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Apple Raisin Coffee Cake

Cake:

1 package (18.5 ounce) white cake mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups water 1/4 cup oil
2 eggs
1 1/2 cups Granny Smith apples, peeled, cored, sliced and chopped
1/2 cup raisins

Streusel:

1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup butter or margarine
1 teaspoon cinnamon
Yield: 12-15 servings

Preheat oven to 350° F. Lightly spray 9" x 13" baker with vegetable oil spray.

For cake, combine cake mix, cinnamon, and nutmeg in bowl until well blended. Whisk in water, oil, and eggs until mixture is smooth. Peel, core, and slice apples; then chop. Stir apples and raisins into batter. Pour into prepared 9" x 13" Baker.

For streusel, combine all ingredients in a bowl: using pastry blender until mixture is the consistency of coarse crumbs. Sprinkle over cake batter.

Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool completely in pan on wire rack.

Ham Di Parma

8 ounces spaghetti, cooked and drained
3/4 cup grated Parmesan cheese
6 ounces mushrooms, sliced
2 Tbsp. grated onion
1/3 cup butter
1/4 cup flour
2 cups cream
3/4 cup dry white wine
1 pound cooked ham, cut into strips
1/3 cup sliced green olives
1 pimiento, cut into thin strips
1/4 tsp. oregano, crushed
1/8 tsp. black pepper

Toss spaghetti with 1/2 cheese; keep hot. Cook mushrooms and onion 5 minutes in hot butter in a large skillet. With a slotted spoon, remove mushrooms; set aside.

Blend flour into butter in skillet. remove from heat and gradually add cream, stirring constantly. Bring to boiling; cook 1 minute.

Blend in wine, ham strips, olives, pimiento, oregano and pepper. Put hot spaghetti into a large shallow baking dish. Spoon hot creamed ham mixture over spaghetti. Sprinkle with remaining cheese. Broil 4-6 inches from heat.

Approx. 8 servings.

Easy Mexican Lasagna

3c Chicken cubed
1c Sour Cream
1c. Montery Jack Cheese divided
1c. Cheddar Cheese divided
1/2c. Salsa
4oz. Can Green Chiles
2TBSP. Cilantro Leaves
1tsp. Chili Powder
1/4tsp. Cayenne Pepper
8 Flour Tortillas cut into 6" wedges.
Jalapenos if desired.


Coat an 11 by 7-inch baking pan with cooking spray.

In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper, chopped jalepano. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Zwiebelfleisch - Onion Beef

2 pounds round steak or sirloin tip
3 to 4 Tablespoons butter or lard
6 medium onions, chopped
1/4 teaspoon marjoram
1 large clove garlic, sliced
4 Tablespoons vinegar
1/2 to 1 cup water or beef stock
3 Tablespoons flour dissolved in a little cold water
pinch of thyme
strip of lemon peel
salt and pepper

The meat should be cut into thin leaf-like strips. Heat fat in 2 quart casserole or stew pot and in it fry onions slowly, stirring until deep yellow but now quite brown.

Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water. Cover and simmer slowly but steadily 1/2 hour, adding more water if needed as meat cooks.

When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy. Check seasoning and add more salt and pepper if needed.

Crab Rangoon

1 8 ounce package cream cheese
1 6 ounce can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
1/2 teaspoon soy sauce
1 package of 48 won ton skins
vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time.

Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.

Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat.

Bake in 425F oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet sour sauce or mustard sauce.

Alternately the Rangoon can also be fried in oil.

Szechuan Orange Chicken Wings

2 pounds chicken wings

Marinade
3 cloves garlic, minced
4 teaspoons minced ginger root
4 teaspoons minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 tablespoons frozen orange juice concentrate
2 tablespoons grated orange peel
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon oriental sesame oil

Cut off the wings tips and reserve for making stock. Cut the remaining wing in half.

Combine all the ingredients for the marinade. Add the wings to the marinade, place in a clean plastic bag, tie securely and marinate for a few hours in the refrigerator, turning the bag occasionally to make sure the wings are well coated.

Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. Arrange the wings in a single layer. Bake for 20 minutes, brush with the marinade, turn wings, brush other side and bake 15 minutes longer.

Serve hot or at room temperature.

Crockpot French Onion Soup

2 pounds onions -- sliced thin
1 tablespoon sugar
1 teaspoon salt
1/4 cup margarine
3 tablespoons olive oil
2 tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consumme
1/2 cup dry white wine
1 teaspoon worcestershire sauce
3 soup cans water

Topping:

1 loaf french bread -- sliced
olive oil
parmesan cheese -- freshly grated
swiss cheese -- freshly grated

Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, saute approximately 20 minutes or until golden. Sprinkle onions with flour and cook an additional 2 - 3 minutes. To crockpot, add the remaining ingredients and the onion mixture. Cook at least 8 hours or follow individual crockpot directions.

Alpine Chicken

2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoons poultry seasoning
1/3 cup diced Canadian bacon
2 to 3 carrots, thinly sliced
1 to 2 ribs celery, thinly sliced
1 small onion, thinly sliced
1/4 cup water
1 broiler fryer chicken, about 3 pounds, cut up
1 can condensed cheddar cheese soup
1 tablespoon all purpose flour
1 16 ounce package wide egg noodles, cooked and drained
2 tablespoons sliced pimento
2 tablespoons grated Parmesan cheese

In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water.

Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR.

Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 8 hours or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender.

Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. Broil 6 inches from heat source for 6 to 8 minutes or until lightly browned. Garnish with parsley sprig if desired.

Patti La Belle's Potato Salad

3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
salt
freshly ground black pepper
paprika

Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.

Peel the potatoes and cut them into 1/2 inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste.

Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

Makes 8-12 servings

Caramel-Pecan French Toast

1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Fully cooked bacon slices (optional)

Preheat the oven to 350 degrees F.
Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.

Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.

Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.

Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

Yield: 8 servings

"Valentine Day Recipes Just For You"
Chocolate Marshmallow Crisps Recipe

2 C. chocolate chips
2/3 C. peanut butter
6 C. rice krispies cereal
3 C. mini marshmallows

In a large sauce pan over low heat stir chocolate chips and peanut butter until melted and smooth (or microwave in a large bowl for about 2 1/2 minutes. until smooth) then remove from heat.

Add cereal and then marshmallows then stir until coated. Press mixture evenly into a buttered pan, chill until firm (about 45 minutes.) Cut into squares. You could also press the mixture into a buttered heart cookie cutter, to make heart shapes. Place hearts on a lightly sprayed piece of wax paper on a cookie sheet.

Raspberry Chocolate Truffles

3/4 cup whipping cream
1/2 cup butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa

Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).

Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).

Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.

Roll chocolate balls in cocoa. To serve, place in mini paper cups.

Sweetheart Fudge Pie

1/2 cup butter or margarine, softened
3 eggs
3/4 cup firmly packed brown sugar
1 (12 ounce) package semisweet chocolate morsels, melted
2 teaspoons instant coffee powder
1 teaspoon rum extract
1/2 cup all-purpose flour
1 cup walnuts, coarsely chopped
1 unbaked 9-inch pie shell
1/2 cup whipping cream or Cool Whip
Maraschino cherries

Cream butter; gradually add brown sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add melted chocolate, coffee powder and rum extract, mixing well.
Stir in flour and walnuts. Pour mixture into prepared shell.
Bake at 375 degrees F for 25 minutes; cool completely on wire rack. Chill.