Basic Fresh Pasta Dough

Ingredients:

      1 c Unbleached flour
      1 c Semolina or durum flour
      1 ts Salt
      1 tb Olive oil
      3 Eggs (or more); beaten

Instructions:

PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta

Spaghetti Seasoning Mix

Ingredients:

      1 tb Instant Minced Onion
      1 tb Cornstarch
  1 1/2 ts Salt
      1 ts Sugar
      1 tb Parsley Flakes
      2 ts Green Pepper Flakes
    1/4 ts Instant Minced Garlic
    3/4 ts Italian Sesonings

Instructions:

If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. 
Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. 

Irish Buttermilk Bannock

Ingredients:

      4 c All purpose/bread flour
      3 ts Baking powder
      1 ts Salt to taste
    3/4 ts Baking soda
      1 c Raisins
      2 Eggs
  1 1/2 c Buttermilk

Instructions:

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. 

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

Kartoffelklosse (Potato Dumplings) German recipe

Ingredients:

      2 tb Margarine
      1 sl White bread in 72 equal
           -pieces
  1 1/3 c (less 1 tsp) all-purpose
           -flour, divided
      1 lb 14 oz peeled cooked boiling
           -potatoes, riced
      1 Egg
      1 ts Salt
    1/8 ts Ground nutmeg
    1/8 ts White pepper
      4 qt Water

Instructions:

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. 

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. 

Makes 12 servings of 2 dumplings each. 

Carrots in Beer ( German Recipe)

Servings: 4

Ingredients:

      4 ea Carrots; large
      1 c Dark beer; any brand
      1 ts Sugar
      1 tb Butter
    1/4 ts Salt

Instructions:

Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve ho

Apple and Rum Custard Cake ( German recipe)

Ingredients:

      1 x -----------crust------------
      5 tb Sugar
    2/3 c Butter or margarine
      1 tb Milk
    1/2 c Soft bread crumbs
      4 c Apples; tart, sliced
    1/4 c Sugar
    1/4 c Rum
    1/3 c Sugar
  1 1/2 c Flour; unbleached, unsifted
      1 tb Lemon rind; grated
      1 ea Egg yolk; large
      1 x ----------filling-----------
      2 tb Butter or margarine; melted
      1 tb Lemon juice
    1/4 c Raisins; *
      3 ea Eggs; large, beaten
  1 3/4 c Milk

Instructions:

Soak raisins in 1/4 cup rum for 1/2 hour before using. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. 

Apple Pancakes

Serving :12

Ingredients:

      3 x Eggs, separated
      3 tb Sour cream
      1 x Peeled Apple, finely chopped
      3 tb Flour
      1 ts Baking Powder
    1/2 ts Cinnamon

Instructions:

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12

Rye and Egg Pancakes with Carrot

Ingredients

For four people (Vegetarian)

300g rye flour 
1 medium onion 
150ml carbonated mineral water 
3 medium free range eggs, beaten 
1 tablespoon lemon juice 
1 large fresh carrot 
2 teaspoons runny honey 
150ml sour cream 
1 tablespoon chopped fresh mint 
100g Emmental cheese, grated 
3 tablespoons olive oil

Recipe

Mix the rye flour with a pinch of salt in a bowl. Grate the onion into the rye flour, then mix the mineral water and beaten eggs into the flour and onion mixture and leave to soak for 30 minutes. 

Wash, peel and grate the carrot, then mix in the lemon juice, honey, a little salt and the sour cream. Sprinkle the salad with the mint. 

Stir the grated cheese into the rye flour mixture, then shape the mixture into 4 pancakes. Heat the oil a little at a time and fry each pancake until golden brown on each side. 

Fold the hot pancakes onto plates with a mound of the carrot salad. Serve to a select ' brunch' of jovial friends after an early morning game of tennis

Brunch Wrap

Ingredients

Makes 4 wraps

500g puff pastry (defrosted if frozen)
4 tablespoons HP Sauce
4 rashers streaky bacon, lightly grilled
100g tin of baked beans
4 small tomatoes, sliced
2 eggs, hardboiled & sliced
2 pork sausages, cooked
Freshly milled black pepper
Milk for brushing

Recipe

Pre-heat the oven to 190C/375F/Gas 5.


On a lightly floured surface roll out the pastry to about ½ cm thick and cut out 4 x 16cm squares. Take each piece with the 4 points like a compass facing north, south, east & west. Roll out the east and west sides so that you have an elongated diamond – these will be wrapping over the filling. Spread each piece of pastry with a tablespoon HP sauce.


Now for the filling. Lay first a rasher of bacon in each top to bottom, then a spoon of beans spread out, then slices of tomatoes, then the egg and finally half a sausage cut lengthways. Season with pepper.


Take each one and fold the larger flaps into the centre over the filling. Seal with a little water. Brush with a little milk and place on a baking tray lined with parchment. Bake in the centre of the oven for 15 minutes until the wraps are puffy and golden. Leave to rest a few minutes before serving or before wrapping up for the perfect deskfast.

Bacon Pancakes & Maple Syrup

Ingredients

Feeds: 4
Time to Cook: Approx 15 minutes

8-12 Rashers lean Maple Cure back bacon
100g Plain flour
1 Egg
125ml Milk
1 teaspoon Oil
Maple syrup for pouring

Recipe

Make batter for pancakes – Place the flour in bowl. Make a well in the 
centre of the flour and add the egg. Beat egg and slowly incorporate flour. Add the milk gradually until flour, egg and milk have combined into a smooth thick batter.
Grill the rashers bacon for about 20 minutes under a hot preheated grill.

To make the pancakes – Heat the oil in a non-stick pan, when hot tip out any residue oil. Add 4 large spoonfuls of batter, allow to set and brown on one side before carefully turning. Repeat using all batter. 

Serve pancakes stacked with crispy bacon rashers and liberally pour over the maple syrup

Courgette Frittata

Ingredients

Preparation time: 5 minutes
Cooking time: 9 minutes

Serves 4 (Vegetarian)

30ml/2 tablespoons vegetable oil
1 onion, sliced
2 courgettes, finely sliced
6 Lion Quality eggs
75g/3oz Cheddar cheese, grated

Recipe

Heat the oil in a frying pan, add onions, fry for 2 minutes until soft. Add courgettes and fry for 4 minutes until golden. Beat eggs with salt and freshly ground black pepper. Pour eggs into pan, cook stirring until egg has lightly set. Shake pan to level surface, cook for 1 minute. Sprinkle on cheese and cook under hot grill for 2 minutes until golden brown and bubbling. Serve warm in wedges sprinkled with basil, if liked.

Pear and Brie Toasts

Ingredients

For 4 people (Vegetarian)

1 ciabatta loaf 
2 ripe pears 
1 tablespoon melted butter 
200g good French brie, cut into 8 slices 
freshly ground black pepper 
olive oil 
watercress 
icing sugar for dusting

Recipe

Cut four slices on the diagonal from the ciabatta loaf, each about
2cm/1" thick. Brush both sides of the slices with olive oil and
grill until golden. Meanwhile peel the two pears and cut each into
six slices and dust with icing sugar. Brush a griddle pan with the
melted butter, put onto a medium heat and when smoking, cook the
pears for one to two minutes on each side until golden brown
griddle marks appear. Arrange two brie slices on each toast along
with three slices of the pear. 

Grill the toasts for about one minute so the brie just starts to
melt. Transfer to a serving plate, add a grind of black pepper and
scatter over with some watercress.

Coconut Milk Smoothie

Ingredients

For two to share

1 ripe pineapple
1 fresh mango, stoned & peeled
and cut into chunks
1 tin Blue Dragon Coconut Milk
(with coconut slices)
Pinch cinnamon
Pinch ground cloves
1 teaspoon Blue Dragon palm sugar
Handful of ice cubes

Recipe

Cut the leafy top off the pineapple and keep aside. Scoop out all the pineapple flesh, being careful not to damage the outer shell, which will become the smoothie holder. Lakeland sells a terrific gadget for this very purpose that leaves you with a perfect shell and a perfect coil of pineapple. Chop up about half of the pineapple (saving the rest for tomorrows smoothie) and blitz together with the mango, coconut milk, spices, palm sugar and ice for about 30-45 seconds.
Pour the cool smoothie back into the pineapple shell. Replace the leafy top of the pineapple having cut two small holes in it. Serve with two jumbo straws popped through the holes and some really exotic gossip

Melon & Ginger Smoothie

Ingredients

(Vegetarian)
350g/12oz ripe melon flesh
(galia, canteloupe, honeydew or
watermelon deseeded)
2 small bananas
1 ball of stem ginger
250ml/8floz Muller Vitality natural yogurt

Recipe

You can use any variety of fruit you choose for smoothies – they are completely versatile and simple breakfast drinks that will fill you up with natural goodness.

Reserve a couple of wedges of melon for decorating the glasses.

Blend the melon, bananas, stem ginger and Muller yogurt until smooth.

Pour into two tall glasses, over ice for an extra chill if you wish, and serve garnished with the melon and 2 straws. What could be easier or quicker for a nutritious and delicious breakfast?

Breakfast in a Glass: banana with yoghurt

Ingredients

For two people (Vegetarian)

2 whole bananas - peeled 
250ml mango juice 
2 dessertspoons honey 
350g natural Greek low fat yogurt 
100g ready made muesli

Recipe

Using a liquidiser, whiz together the bananas chopped up, the mango juice, honey and yoghurt. Whiz for about 30 seconds or until the mixture is well combined and thickened into a 'smoothie'. 

Pour into two tall glasses and add one heaped dessertspoon of muesli to the top of each glass. Add a jumbo straw and a long spoon
and enjoy

Cheesy Grilled Bread

Ingredients

• 4 slices bread (white or whole-wheat/multigrain)
• 1 cup onions, finely chopped
• 3/4 cup, cheese (paneer or parmesan), grated
• 2 green chillies, finely chopped
• 1 tbsp cilantro (coriander leaves), finely chopped
• Black pepper powder to taste
• 2-3 tsp vegetable oil (if using a skillet, less if using an electric grill)
• Salt to taste

Preparation

1. In a bowl, mix together the onions, chillies, grated cheese, cilantro, milk, salt and pepper.
   
2. Place 3-4 tsp of this spread on 2 slices of bread. Cover each with the remaining slices and brush the tops with oil.
   
3. Grill the bread on a skillet/tava with or on an electric grill until golden and crisp.
   
4. Cut the bread into 4 squares.
   
5. Serve the cheesy grilled bread immediately

Cheesy Rice Balls

Ingredients

• 4 tbsp cheese (paneer pr parmesan, grated)
• 1 cup rice, cooked and mashed
• 3 tbsp all-purpose flour
• 2 green chillies, finely chopped or 1/2 tsp red chilli powder (adjust to taste)
• 1 tsp mustard powder
• 4-5 curry leaves, finely chopped
• Salt to taste
• Oil for deep-frying

Preparation

1. Heat the oil for deep-frying.
   
2. In a medium mixing bowl, combine the mashed rice, cheese, flour, salt, chillies, curry leaves and mustard powder, without using any water.
   
3. Divide the dough into 6 equal portions; take a portion and shape into a ball. Repeat with the remaining.
   
4. When the oil is hot, reduce the heat to medium-high, and fry the cheesy rice balls until golden. Drain excess oil on a paper-towel.
   
5. Serve the cheesy rice balls immediately either plain or with tea or coffee

Bacardi Rum Cake

Ingredients:

For the cake:

1 cup chopped pecans - substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding - 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum

For the glaze:

1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum

Directions:

1. Mix all the other ingredients of the cake except the pecans or walnuts, and mix in blender for couple of minutes.

2. Grease a bundt pan.

3. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.

4. Heat oven to 325 degrees F and bake the cake for 1 hour.

5. Just before cake is ready take prepare the glaze.

6. Take a pan and place on medium heat. Put in and melt the butter.

7. Put in the water and sugar. Allow to boil till sugar melts.

8. Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful.

9. Once cake is ready, very gently pierce the entire cake using a fork.

10. Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.

11. Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

Peanut Butter Cake with Chocolate Frosting

Ingredients:

Cake Ingredients:

1 cup all-purpose flour
1 cup plus 2 Tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
3/4 cup peanut butter 
1/2 cup shortening
1 cup plus 2 Tablespoons milk
1 teaspoon vanilla extract
3 eggs

Frosting Ingredients:

2 cups confectioners' sugar
2 Tablespoons cocoa
8 Tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.

2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.

3. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes.

4. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

Frosting Directions:

1. Mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil.

2. Boil for 1 minute. Cool slightly.

3. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

Chocolate Roll Recipe

Chocolate Roll Ingredients :

5 eggs
1/2 teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.

2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.

3. Sift the remaining sugar, cocoa, and flour together.

4. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).

5. Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.

6. Bake for 20 minutes. Let cake cool for 5 minutes.

7. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely.

8. Unroll cake and spread with the whipped cream. Roll again. Refrigerate for one hour before serving.

Cinnamon Swirl Bundt Cake

Ingredients:

3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts

Filling Ingredients:

2 Tablespoons ground cinnamon
1/2 cup brown sugar

Directions:

1. Preheat oven to 400 degrees F. Lightly grease one 10 inch bundt pan.

2. Cream butter and 1 1/2 cups white sugar until well blended.

3. Add eggs, mixing well after each addition. Stir in vanilla.

4. Add sour cream, beat well.

5. Add flour, baking soda, and baking powder and mix well. Stir in the chopped nuts.

6. In a separate bowl, mix the brown sugar with the cinnamon.

7 Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.

8. Bake at 400 degrees F for 8 minutes.

9. Lower heat to 350 degrees F and bake for an additional 40 minutes

Red Velvet Cake Recipe

This is the legendary ruby colored red velvet cake with heavenly creamy rich frosting. This recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.

Red Velvet Cake Recipe

Ingredients:

Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Better Than Sex Cake Recipe

Ingredients:

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut

Directions:

1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.

2. Put holes into the top of the cake (use toothpicks or wooden skewers)

3. Mix pineapple and sugar then pour over cake.

4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.

5. Spread whipped topping over cake and sprinkle coconut on top.

6. Keep refrigerated.

Crock Pot Appetizers

CROCK POT ARTICHOKE & CHEESE DIP

Ingredients:

1 lb. shredded Mozzarella
1 cup grated Parmesan
1 cup (8 oz. jar) mayonnaise
1 cup (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions

Directions:

1. Mix ingredients together.

2. Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.

3. Serve with broken up French bread or wheat cracker

Antipasto Salad Recipe

Ingredients:

2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained and rinsed)
1 package Mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 cup cubed pepperoni
1 cup Italian dressing

Directions:

1. Combine all ingredients except Italian dressing in large bowl.

2. Add dressing; toss to coat.

3. Cover and refrigerate several hours or until chilled

Seven Layer Salad

Ingredients:

1 cup chopped green peppers
1 cup tomatoes, diced
1 cup chopped onions
1 pound bacon, cut into 1-inch pieces, cooked
1 package (10 oz.) frozen peas, thawed
1 cup mayonnaise
1 cup cup shredded cheddar cheese

Directions:

1. In a large bowl layer the peppers, tomatoes, onions, bacon and peas.

2. Spread mayonnaise over peas, completely covering top of salad and sealing to edge of bowl.

3. Sprinkle with cheese as the final layer

Pasta Salad Recipe

Ingredients:

Salad Ingredients:

2 cups cooked rotini pasta, drained (about 1 cup uncooked)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 carrot, cut into julienne strips
1/4 cup minced red onion
1 (2 1/4 oz.) can sliced pitted black olives
1/4 pound salami, chopped

Dressing Ingredients:

1/3 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/2 teaspoon dry mustard
3 to 4 Tablespoons finely chopped fresh basil, or to taste

Directions:

1. Combine pasta, red pepper, green pepper, cheese, carrot, onion, olives and salami in a large bowl.

2. Thoroughly mix the olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl.

3. Pour dressing mixture over pasta. Toss to coat.

4. Cover and refrigerate at leat 3 hours before serving.

Egg Salad Recipe

Ingredients:

1/2 cup mayonnaise
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs,chopped
1/2 cup finely chopped celery
lettuce leaves or bread

Directions:

1. In a bowl, combine mayonnaise, onion, salt and pepper.

2. Stir in eggs and celery. Cover and chill.

3. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.

Coca-Cola Chicken

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:

1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and turn heat to medium.

3. Cook for 20 minutes, stirring occasionally.

4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:

1. Preheat oven to 450 degrees F.

2. Cut the unpeeled potatoes into 1/4 inch slices.

3. Place the potato slices on well greased shallow baking pans.

4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.

5. Brush the potato slices with oil and a sprinkle with the herb mixture.

6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.

7. Sprinkle with combined salts and serve. Serves 4.

Crock Pot Soups: different varieties

CROCK POT 16 BEAN SOUP

Ingredients:

1 package 16 Bean Soup
3 bay leaves
1 Tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Directions:

1. Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot.

2. Cook on high for 2 hours.

3. Add remaining ingredients and turn cooker to low and cook for additional 3 hours.

CROCK POT BARBECUED BEAN SOUP

Ingredients:

1 lb. great northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 lb. beef short ribs
6 cups water
3/4 cup barbecue sauce

Directions:

1. Place all ingredients in Slow Cooker except barbecue sauce.

2. Cover and cook on Low 10 to 16 hours.

3. Before serving, remove short ribs and cut meat from bones.

4. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

CROCK POT CARAMELIZED FRENCH ONION SOUP

Ingredients:

1 (10.5 oz.) can beef consommé, undiluted
1 (10.5 oz.) can beef broth, undiluted
2 cups water
1/2 teaspoon dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz.) shredded Swiss cheese

Directions:

1. Combine first 5 ingredients in a 3 1/2-quart crock pot.

2. Cook, covered, at HIGH 21/2 hours or until thoroughly heated. Stir in wine.

3. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan.

4. Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately.

CROCK POT CHICKEN SOUP

Ingredients:

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper 1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 Tablespoons dry parsley flakes
1 package frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole fryer
4 cups water or chicken stock
1 cup noodles

Directions:

1. Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed.

2. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours.

3. One hour before serving, remove chicken and cool slightly.

4. Remove meat from bones and return meat to slow cooker/Crock Pot. Add noodles.

5. Turn to HIGH. Cover and cook 1 hour.

CROCK POT CONGRESSIONAL BEAN SOUP

Ingredients:

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 Tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Directions:

1. Assemble ingredients in Slow Cooker.

2. Cover and cook on low 8-10 hours or until beans are tender.

CROCK POT BEEF N BREW VEGETABLE SOUP

Ingredients:

3 medium onions, sliced
1 lb. carrots, cut into 1/2" slices
4 parsnips, cut into 1/2" slices
2 bay leaves
4 cloves garlic, minced
1 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
2 Tablespoons quick cooking tapioca
1 1/2 lb. beef stew meat, cut into 1" cubes
1 14-1/2 oz. can beef broth
1 12 oz. can beer

Directions:

1. In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca.

2. Place meat on top of vegetables. Add beef broth and beer.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. To serve, remove bay leaves; if using fresh thyme, stir in now.

CROCK POT BEEF TACO BEAN SOUP

Ingredients:

2 lb. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz.)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Directions:

1. Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.

2. Add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes.

3. Cover and cook on LOW 6 hours or until meat is tender.

4. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

CROCK POT BLACK BEAN SOUP

Ingredients:

2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz., each, chopped green chiles
1 can, 14.5 oz.,Mexican Stewed tomatoes, undrained
1 can,14.5 oz., diced tomatoes, undrained
1 can,11 oz., whole kernel corn, drained
4 green onions, sliced
2 to 3 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Directions:

1. Combine all ingredients in a crock pot.

2. Cover and cook on high 5 to 6 hours.

CROCK POT BROCCOLI SOUP

Ingredients:

4 cups water
4 chicken bouillon cubes
1/4 cup chopped onion
2 cups diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Directions:

1. Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed.

2. Add cream of chicken soup and cheese, to taste, to mixture.

3. Turn crock pot on low and cook for 2 hours.

CROCK POT CABBAGE CHILI SOUP

Ingredients:

3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice
1 (10-1/2 oz.) can Healthy Request Tomato Soup
10 oz. kidney beans, rinsed and drained
2 teaspoons chili seasoning mix

Directions:

1. In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix.

2. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.