***** Molasses Cookies *****

Ingredients:
2 c. molasses
1/2 c. butter
1 egg
1 tbsp. ginger
2 tsp. baking soda
1 c. sour milk
4 1/2 c. flour

~~~~~~~~~~~~~~~~
Put molasses and butter in a deep sauce
pan. Put on range to boil. Beat egg until
light.

When the molasses and butter have boiled 2
minutes add ginger and soda and remove from
heat.

Stir in milk and egg, and then flour. Beat
well. Grease baking sheet and drop batter
on them in teaspoonfuls, being careful to
leave space for cookies to spread. Bake
in 400 degree oven until lightly browned.

Provided by: Mail goodies!!!

***** Cabbage Rolls *****

Ingredients:
12 large cabbage leaves
1 lb ground italian sausage,
thoroughly cooked.
1 cup cooked bulgar wheat(or rice)
1 15oz. can tomato puree'
1/2 tsp. salt
1/8 tsp pepper
1 medium onion, chopped
1 clove garlic, finely chopped
1 4 oz. can mushroom pieces, drained
1 tsp. sugar
1/2 tsp lemon juice

~~~~~~~~~~~~~~~~
Cover cabbage leaves with boiling water.
Cover pan and let stand about 10 min.
or until leaves are limp. Remove leaves;
drain. Cut off thickest part of stem;discard.
Heat oven to 350 degrees. Mix
sausage, bulgar wheat, 1/2 cup of the
tomato puree', the salt,pepper,onion,garlic,
and mushrooms.
Place about 1/2 cup of sausage mixture in
center of each leaf. Fold in ends; then
sides of leaf; secure with toothpick.
Place rolls, seam sides down, in ungreased
8x8x2 inch square baking dish. Mix remaining
tomato puree', the sugar and lemon juice;
pour over cabbage rolls.
Cover with foil and bake until throughly hot.
(about 25 min.)


Mail Goodies on the web - thanks Joe!

***** Wonder Brownies *****

Ingredients: Mix: 1 box chocolate flavor cake mix 1/3 cup oil 2 eggs Add: 1/2 pkg chocolate chips 1/2 pkg vanilla chips 3 toffee candy bars, chopped Melt:(over low heat until smooth) 2/3 stick of butter 25 caramels 10 oz. sweetened condensed milk

Spread 1/2 of cake mixture in greased pan (smaller than 13x9). Bake for 10 minutes. Pour caramel mixture on. Spread remaining cake mixture on top of caramel. Bake at 350 degrees for 25-30 minutes. Cool for 20 min. Loosen sides of pan. Cool for 40 minutes longer. Cut into squares. Refrigerate.

Mail-Goodies on the web - Thanks Joe!

***** Ratatouille *****

Ingredients: 2 cups cubed, peeled eggplant 1 small zucchini, halved lengthwise; cut into ¼ in. pieces 1 7-½ ounce can tomatoes, cup up ½ cup finely chopped onion 2 tblsp. cooking oil 2 tblsp dry white wine or water ½ tsp. Dried basil, crushed ¼ tsp garlic salt 1/8 tsp pepper ½ cup shredded Swiss cheese

In a large skillet combine eggplant, zucchini, undrained tomatoes, onion, oil, wine, basil, garlic salt, and pepper. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or till tender. Cook, uncovered, 5-10 minutes more or till thickened, stirring occasionally. Sprinkle with cheese.

Serves 4.

Submitted via email CREDIT: http://www.mail-goodies.com

BBQ Oregano Steak

Ingredients

1 lb sirloin steak, 1-in thick
2 ts olive oil
2 ts dried oregano
1 ts cracked black peppercorns
1/2 ts coarse salt

Instructions

Slash fat around steak at 1-inch intervals. Combine oil, oregano,
pepper and salt; rub over both sides of steak.

place steak on greased grill over medium-high heat; cover and cook,
turning once, for about 15 minutes for medium-rare or to desired
doneness. Transfer steak to cuting board; tent with foil and let
stand for 5 minutes before cutting into portions.

Per serving: about 140 calories, 18 g protein, 6 g fat, 1 g
carbohydrate Good source iron.

Serve with: BBQ: Veggie Brochettes (see recipe) Whole Wheat Rolls
Light Caesar Salad Chocolate and Orange Parfait

Source: Canadian Living magazine Jun 95 Presented in article by
Elizabeth Baird: "Grate Partners"

Piedmont-Style Rice
Serve this rice side dish with chicken.

Serves 4-6

2 Tablespoons Olive oil
1 medium Onion, diced
1 teaspoon Garlic
1/4 cup Mushrooms, diced
1/4 cup Prosciutto ham, diced
1 1/2 cup Rice
4 cups Chicken broth
Parmesan, grated

Heat the oil in a saucepan. Add the onion, garlic and mushrooms. Cook until just soft. Add the prosciutto and rice. Cook for 3 minutes. Add the broth. Bring to a boil. Reduce the heat, cover and simmer for 20 minutes (or until the rice is tender). Garnish with the cheese.

Found By: Mary S. on the Internet. Credit goes to: Nick Sundberg

tortilla-black-bean-casserole recipe
In a skillet:
2 cups chopped onion (or to taste)
1 1/2 cups chopped green pepper
2 cloves garlic (minced)
1 14 1/2 oz can tomatoes, cut up
3/4 cup picante sauce
2 tsp ground cumin
2 15 oz cans black beans or kidney beans, drained and rinsed
12 6 inch corn tortillas
8 oz shredded fat free cheese (I use cheddar)
2 medium tomatoes, chopped (optional)
2 cups shredded lettuce (optional)
1 cup fatfree sour cream (optional)

Saute the onion,pepper, garlic, tomatoes, picante and cumin until lightly
cooked. Simmer, uncovered, for 10 minutes. Stir in beans.

In a 13 x 9 x 2 inch pan (I find smaller works OK, too): Spread 1/3 of the
bean mixture over the bottom. Top with 1/2 the tortillas, overlap as
necessary, and 1/2 the cheese. Add another 1/3 of the bean mixture, then
remaining tortillas and bean mixture. Cover and bake at 350 for 30-35
minutes. Sprinkle with remaining cheese. We pass the chopped fresh
tomatoes, lettuce, and ff sour cream at the table for individual toppings.

Makes six delicious servings.

Found by J. S. On the internet

Roasted Red Pepper Soup
6 servings

This creamy red-orange soup, together with a green basil cream, is cool yet hot and spicy all at the same time.

• · · · 4 medium red bell peppers
• · · · 2 Tbs. olive oil
• · · · 2 cups chopped leeks (white parts only, 4 to 5 leeks)
• · · · 2 cloves garlic, minced
• · · · 1/4 tsp. red pepper flakes
• · · · 2 Tbs. tomato paste
• · · · 1 medium boiling potato (1/4 lb.), peeled and cut into small cubes
• · · · 41/2 cups low-sodium vegetable broth
• · · · 1 tsp. red wine vinegar
• · · · Basil Cream

found on-line by: Jessica T from Warren

Roasted Garlic Spread

1 garlic bulb
1 tsp (5 ml) olive oil
8 oz (225 g) cream cheese, softened
2 oz (60 g) goat's cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 - 3 Tbs (30 - 45 ml) milk
Chopped fresh chives and/or parsley for garnish

Slice the top off the garlic bulb to reveal the cloves. Drizzle with olive oil and wrap in aluminum foil. Bake in a 400F (200C) oven for 45 minutes. Cool and remove garlic cloves from their skins by gently squeezing. Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency. Spoon into a serving bowl and sprinkle with chopped herbs. Serve with raw vegetables, crackers, or pita bread. Serves 8 to 12 as an appetizer.

Found On-line

Lemon Pound Cake

3/4 cup (180 ml) sugar
1/2 cup (125 ml) butter or margarine, softened
1 cup (250 ml) sour cream
3 egg whites
1 Tbs (15 ml) lemon juice
Grated rind of 1 lemon
2 1/2 cups (675 ml) all-purpose flour
1 tsp (5 ml) baking soda
A grating of fresh nutmeg
1 recipe lemon syrup (see below)

Beat the sugar and bitter together until light and fluffy. Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350F (180C) oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12.

Found On-line

All-in-one Tuna Casserole

1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas & Carrots
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained & Flaked
2 oz Shredded Chedar Cheese ***

* Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~---> Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

submitted by: anonymous

Smokin' Chili

(Smoker required!)
Ingredients:
3.5 lbs sirloin steaks
1 lb ground pork
2 large white onions
5 dried red New Mexico Chiles
1 head garlic
6 medium tomatoes
1 red bell pepper
½ tsp dried tarragon
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
½ tsp white pepper
½ tsp black pepper
2-15 oz cans chicken broth
1 tsp ground comino (cumin seed)
1 tsp mexican oregano
steak rub

Let's get the sirloin to smokin'. Season the steaks with your favorite steak rub. I dust the steaks with Fiesta brand fajita seasoning, then marinade in limejuice and soy sauce. While that is going on, fire up your smoker. I use a barrel smoker, making a small coal bed at one end, banked on either side with soaked mesquite pieces. When that's ready to go, put the steaks on to smoke (at the other end) in low heat (~250), until just pink in the middle (appr. 2 hours – may vary) When the steaks are done, slice them ½" wide across the grain. In large pot, melt 2 Tbs butter, and sauté 1 chopped onion and half the head of garlic (peeled and crushed) until the onion is soft. Add the sausage and sauté until brown. Add the sirloin and ½ can of chicken broth. Add the white and black pepper, tarragon, dried oregano, basil, and thyme. Simmer covered for one hour, salting to taste. While the first simmer is going on, let's prepare the chile sauce. Cut off the tops of the dried New Mexico chiles to remove the stems and seeds and to expose the interior, leaving them as whole as possible. Cut the tops off of the chipotles, and cut them lengthwise to extract the seeds. Set all of the chiles simmering in chicken broth (just enough to cover.) When the chiles are soft (about 45 minutes), remove the New Mexicos from the broth and cut them in half, length-wise. For each half, carefully scrape off the inner pulp off the knife into a blender. Add the remaining broth and chipotles, and one whole green chili, and blend into a sauce. Chop the remaining green chiles. Add the green chiles and chile sauce to the pot and simmer covered for another hour (That will make two hours, so far) (Add half the sauce initially, adding more over time until you think it's right) Add more chicken broth as needed to keep moist. Now, after two hours of simmering, we're ready to add the rest of the ingredients…chop the bell pepper. Peel and chop the tomatoes, garlic, and onion. Add all of this to the pot, along with the ground cimino and Mexican oregano, and simmer covered one last hour (that makes three!). You can skim the grease off in this stage – it works better if you simmer without stirring for a while. Thicken with flour and cool water paste (about 20 minutes before done.)

Submitted by: Jill

Chocolate SLUDGE
Ingredients:
1 Cup Of Flour
½ tsp of salt
2 tsp of baking powder
¾ cup of sugar
½ cup of cocoa
½ cup of milk
2 TBLP of Butter, melted
¾ cup of pecans
¾ cup of brown sugar
1 ¾ cups of hot water
Whipped Cream (optional)

Sift together the flour, salt, baking powder, granulated sugar, and ¼ cup of cocoa. Add milk, vanilla and butter and mix well. Fold in pecans. Pour into buttered 8" square pan. Mix ¼ cup of cocoa with brown sugar. Sprinkle over top. Pour hot water over this. Don't mix!!! Bake 40-45 minutes at 350 Degree oven. Serve warm. Serves 6-8 people.

Submitted by: Jill

Lentil soup

Boil together:

2 cups split red lentils
1 onion chopped
1 small carrot peeled and chopped
1 small zucchini (peeled and chopped ... peeling is optional... make sure it is a small zuke or use half a regular one.
2 cloves garlic (more or less) crushed
1/2 stalk celery (chopped and optional!)

Boil these over medium heat in 3 cups of broth or water to begin with...check every 10 min. or so and add water as needed.

It should take about 30-40 min before the lentils break down and are soft and mushy. Blend the soup until smooth and return to pot. Add 2 tsp (or more!) Cumin and 1 tsp of coriander, salt and pepper. Cook about 5- 10 min. more and serve with a lemon wedge and pita "croutons" (just toast/dry out pita in the oven and break into pieces) (you may need to add water -up to a cup! at the end here... if it is too thick)

Submitted by: Jennifer

NO Bake Cookies

2/3 cups butter
3/4 cups sugar
1 tablespoon water
3 tablespoons cocoa
1/2 teaspoons vanilla
2 cups oats
1/2 cup powdered sugar

let butter stand until soft. Mix butter and sugar. Add water, cocoa, vanilla, oats. mix everything well, take mix and rolls into ball. Roll cookies in powdered sugar.

Submitted By: Karen H & Jennifer