Family Recipe Favorites

RECIPE LISTINGS Appetizer, Artichoke Dip (Hot) (Tracy) Appetizer, Bacon, Lettuce & Tomato Dip (Guylaine) Appetizer, Blue Cheese Dip (Tracy) Appetizer, Hummus Chickpea dip (Susan) Appetizer, Chicken/Cheese/Walnuts (Brenda) Appetizer, Crabbies (Tracy) Appetizer, Deviled Eggs (Tracy) Appetizer, Kielbasa (Tricia) Appetizer, Liver Pate (Susan) Appetizer, Mexican Dip (Tracy) Appetizer, Sausages In Bacon (Lil Piggies) (Tracy) Beans, Baked New England Style (Susan) Beef, Army SOS (Grampy) Biscuits, Cheddar (Susan) Breakfast, Easter Pie (Guylaine) Breakfast Treat (Venus) Brownies, Best Ever (Susan) Cake, Angel Food Delight (Susan) Cake, Carrot Pineapple Bread (Brenda) Cake, Chocolate Mocha Cream Cake – One Bowl (Tracy) Cake, Ice Cream Treasures (Tracy) Cake, Mayonnaise (Grammy) Cake, Pumpkin (Grammy) Candy, Potato WWII (Connie) Cauliflower, Baked (Grampy) Chicken, A La KING (Susan) Chicken, BBQ slow cooker (Susan) Chicken, Chinese Orange (Susan) Chicken, Crunch (Susan) Chicken, In Lettuce Wraps *PF Changs* (Susan) Chicken, Marsala (Susan) Chicken, N Dumplings (Sheila) Chicken, Nuggets (Grampy) Chicken, Oriental (Susan) Chicken, Pot Pie (Susan) Chicken, Pot Pie (Tracy) Chicken, Sesame (Susan) Chicken, Sticky (Susan) Chicken, Thai (Susan) Chicken, Thai Wrap (Susan) Chicken, Chicken or Veal Scaloppini w/Mushrooms (Roger/Lisa) Chili Con Carne (Grammy) Chinese, Egg Rolls (Susan) Chinese, Wontons, Baked Snack (Susan) Chinese, Wontons, Mini Baked Filled (Susan) Chinese, Wontons, Stuffed Spinach Wontons (Susan) Chop Suey, American (Grammy) Chop Suey, Chinese (Susan) Cookies, Biscotti – Anise (Brenda) Cookies, Super Chocolate (Susan) Cookies, Chocolate Chip Cookies or Pie/ Soft and chewy (Jessica) Cookies, Hermits (Grampy) Cookies, Outrageous Chocolate Cookies (Jessica) Cookies, Italian Anise (Tricia) Cookies, Nieman Marcus Famous Chocolate Chip Cookies (Susan) Corn Chowder (Grammy) Dessert, Chocolate Fudge Pie (Susan) Dessert, Chocolate Mousse (Susan) Dessert, Church Windows (Tricia) Dessert, Doughnuts, French (Susan) Dessert, Fig Squares (Grampy) Dessert, Tiramisu (Susan) Dessert, Idiot Bars (Tricia) Dessert, Lemon Squares (Grampy)

Dessert, Min Cheese Cakes (Susan) Dessert, Peanut Butter Balls Dessert, Pecan Pie (Tricia) Doughnuts, French (Susan) Drink, Egg Nog (Susan) Drink, Pacific Rim (Susan) Drink, Sherbet Punch (Tricia) Drink, Watermelon Cooler (Susan) Drinks, Hot Liquor Drinks Mt. Charleston (Susan) Frosting, Brownie (Susan) Guacamole (Susan) Hummus Chickpea dip (Susan) Lo Mein, Beef Stir Fry (Susan) Meatballs, Greek (Susan) Meatballs, Italian (Grampy) Meatballs, Italian a la Trovato (Jessica) Mexican, Carne Asada De Trovato (Roger/Lisa) Mexican, Pico De Gallo Pancakes (Grampy) Pancakes, Griddle Style (Grampy) Pasta, Bethy Surprise Pasta (Bethany) Pasta, Chicken-Ham Lasagna (Tracy) Pasta, Chipotle Macaroni & Cheese (Tracy) Pasta, Creamy Light Fettuccine Alfredo (Susan) Pasta, Macaroni & Cheese (Susan) Pasta, (Rachael Ray Mac N Cheese), Susan Pasta, Baked Macaroni & Cheese (Susan) Pasta, Mac N Cheese (Tracy) Pasta, Macaroni & Cheese (crock pot recipe), Susan Pasta, Pastistio (Susan) Pasta, Pierogi Lasagna (Tracy) Pasta, Portobello Mushroom Pasta (Tracy) Pasta, Pasta & Prosciutto (Tracy) Pasta, Quick Pasta Salad (Susan) Pasta, Whole Wheat Chili Mac (Tracy) Pasta, Pasta Salad (Tracy) Pasta, Sautéed Shrimp & Vermicelli (Tracy) Pasta, Shrimp & Asparagus Penne (Tracy) Pasta, Shrimp & Feta with Fresh Pasta (Tracy) Peppers, Stuffed Peppers (Susan) Pie, Banana (Susan) Pie, Easter (Guylaine) Pie, Pecan (Susan) Pie, Viviane’s Canadian Pork Pie (Guylaine) Pie, Pork Pie (Susan) Pie, Shephard’s Pie (Susan) Pie, Swedish Apple (Susan) Pie, Whoopie (Susan) Pizza, Tomato Basil Squares (Tricia) Pork, Pork Slow Roasted (Susan) Pork Tenderloin (Susan) Pudding, Bread Old Fashioned (Grampy) Pudding, Bread Old Fashioned Crock Pot Recipe (Susan) Pudding, Bread w/Raisin (Grampy) Pudding, Corn Starch (Grampy) Ribs, Country (Jane) Salad, Asian Chicken Salad (Susan) Salad, Bethy Surprise Pasta Salad (Bethany) Salad Dressing, TGIF (Susan) Salad, Chicken & Pasta (Susan) Salad, Chicken & Pineapple Pitas (Susan) Salad, Pasta Salad (Tracy) Salad, Spinach (Susan) Salad, Turkey Citrus Avocado Salad (Susan) Sauce, Asian Dipping Sauce Sauce, Bechamel Sauce

Sauce, Chinese Brown/Dipping/Peanut (Susan) Sauce, Cream (Susan) Sauce, Sinfully rich Non Fat Fudge Sauce (Susan) Sauce, Old Fashioned Hot Fudge (Susan) Sauce, Peanut (Susan) Sauce, Peanut-Sesame Dressing Sauce, Salmon BBQ (Susan) Sauce, Spaghetti Sauce a la Trovato (Jessica) Sauce, Spaghetti Tuna Sauce by Grampy (Susan) Sauce, Sweet & Sour (Susan) Seafood, Ahi Tuna Seared Taco with Avocado Salsa (Venus) Seafood, Crab Rangoon (Susan) Seafood, Crabcakes (Susan) Seafood, Crabcakes, Morton Steak House (Susan) Seafood, Fish Chowder (Susan) Seafood, Salmon Barbeque Roasted (Tracy) Seafood, Salmon Cakes (Susan) Seafood, Just Try It Salmon Delight (Venus) Seafood, Salmon Grilled Pastrami-Style (Tracy) Seafood, Salmon Maple Glazed (Tracy) Seafood, Salmon Roasted with Citrus & Herbs (Tracy) Seafood, Scallops (Susan) Seafood, Shrimp Bourbon Barbecued Shrimp with Pecan Rice (Tracy) Seafood, Sautéed Shrimp & Vermicelli (Tracy) Seafood, Shrimp Scampi (Tracy) Seafood, Shrimp Spicy Garlic (Tracy) Seafood, Shrimp Spicy Garlic Weightwatchers (Tracy) Seafood, Shrimp or Scallop Stir Fry (Susan) Seasoning, Dry Rub (Susan) Seasoning, Taco (Susan) Soup, Best Ever (Grampy) Soup, Chicken Noodle Soup (Tracy) Soup, Creamy Tomato-Artichoke Soup (Bethany) Soup, French Onion (Susan) Spanikopita, (Susan) Spinach Peta, (Tricia) Steak, Italian Breaded (Grampy) Steak, Mexican Stuffed (Grammy) Stuffed Peppers (Susan) Wontons, Baked Snack (Susan) Wontons, Mini Baked Filled (Susan) Wontons, Stuffed Spinach Wontons (Susan)

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (ENJOY all these tried and true recipes) Best Ever Soup (absolutely the best and great for the waistline. Dad made this using his favorite ingredients)

Ingredients: ¾ lb cubed beef 3-4 chopped celery stalks 2-3 chopped onions 1/4 chopped cabbage 3 - 4 carrots

1 can kidney beans Macaroni (handful) Pepper to taste 6-8 bullion cubes 2 cans chopped tomatoes

Sauté in olive oil - Beef, ½ of the celery and onions. When browned put in large pot Add 2 Qts water Bullion cubes Remaining ½ celery Tomatoes Cabbage Carrots Simmer until carrots are tender. Add handful of macaroni. Bring to a boil then simmer until macaroni is cooked. Taste often for flavor adjustments if needed. If too acidic, add a little sugar Chicken Golden Nuggets (who can say no to these) Ingredients: 1 slightly beaten egg ½ C water ¾ tsp salt

½ C flour 3 whole chicken breasts 1 qt oil

Mix egg, water, salt and flour. Cut chicken into 1” pieces. Dip in batter. Heat oil in heavy 3 qt saucepan over medium heat. Oil should fill ½ of pan. Add chicken (no more than 1 layer at a time). Fry 3-4 mins, then drain. Pineapple dipping sauce ½ C pineapple preserves 2 Tbl prepared mustard 2 Tbl grated horse radish Cook for 3 mins, stirring frequently Fig Squares (I am drooling for these, definitely can use for Lemon squares as well. A Sheila Charette absolute favorite) Ingredients 2 2 1 1

½ C flour Tbl sugar tsp salt C (2 sticks) margarine

1 egg yolk 1 egg white 2/3 C milk fig pie filling (2 / 10 oz fig fillings equals 2 jars)

Mix flour, sugar, salt and margarine. Beat egg yolk and milk. Add to mixture to make dough. Cut in half for top and bottom layers. Layer 12x 17 ungreased pan with ½ dough and cover with desired filling. Cover with remaining dough. Beat egg white and brush over top. Bake 400 for 20-35 mins. Cool and cut into squares

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (Even more tried and true recipes) Hermits (these are fabulous. Dad really could cook)

1 C sugar ½ C oil 3 C flour 1 tsp cinnamon ½ tsp clove

½ tsp nutmeg ½ tsp salt ½ C milk ½ C molasses ¾ C raisins

Cream sugar and oil together. Sift dry ingredients. Combine milk and molasses and and Add alternatively to dry ingredients. Fold in raisins. Spread onto cookie sheet. Bake 350 for 20-25 mins. Cut into squares and Sprinkle with sugar while still warm Lemon Squares (this recipe was in Tricia’s handwriting, so not sure if this was Dad’s fabulous recipe. If not, suggest you substitute lemon pie filling in previous fig square recipe since that recipe was in Dad’s hand) 1 ¾ C graham cracker crumbs ¾ C flour ¾ C butter ½ C coconut (Optional)

1 tsp baking powder ½ C sugar 1 Tbl milk 1 package lemon pudding pie filling

Mix butter and sugar. Add milk and other ingredients. Press ½ mixture into buttered baking dish. Pour cooled pudding over crumbs. Sprinkle remaining mixture on top. Bake 350 for 30 mins. Pancakes 1 C flour ½ tsp salt 1 Tbl sugar 1 Tbl baking powder 1 C milk 1 egg Mix first four (4) ingredients. Add milk and egg. Before pouring batter in pan, melt 1 Tbl butter and pour batter into pan. Flip when pancake has bubbling effect. Ground Beef (S.O.S. ARMY) 8 oz ground beef 2 2/3 tsp flour ½ tsp salt ¼ tsp pepper

1 tsp soup and gravy base (can use beef bouillon cube) ¼ C Non fat dry milk 9 oz warm water 1/8 tsp Worcestershire sauce

Brown beef in its own fat breaking into small pieces. Add flour, salt, pepper, soup & gravy mix, Cook about 5 mins. until flour is absorbed. Reconstitute milk with water and add to mixture. Add Worcestershire and heat to a simmer until thickened. Serve on toast

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (Even more tried and true recipes) Raisin Bread Pudding (I don’t remember this, but recipe is in Dad’s handwriting)

1/3 C Sugar ½ C Raisins (soaked in water 20 mins) 2 C Milk ¼ C Butter

3 C white bread cubes ½ tsp cinnamon 1/8 tsp salt 2 well beaten eggs

Soak raisins in water for 20 mins, drain and set aside. Heat milk and butter in a saucepan. Combine in large bowl sugar, bread cubes, cinnamon, salt and eggs. Add milk mixture and stir gently. Spoon into one quart greased baking dish. Place dish in pan of hot water. Bake 350 for 45-55 mins or when knife comes out clean. Serve warm or cold Dad's Best-Ever Soup 3/4 lbs. beef (diced) 2 onions 4-5 celery stalks (chopped) 4-5 carrots (chopped) 1/4 medium-sized cabbage

2 cans chopped tomatoes 1 c red kidney beans 6-8 bouillon cubes salt/pepper to taste water to cover

Brown beef in oil with onions and celery. Put in large kettle. Add cabbage, carrots, tomatoes, bullion cubes, salt and pepper, and cover with water. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add beans (noodles, shells or macaroni can be substituted) and continue to simmer until tender. Old Fashioned Bread Pudding 2 c milk (scalded) 4 slices bread (buttered and diced) Handful raisins Nutmeg

½ tsp vanilla 1/4 tsp salt 1 egg (beaten) 1/3 c sugar

Add scalded milk slowly to beaten egg. Add vanilla, salt and sugar. Pour over bread and raisins in a casserole dish. Sprinkle with some nutmeg Bake 30 mins/ 350 Serve warm with ice cream Country Ribs ala Jane ( the Jane refers to our cousin, Jane Durant) Ribs 1 large can tomato sauce ½ c ketchup ½ c molasses

chopped onions ½ c brown sugar 1 Tbl gourmet mustard

Bake raw ribs 1 hr/350 – drain fat Mix ingredients and cover ribs with sauce. Bake uncovered 1 hr / 350

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato Mom's Chili Con Carne 2 lbs beef (lean, ground) 4 medium onions

(oh so good!)

1 lg. can peeled tomatoes (1 lb. 12 oz.) 1 can tomato sauce 1 tsp. vinegar Sugar (to taste) 2 TBS. chili powder 3 cans kidney beans Salt/pepper Brown chopped onions in oil. Add beef, salt and pepper. Cook. Add kidney beans, vinegar, sugar, tomato sauce and tomatoes. Cook over low heat stirring frequently, for 30 minutes. Add chili powder. Cook for 15 minutes longer. (Can be frozen) Dad's Italian Steak the family)

(Yummy says it all –Brenda (Trovato) Terrio makes this better than anyone else in

Top sirloin steak or cube steak Romano cheese and Italian bread crumbs (equal portions) Dash garlic salt Dip steak into beaten eggs, then into bread crumb mixture. Cook in fry pan (on top of stove) in olive oil, over medium-high heat. Mom's Stuffed Mexican Steak

(this brings back memories of a great meal. I can actually smell it)

1 1/2 lbs. flank steak Chili stuffing (below) 3 TBS. shortening Salt/pepper Order steak dressed with fat removed and the meat scored on both sides. Spread stuffing on steak to an inch of the edge. Roll up like a jelly roll. Tie securely and sprinkle with salt/pepper. Add enough water (or 1 can spaghetti sauce) to keep meat from sticking. Cover and bake at 350 for 1 1/2 hrs, replenishing liquid as necessary. Uncover and roast until well-browned (30 min.). Potatoes, onions, etc. may be cooked with meat. Chili Stuffing: 2 cups soft bread crumbs 2 TBS. shortening 3/4 tsp. salt 1/4 tsp. pepper 1 TBS. chili powder 2 chopped green peppers 1 chopped onion 1 cup canned tomatoes (drained) Mom's Corn Chowder 1/2 cup sliced onion 1 TBS. butter 3 cups cooked cubed potatoes 2 cups boiling water 2 cans whole corn (1 lb. each) 1/8 tsp salt 1 can creamed corn 1 qt milk 1/8 tsp pepper Combine all ingredients and cook until well-heated.

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato (No explanation needed. All too good to pass up.)

Dad's Baked Cauliflower (who can forget this recipe. You would never know you were eating cauliflower) Par boil cauliflower. Cut off florets. Roll in mixture below. Mix all and roll cauliflower in mixture 1 egg (beat) 1/2 cup water 1/2 tsp salt 1/2 cup flour Next, roll cauliflower in a mixture of Italian bread crumbs and parmesan cheese (equal parts of each) along with garlic salt. Place on greased sheet, sprinkle cauliflower with olive oil, bake at 350 until brown. Mom's American Chop Suey 1 lb. hamburg 1 medium onion, chopped 2 lbs. canned tomatoes 1 15 oz. can tomato sauce Salt, pepper, sugar to taste 1 lb. cooked elbow macaroni Brown hamburg w/onions in a little water. Add tomatoes and sauce. Simmer. Add salt, pepper and sugar to taste. Add macaroni. Mix. Mom's Pumpkin Cake 3 cups flour 4 eggs 2 TBS baking powder 2 cups sugar 1 tsp salt 1 can pumpkin (1 pie) 3 tsp cinnamon 1 cup Crisco Mix all ingredients until well-blended. Pour into greased/floured angel cake pan. Bake at 350 for 1 hour. Frosting: 3oz. cream cheese/ 11/2 C confectioner's sugar/ 1 tsp vanilla — Mix & Beat until creamy/Top cake with walnuts Mom's Mayonnaise Cake (made during WWII when ingredients were scarce) 4 TBS cocoa 1 cup sugar 2 cups flour 2 tsp. baking soda 1/2 tsp salt 1 cup cold water 1 cup mayonnaise 2 tsp vanilla

Mix all ingredients. Bake at 350 for 35 minutes.

Aunt Connie's Potato Candy (WWII recipe) 1 box confectionary sugar 1/2 small - medium, boiled potato Mix well. Roll out like dough and spread with peanut butter. Roll up like jelly roll and cut 1/2" pieces. Let stand 2 hours

Recipes from Grampy (Roger, Sr.) and Grammy (Cecelia) Trovato

Dad's Sweet Milk Griddle Cakes 2 cups flour 1 tsp. salt 1 1/2 tsp baking powder

2 cups milk 1 egg 1 TBS melted shortening

2 TBS sugar

Mix flour, salt, baking powder and sugar. Add milk, well-beaten egg, and shortening. Mix well. Drop by tablespoons onto hot griddle, greased well, and brown both sides. Serve hot. Dad's Italian Meatballs 2 lbs ground beef ½ c bread crumbs 1 tsp parsley ¼ c milk 2 eggs (beaten)

¾ c Romano cheese 1 clove chopped garlic 1 ½ tsp salt ¼ tsp pepper

Mix all ingredients, shape into balls and cook with spaghetti sauce Cornstarch Pudding (Editors Note: This recipe originally came from our grandmother (Carmela Trovato). Despite all the lumps, we loved this recipe as kids, especially Sheila Charette). Melt 1oz unsweetened chocolate in double boiler. Stir in slowly: 1/2 c sugar 1 3/4 c milk 1/8t salt Heat above ingredients to boiling point Dissolve: 3T corn starch in ¼ c milk Stir cornstarch slowly into the hot mixture. Cook over boiling water for 10 minutes, stirring constantly. Cover, cook 10-12 minutes. Cool by stirring very gently, add 1t vanilla. Tuna Spaghetti Sauce (Dad used to make this all the time. I absolutely love it. I don’t have his recipe, but this sounds and tastes very much like his – ENJOY)      

½ cup extra virgin olive oil 1 large red onion thinly sliced 2 cups Tomato Sauce 1 can Italian tuna packed in oil 1 teaspoon fresh marjoram 1 bunch Italian parsley finely chopped

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell Chocolate Fudge Pie

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) 1 cup packed brown sugar 1/2 cup unsweetened cocoa 1 tablespoon all-purpose flour 3/4 cup 2% reduced-fat milk 1/3 cup light-colored corn syrup 1 tablespoon butter, melted 1 teaspoon vanilla extract 2 large eggs 2 large egg whites 1 cup frozen fat-free whipped topping, thawed 1/2 teaspoon unsweetened cocoa (optional) Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined. Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired. Dry Rub Basil Black Pepper Cayenne Garlic Powder Onion Powder Paprika Sea Salt Thyme White Pepper

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell Chocolate Mouse

1/4 cup sugar 1/4 cup unsweetened cocoa 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2 large eggs 2 cups 2% reduced-fat milk 1/4 cup Frangelico (hazelnut-flavored liqueur) 1/2 teaspoon vanilla extract 3 ounces bittersweet chocolate, chopped 2 cups frozen fat-free whipped topping, thawed 2 tablespoons chopped hazelnuts, toasted Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally. Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts. Tiramisu 1 cup part-skim ricotta cheese 3/4 cup (6 ounces) 1/3-less-fat cream cheese 1/2 cup sugar 24 ladyfingers (2 [3-ounce] packages) 1/2 cup Kahlúa (coffee-flavored liqueur) 1 tablespoon unsweetened cocoa Combine the ricotta, cream cheese, and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11 x 7-inch baking dish. Drizzle with half the Kahlua, and let stand 5 minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture. Sprinkle with cocoa.

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell Chicken and Dumplings (Tracy Charette shared this recipe with me. It is from the kitchen of Sheila Charette. I haven’t made it yet because I remember Sheila’s so well and so delicious, I was afraid it just wouldn’t’ taste the same if I made it. Tracy converted it into WW points @ 22).

3-4 cut up chicken breasts 4 C chicken broth 2 C cut up potatoes 2 C carrots

1 C onions (oops, Tracy must have added these, Sheila would not use) 1 C green beans ¼ C Wondra Bisquick dumplings

Place all ingredients except Wondra and dumplings in crock pot. Cook on low 6-8 hrs. Add Wondra during cook time to thicken sauce. Add dumplings 20 mins. Before serving. Chicken or Turkey Pot Pie: 1 ½ C frozen peas and carrots (thawed) 5 Tbl butter 5 Tbl flour ¼ C chopped onion ½ tsp salt ½ C diced celery

¼ tsp pepper 1 ¾ C chicken or turkey broth 2/3 C milk 2 ½ to 3 C diced chicken or turkey 2 pie crusts

Drain peas and carrots and set aside. Heat butter in 2 qt saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat and stir in broth and milk. Place back on heat to boiling for about 1 min then stir in chicken/turkey and vegetables. Line pie plate with crust and pour mixture into pan. Place 2nd pie crust on top (I usually only use a top crust to save on fat and calories). Bake 425 for 35 mins. Chinese Chop Suey (I made this after Saturday morning roller skating with Dennis Laberge, Kevin Laberge, Todd, Ryan and Jessica Charette. The Boucher kids would join us and we would all play ‘Atari’. Denise Boucher gave me this recipe) 6-8 stalks chopped celery 1 28 oz can drained Chinese vegetables 2 large chopped onions 1 8 oz can drained water chestnuts 1 bag fresh (or 1 can drained) bean sprouts Chinese gravy sauce or Gravy Master 1 large can (or 1 C fresh) mushrooms ¾ stick butter 1 ½ chopped green pepper 1 lb browned & drained hamburg Fill large pot with water to coverage celery: onion: pepper. Cook over medium heat until partially cooked Add bean sprouts and mushrooms. Continue to add water as needed. Use flour and water to thicken (or cornstarch). Add gravy sauce. Add Chinese vegetables: water chestnuts: cooked and drained hamburg Serve over rice and top with Chinese noodles

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell Chinese Orange chicken 4 boneless, skinless chicken breast halves, cut into 1-inch cubes

Marinade 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon cornstarch Sauce: 1/3 cup orange juice* 2 tablespoons dark soy sauce 1 teaspoon sesame oil 1 teaspoon brown sugar 1/4 teaspoon chile paste 1 clove garlic, minced 1 slice ginger, minced Oil for stir-frying, as needed Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger. Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry for another minute and serve hot. *If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup. Pork Slow Roasted (Cooking Light) • • 1/4 cup low-sodium soy sauce • 1/4 cup hoisin sauce • 3 tablespoons ketchup • 3 tablespoons honey • 2 teaspoons bottled minced garlic • 2 teaspoons grated peeled fresh ginger • 1 teaspoon dark sesame oil • 1/2 teaspoon five-spice powder • 2 pounds boneless Boston butt pork roast, trimmed • 1/2 cup fat-free, less-sodium chicken broth Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell French Doughnuts (So good. I think Todd, Ryan and Jessica Charette may remember these. Recipe is from Rita Laberge. Dennis Laberge made this famous for me). 1/3 C softened shortening

½ tsp salt

½ C sugar 1 egg 1 ½ tsp cinnamon 1 ½ C sifted flour 1 ½ tsp baking powder

¼ tsp nutmeg ½ C milk ¾ C sugar 9 Tbl melted butter

Mix first 3 ingredients in a mixer. Sift and alternate dry ingredients and milk at medium speed. Fill greased muffin pan 2/3 full. Bake 350 for 20-25 mins. Roll in melted butter, cinnamon and sugar Pastitsio (I absolutely love this dish. Wonderful memories of Helen Xintaras cooking this for her family of which I became an ’adopted’ daughter) 1 ½ lbs ground Hamburg 1 – 1 ¼ lbs cooked Greek macaroni 1 lb grated cheese consisting of Cheddar: Romano: American ½ lb butter 8 eggs

3 finely diced onion 5 C milk @ room temperature ¼ tsp nutmeg ¼ tsp salt pepper to taste

Sauté diced onion in ¼ lb of butter until light brown. Add hamburg: salt & pepper: nutmeg: 1 C water. Simmer. Add remaining ¼ lb butter: 2 well beaten eggs: ½ of the grated cheese. Mix well. Place ½ of the cooked macaroni into a well buttered 15x10x2 pan. Add hamburg mixture. Add remaining macaroni. Cream Sauce Melt 4 Tbl butter in a sauce pan Add 3 Tbl flour Stir Add 5 C room temperature milk Stir until mixture comes to a boil. Remove from heat Add remaining 6 well beaten eggs (be careful eggs do not curdle), remaining cheese and salt Pour over Hamburg mixture Bake 350 for 50 mins.

Submitted from kitchen of Susan (Trovato) & Robert Blaisdell Chinese Brown Sauce • •

3/4 cup beef broth (beef bouillon cubes can be used) 1 tablespoon plus 1 teaspoon oyster sauce

• • •

1 teaspoon dark soy sauce 1/2 teaspoon sugar 1 tablespoon cornstarch

Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup. Chinese Peanut Sauce • • • • • • • •

1/4 cup low sodium chicken broth 1/2 cup peanut butter 3 garlic cloves, minced 2 tablespoons cilantro leaves, chopped 2 mint leaves, chopped 1 tablespoon plus 2 teaspoons sugar 2 tablespoons soy sauce 3/4 teaspoon chili powder, or to taste

Warm the chicken broth in a small saucepan and keep warm on low heat. Process the peanut butter, garlic cloves, cilantro and mint leaves and sugar in a blender or food processor. Slowly add the warmed chicken broth and process again. Remove from the blender and stir in the soy sauce, and the chili powder to taste. Serve peanut sauce with satay and salads, or as an appetizer dip Sweet N Sour Sauce • • • • •

1/3 cup white or rice vinegar (Note: rice vinegar gives better results) 4 tablespoons brown sugar 1 tablespoon ketchup 1 teaspoon soy sauce 2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. (If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.) Dipping Sauce • • • • •

4 1 1 2 2

tablespoons soy sauce teaspoon sesame oil tablespoon Chinese red rice vinegar teaspoons ginger, minced teaspoons fresh cilantro leaves, chopped, or chopped green onion

Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days).

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Macaroni & Cheese (this is from Tracy Charette and is yummo. Thanks Tracy!) 12 oz. uncooked elbow macaroni ½ C fat free sour cream 12 oz fat free evaporated milk

¼ tsp salt ¼ tsp pepper 1/8 tsp ground nutmeg

8 oz low fat shredded cheddar cheese 1 Tbl Dijon mustard

2 Tbl breadcrumbs 2 Tbl grated Parmesan cheese

Cook pasta, drain and stir in sour cream - set aside. Heat milk in small saucepan over medium het until tiny bubbles appear (i.e.: scalding). Reduce heat to low, add cheese and simmer until cheese melts (stir constantly with whisk, about 2 mins.), remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta, mix well. Transfer to 4 qt casserole dish. Combine breadcrumbs and Parmesan cheese, sprinkle over pasta Bake 350 for 30 mins until top is golden WW: 6 points each of 8 servings Rachael Ray Mac N Cheese 1 TBS. Olive Oil 2 TBS. butter 3 TBS. flour salt 1/4 Tsp. ground cayenne pepper 1 lb. elbow macaroni cooked 8 min. or to al'dente 1 1/2 cups milk 3 cups shredded cheddar 1/2 Tsp. nutmeg ground or grated (I left out because I did not have on hand) Heat pan over med. heat add oil and butter. When melted together add the flour and combine gently. Cook wisking flour and butter together until smooth about 3 minutes. Slowly add milk and continue to wisk. Gently bring milk to bubble stirring frequently. Allow milk to thicken. Stir in 2 cups of cheddar a handful at a time. Season with nutmeg and cayenne pepper. Taste and add salt if needed. Add cooked pasta and coat completely with cheese sauce. Transfer to baking dish and top with remaining cup of cheese. Place under broiler and brown cheese on Pork Pie (I haven’t made this yet but absolutely love pork pie. A friend in NH would make me one every year on my birthday. Perhaps Guylaine has a recipe of this to share. I would love a family recipe for this one) 1 lbs ground pork ½ tsp salt 1 Tbl cinnamon 1/3 Tbl ground clove

2 pie crusts 1 large diced onion pepper to taste

Place all ingredients in large kettle. Pour water over and mix well. Cook on medium heat until browned then Cover and Cook about 1 ½ hrs. Stirring occasionally .Add water as needed for desired consistency. Remove from heat and Add enough breadcrumbs to absorb the moisture. Bake 400 for 50-60 mins.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Sesame chicken from Chen Yang Li @ Bedford, NH (this is fabulously good. Got the receipt directly from the restaurant when they did a presentation at Macy’s.) Ingredients: 12 oz chunked chicken lightly dipped in lotus flour and sautéed in sesame sauce

Ingredients for Sesame Sauce Chicken Broth Soy Sauce Vinegar Cooking wine Sugar Oyster Sauce Sesame Oil Sesame seeds Corn starch Ginger, Scallion, Garlic as desired Sunny Banana Pie – No Bake 9” graham cracker crust 8 oz softened cream cheese 2 bananas

8 3 2 ½ 5 2

tsp tsp tsp tsp tsp tsp

1 tsp

¼ tsp 2 tsp

(Easy and oh so yummy) 2 C milk 3¼ oz instant vanilla pudding mix Toasted coconut (optional)

Slice bananas into graham cracker crust. Mix (gradually until well blended) 1 C milk and softened cream cheese. Add pudding mixture and remaining milk. Beat slowly for one minute and pour into crust. Chill and garnish with coconut (optional) Swedish Apple Pie (Todd, Ryan, Jessica Charette and I made lots and lots of these pies and used to deliver them to the neighbors at Christmastime. We loved eating them too!) Sliced apples 1 Tbl sugar 1 Tbl cinnamon (optional)

¾ C melted butter 1 C flour 1 C sugar

pinch nutmeg 1 egg 1 can chopped nuts

Fill pie plate with apples. Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Combine remaining ingredients in a bowl and pour over apples. Bake 350 for 45 mins. TGIF Salad Dressing 1/3 Cup Peanut Oil 1/3 Cup Cider Vinegar 1/3 Cup Water 2 Tbsp. Green Onion stems

2 Tbsp. Soy sauce 1 Tbsp. Honey 1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly. Keep dressing refrigerated and covered to use within a few weeks. Shake before using.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Thai Chicken (Jennifer Lyons – this one is for you. You can use your own chicken substitute) 1 1 2 1

Tbl vegetable oil 2 medium chopped onion 2 boneless chicken breasts cut into 1 inch cubes 2 Tbl flour 2

Tbl honey Tbl soy sauce chicken bouillon cubes C water

¼ tsp ground ginger 2 Tbl curry powder

¾ C white rice 2 sliced carrots

Sauté onion in vegetable oil until light brown. Add chicken and brown both sides. Sprinkle flour, ginger and curry powder and stir all. Add honey, soy sauce, bouillon cubes and water. Bring all to a boil and simmer for 5 minutes. Add rice and carrots. Stir and simmer uncovered for 25-30 mins. Thai Chicken Wrap This Asian-inspired wrap is full of peanutty flavor & is great for the figure! 3/4 lb. skinless, boneless chicken breast 1/2 tsp. garlic salt 1/4-1/2 tsp. pepper 6 8-10-inch plain, red or green flour tortillas 1 Tbs. oil 4 C. packaged shredded broccoli (broccoli slaw mix) 1 medium red onion, cut into thin wedges 1 tsp. grated fresh ginger Thai Peanut Sauce 3 Tbs. white or brown sugar

2 Tbs cooking oil

1/4 C. creamy peanut butter 3 Tbs. soy sauce

1 tsp minced garlic dash Tabasco

3 Tbs. water Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2-3 minutes or until vegetables are crisp-tender. Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes. To assemble, spread each tortilla with about 1 Tbs. Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side. To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Sinfully rich Non Fat Fudge Sauce ½ C Sugar ¼ C Hershey’s Cocoa

2 tsp vanilla extract ½ C evaporated skim milk

1 Tbl plus 1 tsp cornstarch In small saucepan, stir together sugar, cocoa and cornstarch. Stir in evaporated milk. Cook over low heat, stirring constantly until mixture comes to a boil. Continue cooking until sauce is smooth & thickened, stirring constantly. Remove from heat and stir in vanilla. Whoopie Pie (Five Stars - (Sheila (Trovato) Charette and Roger Trovato Jr. probably remember how good these are. I used to sell them during the summer months. I made a lot of money at $.25 each- much to the chagrin of my mother. I learned years later when she told me how aggravated she would be with me when she went to use her ingredients and I had used them all up. Ah, what mothers have to put up with their kids!!) ½ C Shortening 1 C sugar 2 egg yolks 1 C milk 1 tsp vanilla

2 C flour 3 Tbl cocoa 2 tsp baking soda 2 tsp salt

Sift dry ingredients and then Combine remaining ingredients. Mix until smooth. Drop by teaspoon onto ungreased cookie sheet. Bake 350 for 10-12 mins. Fill with filling when cool Filling (mix with electric mixer) ½ C shortening 1 ¼ C confectioner’s sugar

1 C fluffy marshmallow 6 drops vanilla

Best Ever Brownies - (Everyone loves these brownies, a particular favorite on card/domino night with Ryan, Tracy, and Jessica Charette) ½ c (1 Stick) butter (melted) 1 C sugar 1 tsp vanilla extract 2 eggs ½ C all purpose flour are

1/3 C Hershey’s Cocoa ¼ tsp baking powder ¼ tsp salt ½ C chopped nuts (optional) Creamy Brownie Frosting (optional – I didn’t use, the brownies great on their own!)

Heat oven to 350. Grease 9” sq pan. In medium bowl, stir together butter, sugar, and vanilla. Add eggs (beat well with spoon). Sir together flour, cocoa, baking powder and salt. Add to egg mixture, beat until well blended. Stir in nuts (if desired). Spread batter into prepared pan. Bake 20-25 mins or until brownies pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Creamy Brownie Frosting: 3 Tbl butter (softened) 3 Tbl Hershey’s Cocoa 1 Tbl light corn syrup (or honey)

½ tsp vanilla extract 1 C powdered sugar 1 Tbl milk

In small mixing bowl, beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk. Beat until smooth and of spreading consistency. Add additional milk (1/2 tsp at a time) if needed Parmesan Pork Tenderloion 1 lb. pork tenderloin 3 tbsp. seasoned bread crumbs 1 tbsp. grated Parmesan cheese 1 tsp. salt 1/8 tsp. pepper 2 tbsp. vegetable oil 1 sm. onion, chopped 1 clove garlic, minced Cut tenderloin crosswise into 8 slices, approximately 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings. Watermelon Cooler 12 oz. Watermelon Juice 1/2 banana 1 scoop orange sherbet 1 scoop pineapple sherbet 1 scoop strawberries 1 scoop ice Pacific Rim 12 oz Papaya juice 1/2 banana 2 scoops orange sherbet 2 scoops peaches

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell

Crab Cakes: (Morton’s Steak House) Yields 6 Breadcrumbs 1 TBL Garlic, finely chopped 1 tsp. Shallots, finely chopped 1 tsp. Parsley, fresh, finely chopped

1 cup 1/8 tsp. 1/8 tsp.

White Bread crumbs, fresh Salt White pepper, ground

In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper. Mustard Mayonnaise 1/2 cup 4 tsp. 1/4 tsp. 1/2 tsp.

Mayonnaise, heavy Grey Poupon Dijon Mustard Worcestershire Sauce Horseradish, prepared

Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 Tbsp. to prepare crab cakes, and the balance will be served on the side. Crab Cakes 1 lb. Jumbo Lump Crabmeat 1 cup Bread crumbs, prepared 1 Tbsp. Parsley, fresh and finely chopped 2 Tbsp. Mustard Mayonnaise 1 tsp. Grey Poupon Dijon Mustard 1 Egg 1/2 tsp. Worcestershire Sauce 1/4 tsp. Tabasco Sauce Clarified Butter as needed Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distribute evenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeat mixture. Mix GENTLY to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1" thick - do not make perfectly flat, because cake should have grooves. Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in a preheated 450-degree oven and bake approx. 5 minutes on first side. Turn crab cake over using a metal spatula. Finish cooking-approx. 4 minutes. Place crab cakes in center of plate. Garnish with lemon and 1 Tbsp. of Mustard Mayonnaise sauce per crab cake.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Chicken and Pasta Salad 1 lb. cooked medium shells according to the package directions 1 1/2 lbs. cooked skinless, boneless chicken breast meat, diced small 2 cups seedless grapes (red or white) washed and split in half length wise 2 1/2 cups pineapple tidbits, canned, drained 1 cup walnut pieces, chopped 3 cups mayonnaise 1/4 cup honey

Combine the chicken, grapes, pineapple and walnuts in a large bowl. Toss them together evenly. Add the medium shells and mix evenly. Blend the mayonnaise and honey, and then gently fold it in to the pasta mixture. Refrigerate until needed. Sizzling Jumbo Shrimp or Scallops 8 4 2 1 3 2 1 1 1

oz 16-20 peeled and de-veined shrimp or scallops oz asparagus cut in 2 inch pieces oz fresh mushrooms quartered oz red bell pepper cut julienne oz stir fry sauce oz chicken stock oz sweet & sour sauce tsp fresh minced garlic oz corn starch

Stir Fry Sauce 2 oz soy sauce 1 oz chicken stock 1/2 oz cooking wine 1 Tbls sugar Sweet & Sour Sauce 1 cup sugar 1/2 cup white vinegar 1/2 cup chicken stock 1 tsp fresh minced garlic 1 tsp vegetable oil Chicken Crunch ( I got this recipe from Bethany (Terrio) Mechachonis. She visited with Bob and I one evening and cooked this for us. Oh, so good) 1 can cream of chicken soup ½ C milk 4 boneless/skinless chicken breasts 2 Tbl flour

1 ½ C seasoned stuffing, crushed 2 Tbl melted margarine 1 tsp parsley flakes (optional) ½ tsp lemon juice (optional)

In shallow dish, combine 1/3 c soup, ¼ c milk and set aside On waxed paper, coat chicken with flour , dip into soup mixture then dip into stuffing Arrange chicken on baking sheet, drizzle with margarine. Bake 20 mins/ 40 1 qt saucepan, combine remaining soup, ¼ c milk, parsley and lemon juice. Heat over low heat and use as sauce for chicken (optional)

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell

Pineapple Chicken Salad Pitas Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. 2 1/2 cups chopped cooked chicken breast (about 1 pound) 1/2 cup matchstick-cut carrots 1/3 cup sliced almonds, toasted 1/3 cup light mayonnaise 1/4 cup finely chopped green onions 1/4 cup plain fat-free yogurt

1 tablespoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (8-ounce) can crushed pineapple in juice, drained 4 (6-inch) whole wheat pitas, each cut in half 8 Romaine lettuce leaves Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture. Slow Cooker BBQ Chicken • • • • •

6 frozen skinless, boneless chicken breast halves (some say not to use frozen, up to individual choice. Adjust to low if not frozen) 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 4 to 5 hours on Low. (Do not use high if not frozen) Check at 4 hrs. Pull chicken and shred, return to cooker Add little wondra or corn starch to thicken sauce

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Holiday Egg Nog (Postrio Restaurant Chef John LaGrone) Yields 1 ½ gallon 9 eggs, separated 1 pint heavy cream, whipped lightly 1 cup sugar 1 ½ tsp dark rum (or rum extract for non-alcoholic) 1 tsp nutmeg, ground 1 tsp allspice, ground 1 ½ tsp cinnamon, ground ½ tsp clove, ground 1 qt half and half 2 qt milk, whole

- With a whisk or electric mixer fitted with a whisk attachment, beat the egg whites to soft peaks. Set aside. - Separately, whip the cream until lightly whipped but not thick and airy. Set aside. -

Combine yolks and sugar and beat with a whisk until fluffy. Add the spices and whisk thoroughly. Add the rum and mix. In small additions, add the milk and half & half until all is incorporated. Fold in both the whites and yolks, and refrigerate at least 4 hours.(Best if refrigerated 8 hrs.)

Crab Rangoon (Baked, not fried) • • • • • • • • • •

24 wonton wrappers Five-spice powder (optional) Cream Cheese Dip: 8 1/2 ounces crabmeat, drained if using canned meat, and flaked 8 ounces cream cheese 1 teaspoon chopped red onion 1 - 2 green onions, diced 1/2 teaspoon Lea and Perrins Worcestershire Sauce 1/2 teaspoon soy sauce Freshly ground black pepper, to taste

Preheat the oven to 350 . Spray 2 baking sheets with non-stick spray. Combine cream cheese and crab meat mixture. Stir in remaining ingredients, mixing thoroughly. Take a wonton wrapper and lightly dust it with five-spice powder (optional - about 1/8 teaspoon). Cut the wonton diagonally so that it forms 2 triangles. Continue with the rest of the wrappers. (Cover remaining wrappers with a damp cloth so that they don't dry out). Arrange the wonton wrappers on baking sheets. Place in stove on middle rack, and bake until they turn brown (5 to 6 minutes). Remove and cool. Place the cream cheese in a medium sized baking dish. Bake until cream cheese is heated through and just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips for dipping. Sticky Chicken (this is from Brenda Terrio. She made this for me when I was recovering from surgery. I liked it so much she shared the recipe with me. Easy and oh so good) ¾ c soy sauce ¾ c sugar ¼ c oil ½ tsp garlic salt 1 tsp ginger chicken breasts Clean and soak chicken in salt for 1 hr. Mix all ingredients. Pour over chicken and bake 1 hr/ 350

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Version of P.F. Chang's Chicken in Soothing Lettuce Wraps (Editor Note: This looks like a lot of work, but so worth it to anyone who has gone to PF’s & enjoyed this dish) Special Sauce 1/4 cup sugar 1/2 cup water 2 TB soy sauce 2 TB rice vinegar

2 TB ketchup 1 TB lemon juice 1/8 tsp sesame oil 1 TB Chinese hot mustard powder (see Tidbits) 2 tsp water 1 to 3 tsp garlic chili paste Stir Fry Sauce 2 TB soy sauce 2 TB dark brown sugar 1/2 tsp rice vinegar 1 cup fried maifun rice sticks (see Tidbits) 3 TB vegetable oil 2 skinless chicken breast fillets 1 cup minced water chestnuts 2/3 cup canned straw mushrooms 3 TB chopped green onion 1 tsp minced garlic (1 clove) 4 to 5 sliced iceberg lettuce cups

1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 TB soy sauce, 2 TB rice vinegar, 2 TB ketchup, 1 TB lemon juice and 1/8 tsp sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. Combine the 2 tsp water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. 2. To prepare the filling for your lettuce wraps, bring 2 TB of vegetable oil to high heat in a wok or large frying pan. Sauté the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot. 3. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas. 4. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun). 6. Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice. 7. Make the special sauce by adding your desired number of mustard and chili sauce to the special sauce blend: 1 tsp mustard and chili sauce for mild, 2 tsp each for medium and 3 tsp of each for hot. Stir well. 8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon. Serves 2 to 3 as an appetizer. Tidbits: Follow the directions on the package for frying the maifun (rice sticks) -- usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel. This expansive crisping process is actually quite exciting. Rather than powdered Chinese hot mustard, you can instead use the kind that comes already prepared in the bottle so that you don't have to add water.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Spicy Guacamole 1 large ripe avocado, peeled, pitted 2 teaspoons fresh lime juice 1/2 cup chopped fresh cilantro (omit if spicy not desired)

1/4 cup finely chopped onion 1 large garlic cloves, finely chopped 2 large Serrano chilies seeded, chopped (omit if spicy not desired) 1/4 teaspoon salt Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, Serrano chilies and salt and stir to combine. Makes about one cup Spinach Salad 4 slices bacon ( can substitute bacon bits as desired) 4 hard boiled eggs, sliced into quarters 6 cups baby spinach leaves 1½ cups mandarin oranges 1 cup walnuts ¼ cup red wine vinegar 1 tablespoon sugar ½ teaspoon dry mustard 2 tablespoons lemon juice 2 teaspoons olive oil Cook bacon until crisp, then drain, crumble and set aside. Add bacon to baby spinach leaves in salad bowl. Combine vinegar, sugar, mustard, lemon juice and oil. (I often substitute orange juice in lieu of vinegar, sugar, mustard and lemon juice and just use the OJ & oil .. walnut oil is yummy) Shake or stir vigorously. Pour over salad and toss well. Garnish with crumbled bacon and sliced eggs.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Old fashioned Rice Pudding (crock pot recipe) 2 ½ c cooked rice 1 ½ c evaporated milk 2/3 c sugar 3 Tbl soft butter

2 tsp vanilla ¼ tsp nutmeg 4 eggs ¼ c raisins (optional)

Combine rice with all ingredients. Pour into lightly creased stoneware. Cover and cook on high 2 hrs New England Style Baked Beans (these are my absolute favorite, another crock pot recipe) 1 lb dry navy beans 1/2 lb salt pork 2 onions, chopped 1 ½ c water

½ c brown sugar ½ c molasses 1 tsp salt 1 tsp dry mustard

Cover beans with water and soak overnight. In lieu of soaking overnight, boil for 15mins/simmer for 1 ½ hrs. Drain beans after soaking/boiling and add to crock pot with all of above ingredients. Cover and cook on low for 10-12 hrs (High is 4-5 hrs) Macaroni & Cheese (crock pot recipe) 1 2 1 1

8 oz macaroni cooked and drained (about 6 cups) Tbl oil can (13 oz) evaporated milk ½ c milk

½ tsp salt 3 c shredded sharp processed cheese ¼ c melted butter 2 Tbl minced onion

Toss cooked in oil. Add remaining ingredients. Pour into slightly greased crockpot. Stir well. Cook on low 34 hrs. Stir occasionally. Shephard’s Pie 3 cooked potatoes, mashed in 3 Tablespoon butter and ¼ C milk) 1 lb lean ground beef (or turkey) 1 large onion, diced 1 green pepper, chopped (optional) 1 can cream style corn ½ Cup BBQ sauce (optional) In a large skillet, cook beef, onion, pepper until browned. Drain excess fat and place in pie shell. Pour corn over Top with mashed potatoes. Bake 30 mins or until golden brown

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Fish Chowder (This is my famous fish chowder – I have included my very secret ingredient for you all. You can also use this as a base for seafood chowder and add scallops and lobster. I can’t find haddock/cod or cusk in Nevada, so I use flounder when available). 2 lbs. haddock, cod, or cusk 1 large onion 1 stick butter 2-3 cubed potatoes 1 can evaporated milk (can substitute heavy cream, but beware of fat content – try no fat half and half)

Knorr fish bouillon (secret ingredient) 1 bay leaf 1 tsp old bay seasoning 1 tsp thyme ¼ tsp parsley Salt and pepper to taste Cover fish in water and boil (retain liquid) Sauté 1 large onion in one stick of butter Boil cubed potatoes in liquid from fish (about 10-15 mins or until tender) Add fish to potatoes, add evaporated milk, butter, onions, 1 cube fish bouillon, bay leaf and all dry ingredients Baked Won Ton Wrapper Snack (Fast and simple, very good for leftover wonton wrappers) • • • •

Package 24 wonton wrappers Sesame seed oil, as needed 1 1/2 - 3 tablespoons sugar (1/4 - 1/2 teaspoon sugar per wonton wrapper, as desired) 24 blanched almond slices

Preheat oven to 350 degrees. Lightly spray 2 9-X-13 inch baking sheets. Use an inverted glass cup to cut circles into each wonton wrapper. Arrange on a baking sheet. Lightly brush each wonton circle with sesame oil and sprinkle with sugar. Add an almond slice in the middle. Bake for 5 minutes, or until browned. Cool before eating. Store in an airtight canister. Mini Baked Filled Wontons • • • • • • • • • • • •

(YUMMO!!!!)

1 package 24 wonton wrappers 2 tablespoons vegetable oil (for brushing) ½ lb shrimp (cooked and chopped) ¼ head shredded napa cabbage Grated ginger 1 chopped garlic clove (sautéed) 5 scallions (minced) (sautéed) ¼ C chopped cilantro 2 hard boiled eggs (chopped) ¼ C dark soy sauce Juice of one lime 3 Tablespoons toasted sesame seeds

Brush wontons and bake in mini cupcake pan. 350 – 10 mins. Mix all ingredients and fill wontons

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Chicken A La King (This is my famous recipe. I know it is a little dated, as I cooked this all the time in the 70’s while living at Manchester Garden Apts. Not a favorite of Bob’s, but I think this is too good not to include). 1 ½ ½ ½

16 0z can mushrooms (drain liquid and set aside) C diced green pepper C butter C flour

1 teaspoon salt ¼ teaspoon pepper 2 C light cream 1 ¾ C chicken broth 2 C cubes, cooked chicken (can substitute turkey) 1 4 oz jar pimento, chopped (optional) Cooked rice In large skilled, cook mushrooms & pepper in butter. Add flour, salt & pepper. Cook over low heat until bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly (approx 1 minute). Add chicken and pimento. Serve over cooked rice Liver Pate • • • • • • •

2 sticks of butter 3 large onions, chopped 1 pound chicken livers About 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon ground thyme 2 shallots

Angel Food Delight 1 angel food cake, cubed 1 can pie filling (cherry, peach or blueberry) 1 small pkg. instant vanilla pudding 1 1/2 cups milk 1 cup sour cream Whipped topping Place half of the angel food cake cubes in a pan or dish (about a 9 inch square size). Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell French Onion Soup (Dennis Laberge made the best ever French onion soup but I don’t have that recipe. This is almost as satisfying) 6 large red onions, peeled and thinly sliced Olive oil 1/4 teaspoon of sugar 2 cloves garlic, minced

8 cups of beef stock or chicken stock 1/2 cup of dry white wine (or any wine on hand, ok to mix red and white) 1 bay leaf 1/4 teaspoon of dry thyme Salt and pepper 8 slices of toasted French bread 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. Church Windows (This is from my sister Tricia Lyons, but since she says she does not cook and hasn’t many recipes to share, I am including this on her behalf. She gave it to me 20 years ago. She made this with her class) (Note: Tricia, I hope you know I am saving you here) 1 stick margarine 1 12 oz pkg semi sweet chocolate chips 1 cup chopped walnuts 1 10 oz pkg miniature colored marshmallows Shredded coconut Melt margarine and chocolate chips on low temp, cool for a few minutes. Add chopped nuts and marshmallows. Mix. Form 2 logs from mixture and freeze for a few minutes. Roll in coconut on waxed paper. Wrap in paper and freeze until firm then cut into thin slices.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Taco Seasoning (Lawry’s) 1 1/4 Teaspoon Chili powder 1/4 Teaspoon Sugar 1 Teaspoon Paprika 1/8 Teaspoon Ground oregano 1 Teaspoon Salt 1 Tablespoon Flour 3/4 Teaspoon minced onion 1/4 Teaspoon Garlic powder 1/2 Teaspoon Cumin 1/4 Teaspoon Cayenne pepper Combine all of these dry ingredients in a small bowl. Store in an air tight container.

Salmon BBQ Sauce 1 tablespoon canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion 1 teaspoon red pepper flakes 1/2 cup orange juice 1/2 cup hoisin sauce 3/4 cup soy sauce 3 tablespoons honey 2 teaspoon sesame oil Baked Macaroni & Cheese • • • • • • • • •

1 (16 ounce) package elbow macaroni 1/2 cup evaporated milk 2 eggs 1 (8 ounce) container sour cream 1 teaspoon seasoning salt 1/2 teaspoon black pepper 1 1/2 cups shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1 tablespoon butter

1. Preheat oven to 350 2. 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 and rinse with cold water. 3. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top. 4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Pork Tenderloin • • • • • • •

5 2 2 2 1 1 2

tablespoons low-sodium soy sauce tablespoons olive oil garlic cloves, minced teaspoons brown sugar teaspoon ground ginger teaspoon coarsely ground pepper (1 pound) pork tenderloins

1. a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. 2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Old Fashioned Hot Fudge Sauce 2 cups sugar 4 tablespoons flour 2/3 cup cocoa powder 2 cups milk 4 tablespoons butter 2 teaspoons vanilla In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk, butter and vanilla until the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Cool and refrigerate unused portion. Note: Can be reheated in a double-boiler, or microwave, as needed. Hot Fudge • • • •

1 cup heavy cream 2 tablespoons light corn syrup 12 ounces semisweet or bittersweet chocolate, chopped 2 teaspoons vanilla

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla. Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Mini Cheese Cakes (This is from my sister Tricia (Trovato) Lyons, but since she says she does not cook and hasn’t many recipes to share, I am once again including this on her behalf (Saving her again) 8 oz cream cheese 3 eggs ½ c sugar Vanilla wafers Topping: blueberries, cherries, strawberries Beat first 3 ingredients in a small bowl until smooth. Place wafer in miniature muffin cup and top with filling

Bake 15 mins / 350 Cool and remove gently and top with desired topping Idiot Bars

(More from kitchen of Tricia Lyons via Susan Blaisdell kitchen)

½ C butter 1 C graham cracker crumbs 1 C shredded coconut 1 12 oz pkg chocolate chips 1 14 oz can condensed milk 1 C chopped nuts Melt butter in 9x13 pan. Layer dry ingredients Pour condensed milk evenly and sprinkle w/nuts. Bake 2535/ 350 DO NOT STIR Pecan Pie (AGAIN -This is from my sister Tricia Lyons, but since she says she does not cook and hasn’t many recipes to share, I am including this on her behalf (Saving her again) 1 c white corn syrup 1 c dark brown sugar 1/3 c melted butter 1 heaping cup shelled pecans 3 eggs 1 tsp vanilla 1/3 tsp salt Mix all ingredients. Pour into unbaked 9” pie shell. Bake 45-50 mins/350 Serve plain, with ice cream or whipped cream Oriental Chicken (ditto to above, from Tricia Lyons but on this one, I believe she got it from Brenda (Trovato) Terrio as Brenda made this for me also during one of surgical recoveries. It is delicious) 4 chicken breasts 1 tsp cornstarch 2 Tbl brown sugar ¼ tsp oregano

1 clove garlic (crushed) 2 Tbl oil ¼ c soy sauce ¼ c wine (rose)

Combine all ingredients (except chicken). Place chicken in microwavable dish and pour sauce over. Microwave on high for 11-13 mins

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Peanut Butter Balls (again, from the kitchen of Tricia Lyons via kitchen of Susan Blaisdell) ¾ c margarine 1 ½ c peanut butter 1 lb powdered sugar 12 oz pkg milk chocolate bits Melt margarine and peanut butter in saucepan on low heat. Stir well. Remove from heat and add powdered sugar. Beat until well blended. Shape into balls In double boiler, melt milk chocolate bits. Dip ball into melted chocolate. Place on waxed paper and store in refrigerator to cool

Kielbasa Appetizer (Hello, my name is Tricia (Trovato) Lyons) 1 Kielbasa

2 jars red currant jelly (melted)

Boil Kielbasa in water for 20 mins. When cooled, cut into small pieces and add to Melted current jelly Can keep warm in crock pot Sherbet Punch (Tricia Lyons checking in) 2 qts sherbet ice cream 3 qts ginger ale ½ fifth rum Mix all ingredients in large punch bowl. Add more rum as desired. Spinach Peta ( yup, TL again) 4 6 1 1

bags spinach eggs ½ lbs feta cheese lb Phyllo

Mix together spinach, eggs, and cheese. Butter bottom of peta pan, put 4 layers of Phyllo (be sure to butter each layer liberally), then add layer of mixture and follow with another layer of Phyllo until mixture and Phyllo are finished. Last layer MUST BE PHYLLO Bake 45-60 / 350 (top should be golden brown) Italian Anise cookies (TL here from afar) 1 2 2 1

c butter c brown sugar eggs (well beaten) Tbl anise seed (crushed)

1 c chopped pecans (optional) 3 ½ c flour 1 ½ tsp baking powder ¼ tsp salt

Mix all ingredients. Shape into 1 ¾ “ thick roll, wrap in waxed paper and chill thoroughly. Cut in 1/8 “slices. Bake on greased cookie sheet for 10-12 mins/ 350

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Quick Pasta Salad (here comes TL again, I wish she would stop following me) 1 c elbow macaraoni 3 hard boiled eggs 3 stalks celery (diced) ½ onion finely chopped ½ small bottle olives (sliced) Sale and pepper to taste

¼ c salad dressing or mayonnaise 1/8 c milk ½ tsp sugar 1 Tbl vinegar

Cook and drain elbows. Mix all other ingredients and add to elbows. Garnish with radishes Stuffed Peppers 6 green (or red) peppers – cook for 5-10 mins

2 Tbl butter

1 c cold cooked Hamburg 1 c chopped stewed tomatoes 1 c boiled rice

¼ chopped onion 1 tsp salt ¼ tsp pepper

Remove insides of peppers. Mix all other ingredients and stuff peppers. Put in baking dish. Add 1 cup of water to dish. Bake 35 mins/ 400 Hot liquor Drinks: These hot drinks are from the Mt.Charleston Lodge @ Mt. Charleston, Las Vegas/NV and are yummy. Once or twice a year we go up to the lodge just to see snow. After taking in the beautiful sights and a drink or two, we are ready to come back down the mountain and enjoy the warm temps of Las Vegas • • • •

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Swiss Hot Chocolate – Goldschlager and hot cocoa Swiss Coffee – Goldschlager and coffee Girl Scout Cookie – Dekuyper peppermint schnapps and hot cocoa Irish coffee – Irish whiskey, sugar and coffee Keoke coffee – Brandy, coffee liqueur and coffee Hot apple pie – Tuaca and hot spiced cider Peppermint coffee – Dekuyper, peppermint schnapps and coffee German chocolate – Cocoa rum and hot cocoa Butterfinger – Dekuyper butterscotch schnapps and hot cocoa Nutty Irishman – Kamora hazelnut liqueur, Irish cream and coffee Tennessee mud – Jack Daniels, amaretto and coffee Irish 49 – Scotch liqueur, Irish cream and hot cocoa Mexican coffee – Coffee liqueur, tequila and coffee Mt. Charleston coffee – Brandy, scotch liqueur, vanilla, milk and coffee

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Nieman Marcus Famous Chocolate Chip Cookies: • • • • • • • • • • • •

2 C butter 4 C flour 2 teaspoon baking soda 2 C superfine sugar 5 C blended oatmeal (measure and blend into fine powder) 24 oz chocolate chips 2 C brown sugar 1 teaspoon salt 18 oz heresy bar (grated) 4 eggs 2 teaspoon baking powder 2 teaspoon vanilla

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3 C chopped nuts

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake 15 Mins - 375 Turkey Citrus Avocado Salad

(this is a basic salad recipe, add or delete for personal tastes)

Dressing: ½ C orange juice 2 Tablespoon canola oil 1 Tablespoon spicy brown mustard ¼ teaspoon salt 1/8 teaspoon red pepper Salad: 1 bag (8 0z) field greens salad blend (substitute: spinach, butter lettuce or anything desired) 1 Tablespoons chopped cilantro 1 orange, peeled, sectioned, halved (I use canned mandarin oranges) 1 avocado, peeled and sliced ¼ small red onion cut into thin wedges 1 ½ C cubed turkey Dressing: Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside Salad – Place lettuce in serving bowl. Top with cilantro, orange, avocado, red onion and turkey. Drizzle with dressing

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Stuffed Spinach Won Tons 1 1 2 1 2 3 1

tablespoon oil clove garlic, minced carrots, finely chopped med onion, minced C cooked spinach Tablespoon sesame seeds package wonton wraps (24)

Saute first six ingredients for 5 mins and combine with: 1 egg ½ C breadcrumbs

½ teaspoon ground ginger (optional) 1 Tablespoon sherry 3 Tablespoon soy sauce Fill wraps and deep fry until golden brown ( PS: I don’t deep fry, I bake the wontons for 10 mins, or until golden, and then fill) Creamy Light Fettuccine Alfredo 1 Tb. salt for pasta water 1 pound dried fettuccine or other pasta 1 cup low-sodium chicken broth 1 cup 2% evaporated milk 2 large garlic cloves, minced 1 1/2 Tbs. butter 3 Tbs. all-purpose flour 1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling Salt and black pepper, to taste Bring 2 quarts water and 1 Tb. salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender. Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes. Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes. Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot. Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Peanut-Sesame Dressing 2/3 cup creamy peanut butter 1/3 cup brown rice vinegar 1/4 cup maple syrup 3 tablespoons water 2 tablespoons tamari 1 tablespoon minced peeled fresh ginger 2 cloves garlic 1 1/2 teaspoons toasted sesame oil

1/4 teaspoon crushed red pepper flakes 1 cup lightly packed fresh cilantro leaves Editors Note: If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it's refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on grains and other cooked dishes. Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped The dressing will keep for 2 days, covered and refrigerated.

Chickpea Dip (Hummus)

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Mash chickpeas in a small bowl until they are smooth 2 TBL chopped oil-packed sun-dried tomato halves Add oil and lemon juice; stir to combine Add chopped onions and salt Add garlic Blend/food process all Serve on pita bread or crackers

**Can add parmesan cheese, roasted red peppers, and fresh basil - whatever you like

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Cheddar Biscuits These tasty little Cheddar biscuits are quick to mix and easy to bake in muffin cups. Brush the hot biscuits with melted butter, with or without garlic flavor. • • • • • • • •

4 ounces butter, room temperature (1/2 cup) 1 cup shredded sharp Cheddar cheese 1 cup sour cream 1/2 teaspoon dried leaf parsley 1/4 teaspoon dried leaf thyme 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda

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1/2 teaspoon salt 2 tablespoons butter 1 small clove garlic, sliced, optional

Heat oven to 350°. Lightly grease 12 muffin cups. In a mixing bowl, combine the 1/2 cup of butter, shredded cheese, sour cream, and herbs. In another bowl, combine the flour with baking powder, baking soda, and salt. Stir the dry ingredients into the first mixture just until blended. Spoon the dough into the muffin cups. Bake for 20 minutes, or until lightly browned. While biscuits are baking, melt the remaining 2 tablespoons of butter in a small saucepan with the sliced garlic, if using. If using garlic, heat over very low heat for about 2 minutes or until aromatic. Do not let the garlic brown. Remove garlic with a slotted spoon and discard. Brush the hot biscuits with the melted butter. Serve warm. Makes 12 biscuits. Asian Dipping Sauce • • • • • • • • •

1/4 cup soy sauce 1/2 teaspoon toasted sesame oil 1 clove garlic, minced 1 teaspoon green onions, chopped 1 tablespoon water 2 tablespoons hoisin sauce a/k/a peking sauce 1/4 teaspoon minced fresh ginger 1/2 teaspoon white sugar Dash rice wine vinegar

1. In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well; add additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. 2. Before serving, pour mixture into a small saucepan and heat. Serve warm.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Stir Fried Beef Lo Mein (One of Bob’s very favorite dishes) 8 ounces dried Chinese egg noodles 1/2 cup dried shiitake mushrooms 3/4 pound flank steak, trimmed of any fat and julienned 1 tablespoon oyster sauce 1/2 cup chicken stock 2 tablespoons soy sauce 2 teaspoons sesame oil 3 tablespoons vegetable oil 2 teaspoons minced garlic

2 teaspoon minced ginger 1/4 cup chopped green onions 1 cup bok choy, cut into 1 1/2-inch pieces Drop noodles into a large quantity of boiling water – at least 2 quarts – and cook 3 1/2 to 5 minutes, until barely tender to the bite. Drain, rinse with cold water and reserve. Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes, until tender, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and julienne the caps. Combine the beef and oyster sauce in a bowl; stir to coat. Let stand for 10 minutes. In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside. Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the beef and cook, stirring constantly, about 1 minute. Add the mushrooms and bok choy and cook for a minute longer. Add the sauce and noodles. Gently toss until heated through and sauce has thickened. Serve immediately. Editors Note: Can also substitute chicken tenders in lieu of steak. Can substitute canned mushrooms for fresh. Can substitute beef broth in lieu of chicken broth. Add peanut butter if desired.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Asian Chicken Salad Editors Note: I don’t use any noodles of any kind whatsoever, but do add walnuts and kalamata olives. I don’t use the vegetable oil, just a little olive oil. I use a spicy rub for my chicken. Yummo!! 2 tablespoons brown sugar 2 teaspoons soy sauce 1 tablespoon sesame oil (optional) 1/4 cup vegetable oil 3 tablespoons rice vinegar 1 (8 ounce) package dried rice noodles 1 head iceberg lettuce - rinsed, dried, and chopped 4 boneless chicken breast halves, cooked and shredded 3 green onions, chopped 1 tablespoon sesame seeds, toasted

1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. 2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. 3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately. Variations: Add canned Chinese chow mein noodles. Add Mandarin Oranges. Add Peanut Butter (microwave 1 TB). Add Balsamic Vinegar in lieu of rice vinegar. Add hard boiled eggs. Add avocado •

Soy Citrus Scallops with Soba Noodles 3 tablespoons low-sodium soy sauce • 1 tablespoon fresh orange juice • 1 tablespoon rice vinegar • 1 tablespoon honey • 1/2 teaspoon bottled ground fresh ginger • 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) • 1 tablespoon dark sesame oil, divided • 1 pound large sea scallops • 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles) • 1/8 teaspoon salt • 1/4 cup thinly sliced green onions • 1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side 2. Heat remaining 2 tsp oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Spanikopita (Spinach Peta) 8 Phyllo Sheets 4 TBL Olive Oil 3 1/2 oz melted butter 1 finely cut green onion 2 cloves garlic Salt & Pepper

2 ¼ lbs Spinach 2 eggs 1 finely chopped onion 1 bunch chopped dill 14 oz feta cheese

Saute onions, garlic in olive oil until soft. Add dill when mixture is softened. Remove and cool Filling:

Spinach, cooled mixture, eggs, feta cheese, salt and pepper (dash) Dampen Phyllo and place under dampened towel Brush baking dish with butter Place total of four (4) Phyllo sheets (3 buttered, do not butter 4th) Pour mixture over 4 Phyllo sheets Add another four (4) sheets, this time butter all four Bake 350 @ 40 Mins

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Egg Rolls Filling: • • • • • • •

1/2 pound cooked small shrimp 1 cup bean sprouts 1 cup shredded Napa cabbage 1 cup slivered carrots 3 stalks celery, thinly sliced 4 dried Chinese mushrooms, soaked in hot water 20 minutes, drained and thinly sliced 3 scallions, white and green parts, thinly sliced

Sauce: •

1 tablespoon soy sauce

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1 tablespoon dry sherry 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 teaspoon five spice powder 2 tablespoons peanut oil 2 teaspoons finely chopped garlic 2 teaspoons freshly grated ginger 1 teaspoon coarse salt 12 egg roll wrappers 1 egg, beaten 3 cups peanut oil for deepfrying

Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day). Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.)Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Chicken Marsala

Recipe courtesy Emeril Lagasse, 2003

1/2 cup all-purpose flour 1 tablespoon Essence, recipe follows 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground black pepper Chopped chives, for garnish In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Essence (Emeril's Creole Seasoning): 2 2 2 1 1 1 1 1

1/2 tablespoons paprika tablespoons salt tablespoons garlic powder tablespoon black pepper tablespoon onion powder tablespoon cayenne pepper tablespoon dried leaf oregano tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Super Chocolate Cookies Created by The MDM Team 1/2 cup vegetable oil 4 oz. unsweetened chocolate, melted 2 cups sugar 4 eggs 2 tsp. vanilla 1/2 tsp. salt 2 cups flour 2 tsp. baking powder 1 cup powdered sugar Mix oil, chocolate, sugar and blend in eggs. Add vanilla, salt, baking powder and flour. Cover and chill several hours or overnight. Preheat oven to 350 degrees and grease your cookie sheets. Roll 1 tbsp. dough into a ball and roll around in powdered sugar to coat. Place on greased cookie sheet and bake for 10 to 12 minutes. Remove from baking sheet and cool. Ready in 25 min

Submitted from the kitchen of Susan (Trovato) & Robert Blaisdell Pastitsio by Jeff Smith aka The Frugal Gourmet 2 lbs ground hamburg 2 Tbsp olive oil 1/2 cup chopped parsley 1 large yellow onion 1 clove garlic, crushed 1/2 teaspoon cinnamon 1 8oz can of tomato sauce 1/2 cup of white wine 1 lb of lasagna noodles (Greek noodles, orecchiette instead) 1/4 lb of butter, melted 3 eggs beaten

Fresh grated Parmesan Cheese 4 cups of Bechamel Sauce Sauté the hamburger along with the yellow onion in olive oil. When onions are clear add the parsley, garlic, cinnamon, tomato sauce, and white wine. Let this cook together for about 30 minutes. Meanwhile, boil the lasagna noodles until not quite tender. Drain and soak in cold water. When sauce is done, drain the cold noodles and place in large bowl. Add butter, 3 eggs, and a handful of Parmesan cheese. Toss the noodles, an place half the mixture in a buttered baking dish. Add the meat sauce. place rest of the noodles on top and cover with the béchamel sauce for pastitsio. Top with more grated cheese. Bake at 350 degrees for one hour or until the top is bubbly. Bechamel Sauce 4 cups of milk 1/2 cup of butter 6 tbs of flour Salt and Pepper to taste Pinch or two of cinnamon Heat the milk. Melt butter, stir into flour. Stir the flour and butter into the hot milk and continue stirring until thick. Add the salt, pepper, and cinnamon. Greek Meatballs 1/2 cup chopped parsley 1 tsp. dried oregano 2 tbsp. finely chopped onion 1 lb. ground lamb or beef 1/2 cup crumbled feta cheese 1/2 cup pitted green olives - coarsely chopped 2 eggs Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top. Turn over and broil on the other side. You don't really need any salt in this recipe as the feta and olives provide enough.

Submitted from the kitchen of Tricia (Trovato) Lyons Had this the other day at book club, and it was delicious! (Note: Tricia, I made this. Yummo!) Tomato Basil Squares 1 pkg. (10 oz) refrigerated pizza crust (Pillsbury) 2 cups shredded mozzarella (divided) 1/4 cup freshly grated parmesan cheese 2/3 cup mayo (NOT Miracle Whip) 2 teaspoon basil - 0r 2 Tablespoons fresh basil chopped 2 cloves garlic pressed or chopped 4 plum tomatoes Pre-heat over to 375

Roll out dough - I use the Pampered Chef bar stone, but you could also use a cookie sheet Sprinkle the dough with one cup of the mozzarella Thinly slice the tomatoes and arrange them over the mozzarella Combine the remaining ingredients Using a scoop or spoon, scoop mixture over tomatoes and then spread evenly over dough and tomatoes Bake 15-20 minutes. I like mine well done so I cook mine 20 and then turn the oven up to 400 and bake an additional 5 minutes to get the squares nice and brown. Enjoy!!!

Submitted from the kitchen of Roger Trovato, Jr. and Lisa Trovato (Five Stars *****) Editors Note: (I can say from personal experience, this is absolutely delicious. Roger and Lisa made this for us in July of 2007. It can be spiced down for those not able to handle hots. This is definitely a specialty dish from Roger and Lisa – one you will be proud to share with your friends and family). Carne Asada De Trovato (This is one of our favorites.) 3 lbs. skirt or flank steak, sliced very thin (1/4 – 3/8”) 1 c. lemon juice 1 c. lime juice 12 oz. Tecate beer Pepper, 4-6 cloves of garlic chopped, oregano (salt if you want, we don’t use it) 1 lg. sliced onion 1-2 Jalapeño pepper, seeded and minced

Wash meat and towel dry. Layer into a large marinade dish by adding a small amount of liquid, a layer of meat lightly seasoned with salt, pepper, garlic powder and oregano, a few circles of onion. Continue to layer until all 3 pounds of meat are in marinade. Refrigerate for 12 hours, then "restack" the layers to ensure a fresh circulation of marinade juices. Refrigerate for another 12 hours. Place on a hot grill for 2-4 minutes each side, turn once. Cut into 2 inch thin slices and place in tortillas. Serve with fresh Pico de Gallo on warm corn tortillas along with a dollop of sour cream and/or guacamole. Pico De Gallo 6 medium Tomatoes diced, red & yellow 1 medium Onion diced 1/4 cup fresh Cilantro chopped. 2 to 4 fresh Serrano or Jalapeño peppers, seeded and minced 4 garlic cloves crushed (salt if you want, we don’t use it) Put all ingredients in a bowl and mix well. Let set 30 minutes or longer. Its even better 2-3 days later. Serves 6.

Submitted from the kitchen of Roger Trovato, Jr. and Lisa Trovato Veal Scaloppini w/Mushrooms

(Can also use chicken breasts)

2 tablespoons all-purpose flour 1/8 teaspoon salt 1/8 teaspoon pepper 1 egg 1/2 to 3/4 pound veal cutlet or boneless skinless chicken breasts, flattened to 1-inch thickness 2 tablespoons olive oil 4 ounces fresh mushrooms, halved 1 cup chicken broth 2 tablespoons Marsala wine Hot cooked spaghetti 1. In a shallow bowl, combine the flour, salt, and pepper. 2. In another shallow bowl, lightly beat the egg.

3. Pound veal to 1-in. thickness. Dip in egg, then coat with flour mixture. 4. In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. 5. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Serve over spaghetti. Serves 2

Submitted from the kitchen of Brenda (Trovato) Terrio and Edward Terrio This carrot bread is from a neighbor. It's awesome! Enjoy Carrot Pineapple Bread 3 eggs 1c oil 2t vanilla 2c sugar 1t cinnamon 3c flour 1t salt 1t baking soda 1 – 8 1/2oz canned crushed pineapple (drained) 2c grated carrots Mix all together.

Bake in 2 - 9 ½ x 4 ½ x2 pans for 1 hour at 325◦ Is really good with cream cheese frosting…. Biscotti-Anise 1c sugar 1/2c butter (1 stick) 2 whole eggs 1 egg separated 1T anise extract 3c flour 1T baking powder 1/2t sale 1T milk Cream sugar and butter. Beat in 2 eggs, 1 egg white and the extract until blended. Stir together flour, salt, baking powder. Stir flour mixture into egg mixture on floured surface. Knead dough until smooth (1 minute). Divide into 2 balls on graded baking sheet. Form dough in 2 flat loaves, ¾” thick and 2” wide by 14” long. Beat egg yolk with milk and brush on top and sides of loaves. Bake in preheated oven 20-25 minutes. Cool slightly on baking sheet. Cut loaves diagonally in ¾” wide slices. Lay slices on sides and bake 5 minutes on each side. Store air tight up to 3 weeks.

Submitted from the kitchen of Brenda (Trovato) Terrio and Edward Terrio Appetizer: 8 oz cream cheese (softened to room temp) 10 oz can white chicken meat 1/2 of medium onion (finely chopped) 1 T mayo 1/2 T mustard Finely chopped walnuts (approx. 1/2 to 3/4c) Mix all of the above ingredients. Wrap in a sheet of saran wrap and shape into ball. Chill for at least 2 hours. Roll chilled ball over chopped walnuts. Serve with origianl Wheat Thins or other crackers of your choice. Enjoy

Submitted from the kitchen of Venus (Trovato) & Nate Ballard Family Seared Ahi Tuna Taco with Avocado Salsa / Recipe courtesy Bob Blumer, Surreal Gourmet 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 tablespoon freshly ground black pepper 1/2 teaspoon ground coriander 12 ounces Ahi (or albacore) tuna, cut into 1-inch-thick steaks 1/2 tablespoon olive oil 8 taco shells (available in most grocery stores) 2 limes, halved Avocado Salsa, recipe follows In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Preheat oven to 350 degrees F for the taco shells. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute). While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.

Avocado Salsa: 2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-nch cubes 2 medium tomatoes, diced into 1/4-inch cubes 1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring 1/4 cup diced red onion 3 tablespoons freshly squeezed lemon juice 1/8 teaspoon salt 1/4 teaspoon freshly ground black pepper Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO. BREAKFAST favorite of their three beautiful girls Half an English muffin 1 Egg 1 slice deli Ham or Turkey Maple syrup Cheddar Cheese Butter Put the English muffin in the toaster to toast, while that is happening make a sunny side up egg. In another pan (Hopefully simultaneously) pour a couple teaspoons of Maple syrup into a frying pan then place the chosen deli meat in to the pan and heat it until the syrup has just begun to caramelize, you will need to watch it or it will turn into a sticky mess and will not taste very good. Once the muffin is done, butter it, then hopefully the caramelized meat is done, it goes on next, followed by the sunny side up egg. Lastly, thinly grate the cheddar cheese on top, and pesto, you have a delicious and different breakfast treat!

Submitted from the kitchen of Venus (Trovato) & Nate Ballard Family Just Try It Salmon Delight (Note from editor: Venus would love to hear from us after trying this one) Hey Aunty, want another weird original recipe. Since you like salmon, I think you will like it. You'll just have to go with me and trust me. It’s really good.

My sister in law likes it so much she makes it all the time her self now. She says I should open a restaurant called "Just try it" Okay, you'll need; Boysenberry Jam, Canned Salmon, Tortillas, and soft Mozzarella. warm the tortilla either over the burner of the stove, or in a zip lock in the micro for 10 sec. heat the salmon in a pan (or a micro), don’t cook it just warm it a little. in the warmed tortilla, spread the jam, not a lot, just enough for a bit of flavor, then put thin slices of mozzarella down the center so they will melt a little, add the warmed salmon and fold one end up, then roll the opposite sides as usual and enjoy.

PS, you gatta try it and let me know what you think of it. Love Venus

Submitted from the kitchen of Guylaine & Todd Charette This is my Mom’s Pork Pie Recipe Viviane’s Canadian Pork Pie 1 lb lean ground pork 4 med potatoes (mashed) 1 sm onion (chopped) ¼ tsp cloves ¼ tsp cinnamon 1 pkg Pillsbury Pie Crust Boil potatoes. Brown pork over medium heat until no longer pink. (Drain) Add chopped onion, cloves and cinnamon and continue to cook over low heat until onion becomes translucent. Set aside. Mash potatoes, combine with meat. Follow directions on pie crust box to prepare crust. Fill bottom pie crust with meat mixture. Top with the second pie crust, press edges together to seal. Cut slits in top crust.

Bake at 400 deg for 45 – 60 minutes.

Submitted from the kitchen of Guylaine & Todd Charette The below Easter Pie Recipe was a huge hit this past Easter. Easter Pie Originally submitted by Jamie and modified by Kaboose.com A buttery, flaky pastry just brimming with spicy Italian sausage, three creamy cheeses, hard-boiled eggs and parsley makes a wonderful savory pie for your Easter celebrations or springtime luncheon. • • • • • • • • • •

2 recipes pastry for a 9 inch double crust pie 3/4 pound Italian sausage links 6 hard-cooked eggs, diced 1 cup diced Cheddar cheese 1/2 cup diced provolone cheese 1 1/2 cups whole milk ricotta cheese 1/2 bunch fresh parsley, chopped salt and pepper to taste 1 egg 1/4 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottom crusts in 2 pie plates. Roll out top crusts and set aside. 2. Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl, and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. 3. Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but should hold together well. Add one more raw egg if necessary. 4. Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine. 5. Bake in preheated oven for 35 minutes, until golden brown.

Submitted from the kitchen of Guylaine & Todd Charette Below is a great dip that has also been a huge hit at our family gatherings. Bacon, Lettuce & Tomato Dip 1 pkg (8 ounces) cream cheese, softened ½ cup ranch salad dressing 1 med tomato, seeded and diced (about ¼ cup) 6 bacon slices, crisply cooked, drained and chopped ½ cup finely chopped celery 2 Tbl finely chopped onion 1 tsp sugar Place cream cheese in batter bowl. Gradually stir in dressing, mix well. Remove seeds from tomato, dice. Reserve 1 Tbl for garnish. Using food chopper, chop bacon, celery, and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend. Serve with Toasted Canapé French Bread, Pita Chips or assorted crackers.

Submitted from the kitchen of Bethany (Terrio) & Adam Mechachonis Creamy Tomato-Artichoke Soup 2 T butter 6 cloves garlic, minced 1 large yellow onion, chopped ¼ tsp salt & ¼ tsp ground black pepper Pinch of crushed red pepper (more if you like spicy) 32 oz chicken broth 1 can diced tomatoes (14oz) 1 can artichoke hearts, drained and quartered 1 cup (uncooked) Orzo 1 c light cream 1 ½ tsp flour Melt butter in heavy saucepan on medium. Add garlic and diced tomatoes, and sauté until tender. Add chicken broth, salt, peppers, artichokes and tomatoes. Bring to boil. Turn down heat to medium and add Orzo. Cover and simmer 10 minutes, until pasta is tender. In a jar with screw cap, shake cream and flour until mixed. Add into saucepan and simmer 3 minutes, stirring until well combined. Serve and enjoy! ***This recipe can be changed for fall if you substitute 1 14oz can of pumpkin puree for the tomatoes and artichokes. Yummy!!! Bethy Surprise Pasta 1 can diced tomatoes

1 c mozzarella balls

1 can artichoke hearts 1 can pitted black olives 1 large onion, chopped Handful of chopped fresh basil Salt/Pepper to taste

4 cloves garlic, minced Pinch of crushed red pepper 1 envelope of dry pesto mix (I use Knorrs) Olive oil Your favorite pasta (I use bowties in this one)

Use cooking spray or small amount of olive oil in bottom of large skillet. Add onion, garlic and crushed red pepper. Allow to simmer until onion is tender. Add tomatoes, artichokes and olives, salt/pepper, stir occasionally. Add ½ envelope of dry pesto mix (don’t make according to directions). Add one tablespoon or so of oil and stir to combine. The veggies break down some liquid as they cook. Cook pasta according to box directions. Drain pasta and toss with “sauce”. Serve family style in a large platter/bowl and dot with mozzarella balls on top. Tip if re-heating, remove mozzarella balls from top before microwaving, as they turn stringy and tough. Enjoy!!!

Submitted from the kitchen of Tracy & Ryan Charette (Cooking Light) Barbeque Roasted Salmon

(All-time favorite - A "hit" with everyone who loves salmon)

1/4 cup pineapple juice 2 tablespoons fresh lemon juice 4 (6-ounce) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon Cooking spray Lemon wedges (optional) Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400°. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Yield

4 servings Nutritional Information CALORIES 314(42% from fat); FAT 14.7g (sat 2.5g,mono 6.9g,poly 3.3g); PROTEIN 35.3g; CHOLESTEROL 111mg; CALCIUM 30mg; SODIUM 405mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 9g

Submitted from the kitchen of Tracy & Ryan Charette (Cooking Light) Roasted Chicken Noodle Soup 2 teaspoons olive oil 1 cup chopped onion 1 cup diced carrots 1 cup sliced celery 1 garlic clove, minced 1/4 cup all-purpose flour 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 6 cups low-salt chicken broth 4 cups diced peeled baking potato 1 teaspoon salt 2 cups diced leftover roasted chicken 1 cup evaporated skim milk 4 ounces (2 cups) uncooked wide egg noodles Fresh thyme (optional) Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25

minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired. Yield 2 1/2 quarts (serving size: 1 cup) Nutritional Information CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); PROTEIN 14.9g; CHOLESTEROL 37mg; CALCIUM 101mg; SODIUM 355mg; FIBER 2.6g; IRON 2.4mg; CARBOHYDRATE 28.6g

Submitted from the kitchen of Tracy & Ryan Charette Turkey Pot Pie 2 cups diced or shredded cooked turkey (or chicken) 1 can light cream of chicken soup 1 can light cream of celery soup 1/2 bag frozen peas & carrots (or mixed veggies) 3/4 cup chicken broth (or 1/2 C chicken broth & 1/4 c milk) 2 sheets refrigerated pie crust garlic salt (omitted when cooking for Mom, obviously!) olive oil cooking spray Mix turkey, soups, veggies & broth. Place one pie crust in bottom of 9" pie plate. Pour filling into crust. Top with the other pie crust & seal edges. Spray top with cooking spray, vent, and sprinkle with garlic salt. Bake @ 400' for 40-50 minutes. TIP: Place the pie plate on a foil lined cookie sheet to catch any drips! ENJOY!!

Submitted from the kitchen of Tracy & Ryan Charette (Cooking Light) Roasted Salmon with Citrus & Herbs (this was labeled a "winner" by us on 6/29/07) 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme 1 tablespoon minced garlic 2 teaspoons grated lemon rind 2 teaspoons grated lime rind 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 (2 1/4-pound) salmon fillet Cooking spray Preheat oven to 400°. Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cooking spray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Yield 6 servings (serving size: 4 1/2 ounces salmon) Nutritional Information

CALORIES 282(42% from fat); FAT 13.3g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.3g; CHOLESTEROL 87mg; CALCIUM 26mg; SODIUM 464mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 1g

Submitted from the kitchen of Tracy & Ryan Charette

(Cooking Light)

Maple Glazed Salmon 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon ground ancho chile powder **

(See Editor’s Note)

1/2 teaspoon ground cumin 1/2 teaspoon brown sugar 1 teaspoon sea or kosher salt 4 (6-ounce) salmon fillets Cooking spray 1 teaspoon maple syrup Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yield

4 servings (serving size: 1 salmon fillet) Nutritional Information CALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL 87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g **Editor’s Note: Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it}

Submitted from the kitchen of Tracy & Ryan Charette

(Cooking Light)

Grilled Pastrami-Style Salmon (made this on 5/4/07 and labeled it "GREAT") 1 tablespoon dark brown sugar 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon coarsely ground black pepper 1/4 to 1/2 teaspoon ground allspice 1 (1 1/2-pound) center-cut salmon fillet 1/2 teaspoon olive oil Cooking spray Prepare grill. Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes. Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Yield 4 servings (serving size: about 4 1/2 ounces) Nutritional Information CALORIES 230(41% from fat); FAT 10.5g (sat 2.4g,mono 4.7g,poly 2.4g); PROTEIN 27.4g; CHOLESTEROL 65mg; CALCIUM 26mg; SODIUM 532mg; FIBER 0.6g; IRON 0.8mg; CARBOHYDRATE 4.9g

Submitted from the kitchen of Tracy and Ryan Charette

APPETIZERS: Mexican Dip (from my mom) 8 oz. container light sour cream 1 block reduced-fat cream cheese (at room temp.) 1 1/2 C salsa 3/4 C shredded lettuce 1/2 C diced yellow, green & red or orange peppers 1/2 C diced seeded tomatoes 1/4 C minced black olives (optional) 1 pkg. shredded Monterey jack/Colby cheese blend tortilla chips for dipping Mix sour cream & cream cheese until very smooth. Layer ingredients in the above order in 9" pie plate or any other appropriately sized dish. Serve with any kind of tortilla chips. ENJOY! Deviled Eggs (from my mom) 12 - 18 hard boiled eggs 1/4 C reduced-fat mayo 1/2 t. cider vinegar or green olive juice dash onion powder

dash celery salt dash pepper dash salt paprika for sprinkling Slice eggs and remove yolks. Mash all lumps out of yolks with a fork. Add all ingredients TO TASTE (depends on how many eggs you're using). Sprinkle with paprika. ENJOY! Crabbies (from my mom) 1 stick butter, softened 1 jar Old English cheese 1 1/2 t. mayo 1/2 t. garlic powder 1 7oz. can crab meat 6 English Muffins 1/2 t. seasoned salt Mix all ingredients and spread over English Muffins. They're best if you freeze them first (I always cut them into quarters first, and then freeze). When ready to serve, broil them on a cookie sheet until bubbly and golden. ENJOY! (PS- sorry, no way to lighten these up!)

Submitted from the kitchen of Tracy and Ryan Charette

Sausages In Bacon (Lil Piggies) 1 pkg reduced-fat Brown & Serve sausages 1 pkg bacon 1 C ketchup 1/2 C brown sugar 1/2 C sugar Cut the sausage into thirds. Cut bacon slice in half. Wrap each sausage in bacon and secure with a toothpick. Stir the sugars into the ketchup. Coat the "Piggies" with the ketchup mixture and place on a cookie sheet. Bake @ 350' until the bacon is cooked (about 45 minutes). ENJOY! (These are INCREDIBLE!) Hot Artichoke Dip 1 15oz. can artichoke hearts, drained 1 C reduced-fat mayo 1 C parmesan cheese 8 oz. shredded mozzarella cheese 1/2 reduced-fat sour cream 2-3 cloves minced garlic crackers and/or chips for dipping Chop artichokes & mix with all other ingredients. Bake at 350' for 30 minutes. Serve with crackers or tortilla chips. ENJOY!

Blue Cheese Dip 1 C reduced-fat sour cream 1 C reduced-fat mayo 4 green onions, chopped 4 oz. crumbled blue cheese 2 T. dried parsley (or use fresh!) Garlic salt to taste Mix all ingredients. Cover and chill 8 hours. Serve with crackers, chips and/or fresh veggies. ENJOY!

Submitted from the kitchen of Tracy and Ryan Charette PASTA DISHES: Portobello Mushroom Pasta 1 2 3 6 8 1 2

C chicken broth cloves minced garlic T. Molly McButter Natural Butter Flavor Sprinkles (or similar product) oz. pkg fresh sliced Portobello mushrooms oz. fettuccine or linguine, cooked & drained red bell pepper, roasted & sliced oz. reduced-fat feta cheese, crumbled

Add garlic to 3/4 C of broth. Bring both & butter sprinkles to boil in large skillet. Add mushrooms & cook over high heat until soft & liquid is reduced by about half. Add cooked pasta to mushrooms with remaining broth & bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese. ENJOY! Serves 4 (2 POINTS)

Whole Wheat Chili Mac (Weight Watchers) 12 oz uncooked lean ground beef 1 medium onion, chopped 14.5 oz canned stewed tomatoes, Mexican-style, undrained 1 1/4 C canned tomato sauce 2 T. canned green chili peppers, diced, drained 2 t. ground cumin

1 C dry whole wheat elbow macaroni 15 oz canned kidney beans, drained & rinsed 1/2 grated parmesan cheese Cook beef & onion in large skillet until meat is browned. Drain fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder & cumin; bring to a boil. Stir in uncooked macaroni & kidney beans. Return to a boil, reduce heat, cover & simmer until macaroni is tender, about 15 minutes. To serve, spoon into bowls & sprinkle with grated cheese. Yields about 1 3/4 C of chili & 2 T. of cheese per serving. ENJOY! Serves 4 (10 POINTS)

Submitted from the kitchen of Tracy and Ryan Charette Chicken-Ham Lasagna (Cooking Light) To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce. 2 cups fat-free, less-sodium chicken broth 1/2 teaspoon freshly ground black pepper, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided 3 cups 1% low-fat milk 1/3 cup all-purpose flour (about 1 1/2 ounces) 1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided 1/4 cup chopped fresh parsley Cooking spray 12 no-cook lasagna noodles (8 ounces), divided 8 ounces thinly sliced 96% fat-free deli ham, chopped, divided Chopped fresh parsley (optional) Preheat oven to 350°. Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside. Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and onethird chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese. Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired. Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil Yield 8 servings Nutritional Information CALORIES 260(24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 57mg; CALCIUM 295mg; SODIUM 740mg; FIBER 0.8g; IRON 1.9mg; CARBOHYDRATE 18g

Submitted from the kitchen of Tracy and Ryan Charette Chipotle Macaroni & Cheese (Cooking Light) 1 (7-ounce) can chipotle chilies in adobo sauce 1 tablespoon butter 1/2 cup finely chopped onion 1/2 cup finely chopped green bell pepper 1 garlic clove, minced 2 tablespoons all-purpose flour 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained 4 cups hot cooked elbow macaroni (about 2 cups uncooked) 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese 1 cup 1% low-fat cottage cheese 1 cup 2% reduced-fat milk 1/4 cup (1 ounce) grated fresh Parmesan cheese 1 large egg, lightly beaten Cooking spray 3 tablespoons dry breadcrumbs Preheat oven to 350°. Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use. Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring

constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly. Yield 6 servings (serving size: about 1 cup) Nutritional Information CALORIES 324(24% from fat); FAT 8.5g (sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL 56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g

Submitted from the kitchen of Tracy and Ryan Charette Pierogi Lasagna 12 dried lasagna noodles 2 C 2% cottage cheese (16oz) 2 egg whites 1 1/2 C shredded reduced-fat sharp Cheddar cheese (6oz) 2 C cooked & mashed potatoes 3/4 t. salt 1/4 t. ground black pepper 2 T light butter 1 large onion, chopped Cook lasagna (the no-boil noodles don't work too well here). Coat 13"X9" baking dish with nonstick spray. Line the bottom of the pan with 4 noodles. In a medium bowl, combine the cottage cheese & egg white. Spoon over noodles, spreading evenly. Top with second layer of 4 noodles. Using the same bowl, combine 1 C Cheddar cheese with mashed potatoes, salt & pepper. Spoon over the noodles, spreading evenly. Top with a third layer of noodles. Preheat oven to 350'. Melt butter in nonstick skillet over medium heat. Add onion & cook until soft. Spoon over noodles and top with remaining 1/2 C Cheddar cheese. Cover and bake for 30 minutes or until heated through. ENJOY! Serves 8 (6 POINTS) Pasta & Prosciutto 2 T. butter 1 T. olive oil

1 large red pepper, chopped 1 large yellow pepper, chopped 6 scallions, thinly sliced 6 oz. chopped prosciutto 2 T. dried basil 2 T. dried parsley 2 t. dried oregano 4 cloves minced garlic salt & pepper to taste 1 C chicken broth 6 T. fresh lemon juice 2 t. sugar (or splenda) 1 lb. egg noodles grated parmesan cheese crusty Italian bread Heat 1 T. butter & oil in skillet over medium heat. Add peppers, prosciutto & scallions. Cook until soft, stirring frequently (about 10 mins). Add basil, parsley, oregano, & garlic, stir for 2 min. Season with salt & pepper. Add broth, lemon juice & sugar. Bring to boil, reduce heat & simmer until slightly thickened (about 6 min). Cover & let stand while cooking noodles. Drain noodles & toss with remaining 1 T. butter. Pour sauce over noodles & mix well. Serve with cheese & crusty Italian bread. ENJOY!

Submitted from the kitchen of Tracy and Ryan Charette Pasta Salad (from my mom) 1 lb. spiral pasta 1 can tuna, drained chopped black olives finely chopped celery, optional shredded carrot minced onion 1 C frozen peas, thawed salt & pepper to taste celery salt to taste 1/2 C mayo (add more if too dry) Cook & cool pasta. Add all ingredients & chill until ready to serve. You may need additional mayo after it has been in the fridge. Also, Jessica sometimes adds imitation crab meat - yum! ENJOY! Shrimp & Asparagus Penne (I made this the other night and we all loved it!) 3 C uncooked penne pasta (I used whole wheat) 1 lb fresh asparagus, trimmed & cut into 1" pieces 1 T butter 1 lb uncooked medium shrimp, peeled & deveined 2 t. flour 1/4 t. salt 1/2 C half-and-half cream (I used Simply Smart fat-free cream) 1/2 C grated parmesan cheese, divided

Cook pasta. Meanwhile, in a large nonstick skillet, sauté asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 mins. until shrimp turn pink. Remove & keep warm. In a small bowl, combine the flour, salt & cream until smooth; add to skillet. Bring to boil; cook & stir for 1-2 mins or until thickened. Stir in 1/4 C parmesan cheese. Remove from heat, drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining parmesan cheese. ENJOY! 4 (2 C) servings (9 POINTS) Flavorful Shrimp & Feta with Fresh Pasta 2 t. olive oil (or use nonstick spray) 3-4 cloves minced garlic 1 lb. large, uncooked shrimp, peeled & deveined 1/2 C seeded chopped tomatoes 1 can artichoke hearts, drained & chopped 1 C reduced-fat feta cheese 3 T. fresh lemon juice fresh chopped parsley, basil, salt & pepper to taste fresh angel hair pasta Sauté garlic in oil. Add shrimp until pink. Add tomatoes, artichoke hearts, feta, lemon juice & spices. Mix with hot, cooked fresh angel hair pasta. ENJOY! Serves 4 (7 POINTS)

Submitted from the kitchen of Tracy and Ryan Charette Spicy Garlic Shrimp 4 cloves garlic, minced 3 T. white wine 2 T. chicken broth 4 t. olive oil 1/2 t. salt 1/2 t. crushed red pepper flakes 1 lb. frozen peeled & deveined medium shrimp, thawed 1 red bell pepper, cut into thin strips 1 t. cornstarch In a medium bowl, combine the garlic, wine, broth, oil, salt, & pepper flakes. Add shrimp & toss to coat. Set aside to marinate for 5 mins. Coat a large nonstick skillet with cooking spray and warm over mediumhigh heat. Add the bell pepper & cook for 1 min to soften slightly. Add shrimp & all but 1 T. of the marinade. Cook for 2 mins or until shrimp turn pink on the bottom. Turn the shrimp over & cook for 1 to 2 mins longer, or until the shrimp are opaque. In a cup, dissolve the cornstarch in the remaining 1 T. marinade. Push the shrimp to the side of the pan & stir the cornstarch into the sauce in the center of the pan. Cook for 1 min or until the sauce is slightly thickened. Mix with the shrimp & serve immediately. I serve over hot, cooked pasta, usually angel hair-YUM! Serves 4 (4 POINTS w/out pasta) Shrimp Scampi (Weight Watchers) 2 t. olive oil 4 medium garlic cloves, minced 1 t. dried oregano 1 lb. shrimp, medium, peeled & deveined 1/4 C wine, dry white wine

2 t. cornstarch 3/4 C chicken broth 1/8 t. salt 1/8 t. pepper 8 oz. cooked linguini 1/4 C fresh chopped parsley Heat oil in a large skillet over medium-high heat. Add garlic & sauté 1 min. Add oregano & stir to coat. Add shrimp & sauté until bright pink, stirring frequently, about 3 mins. Add wine & simmer about 1 min. Dissolve cornstarch in broth & whisk until blended. Add mixture to skillet & simmer 2 mins, until sauce thickens. Season to taste with salt & pepper. Toss with cooked linguini. Sprinkle with parsley. ENJOY! Serves 4 (8 POINTS) Sautéed Shrimp & Vermicelli (Weight Watchers) 2 1 1 4

T butter (0.7 oz.) pkg dry Italian dressing mix lb. medium fresh shrimp, peeled & deveined C hot cooked vermicelli (about 8 oz uncooked)

Melt butter in a large nonstick skillet over medium heat; stir in dressing mix. Add shrimp; sauté 5 minutes or until shrimp are done. Combine shrimp mixture & pasta; toss well. ENJOY! Serves 4 (7 POINTS)

Submitted from the kitchen of Tracy and Ryan Charette Weight Watchers Spicy Garlic Shrimp 1 T. olive oil 4 garlic coves, minced 1 lb. large shrimp, peeled & deveined 3/4 t. dried oregano 1/8 t crushed red pepper Heat a large nonstick skillet over medium heat. Swirl in the oil, and then add the garlic. Sauté until softened, about 1 min. Increase the heat to medium-high & add the shrimp, oregano, & crushed pepper; sauté, stirring constantly, until the shrimp are just opaque, about 2 mins. I serve over pasta, of course! Serves 8 (1 POINT w/out pasta) Bourbon Barbecued Shrimp with Pecan Rice (Weight Watchers) 1 t. canola oil 1/2 C chopped onion 1 C converted white rice 1 1/2 C chicken broth 1/4 C chopped pecans, toasted 2 T. chopped fresh parsley 1/4 C steak sauce 3 T. cider vinegar 3 T. ketchup 3 T. packed brown sugar 2 T. bourbon 1 t. hot pepper sauce (or less! This is VERY spicy!) 1 lb. medium shrimp shelled & deveined

Heat oil in nonstick pan over medium heat. Add the onion & cook until tender & golden. Add rice, stirring to coat well, & cook until it begins to turn golden, about 3 mins. Add broth & bring to a boil. Cover, reduce heat & simmer until broth has evaporated & the rice is tender, about 18-20 mins. Remove from heat & stir in pecans & parsley. Mix the steak sauce, vinegar, ketchup, brown sugar, bourbon & pepper sauce in bowl until blended. Add the shrimp & toss to coat. Heat a nonstick pan over medium-high heat. Cook the shrimp until pink & lightly browned, about 3 mins. Turn the shrimp & cook until nicely browned, about 2 mins longer. Spoon the rice onto a platter and top with the shrimp. Serves 4 (8 POINTS)

Submitted from the kitchen of Tracy and Ryan Charette One-Bowl Chocolate Mocha Cream Cake

(Cooking Light)

This one is also AMAZING! I made this for Mother's Day and Guy asked me to bring it to Father's Day. It's so moist!!!!! CAKE: 2 cups all-purpose flour (about 9 ounces) 1 cup granulated sugar 1 cup packed dark brown sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup reduced-fat mayonnaise 3 tablespoons canola oil 1 cup hot strong brewed coffee 2 teaspoons vanilla extract 1/3 cup semisweet chocolate morsels Cooking spray MOCHA CREAM:

1/4 cup boiling water 1 tablespoon instant coffee granules 1 (7-ounce) jar marshmallow creme 1 (8-ounce) container frozen light whipped topping, thawed 1/3 cup light chocolate syrup (such as Hershey's Lite Syrup) Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve. Yield 16 servings Nutritional Information CALORIES 315(23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 46mg; SODIUM 390mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 60g Anna Ginsberg, Austin, Texas, Cooking Light, JANUARY 2006

Submitted from the kitchen of Tracy and Ryan Charette Ice Cream Treasures

(Cooking Light)

Another HIT! Note: Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds 1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed 8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened 4 cups crispy rice cereal squares, crushed (such as Rice Chex) 2 cups whole-grain toasted oat cereal (such as Cheerios) 2/3 cup packed dark brown sugar 1/3 cup slivered almonds, toasted 1/3 cup flaked sweetened coconut, toasted 2 tablespoons butter, melted Stir crushed candy into ice cream. Cover and freeze until ready to use. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan. Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight. Yield

16 servings (serving size: about 3/4 cup) Nutritional Information CALORIES 265(29% from fat); FAT 8.4g (sat 4.1g,mono 2.7g,poly 0.7g); PROTEIN 5.2g; CHOLESTEROL 25mg; CALCIUM 156mg; SODIUM 194mg; FIBER 1g; IRON 3.6mg; CARBOHYDRATE 41.7g Norma Parrott, Kansas City, Missouri , Cooking Light, JUNE 2006

Submitted from the kitchen of Jessica (Charette) Lynch Jessica’s flair to Grampy's Italian Spaghetti Sauce (most of the recipe came originally from Grampy then Tracy, myself, her mother and one of her friend's all added personal touches to make the most amazing sauce. If you let it simmer all day the house will smell like Grammy and Grampy's did!!!) 1/3 cup oil 1 chopped onion 2-4 garlic cloves 2-3 cans Tuturroso peeled whole tomatoes (they do not make that brand in CO, but the regular works too!) 2 cans of tomato paste 2 bay leaves 1 tsp. sugar 1/2 tsp. crusted red pepper 1/4 cup chopped parsley 1/2 tsp. oregano 1 tsp. basil salt - to taste pepper - to taste 1 cup red wine (any red will do...I am a fan of the cheap wines!) Throw it all into a pot and simmer for hours to get the best flavor possible! Keep in mind it makes a lot so I use the leftovers to make lasagna and freeze it for a future date! Jessica’s flair to Grampy's Meatballs (You cannot have spaghetti without meatballs. This is his recipe that I actually found in his handwriting! I make these for everyone and they are to die for! It makes a lot so I usually cook up some of the meat in a frying pan and add it to the sauce to make a meat sauce!!! It is great in the lasagna too!) 1 pound ground pork 1 pound ground hamburg

1 pound ground veal 3 eggs 3/4 cup Romano cheese 1 garlic clove 1 cup bread crumbs salt - to taste pepper - to taste chopped parsley Mix the meats in a bowl then add the eggs once they are all combined. Sometimes it is better to get down and dirty and just mix the meats up with your hands! Then add the cheese and garlic and mix. Then add the bread crumbs, salt, pepper, and parsley. Continue to mix. Then shape them into meatballs...depending on if you want big meatballs or little meatballs...a little on the smaller side is easier to fit into the sauce. Cook in the oven (make sure not to over due them) and then add to the simmering sauce for a couple of hours. Yummy!!!

Submitted from the kitchen of Jessica (Charette) Lynch Soft and Chewy Chocolate Chip Cookies or Pie (This is from Martha Stewart and I used to make them for Maddy** all the time...they are her favorite!) (see Editors Note**) 2 1/4 cups of all purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter (room temp) 1/2 cup granulated sugar 1 cup packed light brown sugar 1 tsp. salt 2 tsp. pure vanilla extract 2 large eggs 2 cups semi sweet or milk chocolate chips (12 ounces) Mix the flour and baking soda in a small mixing bowl and set aside. Mix the butter, sugar and brown sugar until it is light and fluffy in a larger mixing bowl. Add to the mixture the salt, vanilla and eggs. Once that is all mixed add the flour mixture by folding it into the dough. Once it is all mixed together add the chocolate chips. Bake at 350 for 8-10 minutes...a little less time for soft and chewy! If you want to make a pie use 3 cups of the dough and bake at 325 for 35-40 minutes. You should have enough dough left over for about a dozen cookies. Great to make to bring a pie to someone and have some left over for yourself! Outrageous Chocolate Cookies (This is also from Martha Stewart and a staple that I make every holiday. Sometimes to make it a little different I add in some peanut butter chocolate chips...about a cup of them!) 8 ounces semisweet chocolate roughly chopped 4 tablespoons unsalted butter 2/3 cup all purpose flour 1/2 teaspoon baking powder

1/2 teaspoon salt 2 large eggs 3/4 cup packed light brown sugar 1 teaspoon vanilla 1 package (12 ounces) semisweet chocolate chunks Heat the chocolate and butter until melted, in microwave for 20 seconds increments until melted. In another bowl whisk together flour, baking powder, and salt. In another mixing bowl beat eggs, brown sugar and vanilla on high speed until light and fluffy. (I just mix with my hand...it works just as well!) Reduce speed to low and beat in the melted chocolate. Now mix in the flour mixture until all is combined. Lastly, stir in the chocolate chunks. Keep in mind this dough will look more like brownie mix. Drop heaping tablespoons 2 - 3 inches apart and bake at 350 for 12-15 minutes. Very yummy! **Editors Note: Maddy is, of course, our Madison Charette (First born daughter to Tracy & Ryan Charette, Niece to Jessica (Charette) Lynch