Short Cut Spanish Rice

3 cups cooked rice
1 teaspoon Taco seasoning
1 1/2 cups Tostitos Medium Salsa
garlic powder, to taste
salt and pepper, to taste

Quick Version (Side Dish):

Steam or boil rice according to package directions to measure about 3 cups. Cook rice slightly on the dry side (steaming is best). Minute Rice may be used for an emergency side dish.

Combine ingredients and cook 5 minutes (no more), just until heated through. Season to taste and serve.

Main Dish Variation:

For a quick, hearty main dish, sauté 1/2 inch cubes of pork in a tablespoon of olive oil with 1-2 large onions, chopped, one green or red sweet pepper, cut into chunks, and a few cloves of fresh, minced/crushed garlic.

Add ground cumin, paprika, and cayenne, to taste and stir in salsa and cooked rice. (May substitute pre-made taco seasoning.)

Fried Dill Pickles

1 egg, beaten
1 c. milk
1 tbsp. flour
1 tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 c. flour
1 qt. sliced dill pickles
Wesson oil for deep frying

Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.

Italian Pizzelles

3 eggs, beaten
2/3 c. sugar
2/3 c. butter, melted
1 1/2 c. sifted flour
1 tsp. baking powder
2 tsp. vanilla
1 tsp. anise seed and 1 tsp. anise extract

Press seed between thumb and finger to intensify flavor. Add and beat ingredients together in order listed. Drop by rounded teaspoonsful onto center of preheated grid. Close lid and immediately clip handle together. Allow to cook until steaming stops 30 to 60 seconds. If desired, immediately upon removing from grid roll into cylinders, cool on wire rack. Very thin, crispy and tasty cookie.

Tuna Pinwheels

1 (6 1/2 oz.) can tuna, drained and flaked
1/2 c. mayonnaise
1 c. finely chopped celery
2 tbsp. chopped pickle
1 tsp. prepared mustard
20 slices sq. sandwich bread, crusts removed

Combine ingredients (except bread). Roll up mixture in bread slices and secure with a toothpick. Arrange decoratively on a serving dish on a bed of lettuce, if desired. Wrap in plastic wrap and chill until serving.

Mustard Pickles

1 lg. head cauliflower, broken into flowerets
1 qt. sm. pickling cucumbers, or 1 qt. sliced cucumbers
1 qt. sm. white onions, peeled
2 red peppers, sliced
1 c. salt
1/4 c. dry mustard
1/2 c. firmly packed brown sugar
Water
1 qt. white vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
1 tsp. each whole cloves and allspice
1/4 c. all-purpose flour
1 tsp. ground turmeric

Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt. Let stand overnight. Drain and rinse. Mix mustard and sugar in large preserving kettle. Add 1 cup water, vinegar, and seeds. Add cloves and allspice, tied in cheese cloth bag. Bring to a boil.

Add vegetables and bring to a boil again. Simmer until vegetables are tender. Mix flour and turmeric into a paste with a little cold water. Add to pickles and cook for 5 minutes longer. Remove spice bag. Pack pickles into hot sterilized jars and seal.

Makes 4 or 5 pints.

Anchovy Divine

2 cups heavy cream
4 Tbs butter
8 anchovy fillets, rinsed and finely chopped
1 tsp finely chopped garlic
Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping
Italian bread sticks or Italian bread

Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume. In a fondue pot or other flame-proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat. Add the anchovies and the garlic and stir for about 1 minute. Add the reduced cream and bring the sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.

Artichokes in Lemon Sauce

Preparing the artichokes:
4-6 globe artichokes
Juice of 1 lemon

Preparing the sauce:
1 1/2 cups chicken or vegetable stock
1 Tbs cornstarch (cornflour) mixed with
2 Tbs cold water
3 eggs
Juice of 1 lemon
Salt and freshly ground pepper to taste

Cut off the artichoke stems close to the base.  Cut about 1 inch off the top and trim the remaining leaf ends with scissors.  Place in a large pot and cover with salted water, add the lemon juice, and bring to a boil.  Reduce the heat and simmer covered for 45 to 60 minutes, until the bottom leaves come away easily.  Remove the artichokes from the water and drain upside down.  Transfer to serving plates and keep warm.  Meanwhile, bring the stock to a boil in a small pot over high heat.  Stir in the cornstarch mixture and stir until thickened.  Let boil for 1 minute.  Beat the eggs until they are light and fluffy.  Add the lemon juice gradually, beating constantly.  Add the boiling stock gradually, beating constantly.  Transfer the sauce to the pan and heat for 1 to 2 minutes, beating constantly - do not boil.  Season with salt and pepper and spoon over the artichokes. Serves 4 to 6.

Lemon Lustfully

1/2 cup lemon juice
1/4 cup orange juice
1/4 cup sugar
1 tsp finely chopped lemon zest
1/4 cup water
1 egg white

Combine the lemon juice, orange juice, sugar, lemon zest, and water in a small bowl and stir to dissolve the sugar. Ice cream maker method: Cover the citrus mixture and refrigerate for 2 hours, until well chilled. In a separate bowl, beat the egg white until stiff and fold into the chilled citrus mixture. Pour into an ice cream maker and freeze according to the manufacturer's directions. Food processor method: Pour the citrus mixture into ice cube trays and freeze. Place the frozen mixture in an electric food processor and add the beaten egg white. Process until smooth. Serves 4.

Apple Medley

4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet red wine
1/4 cup dry red wine
1 Tbs. cinnamon

Grate the apples. Add all other ingredients and mix well. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients.

Chocolate Almond Spread

1/2 cup low-fat ricotta
3 Tbs cocoa powder
2 Tbs sugar
1/2 tsp almond extract

Blend all ingredients together. Refrigerate until ready to serve. Makes about 1/2 cup.

Maple Candied Yams

1 stick butter
4 or 5 large fresh yams or sweet potatoes
1/2 cup maple syrup
1/4 cup dark brown sugar
1 tsp. cinnamon OR 1 tsp. vanilla
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger root
1/2 tsp. sea salt
2 to 2 1/2 cups mini marshmallows (optional)

Preheat oven to 400°F.

Peel yams or sweet potatoes (either may be used). Cut into 1 inch cubes or wedges.

Butter a 9x13-inch baking dish generously.

Arrange yams in baking dish.

In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices.

Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender.

Cooks Note: If adding mini-marshmallows, spread them evenly over the top of the potatoes at this time, and broil for 5-10 minutes or until lightly browned, otherwise proceed with next step.

When the potatoes are done, remove foil. Bake on the upper third of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about 20 minutes - but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature).

Baste with additional butter before serving.

Variation: Use honey or Karo syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla.

Submitted by: CM

Buffalo Chicken Dip

2 large cans of chicken
4 oz. blue cheese dressing
4 oz. Ranch Dressing
8 oz. cream cheese
1 1/2 cups sharp Cheddar cheese
Frank's Red Hot Sauce, to taste

Combine all ingredients in a Crockpot. Prepare on medium heat until melted (stirring every 10 minutes or so).

Serve in Crockpot on low - warm heat.

Vegetable Fritters

1 lg. carrot
1 med. sized zucchini
1 med. sized yellow straight neck squash (about 10 oz.)
1/3 c. all-purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1 lg. egg
1/2 c. salad oil

About 30 minutes before serving. With coarse shredder, shred carrot, zucchini and squash. Pat vegetables very dry with paper towels. In medium bowl, mix shredded vegetables with remaining ingredients except salad oil.

In 10" skillet over medium heat in hot salad oil, gently drop 1/8th of vegetable mixture at a time (1/4 cup) flattening slightly to about a 3" round. Cook 3 fritters at a time, 5 minutes until golden brown, on both sides, turning fritters once. With pancake turner, remove fritters to paper towels to drain. Keep warm on platter while cooking remaining fritters. Yield: 8 fritters.

Pickled Eggs with Peanuts

DESERT PARTY PICKLED EGGS:

3 c. white vinegar
1/4 c. sugar
2 tbsp. pickling spice
3 tsp. salt
1 bay leaf
16 oz. jar Hot chili peppers
18 shelled hard boiled eggs

Cook first 5 ingredients in medium saucepan over high heat until sugar completely dissolves. Add juice and a few peppers. Put eggs in a 2 quart jar and cover with pickling mixture and store 1 to 2 days in refrigerator before serving. Let warm to room temperature and serve with plenty of salt, black pepper and red hot sauce.

DESERT PARTY BOILED GOOBERS:

1 to 2 lbs. raw peanuts in shell
1 c. salt

Place peanuts and salt in large stock pot and add enough water so that all peanuts are floating. Bring to a boil, turn off flame and let stand overnight. Next morning, bring water and peanuts back to a boil, reduce heat and simmer 3 to 5 hours, checking frequently for desired doneness.

Crab and Mushrooms in Wine Sauce

1 lb. fresh crab meat
1/4 lb. fresh mushrooms (sliced) or 1 lg. can of mushrooms (stems and pieces)
2 tbsp. butter (to saute mushrooms)
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1/2 c. white wine
1/2 tsp. dry mustard
1/4 tsp. dry tarragon
3/4 c. bread crumbs
Salt, pepper and hot sauce to taste

Pull crabmeat apart and remove stiff membranes. Saute mushrooms in butter. If mushrooms are not fresh, add later. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce. Cook 2 or 3 minutes then add crab meat and mushrooms. Place in casserole; sprinkle top with bread crumbs and dot with butter. Bake at 350 degrees for 30 minutes uncovered. Cover before serving. Serves 4.

NOTE: This can be made with shrimp or crabmeat and shrimp.

Caponata Eggplant Appetizer

1 eggplant
1/2 c. olive oil
1 c. diced celery
1 lg. onion, sliced
1 (8 oz.) can tomato sauce
1/4 c. red wine vinegar
1 tbsp. sugar
2 tbsp. drained capers
1/2 tsp. salt
2 dashes black pepper
1 c. pitted black olives, cut in slivers

Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.

In hot oil, saute onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add sugar, vinegar, capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.

Marinated Vegetables

1 c. vinegar
1 c. oil
1 tbsp. dill weed
1 tbsp. monosodium glutamate
1 tsp. garlic powder
1 tsp. salt
1 tsp. oregano
Dash pepper
1 jar button mushrooms
Fresh broccoli
Celery
Onion slices
Cauliflower
Tomato
Green pepper
Carrots
Cucumbers

Mix vinegar, oil, dill weed, sugar, garlic powder, salt, oregano and pepper together. Pour over vegetables and marinate at least 4 hours; better if overnight.