All American Apple Pie Recipe

1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugar
Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven
to 425 F. Spray a 9-inch deep-dish pie plate with vegatab cooking spray.
2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.
3. Peel, core, and thinly slice apples. Add apples to sugar mixture; sti
until coated. Stir in raisins. Spoon into prepared plate.
4. Place piecrust on top of filling. Trim edges, pressing against edge of
pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly
brush piecrust with beaten egg. Sprinkle with sugar.
5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on
wire rack and cool for 30 minutes. Serve warm.

Great-Grandma's Gingerbread Cookies

Yield: 36 Servings
1/2 C Vegetable shortening
1 C Sugar
3 Eggs
1/2 C Cold water
2 t Baking soda
1 C Sorghum (or molasses)
All-purpose flour (5-6 cups)
1 T cinnamon,Ground
1/2 T cloves,Ground
1 T Ginger
1/2 T Salt
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide dough
into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses can
be used as a substitute.

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ORANGE MARMALADE RECIPE

Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not
more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top.

Orange Apple Banana Salad Recipe

Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.

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Super Bowl Pudding Recipe

Makes 6 servings
Ingredients:
4 cups 1% lowfat milk
2 packages (4 serving size) vanilla pudding
1 cup of 1-inch lowfat brownie pieces
2 cups sliced strawberries
1 cup blueberries
Add milk to pudding mix and prepare according to directions on box (instant
pudding may be substituted). Place half of the brownie pieces on the bottom of a
medium glass bowl and layer with half of the vanilla pudding, 1 cup of strawberries
and 1/2 cup of blueberries. Repeat layers with remainder of ingredients. Serve
immediately or cover and refrigerate.

Gametime Mexican Dip Recipe

Dip Ingredients:
1 tablespoon LAND O LAKES® Butter
1 small (1/2 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
1 to 2 teaspoons fresh chopped jalapeño chiles
1/2 teaspoon ground cumin
1 cup salsa
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar OR Co-Jack® Cheese,
shredded
1 (12-ounce) container (1 1/2 cups) refrigerated guacamole
2 cups shredded lettuce
1/2 cup LAND O LAKES® Sour Cream
Chips Ingredients:
Tortilla chips
Melt butter in 10-inch skillet until sizzling; add red pepper and onion. Cook over
medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Stir in
beans, jalapeño chiles and cumin. Continue cooking until heated through (2 to 3
minutes).
Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup
blender container. Cover; process on High speed until smooth (30 seconds to 1
minute). Return blended mixture to remaining bean mixture; stir to combine.
Spread bean mixture into 11 x 8-inch (2-quart) baking dish. Cover; refrigerate 2
hours or overnight.
Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over
bean mixture.
Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream
over lettuce to resemble yard lines on football field. Serve with tortillas chips.
Makes 15 servings.


Whether you're a football fanatic or the Super Bowl is the one and only sporting event you watch all year, Super Bowl Sunday is a national event and a good excuse to get together with friends and have a good time.
Super Bowl parties mean hours of snacking and nibbling on chips, pretzels, tortilla chips, crackers, cheese and veggies, usually accompanied by salsa, dips, and spreads. Great super bowl parties also include appetizers like nachos, wings, shrimp and other finger foods, plus a half-time buffet and yummy desserts.

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Redfish Beignets Cajun Recipe

2 - 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.
Beignet Breading:
3 cups flour 1 cup cornstarch
1 tablespoon paprika 1 teaspoon cayenne pepper
2 tablespoons salt 1/2 teaspoon garlic powder
Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove
from deep fry and place on a paper towel.
Beignet Sauce:
1 cup mayonnaise 1/4 cup sour cream
Chopped parsley, to garnish 1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.
Directions:
Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish
beignets on plate. Garnish with a carrot curl and serve. Serves 4.

Crawfish Bisque Recipe

INGREDIENTS
1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water
1 clove garlic, mashed 1 tablespoon green onion
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 1 teaspoon salt
1 small onion, chopped 1/4 teaspoon sugar
1 stick celery, chopped 1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped
Directions
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir
constantly until a deep golden brown; take pot away from heat for fear of burning; add
onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add
1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce
simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice. (makes 4 servings)

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Scalloped Potatoes with Pumpkin Sauce Recipe

1 kg potatoes, peeled, thinly sliced1 med onion, coarsely
chopped
1 440g can Cream of Pumpkin soup pepper
½ soup can milk ¾ cup breadcrumbs
Layer potatoes & onions in a shallow casserole. Combine soup & milk
& seasoning. Pour over potatoes, sprinkle with breadcrumbs. Bake 1
hour @ 190ºC.
Vegetables: Cheese Potato Casserole
Cheese Potato Casserole
1 tbs butter 2 onions, thinly sliced
4-6 potatoes, peeled, thinly sliced 3 bacon rashers,
chopped
¾ cup grated cheese 1 sml tin evaporated milk /
cream

Nachos with Guacamole Recipe

500g mince 30g butter
2 onions, chopped 2 cloves garlic
½ tsp chilli powder 1 tsp paprika
400g can tomatoes 2 tbs tomato paste
300g red kidney beans, drained 200g pkt corn chips
1 ½ cups grated cheese
Guacamole
1 avocado 1/3 to ½ cup mayonnaise
few drops Tabasco 2 tsp lemon juice
Melt butter, cook onions (microwave High 3 mins), add chilli, paprika
& garlic (microwave High 1 min), add mince (microwave High 4 mins).
Add undrained, crushed tomatoes & rinsed kidney beans (microwave
High 10 mins). Arrange corn chips on large dish. Sprinkle with 1 cup
of cheese. (Microwave on High 1 min). Spoon bean mixture into
center of corn chips, top with guacamole. Sprinkle with remaining
cheese. Microwave on High 4 mins or until cheese melts.

Old-Time Taffy Pull Candy Recipe

"This is a delicious and basic recipe for taffy. Enjoy."

Original recipe yield: 1 pound.
INGREDIENTS:
1 cup white sugar
1/4 cup light corn syrup
2/3 cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
1/2 cup sliced almonds
10 drops green food coloring
--------------------------------------------------------------------------------
DIRECTIONS:
Butter one 8 inch square pan; set aside.
In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter,
cornstarch and salt. Mix together well and bring to a boil. Heat without stirring
until a candy thermometer reads 250 degrees F (120 degrees C).
Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into
pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as
well as at the edges.)
At this point, fold, double and pull the taffy until it is light in color and stiff.
Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and
wrap the pieces with plastic wrap to maintain shape.

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Double Chocolate Crumble Bars Recipe

"These top-rated bars are reminiscent of rocky road candy."

Original recipe yield: 2 1/2 dozen.
INGREDIENTS:
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup peanut butter
1 1/2 cups crisp rice cereal
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a small mixing bowl combine flour, cocoa, baking powder and salt.
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture
into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
Bake for 15 to 20 minutes.
Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips
and peanut butter in a microwave on high until melted together. Cook one minute at a
time, stirring after each minute.
Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled
bars. Chill, cut into bars and refrigerate.

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Sherried Pear & Cranberry Jam Recipe

1 1/2 cup fresh or frozen cranberries,
1 about 1/2lb (250g)
4 (or 5) ripe pears, about 2lb
5 cup granulated sugar
1/2 cup water
1/4 cup sherry
1 box certo crystals fruit
1 pectin
Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core and
finely chop pears. They should measure about 2 cups. (Do not chop in
food processor; they will turn to mush.) Add chopped pears to
cranberries. Stir in sugar until well mixed. Let stand for 10
minutes. Then, combine water, sherry and fruit pectin crystals in a
small saucepan. Bring to a boil and boil for 1 minute, stirring
constantly. Stir into fruit mixture. Continue stirring for 3 minutes.
(There will be a few sugar crystals remaining.) Immediately pour into
jars. Cover at once with tight lids. Let stand at room temperature
until set. It may take up to 24 hours. Then, store in the
refrigerator or freezer. Jam will keep well in the refrigerator for
up to 3 weeks or in the freezer for several months. Makes 6 1/2 cups.

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Pineapple Apricot Jam Recipe

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch
* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

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Chocolate Peanut Butter Ice Cream Recipe

3 oz bittersweet chocolate
6 Tbl cocoa powder
2 1/2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 whipping cup cream
1.5 tsp pure vanilla extract
3/4 cup peanut butter
Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat.
You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat
sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once
mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's
instructions. Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

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Chocolate Macadamia Nut Ice Cream

6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 tsp vanilla
1 5 oz can Macadamia nuts
Beat eggs yolks in bowl; beat in sugar. Heat table cream and milk in a pan over medium heat.
Melt chocolate over low heat. When milk is hot, mix a small amount into chocolate and stir until
blended. Repeat with small amounts of milk until all milk is added. Add hot milk/chocolate mix to
eggs, stirring as you add. Cool, add whipping cream, vanilla and salt. Chop Macadamia nuts.
Freeze in ice cream maker. When almost frozen, add nuts.

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Chocolate Chip Cranberry Cheese Bars

1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.

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Mushroom Omelette (Frittata di funghi)

Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram, garlic.

Clean four or five mushrooms, cut them up, and put them into a frying-pan with one and a half ounces of butter, a clove of garlic with two cuts in it, and a little salt; fry them lightly till the mushrooms are nearly cooked, and then take out the garlic. In the meantime beat up separately the yolks and the whites of two or three eggs, add a little crumb of bread soaked in water, a
tablespoonful of grated Parmesan, and two leaves of marjoram; go on beating all up until the crumb of bread has become entirely absorbed by the eggs, then pour this mixture into the frying-pan with the mushrooms, mix all well together and make an omelet in the usual way.

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Peach Meringue Recipe

To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs
beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

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Baked Sweet Apple Dessert Recipe

Wash and remove the cores from a dozen medium-sized sweet apples, and one third as many sour ones, and bake until well done. Mash through a colander to make smooth and remove the skins. Put into a granite-ware dish, smooth the top with a knife, return to the oven and bake very slowly until dry enough to keep its shape when cut. Add if desired a meringue made by heating the white of one egg with a tablespoonful of sugar. Cut into squares, and serve in individual
dishes. The meringue may be flavored with lemon or dotted with bits of colored sugar.

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Brown Bag French Apple Pie Recipe

----------------------------FOR THE PIE--------------------
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie: 1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or
12" diameter and fit into a 9" pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.
To make the topping: 4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.

Crock Pot Autumn Chicken Recipe

CROCKPOT AUTUMN CHICKEN

2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Peel and chop carrots and parsnips and place them in the bottom of
the crockpot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not
sure how many cloves of fresh garlic that would be.) Place chicken on
top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash. Cook on
low 8-10 hours.

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Peanut Butter Bars

1/2 cup of butter or margarine
1/2 cup of firmly packed brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of vanilla
1/3 cup of crunchy style peanut butter
1 cup of unbleached flour; sifted
1/2 teaspoon of Baking Soda
1/4 teaspoon of salt
1 cup of quick cooking oats
1 cup of semi-sweet chocolate chips
Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the creamed mixture, blending well. Stir in the oats. Spread the mixture in a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F. oven for 25 minutes or until done. Cool in the pan on a rack. While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
For The Vanilla Glaze:
1/4 cup of confectioners' sugar
1/4 cup of peanut butter
2 tablespoons of butter or margarine
1/4 cup of hot milk
1/2 teaspoon of vanilla
Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

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Free Halloween Recipe: Roasted Pumpkin Seeds

Digging out the insides of the pumpkins you’ve carved for scary jack-olanterns
will cover your hands with gooey, slimy strings of orange pumpkin
guts and will also yield a treasure; pumpkin seeds! These are delicious
roasted and seasoned in the oven.
 Remove pumpkin seeds from pumpkin and rinse in cold water,
removing all the orange slimy strings
 Put the seeds on an oiled cookie sheet, or use a non-stick spray. I
prefer oil. Stir the seeds around a bit to coat them in the oil.
 Sprinkle them with salt (or garlic or any other seasoning that’s
tempting to you) and bake at 325 degrees for about 25 minutes,
stirring them occasionally for even cooking.
 Let them cool before eating. Store in an airtight container.
 Enjoy!

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FREE Halloween Recipe for Kids: Worm Burgers

1 1/2 c Mung bean sprouts
1 lb Ground beef
1 Egg
Salt and pepper to taste
Mayonnaise
Ketchup
6 Hamburger buns
--TOOLS--
Mixing bowl
lg Frying pan
Spatula
Aluminum foil
Platter
Wash sprout (worms) with warm water. Using clean hands, mix one
cup of the sprouts, the ground beef and the raw egg together in a
bowl. Reserve the remaining srpouts until later. Form burgers into six
patties. Place in fry pan and srpinkle with salt and pepper. With an
adult's help, cook on medium heat until they are well browned
underneath. Carefully turn the patties. Season again and cook until the
second side is well browned. Place on open buns and serve with the
worms sprinkled on top as a garnish. Don't forget the pus and blood.
Serves 6 worm slurpers.
Sicko serving suggestion: Use a clean hole puncher to punch holes in
lettuce garnish.

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FREE Halloween Recipe for Kids: Brains on the Half Skull

G2 md Potatoes
8 oz Thin Spaghetti
14 oz Spaghetti sauce
Preheat the oven to 400 degrees. Wash the potatoes and cut them in
half crosswise. Place the potatoes cut side up on a baking pan and
bake for 40 minutes. While the potatoes bake, prepare the spaghetti in
a medium sized pot according to the directions on the package. Then
carefully drain the cooked spaghetti in a colander over the sink. A few
minutes before the potatoes are ready, begin to heat the sauce (blood)
in a small pot. Remove the potatoes from the oven, and scoop out
the insides of the potatoes. You won't need the insides for this recipe,
the empty shells will serve as the skulls. When the sauce begins to
boil, remove it from the heat and combine it with the cooked spaghetti
to make brains. Put a scoop of bloody brains in each skull.

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Chicken Enchiladas with Pasilla Chili Sauce

2 tablespoons Peanut oil
1 2-oz. package dried pasilla
Chilies, stemmed, seeded
Torn into 1-inch pieces
1/2 cup Whole blanched almonds
Chopped
4 Chicken breast halves
6 cups Chicken stock or canned
Low-salt broth
1/2 teaspoon Cumin seeds
4 Plum tomatoes, cored
Quartered
1/2 Onion -- quartered
4 Cloves garlic -- peeled
2 tablespoons Firmly packed golden brown
Sugar
1 teaspoon Coarse salt
Peanut oil (for deep frying)
16 Corn tortillas
2 1/2 cups Grated Montery Jack Cheese
1 cup Creme fraiche or sour cream
1 Avocado, peeled, seeded
Sliced
Fresh cilantro sprigs
Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds. Saute until chilies darken and almonds are golden, about 2
minutes. Using slotted spoon, transfer chilies and almonds to bowl.
Reduce heat to medium. Season chicken with salt and pepper. Add to
same pot and brown on all sides, about 5 minutes. Add stock; simmer
until chicken is cooked through, aobut 20 minutes. Transfer chicken to
another bowl using slotted spoon; cool. Reserve stock in pot.
Toast cumin seeds in heavy small skillet over medium-low heat until
aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture,
tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer
until all ingredients are very soft, about 45 minutes.
Working in batches, puree stock mixture in blender. Return to pot. Boil
until reduced to 4 cups, stirring occasionally, about 20 minutes.
Season with salt and pepper. (Can be made 1 day ahead. Chill chicken
and sauce separately.)
Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.
Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to
depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time
until softened, about 5 seconds per side. Using metal sapatula,
transfer to paper towels. Spread 1 tablespoon sauce over each
tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon
chopped onion. Place 1/3 cup chicken down center of each tortilla; roll
up. Place seam side down in baking dishes. (Can be made 1 hour ahead.
Cover.)
Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20
minutes. Top with creme fraiche, avodado and clinatro.

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Salmon Salad

Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.
2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce
Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.

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Cheese Crockpot Chicken and Vegetables

1/3 c. diced canadian bacon or ham
2-3 carrots, sliced or chopped
2-3 celery ribs, sliced or chopped
1 small onion, sliced or chopped
2 cans mushrooms or 1/4 lb fresh, sliced
1 can green beans, drained very well
1/4 c. water
Layer in crock pot in order given.
2-3 lbs. chicken, cut up. Put on top of veggies, largest pieces first.
2 tsp. chicken bouillon granules
1 Tbs. chopped fresh parsley
3/4 tsp. poultry seasoning
-Mix together and sprinkle over chicken pieces.
1 can condensed cheddar cheese soup
1 Tbs. flour
1/4 c. parmesan cheese
-Mix together and drop on top of chicken, DO NOT STIR.
Cover and cook on high 3-4 hours, or low 6-8 hours.
-Make noodles OR rice OR mashed potatoes to serve over. This is a
very versatile dish, use more/less/different veggies (I often clean out
the fridge into the crockpot for this) and if the sauce is too thin you
can thicken with a little cornstarch or parmesan cheese before serving.

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Make It Easy Beef Pot Pie

1 lb Boneless beef top sirloin steak, cut 3/4 inch thick
1 tb Vegetable oil
8 oz Small mushrooms, quartered
1 md Onion, sliced
1 Garlic clove, crushed
1 Jar beef gravy
1 10 oz package frozen peas and carrots
1/4 ts Dried thyme
1 Can (8oz) refrigerated
Crescent dinner rolls
Preheat oven to 375 degrees. Trim fat from steak. Halve steak lengthwise, then
crosswise into 1/4 inch thick strips. In large ovenproof skillet, heat oil over
medium-high heat until hot. Add beef in 2 batches and stir-fry 1 to 2 minutes,
until outside surface is no longer pink. Do not overcook. Remove from skillet with
slotted spoon; set aside. In same skillet, cook mushrooms, onion, garlic and 1/4
cup water, stirring frequently, 3 minutes, until onion is tender. Stir in gravy,
vegetables and thyme. Bring to a boil; remove from heat. Stir in reserved beef.
Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway;
arrange over beef mixture so pointed ends are directed toward center. Bake 17
to 19 minutes, until crescent rolls are deep golden brown. Can substitute a 9 inch
square baking pan for ovenproof skillet.

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Southern Chili Georgia Style

Yield: 1 Servings
3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped
Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

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Coffee Biscuits Recipe

4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar 5 large eggs, with enough water to fill a pint. Make a bay; after the butter is rubbed in with the flour, add the sugar and beat up the eggs and water together; pour into your bay, make the whole into a dough, break it clear and make it quite thin. When you finish it roll it out the tenth of an inch in thickness, cut with your coffee biscuit cutter and bake them in a brisk oven. If the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking.

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Simply Cooking Cookbook

Simply Cooking Cookbook, Healthy, Quick and Easy Meals for the Whole Family, Spiral Bound Paperback, 68 pages, NEW Cookbook (meaures 9 1/2 in X 9 in X 3/16) Breakfast Meals, Main Courses, Side Dishes and Sauces. This cookbook has a variety of recipes such as Italian Chicken, Rosemary Roasted Potatoes, Oven Roasted Apples, Oven Roasted Sweet Potatoes, Spinach Salad, Buttermilk Dressing, Honey Yogurt Dip and many more. Manufacturers Suggested Retail Price is $9.99 Our Price only $3.95.

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Chocolate Covered Cherry Cookies

1 1/2 cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 cup of butter or margarine softened
1 cup of granulated sugar
1 egg
1 1/2 teaspoons of vanilla
1 -10 ounce jar of maraschino cherries, drained, reserve juice
1 - 6 ounce package of semisweet chocolate chips
1/2 cup of sweetened condensed milk
In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1" balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain Maraschino cherries, reserving juice. Place a cherry in the center indention of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry spreading to cover cherry. (frosting may be thinned with additional cherry juice if necessary) Bake at 350 degrees or until done. Remove to wire rack to cool.

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Poached Eggs on Fried Tomatoes

Cut solid tomatoes into slices a quarter of an inch thick, dust them
with salt and pepper, dip them in egg beaten with a tablespoonful of
water, roll them thickly with bread crumbs, dip them again in the egg,
dust again with bread crumbs, and fry in deep hot fat. Drain on brown
paper, dish on a heated platter, put a poached egg in the center of
each slice, dust with salt and pepper, put a tablespoonful of tomato
sauce over each egg and send at once to the table. Cream sauce may be
used in the place of tomato sauce.

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Old Time Fudge Recipe

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla
Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate and corn syrup. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface). Immediately remove from heat; add butter but Do Not stir. Cool, without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3 inch loaf pan. Score into squares while warm; cut when firm. Makes 1 1/4 pounds. *For a lighter consistency use milk instead of heavy cream.

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Kids' Favorite Christmas Cookies Cookbook

Kids' Favorite Christmas Cookies Cookbook...Small Hardcover Cookbook - Inside you will find recipes from simple drop cookies to adorable cutout cookies. Manufacturers Suggested Retail Price $6.99 Only $2.99 at http://www.outstanding-recipes.com/

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16 Bean Soup Recipe

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2
hours Add remaining ingredients and shift cooker to low and cook for
additional 3 hours For more
zing, add cayenne or crushed red pepper when adding second set of
ingredients. Serve as
complete meal or over rice. Freezes well.

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Baked Chicken Recipe

BAKED CHICKEN PARMESAN
Ingredients:
5 Tbsp melted unsalted butter
1 Tbsp Dijon or dry mustard
3/4 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley
1 tsp dried basil
8 Chicken thighs, or 3 whole chicken breasts, bone in, split.
Preheat the oven to 400 degrees. Lightly grease a 9" x 15" baking dish.
In a shallow bowl, combine the butter with the mustard. In another
shallow bowl, blend together the bread crumbs, cheese, parsley, and
basil. Dip the chicken pieces first into the mustard mixture, and then
coat with the bread crumb mixture. Place skin side up in the baking
dish. Bake, uncovered for 45 minutes. Serves 6.

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OLD FASHIONED CHRISTMAS CAKE RECIPE

2 cups of flour
1 cup of light brown sugar
1 cup of raisins
1 sm. box of glace cherries
2 tablespoons of crystallized ginger, chopped
1/2 cup of walnuts, chopped
1 teaspoon of cinnamon
2/3 cup of butter
4 eggs
1 cup of currants
1 sm. box of glace peel
1 teaspoon of allspice
1/4 teaspoon of ground cloves
Cream butter and sugar; beat in eggs. Fold in half of flour mixed with spices. Dust fruits
and nuts with a little flour and mix in. Fold in remainder of flour. The batter will be
stiff. Grease and flour a 10-inch loaf pan or a round baking pan 3 inches deep. Bake at
325 degrees for 2 hours. Test for doneness with a fine skewer. If it shows any batter,
bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with
foil.

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Chocolate Praline Christmas Mud Squares Recipe

CHOCOLATE PRALINE CHRISTMAS MUD SQUARES

3/4 cup of graham cracker crumbs
3/4 cup of finely chopped pecans
1/4 cup of firmly packed brown sugar
1/4 cup of butter or margarine, melted
1 (12 oz.) jar of commercial caramel flavored topping
3 tablespoons of all-purpose flour
1 cup of butter or margarine
4 (1 oz.) squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of all-purpose flour
4 eggs, beaten
1 teaspoon of vanilla
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased
9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly. Combine caramel
topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4"
from edge of pan. Set aside. Combine 1 cup butter or margarine and unsweetened
chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3
ingredients, pour mixture over caramel topping in pan. Bake at 350 degrees for 50
minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over
frosting if desired. Decorate with pecan halves and candied cherries, if desired. –

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Old-Fashioned Beef Stew

Old-Fashioned Beef Stew
Ingredients:
2 Tbsp vegetable oil
1/2 cup Bisquick baking mix (regular or low-fat)
2 lbs beef stew meat, cut into 1" pieces
1/4 tsp ground black pepper
2 cups hot water
3 med potatoes, pared and cut into 1" cubes
1 med onion, sliced and cut into pieces (~1 cup)
4 carrots, pared and sliced into 1/4" slices
1 cup cabbage, torn into bit-sized pieces
2 tsp beef bouillon granules
1 cup hot water
1 bay leaf, if desired
Heat oil in Dutch oven until hot. Mix baking mix and pepper; coat beef.
Cook and stir beef in hot oil until well browned. Add 2 cups hot water.
Heat to boiling; reduce heat. Cover and simmer 2 hours, stirring
occasionally (I generally add an additional cup of hot water about half
way through the simmering time).
Meanwhile, put cut vegetables and 1 cup water in covered casserole.
Microwave on high for 30 minutes, stirring every 10 minutes. Add
partially-cooked veggies (and the liquid) to the beef and gravy mixture,
in addition to the bouillon, the additional cup of hot water and bay
leaf. Heat to boiling; cover and simmer at least 1 hour, stirring
occasionally. As always, the longer it all simmers together, the better
it tastes!

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Crock Pot Recipes: Apple Pie Coffe Cake

APPLE PIE COFFEE CAKE

Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter
ingredients; mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow
cooker/Crock Pot. Spread about half the apple mixture in the bottom
of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining
batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off,
leave cover ajar slightly, and cool for about 15 minutes. Invert
on a plate, retrieving any apples left in the bottom of the pot and
placing on top of the cake. Makes a cake about 7 inches in diameter
and 3 1/2-inches high.

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Easy White Chocolate Fudge Recipe

WHITE CHOCOLATE FUDGE

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts
Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares. Makes 2 1/2 pounds

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Apricot Chicken Recipe

Apricot Chicken Recipe

Ingredients:
3-4 chicken breasts
flour
salt
pepper
1 onion
1 pkg french onion soup mix
1 can apricot nectar
2 Tbsp Russian dressing
Coat chicken in flour, salt and pepper to taste and place in a casserole.
Chop onion and cover the chicken with it. Pour the packet of french onion
soup mix over that. Mix the apricot nectar with the Russian dressing and
pour over the chicken. Bake at 350F for 1 1/2 hours.

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Traditional Pumpkin Pie

Traditional Pumpkin Pie
1 (9") pastry shell
1 (16 oz.) can of pumpkin
1 (14 oz.) can of sweetened condensed milk
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon each of ground ginger, nutmeg & salt
In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate leftovers.

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Easy Simple Recipes with Campbell's 1-2-3 Cookbook

Campbell's 1-2-3 Dinner Cookbook...Nice Board type cookbook! - Turn simple ingredients into easy meals. Make cooking a snap with dozens of delicious 3-step recipes in this book. Manufacturers Suggested Retail Price $9.99 Our price is only $4.95 Save yourself 50% and 90 day money back guarantee! Please visit http://www.outstanding-recipes.com

Fiesta Hard Bound Cookbook by Jane Butel

Fiesta Hard Bound Cookbook-262 pages, 7 1/2" x 9 1/2", Southwest/Tex-Mex Recipes and Entertainment Guide. The following are just a few of the recipes in the Fiesta Cookbook: Bloody Marias, Fruit Tostados Compuestos, Chile-Corn Custard Cazuelas, Navajo Fry Bread with Homemade Apricot Jam, and Mexican Cinnamon Coffee. Manufacturers Suggested Retail Price $15.95, On Sale for only $7.95 Visit: http://www.outstanding-recipes.com

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown
sugar, baking powder, and baking soda; beat until combined, scraping
sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand,
if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until
edges are lightly browned. Transfer to wire racks and cool. Store in an
airtight container or plastic bag at room temperature up to 3 days.
Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.

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Pretzels in a Glass Chocolate Recipe

Pretzels In A Glass

Find a tall glass, such as a parfait glass, or one of those neat
glasses mixed drinks are served in.
Pour some holiday candies, such as M&Ms or hard mints, in the bottom
of the glass. Put as many pretzels as you can in the glass sitting on
the candies, but leave a little room for them to move around, so they
don't break when they are pulled out.
Cover the top of the glass with a piece of colored plastic wrap, or
you can cut a piece of holiday fabric, and double the width of the
top with pinking shears to cover.
Tie a pretty ribbon around the glass to secure, and you have a neat
gift for someone special!

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BARBECUED PORK STRIPS RECIPE

BARBECUED PORK STRIPS
2 pounds Boneless pork butt

-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
2 tablespoons Sugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon 5-spice powder

-----BASTING LIQUID-----
3 tablespoons Malt sugar or honey
3 tablespoons Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the
refrigerator. Remove the pork from the marinade and baste the strips
with the malt-sugar mixture. Use curved skewers (available in Chinese
cookware shops and some restaurant- supply stores) to hang the meat
from the top shelf of the oven over a large pan filled with water to a
depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting
occasionally with the malt sugar or honey. Increase the heat to 425F
and roast for 20 minutes to finish the pork. When the pork is cool
enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter. Serves 4 to 6 as a main course
accompanied by vegetables, 8 to 10 as an appetizer.

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Chinese Style Fried Chicken Recipe

CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
--SAUCE--
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir
occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring
constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

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Christmas Pudding Recipe

CHRISTMAS PUDDING

2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a
large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating
after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the
batter into the prepared coffee cans. Place several layers of aluminum foil on the tops
and tie securely with string. Place the cans on a rack in a large kettle and add boiling
water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the
puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.
FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir
until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the
sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround
with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring
the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with
Cool Whip.

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