Recommended by Lena, Ontario, Feb 04

1 Lb dry ziti pasta	1 1/2 Cup sour cream
1 onion, chopped	6 ounces mozzarella cheese,
1 Lb lean ground beef	-shredded
2 (26 ounce) jars spaghetti sauce	2 Tbl grated Parmesan cheese
6 ounces provolone cheese, sliced

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Recipe sent in by Romina, Alicante Spain

1 Leek	Salt & Pepper
1 Onion	Ham, A Piece To Taste
2 Clove Garlic	250grs Cream
500grs Mushrooms	Chicken Cube
Butter	Water

Cut the leek and onion in rings, chop the garlic cloves and fry lightly in the meltedbutter with the piece of ham.
When almost browned, add the mushrooms cut into slices, salt & pepper to taste.
Mix well and add water and chicken cube
simmer for about 15mins.
Remove the piece of ham and liquidize
Add the cream and condiment to taste

Sent in by Wanda, Al USA, January 2008

Whole chicken or chicken parts	-dumpling dough
3 -4 chicken bouillon cubes	Salt & pepper
1 Can cream of chicken soup	2 eggs
2 Can chicken broth or more if	1 -1/2 to 2 cups flour
-desired, reserve 1 cup for

Place your chicken/chicken parts into about a 4 quart pot. Add salt & pepper to taste, bouillon cubes, cream of chicken soup and chicken broth remembering to reserve 1 cup. Add enough water or more broth to cover the chicken well. Cover with a lid and bring to a boil, reduce heat and simmer until the chicken is done. Remove chicken and de-bone. Do not add it back to the pot right now. Add more liquid if needed to make about 1/2 the pot of broth and let it be returning to a boil while you are making the dumplings.
Place flour in a medium sized bowl and add eggs. Stir while adding a small amount of broth at a time so you can be sure to get all the lumps out. Add enough of the broth to make a fairly stiff dough. Divide dough in half and place on a floured surface. Knead a bit and then using a rolling pin, roll dough to about 1/4" thick. Cut into strips and then cut again to make each strip about 2" long and add to boiling broth. Repeat with the other half of dough. Cook until dumplings are almost done and then add chicken for the last few minutes of cooking.

You can reheat leftovers and they are almost as good as when first cooked.

Sent in by Jan of Australia, January 2008

4 Cup Self Rising flour	About 1-1/3 cups water
1/2 Tsp baking powder	Handful sultanas

Mix flour and baking powder, add sultanas
Make a well in centre and add water.
Mix to soft dough, knead and shape into flattened round ball
Place on trivet in heated camp oven, on coals off the fire.
Put some coals on top. Try after 25 minutes.
Damper is cooked when it sounds hollow when lightly tapped.
Traditionally, serve spread with golden syrup.

Or substitute port or sherry for some of the water Can be varied easily by adding spices, nuts, ginger etc. No butter or sugar. Sent in by Jan, Australia. January 08

425 gram can mango slices in	Add 1 teaspoon bicarbonate of soda
-natural juice	Let cool then add 2 lightly beaten
500 grams mixed fruit	-eggs and
Half cup water....... simmer these	one and a half cups self raising
-one	-flour
-minute

Bake in pan lined with baking paper
for one hour or so in moderate oven.
Cool in tin.

Make a heart-shaped cake without purchasing a special pan. Shared by Sharon Feb 08 recommended for St Valentine's Day

1 cake mix	2 Can of white frosting
1 9” round cake pan	Cherry pie filling
1 9” square baking pan

Make cake batter according to package directions and pour into greased and floured cake pans. Bake as directed. Cool cake 10 minutes in pan on cooling rack. Remove from pans.

Place the square cake diamond fashion on the serving dish. Cut the round cake in half and place each half with cut side next to a square side to form a heart. Frost with white icing and make a border around the outer edge to hold the filling. Top with cherry pie filling.

Shared by Sharon Feb 08 Recommended for St Valentine's day

Cake batter	Marbles or aluminium foil
Paper baking cups

Line muffin pans with paper baking cups and fill ½ full with batter. Place a marble or small ball of aluminium foil in each cup between the paper liner and the pan to make the heart-shaped mould. If the cups arent about 2/3 full, add a little more batter. Dont overfill the cups or youll lose the heart shape. Bake as usual. Frost the cupcakes, pile decorative frosting around the outside to further define the heart shape, and decorate with Valentine candies.

Recommended by Lena, Ontario, Feb 08 Christmas, halloween, St Valentines, Easter

1 Cup peanut butter	-chopped type)
1 Cup chopped pecans	1 Tbl butter, softened
1 Cup powdered sugar	2 Cup semisweet chocolate chips
1 Cup chopped dates (NOT the	1/2 Cup milk chocolate chips
-prepackaged	1/2 Cup milk chocolate chips

In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls.
Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth.

Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

Yeasty rolls filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls. The hazelnuts are optional. Posted by Sharon, March 08

3 -3/4 to 4-1/4 cups all-purpose	1/2 Tsp salt
-flour	3 eggs
1 Pkg active dry yeast	2/3 Cup currants or raisins
1 Tsp ground cinnamon	1/2 Cup chopped hazelnuts
3/4 Cup milk	-(filberts) (optional)
1/2 Cup cooking oil	1 slightly beaten egg white
1/3 Cup granulated sugar

In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, and cinnamon. In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F).

Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.

Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).

Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.

In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing. Serve warm. - Yield: 20 buns