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Sep 29, 2009

Ideas for Entertaining

Easy to Eat
It’s especially important for game night — when guests might be jumping up and down with excitement — that your appetizers are:

•Easy to pick up with the fingers
•Edible in one bite, without a fork
•Prepared without messy ingredients that might drip

Score Points With Variety
Every crowd is different. Some people eat a lot and enjoy everything; others are picky and only nibble.
Think about your friends’ habits, and combine that information with the following guidelines used by many caterers:

•Assume 12 appetizers per person per hour for a party that’s two to three hours long
•Serve three types of appetizers for eight to 10 people; four to five types for 14 to16 people

•Have both hot and cold appetizers so that while one is heating in the oven, cold ones are ready to be eatenThere are so many kinds of appetizers — from delicate baby quiches to mini hamburgers and kebabs to hearty Buffalo wings and beef-and-spinach pinwheels. It’s really up to you to choose!

Homemade vs. Store-Bought
If time is short, buy prepared appetizers to mix in with those you’ve made. Personalize them for a homemade touch:

•Add dried parsley to quiches
•Sprinkle pimiento strips and bits of chive on deviled eggs
•Top open-faced salmon sandwiches with a sliver of lemon peel or sprig of fresh dill
•Put a dollop of sour cream on cut-up roasted red potatoes
•Decorate small, individual pizzas with sliced black olives
•A thin slice of cucumber, carrot shavings or half a walnut all make attractive garnishes

Half-Time Favorites
Vegetable platters and fruit-and-cheese platters are always good to have on hand. Wash veggies or fruit, then peel and cut into bite-size pieces if needed. Arrange like this:

Veggie Platter

•All green: Use zucchini, celery, broccoli, green beans, snow peas, green bell peppers and asparagus
•Red, white and green: Use radishes, red peppers, mushrooms, turnips and cauliflower plus some of the green veggies listed above
◦Arrange the veggies around a bowl of dip. Or put the dip into hollowed-out red or green bell peppers or a small cabbage. Try some of the more flavorful ones you can buy or make such as:
•Hummus: creamy and tangy, the main ingredient is chick peas
•Guacamole: the Mexican dip of avocado, tomatoes and onions
•Beans: choose from white, kidney or black beans
Fruit-and-Cheese Platter

•Select a variety of fruit — strawberries, pineapple, red and green grapes, and an assortment of cheeses — soft like Brie, hard like Swiss and Cheddar
•Take the cheeses out of the fridge and unwrap at least an hour before guests arrive to soften cheese and unlock their flavors; put toothpicks in a small bowl on the platter
•Accompany the cheeses with crackers or slices of French bread
Keep It Neat
Put the appetizers on a large table.

Be sure to include:

•Paper plates
•Lots of napkins
•Knives to cut the cheeses
•Bowls of condiments such as sour cream, mustard and ketchup
•Spoons for dips and condiments
•Large trash can (lined with a plastic bag) that is decorated with crepe paper streamers in your team’s colors


1 12-ounce package Tyson® 100% All Natural*™ Chicken Nuggets (Boxed)
1 8-ounce can pineapple chunks
3/4 Cup unsweetened pineapple juice
3 Tablespoons bottled teriyaki sauce
4 Teaspoons cornstarch
1 Tablespoon brown sugar
1 Tablespoon cooking oil
2 Medium carrots, cut into 1-inch julienne strips (approximately 1 cup)
1 6-ounce package frozen pea pods
1 5-ounce can chow mein noodles

Wash hands. Prepare chicken according to package directions.
Drain pineapple, reserving juice; combine with additional juice to make 1-1/4 cups. Mix juice, teriyaki sauce, cornstarch and brown sugar in bowl or measuring cup; set aside.
Heat oil in a wok or large skillet over high heat. Stir-fry carrots 4 minutes or until crisp-tender. Stir in juice mixture, pineapple and pea pods. Cook and stir until sauce is thickened and bubbly. Continue stirring 2 minutes more. Stir in chicken and heat through.

Serving Suggestion: Serve chicken mixture over chow mein noodles. Refrigerate leftovers.


Asian Pork Fried Rice

Pineapple Chicken Stir-Fry


1 cup brown or long-grain rice
1 tbsp. canola oil
2 cloves garlic, minced
2 tsp. peeled, minced gingerroot
1 lb. pork tenderloin, cut into chunks
8 green onions or scallions (white and 3 inches of green), finely chopped
2 tbsp. low-sodium soy sauce

1.Prepare rice according to package directions; set aside.
2.In wok or large skillet, heat oil over medium-high heat. Cook garlic and ginger 30 seconds.
3.Add pork, a few chunks at a time, stirring frequently until brown.
4.Add green onions, rice and soy sauce; mix well.


You can purchase these at walmart stores nationwide and get them cheaper than bookstores.

Better Homes and Gardens New Junior Cook Book

Betty Crocker's Picture Cook Book

New Cook Book Celebrating the Promise, Limited Edition "Pink Plaid"

The Most Common Calorie Cuts--Do They Make a Difference?

Trade Your Vanilla Lattes for Skinny Vanilla Lattes? WORTH IT!

Starbucks Vanilla Latte, 2% milk, Grande - 250 calories and 6g fat
Starbucks Skinny Vanilla Latte, Grande - 130 calories and 0g fat

If you drink a Starbucks Vanilla Latte every day, simply switching to the Skinny version would add up to 12.5 pounds of weight loss over a year. We think THAT is worth making the switch.

Real Sugar Packets in Your Coffee or a Sugar Substitutes? DEPENDS

If you just have one cup of regular coffee with one sugar packet in the morning, it's not really worth changing over to a calorie-free sweetener. That sugar packet only has 15 calories. But if you put three packets in each coffee cup or you drink sugar-sweetened coffee all day long, the switch is worth it.


Ditch Regular Soda for Diet Soda? DO IT!

Coca-Cola Classic, 1 can - 143 calories and 0g fat
Coke Zero, 1 can - 0 calories and 0g fat

Kicking a daily habit of a can of sugary soda could easily shave off 15 pounds in a year! TOO MUCH SUGAR, PEOPLE! We know plenty of soda-drinkers will never make the switch to diet soda, but ANY no-calorie substitute will do the trick. So try unsweetened iced tea, Vitaminwater10, sugar-free drinks... or even better, WATER.
Change Your Cheeseburgers to Hamburgers? NOT SO MUCH

McDonald's Cheeseburger - 300 calories and 12g fat
McDonald's Hamburger - 250 calories and 9g fat

Our calculations predict 5 pounds saved for skipping the cheese on a basic fast-food-style burger. However, leaving the average cheese slices off regular full-sized burgers would save around 8 pounds a year. We know you're not eating burgers every day (right???), but this could go either way. Sure, it could subtract a few pounds, but if you LOVE cheese, it's probably not that worth it... because if you're really that calorie-concerned, you're better off not eating burgers in the first place.
Give Up Regular Potato Chips for Baked Potato Chips? BAKE IT UP!

Lay's Classic, 1.125-oz. bag - 230 calories and 15g fat
Baked! Lay's Original, 1.125-oz. bag - 130 calories and 2g fat

Going from regular chips to baked chips could potentially take 10 pounds off in a year without you doing anything but eating a small bag of less-greasy chips each day in place of regular ones. If you're the type who snarfs a bag of crisps with lunch or as a snack, we think it's worth the swap since you're still getting a nice salty crunch.
Nix half the dressing served with your salad? YOU BET...

Ranch dressing, 2 oz. - 145 calories and 15g fat
Ranch dressing, 1 oz. - 72 calories and 7.5g fat

If you order salad at a restaurant, even if you're smart enough to order the dressing on the side, pouring that whole tub of dressing on top of your greens won't do you any favors. Use half the amount (do you REALLY need all that goo?), and you could lose up to 7 pounds in a year. But an even better choice? Go for the light or reduced-fat dressings... and leave some of that giant tub over, too.

Your Food Cravings Explained and Contained

Why we crave chocolate, sugar, cheese, and meat:

All four of these foods are addictive for the same reason. They have an opiate effect on the brain, which means they may have a calming effect that our bodies like. These opiates are produced in the brain as sugar or chocolate touch your tongue. Meat works similarly. For cheese, the opiates are actually in the dairy protein, casein. These opiates take a little longer to work their magic as they are released during the digestion.

Why we crave salty foods:

Salty foods are not really addictive; they don't have a particular effect on the brain. But people become habituated to the taste of a certain amount of salt on the taste buds, and they tend to object when given less salt.

When cravings intensify:

Cravings can strengthen in the winter. The shorter, darker days cause the body to crave sugar and starches, both of which tend to cause the brain to produce serotonin -- the mood-boosting neurotransmitter. Cravings can also get stronger for women during the week before their menstrual periods, due to the effect of shifting estrogen levels.

Want to conquer your craving?

1. Start with a healthy breakfast. It reduces cravings later in the day.

2. Use foods to hold blood sugar steady. This means emphasizing low-glycemic-index foods, such as beans, vegetables, fruit, and pasta to keep blood sugar from going on a roller coaster (which can be caused by white bread and sugar, for example) that can trigger changes.

3. Dieters: Use the Rule of Ten. If you are dieting, be sure not to starve yourself, because extreme hunger triggers cravings. Eat AT LEAST 10 calories per pound of your ideal weight per day.

4. If you crave a food every day at the same time, plan an activity, such as a walk or visit with a friend, that is inconsistent with eating.

5. Have regular exercise and rest.

6. Use social support. Let your family and friends know that you need help.

7. Take advantage of other motivators. Young people can be motivated to avoid meat because of concerns about animals or the environment. A married man might avoid junk food if he remembers that he needs to stay well to take care of his family.


4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely chopped

Place chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness.
Prepare the stuffing as follows:

Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes.

Serve with a Bearnaise sauce or a white wine sauce.


6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 tbsp. olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 tbsp. balsamic vinegar

Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.

Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.

Remove bay leaf and serve with Portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.

For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.


1/3 c. boiling water
1 (15 oz.) pkg. brownie mix
1/4 c. oil
2 lg. eggs
1 (8 oz. pkg) cream cheese, softened
1 tsp. vanilla
1/4 c. sugar
1 bananas, sliced
Strawberries, sliced
1 squeeze bottle Smucker's chocolate

Preheat oven to 350 degrees. Mix brownie mix, water, oil, and 1 egg in large bowl until well blended. Pour into a greased and floured 12 inch pizza pan. Bake for 25 minutes at 350 degrees.
Beat remaining egg, cream cheese, vanilla and sugar in a small bowl at medium speed with an electric mixer until well blended. Pour over brownie crust. Bake for 15 minutes at 350 degrees. Cool. Top with fruit. Drizzle and dot with chocolate. Cut into pizza slices and serve!


23 oz. pkg. brownie mix
1/4 c. oil
3 eggs
1 c. chopped nuts
6 tbsp. Amaretto


1/2 c. butter
2 c. powdered sugar
3 tbsp. Amaretto


6 oz. semi-sweet chocolate
4 tbsp. butter

Prepare mix according to package directions using above ingredients and omitting water. Spread on bottom of 9 x 13 inch greased baking dish. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and sprinkle Amaretto. Cool completely. Combine filling ingredients. Spread filling on brownies. Chill at least 1 hour. Mix topping together by melting in medium saucepan. Spread over filling. Chill. Cut and serve. Makes 32.


A chocolate lovers delight!


1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. butter, melted
1 tsp. vanilla
1 c. chopped walnuts (optional)

Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.

Bake in 350ºF oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

Cool on wire rack.

Vanilla Icing:

1/3 c. butter
2 c. icing sugar
2 tbsp. milk
1/4 tsp. vanilla

Beat ingredients together. Spread on top of brownies. Cut into squares.
*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!


3 ounces unsweetened baking chocolate
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup milk
1 tablespoon molasses or corn syrup
1/2 cup flour
1/2 cup pecans or walnuts
1 teaspoon vanilla
1/2 teaspoon rum
1/2 teaspoon baking powder
1/4 teaspoon salt

Pre-heat oven to 350°F.
Grease bottom only of an 8 inch square baking pan.

Melt chocolate in small saucepan or microwave, stirring occasionally until smooth.

In a separate bowl, beat butter using a wire whisk until it becomes light, gradually adding sugar until well combined. Stir in eggs, one at a time, beating well after each. Add milk and molasses or corn syrup. Add chocolate. Beat well to combine.

Stir in flour, baking powder, salt, nuts, vanilla and rum.

Spread evenly in greased baking pan.

Bake for 20 to 30 minutes or until toothpick inserted in center comes out nearly clean, being careful not to overbake.

Allow to cool before cutting into squares.

Recipe may be doubled.


4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan.
Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.


1/2 pound (2 sticks) butter
5 squares unsweetened baking chocolate
5 eggs
2 cups sugar
1 1/3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 cups Macadamia nuts, chopped

In a microwavable bowl, melt butter and chocolate, stirring to combine.
Add remaining ingredients except nuts. Beat with electric mixer for 2 minutes. Stir in nuts.

Pour into a buttered or parchment lined 9x13 inch pan.

Bake in a 350°F oven for 25 minutes or until done. Be careful not to over bake. Brownies should be quite moist.

Allow to cool before cutting into serving size pieces. Brownies may be wrapped well and frozen to add to lunch boxes (will thaw by lunch time!).



4 fillets red snapper, 5 to 6 oz. each
Freshly ground pepper
2 tbsp. green onions, minced
2 cloves garlic, minced
1/4 c. white wine
2 oz. butter, softened
2 tbsp. parsley, minced
2 tbsp. lemon juice, freshly squeezed
1/2 tsp. thyme

Preheat oven to 450 degrees. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put the fish in the dish and sprinkle with the wine. Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates. Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately. Serve with boiled or mashed potatoes.
Makes 4 servings.


6 med. (2 lb.) potatoes, peeled and sliced
1 med. onion, chopped
8 oz. cooked ham, cubed
4 oz. shredded American cheese
10 3/4 oz. can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 tsp. thyme leaves

In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender.
Makes 6 servings.


4-6 chicken breasts, skinned
Salt and pepper
1 pkg. Lipton Onion Soup Mix
1 can frozen orange juice concentrate (undiluted)

Sprinkle chicken with salt and pepper. Place in shallow baking dish. Sprinkle soup mix over chicken and add orange juice. Bake at 350 degrees for 45 minutes to an hour basting often.



1 1/2 c. bran buds or All-Bran
1/2 c. soft shortening
1/2 c. oatmeal
1 tsp. soda
1 1/2 c. flour
1 1/2 c. buttermilk
3/8 c. sugar
1/2 tsp. salt
1 1/2 c. whole wheat flour
1 tsp. baking powder

Add bran buds to buttermilk; set aside and allow to stand until buds are soft. In mixing bowl, cream shortening and sugar. Add remaining dry ingredients and the buttermilk mixture, mixing well to combine. Turn out on a floured pastry cloth; form into a roll. Wrap in Saran Wrap to prevent drying. (May be stored in refrigerator at this point.) Cut off a slice and dust with flour. Roll out with a corrugated rolling pin on a floured pastry cloth. It should be paper thin. (If a perfect circle is desired, use a 10" or 12" kettle lid for pattern and trace around lid with pastry wheel.) Lift with a "spudu" (a long wooden spatula) onto a hot ungreased griddle or lefse baker. Turn frequently and bake until lightly browned. Fold in half and "shingle" on cookie sheet. After all are baked, place cookie sheet in a preheated moderate oven, 350 degrees; turn off oven immediately and allow flatbread to dry completely. (Do this to re- crisp before serving, as well.) Store in a cool, dry place. Serve with butter. Yield: 12 to 15.



8 c. water
1 c. dried great northern beans
1 c. dried kidney beans
1 tsp. dried sage
2 env. onion soup mix (2.5 oz.)
2 whole boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 lb.)
1/2 c. snipped parsley

Heat water, beans, sage, and dry soup mix to boiling in 4-quart Dutch oven. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours.
Stir in chicken and parsley. Cover and cook until chicken is done, about 20 minutes.



1 can black beans, drained
1 can light red kidney beans, drained
1 can corn, drained
1 can diced green chiles
1-2 cans green enchilada sauce
6-8 oz. light cream cheese
1/2 tsp. ground cumin

Melt cream cheese and enchilada sauce together in a saucepan over medium low heat. Stir with a whisk.
Add beans, corn, green chiles, cumin and salt and pepper to taste.

Cook over medium low heat until beans are tender.

Serve with cornbread.

Serves 4.



2 cups beans (use the 15 bean soup mix, but toss out the seasoning packet)
5 cups chicken broth
1 chopped onion
1 10-14 oz. can diced tomatoes with juice
1-1/2 tsp. chili powder
2 tsp. oregano
1 tsp. cumin
1 tsp. garlic salt
2 tsp corn starch

Soak beans overnight - or - boil for one hour.
See Soaking Dry Beans.

Rinse beans.

Add all ingredients and bring to a boil.

Simmer for 2 hours or until beans are tender.

Blend until smooth.

Top with chips, cheese, sour cream if desired.



2 cans Campbell's Bean and Bacon soup
2 cans pinto beans
2 cans great Northern beans
1 pound link sausage [beef or pork] sliced
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil

Sauté onion, garlic and sausage in olive oil. Add soup, beans, and 2 soup cans water. Simmer 45 minutes, stirring occasionally to keep from sticking. Good with Corn Bread.



1 lb black beans, soaked
8 cups water
1 tablespoon kosher salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves, peeled
1 1/2 teaspoons cumin (or to taste)
4 teaspoons white vinegar

Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.
Cook over low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary



2 lbs. ground beef
2 tbsp. olive oil
1/4 cup ketchup
2 tbsp. mustard
2-3 tbsp. Worcestershire
1/2 cup brown sugar
1 small (8oz) can tomato sauce
splash of hickory smoked b-b-q sauce

5 Minutes prep. 15 minutes cook.
Brown beef. Add all ingredients and simmer (stirring) for 15 minutes.

This is my mom's recipe and the sweet Barbeque is such a great alternative to the traditional onion intense recipe. It is SO easy.



1 lb. top round beef
2 cloves minced garlic
1 tablespoon olive oil
1/3 teaspoon onion powder
1/2 scant teaspoon garlic powder
3/4 teaspoon taco seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup ketchup
2 tablespoons fresh parsley, minced
1 large onion, finely minced
1 bell pepper, chopped
dash of Worcestershire sauce
Pepperidge Farm Puff Pastry Sheets
1 egg white

Coarsely grind or chop the beef or ask your butcher to coarsely grind a top round roast for you. Discard any fat or save it to add to your pet's food for a shiny coat.
Sauté the ground beef in the olive oil with 1 tablespoon of the minced onion; when it begins to brown, add the minced garlic, salt, pepper, taco and other seasonings. Add the chopped pepper and simmer for 15 minutes, or until beef is quite tender, adding a few tablespoons of water if needed. Stir in parsley, ketchup and Worcestershire sauce, mixing well. Remove from heat and add the remaining onion.

Thaw the pastry sheets at room temperature about 20 minutes before use. Cut squares about 5 inches.

Fill one triangular side of square with cooled meat mixture, leaving about 1/2 inch of margin. Brush edges of square with beaten egg white using a silicone brush or paper towel.

Fold over one side of the square to make a pocket shaped like a triangle. Crimp edges together tightly. Snip 3-4 vents in the top using kitchen shears or a sharp knife to allow steam to escape.

Place on a cookie sheet which has been brushed lightly with oil or sprayed with non-stick spray.

Bake on the center rack in a preheated oven for 12-15 minutes or until edges are lightly browned.

Serve hot.



6 beef sirloin tips, or top round steak, thinly sliced
6 teaspoons yellow (not brown) mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cans beefy mushroom soup
1 can water (use soup can)
1 beef bouillon cube
salt, pepper, garlic and onion powder (for sprinkling)

Thinly slice beef tips and pound flat between waxed paper (or use round steak - the same as what is used to make bracciola; about 1/4-1/2" thickness).
Season meat lightly on both sides with salt, pepper, garlic powder and onion powder (not too much).

Finely chop the garlic and parsley together to make a paste.

Spread each of the six thin beef steaks with 1/2 teaspoon prepared yellow mustard (such as French's), the parsley and garlic paste, a few thin slices of onion, and a dill pickle sandwich topper. Roll up the beef jelly-roll style keeping the contents inside, and wrap with a raw slice of bacon. Pierce through with a wooden toothpick to secure.

In a casserole dish, combine 1 can of soup with beef bouillon cube and water; stir to combine.

Place beef rolls side by side in the casserole dish and top with remaining soup mixture. Lay the two remaining slices of bacon across the top.

Cover the casserole dish (or use foil). Bake at 325°F for 80 minutes. Remove cover; increase oven temperature to 375°F and bake for 15 more minutes or until lightly browned on edges and bubbly.

Tip: Be careful not to allow oven to cool when removing foil (or cover); keep oven door closed.

Serves 6.



1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.
When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread or buttered and toasted buns or bulkie rolls. Season to taste with salt and pepper.




1 cup water
1 tbsp. butter
1 pkg. (8 oz.) frozen mixed vegetables with onion sauce
1 tbsp. finely diced onion
1 jar (2-1/2 oz.) chipped beef, rinsed in cold water

In saucepan, place water, butter, the vegetables and onion. Cover and bring to a full boil over high heat. Remove from heat; stir until sauce is smooth. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks.
Makes 4 servings.



1 (3 lb.) rum roast
1 med. size onion, finely chopped (1/2 c.)
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1/2 c. vegetable oil
6 c. fresh bread cubes (12 slices)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf thyme, crumbled
1/3 c. all-purpose flour
1 1/2 c. red wine vinegar
1 1/2 c. water
1 (13 3/4 oz.) can beef broth
2 tbsp. light brown sugar
1 bay leaf
6 whole allspice
12 peppercorns
6 whole cloves
4 gingersnaps, crushed

Cut meat into 12 even pieces; pound to 1/4 inch thickness. Saute onion, celery, and carrot in 1/4 cup of oil in a large skillet; turn into a large bowl. Add bread cubes, salt, pepper, and thyme; mix until bread cubes are thoroughly moistened.
Place 1/3 cup stuffing on each piece of meat; roll up, jelly-roll fashion; secure with wooden picks. Dredge in flour. Brown beef rolls, a few at a time, in remaining 1/4 cup oil in a large skillet; remove to plate when browned. Drain off pan drippings. Stir in vinegar, water, beef broth, and brown sugar. Add bay leaf, allspice, peppercorns, and cloves tied in a small piece of cheesecloth. Bring mixture to boiling. Return beef rolls to skillet; cover. Lower heat. Simmer 1 hour or until tender when pierced with a fork. Remove spice bag; stir in gingersnaps.

Grandma's Old Fashioned Oatmeal Cookies


1 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks at room temp)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1 teaspoon vanilla
2 1/2 cups old fashioned oats (old fashioned type no instant stuff)


1 Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).

2 Whisk together flour, baking powder, soda and salt.

3 Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.

4 Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

Homemade Noodles

Homemade Noodles

First the kitchen table was scrubbed clean, a mound of flour was placed in its
middle and the flour then topped with an egg. We worked the egg into the flour
with our hands, kneading the dough until it was well mixed. It was then rolled
out with a rolling pin as thinly as possible. Not an easy task as it was very
elastic. The last step was to roll it up like a jelly roll and to cut it into thin slices.

The slices were unrolled and spread amongst the flour to dry out before cooking
with the chicken.


1 (16-oz.) jar Peanut Butter, smooth
4 sticks butter, softened
1 1-lb. box light brown sugar
2 lg. eggs
2 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
granulated sugar for dipping/pattern

Cream together peanut butter, butter, and brown sugar. Add eggs and vanilla extract. Sift together and add flour, baking soda and salt. Shape into 4 rolls, wrap rolls in waxed paper, seal ends and chill until firm. Slice into about 2 dozen cookies per roll. Place on ungreased cookie sheet. You may make a pattern on each cookie by dipping a fork into granulated sugar and then pressing into each cookie in a criss-cross design before baking. Bake at 350 degrees for 10 - 12 minutes or until done. Remove cookies to wire racks to cool completely. Store in an airtight container. Makes about 100 cookies.


Lazy Daisy Cake

2 eggs
1 cup flour
1 cup sugar
1 tsp. baking powder
½ cup milk
1 tsp. vanilla
1 tbsp. butter pinch of salt

Heat milk and butter, Beat eggs, add sugar, beating
well. Stir in dry ingredients. Add vanilla and
carefully stir in hot milk and butter. Batter is very
thin. Bake in shallow pan (9” square pan) for 25
mins at 350 degrees F.

After baking, cover the top with the following:
Combine 2/3 cup brown sugar, 1/3 cup melted
butter, 1 cup coconut, 4 tbsp. cream. Spread on top
of baked cake and put under broiler until brown
and bubbly.

Chocolate Wacky Cake

Sift and mix together in an ungreased square cake
pan (8”by8” or 9”by9”):

1½ cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
4 tbsp. cocoa

Make 3 holes in dry ingredients.

1st hole put 1 tbsp. vinegar
2nd hole put 1 tsp. vanilla
3rd hole put 5 tbsp. melted butter
Then pour 1 cup of warm water over all.
Mix well together until flour disappears. Bake in
moderate oven (350 degrees F) for about ½ hour
(30 mins).