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  - serves 8

3 tbsp olive oil


1/2 small onion, chopped fine
15 ounces canned peeled tomatoes, crushed
1/2 cup water
1 tsp salt
1 tsp sugar
12 ounces cream cheese
4 ounces goat cheese
salt and ground pepper
2 tbsp chopped basil
1 long, thin loaf French bread, sliced thin

Put the olive oil and the onion in a saucepan, and cook over medium heat for about 3 minutes, until the
onion is soft but not browned. Add the tomatoes, water, salt, and sugar and simmer for 15-20 minutes,
stirring.
Preheat the oven to 350 F. In a mixing bowl, combine the cream cheese and goat cheese until smooth.
You will need eight 6-inch shallow baking dishes.
When you are ready to serve, place a scoop of cheese in the center of each baking dish. Bake in the oven
for about 5 minutes, until the cheese is just lightly browned but not melted.
Remove from the oven and carefully pour some of the tomato sauce around the cheese. Sprinkle with salt
and pepper to taste and garnish the top with the chopped basil.
Serve at once with the French bread on the side.

  - serves about 2 dozen

1/2 pound butter, softened


1 cup flour
1/4 tsp cayenne pepper
1 cup chopped pecans
2 cups grated cheese
Salt to taste

Combine all ingredients, make two rolls about 1 1/2 inches in diameter. Wrap in foil and refrigerate at
least 8 hours.
Preheat the oven to 375 F. Slice the dough into thin wafers and bake 6-10 minutes, depending on the
thickness of the wafers.
Watch closely to see that they do not burn.

  
m - serves 2

12 chicken wings, cut in half


Vegetable oil for frying
Salt and pepper
1/2 stick butter
8 oz. hot sauce
Preheat oven to 350 degrees, and preheat oil in deep fryer to 375 degrees.
Fry wings in 375 degree oil for 8 minutes, drain on paper towels. Season with salt and pepper.
In a saucepan, melt the butter. Add the hot sauce, salt, and pepper. Toss wings in the sauce thoroughly.
Place sauced wings in a shallow baking pan. Pour any remaining sauce over the wings. Roast in 350
degree oven for 15 to 20 minutes.
Serve with Blue Cheese salad dressing and celery on the side.

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This is a very filling soup with plenty of vegetables to warm you up on a cold day in
autumn.

4 Tbs. butter
1 onion, chopped
2 carrots, peeled and cut into short sticks
3 3/4 cups milk
1 vegetable bouillon cube (you can also use chicken)
2 medium sized waxy potatoes, peeled and diced
1 sprig of thyme
2 cups corn, frozen
3 cups lima beans, frozen
2 Tbs. fresh parsley, chopped
pepper, to taste
salt, to taste

Heat the butter in a large saucepan. Add the onion and carrots and cook over medium-
low heat for 3-4 minutes.

Add the milk, bouillon cube, potatoes, thyme, corn and lima beans. Simmer for 10
minutes until the potatoes are cooked through.

Season with pepper and salt or any other seasonings you would like. Place into soup
plates and garnish with fresh chopped parsley.

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1 lb. dried black beans (or any beans you prefer)


8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes

Sort and wash beans. Place beans into a bowl and cover with water about 2 inches above beans
and leave overnight.

Place beans without the water into a crock pot dish. Now add 8 cups water and all the other
ingredients. Cover and place on low temperature. Simmer 2 1/2 hours or until vegetables are
tender. Place soup into bowls and serve.

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^ 1/4 cup wild rice


^ 1 tablespoon olive oil
^ 1/2 cup finely chopped onion
^ 2 cloves garlic, minced
^ 1 teaspoon seasoned salt
^ 1/8 teaspoon pepper
^ 2 tablespoons milk
^ 1 egg
^ 1 pound ground beef

 
 

Combine wild rice with 1/2 cup water in small saucepan. Bring to a simmer, then cover and simmer on low heat for 30-35 minutes until
rice is almost tender. Set aside. Preheat oven to 350 degrees. In small saucepan heat olive oil over medium heat; add onion and garlic and
cook until tender, about 5-7 minutes.

In large bowl combine onion mixture, wild rice, seasoned salt, pepper, milk, and egg and combine. Add ground beef, broken into chunks,
and mush with your hands to combine.

Form into meatballs about 1" in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer
pink in center. Cool and freeze, or when baked, use in your favorite recipe.

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^ 3 (3 lb.) cut up broiler/fryer chickens


^ 2 tsp. salt
^ 1/4 tsp. pepper
^ § cups corn flakes cereal, crushed to 3 cups
^ 1/3 cup chopped fresh parsley
^ 1-1/2 tsp. paprika
^ 1 cup butter, melted

 
 

Heat oven to 350 degrees. Sprinkle chicken with salt and pepper. Mix cereal, parsley and paprika. Dip chicken into melted butter, then
roll in cereal mixture to coat. Place chicken, skin side up, into 2 ungreased 15x10" jelly roll pans. Discard any remaining butter and
cereal mixture.

Bake uncovered at 350 degrees for 1-1/4 to 1-1/2 hours or until chicken is no longer pink at the bone, and juices run clear when pricked
with a fork.

To pack on a picnic, remove chicken from pans. Cover and refrigerate at least 6 hours but no longer than 24 hours. Pack into cooler with
plenty of ice packs. Serves 12
  #
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^ 2 (6 oz.) cans medium shrimp, drained


^ 3-4 hard cooked eggs, sliced
^ 4 oz. can sliced mushrooms, drained
^ 6 oz. can crabmeat, drained and picked over
^ 2 cups grated Cheddar or Havarti cheese
^ 1/4 cup butter
^ 3 Tbsp. flour
^ 2 cups whole milk
^ salt and white pepper to taste
^ 1 cup bread crumbs
^ 2 Tsp. melted butter

 
 

Ëayer shrimp, eggs, mushrooms, crabmeat, and cheese in 1 quart casserole dish in order given. Make a cream sauce as follows:

In heavy saucepan, melt 1/4 cup butter. Add flour and cook and stir constantly with a wire whisk until mixture bubbles. Cook for 1
minute. Add milk and stir constantly until mixture thickens and bubbles. Season to taste with salt and white pepper.

Pour cream sauce over casserole. Mix bread crumbs and 2 Tbsp. melted butter and sprinkle over casserole. Bake at 325 degrees for 35-45
minutes, until bubbly and golden. Serves 8

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^ 3 cups mafalda (mini lasagna) or mostaccioli noodles


^ 1/2 cup basil pesto
^ 10 oz. container refrigerated cheese alfredo sauce
^ 12 oz. can solid white tuna, drained and chunked
^ 1/3 cup grated Parmesan cheese

 
 

Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to
combine. Add cooked pasta and tuna and mix gently.

Pour into 2 quart glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15-20 minutes until cheese is melted and
casserole is hot. Serves 6

$ 
 
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^ 8 oz. container lowfat apricot yogurt


^ 2 Tbsp. honey
^ 12 (4") frozen waffles
^ 6 Tbsp. apricot preserves
^ 2 cups raspberries

 
 

In small bowl, combine yogurt and honey and mix well. Heat waffles as directed on package. Spread 6 of the waffles with the apricot
preserves and top with plain waffle to make a sandwich. To serve, top each waffle sandwich with yogurt mixture and raspberries. Serves
6

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A mocha ice cream dessert recipe.

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^ 2 squares (1 ounce each) unsweetened chocolate


^ 2 tablespoons butter
^ 2 tablespoons hot milk
^ 2/3 cup sifted confectioners' sugar
^ 1 1/2 cups shredded coconut
^ 1 quart chocolate ice cream, softened
^ 2 teaspoons instant coffee, dissolved in a teaspoon of water
^ 1/4 cup chopped pecans
^ whipped topping
^ pecan halves and shaved chocolate, for garnish

 
 

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners' sugar; add to chocolate mixture and stir to mix
well. Stir in coconut. Press mixture into the bottom and up sides of §-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream;
stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and
shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.

Chocolate Cookie Crumb Ice Cream


This chocolate ice cream is made on the stovetop, custard style. Cookie crumbs are adding while ice cream is freezing.

ë 
 

^ 1 3/4 cups heavy whipping cream


^ 1 cup milk
^ 1 cup sugar
^ 3 egg yolks
^ 1 1/2 teaspoons vanilla extract
^ 3 ounces unsweetened chocolate, melted
^ 2/3 cup coarsely crumbled chocolate sandwich cookies

 
 

In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is
scalded.

In a mixing bowl, beat the egg yolks until lemon-colored. Gradually whisk in about 1 cup of the hot cream mixture; then slowly whisk
the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the
back of a metal spoon. Whisk in the melted chocolate and vanilla.

Set the bottom of the pan inside a bowl or dishpan filled with ice and water; stir until the mixture is about room temperature. Pour it into
a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Pour the mixture into an ice cream maker and churn
following manufacturer's directions, for 20 to to 30 minutes.

Blueberry Parfaits
ë 
 

^ 1 cup fresh or frozen thawed blueberries


^ 1/4 cup apricot or pineapple preserves
^ 1 pint vanilla ice cream or frozen yogurt
^ 4 tablespoons chopped peanuts or pecans, optional

 
 

In a small bowl, combine blueberries and preserves. In microwave, cook on HIGH for about 3 to 4 minutes, stirring twice, until
blueberries are softened. Cover and refrigerate until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer ice cream or
frozen yogurt and blueberry sauce. Garnish with nuts.
Serves 4.

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Brew-ding Melon
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^ 1 watermelon, sliced in halv lengthwise
^ 3 Ëipton Cold Brew tea bags
^ 1 1/2 Quarts water

 
 

Slice a ripe watermelon in half, lengthwise, and scoop out the flesh with a spoon or melon-baler. Keep the fruit in a bowl nearby. Add
water and Ëipton Cold Brew Iced Tea (Add teabags to water, brew to desired strength, and remove teabags). Top it off with floating
islands of watermelon and serve with a festive umbrella.
From Ëipton and Dale DeGroff

Orange Banana Smoothie Recipe


ë 
 

^ 2 cups orange juice


^ 1 banana, sliced
^ Mint leaves or thin orange slices, for garnish, optional

 
 

In a blender, whip the orange juice and banana until smooth. Serve in tall glasses, garnished with an orange slice and mint leaf, if
desired.
Serves 2.

Irish Coffee Recipe


ë 
 

^ 2 teaspoons sugar, or to taste


^ 2/3 cup hot brewed coffee
^ 2 tablespoons Irish whiskey
^ whipped cream, sweetened if desired

 
 

Combine first 3 ingredients; top each cup with a generous dollop of whipped cream.

Slippery Run Tea


Cranberry juice and tea are combined to make this hot beverage recipe.

   5 minutes

  5 minutes

ë 
 

^ 3 cups cranberry juice cocktail


^ 1 cinnamon stick
^ Dash ground ginger
^ 2 tsp. honey
^ 2 tea bags
^ Orange rinds and cinnamon sticks for garnish
 
 

In a saucepan, heat cranberry juice, cinnamon stick, ginger and honey just to boiling. Remove from heat and add tea bags. Cover and let
stand 5 minutes. Remove tea bags and cinnamon stick. Pour into mugs with orange slices and cinnamon sticks. Makes 4 servings.

Party Punch with Cranberry Juice


This party punch beverage recipe is made with cranberry juice, apple juice, lemon and pineapple and soda water.

ë 
 

^ 4 cups cranberry juice


^ 3 cups apple juice
^ 1/2 cup fresh lemon juice, about 3 to 4 lemons
^ 1 lemon, thinly sliced
^ 1 can (8 ounces) pineapple chunks in juice, undrained
^ 1 liter or quart soda water

 
 

Combine cranberry juice, apple juice, and lemon juice. Add lemon slices and pineapple chunks. Chill. Serve over ice in a punch bowl;
add soda water.
Recipe for party punch makes 3 quarts.

Cherry Ice Cream Punch


Punch recipe made with cherry flavored drink mix, sugar, milk, ice cream, and carbonated water.

ë 
 

^ 1 envelope cherry flavored drink powder (not sweetened)


^ 1 cup sugar
^ 2 cups milk
^ 1 quart vanilla ice cream
^ 1 quart carbonated water

 
 

Combine drink powder and sugar; dissolve in milk. Add scoops of ice cream and pour carbonated beverage over all. Serve immediately.