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LEMON STRAWBERRY STARS
Makes 5 servings

~Submitted by Larry Holmes, Ontario, Canada

1 pound cake loaf (about 12 ounces)
1 package instant pudding and pie filling, lemon flavor
2 cups cold milk
sliced strawberries
Strawberry Sauce (optional)

Slice pound cake horizontally into 5 layers. Cut each layer into 2 star shapes with large cookie cutter. (Reserve cake scraps for snacking or other use.)

Prepared pudding mix with milk as directed on package. Tope ?? of the pound cake stars with ?? of the slices strawberries and ?? of the pudding cover with remaining stars, strawberries and pudding. Serve with strawberry sauce, if desired.

STRAWBERRY SAUCE
Makes 2 cups

2 packages (10 ounces each) frozen strawberries, thawed
2 tablespoons cornstarch

Place strawberries in food processor or blender; cover. Process until smooth. Combine cornstarch with small amount of?  strawberries in medium saucepan; add remaining strawberries. Bring to boil over medium heat, stirring constantly. Boil. 1 minute.

This sauce may be used in the recipe for Lemon Strawberry Stars or wherever fruit sauce is desired.

TRIPLE FUDGE CHOCOLATE BROWNIES

~Submitted by Diane, OH

This recipe is from a cookbook of "comfort food" recipes, which I recently received when I made a pledge to support my local public television station.

2 cups cold milk
1 3 oz. package instant chocolate pudding
1 box chocolate cake mix (18.25 oz.)
1 12 oz. package miniature chocolate chips
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees.

Grease a 9x13 inch baking pan.

In a medium size bowl, mix the milk and the chocolate pudding mix.

Add the chocolate cake mix and mix well.

Fold in chocolate chips and walnuts.

Bake for 40-45 minutes.

When cool, cut into squares of desired size.

EASY ICE CREAM
4-6 servings

~Submitted by Robyn, Gold Coast, Australia

This ice cream is so rich that it doesn??™t need to be mixed in any way after freezing, because it never freezes rock-hard.

2 eggs separated
?? cup sugar
1 Tbsp warm water
1 (300ml) bottle cream
?? tsp vanilla essence

Beat egg whites in a large bowl until peaks turn over. Add half the sugar and beat again.

Beat yolks and water in a small bowl until frothy. Add remaining sugar and beat until thick and light.

Whip the cream in the container you will freeze the ice cream in. Add vanilla then fold the three mixtures together. Cover and freeze.

Variations: Replace vanilla with other essence, pureed fruit, passion fruit pulp, dissolved instant coffee, brandy or rum, etc, using amounts to suit yourself.

RED CHILI STEW

~Submitted by Jessica, Corfu, Greece

2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste

Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.

Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.

Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.

THAI DYE CHICKEN

~Submitted by Vicki, Sarasota, FL

This is a recipe sent to me by my mother years ago when they were stationed in Bangkok, Thailand. She got it from her cook, and it was a family favorite! She named it after my sister because the Thai name was too difficult to pronounce, and years later, she submitted it to and was printed in Gourmet Magazine.... the first name was Kathy's Chicken, and later Gourmet changed it to Thai Dye Chicken, as her last name is Dye!!

4 large whole chicken legs (drum and thigh)
Marinate in:
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup melted margarine
1/4 cup chopped cilantro

Marinate overnight, basting. Bake 1 hour at 350?? or cook on grill till done.

YUMMY!!

BAKED PORK STEAKS WITH POTATOES

~Submitted by Darlene, AZ

3 to 4 pork steaks (depending on size)
4 to 6 med to large russet potatoes (peeled and halved, lengthwise)
Granulated garlic to taste
Water
Foil

Preheat oven to 375 degrees.

In a 9" X 13" rectangular pan or glass casserole, place potatoes flat side down, to line the bottom of the casserole. Pour enough water over potatoes to measure 1/8th inch of water in the bottom of the casserole.

Sprinkle potatoes, generously, with granulated garlic. You will lose some during the baking process so be generous. Place pork steaks, single file, over the top of the potatoes, covering all the potatoes. Now sprinkle the pork steaks generously with the granulated garlic. Cover and seal tightly with the aluminum foil. Bake for 1 hour, then remove foil and place entire casserole under broiler to brown pork steaks on both sides. When pork steaks are golden brown, remove the meat to a platter, brown potatoes under the broiler. Be careful not to burn the meat or potatoes as this process only takes a couple of minutes for each side or item.

The potatoes have that beautiful pork flavor and all you have to do is finish off with a with a veggie and enjoy.

3 INGREDIENT KIELBASA

~Submitted by Connie, MA

This recipe is embarrassingly easy and yet every time I make it people ask for the recipe. Men especially love it.

Kielbasa -as much as you want
Ketchup
brown sugar-I use light but I don't think it matters if you use dark

Slice kielbasa and place in heavy pan for top of the stove. Add equal amounts of brown sugar and ketchup. This isn't an exact science -I never measure , but if I has to add more of one ingredient, it would be the brown sugar. It doesn't have to be a lot of each. Just enough to provide a glazy sauce when melted. Simmer on low for about 30 30 minutes until the flavor of the kielbasa is blended with the flavor of the sauce.

This can be done up to this point and then reheated in the oven if you'd like. It's really delicious.

CREAMY MASHED POTATOES

~Submitted by Mary, Nashville, TN

3 cups water
1 cup milk
1 package (7.6 ounces) roasted garlic instant mashed potatoes
4 ounces cream cheese, cubed
1 cup (4 ounces) shredded Mexican cheese blend

In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork. Place the cream cheese in a microwave-safe bowl, cover and heat at 70% power for 45 seconds or until softened. Stir into the potatoes.

Transfer to a greased 1 quart baking dish. Sprinkle with cheese. Broil 4" from the heat for 3-4 minutes or until cheese is melted.

Yield: 6 servings.

SPAETZLE
(German egg dumplings served alongside goulash or stew)

~Submitted by Larry Holmes, Ontario, Canada

3 eggs
3 cups all-purpose flour
1 cup water*
1 teaspoon salt
2 quarts chicken broth

In a large bowl, beat eggs, flour, water and salt until thick and smooth.

In a large pot or Dutch oven, bring broth to a boil. Place ?? of the dough on a small, wet chopping board. Flatten with hands to ??-inch thickness.

Dip a sharp knife in a glass of water. Cut 2 ??" x ??" strips of dough. Carefully push strips 1 at a time off the board into boiling broth. Repeat with remaining dough. Do not crowd dumplings in broth. Dumplings will be firm and floor when cooked. Remove with a slotted spoon. Keep warm in a deep dish while cooking remaining dumplings.

Makes 6 to 8

*You may substitute milk for the water to make denser, richer dumplings.

MOCHA VELVET

~Submitted by Treva, NC

1/2 cup soft butter
3/4 cup sugar
1 square melted unsweetened chocolate
2 tsp. instant coffee
2 eggs

In a small bowl, beat the butter until creamy. Gradually add sugar. Beat until light. Blend in melted chocolate and coffee. Add one egg. Beat five minutes. Repeat with other egg. Refrigerate covered. To serve: Place in champagne glasses and garnish with whipped cream and chocolate curls

CREAMED MUSHROOMS

~Submitted by Game, Bucks County, PA

2 Tbs (30 ml) butter
1 lb (450 g) mushrooms, halved or quartered
1-cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the butter in a large skillet over moderate heat and saut?© the mushrooms until they are softened and lightly browned. Increase the heat to high and stir in the cream, salt, and pepper. Boil rapidly until slightly thickened, about 3 to 4 minutes. Garnish with chopped parsley and serve immediately.

Serves 4 to 6.

ORANGE COCONUT BALLS

~Submitted by Barbara, Chula Vista, CA

1 lb. vanilla wafers, crushed
1 lb. box powdered sugar
1 (6 ounce) can frozen orange juice
1 stick butter OR margarine, melted
1 pkg. of coconut

Mix together the first four ingredients well. Roll into balls in palm of hand, then roll in the coconut.

SHALLOT AND GINGER FISH WITH SOY SAUCE
Serves 4

~Submitted by Robyn, Gold Coast, Australia

4 thick white fish fillets
5cm piece fresh ginger, peeled
3 cups chicken stock
8 green shallots, chopped
1 Tbsp light soy sauce

Cut ginger into thin slices, then into thin strips. Heat stock in pan, add ginger cook 2 minutes, strain ginger from pan, combine with shallots. Add fish to stock in pan, cover, simmer 5 minutes or until fish is just tender, reserve 2 tablespoons stock. Place fish onto serving plates, top with ginger and shallots. Combine soy sauce with reserved stock in pan, bring to the boil, pour over fish, serve immediately.

CARNE ADOBADO
Spiced Pork

~Submitted by Jessica, Corfu, Greece

2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

SALSA CHICKEN

~Submitted by Skirnir, Waukesha, WI

4 boneless skinless chicken breasts
1 jar of salsa (whatever variety you prefer)

Throw chicken breasts into crockpot. Pour salsa over. Cook on low for about 5 to 6 hours. Serve with rice.

BEEF SIRLOIN TIP ROAST

~Submitted by Mary, Nashville, TN

1 boneless beef sirloin tip roast (about 3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
3 tbsp cornstarch

Place a large piece of heavy-duty foil (21" x 17") in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350F for 2-1/2 to 3 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Yield: 10-12 servings.

CHILI BEEF BISCUIT CUPS
Makes 10 chili cups

~Submitted by Larry Holmes, Ontario, Canada

10-ounce can Hungry Jack refrigerated big flaky biscuits
1 can (11 ??-ounce) condensed chili been soup
1 can (2 ??-ounce) sliced ripe olives, drained

1 cup (4 ounces) shredded Cheddar or American cheese
2 to 3 tablespoons chopped green onion OR 1 ?? teaspoon instant minced onion

Heat oven to 375?° F. Separate biscuit dough into 10 biscuits. Place each biscuit in ungreased muffin cup, pressing dough to cover bottom and sides

In bowl, combine remaining ingredients; mix well. Spoon about ?? cup chili mixture into each cup. Bake 18 to 22 minutes until crust is deep golden brown. Cool in pan 3 to 5 minutes; serve warm.

CRESCENT CHEESE CAKE SQUARES

~Submitted by Rita, MN

2- pkgs crescent rolls (8 in pkg)
2 -8oz cream cheese
1 cup sugar
1 tsp vanilla
1 egg yolk (save white)

Place i pkg. crescent rolls in bottom of ungreased 9x13 pan. Mix other ingredients except egg white and spread over the top of rolls. Place other pkg of rolls on top. Whip egg white with fork & spread over the top--sprinkle with 1/4 cup of sugar--bake at 375% for 25 min.

My son brought home this recipe from his office and raved about it so of course I made them--I raved about them too----enjoy.

DIRTY RICE SOUP

~Submitted by Margee Lee, Southern CA

INGREDIENTS:

2 Lbs Lean Hamburger
2 Cans (10.75 oz) Condensed Chicken Gumbo Soup
1 Can (10.75 oz) Condensed Vegetable Beef Soup
1/2 Cup Instant Rice, uncooked

DIRECTIONS:

In skillet, brown hamburger, drain well; transfer to crock-pot.

To this, add all three soups plus three cans of water.

Cover and cook on Low for 5 ??“ 6 hours or High for 3 ??“ 4 hours.

Add rice 30 minutes before serving.

This is great served with a salad and hot fresh bread; or grilled cheese sandwiches.

CHERRY CHOCOLATE BROWNIES

~Submitted by Kathy, GA

1 19 oz can cherry pie filling
1 box fudge brownie mix
1 egg
2 TBS. water
2 TBS. oil

Preheat oven to 325. In a medium bowl put the brownie mix. Make a well add egg, water, oil with a fork combine add 1 cup pie filling and stir until just combined.

Grease an 8 inch square pan. Pour batter into pan and bake for 30-35 minutes cool Completely. Top with more cherries.

FRESH APPLESAUCE
Makes 2 cups

~Submitted by Larry Holmes, Ontario, Canada

4 medium apples
?? cup water
2 tablespoons lemon juice
?? cup sugar

Peel, core and cube apples. Put water, lemon juice, apples and sugar in blender. Blend until smooth. Serve immediately. (Or, transfer to saucepan; bring to boiling to keep apples from darkening.)

To make pink applesauce: Tint with a few drops of red food coloring or add 1 tablespoons red cinnamon candies and hat long enough to dissolve candies.

15-MINUTE CHILI AND RICE WRAPS

~Submitted by Joyce B, IL

1 28 oz. can chili
1/2 c. water
1 cup instant rice
6 flour tortillas
4 oz. Mexican blend shredded cheese
2 large tomatoes; chopped up

In a large saucepan bring chili and water to a boil. Stir in rice, cover and cook on low heat for 5 minutes. Spoon chili mixture into room temperature tortillas. Top with cheese and tomatoes.

MEXICAN-BEEF SOUP

~Submitted by Mary, Nashville, TN

1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1 can (11 ounces) Mexicorn, drained
1 pound Mexican or plain process American cheese, cubed

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.

Yield: 6 servings.

GOULASH

~Submitted by Brenda, AL

My Grandmother used to make this and I don't know where she got it. I think she just called it Goulash. She just made it up. She died several years ago and I miss her. I think of her when I make it. You can double or triple the ingredients and it comes out the same except just more of it!

1 to 2 lbs ground beef
1 med onion chopped
2 cans cheap spaghetti (the kind without meatballs) I use the store brand
1/2 med chopped green bell pepper (Optional)

Brown the meat and onion in a big skillet. If adding peppers add them with the onion. Add the spaghetti and stir till heated through.

I have also used the spaghetti rings if you don't like the long strings.

Shortbread is just about one of my most favorite ???indulgences???. Arrange the shortbread on a pretty tray with wildflowers and large strawberries??”their stems still on??”for a dramatic presentation. Be sure to use a light touch when kneading the dough to ensure perfectly tender cookies.

2 cups all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
2 sticks (1/2 pound) butter, melted

Preparation Time: 10 minutes
Baking Time: 35 minutes
Makes 16 cookies

1. Preheat the oven to 300F. Sift the flour, cornstarch and sugar into a medium bowl. Stir in the butter.

2. Knead lightly; press into two 8-inch round cake pans. Prick dough all over with a fork.

3. Bake for about 35 minutes, until set but not browned. Remove from the oven and cut into 16 pieces. Let cool on a wire rack.

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