Pico de Gallo

Pico de Gallo is Spanish for "rooster's beak," and the name seems to indicate that it was once a finger-food. The story is that picking up pieces of finely chopped vegetables with the thumb and forefinger was thought to resemble a rooster's pecking beak.

4 medium tomatoes, diced
1 1/2 cups diced canned tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon seeded and diced jalapeno pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Place all ingredients in a food processor and mix briefly - vegetables should remain chunky.

Pour in a bowl with a cover and refrigerate. May be stored up to a week.

Fish Taco

FOR THE PICKLED ONIONS:
1 large onion, thinly sliced in rounds
2 tablespoons water
2 tablespoons white wine vinegar
Pinch salt

FOR THE SLAW:
4 cups shredded cabbage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro

FOR THE FISH TACO:
4 4-ounce grouper or halibut fillets
4 large whole-wheat flour tortillas, about 9-inches in diameter
1/2 cup Pico de Gallo

1. In a large saucepan or kettle, boil 1 quart of water. Place onion slices in a colander. Pour boiling water over onions and drain well. Set aside.

2. In a small bowl, combine water, vinegar and salt. Add onions and marinate covered for at least 1 hour at room temperature.

3. In a medium bowl, combine all ingredients for slaw. Set aside.

4. Preheat oven for grilling or broiling. Grill fish 3 to 5 minutes on each side to desired doneness.

5. Place tortilla flat on plate. Place fish in center of tortilla and fold into a cone shape. Garnish with 1/4 cup pickled onions, 1 cup slaw and 2 tablespoons Pico de Gallo.

Makes 4 servings (295 calories per serving, 32 gm carbohydrate, 7 gm fat, 5 gm fiber)

Easy Cranberry Sauce

1 package raspberry jello (powder)
1 bottle (large) Musselman's Chunky Applesauce
1 can whole cranberry sauce

Mix together and serve!

Thelma's Spareribs

This is a quick way to make ribs without having to BBQ them. This recipe was given to us by our dear friend, Thelma.

baby back ribs
1/2 bottle (5 oz.) soy sauce
1/2 cup ketchup
1/2 cup water
1/2 tsp. sugar
black pepper, salt, garlic powder to taste

Mix all ingredients together well. Marinate ribs for at least 8 hours. Bake at 375 for 1 hour. Yum!

Spanish Style Turkey Meatballs

This Spanish style version of meatballs tastes great, especially served with rice instead of the usual pasta.

1 pound ground turkey dark meat
1/2 tsp. sweet or spicy paprika
1 (15 oz.) can tomato sauce
1 cup dry red wine
1 egg
1/4 red onion, chopped fine
1/4 cup dry bread crumbs
1/2 tsp. alt
6 sprigs parsley, minced
1 tbsp. olive oil

Lightly mix the turkey, egg, onions, bread crumbs, salt, paprika and parsley in a medium bowl; form the mixture into 2-inch balls.

Heat the oil in a large skillet over medium-high heat; add the meatballs. Cook, turning, 8 minutes until browned on all sides. Add the tomato sauce and wine to the skillet; reduce heat and simmer, turning the meatballs in the sauce occasionally and spooning the liquid over the meatballs, 10-15 minutes until meatballs are cooked through. (makes 4 servings)

Herb-and-Butter-Sauteed Asparagus

This is a simple and delicious way to prepare fresh asparagus.

3 dozen firm asparagus, peeled
1/2 cup water
1/2 tsp. salt
5 tbsp. unsalted butter, cut into 5 pieces
2 tbsp. chopped fresh parsley
1/8 tsp. freshly ground pepper

Cut the peeled asparagus spears on the bias into 1 inch pieces.

Combine the water and salt in large heavy flat skillet; heat to boiling. Cook, uncovered, 1-2 minutes, depending on thickness of asparagus. Add the butter, piece by piece, keeping the mixture at a strong boil. Add the parsley.

The strong boiling will create an emulsion and bind the liquid and butter to a thickened creamy consistency. Remove the pan from the heat. Stir in pepper. Transfer to serving dish and serve immediately.

Grilled Corn on the Cob

To grill really tasty corn on the cob, just take off the husks, season them with salt and pepper, wrap them in foil and cook them on the grill for about 25-30 minutes, turning every 5 minutes or so. Top with butter and serve! Delish!

Grilled Zucchini and Summer Squash

Grilling veggies is a great way to use the BBQ without having to do any cooking inside the house. And everything tastes so fresh and healthy.

One large zucchini, sliced
Two small summer squash, sliced
Olive oil
salt, pepper, seasoning salt

In a large bowl, toss sliced zucchini and squash with olive oil (as much as you'd like), salt, pepper, and seasoning salt. Grill on one side for 3-5 minutes, then turn and cook for another 2-3 minutes.

Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

This is a recipe from Giada DeLaurentiis...enjoy!

3/4 cup drained, oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound mild Italian sausage, casings removed and crumbled (or chicken sausage)
12-ounce jar marinated artichokes, drained and chopped
2 large garlic cloves, chopped
3/4 cup chicken broth
1/2 cup dry white wine
14.5-ounce can diced tomatoes, undrained
8 ounces penne or other tubular pasta
1/2 cup finely shredded Parmesan cheese, plus more for serving
1 tablespoon fresh chopped basil or 1 teaspoon dried
2 tablespoons fresh chopped parsley or 2 teaspoons dried
8 ounces fresh mozzarella, cubed (optional)

Heat 1 tablespoon of the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausage and cook until brown, continually breaking the meat into bite-sized pieces, about 10 minutes. Transfer the sausage to a bowl lined with a paper towel.

Add the remaining tablespoon of oil to the same skillet; then add the artichokes and garlic and saute over medium heat until garlic is tender, about 2 minutes.

Add the broth, wine, diced tomatoes with juice, and sun-dried tomatoes. Bring to a boil over medium-high heat, stirring occasionally, until the sauce slightly reduces, about 8 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Add the penne and cook until al dentem, about 10 minutes. Drain the pasta.

Add the pasta, cooked sausage, Parmesan cheese, basil, and parsley to the sauce. Toss until fully combined; then stir in the mozzarella, if using. Season to taste with salt, pepper, and extra Parmesan cheese.

Green Beans & Tomatoes

A delicious vegetable from Allrecipes.com.

1 1/2 pounds green beans, ends trimmed
1 tablespoon olive oil
1/2 cup chopped shallots (about 2 large)
1/2 cup red wine vinegar
1 pint grape or cherry tomatoes, halved
kosher salt and coarse ground black pepper, to taste

Bring a large pot of water to a boil. Add green beans and cook for 2-3 minutes until crisp-tender and bright green. Drain and plunge green beans into a bowl of ice water, drain and set aside.

Heat oil in a large skillet over medium-high heat. Add shallots, saute until golden and translucent, about 4 minutes. Stir in vinegar, cook 5 minutes or until slightly thickened. Add green beans, tomatoes, salt and pepper to pan, saute 2 minutes more.

Chill for 1-4 hours. Bring to room temperature before serving. (serves 6-8)

Whole Baked Carrots

Another winner form Ina Garten!

• 750g/1lb 10oz young bunched carrots, different colours if possible, washed and scrubbed
• olive oil
• herb or red wine vinegar
• sea salt and freshly ground black pepper
• a few sprigs of fresh thyme
• 3 cloves of garlic, crushed

Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good dash of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

Butternut Squash Risotto

A scrumptious side dish by Ina Garten.

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Sauteed Broccolini

Another goody from Ina Garten.

1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Tomato and Goat Cheese Tarts

Here is an interesting appetizer from our favorite chef, Ina Garten. These are sure to impress your guests at your next dinner party!

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Lemon Chicken with Croutons

This is another recipe from Ina Garten's collection. Fabulous!

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/ teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Sausage, Peppers, & Gnocci

This is an alternative to the usual sausage & peppers. Instead of serving the sausage with pasta or on sub bread, here it is served with gnocci.

Sausage and Peppers with Gnocci

1 batch of gnocci
1 jar of your favorite marinara sauce or your favorite homemade recipe
3 links sweet Italian Chicken sausage OR sweet Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
Mozzarella and shredded basil for topping

Prepare gnocci. Prepare marinara sauce.
Slice sausage, brown in a pan with a little EVOO, set aside.
In a deep sauce pot over medium, sautee onions and peppers with a tbsp. EVOO for 10 minutes, or until softened.
Turn heat to low.
Add in the marinara and reserved sausage.
Drop the gnocci in boiling water, cook until gnocci floats to the top, and drain. Then add to the sauce/veggie/sausage mixture.
Cover with mozzarella and let it melt, serve with shredded basil.

Grilled Shrimp or Scallops with Soy Ginger Sauce

Another good marinade or as appetizer on skewers!

2 scallions, thinly sliced
1/3 cup soy sauce
2 lemons, juiced
4 cloves garlic, minced
2 tbsp. ginger, finely minced
2 tbsp. dark brown sugar
2 tbsp. canola oil
2 pounds large shrimp, peeled & deveined OR
sea scallops OR a combination of each
2 scallions, julienned, garnish
1 tbsp. toasted sesame seeds, garnish

Combine the sliced scallions, soy, lemon, garlic, ginger, sugar, oil, and seafood in a medium bowl. Toss and marinate for at least 1 hour, up to 2 hours refrigerated.
Heat the grill. Grill seafood 3-4 minutes on each side.
Save the marinade and bring to a boil in a small saucepan and pour over seafood. Garnish with scallions & sesame seeds.

Baked Meatballs

This is a different and tasty way to cook meatballs. You bake them instead of cooking them on the stove. We were pleasantly surprised how good these were. You can use either ground turkey or a combination or veal/pork/beef mix.

1 1/3 pounds ground turkey OR
1/4 lb. veal, 1/4 lb. pork, 1/2 lb. beef mix
5 oz. frozen spinach, thawed & drained
1/2 cup finely grated parmesian
1 whole egg, slightly beaten
1 1/2 tsp. dried basil
1 1/2 tsp. dried parsley
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. red pepper flakes
3/4 cup bread crumbs, divided

Preheat oven to 400.
In a large mixing bowl, combine the meat, spinach, cheese, egg, basil, garlic powder, salt, red pepper flakes, and 1/4 cup of bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
Place the remaining 1/2 cup bread crumbs into a small bowl. In the mixing bowl, roughly divide the meat mixture into four equal parts. Shape each mound into a ball, roll in the bread crumbs and place the meatball in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Grilled Shrimp, Mushroom, & Tomato Kabobs

This is a great recipe for the BBQ. It is healthy eating with a delicious marinade. Enjoy!

FOR THE GRILL:
2 pounds jumbo shrimp, peeled & deveined
1/2 pound mushrooms
1/2 pound cherry tomatoes

FOR THE MARINADE:
1 cup low-salt teriyaki sauce
1 cup low salt soy sauce
1 cup white wine
1 cup chicken broth
1/4 cup sesame oil
1 large clove garlic, minced
1 cup diced scallion
1/2 cup sliced fresh basil

Mix the marinade ingredients in a glass bowl and set aside. Devein the shrimp. Rinse under cold water and pat dry with paper towels.
Thread the shrimp onto bamboo skewers, alternating with mushrooms & tomatoes. You should have 4-5 shrimp per skewer. Use 2 bamboo skewers per kabob, set parallel and only slightly apart, so the tomatoes and mushrooms will stay in place. Thread the shrimp through the back to allow them to naturally curl as they cook.
Pour half of the marinade over the shrimp, mushroom, and tomato skewers in a glass baking dish, and marinade for about 15-20 minutes before grilling. Reserve the remaining marinade for basting.
Grill the shrimp for 3-4 minutes a side or until they turn pink and opaque. Don't overcook. Baste with marinade 2-3 times during grilling and also pour some of the sauce over the skewers when you remove them form the grill. (serves 4)

Chicken Fricassee a la Sira

This is another version of chicken fricassee. This one is Spanish style courtesy of our friend Sira. Cook the chicken with the skin on because it stays juicier. When the cooking is done, discard the skin.

1 package of chicken (your choice)
3-4 tbsp. olive oil
1 large onion, chopped fine
1/2 large green pepper, chopped fine
salt & pepper to taste
1 1/2 tbsp. garlic powder
1 packet sazon
1 small can tomato sauce
1 small can water or red wine (any type)
1 squirt white vinegar
4-5 green olives, chopped (optional)
4-5 raisins (optional)
4 potatoes, peeled & quartered

Brown chicken in oil. Add onions and pepper until onion is translucent. Add the rest of the ingredients and cook for 30-45 minutes until chicken is cooked through. Serve over rice.

Dijon Mustard Chicken Fricassee

This is a fricassee recipe from Cooking Light magazine. Factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. You can make this dish up to one day ahead. Cool, cover, and refrigerate cooked chicken in reduced sauce. Reheat over low heat. Serve with a whole grain like wild rice and a salad.

1/4 cup Dijon mustard
1/4 cup chopped fresh parsley, divided
1 tablespoon chopped fresh thyme, divided
3 pounds chicken pieces, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 cup fat-free, less-sodium

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.

3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.
(serves 4)

Weight Watchers Southern-Style Oven Fried Chicken

1/2 cup all-purpose flour
1/4 tsp. table salt
1/8 tsp. cayenne pepper
3 oz. buttermilk
3/4 cup corn flakes crumbs
1 pound boneless, skinless chicken breasts, four 4 oz pieces

Preheat oven to 365 F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.

Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).

Weight Watchers: 1 breast per serving - 4 POINTS per serving

Frosty Cappuccino

A perfect cool drink for those hot summer days!

1 cup skim or soy milk
1 tbsp. lite Hershey syrup
1 tsp. instant expresso coffee powder
2 ice cubes
1/8 tsp. cinnamon
sugar (optional)
whipped cream (optional)

In blender, combine milk, chocolate syrup, expresso powder, and ice and blend until smooth and frothy. Add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon and whipped cream for garnish.

Rugelach

This is a basic recipe for this delicious cookie. It is filled with cinnamon walnuts. You can change the fillings to any flavored seedless jam you like or of course, chocolate!

DOUGH:
1/2 lb.(2 sticks) unsalted butter, softened
1/2 lb. cream cheese, at room temperature
1/3 cup sugar
2 cups all-purpose flour
1/4 tsp. salt

FILLING:
1 cup walnuts, chopped & toasted
3/4 cup raisins, coarsely chopped
1/3 cup sugar
1 tsp. cinnamon

In a bowl, beat the butter & cream cheese with an electric mixer. Add the sugar and beat on high until light & fluffy. At low speed, add flour and salt, mixing just to incorporate. Place mixture on a length of plastic wrap and shape into a roll about 2 inches thick. Wrap tightly and refrigerate overnight.
Blend all filling ingredients in a small bowl.
To form rugelach, divide dough into 6 equal pieces. Work with one at a time, refrigerating others. On a lightly floured surface, roll out each piece of dough to a round 6 to 8 inches in diameter. Sprinkle a 6th of the filling mixture across the round, leaving a 2-inch circle in the center clear. Using a pastry cutter, slice into eight triangles. Roll each from outside toward the point, making a rough croissant shape. Place tip of pastry down on a parchment-lined cookie sheet. Bake at 350 15-20 minutes until tops and edges are slightly brown. Cool on wire racks. (Makes 4 dozen)

Hamentashen

This is the traditional recipe for this delicious cookie served at Purim. There are 2different variations of dough as well as 3 different fillings below. This recipe comes from the famous "Second Helpings,Please" Jewish cookbook. Enjoy!

BASIC COOKIE DOUGH:
3 eggs
1 cup oil
1 cup sugar
2 tsp. baking powder
1/2 cup water
1/2 cup orange juice
1/8 tsp. salt
4 cups flour

Combine ingredients in order given, using enough flour to make a soft dough which is not sticky. Let stand 15 minutes. Divide into 4 parts. Roll to 1/4" thickness on a floured board. Cut into 4" circles. Place a spoon full of desired filling in the center of each circle. Form triangles by folding sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 for 30 minutes, until golden brown. (Makes about 5 dozen)

CREAM CHEESE DOUGH:
1/2 lb. butter
1/2 lb. cream cheese
2 cups flour
1/4 cup icing sugar

Cream the butter and cream cheese well. Add the flour and sugar, and mix well. Wrap in wax paper and place in refrigerator overnight. Roll dough to 1/4" thickness. Cut in rounds. Fill and shape by bringing sides together to form a triangle. Bake on a greased baking sheet at 400 for 15 minutes, until delicately browned. (Makes about 2 dozen)

NUT & HONEY FILLING:
1 lb. ground walnuts
1 lb. liquid honey
1/4 tsp. cinnamon
1/2 cup sugar
juice of 1/2 lemon

Combine all ingredients in a saucepan and bring to a boil.. Boil for 2-3 minutes, stirring constantly.

PRUNE FILLING:
1 lb. prunes, stewed, pitted, & chopped
1 cup raisins, chopped
1/4 cup chopped nuts
1/2 lemon, juice & rind
1/4 cup bread crumbs
1/2 cup sugar
1 tbsp. honey

Combine all ingredients and mix thoroughly.

POPPY SEED FILLING:
1/2 lb. poppy seed
4 tbsp. honey
2 tbsp. sugar
juice of 1/2 lemon

Soak the poppy seed in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well.

Pecan-Crusted Grouper

This is an easy recipe for grouper that can be baked in the oven instead of grilling.

2 grouper fillets
2 tsp. Dijon mustard
1/2 cup flour
2 egg whites, lightly beaten
1/2 cup pecan halves, chopped medium

Lightly coat fish fillets all over with mustard. Then dust with flour, shaking off the excess. Dip in egg whites, then roll in pecans. Place fish on a baking sheet sprayed with vegetable/canola oil. Bake at 425 for 15-20 minutes.

Stuffed Cabbage

This is an old family recipe passed down to us by our mom. This is good comfort food as well as having a great taste. The combination of the ginger snaps & ginger ale with the meat makes gives it a slightly sweet & sour appeal.

3 pounds cabbage, cut-up
2 pounds ground beef
large bottle ginger ale
medium bottle ketchup
1 tbsp. rice, uncooked
ginger snap cookies
3 lemons

SAUCE:
Bring to a boil: ginger ale, ketchup, cabbage, and the juice of 2 lemons.

MEATBALLS:
Mix together: ground beef, juice of 1 lemon, 10 crushed ginger snaps, and 1 tbsp. rice. Form into small meatballs.

DIRECTIONS:
Add meatballs to sauce. Cook for 1 hour, 10 minutes on low heat. Crush 15 more ginger snaps. Add to sauce. Cook another 10 minutes.

Spinach & Artichoke Dip

This warm, creamy, cheesy dip appears frequently at family gatherings. We make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. This recipe is from Cooking Light magazine.

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Turkey Burgers with Smoked Gouda

This is another Bobby Flay recipe. The combination of the gouda and mustard makes this turkey burger truly delicious!

1 red onion, cut into 1/3-inch-thick slabs
Vegetable oil, for brushing
4 hamburger buns, split
1 1/2 pounds ground turkey
Salt and freshly ground pepper
4 slices of smoked Gouda cheese (4 ounces)
3 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon drained prepared horseradish
1 tablespoon honey

Light a grill or preheat a grill pan. Brush the onion with oil and grill until charred and softened, about 5 minutes. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
Form the ground turkey into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 10 minutes. Top with the Gouda, close the grill and cook until the cheese is melted and the burgers are cooked through, about 1 minute longer.
Meanwhile, in a small bowl, combine the mustards, horseradish and honey and spread on the bottom half of the buns. Top with the burgers and onions. Close the burgers and serve right away.

Turkey Burgers with Pesto Mayonaise

Turkey burgers are a good choice instead of ground beef because of the low fat content. Sometimes they lose flavor because of the low fat, but these are truly delicious and very healthy! This recipe is from Food & Wine magazine.

1 1/2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons water
1 1/2 pounds ground turkey breast meat
1 1/2 tablespoons panko (Japanese bread crumbs)
Kosher salt and freshly ground pepper
4 whole wheat kaiser rolls, split
4 oil-packed sun-dried tomatoes, drained and chopped, plus 1 tablespoon oil from the jar
2 tablespoons prepared mayonnaise
1 tablespoon prepared pesto
Red onion slices
1 bunch arugula, tough stems trimmed

Light a grill. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and cook, stirring, until the onion is lightly browned, about 5 minutes longer. Scrape the onion into a medium bowl and let cool. Add the ground turkey, panko, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Knead the ground turkey mixture lightly and form it into 4 patties.
Grill the burgers over a hot fire, turning once, until lightly charred on the outside and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the sun-dried tomato oil and grill until toasted, about 1 minute.
In a small bowl, mix the mayonnaise with the pesto and sun-dried tomatoes. Spread the mayo on the rolls and top with the burgers, red onion slices and arugula. Close the burgers and serve.

Classic Steak House Rubbed Fillet Mignon

This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to fillet mignon. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes. This recipe was taken from Cooking Light magazine.

2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Barbequed Pork Chops

A simple 8-ingredient marinade, brings out the vibrant flavor of these chops. These are perfect for the BBQ on a cool summer night. This was taken from Cooking Light magazine.

2 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (rice wine)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 (4-ounce) bone-in pork chops (about 1/2 inch thick)
Cooking spray
1/4 teaspoon kosher salt
1 teaspoon sesame seeds, toasted

1. Combine first 8 ingredients in a zip-top plastic bag; add pork to bag. Seal; marinate at room temperature 25 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Cook pork 3 minutes on each side or until done. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until thickened. Brush pork with reduced marinade; sprinkle with sesame seeds.

Oven-Fried Chicken

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Directions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

S'mores

These bring back memories of camping when we were kids, especially roasting marshmallows around a campfire. These taste BEST when the marshmallows are roasted. They do not work on a stove. If you must have these and do not have access to a campfire, then I would stick the marshmallows in the microwave for 30 seconds to melt them a bit.

1 large marshmallow
1 graham cracker
1 square of a Hershey bar (the same size as 1/2 of the graham cracker)

Heat the marshmallow over an open flame until brown and it begins to melt. Break graham cracker in half. Sandwich the chocolate between the cracker and hot marshmallow. Allow the marshmallow to cool before eating.

Roasted Turkey

This came from the chef, Bobby Flay. According to the magazine article about his recipe, this is how to make a top-notch bird.

1 fresh turkey, about 16 pounds
20 fresh sage leaves
1 cup unsalted butter, melted
salt and freshly ground pepper

Preheat oven to 450. Discard neck and gizzard. Rinse bird with cold water; pat dry. Loosen skin from breasts and drumsticks; slip sage leaves underneath. Rub turkey with 1/4 cup melted butter. Sprinkle skin and cavity with salt & pepper. Truss turkey and place on rack in large roasting pan. Roast about 45 minutes, until brown, basting with remaining butter every 10 minutes. Reduce temperature to 350 and continue roasting for about 1 1/4 hours more, or until an instant-read thermometer inserted in thigh reads 180. If legs or breasts brown too quickly, cover with foil. Let bird rest 20-30 minutes on cutting board before carving.

Garlic Bread

How can you eat Italian food without a good piece of garlic bread? Here is a simple way to prepare it. There are two variations; one for toasted bread and the other for a softer version.

1 loaf of French bread or Italian bread
1 stick unsalted butter, softened
2 large cloves garlic, smashed and minced
1 heaping tbsp. fresh chopped parsley
1/4 cup grated parmesian cheese (optional)

TOASTED:
Preheat oven to 350. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan (not a cookie sheet) and heat in the oven, middle rack, for 10 minutes. Remove pan from the oven. Sprinkle parmesian cheese over bread if you want. Return to oven on the highest rack. Broil on high heat
for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles (if you are using cheese). Watch very carefully while broiling. The bread can easily go from not toasted to burnt!

SOFT:
Preheat oven to 350. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not cut all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Potato Latkes

This version is lower in fat than the original and much better!

4 large russet baking potatoes, peeled and grated
1 cup diced onion
2 whole eggs, beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
3 tablespoons all-purpose flour

In a medium bowl combine potatoes and onions and mix well. Add eggs, salt, pepper and olive oil. Sift in flour last and mix well.

Lightly spray a large saute pan with canola oil. Portion a scant 1/4 cup potato mixture for each latke, then flatten and cook 3 latkes in pan at a time. Cook for about three minutes, or until golden brown on the bottom, then flip and finish browning on the other side.

Serve 3 latkes with nonfat yogurt, nonfat sour cream or applesauce.

Makes 8 servings (130 calories per serving, 22 gm carbohydrate, 3 gm fat, 2 gm fiber)

Matzo Brei

We have been making matzo brei for years but this recipe is much better than the original (and healthier)...sorry grandma!

6 squares whole-wheat matzo
3 cups nonfat milk (enough to cover matzo)
3 whole eggs
6 egg whites
Pinch salt (to taste)
Pinch cinnamon (optional)
2 teaspoons canola oil

Place crumbled matzo into a large mixing bowl. Add milk to cover and soak for 15 minutes.

Beat eggs and whites with a fork to blend. Add salt and cinnamon. Squeeze matzo dry and add to egg mixture. Let soak another 15 minutes.

Heat canola oil in a large saute pan over medium heat. Pour in egg and matzo mixture. Scramble as you would eggs or allow to cook pancake-style, browning on both sides.

Serve immediately with honey or maple syrup.

Makes 6 servings (190 calories each, 28 gm carbohydrate, 5 gm fat, trace fiber)

Streusel-filled Coffee Cake

This DELICIOUS cinnamon-tasting cake is great with hot coffee and believe it or not, from an old Betty Crocker cookbook!

CAKE:
1 1/2 cups flour (if using self-rising flour, omit baking powder and salt)
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup butter (1/2 stick)
3/4 cup milk
1 egg

TOPPING:
1/2 cup brown sugar (packed)
2 teaspoons cinnamon
1/2 cup finely chopped nuts
2 tablespoons butter (melted)

Heat oven to 375. Grease square pan (8x8x2 or 9x9x2). Blend all ingredients except topping; beat vigorously 1/2 minute. Spread half the batter in prepared pan.

Mix topping ingredients and sprinkle half the mixture over batter in pan. Top with remaining batter, then remaining brown sugar mixture.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Rich 'N Thick Hot Chocolate

This a recipe from Baker's chocolate. All of their recipes are so good. You can't go wrong with this home-made version, especially on a cold winter day.

1 cup water
2 squares unsweetened chocolate
1/2 cup sugar
3 cups milk
1 tsp. vanilla extract
miniature marshmallows

Place water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with a wire whisk. Add sugar; mix well.
Bring to a boil on medium-high heat. Boil 3 minutes, stirring constantly. Gradually add milk, stirring with wire whisk until well blended. Stir in vanilla. Reduce heat to medium.
Cook until mixture is heated through, stirring occasionally. Serve with marshmallows, if desired.
Makes 4 servings.

Peanut Butter Brownie Bites

WOW! These are guaranteed to be a big hit! These are perfect for holiday baking or if you have to bring a dessert to someones house. They look impressive and taste even better!

3/4 cup sugar
1/4 cup butter, softened
1 tbsp. water
3/4 cup chocolate chips
1 large egg
1/2 tsp. vanilla extract
1 cup flour
1/4 tsp. baking soda
1/2 cup + 1/3 cup chocolate chips
1/2 cup + 1/3 cup peanut butter chips
1 cup creamy peanut butter

Combine sugar, butter, and water in microwave for 1 minute or until butter is melted. Stir in 3/4 cup chocolate chips until melted. Stir in egg and vanilla.
Add flour and baking powder and stir until blended. Cool to room temperature. Stir in 1/2 cup each of peanut butter chips & chocolate chips.
Preheat oven to 350. Grease mini-muffin pan. Spoon batter into muffin cups. Bake for 13-15 minutes until top is set and toothpick comes out slightly wet. The centers of the brownies should fall while cooling or tap the tops with the back of a spoon.
Microwave peanut butter for 45 seconds, then stir. While brownies are hot, fill the well with peanut butter. Garnish with extra 1/3 cup of chocolate & peanut butter chips.

Ginger Glazed Mahi Mahi

This marinade is bursting with flavor and combines both sweet and sour tastes. This recipe has a short prep time and is delicious!

3 tbsp. honey
3 tbsp. soy sauce
3 tbsp. balsamic vinegar
1 tsp. grated fresh ginger root
1 clove garlic, crushed
2 tsp. olive oil
4 (6 oz. each) mahi mahi fillets
salt and pepper to taste
1 tbsp. vegetable/canola oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with S&P and place them in the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable/canola oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish, and serve immediately.

Grouper Marinade

A simple marinade for the BBQ.

IN A SMALL BOWL COMBINE:
2 tbsp. melted butter
2 cloves minced garlic
1/2 tbsp. parmesian cheese
2 tbsp. olive oil
1/2 tsp. essence

ESSENCE:
tarragon
thyme
basil
any other combination of herbs that you like

Lay fish on grill, skin side down. Brush generously with mixture. CLose grill cover and cook for 3 minutes. Open grill and brush again. Repeat until fish is opaque and firm. (about 12-15 minutes total).

Potato-Crusted Salmon with Dijon Shallot Sauce

Good with roasted patty-pan squash.

FOR THE DIJON SHALLOT SAUCE:
2 tablespoons minced shallots
1 teaspoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
1/2 bay leaf
2 tablespoons white wine
1/2 teaspoon Dijon mustard

FOR THE SALMON:
3 medium potatoes, washed, peeled and grated, about 1 pound
1 tablespoon fresh lemon juice
4 4-ounce salmon fillets

In a medium saucepan, saute shallots in butter over medium low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1 to 2 minutes, stirring constantly, or until mixture turns light brown.

Slowly pour in milk and whisk with a wire whip until mixture comes to a boil and thickens. Add bay leaf and wine. Reduce heat to low and simmer 5 minutes. Remove from heat and add mustard.

Place shredded potatoes in colander and rinse several times in cold water until water is clear and starch is removed. Transfer to a large bowl and add lemon juice.

Preheat oven to 350. Lightly coat an overproof saute pan with canola oil

Pack 1/2 cup potato on each salmon fillet and sear, potato-side-down, in saute pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily.

Serve 1 salmon fillet with 1 tablespoon of sauce.

Makes 4 servings (320 calories per serving, 23 gm carbohydrate, 10 gm fat, trace fiber)

Poached Salmon with Orange Basil Relish

Tasty and light...a good summer meal.

FOR THE ORANGE BASIL RELISH:
1 1/4 cups orange segments
3 tablespoons chiffonade basil
1 cup finely diced red onion
1 minced jalapeno pepper, seeds and veins removed (optional)
1 tablespoon olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper

FOR THE SALMON:
2 cups orange juice
1 tablespoon grated orange peel
1 cup white wine
6 4-ounce salmon fillets

In a medium bowl, combine all ingredients for relish and mix well. Set aside.

Combine orange juice, orange peel and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with a slotted spoon one at a time. Allow liquid to return to a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon.

Serve 1 salmon fillet with 1/4 cup relish.

Makes 6 servings (275 calories per serving, 19 gm carbohydrate, 10 gm fat, 3 gm fiber)

Macadamia-Crusted Mahi Mahi

Do not over-chop macadamia nuts - they'll become oily and sticky if you do.

FOR THE CARAMELIZED PINEAPPLE SAUCE:
1 teaspoon butter
3 tablespoons finely minced onions
1/2 cup diced fresh pineapple
1/4 cup forzen concentrated pineapple juice
1 1/2 tablespoons rice vinegar
1 teaspoon peeled and minced ginger
1 1/2 cups vegetable stock
1 vanilla bean
1/2 teaspoon low-sodium tamari sauce
Pinch cayenne pepper

FOR THE MAHI MAHI:
1/4 cup all-purpose flour
4 4-ounce mahi mahi fillets
2 beaten egg whites
1/4 cup crushed macadamia nuts

Preheat oven to 400 degrees.

In a medium saute pan, melt butter over low heat. Add onions and cook until translucent. Add pineapple and cook until all ingredients are browned, about 15 to 20 minutes. Add pineapple juice and rice vinegar. Cook sauce for 5 to 10 minutes, or until thick and golden.

Add ginger and vegetable stock and bring to a boil. Add vanilla bean, tamari sauce and cayenne pepper. Simmer for 15 to 20 minutes. Remove vanilla bean and puree pineapple mixture and reserve.

While sauce simmers, place flour in a small bowl. Dredge fish in flour, dip in beaten egg whites and roll in crushed macadamia nuts. Place in greased baking dish and bake for 10 to 15 minutes or until fish is cooked through.

Serve 1 fish fillet with 1/4 cup caramelized pineapple sauce.

Makes 4 servings (230 calories per serving, 15 gm carbohydrate, 12 gm fat, 1 gm fiber)

Scallops with Lemon Oil

Another good one from the Canyon Ranch Spa cookbook.

FOR THE SCALLOPS:
3 tablespoons olive oil
2 tablespoons grated lemon peel
1 pound large scallops

FOR THE PAPAYA RELISH:
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 papaya, cleaned and diced
2 teaspoons chopped fresh cilantro
1 teaspoon chopped scallions
1 1/2 tablespoons minced red bell pepper
1 teaspoon minced red onion
Pinch salt

In a small bowl, combine olive oil and grated lemon peel. Cover and let sit overnight at room temperature. Strain mixture, using a fine sieve.

In a small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well.

Lightly spray a large saute pan with olive oil. Saute scallops over medium heat until cooked through, about 2 to 3 minutes on each side. Do not overcook.

Serve with 2 teaspoons lemon oil and 2 tablespoons papaya relish.

Makes 4 servings (215 calories each, 9 gm carbohydrate, 11 gm fat, 1 gm fiber)

Peach Shortcake With Citrus Sugar

Rich shortcake piled high with fresh peaches makes a beautiful and delicious summer dish. You can also enjoy it in the winter with frozen peaches.

Serves 8

1 orange
1 lemon
2/3 cup plus 3 tablespoons sugar
2 3/4 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 pound cold unsalted butter, cut into 1/4-inch cubes
2 1/4 cups heavy cream, more if needed
1 egg, beaten to mix
12 peaches, or two 20-ounce bags unsweetened frozen peaches, thawed
2 tablespoons chopped fresh mint, plus 8 sprigs for garnish

Heat oven to 375. Grate the zest from the orange and lemon and combine with 1/3 cup of the sugar. Squeeze the juice from the orange and reserve. In a large bowl, whisk half of the citrus sugar, the flour, baking powder and salt to combine. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-sized pieces remaining. Stir in 3/4 cup of the cream. If needed, add more cream, a tablespoon at a time, just until the mixture forms a dough when pressed together.

On a floured work surface, roll the dough 3/4 inch thick. Using a 3-inch round cutter, stamp out eight circles. Brush the tops with the egg and sprinkle with the remaining citrus sugar. Put on an ungreased baking sheet and bake until golden brown, 15-20 minutes. Transfer to a rack to cool.

Peel and slice the peaches. In a glass or stainless-steel bowl, combine the peaches, orange juice, 1/3 cup of the sugar and the chopped minut. Set aside. In a large bowl, beat the remaining 1 1/2 cups cream and 3 tablespoons sugar just until the cream holds firm peaks when the beaters are lifted.

Shortly before serving, split the shortcakes in half. Put the bottoms on dessert plates. Top with half the peaches and half the whipped cream. Cover with the shortcake tops. Spoon the remaining whipped cream on the shortcakes. Top each with 2 peach slices and a sprig of mint. Surround with the remaining peaches and their juice.

Chantilly Cream

Chantilly is a fancy name for sweetened, flavored whipped cream. Perfect topping for many hot and cold desserts or as a filling for a pie or cake.

1/2 cup whipping cream
1 tablespoon sifted confectioners' sugar
1/4 teaspoon vanilla extract or 1 teaspoon liqueur

Chill the cream, mixing bowl, and beaters before whipping the cream.

Whip the cream until it begins to thicken; add sugar and vanilla. Continue beating until cream holds its shape on the beaters and forms peaks (cream should look smooth and soft; do not overbeat, or cream will become grainy or turn to butter). Slightly underbeat cream if you will be piping it from a pastry bag fitted with a star tip (the tip whips the cream a little more).

Makes 1 cup.

Bea's Thanksgiving Sweet Potato Casserole

This is our mom's traditional sweet potato casserole that we have every year. It is simple and delicious. We don't have the exact amounts. You have to use your judgment on this one!

sweet potatoes or yams
butter
maple syrup
marshmallows (large)

Bake the potatoes in the oven for about an hour until done. Let cool completely. Remove skin. Put into a large bowl. Mash potatoes with a potato masher until broken up into small pieces. Add butter and maple syrup (to your taste). Mash well until it looks whipped. Transfer to a greased high-sided casserole dish. Top with 1 layer of marshmallows all over so you can't see the potatoes. Bake at 350 for about an hour until potatoes are hot all the way through and the marshmallows are golden brown.