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CAJUN BEANS

~Submitted by Brenda, AL

I haven't made these in a while but they are so good.

1 pound ground beef
2 Tablespoons oil
salt
1 Tablespoon red pepper
1 cup chopped onion
2 garlic cloves, minced
1 pound pinto beans cooked with the following:
1/4 cup chopped parsley,1/2 teaspoon ginger.

Brown beef in oil until browned. Add seasonings, onion and garlic. Add mixture to beans. Heat until well heated. Good served over corn bread.




CHOCOLATE PUMPKIN TREATS

~Submitted by Joyce, IL

Serving Size: 16

2 1/4 cups flour
2 1/4 teaspoons baking powder

1/2 teaspoon baking soda
1 teaspoon cinnamon

1/2 teaspoon nutmeg
4 eggs -- beaten
1 cup sugar
1 cup brown sugar
1 stick butter
1 pound canned pumpkin
6 ounces chocolate chips

Sift together fist 5 ingredients. Beat next 5 ingredients in a separate bowl. Blend both mixtures. Stir in chips. Pour into a greased baking pan. Bake at 325 for 45 minutes. Cool and cut.




JULIA CHILD'S CLASSIC BOEUF BOURGUIGNON
(Julia Child, 1912-2004)

~Submitted by Larry Holmes, Ontario, Canada

2 slices bacon, diced
3 pounds stewing beef, cut into 1 ??-inch cubes
3 tablespoons vegetable oil
1 carrot, sliced
1 large onion, sliced
3 cups red wine
3 cups or more beef broth
1 tablespoons tomato paste
2 large cloves garlic, smashed
1 bay leaf
?? teaspoon dried thyme
1 teaspoon salt
7 to 8 tablespoons butter
1 pound mushrooms
salt and pepper to taste
3 to 4 tablespoons all-purpose flour

Fry bacon in Dutch oven over medium heat until browned. Remove from pan. Reserve.

Dry beef thoroughly with paper towels. Add 1 tablespoons oil to Dutch oven and heat until almost smoking. Brown as many pieces of beef as will fit in one layer, without crowding, turning often. Transfer beef pieces to bowl as they are done. Skim all but a spoonful of fat out of Dutch oven. Add carrot and onion, stirring and tossing 3 to 4 minutes to brown lightly. Add to reserve beef. Pour 1 cup wine into pan, scraping up brown bits. Return meat and vegetables to pan. Add remaining wine, 3 cups broth, tomato paste and garlic. Stir in bay leaf, thyme and salt. If there is not enough liquid to cover beef, add more broth.

Place Dutch oven over medium-high heat and bring ingredients to a simmer. Cover, place in preheated 325?° F oven. Bake 2 ?? to 3 hours, turning meat several times.

Meanwhile, place 10-inch skillet over high heat. Add 2 tablespoons butter and 1 tablespoon oil. When foam begins to subside, add half of mushrooms. Toss, shaking pan, 4 to 5 minutes. Season with salt and pepper. Repeat with 2 tablespoons butter and 1 tablespoons oil, remaining mushrooms and salt and pepper. Reserve.

When beef is fork-tender, pour contents of Dutch oven into colander set over saucepan. Remove bay leaf. Return beef mixture to Dutch oven. Distribute mushrooms over beef. Skim fat from broth in saucepan. Simmer sauce 1 to 2 minutes to reduce.

Meanwhile, combine 3 tablespoons each butter and flour. Remove sauce from heat. Whisk in butter paste. Return sauce tO heat and bring to boil. Sauce should thicken enough to lightly coat spoon. If too thin, repeat with another tablespoons butter mixed with a tablespoon flour. Pour over beef mixture. Cover Dutch oven and simmer 2 to 3 minutes, basting ingredients several times with sauce.

Makes 6 to 8 servings.

Source: The Toronto Star, August 14, 2004.? 





PINEAPPLE MUFFINS

~Submitted by Lillian, FL

Preheat oven to 400 and grease 18 muffin pans.

2 C. flour
?? C. packed brown sugar
2 tsp. baking powder
?? tsp. baking soda
?? tsp salt

Mix above ingredients and set aside.

1 egg, beaten
1 (8oz. ) sour cream
1 (8oz.) crushed pineapple, with juice
1/3 C. vegetable oil

Mix and add to the dry ingredients until moistened.

Fold in ?? C. chopped nuts.

Bake for 20 -25 minutes. Cool 5 minutes in pan, then turn out.





COCOA BANANA SPECIAL

~Submitted by Barbara, Chula Vista, CA

1 small banana
3 tablespoons Hershey's Cocoa
3 tablespoons granulated sugar
1 3/4 cups milk

Slice banana into blender container; add cocoa and sugar, blending until smooth. Add 1/2 cup milk; blend until foamy. Add remaining milk; blend well. Serve immediately or store in refrigerator and stir before serving.

VARIATION

Add 1/4 cup peanut butter to banana mixture; blend until smooth. Proceed as above.





ASPARAGUS GRATIN WITH PARMIGIANO-REGGIANO CHEESE

~Submitted by Jean, Syracuse, NY

There is no difficult technique involved in making this dish. It is just a simple and great classic Italian dish.

Makes 5 or 6 servings

Ingredients:

3 quarts salted water
24 medium-size asparagus spears (about 1 1/2 pounds)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons fine plain dry bread crumbs
1/2 teaspoon lemon zest
3 tablespoons unsalted butter, melted

Preparation:

Bring the salted water to a boil in a large saucepan. Trim the woody ends from the asparagus stalks. With a vegetable peeler, peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until tender but still crisp, about 6 minutes. Drain well.

Meanwhile, in a small bowl, toss the cheese, bread crumbs and lemon zest together until blended.

Preheat the broiler. Arrange the asparagus stalks in a single layer in an 8-inch square or similar-size flameproof baking dish. Drizzle the asparagus with the melted butter and sprinkle an even layer of the bread crumb mixture over it. Broil about 4 inches from the heat until the bread crumb mixture is golden brown, about 3 minutes. Serve hot.

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For Two...

HOT CHICKEN SALAD

~Submitted by Jean, Syracuse, NY

1/2 cup cut up cooked chicken
1 cup cream of chicken soup
1 tablespoon minced onion
1/4 cup toasted sliced almonds (optional)
1/4 teaspoon salt
1 hard-boiled egg
6 tablespoons mayonnaise
1/2 cup diced celery
1 tablespoon lemon juice
1/4 cup bread crumbs

Mix all ingredients together except for bread crumbs. Pour into a casserole dish and sprinkle with bread crumbs. Bake at 375* for 30 minutes.