chinese barbequed pork

1 Tablespoon Hoison Sauce
1 Tablespoon Ketchup
1 Tablespoon Soy Sauce
2 Teaspoons Minced Garlic
1/2 Teaspoon Sugar
3/4 Pound Pork Tenderloin

Preheat oven to 350 degrees. Line a shallow pan with foil. In a small bowl whisk together sauce ingredients. Put the pork in the pan and coat with the Hoison mixture. Roast for 35-40 minutes or until thermometer registers 160 degrees.

This recipe came from a cooking show on the food network. I have made it several times and everyone really likes it.

(From my sister Nancy.)

avocado-vegetable pitas

A spicy filling of avocados, jalapenos, lemon juice, shredded carrot, and olives can be made-ahead and spooned into pita rounds just before serving.
Source: Better Homes and Gardens

2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
Lettuce leaves
Tomato slices

1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.
2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.

From Laura Albert

banana nut bread

1/4 c. butter or margarine
1/2 c. brown sugar
1 egg beaten
1 c. bran cereal or uncooked oatmeal
4-5 mashed bananas (about 1 1/2 cups)
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts

Cream butter and sugar. Add egg and mix well. Then add the cereal, bananas and vanilla. Stir. Combine the remaining ingredients in a bowl and add to the first mixture, stirring only long enough to moisten. Grease or oil a loaf pan, and then flour; pour in batter. Bake at 350 for an hour or until bread tests done.

Submitted by Rose Sweterlitsch from the Book – Feed Me! I'm Yours

tuna pate

1-8 oz. cream cheese
2 T. chili sauce
2 T. chopped parsley
1/2 tsp. tabasco sauce
1 tsp. instant minced onions
2 cans drained albacore tuna

Mix all but the tuna then add the tuna with a fork. Pack in a mold or just put in bowl and chill 3 hours or overnight.

This is great with crackers or can be used as a lunch item by spreading on bagels.

From Rose Sweterlitsch.


From Food Network Kitchens

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, diced
Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.


2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: 3 1/2 cups

Copyright 2001 Television Food Network, G.P. All rights reserved.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour

Notes: This dish is very very easy- I've also used the filling for lasagna rolls- you just spread the filling over a cooked lasagna noodle then roll it up- put a bunch of them in a pan and cover with the sauce and cheese and cook the same as the manicotti

From Carolyn Sweterlitsch

chocolate caramel tarts

Chocolate Caramel Tarts
Recipe courtesy Claudia Fleming

Chocolate Tart Dough:
1/2 cup unsalted butter (1 stick), softened
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup unsweetened Dutch-processed cocoa powder

Caramel Filling:
1/2 cup water
2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche

Chocolate Ganache Glaze:
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, chopped
Pinch fine sea salt, such as fleur de sel, optional
To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until just combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.

Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini-muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes.

Line the tart shells with foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)

To prepare the filling, place 1/2 cup water in large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark caramel, about 10 minutes. Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes.

To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.

Variation: For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon the warm caramel to set before pouring the warm ganache onto the tart.

Yield: 2 dozen tarts
Prep Time: 30 minutes
Cook Time: 50 minutes
Difficulty: Medium

Notes: It is better not to leave the dough in the fridge over night because it actually was harder for me to work with and would crack while i was putting it in the muffin pan- but if that does happen its not hard to fill in the cracks with a little extra dough -or press it back together- Also I left off the salt and put strawberry hearts on instead- and they are delicious!!

(From Carolyn Sweterlitsch)

cheesy potatoes and onions

6 medium potatoes (3 pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6-ounce) package process American cheese slices
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups warm milk

COOK potato in boiling water to cover 5 minutes; drain.
LAYER one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt, and pepper. Top with Cheddar cheese.
MELT butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.
BAKE at 400° for 35 minutes or until golden. Let stand 10 minutes before serving. Yield: 10 to 12 servings.
Prep: 30 min., Bake: 35 min.

From Carolyn Sweterlitsch.

chicken breasts with balsamic vinegar and garlic

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

1 Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2 Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3 Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

From Cooking Light

garlic green beans

1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic – peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
1/4 cup grated Parmesan cheese

1 In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

From Cooking Light
Serves 5

asagio dip

1 cup light mayo
1/2 cup sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

1 Preheat oven to 350 degrees.
2 Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.

From Cooking Light