Cooking with Sisters!

A Song of Sonoma 10-year collaboration

Food is music to the body, music is food to the heart.

Gregory David Roberts

RECIPE FOR SUCCESS

The recipe for success is: Success = Opportunity + Preparation

As Song of Sonoma celebrated its 10-year anniversary during the Covid pandemic, there were many opportunities to reflect on our successes even through Zoom rehearsals and gatherings. We live in the areas of Sonoma County that have been impacted by severe fires in the last 4 years. Did we feel challenged? Yes, of course. But we keep on cooking, all puns intended. Our past shows and competitions were met with the spirit of reaching goals...that takes preparation. The opportunities to present the joy of our music to the community and beyond were designed by us and then? We worked to create successful and magical moments through our music. It is my hope that you enjoy these recipes and prepare and serve them with joy, knowing that the women who have shared them are strong, positive, and confident. My vision of what a chorus like this means is simple: challenge each person and bring out the God-given talent so that she shines and so that she experiences personal success at every rehearsal or performance.

When I see that light in a singer's eye, how could I not think "Bon Appetit!"

Sharon Carlson, proud director since 2010!

Recipe for a Happy Home � � � � � � � � � � � � � � � � � � � � � � � 8Savories � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9Beef DishesBeef Rouladen � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 10Beef Stroganoff � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 11Belgian Beef Stew � � � � � � � � � � � � � � � � � � � � � � � � � � � � 13Braised Short Ribs � � � � � � � � � � � � � � � � � � � � � � � � � � � � 15Mongolian Beef � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 16Special Meatloaf � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 18Taco Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 19Twenty Minute Tamale Pie � � � � � � � � � � � � � � � � � � � � � 20Wayne's Bulgogi � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 21Chicken DishesChicken Breast Casserole � � � � � � � � � � � � � � � � � � � � � � 22Chicken Breasts Baked in Cream � � � � � � � � � � � � � � � 23Chicken Cacciatore � � � � � � � � � � � � � � � � � � � � � � � � � � � 24Chicken Crescent Rolls � � � � � � � � � � � � � � � � � � � � � � � � 25Cranberry Chicken � � � � � � � � � � � � � � � � � � � � � � � � � � � 26Crock Pot BBQ Chicken � � � � � � � � � � � � � � � � � � � � � � � 27Easy Chicken Divan � � � � � � � � � � � � � � � � � � � � � � � � � � � 28Enchilada Casserole � � � � � � � � � � � � � � � � � � � � � � � � � � 29Shoyu Chicken � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 30Simple Chicken Pot Pie � � � � � � � � � � � � � � � � � � � � � � � 31Sweet and Sour Chicken � � � � � � � � � � � � � � � � � � � � � � 35Chicken Lettuce Wraps � � � � � � � � � � � � � � � � � � � � � � � � 36Thai Chicken Lettuce Wraps � � � � � � � � � � � � � � � � � � � 37Vegetable DishesBrussels Sprouts – Roasted � � � � � � � � � � � � � � � � � � � � 38Butternut Squash, Twice Baked � � � � � � � � � � � � � � � � � 39Corn and Black Bean Quesadillas � � � � � � � � � � � � � � � 41Farmers' Market Pasta � � � � � � � � � � � � � � � � � � � � � � � � 43Greek Roasted Potatoes � � � � � � � � � � � � � � � � � � � � � � � 44Green Bean Fries � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 45Lemon Pepper Spuds � � � � � � � � � � � � � � � � � � � � � � � � � � 46Potato Casserole � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 47

Potato Casserole � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 48Ratatouille � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 49Red Cabbage – German Style � � � � � � � � � � � � � � � � � � 50Tian of Basil � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 51Yellow Pepper, Sweet Potato, Feta Jumble � � � � � � � 52SaladsBroccoli Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 53Cabbage Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 54Chicken Pasta Salad � � � � � � � � � � � � � � � � � � � � � � � � � � 55Warm Balsamic Bean Salad � � � � � � � � � � � � � � � � � � � � 56SoupsBean and Potato Soup � � � � � � � � � � � � � � � � � � � � � � � � � 57Bell Peppers and Squash Soup � � � � � � � � � � � � � � � � � � 58Brown Lentil Soup � � � � � � � � � � � � � � � � � � � � � � � � � � � � 59Cauliflower & Broccoli Soup � � � � � � � � � � � � � � � � � � � � 60Cauliflower Soup � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 61Cream of Vegetable Soup � � � � � � � � � � � � � � � � � � � � � � 63Hamburger Chowder � � � � � � � � � � � � � � � � � � � � � � � � � � 64Moroccan Red Lentil Soup � � � � � � � � � � � � � � � � � � � � � 65Best Potato Cheese Soup � � � � � � � � � � � � � � � � � � � � � � 66Potato Cheese Soup � � � � � � � � � � � � � � � � � � � � � � � � � � 67Instant Ramen & Wonton Soup � � � � � � � � � � � � � � � � � 68Split Pea Soup � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 69Tortilla Soup � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 71Other SavoriesAvocado-Orange Salsa � � � � � � � � � � � � � � � � � � � � � � � � 72California Marinade � � � � � � � � � � � � � � � � � � � � � � � � � � 73Guacamole � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 74Swiss “French” dressing � � � � � � � � � � � � � � � � � � � � � � � 75Easy Baking-Powder Biscuits � � � � � � � � � � � � � � � � � � � 76Biscuits and Gravy � � � � � � � � � � � � � � � � � � � � � � � � � � � � 77Brunch Eggs with Chilies and Cheese � � � � � � � � � � � � 78Calico Beans � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 79Cheese & Nut Loaf � � � � � � � � � � � � � � � � � � � � � � � � � � � � 80Chili � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 81

White Chili � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 82Chili Dogs � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 83Margie Park Chili � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 84Chili Relleno Casserole � � � � � � � � � � � � � � � � � � � � � � � � 86Chinese Ribs � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 87Garlic Gruyere Toasts � � � � � � � � � � � � � � � � � � � � � � � � � 88Grilled Cheese Sandwich (and French Cheese) � � � 89The Best Oven-Baked Ribs � � � � � � � � � � � � � � � � � � � � 90Pasta with Raw Tomato Sauce � � � � � � � � � � � � � � � � � � 92Sausage Hashbrown Breakfast Casserole � � � � � � � � 93Tortilla Espanola � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 94My Comfort Food � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 95Sweets � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 96Breads, Muffins & BiscuitsApple Walnut Muffins � � � � � � � � � � � � � � � � � � � � � � � � � 97Banana Bread � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 98Chocolate Banana Bread � � � � � � � � � � � � � � � � � � � � � � 99Beer Bread � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 100Buttermilk Posset with Almond Biscuits � � � � � � � � 101Low Carb Cream Cheese Muffins � � � � � � � � � � � � � � 103Date Bread � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 104Angela’s Orange Muffins � � � � � � � � � � � � � � � � � � � � � 105Persimmon Bread � � � � � � � � � � � � � � � � � � � � � � � � � � � � 106Snickerdoodle Bread � � � � � � � � � � � � � � � � � � � � � � � � � 108Pies & CakesAlmond Coffee Cake � � � � � � � � � � � � � � � � � � � � � � � � � 110Cheeseless Almond Cheesecake � � � � � � � � � � � � � � � 112World-Famous Best Cheese Cake Ever! � � � � � � � � � 113Raw Apple Cake � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 114Fabulous Chocolate Cake � � � � � � � � � � � � � � � � � � � � � 115Chocolate Whiskey Cake � � � � � � � � � � � � � � � � � � � � � 119Pear Kuchen � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 121Tia Marta’s Pecan Pie � � � � � � � � � � � � � � � � � � � � � � � � 122Pineapple Bundt Cake � � � � � � � � � � � � � � � � � � � � � � � � 123Rhubarb-Apple Pie � � � � � � � � � � � � � � � � � � � � � � � � � � 124

CookiesDouble Chocolate Biscotti � � � � � � � � � � � � � � � � � � � � 125Perfect Chocolate Chip Cookies � � � � � � � � � � � � � � � 126Soft Chocolate Chip Cookies � � � � � � � � � � � � � � � � � � 127No-Bake Chocolate Cookies � � � � � � � � � � � � � � � � � � 128Oatmeal Cranberry Pecan Cookies � � � � � � � � � � � � 129Mom’s Persimmon Cookies � � � � � � � � � � � � � � � � � � � � 130Rosemary-Pine Nut Biscotti � � � � � � � � � � � � � � � � � � 131Shortbread Cookies � � � � � � � � � � � � � � � � � � � � � � � � � � 132Millionaires Shortbread � � � � � � � � � � � � � � � � � � � � � � 133Other SweetsApple Crisp � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 134Blackberry Puddin’ � � � � � � � � � � � � � � � � � � � � � � � � � � 135Bread Pudding � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 136Cherry Jello Salad � � � � � � � � � � � � � � � � � � � � � � � � � � � 137Easy Chocolate Pots de Crème � � � � � � � � � � � � � � � � 138Crepes � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 139Crepes � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 140Danish Puff Pastry � � � � � � � � � � � � � � � � � � � � � � � � � � 141English Toffee � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 142Fudge by Poppa Joe � � � � � � � � � � � � � � � � � � � � � � � � � � 143My “See’s” Fudge � � � � � � � � � � � � � � � � � � � � � � � � � � � � 145Pancakes � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 146Rocky Road Fudge Bars � � � � � � � � � � � � � � � � � � � � � � � 147Russian Tea � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 148SPOOM � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 149Sweet Potato Souffle � � � � � � � � � � � � � � � � � � � � � � � � � 150

8

Recipe for a Happy HomeDebbie Roach

Half a cup of friendship and a cup of thoughtfulness,

Creamed together with a pinch of powdered tenderness

Very lightly beaten in a bowl of loyalty with a cup of faith and one of hope and one of charity.

Be sure to add a spoonful each of gaiety that sings and also the ability to laugh at the little things

Moisten with the sudden tears of heart-felt sympathy.

Bake in a large good-natured pan and serve repeatedly!

Savories

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Beef RouladenNada Hadley

thin sliced beef (top sirloin or top round)pickles onions (about 3)carrots (1-2)garlic, leeks and celery if you feel like itspicy brown mustard baconsalt & pepperbeef brothred winetomato paste

1. Pound the beef until really thin, salt and pepper, smear a teaspoon of mustard on, add slice of bacon, some thin sliced pickles and onions and roll them up, secure with bakers twine or toothpicks.

2. Brown them in some oil and put aside. In the oil and meat juice add the onions and veggies and simmer on low heat for about 5-10 minutes, keep stirring.

3. Add a dash of red wine, 1-2 spoons of tomato paste, fill up with broth (about half a package) and when it's hot, add the meat back in.

4. Cook on low for about 1.5 hours, until the meat is tender.

5. Take meat out and blend the vegetables, eventually add a dash of cream.

Serve with potatoes/ spätzle (home made egg noodles) and cooked red cabbage.

11

Beef StroganoffChristine Lush

Serves 4 (I always double this recipe because it makes such GREAT leftovers.)

¾ cup butter½ pound fresh mushrooms – sliced2 medium shallots – choppedSaltFreshly ground pepper2 pounds beef tenderloin or beef sirloin1 cup beef bouillon (I do a little more because I like more sauce)¼ cup red wine¼ cup dry sherry1 teaspoon Worcestershire sauce½ teaspoon tarragon – chopped1 tablespoon parsley – choppedflour1 ½ cups sour cream

1. Trim beef and slice into strips about ¼ inch thick.

2. Melt ¼ cup butter in skillet and sauté mushrooms until they are lightly browned.

3. Add shallots and season with salt and pepper to taste, cook until shallots are translucent.

4. Remove mushroom/shallots and set aside.

5. Add 1/3 cup butter to skillet and sauté a few pieces at a time – when beef is lightly brown, remove to a heated plate (Make sure not to overcook! I have done this before and it really ruins the dish.)

6. Pour bouillon, wines into same skillet and stir constantly over high heat until it is reduced by half. Add Worcestershire sauce, tarragon and parsley.

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7. Make flour balls mixing 2 part flour to 1 part melted butter. Add these balls one at a time to the sauce until you have the desired thickness. (Be careful, I have added too much and make the sauce too thick.)

8. Reduce heat, add the sour cream. When mixed well, add mushrooms, scallions, and beef.

9. Simmer on low heat until all ingredient s are heated through.

10. Serve over noodles or rice.

I believe that singing is the key to long life, a good figure, a stable temperament, increased intelligence,

new friends, super self-confidence, heightened sexual attractiveness, and a better sense of humor.

Brian Eno

13

Belgian Beef StewShelley Ticehurst

Serves 6. To brown the meat well, pat the meat dry with paper towels before cooking. This stew is great with mashed potatoes. Keeps for a few days in the fridge and a few months in the freezer. Reheat gently over medium-low heat. 1/4 lb. bacon, diced3 tablespoons olive oil4 lbs. boneless chuck, bottom or top round -- cut into 2-in pieces2 large onions, sliced1/4 c. cognac or other brandy1 tsp. salt1/2 tsp. dried thyme leaves1/4 tsp. freshly ground pepper2 bay leaves3 garlic cloves, minced1 tbsp. brown sugar1 12-oz. can dark beer or stout1 1/2 c. beef broth3 slices country-style bread, crusts removed3 tbsp. Dijon mustard2 tbsp. red wine vinegar

1. Cook the bacon in a Dutch oven or ovenproof stockpot until brown and crisp. Remove with slotted spoon and set aside.

2. Add the olive oil to the fat remaining in the Dutch oven. Heat over medium-high heat. Pat meat dry with paper towels and brown very well, a few pieces at a time (don’t crowd the Dutch oven), removing them when done. Brown the onions in the remaining fat, remove and set aside. Discard any remaining fat.

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3. Reduce heat to low. Add the cognac and scrape up all the browned bits. Carefully light with a match and swirl to burn off the alcohol.

4. Heat oven to 325°. Return the bacon, beef and onions to the Dutch oven. Stir in the salt, thyme, pepper, bay leaves, garlic, brown sugar, beer and broth. Spread the bread with the mustard and lay on top. Heat to boiling. Remove from heat, cover and place in oven. Cook 2 to 2 1/2 hours or until the meat is fork-tender, stirring occasionally. Before serving, skim the fat from the sauce. Stir in the vinegar.

Great emotional singing isn't a destination, it's a journey, one to be taken time and again to different places with different moods and different audiences.

Deke Sharon

15

Braised Short RibsNan Jeane

3 ½ lbs short ribs4 cloves garlic, chopped3 cups dry red wine3 tablespoons coarse-grain Dijon mustard2 cups (11 ounces) dried apricotsSaltFreshly ground pepper

1. Season short ribs with salt & pepper. Working in batches, brown ribs in a large Dutch oven over medium-high heat. Transfer to a plate and set aside.

2. Add garlic to pot & cook over medium heat until browned. Add wine & mustard & stir, scraping up browned bits from bottom of the pan. Add apricots & reserved ribs & increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot and simmer until ribs are so tender that meat falls off the bone, (about 3 hours). Skim excess fat from braising sauce.

3. (Slow cooker method) Add garlic to pot & cook over medium heat until browned. Add wine & mustard & stir, scraping up browned bits from bottom of the pan. Then add browned ribs, apricots and all other ingredients to a slow cooker and cook on low until ribs are so tender that meat falls off the bone, (about 8 hours).

4. Serve meat and apricots in a shallow bowl with braising sauce.

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Mongolian BeefEileen Keister a la Lou Keister

5 Tablespoons vegetable oil1 ½ Tablespoons cornstarchPinch of salt and black pepper14 oz sirloin steak sliced into thin strips (visible fat removed)¼ Black Pepper4 Tablespoons Brown Sugar (packed)½ cup Water1 Tablespoon minced ginger3 cloves garlic peeled and minced8 green onions (scallions) sliced 1. Heat the oil in a wok or large frying pan until very hot.

2. Mix the cornstarch with a good pinch of salt and pepper and toss the steak strips in the cornstarch.

3. Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don’t keep moving it around the pan, or you won’t achieve that dark, crunchy coating.

4. Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.

5. Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.

6. Add in the soy sauce, pepper, sugar and water into the wok.

7. Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.

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8. Then add the crispy beef back to the wok and cook for a further 2 minutes.

9. Then turn off the heat and stir in the spring onions (scallions).

10. Serve over boiled rice.

18

Special MeatloafJudy Girard

Mix altogether:2 -2 1/2 lbs ground chuck1 lg onion, diced1 can Campbell's cream of celery soup1 stack-pack soda crackers, smashed in bag1 Tbsp salt1 tsp pepperdash of garlic powder1 egg

Mold into 1 large or 2 medium mounds. Top with catsup or enchilada sauce.

Bake covered 1 1/2 hrs.

Live your truth. Express your love. Share your enthusiasm. Take action towards your dreams. Walk your talk. Dance and sing to your music. Embrace

your blessings. Make today worth remembering.Steve Maraboli

19

Taco SaladCheryl Ray

1 pound of ground beef 1 onion choppedTaco seasoning- 1 envelope

1. Fry this all together and set aside

In large bowl combine:1 Head of Lettuce, chopped/shredded1 can kidney beans or black beans, drained and rinsed 1 can black olives, drained1-2 Tomatoes, chopped1 Avocado, chopped Cheese, grated and lots of it1 Bag of Tortilla chips, crushed a bit (save some for top)1 Bottle French or Catalina Dressing (use as much as you want)

2. Mix this all together

3. Add the Ground Beef mixture and toss again

20

Twenty Minute Tamale PieShirley Stevens

1 Large Onion1 LB Hamburger1 16oz can Stewed Tomatoes1 17oz canned Corn, undrained 1 cup nonfat sour cream1 cup cornmeal1 can Black Olives1 TBSP Chili Powder½ tsp Cumin2 Cups Shredded Jack Cheese

1. Brown onion and hamburger lightly.

2. Add all ingredients except cheese. Mix thoroughly.

3. Sprinkle cheese over the top.

4. Cover; simmer 20 minutes.

Serves 6-8.

21

Wayne's BulgogiSandi Cavanaugh's brother-in-law Gary Cavanaugh

Korean Barbecue Meat

Marinade/Sauce1 1/2 cups sugar1 1/2 cups soy sauce1/2 cup sesame or vegetable oil20 green onions, minced20 cloves fresh garlic, crushed10 fine slices fresh ginger, chopped1/2 cup sesame seeds3 tablespoons pepper

5 or 6 flank steaksHot cooked rice

1. Combine all ingredients except steak and rice and marinate steaks for 6 to 8 hours.

2. Cook steaks over barbecue to desired doneness.

3. Heat remaining marinade to a rolling boil and pour over meat and rice when serving.

Singing is like a celebration of oxygen. Bjork

22

Chicken Breast CasseroleSharon Carlson

6 chicken breasts (cook until tender.) Break into chunks (discard bones and skin).1 bunch broccoli or 2 pkgs frozen - cook until done (other vegetables can be used)

Sauce1/2 c mayonnaise or sour cream (can use half mayonnaise and half sour cream)1/4 c lemon juice1 can cream chicken soup (if double sauce recipe use 1 can mushroom soup & 1 can chicken soup)

1. Pour sauce over chicken and vegetable which has been placed in casserole with chicken on bottom.

2. Sprinkle grated cheese on top & bread crumbs to cover

3. Pour melted margarine over crumbs

4. Bake 325°-350° for 45 minutes

As long as we live, there is never enough singing.Martin Luther

23

Chicken Breasts Baked in CreamJudy Girard

Real Southern style from my mother

8 skinless/boneless chicken breasts lightly rolled in:• 1/2 cup flour

• 1 t paprika

• 1 1/2 t salt

1. Brown lightly in oil and transfer to a 9x13 pan.

2. Add to the drippings in the frying pan:

• 1/4 cup diced onion

• 1 clove minced garlic

• 1 can of chicken broth

• 2 t Worcestershire sauce

• 1/2 pint whipping cream

3. Heat and pour over chicken breasts.

4. Bake 1 1/2 hours at 350 degrees.

My mother says: Serve with spoon bread, cranberry sauce, almond peas, salad, and apple pie.I serve with rice and veggies – using the sauce around the chicken as gravy.

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Chicken CacciatoreSara JonesPreparation time 2.5 hours. Makes 8 servings.Ingredients:1 onion, chopped1 bell pepper, chopped1 T oil2 large fresh tomatoes chopped, or 2 cans of diced tomatoesOne can of tomato sauceOptional, a la Bruce: 1/4 lb fresh mushrooms, sliced1 pkg dried Porcini mushrooms, rehydrated with 1 C hot water1/2 C dry sherry2 T Italian seasoning – oregano, thyme, basil and tarragon1 t garlic salt1 t onion powder1/2 t black pepper1/2 t coriander1 t paprika1 vegetable bouillon cubeThymeTarragon1 t seasoned salt or onion salt1 lb boneless skinless chicken thighs1 lb pastaParmesan cheese

Directions: 1. Preheat oven to 300 degrees.

2. In a large skillet with a lid, brown onion and bell pepper in oil. Add the rest of the ingredients, put on lid and transfer pot to oven. Cook for 2 hours.

3. Cook pasta.

Serve oven mixture over pasta and top with parmesan cheese. Include a side veggie.

25

Chicken Crescent RollsJadine Stenger

Makes 4 sandwiches. This is a recipe from a Pillsbury Bake-Off Recipe winner from years ago. I often use it, with a salad, when I have guests for lunch. It’s always a big hit, and people ask for the recipe!! I like to use seasoned croutons, or Vegetable Thins crackers. Gives a bit more flavor. (And I rarely use pimento.)

One 3 ounce package cream cheese, softened3 Tbsp butter or margarine, melted2 cups cooked, cubed chicken or two 5-oz cans boned chicken (drained)1/4 tsp salt1/8 tsp pepper2 Tbsp milk1 Tbsp chopped chives (or onions)1 Tbsp chopped pimento, if desiredOne 8 ounce can Pillsbury Refrigerated Quick Crescent Rolls3/4 cup croutons (or crackers), crushed

1. Preheat oven to 350°. In medium bowl, blend softened cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next six ingredients and mix well.

2. Separate crescent dough into 4 rectangles: firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top of center of chicken mixture, twist slightly, and seal edges. Brush tops with reserved 1 tablespoon butter and dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.

26

Cranberry ChickenMolly Schulz

Serves 6. Good served with rice.

1 Tbsp butter1 onion, coarsely chopped3 lbs chicken thighs, skinnedSauce2/3 cup catsup1/3 cup brown sugar, packed1 Tbsp cider vinegar1 tsp dry mustard1 1/2 cups cranberries, rinsed (fresh or frozen)

1. In a 9x13" pan, combine butter and onion. Roast in the oven, uncovered, until pale gold, stirring occasionally. Keep an eye on it so the onion doesn't burn.

2. Remove onion from pan. Place chicken in pan.

3. Bake at 400°, uncovered for 25 minutes.

4. In a bowl, combine remaining ingredients. Add the browned onion and stir.

5. Remove the pan from the oven and spoon mixture over the chicken.

6. Bake at 400° about 20 minutes or more, until cranberry mixture is slightly caramelized and chicken is completely done.

27

Crock Pot BBQ ChickenSue Magnuson

Simple and easy to fix and yummy to eat!

1 18 oz jar Peach Preserves1 16 oz jar Russian Dressing1 Whole Chicken1 packet Onion Soup Mix

1. Dump all ingredients into crock pot and set on low.

2. Cook for 10 hours

3. Serve with Veggie and Jasmine Rice.

28

Easy Chicken DivanSandi Cavanaugh's friend Carrie Campbell

10 oz pkg frozen broccoli or 2 bunches fresh broccoli2 c sliced cooked chicken2 cans condensed cream of chicken soup1 c mayonnaise1 tsp lemon juice1/2 c shredded sharp process cheese1/2 tsp curry powder1/2 c dry bread crumbs1 tbsp butter or margarine (melted)

1. Cook broccoli in salted water til tender, drain. Arrange stalks in greased 12x8x1.5" baking dish.

2. Place chicken on top.

3. Combine soup, mayo, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese.

4. Combine crumbs & butter, sprinkle over all.

5. Bake at 350° for 25-30 minutes or til thoroughly heated.

6. Trim with pimento strips.

If everyone started off the day singing, just think how happy they'd be.

Lauren Myracle

29

Enchilada CasseroleDiane Pimentel

1 Can Cream of Chicken or Cream of Mushroom Soup1 Small Sour Cream or Milk1 Small Can Chili Salsa1 Small Can diced Green Chili1 Cup Chopped onionTortillas4 Cups chicken1 Cup Grated Cheese

1. Combine soup, sour cream or milk, salsa, chili and onion

2. In a casserole, cover a layer of tortillas with a layer of chicken, sauce mix, and cheese. Repeat.

3. Top with sliced olives

4. Bake 350 degrees 1 hour

30

Shoyu ChickenJeanette Larson

Let the chicken soak in the marinade for at least an hour, the longer the better. This recipe is one of our family favorites for summer barbeques, large gatherings or for a week night that will give you leftovers. The outside carmelizes and the inside is juicy.

1 cup soy sauce 3/4 cup brown sugar 1 cup water 3 cloves garlic, minced 1 onion, chopped 1 Tbsp grated fresh ginger root1 Tbsp ground black pepper1 Tbsp dried oregano1 tsp crushed red pepper flakes1 tsp ground cayenne pepper (optional)1 tsp ground paprika1/2-3/4 can of a dark soda pop to all the ingredients above3.5 pounds skinless chicken thighs

1. Whisk together everything but the chicken in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. (We put the chicken in a ziplock baggie and then pour the marinade over it so each piece is really covered.)

2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade.

3. Pour the remaining marinade in a large fry pan. Heat to a rolling boil—keep on medium heat stirring often until the liquid is reduced. This makes a great sauce to add to the top of the chicken.

31

Simple Chicken Pot PieShelley Ticehurst

From Cook’s IllustratedSERVES 6 to 8

WHY THIS RECIPE WORKSOur goal was to formulate a pot pie recipe for a delicious but quick pie. For the chicken, we found that poaching boneless, skinless chicken breasts streamlined the process. It also made for tender chicken that could be shredded into irregularly shaped pieces to which the sauce clung well. As for the sauce for our chicken pot pie recipe, we preferred a milk-enriched sauce thickened with flour, which made a sauce creamy in both color and flavor.GATHER YOUR INGREDIENTSPie Dough1 ½ cups unbleached all-purpose flour½ teaspoon table salt8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces4 tablespoons vegetable shortening, chilled

NOTE: For a quicker version, I sometimes just buy the refrigerated pie dough at the grocery store and divide this recipe between two pie pans.

Chicken Pot Pie1 ½ pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs

1 can low-sodium chicken broth, with water added to equal 2 cups (or use 2 cups homemade chicken broth)1 ½ tablespoons vegetable oil1 large onion, chopped fine

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3 medium carrots, peeled and cut crosswise 1/4-inch thick2 small ribs celery, cut crosswise 1/4-inch thickSalt and ground black pepper4 tablespoons unsalted butter½ cup unbleached all-purpose flour1 ½ cups milk½ teaspoon dried thyme3 tablespoons dry sherry¾ cup frozen peas, thawed3 tablespoons minced fresh parsley leaves

NOTE: I never thaw the peas as they heat quickly and don’t add much water.

BEFORE YOU BEGINYou can make the filling ahead of time but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don't want to make a pastry topping, you can make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.

INSTRUCTIONSFor Pie Dough: Mix flour and salt in work bowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough

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will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

To Assemble: Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8- inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.

Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't

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trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.

Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

Recipe developed for the May / June 1996 issue.

35

Sweet and Sour ChickenPat Lautrup

Serve over rice and/or green vegetables.

8-10 pcs chickenMix together:1 bottle Russian Dressing 8oz10-12 oz Apricot/Pineapple preserves1 envelope dry Onion Soup mix4 oz sour cream

1. Pour over chicken in a 9 by 13" baking dish.

2. Bake 1 hour 15 minutes at 350°.

A great song should lift your heart, warm the soul and make you feel good.

Colbie Caillat

36

Chicken Lettuce WrapsGloria Chao

Serving: 4 people. Prep: 10 min. Cook time: 10 min.

1 Tbsp olive oil1 lb. ground chicken2 cloves minced garlic1 onion, diced¼ cup hoisin sauce (can use less)2 Tbsp soy sauce (can use less)1 Tbsp rice wine vinegar (preferred but can be regular vinegar)1 Tbsp freshly grated ginger (optional)1 Tbsp Sriracha hot sauce (optional)1 (8 oz.) can whole water chestnuts, drained and diced2 green onions, thinly slicedSalt and pepper to taste1 head butter lettuce

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onion have become translucent, about 1-2 minutes.

3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

37

Thai Chicken Lettuce WrapsJeanette Larson

4 servings. Thai Chicken Lettuce Wraps - ready in 15 minutes from start to finish, perfect quick summer lunch. These Thai-style lettuce wraps will please your taste buds, super healthy and delicious.

1 lb ground chicken1 tbsp olive oil2 tbsp red curry paste1 tbsp ginger, minced4 cloves garlic, minced1 red bell pepper, sliced thinly4 green onions, chopped1 cup shredded cabbage or coleslaw mix1/4 cup hoisin saucesalt and pepper to taste5 leaves basil, chopped1/2 head iceberg lettuce cut into half

1. Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.

2. Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss. Transfer cooked chicken to a bowl.

3. Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.

38

Brussels Sprouts – RoastedSara Jones

1. Cut off stems.

2. Steam al dente.

3. Put on tray.

4. Drizzle with olive oil.

5. Broil on top rack of oven until just starting to blacken.

39

Butternut Squash, Twice BakedNancy Cooper

1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash2 cups heavy whipping cream, divided1 cup finely grated Parmesan (about 3 ounces), divided3 strips bacon (about 3 ounces)4 tablespoons sugar, divided2 tablespoons finely chopped hazelnuts1 1/4 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1/4 teaspoon freshly grated nutmeg3 tablespoons chopped chives, divided

1. Preheat oven to 400°F.

2. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.

3. Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

4. Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.

5. Spread 3 tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it’s ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes.

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6. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.

7. Reduce oven temperature to 375°F.

8. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2” border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells.

9. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 tbsp. sugar until smooth. Fold in 2 tbsp. chives.

10. Divide filling between large squash shells, then create attractive swoops with a spoon.

11. Bake squash until warmed through, 20-30 minutes.

12. Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.

13. Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.

Do Ahead: Squash shells can be filled (not baked) 2 days ahead; cover and chill.

41

Corn and Black Bean QuesadillasCorey Colburn

Makes 8; 30 minutes or fewer. This recipe makes a big batch, so wrap and refrigerate any extras for up to 3 days; pan-fry them just before serving.

8 7- to 8-inch corn or flour tortillas1 Tbs. vegetable oil1 small onion, finely chopped2 medium cloves garlic, minced1 cup frozen corn, thawed1 small fresh poblano or Anaheim chili, finely diced3/4 tsp. salt1 15-oz. can black beans, rinsed and drained1 small ripe avocado, halved, pitted and peeled2 Tbs. fresh lime juiceFresh cilantro sprigs and prepared salsa for garnish

1. Preheat oven to 300°. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Add corn, chili and 1/2 tsp. salt and cook until vegetables are crisp-tender, about 4 minutes. Add black beans and mash coarsely with potato masher. Mix well and remove from heat.

3. Place tortillas on work surface. Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge. Fold each tortilla in half, pressing lightly to seal. Set aside.

4. In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 tsp. salt. Set aside.

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5. Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat. Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side. Repeat with more cooking spray and remaining quesadillas.

6. Top each quesadilla with dollop of avocado mixture. Garnish with cilantro and salsa if desired. Cut into wedges and serve hot.

I was born with music inside me. Music was one of my parts. Like my ribs, my kidneys, my liver, my heart. Like my blood. It was a force already within me when I arrived on the scene.

It was a necessity for me - like food or water. Ray Charles

43

Farmers' Market PastaKris Skold

1 pound penne pastaSalt and pepper2 tablespoons olive oil1 ½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly3 garlic cloves, minced2 yellow summer squash (8 ounces each), halved lengthwise and sliced 1/4 inch thick6 ounces (6 cups) baby spinach, watercress or baby arugula, chopped coarse2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving½ cup chopped fresh basil2 tablespoons unsalted butter

1. Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain penne.

2. Heat oil in now-empty pot over medium-high heat until shimmering. Add leeks and 1 teaspoon salt and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add squash and ¼ cup reserved cooking water and cook, covered, until squash is tender, about 4 minutes. Stir in penne, spinach, Pecorino, basil, remaining ½ cup reserved cooking water, and butter until combined. Remove from heat and season with salt and pepper to taste. Serve, passing extra Pecorino separately.

44

Greek Roasted PotatoesKris Skold

2 pounds Yukon Gold potatoes, cut into wedges4 cloves garlic, minced1/2 cup extra-virgin olive oil1/3 cup lemon juice2 tablespoons mustard1 tablespoon dried oregano1/2 tablespoon dried basilKosher salt and freshly ground pepper, to taste

1. Preheat oven to 400° and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together olive oil with garlic, lemon juice, mustard, oregano and basil, and season generously with salt and pepper.

3. Place in bowl, then toss together until all potatoes are evenly coated in lemon garlic sauce.

4. Once everything is mixed together, transfer potatoes to baking sheet and place baking sheet in oven. (Optional: top with aluminum foil.)

5. Bake for 50 minutes, then remove foil, if using, and bake for another 10, or until golden brown.

6. Remove from oven and let cool 5-10 minutes before serving.

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

J. R. R. Tolkien

45

Green Bean FriesEileen Keister

12 Oz Fresh Green Beans1 large egg2/3 cup grated parmesan cheese½ teaspoon salt¼ teaspoon black pepper½ teaspoon garlic powder¼ teaspoon Paprika

Snip ends off green beans, combine cheese and spices, whisk eggDrench beans in egg, let drain then roll in cheese spice mixture. Bake 10 min at 400 degrees

46

Lemon Pepper SpudsEileen Keister a la Lou Keister

Trim potatoes on long side to make a flat spot. Then cut in half. Rinse and dry.

Season with black pepper, salt and cayenne pepper.

Prep baking dish with olive oil. Lay spuds seasoning side down. Brush back with olive oil and season backsides also.

Bake @ 400 degrees for 20 minutes. Flip over and let rest 10 minutes.

Prep braising liquid:1 cup chicken stockFresh grated lemon zestJuice of 1 lemon.

Pour Mix over potatoes evenly and re-season with salt and pepper.

Return to oven @ 400 degrees for 15 minutes

Then flip over and bake more until crusty on the outside and insides are soft.

47

Potato CasseroleDiane Pimentel

This has been a favorite with my family for the past 30 years. My granddaughter recently tasted it and with delight exclaimed, “It’s just like yours, Mom!” Enjoy!

6 Large Potatoes, steamed, peeled and grated (easier if done day ahead)

¼ cup (1/2 cube) margarine; melted in a saucepan add:1/3 Cup chopped green onions1 Can Cream of Chicken Soup (or Cream of Mushroom)1 ½ Cup grated cheddar cheese

After cheese is melted add this mixture to the grated potatoes then add:1 pint Sour Cream

Pour into a 9 x 13" casserole

Mix 1 Tbsp soft margerine and ¾ Cup Kellogg's Corn Flake crumbs and spread over casserole.

Bake 45 minutes @ 350°

48

Potato CasseroleLynda Casillas

5 to 6 potatoes½ cube butter2 cups grated cheese (we use cheddar)2 cups sour creamSalt, pepper and chives to taste

Boil potatoes with skins on. When cool, peel and grate. In a saucepan, boil butter, cheese and sour cream. Remove from heat and add salt, pepper and chives. Stir in potatoes. Place in a casserole dish and dot with butter. Cook for 1 hour at 350°.

To give life to beauty, the painter uses a whole range of colours, musicians of sounds, the cook of

tastes -- and it is indeed remarkable that there are seven colours, seven musical notes and seven tastes.

Lucien Tendret

49

Ratatouille Sara Jones Family Cookbook

Canola oil Onion, choppedEggplant, very thinly sliced GarlicSummer squash, very thinly sliced Tomatoes, sliced if not cherryBell peppers, cut into thin slices 1 tsp. salt1 tsp. black pepper 1 tsp. onion salt1 tsp. Italian seasoning Cashew cheese substitute

1. Heat oven to 350°.

2. Sauté onions, eggplant and garlic until browned. Leave in oven-proof pan.

3. In a large shallow pot with lid, layer sauté mixture, then squash, peppers, tomatoes and cashew cheese substitute, then spice mix. Repeat for a total of two layers. Then put tomatoes on top. Put lid on and bake for 1 hour.

50

Red Cabbage – German StyleNada Hadley

1 small head of red cabbageHalf an onion1 small apple1 t butter1 T red jam (any kind really, originally made with red currant)1 bay leave2 cloves2 t sugarDash of red wineDash of vinegar

1. Peel the apple and chop it and the onion in small pieces.

2. Cut the cabbage into very thin slices (great with a mandolin).

3. Melt butter in a pot, add apples, onions and sugar and caramelize them on low heat (about 5 minutes).

4. Add the cabbage and right away some vinegar, so it doesn’t lose its color. Add a bit of red wine and some water (about a 1/4 cup), bay leave, cloves, jam, salt and pepper.

5. Cook for about 45 minutes on low until really soft. Stir occasionally and add more water if necessary, so it doesn’t burn.

Great with any kind of red meat and potatoes, a winter staple in Germany.

51

Tian of Basil Elizabeth Bennett

(makes 4 servings)

2 medium zucchini, or crookneck (I like these better) thinly sliced4 cups of loosely packed, fresh basil, stemmed and coarsely chopped3-4 ripe tomatoes, thinly sliced1 can of garbanzo beans, drained1 cup of chopped olives, whatever kind you love3/4 cup of shredded Monterey Jack or Pepper Jack or Swiss cheese1/4 cup (or less) olive oilsalt and pepper

1. Preheat oven to 350°. Oil a shallow (2” deep) pan. Place the zucchini/crookneck slices over the bottom and press chopped basil leaves firmly over the zucchini. (The basil will cook down the way spinach does.)

2. Arrange the tomato slices over the basil. Then scatter the cheese evenly over the tomatoes, drizzle with olive oil, and bake about 35 minutes, until hot through and the cheese is melted.

You don't need a reason to sing.Marty Rubin

52

Yellow Pepper, Sweet Potato, Feta JumbleSusan Sipe 2 sweet potatoes 2 yellow bell peppers 2 scallions 1 lime 1/2 cup feta cheese (finely crumbled) Salt, pepper

1. Preheat 450°.

2. Peel sweet potatoes and cut into 1/2 inch cubes. Toss on a baking sheet with olive oil, salt and pepper.

3. Core and seed peppers, then cut into 1/2 inch squares. Thinly slice scallion whites.

4. Roast sweet potatoes 10 minutes, then toss and push to one side of pan and add peppers for 12-15 minutes more until both are tender.

5. In a bowl, combine sweet potatoes, peppers, scallions, feta and juice of the lime. Season with salt and pepper.

There's no half-singing in the shower, you're either a rock star or an opera diva.

Josh Groban

53

Broccoli SaladDiane Pimentel

2 crowns broccoli (peel stems) cut into small pieces½ - 1 Cup raisins½ diced red onion6 strips crisp bacon

1. Mix dressing & stir in at least 3 hrs before serving:

• 1 – 2 tsp sugar

• 2 – 3 Tbs Lemon Juice

2. Add ½ Cup Toasted Salted Sunflower Seeds before serving.

54

Cabbage SaladCheryl Ray Serves about 8..... Great for a Pot Luck.

1 package Tri Color cabbage3-4 green onions chopped and kept separate1/2-3/4 cup sliced almonds, toasted2T sesame seeds, toasted with almonds, then allow to cool and keep separate1 package Top Ramen noodles crunched (Chicken or Oriental) mix with cooled almonds/sesame seeds

Dressing:1/3-1/2 cup oil2t. sugar1/4t. pepper4t. Seasoned Rice Vinegar1/2-1 package of Top Ramen seasoning

1. Mix all dressing ingredients.

2. When ready to serve toss all together.

Singing is just a feeling set to music.Carrie Underwood

55

Chicken Pasta SaladKris Skold

Serves 6. Substitute canned wild salmon or tuna for the cooked chicken.

8 ounces whole wheat penne pasta1 (6-ounce) boneless, skinless chicken breast1 cup halved seedless red grapes1/4 cup walnut pieces1 tablespoon red wine vinegar1/2 cup chopped celery1/2 cup low-fat plain Greek yogurt1/2 teaspoon cracked black pepper1/8 teaspoon sea salt

1. Boil a large pot of water. Add the pasta to the boiling water, stirring once, and cook 8 to 10 minutes, or until al dente. Strain the pasta.

2. While the pasta is cooking, trim the fat off the chicken, if any, and cut it into small cubes. Fill a separate, medium pot with water, and bring it to a boil over high heat. Add the chicken cubes (water should cover them), and boil for 5 to 6 minutes.

3. Drain both the pasta and the chicken. In a large bowl, combine the pasta and the chicken with the remaining ingredients, and mix well.

4. Refrigerate for 20 to 30 minutes before serving.

Those who wish to sing always find a song.Swedish Proverb

56

Warm Balsamic Bean SaladCorey Colburn

Serves 6To save time, substitute canned cannellini beans-about two 19-ounce cans, rinsed and drained.

2 c. dried cannellini beans or other white beans5 cups vegetable broth1 cup dry white wine1 medium onion, diced1/4 cup balsamic vinegar4 medium cloves garlic, minced2 Tbs. fresh lemon juice1 Tbs. sugar1 cup diced red bell pepper1 cup freshly cooked or frozen corn kernels, thawed1 medium stalk celery, diced (1/2 cup)1/2 cup chopped fresh parsley

1. In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.

2. Drain beans and return to pot. Add broth, wine and onion and bring to a boil. Reduce heat to low and simmer until beans are tender, about 2 hours.

3. Drain beans and place in large bowl. Stir in remaining ingredients. Season with salt and pepper to taste and serve warm.

57

Bean and Potato SoupSara Jones Family Cookbook

Preparation either 1 or 24 hours depending on if canned or dried beans are used. Makes several servings.

2 cups dried heirloom or navy beans, or canned Onion, choppedBell Pepper, chopped 3 carrots, chopped4 cloves garlic, minced 2 potatoes, cubed1 can diced tomatoesChopped green leafy vegetable - spinach, kale or chard 1/2 C rice or Sonora wheat berries, optional1 t cumin1 t oregano1 t tarragon1 t paprika1/2 t black Pepper 2 T vinegar

1. If using dried beans, soak for 1 day, then boil and then simmer for 1-1/2 hours.

2. Brown onions, bell pepper, carrots and garlic. Then add everything else, plus enough water to just bury everything.

3. Cover and cook for 20 minutes.

58

Bell Peppers and Squash SoupCheryl Ray

2 Medium sized red bell peppers, cut in half lengthwise, cored and seeded1 ½ Pounds of Squash, peeled, seeded and cubed Hubbard, Pumpkin or Butternut all work well1 large onion finely chopped4 cups chicken or vegetable broth Salt and pepper to taste

1. Preheat oven broiler; Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down. Place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8 minutes. Remove from the oven, wrap the peppers in the foil and allow to stand for 10 minutes. Remove the foil and rub off the blackened skins of the peppers. Slice the peppers into ½ inch thick strips and set aside.

2. Combine the squash, onion and broth in a heavy 4 qt saucepan over medium-high heat and bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer until the squash is tender when pierced with a sharp knife, about 20 minutes. Add the pepper slices and cook for 5 minutes longer.

3. Transfer the soup to a food processor or blender or use an immersion blender and process until smooth. Return the soup to the saucepan, season with salt and a lot of black pepper and reheat before serving.

59

Brown Lentil SoupCorey Colburn

Adapted from Colleen Patrick-Goudreau’s The Vegan Table. I love to add steamed kale to this dish, but my boys like it just as it is.

Preparation Time: 15 minutesCooking Time: 40 minutesServings: 6-8

2 tablespoons water for sautéing 1 large yellow onion, chopped3 cloves garlic, finely chopped2 carrots, finely chopped2 celery stalks, finely chopped2 c. brown lentils, picked through & rinsed8 cups vegetable stock1/2 teaspoon ground coriander1/2 teaspoon ground cumin1 teaspoon salt, or to taste

1. Heat the water in a soup pot over medium heat. Once hot, add the onion, garlic, carrot, and celery, and cook until the onions are translucent, about 7 minutes.

2. Add the lentils, stock, salt, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 35 to 40 minutes.

3. Serve as is, or using an immersion blender, puree to your preferred consistency. Alternatively, you may transfer a portion of the soup to the blender, puree, and then return to the pot.

60

Cauliflower & Broccoli SoupDiane Pimentel

This Weight Loss Creamy Cauliflower and Broccoli Soup recipe is perfect for those days when you want something light, yet still satiating. Cauliflower and broccoli are awesome veggies that you can eat without guilt, because they contain lots of fiber that fills you up without adding extra calories. The almond milk in this recipe gives a creamy texture and also cuts down on calories that would have been taken up by heavy cream or whole milk. A serving of this creamy, hearty soup contains only 124 calories and 5 grams of fat! That’s a win in our book.

Ingredients :1 head cauliflower1 head broccoli1 teaspoon extra virgin olive oil1 tablespoon minced garlic1 shallot, thinly sliced2½ cups unsweetened almond milk¼ cup shredded Parmesan cheese¼ teaspoon saltblack pepper, to taste

1. Break cauliflower and broccoli into bite sized pieces and sauté in olive oil on medium heat with shallots until caramelized, about 10 min.

2. Add garlic, salt and pepper to taste.

3. Add almond milk and warm thoroughly.

4. Serve warm with Parmesan cheese sprinkled liberally on top.

Serves four as a side dish and two as a meal.You may blend the cooked vegetables then add to sautéed shallots and garlic, then add almond milk to warm together.

61

Cauliflower SoupSue Magnuson

Croutons6-ounce Chunk of Artisan whole wheat bread, torn into little pieces (less than an inch) to get 3 Cups2 Tablespoons unsalted butter2 Tablespoons EVOO (extra virgin olive oil)1 1/2 Tablespoons Dijon mustard 1/4 teaspoon fine-grain sea salt

Soup2 Tablespoons unsalted butter 2 Shallots, chopped1 yellow onion, choppedFine-grain sea salt1 large potato, peeled and cut into tiny cubes 2 cloves garlic, chopped 3 1/2 cups vegetable broth or water12 ounces cauliflower, cut int small florets 2/3 cup freshly grated aged Cheddar cheese (and some more for topping off the soup later)2 teaspoons Dijon mustardEVOO to serve

1. Preheat oven to 350° placing rack in the middle shelf.

2. To make the croutons, put the torn bread in a large bowl. In a small saucepan, melt the butter over medium-high heat. Whisk the olive oil, mustard, and salt into the butter, then pour the mixture over the bread. Toss well, then turn the bread into a baking sheet.

3. Bake for 10 to 15 minutes, until the croutons are golden and crunchy. Flip them once or twice while baking.

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4. Start the soup while the croutons are baking. Heat the butter in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Sauté until onions soften, a couple of minutes. Stir in the potato and cook covered for about 5 minutes until the potatoes soften up a bit. Uncover, stir in the garlic and then the broth. Bring to a boil, test to ensure the potatoes are soft enough. When they are, stir in the cauliflower. Cover and cook about 5 minutes, just until the cauliflower is tender throughout.

5. Remove the pan from the heat and purée the soup in a blender. Stir in half the cheddar and the mustard. Add more broth or water if the soup needs to be thinner. Taste and add salt if needed. Serve sprinkling the rest of the cheddar, some croutons and a little drizzle of EVOO.

Enjoy!

Use the creative process - singing, writing, art, dance, whatever - to get to know yourself better.

Catie Curtis

63

Cream of Vegetable SoupCorey Colburn

(I usually double or triple this recipe)

1� Cook, puree, set aside:

Vegetable (choose below) Seasonings (see below)1 ½ c. Broth½ c. Chopped Onion2� melt and blend:

2 TB Butter2 TB Flour3� add, & stir constantly till just boiling:

¼ tsp. Saltdash White Pepper1 c. Milk4� blend with vegetables, heat through

5� sprinkle shredded cheese on individual servings, or top with sour cream

• 1 ½ c. Broccoli, ½ tsp. Thyme, Garlic

• 1 c. Carrots, ½ tsp. Basil, Parsley

• 2 c. Cauliflower, ½ tsp. Curry Powder

• 1 c. Sliced Mushrooms, 1/8 tsp. Nutmeg

• 1 c. Potatoes, 1/8 tsp. Dill

• 2 c. Spinach, ½ tsp. Basil

• 1 ½ c. Zucchini, dash Nutmeg

64

Hamburger ChowderJudy Girard

Not as hard as it looks (what I bring to a friend who is ill or returning from a hospital visit). Always great for my family at home too.

1. Saute till browned: 2 - 2 1/2 lb ground chuck

2. Add to meat: (I use food processor for ALL this.)

• 8 med carrots (4 cups) sliced (or 1# bag of peeled, baby carrots)

• 2 large onions chopped (2-3 cups)

• 4 c chopped celery (half a small bunch)

• 1 small (or 1/2 lg) head of cabbage sliced thin, then cut 1 diced green pepper (1 c)

3. Add:

• 4 cans (14 oz) stewed tomatoes (I use Mexican stewed.)

• 10 c water

• 6-8 bouillon cubes (I now use Better than Beef bouillon paste.)

• 1 c rice

• 4 t salt

• 1 t pepper

• bay leaves

4. Bring to a boil, cover and simmer 45-60 min.

Makes a lot and freezes well if you can keep from eating it all.

65

Moroccan Red Lentil SoupCorey Colburn

Versions of this lentil soup with tomatoes and chickpeas are served all over Morocco during the festival of Ramadan and to celebrate special occasions throughout the year. This is my interpretation. We serve it with whole grain flatbread to scoop up the juices, or ladle the soup over brown rice.

1 onion, chopped4 celery stalks, chopped6 cups vegetable broth1½ cups chopped tomatoes1 cup dried red lentils1 can (15 ounce) chickpeas, drained and rinsed1 bay leaf½ teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon ground turmeric¼ teaspoon freshly ground black pepper1/3 cup orzo½ cup chopped cilantro2 tablespoons fresh lemon juice.

1. Pour ½ cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

2. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.

3. Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.

4. Serve hot.

66

Best Potato Cheese SoupSandi Cavanaugh

This recipe can be cut in half or doubled for larger groups.

6 cups cubed raw russet potatoes2 1/2 cups water1 cup diced celery1 cup chopped carrots1/2 cup chopped onions2 Tablespoons parsley flakes1 teaspoon saltfew dashes pepper2 chicken bouillon cubes3 cups whole milk (or 2%)4 Tablespoons flour (all purpose)1 lb Velveeta cheese, cubed

1. In a large saucepan combine water, potatoes, celery, carrots, onions, parsley, bouillon cubes, salt and pepper. Mix well. Cover and simmer 20 minutes or until vegetables are fork tender.

2. Gradually add flour to milk in separate bowl until well blended. Add milk mixture to vegetables and cook until thickened.

3. Add cubed Velveeta cheese, stir until melted completely.

4. Can be garnished with croutons and a sprinkle of chopped parsley.

The only thing better than singing is more singing. Ella Fitzgerald

67

Potato Cheese SoupEileen Keister

8 large russet potatoes1 teaspoon saltWater to fill a Dutch oven ¾ full1 sweet onion2 tablespoons of butter2 cups of whole milk/cream or canned milk1 lb. shredded cheddar cheese or any cheese you prefer

1. Peel potatoes and cut into chunks. Smaller pieces will cook faster.

2. Place in Dutch oven with salted boiling water

3. Dice onion and sauté in butter until translucent

4. When potatoes are done (slide off of knife or fork inserted into pieces), mash potatoes slightly. This will thicken the soup fast.

5. Add milk to potatoes along with sautéed onions.

6. Stir in shredded cheese and check for flavor, more salt may be needed.

7. Simmer for 10 minutes and serve with bread or biscuits. Serves 6-8.

8. Will thicken when cooled, but once heated will liquefy again.

68

Instant Ramen & Wonton SoupGloria Chao

1 package favorite instant ramen noodles incl. seasoning packet(s)6 pieces Bibigo Brand frozen cooked Mini wontons (chicken & cilantro flavor) from Costco2.5 cups of water1 handful of fresh baby spinach3 small mushrooms sliced1 egg

1. Boil 2.5 cups of water in a sauce pot.

2. Once boiling, add the ramen noodles and cook for 1 minute or till the noodles start loosening up

3. Add the mini frozen wontons and the seasoning packets to the noodle soup. Stir well.

4. Add the cracked egg into sauce pot. Cook for 4 minutes or till the egg white is cooked

5. Add mushroom and spinach to the soup. As soon as the spinach is wilted (don’t overcook), transfer the noodle soup to a large soup bowl.

6. Top with favorite hot sauce, sesame oil or green onions (optional)

69

Split Pea SoupEileen Keister

1 Tbsp olive oil1 1/2 cups chopped yellow onion (1 medium)1 1/4 cups chopped celery (about 3 ribs)1 tsp minced garlic (1 clove)4 cups unsalted chicken broth4 cups water1 (16 oz) bag dried split peas, picked over and rinsed2 bay leaves1 1/2 tsp chopped fresh thyme, or 1/2 tsp driedSalt and freshly ground black pepper1 1/2 lb meaty ham bone or ham shanks1 cup chopped carrotsChopped fresh parsley, for garnish (optional)

1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.

2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste. (I like to wait to add more salt until the end to see how salty the ham has made the soup).

3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60-80 minutes.

4. Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.

5. Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.

* If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to soup to make it even heartier.

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** If you notice soup isn’t thickening up how you’d like while cooking you can let it simmer uncovered for the last 30 minutes.

6. Stir ham into soup, season with more salt as needed.

• Note that soup will thicken as it rests and cools slightly. If needed it can be thinned with more water.

Crockpot Method• Reduce water to 2 cups (not as much liquid will evaporate

from the slow cooker as it will a pot).

• Add all ingredients (except parsley) to a 4-6 quart slow cooker and cook on low heat about 7-8 hours.

• Remove ham and shred or dice into pieces then return to soup.

Instant Pot Method• Press “saute” setting on Instant Pot. Add oil, celery and

onion, saute 3 minutes, add garlic and saute 1 minute longer. Press “cancel” on the Instant Pot.

• Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season with salt and pepper to taste. Add ham bone.

• Cover and press “manual” mode then set to 15 minutes.

• Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.

• Shred ham from bone into pieces and return to soup.

Serve warm garnished with parsley if desired.

71

Tortilla SoupSharon Carlson

2 cans Cream of Mushroom soup, condensed2 cans Cream of Chicken soup, condensed1 can diced green chillis (4 oz)1 can black beans (I do drain and rinse. Otherwise the soup is kinda purple.)1 can corn (frozen can be used)1 or 2 cans diced tomatoes (I like lots of tomatoes)2 Tbsp lime or lemon juice (I prefer lime)Chili powder to tasteAdd water to get the consistency you like.Diced cooked chicken or canned. No specific amount (and it's ok without.)

Bon appetit!

Words make you think. Music makes you feel. A song makes you feel a thought.

E.Y. Harburg

72

Avocado-Orange SalsaKris Skold

To keep the avocado from discoloring, prepare this salsa just before you cook the main dish. This is an excellent salsa with tuna steaks.

1 large orange, cut into segments1 ripe avocado, pitted, peeled, and diced medium2 tablespoons minced red onion2 tablespoons minced fresh cilantro4 teaspoons lime juice, from 1 to 2 limes1 small jalapeño chile, stemmed, seeded, and mincedTable salt

1. Combine all of the ingredients, including salt to taste, in a small nonreactive bowl.

It does not need to be perfect - or technically correct - to be magic.

Rasheed Ogunlaru

73

California MarinadeCarol Skold, Kris' mom

Ingredients1 c. oil1 c. soy sauce1/2 c. lemon juice4 T. Worcestershire sauce4 T. mustard2 Tb. salt (will work with less or no added salt)1 T. cracked pepper2 cloves garlic, minced

Whisk together. Especially good with beef or chicken.

Shellfish: 15 minutesSeafood: 20-30 minutesVegetables: 30 minutesChicken & pork: 30 minutes-8 hoursBeef: 30 minutes-12 hours

Half recipe1/2 c. oil1/2 c. soy sauce1/4 c. lemon juice2 T. Worcestershire sauce2 T. mustard1 Tb. salt (will work with less or no added salt)1/2 T. cracked pepper1 cloves garlic, minced

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GuacamoleSara Jones

Never makes enough.

1. Cut 2 large barely ripened avocados in half. Carefully remove seed by sticking it with the knife and then pulling it out, but don’t cut yourself. Slice up the avocado halves in their skins, then scoop out in to a bowl with a soup spoon. Mash with a masher.

2. Add about 1/2 cup of salsa or guacamole seasoning mix. Stir with spoon.

3. Serve with Trader Joe's Veggie and Flaxseed Tortilla Chips, on top of burger patties, or with baked potato slices.

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Swiss “French” dressingCeleste Gantz

This is SO good and because it doesn’t contain garlic, can be stored in the fridge for up to 2 weeks. Some stores have the Aromat and Maggi, but it’s inexpensive and available on Amazon.

1 T. Mayonnaise1/4 tsp. Mustard1/2 tsp.” Maggi”1 T. Apple Cider Vinegar 2 T. Olive Oil1-small clove garlic crushed 1/8 t. sugar3-shakes “Aromat”

1. Mix it all up with a whisk or shake in a bottle. Serve over a green salad or any veggie.

76

Easy Baking-Powder BiscuitsEileen Keister

2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt1/3 cup vegetable oil2/3 cup milk

1. Mix flour with baking powder and salt together.

2. Pour milk into flour mixture.

3. Stir with a fork to make a soft dough.

4. Turn out onto a sheet of waxed paper (set on a dampened surface to prevent slipping)

5. Knead about 10 times to make a smooth dough.

6. Roll out ½ inch thick between two sheets of waxed paper.

7. Remove top sheet and cut with biscuit cutter or jelly jar the size desired.

8. Place 1” apart on ungreased cookie sheet.

9. Bake 450 degrees 10-15 minutes or until golden brown. Serve hot.

77

Biscuits and GravyLynda Casillas

8 Buttermilk biscuits (I used Pillsbury grands)1 lb. spicy sausage3 Tbsp. all-purpose flour 3 cups milk1 Tbsp. butter 1/8 tsp dried thyme 1/4 tsp chipotle chili powder1/4 tsp red pepper flakes Salt and pepper to taste

1. Bake biscuits according to directions on package.

2. Fully cook sausage in a large skillet and drain the grease.

3. Add flour, butter, and milk. Cook on medium-low, stirring often, for several minutes until thickened. Add thyme, chipotle chili powder, red pepper flakes, salt and pepper.

4. Serve over warm biscuits.

The reason that you dance and sing is to make the audience feel like they're dancing and singing.

As long as you're having fun with it and giving it 100 percent, they're gonna feel that.

Heath Ledger

78

Brunch Eggs with Chilies and CheeseDebbie Johnson

1 dozen eggs½ cup flour1 teaspoon baking powder¼ teaspoon salt2 cups small curd cottage cheese4 cups shredded Monterey Jack cheese½ cup melted butter2 small cans of mild green chilies, diced

1. Pre-heat over to 350°.

2. Butter the interior surface of a 9 X 13" casserole.

3. Beat eggs in a large bowl until mixed.

4. Add each ingredient to the egg mixture, one-by-one, up to the green chilies.

5. Do not over mix.

6. Stir in chilies last and pour egg mixture into the 9 X 13" casserole.

7. Bake for 35 minutes, or until top edges begin to brown.

The total person sings not just the vocal chords.Esther Broner

79

Calico BeansJudy Girard

1/2 lb bacon, fried and crumbled1 lb ground chuck1 lg onion, diced1 tsp salt1 tsp dry mustard1/2 tsp pepper1/2 tsp chili powder1/2 cup catsup3/4 cup light brown sugar2 tsp white vinegar15-oz can butter beans, drained 15-oz can white beans, drained15-oz can kidney beans, not drained 15-oz can pork-n-beans, not drained

1. Combine all ingredients in a large oven-safe pot.

2. Bake at 350°, covered for 45 minutes, uncovered for 15 minutes.

3. Serve with rice.

If music be the food of love, play on.William Shakespeare, ‘Twelfth Night ’

80

Cheese & Nut LoafCorey Colburn

Cook over medium heat till translucent:1 med. Onion, finely chopped2 TB Butter

add & cook till reduced:1 oz. Dried Porcini/Shiitake Mushrooms (soaked in hot water 20 min & chopped)½ c. Mushrooms, fresh chopped2 clvs Garlic, finely chopped2 TB Fresh Parsley, chopped½ tsp. Dried Thyme1 tsp. Dried Marjoram½ tsp. Dried Sage Salt Pepper

mix with:1 ½ c. Brown Rice, cooked1 ½ c. Walnuts &½ c. Cashews, toasted & ground4 Eggs, beaten1 c. Cottage Cheese12 oz. Shredded Cheese (variety)

60-75 min @ 375° / loaf pan

15 min before done, top with:Ketchup/Brown Sugar/Worcestershire

81

Chili Christine McLarty

1 (14oz) can of kidney beans1 (14oz) can of black beans2 large cans (28oz each) diced or whole tomatoes1 large green pepper, chopped1 large onion, chopped2 cloves garlic, chopped1 pkg ground beef (about 1.25 lbs)1 pkg ground turkey (about 1.25 lbs)2 Tbsp chili powderSalt to taste1 tsp pepper1 tsp cumin seed1 pkg McCormick chili seasoning

1. Brown beef and turkey. Drain and add meats to other ingredients in Crock-Pot. Cover and cook on low setting for 8 – 14 hours (on High setting for 4 – 5 ½ hours). One hour before serving, taste for seasoning and add additional chili powder if necessary.

2. Tip: I brown the meat and chop the veggies the night before. Then put everything in the Crock-Pot in the morning and start it out on High for about an hour. The turn it down to low the rest of the day.

Next to jazz music, there is nothing that lifts the spirit and strengthens the soul

more than a good bowl of chili.Harry James

82

White ChiliSandi Cavanaugh's brother-in-law Gary Cavanaugh

Flavor is enhanced if prepared 1 day ahead and refrigerated.

2 1/2 lbs chicken breast1 Tbsp olive oil1 lg onion, chopped4 cloves garlic, minced2 4-oz cans chopped green chilies3 cans Great Northern White Beans, drained3 14-oz cans Swanson Natural Goodness Chicken Stock2 tsp ground cumin1 1/2 tsp dried oregano, crumbled1/4 tsp ground cloves1/4 tsp cayenne pepper2 cups grated Jack CheeseSour creamChopped cilantro

1. Place chicken in heavy stock pot. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skins and bones. Cut into cubes. Set aside.

2. Heat oil in same pot over medium-high heat. Add onions and saute until translucent. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add chicken and beans, simmer one hour, stirring frequently.

3. Add one cup of cheese (this is optional) and stir until melted. Season to taste.

4. Serve with garnish - cheese, sour cream and cilantro.

83

Chili DogsSara Jones

Chopped onionsChopped chicken sausage Can of turkey chiliChopped spinach

1. Saute all.

2. Serve on toasted whole wheat hot dog buns.

84

Margie Park ChiliSarah Crawford

1-3 tablespoons of olive oil1 medium to large onion diced3 5 cloves of garlic minced1 lb of ground beef (or you can substitute ground chicken, turkey, etc.). 1 pkg. of mild "Chili by Max" chili mix1 large can (28 oz.) of plain “crushed” tomatoes. (Italian or Mexican style is OK, too)1 whole can S&W chili beans (not drained). (They used to be called “Chili Beans in Zesty Tomato Sauce”” but I think now they’ve been re-named “Santa Fe Style” or something like that.)

Optional:• For a “meatier” version, add a second pound of meat

(ground turkey, chicken, etc.).

• A package of “cooked” sausage, sliced into coins and then into halves. (I use the mild Italian sausage from Costco.)

• For a vegetarian version…substitute fried and cubed tofu.

• 2 medium carrots peeled and chopped (Carrots add sweetness to the chili. Use fewer carrots to lower the sweetness…or omit altogether.)

• 1/2 can garbanzo beans (drained)

• 1/2 can kidney beans (not drained)

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Directions:1. First brown the meat (in a frying pan) in about 1 ½ tbs. of the

oil.

2. Remove the meat and add it to a large sauce pot (but don’t turn on the burner). Add the sausage “coins,” if any, to the large sauce pot at this point.

3. In the same frying pan, sauté the onions, garlic (and carrots, if you want…but start the carrots first because they take longer to cook) in the rest of the oil until the onions are translucent (about 5 or 6 minutes).

4. Add the onion mix to the pot, the crushed tomatoes, and the Chili by Max red seasoning packet. I usually toss the white thickening powder packet away. Stir well to incorporate the seasonings and the meat. (I sometimes add a small amount of water at this point if the mixture is too thick. I just "eyeball" it to my desired consistency. Thickness is determined by how much tomato “juice” is in the tomato can.) Simmer this mixture (covered) for at least 30 minutes to blend the flavors.

5. Add all of the beans and simmer for another 10 minutes.

Serve over rice with sour cream, chopped cilantro, and cheese.

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Chili Relleno CasseroleLouise Sullivan

This is a double recipe for a large crock pot.

2-3 Tbsp butter (to grease sides and bottom of crock pot)1 lg can (27 oz.) of whole green chilies4 cups cheddar cheese, shredded4 cups Monterey Jack cheese, shreddedSour Cream (spoonfuls on top of each layer)

2 cans whole kernel corn (optional)2 cans olives (optional)2 cans ready-cut or stewed tomatoes (optional)6-8 flour tortillas (2 per layer) or layer with No Lean Crunch Cereal (optional)

8 eggs5-6 Tbsp flour1 can (1.5 cup) evaporated milk

1. Grease sides and bottom of crock pot with butter.

2. Cut chilies into strips or unfold. Make layers of tortillas (or cereal) chilies, corn, olives, cheeses, and tomatoes in crock pot. Top each layer with spoonfuls of sour cream. You will have 3-4 layers.

3. Combine eggs, flour and evaporated milk. Pour into crock pot.

4. Cover and cook on High for 2-3 hours or until middle is solid. Every crock pot is different. I usually cook until I can shake it and seems fairly solid.

Enjoy!

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Chinese RibsKris Skold's dad Steve Skold

To make a simple side dish, skewer squares of red, green, and yellow bell peppers. Brush the vegetables with the marinade and grill them during the last 15 minutes of cooking.

Charcoal: Indirect Heat Gas: Indirect /Medium Heat Oven: 350°

3/4 cup sugar1/2 cup soy sauce3 Tbsp hoisin sauce2 Tbsp dry sherry1 Tbsp minced fresh ginger2 cloves garlic, minced or pressed3-4 lbs pork baby back ribs or pork spareribs, trimmed of fat (or, my preference, country-style ribs)

1. Combine sugar, soy sauce, hoisin, sherry, ginger, and garlic in a pan or zip-top bag. Add ribs and coat with marinade. Cover (if using pan) and refrigerate for at least 4 hours or overnight, turning ribs occasionally.

2. Remove ribs from pan or bag and drain, reserving marinade. Arrange ribs, meat side up, in center of cooking grate. Place lid on grill. Cook until ribs are well browned and meat near bone is no longer pink (about 1 hour; cut to test.) About 15 minutes before ribs are done, begin brushing occasionally with reserved marinade.

3. If necessary, cut ribs between bones into serving-size portions.

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Garlic Gruyere ToastsNancy Cooper

One bulb of garlicOne 6 oz. baguette Gruyere cheese

1. Cut ½ inch from tip of garlic bulb. Place bulb in terra cotta roaster or foil cut side up. Drizzle with olive oil. Cover & roast 1 hour at 350°. Cool. Squeeze cloves from skin

2. Melt 1 T. butter in a skillet. Add one chopped onion. Cook 15 minutes, until softened and browned. Add garlic.

3. Mix in 2 T. balsamic vinegar, 1 T. packed brown sugar (more if desired), ¼ t. salt. Cook uncovered 5 minutes.

4. Slice baguette on diagonal into 16 pieces. Cover with Gruyere cheese. Bake until cheese melts and bottom of bread is lightly toasted. Spread garlic jam on top.

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Grilled Cheese Sandwich (and French Cheese)Sarah Crawford

Olive oil Bread Mayonnaise Mustard Cheese, sliced Onion, sliced Tomato, sliced Butter

1. Have a pan with olive oil ready. Just enough oil to cover the bottom. Use two pieces of your favorite healthy bread (mine is Dave’s Killer thin-sliced Powerseed bread), and put a bit of mayo (I prefer organic) on one side and your favorite mustard on the other. Skip the mayo or mustard if you’d like.

2. Take a slice of your favorite cheese (I usually use Swiss, but Monterey Jack or Provolone work well, and you may like cheddar -- it’s harder if you use lowfat cheese), and place it on one slice of the bread I use just one slice that’s made to fit the bread, but two would also work if you want lots of melted cheese. On top of that, throw on some sliced onions (red, yellow, or scallions) to taste, as well as tomato slices to cover the cheese). Put your sandwich together.

3. Heat up the pan on the stove, and carefully place the sandwich in it. Turn the heat down so that the bread cooks evenly but not too quickly on that first side. While it’s cooking, check to make sure it doesn’t burn. You can put a little bit of butter on the top (or you could use a little olive oil when it’s turned over). When cooked on side #1, turn it over. When done, plate it and have a good grilled cheese sandwich!

4. As an aside, sometimes I take another slice of cheese (or more) and cut it into 1” pieces, then put them in a hot pan to become what I call French cheese. No additional oil needed. Turn the pieces over after a minute or so and cook another minute or so, and when it’s a crispy remove them onto a paper towel (to soak up some of the fat). I often put a diced piece of onion on top of the cheese as it cooks. Delicious!

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The Best Oven-Baked Ribs Diane Pimentel

YIELD: MAKES 2 SLABS RIBS

Note: when working with baby back ribs, the silver skin will need to be removed. Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

Ingredients2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:8 tablespoons light brown sugar, tightly packed2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)1 tablespoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon cayenne pepper1/2 teaspoon smoked paprika or regular paprika1/2 teaspoon Old Bay seasoning1/2 teaspoon dried thyme1/2 teaspoon onion powder1/2 teaspoon garlic powder1-2 cups BBQ sauce (I love this homemade version)

DirectionsIn a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

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When ready to bake the ribs, preheat oven to 250 degrees F.Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!

Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

http://www.melskitchencafe.com/the-best-oven-baked-ribs/

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Pasta with Raw Tomato SauceKris Skold

Use the ripest tomatoes you can find.

2 pounds very ripe tomatoes, cored and cut into 1/2-inch pieces1 ½ tablespoons chopped fresh oregano2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus extra 2 garlic cloves, mincedSalt and pepper¼ teaspoon sugar3 cups water1 pound short pasta, such as campanelle, penne, or fusilli½ cup fresh basil leaves, torn1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

1. Combine tomatoes, oregano, 2 teaspoons oil, garlic, 1 1/2 teaspoons salt, and sugar in large bowl. Let sit until tomatoes soften and release their juice, at least 1 hour or up to 3 hours.

2. Drain tomato mixture in fine-mesh strainer set over bowl and reserve juice. (You should have 1 cup tomato juice; if not, add water as needed to equal 1 cup.) Divide drained tomato mixture evenly between 2 bowls. Using potato masher, mash 1 bowl of tomato mixture to pulp.

3. Combine water, pasta, and reserved tomato juice in Dutch oven. Cover, place over medium-high heat, and cook at vigorous simmer, stirring often, until pasta is al dente and liquid has nearly evaporated, 12 to 15 minutes. Off heat, stir in basil, Parmesan, mashed and unmashed tomato mixtures, and remaining 2 tablespoons oil. Season with salt and pepper to taste. Serve with extra oil and extra Parmesan.

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Sausage Hashbrown Breakfast CasseroleEllen Kelm

2 lbs hot breakfast sausage1 (2lb) package frozen hash brown potatoes2 cups Shredded Cheddar Cheese1 (7oz) can green chile peppers (optional)8 large eggs2 cups milk1 teaspoon salt½ teaspoon ground black pepper½ teaspoon onion powder½ teaspoon garlic powder

Preheat oven to 350 degrees. Grease a 9x13 inch dish with cooking spray

1. Cook Sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 Minutes. Drain fat and transfer to a bowl.

2. Stir hash browns into the same skillet, cook until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar Cheese and green chile peppers.

3. Whisk eggs, milk, salt, pepper, onion powder, garlic powder in a bowl. Pour over hash brown mixture.

4. Bake uncovered in the preheated oven until bubbly and the top is golden brown, about 35-40 minutes.

Note: you can assemble ahead and refrigerate, covered until ready to bake.

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Tortilla EspanolaSarah Crawford

4-5 baking or gold potatoes sliced a little less than pencil thick, then cut in half (making half moon shapes)1 onion sliced thin5-6 eggs

Poach the potatoes and onions in oil (you can also boil the potatoes and sauté the onions for less oil) until the potatoes start to soften.

Option 1:Put these with salt and pepper in an oiled non-stick frying pan and cover with 5-6 beaten eggs & cook over medium heat. When the eggs have set at the bottom, put a plate over the pan and turn upside down. Then immediately slide the tortilla back off the plate and into the pan and cook for another 3 or 4 minutes on that side.

Option 2:Put the onions and potatoes in an oven-proof frying pan and bake in the oven at 350 or so until the eggs set. This one doesn’t always come out of the pan as easily but still works fine. Just oil the pan well.

Cool them and serve at room temperature.

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My Comfort FoodSarah Crawford

Hm, comfort food. For me, that’s grits, scrambled eggs, or potato salad. I really don’t have recipes for those. For grits, it’s just what’s on the box. For scrambled eggs, who needs a recipe? For potato salad, much the same.

Sweets

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Apple Walnut MuffinsKris Skold

12 Muffins

1 1/2 cups whole-wheat flour2 teaspoons cinnamon1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon nutmeg2 eggs1/3 cup pure maple syrup1/3 cup water5 tablespoons melted butter (can sub melted coconut oil)1 cup shredded apple (see instructions below)3/4 cup chopped walnuts

1. Preheat the oven to 350°. Line a muffin pan with paper or silicone liners and set aside.

2. In a large mixing bowl whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well (hole) in the center and drop in the eggs, syrup, water, and melted butter. Stir with a fork until well combined.

3. To shred the apple either use a cheese grater or - if you really want to make it easy - use your food processor fitted with the shredding disk. Simply discard any big chunks of apple peel that didn't get shredded all the way (but keep the rest in there!). There is no need to remove any liquid or squeeze the apples dry. Gently fold both the apple shreds and chopped walnuts into the batter.

4. Divide the batter among the 12 muffin cups and bake for 18 to 20 minutes. Enjoy!

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Banana Bread Sara Jones Family Cookbook

Preheat oven to 350 degrees.

Mix in a large bowl:

3/4 C flour1 C whole wheat flour 1/2 C sugar1/3 C almond, flaxseed or corn meal 1/4 C oat bran2 t baking powder 1/2 t baking soda 1 t salt1/4 t cinnamon or nutmeg3 eggs, or is flaxseed enough? 3/4 C soy milk1 cube butter melted in microwave for 20 seconds 1/4 C honey2 overripe bananas, mashed 1 C chopped walnuts

Spray 2 4-1/2" x 9" loaf pans and pour half the batter in each. Bake for ~1 hour, checking for a dry toothpick.

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Chocolate Banana BreadEllen Kelm

1 cup margarine or butter, softened2 cups white sugar4 eggs6 bananas, mashed2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking soda¼ cup unsweetened cocoa powder1 cup sour cream, or lite sour cream1 cup+ semisweet chocolate chips

1. Preheat oven 350°. Lightly grease two 9x5" inch loaf pans, or one 9x13" cake pan.

2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.

3. Bake in preheated oven-60 minutes for loaf pans, 45-50 minutes for cake pan (my preference), or until a toothpick inserted into the center comes out clean.

Enjoy!

We love music deeply, but why? Put simply: music makes lives, shapes lives, expresses all shades and

stages of life - and even saves lives.Rasheed Ogunlaru

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Beer BreadJudy Girard

Easy and Wonderful

Stir together3 cups self-rising flour 3 T sugar12 oz of Beer

1. Put into greased loaf-style bread pan

2. Bake at 375 degrees for 45 minutes

3. Remove and butter the top

4. Return to the oven and bake 15 min more

Crust is divine!

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Buttermilk Posset with Almond Biscuits Emily Huff

Sweeten up your day with this delicious ( & Irish) recipe. Everything about this recipe looks and sounds delicious - a creamy, chilled dessert paired with amazing almond biscuits? Yes, please! Note: Posset is similar to panna cotta.

Makes 4

14 ounces cream 7 ounces buttermilk 1/2 lemon, juice and grated rind 3 large eggs 1 teaspoon almond extract 1/2 cup sugar 3 cups all-purpose flour 1 teaspoon baking powder 1 1/4 cup toasted almonds, roughly chopped Strawberries, lemon rind (finely sliced), and confectioners’ sugar, for garnish

1. Preheat oven to 300° F.

2. Place the cream, buttermilk, and sugar in a saucepan and bring slowly to a boil. Remove from the heat as soon as it starts to bubble. Add the lemon juice and some grated rind. Pour into clean molds (ramekins) and allow to cool before setting in the refrigerator for approximately 2 hours to set firmly.

3. To make the almond biscuits, line a baking sheet with parchment paper. In a small bowl lightly beat the eggs, almond extract, and sugar. Sift together the flour and baking powder. Gradually add the wet mixture to the flour and continue to mix. Add the toasted almonds. The mixture should resemble dough. Shape the dough into a log on a floured surface.

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Transfer the log to the baking sheet and bake in the preheated oven for 30 minutes. Allow to cool and cut the log into biscuit shapes and bake for a further 10 to 15 minutes. Allow to cool on a wire rack.

4. To serve, unmold the set posset by dipping the molds into a little hot water and then turning them upside down on a dessert plate. Serve with some candied lemon peel, fresh strawberries, and biscuits dusted with confectioners’ sugar.

The energy you give off is the energy you receive. I really think that, so I'm always

myself - jumping, dancing, singing around, trying to cheer everybody up.

Cara Delevingne

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Low Carb Cream Cheese MuffinsChristine Lush

Forget the flour and cut the carbs! These tasty no-flour muffins have a dash of cinnamon, pumpkin spice and nutmeg for incredible flavor, with only 4g carbohydrates.

8oz. Cream Cheese2 Large Eggs1/4 cup Xylitol (Natural Sweetener)1 tsp Pure Vanilla Extract3 Tbsp Vanilla Whey Protein (heaping)1/2 Tbsp Cinnamon1/4 tsp Pumpkin Spice1/4 tsp Nutmeg

1. Preheat oven to 350°

2. Combine all ingredients in a medium bowl. With an electric mixer, beat the ingredients until you have the consistency of a pancake batter.

3. Spray muffin tin with cooking spray. Pour about 1/4 C of batter into each cup.

4. Place into preheated oven and bake for 15 min. Don’t be tempted to overcook them, they will get too dry.

5. Turn oven off and leave the tins in the oven to cool for at least 20 minutes. They puff up as they bake, but will fall while cooling, that is what you want.

6. Remove from tins and cover with plastic wrap and refrigerate.

7. Serve cold with sprinkled cinnamon on top.

Optional Garnish:A dab of sour cream with lemon zestFresh fruit (strawberries, blueberries, peach, apple…you get the idea) with freshly ground nutmeg.

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Date BreadSandi Cavanaugh's friend Carol Adams

Ma's favorite

One heaping cup dates (1 pkg) cut up fine.Can add few raisins if desired. 1 1/2 cups boiling water.

When cool add 1 cup sugar, 1 tsp salt, 1 tsp vanilla, 1 egg well beaten, 3 cups bread flour sifted with 2 tsp soda, 3 Tbs melted butter (1/8 lb)

Bake in a moderate oven (350° 1 1/4 hours)

I add butter to dates and hot water. If I add a few nuts (1/2 cup) I put with flour.

( I use heaping tablespoon Crisco)(I usually add 1/2 cup raisins)

Singing is such an excellent thing, that I wish all people would sing.

Richard E. Byrd

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Angela’s Orange MuffinsSarah Crawford

1 Orange, preferably organic½ cup raisins or cranberries½ cup orange juice1 egg1 stick of butter 1 ½ cups plain flour1 tsp baking powder1 tsp baking soda½ cup sugar

1. Preheat oven to 350 degrees.

2. Cut whole unpeeled orange into chunks and remove seeds. Puree in blender or food processor, add raisins, orange juice, egg and butter and blend to combine.

3. In a mixing bowl combine flour, baking powder, baking soda and sugar.

4. Add liquid and gently fold in until evenly moistened. Do not beat.

5. Spoon into greased muffin pan and bake for 15 minutes or until risen and cooked through.

Makes 12 small or 10 medium muffins.

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Persimmon BreadNancy Cooper

1 c Hachiya persimmon pulp2 tsp baking soda2 c white sugar1 c vegetable oil or 1/2 c butter, softened2 eggs1 1/2 tsp cinnamon1/2 tsp ground nutmeg1/2 tsp salt2/3 c water3 c all purpose flour1 c walnuts, chopped

1. Preheat oven to 350° F (175° C) & grease & flour baking pans.

2. Blend together the persimmon pulp and baking soda and set aside for at least 5 minutes to thicken.

3. In a mixing bowl, combine sugar, oil, eggs, cinnamon, nutmeg and salt and blend until smooth. Mix in the persimmon pulp, water and alternate with flour. Fold in the chopped nuts.

4. Pour batter into each pan to about 2/3 full.

5. For loaves, bake for 1 hour 10 mins or until a toothpick comes out clean. For muffins bake 25 minutes.

6. Cool in the pan for 10 minutes before attempting to remove loaf to a wire cooling rack.

7. After loaves are completely cool, wrap in aluminum foil and freeze if necessary. Add a festive ribbon or bow if giving as a gift.

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Note: The two commonly found types of persimmons are the Hachiya and Fuyu persimmons, which originated in Asia and are now grown in the U.S. and elsewhere. Fuyu persimmons are short and squat, and are shaped much like tomatoes. When they are orange they’re ripe and can be eaten like an apple or used in salads or pies. Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. They must be completely soft before it can be eaten by the spoonful or used in baking.

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Snickerdoodle Bread Ellen Kelm

aka Crack Bread *Ratio of cinnamon to sugar is 2/6. I usually quadruple this (!) so that I have lots of layering and lots of topping at the end. 2 TBS ground cinnamon* 6 TBS sugar*2 1/2 cups flour1 1/2 tsp baking powder1/2 tsp salt1/2 cup butter, softened 1 1/2 cups sugar1/2 cup vegetable oil 3 eggs1 tsp vanilla1 cup sour cream

1. Heat oven to 350° Spray two 9x5" loaf pans with cooking spray. OR a 9x 13" baking pan, which I prefer.

2. In a small bowl, mix 5 tsp of the cinnamon and 6 TBS of the sugar. Set aside. (OR mix whatever amount of cinnamon and sugar that you want to use.)

3. In a medium bowl, mix flour, baking powder, salt, and remaining 1 tsp cinnamon. Set aside.

4. In a large bowl, beat butter, 1 1/2 cups sugar with the oil with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in vanilla and sour cream. Add flour mixture; stir just until combined.

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5. Pour 1/6 of the batter into each loaf pan; Sprinkle with 1/6 of cinnamon-sugar mixture. (If using 9x13" pan, pour in 1/3 of the batter and sprinkle with 1/3 of cinnamon-sugar mixture.) Repeat layers twice.

6. Using a knife, swirl layers into marbleized texture. Layer top with remaining cinnamon-sugar mixture.

7. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. If using loaf pans, remove from pans to cooling racks. Cool completely before slicing.

Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because

cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.

Julia Child

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Almond Coffee CakeSara Jones

First mix½ cup warm water1 cup sugar½ cup white flour1 tablespoon yeast

Allow mixture to bubble to make sure yeast gets active.

Second heat other liquids. All ingredient should be at 80 to 100 degrees. Heating a cup at a time in the microwave for 45 seconds works well. Add eggs to milk and stir before adding to yeast mixture. Temperatures above 120 degrees will kill yeast.

Add2 cups warm milk mixed with 2 eggs 2 cups white flour2 cups wheat flour

Wait at least 5 minutes before you add the ingredients that inhibit rising.½ cup melted butter mixed with a little milk so it isn’t too hot1 teaspoon salt

Mix in more flour until mixture can be kneaded. Knead on board for 5 minutes adding flour until it is just barely sticky. In clean bowl put 1 tablespoon oil then add dough and turn to cover with oil. Cover with plastic and set in warm place to rise for 1 hour.

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Filling Mix until smooth 1 tube almond or marzipan paste1 egg¼ cup sugar½ cup bread crumbs

Split dough into 4 equal pieces roll into 6 by 12 inch rectangles, and place on double walled baking sheet. Spread filling down center of rectangle in longer direction. Use scissors to cut 2 inch slits 1 inch apart on longer sides of rectangle. Alternately fold and pinch together dough to cover filling and seal in gaps on other side of coffee cake. At this point you can let rise again for ½ hour or put in refrigerator or freezer to bake in the morning. After coffee cake looks twice the size, bake in preheated 350 degree oven for 20 to 30 minutes until golden brown. Do not overcook but don’t leave center gooey either. If refrigerated wait until coffee cake is room temperature and looks like it is rising before baking.

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Cheeseless Almond CheesecakeSara Jones

Preheat oven to 350 degrees.

Crust:1/2 C chia seeds 1/2 C almond flour 1/4 C sugar2 T butter

Mix and press in to pie pan or 4 heart shaped bowls.

Filling:1 C almond flour (finely ground) 1/4 C sugar2 eggs or flaxseed 1 T almond extract 1 T nutritional yeast 1/2 t salt

Mix together and pour over crust.

Cover with raspberries and bake for 1/2 hour.

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World-Famous Best Cheese Cake Ever!Sharon Carlson

Feeds 400 xo

FILLING2 8oz pkg cream cheese3 eggs½ cup sugar1 tsp vanilla1. Mix together until smooth

CRUST1 ½ cup (1 pkg) graham cracker crumbs2 tbsp sugar¼ cup melted butter2. Mix together (I use the food processor)

3. Bake at 350° for 20 minutes with filling in crust.

SOUR CREAM TOPPING½ pint sour cream2 tbsp sugar½ tsp vanilla4. Mix and spread on top & bake for 2 min at 350°

MANDARIN ORANGE TOPPINGJuice of 1 small can mandarin orange slices½ lemon juicedSugar to tasteCornstarch to thicken5. Cook until thickened. Cool slightly.

6. Place orange slices around the outside edge and pour topping/glaze over the top.

7. Freeze. Let stand at room temp for 20 minutes before serving.

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Raw Apple CakeSharon Carlson

2qt oblong pan2 Cups raw apple cubed1 egg1 cup Sugar 2 cup cooking oil1 tsp cinnamon1 cup chopped nuts½ tsp vanilla1 cup flour1 tsp baking soda¼ tsp salt

In one bowl combine apples and egg; stir and mix well. Add sugar and cooking oil; stir Add Cinnamon, nuts & vanilla, stirring well. Sift flour, baking soda and salt together. Blend well.

Bake in greased pan in 350 degree oven for 40 min. or until well done.

I don't know if it is a spiritual, physiological or psychological phenomenon, but I believe

now more than ever that singing is a universal, built-in mechanism designed to

cultivate empathy and compassion. Eric Whitacre

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Fabulous Chocolate CakeNancy Cooper

Yes, we have a fabulous Chocolate Cake from the Guittard Chocolate cookbook. It was developed by one of their master chefs.

For the Cake: 3/4 c + 2 T (210 ml) water1/3 c + 2 T Guittard Chocolate Rouge (unsweetened cocoa powder) 1 3/4 c +1 T (220 g) all-purpose flour1 3/4 c (350 g) sugar1 1/4 tsp salt1 T baking soda3/4 c + 2 T (210ml) full-fat buttermilk1/2 c + 2 T (150ml) vegetable oil2 large eggs1 tsp vanilla extract

For the Ganache Filling:2 2/3 c (400g) Guittard semi-sweet chocolate1 1/4 c (300 ml) heavy whipping cream2 T light corn syrup6 T (85 g) unsalted butter, room temperature

For the Swiss Buttercream Frosting:8 sticks of unsalted butter (2 lbs), room temp., cubed7 1/4 c powdered sugar, sifted (2 lbs) 2-4 oz Guittard unsweetened cocoa powder 1 T vanilla extract2 tsp salt1 c egg whites (buy a pasteurized carton at store) room temp.(Note: if you separate your own eggs you need to heat them up to 115°F.)

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Step 1: Make the cake• Preheat oven to 350°F (180°C) and place rack in the

MIDDLE of the oven.

• Butter two 8” round cake pans.

• Bring water to a boil in a medium sauce pan. Remove from heat and add cocoa powder. Whisk till smooth.

• In a large bowl, combine all dry ingredients. Beat in all wet ingredients (except cocoa) until smooth – about 2 minutes.

• Add cocoa and blend about 30 seconds.

• Divide batter into the two pans and allow to rest for 30 minutes before placing in oven.

• Bake for 30-35 minutes or until toothpick comes out clean in the middle.

• Important – allow cake to cool on a wire rack for another 30 minutes.

• Remove the cakes from the pan and allow them to cool completely for at least an hour. Wrap the cakes in plastic wrap and refrigerate at least one hour. (OK to refrigerate overnight if necessary).

Step 2: Make the ganache filling• Place the chocolate chips in a large, heat proof bowl and

set aside.

• In a medium saucepan bring the heavy cream and corn syrup to almost boiling (do not boil!).

• Pour the hot cream mixture over the chocolate and allow it to sit for 3 minutes (set timer).

• Whisk the chocolate and cream mixture together until it is smooth and all the chocolate has melted.

• Add the butter and stir until combined.

• Pour the ganache into a flat glass baking dish (casserole

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dish) and let cool at room temp for 1 hour or until it is spreadable.

Step 3: Make the Swiss buttercream frosting• Blend the powdered sugar and cocoa powder together

first.

• Place egg whites, powdered sugar, cocoa powder in a large mixer bowl.

• Attach the WHISK beater and combine ingredients on low to blend then high for 5 minutes (set the timer – not kidding).

• Once the meringue is light and fluffy, add in your butter in chunks. Add vanilla and salt.

• Remove the whisk and replace with the K beater attachment. Start out on low until the mixture is smooth and creamy and there are NO bubbles left. This may take up to 20 minutes (set the timer). It should appear light, fluffy and shiny!

Note: For vanilla flavor, leave out the cocoa or add in melted, cool, white chocolate.For mocha flavor, add 2 T instant coffee that has been dissolved in water.

Step 4: Assemble the cake• Remove the cakes from the fridge and using a serrated

knife, carefully slice through the middle of each cake.

• Place the first layer on your cake plate and spread 1/3 of the ganache filling on the cake. Repeat the process with the other three layers.

• Refrigerate for 30 minutes.

• Apply a “crumb coat” of approximately half of the buttercream frosting over the whole cake. You should be

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able to see some chocolate crumbs in the white frosting. Chill the cake again in the fridge for about 15 minutes to firm up the crumb coat.

• Use the remaining half of the buttercream to cover the whole cake.

Master Chef’s Note: Letting the batter rest for 30 minutes before baking allows the leavening to settle down and prevents the fast rise and then fall of the center of the cake in the oven. Cake is best served on the day it was baked. Left over cake must be refrigerated.

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Chocolate Whiskey CakeCeleste Gantz

This the BEST chocolate cake ever. It seems like it would be really heavy but it’s actually not. No frosting, just powdered sugar. I tart it up sometimes with strawberries. I make it all the time when I want to impress - it’s actually pretty easy!

By Melissa Clark, New York TimesAdapted from Dol Miles, Bottega, Birmingham, Ala.Time: 1 hour 25 minutes

12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)1 1/2 cups brewed strong coffee 1/2 cup Irish whiskey200 grams granulated sugar (about 1 cup)156 grams light brown sugar (about 1 cup)240 grams all-purpose flour (about 2 cups)8 grams baking soda (about 1 1/2 teaspoons)3 grams fine sea salt (about 3/4 teaspoon)1/4 teaspoon black pepper1/8 teaspoon ground cloves3 large eggs2 teaspoons vanilla extract1 cup mini semisweet chocolate chips Powdered sugar, for serving (optional)

1. Heat oven to 325 degrees.

2. Butter a 10-inch springform pan and dust with 2 tablespoons cocoa powder.

3. In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder,

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whisking occasionally, until butter is melted.

4. Whisk in sugars until dissolved. Remove from heat and cool completely.

5. In a bowl, whisk together flour, baking soda, salt, pepper and cloves.

6. In another bowl, whisk together eggs and vanilla.

7. Slowly whisk egg mixture into chocolate mixture.

8. Add dry ingredients and whisk to combine.

9. Fold in chocolate chips.

10. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.

11. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

121

Pear KuchenSharon Cahn

Blend:1/2 cup butter1/2 cup sugar3 eggs1/2 tsp anise seed1/2 tsp almond flavoring1 cup flour

Add:3 pears, peeled, cored, halved & quartered

Sprinkle:2 Tbsp lemon juice2 Tbsp sugar1 tsp anise seed

11" round pan

Bake 40 minutes at 350°

When a singer truly feels and experiences what the music is all about, the words

will automatically ring true. Monserrat Caball

122

Tia Marta’s Pecan PieJadine Stenger

This is from a family run restaurant in San Antonio - "Los Barrios”.It’s yummy and not as sweet as the usual pecan pie AND super easy to make.

One 14-ounce can of sweetened condensed milk3/4 cup water1/4 cup unsweetened cocoa powder3 eggs1 teaspoon vanilla extract1 cup chopped pecansOne 9-inch prepared graham cracker crust

1. Preheat the oven to 325°.

2. Combine the milk, water, cocoa, eggs and vanilla in a blender and blend well. Transfer to a bowl and stir in the pecans. Pour the mixture into the piecrust.

3. Bake for 50 minutes, or until set. Transfer to a wire rack to cool.

Serve the pie with cajeta (available at Latin markets and some larger supermarkets) or caramel sauce drizzled on top.

If you're gonna sing, sing loud. Travis Tritt

123

Pineapple Bundt CakeJudy Girard

Cake1 package Duncan Hines Pineapple (or Yellow) cake mix1 package instant vanilla jello pudding mix (4 serving size)1/2 cup oil1 large can crushed pineapple, drained and juice saved4 eggs1/2 cup chopped walnuts (or more, to taste)1/2-3/4 cup brown sugar

Glaze1 cup brown sugar1 cube butter (1/2 cup)1/2 cup pineapple juice (add water if necessary to get 1/2 cup)

1. Grease and sugar bundt pan.

2. Combine cake mix, pudding mix, oil, 1/2 cup pineapple juice, 1/2 cup water and 4 eggs. Mix for 4-5 minutes.

3. Sprinkle walnuts in the bottom of the bundt pan. Spread drained pineapple and brown sugar in bottom of pan. Pour in cake mix.

4. Bake at 350° for 45-50 minutes.

5. Just before the cake comes out of the oven, make a glaze. In a small saucepan, combine glaze ingredients. Boil 4-5 minutes.

6. Remove the cake from the oven and immediately pour the glaze over the cake while still in the pan. Use a fork to gently pull cake away from sides to get the glaze well down the sides and around the center hole.

7. Let cool completely before turning out.

124

Rhubarb-Apple PieChristine McLarty

½ (14.1oz) package refrigerated pie dough (such as Pillsbury)Cooking spray3 ½ cups sliced fresh rhubarb (about 1 ¼ lbs)1 cup granulated sugar 1 tbsp fresh lemon juice2 Granny Smith apples, peeled, cored, and sliced½ tsp ground cinnamon3/8 tsp salt, divided 4.22 oz all-purpose flour (about 1 cup), divided½ cup packed brown sugar6 Tbsp cold butter, cut into small pieces 1/3 cup chopped walnuts or pecans

1. Preheat oven to 425°.

2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute.

3. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, ¼ tsp salt, and 3 Tbsp flour; toss. Spoon rhubarb mixture into prepared crust.

4. Weigh or lightly spoon remaining 3.38 oz flour (about ¾ cup) into a dry measuring cup; level with a knife. Combine flour, remaining 1/8 tsp salt and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in nuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake a 425° for 15 minutes.

5. Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.

125

Double Chocolate BiscottiEllen Kelm

1/2 cup butter, softened 2/3 cup white sugar1/4 cup unsweetened cocoa powder 2 tsps baking powder2 eggs1 3/4 cups all-purpose flour4 (1 ounce) squares white chocolate, chopped (substitute 3/4 cup white chocolate baking chips)3/4 cup semisweet chocolate chips

1. Preheat oven to 375°.

2. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for two minutes. Beat in the eggs, one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about ten minutes.

3. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

4. Bake for about 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

5. Reduce oven temperature to 325°.

6. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes.

7. Cool completely, then store in an airtight container.

126

Perfect Chocolate Chip CookiesKris Skold

Based on a recipe from America's Test Kitchen. I find using the weights goes faster - especially for the brown sugar.

1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)½ teaspoon baking soda14 tablespoons unsalted butter (1 3/4 sticks)½ cup granulated sugar (3 1/2 ounces)¾ cups packed dark brown sugar (5 1/4 ounces) 1 teaspoon table salt2 teaspoons vanilla extract1 large egg1 large egg yolk1 ¼ cups semisweet chocolate chips (amazingly, less works too)3/4 c nuts, if you like

1. Heat oven to 375°. Cover 2 cookie sheets with parchment paper. Whisk flour and baking soda together and set aside.

2. Melt 10 T of butter over med-high heat until melted and golden brown, about 5 minutes. Pour into a large heat-proof bowl and stir in remaining 4 T of butter until melted.

3. Add both sugars, salt and vanilla and whisk together. Add egg & yolk and whisk until smooth.

4. Let sit for 3 minutes, then whisk for 30 seconds. Do this a total of three times.

5. Stir in flour mixture. Add chocolate chips (also nuts if you like.)

6. Divide into 16 balls for large cookies, more for smaller. Place 2" apart. Bake for 10-14 minutes, until edges have set but middles are still soft.

7. Cool before eating (yeah, right.)

127

Soft Chocolate Chip CookiesMolly Schulz

4 1/2 cups flour2 tsps baking soda2 cups butter, softened1 1/2 cups packed brown sugar1/2 cup white sugar2 (3.4 oz) packages instant vanilla pudding4 eggs2 tsps vanilla extract4 cups chocolate chips2 cups chopped walnuts

1. Preheat oven to 350°

2. Sift together flour and baking soda. Set aside.

3. Cream together the butter and sugars.

4. Add pudding mix and mix until blended.

5. Stir in eggs and vanilla.

6. Blend in flour mixture.

7. Finally stir in the chips and nuts.

8. Drop by rounded spoonfuls onto ungreased cookie sheets.

9. Bake 10 - 12 minutes.

Let the song in your heart make you happy.Lailah Gifty Akita

128

No-Bake Chocolate CookiesSuzan Lane

Makes about 3 dozen

Ingredients:2 cups sugar 3/8 cup cocoa ½ cup milk ½ cup peanut butter½ tsp. vanilla ½ cube butter (1/8 lb.) 3 cups quick-cooking oatmeal (uncooked)

1. Combine the sugar, cocoa, milk, and butter into a saucepan. Bring to a boil; continue to boil for one minute. Take off stove.

2. Add peanut butter and vanilla. Mix until smooth.

3. Pour over oatmeal. Stir until all oatmeal is covered.

4. Drop by spoon-full onto wax paper. Let set until cool.

This recipe has been in my family for more than fifty years. It’s quick and easy, and uses ingredients that we usually have on hand. The cookies really satisfy that chocolate “fix” you may need, but also somewhat healthy because they’re full of oatmeal! Enjoy! – Suzan

129

Oatmeal Cranberry Pecan CookiesJeanette Larson

¼ cup unsalted butter6 tablespoons neutral flavored oil (canola, melted coconut, etc.)1 teaspoon vanilla extract½ cup granulated sugar¼ cup plus 2 tablespoons brown sugar1 large egg2 cups old fashioned oats + ¼ cup hot water1 cup all purpose flour1 tablespoon ground cinnamon½ teaspoon baking soda½ teaspoon salt⅓ cup each: dried cranberries, chopped pecans, chocolate chips

1. Preheat the oven to 350°.

2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.

3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.

4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).

5. Refrigerate dough for at least 10 minutes.

6. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.

7. Let the cookies cool fully before removing them from the baking sheet.

130

Mom’s Persimmon CookiesSarah Crawford

1 cup sugar½ cup butter2 cups flour1 cup persimmon pulp 1 egg1 cup raisins1 teaspoon baking soda½ teaspoon ginger½ teaspoon cinnamon½ teaspoon nutmeg (optional)pinch salt1 cup nuts (pecans recommended)

1. Combine dry ingredients.

2. Cream butter and sugar, mix in egg.

3. Sift 1/3 dry ingredients into the batter and mix.

4. Add 1/3 pulp and continue alternating dry ingredients and pulp.

5. Add raisins and nuts.

6. Bake on well-greased cookie sheet above oven center 12-15 minutes at 375°.

There are times in life to play it safe. I'm sure you can think of several. Music is not one of them.

Deke Sharon

131

Rosemary-Pine Nut BiscottiEllen Kelm

*Semolina flour is most easily found in natural-foods stores.

1 1/2 cups all-purpose flour2/3 cup semolina flour* or fine cornmeal 2/3 cup pine nuts2 TBS fresh rosemary, minced 2 tsp baking powder2 large eggs, room temperature 2/3 cup sugar1/3 cup extra-virgin oil1/2 tsp salt

1. Preheat oven to 350°. Coat a large baking sheet with cooking spray.

2. Combine all-purpose flour, semolina flour (or cornmeal), pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.

3. Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).

4. Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2 inch log. Transfer to the prepared baking sheet.

5. Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.

6. Reduce oven temperature to 325°. Slice the log crosswise into 1/2 inch thick slices. Place the slices cut-side down on the baking sheet. Bake for 10 minutes. Turn over and continue baking for 10 minutes more.

7. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.

132

Shortbread CookiesEileen Keister

Great with frosting or sprinkles or sugar dusted on top prior to baking.4 cup flour2 cups butter1 cup sugar½ teaspoon salt

1. Cream butter and sugar together. Add flour and salt

2. Roll onto floured surface and cut with cookie cutter

3. Bake 25 min 300 degrees on ungreased cookie sheet until just golden on the edges.

4. I use this recipe for refrigerator cookies; shape into a log and wrap in plastic wrap or store in air tight container. Cut from log into ½ slices and place on cookie sheet.

133

Millionaires ShortbreadTessa Murray

⅔ cup butter, softened ¼ cup white sugar 1 ¼ cups all-purpose flour ½ cup butter ½ cup packed light brown sugar 2 tablespoons light organic corn syrup ½ cup sweetened condensed milk 1 ¼ cups milk chocolate chips

InstructionsPreheat oven to 350 degrees F (175 C).

1. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Line with parchment this makes it easy to take out of pan and cute. Press into a 9 inch square baking pan. Bake for 20 minutes.

2. In a saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil really slowly. Continue to boil gently for about 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes, should be a golden color. Pour over shortbread. Cool until it begins to firm.

3. Melt chocolate. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

134

Apple CrispSharon Cahn

4 cups sliced apples2 Tbsp lemon juice1/4 cup watercinnamonnutmeg

Crumble Mix1/2 cup brown sugar1/2 cup sugar3/4 cup flour1/2 cup butter3/4 cup oatmeal

350° for 50 minutes

2 qt oblong pan

1. In bottom of baking dish mix apples, lemon juice, water , cinnamon and nutmeg.

2. Combine Crumble ingredients in a separate bowl with fork mixing gently until just crumbly.

3. Spread over apple mixture and bake.

4. Check after 25 minutes to see if it is browning evenly, turn pan if necessary.

Easy dessert with ice cream topping. Served warm.

135

Blackberry Puddin’Lela Nan Jeane

(like a cobbler)

Ingredients:1/3 cup butter2 cups sugar2 cups flour1 teaspoon salt2 teaspoons baking powder1 cup milk

2 cups berries (I use 4 or more cups)2 cups hot water

Instructions:1. Mix first 6 ingredients together

2. Pour into a 9 x 12" pan or deep dish

3. Pour berries on top of dough

4. Sprinkle sugar over the berries

5. Pour 2 cups hot water over all

6. Bake @ 350° for approximately 1 hour

136

Bread PuddingGloria LeFleur

Ingredients: 6 slices day old bread2 tablespoons butter, melted½ cup raisins (optional)4 eggs, beaten2 cups milk¾ cup sugar1 teaspoon ground cinnamon1 teaspoon vanilla extract

Directions:1. Preheat oven to 350 degrees

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla extract. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture.

4. Bake in preheated oven for 45 minutes, or until the top springs back when lightly touched.

Prep: 30 minutes Cook: 45 minutes Total time: 1 hour 15 minutes

One 8 inch square baking pan – Servings: 12

Great for breakfast or dessert, and is delicious with milk poured on top. Other great toppings; vanilla ice cream or whipped cream. Enjoy!

137

Cherry Jello SaladSharon Cahn

Drain 1 cup pineapple tidbits and save the juice

add to it 1 1/2 cups pineapple juice and water boiled1 6oz pkg cherry jello

Add later when it sets up halfway:1/2 cup little marshmallows2 cups cherry pie filling1 cup pineapple tidbits

Put into mold & let set rest of way.

Music is an expression of individuality; it's how you see the world. All art is, for that

matter. You take how you experience the world, interpret it, and send it out there - express it - whether it's sculpture, dance or singing.

David Sanborn

138

Easy Chocolate Pots de CrèmeJulie Thomason

Note: 4 servings. If using semi-sweet chocolate no added sugar is necessary.

6 ounces high-quality dark chocolate2 cups heavy cream (dairy free: use coconut milk)3 egg yolks3 tablespoons white granulated sugar (see Note above)⅛ teaspoon salt

1. Chop up the chocolate and place it in a blender. Set aside.

2. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.

3. Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into 4 individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).

4. For a softer consistency, let the pots de crème sit at room temperature for about 10 minutes before serving.

5. Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.

Some days there won't be a song in your heart. Sing anyway.

Emory Austin

139

CrepesSonja Novak-Smith

Ingredients:200ml milk20g butter 130g all purpose flour2 eggssalt

Melt the butter and mix it with milk, eggs and a pinch of salt.

Then gradually mix in the flour to make a smooth batter.

Heat up some butter in a pan and add some of the batter with a soup ladle. Don’t use too much. The crepes should be thin.

Fry until the crepe has a golden-brown color and use a spatula to turn it over several times so it doesn’t stick to the pan and burn.

Enjoy them filled with sweet or savory fillings - your imagination is the limit! Our favorite is apricot jam, or nutella. In France they fill them with white sugar only. You could also fill them with ham, cheese and arugula! serves 4 people

140

CrepesSara Jones

Makes 9 crepes.

3/4 C whole wheat flour 3/4 C white flour1/2 C flax meal 1 t salt1/4 C sugar or honey

Stir dry ingredients together in a big bowl.

Add 4 eggs.

Fully melt 3 T (3/8 cube) butter in microwave, about 20 seconds, then mix in.

Add:1 t vanilla2 C soy milk, until it is a thin batter

Fully preheat non-stick frying pan to medium. Spray pan with vegetable oil. Pour ~1/2 soup ladle of batter in to pan. Lift and rotate pan until crepe evenly covers bottom. Flip carefully with turner once bottom starts to turn light brown.

Serve with blackberries, blueberries, raspberries, marionberries, sliced strawberries or chopped peaches and whipped cream and roll or fold like a burrito and eat with fork.

141

Danish Puff PastryEileen Keister

My Mother, Mary Sagona, always made this at Christmastime.

2 cups of flour1 cup of butter4 tablespoon water

1. Cut butter into flour with a pastry blender or use two knives, sprinkle water over mixture and use your hands to blend and form into 4 balls.

2. Pat each ball into a 12” x 3” strip 3” apart on an ungreased cookie sheet.

1 cup butter2 cups water2 teaspoons almond extract6 eggs2 cups flourPowdered sugarMilkAlmond slivers or slices

3. In a saucepan, bring butter and water to a boil and immediately remove from heat.

4. Add almond extract.

5. Beat in flour till smooth

6. Add eggs, one at a time till smooth.

7. Divide into 4 and smooth over top prepared dough.

8. Bake 350° for 60 minutes.

9. Cool and frost with a combination of powdered sugar and milk, drizzling over top of cooled pastry.

10. Sprinkle with almond slivers or slices.

142

English ToffeeJudy Girard

Makes about 2.5 lbs. You'll need a candy thermometer.

You'll need a 10x15" cookie sheet with sides. If it's nonstick, you're good. Otherwise, cover it with aluminum foil, making sure to press it into the corners and smooth it down.

To prepare, finely chop pecans until you have 1/2 cup.

In a heavy 2 or 3 qt pot, melt 1 lb butter, 2 cups sugar, a pinch of salt, 1/4 c light Karo corn syrup and 2 tablespoons water over medium to medium-high heat, stirring constantly. Attach the thermometer to the pot, making sure the tip doesn't touch the bottom of the pot. Bring to a boil, stirring constantly. Continue until temperature reaches 300°. Remove from heat and pour into prepared cookie sheet. Immediately sprinkle top with one 12oz bag mini semi-sweet chips. (These must be fresh or they won't melt properly.) Let sit for a minute or two while they soften, then spread evenly (the back of a fork work well.) Sprinkle on the pecans. Wait a minute or two and pat top with spatula to press nuts into chocolate. After the toffee is completely cool, turn it out of the sheet (remove the foil if using), and break into pieces (a small hammer and a screwdriver help with this.)

Save the crumbs - they're great on ice cream!

143

Fudge by Poppa JoeCeleste Gantz

This is my Dad’s recipe for Fudge. He was born and raised in Anaconda, Montana, so you’ll understand his history at the bottom. He was a most lovely, loving and funny man. You’ll get a bit of his character from his recipe. Enjoy!

This recipe differs from the San Francisco variety in that it does not require seven hours to set, needs not involve the local radio announcer and the entire population of the Bay Area. However if you can have as much fun with this one, please do so (this is a fun backstory!).

Place into a pan about three inches high at lip level the following, before heating.

(4) cups sugar (1 & 1/8) cups canned cream ie: carnation. (1 & ½) to 2 squares of unsweetened chocolate. To your taste, I prefer the lesser amount. ie: Bakers

Heat on medium heat and begin to stir the ingredients almost immediately. If you leave the mixture to its own destruction you will succeed in its demise. Continue to stir during the whole cooking process and watch the fudge drip from your mixing spoon as you lift it from the pot. As the mixture begins to drip in a less than liquid flow, fill a cup with about one-half capacity with cold water. From the mixture, test the fudge by dripping some into the cold water, pour the water out of the cup and the fudge should make a soft ball. Keep testing until this effect is achieved, do not overcook. Keep stirring until removed from heat. Burned fudge tastes terrible and makes you wonder why you began this chore in the first place.

144

After removing from heat, place the pan on a bread board so that your new counter will not show the marks of a not too swift move. Immediately put one quarter of a cube of butter into the fudge and two capfuls of vanilla poured over the melting butter. At this point it is wise to give a few spoonfuls in a cup for your mate to mix and convince the cook that his or her mixing later will conjure up the best ever fudge. Let your fudge stand until you can comfortably touch the sides of the pan. In the meantime, you should butter the plate that the fudge will rest in when it has been poured for consumption. When the pan can be touched, you can begin to beat the fudge until it feel stiff and/or it shows a shine at the top of the mixture. When it is near the pouring stage, you can put, if desired, precut nuts, or whatever turns you on. A very inexpensive additive is Rice Crispies. The best of course to this cook are walnuts. After pouring into your plate wait for a few minutes and then cut into squares for serving later. Now is when, not taking out a piece for yourself, is very difficult. DO IT!!!! It will be a sacrifice worth remembering.

You of course cannot receive this recipe without a small bit of history connected with the age old process. Having been raised in the cold country, it seemed that before you mixed your fudge, it was to be placed outside on the snowbank to cool. I always wondered why our two dogs, King and Buster, smiled so much. Please don’t cool your fudge to that degree, it is not necessary.

145

My “See’s” FudgeSharon Cahn

Saucepan:• 1 cup sugar

• 2/3 cup evaporated milk

• 10 marshmallows

Boil 7 min.

Bowl:• 1/2 cup butter

• 6oz choc chips

• 1 teaspoon vanilla

Pour into 8” square pan and refrigerate.

146

PancakesSara Jones

Mix in a large bowl:3/4 C flour1 C whole wheat flour1/3 C almond, flaxseed or corn meal 1/4 C oat bran2 t baking powder 1/2 t baking soda 1 t salt1/4 t cinnamon or nutmeg 3 eggs1-1/2 C soy milk1/2 cube butter melted in microwave for 20 seconds 1/4 C honey

Heat griddle or frying pan to medium. Spray. Pour out batter in to small disks. Flip when golden brown.

147

Rocky Road Fudge BarsSharon Carlson Calories: approximately 9000 per bar

Also need: 6 oz. semi-sweet choc. chips (optional – yeah, right) 2 C. mini marshmallows

BARS: Measure together dry ingredients in separate bowl. Melt butter & choc. in large saucepan; add remaining bar ingredients; mix well and spread in greased/floured 3 qt oblong.

FILLING: Mix first six ingredients; blend with mixer until smooth & fluffy; stir in nuts; spread over bar mix. Sprinkle with choc. chips.

BAKE 25-35 minutes at 350°. Sprinkle with marshmallows and BAKE 2 more minutes.

FROSTING: In large pan melt butter, choc., cream cheese and milk; stir in powdered sugar and vanilla. Immediately pour over marshmallows and swirl together.

Cut into bars when cool.

Bars1/2 c butter1 sq unsweetened chocolate1 c sugar1 c flour1/2 c chopped nuts1 tsp baking powder1 tsp vanilla2 eggs

Filling6 oz cream cheese1/2 c sugar2 T flour1/4 cup butter, soft1 egg1/2 t vanilla1/4 c nuts

Frosting1/4 c butter1 sq unsweetened chocolate2 oz cream cheese1/4 c milk1 lb powdered sugar1 tsp vanilla

148

Russian TeaSuzy Martin

1. In a large pan:

• 7 C Water

• 1 C Sugar

Bring to a boil, add 5 tea bags. Simmer 5 minutes.

2. In a pan:

• 4 C Water

• 4 Cinnamon Sticks

• 1 TBSP (heaping) Whole Cloves

Bring to a boil, simmer 20 min.

3. Remove tea bags, add 6 oz orange juice and 2 TBSP Lemon Juice.

4. Strain Cinnamon water into the large pot of tea and serve.

149

SPOOMSarah Crawford

1 c sugar1/2 c water4 egg whites1 quart lemon sorbetDry red or rose wine, or, best, champagne6 large strawberries (optional)

1. Cook combined sugar and water in heavy pot over high heat until it reaches 238 degrees (soft ball).

2. Beat whites in a large bowl until very stiff. (This was written in the 1960s; feel free to use modern methods now.) While the syrup is still hot, pour into thin thread very slowly over beaten egg whites, heating vigorously the whole time.

3. Combine the resulting meringue with the sorbet and spoon into stemmed glasses (preferably flute champagne type) or individual small dishes, filling 3/4 full.

4. Freeze. (Will keep for up to a week.)

5. When ready to serve, lace each serving with wine, top with strawberries, and serve.

I don’t know how many people have room for champagne glasses in their freezers nowadays, but I remember this (without the wine) fondly. I have it in my mom’s handwriting.

150

Sweet Potato SouffleDebbie Johnson

Sweet Potato Mixture1 large can sweet potatoes½ teaspoon salt¼ teaspoon cinnamon¼ teaspoon nutmeg¼ cup butter2 eggs1 teaspoon vanilla½ cup sugar

Topping (crumble and mix together)¼ cup softened butter¾ cup brown sugar3 tablespoons flour½ cup chopped pecans

1. Preheat oven to 350°.

2. Butter interior surface of baking dish.

3. Whip together sweet potatoes, spices, butter, eggs, vanilla and sugar.

4. Put in buttered casserole and cover with the topping.

5. Bake 30 – 40 minutes at 350°.

Singing provides a true sense of lightheartedness. If I sing when I am alone, I feel wonderful. It's freedom.

Andrea Bocelli