Recipes

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Honey-Glazed Ham

Ingredients 

   * 1 cup honey
   * 1/2 cup ketchup
   * 1/4 cup yellow mustard
   * 1 tablespoon Worcestershire sauce
   * 1 tablespoon dried minced onion
   * 1/4 teaspoon ground cloves
   * 1/8 teaspoon ground ginger


Chicken Cordon Bleu

This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Yield: 4 servings (serving size: 1 rolled chicken breast half) Ingredients 

   * 1/4  cup  fat-free, less-sodium chicken broth
   * 5  teaspoons  butter, melted
   * 1  large garlic clove, minced
   * 1/2  cup  dry breadcrumbs
   * 1  tablespoon  grated fresh Parmigiano-Reggiano cheese
   * 1  teaspoon  paprika
   * 4  (6-ounce) skinless, boneless chicken breast halves
   * 1/4  teaspoon  salt
   * 1/4  teaspoon  dried oregano
   * 1/4  teaspoon  freshly ground black pepper
   * 4  thin slices prosciutto (about 2 ounces)
   * 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
   * Cooking spray

Preparation

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden. Nutritional Information

Calories: 

   297 (30% from fat)

Stuffed Lobster

Yield: 2 servings (serving size: 1 stuffed lobster tail and 1 lemon wedge) Ingredients 

   * 2  lobsters, cooked
   * 1  cups  crushed reduced-fat round buttery crackers (such as Ritz)
   * 1  tablespoon  dried parsley
   * 2  tablespoons  fresh Parmesan cheese
   * 4  teaspoons  butter, melted
   * 1  tablespoon  fresh lemon juice
   * 1  tablespoon  Worcestershire sauce
   * 2  lemon wedges

Preparation

Preheat broiler.

Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside. Combine the lobster, crackers, and the next 5 ingredients (crackers through Worcestershire sauce) in a large bowl. Divide the lobster mixture evenly among tail shells. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.

Note: You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.

Calories: 

   379 (37% from fat)

Pan-Fried Pork Chops

  1. Pork:
  2. 1/2 cup all-purpose flour
  3. 4 (5-ounce) bone-in center-cut pork chops
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 2 tablespoons canola oil

To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 3/4 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness.

Spice-Rubbed Braised Beef

You can make the sauce up to three days ahead—just reheat it before adding the roast.

Yield: 10 servings (serving size: 3 ounces beef and about 1/3 cup sauce) Ingredients 

   * Roast:
   * 1  tablespoon  paprika
   * 1  tablespoon  dark brown sugar
   * 2  teaspoons  garlic powder
   * 1  teaspoon  salt
   * 1  teaspoon  dry mustard
   * 1/2  teaspoon  ground red pepper
   * 1  (3-pound) boneless chuck roast, trimmed
   *

     Sauce:
   * Cooking spray
   * 1  cup  chopped onion
   * 1/4  teaspoon  crushed red pepper
   * 3  garlic cloves, minced
   * 1  (28-ounce) can whole tomatoes, undrained
   * 1/2  cup  water
   * 6  tablespoons  dark brown sugar
   * 1/4  cup  red wine vinegar
   * 1  tablespoon  tomato paste
   * 1/2  teaspoon  salt
   * 1/2  teaspoon  freshly ground black pepper

Preparation

1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.

2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently. Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.

3. Preheat oven to 325°.

4. Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.

Nutritional Information

Calories: 

   262

Bacon Mac

Yield: 6 servings (serving size: about 1 cup) Ingredients 

   * 3 1/4  teaspoons  salt, divided
   * 12  ounces  strozzapreti or penne pasta
   * 4  teaspoons  all-purpose flour
   * 1 1/2  cups  skim milk, divided
   * 2  cups  finely shredded sharp cheddar cheese, divided
   * 1/4  cup  sliced green onions
   * 1  teaspoon  hot sauce
   * 1/4  teaspoon  pepper
   * 2  slices center-cut bacon, cooked and crumbled
   * Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Calories: 

   399

Pain Perdu

Yield: 4 servings Ingredients 

   * 3/4  cup  2% reduced-fat milk
   * 2  tablespoons  sugar, divided
   * 1/2  teaspoon  ground cinnamon
   * 1 1/2  teaspoons  vanilla extract
   * 1/4  teaspoon  grated whole nutmeg
   * 1/8  teaspoon  salt
   * 3  large eggs, lightly beaten
   * 8  (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
   * 2  cups  sliced strawberries
   * 2  teaspoons  grated orange rind
   * 4  teaspoons  butter, divided
   * 2  tablespoons  powdered sugar

Preparation

1. Combine milk, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl; stir with a whisk. Place bread slices in a 13 x 9–inch baking dish; pour egg mixture over bread; turn to coat. Let stand at room temperature 20 minutes, turning occasionally, until egg is absorbed.

2. Combine strawberries, remaining 1 tablespoon sugar, and rind in a small bowl. Let stand 20 minutes.

3. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 4 bread slices to pan; cook 3 1/2 minutes on each side or until golden. Repeat procedure with remaining butter and bread.

4. Place 2 bread slices on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons powdered sugar; top each with 1/2 cup strawberry mixture.

Calories: 

   349

Fresh Tomato, Sausage Pasta

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil) Ingredients 

   * 8  ounces  uncooked penne
   * 8  ounces  sweet Italian sausage
   * 2  teaspoons  olive oil
   * 1  cup  vertically sliced onion = half an onion
   * 2  teaspoons  minced garlic
   * 1 1/4  pounds  tomatoes, chopped
   * 6  tablespoons  grated fresh pecorino Romano cheese, divided = Parmesan is fine
   * 1/4  teaspoon  salt
   * 1/8  teaspoon  black pepper
   * 1  tablespoon basil leaves

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Calories: 

   389

Blackened Cumin-Cayenne Tilapia

Use your broiler to make already quick-cooking fish fillets an even speedier dinner option. Serve with sautéed spinach and roasted new potato wedges.

Yield: 4 servings (serving size: 1 fillet) Ingredients 

   * 1  tablespoon  olive oil
   * 4  (6-ounce) tilapia fillets
   * 2  teaspoons  ground cumin
   * 1/2  teaspoon  salt
   * 1/2  teaspoon  garlic powder
   * 1/2  teaspoon  ground red pepper
   * 1/4  teaspoon  freshly ground black pepper
   * Cooking spray

Preparation

1. Preheat broiler.

2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Nutritional Information

Calories: 

   159

Creole Shrimp and Sausage Stew

Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.

Yield: 4 servings (serving size: about 1 cup) Ingredients 

   * 2  teaspoons  olive oil
   * 1  cup  chopped green bell pepper
   * 1  cup  thinly sliced turkey smoked sausage (about 6 ounces)
   * 1  teaspoon  bottled minced garlic
   * 3/4  cup  fat-free, less-sodium chicken broth
   * 1  (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
   * 8  ounces  peeled and deveined medium shrimp
   * 1  (15-ounce) can organic kidney beans, rinsed and drained
   * 2  tablespoons  chopped fresh parsley

Preparation

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Nutritional Information

Calories: 

   191

Crispy Skin Salmon with Fiery Asian Slaw

Be sure to purchase skin-on salmon fillets for the best flavor and texture.

Yield: 4 servings (serving size: about 1 cup slaw and 1 fillet) Ingredients 

   * 4  (6-ounce) salmon fillets
   * 3/4  teaspoon  salt, divided
   * 1/4  teaspoon  black pepper
   * Cooking spray
   * 1/4  cup  fresh orange juice
   * 1  tablespoon  rice vinegar
   * 1  tablespoon  balsamic vinegar
   * 1  tablespoon  olive oil
   * 2  teaspoons  Sriracha (hot chile sauce)
   * 1  teaspoon  bottled ground fresh ginger
   * 1/2  teaspoon  honey
   * 1/2  cup  chopped fresh cilantro
   * 1  (16-ounce) package cabbage-and-carrot coleslaw
   * 1  tablespoon  toasted sesame seeds

Preparation

1. Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.

2. While fish cooks, combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds. Serve salmon with slaw.

Nutritional Information

Calories: 

   302

Adobo (Chicken)

Recipe from Cooking Light magazine.

Yield: 4 servings (serving size: 2 thighs and about 6 tablespoons sauce)

Ingredients

  • 1 tablespoon canola oil
  • 8 bone-in chicken thighs, skinned
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons white vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups hot cooked long-grain rice

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
  2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

Apple Pie

Source: http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Ingredients

  • 1 whole Pie Crust
  • 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
  • 1/2 whole (juice Of) Lemon
  • 1/2 cup Sugar
  • 4 Tablespoons Flour
  • 1/4 teaspoon Salt
  • 1/2 cup Flour
  • 1-1/2 stick Butter
  • 1 cup Brown Sugar
  • 1/2 cup Quick Oats
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans, Chopped

Preparation Instructions

  1. In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
  2. Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes.

Banana Cream Pie

Source: http://allrecipes.com/Recipe/banana-cream-pie-i/detail.aspx

Ingredients

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Directions

  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Braised Beef Short Ribs

Ingredients: Beef short rib, soy sauce, water, potato, carrot, rice wine, sugar, dry chestnut, dry seedless red dates, pine nuts, shredded chili pepper.

Bread (Very Soft)

Based on the Bread Bible Pullman Loaf sandwich bread 

290g	flour
20g	dry milk
5g	yeast
42g	butter softened
176g	water room temp
20g	honey
6.6g	salt

Bread (Fruit)

Mary Fischer's recipe. 

4 eggs
1 cup oil
3 cup sugar
2/3 cup water
2 cup fruit (pumpkin, banana, or other)
3 1/2 cup flour
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp baking soda
  1. Mix sugar, eggs, oil, fruit and water.
  2. If fruit is mango: use 1/2 large mango, cubed and mashed, plus 1/2 cup mango puree.
  3. If fruit is blueberry: use 1.5 cups whole blueberries, blended.
  4. Gradually mix in dry ingredients. Add baking soda last.
  5. (Add nuts, raisins, and/or dates as desired.)
  6. Pour into greased baking bread pans. Fill each half full.
  7. Bake at 350 degrees for one hour.

Note: If fruit is dry, you may need to add extra water.

Chili

  • 2 28 oz cans of peeled whole tomatoes
  • 10 oz can of diced tomatoes and green chilis (eg, Rotel)
  • 30 oz can of kidney beans
  • 1 large sweet onion, chopped
  • 2 lb 30% fat hamburger
  • 3 tbsp chili powder
  • 2 tsp sugar
  • 1 tsp salt
  • pepper

Add first four ingredients to crock pot. To save time, the crock pot can be microwaved for ten minutes to get the ingredients hot. Put crock pot in slow heater, turn on high.

Form hamburger into small meatballs (less than 1cm each). This step can be skipped, but the resulting flavor will be reduced.

Fry hamburger until cooked. Place in crock-pot along with the other ingredients. Add chili powder, sugar, salt, and pepper to taste. Cook uncovered until flavors are well-mixed and liquid thickens (usually a couple hours or more). Turn temperature down to low if crock pot starts boiling. Serve with saltine crackers.

Coffee Cake

http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

A 2/3 recipe no-nuts version that I usually use:

FOR THE CAKE

  1. 1 stick Butter, Softened
  2. 1-1/3 cups Scant Sugar
  3. 2 cups Flour, Sifted
  4. 2-2/3 teaspoons Baking Powder
  5. 1 teaspoon Salt
  6. 5/6 cup Whole Milk
  7. 2 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING

  1. 1 stick Butter, Softened
  2. 1/2 cups Flour
  3. 1 cup Brown Sugar
  4. 1-1/3 Tablespoons Cinnamon

Preheat oven to 350F. Mix first six ingredients (through milk) to make batter. Combine last four ingredients (butter through cinnamon) with a pastry cutter until crumbly, to make topping. Fold egg whites into batter. Pour batter into greased baking pan. Add topping. Place in oven for 50 minutes.

Key Lime Pie

Source: http://allrecipes.com/Recipe/easy-key-lime-pie-i/detail.aspx

Ingredients

  • 5 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 (9 inch) prepared graham cracker crust

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Pancit Bihon

This is the national noodle dish of the Philippines. 

1 8 oz pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups chicken broth or 2 chicken bouillon cubes dissolved in 2 cups water
1/4 cabbage, sliced into strips
1 onion
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced
  1. Grease with oil a large pan or wok. Saute garlic and onions.
  2. Wet the pansit bihon noodles to soften.
  3. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
  4. Mix in the pansit bihon noodles and add the soy sauce. Cook for about 5 minutes or until the noodles are soft.
  5. Salt and pepper to taste.
  6. Serve hot with sliced calamansi on the side.

Pata Tim

2 pieces of pock hock 
1lb of pork roast cuts in chunks
1 pc. Star anise (sangke)
2 tbsp. Hoysin sauce (optional)
1/4 cup Dark Soy sauce
1/2 cup Brown sugar
2 cups Root beer (optional)
2 tsp Corn starch
1 pc Medium size Chinese cabbage
6 to 8 pcs Shitake medium mushrooms (optional) soaked on hot water
for 30 minutes then drained
1 pc. large carrot
2 cups of water

Pork Giniling

Ground Pork About 4 tbsp of crushed garlic 1 pc onion, diced 1 pc carrot, diced 1 pc potato, diced 1/2 cup raisins (optional) 1/2 cup chopped red bell pepper 2-3 tbsps soy sauce salt and pepper 1 pc bay leaf

PORK GINILING PROCEDURES

Fry garlic until golden brown and aromatic. Throw in the minced pork and sauté until brownish. Add in onions, tomatoes, raisins, carrots, potatoes, and bay leaf. Season with salt, pepper, and soy sauce and sauté for about 2 minutes. Add in about half a cup of water, throw in the red bell pepper, and simmer until the potatoes are done.

Shrimp New Orleans 

3/4 c. Creole (hot) or brown mustard
3/4 c. salad oil
4 1/2 tbsp. ketchup
1/2 c. vinegar
Few dashes hot pepper sauce (Tabasco)
3 tbsp. finely chopped celery
3 tbsp. finely chopped green onion
3 tbsp. finely chopped green pepper
Lemon juice (optional)
Worcestershire sauce (optional)
Horseradish (optional)
Mix ingredients together and serve over boiled shrimp on a bed of lettuce with a wedge of lemon.

This is the same sauce server at Arnaud's Restaurant and may be refrigerated indefinitely.

Spaghetti Filipino-Style

1 can 16 oz of tomato sauce
1/2 lb ground beef
1/2 lb ground pork
1/4 lb Filipino hotdogs
3 pieces laurel leaves (bay leaves)
1/4 cup brown sugar
1 onion, chopped
1/4 red bell pepper, chopped
4 cloves garlic, minced
1/2 cup water
1.5 teaspoon salt
1 teasponn ground black pepper
1/2 cup grated cheese


Spaghetti Cooking Instructions:
    * Cook spaghetti noodles according to package instructions.
    * In a sauce pan or wok, sauté garlic and onions in cooking oil.
    * Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
    * Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
    * Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
    * Serve with the cooked spaghetti noodles and grated cheese on top.

Tortang Talong

Ingredients 

1/2 lb of ground lean pork
3 cloves of finely minced garlic
1/2 cup of finely chopped onions (1 onion)
2 small tomatoes of coarsely chopped tomatoes
1/8 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
2 tsp. salt 
1 tsp. pepper
cooking oil

Cooking Procedure

  1. Mix together all the ingredients except the eggplants and the cooking oil.
  2. Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
  3. Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.
  4. Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.

Wacky Cake

Mary Fischer's recipe.

This cake is best eaten while still warm, due to the icing. Don't make it without the mint icing unless you hate mint or something... you'd be missing out on the best part! 

1 1/2 cup flour
1 cup sugar
3 tbsp cocoa
1 tsp soda
t tsp salt
1 tsp vinegar
1 tsp vanilla
6 tbsp oil
1 cup cold water
1 package thin mints or mint wafers
  1. Mix dry ingredients in ungreased 8x8 cake pan.
  2. Make 3 holes in dry ingredients, one large and two small.
  3. Put vinegar in one hole, vanilla in the second, and oil in the third.
  4. Pour water over all and stir with spoon until batter is smooth.
  5. Bake at 350 degrees for 30 minutes.
  6. Icing: Place mints on top of cake about one inch apart. Replace cake into oven for about five minutes - until mints are soft. Spread soft mints over cake with knife.

Meat Loaf

Ingredients 

   * Meatloaf:
   * 1 cup Whole Milk
   * 4 slices Wheat Bread
   * 2 pounds Ground Beef
   * 1 cup (heaping) Freshly Grated Parmesan Cheese
   * ¼ teaspoons Seasoned Salt
   * ¾ teaspoons Salt
   * 2 teaspoons Freshly Ground Black Pepper
   * 1 tablespoon Minced Flat-leaf Parsley
   * 4 whole Eggs Beaten
   * 12 slices Thin/regular Bacon
   * Sauce:
   * 1-½ cup Ketchup
   * 1/3 cups Brown Sugar
   * 1 teaspoon Dry Mustard
   * 1 teaspoon Tabasco

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Garlic Gulch Pizza

This is based on the ingredient list from Atlantic Street Pizza. I don't even see it on their menu list anymore, which is a real shame.

  • thick sourdough crust
  • tomato sauce
  • Toppings:
    • artichoke hearts
    • sundried tomatoes
    • garlic pesto
    • lots of cheese

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