These breadsticks are fast and fun. says Sharon who sent in the recipe Jan 07

1 loaf frozen bread dough	1 Tbl cinnamon
½ Cup brown or white sugar	¼ Cup butter, melted

Thaw frozen bread dough for about 3 hours. Mix sugar with cinnamon. Cut loaf lengthwise into 4 strips. Cut strips horizontally in thirds, making 12 strips. Combine sugar and cinnamon. Roll each piece of dough in butter, then in sugar cinnamon mixture. Stretch and twist. Place on greased baking sheet and let rise 1 hour; bake at 400 degrees F for about 12 minutes or until lightly browned; sprinkle with additional sugar. Makes 12 cinnamon sticks.

Sent in by Sharon, Jan 07

¼ Cup shortening, melted	2 ½ Cup flour
¼ Cup cocoa	½ Tsp salt
½ Cup oil	1 ½ Tsp baking powder
2 Cup sugar	½ Cup walnuts, chopped
4 eggs	½ Cup chocolate chips (optional)
2 Tsp vanilla	½ to 1 cup powdered sugar

Preheat oven to 350 degrees.
In a large mixing bowl, cream together shortening, cocoa, oil, sugar, eggs, and vanilla until well mixed.
Add flour, salt, and baking powder. Mix well, then add walnuts and chocolate chips, if desired. (Dough will be very sticky and almost runny.)
Refrigerate dough for 2 to 3 hours or overnight.
Drop and gently roll dough by tablespoonfuls in a powdered sugar, being careful not to over handle dough.
Place on a greased or wax paper- covered cookie sheet. Bake for 9 to 10 minutes. Do not over bake.
The cookie dough may be stored in the refrigerator for up to 5 days; baked cookies will store for at least 2 weeks, if well covered and refrigerated.
These cookies freeze beautifully. Makes approximately 5 dozen cookies.

Recipe sent in by Sharon, Jan 07 using a vinegar recipe she also sent in.

1 large fillet of salmon	mayonnaise (enough to spread a
1/3 Cup Lemon Dill Vinegar (see	-light
-above)	-coat on top of salmon fillet)
1 lemon (sliced)	lemon pepper to taste
1 Tsp dried dill weed

Place your fillet of salmon in a shallow baking dish lined with tinfoil. (Be sure to spray your tinfoil lightly with Pam before placing salmon on it.) Drizzle vinegar over the fillet. Spread a light layer of mayonnaise over the entire fillet. Sprinkle lemon pepper and dill weed over the mayonnaise. Arrange the lemon slices on top. Cover with tinfoil. Bake at 350 F for 30 minutes or until salmon is no longer translucent. Serve hot. This recipe is very easy to adapt to large or small dinner parties. For a great summer dinner, try this one on the grill. Just double up the tinfoil. no pan necessary!

Sent in by Sharon, Jan 07

1 onion, chopped	6 potatoes, chopped into bitesized
1/2 Cup chopped celery	-pieces
1/2 Cup chopped carrots	2 Tsp Worcestershire sauce
2 Clove garlic, minced	1 1/2 Tsp mustard powder
2 Tbl chopped fresh parsley	1 Pinch allspice
5 Tbl margarine	3/4 Tsp celery seed
4 Tbl all-purpose flour	1/2 Tsp dried thyme
1 1/2 Cup chicken broth	1/2 Tsp seasoning salt
1 1/2 Cup half & half cream (or	1/4 Tsp ground cayenne pepper
-whole milk)	1/4 Tsp chicken bouillon powder

In a large stock pot, saut onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for two minutes. Add broth slowly, stirring as you add.

Add milk, potatoes. Add all the remaining ingredients and stir well. Bring to a boil stirring frequently. Cover pot with lid, lower temperature and simmer for approximately 25 minutes (until potatoes are thoroughly cooked.) Stir occasionally as it simmers.

Serve warm -- we had it with garlic bread which seems to be a family favourite around here too.

This recipe, Sent in by Sharon, Jan 07 uses one of the vinegar recipes she also sent in

4 chicken breasts (cooked, diced	2 Cup red seedless grapes (halved)
-and chilled)	½ Cup salted almonds (slivered)
1 Cup celery (diced)	2/3 Cup Garden Blend Vinegar
2 Tsp fresh parsley (finely	-above)
-chopped)	2/3 Cup Miracle Whip
4 hard boiled eggs (diced)	salt and pepper to taste

Combine chicken and celery in a large bowl. Sprinkle vinegar over mixture and let stand for 5 minutes. Fold parsley, salt, pepper, Miracle Whip, grapes, almonds and eggs gently into chicken mixture. Chill well and server. Serves 6.

Serves/Makes: 4 | Difficulty Level: 2 | Ready In: > 5 hrs Sent in by Lena, Jan07

1 Lb skinless boneless chicken,	1 Can mixed vegetables
-cut into cubes	5 Tsp chicken flavor instant
5 Can chicken broth	-bouillon
3/4 Cup diced celery	1/2 Tsp poultry seasoning
1/2 Cup diced carrots	1/2 Tsp salt
1 Cup raw rice	1/4 Tsp pepper
1/4 Cup finely chopped onions

In a crockpot, combine chicken, water or broth, vegetables and seasonings. Cover and cook on low setting 6-8 hours (or on high 4 hours).

sent in by Sylvia,UK. Jan 07 Recipe source Dorothy House calender 2007

1 Tablespoon Butter/margarine	1 Clove Garlic
1/2 Carrot, Small, Srcubbed,	4 Chicken Breasts, Boneless,
-Finely Chopped	-Skinned
1/2 Onion, Small, Finely Chopped	200 Ml/7 Fl oz Chicken Stock
1/2 Celery Stick, Trimmed, Finely	50 Ml/2 Fl Oz Natural Yoghurt, Low
-Chopped	-Fat
1/2 Leek, Finely Chopped	Salt & Pepper

Melt butter/ margarine in heavy based saucepan
Add carrot, onion, celery and whole clove garlic
Cook for 5 minutes until softened but not browned
Place chicken on top of vegetables, add stock, cover and simmer for 15 minutes or until the breasts are cooked through
Lift out chicken, brushing off any vegetable back into saucepan, and keep warm.
Discard the garlic, pour the mixture into ablendeer and puree until smooth.
Return to the cleaned pan and reheat.
Just before srving mix in the yoghurt and seasoning.
Serve the chicken with a little of the sauce spooned over, and hand around the rest of the sauce separately.

Sharon, who sent this in Jan 07, says use this for vinaigrettes, vegetable marinades, potato salads, and veggie dips.

16 Oz (455g) white wine vinegar	1 long thin slice of green pepper
2 or 3 long, thin slices of carrot	1 long thin slice of red pepper
1 asparagus spear	2 gloves garlic (peeled)
1 long, thin slice of celery	1 sprig parsley
2 pea pods	2 green olives
2 green beans	2 Tsp whole peppercorns

Place all ingredients in your bottle; longer items should go first. This will allow the small items to fill the empty spaces. Pour vinegar in to fill. Cork tightly and let infuse for approximately 10 days before using. Makes 1 bottle.

great for spicy Mexican and Asian dishes. Sent in by Sharon Jan 07

16 Oz (455g) white wine vinegar	3 sprigs fresh cilantro
2 red chili peppers (halved)	2 green olives
2 green jalapeno chili peppers	2 Tsp whole peppercorns (mixed
-(halved)	-colored
1 orange habanero pepper (halved)	-peppercorns look nice)
1 yellow chili pepper (halved)	3 Clove fresh garlic (peeled)
2 green Serrano chili peppers

Cut peppers and alternately add to bottle to create a nice mixture. Add peppercorns, cilantro, olives, and garlic. Pour in vinegar to fill. Cork tightly. Let sit for approximately 10 days to infuse. Makes 1 bottle.

Caution: Wear latex cloves while cutting the peppers because oil from the peppers is difficult to wash off and can be very painful.

wonderful vinegar for fish and as a chicken marinade.

16 Oz (455g) white wine vinegar	5 lemon slices (partially
4 –5 sprigs fresh dill weed (gently	-dehydrated)
-rinsed)	2 –3 cloves fresh garlic (peeled)

Once lemon slices are prepared, place in bottle interspersed with dill weed and garlic cloves. Pour vinegar over the ingredients and cork tightly. Allow vinegar to sit for approximately 10 days before using. Makes 1 bottle.

Recipe sent in by Sharon, using a vinegar recipe she also sent in. Jan 07

1 Cup butter (softened to room	6 eggs
-temperature)	¼ Tsp soda
3 Cup sugar	3 Cup flour (unsifted)
1 Tbl lemon extract	1 Cup sour cream
1 Tsp almond extract	4 Tbl lemon or orange juice
2 Tbl Tangy Citrus Vinegar (see	¼ Cup sugar
-above)

Beat together butter, 3 cups sugar, lemon and almond extract, and vinegar.
When well mixed, add eggs one at a time, beating after each. Stir soda into flour and add flour mixture and sour cream alternately to the cream mixture, mixing just until well combined.
Spoon batter into well-greased and floured 10-inch bundt pan or tube pan.
Bake at 325 F for approximately 1 hour and 15 minutes or until toothpick comes out clean.
Cool in pan about 15 minutes, then turn onto a dinner plate.
Mix remaining ¼ cup sugar, and 4 Tbs. juice in a small bowl and drizzle over the warm cake.
Allow a few moments for the excess topping to be absorbed into the underside of the cake.
Then wrap cake up tightly in plastic wrap. Best if made the day before serving. When ready to eat, unwrap and serve

Serving: Yields: 12 servings (one 8-inch 2-layer cake) Maple syrup isn't just for pancakes. Sent in by Sharon, Jan 07

2 1/2 Cup all-purpose flour	2 large eggs
2 Tsp baking powder	1 1/2 Cup pure maple syrup
2 Tsp baking soda	2 Tsp vanilla extract
1/2 Tsp salt	1/2 Cup water
1/2 Tsp cinnamon	1 Cup finely chopped walnuts
1/2 Cup unsalted butter, softened	6 walnut halves
1/2 Cup granulated sugar

1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.

2. Bake the cake: Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of the oven until a tester inserted into the centre of each cake layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

3. Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300 degrees F), or when a drop placed in a glass of cold water becomes hard and brittle. Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.

4. Frost the cake: Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup of Maple-Sugar Frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.

Maple-Sugar Frosting



Serving: Yields: 3 cups





2 1/4 cups confectioners' sugar
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
1/8 teaspoon salt
1/2 cup maple syrup
1 teaspoon vanilla
2-4 tablespoons whole milk




Make the frosting: In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.

"A cake from scratch doesn't have to take all day to make! This old fashioned chocolate cake is made even better by a tangy buttermilk pecan icing." Yields: 18 servings Ready In: 1 Hour 15 Minutes Cook Time: 30 Minutes Sent in by Lena, Jan07. Recipe Spource: Allrecipes.com

1 Cup butter	1 Tsp ground cinnamon
1 Cup water	1/2 Tsp salt
4 Tbl unsweetened cocoa powder	1/2 Cup butter
1/2 Cup buttermilk	4 Tbl unsweetened cocoa powder
1 Tsp baking soda	1/3 Cup buttermilk
2 eggs, beaten	4 Cup confectioners' sugar
1 Tsp vanilla extract	1 Tsp vanilla extract
2 Cup all-purpose flour	1 Cup chopped pecans
2 Cup white sugar	1 Pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Serves/Makes: 4 pints | Difficulty Level: 3 | Ready In: 1-2 hrs Category: Strawberry Jam Jelly and Preserves CDKitchen http://www.cdkitchen.com Sent in by Lena Jan 07

6 Cup strawberries, rinsed, hulled	-chopped coarse
-and halved	1/4 Cup lemon juice
4 tart apples, peeled, cored and	4 Cup sugar

In large, deep stainless steel or enamel saucepan, combine strawberries, apples and lemon juice. Bring to a full boil, stirring constantly.

Add sugar to boiling fruit, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently for 30 to 40 minutes or until a few drops of the jam dropped on to a chilled plate thickens quickly. Remove from heat and skim off foam.

Ladle jam into hot sterilized jars, leaving 1/4" headspace. Seal immediately with two-piece lids according to manufacturer's instructions. Process in boiling water bath for 5 minutes, or seal with two thin layers of melted paraffin wax. Yield: 5½ cups of jam.

Christine Mills sent in this dish Jan 07. She says it was made from left over cooked pork, and is a variation of Shephard's Pie

Pork Chops, Cooked	Frozen peas
Pork gravy	Mashed potato

Cut off all fat from the chops and put them in the blender. Then put this in a pan, pourd pork
gravy on this. ( I bake my pork chops so I didn't have drippings to use for gravy).
Cook the frozen peas, put
them on top of the gravy. Then put mashed potatoes on top.
Bake this on 325 degrees until the gravy bubbles. It is very good. It's kind of a
spin off of shepherds pie.
Another way to use left over pork would be hot pork sandwiches.
No quantities are given, it depends on the left overs and how many you need to cater for

compliments red meat, Italian sauces, and vinaigrettes. Sent in by Sharon, Jan 07

2 sprigs fresh thyme	1 orange peel strip (approximately
2 sprigs fresh rosemary	-1x4
2 sprigs fresh oregano	-inches)
1 sprig fresh basil	16 Oz (455g) red wine vinegar
1 or 2 fresh bay leaves	2 Tsp whole peppercorns (mixed
2 fresh garlic cloves (peeled)	-colored)

Place all the herbs into a clean bottle. Carefully add the peppercorns, garlic, and orange peel. Add vinegar. Cork tightly. Store the vinegar 10 days before using. Makes 1 bottle.

"It only takes a few minutes to transform plain tomatoes into a spicy delicacy. Just slice ripe tomatoes, top with this spicy spread and mozzarella cheese, and then bake to golden perfection." Yields: 4 servings Ready In: 25 Minutes Cook Time: 15 Minutes Sent in by Lena Jan 07. Recipe source: Allrecipes.com

4 ripe tomatoes, sliced	1 Tsp dried oregano
4 Tbl mayonnaise	salt and pepper to taste
4 Tbl Parmesan cheese	1 Tsp chopped fresh parsley
1 Tbl Dijon mustard	1/4 Cup shredded mozzarella cheese
1 Tbl brown mustard

Preheat oven to 350 degrees F (175 degrees C).
Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

"This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth." Yields: 2 servings Ready In: 1 Day 30 Minutes Cook Time: 15 Minutes Sent in by Lena, Jan 07. Recipe source: Allrecipes.com

1/2 Cup balsamic vinegar	1 Tsp Worcestershire sauce
1/4 Cup soy sauce	1 Tsp onion powder
3 Tbl minced garlic	1/2 Tsp salt
2 Tbl honey	1/2 Tsp liquid smoke flavoring
2 Tbl olive oil	1 Pinch cayenne pepper
2 Tsp ground black pepper	2 (1/2 pound) rib-eye steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

"Delicious and not so sweet. Good to the last bowl!!" Yields: 6 servings Ready In: 1 Hour 20 Minutes Cook Time: 1 Hour . Sent in by Lena Jan07. Recipe Source: Allrecipes.com

1/2 Lb Italian sausage	1/2 Tsp garlic powder
4 (6.5 ounce) cans tomato sauce	1 Tsp dried basil
1 (14.5 ounce) can diced tomatoes	1 Tsp dried oregano
2 bay leaves	salt and pepper to taste
1 Tsp Italian seasoning	1 (8 ounce) package spaghetti

In a large skillet, brown sausage over medium heat; drain and set aside.
In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
Simmer over medium-low heat for at least one hour; it is best if simmered all day.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix sauce with hot pasta; serve.

use this to baste poultry or as a substitute for lemon juice

2 pink grapefruit slices (thin)	3 orange slices (thin)
4 lemon slices (thin)	16 Oz (455g) white wine vinegar
4 lime slices (thin)

Follow the instructions above to slightly dehydrate the citrus slices. After you have prepared the citrus, start gently rolling the fruit (like a crepe) into the bottle. Be sure not to push too hard and break up the meat of the citrus. Also, make sure you vary the colours of your citrus as you insert them into the bottle. Once they are in, it is very hard to change their positions. Pour vinegar over the fruit. Cork tightly. Allow 10 days for full infusion of flavour. Makes 1 bottle.