Valentine's Day is coming next month...so....

what would be the perfect Theme... of course

...tons of chocolate...

Decadent Desserts IV

Feb. 10th

Healthy Foods That Taste GOOD!!! (Jan. 2010)

Green Smoothie
Amber Bodily

Anything green goes, rule#1 :)

Fill blender 1/3 with water or rice milk
Add a handful of spinach, handful of Kale, some collards (anything green)
1 lemon with the rind (cut off ends)
2 apples
a squeeze of Agave Nectar
An orange
Half of a small beet (you can add a whole beet if you like the flavor)

BLEND until smooth. A VitaMix and BlendTec you can get it blended and smooth in 10-12 seconds. With a regular blender it might take 60 seconds or longer.

Add frozen fruit or berries of any kind until the blender is full.
(I didn't have on hand- but makes it creamy- is a banana.)

You can start off using 60% in the smoothie and work your way up to 90% greens.

You could start off with just spinach and a little kale to get used to it. Slowly start adding all kinds of greens. Beet tops, carrot tops, wheat grass, chard, etc. You can also add any fruit you have!

Enjoy! Cheers to good health and all the wonderful things God put in the garden:)

Papaya pudding
Elizabeth Champion

1 small papaya
2 bananas

Peel papaya and bananas and chunk.
Place chunks in blender and whirrr.

Mediterranean Lemon Chicken with Olives
Anne Epperson

Serves 4
1 large onion diced
2 Tbsp olive oil
1 Tsp ground cumin
1 tsp ground ginger
2-4 garlic cloves, minced
1/8 to ¼ tsp red pepper flakes (optional)
4 chicken breast cut into bit size pieces
(use chicken legs and thighs if desired)
3 lemons cut into quarters
1 c reduced sodium chicken stock
¼ to ½ c green olives, drained, pitted and cut in half
¼ to ½ c black olives, drained, pitted and cut in half
1 Tbsp capers, drained
1 can artichoke hearts, drained and quartered
Salt and pepper to taste

In a Dutch oven sauté the minced onions in olive oil over med heat till translucent. Add in the ground cumin, ginger, garlic and red pepper (optional), stir and sauté for 30 sec to 1 minute to develop flavor. Add chicken, do not crowd the pan, and brown for 3-4 minutes per side (if using thighs and legs adjust time to allow for browning). Add lemons, no need to squeeze the heat will extract the lemon juice, and chicken stock.

Cover pan, lower heat to low and let simmer for 15 minutes (chunked chicken breast, or 30 – 40 minutes for thighs and legs). Remove lid, add olives, capers and artichoke hearts, simmer until everything is heated thoroughly. Taste and adjust seasoning, salt might not be needed.

If you have excessive liquid, remove the chicken, stir in orzo (any small pasta or rice), cook according to box, add chicken back in, heat and serve.

If the broth is too acidic, add another cup of chicken broth – sauce can be tightened with a corn starch slurry.

Strained Yogurt

1 16 oz container plain low fat or nonfat yogurt
1 strainer to accommodate yogurt volume
1 large bowl to hold strainer and allow yogurt to drain
2 sheets paper towel

Use any commercial yogurt, line a fine strainer with paper towel (or cheese cloth), place strainer over bowl that provides a 1 inch gap between bottom of strainer and bottom of bowl, empty contents into paper lined strainer and cover with another towel, place a heavy object on top of towel. Yogurt will release upwards of 1 cup of liquid per 16 oz.of regular yogurt, less for Greek style yogurts.

Set over night for cream cheese consistency. For looser spread, shorten time.
Use in dips, spreads. Experiment in your favorite recipes.

Note: Fage yogurt (found at Trader Joes and Costco) works well, yet there will be much less liquid extracted.

Breakfast Pizza

Use any dough you like, I have used pizza dough and sticky bun dough, you can also use bread dough. Roll out in a 8 – 9 inch circle. Brush with melted butter and sprinkle with cinnamon sugar. Bake 350 degree F for 15 minutes or till to desired doneness.
Let cool
1 cup strained yogurt
1 Tbsp honey, agave nectar, or other sweetener

Mix well and spread over cooled dough
Cover with mixed berries, in season or defrosted
Frozen berries flavor can be enhanced by adding a tsp of vanilla extract to berries and warming over a med heat. Variation: orange peel, lemon peel, or other flavor enhancers. Go slow and taste often.
Cut and serve.

Orange-Spiced Fruit Bread
Carol Hansen

Bread:
1/2 C golden raisins
1/2 C dried cranberries
1/2 C dried figs
(I used 1-1/2 C dried Golden Berry Blend from TJ)
2 C unbleached bread flour (or unbleached all-purpose flour)
1-1/2 C whole wheat flour
1 TBsp aniseed
1-1/2 tsp ground allspice
1-1/4 tsp instant quick-rising or bread machine yeast
1-1/4 tsp salt
1-1/4 C ICE water plus more if needed
6 TBsp clover honey
1/4 C mild molasses
2 TBsp corn, canola, or other flavorless veg oil
2 tsp finely grated orange peel

Soaking Syrup
3 TBsp orange juice
2 TBsp clover honey

Optional Glaze
1/3 C confectioners' sugar, sifted
2-3 tsp orange juice

1 Mix dough. Soak dried fruits in hot water for 10 mins, drain well, and cool. Thoroughly whisk 1-11/4 C ice water, honey, molasses, oil and orange zest in a med bowl. Vigorously stir the honey mixture and drained fruit into the dry ingredients until well blended. The dough should be moist, somewhat sticky, but stiff. If too dry, stir in a bit of ice water to facilitate mixing, but don't over-moisten. If dough is too wet stir in a little flour. Lightly coat the top with oil. Cover the bowl with plastic wrap.

2. First rise: Let dough rise at room temp (70 degrees) for 12-18 hours.

3. Second rise: Coat a 10-C bundt pan (or similar tube pan) with oil. Vigorously stir the dough to deflate it. If it is soft, stir in just enough flour to yield a firm but moist dough (it should be fairly hard to stir). Transfer dough to the pan. Lightly coat the top with oil. Press the dough evenly into the pan. Cover with plastic wrap. Let rise about 1-1/4 to 2-1/2 hrs. at 70 degrees.

4. Let rise at room temp (70 degrees) until dough is 1" below top of pan. Preheat oven to 350.

5. Bake on rack in lower third of oven. for 60-70 mins. Cool in the pan on a wire rack for 10-15 mins.

6. Syrup: Combine juice and honey in a small bowl. Brush half over the top of the loaf. turn out the bread onto the rack and brush the other half syrup on the bread.

Glaze: Combine confectioners' sugar with orange juice in small bowl. Drizzle over the cooled loaf and let set.

Broccoli Cheese Soup
Nancy Holladay

Combine in a large pot (I use a 6 qt. pot), peeled and chopped as you want – smaller pieces cook faster:

6 potatoes
6 carrots
4 celery stalks
1 large onion
(broccoli stems if you have them – if I buy broccoli florettes or crowns there usually are none)
3 chicken bouillon cubes, or another flavor if you prefer
Enough water to almost cover vegetables

Cover and simmer for about 1 hour, until vegetables are mushy. Blend smooth. Add water or broth as needed to adjust thickness. Add:
3 cups grated cheddar cheese
Stir until dissolved. Add:
3-4 cups broccoli florettes – cut to bite size
I prefer to steam my broccoli first to a tender crisp and then add just before serving. You could add the raw broccoli if you plan to let it cook for a while before serving.
We like it with French bread, garlic bread or toast.

Yogurt Dip
Heidi Little

1.5 cups drained yogurt
1 peeled & chopped cucumber(whole)
.25 cup (or more) chopped chives
1tbs lemon juice
dash of pepper

stir and refrigerate to blend flavors
enjoy with baked crackers, chips or vegis

Grilled Chicken Salad with Creamy Balsamic Dressing
Wendy Pellissier

Mix the following in a blender until smooth: (dressing)
1/2 cup white (Great Northern) beans, rinsed and drained
1/4 cup extra virgin olive oil
3 T. balsamic vinegar
2 cloves garlic, minced (I used 1/4 t. of the minced garlic that comes in a jar in the produce section)
8 large basil leaves
1/8 t. salt

Toss the following in a large salad bowl:
5 oz. mixed baby greens
1 and 1/2 cups grilled chicken tenders (I seasoned mine with "Mrs. Dash garlic & herb" before I grilled them.)
1 cup grape tomatoes, halved
Drizzle the dressing over the salad and toss lightly to coat.

We are skipping December,

so we can all have a holiday break.

Happy cooking and

Merry Christmas to all!!!

Coming up in January-

Healthy Foods that Taste GOOD!!!

Hot & Cold Drinks and Holiday Treats (Nov. 2009)

Christmas Punch

Kori Archibald

1 C. (6 oz.) frozen limeade made as directed on can

3 C. Sugar

8 C. water

Mix all ingredients together and freeze. Serve with Sprite and float lime slices and marashino cherries on top.

Pumpkin Butterscotch Cookies

Karen Burnside

1 C. butter, softened

1 1/2 C. packed brown sugar

3/4 C. sugar

1 (15 oz.) can solid pack pumpkin

1 egg

1 tsp. vanilla

4 C. flour

2 C. quick-cooking oats

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1 tsp. salt

1 1/2 C. butterscotch chips (or more per taste)

In a large bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon, nutmeg, ginger, and salt; gradually add to creamed mixture. Stir in butterscotch chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 min. or until lightly browned. Remove to wire racks to cool.

Pear Punch

Elizabeth Champion

3 cans Kerns pear nectar (I found at Safeway)

2 liters lemon lime soda

1 pear

fresh mint leaves

Mix together chilled nectar and soda.

Garnish with pear slices and fresh mint leaves.

Russian Refresher

Nancy Holladay

This recipe is from the Make A Mix Cookbook, but with a couple of changes as noted:

2 cups powdered orange drink mix (I use Tang)
1 (3 oz.) pkg. presweetened powdered lemonade mix (or enough powdered lemonade mix to make 2 quarts)

1 1/3 cups sugar (I have made this without any extra sugar and it's fine, I did use 1 Cup for the Test kitchen)

1 tsp. cinnamon

1/2 tsp. ground cloves

Combine all ingredients in a medium bowl. Mix well. Put in 1 quart airtight container, label, and store in a cool, dry place. Use within 6 months (it can get hard if moisture gets in).

Use about 3 tsp. of mix (adjust to your taste, use less if you left out the sugar) to 1 cup hot water and stir to dissolve.

Caramel-Glazed Apple Cake

Robin Kalcic

1 C. packed light brown sugar

1 C. sugar

1 1/2 C. oil

3 eggs

3 C. flour

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 salt

5 Washington Granny Smith apples, peeled and cut in 1/2 inch pieces

1 1/4 C. chopped pecans or walnuts

2 1/4 tsp. vanilla

Caramel Glaze:

4 Tb. butter

1/4 C. sugar

1/4 C. light brown sugar

pinch of salt

1/2 C. heavy cream

Preheat oven 325 degrees. Use 9 x 13 inch pan.

Beat both sugars and oil in mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift togethr flour, baking soda, cinnamon, nutmeg, and salt; gradually add to eggs, mixing just until blended. Stir in apples, pecans, and vanilla; pour into pan.

Bake for 50-75 min. Then cool.

To prepare glaze, melt butter in saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 min. Add cream and boil for 2 min., stirring constantly.

Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warm or at room temp. Top with whipped cream or ice cream if desired. Makes 12 servings.

Carmel Cereal Mix(demo)

Heidi Little

In a bowl combine:

6 C. popped pop corn

4 C. each of Kixs, Cheerios, & Chex Cereal(rice or corn)

Boil for 3 min:

1 Lb. butter

2 C. Light corn Syrup

4 C. brown sugar

Remove from heat, add 1 tsp vanilla then pour boiled mixture over cereal and toss to coat cereal. Then spread mixture onto 2 greased jelly roll pans and bake @250 degrees for 1 hour. Spread baked mixture onto slightly pammed foil sheets to cool on counter top. Mix will be runny and hot! Cool mixture and store in air tight containers.

Cheese Ball

Heidi Little

8 oz. cream cheese

1/2 cup shredded cheddar cheese

1/4 cup butter

Worcestershire sauce(to taste)

1 Tbs grated onion

1/2 tsp garlic (chopped)

Mix together and roll in nuts, parsley, or chopped ham. Chill and serve.

Toffee

Heidi Little

Preheat oven to 400 degrees

Line a jelly roll baking sheet with foil and butter generously, then place single layer of graham crackers to cover buttered foil. Cook on stove top 1 cup brown sugar and 1 cup butter, boiling for 2 min. Pour cooked mixture over graham crackers and bake for 6 min. then remove from oven and sprinkle with 12 oz. package chocolate chips. Return to oven until chips have softened and then spread evenly. Refrigerate to hasten hardening/peal off foil when chocolate is set, store in freezer or refrigerate.

Peppermint Cookies

Wendy & Czarina Pellissier

1 and 1/2 sticks butter

1 c. sugar

1/4 c. splenda

1/4 t. peppermint flavoring

2 egg whites
2 1/2 c. flour

1/2 t. salt
1 t. soda

12 small candy canes, crushed (1/2 cup) I crush mine using the "Ultimate Chopper" which is a

small food processor type unit.

Chill dough until firm. Place walnut-sized rounds of dough onto ungreased cookie sheet. You may want to roll them in your hands to make them round. Bake at 325 degrees for 10 min. Cool on cookie sheet before you remove them. When they are completely cool, they can be put in ziplocks and put in freezer.

Mock Champagne

Jessica Skubal

white grape juice

ginger ale or Sprite

apple juice or spiced cidar

Mix equal amounts of juice in punch bowl.

Next Test Kitchen

November 11th @ 7 pm

Hot or Cold Drinks &

Holiday Treats

Comfort Foods (October 2009)

Doug Beck’s Rolls

Fresh ground whole wheat
Bread flour

(Doug never measures his flour because he judges by the consistency of the dough, but to start, add 1 C of the fresh ground wheat which makes about 2 C of whole wheat flour and then 3 C of bread flour—not bleached flour)

1 C sugar (4 handfuls)
1 TB salt
½ C warm water with 2 TB yeast
½--1 cube butter
1 C milk
2 ¼ C hot water
3 large eggs

Place 2 TB yeast in the ½ C warm water with 1 TB sugar in a small bowl and let sit until frothy. (This will let you know how active your yeast is, and you can make adjustments.)

Mix dry ingredients in a large bowl, add large eggs, do not mix eggs yet. Bring butter and milk to a boil and place in bowl. Add 2 ¼ C hot water to milk/butter bowl. Then pour into large bowl of dry ingredients. Mix well, then add yeast mixture. Continue to mix and add flour until dough is very moist and soft, but clings together. Pour it onto a very floured surface to knead. Add flour slowly working it in with your buttered hands. They more the dough is worked with your hands, the better it will be. After kneading, roll out the dough until about 3/8” thick and cut into circles. (The top of a drinking cup 3”-31/2” works great.) Doug says that you can tell if it is good dough if it pulls away when it is cut. Fold circles in half and place in buttered pan very close together. Let rise in warm room (Doug places his rolls in Judy’s back car window!) until they have risen to the top of the pan(usually 2 times their size).


Cook between 360-365 degrees for about 20 min. Metal pans will require a shorter amount of time. When they are done, remove them immediately from the pan so they do not sweat and become soggy.

Denece Johnson’s Rolls
Megan Bodily

In mixing bowl:
1 cup warm water
4 tablespoons yeast

In large measuring bowl:
4 cups warm milk
1 cup sugar
1 cup oil
1 tablespoon salt

4 large eggs
5 lbs flour
1-2 cups mashed potatoes (lukewarm)

In the mixing bowl, add yeast to water. Let yeast activate while preparing the milk mixture. Warm milk in the microwave, then add sugar, oil, and salt. Stir until the sugar dissolves. Add milk mixture to the mixing bowl. Mix slightly. Add eggs and half the flour. Add mashed potatoes. Add flour 1 cup at a time until dough pulls from the sides of the mixing bowl. Keep mixing until the dough is smooth (it will still be a bit sticky). Place dough in a large greased bowl and let rise double (usually about 2 hours, depending on heat). Punch down and roll into ball to make rolls. Let rise again to double. Bake at 400 degrees for 15 minutes. Remove from oven, butter tops of rolls, and let cool on wire rack.

Cinnamon rolls:
After punching down the dough, roll it out onto a greased surface, about ½ inch thick. Spread softened butter on to dough, then sprinkle brown sugar and cinnamon (optional: nuts, raisins, chocolate chips). Fold into thirds, slice, twist, knot and place on greased cookie sheet. Let cinnamon rolls rise to double. Bake at 400 degrees for 15 minutes. Remove from oven, let cool slightly, then add icing.

Icing recipe:
1 package powdered sugar
1 cube softened butter (never melted)
1 tsp vanilla
Add milk 1 tablespoon at a time to preferred consistency

Pumpkin-Clove Pound Cake
Anne Epperson

This recipe is broken into three segments; dry, liquid and creaming

Dry
2 ¾ c. unbleached all purpose flour
¼ cup turbinado sugar
1 Tbsp baking powder
1 ½ tsp vanilla powder
½ tsp salt
1 ¼ tsp ground cloves
1/8 tsp ground allspice

(Notes: turbinado sugar is a very course sugar found in the many grocery stores. Vanilla powder can be found at Railey’s on the spice aisle. Both can be purchased online.)

Liquid
15 oz canned pumpkin
5 Tbsp heavy cream
1 Tbsp raw honey
1 Tbsp vanilla extract

Creaming
1 ½ sticks unsalted butter, at room temp
2 ½ cups + 2 Tbsp extra-fine granulated sugar
2 eggs
4 yolks

(Cold eggs work best for this recipe, do not bring them to room temp)

Preheat oven to 350 degrees

In a large bowl sift the flour, add the turbinado sugar, baking powder, vanilla powder, salt, cloves and allspice. Whisk for 10 seconds, set aside.

In another bowl add the pumpkin, heavy cream, honey and vanilla extract. Whisk to combine, set aside.

Crack eggs into bowl (this prevents shells from getting into the mix. Set aside.

In a stand mixer, cream the butter and extra-fine sugar on medium low for 3 minutes, this helps to aerate this dense cake.

Add one egg at a time followed by the yolks, fully incorporate after each addition.
Stop the mixer and scrape the sides of the bowl.
Add the dry ingredients alternating with the liquid in 3 – 5 additions each, start with the dry ingredients and end with the dry ingredients. Move swiftly through this process, do not wait for all to be incorporated before adding the next. This should take a total of 60 seconds.

Scrape the sides and the bottom of the bowl, mix on medium for 15 to 20 seconds.

Prepare the pan(s), use baking spray or liners.
Bundt pan bake for 50 – 60 minutes
Cupcakes bake for 25 – 30 minutes
9 in round bake for 30 – 55 minutes

Spoon the batter into the selected pan and smooth out, do not fill more the ¾ full. Use remaining batter for cupcakes.

The cake is done when the top does not giggle and when a toothpick or cake tester comes out clean or with very little crumbs. Place pan on a wire rack and cool for 5 to 10 minutes. Remove from pan and let rest until cooled.

White Chunk Fudge
Becky Foulk

6 cups sugar

1 1/2 cups butter
1 1/3 cups evaporated milk

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups white chocolate chips
14 oz. mini marshmallows1 tablespoon vanilla extract
2 teaspoons salt

Combine sugar, butter, salt and milk in heavy 5 quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in marshmallows until melted. Add all chocolate chips and vanilla. Beat until blended. Pour into greased 10 x 16-inch baking pan. Let cool and cut into 1-inch squares.

Makes 6 pounds.

Chocolate Chip Cookies
Mariah Garcia

Mix in small bowl:
2 ¼ C flour
1t baking soda
1t salt

Mix in large bowl:
1 Stick of butter
2 Eggs
1t vanilla extract
¾ C Brown sugar
¾ C Sugar
12 oz Semi sweet choc chips

Add dry ingredients to the wet ingredients a little at a time. I find it easier to do this by hand. Drop dough onto cookie sheet and bake at °375 for 8-10 minutes.

Pasta Fagiole (Ron Pimentel) Prep time 30 minutes
Nancy Holladay

1 lb. ground beef, browned and drained
1 large onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
6 cubes beef bouillon in 5 cups of water
2 14.5oz cans Italian style stewed tomatoes, with juice
1 15.5oz can kidney beans, with juice
8 oz salad macaroni
6 large cloves garlic, crushed
1 Tbls basil leaves, chopped
2 teas oregano leaves, chopped
1 teas chili powder
Parmesan cheese

Brown ground beef along with chopped onion in large Dutch oven. Drain. Add bouillon cubes, water, garlic, basil, oregano, chili powder, carrots, and celery and bring to boil. Let simmer until vegetables are nearly tender enough. Add tomatoes and kidney beans (with juice from both), and pasta. Cook until pasta is ready. Serve in bowls with Parmesan cheese sprinkled on top. Serves 8

1. My family doesn’t like the chunks of tomato, so I always run my stewed tomatoes through the blender before adding to the soup.
2.The soup thickens as it stands or is stored (the water is absorbed by the pasta mostly). So if you are preparing it ahead of time – you may want to wait to add the pasta when you are preparing to serve it. Or – If it gets too thick (more like a thick stew), I add more (from the blender) stewed Italian tomatoes.

Clam Chowder
Gayle Hollingshaus

2 6 ½ oz. cans minced clams or ¾ lb. fresh clams
1 qt. milk

Cut and cook:
1 C celery chopped- 1 ½ tsp salt
1 C onion chopped – ½ tsp sugar
6 C potatoes diced- pinch of pepper
Drain clams and pour juice from clams over the chopped vegetables. Add enough water just to cover. Cook until tender.

Melt ¾ C margarine and add ¾ C flour. Cook 1 min. Add milk to sauce and cook until creamy. Add to cooked vegetables and add clams and seasonings.
(3 times recipe with Costco can of clams)

Guacamole Dip
Heidi Little

Avocadoes x 3
Pico de gallo Salsa to taste
Garlic salt
Lemon juice
Sour cream
Tortilla chips

Mac-N-Cheese

Stephanie Luster

Need:

2 packages of shell pasta

1/2 cup butter

1/3 cup milk

2 cups of cheese (any varieties work but always use a sharp cheddar for 1 cup)

Boil 2 packages of shell pasta as directed

Drain

Return to hot pot

Stir in 1/2 cup butter

Stir in approx. 1/3 cup milk (to desired creaminess)

Stir in 2 total cups of cheese:

Mix any 2-3 cheeses

I usually use 1 cup sharp cheddar, 1/2 cup Monterrey jack, and 1/2 cup mozzarella.

Stir until butter and cheese are melted. Place in a baking dish and sprinkle salt and pepper if desired. Broil until cheese on top is brown and slightly crispy. Serve.

Lentil Soup
Stephanie Luster

Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1cup chopped carrot
1 cup of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
3/4 pound lentils, picked and rinsed
1 jar salsa
7 cups of water
6 tsp of Knorr chicken bouillon
1/2 teaspoon chili powder
½ teaspoon cumin

Directions:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, kale and 1 cup water to sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, salsa, remaining water, bouillon, chili powder, and cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

Notes: You can add more water/bouillon if you want it soupier. Also, you can puree it if you prefer.

I serve the soup with white corn tortilla chips when it’s hot. I save the leftovers and put it in the fridge to thicken up. I then serve the cold, thick leftovers with a dallop of sour cream as a dip with tortilla chips

Chinese Buns
Melanie Mak

INGREDIENTS
1/3 cup warm water
2 teaspoon active dry yeast
1 teaspoon white sugar
1 cup warm milk
3 tablespoons oil
4 cups all-purpose flour
1/3 cup white sugar

DIRECTIONS
Mix together 2 teaspoons yeast, 1 teaspoon sugar, and 1/3 cup warm water. Allow to stand for 5 minutes.
Mix in 1 cup warm milk, flour, 3 tablespoons oil, 4 cups flour, and 1/3 cup sugar. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until double in size, about 30 minutes to 1 hour.
Punch down dough, and spread out on a floured board. Roll dough into long line like a snake about 1 ½ inches thick.
Use a knife to cut every ½ to ¾ inches. Place each piece that you cut on a wax paper square and put them into the cookies sheet. Let stand covered until double, about 30 minutes.

Bring water to a boil in a steamer. Transfer as many buns on wax paper as will comfortably fit into steamer leaving 1 inch between the buns. Cover steamer with lid. Steam buns over boiling water for 10 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Put them on the cookies rack to cool.
Take out the wax paper at the button of the buns when they are cool and deep-fried them.
Serve with sweet condensed milk.

Note: For those who don’t like deep-fried food, you can eat the buns with sweet condensed milk without deep fried them.

German Chocolate Spice Cake
Wendy and Czarina Pellissier

1 box German Chocolate cake mix
follow ingredients on back of box

add 1 t. cinnamon
and 1/2 t. nutmeg

Bake in Bundt pan at 350 for approx. 40 min.
Cool 10 min. and then invert on platter

Bean Dip
Jessica Skubal

1 small can of refried beans
1 small can of Chili
¼ of a yellow onion
½ block of Cream cheese
1 cup or so of Cheese
Green Taco Sauce-La Victoria
Pace Picante Sauce
Sour cream
Tomatoes
Garlic salt

Combine first 7 ingredients in large bowl and stir very well. Then heat up in microwave until cheese is melted and hot. Then put in last 3 ingredients. Serve with Chips or flour tortillas.

Crab Pasta Salad
Cathy Taylor

Salad:
8 oz. uncooked macaroni, or similar pasta
16 oz. crumbled "crab" meat (I use imitation crab meat.)
2 ribs of celery, chopped
1 small onion, chopped
1/2 of a green pepper, chopped
1/4 C. of parsley (or about 2 Tbsp. of the dry stuff)

Dressing:
3/4 C. Mayonnaise
3/4 C. Plain Yogurt (I like to use full fat yogurt, but you can also use Greek Style.)
1/3 C. Chili Sauce
3 Tbsp. Dijon Mustard.

Cook and drain macaroni/pasta. Combine all salad ingredients. Mix together dressing ingredients and pour over salad. Stir to combine.

Disclaimer: I guess-ti-mate all ingredient measures

-October-(French onion soup)

It's all about Fall

Comfort Foods

(stews)

Just ask yourself, "what kind of food makes me feel good?"(Chili)