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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

AUTUMN JEWELS GELATIN SALAD

AVOCADO CRAB CAKES AND AVOCADO SAUCE

AVOCADO ICE CREAM

BARBECUED FLANK STEAK

BEEF and SPINACH LASAGNA

BEEF FIESTA SHELLS

BEER BREAD

BURGUNDY BEEF and VEGETABLE STEW

CALIFORNIA AVOCADO AND SHRIMP OMELET

CALIFORNIA AVOCADO BEEF PATTIES

CALIFORNIA AVOCADO PINEAPPLE RELISH

CALIFORNIA AVOCADO SEAFOOD CHOWDER

CHEESE GRITS

CHICKEN CHILI PACKETS

CHOCOLATE PECAN PIE

CHOWDER SOUP

CINNAMON LOAF

CINNAMON PANCAKE MIX IN A JAR

COOKIE TURKEYS

CRANBERRY MAPLE SAUCE

CRANBERRY ONION CHOPS

CRANBERRY SALAD

CROCK POT SWISS STEAK

CURRIED TURKEY AND AVOCADO

FAVORITE COCONUT CAKE

FILLED COOKIES

FRUIT SHORTCAKE

GARLIC SWISS STEAK

GIBLET PAN GRAVY

GREEN BEAN CASSEROLE REVISED

HOMEMADE DINNER ROLLS

INDIAN PUDDING

IRISH CREAM CARAMELS

LEMON CHICKEN WITH NOODLES

MAKE AHEAD POTATOES

MEDITERRANEAN AVOCADO SALAD

MICROWAVE POTATOES AND CARROTS

MUSHROOM PATE

NUTTY SWEET POTATO SALAD

OLD FASHIONED APPLE CAKE

PACIFIC RIM GLAZED SIRLOIN RIBBONS

PINEAPPLE ANGEL FOOD CAKE

POISON

POTATOES EUPHORIA

PUMPKIN AND SPICE SOUR CREAM

PUMPKIN MOUSSE

PUMPKIN PIE

RICE CARROT RING

SPICE RUBBED CORNISH HENS

STUFFING MIX

SWEET POTATO CASSEROLE

TACO JOESQ

TANGY GREEN BEANS

TEXAS PECAN PIE

TEXAS SHRIMP ROLL UPS

TEXAS SIGNATURE STEAK RUB 2000

TUNA ENCHILADAS

TUNA FISH CAKES

TURKEY and STUFFING TIPS

TURKEY HAM ELEGANTE

TUTTI FRUITY AVOCADO SALSA

ULTIMATE BLACK BEAN DIP

VEGGIE MEATLOAF ROAST

WASSAIL

WE GIVE THANKS

AUTUMN JEWELS GELATIN SALAD

1 cup cranberries

2 apples

1/2 cup sugar

6 ounces red gelatin

15 ounces crushed pineapple

1 cup diced celery

1/2 cup chopped nuts

2 cups boiling water

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad. Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened. Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. Chill until firm. Un-mold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

AVOCADO CRAB CAKES AND AVOCADO SAUCE

Submitted by The California Avocado Commission

Serves: 6

1 pound lump crabmeat, drained

3/4 cup fine, dry breadcrumbs

1 large egg

3 small California Avocados, peeled and mashed

1/2 cup chopped green onions

1 garlic clove, minced

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 stick (1/2 cup) Land O Lakes Butter

3 tablespoons olive oil

Avocado Sauce

2 small California Avocados, peeled

1/2 cup sour cream

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Stir together first 9 ingredients. Shape into 12 patties. Chill at least 1 hour.

Melt butter in oil in a large skillet over medium-high heat. Add patties, 4 at a time. Cook 1 to 2 minutes on each side or until golden brown. Drain well, and keep warm. Serve with Avocado Sauce.

Avocado Sauce

Mash avocados in a medium bowl. Stir in sour cream and next 4 ingredients.

Chill 1 hour.

AVOCADO ICE CREAM

WITH HAZELNUT SHARDS

Submitted by The California Avocado Commission

Serves: 4

4 Egg Yolks

3/4 cups Sugar

2 cups Milk

1/2 cups Whipping cream

2-1/2 lbs California Avocados, ripe (5 medium)

2 tsp Lime juice

1 tsp Lemon juice

Hazelnut Shards

Hazelnut Shards:

2-1/4 cups Sugar

5 tbsp Water

3/4 cup Hazelnuts, skinned, toasted, coarsely chopped

Beat yolks and sugar until ribbons form; reserve. Heat milk to boiling, stirring frequently. Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk. Heat mixture over low heat to 185 degrees F, stirring constantly. Remove from heat; continue to stir a few minutes; stir in cream. Thoroughly chill mixture.

Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon juices. Whisk avocado puree into chilled custard. Freeze in an ice cream freezer following manufacturer's instructions. Store in an airtight container in the freezer. Garnish each serving with Hazelnut Shards

Hazelnut Shards Preparation:

Mix sugar and water in a heavy saucepan. Over medium-low heat, cook sugar and water without stirring until water evaporates and sugar turns golden brown, about 10 minutes. Working quickly, stir in finely chopped nuts. Immediately very thinly spread mixture on a buttered sheet pan. Cool. Break into shards.

BARBECUED FLANK STEAK

WITH CHUTNEY-BOURBON GLAZE

SERVES: 4 (serving size: 3 ounces steak and 2 tablespoon glaze)

1/3 cup peach or mango chutney

1/3 cup pineapple juice

3 tablespoons bourbon or apple juice

11/2 tablespoons rice wine vinegar

11/2 tablespoons hot pepper sauce

2 garlic cloves, minced, or 1 teaspoon bottled minced garlic

1 (1-pound) flank steak, trimmed

Combine chutney, pineapple juice, apple juice or bourbon, vinegar, hot sauce, garlic and 1/4 teaspoon salt in a large zip-top plastic bag. Add steak. Seal bag and marinate in refrigerator 10 minutes.

While the steak is marinating, preheat the grill or broiler.

Remove the steak from bag, reserving marinade. Place steak on grill rack or broiler pan; cook for 8 minutes on each side or until desired degree of doneness.

Cut steak diagonally across grain into thin slices; keep warm.

Pour reserved marinade into a small saucepan. Bring to a boil; cook for one minute, stirring occasionally. Serve with steak.

BEEF and SPINACH LASAGNA

1 lb. lean ground beef

1/4 tsp. salt

1 jar (26 - 30 ounces) prepared spaghetti sauce

1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained

1/4 tsp. ground red pepper

1 carton (15 ounces) part-skim ricotta cheese

1 package (10 ounces) frozen chopped spinach, defrosted and well drained

1/4 cup grated Parmesan cheese

1 egg, beaten

10 no cook-style lasagna noodles

1-1/2 cups shredded part-skim mozzarella cheese

Heat oven to 375°F. In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg. Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.

Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1-1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.

BEEF FIESTA SHELLS

1 lb. ground round beef

1 small white onion, chopped

1 small can chopped green chilies

1 cup grated, reduced fat, cheddar cheese

1 jar (12 ounces) picante sauce (mild or medium)

1 small can tomato sauce

1 small can French fried onion rings, divided

18 large pasta shells (stuffable kind)

Cook pasta shells according to directions. Preheat oven to 350°F. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside. Brown meat with onions, salt and pepper. Add green chilies, 1/2-cup of cheese, half a can of onion rings and 1/2 cup of prepared sauce. Stuff shells with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes. Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly.

BEER BREAD

3 cups self rising flour

3 Tablespoons sugar

1- 12 oz can of beer

Mix all together until it looks like a good mud pie consistency. Put in a

greased 9"x5" bread pan. Bake 40-60 minutes in a 350 degree oven.

To get self rising flour:

1 cup flour

1/2 tsp salt

1-1/2 Tablespoons baking powder

BURGUNDY BEEF and VEGETABLE STEW

A stew for all seasons.

1-1/2 lbs. beef eye round

1 Tbsp. vegetable oil

1 tsp. dried thyme leaves

1/2 tsp. salt

1/2 tsp. pepper

1 can (13-3/4 ounces) ready-to-serve beef broth

1/2 cup Burgundy wine

3 large cloves garlic, crushed

1-1/2 cups baby carrots

1 cup frozen whole pearl onions

2 Tbsp. cornstarch, dissolved in 2 Tbsp. water

1 package (8 ounces) frozen sugar snap peas

Trim fat from beef cut into 1-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil reduce heat to low. Cover tightly and simmer 1-1/2 hours.

Add carrots and onions. Cover and continue cooking 35-40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3-4 minutes or until peas are heated through.

CALIFORNIA AVOCADO AND SHRIMP OMELET

Submitted by The California Avocado Commission

Serves: 4

1 dozen eggs

1/4 cup chopped parsley

4 tablespoons lemon juice, divided

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

2 California Avocados (1 pound), diced

3 tablespoons butter

6 ounces (3/4 cup) bay shrimp

6 parsley sprigs

Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining 1 tablespoon lemon juice; reserve. Heat butter in a large omelet pan. Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide onto a warmed serving plate; garnish with parsley sprigs. To serve, cut omelet into four wedges.

CALIFORNIA AVOCADO BEEF PATTIES

Submitted by The California Avocado Commission

Serves: 4

1 medium-size California avocado Lemon juice

2 tablespoons diced green chili peppers

1 egg, lightly beaten

2 teaspoons chopped green onion

1 1/2 teaspoons lemon juice

1 clove garlic, minced or pressed

1/2 teaspoon salt

1 pound lean ground beef

1/2 cup shredded jack cheese

4 hamburger buns, split and toasted Butter lettuce leaves

4 thin slices tomato

Halve avocado lengthwise and remove pit; then peel. Slice half the avocado and coat pieces with lemon juice; set aside. In a bowl, mash remaining avocado half. Stir in chili peppers, egg, onion, the 11/2 teaspoons lemon juice, garlic, and salt. Add beef and combine thoroughly (mixture will be moist). With your hands, shape meat into 4 patties, each about 3/4 inch thick. Microwave an empty 10-inch browning dish or skillet on HIGH (100%) for 4 1/2 minutes. Carefully remove dish (the bottom is very hot) to a heat proof surface.

Place patties in dish. Microwave, uncovered, on HIGH (100%) for 3 minutes. Drain off fat. Turn patties over. Microwave, uncovered, on HIGH (100%) for 2 minutes or until juices run clear when patty is slashed. Sprinkle each patty with 2 tablespoons of the cheese. Cover with wax paper and let stand for 5 minutes.

Arrange patties on bottoms of buns and top each patty with lettuce leaves, tomato slice, and a few avocado slices. Cover with remaining buns.

CALIFORNIA AVOCADO PINEAPPLE RELISH

Submitted by The California Avocado Commission

1/2 cup diced pineapple, fresh or canned

1/4 cup finely chopped onion

1-1/2 tablespoons lemon juice

1 tablespoon chopped, fresh mint

1/4 teaspoon salt

Large pinch crushed red pepper flakes

1 California Avocado (8 ounces), diced

Combine pineapple with next 5 ingredients.

Gently fold in avocado.

Let chill 1 hour to marry flavors.

Best served the day it's made. Serve with grilled meat, poultry or fish or layer it on a turkey, ham, or cheese sandwich.

CALIFORNIA AVOCADO SEAFOOD CHOWDER

Submitted by The California Avocado Commission

Serves: 6

18 mussels (about 1/2 pound)

1/4 cup dry white wine or water

1 onion, chopped

1 tablespoon unsalted butter

1-1/2 teaspoons ground cumin

2 cloves garlic, chopped

1 pound purple or red-skinned potatoes, peeled, cut in 1/4-inch dice

1-1/2 cups water

1-3/4 cups milk

1/4 cup heavy cream or additional milk

2 cups corn kernels, fresh or frozen

2 tomatoes, peeled, seeded, and diced

2 California avocados, about 8 ounces each, cut in 1/4-inch dice

1 pound scallops, cleaned, sliced in 1/4-inch medallions

3 tablespoons, chopped, fresh cilantro

6 cilantro sprigs for garnish

Thoroughly scrub, then rinse mussels, until clean. Discard any that remain open after handling. Steam mussels, covered, in wine until just open, about 4 minutes. Remove mussels with a slotted spoon, reserving liquid; discard any that do not open. Reserve in shell. (Unless serving chowder immediately, store in an airtight container in the refrigerator. Return to room temperature before serving the chowder.) Strain mussel liquid through an extra-fine sieve to remove grit; reserve.

Sauté onion in butter until soft, about 5 minutes. Stir in cumin and garlic. Cook, stirring, until aromatic, about 2 minutes. Stir in reserved mussel liquid and potatoes. Add water. Bring to a boil; reduce to a simmer. Cook, covered, until potatoes are almost tender, about 5 minutes. Stir in milk, cream, corn, and tomato; bring to a simmer. (Do not boil or liquid could separate.) Cook, covered, about 5 minutes. Stir in avocado and scallops; cover. Remove from heat; let stand, covered, 4 minutes. Stir in chopped cilantro. (If you are not serving immediately, pour into an airtight container; store in the refrigerator.)

To serve, gently heat chowder in a covered pot. Divide chowder among 6 warmed, shallow soup plates. Stick 3 reserved mussels in their shell into the hot liquid of each serving. Garnish each with a cilantro sprig.

CHEESE GRITS

Whip 3 eggs

Cut up 1 pound Velveeta

Bring to boil:

6 cups water

3/4 cup butter

1 teaspoon salt

1 1/2 cups grits (added to boiling water/butter/salt mixture)

Add 1 1/2 cups grits-stir till thick. Add cheese and eggs (pour eggs over cubed cheese before adding to help prevent the egg from cooking too quickly). Stir till cheese melts. Put in casserole dish (9x13) and bake 1 hour at 250 degrees. (that's not a typo, it really is 250 degrees). Serve as a side dish or stir in some chopped cooked ham or chicken (and/or broccoli) before cooking if you prefer to use it as a main dish.

CHICKEN CHILI PACKETS

4 cups Chicken, skinless light meat -- cooked, chopped

6 ounces Lowfat Cream Cheese -- softened

2 tablespoons Chives -- chopped

1 teaspoon Tabasco Sauce -- red or green

7 ounces Mild Green Chilies -- chopped & drained

4 tablespoons Milk, skim

1 cup Croutons, seasoned -- crushed

4 packages Refrigerated Biscuits -- crescent roll dough

1/2 cup Butter or Margarine -- melted

Salt -- to taste

Mix chicken, cream cheese, chives, mild green chilies, Tabasco sauce, milk,

and salt in a large bowl with your hands to make filling, and store in 2 -

one quart sized bags until you are ready to use them. Put crouton crumbs in

another 2 - one quart bags, attach them to the bags of filling, label and

freeze (unless you wish to make these right away).

To serve: Thaw chicken mixture or use freshly made mixture. Preheat oven

to 350 degrees F. Unroll crescent rolls. Each tube will contain 4

rectangles of dough with a diagonal perforation. Press dough along each

perforation so the halves will not separate. Place about 1/4 cup of

mixture in center of each rectangle. Fold dough over filling, and pinch the

edges to seal tightly. Dip each packet in melted margarine, and coat with

crouton crumbs. Place packets on baking sheet and bake for 20 minutes or

until golden brown. Copyright: (c)2001, Kaylin White/Real Food for Real People

CHOCOLATE PECAN PIE

1 1/2 cups pecan halves

4 Tbsp butter

4 oz. chocolate chips

3 eggs

1/4 cup Grandma's Molasses

2/3 cup light corn syrup

1 Tbsp sugar

1 tsp vanilla

1/4 tsp salt

ready-made chocolate pie crust

In a 350 degree oven, toast pecans on a baking sheet for 4 minutes. remove.

Raise temp to 375. In a small pan over low heat, stir butter and chocolate until melted, 1 minute. In a mixing bowl, lightly beat eggs. Blend in molasses, corn syrup, sugar, vanilla and salt. Stir in chocolate mixture and pecans. Spoon mixture into crust and bake until filling is set, 45 minutes. Cool and serve with whipped cream or ice cream. Serves 8 to 10.

CHOWDER SOUP

Combine:

2 cans oyster stew (or you could use 1 oyster stew and 1 potato soup)

1 can New England clam chowder

1 can cream of celery

1 can Milnot (or milk)

1 can milk

1 stick margarine

1 can water

Heat thoroughly. (You could do this in a crock-pot.)

CINNAMON LOAF

1 loaf frozen bread dough

2 tbsp. butter softened

1/4 cup sugar

2-3 tsp. cinnamon

Thaw bread according to pkg. Stir cinnamon and sugar together. Roll out bread dough to a rectangle shape about 7x5 inches. Spread butter evenly almost to edges. Sprinkle with the cinnamon and sugar mix and roll up tightly. Pinch to seal. Place seam side down in a greased loaf pan. Let rise in pan until double. Bake in a preheated 375 oven for about 30-40 minutes until done.

CINNAMON PANCAKE MIX IN A JAR

3 cups Flour

2 tablespoons Sugar

2 tablespoons Baking Powder

4 1/2 teaspoons Cinnamon

1 1/4 teaspoons Salt

In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Seal jar.

Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pancakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift:

Cinnamon Pancakes

In a medium bowl, combine 3/4 cup Milk, 1 Egg and 2 Tbsp. Vegetable Oil. With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about 10- 5 inch pancakes.

Copyright 2001, Kaylin White/Real Food for Real People

http://www.realfood4realpeople.com All Rights Reserved.

COOKIE TURKEYS

For each Turkey you will need:

1 1/2 Fudge Stripe cookies

1 Vanilla cream drop

vanilla icing with writing tip attached.

1 piece of candy corn

For each turkey - Lay 1 cookie flat, stripes up. Using 2 strips of icing as glue, attach 1/2 another cookie, stripes facing toward you, about 3/4 of the way to the back of the hole in the cookie (or wherever is visually best in your opinion.) The 1/2 cookie should be upright like a fan--this is the fanned out tail of the "turkey". Again using a blob of icing as the glue, attach 1 cream drop (flat side down) over the hole in the cookie. This will be the head. Put a small amount of icing near the center of the front of the cream drop and attach 1 pc candy corn pointing out. This is the nose.

Use the icing to put 2 small dots over the nose for the eyes. You can also add

smaller dots of dark chocolate icing on the eyes to make them look more

detailed.

CRANBERRY MAPLE SAUCE

makes 2 cups

2 cups fresh cranberries

1 cup maple syrup

1 cup water

1/4 teaspoon ground allspice (optional)

In a saucepan, combine cranberries, maple syrup and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, for about 15 minutes, until berries have burst and sauce has thickened. Stir in allspice, if desired.

Cool and serve at room temperature. This sauce is at its best when it is made

several hours in advance so that flavors will blend.

CRANBERRY ONION CHOPS

4 4 ounce boneless pork chops

1 8-ounce bottle reduced-calorie French dressing

1 package dry onion soup mix

1 16-ounce can whole cranberry sauce

In large nonstick skillet, brown pork chops on one side over medium-high

heat. In a medium bowl, stir together remaining ingredients to mix well.

Turn chops; pour cranberry mixture over chops in skillet, bring to a boil.

Lower heat, cover and simmer for 10 minutes, until chops are just done and

still tender.

Serve with rice or noodles, if desired. Yield: 4 servings.

CRANBERRY SALAD

2 cups fresh cranberries, ground

1 cup sugar

5 cups mini marshmallows

2 cups seedless grapes, halved

3 apples, diced

1 (8 oz.) tub frozen whipped topping, thawed

Mix first three ingredients together and let sit overnight in the refrigerator. Add remaining ingredients.

CROCK POT SWISS STEAK

1-1/2 lbs. beef round or shoulder steaks, cut 1/4-inch thick

1/2 cup water

3/4 cup finely chopped carrots

3/4 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

1/2 cup medium picante sauce

1/4 cup ketchup

1 Tbsp. white vinegar

12 ounces Farfalle (bow-tie) pasta, cooked

The night before serving: Prepare vegetables and combine with picante sauce, ketchup and vinegar; refrigerate in a sealed container. Trim fat from beef steaks and cut into 6 pieces. Wrap and refrigerate.

In the morning: Transfer steaks to the crock pot and top with vegetable mixture.

Cover and cook on low for 10-11 hours. Thicken by adding 1 Tbsp. cornstarch mixed with 1 Tbsp. water. Salt and pepper to taste. Serve over cooked pasta.

CURRIED TURKEY AND AVOCADO

Submitted by The California Avocado Commission

Serves: 4

1 California avocado, chopped

375g (12oz) cooked turkey, cut into strips

1/2 bunch salad onions, chopped

1/2 red pepper, deseeded and chopped

150ml (1/4 pint) mayonnaise

2 tsp lemon juice

1 tablespoon freshly chopped coriander

1-2 tsp mild curry powder

1 teaspoon cumin

1 teaspoon garam masala

salt and freshly ground black pepper

To Serve: shredded lettuce

To Garnish: fresh coriander

Place all the ingredients in a bowl and mix thoroughly. Arrange the shredded lettuce on a serving plate, spoon over the curried turkey and garnish with the coriander.

FAVORITE COCONUT CAKE

1 box yellow cake mix with pudding (mix as directed)

add 1 can coconut

bake as directed in 13x9 pan

When done and still warm, with sharp knife blade, make slits across cake

spoon hot sugar mixture over cake so entire surface is covered.

hot sugar mixture:

boil together for 2 min:

1 cup sugar

1/2 cup water

1/4 stick margarine

Filled Cookies

1 cup Sugar

1 1/2 Tablespoons Vegetable Shortening

3 Eggs

1 cup Milk

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 teaspoon Vanilla

1 cup Raisins

1 cup Chocolate Chips

1 cup Nuts -- chopped

Cornstarch -- as needed

Flour -- as needed

Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla

and mix well. Add enough flour to make a dough which can be rolled out.

Roll out dough and cut into 3 inch circles with the lip of a drinking glass

or a biscuit cutter.

Filling:

Barely cover raisins and nuts with hot water until they swell. Heat and

thicken with cornstarch. Partly cool and add chocolate chips.

Drop 1 teaspoon of filling onto a dough circle. Cover with second dough

circle and seal edges.

Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and

frost/decorate as desired. Store in closed container to keep soft.

FRUIT SHORTCAKE

Sift together:

2 cups sifted flour

1/3 c sugar

3 tsp. baking powder

1 tsp. salt

Cut in until the chunks are no bigger than pea-size:

6 Tbsp. shortening

Add & stir just enough to make a soft dough:

2/3 to 3/4 cup milk

drop the dough into greased muffin tins (until they are 2/3 full). Sprinkle tops with a good amount of sugar. This will make 6 to 8. Bake at 400 about 15 min. They should be very lightly browned and soft. Top with juicy berries and whipped cream. Other fruits are good also.

GARLIC SWISS STEAK

1 lb. round steak

1/3 cup flour

1 tsp. salt

1/2 tsp. pepper

2 tbsp. oil

1 can stewed tomatoes

1 onion, chopped

1 tbsp. green pepper flakes

2 tbsp. garlic

Cut steak in serving pieces. Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides. Brown steak in oil. Transfer to greased casserole. Combine tomatoes, onion, green pepper and garlic; pour over steak. Cover and bake at 350 for 1 1/2 hours.

GIBLET PAN GRAVY

Turkey neck and giblets

3 cups water

2 celery tops

2 green onions

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place neck and giblets, except the liver, in a saucepan with water, celery tops and green onions. Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender.

Strain broth and reserve.

Chop cooked giblets and combine with chopped liver.

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil. Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened. Season to taste with salt and pepper.

GREEN BEAN CASSEROLE REVISED

This is the old favorite recipe, revised to a lower fat, lower sodium

recipe. It is quite good.

2 - 9 oz. bags of frozen green beans (thawed) or 2 - 15 oz. cans of canned

(no salt added) green beans (drained)

1 - 10 3/4 oz. can Campbell's HEALTHY REQUEST, Cream of Mushroom Soup

3/4 cup skim milk

1 - 3.5 oz. Real Bak'd Baked Onion Pieces

1/8 tsp. ground black pepper

2 tsp. Worcestershire sauce or soy sauce

In a 1 1/2 QT. casserole, mix all ingredients except 1/2 can of the Real

Bak'd Onion Pieces.

Bake uncovered 30 minutes at 350 degrees or until hot; stir. Top with remaining 1/2 can of Real Bak'd Onion Pieces. Bake an additional 5 minutes. Serves 6

HOMEMADE DINNER ROLLS

2 packages active dry yeast

2 cups water -- lukewarm

1/2 cup butter or shortening

1/2 cup granulated sugar or honey

2 teaspoons salt

2 eggs

4 cups whole wheat pastry flour and

2 cups unbleached white flour

OR

6 cups whole wheat pastry flour

OR

6 cups white wheat flour

1 cup white flour, added while kneading

Heat oven to 425ºF. Dissolve yeast packages in lukewarm water. Cream together butter or shortening, sugar or honey, salt and eggs. Slowly add flour. Mix well and then turn out onto floured board and add 1 cup of flour while kneading on the board. Let rise, then punch down. Use immediately or store in refrigerator for up to two days. Roll into 1-inch balls and put three in each muffin tin, or roll dough out, cut into triangles, then roll into crescents. Bake 425ºF for 15 minutes.

INDIAN PUDDING

serves 6

4 cups milk

1 cup maple syrup

1/4 cup butter

2/3 cup cornmeal

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/2 cups dried currants or raisins

Vanilla ice cream (optional)

Preheat oven to 300 degrees.

In a saucepan over medium heat, combine 3 cups milk and maple syrup. Heat until just boiling and add butter.

In a bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes. Fold in currants or raisins. Spoon mixture into a buttered 2-quart casserole. Pour remaining milk over pudding; do not stir.

Bake pudding for 21/2 hours, or until all the milk has been absorbed and top is golden brown. Serve warm, topped with vanilla ice cream, if desired.

IRISH CREAM CARAMELS

2 cups whipping cream

1 cup granulated sugar

1/2 cup light corn syrup

2 tsp. butter of margarine

1 tsp. Irish Cream Extract

1 tsp. Vanilla

1/3 cup chopped walnuts

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a

candy thermometer, heat to 245 degrees, stirring constantly. Remove from

heat at once. Stir in extracts; pour into a buttered 8" x 8" x 2" pan. Cool

just until firm. Loosen candy around edges with a knife; invert on cutting

surface. Cut into 1-inch squares with a sharp knife. Cool Completely and

wrap each in waxed paper. Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.

LEMON CHICKEN WITH NOODLES

8 oz. medium no-yolk egg noodles

1 Tbsp lemon juice

4 boneless, skinless chicken breast halves (about 1 pound total)

1 tsp paprika

1/4 tsp ground black pepper

1 Tbsp olive oil

Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8 to 10 minutes, or until the chicken is opaque. Serve over the noodles.

MAKE AHEAD POTATOES

12 large potatoes, peeled and boiled in salted water

1 package (8 oz.) cream cheese, softened

1 carton (8 oz.) sour cream

1 t. onion powder

salt to taste

1/4 c. melted margarine

Paprika

Combine cooked potatoes, cream cheese, sour cream, onion powder and whip (or mash) until fluffy. Add a small amount of milk if necessary. Spread in a

buttered 9 by 13 inch pan and refrigerate or freeze until needed. When ready to use, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° F. oven for one hour. Delicious with any meat, and no gravy is needed.

MEDITERRANEAN AVOCADO SALAD

WITH MINT VINAIGRETTE

Submitted by The California Avocado Commission

Serves: 6

1 medium head romaine lettuce, cut crosswise into 3/4-inch slices

1 ripe medium California avocado, seeded, peeled and sliced crosswise

1 medium cucumber, peeled and cut into 1/2-inch cubes

1 small red onion, diced into 1/2-inch pieces

12 cherry tomatoes, cut in half

Mint Vinaigrette (recipe follows)

Mint Vinaigrette:

In jar with lid, combine:

3 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. lemon juice

1 tbsp chopped parsley

1 teaspoon sugar

1/2 tsp. dried, crushed mint leaves (or 1/2 tbsp. chopped fresh mint)

1/8 tsp. salt.

Shake well.

In large salad bowl, combine romaine, avocado, cucumber, onion and tomatoes; chill briefly. To serve, toss with Mint Vinaigrette.

MICROWAVE POTATOES AND CARROTS

2 potatoes, peeled and cubed

1 or 2 carrots, peeled and sliced

2Tbsp chopped onion

salt & pepper to taste

Put sliced carrots and chopped onion in microwave safe dish. Add 1Tbsp water. Cover with saran warp. Microwave on high for 2 to 3 minutes. Add potatoes and microwave until potatoes and carrots are tender. May add small amount of butter or margarine for flavor also or may use a butter spray for flavor. Serves 2

MUSHROOM PATE'

1 pound mushrooms, chopped

2 Tablespoons butter or margarine

1 (8 oz.) package of light or fat free cream cheese, softened

1/2 teaspoon garlic salt

I teaspoon seasoned pepper (I use lemon pepper marinade and seasoned pepper)

Sauté' chopped mushroom in butter over medium heat until liquid is absorbed

(about 5 minutes) Let mushrooms cool to room temperature. In food

processor, position knife blade. Add sautéed mushrooms, cream cheese,

garlic salt and pepper. Process until smooth. Spoon into greased or

plastic wrap lined pan or bowl. Chill. Unmold and garnish with sliced

mushrooms and rosemary. Serve with toasted french bread baguette slices,

bagel chips or wheat thins.

NUTTY SWEET POTATO SALAD

2 large sweet potatoes, peeled and cut into chunks (about 1 1/4 lbs)

3 tbs. reduced-calorie mayonnaise

3 tbs. fresh lemon juice

1/4 tsp. five-spice powder

1/4 cup chopped walnuts, toasted

1/2 cup currants

1/8 tsp. table salt, or to taste

1/8 tsp. black pepper, or to taste

Steam sweet potato chunks until tender, about 5 minutes; cool to room

temperature. Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently.

Add walnuts and currants; toss. Season to taste with salt and pepper.

Yields about 3/4 cup per serving. Serves: 6

OLD FASHIONED APPLE CAKE

Cream together by hand:

2 cup sugar

3 eggs

2 tsp vanilla

1 1/2 cup canola oil

Add:

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

3 cup flour

Mix by hand until stiff. Add 3 cups peeled and chopped apples (about 3 big apples). Bake in a 13x9 for 1 hr at 350 (metal) or 325 (glass). Let cool at least 10 min (while you make icing below), then poke holes in the cake with a fork. Pour icing over cake and let cool 3 hrs.

Icing:

1 cup brown sugar, firmly packed

1/2 stick butter or margarine

1/4 cup half and half (fat free kind works fine)

Bring to boil and boil for 3 minutes.

PACIFIC RIM GLAZED SIRLOIN RIBBONS

Servings: Serves 6

1-1/2 lbs. beef sirloin steak

1 cup prepared lite teriyaki marinade

1/2 cup chopped onion

1/3 cup honey

1/3 cup fresh orange juice

1 Tbsp. chopped fresh rosemary

1 Tbsp. dark sesame oil

1 clove garlic, crushed

-- pepper, to taste

In a medium shallow dish, combine all ingredients, except steak, adding pepper, as desired whisk until blended. Remove and reserve 3/4-cup for basting.

With a sharp knife, slice sirloin into 1/4-inch strips. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade discard marinade. Thread steak on skewers. Place steak on grid over medium ash-covered coals. Grill, uncovered 8-10 minutes, turning once for medium-rare to medium doneness. Baste occasionally with reserved marinade.

Place remaining basting marinade in small saucepan bring to a boil for 1 minute. Spoon hot marinade over beef and sprinkle with toasted sesame seeds, as desired.

PINEAPPLE ANGEL FOOD CAKE

1 package of Angel Food Cake Mix

1 20 oz can of crushed pineapple, in juice, undrained

Combine the dry angel food cake mix with the can of undrained pineapple. Beat with an electric mixer, 1 minute. Turn into an UNGREASED 9 x 13" baking pan and bake at the temperature indicated on the package for 25 to 30 minutes, until lightly browned. You may test it with a toothpick, inserted in the middle, to ensure that it is done. Invert, resting the corners of the pan on 4 cans of equal height until cooled.

POISON

1 cup Chocolate Discs -- blue

1 cup Chocolate Discs -- green

1 stick Butter or Margarine -- divided

1/2 cup Peanut Butter, creamy

6 cups Cereal -- Crispex brand

2 cups Pretzels -- miniature

2 cups M&Ms(r) plain chocolate candy

2 cups Peanuts, dry-roasted

4 cups Powdered Sugar

Place pretzels, cereal, M&Ms and peanuts in a large bowl. Toss to mix. Melt blue chocolate discs, 1/2 stick butter and 1/4 c peanut butter in microwave. Repeat with green chocolate discs. Pour blue over mixture in bowl, toss lightly. Pour green over, toss again. Toss to coat. Pour sugar into a large grocery bag, add mixture and shake to coat well. Place in covered containers or jars.

POTATOES EUPHORIA

4 scallions -- finely chopped

1 tsp salt

1/4 tsp black pepper

8 medium Yukon Gold potatoes -- scrubbed and sliced

12 ounces cream cheese -- cubed

In well-buttered slow-cooker, layer one fourth of the sliced potatoes. Sprinkle with about 1/4 tsp of salt and pepper, and top with one third of the cheese cubes and then one third of the scallions. Make a second layer of potatoes, sprinkle with about 1/4 tsp of salt and pepper, and top with half the remaining cheese and scallions. Repeat with a third layer of potatoes, sprinkle with another 1/4 tsp of the salt and pepper, and top with the remaining cheese and scallions. Make a final layer of potatoes and sprinkle with the remaining salt and pepper. Cover and slow-cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until potatoes are very tender - about 1 hour longer. Stir the potatoes well to mash slightly, and serve immediately.

PUMPKIN AND SPICE SOUR CREAM

COFFEECAKE

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup margarine, softened

1 cup granulated sugar

2 eggs

1 teaspoon butter flavoring

1 teaspoon orange extract

1/2 teaspoon vanilla extract

1 cup cooked and mashed or canned pumpkin

1/2 cup sour cream

1 cup finely chopped pecans

2/3 cup firmly packed brown sugar

1-1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10-inch tube pan and set aside.

Combine flour, baking powder, baking soda and salt; set aside. Cream margarine and granulated sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

PUMPKIN MOUSSE

1- 8oz. cool whip

1- 15oz. canned pumpkin

1- pkg. instant pudding mix

Mix all together and serve.

PUMPKIN PIE

Marie Callender's(r)

by Todd Wilbur

The vittles from Marie Callender's have made an impression beyond the chain's west coast roots with home style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. But pie-making is where the chain excels. A fresh slice of Marie Callender's is a close as you'll get to homemade heaven this side of grandma's porch window. This clone was an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months.

1/4 cup butter, softened

1/4 cup shortening

1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

Filling

2 eggs

1 15-ounce can pumpkin

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon plus 1/8 teaspoon ground cloves

3/4 cup whole milk

1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.

2. Sift together the flour, sugar and salt in a medium bowl.

3. Using a fork, cut the chilled butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk and ice water into the dough then form it into a ball.

4. Roll dough flat on a floured surface and line a 9-inch pie pan.

5. Prepare filling by beating two eggs. Add pumpkin and stir well to combine.

6. Combine sugars, cinnamon, ginger and cloves in a small bowl. Stir spice mixture into the pumpkin.

7. Stir in milk until well blended.

8. Pour filling into pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45 to 55 minutes or until the edge of the pie and the crust is turning light brown. Slice into 6 pieces to serve restaurant-size portions. (http://www.topsecretrecipes.com) Makes 6 servings.

RICE CARROT RING

3 cups cooked rice

2 cups grated carrot

1/4 cup grated onion

2 tablespoons all-purpose flour

1 (10-3/4 oz) can condensed Cheddar cheese soup -- undiluted

1 egg -- slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon Worcestershire sauce

Dash hot sauce

10 ounces frozen peas

Combine rice, carrots, onion, and flour in a large bowl. Add next 6 ingredients, mixing well. Pack mixture into a greased 8-inch ring mold. Bake at 350 degrees F. for 30 minutes. Allow to cool 10 minutes.

Cook peas according to package directions; drain.

Invert rice ring onto platter, and fill center with peas. Garnish with carrot curls, if desired. Yield: 6 servings.

SPICE RUBBED CORNISH HENS

1 tablespoon brown sugar

1/8 teaspoon allspice

1/4 teaspoon cinnamon

1/8 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon ground ginger

1 teaspoon salt, divided

2 Whole Cornish hens, split in half

8 ounces small red potatoes, scrubbed and cut in quarters

Preheat oven to 450 degrees. Coat a roasting pan with cooking spray. Combine brown sugar, allspice, cinnamon, black pepper, cumin, ginger and 1/2 teaspoon of the salt in small bowl, mix, rub spice mixture over surface of hens, place halves flat in roasting pan. Toss potatoes with remaining 1/2 teaspoon salt and place the wedges in between the hens. Roast for 30 minutes. Makes 4 servings.

STUFFING MIX

Kraft(r) Stove Top(r) Stuffing Mix

by Todd Wilbur

This recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. You know, it's nice to be able to make as much of this as you want prior to the holiday crunch and just keep it sealed up in the pantry until you're ready to use it. Besides, you have enough to worry about deciding which fruits to use in the Jell-O mold. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes the stuff is all ready to go up a turkey's backside.

From Top Secret Recipes:

1/3 cup minced fresh celery

4 to5 slices white bread

3 to 4 slices wheat bread

3 chicken bouillon cubes, crushed

2 teaspoons dried chopped onions

1 1/2 teaspoons dried parsley

1/8 teaspoon sugar

1/8 teaspoon onion powder

To Make Stuffing

1 2/3 cups water

1/4 cup margarine

Squish the bread with the palm of your hand.

Dice the bread into pea-size pieces.

1. Arrange the celery pieces on a plate and set the plate in a warm place - a sunny window is best - for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced.

2. Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread.

3. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.

4. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.

5. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving. (http://www.topsecretrecipes.com) Makes 6 servings.

SWEET POTATO CASSEROLE

2 cups cooked and mashed sweet potatoes

3 eggs, beaten

1 1/2 sticks oleo (3/4 cup)

1 1/4 cups sugar

1/4 cup flour

1 large can Pet (Sego) milk

Combine sugar and flour and add to remaining ingredients. Mix well and pour

into 2 1/2 quart baking dish.

Topping:

1/2 cup coconut

1/2 cup chopped nuts

1/2 cup brown sugar

1/2 cup crushed corn flakes

Combine ingredients thoroughly and sprinkle on top of casserole. Bake at 350

degrees for 25 minutes (or firm in the center).

TACO JOES

(this can be made with left-over sloppy joe mix)

1 lb ground beef (or turkey)

1 can sloppy joe sauce (Manwich etc. or some home made sloppy joe stuff)

2-3 tablespoons chili powder (adjust to taste)

1 teaspoon ground cumin

3 dashes hot pepper sauce

Hamburger rolls

Grated cheddar or jack cheese

Chopped tomato

Sliced black olives

Shredded lettuce

Salsa

Other taco toppings as desired.

Prepare the sloppy joes as directed on the can, adding in the extra seasonings at the same time as the sauce. Let simmer for 20 minutes or more to allow the spices to blend. Serve over hamburger buns, topped with traditional taco ingredients.

TANGY GREEN BEANS

4 to 5 strips bacon cut into 1/2-inch pieces

1 small onion, chopped

1/4 cup sugar

1/2 cup vinegar

3 cans green beans, drained

Fry bacon and onion together. Remove from pan. In a small bowl, stir sugar and vinegar together until the sugar dissolves. Pour into the bacon-onion pan. Add

the green beans. Cover and simmer 10 to 15 minutes.

TEXAS PECAN PIE

1/2 cup melted butter

1 cup Light brown sugar

1 cup Light corn syrup

3 Eggs, slightly beaten

1/4 tsp Salt

1 tsp Vanilla

1-1/3 cups Pecan halves

Unbaked pie shell

Preheat oven to 450°F. Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth. Blend in pecans. Pour into pie shell. Bake 10 minutes at 450°F; then lower heat to 350°F and bake an additional 40 to 45 minutes.

You can arrange your top layer of pecans in an attractive pattern if you like, but people will remember this pie more for its taste than its looks.

TEXAS SHRIMP ROLL UPS

1/2 pound Cooked Shrimp - small salad shrimp work well.

1 pound Cream Cheese - room temperature

1 cup Pico De Gallo (salsa described below)

Juice of 2 limes

10 burrito-sized (large) Flour tortillas

Salt and Pepper to taste

Using the paddle attachment on a mixer or a spoon and a bowl, mix together the cream cheese and lime juice until incorporated and the cream cheese is easy to work with. Then season lightly with salt and pepper.

Mix in the cooked shrimp and pico de gallo. Pico de gallo is simply diced ripe tomatoes, sweet red onions, fresh jalapeno peppers, chopped cilantro and a little bit of lime juice to make a "chutney" type salsa. Spread the mixture evenly on the flour tortillas and roll them up tightly. Wrap the roll-ups and chill overnight. When it's party time, slice into half-inch thick slices and arrange fanned out on a platter lined with shredded cabbage or leaf lettuce.

For a colorful twist, use flavored tortillas. Green spinach tortillas and roasted red bell pepper tortillas make a great Christmas color combination. This recipe is wide open for improvisation.

As any Chef will tell you, your guests will eat with their eyes first. If it looks good, you are one step ahead of the game.

TEXAS SIGNATURE STEAK RUB 2000

This recipe, from Chef Kevin Williamson, was the rub competition winner at the 2000 Texas Hill Country Wine and Food Festival.

1/2 cup brown sugar

1/4 cup granulated sugar

2 Tbsp. dark chili powder

2 Tbsp. paprika

1 Tbsp. dry Mexican oregano

1 Tbsp. dry thyme

1 Tbsp. dry sweet basil

2 tsp. dry mustard

1 tsp. cayenne pepper

2 Tbsp. granulated garlic

Mix all ingredients together thoroughly. Generously rub on steak and grill as usual.

TUNA ENCHILADAS

8-12 servings

3 cans Tuna, drained

1 can Cream-of-whatever soup(condensed)

1 cup Green onion, minced

1 cup Sliced black olives

1 lb Co-jack (or cheddar) cheese, shredded

24 Corn tortillas

2 (10oz) cans enchilada sauce

1 cup Light cream (I use refrigerated non-dairy creamer)

Mix tuna, soup, onion, olives and half (2 cups) of cheese. Warm tortillas

in the microwave in a damp towel. Remove them a few at a time, fill each

with about 2 tbls. filling, roll up and place in a shallow baking dish(es)

or single serve units. Serving is 2 or 3 enchiladas. Combine sauce and

cream and pour over enchiladas and top with remaining cheese. Bake at 350,

20 minutes, covered, then 20 min uncovered. Serve with sour cream.

TUNA FISH CAKES

2 cans of tuna, drained thoroughly

2 eggs (or 3 small)

1/4 cup milk

1 sleeve of saltine crackers, crushed

Mix ingredients well. Shape into balls and flatten. Fry in butter, oil, or

margarine until golden. Makes about 10. They freeze well and are good cold

or reheat in the microwave. I do not fry these. I spray a cookie sheet with no-stick spray and then spray the patties and bake for 10 minutes on each side at about 375 degrees. They are just as good baked as fried, just easier to make and better for you.

TURKEY and STUFFING TIPS

Figure on 1.5 lbs of turkey, per guest to ensure that you'll have generous

servings, with some leftover.

Ensure a moist and juicy turkey by placing a tray of water in the oven throughout the roasting process. Occasionally check and refill the tray.

Brush the outside of the bird with clarified butter to compensate for the lack of natural fat in turkeys.

You can heat (not boil) 1 cup of white wine (Chardonnay) or a pint of Guinness. Pour it over the turkey after 1 hour of roasting. This makes great gravy: use the drippings as your gravy base.

Try basting the turkey with honey the last 10 to 15 minutes of the roast, not only does this taste great and help to seal in the flavor, but it also adds a beautiful glaze to the bird.

After cooking the bird, remove it from the oven, cover it in foil and let it cool for at least 30 minutes before carving so that the bird can reabsorb the juices

Stuffing Tips

Stuffing a bird adds flavor, helps keep it juicy, and provides a super side dish. When stuffing the bird, fill both the neck and body cavities. Also consider separating the skin from the breast with your fingers and place a thin layer of stuffing between the skin and the breast.

Select your stuffing seasonings: Good seasonings for your stuffing include sage, savory, rosemary, thyme, freshly ground pepper, oregano, marjoram, or Lowry's Seasoning Salt. Season to taste.

Select your stuffing vegetables: Good vegetables include: onion, celery (leaves included), parsley. Finely chop all. Sauté in butter.

When making your stuffing, consider replacing 1 cup of water with 1 cup of white wine (Chardonnay is preferable) for a nice, noticeable zing.

As an alternative, consider using one cup of gravy, chicken stock, or onion soup mix as a substitute for a cup of water for a more deep, rich tasting stuffing.

Once your vegetables are sautéed, add the water / wine / gravy / chicken stock. Bring the mix to a boil and add sage, thyme, parsley, salt, and pepper to taste. Pour over top of bread cubes / stuffing mix. Toss mixture.

Stuff your turkey. If you don't stuff your bird with stuffing, at least rub the body cavity with bay leaves, thyme, parsley, salt and pepper.

Tom Clary suggests that for an extra tasty stuffing variation consider adding ground pork sausage. Mix 1 pound of browned and chopped sausage (for an average bird) to the basic stuffing mix. Pour the sausage grease onto the turkey right before it is done roasting. This will make a super crispy skin.

Bake all leftover stuffing in a covered greased dish at 325 Degrees for the last 30 - 45 minutes. Pour some of the pan drippings onto your stuffing casserole while it is cooking in the oven.

TURKEY HAM ELEGANTE

1 1/2 Tbsp butter or margarine

1/2 cup bread crumbs

2Tbsp butter or margarine

1/2 cup chopped onion

3 Tbsp all-purpose flour

1/2 tsp salt

1/8 tsp pepper

1 (4 oz.) can undrained, sliced mushrooms

1 cup light cream

2 cups cubed, cooked turkey

1 cup cubed, cooked ham

1 (5 oz.) can drained and sliced water chestnuts

1/2 cup shredded process Swiss cheese

Paprika

In small bowl, melt 1 1/2 T. butter in microwave oven 30 seconds. Mix with bread crumbs. Set aside. In 2-qt glass casserole, melt 2 T. butter in microwave oven 1 minute. Stir in onion and cook 1 minute more. Blend in flour, salt and pepper.

Stir in mushrooms and cream. Cook in microwave oven 1 minute. Stir well. Cook additional 3 minutes. Gently stir in turkey, ham and water chestnuts. Cook in microwave oven 7 minutes, stirring every minute.

Top with cheese and wreath with the buttered crumbs. Return to microwave oven for 1 minute. Sprinkle with paprika. Serves 6

TUTTI FRUITY AVOCADO SALSA

Submitted by Kayla Hunter of California

Serves: 6

3 Large Avocados, peeled, pitted and chopped

2 Kiwi Fruit, peeled and diced

1 Mango, peeled and chopped

6 Strawberries, diced

1 cup of fresh chopped Pineapple, (Drain all juice if using canned)

1 Papaya chopped

2 Tablespoons, coarsely chopped fresh cilantro

1/2 cup finely chopped red onions

1/2 teaspoon Sea Salt

Dash of fresh cracked pepper

The juice of 2 limes

Combine avocados, kiwi, mango, strawberries, pineapple, papaya and red onions in a large bowl. Sprinkle salt and pepper as directed or to taste, add lime juice. Gently toss all ingredients. Cover until chilled. Add a few dashes of hot pepper sauce (Tabasco) to spice it up a bit. Once chilled, serve on a bed of lettuce, garnished with you favorite tortilla chips. .

ULTIMATE BLACK BEAN DIP

1 15 oz. can Black Beans

4 cloves Garlic, minced or pressed

1 teaspoon Ground cumin or to taste

2 teaspoons Chili powder

1/4 cup Balsamic Vinegar

Salt and Pepper to taste

Simply put all the ingredients in a food processor and process until smooth. Some canned beans have more liquid than others, so you may have to add more vinegar to make the consistency right, but don't use more than 1/2 cup vinegar.

Serve as a dip for veggies, corn or flour tortilla chips, pita chips, etc. Use as a second or third dip so that those people afraid of beans will have alternatives for their veggies. Ranch or spinach dips always seem to be popular. The vinegar and spices make this bean dip extraordinarily good, and the flavor seems to take people pleasantly by surprise. Makes 2 cups.

VEGGIE MEATLOAF ROAST

1 lg. onion, chopped (or liquified in blender)

7 slices whole wheat bread, cubed

1 stick butter, melted

1 tube Morning Star soy burger (freezer section in grocery stores)

1/2 cup grated cheddar cheese

4 large eggs (or 1 cup egg replacer )

1/2 tsp. poultry seasoning

1/4 tsp. garlic salt

Mix all ingredients together. Place in a 13 x 9 baking dish; bake for 30 minutes. at 375 degrees. Remove from oven and mix together 1 cup ketchup and 3 tbsp

brown sugar; spread over top of loaf. Return to oven and bake for 15 more

minutes.

WASSAIL

Bring to boil in a large pan:

3 cups sugar

6 cups water

Make a small spice bag for the ingredients below, add to the sugar/water

mixture and let set overnight.

4 sticks cinnamon

2 teaspoon whole cloves

1 tablespoon ginger

Remove the spice bag, mix all remaining ingredients together with first

mixture, and serve hot.

1 large can of orange juice mixed with 3 cans of water

2 small cans of lemonade, add water as instructed

4 cups of very strong tea

1/2 gallon cider

This recipe has been a holiday tradition in our family for many years. We

serve this hot, spicy drink at Thanksgiving and Christmas.

WE GIVE THANKS

Going native for your holiday feast

A Thanksgiving dinner centered around roast turkey includes, clockwise from left: giblet gravy, Indian pudding, pumpkin soup and cranberry-maple sauce -- all based on foods of American Indians. THE ASSOCIATED PRESS

November 14, 2001 Posted: 05:55:02 AM PST

By LINDA BEAULIEU, THE ASSOCIATED PRESS

Thanksgiving has evolved over the centuries, and that includes the occasional surprise.

Popcorn, for example.

There were no forks on that first Thanksgiving table in 1621. The Pilgrims and Indians shared cups and spoons and used their knives and fingers to eat.

There was no cranberry sauce, and historians seriously doubt that turkey was served.

When the Pilgrims landed at Plymouth Rock in 1620, they were greeted by a barren, inhospitable landscape . They settled into American Indian villages that had become ghost towns because of smallpox.

Had it not been for Squanto, the lone surviving Pautuxet Indian, the Pilgrims would have starved to death. Squanto gave them corn and taught them how to plant it the Indian way: four kernels of corn in a mound of earth along with the head of a fish.

One year later, the Pilgrims had their first meager harvest and set aside a day of thanksgiving.

Chief Massasoit was invited to the feast, and he brought with him 90 fellow Wampanoags, their faces and bodies painted for the celebration.

That first Thanksgiving began as a breakfast and ended with a surprise.

Historians say the menu included roast venison, duck, stuffed goose, lobsters, clams, bass, watercress, leeks, corn, plums and dried fruit. A wine made from wild grapes was served.

The surprise came when the Indians disappeared into the woods and returned with a bushel of popped corn, a wondrous new food for the Pilgrims.

The familiar image of Pilgrims and Indians feasting on turkey for that first Thanksgiving is now believed to be a myth. Turkeys did not become customary Thanksgiving fare until the 1860s.

Our debt to the American Indian is great. Many foods and classic American dishes are of American Indian origin. It was the Indian who gave us the tomato and the potato.

American Indians from five distinct areas gave us foods and recipes we still use today:

From the Southwest, the Pueblos, Papago and Hopi grew peppers and beans, which they transformed into chili, soups, salads and barbecue sauces.

From the Northwest, the Tlingit, Kwakiutl and Salish tribes steamed, broiled and simmered seafood from the Pacific.

From the vast Plains, the Dakota and Cheyenne Indians roasted buffalo.

From the South, the Powhatan and Cherokee tribes became famous for their soups, stews and corn bread.

From the East, the Narragansett, Penobscot and Iroquois steamed dinners in earthen pits, creating the first clambakes.

More than half the foods we eat today are foods the Indians cultivated: avocados, sweet potatoes, pineapples, potatoes, tomatoes, peppers, pumpkin, squash and corn.

In "Spirit of the Harvest: North American Indian Cooking" (1992, Stewart, Tabori & Chang), authors Beverly Cox and Martin Jacobs offer recipes that demonstrate how the foods of yesteryear have a place on today's table. From that cookbook comes this menu, which would have pleased Indian and Pilgrim alike, as well as their 21st-century descendants: