Black Bean and Chili Dip

from: Food and Wine; December 1996

Makes about 2 1/2 cups

INGREDIENTS

2 ancho chiles, broken into two pieces
2 (15 oz) cans of black beans, drained and rinsed
2 garlic cloves
1 large jalapeno chili, finely chopped
2 tbsp. fresh lime juice
3/4 tsp. ground cumin
1 tsp. worcestershire sauce
3 tbsp. minced fresh cilantro
2 scallions - white part minced, green part thinly sliced

DIRECTIONS:

IN a small bowl cover the ancho chiles with 1 cup of hot water and let it soak until softened, about 15 minutes. Drain the chiles, reserving the liquid. Transfer chiles to food processor. Add 2 cups of the black beans, garlic, jalapeno, lime juice, cumin, worcestershire sauce and 2 tbsp. of soaking liquid. Process until pureed. Transfer to a bowl and stir in remaining black beans.

Notes: Dip can be made and refrigerated for up to 2 days. Let it return to room temperature before serving.

Stir in cilantro and scallion whites before serving. Garnish with scallion greens and serve with pita crisps, veggie chips, tortilla chips or vegetables.

Chicken Biscuit Bake

From: Quick Cooking, May/June 2000

Prep and Cook time: about 1 hour
Makes 6-8 servings

Ingredients

1 can condensed cream of chicken soup
2/3 cup mayonnaise
2 to 3 tsp. worcestershire sauce
4 cups cooked chicken, cubed
3 cups broccoli, chopped and cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 oz.) refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 tsp. celery seed
1 tsp. salt

IN a bowl, combine soup, mayonnaise and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a 13 x 9 baking dish, greased. Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes.

SEPARATE biscuits, cut each in half. Arrange over the hot chicken mixture with the cut side down.

IN a bowl, combine the remaining ingredients and pour over biscuits.

BAKE uncovered for 20 minutes or until biscuits are golden brown.

Stuffed Grape Leaves

From: Food and Wine, April 1998

Prep and cook time: approx. 30-45 minutes
Makes 8 servings

Ingredients:

1 stick unsalted butter
2 large red onions, minced
1 1/2 lbs. ground veal
1 cup medium grain rice (valencia is fine)
1/4 cup chopped dill
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper
1 jar (16 oz.) brined grape leaves, drained and rinsed
2 cups water
1/2 cup lemon juice
Cilantro sprigs and plain yogurt for serving

IN a large skillet melt 4 tbsp. of the butter over medium heat. Add the onions and cook till softened, about 8 minutes. Let them cool to room temperature.

IN a large bowl mix the onions in with the veal, raw rice, dill, parsley, salt and pepper until completely combined.

SPREAD the grape leaves, vein side up, on a work surface. Separate the larger leaves and piece together the smaller ones, overlapping the edges to equal the larger pieces.

SET two tbsp. of the onion mixture in the center of each leaf. Pull the leaf up and over the filling and rollup, folding the sides as you go.

IN a large saucepan over medium to high heat, melt the 4 remaining tbsp. of butter in the water and lemon juice. Remove pan from heat.

PLACE the rolls in the pan in a wheel-like pattern in two layers. Set a heat proof plate on the rolls to keep them submerged in the mixture. Cover and cook over moderate to high heat for 20 minutes then simmer over low heat until all the liquid has been absorbed; about 10 minutes.

SERVE hot or warm. Garnish with the coriander sprigs and yogurt.

Glazed Sausage Bites

Makes 2 dozen

1 lb. bulk pork sausage
1 egg
1/2 cup saltine or butter flavored cracker crumbs
2 tbsp. milk
1/2 tsp. ground sage
1/2 cup water
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar

IN a bowl combine sausage, egg, cracker crumbs, milk and sage. Mix well. Shape into 1-inch balls.

IN a skillet over medium heat, brown the meatballs then drain.

COMBINE remaining ingredients mixing well. Add to the skillet and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until center of meatballs are no longer pink.

Garlic Soup

from: Food & Wine, February 1997
Makes 6 servings

2 tbsp. peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1 inch pieces
1 medium onion, coarsely chopped
8-10 small garlic cloves, peeled and crushed
2 cups chicken stock
1 lb. potatoes, peeled and cut into 2 inch chunks
Salt and pepper to taste
2 slices of white bread, crusts removed, cut into 1/2 inch cubes
1 tbsp. canola oil
Finely chopped chervil, chives, tarragon, parsley or basil

PREHEAT oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over medium-high heat, stirring occasionally until softened, 2 minutes.

ADD chicken stock, potato chunks, 1 tsp. salt, 1/2 tsp. pepper and 2 cups of water and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 minutes.

IN a medium bowl, toss bread cubes with canola oil. Spread cubes on a baking sheet and toast in oven for about 6 minutes or until golden.

STRAIN the soup into a clean saucepan. In a blender/food processor, puree the vegetables with a little bit of the liquid until smooth. Return the puree to the pan and stir in the milk.

BRING the soup to a simmer over medium-high heat. Season with salt and pepper and serve. Garnish with the croutons and chopped fresh herbs.

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tbsp. all-purpose flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3 1/2 cups fresh or frozen whole kernel corn
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives

IN a large skillet, cook bacon until crisp. Drain, reserving 2 tbsp. of drippings. Crumble bacon, set aside.

SAUTE onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.

REMOVE from heat and stir in sour cream until smooth.

ADD corn, parsley and half of bacon, mix well.

POUR into a 1 quart baking dish. Sprinkle with remaining bacon.

BAKE uncovered at 350 degrees for 20-25 minutes or until heated through. Sprinkle with chives.

Makes 6-8 servings.

from: Taste of Home, June/July 1995

Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Sausage Bean Soup

from: Taste of Home, Collector's Edition

3/4 lb. Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tbsp. minced fresh basil or 1 tbsp. dried basil
2 tbsp. shredded parmesan cheese

IN a large saucepan, cook sausage, onion and garlic until sausage is browned, drain.

ADD beans, tomatoes, broth and basil. Cover and simmer for 10 minutes.

SPRINKLE each serving with shredded parmesan cheese.

Makes 4-6 servings. Serve with Italian Grilled Cheese Sandwiches!!

Italian Grilled Cheese

Quick Meal Idea!

from: Taste of Home, Collector's Edition

4 slices Italian bread, 1 inch thick
4 slices mozzarella or provolone cheese
3 eggs
1/2 cup milk
3/4 tsp. Italian seasoning
1/2 tsp. garlic salt
2/3 cup Italian seasoned bread crumbs

CUT a 3 inch pocket in each slice of bread, place a slice of cheese in each pocket.

IN a bowl, beat eggs, milk, Italian seasoning and garlic salt.

SOAK bread in mixture for 2 minutes on each side. Coat with bread crumbs.

COOK on a greased hot griddle until golden brown on both sides.

Makes 4 servings. Serve with Sausage Bean Soup!

Green Tea Shortbread Leaves

Makes 3 dozen

Ingredients

2 cups flour, plus a little for rolling
2 tbsp. Chinese green tea powder
1/2 tsp. table salt
1/2 lbs. (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar or granulated sugar

SIFT flour, tea powder, and salt into a small bowl and set aside. Place butter in the bowl of an electric mixer with a paddle. Cream on medium speed until fluffy, 3 to 5 minutes.

ADD sugar and continue to beat until very light in color and fluffy, about 2 minutes more.

ADD flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

PLACE a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

PREHEAT oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes.

BAKE until firm and barely starting to color, 15 to 20 minutes, rotating halfway through.

COOL completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

From: www.marthastewart.com, Holiday Cookies 2001, Special Issue 2001

Chocolate Cheescake Candy Cane Bars

from: Food Network.com

Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 45 minutes
Makes about 16 (2 inch) squares




Crust:

20 chocolate wafer cookies
3 tbsp. unsalted butter, melted
1 tbsp. sugar
1/2 tsp. ground coffee beans
1/4 tsp. fine salt

Filling:

8 oz. semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:

4 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter
1 tsp. light or dark corn syrup
2 tbsp. sour cream, room temperature
1/2 cup crushed candy canes (see note at end)

PREHEAT oven to 350 degrees. Line an 8x8 inch baking dish with foil.

FOR the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

TO make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about two minutes. Stir and continue to microwave until completely melted, up to two minutes more.

BLEND the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as need. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

POUR the filling evenly over the crust. Bake until filling puffs slightly around the edges but is still a bit wobbly in the center, about 25-30 minutes. Cook on a rack.

FOR the glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about two minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top.

COOL completely, then refrigerate overnight.

CUT into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to five days.

NOTE: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Chocolate Thumbprint Cookies No-bake

from: Sandra Lee Semi-Homemade Desserts, Mirimax Books, 2003

Prep Time: 25 minutes
Refrigeration Time: 30 minutes
Makes 4 dozen

1 16 oz. container dark chocolate frosting
1/2 stick butter, softened
2 1/2 cups graham cracker crumbs
1/2 tsp. pure almond extract
48 chocolate kiss candies

PULSE almonds in a food processor until very finely ground. Pour ground almonds into a pie pan or other shallow bowl and set aside.

BEAT chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract.

SHAPE chocolate mixture into 1-inch balls. Roll balls in almonds to coat. Place balls on cookie sheet.

USING your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies.

REFRIGERATE for 30 minutes or until cold.

Garlic Mashed Potatoes

from: Swanson

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 6 servings

2 cans Swanson's seasoned chicken broth with roasted garlic
5 large potatoes, cut into 1 inch pieces

PLACE potatoes and broth in a saucepan. Over high heat, bring to a boil.

COVER and cook over medium heat 10 minutes or until potatoes are tender.

DRAIN, reserving broth. Mash potatoes with 1 1/4 cup broth. If needed, add additional broth to reach desired consistency.

Smothered Pork Chops

from: Swanson

Prep Time: 5 minutes
Cook Time: 35 minutes
Makes 6 servings

2 tbsp. cornstarch
1 can (14 1/2 oz.) beef broth
1/8 tsp. pepper
cooking spray
6 pork chops, 1/2 inch thick
1 medium onion, sliced

MIX cornstarch, broth and pepper until smooth. Set aside.

SPRAY skillet with cooking spray and heat over medium-high heat for 1 minute. Cook pork chops in 2 batches for 10 minutes or until browned. Set pork chops aside.

REMOVE pan from heat. Spray with cooking spray. Add onion and cook over medium heat until tender but crispy.

STIR cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return the pork chops to pan. Cover and cook over low heat for 5-10 minutes or until pork chops are done.

Peanut Butter Pudding

from: kraftfoods.com

Prep Time: 5 minutes
Total Time: 5 minutes
Makes 4 servings, 1/2 cup each

2 cups cold milk

1 package (4 serving size) Jello chocolate instant pudding

1/4 cup peanut butter

1/4 cup cool whip whipped topping, thawed

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.

SPOON evenly into four microwaveable dessert dishes. Top each with 1 tbsp. peanut butter.

MIRCOWAVE on HIGH for 30 seconds or until peanut butter begins to melt and pudding is heated through. Top each serving with 1 tbsp. of the whipped topping.

Pizza Breadsticks

from: kraftfoods.com

Prep Time: 10 minutes
Total Time: 30 minutes
Makes 16 sticks

PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 minutes or until edges are golden brown. Sprinkle with remaining parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with salsa or other dip as desired.

Super Gooey Chocolate Drops

from: foodnetwork.com

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes about 24 large cookies






1 stick unsalted butter
4 oz. unsweetened chocolate, chopped
4 oz. semisweet chocolate, chopped
1 cup light brown sugar, packed
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
4 large eggs
2 tbsp. buttermilk
1 cup flour
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/2 tsp. salt
11 oz. (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional)

POSITION racks in the lower and upper third of the oven and preheat to 325 degrees. Line 3 baking sheets with parchment or silicone mats.

PUT butter and unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power until soft, about two minutes. Stir and heat again until melted, up to two minutes more.

STIR light brown sugar, granulated sugar and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

IN another bowl, whisk flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries.

DROP the batter in heaping tablespoons onto baking sheets. Space about 2 inches apart. Bake until cookies set but are soft and fudgy on the inside. 12-15 minutes.

COOL cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely.

STORE cookies in a tightly sealed container at room temperature for up to a week.

Double Chocolate Sable Cookies

from: foodnetwork.com

Prep Time: 20 minutes
Total Time: 2 hours
Makes 3 dozen cookies

3 oz. bittersweet chocolate, frozen 10 minutes
1 1/4 cups flour
1/3 cup dutch-process cocoa powder
1/4 tsp. baking soda
1/4 tsp. fine sea salt
5 1/4 oz. (11 tbsp.) unsalted butter, softened
1 cup sugar
1 large egg yolk

GRATE the chilled chocolate with a fine grater or rasp and set aside.

WHISK together the flour, cocoa powder, baking soda and sea salt.

BEAT the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

DIVIDE the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

PREHEAT the oven to 350 degrees. Line 2 baking sheets with parchment paper.

SLICE logs into 1/2 inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

BAKE until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

TRANSFER cookies to a rack to cool completely. Serve.

Note: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days.

Curly Pasta with Spinach and Chickpeas

from: Food & Wine Magazine, October 1998

Prep Time: 15 minutes
Total Time: 30 minutes
Makes 4 servings

1 1/2 pounds fresh spinach, stemmed and washed well or three 8 oz. packages frozen whole-leaf spinach, thawed and squeezed dry
1/4 cup extra virgin olive oil
2 1/2 oz. pancetta, cut into thin strips
4 large garlic cloves, coarsely chopped
1 lb. curly spaghetti or fusilli col buco, broken in half
1 19 oz. can chickpeas, drained and rinsed
Salt and freshly ground pepper

HEAT a large skillet. Gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted. Transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry. Coarsely chop the fresh or frozen spinach.

IN the same skillet, heat the olive oil. Add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.

IN a large pot of boiling salt water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Transfer the pasta to a large bowl.

RETURN the spinach to the skillet and cook over high heat, stirring until heated through. Add the chickpeas and reserved pasta water and simmer for 3 minutes. Pour the sauce over the pasta and toss well. Season with salt and pepper. Serve at once.

Double Cranberry Muffins

from: kraftfoods.com

Prep Time: 15 minutes
Total Time: 42 minutes
Makes 16 muffins




1 3/4 cup flour
1 cup plus 1 tbsp. sugar, divided
4 tsp. baking powder
2 cups cranberry almond crunch cereal, divided
3/4 cup milk
1 egg
1 tsp. grated orange peel
1/3 cup orange juice
2 tbsp. plus 1 tsp. oil, divided
1 cup fresh or frozen cranberries, coarsely chopped

PREHEAT oven to 375. Combine flour, 1 cup sugar and baking powder in a large bowl. Mix 1 cup cereal and milk in a medium bowl; let stand 3 minutes. Add egg, orange peel, orange juice and 2 tbsp. oil. Mix well. Add flour mixture and stir until just moistened. (Batter will be lumpy). Gently stir in cranberries.

CRUSH remaining 1 cup of cereal; mix with remaining 1 tbsp. sugar and 1 tsp. oil. Spoon batter evenly into muffin cups. Top with cereal mixture.

BAKE for 22 minutes or until muffins are golden brown and toothpick inserted comes out clean.

COOL in pan for 5 minutes. Remove to wire rack. Serve warm or cool.