons fat-free milk 1/3 cup cornflake crumbs 2 tablespoons cornmeal 1/2 teaspoon dried marjoram, crumbled 1/8 teaspoon each of ground pepper, dry mustard, ground ginger, and cayenne.

Preheat oven to 375 F. Spray a shallow baking pan large enough to hold chops in a single layer; set aside. Cut pork chops into 4 portions if necessary; set aside. In a small shallow bowl, combine egg substitute and milk.

In a shallow dish combine crumbs, cornmeal, marjoram, pepper, mustard, ginger and cayenne. Dip chops in milk mixture, letting the excess liquid drip off. Coat both sides of pork chops with crumb mixture. Arrange chops in prepared pan. Bake uncovered for 15 minutes. Turn chops and bake 10 minutes or until tender and done all the way (ever so slightly pink in the center).

http://www.bonanzle.com/booths/princessgifts7 Beer Ham 1 pre-cooked ham 1 bottle beer 1 cup brown sugar 1 can whole berry cranberry sauce Combine brown sugar and cranberry sauce and pour over ham. Bake in 350 degree oven for two hours, or in slow cooker set on low for 8 hours. Serve with Beer Gravy (recipe below) and mashed potatoes. Beer Gravy Pour juices from cooked Beer Ham into a medium sized saucepan. Allow to cool to room temperature. Add one cup water. Measure and add 2 to 4 tablespoons cornstarch to pan and heat to boiling, stirring constantly. When thickened to your liking, remove from heat and serve with mashed potatoes. http://www.bonanzle.com/Gr8Expressions Potato Bacon Chowder 1 pound bacon 8 potatoes diced 1 cup chopped onions 1 can cream of chicken soup 1 3/4 cup milk 1 cup (8 ounces) sour cream 2 tablespoons parsley Salt and pepper to taste Cut bacon into small pieces and fry. While the bacon is frying, boil the potatoes in just enough water until tender. Drain and add the remaining ingredients. Let simmer on low for 10 20 minutes. Makes 4 to 6 servings.

http://www.bonanzle.com/users/848/profile Dill Fingerling Potatoes 2 tablespoons unsalted butter 1 - 1/4 pounds fingerling potatoes, rinsed but not peeled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons chopped fresh dill Melt the butter in Dutch oven or large heavy bottom pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow potatoes to steam for another 5 minutes. Do not overcook. Toss with the dill and serve hot.

http://www.bonanzle.com/booths/MommyOf2QTs Buffet Potato Casserole Bake: 375 degrees for 1 hour One 2 pound package frozen hash browns, thawed 1/2 cup butter, melted 1 pint sour cream One 10.5 ounce can condensed cream of chicken soup 1/2 cup onion, chopped 2 cups Cheddar cheese, shredded 1 teaspoon salt 1/2 teaspoon pepper For topping: 2 cups crushed corn flakes and 1/2 cup butter, melted.

Combine hash browns and melted butter in large bowl. Stir in remaining ingredients and pour into greased 9 x 13 inch baking dish. Combine corn flakes and 1/2 cup melted butter and sprinkle on top of hash browns. Cover with foil and bake in 350 degree oven for one hour. May be mixed in advance and refrigerated; bake right before serving. Add 15 to 20 minutes to baking time if casserole has been refrigerated.


Hot German Potato Salad 10 slices bacon, diced 1 cup sugar, or less 1 cup distilled white vinegar 2 eggs 1 teaspoon salt 1 teaspoon prepared mustard Dash cayenne pepper 10 large potatoes, boiled 1 medium onion, sliced (optional) Dice and fry bacon. In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper. Beat well and pour into hot pan with bacon and bacon grease stirring till thickened. Add diced cooked potatoes and sliced onion (or onion powder). Serve hot.

http://www.bonanzle.com/booths/princessgifts7 Authentic German Potato Salad (5th Generation) 1 medium onion, chopped 2 stalks celery, chopped 2 pounds bacon, chopped 4 - 1/2 cups water 6 tablespoons flour 1 - 1/3 cups sugar 2/3 cup apple cider vinegar 8 pounds salad potatoes, un-peeled (red potatoes or boiling potatoes). Boil potatoes in water until cooked halfway, not completely done. Place in colander and run under cold water. Peel and slice or cut into bite size pieces. Set aside. Slice bacon while half-frozen. Cook in pan until crisp. Place on bed of paper towels and set aside. Drain grease from pan. Pour 4 cups warm water in pan, add sugar, vinegar, onion and celery. Pour 4 cups hot water in pan with sugar, vinegar, chopped onion and celery. Heat to boiling. Mix remaining 1/2 cup water and flour together thoroughly. Slowly pour into boiling mixture stirring constantly until thickened. Pour over sliced potatoes. Add bacon and mix thoroughly. Serve warm. Tastes best the following day.

http://www.bonanzle.com/booths/ChansCorner Great Mahatma Rice 1 package of Mahatma Rice (yellow bag), 2 cinnamon sticks, 2 tablespoons olive oil Mix together and cook rice according to the direction on the package. This is great with the following recipe! Easy and Fast Chicken Gravy 3 frozen chicken breasts cut into strips( tenders), 1/2 cup olive oil, 2-3 tablespoons minced garlic, three packs chicken gravy mix (mixed as package says) or two jars pre-made chicken gravy such as Heinz gravy. Heat olive oil and garlic together in a large skillet . Add frozen breast tenders. Stir gently and cook for about 5 minutes until they start to brown. Add the gravy, cover and simmer on low for approximately 20 to 25 minutes. The Mahatma rice is excellent with this recipe. Or serve with mashed potatoes and a salad or vegetables.

http://www.bonanzle.com/CapturingToday Pulao Indian Curry Rice (meatless dish) 1 cup uncooked Basmati, white or brown rice 1/4 cup ghee (clarified butter), butter or margarine 3 cups water 1 tablespoon oil, your choice 1/2 teaspoon mustard seeds 1 teaspoon turmeric 1 cup green peas 1/2 cup chopped green pepper 1/8 cup chopped nuts or seeds 1/4 cup raisins or craisins 1/2 teaspoon sea salt 1 - 1/2 teaspoons mild curry powder Heat ghee, butter or margarine in medium sized pan. Add rice. Stir constantly over low heat for 3 minutes, watching carefully. When rice is well coated and glistens slightly, add water. Cook rice until soft: 15 20 minutes for white rice, 35 45 minutes for brown rice. In a medium sized skillet heat oil and add mustard seeds. When they pop, add turmeric and vegetables. If youve never cooked with turmeric before, beware that it will stain wood, rubber and cloth a bright yellow. Cook for 3 to 4 minutes. Add nuts and/or seeds and raisins and mix well. Add cooled rice, fluffing it with a fork as you remove from pan. Add salt and curry powder. Mix well. Serves 5 - 6.

http://www.bonanzle.com/kbarrd Steves Special Fried Rice (for a crowd) Copy and paste the URL below in your browser window: http://www.bonanzle.com/booths/kbarrd/items/Steve_s_Special_Fried_Rice_Recipe

Salads, Salsas, Dressings, Marinades


Peanut Butter Marinade for Chicken or Pork 1 1/2 cup creamy peanut butter 1 1/2 cup soy sauce 1/2 cup honey 3 tablespoons lemon juice 1 - 1/2 tablespoon ground ginger 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes Boneless chicken breast or pork Stir together peanut butter, soy sauce, honey and lemon juice with wire whisk. Add ginger, garlic and red pepper flakes. Pour marinade evenly over meat. Cover; refrigerate 6 to 8 hours, turning meat once. Wipe excess marinade from meat. Bake or grill until tender.

http://www.bonanzle.com/booths/BargainBasement Tomato Soup French Dressing This is just one more version of the easy and popular dressing made from canned tomato soup. The original recipe was first published on a Campbells Tomato Soup can in 1945, shortly after the end of WWII. 3/4 cup granulated sugar 1 cup vegetable oil 1/2 teaspoon salt 1/2 teaspoon ground paprika 1 can tomato soup, undiluted 1/3 cup cider vinegar 1 small onion, grated 1/2 teaspoon Worcestershire sauce 1/4 teaspoon black pepper Combine ingredients in medium saucepan. With burner set on medium, stir and blend ingredients until just beginning to boil. Turn down heat and let simmer for five minutes. Allow to cool. Store in tightly covered glass jar in refrigerator. Will keep for several months.

http://www.bonanzle.com/booths/annesattic Ranch Vegetable Salad 5 cups cauliflower, broken into florets 5 cups broccoli, cut into florets 1 cup small tomatoes, halved 1 med. red onion, chopped 1/2 cup each red, yellow, and green peppers 1 can black olives, sliced 1/2 cup Parmesan cheese Dressing 1 envelope Ranch Dressing Mix 1 cup light mayonnaise 1 cup 2% milk teaspoon sugar In a large salad bowl, combine veggies. In a jar with lid, combine dressing ingredients; shake well. Pour over vegetables and toss to coat. Refrigerate 3 hours. Yield: 16 to 20 servings. Bleu Cheese Salad Dressing 2 cups mayonnaise 1 cup (8 ounces) sour cream 1/4 cup white vinegar 1/4 cup minced fresh parsley 1 garlic clove, crushed 1/2 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 4 ounces crumbled blu cheese Place all the ingredients in blender; cover and process until smooth. Store in the refrigerator. Yield: 3 cups.

http://www.bonanzle.com/booths/ChillyDog Oregano Lemon Marinade 1/3 cup olive oil 1/2 cup fresh lemon juice 2 cloves garlic, minced 1 tablespoon chopped fresh oregano 1/4 teaspoon salt 1/8 teaspoon pepper Combine all ingredients and pour over chicken or turkey tenderloin. Reserve some marinade for basting while grilling. Marinate several hours or overnight, turning meat occasionally. Drain meat, discarding marinade. Grill meat, basting with reserved, NOT USED marinade. Flank Steak Marinade 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons white vinegar 1 1/2 teaspoons garlic powder 1 1/2 teaspoons ground ginger 3/4 cup vegetable oil 1 small green onion, chopped Combine all ingredients. Use to marinade flank steak before grilling and to baste during grilling. Here are some condiments to add a delicious taste to plain grilled or roasted meats: Combine and heat 1/2 cup apricot jam, 3 tablespoons teriyaki sauce, 1 tablespoon rice or white wine vinegar and 1 teaspoon crushed dried rosemary. Serve with lamb, chicken or pork Combine 1/4 cup orange juice concentrate, 1/4 cup Dijon mustard and 1 to 2 teaspoons lime juice. Use as a baste and sauce for poultry or fish.

http://www.bonanzle.com/booths/greenapplianceguy Mango Salsa 1 ripe, firm mango peeled, pitted, cubed 1-1/2 cups plum tomatoes, peeled and finely chopped 1 small white onion, finely chopped 2 garlic cloves crushed 1-2 white Hungarian chilies, finely chopped 5 tablespoons lemon juice Grated peel of 1/2 lemon 2 - 3 tablespoons torn fresh mint leaves, or a mix of mint and basil 1 - 2 teaspoons sugar Salt, optional to taste Mix all and chill well before serving. Note: The original recipe calls for red chilies but the Hungarians chilies are white and about the size and shape of Jalapeos. I also used a mix of mint and basil, rather than all mint which was too minty for me. The original recipe suggests sugar or honey, however, I did not like the salsa with honey and the recipe gives a choice of honey or sugar. I tried it with honey and that was not as good. You gotta try this one! Perfect balance of flavors! http://www.bonanzle.com/booths/CoveredBridgeStore Creamy Fruit Dressing One 8 ounce package cream cheese, softened 2 tablespoon sugar 1/3 cup orange juice 1/2 teaspoon ginger Mix together the cream cheese, sugar, orange juice, and ginger. Pour over your favorite fruit. Yield: approximately 1 - 1/2 cups.

http://www.bonanzle.com/booths/gran12345 EZ Cool Cucumber Tomato Salad 2 cucumbers 2 large tomatoes 8 ounce can sliced black olives 12 ounces ranch style salad dressing 6 cups uncooked colored curly noodles Salt and pepper to taste. Cook noodles, drain and cool. Slice cucumbers in thin round slices. Half the tomatoes, then slice. Drain olives. Add the ranch dressing and mix. Add salt and pepper to taste and chill well before serving. Serves 12. Double ingredients for 24 servings. So easy! My family loves it. http://www.bonanzle.com/booths/fancyfashiongal Watergate Salad 2 large cans crushed pineapple 2 boxes regular size pistachio instant pudding 1 large package small marshmallows 1 large container Cool Whip Do NOT drain the pineapple! Mix the pineapple with the pudding. Stir in the marshmallows and Kool Whip. Chill until set, then serve. This is the easiest dessert salad and a great favorite.

http://www.bonanzle.com/booths/7268 Steves Italian Bean Salad 1 can garbanzo beans 1 can kidney beans 1/4 to 1/2 sliced and quartered red onion 1 cup fresh chopped parsley 1/2 cup red wine vinegar 1 teaspoon crushed/minced garlic 1 tablespoon extra virgin olive oil 1/2 teaspoon tarragon Rinse and drain the garbanzo and kidney beans. In a bowl, combine beans and garlic with the oil and red wine vinegar. Stir well. Add the parsley, onion, and tarragon. Stir well. Refrigerate and stir often. It is best to let sit overnight, then enjoy!

http://www.bonanzle.com/aqua_angels Sour Cream Jello Salad 1 box jello ( I use strawberry ) One 8 ounce container sour cream 1 container cool whip One 8 ounce can mixed fruit 1 small jar cherries Mix all together and chill. Do not add water.

http://www.bonanzle.com/booths/miriamkay Cesar Salad with Fresh Homemade Dressing and Croutons Ingredients for croutons 2 large garlic cloves 3 teaspoon virgin olive oil 2 cups French bread baguette slices cut into 1/2 inch cubes Ingredients for salad 2 medium heads romaine lettuce 1 large egg 1/2 teaspoon Worcestershire sauce 1/2 teaspoon fresh ground pepper 3 tablespoons lemon juice 1 large garlic clove 4 flat anchovies 1 - 1/2 teaspoons capers 1 teaspoon Dijon mustard 1/2 cup virgin olive oil 1/2 cup grated Parmesan Directions for croutons Preheat oven to 350 degrees. Combine crushed garlic , olive oil and baguette pieces. Mix until evenly coated. Bake until golden Directions for salad Wash, drain and cut up lettuce. Set aside. Bring pan of water to boil and cook egg for 45 seconds. Remove from heat and let cool. Mix Worcestershire sauce, fresh ground pepper, lemon juice, crushed garlic clove, flat anchovies cut into tiny pieces, capers, Dijon mustard, mix in egg and stir until smooth. Slowly whisk in virgin olive oil. Pour half over salad. Toss to blend then pour remainder of dressing over salad. Add croutons and sprinkle grated Parmesan over top.

http://www.bonanzle.com/winna_linna Creamed Lettuce Shred a head of lettuce and slice a small onion thinly and mix together. Dressing: (mix the following ingredients in a separate bowl) 8 ounce container sour cream 1/8 cup vinegar 3 tablespoons sugar 1/2 teaspoon salt Pepper to taste Right before the meal is to be served, mix the dressing into the lettuce and onions.


Corn Salad Ingredients 2 cans corn, drained 1/2cup onion, diced 1/2 cup green pepper, diced 1 cup Cheddar cheese, shredded Dressing Mix together 2 tablespoons mayonnaise, salt and pepper to taste and a sprinkle of garlic salt. Add chili cheese Fritos to mixture just before serving.


Fresh Pesto 1 cup fresh basil leaves, washed 1 clove garlic 1/3 cup Pignoli nuts 1/3 cup grated Parmesan cheese 2 tablespoons olive oil Place 1/2 the basil leaves and garlic in food processor and chop a few pulses. Add remaining ingredients and pulse until desired consistency. Add more oil to make more liquid or more cheese to make thicker. Do not cook. Add to cooked hot pasta or spoon on top of grilled chicken. http://www.bonanzle.com/booths/ChillyDog

Mango Salsa 1 mango, chopped 1 or 2 peaches, chopped 2 Roma tomatoes, finely chopped 1/4 purple onion, finely chopped 1 avocado, chopped 1/2 Jalapeo, finely chopped (remove seeds to reduce heat) Garlic powder, optional Cumin to taste, optional Lime juice Olive oil Put all chopped items in mixing bowl, sprinkle with cumin and garlic powder. Lightly toss with lime juice and olive oil. Cover and chill for at least one hour. Serve with tortilla chips

http://www.bonanzle.com/just4barbie Peach Salsa This recipe was a winner at the Palisade Peach Festival contest. From Celebrate Colorado, by the Junior Service League of Grand Junction, this recipe makes 5 pints, or 20 half cup servings. 10 medium peaches, peeled and chopped (2 1/2 to 3 pounds) 5 tomatoes, peeled and chopped 1 red onion and 1 red bell pepper, diced 3 large Jalapeo chiles, seeded and minced 3 cloves garlic, crushed 1 1/2 tablespoons finely chopped fresh cilantro 2 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon white vinegar 2 teaspoon Mexican seasoning blend, 1/2 teaspoon (or more) salt 1/2 teaspoon cayenne pepper, 1/2 teaspoon seasoned pepper Combine peaches, tomatoes, onion, bell pepper, Jalapeos, garlic, cilantro, lime juice, olive oil and vinegar in a large stockpot and mix well. Add Mexican seasoning, salt, cayenne pepper and seasoned pepper. Bring to a boil; simmer 5 minutes. Ladle salsa into hot sterilized jars, leaving 1/2 inch head space; seal with 2 piece lids. Process in a boiling water bath for 15 minutes. Serve with chips or use to accompany poultry, pork or burgers.

http://www.bonanzle.com/booths/annesattic Strawberry Spinach Salad 1 bag spinach, rinsed, and patted dry 1 pint fresh ripe strawberries, stems removed, quartered 1/4 cup thinly sliced red onion Dressing 1/3 cup sugar 3/4 cup mayonnaise, no substitute 1 tablespoon poppy seeds 1/4 cup milk 2 tablespoons white vinegar Mix all ingredients for dressing until smooth, then chill. Pour over spinach, strawberry and onion salad before serving.

Snacks and Sandwiches

http://www.bonanzle.com/booths/KBCreativeDesigns Hamburger on 1/2 Bun Combine and blend: 1/3 cup chili sauce 1 small onion 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon horseradish Spread mixture on 1/2 hamburger bun and broil. http://www.bonanzle.com/booths/PandorasBeadBox Slow Cooker French Dip Sandwiches Ingredients 1 4 pound beef roast (such as rump) 1 can French onion soup, undiluted 1 can beef broth, undiluted One 12 ounce can beer (your choice) Place beef roast in slow cooker. Pour soups and beer over roast. Cover and cook on low for about 7 to 8 hours, or high for about 4 hours. When cooked, slice beef and return to slow cooker set on warm until ready to serve. Serve sliced beef on hot crusty rolls. Use liquid from slow cooker for dipping.

http://www.bonanzle.com/booths/OnTopOfJunkMountain Meatless Wonder Sandwich Two slices 7 grain, or whole wheat bread 1/2 cucumber sliced lengthwise, about 1/8 inch thickness 1 avocado, sliced lengthwise 1 tomato, sliced Alfalfa sprouts Salt and pepper, to taste Mayonnaise Spread mayonnaise on each slice of bread. Add a thin layer of alfalfa sprouts on one side, then top with a slice of avocado. Add two strips of cucumber. Add the tomato, and salt and pepper to taste. Cut in half and enjoy!

http://www.bonanzle.com/booths/reksplace36 Easy Roll-Up Snacks Spread cream cheese on very thin sliced hard salami. Add thin dill pickle slice on one end, roll up jelly roll style and secure with toothpick.

http://www.bonanzle.com/booths/MommyOf2QTs Foil Sandwiches Bake: 450 degrees for 10 15 minutes 1/2 pound chipped ham, chopped 1/2 pound Velveeta cheese, shredded 1 medium onion, diced 2 hard boiled eggs, diced 1/2 cup ketchup 3 tablespoons mayonnaise 16 hot dog buns Combine all ingredients except chipped ham in a large bowl. Add chipped ham and mix well. Spoon approximately 3 tablespoons chipped ham mixture into each hot dog bun spreading to both ends of bun. Wrap in aluminum foil and freeze. These are great to have on hand for an after school snack for the kids. To bake, pre-heat oven to 450 degrees and place frozen sandwiches still in foil on a cookie sheet. Cook for 10 to 15 minutes. To microwave, remove aluminum foil from frozen sandwiches and microwave on high for 2 to 3 minutes or until heated through.

http://www.bonanzle.com/booths/MommyOf2QTs Chipped Ham BBQ 1/2 cup ketchup 2 tablespoons cider vinegar 2 tablespoons sugar 2 tablespoons Worcestershire sauce 1 tablespoons oil 1 teaspoon prepared mustard 1/4 teaspoon salt 1/2 pound chipped ham, chopped Combine all ingredients except chipped ham in a medium saucepan and bring to a boil. Add chipped ham and stir well. Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Serve on hamburger buns.

http://www.bonanzle.com/booths/ChillyDog Chili Dogs for a Crowd The chili recipe makes enough chili (large spoonful) for16 to 20 hot dogs. If you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If youre feeding more, just double the recipe. 1/2 pound bacon, cut into small pieces 1 large onion, chopped 2 pounds ground beef 4 garlic cloves, chopped 16 ounce can tomato sauce 1 cup beef broth 2 tablespoons molasses or honey 2 tablespoons sweet paprika 1 tablespoons ground cumin 1 tablespoon chili powder 1 teaspoon cayenne (optional) Salt, to taste As many hot dogs and buns as you have people to serve. Chopped red onion and shredded cheddar or Monterey Jack cheese for garnish. Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well. Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but its best to taste first and then add more. Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry. Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want; no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if youd like. Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!

Soups, Chilies and Chowders

http://www.bonanzle.com/booths/jamiro White Bean, Broccoli & Chicken Soup 1 regular size can white beans (such as Great Northern or Navy). Do not drain liquid. 1 small carrot, cut into bite sized pieces 1-1/2 to 2 cups bite sized pieces leftover rotisserie chicken (a must for best flavor) Fresh broccoli crowns (about 8 to 10 ounces or more if you wish) 2 chicken bullion cubes 1 vegetable bullion cube (Herb Ox makes these), optional 1 to 2 tablespoons finely chopped onion (I prefer sweet white) 2 to 4 bay leaves 2 small handfuls Minute Rice quick cooking rice 2 1/2 to 3 cups water (you can add more if needed) In a 4 quart or larger sauce pan simmer about 2 and 1/2 to 3 cups water with all bullion cubes, chopped onion and bay leaves. Cut up stem parts of broccoli and carrots and add to the pot. When the other veggies are about half done add the broccoli top pieces broken into small bite size pieces. Let simmer until all vegetables are tender. Be careful not to over cook. Add cut up chicken pieces, the can of beans with liquid and the rice. When rice is cooked, soup is ready to eat. Remove bay leaves before serving. Yield: 4 small bowls. http://www.bonanzle.com/booths/Book_Omnia Potato Chowder Soup 2 cups peeled and diced potatoes 1/2 cup diced carrots 1/2 cup diced celery 1/4 cup chopped onion 1 teaspoon salt 1/4 cup butter 2 cups milk 1/4 cup all-purpose flour Two 15 ounce cans whole kernel corn, drained 2 - 1/2 cups shredded Cheddar cheese Place potatoes, carrots, celery, onion and salt in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve and enjoy!

http://www.bonanzle.com/booths/RusticRanchTack Chili Blanco 1 pound boneless chicken, cut into cubes 1 tablespoon canola oil 2 tablespoons your favorite seasoning blend (I use a Southwestern seasoning mix) 1 onion, chopped 2 cloves garlic, crushed 4 green chilies, diced 2 Jalapeos, diced 2 teaspoon cumin 1/2 teaspoon oregano 2 cans pinto beans 1 - 1/2 cups chicken broth 3/4 cup Cheddar cheese, shredded 3/4 cup Monterey Jack cheese, shredded 1/2 cup sour cream In a skillet over medium heat, saut chicken in 2 teaspoons oil and Southwest seasoning for 5 to 6 minutes, or until chicken is done. In same skillet over medium high heat, saut onions and garlic for an additional 3 minutes or until onion is translucent. Transfer to small crock pot. Add chilies, Jalapeos, cumin and oregano. Add white beans, and chicken broth. Set heat on crock pot to High and let cook at least 5 to 6 hours.


French Onion Soup 8 onions, sliced 2 cloves garlic, minced 1/3 cup olive oil 2 tablespoons all-purpose flour 8 cups beef stock 1/4 cup dry white wine 1 bay leaf Salt and pepper to taste 1 loaf French bread 2 cups grated Gruyere

Saut onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add bay leaf. Reduce heat, cover, and simmer gently for about 20 minutes. Season with salt and pepper to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an oven proof bowl, add toasted bread and cover with cheese. Bake in oven set at 350 degrees, or under broiler for 5 minutes.

http://www.bonanzle.com/booths/colleenm248 Alton Browns Lentil Soup 2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts chicken or vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground grains of paradise (Melegueta Pepper); cardamom or black peppercorns Place the olive oil into a large 6 quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a blender, puree to your preferred consistency. Serve immediately.

http://www.bonanzle.com/booths/colleenm248 Red Lentil, Zucchini, and Couscous Soup 1 large onion, chopped 1 stalk celery, chopped 1 teaspoon olive oil 4 medium carrots, grated 2 medium zucchini, grated 1 cup red lentil, rinsed and drained 6 cups vegetable broth, or 6 cups water 1 teaspoon salt, to taste 1/2 teaspoon ground pepper 1/2 teaspoon dried basil 1/3 cup couscous Grate carrots and zucchini, set aside. Heat oil in a 5 quart soup pot; add onions and celery; Saut on medium high heat for 5 to 7 minutes or until golden. If vegetables begin to stick, add one to two tablespoons water. Add the remaining ingredients except couscous to the pot, increase to high heat to bring to a boil. Reduce heat and simmer partially covered for 45 minutes, stirring occasionally. Add couscous and simmer an additional 10 minutes. If soup is too thick, thin with water, a little at a time. Adjust seasonings to taste.

http://www.bonanzle.com/booths/sarascosmeticshop Easy Chicken and Wild Rice Soup One box Uncle Bens Instant Wild Rice, Fast Cook Recipe One can evaporated Milk, fat free One package cream cheese, 8 ounce, fat free One can chicken broth, fat free and low sodium Boneless, skinless chicken breasts Carrots, celery, garlic, onions, green peppers Slivered almonds Shredded cheese, reduced fat Cut up chicken into smaller size pieces and fry up with garlic, onions and peppers, season to taste. Cut up celery and carrots, cook until soft. Prepare rice following directions on box. Mix remaining ingredients and gently boil on low heat to incorporate flavor, let steep for about 5 minutes. Add slivered almonds or sprinkle soup with shredded Cheddar or shredded Parmesan for added flavor. http://www.bonanzle.com/starshinin Italian Zucchini Soup 1 large zucchini, sliced and diced 1 pound Italian sausage (cut into bite sized pieces) 1/2 diced onion 1/2 diced green pepper 2 garlic cloves diced 12 fresh peeled and quartered tomatoes, or stewed tomatoes Italian seasoning to taste Brown sausage and onions. Mix in all other ingredients and simmer for an hour or longer. Top with Parmesan cheese and serve with garlic bread.

http://www.bonanzle.com/colleenm248 White Bean Turkey Chili 1/2 pound white beans, soaked overnight and drained 3 cups turkey stock 1 clove garlic, minced 1 medium onion, chopped (divided) 1 tablespoon olive oil 1 Jalapeo or Serrano pepper, stem and seeds removed, chopped 1 teaspoon ground cumin, 1 teaspoon dried oregano, pinch ground cloves 1/4 teaspoon cayenne pepper Two 4 ounce cans chopped green chilies 2 cups diced cooked turkey 1/2 to 1 teaspoon salt, or to taste Combine beans, turkey stock, garlic and half the onions in a large soup pot with burner set on medium. Bring to a boil, reduce heat to low and cook beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using.) Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered down stock), if necessary. Heat olive oil in a skillet on medium heat, cook chopped Jalapeo (if using) and remaining onions in oil until tender. Add and mix green chilies and seasonings. Add to bean mixture. Add turkey and salt to taste. Simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened. Garnishes and extras for White Bean Turkey Chili 1 1/2 cup grated Monterey Jack cheese 1/3 cup (loose) chopped cilantro 1/4 cup chopped green onions 1 chopped avocado Chopped tomatoes or salsa Corn tortilla chips Warmed flour tortillas

http://www.bonanzle.com/bookbrowzers Vegetable Chili (Serves 6 to 8) 3 tablespoons olive oil 1 large onion, chopped 1 red or green bell pepper, chopped 2 to 4 minced garlic cloves 2 celery ribs, diced One 14.5 ounce can Italian style stewed tomatoes 2 tablespoons chili powder, 2 teaspoons ground cumin 1/2 teaspoon dried basil 8 ounces mushrooms, sliced 2 medium zucchini, sliced 2 large carrots, sliced One 16 ounce bag frozen corn kernels One 16 ounce can red kidney beans, drained 1 1/2 teaspoon salt, 1/4 teaspoon cayenne 1/4 cup chopped parsley or cilantro One 16 ounce container (or two cups) sour cream In a large soup pot, heat oil and cook onion over medium heat, stirring occasionally until softened, 2 to 3 minutes. Add bell pepper, garlic and celery. Cook, stirring, until soft, 3 5 minutes longer. Add tomatoes, chili powder, cumin, basil, mushrooms, zucchini and carrots. Cover, reduce heat to medium low and cook 25 minutes. Add corn, kidney beans with their liquid, salt and cayenne. Simmer, covered, 10 minutes. Sprinkle with parsley. Serve hot. Garnish with a dollop of sour cream.

http://www.bonanzle.com/cnspecials Minestrone Soup 3 tablespoons olive oil 1 cup minced white onion (about 1 small) 1/2 cup chopped zucchini 1/2 cup frozen cut Italian green beans 1/4 cup minced celery (about 1/2 stalk) 4 teaspoons minced garlic 4 cups vegetable broth (not chicken broth!) Two 15 ounce cans red kidney beans, drained Two 15 ounce cans white or great northern beans, drained One 14 ounce can diced tomatoes 1/2 cup carrot, julienned or shredded 2 tablespoons minced fresh parsley 1 - 1/2 teaspoon dried oregano, 1 1/2 teaspoon salt, 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 3 cups hot water 4 cups fresh baby spinach, 1/2 cup small shell pasta Heat three tablespoons olive oil over medium heat in a large soup pot. Saut onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

http://www.bonanzle.com/booths/nenka Broccoli Chowder with Corn and Bacon 4 slices bacon, cut into 1 inch pieces 1 medium onion, chopped 1/4 cup all purpose flour 2 cans, or homemade chicken broth 1 large baking potato, peeled and diced 1 head broccoli (about 1 pound), cut into bite size florets, stalks peeled and thinly sliced 1 package (10 ounces) frozen corn kernels 1/2 teaspoon dried thyme 1 cup whole milk Coarse salt and ground pepper, to taste In a large pot, cook bacon over medium low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme and milk. Cook until broccoli is crisp tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon. Serves 4.

http://www.bonanzle.com/booths/sagebrushpearl Cheese and Corn Chowder 3/4 cup water 1/2 cup chopped onions 1 - 1/2 cup sliced carrots 1 - 1/2 cup chopped celery 1/4 teaspoon 1/2 teaspoon pepper One 15-1/4 ounce can whole kernel corn, drained One 15 ounce can no-added salt cream-style corn 1 -1/2 cup milk 1 - 1/2 cup fat-free half-and-half 1 cup grated Cheddar cheese Combine water, onions, carrots, celery, salt, and pepper in slow cooker. Cover. Cook on High 4 to 6 hours. Add corn, milk, half-and-half, and cheese. Heat on high for one hour then turn to low until ready to serve.


Gazpacho (Cold Tomato Soup) 1 large cucumber, peeled, halved lengthwise and cored to remove seeds, divided 2 large tomatoes (local ripe or heirloom tomatoes are best) peeled, cored, seeded, and divided. 1 green pepper, halved, seeded and divided 1 medium onion, peeled, halved and divided 3 cups low salt tomato juice, divided 1/3 cup wine vinegar 1 tablespoon olive or vegetable oil 1/4 teaspoon Tabasco sauce 1/8 teaspoon ground pepper 3 or 4 cloves garlic, finely chopped 1/4 teaspoon salt Croutons for garnish In a blender or food processor, combine half the cucumber, 1 tomato, green pepper and onion finely chopped, and 1 cup of tomato juice. Puree the ingredients. Chop the remaining cucumber, tomato, pepper and onion finely. Place this with the puree in a bowl, cover and refrigerate at least two hours before serving time. When ready to serve, pour the puree into a large serving bowl, add the remaining 2 cups of tomato juice, vinegar, oil, Tabasco sauce, salt, pepper and garlic. Garnish with croutons. Serves 6 to 8 generously. http://www.bonanzle.com/booths/divinefabricsnmore Shape your Italian meatballs by hand, not with a utensil, so that the best ingredient is tasted by the soul of the person enjoying them for that ingredient is love and can only be added when you hand pat and roll it in. ~ A sweet reminder of how my mom taught us girls how to make meatballs!

http://www.bonanzle.com/booths/ChillyDog Santa Fe Soup 1 can black beans with liquid 1 can pinto beans with liquid 1 can stewed tomatoes (can add chopped Jalapeos for flavor) 1 can shoe peg corn with liquid 1 small can chopped green chiles with liquid 1 pound ground beef (or chopped cooked chicken) 1/2 white onion, chopped 1 package taco seasoning 1 package Ranch dressing Cook meat and onion, add beans, tomatoes, corn and chiles. Simmer for 15 minutes. Add taco and Ranch dressing seasoning packets. For thinner consistency, add 1 can tomato sauce or beef broth. Simmer all for 20 to30 minutes. Serve with sour cream, cheddar cheese and tortilla chips. http://www.bonanzle.com/booths/CiCi Strangers are just friends waiting to happen. ~ Author unknown.


Corn Souffle 1 can whole kernel corn (15.5 oz.) 1 can creamed corn (15.5 oz.) 2 eggs 1/2 cup butter (melted) 8 ounce container (one cup) sour cream 1 box corn muffin mix (I prefer the Jiffy brand) 1 tablespoon dried onion flakes Combine all ingredients. Bake at 350 for about an hour or until mostly set in the middle. A crowd pleaser that is always requested by everyone! http://www.bonanzle.com/booths/bookbrowzers

Fried Eggplant 1 eggplant Oil for frying (your choice) 3 eggs, beaten 2 cups Panko Japanese style bread crumbs, or your choice of bread crumbs Grated Parmesan Freshly ground black pepper Garlic salt This dish is open for playing around with seasonings; add what you like and see if it works. I do not peel the eggplant, just wash it and slice it into rounds. Beat the eggs in a shallow dish, then combine Panko or crumbs, Parmesan and seasonings to taste. Heat the oil over medium heat. Coat the eggplant slices first with egg, then with the Panko Parmesan mixture, and fry a couple of minutes each side until golden brown. Drain on paper towels and enjoy. Great with any sort of vegetable on the side and a salad. This heats up beautifully for leftovers. I just toss them into the frying pan again to heat through and crisp up a bit.

http://www.bonanzle.com/CollectibleCorner Zucchini Pancakes I dont measure anything. Add about 1/3 cup flour, 1/2 cup seasoned bread crumbs, 1 egg, 1/2 cup Parmesan cheese, sea salt and freshly ground black pepper to 2 cups shredded zucchini. If mixture is too wet, add more bread crumbs a little at a time. Mixture needs to be stiff enough to form into soft balls that will not break apart. Place a meatball sized bit of mixture (no larger) in fry pan with olive oil, flatten slightly, and cook until pancakes are nicely browned and crispy on one side before turning over. Flip only once. Otherwise, pancakes will become soggy. http://www.bonanzle.com/CharlesSagona Asparagus Pasta Stir Fry 1 pound asparagus, trimmed 1/2 cup sliced onion 2 tablespoons vegetable oil 2 tablespoons soy sauce 1 clove garlic, minced 1 teaspoon ginger root 1/2 teaspoon Worcestershire sauce 1/4 tablespoon crushed red pepper 6 ounces vermicelli pasta cooked and drained Diagonally slice asparagus into 1 - 1/2 to 2 inch sized pieces. Stir fry asparagus and onion until crisp and tender. Add seasonings and mix well. Add cooked pasta and stir fry until thoroughly heated and evenly mixed. http://www.bonanzle.com/Misskity Bacon Wrapped Asparagus Spears Spiral wrap bacon slice around 3 or 4 asparagus spears to make a bundle. Season lightly with salt and pepper. Then drizzle with olive oil and bake in 350 oven or hot grill until bacon is crisp.

http://www.bonanzle.com/booths/CoveredBridgeStore Summer Squash Souffle 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 3 eggs, separated 1 cup summer squash, cooked and mashed Salt and pepper to taste Melt butter, whisk in flour, salt and pepper. Remove from heat, slowly stir in milk. Return to heat, cook 3 minutes over low heat, stirring constantly. Beat the egg yolks, add to mixture. Stir in squash. Fold in stiffly beaten egg whites. Turn into ungreased casserole. Bake at 375 degrees for 30 to 35 minutes. Serves 4. Source: Companion Magazine, 1956. http://www.bonanzle.com/PennyAnnies Easy Fresh Tomato Snack Put a spoonful of cottage cheese, chopped fresh tomato on a fresh lettuce leaf. Sprinkle bacon bits on top and season to taste. http://www.bonanzle.com/buyinsellingal

Marinated Cucumbers Slice cucumbers very thin (with skin on) until you have about 4 cups, place them in a glass bowl. Add: 1/4 cup cider vinegar 1/4 cup white sugar 1- 1/2 teaspoons dill weed 1- 1/2 teaspoons garlic powder 1/8 teaspoon salt 1 tablespoon oil Mix thoroughly, cover and place in refrigerator. Stir every once in a while. They should marinate at least 3 to 4 hours before serving. Serve cold and enjoy!!

http://www.bonanzle.com/luvmykittycats Bread and Butter Cucumber Pickles Prepare Brine 3 cups white vinegar 3 cups sugar 1/4 cup salt (dissolved in white vinegar) 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon turmeric Prepare ingredients 8 cucumbers, sliced 2 cups chunked onion 2 cups chunked green peppers, seeds and veins removed 2 cups chunked red peppers, seeds and veins removed Heat brine to a boil. Put vegetables in a one gallon or quart jars. Cover with brine, shake and pack down under brine. Refrigerate for at least 24 hours before eating. Keep refrigerated. Will keep in refrigerator for up to three months. http://www.bonanzle.com/ANightOwl Freezer Storing Summer Tomatoes Wash, remove stems and any icky bits, place in sturdy weight gallon zipper bag and toss in the freezer. Thats it. No other preparation. When I want to use some, I take a few out of the bag and defrost slightly. They pop right out of their skins. Then chop them up a bit and throw in the crock pot for whatever the soup of the week is. Red ones stay a bit intact, yellow ones just disappear into the stock. They keep amazingly well. I have had tomatoes keep up to 2 years using this method in a regular freezer (not the stand alone kind).

http://www.bonanzle.com/thecrabbynook Fried Tomatoes with Garlic 4 cloves garlic, crushed Salt and pepper to taste 1/2 teaspoon small finely chopped hot pepper 2 tablespoons chopped fresh parsley 2 tablespoons oil 2 large, firm tomatoes, thickly sliced Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately. Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This tomato appetizer is great as a spread on Arabic bread. Serves 4.

http://www.bonanzle.com/booths/Packing_Pagan Ive never been a millionaire but I just know Id be darling at it. ~ Dorothy Parker


Broccoli Pizza 4 tablespoons extra virgin olive oil 1 pound (16 ounces) pizza dough 1/4 cup grated Parmesan cheese 3/4 pound mild Provolone cheese, sliced 12 ounces broccoli florets 1/3 cup Ricotta cheese 1/2 cup Mozzarella cheese, shredded Dash garlic powder, salt and oregano Preheat oven to 425 degrees. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated Parmesan cheese. Top with sliced Provolone cheese. Then place broccoli florets on top of Provolone. Using two teaspoons, spoon about 3/4 teaspoon size spoonfuls Ricotta around the broccoli areas in empty spots. Season whole pizza with salt, oregano and garlic powder to taste then sprinkle the shredded Mozzarella evenly all over top of pizza. Bake for 12 to 18 minutes, or until crust is golden brown. Slice and serve. Serves 8.


Oven Roasted Roma Tomatoes 12 Roma tomatoes Olive oil 2 tablespoons white granulated sugar 1/2 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper, chopped fresh thyme (optional)

Directions Preheat oven to 300 degrees. Slice Roma tomatoes in half lengthwise, gently remove the seeds with your fingers and lightly brush the cut tops of the tomatoes with olive oil. Place the tomatoes, cut side up, in a single layer on a cookie sheet that has been lined with non-stick foil. In a small bowl, mix remaining ingredients (except the optional thyme). Sprinkle some of the mixture lightly over each tomato half. You may also sprinkle a tiny bit of chopped fresh thyme over them. Bake the tomatoes in the oven for 3 to 4 hours or until they are nicely browned on the edges. Use immediately or let cool completely and place them in freezer storage bags in your freezer for later use. When you want to use your Romas, thaw them in the refrigerator and heat them, covered with a paper towel on a microwave safe plate, for a few seconds at a time on 70% power in the microwave until they are warm. Makes 24 servings. Cooking time 2 to 5 hours.


French Lentils with Walnuts and Goat Cheese 1 cup dry lentils 1 bay leaf 1 sprig thyme 2 tablespoons olive oil 1 large red onion, diced 2 cloves garlic, minced Splash balsamic vinegar (optional) Walnut oil, to taste Salt and pepper 2 ounces walnuts, toasted 4 ounces goat cheese, broken into pinches Put the lentils in a saucepan with the bay leaf and thyme. Pour over 1-1/3 cups/375 ml water, bring to a boil, then simmer until tender, 30 to 40 minutes. All the liquid should be absorbed by the time they are cooked. If not, simply drain off any excess. I used canned lentils sometimes and they are just fine! Meanwhile, heat the olive oil in a saut pan and fry the onion until soft. Add the garlic for one minute, then deglaze the pan with a splash of balsamic vinegar. When the lentils are cooked, toss them with the onion, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese.

This is very delicious salad or side dish. Healthy as well! You could serve it as elegant lunch dish with soup and green salad. Easy to make, especially if you use canned lentils.

http://www.bonanzle.com/booths/cdvdmart In case of emergency, administer chocolate!


Baked Kale Chips Separate center stalks from kale leaves and tear leaves in medium sized pieces. Soak and rinse the leaves in cold salted water at least twice. Dry leaves in salad spinner, paper towels or clean dish towel. Spray cookie sheet (non-insulated) lightly with cooking spray, such as PAM. Then spray kale leaves with the PAM. When lightly coated, sprinkle your choice of seasoning salt on just one side of the leaves. Bake in preheated 350 degree oven for 10 to 15 minutes. Turn oven off and leave in oven to completely dry for another 10 to 15 minutes. These are delicious and a great way to get your kids to eat their greens! An entire bunch of kale leaves done this way will go fast, promise! http://www.bonanzle.com/booths/princessgifts7 Creamed Peas One 10 ounce package frozen peas 1 tablespoon 1 tablespoon flour Salt and pepper to taste 1 cup hot milk (Be careful not to scald.) Cook peas in microwave safe dish for 5 minutes. While peas are cooking, melt butter in saucepan on low heat. Add flour, salt and pepper and stir until bubbly and light brown or golden in color. Add hot milk stirring constantly (you are making a roux for a basic cream sauce). When thickened to your liking, pour over peas. Delicious over mashed potatoes too. http://www.bonanzle.com/booths/cdvdmart Coffee, chocolate, and men some things are just better rich!

Appendix Online Cooking Information Resources

Measurement Equivalents (dry, liquid, oven temperatures, and more!) http://www.exploratorium.edu/cooking/convert/measurements.html Heirloom Weights & Measures Conversion Chart http://homecooking.about.com/library/weekly/bloldconvert.htm Spice Substitution Chart http://homecooking.about.com/library/weekly/blspicesub.htm Cooking with Sugar Substitutes http://homecooking.about.com/library/weekly/bl010598b.htm Can Sizes and Equivalents http://homecooking.about.com/library/archive/blhelp7.htm Recipe Calculator Converter (international measures to U.S.) http://homecooking.about.com/library/weekly/blcalculator.htm Herb Substitution Chart http://homecooking.about.com/library/weekly/blherbsub.htm No-Salt / Low-Sodium Recipes and Information http://homecooking.about.com/library/archive/blhelp13.htm Allergy Friendly Cooking http://www.sophiesafecooking.com/