Sweet Potato Souffle

Original recipe yield: 8 -10 servings

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

INGREDIENTS

• 3 cups mashed sweet potatoes
• 3/4 cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup flaked coconut
• 1/3 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup chopped walnuts
• 1/3 cup melted butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Hot Crab Dip

Original recipe yield: 5 cups

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons mayonnaise
• 2 cups shredded Cheddar cheese
• 2 (6 ounce) cans crabmeat
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons hot sauce
• 2 tablespoons Worcestershire sauce
• paprika, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Thanksgiving Cheese Ball

Original recipe yield: 8 servings

PREP TIME	15 Min
READY IN	4 Hrs 15 Min

INGREDIENTS

• 8 ounces cream cheese
• 4 ounces sharp Cheddar cheese
• 2 ounces crumbled blue cheese
• 2 tablespoons grated onion
• 1 clove garlic, minced
• 4 dashes Worcestershire sauce
• 1 (2.25 ounce) can green olives
• 1/2 cup chopped pecans

DIRECTIONS

1. In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
2. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

Sugar Coated Pecans

Original recipe yield: 1 pound (12 servings)

INGREDIENTS

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Oranged Cranberry Sauce

INGREDIENTS

• 2 pounds cranberries
• 2 tablespoons orange zest
• 3 cinnamon sticks
• 1 pint orange juice
• 2 cups packed brown sugar
• 2 cups water

DIRECTIONS

1. Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about one hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

Yields 4 cups, approx. 64 servings.

A Simply Perfect Roast Turkey

PREP TIME	30 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 30 Min

YIELDS 24

INGREDIENTS

• 1 (18 pound) whole turkey
• 1/2 cup unsalted butter, softened
• salt and freshly ground black pepper to taste
• 1 1/2 quarts turkey stock
• 8 cups prepared stuffing

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Vietnamese Crepes (Banh Xeo)

Ingredients

• 1 ea (12 oz) package Bot Banh -Xeo mix (rice flour with tumeric)
• 3 c Water (divided use)
• 1 t Sugar
• 1 ea (116 oz) package Orients -Delight coconut milk (heavy cream can be Substituted) frozen, not canned coconut milk
• 4 ea Green onions
• 1 lb Large shrimp (36 - 48 size)
• 1/2 lb Lean pork, thinly sliced
• 2 ea Yellow onions
• Oil
• 16 ea Handfuls fresh bean sprouts -(put in microwave for a little while to Soften)
• 1 ea Head red leaf lettuce
• 1 bunch Cilantro, basil or mint
• Fish Garlic Sauce

Directions

Prepare crepe batter the night before serving. Thinly slice green onions. Place one cup water in small pan on high heat. Thoroughly blend the 12 ounce package of bot Banh Xeo mix with the two remaining cups water until completely moistened. Dissolve sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.

The next day, peel the shrimp. Cut in half lengthwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.

Bacon Cheddar Deviled Eggs

Original recipe yield: 24 deviled eggs

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	40 Min

INGREDIENTS

• 12 eggs
• 1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese
• 1 tablespoon mustard

DIRECTIONS

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Sausage and Rye Appetizers

1 loaf cocktail rye bread

2 lbs. regular sausage

1 lb. mild velveeta cheese (chopped)

1 small onion, chopped

Preheat oven to 350° F.
Fry sausage and onion.
Drain off fat; return to skillet and add cheese.
Mix all well.
Put about 1 tablespoon of mixture on each piece of bread.
Place on cookie sheet and bake about 10 minutes or until cheese bubbles.

Swiss Bacon Pleasers

6 slices bacon
1 (8 oz.) pkg. crescent rolls
4 slices Swiss cheese
3 eggs, slightly beaten
3/4 C. milk
1 T. instant minced onion
1 T. diced parsley

Cook, drain and crumble bacon; set aside.

Separate rolls into 4 rectangles and press into 2 well-greased and floured 8-inch square pans. Place 2 cheese slices over dough in each pan.

Combine eggs, milk and onion; pour 1/2 milk mixture over cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425ºF for 15 to 18 minutes.

Cut into 2-inch squares.

Piggy Wraps

1 pkg. Hillshire Farm sausage

1 pkg. refrigerated crescent dough

Cut sausage into desired shapes. Wrap in dough.

Bake at 400º for 5 minutes or until golden brown. May be frozen.

Sweet and Saucy

equal parts:

currant jelly

catsup

1 package Hillshire Farm sausage, cut up

Heat jelly and catsup in saucepan. Add bite size pieces of sausage and heat until sausage is hot.

Serve with toothpicks

Hot Cheese Puffs

1/4 cup soft butter

1/2 lb. grated sharp cheddar cheese

1 cup all-purpose flour

pinch of cayenne pepper

Mix all ingredients well and chill for two hours.

Roll into small balls and place on an ungreased cookie sheet, flattening slightly. Bake at 400º for 5 minutes. will make about


about 4 dozen puffs

Hot Crab Appetizers

1 (6-oz) can crabmeat, drained

1 tsp. salt

dash white pepper

1 tbsp. marjoram

2 tbsp butter

2 tbsp flour

1 egg yolk

1 c. light cream

6 slices white bread

Combine first 4 ingredients; set aside.

In a saucepan, melt butter; remove from heat and stir in flour. Beat egg yolk into cream. Stir cream into the butter/ flour mixture and heat until thickened, stirring constantly. Mix will be VERY thick.

Pour sauce on crab meat mixture and toss.

Using a small round cookie cutter, cut 4 rounds from each slice of bread. Toast on 1 side only.

Mound crab mix on untoasted side. Place in broiler until lightly browned.

Serve HOT!

Yield 24 appetizers

Bacon and Cream Cheese Stuffed Mushrooms

8 oz. cream cheese, softened

4-6 strips of bacon, fried and crumbled; reserve fat

1 small onion, finely chopped

20-25 large mushrooms, stems removed

8 mushroom stems, finely chopped

Sauté onion and mushroom stems in bacon fat until tender. Drain off excess fat.

Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees for 10-15 minutes. Finish under the broiler just until tops are golden.

Citrus Lobster Salad

3 8 oz. lobster tails (fresh or frozen) fresh or frozen
1 medium Pink grapefruit, peeled, sectioned
1 medium Orange peeled and sectioned
1/4 c Orange yogurt
3 T. Orange juice
1 T. Fresh lemon juice
1 t. Grated orange rind
1 t. Grated lime rind
1/8 t. White pepper
4 C. Fresh spinach leaves torn
2 t. Fresh chives chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.

Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired.

Serves 4.

Cream of Spinach Soup Recipe

6 to 8 slices bacon
1/4 C. margarine or butter
1 medium onion, minced
2 C. all-purpose flour
3/4 T. minced garlic
1 t. salt
1 t. hot sauce
2 t. black pepper
1 T. Worcestershire sauce
2 gallon milk
3 new potatoes, peeled and diced small
3 carrots, cleaned and diced small
Three 10-oz. boxes of chopped spinach

Crisp the bacon, remove and crumble; reserve 4 tablespoons of the bacon fat.

Add margarine and onion to pan, and saute 3 to 4 minutes.

Add flour to make a roux and stir over low to medium heat for 5 to 6 minutes.

Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce.

Add milk, 1 pint at a time, over medium-high heat until all is added and roux thickens fully (just before the milk boils).

Put in the potatoes and carrots and then simmer on low to medium heat for 25 to 30 minutes; stir every 4 to 5 minutes so the soup doesn't burn.

If you prefer a thicker soup, mash the potatoes and carrots at this point.

Lastly, add the spinach and bacon bits and simmer for 5 to 10 minutes more.

Halibut Kabobs

1 lb halibut steak (about 1 in. thick)
1/4 C fresh lemon juice (1 1/2 medium lemons)
1/4 C olive oil
3 shallots, thinly sliced
1 tsp salt-free Italian herb seasoning
1/2 tsp. dried thyme, crumbled
Vegetable oil spray
1/2 Large red onion, cut lengthwise into thirds
1 lemon cut in wedges

Preheat broiler. Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside.

In large bowl, mix lemon juice, oil, shallots, herb seasoning and thyme. Add fish and toss to coat. Cover and marinate in refrigerator at least 5 mins, but no more than 1 hour.

Meanwhile, spray the broiler pan with vegetable spray.

Pry onion apart into single layers. Thread each on the skewer alternating onion and fish, using 4 pieces of fish and 5 pieces of onion.

Place kabobs on broiler pan. Broil kabobs 4 in. from heat for 2 to 2 1/2 minutes on each side, or until fish is no longer translucent.

Garnish with lemon wedges.

Creole Shrimp

3 Tbsp. Crisco
1 medium onion, sliced
1 medium green pepper, chopped
2 8-oz cans tomato sauce
1/2 bay leaf
1 7-oz pkg. frozen shrimp, thawed
1/2 tsp. salt
1/8 tsp. black pepper
2-1/2 cups cooked rice
cayenne pepper for taste

Melt Crisco in 2 quart saucepan. Add onions and green pepper. Cook slowly, stirring occasionally until tender.

Add tomato sauce, bay leaf, shrimp salt, and black pepper. Simmer 15 minutes.

Add rice, heat.

Add cayenne pepper for taste.

Moo Shu Beef

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4 inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas, warmed
1/3 cup hoisin sauce

Marinade:
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves garlic, minced

Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well; remove and discard stems. Cut caps into thin strips.

Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.

Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.

Spread hoisin sauce on tortillas; spoon beef mixture down center. Fold bottom edge over filling; fold right and left sides to center, overlapping.

Makes 4 servings.

Cajun Chops Recipe

1 T. paprika
1 t. seasoned salt
1 t. rubbed sage
1/2 t. cayenne pepper
1/2 t. black pepper
1/2 t. garlic powder
4 lean boneless center-cut pork chops, 1/2-inch thick
2 t. butter

Combine paprika, salt, sage, cayenne and black peppers and garlic powder; coat chops well on both sides with this seasoning mixture. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium.

Fry on both sides until dark brown, about 6 to 8 minutes.

Makes 4 servings.

Crockpot Shrimp Marinara

1 lb. Tomatoes, peeled, cut up

2 tb Parsley, minced
1 Garlic clove, minced
1/2 t. Basil
1/4 t. Pepper
1 ts Oregano
6 oz. Can tomato paste
1/2 t. Seasoned salt
1 lb. Shrimp, shelled, cooked
1/4 cup Parmesan cheese, grated
2 cups Spaghetti, cooked

In slow cooker, combine tomatoes with seasonings and tomato paste.

Cover and cook on low 6-7 hours. Turn control to high.

Stir in shrimp, cover and cook for 10-15 minutes.

Serve, topped with cheese, over spaghetti.

Crock Pot Fisherman's Chowder

1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or halibut)

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots

1/4 C. snipped parsley

1/4 t. leaf rosemary

1/2 C. dry white wine

16-oz. can whole tomatoes, mashed

8-oz. bottle of clam juice

1 t. salt

3 T. flour

3 T. butter or margarine, melted

1/3 C. light cream


Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).

One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.

Serves 4.

Crock Pot Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless

1 1/2 t. oregano leaves crushed

1/2 t. seasoned salt

1/4 t. pepper freshly ground

2 T. butter

1/4 C. water

4 T. fresh lemon juice

4 cloves garlic minced

2 t. chicken bouillon

2 t. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.

Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.

Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Add parsley and baste chicken. Cover and cook another 15 - 30 minutes.

Serve with Rice Pilaf.

Crock Pot BBQ Ribs

3 to 4 lbs. spareribs

1/2 t. salt

1/2 t. pepper

1 onion, sliced

1 (16-oz.) bottle barbecue sauce

Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under broiler for 15 minutes to brown.

Put sliced onion in crockpot. Slice ribs into
serving pieces and put in crockpot. Pour in
barbecue sauce.

Cover and cook on LOW for 8 to 10 hours.
(HIGH: 4 TO 5 hrs.)

Makes 3 to 4 servings

Tea Cake Recipe

1 C. butter, at room temperature, plus more for pan

1 2/3 C. sugar
5 eggs
2 C. cake flour
1 t. lemon juice
1/2 t. grated lemon zest

To prepare oven, pan: Preheat oven to 300°F. Butter loaf pan. Dust with flour.

To make cake:
In medium bowl, beat butter until creamy. Gradually beat in sugar and cream until mixture is light. Add eggs, beating thoroughly after each addition. Continue beating until batter is very light. Fold in cake flour, lemon juice and lemon zest.

To bake cake:
Scrape batter into loaf pan. Bake for 1 1/2 hours, or until toothpick inserted in center comes out clean. Let cool in pan before turning it out onto rack.

To serve: Sprinkle top with confectioners' sugar. Slice.

Pumpkin Coffeecake Recipe

1 package yellow cake mix, divided
1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 t. pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings.

Cream Puff Dessert

1 C. water

1/2 C. butter (no substitutes)
1 C. all-purpose flour
4 eggs

FILLING
1 8-oz pkg. cream cheese, softened
3 1/2 C. cold milk
2 packages - 3.9 ounces each instant chocolate pudding mix

TOPPING
1 8-ounces frozen whipped topping, thawed
1/4 C. milk chocolate ice cream topping
1/4 C. caramel ice cream topping
1/3 C. chopped almonds

In pan over medium heat, bring water & butter to a boil. Add flour, all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.

Add the eggs, one at a time, beating well after each addition. Beat until smooth.

Spread into a greased 13x9 baking dish. Bake at 400º for 30-35 minutes or until puffed and golden brown. Cool completely on wire rack.

Meanwhile in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes.

Spread with whipped topping; refrigerate until serving.

Drizzle with chocolate and caramel toppings, sprinkle with almonds.

Store in refrigerator.

12 servings

Apple Pecan Crepes Recipe

1 can (21 oz.) apple pie filling
1/2 C. coarsely chopped pecan
1/2 t. ground cinnamon
12 prepared crepes (7 inch; packages available in some supermarket produce departments)
1 egg beaten
3/4 C. half and half
2 T. sugar
1/2 t. vanilla extract
1/4 t. almond extract

In a bowl, combine pie filling, pecans and cinnamon; mix well.

Spread 2 rounded tablespoonsful down the center of each crepe; roll up tightly. Place in a greased 13 x 9-inch baking dish. Bake, uncovered, at 375°F. for 10-14 minutes or until heated through.

Meanwhile, in a microwave-safe bowl, combine the egg, cream, sugar and extracts. Cover and microwave at medium for 5-6 minutes or until thickened, stirring every 2 minutes. Cool. Serve over crepes.

Makes 6 servings.

Kahlua Ice Cream Dessert

Pour a thin coating of Kahlua liqueur in the bottom of 9x13" baking pan.

Place ice cream sandwiches on top of Kahlua; side by side to cover bottom of pan.

Again, pour thin coating Kahlua over.

Pour layer of chocolate syrup over second Kahlua layer.

Cover chocolate syrup with a layer of chopped pecans.

Cover pecans with Cool Whip.

Freeze.