Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed. Wrap the potato in a clean towel and slam it down onto a board

Cook potatoes in their skin. Do not over cook! Peel them after cooking, slice them. Make marinade with salt, sugar, vinegar, onion and as much water as needed to cover the sliced potatoes. Let it stand over night in the marinade. Strain the marinade from the potatoes make the dressing with these

Sift flour, baking powder and salt and mix with dates and nuts. Beat egg yolks and sugar. Add vanilla extract and brandy. Fold in stiffly beaten egg whites and bake in two loaf pans which are greased and lined with brown or wax paper. Grease and flour paper. Bake at 350 degrees F for 2 hours. It

Combine eggs, cream cheese, vanilla extract and sugar. Beat with an electric mixer until smooth. Place one vanilla wafer in each of 24 lined muffin tins. Fill each three-quarters full with batter. Bake at 350 degrees F for 25 minutes. Cool. Centers will fall. Place two teaspoons of your favorite

1. Preheat oven to 350 degrees. 2. Cook rice and set aside. Steam zucchini until tender, then drain. 3. Butter 3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over to

Mix cool whip, butterscotch pudding and pineapple, with juice, in a bowl. Add peanuts, marshmallows and apples. Stir to mix well. Store in refrigerator until ready to serve.

pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add remaining ingredients except salt. puree until completely smooth and fluffy. taste, add salt<

Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups). Bring to boil. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork. Remove c

Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crun

1. Cook onion, garlic, and stew meat (if using as main course), in oil in Dutch oven until onion is tender but not brown; drain well. Add tomatoes (with juice) to Dutch oven with remaining ingredients except tortillas and cheese. 2. Bring to a boil; reduce heat. Simmer unco

Yield: About 7 dozen Mix the flour and baking soda together and set aside. Combine the butter, the sugars, the vanilla, and pudding mix in a large mixer bowl then beat until smooth and creamy. Beat in the eggs. Gradually add the flour mixture, then stir in the chips and

Microwave process cheese spread, sauce and milk in 1 quart bowl on high 4 5 minutes or until process cheese spread is melted; stirring every 2 minutes. Serve with hot cooked chicken nuggets. Conventional: Combine process cheese spread, sauce and milk in sauce pan; stir over low h

HARD COOKED EGGS: 25 minutes If desired, pricke large end of egg with a pin to prevent them from cracking. Place eggs in a single layer in a large deep saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring to a

SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom s Polish Neighbor Well, I finally found that recipe I told you about, and another one that s slightly different. Neither is anything like the ones I saw posted on th

Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy

For mixed greens use leaf romaine and regular.     strongServings:4/strong  

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. W

: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. : Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing

Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20 min./lb. until a meat thermometer inserted in center, registers 135 degrees F for med rare; or 150 degrees F for medium doneness. Let b

Heat butter and oil in a large saut&130; pan or skillet and brown chicken a few pieces at a time. Transfer browned chicken to an ovenproof baking dish. To the remaining oil in the pan, add onion, garlic, and bay leaf and cook gently for 1 2 minutes until onion is transparent. A

1. Run cracker bread under hot water uintil moistened but not soggy. Set aside wrapped in clean damp towel. 2. In small bowl standing in hot water, soften and whip Neufchatel cheese to spreading consistency. 3. Crumble bacon and stir into cheese with celery

A simple package of frozen vegetables makes this one of our favorite and most interesting pasta sauces. This recipe makes a lot and you ll be glad. * Broccoli, cauliflower and carrots or whatever you prefer. In a large nonstick saucepan over medium heat. Add onions and garlic. C

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 cups. Nutrients Per Serving (not including vegetables

1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. 2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. 3. Add sugar substitute. Pour

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more

From Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make

ChorizoFrom the kitchen of Kevin Taylor, the BBQ Guru1 pound pork loin2 tablespoons chili powder2 tablespoons vinegar2 cloves garlic, crushed1 teaspoon kosher (coarse) salt1/2 teaspoon dried oregano1/4 teaspoon cumin powderThis is one of the few saus

Loaded Luau Bread3/4 cup water (see note) 1 tablespoon dry milk (see note) 1 tablespoon butter, cut up2 1/3 cups bread flour 1/2 teaspoon salt 1 1/2 tablespoons brown sugar 2 tablespoons shredded carrots 1/4 cup flaked, shredded coconut 1/2 cup crushed pin

Peanut Butter GranolaSource: iHistoric Hot Springs Collections/i1 cup raisins2/3 cup creamy peanut butter2/3 cup honey1/2 teaspoon cinnamon1 teaspoon vanilla extract4 cups oatmeal1/2 cup dried figs, snipped1 cup shelled peanutsPour boiling wa

Baked Strawberry Shortcake1 to 1 1/2 cups miniature marshmallows2 (10 ounce) packages frozen sliced    strawberries, completely thawed1 small box strawberry gelatin2 1/4 cups self rising flour1 1/2 cups granulated sugar1/2 cup solid shortening1

Cordon Bleu Casserole6 slices white or whole wheat bread6 chicken breast halves, cooked and sliced8 ounces cream cheese, thinly sliced1/2 pound sliced, fully cooked ham2 cups (8 ounces) shredded Swiss cheese2 (10 ounce) packages frozen broccoli stems2 cans condens

Rainforest Cafe Coconut Bread PuddingSource: Rainforest Cafe, Arizona Mills � Tempe, Arizona1 loaf white bread1/2 cup dried apricots3 cups whole milk4 cups Coco Lopez�2 tablespoons vanilla extract1 cup granulated sugar, divided1 1/2 cups pasteurized egg pro

Chicken Chile Pepper Stew1 pound boneless skinless chicken thighs,    cut into 1/2 inch pieces1 pound small potatoes, cut lengthwise in halves    and then cut crosswise into slices1 cup chopped onion2 poblano chile peppers, seeded and cut

Lemon Tea Cookies2 cups flour1/2 cup granulated sugar1/2 teaspoon salt1 cup butter2 teaspoons lemon extract1 cup finely chopped walnuts Mix all ingredients together. Form dough into 1 inch balls and flatten slightly onto ungreased cookie sheet. Bake at 350 degrees F for

Lemon Butter Pound Cake Bars1 cup butter 2 cups granulated sugar 4 eggs 2 cups self rising flour 1/3 cup fresh lemon juice 2 tablespoons grated lemon peelLemon Glaze (recipe follows)Preheat oven to 375 degrees F. Grease bottom of a 13 x 9 inch pan.In

Chocolate Cheese Eclairs3/4 cup plus 2 tablespoons all purpose flour 2 tablespoons cocoa 1 tablespoon granulated sugar 1 cup water 1/2 cup butter or margarineChocolate Cheese Filling (recipe follows)Cocoa Glaze (recipe follows)uChocolate Cheese Filling/u

Pineapple Glazed Ham1 (14 pound) boneless smoked ham1 medium size fresh pineapple, peeled and cored and cut into ringsOne small jar marinated cherries1 pound brown sugar1 pound box cornstarch46 ounce can pineapple juicePreheat oven to 350 degrees F.Place

Eclectic Cafe FlanMakes 18 (6 ounce) servings12 eggs4 cans sweetened condensed milk6 cans evaporated milk2 teaspoons vanilla extract3 cups granulated sugarCaramelize sugar: put sugar in frying pan over medium heat, stir constantly until sugar dissolves and begins to

JicamaSelect medium size jicama that are smooth, hard and free of spots.To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili powder.Store jicama in a plastic bag in

Iowa Ribs (Chops, Chicken)2 to 4 pounds meat or poultry1/2 cup catsup1/2 cup prepared smoked barbecue sauce1/2 cup brown sugar1 tablespoon vinegar1/2 teaspoon dry mustard1/2 teaspoon saltDash of pepperPut ribs in a heavy greased pan with a lid. Bake unc