INGREDIENTS

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

DIRECTIONS
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic
vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and
place them into the dish. If the fillets have skin on them, place them skin side
down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish
from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side,
turning only once, until fish flakes easily with a fork. Remove fillets to a serving
platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until
the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve
immediately.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

>
> 2 cups butter
> 24 oz. chocolate chips
> 4 cups flour
> 2 cups brown sugar
> 2 tsp. soda
> 1 tsp. salt
> 2 cups sugar
> 1 8 oz. Hershey Bar (grated)
> 5 cups blended oatmeal
> 4 eggs
> 2 tsp. baking powder
> 2 tsp. vanilla
> 3 cups chopped nuts (your choice)
>
> Measure oatmeal, and blend in a blender to a fine powder. Cream the
> butter and both sugars. Add eggs and vanilla, mix together with flour,
> oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey
> Bar, and nuts. Roll into balls, and place two inches apart on a cookie
> sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
FRUIT SALAD

My mom always made this as a treat when i was young 42 years ago, ahhhhhhhhhhhhhhhhhhhh
anyway i finally watched her make it, takes 10 minutes for a huge bowl full that last me for a few
days and i eat it almost for breakfast/lunch/dinner as im seriously stopping my intake of any and
all types of meats and honestly i find no meats that can compare to the lucious taste of this fruit
salad.

All u do is buy 1 can of delmonte fruit cocktail,

1 can of delmonte chunked pineapple
2 banannas and slice up thin pieces
1 small can of manderin seedless oranges
and half a bag of flaked cocnut/sweetend or unsweetened up 2 u and take the cocunut flakes and
throw half the bag into a frying pan and brown the flakes till there crunchy but be very careful as it
will burn very fast.

besure to drain all the cans of fruit of there juces completly then just throw all of it in a big bowl
and mix it all together.
and here is a secret to top it off
get a tub of kraft extra creamy cool whip and throw the whole bowl in with the mixture and mix it
all up.
THATS IT!!

either start eating it immediatly or put it in the fridge for a few hours as its better when it gets cold,
and actually after 2-3 days it taste even better as the fruits seem to mix togtehr more as they sit in
the bowl in the fridge.

This is the best tasting food and i hit it when i wake up in the late hours around 2-3 in the morn, it
will sooth any stomach probs and keep yur insides all safely cleaned out and keep u regular.

For Turkey Left-overs:

Ingredients:

Turkey (obviously)

1 large Onion (diced)

1 large Apple (diced)

couple of cloves garlic

2 tablespoons Branston pickle (Sweet Pickle)

Medium Curry Powder

Chicken stock (not too much - just enogh to give the curry some 'sauce')
Cayenne pepper

Black pepper

----------------------

Lightly fry onion, garlic and Apple. Add Turkey, curry powder (to your taste), stock and
simmer for 15 minutes. Add pickle and cayeene and black pepper and simmer for a
further 10 minutes.

Serve on bed of Basmati rice or mashed potatoe.

Wonderful!

Turkey soup!

I just made two gallons of soup. Boil the leftovers and the bones until the meat falls off.
Remove bones skin and fat.

Add onions, celery, garlic, carrots (mine came out of my garden) a pinch of rosemary,
fresh ground pepper and salt. You'll have to figure out the amounts for yourself, I don't
follow any recipe.

Boil until all veggies are just barely done, add a cup or two of little pastas, boil again
until pasta is al dente.
Put in small containers and freeze for later use.

Try...........I cooked some last night and it was very good!

Turkey ALA KING

1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1 can or jar sliced mushrooms
1 sm. jar pimentos
3-4 Turkey breast halves, cooked & cubed

Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring
constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good
served over toast.
What did you do with the carcass? I put it in a large pot, small enough to fit the whole
thing, and cover it with water. Then I cover the pot and put it on the lowest setting on the
stove for a day or two. The bones drop away from the meat and I take it off the stove to
separate the meat from the bones. The bones I put back on the stove, cover them with
water and continue cooking till they are all soft. I put the bones and enough of that water
into the blender to make a meat/bone puree for the dogs.

The meat and the original broth gets put into a turkey stew, or into those square plastic
boxes the frozen cream puffs come in. Oh, yea, don't forget to find and get a couple of
boxes of frozen cream puffs and frozen mini-eclairs; bet ya can't wait for them to thaw
before they get gobbled up. Don't mess around get the ones made from real cream, do go
for the heavy cream if at all possible, tis the season of way too much good food. Anyway,
I put the meat overed with broth in the freezer to make a turkey stew another day. I've
found they can keep more than a year in teh freezer. I'm hoping to one day hot-pack the
turkey meat and broth, as I empty the freezer of frozen things.

Just the turkey meat with broth makes an excellent entree for lunch, as it keeps to about
the right temperature in a good thermos. I used to clear brush in the dead of winter with
chainsaw and anything hot and steamy like this was a welcome treat while sitting on a log
in the snow at lunch-time.

Butterball Soup

• 8 slices day-old bread

• 3 tablespoons butter, softened
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 (14 ounce) cans chicken broth
• 1 tablespoon chopped fresh parsley

• Remove crusts from day old bread and crumble stale slices into a medium bowl.
Mix in the butter, egg, salt and pepper until dough forms. Knead until the dough
can be formed into balls. Form balls 3/4 inch in diameter, the recipe should make
about 30 balls.
• Heat the chicken broth to boiling in a large saucepan or stockpot. Drop balls into
the broth and simmer for 10 minutes, or until balls rise to the top. Sprinkle with
parsley and serve immediately.
Choc FROSTING

6 tablespoons butter, softened

Hershey's Cocoa powder, see below
2 2/3 cups powdered sugar (domino conf sugar)
1/3 cup milk
1 teaspoon vanilla extract

Directions:

For light chocolate frosting use 1/3 cup cocoa powder For medium chocolate frosting use
1/2 cup cocoa powder for dark chocolate frosting use 3/4 cup cocoa powder

In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk.
Beat to spreading consistency adding more milk if needed. Blend in vanilla.

This recipe from CDKitchen for Buttercream Frosting serves/makes 3.25 cups

Duncan Hines white cake mix

Medium-sized zucchini (or Crookneck Squash)

1/4 pound hamburger
Olive oil, salt, garlic pepper, garlic, parsley flakes
1 can stewed tomatoes
Mozzarella cheese

Split the zucchini (or Crookneck Squash) in half.

Scoop out enough of the inside to form shells to be filled.

Sauté hamburger in olive oil, with salt and garlic pepper.

Just before it is brown enough, add some fresh chopped garlic, parsley flakes (or chopped
parsley), and the chopped, scooped-out portion of the zucchini (or squash) shells.

Spread the stewed tomatoes in the casserole dish, and then place the zucchini (or squash)
shells on the bed of tomatoes. Fill shells with meat mixture (spoon a bit of stewed
tomatoes over the meat mixture). Add mozzarella cheese.

Cover and seal with foil.

Bake at 350 degrees F. for about one hour.

Crunchy chicken salad

Delight your guests with a crunchy chicken salad and apple-almond tart
Annie Copps
Makes 8 servings

This recipe works as a salad on its own or as a filling for a wrap sandwich.

INGREDIENTS
5 scallions, white and green parts, finely chopped
1 small fennel bulb, core removed, very thinly sliced
1 Granny Smith (or other firm, tart apple), peeled and cored, thinly sliced
2 cups cooked quinoa (or substitute wheatberries, farro or brown rice)
meat from 1 whole roasted chicken, roughly chopped, about 3 pounds
1 cup toasted pine nuts
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/3 cup flat-leaf parsley
kosher or sea salt and freshly ground black pepper

DIRECTIONS

In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and
pepper to taste.

HAVUÇ TATLISI

Akşamyemeği sonrası evde canım tatlı birşeyler isteyince ,işyerimde öğle yemeğinde
çıkan bu tatlı geliverdi birden aklıma... Hemen hemen her zaman mutfakta kolayca
bulunabilecek malzemelerle hazırlanabilen bu yapımı kolay tatlı şık görünümlü ve çok
lezzetli bence...
Malzemeler :
3 adet havuç
1 çay bardağı su
1 su bardağı toz şeker
10-15 adet petübör bisküvi
1 çay fincanı iri kıyılmış ceviz
üzeri için ;
1 su bardağı süt
3 yemek kaşığı un
1/2 su bardağı toz şeker
1 paket vanilya

Yapılışı :
Havuçları rendeleyerek bir tenecereye alıyoruz. 1 su bardağı suyu ve şekeri ilave ederek
orta ateşte pişiriyoruz. Havuçlar pişince rondoda ezerek un haline getirdiğimiz bisküvileri
ve cevizleri havuçlara ekliyoruz. Kullanacağınız bisküvi miktarını havuçların kıvamına
göre ayarlamalısınız. İyice karıştırıp dikdörtgen bir cam kaba yayıp üzerini kaşıkla
düzeltikten sonra buzdolabına koyuyoruz.
Bir tencerede süt ,un ,tozşeker ve vanilyayı karıştırarak orta ateşte sürekli karıştırarak
pişirip kaynamaya başlayıp koyulaştığında ocaktan alıyoruz. Buzdolabından çıkardığımız
havuçların üzerine düzgün bir şekilde dökerek tekrar buzdolabına koyuyoruz. 3-4 saat
onra dilimleyip servis yapıyoruz.

Ingredients

• 1 large shallot, peeled

• 1 clove garlic, peeled
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon tomato paste
• 1 tablespoon warm water
• 2 tablespoons white wine vinegar
• 1 1/2 teaspoons Herbes de Provence, half a palmful
• About 1/3 cup EVOO – Extra Virgin Olive Oil, plus a drizzle
• Salt and pepper
• For the toppings:
• 1/2 pound thin green beans, trimmed and blanched
• 8 cherry tomatoes, halved
• 4 hard-boiled eggs, sliced or chopped
• Niçoise olives, for garnish
• 4 radishes, thinly sliced or quartered
•
•
• 4 filets salmon, skin-off
• A few sprigs fresh thyme, finely chopped
• Juice of 1/2 lemon
 • 1 heart romaine lettuce, shredded
• 1 head endive, thinly sliced
• 1 head frisée, separated

Preparation

Grate shallot and garlic into a bowl. Add Dijon, Worcestershire, tomato paste and warm
water, and whisk. Add vinegar and herbes then stream in about 1/3 cup EVOO while
whisking to emulsify dressing. Season with salt and pepper.

Prep your toppings; you can make them at home or buy them at a large salad bar already
prepped for you.

Season salmon with salt and pepper and thyme leaves. Heat a drizzle of EVOO in a non-
stick skillet over medium-high heat. Add salmon and cook 2-3 minutes. Flip and cook 1-2
minutes more for rare and up to 4 minutes more to cook all the way through. Douse fish
with lemon juice and remove from heat.

Combine shredded romaine, endive and frisée in a serving bowl. Dress the greens with
salad dressing and adjust the salt and pepper to taste.

Arrange dressed greens on plates and top each with a salmon filet, a few green beans, a
couple of halved cherry tomatoes, egg, some olives and sliced radishes.

Yields: Serves 4

SWISS CHARD

This is adapted from a long-lost Mario Batali recipe: I chop up the chard in small strips
and chop some shallots to go along with it, then saute in olive oil with red pepper flakes.
Spray a baking pan with cooking spray, sprinkle breadcrumbs on the bottom. Mix the
chard mixture with 2-3 eggs -- not enough to make a quiche, just a little more than
enough to bind -- pour into the baking pan, top with more breadcrumbs. Bake at 350 for
around 15 minutes. Makes nice compact green squares which are great as a side dish.