Flatbread for Sandwiches

Flatbread for Sandwiches
Makes 16 flat breads

2 cups white whole wheat flour
3 cups all-purpose flour
1 teaspoon sea salt
4 tbs extra virgin olive oil
1 tbs instant yeast
1 tbs sugar
2 cups warm water

Place all ingredients in bowl of mixer. Using the dough hook and starting on low mix until the dough is cohesive. Increase mixer to 2 and knead for 10 minutes. It will be a soft dough.

Oil a bowl and place the dough in the bowl turning to coat with oil. You may need to oil your hands first. Cover and let rise until double, 30-45 minutes.

Divide into 16 pieces and cover with oiled plastic wrap. Roll out each piece to an 8" diameter round. Dough will be soft and not be perfectly round once you transfer to a hot griddle or cast iron skillet. Brown on both sides.

Adapted from arabic-bites.blogspot.com

Cooking Light's Flatbread

Flatbread

1/4 cup whole wheat flour (about 1 ounce)
1 cup warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/2 teaspoon salt
Cooking spray
1 teaspoon cornmeal
4 garlic cloves, thinly sliced

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

Honey-Wheat Pizza Dough

Honey-Wheat Pizza Dough

1 tsp yeast

1/2 cup plus 1 tsp warm water

1 c. bread flour

1/2 c. whole wheat flour

5 tsp clover honey

1 tsp salt

4 tsp extra virgin olive oil

Dissolve the yeast in the water and set aside for 5 to 10 mins. Be sure that the water is not hot or it will kill the yeast.

Place the dry ingredients in a 4 to 6 quart mixing bowl; make a well in the middle and pour liquids (reserving a tsp of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 mins. When done, dough should be lightly tacky (meaning barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature to rise until double in size; about 2 hrs.

Note: The dough could be used at this point, but it will not be that chewy, wonderful, flavorful dough that it will become later.

Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place bowl in the refrigerator overnight covered airtight.

About two hours before you are ready to assemble your pizza, remove dough from the fridge. Use a sharp knife to divide dough into 2 equal portions.

Roll the smaller dough into round balls on a smooth, clean surface be sure to seal any holes by pinching or rolling.

Place the newly formed dough balls in a glass casserole dish, spread apart for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temp until the dough balls have doubled in size (about 2 hrs). They should be smooth and puffy.

To stretch and form dough for pizza:

Sprinkle a medium dusting of flour over a 12x12in clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour dough liberally. Place the floured dough on the floured smooth surface.

Use your hand or rolling pin to press the dough done forming a flat circle about 1/2 in thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4 in above the center surface of the dough. You may continue until you have reached a 9in diameter pizza dough.

Work quickly to dress the pizza so that the dough won't become soggy or sticky from the sauces and toppings.

Place pizza in the oven (on a pizza stone if you have it). Cook until done. (about 6 min)

Sausage-Tortellini Soup

Sausage-Tortellini Soup

1 1/2 lbs. hot Italian sausage, casings removed

1 medium onion, diced

3 garlic cloves, minced

2 (15-oz) cans Italian style stewed tomatoes

1 (16 oz) bag frozen cut green beans

1 98 oz) can tomato sauce

4 beef bouillon cubes

3 carrots, sliced

1 c. dry red wine

2 tsp. dried Italian seasoning

1 (20 oz) pck refrigerated cheese-filled tortellini

Freshly grated parmesan cheese

Saute sausage, onion, and garlic in a Dutch oven over medium heat 8 min. or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 min. or until carrots are crisp-tender.

Cook tortellini according to package direction; drain. Stir into soup just before serving. Serve with Parmesan cheese.

Recipe adapted form Ryan Poe's (Sonoma, California)

Buffalo Chicken Dip (recipe in progress)

Buffalo Chicken Dip

All measurements are approximations until further notice. :)

2 c. diced or shredded cooked chicken

1/4 c. cayenne pepper sauce

Feta cheese

sour cream

1 tsp. lemon juice

2 Tbsp. finely chopped green onions

1/4 c. crumbled bleu cheese

Preheat oven to 375*. Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except bleu cheese. Turn into 1 1/2 quart shallow casserole, then sprinkle with bleu cheese. Bake uncovered 20 min. or until bubbling. Serve, if desired with celery and/or your favorite dippers.

Christmas Coffee Cake

Christmas coffee cake

2 c. all-purpose flour
1 3/4 c. firmly packed light brown sugar
2 Tbsp. orange zest
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 c. butter, softened
1 c. sour cream
1 large egg, beaten
1 tsp. baking soda
1 c. pecan halves
1 Tbsp. orange juice
1 Tbsp. Honey

Preheat oven to 350*. Stir together flour and next 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or two forks until crumbly. Firmly press 2 1/2 c. crumb mixture onto bottom of a lightly greased 9-in. springform pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour sour cream mixture over crumb crust in pan; arrange pecan halves over batter.
Bake at 350* for 1 hr or until a wooden pick inserted in center comes out clean (shield with aluminum foil after 40mins to prevent excessive browning, if necessary). Cool on wire rack 20 mins.
Stir together orange juice and honey, and brush over top of cake.

Recipe from Sandra Britton (Marietta, Georgia)

Philadelphia New York Cheesecake

Philadelphia New York Cheesecake

6 Honey graham crackers, crushed
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5pck (8 oz each) cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 c. sour cream
4 eggs
fruit to top

Heat oven to 325*. Line 13x9in pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, sugar ,flour, and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil to lift cheesecake from pan.
Top with fruit if desired and serve. Makes 16 servings.

Recipe from Kraft Foods

Chicken with Tomatillo Sauce

Chicken with Tomatillo Sauce

8 chicken drumsticks
3 Tblsp vegetable oil
salt and pepper
1 pound tomatillos, husks removed
1/2 white onion, sliced
1 small jalepeno chile, chopped
1 clove garlic, peeled
1/4 tsp sugar
2 Tblsp chopped cilantro
8 corn tortillas, cut into strips

Preheat oven to 425*. On a baking sheet, toss the chicken with 1 Tblsp olive oil and season with salt and pepper (& other spices). Bake until browned and cooked through, abbout 40 mins.
Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender, about 5 mins. Using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/2 cup cooking water. Puree the tomatillos with the onion, jalapeno, garlic and sugar.
In a skillet, heat the remaining oil over medium-high heat. Add hte tomatillo puree and cook, stirring, for 10 mins. Stir in the reserved cooking water and 1 Tblsp cilantro. Top the tortilla strips with the chicken, sauce and remaining cilantro.

Lemon Bread

Lemon Bread

1 3/4c. all-purpose flour

3/4c. sugar

2 tsp baking powder

1/4 tsp salt

1 egg, beaten

1c. milk

1/4c. cooking oil, or butter, melted

2 tsp finely shredded lemon peel

1 Tbl lemon juice

1/2c. chopped pecans, almonds or walnuts

Preheat oven 350*. Grease bottom and 1/2 in. up the sides of an 8x4x2-in loaf pan (or muffin pan); set aside. In a large bowl combine the egg, milk, oil, lemon peel, and the 1 Tbl lemon juice. Add sugar, flour, baing powder, and salt. Stirring as each ingredient is added. Stir until just moistened (batter should be lumpy). Spoon batter into prepared pan(s).

Bake until wooden toothpick inserted near center comes out clean. (About 50-55 min in loaf pan or 20 min in muffin pan.)

Cheap, Easy Shrimp Dinner for Two

Cheap, Easy Shrimp Dinner for Two

1/2 lb. shrimp (de-shelled)

2 baking potatoes

1 c. instant brown rice

1 cup chicken bouillon

2 large carrots

1 can spinach

1 package bacon

suggested spices:

garlic powder (very little)

onion powder

thyme leaves

basil leaves

salt

pepper

Cover the shrimp in a mixture of spices. Wrap the shrimp in 1/4 slice of bacon. Fry over medium heat, until bacon is cooked (shrimp will be cooked).

Bake potatoes; microwaving for 5-7 min per potato is an easy, efficient way to get the job done.

Boil the cup of bouillion and add the instant brown rice (cook according to directions). Add spices to taste (suggestion: roasted garlic and herb).

Clean the carrots and cut them into slices, then boil them until they are the tenderness that you enjoy.

Throw the spinach in a bowl and heat it up in the microwave.

Tangy Lentil and Chickpea Soup

Tangy Lentil and Chickpea Soup

2 tsp. oilve oil

3/4 c. chopped celery

2 medium yellow onions, chopped

1 large yellow potato, peeled and diced

1 tsp. mild curry powder

1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1 (28 oz) can diced plum tomatoes, with juice

1 c. dried and rinsed lentils (preferably red)

2 (12 oz) cans chickpeas, well rinsed and drained

1 tsp. salt

juice of 1 lemon

1 Tbl. balsamic vinegar

1/2c. chopped fresh cilantro (optional)

Place olive oil in large pot over medium heat; saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon, 5 to 8 minutes.

Add canned tomatoes and cook for another 10 minutes.

Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer, partially covered, for 45 mins to 1 hr (chec that there is enough liquid; add 1 c. extra of water if necessary).

Just before serving, add lemon juice, balsamic vinegar and cilantro.

Makes 6 servings.

Recipe courtesy of Catherine S. Katz, PhD, coauthor of Dr. David Katz's Flaor-Full Diet (Rodale).

Cheesy Spinach Dip

Cheesy Spinach Dip

1 c. spinach, blanched and refreshed or frozen and thawed

1/2 c. flour

1 1/2 - 2 c. milk

1/3 c. sour cream

1 medium onion, diced

1 clove garlic, diced or minced

3 Tbl. butter or margarine

handful of shredded cheddar cheese

1 tsp. basil

1 tsp. paprika

1 Tbl. salt

1/2 Tbl. pepper

2 tsp. garlic powder

Melt 2 Tbl. butter in a medium saucepan. Add onion and garlic to the butter and cook for 2-3 mins, until onions are tender, stirring occasionally. Meanwhile, drain spinach of juice by squeezing out in your hands over a sink, by small portions. Place the squeezed spinach on a cutting board. Cut the spinach until it is in fine pieces.

Add the spinach to the onion mixture and cook for about a min. Then, add the flour to the mixture and 1 1/2c. milk. Stir well, until flour is dissolved. Add more milk if the mixture is too thick. Add just until the mixture is the consistency of a thick potato soup. Then, add the spices, stirring well. Add more salt, pepper or garlic powder to taste.

Add the sour cream to the mixture and stir until it is no longer discernible from the other ingredients. Add the handful of cheese or more if desired.

*Note: I was actually attempting to make a spinach soup which turned out way too thick for soup. So, I turned it into a dip by adding a little cheese. It's very tasty with tortilla chips, but I think would be even better on some type of bread such as pita bread. Also, the measurements are estimates because I didn't measure anything but the flour when I was actually making the dip. But I'm pretty good at estimating what I've put into something. Just go by what looks/tastes right; especially on the spices front.

Tangy Spinach Salad

Tangy Spinach Salad

Bowl half full of spinach

3-4 pieces Tyson anytizers Honey barbeque boneless chicken wings, heated, quartered

handful blueberries

sprinkle of honey roasted almonds

2-3 olives from olive medley in vinegar brine & olive oil, diced

Sprinkle of parmesan cheese

1/8 bell pepper, diced

Olive oil

lemon pepper

lemon

basil leaves

oregano leaves

For the Salad portion, lay spinach in bowl, sprinkle with blueberries, honey roasted almonds, diced olives, diced bell pepper and parmesan cheese.

For dressing, mix 3 Tbl olive oil with the juice of one lemon (squeezed by hand), a sprinkle of basil & oregano and two sprinkles of lemon pepper.

Add dressing to top of salad, then add quartered chicken & mix.

*Note: Add a side slice of garlic bread and you have a fairly healthy, very filling lunch. It has a very tangy taste and all the flavors mix well.

Stuffed Pasta with Sausage

Stuffed Pasta with Sausage

12 jumbo macaroni shells

1 c. Ricotta cheese

8 oz. Italian blend cheese

10 oz. frozen chopped spinach, thawed

2 eggs

Pasta sauce

16 oz. Smoked sausage

Cook shells according to package directions.

Meanwhile, in a medium mixing bowl, combine eggs, 3/4 italian blend cheese, ricotta cheese & spinach until well blended.

Preheat oven to 375*.

Stuff each shell with 1/12 of the cheese mixture. Place shells on a baking sheet. Cover with pasta sauce. Bake for 30-40mins.

Cut the sausage into 1/2 in thick slices.

When the pasta is almost heated through, add the sausage to the pan, placing in the pasta sauce surrounding pasta. Finish heating & remove from oven.

Add the rest of the cheese blend to the top of the pasta and sausage and serve when cheese has melted.

*Note: A good choice for pasta sauce is roasted garlic and herb. Also, having some garlic bread with this makes a fantastic meal for 5. :)

Perfect Guacamole

Perfect Guacamole

• 3 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 1/2 tablespoons cilantro leaves, finely chopped
• 1 1/2 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon of freshly grated black pepper
• 2 Roma tomatos, seeds and pulp removed, diced

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

*Note: I found a recipe that was called Perfect Guacamole and I edited a little bit to create this, which is what I made the first time I ever made guacamole (which was tonight). It turned out fabulously. I recommend it highly. :)

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

3 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 c. packed dark brown sugar

1/2 c. granulated sugar

1/2 c. butter, softened

1 tsp. vanilla

2 egg whites

1/3 c. water

12 oz. pkg. semi-sweet chocolate morsels

1/3 c. chopped nuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, butter and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts.

Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes until centers are set.

Chicken Tetrazzini

Chicken Tetrazzini

1 pckg (7 oz) spaghetti, broken into thirds

1/4 c. butter

1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 c. chicken broth

1 c. whipping cream (heavy cream)

2 Tbl. water

2 c. cubed chicken

1 jar (4.5 oz) mushrooms

1/2 c. grated Parmesan

lemon pepper

garlic powder

Cook chicken in a non-stick frying pan with a tsp of each salt, pepper, lemon pepper, and garlic powder.

Heat oven to 350*. Cook and drain spaghetti as directed on package. Meanwhile, in 2-qt saucepan, melt butter over low heat. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2 quart casserole dish. Sprinkle with Parmesan. Bake uncovered about 30 mins. or until bubbly in center. Remove from oven and allow to cool slightly before serving.

Oatmeal Drop Cookies

Oatmeal Drop Cookies

2 c. sugar

1/2 c. milk

1/2 c. cocoa

3/4 c. oleo

3 c. oatmeal

1 tsp. vanilla

wax paper

Place sugar, milk, cocoa & oleo in medium to large saucepan; bring to boil (until stirring doesn't dissolve bubbles) & boil exactly 1 minute. Remove from heat & add oatmeal and vanilla. Mix well, drop on wax paper by the tablespoon. Allow to cool.

Raspberry Chicken

Raspberry Chicken

4 boneless, skinless chicken breast

pepper to taste and any other spices

10 oz pack frozen raspberries

1 Tbl. cornstarch

1/4 tsp cinammon

1 Tbsp. honey

1 tsp. lemon juice

Place chicken breasts on a cookie sheet lined with foil. Sprinkle with spices. Broil 6 in. from heat for 10 mins. Turn and broil for 10 mins. Transfer to a shallow ovenproof serving dish & keep warm.

Drain berries but reserve syrup. In a saucepan, blend together syrup, cornstarch, cinnamon & honey. Cook over medium heat until bubbly. Add lemon juice and stir (if desired to thin, add a little bit of water).

Gently stir the berries into the sauce and pour over the chicken. Place the dish in turned off oven and let sit for 10 mins. for the flavors to mellow.

*Note: This is a very raspberry flavored dish. Even for someone who likes raspberries, this might be a little overpowering flavor.

Beef Kabob Marinade

Beef Kabob Marinade

2/3c. chili sauce

1/2c. dry red wine or beef broth

1/2c. balsamic vinegar

2 Tbl. canola oil

4 1/2 tsp. Worchesterchire sauc

4 1/2 tsp. dried minced onion

1 clove garlic, minced

1/2 tsp. ground mustard

1/4 tsp. salt

In a small bowl, combine all ingredients; mix well.

To use: Pour half into a large re-sealable plastic bag; add beef (up to 1 lb meat).

Pour remaining marinade into another large re-sealable plastic bag; add vegetables.

Refrigerate both bags for up to 4hrs.

Be sure to use the marinade from the vegetable bag for basting the kabobs as they cook, but discard the meat marinade.

Sausage Bow Tie Salad

Sausage Bow Tie Salad

1 lb. fully cooked polish sausage, cut into 1/4 in. slices

1 large onion, finely chopped

1 Tbl. water

1 1/2 tsp minced garlic, divided

1/2 c. balsamic vinegar

5 c. cooked bow tie pasta

7 plum tomatoes, diced

1/4 c. minced fresh basil (or 4 tsp dried basil)

1 c. (4 oz) crumbled feta cheese

In a large non-stick skillet, cook the sausage, onion, water and 3/4 tsp garlic over medium heat for 10 mins. Add vinegar. Reduce heat; cover and simmer for 5 mins. Remove from the heat.

Stir in the pasta until coated. Add the tomatoes, basil and remaining garlic; stir gently. Cover and refrigerate until serving. Sprinkle with feta cheese.

Very Berry Pie

Very Berry Pie

1 (9 in.) graham cracker crust

2c. whipped topping, divided

1c. fresh raspberries

1c. fresh blueberries

1 Tbl. sugar

1 1/2 c. cold milk

1 pckg (1.5 oz) sugar-free instant vanilla pudding

Spread 1/2c. whipped topping over crust. Combine berries and sugar; spoon 1 1/2c. berries over topping.

In a bowl, whisk the milk and pudding mix for 2 mins.; let stand for 2 mins. or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate 45 mins. or until set.

*Note: This recipe works great if you substitute blackberries for raspberries (when the latter are out of season) and sprinkle toasted wheat germ and almond slices on top. It's very tasty.

Cheesy Potato Soup

Cheesy Potato Soup

1c. diced peeled potato

1/2c. shredded carrot

1/4c. chopped onion

1 3/4c. chicken broth

3Tbl. cornstarch

1 3/4c. evaporated milk

1c. (4oz) finely shredded cheddar cheese

salt, pepper, garlic powder, basil to taste (about tsp of each, maybe two)

In a large saucepan, combine the potato, carrot, onion and broth. Cover and simmer until potato is tender, about 12 mins. Mash mixture with a potato masher.

Combine cornstarch and milk until smooth; gradually add to the vegetable mixture. Add spices. Bring to a boil; cook and stir for 2 mins. or until thickened. Add cheese; stir until melted.

*Note: This makes a rich and creamy potato soup to rival those of restaurants but is probably a little healthier. Pair this with a dinner roll and you have a delectable meal.

Chicken Jambalaya

Chicken Jambalaya

3/4 lb boneless skinless chicken breast, cubed

3c. chicken broth

1 1/2 c. uncooked brown rice

4 oz smoked turkey sausage, diced

1/2c. thinly sliced celery (optional)

1c. chopped onion

1c. chopped green pepper

2-3 tsp cajun seasoning

1-2 garlic cloves, minced

1/8 tsp hot pepper sauce

1 bay leaf

1 can (14.5 oz) diced tomatoes, undrained

In a large non-stick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes.

Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40mins or until rice is just almost done.

Stir in tomatoes; cover and simmer 10mins longer or until liquid is absorbed and rice is tender.

Remove from the heat; let stand 5mins. Discard bay leaf.

*Note: To make homemade cajun seasoning, use 1/2tsp each paprika and garlic powder and a pinch each cayenne pepper, dried thyme and ground cumin.

Recipe is even better if you double or triple the amount of cajun seasoning. A very spicy and delicious meal.

Spanish Rice & Chicken Skillet

Spanish Rice & Chicken Skillet

1 Tbl. oil

4 chicken drum sticks (about 1 pound)

1 onion, chopped

1/2 medium green bell pepper, chopped

1/2 medium red bell pepper, chopped

1 package (about 4 oz) Spanish rice mix

1 can (14.5 oz) diced tomatoes, undrained

1 1/4 c. chicken broth

Heat oil in medium skillet over high heat until hot. Add chicken; cook five minutes or until lightly brown on all sides. Add onion and bell peppers; cook and stir 2 mins.

Stir in rice mix, tomatoes with juice and broth. Bring to boil. Cover and simmer over low heat 15mins. or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 mins.

Makes 4 servings.

Queen Dessert

Queen Dessert

1 stick butter

1c. flour

1c. sugar

2packages instant pudding

8oz cream cheese

1 large cool whip

1/2c. nuts

3c. milk

Mix butter, flour and nuts together, spread in 9x13 in. pan. Bake at 350* for 15 min. Next, in sauce pan, cream 8oz cream cheese & mix with sugar, 1/2 large cool whip, both pudding packages and the milk. dissolve over low heat. Pour on top of flour flour/nut base. Put the rest of the cool whip on top. Refrigerate over night. Makes a very rich dessert.

French Baguette

French Baguette

5 1/2 to 6 cups flour

2 packages active dry yeast

1 1/2 tsp salt

2 cups warm water (120-130*F)

Cornmeal

1 egg white, slightly beaten

1 Tbl. water

In a large mixing bowl stir together 2c. of flour, the yeast, and salt. Add the 2c. warm water to the flour mixture.

Beat with an electric mixer on low to medium seed for 30sec., scraping bowl constantly. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (8-10mins). Shape dough in ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in warm place until dough doubles in size (about 1 hr).

Punch dough down (place fist in center of dough and press in until sides began to pull away from bowl and into center). Turn dough out onto lightly floured surface. **Divide dough into four portions. Shape each portion into a ball. Cover; let rest 10mins. Meanwhile, lightly grease two baking sheets or four baguette pans; sprinkle with cornmeal (Preheat oven to 375*). Roll each dough portion into a 14x5 inch rectangle. Roll up, starting from a long side; seal well. ** If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam down, on prepares baking sheets or baguette pans. In a small bowl stir together egg white and 1Tbl. water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 - 45 mins).

Using a sharp knife, make three or four diagnol cuts about 1/4 inch deep across each loaf top. Bake for 20mins.

Brush again with some of the egg white mixture.

Continue baking for 8-10mins or until bread sounds hollow when lightly tapped. Immediately remove from baking sheet. Cool on wire racks.

*Note: This can be used to make French bread as well. Only alterations:** cut dough into 2 portions rather than four. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from long side; seal well.

Bruschetta

Bruschetta

1 Tbl. olive oil

1 Tbl. snipped fresh chives (or tsp. dried)

1 Tbl. snipped fresh basil (or tsp. dried)

1 Tbl. lemon juice

1 clove garlic, minced

2 cups seeded and chopped roma and/or yellow tomato (3-4 medium)

1/2 c. finely chopped red onion (1 small)

kosher salt and freshly ground pepper

1 8-oz loaf baguette-style French bread (recipe on site), cut into 1/2-inch slices and toasted

Fresh basil (optional)

In a medium bowl stir together olive oil, chives, basil, lemon juice, and garlic. Add tomato and onion; toss to coat. Season to taste with salt and pepper. Set aside.

To serve, with a slotted spoon, spoon tomato mixture onto each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes.

*Note: The juice leftover from tomato mixture tastes good when bread is dipped in it, as well.

Also, roma tomatoes are not necessarily the best. I made this recipe with cherry tomatoes and really liked the flavor.

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad- For Two

1 medium tomato, cut into 6 slices

1/2 cup chopped cucumber

1/4 tsp. salt

1 1/12 tsp. finely chopped fresh basil leaves

1 tsp. grated lemon peel

1 tsp. sugar

1 Tbl. balsamic vinegar

On 2 salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over these.

In a small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand five minutes before serving (it brings out the flavors).

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

1 package fettuccine noodles

1 package chicken breast (whole or strips)

1 container garlic alfredo sauce (or make homemade)

1 can diced tomatoes and green chilis (Rotel)

salt

pepper

lemon pepper

basil

oregano

cajun seasoning

(all to taste)

Cook fettuccine noodles according to package directions (taste to determine when they're done). Meanwhile, cut chicken into cubes.

Put chicken in non-stick skillet and season both sides with all spices listed. Cook chicken until pieces are completely white in middle (check by cutting some pieces in half); you may need to cook chicken a little longer just to make sure it's done, but don't cook til too dry.

Drain noodle in strainer, add alfredo sauce and green chilis, stir. Add chicken, stir. Heat on stovetop for a few minutes if necessary.

Best if served immediately, but makes good leftovers as well.

Quail Stroganoff

Quail Stroganoff

8 quail, dressed

2 tablespoons butter or margarine

1 medium onion, chopped

1 (8 ounce) package sliced fresh mushrooms

1/2 cup dry white wine

1 (10 3/4 ounce) can cream of mushroom soup

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon pepper

1 (8 ounce) container sour cream

hot cooked egg noodles

Put the quail in a lightly greased 13 x 9 inch baking dish.
In a skillet, melt the butter over medium heat.
Add in the onion and mushrooms; stir/saute until tender.
Add in the wine and next 4 ingredients; stir to combine.
Pour mixture over the quail.
Bake, covered, in a 350 degree oven for 45 minutes.
Remove from oven; removed quail w/ tongs.
Stir sour cream into drippings and return quail to mixture.
Bake, uncovered, 10 minutes or until done.
Serve over hot cooked noodles.

*Note: The wine isn't a requirement, it tastes just fine without it.

Bread Pudding

Bread Pudding

6 slices day-old bread

2 tablespoons butter, melted

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Chocolate Raspberry Trifle

Chocolate Raspberry Trifle

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake

2 (10 ounce) packages frozen raspberries, thawed

8 tablespoons unsweetened cocoa powder, for dusting

1/2-1 cup mini chocolate chips

In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Evenly sprinkle chocolate chips over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa (and chocolate chips if you like; or you could not out choc. chips on top and have that be a surprise). Cover and refrigerate 4 hours before serving.

*Note: If you can't get the whipped cream into the right consistency, it turns out delicious if you just mix all the cream in with the cream cheese mixture, even if it's a little liquidy, while chilling it will come to the right consistency to be delicious.