Jan 2005 Recipes
Theme: Heart-y Comfort Foods

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Land of Lost Recipes - sorry some escaped from my IN BOX!
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The Webspresso Lounge

amysta.gif (2138 bytes)Pumpkin Spiced Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) Pumkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Sweet Corn Tomalito
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.
NOTE: The pan must be tightly wrapped at all times.
Makes 12 to 16 servings.

amysta.gif (2138 bytes)Crockpot Cheesy Chicken & Ham
6 boneless chicken breasts
3/4 cup butter or margarine
1 teaspoon italian seasoning
1/8 teaspoon pepper
1 8 oz package cream cheese
1 can cream of chicken soup
8 ounces fully cooked diced ham (1 cup)
cooked rice or pasta

Dice chicken, and place in crockpot
cut butter into pieces, and distribute evenly over chicken
sprinkle italian seasoning and pepper over top, and place lid on crockpot
Cook on low for 7 hours
At end of cooking time, cut up the cream cheese, and drop into crockpot, together with the diced ham and chicken soup.
Stir and replace lid
Cook on high until cheese is melted.
Serve hot over rice or pasta
Kind of Chicken Cordon bleu without all the fuss!

Baked Macaroni & Cheese (from Southern Living Magazine)
2 teaspoons butter or margarine
1/4 cup onions, chopped
1 (10.75 ounces) can cheddar cheese soup
1/4 cup milk
1/4 teaspoon hot sauce
2 cups cheddar cheese, mild,shredded and divided
3 cups macaroni, cooked
1. In a saucepan, melt butter over medium heat.
2. Add onion, cooking and stirring for approximately 2 minutes.
3. Whisk in soup, milk, hot sauce and 1/2 cheddar cheese.
4. Stir just until cheese melts.
5. Stir in macaroni, and pour into a lightly greased 9-inch square baking dish.
6. Top with remaining cheese, and bake@ 375ºF.
for 30-45 minutes, or until golden and bubbly.

sherie.gif (4647 bytes)Sherie
Barbeque Beans

1 lb ground beef
1 diced onion in it brown beef w/onion
3 cans of butter beans or lima (leave juice with it as you will need the juice of 1 – 1 ½ cans of juice)
Add 2 T brown sugar
2 T white vinegar
2 teas Worchester sauce
2 tsp prepared mustard
1 cup ketchup.
Mix and put in casserole and bake at 350 for 1 hour.
Hamburger pie
1 lb ground beef
1 med onion chopped
1 can tomato soup
1 1lb can of drained green beans
salt & pepper to taste
Brown meat and onions & cook till tender. Add beans, soup, and pour into 1 ½ qt casserole dish. Cover the top with mashed potatoes and bake at 350 for 25 to 30 minutes.

tracy.gif (2308 bytes)Tracy
Macaroni and cheese
11/2 cups macaroni (sm. box)
3 tblsp. butter or marg.
2 tblsp. flour
1/2 tsp. salt
dash of pepper
2 cups milk
8 oz. velveeta cheese (cubed)
Cook macaroni til tender in salted water. In saucepan, melt butter, blend in flour, salt and pepper. Add milk. Cook and stir til thick and bubbly. Add cheese, stir til melted. Put in 11/2 qt. buttered dish. Bake at 350 for 30 to 40 min., or until heated through.

sherron.gif (4749 bytes)Sherron
Italian Wedding Soup
1 lb. ground meat
1/2 cup bread crumbs
1 tsp. garlic powder
1 T finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
Roll into dime size meatballs. Place on cookie sheet and bake 15 minutes.
2 1/2 to 3 quarts chicken broth ( I use beef bullion cubes)
2 10oz. pkgs chopped spinach
Bring broth to a boil over medium/high heat and add spinach. Then drop the heat to medium and add the meatballs. I have added Acini De Pepe (I think that's the way it's spelled). They are tiny pasta. You will have to make more broth if you add the pasta. It seems to soak up the broth.

doris.gif (2118 bytes)Doris

from "The Dinner Doctor" by Ann Byrn
3 cans (15 ounces each) Great Northern Beans, drained
2 Cups shredded cooked chicken (2 medium boneless half breasts)
1 Cup chopped red bell pepper
1 Cup finely chopped onion
4 cloves garlic, sliced
1 can (4 ounces) chopped green chiles, with their liquid (see Tips)
1 Tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, or 1 chicken-flavored bouillon cube
2 cans (14.5 ounces each) low-sodium chicken broth
2 Cups tortilla chips
Accompaniments for serving:
Lime wedges
Fresh cilantro sprigs
Reduced-fat sour cream
1. Place the beans, chicken, bell pepper, onion, garlic, chiles, cumin,
oregano, salt, and broth in a 4 1/2 to 6 quart slow-cooker. Stir to
2. Cover the cooker and cook the chili until bubbling, the ingredients have
cooked down, and the liquid has thickened, 4 to 5 hours on high heat or 8 to
10 hours on low heat. If desired, just before serving, crush the tortilla
chips into roughly 1/2-inch pieces, add them to the chili, and stir until
they soften (or garnish the chili with them). Spoon the chili into bowls
and serve it with the lime wedges, cilantro, and sour cream on the side for
Serves 8.
TIPS: Red, yellow or green bell pepper all work fine. Don't bother to
drain the canned chiles because the liquid seems to cling to them. Just add
the entire can, liquid and all, into the pot. If you like hotter chili, add
2 seeded and sliced fresh jalapeno peppers.
To cook and shred chicken breasts: Place skinless, boneless chicken breast
halves in a skillet that has a lid and cover them with water. Add a pinch
of salt and a bay leaf. Place over medium-high heat and bring liquid to a
boil. Reduce heat to low, cover the skillet, and let the breasts simmer
until they are tender and cooked through, 15 to 20 minutes. Remove from the
water and let cool on a plate until you can handle them, about 20 minutes,
then shred the meat using a fork. Shredded chicken can be refrigerated for
up to 3 days.

michelle.gif (4864 bytes)Michelle
Beef Stew

1 1/2 pounds stew beef, lean, cut in 1-inch cubes
1 packet Lipton beefy onion soup mix
1 1/2 teaspoons beef bouillon granules or base
4 medium potatoes, cubed
3 carrots, sliced
1 stalk celery (sliced)
1 can whole tomatoes, with juice
1 clove crushed garlic
salt and pepper to taste
2 tablespoons cornstarch mixed with about 1/4 cup cold water
Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened.

joy.gif (2199 bytes)Joy
Apple Upside Down Pie

1 cup walnut halves or pieces
1/2 cup brown sugar (firmly packed)
2 unbaked pie crusts (homemade or store bought) I prefer a homemade pastry recipe.
5 medium apples, peeled and sliced
1/2 cup sugar
1/3 cup melted butter
1 teaspoon cinnamon
2 tablespoons flour
1/8 teaspoon nutmeg
1. Mix the walnut halves, brown sugar and melted butter together and set aside.
2. Spray a deep 9-inch pie pan with a "no-stick cooking spray" then pour the nut mixture into the pie pan. I use a glass deep dish pie plate.
3. Lay the first pie crust over the nut mixture and set aside.
4. Make the filling combining the apple, sugar, cinnamon, flour and nutmeg, then pour it on top of the first pie crust.
5. Lay the second pie crust on top of the apple filling and crimp the edges of the crust.
6. Cut slits in the top of the crust and sprinkle with sugar.
7. Bake 45 minutes in a 375 degree oven on a drip tray.
8. Let cool for 15 minutes on cooling rack. Loosen edges with a table knife and invert onto a serving plate.

Top servings with a plop of whipped cream and you are in for a treat!
Enjoy! This is so scrumptious!! There is nothing better than a nice cup of coffee or tea along with this to die for apple pie!

ruth.gif (4608 bytes)Ruth
Onion Meat Loaf

2 eggs
1/2 cup ketchup
3/4 cup quick-cooking oats
1 envelope onion soup mix
2 pounds ground beef
In a large bowl, combine the eggs, ketchup, oats and soup mix. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20-in.by 3-in. strips of heavy duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center of the strips; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 quart slow cooker. (Leave the foil in while meat loaf cooks).
Cover and cook on low for 5-6 hours or until a meat thermometer reaches 160. Using foil strips, lift meat loaf out of slow cooker. yield 8 servings.
I have only made this one time, but it was absolutely delicious. The preparation time was about 10 minutes. As it was cooking, the smell was wonderful and I am not usually a meat loaf lover. Steve just loves meat loaf, so when I tried this recipe, he was delighted. I plan on making it again this weekend. It's great for us, because we have enough to have it for dinner the next night. I can also usually get at least one sandwich made with the leftovers for Steve's lunch. This is also one of Savannah's fav!! hahahah (I have to sneak to give it to her because Steve says feeding the dog table food is really bad for her) but when she looks at me with those sad eyes, I just can't keep it all to myself. Ohh and by the way, the next night, all I had to do was reheat it up and I then placed it over a bed of angel hair pasta!! It was really very good.

glennis.gif (2497 bytes)Glennis
Taco Chili

Sauté together 10 minutes:
1 lg. onion, chopped
1-2 cups celery, chopped
2-4 cloves garlic, minced
1 lb. ground turkey
Add & simmer another 10-15 minutes:
(include liquid from all canned foods)
4-15 oz. cans of beans (pinto, black, red, etc.)
4-8 oz. cans diced green chiles
2-15 oz. cans diced tomatoes
1 # frozen corn
1-2 pkgs. taco seasoning mix
1-2 pkgs. Ranch salad dressing mix
Jalapenos and cilantro to taste.
Makes 16 cups; freezes well; 1 cup = 1 1/2 WW pts.
Taco Casserole
1 lb. ground beef
1 small onion, chopped
1 cup taco sauce
3/4 cup water
1 can (4 oz.) diced green chilis
1 pkg. taco seasoning mix
1 pkg. (12 oz) taco shells, broken
2 cups shredded cheddar cheese

Preheat oven to 375 degrees. Grease an 11 x 7 inch baking dish (9 x 9 works too)
Cook beef and onion until beef is browned; drain. Stir in taco sause, water, chiles and seasoning mix. Cook over low heat 3-4 minutes.
Layer HALF of the broken tortillas into the backing dish. Cover with HALF of the meat, then with HALF of the cheese. Repeat layers with remaining ingredients.
Bake at 375 degrees for 20-25 minutes until cheese is hot and bubbly.
Garnish with chopped tomatoes, sliced green onions, sliced jalapenos and/or sour cream if desired.
Makes 8 servings.

kathy.gif (4747 bytes)Kathy

4 C Water/Stock
1 1T Salt
Drop Giblets into Water.
Simmer app 15 min.
Remove Giblets from Water.
Bring to Rolling Boil.
Stir in
1 C Wild Rice
Simmer til nearly tender {app 30 min}.
Melt in Skillet
1/4 C Butter
Add Diced
2T Shallots
1 T Bell Pepper
1/4 C Celery
Add hot drained Rice, and Chopped Giblets.
To this add Diced
1C Mushrooms
1/2 C Nuts

1 Stick {1/2C} Butter
1 lb Ground Beef
1 lg Can Tomato Paste
3 Cans {sm} Tomato Sauce
2 {Tomato Sauce} Cans Water
Garlic Powder
2T Sugar
Brown Onions in Butter.
Add Tomato Paste
{calls for 1T Kitchen Bouquet here,
I do not use it}
Cook, Med Low, 45 min.
{it will turn purple in color}
Add Ground Meat -raw- and all Seasonings.
Add 3 Cans Tomato Sauce, Water & Sugar.
Let Simmer on Low Heat for 6 Hours.
This Recipe takes time, but is Definitely worth it!

rebecca.gif (4740 bytes)Rebecca
Tostado Soup

1/2 lb ground beef
1 c chopped onion
Brown these.
1 16oz. can tomatoes (drained and chopped)
1 8oz. can pinto beans (drained)
1 c water
2/3 c picante sauce
1/4 tsp. cumin
Mix above with browned beef. Bring above to boil. Simmer 10 minutes.
Top your bowl with any of the following as you desire
Tortilla chips
Shredded cheese
Shredded lettuce
Sour cream

donna.gif (2551 bytes)Eggplant Casserole
We love this dish. I got the recipe from FoodTV
*Spicy Tomato Sauce:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese
First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

robin.gif (4686 bytes)Robin

1/2 cup red or green lentils
1 cup onion, chopped
1 stalk celery, chopped
2 cups shredded cabbage
2 (14.5 oz) cans diced tomatoes (do not drain)
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed (or more to taste)
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp curry powder
Put the lentils into a stockpot and add water to twice the depth of the lentils. Bring to a boil, then lower heat and simmer for about 15 minutes. Drain and rinse lentils and return them to the pot. Add remaining ingredients; simmer until vegetables reach desired tenderness (approx. 1 ½ - 2 hours.)

1 tbsp vegetable oil
1 1/2 cups chopped onion
1 1/4 cups sliced carrots
2 cloves garlic, minced
3 cups chicken broth
2 tsp white sugar (I often omit)
1 (16 oz) package frozen shoepeg corn (or 1 can corn, drained)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Italian-style stewed tomatoes
1 (14.5 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
Heat the oil in a stockpot or large saucepan over medium-high heat until hot. Add onion, carrots and and garlic; saute 5 minutes. Stir in remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 2 hours.
Note: Can also be prepared in the crockpot. Combine all ingredients in crockpot, cook on high for 1 hour, reduce temperature to low and cook for an additional 7 hours.

rosemary.gif (4784 bytes)Rosemary
No Peak Beef Stew

2 #'s Stewing beef
2 Cups of cubed potatoes
2 cups of cut up carrots
2/3 C celery
1 large onion chopped
4 Tablespoons sugar
5 Tablespoons minute tapioca
salt and pepper to taste (I added about 1 good tablespoon garlic salt
and pepper instead)

Mix all together so seasoning is distributed, put into 5 quart casserole
and add about 2 cups of Tomato Juice, ( make sure to poor it over all the
ingredients and see that it is only half way up in the dish) Cover tightly with lid or foil. Put into 300 degree over for 4 hours. Do not peak.I took it out and put it on the stove while I baked biscuits. Was still very,very hot 30 minutes later. Serves 6 good size helpings..Maybe 7 if they are not all adults. You can use V-8 juice or tomato Soup or canned tomatoes, but I prefer it with Tomato Juice

Peking Roast
This recipe is for cheaper cuts of roast beef. Even better if you use two different cuts of beef at the same time..like a boiling beef and a brisket. Approximately, 3 to 5 lbs of beef roast. Insert slivers of garlic and onion into slits in the roast. (to your own taste). Put the beef in a bowl and pour 1 cup of vinegar over it..making sure the
vinegar runs into the slits. Refrigerate 24 to 48 hours. When ready to cook, discard vinegar solution, place meat in heavy pot, (iron if possible), brown in oil until nearly burned on both sides. Then pour 2 cups of very strong coffee over the roast and 2 cups of water, and cover. Cook this at a simmer, for 6 hours on top of the stove. Do not season with anything else until 20 minutes before serving, then season with salt and pepper. In Peking, they add 1/2 cup of gin or whiskey to the boiling mixture. The gravy may be thickened if desired. Another thing...if you cook too fast or lid is not tight enough, you may need to add some water..never add more than 1 cup at a time. The meat is very dark, serve with baked potato, green peas, and cranberry sauce.
This was a dish my mother used to make, and I used it for many years.

jeanie.gif (2539 bytes)Jeanie

½ pound bacon, diced
1 medium onion, chopped
a few (to your liking) russet potatoes, peeled & diced
½ cup chopped celery (tops too!)
2 tbs. flour
4 cups milk, I know that makes it chowder but I often omit the milk & use broth instead.
16 oz corn, frozen, canned, creamed ... your choice.
I use frozen.
1 -2 cans diced tomatoes ... don't drain.
If I use milk I would use just a can of tomatoes.
seasoned salt & white pepper to taste.

In lg pan sauté the bacon til crisp.
Remove bacon & sauté onions, potatoes, & celery in bacon drippings (Does that sound better than fat? lol)
When onions are tender stir in flour & cook til bubbly.
Add remaining ingredients & simmer til potatoes are tender.
Add crisp bacon just before serving. Garnish with parsley.
Grilled cheese sans are good with this & it is always better day 2 if any is left!
We Love a hearty soup to warm us in winter!
Try this one ... I know you'll like it too!

205maryliz.gif (3189 bytes)Pork Chops and Wild Rice

6 boneless pork chops
2 sliced onions
1 can sliced mushrooms
Brown the above 3 ingredients in frying pan.
Into a casserole dish place the contents of one box of Uncle Ben's Original, Long Grain
and Brown Rice including the seasoning. Add 1 can of beef broth.Then the onions and mushrooms, then the pork chops. Cover and bake at 325 for 2 hours.

nancy1.gif (4772 bytes)Nancy
Hummingbird Cake

3 cups all-purpose flour 2 cups chopped bananas (about 4)
2 cups sugar 2 cups chopped pecans
1 tsp salt
1 tsp baking soda Cream Cheese Filling
1 tsp ground cinnamon 2 pkgs (8 oz. ea) cream cheese, softened
3 eggs, beaten 1 cup (2 sticks) butter
1 ½ cups vegetable oil 2 boxes (16 oz ea) confectioners sugar
1 ½ tsp vanilla extract 2 tsp vanilla extract
1 can (8 oz.) crushed pineapple, undrained Dash of salt
Preheat oven to 350 degrees.
In large bowl, combine dry ingredients using whisk.
Add eggs and oil; stir until moistened.
Stir in vanilla, pineapple, bananas and 1 cup chopped pecans.
Spoon batter into 3 greased and floured 9 inch cake pans.
Bake 25 minutes or until toothpick inserted in center of cakes comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool on wire racks completely.
Meanwhile, for Frosting:
In a large bowl, with electric mixer, beat cream cheese and butter until smooth.
Add confectioners sugar and beat until light and fluffy.
Stir in vanilla and salt.
Generously spread frosting between cooled cake layers, side and top.
Garnish with remaining 1 cup pecans.
Yield: about 8 big servings

1 pkg German Chocolate Cake Mix
1 1/2 cups malted-milk powder
6 Tbsp milk
2 tsp vanilla extract
6 Tbsp butter, softened
2 cups confectioners' sugar
1 1/2 cups malted-milk ball candies (about 5 oz), coarsely chopped
Prepare German Chocolate cake according to pkg.
Pour half into each of two grease and floured (I use powdered sugar) 9x13 pans.
Bake, then allow to cool on wire rack.
After 10 minutes, transfer one cake to waxed paper lined cookie sheet.

Prepare Malted-Milk Frosting:
In large bowl, combine malted-milk powder, milk, and vanilla and mix thoroughly.
Stir in butter, then confectioners' sugar, until blended.
With small metal spatula, spread frosting over the cooled cake in pan.
Carefully place second cake on frosted cake.
Spread frosting over the top. Top with chopped malted-milk-ball candies.

joyce.gif (2371 bytes)Joyce
Mom's Applesauce cake

3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
3 cups unsweetened applesauce
1/2 cup raisins
1/2 cup dates, pitted and chopped (I usually don't use dates)
1 cup chopped walnuts
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
Cream together 1/2 cup butter or margarine and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and pecans. Pour into greased and floured tube pan.
Bake at 300 degrees F (150 degrees C) for 1 1/2 hours, or until done. Cool.

I find the recipe so good I rarely add the icing...
To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat, and stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Alfredo Ravioli Bake
2 tablespoons butter -- (I used 2 tsp oil)
1 1/4 pounds boneless skinless chicken breast -- cut into 1-inch pieces
1 package sliced fresh mushrooms -- (8-ounce)
1 lg red bell pepper -- chopped
1 jar Alfredo sauce -- (16-ounce)
1 package frozen cheese-filled ravioli -- (25 ounces)
8 ounces lowfat mozzarella cheese -- (2 cups) shredded
1/4 cup shredded Parmesan cheese
Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms and red bell pepper; continue cooking until chicken is no longer pink and mushrooms and bell peppers are tender (4 to 6 minutes). Do not drain.
Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.
Makes 8 servings
I found this recipe on cooking light forum. Everyone raved about it. So I mailed it to my daughter first as she loves to cook as much as I do. She called the day she made it and said it was a big HIT! I made it the next week for my husband and he tells everyone it is the best recipe I have made. Now I certainly question his idea of the BEST but I will say it is easy and if you follow the recipe exactly it will be a big Hit at your home. I must say that the next day we were fighting over who would eat the leftovers! LOL! We now consider this a comfort food at our home.

sallyh.gif (4719 bytes)Pot Roast
I like to throw a roast in the crockpot overnight, with potatoes, carrots, celery & onions. When it's done, I love to dip bread into the drippings - very filling, hearty and comforting! Yum! PS - add lots of salt & pepper, too.

marilyn.gif (4736 bytes)Schwarties Hash Brown
(Great for a large family get together)
2 lbs frozen hash browns (Thaw potatoes for easier mixing)
1- 500ml carton sour cream
2 tins of mushroom soup
1/2 cup melted butter
1/4 finely chopped onion
salt to taste
2 cups grated cheddar cheese
Mix first 6 ingredients in a large bowl and place in a 9 x 13 baking dish
Sprinkle parmesan cheese on top
Bake at 350 degreees for 1 to 1 1/2 hours (if you like it firmer the longer time is preferable)

tami.gif (4519 bytes)Tami
Garden Vegetable Soup
4 carrots, peeled and diced
2 turnips, peeled and diced
1/2 pound green beans, cut in 1-inch pieces
1 onion, diced
1 leek or 2 scallions, diced
2 tomatoes, peeled and quartered (optional)
4 TBS. butter or margarine
8 cups water
2 tsp. salt
1/8 tsp. pepper
Prepare all vegetables. In a Dutch oven or soup pot, melt butter or margarine and saute vegetables for 10 minutes over low heat, stirring occasionally. Add water, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add salt and pepper. Serve hot. Serves 4 to 6.
Variation:Chicken or beef flavored bouillion cubes may be added t the water, if desired, or tomato juice may be substituted for all or part of the water.