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Sep 25, 2009


Graveyard Cake

1 (18.25-ounce) package devil's food or yellow cake mix
1 (16-ounce) container prepared vanilla frosting
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 small tube white decorator icing
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped

Gummy bugs or worms

PREPARE cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).

WRITE spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let sit for a few minutes to dry.

PRESS Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.

Makes 12 servings.

Spiderweb Munch

1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter - divided use
1/3 cup powdered sugar
3 cups toasted rice cereal

Heat morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

Place cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.

For the Spiderweb: Place remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Makes 16 servings.

Spooktacular Spoons

Wax paper
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
2 tablespoons vegetable shortening
18 to 20 plastic spoons

Assorted candies for decorating (such as Spooky WONKA NERDS, WONKA TART N TINYS, WONKA SweeTARTS and WONKA RUNTS)

Festive plastic wrap or clear lollipop bags (found in craft stores)
Orange and black ribbon
LINE baking sheet with wax paper.

PLACE morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.

DIP one spoon into melted morsels; shake off excess. Place on prepared tray. Make ghostly face with candies. Repeat with remaining spoons. Refrigerate until set.
WRAP each spoon in a sheet of plastic wrap. Gather at base of spoon; tie with orange and black ribbons. Trim ends of plastic wrap, if desired.

Makes 18 to 20 spoons.


Banana Split Frozen Cream Pie

1 (9-inch) graham cracker crust
1 1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding and pie filling mix
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup sliced fresh strawberries
1 cup sliced bananas (about 2 medium)

Ice cream topping, any flavor (optional)
Additional sliced fresh strawberries (optional)

In large bowl, blend milk and pudding mix with wire whisk until smooth; let stand about 5 minutes or until slightly thickened. Gently stir in whipped topping and strawberries. Arrange banana slices evenly over bottom of pie crust; spread filling over bananas.

Freeze until firm 6 hours or overnight. Let stand at room temperature about 30 minutes before serving.
Top individual servings with ice cream topping and additional sliced strawberries, if desired.
Makes 10 servings.

Banana Split Strawberry Pie

1 (3-ounce) package lady fingers
Strawberry sauce (recipe follows)
1 quart ice cream, in assorted flavors
2 bananas, spilt lengthwise
Whipped cream

Garnish: frozen whole California strawberries (optional)
Arrange 16 lady finger halves diagonally around side of 9-inch pie plate. Crumble remaining ladyfingers and press in an even layer in bottom of pan. Gently spread 1/4 cup Strawberry Sauce over crumbs. Freeze.

Just before serving time, arrange scoops of ice cream over bananas, in frozen pie shell. Drizzle remaining sauce on ice cream. Garnish with whipped cream and whole strawberries, if desired. Cut into wedges; serve immediately.
Makes 6 to 8 servings.

Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup; pour into saucepan. Mix together 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill. Makes 1 1/4 cups sauce.


Butterscotch Ice Cream Pie

1 cup graham cracker crumbs
1/3 cup finely chopped pecans, toasted
1/3 cup butter, melted

2 cups heavy whipping cream, divided use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2/3 cup chopped pecans, toasted - divided use

For Crust: Combine graham cracker crumbs, pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.

For Filling: Combine 1/2 cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

WHIP remaining cream in a chilled small mixing bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.
Makes 10 servings.

Tin Roof Chocolate Pie

1 prebaked 9-inch (4-cup volume) deep-dish pie shell

Chocolate Layer:
2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
1 tablespoon butter

Caramel Layer:
20 vanilla caramels
1 1/3 cups heavy whipping cream - divided use
1 1/2 cups lightly salted peanuts, coarsely chopped

Marshmallow Layer:
1/2 cup milk
15 large marshmallows
1/4 teaspoon vanilla extract

Topping (recipe below)
FOR CHOCOLATE LAYER: Heat 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.

FOR CARAMEL LAYER: Heat caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover.

FOR MARSHMALLOW LAYER: Heat 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING: Heat 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.
Makes 10 to 12 servings.

Chocolate and Berry Tart

Duet of Chocolate and Berry Tart

1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) unsalted butter
3/4 cup graham cracker crumbs
1/4 cup finely ground pecans

3 tablespoons heavy whipping cream
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
3/4 cup (6 ounces) cream cheese, softened
1/2 cup granulated sugar - divided use
1 (10-ounce) package frozen raspberries in syrup, thawed
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups medium strawberries, cut in half lengthwise

FOR CRUST: Preheat oven to 375°F (190°C). Grease 9-inch tart pan with removable bottom.
MELT semi-sweet morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.

BAKE for 8 minutes. Cool completely in pan on wire rack.

FOR FILLING: Heat cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add premier white morsels; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.
BEAT cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.

PLACE raspberries and juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Cook over medium heat for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.

PLACE strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white morsels mixture in microwave oven on MEDIUM-HIGH (70%) power for 15 to 20 seconds; knead. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.

Makes 6 to 8 servings.


Perfect Match Blueberry Lemon Pie

1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
1/4 cup (1/2 stick) butter, softened
3 cups flaked oat cereal with blueberries, slightly crushed

1 (3.4-ounce) package lemon pudding and pie filling mix (not instant)
1/2 cup granulated sugar
2 large egg yolks, lightly beaten
1 3/4 cups water
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (8-ounce) cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
1 cup blueberry preserves

Place morsels and butter in uncovered, medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in cereal until coated. Press onto bottom and up sides of prepared pie plate.

For Filling: Combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat. Add morsels; stir until melted. Refrigerate for 1 hour or until cool.

Beat cream cheese in large mixer bowl until smooth. Beat in pudding mixture. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour or until filling is set.
Spoon blueberry preserves over pie just before serving.
Makes 12 servings.

Banana Pineapple Tropical Pie

A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.

Banana Pineapple Tropical Pie

Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut, divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Preheat oven to 375°F (190°C).

Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Makes 10 servings.

* May substitute 12 packets Equal sweetener


6 pork sausages
1 red pepper
1 red onion
1 small zucchini
4 medium tomatoes
1 mug full of macaroni
a hand full of Parmesan cheese
Cajun spices
a jar of tomato and basil sauce
olive oil

Grill the sausages until cooked, then roughly slice each sausage into three. Place evenly in the bottom of a deep baking tray. Add a little olive oil.
Slice the onion, tomatoes, pepper, and courgette into chunks. Fry together in a pan for 5-10 minutes until slightly brown. Cook the macaroni according to package directions.

Add your vegetables on top of the sausages. Then add tomato and basil sauce, make sure it is spread evenly. Sprinkle on some cinnamon and Cajun spices. Lay the macaroni on top and top with grated cheese.

Bake in the oven on gas mark 6 (400°F), for 30-40 minutes or just until the vegetables are soft.



Blueberry Buttermilk Pancakes Recipe

Dry ingredients:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tbsp sugar

Other ingredients:

2 large eggs
1/2 cup buttermilk
1 cup milk
3 Tbsp warm melted butter
1 cup blueberries
1 Tbsp of butter or vegetable oil


1 Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).

2 Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately.

Serve with butter and maple syrup.

Serves 3-4.

Broccoli Beef Recipe

Broccoli Beef Recipe


3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

How to Separate Eggs

Set out two bowls. Crack the egg gently on a flat surface or on the rim of a bowl, as close to the middle of the egg as possible. If you crack it on the rim of a bowl it might be easier to get the egg to crack right in the middle, but you are more likely to get pieces of egg shell in the egg whites. These days I crack eggs on a flat surface.

Working over a small bowl, use your thumbs to gently pry the egg halves apart. Let the yolk settle in the lower half of the egg shell while the egg whites run off the sides of the egg into the bowl. Gently transfer the egg yolk back and forth between the egg shell halves, letting as much egg white as you can drip into the bowl below. Be careful so as not to break the egg yolk. Place the egg yolk in a separate bowl.

If you are planning to whip the egg whites for a recipe, you might want to separate the eggs one by one into a smaller bowl, and then transfer the separated egg into larger bowls. This way if you break a yolk it will not break into all the egg whites you've separated. The fat in the egg yolk (or any oil) will interfere with the egg white's ability to whip up properly. For this reason also you should also wash your hands carefully, to remove any natural body oils, before working with egg whites.

If you get a piece of egg shell in the separated eggs, fish it out with a larger piece of shell.

Note that chilled eggs are easier to separate (the yolk doesn't break as easily), but most recipes call for working with eggs at room temperature. So, you either let your eggs get to room temperature before separating them, in which case you'll need to be a bit more careful with the egg yolks, or let the eggs get to room temperature after you've separated them, in which case you should cover them in their bowl with plastic wrap and use them as soon as they get to room temp.

Another way to separate eggs is to crack the egg open into your upturned palm. Let the egg whites slide through your finger tips. This is faster than the other method but if you are planning on whipping the egg whites, the less the egg whites come in contact with your hands, and the natural oils on them, the better.

How to Peel and Devein Shrimp

Pull off the head (if it is still attached) and legs.

Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.

Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.

Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.

If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.

Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.

Cod Fish Cakes Recipe

Cod Fish Cakes Recipe
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.

Monster Toes (For Halloween)


1 lb cocktail franks
6-8 flour tortillas
ketchup or mustard


1Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
2Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
3Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4Roll each wiener in a tortilla strip around one end and secure with a toothpick.
5Place on a cookie sheet.
6Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

Buffalo Chicken Wings


16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.

For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Asian Grilled Salmon


1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled

Asian Barbequed Pork Loin with Stir-Fried Vegetables

Yield: 1 serving

Peanut oil as needed
Red and yellow bell peppers, 1 1/2 cup
Green onions, sliced 1/4” 2 Tbsp.
Peapods ¼ cup
Sesame soy salad dressing ¼ cup
Pork loin slices, 3 ounces eac 2
Salt as needed
Ground black pepper as needed
Curry powder as needed
Asian barbeque sauce 2 Tbsp.
Steamed rice 1 cup

1. To prepare the Asian vegetables, add the peanut oil to a sauté pan (or wok) over medium heat and sauté the bell peppers, onions and peapods until tender, add salad dressing; reserve warm.
2. Season the pork loin slices with the salt, pepper and curry powder and grill to desired doneness, brush with barbecue sauce; reserve warm.
3. To plate, place the rice on a plate, top with the pork loin slices and vegetables.

Asian Barbequed Pork Loin with Stir-Fried Vegetables

Yield: 1 serving

Peanut oil as needed
Red and yellow bell peppers, 1 1/2 cup
Green onions, sliced 1/4” 2 Tbsp.
Peapods ¼ cup
Sesame soy salad dressing ¼ cup
Pork loin slices, 3 ounces eac 2
Salt as needed
Ground black pepper as needed
Curry powder as needed
Asian barbeque sauce 2 Tbsp.
Steamed rice 1 cup

1. To prepare the Asian vegetables, add the peanut oil to a sauté pan (or wok) over medium heat and sauté the bell peppers, onions and peapods until tender, add salad dressing; reserve warm.
2. Season the pork loin slices with the salt, pepper and curry powder and grill to desired doneness, brush with barbecue sauce; reserve warm.
3. To plate, place the rice on a plate, top with the pork loin slices and vegetables.


Chicken 'n Dumplings Ingredients:

1 Chicken;whole
2 qt Water;more as needed
6 cn Buttermilk Biscuits
-dairy/refrig type

Chicken 'n Dumplings Instructions:

Boil the chicken whole.
When done, cool then skin and debone.
Return meat to broth.
Bring to a boil.
Cut each biscuit in 4 pieces.
(Usually 10 biscuits per can).
Drop cut buscuits rapidly, one at a time into the broth.
Cook on medium heat for about 20 minutes, then turn to low and cover pan.
When biscuits drop to the bottom - it's done! Serve and eat.


Adobo (mexican Smoked Chile Marinade) Ingredients:

3 Oranges
1 Lime
2 To 3 canned chipotle chilies
-or to taste
3 Cloves garlic (1 T)
2 ts Dried oregano
1/2 ts Cumin seed
1/2 ts Black pepper
2 tb Wine vinegar
1/2 ts Salt

Adobo (mexican Smoked Chile Marinade) Instructions:

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile.
Chipotles are usually sold canned in tomato paste.
Look for them at Mexican and Latin American markets.
Adobo marinade goes particularly well with pork.
Juice the oranges and lime.
Finely chop chilies and garlic.
Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

Kentucky Apple Festival Apple Pie Recipe

Kentucky Apple Festival Apple Pie Ingredients:

1/3 c Shortening
1/3 c Butter
2 c Flour
1/3 c Boiling water
1/2 ts Salt
1/2 ts Baking powder
7 Granny smith apples
1 ts Cinnamon
1 1/2 tb Butter

Kentucky Apple Festival Apple Pie Instructions:

3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.
Add boiling water,salt and baking powder.
Mix well.
Separate into 2 balls; place between 2 pieces of wax paper;roll.
Filling: Peel,core and slice apples.
Lightly mix cinnamon and sugar with the apples.
Heap into pastry lined pie pan and dot with 1 1/2 tbsp.
Cover with topping crust;slit to allow steam to escape.
Bake 60 to 75 minutes @ 425 degrees.