Easy to make, Preparation time 15 mins., cooking time 15mins., makes 3 nougats Daphne, Dec 07

2 50grs liquid honey	1 sheet wafer or rice paper
1 Tbl orange blossom water	5 00grs almonds (1LB)
1 egg white

Beat the egg white stiffly. Put in a pan with the honey and orange blossom water
Heat gently until a soft ball consistence is obtained. Add the whole unblanched almonds.
Pour the preparation into a rectangular tray lined with wafer or rice paper. Cover with more wafer or rice paper, put a weight on top to compact the nougat, leave to cool and cut into pieces with a knife.

Is said to be the Italian version of Cottage pie. Sent in by Sylvia, Dorset, Nov 07

115grs/4 Oz Flat Noodles	340grs/12 Oz Can Tomatoes
455grs/1Lb Lean Beef	1 Teaspoon Sugar
1 Clove Garlic	1 Tablespoon Vinegar
1 Teaspoon Salt	1/2 Teaspoon Paprika
1 Teaspoon Celery Salt	1 Beef Stock Cube
2-3 Sprigs Parsley	1 Teaspoon Flour
2 Slices Bread	Salt & Pepper

Cook the nnodle in boiling salted water. Drain and place in a greased casserole.
Mince the beef, garlic and onion and fry in a little oil for ten minutes.
breadcrumb the bread, add the chopped parsley - combine the meat, breadcrumbs, salt and celery salt.
Drain juice from the tomatoes into a saucepan.
lay the tomatoes on top on the noodles.
Make up the juice to 1/2 pint with water, add sugar, paprika, stockcube, seasoning and vinegar and bring to boil.
Thicken the sauce with the flour which has been mixed with alittle water.
Pour half the sauce over the noodles and tomatoes, then spread the meat on top followed by the reamaining sauce.
Bake in a moderate oven (1909C/375F/ Gas5)uncovered for about 30 minutes.

Baking powder is a key ingredient in many cake, cookie and bread recipes; but that doesn't mean you have to pay someone else to make it. Here's how to make your own baking powder: Sent in by Deanna, Nov 07

1 Tsp baking soda	1 Tsp corn starch (optional)
2 Tsp cream of tartar

Mix the baking soda and cream of tartar together until well combined. Use immediately.

Yield: One tablespoon of baking powder.

To store baking powder: Add a teaspoon of corn starch to the mixture, and stir.

This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commercially-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.

This recipe requires some time to prepare, but is sensational for a special breakfast or brunch." Sent in by Deanna Dec 07

1 (17.5 ounce) package frozen puff	6 eggs
-pastry sheets, thawed	1/4 Cup chopped fresh parsley
1/4 Cup butter	1 Pinch salt
6 red potatoes, peeled and sliced	1 Pinch black pepper
-1/8 inch thick	2 Tbl water
1 onion, thinly sliced into rings	8 ounces cooked ham, thinly sliced
1/4 Tsp salt	2 Cup shredded Cheddar cheese
1/4 Tsp black pepper	1 egg
2 Tbl butter, divided	1 Tbl water

Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Christmas special, sent in by Deanna

1 Lb butter, softened	2 Tsp vanilla
3/4 Cup confectioners' sugar	4 Cup flour
2 Cup finely chopped walnuts	(Additional confectioners' sugar)

375 degree oven.
Blend butter and confectioners' sugar. Mix in vanilla. Then mix in flour slowly. Dough will be stiff. Add chopped nuts. Mix well. Roll into 1 inch balls. Bake 15-20 minutes. When cooled off, roll in confectioners' sugar. MMMM...they're great.

Christmas dessert special, Recommended by Deanna, Virginia, Dec 07

3 Cup flour	-into small cubes
4 Tsp sugar	2 Cup sugar
1 Tsp cinnamon	1 Tbl cinnamon
3 Tsp baking powder	1 Cup raisins, softened in warm
1/2 Cup lard or shortening	-water and drained
3/4 Cup water	pinch of salt
1 egg	1 Cup water
oil or shortening for frying	1/8 Cup water
4 Lb apples, peeled, cored and cut	1 Tsp lemon juice

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into water. Mix the water and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes. Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.
For apple filling-
Bring water to a simmer in a shallow pan. Add in apples and cinnamon and simmer until apples are fork-tender and water is evaporated. Add more water if necessary.

In a small saucepan mix together sugar, lemon juice and water. Begin to warm over low heat, stirring constantly. Slowly bring to a simmer, stirring constantly. If you have a thermometer, bring the sugar to about 335 degrees, when it is a dark gold color and remove from heat, remember to keep stirring! Quickly stir in cooked apples and softened raisins. Keep the filling over low heat if it begins to harden.

Filling and cooking the empanadas
Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large. Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

Christmas special shared by Sharon, Nov 07

1 Cup soft margarine	1 1/4 Cup all-purpose flour
1 Cup packed light brown sugar	1/2 Tsp baking soda
1/2 Cup white sugar	3 Cup quick-cooking oats
2 eggs	1 Cup semisweet chocolate chips
2 Tsp vanilla extract

(I used way more than 1 cup but whose measuring?)

Directions:

Preheat the oven to 325 degrees F.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

Combine the flour and baking soda and stir into the creamed mixture until blended.

Mix in the quick oats and chocolate chips.

Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Great for entertaining. This dessert can be made in advance or frozen. Sent in by Sylvia, September 07

4 Egg Whites, Large	2 Tablespoon Stem Ginger Syrup
165grs/ 5 1/2 Oz Caster Sugar	39grs/1 Oz Stem Ginger, Roughly
1 Teaspoon Cornflour	-Chopped
1 Teaspoon White Wine Vinegar	Chocolate Curls & Cocoa Powder,
4 Tablespoon Rich Chocolate Spread	-For Decorating
285ml/ 1/2 Pint Double Cream

Whish egg whites until stiffly peaked. Gradually whisk in about 150grs/ 5 oz sugar tablespoon at a time to make a glossy meringue mixture.
Blend the cornflour and vinegar together and fold into the meringue mixture.
Then spread into a greased and lined swiss roll tin 33 X 23 cm/ 13 X 9 " and gently smooth the surface.
Bake in pre-heated oven (170C/325F/Gas3) for 25 -30 minutes until top is crisp.

Place asheet of baking parchment on aflat surface and sprinkle over the remaining sugar and turn the roulade carefully on to it.
Peel off the lining paper.
Place the chocolate spread into abowl with 1 tablespoon of hot water and mix with a wooden spoon until softened.
Gently spread over the meringue.
Whip the cream until gently peaking then fold in the ginger syrup.
Spread on top of the meringue and chocolate, scattering nearly all the ginger pieces over the top.
Using the paper as a , roll the roulade up from one short end, making a dent about 5cm /2 " deep - being careful not to cut through the roulade - this does make it easier. Dont worry if the meringue cracks a little.
Put onto a serving plate and decorate with the remaining ginger pieces, chocolate curls and a light dusting of cocoa powder.

These chewy cranberry oatmeal cookies are a yummy holiday treat. Make a batch for your holiday party or give some to friends as a gift from your kitchen. Sent in by Deanna, Virginia USA, Dec.07

1 1/4 Cup quick or old-fashioned	6 Tbl butter, softened
-rolled oats	3/4 Cup firmly packed brown sugar
3/4 Cup all-purpose flour	2 egg whites
3/4 Tsp ground cinnamon	1 Tsp vanilla extract
1/2 Tsp baking soda	1 Tsp finely grated orange peel
1/2 Tsp salt	3/4 Cup dried cranberries

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Place oats, flour, cinnamon, baking soda and salt in a bowl; stir with a whisk.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in egg whites, vanilla extract and orange peel. Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.
Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
Makes 24 cookies.

Sent in by Linda, Tallassa , Dec 07

1 Jar unsalted Peanuts (16oz)	1 pkg. 24 oz. White almond bark
1 Jar salted peanuts (160z)	-broken
1 pkg. 12 oz. Semisweet Chocolate	-in squares
-bar, broken in squares	1 pkg. 24 oz. Chocolate Almond
1 pkg. 4 oz. German Chocolate Bar,	-bark, broken in squares
-broken in squares

Layer in crockpot in order listed, Cover and cook on LOW for 2 hours. (Do not remove lid and ...Do not stir) Turn off and cool for 10 min (before stirring, chocolate does not appear melted-do not overcook--it will melt as you stir it!)Stir and drop by teaspoon on was paper. Let cool completely. Makes 100 + pieces. Chopped pecans or almonds may be used instead of peanuts.

Presented by Sharon as a Brunch suggestion. Dec 07

1 Lb Red potato pieces (approx. 1"	-Seasoning Mix
-x 1")	Optional - Chopped Italian parsley
1 1/2 Tsp Olive oil	1 Microwave Steaming Bag
1 1/2 Tbl Ranch Salad Dressing &

Fill: Place potatoes chunks in the Steaming Bag.
Add olive oil, seal bag and shake to coat with oil.
Open bag and sprinkle on Ranch Salad Dressing & Seasoning Mix. Seal bag and shake again.
Microwave on High power (100%) for 7-8 minutes*. Let stand 2 minutes before opening.
Season with salt and pepper. Garnish with parsley.

Christmas special shared by Lindalou, Dec 07

1 small potato	1/2 Tsp vanilla
Confectioner's sugar - 2 lbs	Peanut butter (plain or crunchy)

Boil the potato until tender.
Drain well and mash thoroughly. Mix in vanilla.
Add small amounts of confectioner's sugar until the mixture forms a rollable dough.
Roll out on wax paper covered in confectioner's sugar.
Spread peanut butter over the top of the dough. Roll up jelly roll style.
Roll in wax paper. Chill until hard enough to cut. Cut into 1/4 inch slices.
Mom taught me to make this as a child. We would make it & sell it at cookie and candy sales at school. 4 slices for 50 cents. We couldn't make enough. Hope you enjoy.

Shared by Deanna as part of a Christmas special menu, Nov 07

2 yams, peeled and sliced	1 Tbl brown sugar, packed
1 cu. pineapple, chopped	1 Tsp lemon zest, grated
1 banana, sliced	1 Tsp cinnamon
3/4 Cup apple, peeled and chopped	1/2 Tsp ginger
1/4 Cup raisins	1/4 Tsp nutmeg
1/3 Cup apple juice

Heat oven to 350 degrees.
Spray a 13" x 9" baking pan with non-stick vegetable spray.
Layer half of the yams in dish. Mix pineapple, banana, apple and raisins. spread half of the mixture over yams.
Repeat with remaining yams and fruit mixture. Mix remaining ingredients.
Pour evenly over jams and fruit mixture. Cover and bake 50 to 60 minutes or until yams are tender. Serves 6.

A little sweet and a little spicy, this earthy pumpkin soup will surely keep you warm on those cool, dark days. Shared with us by Jeanne, Oct 07 recommended for Thanksgiving. Recipe source: About.com

1 1/2 - 2 Pound Fresh Pumpkin,	1/4 Cup Orange Juice
-seed and skin removed, diced	1/2 Cup Cream Sherry
1/2 Lb Yukon Potatoes, peeled and	1 Cup Heavy Cream
-diced	2 Tbl Butter, unsalted
2 Tbl of Fresh Ginger, minced	4 Ounces Gruyere Cheese, grated,
1/2 Sweet Yellow Onion, sliced thin	-for garnish
4 Cup Vegetable Stock or Water

Heat the butter over medium heat in a large heavy pot. Add the onions and cook until soft and translucent (about 10 minutes). Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes.
Add the stock or water, orange juice, and sherry.


Bring mixture to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).
Transfer mixture to a blender or food processor and puree until smooth. Transfer back to the pot and stir in the heavy cream. Season with salt and pepper.

Sprinkle Gruyere over individual portions and serve with a hearty bread.

Sent in by Sharon, BC, Dec07

1/2 Cup mayonnaise	1 Tbl mustard
1/4 Cup ketchup	1/4 Tsp lemon pepper
1 Tbl relish	1/4 Tsp Worcestershire Sauce

Combine all ingredients together in a bowl and mix well.
Spread on hamburger or cheese buns.

Can be stored for two weeks in the refrigerator.

Egg nog is thick, delicious and packed with calories. At least, the store-bought versions usually are. But you can make a healthy, creamy eggnog with this easy recipe. (Be forewarned: It takes just minutes to prepare, but hours to refrigerate). Then take some time to sit back and enjoy this holiday treat during the sometimes-hectic season.
Presented by Sharon recommended for Christmas. Dec07

1/2 Cup egg substitute	1 Tsp vanilla
2 Cup skim milk	1/2 Tsp nutmeg, cinnamon, or
1/2 Cup fat-free creamer	-pumpkin spice
2 Tbl sugar substitute

Alcoholic version: 2 tsp rum extract; or 2 tbs rum, brandy, or bourbon (or to taste)

Directions

Pour ingredients into a container, mixing until thickened.

Cover egg nog and allow to chill for at least 2 hours.

Serving Ideas

Top each glass of eggnog with a sprinkle of cinnamon or nutmeg on top or add a dollop of fat-free, sugar-free whipped topping.

preheat oven to 375 and bake for 20 mins.) Sent in by Jami, Maryland. Dec 07

2 Cup flour	filling:
1/4 Tsp salt	2 Cup walnuts
1 Cup butter	3/4 Cup sugar
1 Cup Sour cream	1/4 Cup heavy cream

Sift flour, add salt and cut in butter then add sour cream. Wrap in waxed paper and chill overnite. For filling combine all ingredients When ready to bake, roll out dough 1/8 inch thick and either cut in 3 inch squares and add some filling and shape into crecent shape. or cut out 3 inch circles and make into half moons.bake as directed. while still warm roll into powdered sugar. Keep in tight fit container and keep in refrigerator.

( 325 degree oven for 15 mins.) Sent in by Jami, Maryland Dec 07

1 Cup butter	1 egg yolk
13 Oz cream cheese	1/2 Tsp vanilla
1 Cup sugar	2 -1/2 c. all purpose flour

Mix first three ingredients til light and creamy add an egg yolk 7 vanilla then stir in the flour. Drop by teaspoonfuls on cookie sheet make an thumbprint in middle of each cookie and fill with desired preserves. ( I use apricot jam) or you can just press a nut in middle . Bake as stated above. Keep in tight fitting container and keep refrigerated til serving.

Sent in by Sylvia, Dorset, Oct 07

4 Lamb Cutlets, Chined Only	-Chopped
225grs/ 1/2 Lb Puff Pastry	55gr/2 Oz Cooked Ham
30grs/ 1oz Butter	2 Tablespoon Tomato Puree
1 Shallot/onion	Chopped Parsley & Seasonings
150grs/6 Oz Mushroom, Finely

Remove the chine bone from the meat.
Quickly brown the cutlets in a little mixture of oil and butter. Put to one side to cool.
Melt the butter and add the chopped onion /shallot and cook slowly for 2-3 minutes until soft but not coloured.
Add the mushroomsa and continue to cook for 3 minutes.
Add the tomato puree, shredded ham and parsley and turn the mixture out onto a plate to cool.
Divide the pastry into four, then roll out each piece into a circle/oval.
In the centre of each spread aspoonfull of the onion and mushrrom mixture, careful to leave anarrow border around the edge.
Place a cutlet on top and cover with more mixture.
Fold over the pastry and brush with beaten egg. Decorate with pastry trimmings
Brush with egg and cook in oven (220C/425F/Gas7)for 15-18 minutes.

Presented by Sharon, Regional dish from Diwali

Split green gram -	Lime - 1/2
(without skin) 1/4 cup	Oil - 1 tabs
Gram dhal - 1/4 cup	Salt - 1/2 tsp
Coconut - 1/2 cup	Mustard - 1/4 tsp
Cucumber - 1 cup	Urrad dhal - 1/4 tsp
Green chillies - 2	Red chillies - 1
Ginger - 1 cm	Hing powder - pinch

Clean and soak both the dhals overnight in water. Next morning wash
well, and drain off all the liquid. Chop green chillies and ginger. Grate
the cucumber and squeeze out the juice.

Just before serving, mix the dhals, green chillies, ginger, cucumber,
salt and coconut. Heat oil, add mustard, urrad dhal, red chillies and hing.
When mustard splutters pour into the salad, squueze lime juice into it and
if liked, add chopped coriander leaves to it. This is a traditional salad
and is very nutritious.

Presented by Daphne, Dec 07

3 Cup whole almonds, blanched and	2 egg whites, lightly beaten
-ground	3 -4 Tbsp. powdered sugar
2 Cup sugar	1 Tsp vanilla
1 Cup water

In a saucepan, heat water and sugar until sugar dissolves and
mixture begins to boil. Let it boil steadily without stirring
the temperature reaches 230-234 degrees F on a candy
thermometer. Remove from heat and beat until mixture turns
slightly cloudy. Stir in ground almonds, egg whites, and
vanilla. Cook over gentle heat for 2-3 minutes or until mixture
pulls away from sides of pan. Turn mixture onto a surface that
has been sprinkled with some of the powdered sugar. Knead the
mixture until smooth, working in the rest of the powdered sugar.
Pull off pieces and roll into balls or olive-shaped pieces.
Wrap in foil or wax paper and store in airtight container.

This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table. Sent in by Deanna, Virgina, US Dec 07

1 2/3 Cup all-purpose flour	-white
1/2 Tsp fine salt	-pepper
1/2 Tsp baking powder	1/2 Tsp dry mustard powder
1/4 Tsp baking soda	6 Tbl unsalted butter, at room
1 Tsp ground cinnamon	-temperature
3/4 Tsp ground ginger	3/4 Cup sugar
1/4 Tsp ground cloves	1/4 Cup molasses
1/2 to 3/4 teaspoon finely ground	1 large egg yolk

reheat the oven to 325 degrees F.
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.

Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.

Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.

4 servings 1¾ hours 5 min prep This comes from 1000 Great Recipes. . In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey. Found by Daphne, August

1/4 Cup short-grain rice	1/2 small orange, zest of
2 1/2 Cup milk	2/3 Cup cream
2 -3 tablespoons honey (to taste)	1 Tbl chopped pistachios

Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
Pour in the cream and simmer for 5-8 minutes longer.
Serve the rice sprinkled with chopped pistachios.

Sent in by Sharon Dec 07

1 Tbl oregano	1 Tbl garlic powder
1 Tbl basil	1 Tbl of seasoning salt
1 Tbl lemon pepper

Combine all ingredients in an air tight glass shaker.
Sprinkle on pork chops.
Keep the extra in a cool dark cupboard.

A Winter seasonal dishes recommended by Pat, Nov 07. Recipe Source, Kraft Canada

260 g whole wheat spaghetti,	3 Cup frozen stir-fry vegetables,
-uncooked	-thawed, drained
1/4 Cup KRAFT SIGNATURE Asian	1/2 Cup 25%-less-sodium beef broth
-Sesame Dressing	1 Tbl KRAFT Light Smooth Peanut
1 Lb (500 g) pork tenderloin, cut	-Butter
-into strips	1/4 Cup lite soy sauce
2 Clove garlic, minced	2 Tbl chopped cilantro

1 COOK spaghetti in large saucepan as directed on package.
2 MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 3 min. Add vegetables, broth and peanut butter; stir-fry an additional 3 to 4 min. or until meat is cooked through.
3 DRAIN spaghetti; return to pan. Add meat mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro.



Jazz It Up
Add 1/4 tsp. crushed red pepper to the hot dressing along with the meat and garlic.

Note
To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

From a Mennonite Cookbook: Sent in by Christine Mills Dec 2007

1 Cup Pumpkin	1 pie crust (9 inch)
1/2 Tsp cinnamon	2 eggs (beat whites - add last)
1/4 Tsp salt	1 Tbl flour
3/4 Cup white sugar	1 Cup milk
1/4 Tsp ginger

Thoroughly mix the pumpkin, beaten yolks, sugar, salt, flour and spices. Gradually add the milk and mix.
Fold in stiffly beaten egg whites. Pour mixture into unbaked crust to bake at 425 for 10 minutes, then
reduce heat to 350 and bake for 30 minutes

From a mennonite cookbook; Something different, sent in by Christine Mills

1/2 Gal vanilla ice cream	1/2 Tsp salt
1 Tsp pumpkin pie spice	1/2 Cup sugar
1 Cup pumpkin

Soften the ice cream and mix all. Freeze in a graham cracker crust. Garnish with nuts if desired

From a Mennonite Cookbook, sent in by Christine Mills

2 Cup pumpkin	3/4 Cup brown sugar
1 Tsp salt	1/2 Tsp pumpkin pie spice
3 Cup of milk	5 Tbl flour
1/2 Cup white sugar	/2 tsp. cinnamon
1/2 Tsp nutmeg

Mix pumpkin, flour, sugar, spices, and salt. Add egg yolks, add milk. Beat egg whites and fold in last.
Bake at 450 for the first 15 minutes, then at 350 f until done.

Presented by Sharon. Regional dish from Diwali

Rice - 1/2 cup	Camphor - pinch
Milk - 6 cups	or nutmeg - pinch
Sugar - 3/4 cup

Wash rice well, and cook it with milk till semi thick(stirring all the
time so that the rice does not stick to the bottom of the vessel and the
rice is well cooked.
Reduce heat,add the sugar,little by little when sugar is well
incorporated remove from fire.
Fry in ghee the cashewnuts and raisins,till golden in colour.When cold
add to kheer.Powder camphor or nutmeg and add that too.Serve hot or cold.
You could add 1/4 cup of beaten cream when the kheer is cold.Instead
of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with
a 1/4 cup of water-when jaggery completely dissolves-strain and when
cold,add to the cold thickened kheer.Add powdered camphor or nutmeg.

Sent in by Sylvia, Dorset, UK Dec 07

Small To Medium Haunch Of Venison	55 Grs/2oz Butter
175grs/6oz Smoked Bacon	1/2 Bottle Red Wine
1 Bunch Thyme & Rosemary	2 Tablespoon Redcurrant Jelly
55gr/2 Oz Butter	1 Tablespoon Brown Sugar
For Onion Compote:	Seasoning
10 Red Onion

The haunch is more easily handled, cooked and carved if boned in advance, with the bacon wrapped around the joint.
Roast with the butter for one hour 190C/380F/ Gas 5 - about 15 minutes to the pound.
Allow the meat to rest for at least 15 minutes before srving.
For the compote:
Fry the finely sliced onions in the butter. Add the remaining ingredients and simmer for 1 hour until the compote reache sthe consistency of runny marmelade.
Slice the venison and add any juices to the onions.

Presented by Sharon, Regional dish from Diwali

Vermicilli - 1/2 cup (thin variety)	Ghee - 4 tabs
Milk - 4 cups	Almonds - 2 tabs
Sugar - 1/2 - 3/4 cup	Cinnamon powder - 1 level tsp
Cream - 1/4 cup	Bananas - 3 (small)

Fry vermicilli in 2 tabs of ghee,till light gold in colour.let it gets
cold.Skin almonds-chop them into small pieces.Fry in 2 tabs of ghee,tillwell
toasted.

Boil the milk,add the vermicilli and keep on stirring over low heat
tillthe vermicilli is just cooked and the milk is thick.(Do not over cook
the vermicilli).Reduce heat and add sugar little by little-stirring all the
time till the sugar dissolves.

Remove from heat,when cold,mix in the cream,almonds,cinnamon powder
and chopped bananas.Serve chilled with a little silver varg on top for
decoration.

Sent in by Sylvia, Dorset Uk, August 07

4 Salmon Fillets, 200grs Approx,	1 Kiwi Fruit, Peeled & Diced
-Skinned	1 Plum, Or Nectarine, Stoned &
Juice Of 1 Lime Or Lemon	-Diced
2 Teaspoon Clear Honey	1/2 Grapefruit,small, Peeled,
1 Tablespoon Soy Sauce, Light	-Pithed & Diced
Salt & Pepper	1 Teaspoon Mint, Chopped
For The Salsa:	Mint Leaves, To Garnish
1/2 Mango, Ripe,peeled & Diced

Pre-heat oven to 180C/350F/gas 4
Wash salmon and pat dry with kitchen paper.
Place each salmon fillet on a large sqaure of foil or baking parchment.
Mix together the juice honey and soy sauce and spoon over fish. Season with salt & pepper.
Bring the foil or parchment over the fish to form a parcel and fold edges together to seal.
Place on a baking sheet and bake for 15-20 minutes until fish is cooked through.
Meanwhile, make the salsa.
Combine all the diced fruits in a large bowl, and the mint and season with salt & pepper to taste. Toss to mix.
Unwrap the salmon and transfer to four warmed plates.
Spoon over the salsa and serve inmediately garnished with mint leaves.

Sent in by Pat, Ontario, as a Potluck suggestion. Nov 07

1 medium head romaine or iceberg	4 hard-cooked eggs, sliced
-lettuce, shredded	1 Cup mayonnaise (I use light)
1 Cup chopped celery	1/2 Cup sour cream or low fat
1 Cup coarsely chopped green pepper	-yogurt
1 Cup green onion-green and some	1 -1/2 tablespoons sugar
-white	1 -3/4 cups cheddar cheese, grated
-section, thinly sliced	8 strips bacon, cooked, drained
1 10-ounce package frozen peas,	-and crumbled
-thawed with cold water

Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.

Sent in by Sylvia, Dorset, UK. July 07

900grs/2Lbs Aubergines	Juice Of One Lemon
2 Eggs, Hard boiled	5-8 Tablespoons Oil
1 Tablespoon Parsley, Chopped	Salt & Pepper (black)
1 Onion, Small,chopped

Place the aubergines under the grill or in a hot oven until the skins turn black and they are soft to touch.
Peel the aubergines and finely chop the flesh, or liquidize.
Beat the lemon juice and the oil gradually, as if making mayonnaise, until the mixture holds its shape.
Add the remaining ingredientes and season to taste.
For an interesting adition, add afew chopped walnuts or olives.

Christmas special Shared by Billie Dec 07

2 Lb mashed sweet potatoes	1/2 Cup chopped pecans
2 eggs	1/4 Cup butter
1 1/2 Cup brown sugar	marshmallows for top (use small
1/4 Cup butter	-ones)
1/3 Cup sweetened condensed milk

Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart casserole dish with non-stick cooking spray.
Combine the sweet potatoes, brown sugar, 1/4 cup of the butter or margarine and the milk. Mix until well blended. Spoon sweet potato mixture into the prepare casserole dish.
Bake at 350 degrees for 15 minutes. Add marshmallows to top and brown.

Jami, Maryland, recommends this for Christmas. Dec 2007

filling****	1 Stick butter
2 Lb ground walnuts	1/4 Cup sugar
2 Cup sugar 2cups milk	2 Tsp salt
8 eggs seperated	3 eggs
******Dough****	2 pkgs yeast
1 Cup water	5 -6 cups flour
1 Cup milk

(for the dough)
first thing: scald milk and water put aside to cool.
pour powdered yeast into warm milk/ water mixture.

(for the filling)
boil milk and pour over nuts hot let cool. Add sugar and egg yolks
beat the egg whites til stiff and then Fold into nuts

(Dough)
add butter, sugar and salt to milk/ water to dissolve. let it cool, then add the eggs and flour gradually while mixing
and kneading.
Let rise 1 and 1/2 hrs then punch down and let raise again, then punch down again add another stick of butter and knead. When thouroghly kneaded roll out dough to desired size. taking part of the dough at a time.
spread more melted butter over top and add filling roll as a jelly roll , lay on a cookie sheet OPen side down. brush top with more melted butter and let sit til raises again for 1/2 hour. repeat for each roll you make.
bake in 350 degree oven for 1/2 hr or until golden brown and its ready.
Put on cooling rack once cool can wrap in aluminum foil and plastic wrap to freeze or keep fresher.

Sent in by Pat as a Seasonal special. Nov 0', Recipe source: Kraft Canada

1 Cup MIRACLE WHIP CALORIE-WISE	1/2 Cup KRAFT 100% Light Grated
-Dressing	-Parmesan Cheese
1 pkg. (300 g) frozen chopped	1 Cup KRAFT Part Skim Mozzarella
-broccoli, thawed, well drained	-Shredded
1/4 Cup (1/2 of 4-1/2-fl oz./128	-Cheese, divided
-mL jar) diced	CHRISTIE Wheat Thins 37% Less Fat
-pimientos, drained	-Crackers

1 PREHEAT oven to 350F. Combine dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the mozzarella cheese.
2 SPREAD into 1-L baking dish or 9-inch pie plate.
3 BAKE 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella cheese is melted. Serve with the crackers.


Healthy Living
Try other dippers, such as Triscuit Crackers, Stoned Wheat Thins Snack Crackers and veggie dippers, such as baby carrots or mushroom caps and Belgian endive leaves.