Avocado Rings with Radish

Ingredients
1/2 cup shredded red radishes
1/2 cup shredded daikon
2 tablespoons lime juice
1 tablespoon seasoned rice vinegar
1/8 teaspoon salt
2 medium ripe avocados
Red and/or green serrano peppers (optional)*

Directions
1. In a medium mixing bowl stir together red radishes, daikon, lime juice, vinegar, and salt. Cover radish mixture. Chill 2 hours, if desired.

2. Cut avocados crosswise around pit into 1/4- to 1/2-inch-thick rings. Gently twist off each ring. Carefully remove and discard peel from each ring. Discard pit.

3. If using serrano peppers, split peppers lengthwise. Remove and discard stem and seeds. Cut peppers into matchstick-size strips. Finely mince several of the matchsticks. Set peppers aside.

4. To serve, stack 3 or 4 avocado rings on each of 4 chilled salad plates. Fill the center of each avocado stack with a spray of radish slaw and serrano pepper matchsticks, if desired. Drizzle with any remaining dressing. Sprinkle plate with minced serrano pepper, if desired. Makes 4 side-dish servings.

African Sweet Potato Stew

Ingredients:

* 1 tablespoon olive oil
* 1 large onion, chopped (about 2 cups)
* 2 cups chopped cabbage (to save time, use packaged slaw mix)
* 3 to 4 cloves garlic, minced
* 1 18-ounce can sweet potatoes, drained and chopped
* 1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
* 1 1/2 cups tomato juice
* 3/4 cup apple juice
* 1 to 2 teaspoons grated fresh ginger root
* 1/4 to 1/2 teaspoon red pepper flakes
* 2 cups frozen cut green beans
* 1/3 cup natural peanutbutter

Directions:

1. Heal oil in a large skillet over medium-high heat.
2. Add onion; Cook, stirring, until tender, about 5 minutes.
3. Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
4. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
5. Reduce heat to medium-low; Cover.
6. Simmer until hot and bubbling, about 6 minutes.
7. Stir in green beans and simmer, uncovered, for 5 minutes.
8. Stir in peanut butter until well blended and hot, about 1 minute.
9. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Beef Lasagna

Ingredients:
11x7x2-inch baking dish
2 eggs
4 oz lasagne noodles (8 noodles)
1/2 lb ground beef
1 1/2 cups thick spaghetti sauce
1 cup cottage cheese
3 Tbsp minced green onion
1 Tbsp minced parsley
3/4 tsp salt
1/2 lb Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese

Directions:
1. Cook noodles according to package directions adding 1 tbsp butter or
oil to water; drain.

2. Brown the beef, breaking into pieces; drain excess fat and oil.

3. Cover bottom of baking dish with thin layer of sauce; add beef to
remaining sauce.

4. Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley
and salt.

5. In baking dish, layer in order half the following: noodles, cottage
cheese mixture, Mozzarella slices, and sauce. Repeat with remaining
ingredients. Top with Parmesan cheese. At this point, lasagne may
be baked or it may be covered and refrigerated for one or two days.

6. Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated)
or until bubbly. Let stand 10 minutes before serving.

Sesame Snap Peas with Carrots and Peppers

Ingredients:

1. 8 ounces sugar snap peas, trimmed
2. 1 small red bell pepper, cut into strips
3. 1 large carrot, peeled and thinly sliced
4. 1 tablespoon reduced-sodium soy sauce
5. 1 tablespoon toasted sesame oil
6. 1 teaspoon sesame seeds
7. Freshly ground pepper to taste

Directions:
Bring 2 inches of water to a boil in a pan. Put peas, bell pepper and carrot in a steamer basket and place in the pan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a medium bowl; add soy sauce, oil, sesame seeds and pepper; toss to coat. Serve warm.

Roasted Vegetable Galette with Olives

Ingredients:

1. 1 1/4 cups all-purpose flour
2. 1 cup whole-wheat pastry flour (see Ingredient note)
3. 2 teaspoons baking powder
4. 1 teaspoon sugar
5. 1/2 teaspoon salt
6. 1/3 cup water
7. 1/4 cup extra-virgin olive oil
8. 1/2 cup finely chopped pitted Kalamata olives
9. 1 1/2 cups diced peeled carrots
10. 1 1/2 cups diced peeled parsnips
11. 1 1/2 cups diced peeled butternut squash
12. 1 cup diced peeled beet
13. 2 tablespoons extra-virgin olive oil, divided
14. 2 teaspoons chopped fresh rosemary
15. 1/2 teaspoon salt, or to taste
16. Freshly ground pepper to taste
17. 1 head garlic
18. 1 cup crumbled creamy goat cheese, divided
19. 1 egg mixed with
20. 1 tablespoon water for glazing

Directions:

1. To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer.

2. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

3. To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)

4. Transfer the vegetables to a bowl. Unwrap the garlic and let cool slightly. Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork. Add the mashed garlic to the roasted vegetables and toss to mix. Add 3/4 cup goat cheese and toss to coat.

5. To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it. Arrange the roasted vegetables on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go. Scatter the remaining 1/4 cup goat cheese over the vegetables. Stir egg and water briskly; brush lightly over the crust.

6. Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.

Yield: 8 servings

White Cheese Chicken Lasagna

INGREDIENTS:

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4. Bake 35 to 40 minutes in the preheated oven.

Asparagus Salad Recipe

Ingredients:

* 2 pounds fresh asparagus, trimmed, steamed, and drained
* 2 tablespoons tarragon vinegar
* 2 tablespoons cider vinegar
* 1/3 cup salad oil
* 1/4 teaspoon sugar
* 2 tablespoons sweet pickle relish
* 2 teaspoons chopped fresh parsley
* 1 green onion, finely chopped, with some green
* 1 hard-cooked egg, sliced

Preparation:
Place asparagus in a shallow dish. In bowl,combine vinegars, oil, sugar, relish, and parsley and green onion. Pour dressing over asparagus. Chill until serving time. Just before serving, garnish with egg slices. Serves 4 to 6.

Pork, Pear and Walnut Salad

INGREDIENTS:

* 1 tablespoon olive oil
* 1 pound pork tenderloin, cut into 1 inch cubes
* 1 tablespoon chopped fresh parsley
* 1 (10 ounce) bag fresh spinach leaves
* 1 Asian pear, cored and sliced
* 1/4 cup chopped walnuts
* 1/2 cup balsamic vinaigrette salad dressing, or to taste

DIRECTIONS:

1. Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.

2. Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

Beef Tenderloin Stuffed with Lobster

INGREDIENTS:
* 3 whole lobster tails
* 4 pounds beef tenderloin filet
* 1 cup butter
* 2 teaspoons lemon juice
* 1 teaspoon garlic powder
* 3 cups white wine
* 1/4 cup olive oil
* 1 tablespoon cracked black pepper
* 1 teaspoon garlic salt

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.

3. In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.

4. Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

Mushroom Chicken Barley Risotto

INGREDIENTS:

* 2 skinless, boneless chicken breast halves
* 2 tablespoons balsamic vinegar
* 3 1/2 cups water
* 1 1/2 cups vegetable stock
* 1 tablespoon olive oil
* 1 large chopped onion
* 1 clove garlic, minced
* salt and pepper to taste
* 1 1/2 cups sliced fresh mushrooms
* 1 cup 1% milk
* 1/4 cup fat-free evaporated milk
* 1 cup pearl barley
* 1 teaspoon butter
* 1/2 cup grated Parmesan cheese
* 1/2 cup grated Romano cheese

DIRECTIONS:

1. Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.

2. Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.

3. In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Acorn Pie

Ingredients
3 egg whites, beaten stiff
1 tsp baking powder
1 cup sugar
1 tsp vanilla
20 soda crackers
1 (coarsley broken)
1/2 cup pecans, chopped

Directions

Beat egg whites until stiff; add baking powder and beat more. Add
sugar and vanilla; beat again. Fold in crackers and pecans. Put in
buttered pie plate and bake at 300 degrees for 30 minutes. Let cool
and top with Cool Whip and chopped pecans.

9 Minute Fresh Fruit Pie

9 Minute Fresh Fruit Pie

INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups nondairy whipped topping

DIRECTIONS:
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

Watergate Pie

Watergate Pie

Ingredients:
1 c Flour
1 Cube soft margarine
1 1/2 c Chopped walnuts
8 oz Softened cream cheese
1 c Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio
Pudding
Or any flavor desired

Procedures:
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk and
spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts. 12 servings.

Orange Gelatin Cream

1. Take 1/2 pint of orange juice, 1 package of orange Jello, 1/2 pound of sugar, 1 pint can of unsweetened condensed milk and 1/2 pint of water.

2. Add the grated yellow rind of two oranges to the Jello

3. Add the sugar and the water, boiling.

4. Stir until the sugar and Jello are dissolved, add the orange juice, and when the mixture is cold, put it in the freezer and stir slowly until it begins to freeze.

5. Add the condensed milk, and continue the freezing.

* This is nice served in tall glasses, with the beaten whites of the eggs made into a meringue and heaped on top.

Different Orange Creams - Easy to make Recipes

ORANGE CREAM -1
Take two seville oranges and peel them very thin, put the peel into a pint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or four oranges, according as they are in goodness, and sweeten them with double refined sugar to your taste, mix the water and sugar together, and strain them through a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use.

ORANGE CREAM -2
Take 6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste), 1 dessertspoonful of cornflour, some water. Take the juice of the oranges and the juice and grated rind of the lemon. Add enough water to the fruit juice to make 1-1/2 pints of liquid; let this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside and let it cool a little; beat the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole over a gentle fire, keep stirring continually until the cream thickens, but take care not to let it boil, as this would curdle it. When cold, serve in custard glasses, or in a glass dish poured over macaroons.

ORANGE CREAM -3
Whip a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges. Strain the juice of six oranges and add to it a cupful of sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Remove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream. Mix well and turn into molds to harden. To be served with sweetened cream. Fine.

Delicious Orange Tarts

Take two or three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when you fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a pound will sweeten a dozen of small tins, if you do not put in too much orange) bake them in a slow oven, and ice them over.