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Baby Food Cake

2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sugar
1 teaspoon baking soda
3 eggs
1 cup vegetable oil
2 small jars baby food (banana, apricot or pears)
1 cup chopped nuts
1 teaspoon imitation vanilla extract

Preheat oven to 350F. Mix dry ingredients. Mix wet ingredients. Combine two mixtures. Pour into greased bundt pan. Bake 45- 60 minutes. Allow to cool 10 minutes. Serve warm.

Serves 15.

Peachy Oven Pancake
Ingredients


PANCAKE...

2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped

TOPPING....

1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

Preparation....
1. Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour batter into greased pie pan.

2. Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.

3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

Honey-Mustard Bean Salad

Ingredients:
1 package (16 ounces) frozen cut green beans
1/2 cup Kikkoman Quick & Easy Marinade, Honey & Mustard Teriyaki
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1/8 teaspoon salt
1 can (15 ounces) kidney beans, rinsed and well drained
1/4 cup chopped onion

Preparation:
Cook green beans according to package directions; drain well. Meanwhile, blend marinade, vinegar, oil and salt in nonmetallic, medium-size bowl. Add green beans, kidney beans and onion. Stir to evenly coat all pieces. Cover and refrigerate 2 hours, or until chilled, stirring once.

Peppered Pork Tenderloin

Ingredients:

1 pork tenderloin (about 1 pound)
2 teaspoons lemon pepper
1/2 teaspoon ground red pepper (cayenne) or pepper blend seasoning

Preparation:

Heat oven to 425F.

Rub entire surface of tenderloin with both peppers. Place in ungreased shallow 11x7-inch roasting pan.

Roast uncovered 15 to 20 minutes until top is golden brown and juice of pork is no longer pink when centers of thickest pieces are cut or until thermometer reads 160®F. Let stand 5 minutes.

Creamy Roasted Red Pepper Soup

Ingredients:

1/4 cup (1/2 stick) butter or margarine, divided
1/2 cup chopped onion
1 garlic clove, finely chopped
1 jar (12 ounces) roasted red peppers, drained, seeds removed
1/4 cup all-purpose flour
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 can (14.5 fluid ounces) vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender container. Add red peppers; cover. Process until smooth.

MELT remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.

Vidalia Onion Casserole

2-3 Vidalia onions
1/2 cup self-rising flour
Salt and pepper to taste
6 tablespoons butter
1 cup medium sharp Cheddar cheese

Preheat oven to 375F. Melt butter, add flour, salt and pepper. Cut onions into rings, coat with flour and butter mixture. Place in 9 x 12 inch greased casserole dish. Top with cheese. Bake 45 minutes or until brown and crispy on top. Sweet onions can be substituted for Vidalia onions. Serve hot.

Serves 8.

Taco Casserole

1 pound ground beef
1 small onion, chopped
1 envelope taco seasoning mix
One 9-ounces bag Nacho cheese Tortilla chips
One 10-3/4-ounces can condensed Cheddar cheese soup, undiluted
1 medium tomato, chopped
1 cup (4 ounces) Mozzarella cheese, shredded
1/2 head iceberg lettuce, chopped

In a skillet, brown ground beef and onion until beef is browned and onion is tender. Drain. Add taco seasoning. Follow package directions to add water and simmer. Meanwhile crush 3/4 of the tortilla chips sprinkled over the bottom of a 13 x 9 x 2 inch baking dish. Top with beef mixture. Spread with soup. Sprinkle with tomato and cheese. Bake uncovered at 350F for 20 minutes. Sprinkle with lettuce.

Serves 4.

Chex Caramel Corn

Ingredients

4 1/2 cups Corn Chex or Rice Chex cereal
4 cups popped popcorn
1/2 cup honey-roasted peanuts, if desired
1/4 cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla

Preparation:
Heat oven to 250°F. Mix cereal, popcorn and peanuts in large roasting pan; set aside. Heat butter, brown sugar, corn syrup and vanilla to boiling in 2-quart saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Firecracker Prawns

Ingredients:

1/4 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon sugar
2 tablespoons tomato ketchup
1 teaspoon plus 1 tablespoon cornstarch, divided
1 red jalapeño pepper
1-1/2 pounds (16 to 20 count) extra-large fresh or thawed prawns, peeled and deveined
2 cloves garlic, minced
2 tablespoons vegetable oil
2 green onions and tops, sliced

Preparation:

Combine first 3 ingredients with 1 teaspoon cornstarch and 1/4 cup water. Cut jalapeño lengthwise in half; discard half of seeds. Chop jalapeño with remaining seeds and combine with shrimp, garlic and remaining 1 tablespoon cornstarch. Stir-fry shrimp in hot oil in wok or large skillet over high heat 2 minutes; remove. Stir teriyaki sauce mixture and pour into same pan. Cook, stirring, until sauce boils and thickens. Stir in shrimp and green onions and cook just to coat with sauce.

Chicken and Noodle Casserole

4 chicken breasts (cooked and chopped)
1 large onion, finely chopped
3 stalks celery, finely chopped
1/2 cup butter or margarine
3 tablespoons flour
Salt and pepper to taste
2 cups milk
1 can cream of mushroom soup
1 cup mild Cheddar cheese
1-1/2cup onion tops (optional)
1/2 bell pepper
8 ounces elbow macaroni, cooked
Progresso bread crumbs or cracker crumbs
Paprika

Preheat oven to 350F. Saute onion and celery in butter until tender. Add flour to make cream gravy. Add salt and pepper to taste. Add 2 cups milk and cook until thick. Add 1 can cream of mushroom soup and 1 cup cheese.

Remove from heat. Add onion tops and bell pepper. Add cooked chicken breast; stir and add mixture to cooked elbow macaroni. Place in large baking dish or divide it into two equal portions (can be frozen for later use). Serve with crackers and green salad. Chop 2 more ounces of cheese. Sprinkle top with bread crumbs or crackers. Garnish with cheese and paprika. Start baking with foil on too (45 minutes to 1 hour). When bubbling, remove foil and let top brown about 20 more minutes.

Note:
Canned chicken or tuna can be used.

PASTA & PEPPERS

1 green pepper, seeded and quartered
1 red pepper, seeded and quartered
8 oz. penne pasta
5-10 cloves garlic, cut in thin slices
1 Tbls. olive oil
1 14 1/2 oz. can diced tomatoes (drained)
ground black pepper
1/4 snipped fresh parsley
2 Tbls. capers, drained
1/3 cup parmesan cheese

1. Place peppers, cut side down, on a foil lined baking sheet. Bake uncovered in a 425 degree oven about 20 mins or until skins are charred. Immediately wrap hot peppers in the foil and let stand for 20-30 mins. 'til cool enough to handle. (the steam will loosen the peels) Peel off skin and cut peppers into strips.

2. Cook pasta according to package directions.

3. Meanwhile, in large skillet, cook the garlic slices in hot oil about 5 mins. 'til golden. Remove garlic with a slotted spoon and set aside.

4. In the same skillet, cook pepper strips and tomatoes in the garlic flavored oil for 1-2 mins. Season with black pepper. Stir in parsley and capers.

5. Drain pasta and place in hot skillet. Add tomatoes and toss to coat. Heat through. Transfer to large serving bowl. Garnish with some garlic slices and sprinkle with parmesan cheese.

Orange-Baked Chicken

Simple baked chicken in a silky orange sauce, this is great over white rice alongside steamed broccoli or asparagus.


Ingredients

3 (4-6-oz.) fresh boneless, skinless chicken breasts
1/4 cup chopped peeled onion
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon crushed dried rosemary
1/4 teaspoon ground black pepper
2 cups orange juice
2 tablespoons flour


Directions:

Preheat oven to 350°F.

Arrange chicken breasts in shallow baking pan, breast-side up. Sprinkle with onion, paprika, salt, rosemary and pepper.

Whisk together orange juice and flour and pour over chicken. Bake, uncovered, basting occasionally, for 1 hour or until tender. Remove chicken from pan, stir pan juices until blended and pour over chicken to serve.

Cranberry Rice Pilaf


Ingredients:

1 teaspoon butter, unsalted
1/2 cup finely chopped onions
1 sprig fresh thyme (optional)
1 cup converted rice
3/4 cup dried cranberries
1 1/2 cups chicken stock or water
salt to taste
freshly ground black pepper



Preparation:
1 Preheat the oven to 350°F.
2 In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3 Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4 Add the cranberries and the stock and bring to a boil over high heat.

5 As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6 Add the salt and pepper, and fluff with a fork.

Smothered Beef Short Ribs


1/2 cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
1/4 cup chopped fresh parsley


Directions:
1 Heat the oil in a large pot over medium high heat.
Season the ribs with salt and pepper to taste and dredge them
in flour. Fry the ribs in the oil in small batches,
adding oil as needed, to sear the meat. This should take 2 to
3 minutes per batch. Set ribs aside.

2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

3 Deglaze the pot with the red wine, scraping up all the
bits on the bottom. Add the stock, bring to a boil, reduce
heat to low and simmer. Add the ribs and continue to simmer
for 2 hours, until the sauce thickens. Stir in the parsley and serve.

Cheesy Baked Chicken

These cheesy chicken legs bake up moist and juicy on the inside and tender and crunchy on the outside. Great for a casual party.


Ingredients


1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 clove garlic crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds fresh chicken drumsticks
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese


Directions


Combine parsley, olive oil, garlic, salt and pepper in a large mixing bowl. Add chicken pieces, turning to coat evenly. Cover and refrigerate for 1 hour.

Meanwhile heat oven to 375°F.

Combine dry bread crumbs and Parmesan cheese in a pie plate. Roll each chicken piece in the mixture, shaking off any excess. Arrange in a single layer in a 13x9x2-inch baking pan. Bake for 1 hour or until chicken is thoroughly cooked.

Baked Hot Chicken Wings

These simple, two-ingredient Buffalo wings are spicy and full of flavor. Traditionally, wings are grilled, but baking them allows the rich sauce more time to permeate. Get out the napkins!


Ingredients


2 1/2 pounds fresh chicken wings
1/2 cup butter melted
1/4 cup hot pepper sauce


Directions:

Preheat oven to 425°F.

Cut chicken wings in two at the joints; place in a shallow baking pan.

In a small bowl combine butter and hot pepper sauce. Pour over chicken wings and bake for 15 to 20 minutes until fully cooked*, basting and turning often. Serve with celery sticks and ranch or blue cheese dressing.

Bacon Dip

Chef Jack McDavid: Jack's Firehouse Philadelphia, Pa.

Ingredients:
1 cup Breakstone's or Knudsen Sour Cream
1 cup Kraft Mayo Real Mayonnaise or Miracle Whip Dressing
1/2 cup Oscar Mayer Real Bacon Bits
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon dried dill weed

Preparation:

Mix all ingredients; cover. Refrigerate several hours or overnight. Serve with assorted crackers or cut-up fresh vegetables.

Heavenly Five-Cup Fruit Salad

1 cup mini marshmallows
1 cup drained, canned mandarin oranges
1 cup drained, cubed or crushed canned pineapple
1 cup sour cream
1 cup coconut

Combine ingredients in a large bowl and toss gently to combine. Chill for at least one hour or overnight.
Serve.

California-Style Pasta

Ingredients :

4 ounces dried spaghetti, linguine, fettuccine, or angel hair pasta or 9-ounce refrigerated pasta
3 cups sliced bok choy
1/2 teaspoon grated fresh ginger
1 teaspoon cooking oil
1 teaspoon toasted sesame oil
2 tablespoons hoisin sauce
1/8 teaspoon crushed red pepper
1 teaspoon toasted sesame seeds

Preparation;
1 Prepare pasta according to package directions; drain.
2 In a wok or large skillet, stir fry bok choy and cooking oil and toasted sesame oil for 3 minutes or until tender. Stir in hoisin sauce and crushed red pepper. Pour over pasta; toss to mix. Sprinkle with 1 teaspoon toasted sesame seeds. Makes 2 servings.

BROWNED ONION KUGELS

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant — and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

6 oz medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 oz)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Put oven rack in middle position and preheat oven to 425°F.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.

Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.

Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Makes 6 to 8 main-course or 12 side-dish servings.

Crunchy Apple & Celery Salad

1 or 2 tart apples such as Granny Smith, chopped
1 or 2 stalks celery, chopped
1/2 head iceberg lettuce, torn
1/4 purple onion, sliced thin
1/2 cup walnuts, chopped
1/2 cup mayonnaise (use amount to your liking)

Toss ingredients with 1/2 cup mayonnaise thinned a little with milk. Serve.

Bounty Rice

1 pound lean ground beef
1 cup each chopped onions and green peppers
1 can (14-1/2 to 16 oz) tomatoes
1 tbs each salt and chili powder
1/2 tsp garlic powder
3 cups cooked rice
4 cups shredded cabbage
1/2 cup sour cream
1 cup grated Monterey Jack cheese

Saute ground beef, onions, and green peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice, and cabbage. Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. Stir in sour cream. Sprinkle with cheese. Cover 2 to 3 minutes to melt cheese.

Makes 6 servings.

Pot Roast Recipe courtesy Paula Deen


1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Butter Pecan Squares

1/2 c Butter; softened
1/2 c Light brown sugar; packed
1 Egg
1 tsp. Vanilla extract
3/4 c All-purpose flour
2 c Hershey's milk chocolate chips;
divided
3/4 c Pecans, divided; chopped

Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2" or
9 x 9 x 2" In a small mixer bowl, cream butter, sugar, egg
and vanilla until light and fluffy. Blend in flour. Stir in
1 cup chocolate chips and 1/2 cup pecans.

Spread into
prepared pans. Bake 25 to 30 minutes or until lightly
browned. Remove from oven. Immediately, sprinkle with
remaining 1 cup chips. Let stand 5 to 10 minutes or until
chips soften; spread evenly. Immediately, sprinkle with
remaining 1/4 cup pecans; press gently onto chocolate. Cool
completely. Cut into squares.

Grandma's Kolachi

6 cups of flour
1 large FRESH yeast
1 tsp. of salt
1/2 pound of oleo (margarine)
1/2 cup sugar
2 cups of warm milk
3 eggs

Besides the above you will need filling for the kolachi. Lekvar, poppy seed, apricot, and nut are four great choices.

Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself.

While waiting for the scalded milk and oleo to cool, Shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients.

Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly.

Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours.

Remove dough to a floured board. Kneed the dough. Divide into six parts.

Let set and rise about 10 to 15 minutes.

Meanwhile break an egg into a cup. Beat well.

Roll each piece of dough out. Spread your filling. Bring ends in and roll up.

Pinch the ends and place each roll on a cookie sheet.

You can get three rolls to one sheet but don't put them to close together.

With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color.

Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think.

To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool.

Now enjoy and grab the end piece before the kids find out how good the end pieces are.