MARGERY’S FAMILY COOKBOOK

September 17, 2012

In Loving Memory of Mom

Margery H. Hearn

(First created for Mother’s Day ~ May 8, 2011)

I dedicate this cookbook to Mom for all the wonderful memories –

of happy family times and for all the wonderful meals that we have shared.

My intention is for this to be a continuous work-in-progress, and hope that

all of you

continue to share your recipes and pictures with me to showcase here for

future generations.

Enjoy!

Love, Robin

TABLE OF CONTENTS

APPETIZERS .................... 4

RICHARD’S SALSA ........... 4

BREADS ............................. 5

CLIFFIE'S RAISIN BRAN

MUFFINS .......................... 5

DAWN'S BANANA NUT

BREAD ............................. 6

LYNNE'S MONKEY BREAD

......................................... 7

BREAKFAST ..................... 8

ANGELICA (JOY’S)

STRAWBERRY CREPES ... 8

KIM'S ZIPLOC OMELETS 10

LYNNE'S FRENCH TOAST

CASSEROLE ................... 11

MARGE'S RHUBARB CAKE

....................................... 12

CASSEROLES ................. 13

ANGELICA JOY'S SWEET

POTATO CASSEROLE .... 13

DAWN'S BUTTERNUT

SQUASH CASSEROLE .... 14

DAWN'S XTRA CREAMY

TUNA NOODLE

CASSEROLE ................... 15

JAMIE'S ITALIAN CHICKEN

& RICE WITH VEGETABLES

....................................... 16

LYNNE'S HAM AND

ASPARAGUS CREPES

WITH PARMESAN CHEESE

....................................... 17

MARGE'S BAKED BEAN

CASSEROLE ................... 18

MARGE'S BUTTERNUT

SQUASH AND APPLES ... 19

MARGE'S RICE AND

SAUSAGE CASSEROLE .. 20

MARGE'S SCALLOPED

POTATOES ..................... 21

MARGE'S TURKEY

TETRAZZINI .................... 22

ROBIN’S CHEESY TUNA

RICE MUFFINS ............... 23

ROBIN'S SHEPARD'S PIE

....................................... 24

VI'S ZUCCHINI CORN

BAKE .............................. 25

DESSERTS ....................... 26

BRUCE’S FAMOUS

CHRISTMAS JELL-O CAKE

....................................... 26

DAWN'S ALMOND ROCA 27

JAMIE’S BUTTERCUP’S

PERFECT KISS CUPCAKES

....................................... 28

JAMIE’S ZUCCHINI

COOKIES ........................ 29

JOAN'S PINEAPPLE

SQUARES ....................... 30

MARGE'S BAKED APPLES

....................................... 31

MARGE'S SPICED

RHUBARB ....................... 32

MARGE'S THUMBPRINT

COOKIES ........................ 33

MARGE'S TRIPLE BERRY

TRIFLE ........................... 34

ROBIN'S SWEDISH APPLE

PIE ................................. 35

ROBIN’S TEA PARTY

"PETIT FOURS" .............. 36

VI HUNT'S PECAN

SANDIES DESSERT ........ 37

MAIN DISHES ................ 38

JAMIE'S ALOHA PORK

CHOP SKILLET RECIPE .. 38

JAMIE'S CAPELLINI

CAPRESE ....................... 39

JAMIE'S CHICKEN

MARSALA ....................... 40

JAMIE'S PORK CHOPS

WITH APPLES AND

STUFFING ......................41

JAMIE'S SESAME GRILLED

CHICKEN AND VEGGIES .42

JAMIE'S SIZZLING BEEF

AND VEGETABLE KABOBS

.......................................43

RITA'S CHILI ...................44

ROBIN'S CHICKEN ALOHA

.......................................45

MEAT DISHES................46

DAWN'S PRIME RIB/RIB-

EYE ROAST ....................46

JAMIE’S APRICOT PORK

TENDERLOIN ..................47

PATRICK’S AH-SO GOOD

SPARE RIBS ...................48

RITA'S POT ROAST ........49

SALADS ...........................50

AL'S POTATO SALAD AKA

HELLMANN'S ORIGINAL

POTATO SALAD .............50

DAWN'S HOT CHICKEN

SALAD ............................51

JOAN'S "COLORFUL BEAN

SALAD" ..........................52

MARGE'S EASY JELL-O

SALAD ............................53

SEAFOOD ........................54

DAWN'S BAKED

PARMESAN HADDOCK ...54

SOUP ................................55

JAMIE'S EASY VEGETABLE

SOUP .............................55

MARGE'S FIESTA SOUP .56

TAMI’S CHICKEN SOUP ..57

ADDENDUM ...................58

KRAFT KITCHENS TIPS ..58

SUPERFOODS MENU .....58

WONDER FOODS &

JUICES ........................... 61

APPETIZERS

Richard’s Salsa By Richard Gamboa (edited by Kim)

1- 28 oz. can of diced tomatoes

1- Teaspoon of salt

1- Small onion, chopped

1- Teaspoon of Lime Juice

2- Whole Serrano peppers

2- Teaspoon of minced garlic

Boil peppers – remove from water right after it boils. Pull the pepper stem off but keep the seeds

in it. Drain the can tomatoes.

Put all ingredients in a blender and blend until liquefied.

Notes:

Teaspoon means the spoon I use to stir my tea not the ones Kim has with the sizes marked.

You can use 3 large fresh tomatoes instead of canned but the salsa needs to be used within

two days.

(Canned tomato salsa can be stored in a container with air tight lid for up to about seven

days.)

You can use 2 cloves fresh garlic instead of minced.

Amounts listed above are good to start and then you can adjust to taste.

I recommend buying 4 peppers. The peppers are what make it hot.

(Kim and Bonnie like it with 2 peppers, but Josh and I like it with 4.)

You can also add fresh cilantro. I don’t care for it but most people do.

BREADS

Cliffie's Raisin Bran Muffins Serves: 12

5 cups flour

3 cups sugar

15 ounces box raisin

bran cereal

5 teaspoons baking

soda

2 teaspoons salt

4 eggs

1 quart buttermilk

1 cup raisins

1 cup oils

Mix all of the ingredients together. Bake at 400 degrees for 20 minutes or until brown.

You can make as few or as many muffins as you desire because the remaining batter can be

stored in the refrigerator for up to two months.

Variations - Add any of the following:

Crushed Pineapples

More Raisins

Craisins

Nuts

Apple Chunks

Dawn's Banana Nut Bread

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter softened

3/4 cup brown sugar

or 1 cup sugar and 1&1/2 Tbl molasses works too

2 eggs beaten 2 1/3 cups mashed overripe bananas

1 cup pecans or any nut you like

Preheat oven to 350 degrees. Lightly grease a 9X5 inch loaf pan. Combine flour, baking soda,

and salt in large bowl. Cream together butter and brown sugar in separate bowl, and add eggs,

nuts, and bananas until well blended. Stir into flour mixture just until moistened. Pour in loaf

pan and cook 60-65 minutes until toothpick comes out clean. Cool in pan for 10 minutes before

dumping out.

Lynne's Monkey Bread This is always a hit for Christmas Brunch!

Lynne is dressed 40’s style for Mom’s 75th

B’day Party.

3 packages buttermilk biscuit tubes

1 cup sugar divided

2 teaspoons cinnamon

1 cup butter

1/2 cup brown sugar

Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll

pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well-buttered

Bundt pan (don't squish roll pieces when placing them in the Bundt pan).

Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of

butter (2 sticks) into a small saucepan.

Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll

pieces.

Bake at 350°F for 30 minutes.

Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart

bread

BREAKFAST

Angelica (Joy’s) Strawberry Crepes …Made for Thanksgiving Day Breakfast in Vermont 2007 for Mom and family. This was one of my favorite

things that Joy made. ~ Robin

Recipe variation by Angelica Joy Miner

Crepes

1 cup buttermilk baking mix

1 egg

1 cup milk

Beat with beater until smooth. Lightly grease 6-7”

nonstick crepe pan or skillet. Heat on medium high

until few drops water sprinkled on it “skitter”

around. Pour ~2 tablespoons batter onto hot skillet:

rotate pan until batter covers bottom. Cook until

light brown; turn and brown on other side. Place crepes between wax paper until ready to fill.

(These can be made in advance. Cover and refrigerate until ready to use.)

Fresh Whipped Crème:

Pint of heavy whipping crème

¼ cup confection sugar

1 tsp. Vanilla

Chill large glass mixing bowl and wire whisk for electric mixer in freezer for 15 minutes. Whisk

on high until peaks start to appear, sift confection sugar and vanilla and whisk again until mixed

and firm. Don’t over-whisk.

Fruit Topping:

2 cups fresh strawberries

1 cup fresh blueberries

¾ cup fresh Texas pecans

Rinse and drain fresh fruit. Slice strawberries and chop pecans into small pieces. Set aside or

refrigerate until ready to serve.

Crepe Filling:

1 cup Sour cream

1/3 cup packed brown sugar

Mix and smear each crepe with ~1 tablespoon of mixture and roll up and place seam side down in

ovenproof casserole or platter. Cover with aluminum foil refrigerate until ready to serve and then

reheat in oven until warm covered about 10 minutes at 350 degrees.

Serve with fresh fruit and topped with whipped crème and chopped pecans. Delicious for dessert

or breakfast!

Kim's Ziploc Omelets

Kim – AKA “The Ice Queen” - “This works great!!! Good when you're alone or when all your family is

together. Best feature is that no one has to wait for their special omelet!!! Have guests write their name

on a quart-size Ziploc freezer bag with permanent marker.”

This recipe is not recommended until further research is done on cooking with plastics! We’ll try to

come up with a better way to do this. Any Suggestions?

Serves: 4

2 eggs

A variety of other ingredients, such as:

Cheeses, ham, onion, green pepper, tomato, hash browns, salsa,

etc.

- Crack 2 eggs into the quart size Ziploc bag (not more than 2)

shake to combine them.

- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash

browns, salsa, etc.

- Each guest adds prepared ingredients of choice to their bag and shakes it up.

- Make sure to get the air out of the bag and zip it up. Editor’s note: You wouldn’t want to be

caught with “egg on your face.”

- Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8

omelets in a large pot. For more, make another pot of boiling water.

- Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great

conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get

ready. And in 13 minutes, you have a nice omelet for a quick breakfast!!!

Lynne's French Toast Casserole

Serves: 6

6 eggs

Cinnamon

Cloves

Sugar

Cinnamon sugar

Bread (Cinnamon Raisin,

Apple Bread, any variety

that you want.)

Great Harvest Bread Co in

Lexington has a great variety

Mix eggs with cinnamon, sugar and dash of clove - Measure according to taste.

Break bread into bite sized pieces and line greased pan or pie plate with bread. Poor egg mixture

over bread and continue to layer bread with egg mixture over each layer.

Top final layer with egg mixture and sprinkle a generous amount of cinnamon sugar. (If you

can't find cinnamon sugar, just use regular sugar and cinnamon) Cinnamon sugar is crystallized

so it melts over the top a little better. Refrigerate for at least six (6) hours. I usually do it the

night before.

Top with butter or margarine pats and bake @ 350° for approx. 20 minutes. Serve with warm

syrup (just pour over casserole before serving)

Apple French Toast

Peel & core about 4-5 Mac apples. Cut into small chunks or slices. Place in a pot with sugar,

cinnamon, & clove. Add a small amount of water, cover and cook until reduced - Approx. 20

min on simmer. Use this mixture in between your layers of bread and egg. It is very good!

Marge's Rhubarb Cake

1/2 cup shortening

1 egg

2 cups flour

1 tablespoon flour

1 1/2 cups sugar

1/2 teaspoon salt

1 tablespoon baking soda in 1 cup of sour milk

3 cups fresh rhubarb

Topping

1/3 cup sugar

1 teaspoon cinnamon

Cream shortening. Add sugar & mix. Add salt & egg. Beat well. Add soda milk mixture

alternately with flour beginning and ending with flour. Stir in rhubarb. Pour into 9 x 13-inch

pan. Mix topping ingredients & sprinkle over cake. Bake 45 min. at 350.

CASSEROLES

Angelica Joy's Sweet Potato Casserole Serves: 6

4 large sweet potatoes

(or yams)

1 cup Organic

Natural (Cloudy) apples

juice

1/2 stick butter

1/8 teaspoon nutmeg

Ground cloves

1-2 apples (or pears)

Topping:

1 cup chopped pecans

1 cup brown sugar

1/2 stick softened

butter

1 tsp vanilla extract

1 cup flour

Peel Sweet Potatoes - cut in chunks and steam or boil.

Mash w/organic natural (cloudy) apple juice,

½ stick butter, dash of nutmeg & ground cloves.

Put in a lightly greased casserole dish.

Wash apples (or pears), slice in thin small pieces and place on top of sweet potatoes.

Mix topping until crumbly and put on top of casserole. Bake at 350° for 30-40 minutes.

Dawn's Butternut Squash Casserole (The hit of our 2007 Thanksgiving and Christmas dinners)

Serves: 4

2 lbs. Fresh butternut squash

1/2 cup Finely, chopped onions

3/4 cup sour cream

1 medium carrot grated

10 1/2 ounces cream of chicken soup

2 tablespoons melted butter

1/2 cup fine, dry bread crumbs

Preheat oven to 350 degrees. Peel, seed and dice the squash as small as you can. This takes the

longest and takes hand strength. It's best to have a Trey to do this for you. Combine with

onion, sour cream, carrot, and soup. Place in greased 2-quart baking dish. Combine butter and

bread crumbs and sprinkle over top of casserole. Bake for 30-40 minutes.

Dawn's Xtra Creamy Tuna Noodle Casserole Serves: 4

1 cup Elbows macaroni 3.5oz. or

3 cups egg noodles

1 cup chopped celery

1/4 cup chopped onions

2 tablespoons margarine or butter

11 ounces can condensed cheddar cheese soup (or Cream

of Mushroom/chicken/celery

8 ounces sour cream or plain yogurt

9 1/4 ounces (Large Can) tuna

1/4 cup chopped pimiento

2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Cook noodles, drain, set aside. In saucepan, cook celery and onion

in margarine until tender. Stir in soup, sour cream or yogurt, & milk if needed to keep it creamy.

Drain tuna and break into chunks. Gently stir in tuna and pimiento, then noodles. Transfer to 1

1/2 quart casserole. Sprinkle with parmesan (and Cabot grated cheddar cheese if you want).

Bake in oven for 25-30 minutes or until heated through.

Jamie's Italian Chicken & Rice with Vegetables Serves: 4

Prep Time:

5 min

Total Time:

25 min

What You Need!

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

3 cups cut-up mixed fresh vegetables (broccoli, carrots and red peppers)

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

2 cups instant white rice, uncooked

1/4 cup KRAFT Zesty Italian Dressing

HEAT oil in large skillet on medium heat - Add chicken; cook and stir until lightly browned,

stirring occasionally.

ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil.

STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed

and chicken is cooked through.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Cheesy Italian Chicken & Rice with Squash

Use zucchini, yellow squash, and red peppers for cut-up fresh vegetables. Prepare and cook as

directed. Sprinkle with 1 cup “KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend” -

then cover. Cook an additional 3 min. or until melted.

Shortcut -

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the

fresh chicken. Cook vegetables in 1 Tbsp. oil until crisp-tender. Add chicken breast strips, broth,

and water; continue as directed.

Make it Easy:

Substitute 2 cups frozen vegetables for the fresh vegetables. Add with chicken broth and

continue as directed.

Lynne's Ham and Asparagus Crepes with Parmesan Cheese Serves: 6

2 cans Refrigerator crescent roll dough

Filling:

1 tablespoon olive oil

1-1 1/2 cups Diced or Thinly sliced ham

18-24 frozen asparagus spears

Salt and freshly ground black pepper

Filling Preparation:

Cut ham into small dice or slice thinly.

Toss asparagus with olive oil or olive oil

with fresh lemon to coat thoroughly.

Sauce:

3 tablespoons butter

1/4 cup finely chopped onions

1 teaspoon minced garlic in

oil

2 tablespoons flour

1-1/2 cups milk

1/2 teaspoon salt

1/8 teaspoon Freshly ground black pepper

Parsley 1/2 cup Cabot Cheddar Shake cheese

(if using grated cheese instead, use about 1cup)

Heat oven to 500°

Prepare Sauce:

In a medium saucepan - sauté the onion in 3 tablespoons of butter until tender. Add the garlic and

sauté for 1 minute longer. Stir in flour

until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, pepper,

parsley, and the shredded Parmesan cheese. Continue

cooking, stirring, until thickened.

Grease a 13x9-inch baking dish. Heat oven to 350°

Open the can of crescent rolls and spread them out with two together in rectangles. Arrange ham

and 3 to 4 spears of asparagus on the center of the roll. Spoon about 2 tablespoons of sauce over

the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish. Bake

until golden brown. Save remaining sauce to use over the filled rollups after cooking.

Serve with tossed salad.

Marge's Baked Bean Casserole This is me (Robin) and Bonnie on the day we celebrated our birthdays together in March 1960. I was

turning 5 and she was turning 13.

Bonnie used to have to make Hot Dogs and Beans (Mom’s recipe) for us on Saturday nights when Mom

and Dad went to play cards with the Smith's and Woodell's.

We used to say, “Bonnie Bakes Boston Baked Beans Burnt Black!”

Serves: 6

1 lb. beans (She used different types)

1/2 teaspoon baking soda (to make

them fart-free) Editor’s note: That’s

not a typo!

1/4 cup molasses

1 tablespoon mustard

3 cloves

1 small onions

1/4 cup maple syrup (or use 1/2 cup

molasses)

1 bay leaf

1 teaspoon ginger

Salt & pepper

1/2 cup brown sugar

Salt pork

Soak beans overnight. Pour off water & cover with fresh water. Boil. Add ½ tsp. Baking Soda

& boil until skins are loose (about an hour). Put in Bean Pot or casserole dish with all the above

ingredients. Bake at 350 for 2 or 3 hours. Make sure there is enough water in the pot all the time.

Marge's Butternut Squash and Apples

Serves: 6

1 Fresh butternut squash

2 Macintosh apples

1/2 cup brown sugar

1/4 cup melted butter

1 tablespoon flour

1 teaspoon salt

Halve, peel, & slice butternut squash and place in sprayed 9x12 baking pan.

Place halved, cored, & sliced apples on top of that.

Mix together:

1/2 c. Brown sugar

1/4 c. melted butter

1 Tbsp. Flour

1 tsp. salt

Sprinkle over the squash and apples. Bake for 1 hour in 325° oven.

Marge's Rice and Sausage Casserole She usually served this with spinach, green beans, or peas. Cliffie requested that we include this one.

Serves: 4

2 cups White Minute rice

1 package pork sausages links

1 can tomato soup

Prepare rice according to package and put into casserole dish. Chop sausage into 1/2" segments

and place on rice. Pour Tomato Soup on top. Do NOT mix in. Bake for 1 hour in 350 degree

oven.

Marge's Scalloped Potatoes Serves: 6

6 cups Sliced, white potatoes

1/2 cup onions

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons butter

1 cup milk (just enough to cover other

ingredients)

Grease baking dish. Make a layer of thinly sliced potatoes. Add a layer of sliced onion. Sprinkle

1Tbl. Flour, salt and pepper. Dot with: 1 Tbl butter. Repeat Layers. Pour milk to barely cover.

Bake at 350° for one hour.

Marge's Turkey Tetrazzini This was generally made after Thanksgiving or Christmas with the leftover turkey.

Serves: 4

1 cup mushrooms

2 tablespoons margarine

2 tablespoons flour

1-1/2 cups light cream

1 cup Diced turkeys

1/2 teaspoon salt

Dash of pepper

1/4 teaspoon celery salt

1 cup Cooked spaghetti

1 cup chopped celery (optional)

Sauté mushrooms in margarine. Add flour and stir until smooth. Add cream & cook until

thickened, stirring constantly. Add turkey, salt, pepper, celery salt, & spaghetti. Heat thoroughly.

Turn into greased baking dish. Sprinkle generously with cheese. Place under broiler until

browned. Serve at once.

Robin’s Cheesy Tuna Rice Muffins This was actually a recipe that Lynne passed on to me.

Serves: 6

2 c. cooked rice

1 c. Cheddar cheese, shredded

16 1/2 oz. tuna

1 c. sliced black olives

1/4 c. chopped onions

1 tbsp. parsley flakes

1 tsp. season salt

2 eggs

2 tbsp. milk

Spray muffin pan with cooking spray. Mix all ingredients. Pack into muffin pan. Shape, and

mound mixture to look like a finished muffin. Bake at 375 degrees for 15 minutes.

BUTTER SAUCE:

1/4 c. butter

1 tbsp. lemon

1/2 tsp. season salt

1 tsp. parsley

Melt all together and spoon over muffins.

Robin's Shepard's Pie

Cliffie also requested this one.

Serves: 4

6 White potatoes boiled

1 lb. ground beef

1 package corn

1/2 cup margarine 1/2 cup milk (I use Simply Smart

Milk)

Boil potatoes and mash with margarine and milk.

Brown Ground Beef, steam corn. Put corn in bottom of casserole dish, and then add ground beef,

topped by potatoes. Heat in 350 degree oven for about 1/2 an hour, then, broil the top to a golden

brown.

Vi's Zucchini Corn Bake Serves: 4

1 lb. zucchini

1/2 cup Chopped onions

1/3 cup Chopped green peppers

2 tablespoons margarine

3 beaten eggs

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup grated or shredded cheese

1 lb. canned cream-style corn

Cook Zucchini in boiling water until tender and then drain.

Cook onion & green pepper in margarine. Combine zucchini, onion, pepper, corn, eggs, salt, and

pepper.

Bake for 50 minutes in a 350° oven.

Use 1 ½ quart Casserole Dish.

Note - You can add cooked sausage and a little garlic for a different taste. Good Luck ~ Vi

DESSERTS

Bruce’s Famous Christmas Jell-O Cake

Bruce is best known for slicing the Turkey and his Christmas Jell-O Cake!

1 pkg. supermoist white cake mix

1 pkg. (3 oz.) Jell-O brand raspberry flavor

gelatin

1 pkg. (3 oz.) Jell-O brand lime flavor gelatin

2 c. boiling water

1 (8 oz.) Cool Whip

Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inch (do

not use pans with removable bottoms). Bake as directed. Cool 10 minutes. Remove from pans,

cool completely.

Place cake layer, top sides up, back in the 2 clean pans. Prick each layer with the fork at 1/2 inch

intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is

dissolved - Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3-4

hours.

Dip 1 layer in pan into warm water 10 seconds. Invert on plate, gently shaking to loosen.

Remove pan; spread layer with 1 cup whipped topping. Remove remaining layer from pan as

above; invert on first layer. Remove pan - Frost with remaining topping. Refrigerate.

Dawn's Almond Roca

1 stick butter the real stuff not

margarine

1 cup sugar

1 cup Ghirardelli chocolate chips milk

chocolate or white chocolate, but

important to get the good brand

1/2 cup sliced almonds

I use a large glass measuring cup...pour in the sugar and a stick of butter and microwave for 3

minutes at a time, mix well in between. Microwave until bubbly and starts to turn brown. In

meantime crushed almonds in a plastic bag to small pieces. Spread a thin layer of crushed

almonds in bottom of flat dish (I use real hard clear Tupperware rectangle shape like 8"X12" or

so, but I bet you can use a glass pan). Save a little of the almonds in the bag and crush them even

more to make a powder. As soon as you pull the butter/sugar mixture out of the microwave,

which should be brownish buttery color, pour slowly, evenly over the almonds. A puddle of

butter usually comes out first - but just keep pouring, and cover all the almonds with the toffee.

Immediately pour chocolate chips over the toffee. Allow a few minutes for chocolate to melt

(longer for white chips) and then use the back of a spoon to spread the chocolate. Sprinkle the

remaining almond powder over the top. Allow to set on counter for several hours to harden or

place in refrigerator, or if you're in a real hurry, the freezer. After it hardens use a butter knife to

break into little pieces. There is no neat or even way to do this, just chop it up. Make delicious

toffee/chocolaty/slightly nutty candy that will keep for months.

Jamie’s Buttercup’s Perfect Kiss Cupcakes And that does look like the Perfect Kiss, doesn’t it?

Makes 24 cupcakes.

1 (16-ounce) box pound cake mix

1 1/4 cups whole buttermilk

2 large eggs

1/2 teaspoon vanilla extract

24 Hershey kisses

1 (16-ounce) container butter cream frosting

1/2 jar butterscotch

Preheat oven to 350 degrees. Line muffin

pans with white paper liners.

In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an

electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes.

Divide batter evenly among prepared muffin cups, filling about two-thirds full place kiss in the

middle. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. In a

medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color

of yellow.

Pipe or spread frosting over cupcakes. Warm & drizzle butterscotch over cupcakes.

Jamie’s Zucchini Cookies This was also a favorite of Mom’s.

18 servings

1/2 cup shortening

1 cup sugar

1 egg

1 cup shredded peeled zucchini

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup raisins

In a mixing bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside.

Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg, and cloves. Add to

zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls -

2 in. apart on greased baking sheets. Bake at 375 degrees F for 12-15 minutes or until golden

brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

Joan's Pineapple Squares

1 1/2 crushed graham crackers

1 stick butter softened

1 1/2 cups confectioners' sugar

1 stick margarine

1 egg

1 9-ounce can cool whip

1 20-ounce can crushed pineapple drained

Mix first 2 ingredients and press into a 9x12inch pan. Mix the next 3 and put on top of the crust.

Mix cool whip and pineapples together and spread for the next layer. Sprinkle a few crushed

crackers on top. Chill overnight. Cut in squares.

Marge's Baked Apples Another Family Favorite

Core apples, then, pour a little Maple syrup over

apples and in center. Sprinkle with cinnamon. Put

in baking dish with a little water in bottom. Bake

at 350 for ½ hour or until tender.

Marge's Spiced Rhubarb Mom used to make this with Rhubarb fresh from the garden. Yummy!

2 lbs. Rhubarb

1 Cup Sugar

1 Cinnamon Stick

3 Cloves

Dash of Nutmeg

1 TBSP Grated Orange Rind

Combine all in a greased casserole. Bake @ 400 for about 20-30 minutes - until soft but not

mushy. If I bake at 350, I usually have to go 45 minutes. This is good mixed with fresh

strawberries, blueberries, and/or pineapple.

Marge's Thumbprint Cookies

Serves: 12

These were my favorite Christmas cookies. My Mom used to use Red Currant Jelly and Green Mint Jelly.

I didn't like the Mint ones until I became an adult.

1/4 cup Packed brown sugar

1/4 cup shortening (I like the Butter-flavored

shortening.)

1/4 cup softened butter or Margarine

1/2 teaspoon vanilla extract

1 egg separated

1 cup All-purpose flour

1/4 teaspoon salt

3/4 cup finely chopped nuts [Mom used walnuts]

Red currant jelly or mint-flavored apple jelly

1. Heat oven to 350ºF.

2. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and

salt until dough holds together.

3. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in

nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.

4. Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire

rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

Marge's Triple Berry Trifle This Wonderful Dessert gets Two Thumbs up!

Serves: 10

1 prepared angel food cake (13ounces)

1 lemon

1 quart (about 1 pound) strawberries hulled

and chopped

1/2 cup powdered sugar

1 pint blueberries divided

1 8-ounce container frozen light whipped

topping thawed, divided

2 6-ounce containers blended fruit raspberry

low-fat yogurt

Fresh raspberries for garnish-optional

Cut angel food cake into 1-inch cubes; place in large bowl and set

aside.

Zest lemon to get 1 teaspoon zest. Editor’s note: What is

Lemon Zest? Click here: http://whatscookingamerica.net/Q-

A/LemonZest.htm

Juice remainder of lemon to measure 2 tablespoons juice.

Reserve one strawberry for garnish. Coarsely chop strawberries.

In a bowl, combine lemon zest, juice, strawberries, and powdered

sugar; mix well. Reserve 1/4 cup of the blueberries for garnish.

Add remaining blueberries to strawberries; mix gently.

In a bowl, combine 2 cups of the whipped topping and yogurt.

To assemble trifle, place one-third of the cake cubes into bottom of trifle bowl. Top with one-

third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers

two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a

strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining

blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.

Yield: 10 servings

Nutrients per serving: (Light) Nutrients per serving: Calories 240, Total Fat 3.5 g, Saturated Fat 3

g, Cholesterol 0 mg, Carbohydrate 47 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

Robin's Swedish Apple Pie Pictured here with my Sweetie Pie, Caleigh!

5 lbs. Macintosh apples

1/2 package pie crust mix 1/4 cup brown sugar

1 tablespoon cold water

1/4 cup walnuts

Preheat oven to 350°. Wash and slice apples into a 9" x 13" glass baking dish until they mound

up. Mix Pie Crust Mix, brown sugar, and water with a fork until well-blended, and crumbly.

Add walnuts, and mix in. Sprinkle topping over apples. Bake at 350° for one hour.

Approximate calories: 170 compared to 375 for average Swedish Apple Pie recipe.

Robin’s Tea Party "Petit Fours" …made by “Mamma” (Robin Anderson) for Vera’s 5

th Birthday Party which had

“Alice in Wonderland” - as the Theme.

12 servings, two "petit fours" each

In this picture, Vera is making what she calls her Mamma Face.

.

Prep Time:

15 min

Total Time:

30 min

Makes:

24 brownie squares (1 inch)

1/2 cup thawed COOL WHIP

Whipped Topping

2 squares BAKER'S Semi-

Sweet Chocolate, chopped

1/4 cup whipping cream

24 candied violet candies

CUT each brownie horizontally in half. Spread bottom half of each brownie with 1 tsp. of the

whipped topping; cover with top of brownie.

MICROWAVE chocolate and cream on MEDIUM (50%) 2 to 3 min. or until chocolate is

completely melted and mixture is well blended, stirring after 1-1/2 min. Spread evenly over

brownies.

TOP each with a candied violet. Refrigerate until chocolate glaze is firm. Store in tightly-

covered container in refrigerator.

Vi Hunt's Pecan Sandies Dessert

Vi used to make the most wonderful desserts for the Hunt Family Reunion (2008 Pictured below)

Serves: 4

1 package Pecan

Sandies

1 package 8 oz.

cream cheese

1 cup cool whip

1 cup confectioners'

sugar

2 packages

Butterscotch pudding

2-1/2 cups milk

1 small cool whip

Pecans

Crush Pecan Sandies in bottom of ungreased pan. Mix cream cheese, cool whip, & confectioner's

sugar until smooth. Chill 15 minutes. Add pudding and chill 15 minutes. Top with cool whip

and pecans.

MAIN DISHES

Jamie's Aloha Pork Chop Skillet Recipe

Serves: 4

Prep Time: 5 min

Total Time: 30 min

What You Need

2 tsp. oil

4 bone-in pork chops (1-1/2 lb.)

1 medium each: red and yellow

pepper cut into chunks

2 cans (8 oz. each) pineapple chunks

in juice, undrained

1/2 cup fat-free reduced-sodium

chicken broth

1/4 cup KRAFT CATALINA

Dressing

1-1/2 tsp. garlic powder

1-1/2 cups uncooked instant white

rice

HEAT oil in large nonstick skillet on medium-high heat.

Add chops; cook 5 min. on each side or until browned on

both sides.

ADD peppers, pineapple, broth, dressing, and garlic powder;

mix well.

Bring to boil.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked

through (160°F). Remove from heat; let stand 5 min.

Kraft Kitchens Tips

Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the pork chops. Prepare as

directed, increasing browning time to 5 to 6 min. on each side.

Jamie's Capellini Caprese

Jamie chose recipes from http://www.kraftrecipes.com/home.aspx that were low in cholesterol to make for

me when I visited them in Florida for Halloween 2009, and this was one of them.

Serves: 4

1/2 lb. Capellini or spaghetti,

uncooked

1/2 cup KRAFT Tuscan House

Italian Dressing and Marinade

1 onion, finely chopped

2 cloves garlic, minced

3 cups halved grape or cherry

tomatoes

1 cup KRAFT Shredded Low-

Moisture Part-Skim Mozzarella

Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and

garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring

occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the

tomatoes.

Jamie's Chicken Marsala

Serves: 4

Prep Time: 15 min

Total Time: 30 min

What You Need:

4 small boneless, skinless chicken-breast halves (1 lb.)

1 Tbsp. oil

1-1/2 cups sliced mushrooms

1 small onion, chopped

1 clove garlic, minced

1/3 cup dry Marsala wine

2/3 cup chicken broth

1 Tbsp. cornstarch

1/2 tsp. salt

2 cups MINUTE White Rice, uncooked

2 Tbsp. chopped fresh parsley

FOR TIPS ON HOW TO SAFELY HANDLE RAW CHICKEN, CLICK HERE:

KRAFT KITCHENS TIPSERROR! BOOKMARK NOT DEFINED.

COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move

chicken to side of skillet. Add mushrooms, onion, and garlic to other side of skillet; cook and stir

until mushrooms and onions are tender but not browned.

ADD wine; bring to boil. Mix broth, cornstarch, and salt until well blended. Add to skillet.

Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken

breasts are tender and no longer pink in centers (170°F). Meanwhile, cook rice as directed on

package.

SERVE chicken mixture over rice. Sprinkle with parsley.

Jamie's Pork chops with Apples and Stuffing Serves: 6

Prep Time:

10 min

Total Time:

50 min

Makes:

6 servings

What You Need!

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 can (21 oz.) apple pie filling

6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

Make It!

HEAT oven to 375ºF

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with

chops and stuffing. Cover with foil.

BAKE 40 min. or until chops are done (160ºF), removing foil after 30 min.

Kraft Kitchens Tips

Substitute

Prepare using 6 boneless skinless chicken breast halves.

Jamie's Sesame Grilled Chicken and Veggies Crunch time with Nicholas Damien and Harvey

Serves: 4

Prep Time:

10 min

Total Time:

22 min

What You Need:

2 medium zucchini,

cut in half

lengthwise

1/2 lb. mushrooms,

stems removed

4 small boneless

skinless chicken

breast halves (1 lb.)

1/2 cup prepared GOOD SEASONS Asian Sesame Dressing Mix

(Use reduced oil method on pkg.)

1/2 cup chopped fresh parsley

2-2/3 cups hot cooked brown rice

Make It

BRUSH vegetables and chicken with 1/2 of the dressing.

PLACE on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 min. or until

cooked through, turning after 5 min, and brushing occasionally with remaining dressing. Grill or

broil vegetables 6 to 8 min. or until tender, brushing occasionally with remaining dressing.

STIR parsley into cooked rice. Serve with chicken and vegetables.

Jamie's Sizzling Beef and Vegetable Kabobs Serves: 6 servings, two kabobs each

Prep Time: 10 min

Total Time: 55 min

What You Need:

1 lb. boneless beef sirloin steak, cut into 1-inch cubes

1/2 cup KRAFT Greek Vinaigrette Dressing, divided

12 cherry tomatoes

6 button mushrooms, cut in half

8 asparagus spears, blanched, cut into 2-inch lengths

PLACE steak in large re-sealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate

30 min. to marinate. Remove steak from bag; discard bag and marinade.

PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the

tomatoes, mushrooms, and asparagus.

GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning

and brushing occasionally with the remaining 1/4 cup dressing

Kraft Kitchens Tips:

How to Prevent Skewers from Burning

Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the

grill.

Blanching Fresh Asparagus:

To blanch fresh asparagus - add the spears to a large pot of boiling water. Cook uncovered, for 2

to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the

cooking. When completely cool, drain and pat dry.

Rita's Chili This chili is very easy and can be done in the morning and cooked all day.

Serves: 4

1-2 lbs. ground beef

1-2 packages McCormick's Mild chili seasoning

2 cans Dark Red kidney beans

2 cans chili beans (Optional)

2 cans stewed tomatoes drained

Brown the ground beef. While the ground beef is browning, put the rest of the ingredients into a

crockpot. Add the ground beef. Cook on high for about an hour, then, turn to low for the

remainder of the day.

Robin's Chicken Aloha Serves: 6

1 1/2 c. celery, sliced Green pepper, cut into strips

3 tbsp. butter or margarine

3 c. cubed, cooked (whole) chicken

1 (22 ounce.) can pineapple pie filling

1/3 c. water

1/4 c. soy sauce

2 teaspoon granulated instant chicken bouillon

Chow Mein noodles

Slivered Almonds (optional)

Shredded Coconut (optional)

Directions

In saucepan: Cook celery and pepper in butter just till tender-crisp. Add in remaining

ingredients except noodles. Cook and stir till warm. Serve over rice. Sprinkle with

Chow Mein noodles and/or slivered almonds and shredded coconut.

MEAT DISHES

Dawn's Prime Rib/Rib-eye Roast Best to leave meat out on counter long enough to get it to room temperature (about 2 hours).

Serves: 6

Trim excess fat, but leave thin layer all around.

Rub/sprinkle all sides of meat with Lawry's Season Salt, garlic powder, onion powder, pepper.

Put in tight fitting dish and pour beer in to soak for at least 20 minutes, no more than an hour.

Take out and pat dry, sprinkle again with flavors. Smear the cut ends of the roast with butter.

Place fat side up - ribs down, if you cook with the bones in, in metal pan.

Preheat oven to 450 degrees. Cook for 15 minutes and reduce heat to 325 degrees. Every half

hour or so baste with juices. Insert meat thermometer so tip is in thickest part of beef, not resting

in fat or touching bone. Cook until reaches an internal temperature of 120°F. Remove from

oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. It will continue to

cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare) at

15 to 20 minutes.

Jamie’s Apricot Pork Tenderloin Serves: 6

2 pounds pork tenderloin

1/4 cup softened butter

salt and pepper to taste

1 teaspoon ground thyme

2 teaspoons garlic powder

1 (18 ounce) jar apricot preserves

2 tablespoons honey, or to taste

1/4 cup dry sherry

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine

garlic powder, apricot preserves, honey, and sherry in a separate bowl.

3. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven

and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting

occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15

minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70

degrees C).

Amount Per Serving Calories: 440 | Total Fat: 11.4g | Cholesterol: 86mg

Patrick’s Ah-so Good Spare Ribs

Spare Ribs

Ah-So Sauce

Marinate Spare Ribs and cook them on the grill.

Rita's Pot Roast

Serves: 6

1 beef rump roast

1 box Lipton onion soup mix

2 cans cream of mushroom soup

6 or more red potatoes

Baby carrots

Place the roast into the Crock pot. Add potatoes and carrots. In a separate bowl, mix both the

soups together. You may need to add about a half can or less of water to the soup to clean out the

cans. Pour soup mixture over the roast, potatoes, and carrots. Cook on high for about an hour

then turn down to low for the rest of the day. If you're going to be gone, the crock pot can be on

low. This can also be done in the oven. Starting at 350 degrees, then turn down to 250 degrees

for the day. The meat is so tender it falls apart.

SALADS

Al's Potato Salad AKA Hellmann's Original Potato Salad Personally, I (Robin) like Hellman's Light Mayonnaise for this.

Serves: 8

2 lbs. potatoes (5-6 Medium)

Peeled and cut into 3/4-inch chunks

1 cup Hellman's

or Best Foods Real mayonnaise

2 tablespoons vinegar

1-1/2 teaspoons salt

1 teaspoon sugar

1/4 teaspoon ground black pepper

1 cup thinly sliced celery

1/2 cup Chopped onions

2 Chopped, Hard-cooked eggs (optional)

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce

heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in

large bowl. Add potatoes, celery, onion, and eggs and toss gently. Serve chilled or at room

temperature.

Dawn's Hot Chicken Salad Serves: 4

2 cups cubed, cooked chicken (Best

pulled off a Rotisserie Chicken)

2 cups Chopped celery

1 cup mayonnaise (Not Fat-Free/Not

Salad Dressing)

1/2 cup Toasted, slivered almonds

2 tablespoons lemon juice

2 teaspoons dry, minced onions or

1/2 cup Chopped green onions

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded Cheddar cheese

1-2 cups triscuits (my favorite) or Potato

chips or corn flakes

Preheat oven to 450 degrees. Mix all ingredients together and spoon into greased baking dish.

Sprinkle with crushed Triscuits. Bake 10-15 minutes or until bubbly.

Joan's "Colorful Bean Salad" Black Bean Salad politically modified.

Serves: 6

15 ounces black beans (drained and rinsed)

15 ounces Whole Kernel Yellow corn

1/2 cup Chopped, Fresh cilantro

1 Chopped red onion

1 Chopped tomato

1 Finely, chopped jalapeño pepper (Optional - Joan

didn't use it.)

1 tablespoon balsamic vinegar

1 tablespoon garlic oils

1/2 teaspoon garlic powder

1/2 teaspoon sea salt (Joan used regular)

1-1/2 teaspoons cumin

1 tablespoon lime juice

Combine all ingredients in large bowl. Chill well before serving.

For the Garlic Oil, I (Joan) was told you can heat the oil and garlic bud together and then cool.

This is what I did.

Enjoy.

Marge's Easy Jell-O Salad

1 pound carton cottage cheese

1 (11-ounce) can mandarin oranges

1 large carton cool whip

1 3-ounce package Jello

1 7-ounce can crushed pineapple

Mix Cottage Cheese and Jello. Add Cool Whip and mix well. Fold in Mandarins and pineapples.

Serve Chilled.

SEAFOOD

Dawn's Baked Parmesan Haddock Serves: 4

1 lb. frozen haddock filets

1/3 cup mayonnaise (not fat-free/not salad dressing)

1/4 cup grated Parmesan cheese

Bread crumbs

Preheat oven to 375 degrees. Mix mayo and cheese together and spread on top of fish. Sprinkle

with chopped parsley and bread crumbs. Bake 25 minutes or until fish flakes.

SOUP

Jamie's Easy Vegetable Soup Serves: 8 servings, about 1 cup soup and 5 crackers...

Prep Time:

20 min

Total Time:

50 min

What You Need

1/2 cup chopped onion

2 tsp. margarine or butter

1 qt. (4 cups) chicken broth

2 medium carrots, peeled, sliced and halved (about 1 cup)

2 medium potatoes, peeled, chopped

1 cup cut green beans

1 Tbsp. chopped fresh parsley

1 tsp. dried tarragon leaves

1/4 tsp. ground black pepper

PREMIUM Saltine Crackers

Make It

COOK onion in margarine in large saucepan on medium-high heat until tender.

ADD chicken broth, carrots, potatoes, green beans, parsley, tarragon, and pepper.

BRING to boil. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender.

Serve hot with crackers.

Kraft Kitchens Tips:

Substitute

Substitute beef broth for the chicken broth.

Marge's Fiesta Soup This recipe came from Marge's Aunt Minnie (or Minnie cum Mollie) as her cousin Hi (Hiram Haggett)

used to call her.

This soup picture has white beans in it as well, which I suppose would go well.

(Pictured below: Hi, Lynne, Mom, Robin)

Serves: 6

Meatballs:

3/4 lb. ground beef

1/4 lb. sausages

1/4 lb. bread crumbs 1 egg

1 tablespoon Romano cheese

1/2 teaspoon pepper

1/2 teaspoon oregano

3 quarts chicken broth

1/2 cup Chopped spinach

Parmesan cheese

Blend ¾ lb. Ground beef, ¼ lb. Sausage, ¼ lb. Bread crumbs, 1egg, 1Tbl. Romano Cheese, ½ tsp.

Pepper, ½ tsp. Oregano. Shape into marble-sized balls. In a large skillet, heat ¼ c. oil & 1 clove

garlic. Add meatballs & brown. In a large kettle, bring 3 qt. Chicken Broth to boil. Add

meatballs. Simmer covered 30 min. Add ½ cup chopped, spinach & cook until spinach is done.

Beat 2 eggs & very slowly, then drizzle them into the soup - Cook, stirring constantly, until eggs

form ropy threads. Serve with Parmesan Cheese.

Tami’s Chicken Soup

1 Whole chicken cooked, skinned & boned,

with broth

or leftover, or deli chicken, with canned

chicken broth or

Bullion for flavoring

Carrots, peeled & sliced

Celery, sliced

Scallions

Fresh Ginger, 1-2 inches, peeled &

chopped fine (I put it through the blender

with some of the chicken broth

Jasmine rice

Chinese sweet rice

(Tami’s note: I used about 1 cup of Jasmine rice and 1 cup of Chinese Sweet Rice for my big pot.)

ADDENDUM

Kraft Kitchens Tips

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces, and utensils in hot, soapy water before and after contact

with raw chicken. Dry hands and surfaces with a clean towel, or paper towels. Take special care in

washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

Superfoods Menu There are foods that can boost your weight loss program and are

super for you. Include them in your diet as often as possible - try to

add at least two or three each day to your daily menu. Here are 10

"superfoods" to help you lose weight and feel great:

TOMATOES: very low in calories, source of vitamin A, C and

antioxidants - Use cooked and raw.

Try halved tomatoes sprinkled with parmesan cheese and broiled until cheese melts.

SALMON: the super fish, heavy in omega 3

fatty acids, protein and calcium, Vitamin D and

B. Grilled, baked or sautéed, serve over a bed of

brown rice with a squeeze of lemon juice.

GREEN TEA: metabolism booster, rich in

antioxidants. Try iced or hot. Green tea can be

mixed with black tea if you don't care for the

taste. Add a sprig of mint or lemon for variety.

BROCCOLI: high in fiber, foliate vitamins A

and C, low in calories. Stir fry broccoli with

garlic and scallions with a splash of soy sauce for an oriental

treat.

APPLES: An apple before

each meal helps you lose

weight. High in pectin and

fiber so you feel full longer.

Bake apples with the center

filled with walnuts and a

sprinkle of brown sugar.

SPINACH: Popeye was right about spinach but the

fresh kind not the canned kind. High in antioxidants,

vitamins A, K, B and C. Dress a raw spinach salad

with olive oil and vinegar dressing. Add a sliced hard-

boiled egg and you almost have a perfect meal.

WALNUTS: source of protein, healthy fat, and fiber.

Add chopped walnuts to yogurt to boost the protein and add some fiber, or to

cooked, brown rice for a bit of crunch. Other nuts to try include almonds and

hazelnuts.

OATS: the long cooking kind takes

only 5 minutes and is a better source

of fiber than quick cooking. Oats

have been shown to decrease

cholesterol. Oats are not just for

breakfast - add them to meatloaf or meat balls for extra

fiber.

BLUEBERRIES: the miracle berry, full of vitamins and antioxidants. Blueberries in a salad are

an extra treat. Add a handful of blueberries in

the blender with a fruit smoothie.

GARLIC: great for cooking and for your

health. Reduces cholesterol and blood

pressure. Garlic mellows considerably when

cooked. Throw several cloves into the water when

you're making pasta then smash and add to the

sauce.

JUST FOR FUN - here’s' a Menu which uses all of

the Superfoods:

Grilled salmon served with broccoli

Spinach salad, with cherry tomatoes and garlic dressing

Sliced apple compote with blueberries baked with oats and walnuts

Iced green tea

Wonder Foods & Juices For fast weight loss & good health!

*Apples

Apricots

Asparagus

Bananas

Beets

*Berries

Brussel Sprouts

Cabbage

Carrots

Celery

Cherries

*Citrus Fruits

Cucumbers

Endive

*Figs

Garlic

Grapes

Horseradish

Lemon Juice

Lettuce

Melons

Onions

*Papaya

Pineapple

Radishes

Sauerkraut

*Soybeans

Tomatoes

*FOODS YOU SHOULD INCLUDE AS OFTEN AS POSSIBLE

Snacks: Pretzels, Popcorn, Graham crackers, Rice cakes, English muffins w/preserves, Bread sticks,

Dried fruit, Bagels, Frozen non-fat or low-fat yogurt

Whole-grain food products:

Whole-wheat

flour

Whole-wheat

bread

Cracked-wheat

flour

Cracked-wheat

bread

Oatmeal

Whole-ground cornmeal

Wild rice

Brown rice

Bulgur (cooked,

cracked, whole wheat)

Buckwheat groats