Recipe For Fudge

Making fudge can be a great treat anytime or for a special occasion. The basic ingredients in a fudge recipe are commonly found in most kitchens without having to make a special trip to the store. For that reason fudge is easy to to make without a lot of preparation and planning. My favorite fudge is Peanut butter.

Here are some delicious recipes .
Pick your favorite.

LAYERED MINT FUDGE

12 oz. package of chocolate chips
1 – 14 oz. can sweetened condensed milk
2 teaspoons of vanilla
1 cup of white chocolate chips
1 tablespoon of peppermint extract
1 drop green food coloring

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat.
Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan.
Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy
saucepan melt white chocolate chips and the rest of the milk. Add peppermint
extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes.
Spread remaining chocolate. Chill 2 hours.

HOLIDAY FUDGE

3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when
tested in cold water. Stir frequently during cooking. When fudge is done,
remove from fire and set in a cool place. Do not disturb for 20 minutes or more.
Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the
fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in
cubes.

PEANUT BUTTER FUDGE

2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until
mixture forms a soft ball in cold water. Remove from heat. Add vanilla and
peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan.
Once it starts to set, it hardens fast.

MARSHMALLOW FUDGE

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg. marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil
over medium heat, stirring constantly. Remove mixture from heat and add
remaining ingredients. Pour into buttered pan and chill.

ROCKY ROAD FUDGE

2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.
Remove from heat and add peanuts and marshmallows. Stir thoroughly and
spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

WHITE FUDGE

2 cups of sugar
1 cup of light cream or evaporated milk
1/2 cup of butter
1/2 cup of flaked coconut
1 teaspoon of vanilla
8 oz. of white almond bark
1 cup of miniature marshmallows
1/2 cup of chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from
heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts,
coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

WHITE CHOCOLATE FUDGE

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball
stage. Remove from heat, add chocolate until melted, add marshmallow creme
and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in
squares. Makes 2 1/2 pounds

SOUR CREAM FUDGE

2 cups of sugar
2 tablespoons of white corn syrup
1 cup of sour cream
1/2 cup of black walnuts
1 teaspoon of vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat
until reaches the soft ball stage. Cool to room temperature. Beat until thick and
pour all at once onto buttered platter. Do not spread top, it will be glossy and
uneven.

EAT YOUR HEART OUT FUDGE

1 1/2 cups of powdered sugar
1/4 cup of milk
1/4 teaspoon of salt
1/2 cup of butter
1 – 12 oz. package of chocolate chips
3/4 cup of chunky peanut butter
1/2 teaspoon of vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X
2" baking dish or pan. Place foil in pan and press against bottom, sides and
corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and
salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.
Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or
until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until
blended. Spoon into foiled pan and press into an even layer. Refrigerate at least
2 hours. Peel off foil. Cut into small squares.

MARBLE FUDGE

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and
peanuts. Spread in a buttered 13 x 9 inch pan.
Refrigerate for several hours or until set. Cut into squares.

DOUBLE DECKER FUDGE

2 cups of Reese's peanut butter chips, divided
1/4 cup of butter, melted
1/2 cup of Hershey's cocoa
1 teaspoon of vanilla
4 1/2 cups of sugar
1 – 7 oz. jar of marshmallow creme
1 1/2 cups of evaporated milk
1/4 cup of butter

Line a 9 X 13 X 2 inch pan with foil. Place 1 cup peanut butter chips in medium
bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and
vanilla until smooth; add 1 cup peanut butter chips. In heavy 4-quart saucepan,
combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook,
stirring constantly, over medium heat until mixture comes to a rolling boil; boil
and stir 5 minutes. Remove from heat, immediately add half of hot mixture to
bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to
blend. Beat peanut butter mixture until chips are completely melted; spread
evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture
thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan.
Remove foil; cut into squares. Store in airtight container in a cool, dry place.
About 4 pounds.

FOOLPROOF DARK CHOCOLATE FUDGE

3 – 6 oz. packages semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
1 cup of chopped walnuts
A dash salt
1 1/2 teaspoons of vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk
and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or
wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto
cutting board; peel off paper and cut into squares. Store loosely covered at room
temperature.

OLD - FASHIONED FUDGE

3 cups of sugar
1 pkt. of unflavored gelatin
1 cup of milk
1/2 cup of light corn syrup
3 squares (1 oz. size) of unsweetened chocolate
1 1/4 cup of butter or margarine
2 teaspoons of vanilla extract
1 cup of coarsely chopped walnuts

Butter 8 X 8 X 2 inch pan. In 3 1/2 quart saucepan, mix sugar with dry gelatin.
Add milk, corn syrup, unsweetened chocolate, and butter. Cook over medium
heat and, stirring frequently, to 238 degrees on candy thermometer, or until a
little in cold water forms soft ball that flattens when removed from water.
Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes.
Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in
prepared pan. Let cool, then cut into squares. Makes about 2 1/2 pounds.

BEST EVER FUDGE

2 cups of sugar
2 tablespoons of butter
1/3 cup of white Karo syrup
2/3 cup of milk
2 squares of chocolate
1 teaspoon of vanilla

Put all of the above into a heavy saucepan and cook until a soft bal forms (about
5 minutes). Beat until slightly thick - then add any of your favorite nuts if you
want to. Put in a buttered pie dish or square cake pan. Let set until cool and cut
into squares.

SNOWY WHITE FUDGE

3 cups of sugar
1/2 cup of butter
1 – 5 oz. can of evaporated milk
1 – 7 oz. jar of marshmallow creme
1 cup of chopped walnuts
1 teaspoon of vanilla

In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over
medium heat, whisking constantly to prevent scorching, continue for 5 minutes.
Remove from heat, add marshmallow creme and stir until smooth. Add walnuts
and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place
on wire rack to cool. Cut into squares. Yield: about 3 pounds.

CHOCOLATE MINT FUDGE

1 – 12 oz. Package of semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
6 oz. of white chocolate chips
2 teaspoons of vanilla
1 tablespoon of peppermint extract

Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture
into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white
chocolate with the remaining milk. Add peppermint and green food coloring.
(Mixture will be very thick.) Spread on first layer. Let cool another 10 minutes.
Top with other half of chocolate mixture. Let cool. Remove from pan, remove
paper. Cut into squares.

OLD - TIME FUDGE

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla

Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate
and corn syrup. Cook and stir over medium heat until sugar dissolves and
mixture comes to boiling. Continue cooking to 234 degrees (softball stage),
stirring only as necessary to prevent sticking (mixture should boil gently over
surface). Immediately remove from heat; add butter but Do Not stir. Cool,
without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add
nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its
gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3
inch loaf pan. Score into squares while warm; cut when firm. Makes 1 1/4
pounds. *For a lighter consistency use milk instead of heavy cream.

Holiday Cookie Recipes

Christmas cookies are a great annual indulgence and add to the celebrations of the holiday season. Regrettably many families are to busy make cookies from a recipe so.they purchase premade. Both boughten cookies and frozen cookie dough are very expensive. If you really want to enjoy christmas cookies I highly recommend you bake your own christmas cookies from a good family recipe or any good recipe you can find. Baking christmas cookies from scratch is a good deal more cost effective than store-bought cookies or buying frozen cookie dough. The great thing about homemade cookies from a recipe they are so yummy and even more fun when shared with friends and family.

Baking cookies is as much a part of the christmas custom for the kids and most
grownups as a visit by the old whiskered gentleman himself. The cookies are often made in hopes of his pending arrival by kids which can be as excited as they can presumably be with all sorts of nice visions dancing around in their heads. Baking cookies for the holiday can be a great time for bonding with the little ones. Christmas cookies are ideal to satisfy their desire to make and eat sweet things. This is one thing that you want your children or grandchildren to look back on at christmas time and remember doing with you, and you need to be able to look back at christmas and remember doing that with them.

Below are some great recipes for you to try. I hope you enjoy them.

Mary Christmas.


Cranberry Orange Cookies

1 Cup Butter, Softened
1/2 Teaspoon Salt
2 Cups Cranberries, Chopped
1 1/2 Teaspoon Orange Zest, Divided
1 Egg
2 1/2 Cups All Purpose Flour
1 1/2 Cups Confectioners Sugar
1 Cup White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Brown Sugar
5 Tablespoons Orange Juice Divided
1/2 Cup Chopped Walnuts,

Preheat the oven to 375 degrees F
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and walnuts, stir until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.


Molasses Sugar Cookies

1 Teaspoon Salt
2 Teaspoons Cinnamon
2 Eggs
4 Cups Flour - All Purpose
2 Cups Sugar - White
4 Teaspoons Baking Soda
1 1/2 Cups Shortening
1 Teaspoon Ginger
1 Teaspoon Ground Cloves
1/2 Cup Molasses

Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F for 8-10 minutes.


Soft Gingersnaps

1 1/2 Cups Butter
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
2 Eggs
4 1/2 Cups All Purpose Flour
2 Cups White Sugar
3 Teaspoons Baking Soda
1/2 Teaspoon Nutmeg
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cloves
1/2 Cup Molasses

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.


Buckeye Bars

1/2 cup butter, softened
3/4 cup crunchy peanut butter
3/4 cup crushed Vanilla Wafers (about 22)
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Serving Suggestion
Serve in holiday-colored foil candy cups.

Make Ahead
Store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving.


Swedish Christmas Cookies

1 cup of butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tablespoons of chopped almonds
3/4 cup of sugar
1 teaspoon of almond extract
2 1/2 to 2 3/4 cups of flour
2 tablespoons of sugar

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract.
Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To
shape, divide dough into 6 equal portions. Rol out each portion to make a rope, about
24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites
and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or
until cookies feel firm and are lightly browned around the edges. Let cool on cookie
sheet a few minutes then remove to a wire rack to cool completely.


Christmas Nuggets

2 cups of flour
1 teaspoon of salt.
1/2 cup of shortening
1/2 cup of butter
1/2 cup of powdered sugar
1 tablespoon vanilla
1/2 cup chopped nuts
green and red candied cherries or ( pecans optional)


Mix flour and salt. Cream together shortening, butter and powdered sugar. Blend in
vanilla and chopped nuts. Add to the flour mixture. Shape into small balls. Top with candied red and green cherries or a half pecan. Bake at 325 degrees for 25 minutes. After cooled sprinkle with powdered sugar.

Cooking With Fats And Oils

Fat is found in both plant and animal foods, and is practically always used as a food in combination with other things.

The cooking of food in fat is a favorite method with many people because of the flavor which is developed, but the frying of food is more common than it should be, even though by proper care food may be cooked in fat without becoming grease soaked. Food which is soaked in fat is more slowly and less easily digested. Harm may come from overheating fat in the cooking, for heat causes fat to decompose into substances which are irritating to the digestive tract. Fats vary not only in the melting point but in the temperature at which they decompose by heat. Generally speaking, oils may be heated to a higher temperature without decomposing than the solid fats, and consequently they make a very desirable medium for cooking. The cooking oils usually cost less than the solid fats, and, due to higher point of decomposition, may be used a greater number of times. Deep-fat frying has some advantages over frying in a small amount of fat, since the object to be cooked is immediately immersed in it and a protective coat is formed against the absorption of fat. Care should be taken in cooking in a large quantity of fat because it is flammable and accidents may occur. Articles, such as potatoes, which contain a large amount of water will cause the fat to sputter, due to the expansion of the water to steam, and such articles should be added slowly.

Macadamia oil has become very popular in Modern Australian cuisine. It is an excellent frying oil due to its high heat capacity. Several properties of macadamia oil are particularly important for use as an edible oil:
It contains up to 85% monounsaturated fats,
has an unrefrigerated shelf life of one to two years, and
a smoke point of 410°F.

Olive oil can substitute for margarine or butter in a 3:4 ratio for most recipes. In other words, if your recipe calls for 1 cup of margarine or butter, you can substitute 3/4 cup Olive oil. Do not make this substitution if you plan on cooking the recipe at 400°F or higher. The olive oil will start to smoke at these high temperatures and will make your food have a metallic taste.

Peanut oil is most commonly used when frying foods, particularly french fries and chicken.
It is often used in Chinese, South Asian and Southeast Asian cuisine
Peanut oil is appreciated for its high smoke point relative to many other cooking oils.
Refined 450°F Unrefined 320°F

Coconut oil is commonly used in cooking, especially when frying. In communities where coconut oil is widely used in cooking, the unrefined oil is the one most commonly used. Coconut oil is commonly used to flavor many South Asian curries. Relative to other cooking oils, it creates minimal harmful byproducts when heated. Cononut oil is good for salads. It has a high content of fatty acids, that are good for the immune system, and the type of fat that gives you
energy, not the kind that makes you fat.
Smoke Point Refined 450°F Unrefined 350°F

Canola oil is low in saturated fat, is high in monounsaturated fat, and has a beneficial omega-3 fatty acid profile; it has well established heart health benefits and is recognized by many health professional organizations including the American Dietetic Association, and American Heart Association, among others.
Smoke Point Canola Oil, Refined 400°F


Garlic croutons

4 slices day-old French bread, cubed
2 cloves garlic, minced
4 tablespoons olive oil
Salt to taste

Makes enough croutons for 4 servings of salad.

1. Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor
2. Preheat the oven to 350 degrees Fahrenheit.
3. Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.
4. Spread the bread cubes on a baking sheet and garnish with salt. Bake for 10 minutes or until crispy and dry.


TROPICAL PASTA

4 oz. uncooked vermicelli
1 medium red bell pepper cut into 2 x 1/4" strips
1 small mango, chopped
1 medium tomato, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. peanut oil
1/2 tsp. salt
1/2 tsp. ground cardamom
1/4 cup cocktail peanuts, chopped

Cook and drain vermicelli per package directions. Rinse with cold water and drain. Toss vermicelli and remaining ingredients except peanuts. Sprinkle with peanuts

Coconut Dessert Saute

2 bananas, peeled and sliced
2 mangoes, peeled and cubed (optional)
1 pineapple, peeled, cored, and cubed
2 oranges, peeled and cubed
3 tbsp coconut oil
¼ cup white Grape Juice
½ tsp ground coriander

In a wok or large skillet, saute all ingredients until thick texture occurs. Serve over vanilla ice cream. Garnish with fresh raspberries and orange zest.

Panamanian Apple Cake

2 cups of your favorite Apples peeled and sliced
1 cup of Sugar
2/3 cup of canola oil
1 egg slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups flour - unsifted
1/2 cup nuts - optional

Preheat oven to 350 degrees.
1. hand mix all ingredients together and spread in pan.
2. Bake for 50 minutes or until nicely brown.
3. This is wonderful warm, with some nice vanilla ice cream or real whipped cream.

What Are Whole Grains

Whole grains are cereal grains that consist of the intact, ground, cracked, or flaked kernel, which includes the bran, the germ, and the inner most part of the kernel (the endosperm).

Some examples of whole grains include whole wheat, oatmeal, whole-grain cornmeal, brown rice, whole-grain barley, whole rye, and buckwheat. Spelt, often thought of as a unique whole grain, is actually a member of the wheat family.

When trying to select products that contain whole grains, look for those that show whole grains listed first on the ingredient list. The ingredient list on a food label shows ingredients in the order of the most abundant by weight.

For products such as bread or pasta to be labeled whole grain, the grain can be ground, cracked, or flaked, but it must retain the same proportions of bran, germ, and endosperm.

Eating a daily dose of at least three one-ounce equivalents of whole grains per day can reduce the risk of several chronic diseases. Examples of a one-ounce equivalent include:

* 1/2 cup cooked oatmeal
* 1/2 cup cooked 100% whole-grain pasta
* 1/2 cup cooked brown rice or whole-grain barley
* 1 regular slice of 100% whole-grain bread
* 1 cup of whole-grain ready-to-eat cereal (flakes or rounds) or 1¼ cup puffed.

Here are a couple of recipes using oats in the ingredients.

Cranberry Orange Squares

1 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
3/4 teaspoon baking soda
1/2 cup butter (melted)
1 cup whole cranberry sauce
2 tablespoons orange juice

1. Lightly oil a square pan.
2. In a mixing bowl, combine the rolled oats, flour, sugar, and baking soda using a whisk.
3. Using your hands, mix the melted butter into the rolled oats mixture, until it forms pea-sized clumps.
Do not over mix.
4. Reserve 1 1/2 cups of mixture to be used as the topping.
5. Press remainder of oat mix into the bottom of the pan, making sure it covers the whole bottom.
6. Mix the orange juice with the cranberry sauce.
7. Spread evenly over the base.
8. Sprinkle the reserved oats mixture over the top.
9. Bake at 350°F (180°C) for 40 minutes, or until golden brown.
10. Cool and cut into squares.

NOTE:This recipe can be doubled to fit a 9" by 13" pan.


Baked Oatmeal

Baked Oatmeal - is excellent as breakfast (perhaps in its less-sweet variation) or a snack.

The first variation presented here tastes much more like a dessert than a breakfast food (which the second, a modification, aims to be), try them both and see which you prefer.

3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk
1/2 cup butter (melted)
2 eggs

Mix the ingredients and pour them into a 9 in by 9 in pan. Bake at 350°F for 40-45 (probably 45) minutes. Serve hot, cold, and with or without milk - the choice is yours.

Variation: Not as sweet

3 cups quick-cooking oats (same as before)
1/2 cup wheat flakes (added)
1/2 cup granulated sugar and approximately 1 tablespoon molasses (substituted for the brown sugar)
2 teaspoons baking powder (same as before)
1 teaspoon ground cinnamon (same as before)
1/2 teaspoon salt (halved)
1 1/2 cups milk (increased from 1c)
1/2 c vegetable oil (substituted for the butter)
3 eggs (increased from 2)

How To Make a White Sauce

White sauce may be made according to three different methods, although I use but one and find it quicker, and, if the directions are carefully followed, it combines the advantages of the other two methods. It should never be necessary to strain white sauce. If lumpy, carelessness in the making is the cause. It saves time if you can make the sauce without lumps, and without heating the milk in a separate utensil, as the process is not only shortened, but the time of washing a strainer and a separate saucepan is saved.

NOTE: Occasionally it is advisable to omit the milk in making a white sauce and substitute water, and an extra amount of butter,

The following are ingredients for the three kinds of white sauces, all being made in the same way

Thin White Sauce No. 1

For use in creaming vegetables.

1 tablespoon butter
1 tablespoons flour
1 cup milk
1 teaspoon salt
Few grains pepper

Medium Thick White Sauce No. 2

For use in creaming meats, fish, eggs, in making creamed vegetable sauces for meats, and in certain scalloped dishes:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt
Few grains pepper

Thick White Sauce No. 3

For use in binding together croquettes, certain scalloped dishes and fish and meat loaves.

4 tablespoons butter
1 cup flour
1 cup milk
4 teaspoons pepper
1 teaspoon salt

Barely melt the butter in a smooth saucepan or double boiler top. Remove from the heat and stir in the flour and seasonings, preferably with a wire whisk. Then return to the heat and add the cold liquid a little at a time, stirring all the while. Be sure that the sauce thickens with each addition of liquid before adding any more; otherwise, it is liable to be lumpy. Let come to a boil and then set over hot water for ten minutes. If the article to be creamed is added at this time, the whole will become thoroughly hot at the end of the ten minutes. Therefore this final cooking is not a waste of time.

NOTE: In making thick sauce, chicken- or veal-stock, or half milk and half oyster liquor, may be substituted, according to the intended usage. Cream sauce may be made by substituting thin cream for the milk in any of the formulas. Be careful not to heat the butter too hot or it will break down. This is why it should be removed from the fire when the flour is added. However, in order to cook the flour thoroughly, it is necessary to let the sauce stand over boiling water for the ten minutes as directed. Margarine may be substituted for the butter if desired. In this case, increase the amount of salt a little. Or, use half margarine and half butter.

Cooking Healthy Family Meals

• When cooking healthy for your family, ease up on fat,
sugar, and salt when preparing the food.
make Oven Crispy Chicken instead of fried chicken
or make Baked Cod with Cheese instead of fried fish.
You don’t have to leave out all the fat, sugar, or
salt—just limit the amount you use.
• Remove skin from poultry before cooking to lower
the fat content.
• Flavor foods with herbs, spices, and other low fat
seasonings instead of using a lot of rich sauces and gravy.
• Make homemade desserts sometimes to save
money and serve additional healthy foods to
the family. For example, try a fruit crisp, like
Peach-Apple Crisp or a pudding like Rice Pudding
• to make sure that the healthy food you prepare for your
family is safe. Always follow food safety rules in the kitchen

Oven Crispy Chicken

4 Servings, about 4 ounces each
Broiler fryer chicken, cut-up 1 1/2 pounds

1/4 cup Whole milk
1/2 cup Flour
1 teaspoon Paprika
1/2 teaspoon Pepper
1 cup Ready-to-eat flake cereal,slightly crushed
4 tablespoons Vegetable oil

1. Combine flour, paprika, and pepper on a plate.
2. Remove skin and all visible fat from chicken.
Place milk in large bowl. Add chicken pieces;
turn to coat.
3. Lift chicken pieces from milk and reserve milk.
Coat chicken thoroughly with seasoned flour
and place on a wire rack until all pieces have
been coated. Re dip chicken pieces into reserved
milk.
4. Place crushed cereal on plate. Place chicken
pieces on crushed cereal. Using 2 forks, turn
chicken pieces in crushed cereal to coat.
5. Place chicken on a foil-lined baking tray;
drizzle oil over chicken.
6. Bake at 400˚ F, for 15 minutes. Turn chicken
pieces over; continue to bake until chicken is
thoroughly cooked and crust is crisp, about
15 more minutes.

Baked Cod With Cheese

4 Servings, about 3 ounces each

1 pound Cod fillets, fresh or frozen
4 tablespoons Cheddar cheese, shredded

1. Thaw cod according to package directions.
2. Prepare cod according to package directions.
3. After cod is fully cooked, sprinkle cheese on
cod. Return cod to oven to melt cheese, about
3 to 5 minute

Chicken And Vegetables

1-1/2 tablespoons Margarine
1 teaspoon Garlic powder
1/2 cup Onions, chopped
Chicken thighs,
1 pound + 4 ounces boneless, skinless
10-ounce package frozen Cut green beans,
1/4 teaspoon Pepper

1. Melt margarine in heavy skillet. Add garlic and
onions; stir until blended. Cook over medium
heat, until tender, about 5 minutes. Remove
from skillet.
2. Place chicken in the skillet. Cook over medium
heat, until chicken is thoroughly done and no
longer pink in color, about 12 minutes. Remove
chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked
onions in same skillet. Cover and cook over
medium-low heat until beans are tender, about
5 minutes.
4. Add chicken to vegetable mixture. Continue
cooking, stirring occasionally, until heated
through, about 3 minutes.
Note: To remove bone from chicken thighs:

1. Place chicken on cutting board. Remove skin
from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.

Peach-Apple Crisp

20 ounce Can sliced peaches,
light-syrup pack, drained
2 medium Apples, tart, peeled, sliced
1/2 teaspoon Vanilla
1/4 teaspoon Ground cinnamon
3/4 cup + 3 tablespoons Flour
1/4 cup Brown sugar, packed
3 tablespoons Margarine, chilled

1. Preheat oven to 350˚ F. Lightly grease 9- by
9- by 2-inch casserole dish.
2. Combine peaches, apples, vanilla, and cinnamon
in a bowl. Toss well and spread evenly in
greased casserole dish.
3. Combine flour and sugar in small bowl. Cut in
margarine until the mixture resembles coarse meal.
4. Sprinkle flour mixture evenly over fruit.
5. Bake until lightly browned and bubbly, about
20 minutes.

Rice Pudding

1 cup Whole milk
1 cup Water
1 cup Rice, uncooked
2 Eggs
1 cup Evaporated milk
1 teaspoon Vanilla
1/4 cup Sugar
1/8 teaspoon Ground cinnamon

1. In sauce pan, heat milk and water.
2. Add rice, bring to boil, lower heat to simmer;
stir mixture every 10 minutes. Cook uncovered
until rice is tender, about 30 minutes.
3. In large bowl, mix eggs, 3/4 cup evaporated
milk, vanilla, and sugar. Set aside.
4. Add remaining 1/4 cup evaporated milk to rice
mixture.
5. Spoon 1 cup of rice mixture into egg mixture
and stir. Pour egg-rice mixture into remaining
rice.
6. Heat pudding until it boils, stirring continuously.
Remove from heat, and sprinkle with cinnamon.

Using Herbs In Your Cooking

Using herbs in your cooking is absolutely essential for good flavorful cooking; they give variety and savory flavors to any dish they are used in. The different herbs called for in various receipts can be bought at almost any grocery store, or farmers markets. You could obtain the seeds from some good florist and make little kitchen gardens of your own, even if the space planted was only a box or pot setting in the kitchen window. Sage, thyme, summer savory, sweet marjoram, tarragon, sweet basil, rosemary, mint, burnet, chervil, dill, and parsley, will grow abundantly with very little care; and when dried, and added judiciously to food, greatly improves its flavor. All herbs should be gathered in the sunshine, and dried by artificial heat; their flavor is best preserved by keeping them in air-tight containers.

Common Uses For Herbs:

SAGE: Used for flavoring fatty meats and with onion for poultry or pork stuffing.

Thyme: Is often used to flavor meats, soups and stews it is a primary flavor with lamb, tomatoes and eggs.

Summer Savory: You can use to flavor wild game, sausages, pork, peas and beans. You can add to soups and stews near the end of their cooking time.

Sweet Marjoram: best used in dishes that are not cooked or cooked very little. Cuisines of France, Italy, and Portugal use marjoram extensively. It is especially good with meats, soups, and stuffing. It complements other herbs--bay, garlic, onion, thyme, and basil. Marjoram also makes a sweet-flavored tea.

Tarragon: It has an aromatic property reminiscent of anise. Tarragon is used a lot in French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce.

Sweet Basil: Is one of the main ingredients in pesto. It is used in tomato base recipes, with vegetables, and in tomato sauces.

Rosemary: Can be used in a wide variety of dishes, like fruit salads, soups, vegetables, meats especially lamb, fish, eggs, stuffing, dressings, and even desserts.

Mint: Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint is also popular on lamb dishes.

Burnet: Used as an ingredient in both salads and dressings, having a flavor described as "light cucumber".

Chervil: Used to season young vegetables, seafood and poultry. It is more delicate than parsley and has a slight taste of liquorice. It can be added to salads, soups and omelettes.

Dill: Most commonly used as flavoring for Dill Pickles. Also used in dishes such as dips, sauces, fish dishes, soups, stews, baked or roasted potatoes, stuffing, roasted vegetables, egg dishes and to season ground beef for meat pies or stuffed vegetables.

Parsley: Commonly used in boiled buttered potatoes or mashed potatoes, rice dishes, with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews, stocks, soups, and sauces, and many more dishes.

Bay Leaves: Commonly used to flavor soups, stews, meat, seafood and vegetable dishes while cooking. Should be removed before serving.

The bouquet, of herbs, so often called for in foreign cooking, is made as follows: wash three or four sprigs of parsley, one sprig of thyme, and two bay leaves; fold the parsley over the thyme and bay leaves, tie it about three inches long and one inch thick. The bouquet is used for seasoning soups, sauces, stews, and savory dishes in general, and is removed before the dish is served.

Spice-Salt

An excellent and convenient spice-salt can be made by thoroughly mixing the following ingredients:

1 1/2 teaspoon powdered thyme
1 1/2 teaspoon bay leaf
1 1/2 teaspoon pepper
3/4 teaspoon rosemary
3/4 teaspoon marjoram
3/4 teaspoon cayenne pepper or powdered capsicums
1 tablespoon powdered clove
1 tablespoon nutmeg
2 tablespoons salt to every 4oz of this mixture
Keep this mixture in an air-tight container. Two tablespoons of this mixture added to three pounds of stuffing, or ground meat of any kind, makes a delicious seasoning.

The Benefits of Eating Fresh Fruit

Fresh fruit is a very important food, especially for children, as it keeps the blood pure, and the bowels regular. Next to grains and seeds, it contains the greatest amount of nutriment to a given quantity. Apples are more wholesome than any other fruit, they nourish, cool, and strengthen the body. In the past, European laborers depend largely upon them for nourishment, and if they had plenty, they could do well without meat. When apples were not that plentiful, they would miss them much more than potatoes, because they are a much more substantial food.

All fruit should be bought ripe and sound; mature full flavored fruits are invaluable as food. Preserved and dried fruits at one time were considered luxuries to be indulged in only at festivals or on holidays. Not any longer, they are more easily acquired.
Nuts are full of nutritious oil, but are generally hard to digest; they do not come under the heading of the necessities of life.

Crepes with Fresh Fruit

Ingredients

1. 1/2 cup Egg Beaters Original
2. 1-1/2 cups lowfat (1%) milk
3. 1 cup All-Purpose Unbleached Flour
4. 5 tablespoons granulated sugar, divided
5. 1/8 teaspoon salt
6. No-Stick Cooking Spray
7. 2 medium apples, cored, peeled, cut into 1-inch chunks
8. 2 medium peaches, peeled, pitted and thinly sliced
9. 1 cup fresh or frozen blueberries
10. 2 medium kiwis, peeled, chopped
11. 2 teaspoons lemon juice
12. Confectioners' sugar or Fat Free Non-Dairy Whipped Topping, optional

Directions

1. Beat Egg Beaters and milk in medium bowl with wire whisk until well blended. Add flour, 1 tablespoon granulated sugar and the salt; mix well. Spray small skillet or crepe pan with cooking spray; heat over medium heat 1 minute, or until hot. Remove from heat. Spoon 3 tablespoons batter into skillet. Immediately tilt skillet to evenly cover bottom of skillet with batter. Return to heat; cook 3 minutes on each side, or until crepe is lightly browned on both sides, turning once. Invert skillet over paper towel to release crepe. Repeat to make 6 crepes. Set crepes aside.
2. Spray large skillet with cooking spray. Add apples and peaches; cook over medium heat 10 minutes, or until crisp-tender. Add blueberries, kiwis, lemon juice and remaining 4 tablespoons granulated sugar; mix well. Cook 2 minutes, or until sugar is dissolved and mixture is heated through, stirring occasionally.
3. Spoon fruit evenly onto crepes; roll up. Garnish with the confectioners' sugar, Reddi-wip Original Whipped Light Cream or Fat Free Non-Dairy Whipped Topping , if desired.

Oven-Baked Pancake Topped With Fresh Fruit Sauce

1. Non-Stick Cooking Spray
2. 1 cup Egg Beaters Original
3. 1 cup fat free milk
4. 1 cup All-Purpose Unbleached Flour
5. 1/2 teaspoon salt
6. 2 tablespoons orange marmalade
7. 2 tablespoons firmly packed brown sugar
8. 3 medium bananas, cut into 1/4-inch-thick slices
9. 2 cups fresh strawberries, sliced
10.1 tablespoon orange extract
11. Sliced kiwi fruit and Reddi-wip Original Whipped Light Cream or Fat Free Non-Dairy Whipped Topping: optional

Directions

1. Preheat oven to 425°F. Spray 8x8-inch baking pan evenly with cooking spray. Add Egg Beaters, milk, flour and salt to blender container; cover. Blend until smooth. Pour into prepared pan.
2. Bake 20 to 25 minutes, or until pancake is puffed in center and lightly browned around edges.
3. Spray large skillet with cooking spray; heat over low heat 1 minute. Add marmalade and sugar; cook and stir until marmalade is completely melted and mixture is well blended. Add bananas and strawberries; mix lightly. Cook until heated through, stirring occasionally. (Do not allow mixture to come to a boil.) Stir in orange extract. Spoon into center of pancake. Garnish with kiwi fruit and Reddi-wip or Fat Free Non-Dairy Whipped Topping just before serving, if desired. Cut into 6 wedges.

DIET AND HEALTHY FOOD

Food and drink regularly consumed for nourishment. Nutritionists generally recommend eating a wide variety of foods; however, some groups of people survive on a very limited diet. The traditional Eskimo diet, for example, depended heavily on meat, but Eskimos ate nearly all of the animal; organ meats are rich in vitamins and minerals. Vegetarians exclude meat (and sometimes by extension dairy products) from their diet, often for philosophical reasons. Others exclude only red meat, but eat poultry and dairy products. To maintain a healthy diet, vegetarians need to eat a wide variety of plants whose nutrients complement each other, providing a balance of amino acids and vitamins.

Cultural, Regional, and Practical Factors

Until the advent of refrigeration, the most important factor in a person's diet was availability; diets varied according to animal migrations and the growing seasons of fruits, nuts, and vegetables. Another factor in food selection can be religion. Muslims, for example, are forbidden to drink alcohol.

Diets vary throughout the world. North Africa, with many Muslims, and the Middle East have similar diets. A starchy food, such as rice, boiled and pounded yam mush, or cassava, is often accompanied by a spicy stew of fish or chicken with vegetables. Other popular dishes include curries, kebabs (marinated meat threaded on a stick and roasted), couscous (steamed wheat semolina), falafel (a spiced fritter), and yogurt. Many Asian diets are based on rice, which is often served with bite-size vegetables and meats accompanied by spicy seasoning. In Europe, bread is often the main starch, but Italy is noted for pasta, a nutritious noodle made from wheat and usually topped with a sauce, such as a small serving of cooked tomatoes garnished with cheese. In Scandinavia, fish in general, and herring in particular, are main staples of the diet.

Food has always been subject to cross-cultural influences, often as a result of colonization and migration of people. Thus, French influences can be seen throughout Asia, particularly in Japan and Indochina; Dutch influences in Indonesia and South Africa; and Indian influences throughout the Commonwealth of Nations. Certain foods, such as dumplings, are found in slightly different forms in all cultures. North American cuisine is an amalgam of Native American foods, such as corn-on-the-cob, and immigrant cuisines, including that of Africans.

Diet in the Twentieth Century

In the 20th cent. diets have been transformed by refrigeration, improved and faster transportation, advances in food preservation, and new farming methods that prolong the growing season and increase the yield per acre. As a result, foods are available more regularly, items purchased in one season can be frozen and consumed in another, and prices have become more competitive. After World War II, increased advertising, particularly on television, and the growing number of households in which all adults are employed, contributed to an increased consumption of unhealthy fast foods. Efforts in the 1980s and 90s by health experts to educate the public about the importance of a healthy diet has had some impact. People are eating more fruits, grains, and vegetables, and less red meat, and are aware of the need to control their weight. The latter has given rise to many ineffective, and sometimes dangerous, fad diets that do not provide all of the necessary daily nutrients. Successful weight control requires a carefully planned regimen of exercise combined with a diet based on the nutrition information supplied by the U.S. Dept. of Agriculture's Food Guide.

Here Are Some Heart Healthy And Nutritious Recipes:


BEAN & MACARONI SOUP

This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.

2 cans (16 oz) great northern beans
1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 C onion, coarsely chopped
2 C carrots, sliced
1 C celery, coarsely chopped
1 clove garlic, minced
3 C cut-up peeled fresh tomatoes or 1-1/2 lbs
canned whole tomatoes cut up
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano
black pepper to taste
1 bay leaf, crumbled
4 C cooked elbow macaroni

1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

Yield: 16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*

* If using canned tomatoes, sodium would be higher.

CORN CHOWDER

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

1 Tbsp vegetable oil
2 Tbsp finely diced celery
2 Tbsp finely diced onion
2 Tbsp finely diced green pepper
1 package frozen whole kernel corn (10 oz)
1 C peeled, diced, 1/2-inch raw potatoes
2 Tbsp chopped fresh parsley
1 C water
1/4 tsp salt
black pepper to taste
1/4 tsp paprika
2 Tbsp flour
2 C low-fat (1%) or skim milk

1. Heat oil in medium saucepan.
2. Add celery, onion, and green pepper and saute for 2 minutes.
3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
5. Add gradually to cooked vegetables and add remaining milk.
6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings--Serving Size: 1 cup

Each serving provides:

Calories: 186
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg

SWEET POTATO CUSTARD

Sweet potatoes and bananas combine to make a flavorful low fat custard made with evaporated skim milk and no added fat.

1 C mashed cooked sweet potato
1/2 C mashed banana (about 2 small)
1 C evaporated skim milk
2 Tbsp packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 tsp salt
nonstick cooking spray - as needed
1/4 C raisins
1 Tbsp sugar
1 tsp ground cinnamon

1. In a medium bowl, stir together sweet potato and banana.
2. Add milk, blending well.
3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
6. Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings--Serving Size: 1/2 cup

Each serving provides:

Calories: 144
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 92 mg*
Sodium: 235 mg

*If using egg substitutes, cholesterol will be lower.

HOW TO SMOKE MEAT

Grilling slowly over indirect heat in a closed charcoal cooker is called
“smoking.” It is used to add flavor to large cuts of meat and keep them
tender. It can require up to 8 hours, depending on the meat’s size and the
outdoor air temperature. Use high quality charcoal to build a hot fire.
Pile about 50 briquettes in the center, and when they are covered
with gray ash, push them into two piles. Center a pan of water between
the two piles. Wood chips such as mesquite are used for additional flavor.
Using dry chips at the start creates a fast smoke; wet them later for
sustained heat. Center the food on the grill over the water pan, close
the lid and keep the grill vents open. The temperature in the smoker should
be maintained at 250° to 300° F for safety. Add about 9 coals every 1 to 2 hours.

Here are some delicious smoked recipes for you to enjoy

Smoke-Barbecued Salmon

1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Water
Vegetable oil

Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.

Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.

Smoked Brisket

1 cup granulated sugar
1/4 cup black pepper
2 tablespoons
garlic powder
1/3 cup salt
1/2 cup paprika
2 tablespoons Accent
1 (4 to 4 1/2 pound) beef brisket

Mix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce generously over brisket. Smoke in hooded charcoal smoker (top shelf with no water pan) or grill for 2 1/2 hours. Rub with sauce again. Wrap brisket in foil and bake in 250 degree F oven for 2 1/2 hours.

Brisket may be smoked one day, refrigerated overnight and oven-cooked the next day.
Slice thinly against the grain. Serves 8.

Smoked Ribs with Honey-Mustard Sauce

Hickory chips
5 pounds pork spareribs
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup prepared mustard
1/2 teaspoon maple flavoring

Soak hickory chips in water at least 15 minutes. Prepare charcoal fire in smoker; let burn 15 to 20 minutes or until coals are white. Place hickory chips on coals. Place pan of water in smoker or grill. Place ribs on food
rack. Cover with lid; cook ribs 3 hours.

Combine honey and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Baste ribs with sauce; cover and cook 30 minutes.

Turn ribs over, and baste again with sauce. Cover and cook an additional 30 minutes.

Yields 5 to 6 servings.

How to Barbecue Food Safely,Recipes

Warm weather is the ideal time to cook out:
more people cook outdoors in summer than any other
time of the year. But warm temperatures are also
ideal for bacteria and other pathogens to multiply and cause
foodborne illness. Use these simple guidelines for grilling food safely.

FROM THE STORE: HOME FIRST.
When shopping for meat and poultry, put them in the shopping cart last,
right before checkout. To guard against cross contamination -- which
can happen when raw meat or poultry juices drip on other foods --
put packages of raw meat and poultry into plastic bags.
Load meat and poultry into the air conditioned car--not the trunk--and
take the groceries straight home. In the summer, if home is more than a
30-minute drive away, bring a cooler with ice from home and place
perishable food in it for the trip. At home, place meat and poultry in
the refrigerator immediately. Freeze poultry and ground meat that won’t
be used in 1 or 2 days; freeze other meat within 4 to 5 days.

DEFROST SAFELY. Completely thaw meat and poultry before grilling
so it cooks more evenly. Use the refrigerator for slow, safe thawing;
microwave defrost if the food will be placed immediately on the grill;
or thaw sealed packages in cold water.

MARINATING. Some recipes state to marinate meat and poultry for several
hours or days, either to tenderize or add flavor. Always marinate food in
the refrigerator, not on the counter. If some of the marinade is to be
used as a sauce on the cooked food, reserve a portion of the marinade.
Don’t put raw meat and poultry in it. Don’t re-use the marinade used on
raw meat or poultry unless it’s boiled first to destroy any bacteria

PRE-COOKING. Some people like to cook food partially in the microwave,
oven, or stove to reduce grilling time. Pre-cook immediately before grilling
to destroy bacteria.

TRANSPORTING. When carrying food to a picnic site, keep it cold to
minimize bacterial growth. If take-out foods such as fried chicken or
barbecued beef will be reheated on the grill, and they won’t be eaten
within two hours of pickup, buy them ahead of time and chill thoroughly.
Use an insulated cooler with sufficient ice or ice packs to keep the
food at 40o F. Then pack food right from the refrigerator into the cooler
immediately before leaving home. In the car, keep the cooler in the air
conditioned passenger compartment; at the picnic, in the shade or shelter.

KEEP COLD FOOD COLD. Avoid opening the cooler’s lid, which lets
cold air out and warm air in. Pack beverages in one cooler and perishables
in another cooler. When handling raw meat, remove from the cooler only the
amount that will fit on the grill.
KEEP EVERYTHING CLEAN. Be sure there are plenty of clean utensils and
platters for separately handling the raw foods and the food after cooking.
Don’t use the same platter and utensils for raw and cooked meat and
poultry. Any bacteria present in raw meat or juices can contaminate the
safely cooked meat. This is a prime cause of summer foodborne illness.
Pack clean, soapy sponges, cloths and wet towelettes for cleaning
surfaces and hands.

Call Toll-free For More Information: USDA Meat and Poultry Hotline 1 (800) 535-4555 Washington DC (202) 720-3333 Web site: http://www.usda.gov/fsis Fast Fax: 1 (800) 238-8281

Grilled Lemon Pepper Chicken

1 Cup Italian Dressing ( You can Use Fat Free Italian)
2/3 Cup Powdered Lemonade-Flavored Drink Mix
2 1/2 Teaspoons black pepper
6 Boneless And Skinless Chicken Breast Halves

In a Medium Bowl, Combine The Dressing, Lemonade Mix, And pepper. Add The Chicken, Cover, And Marinate in The Refrigerator For at Least 8 Hours, or Overnight.

Preheat The Grill to Medium - Medium High Heat. Place The Chicken on The Grill, Discarding The Excess Marinade. Grill The Chicken For 12 to 15 Minutes, or Until no Pink Remains, Turning The Breasts Halfway Through Grilling.

Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 F).

Serving Suggestion: Serve with buttered egg noodles and grilled or steamed vegetables.

Grilled Korean Pork Chops

Marinate from 1 hour to overnight and grill.
This recipe is for 6 servings.

6 pork chops
1/4 cup Soy Sauce
3 tablespoons Sesame Oil
3 tablespoons sugar
2 teaspoons Black Pepper
1/2 teaspoon ground ginger
2 Green Onions, chopped
1 teaspoon garlic, chopped

1. Mix all ingredients except chops.
2. Put chops in a flat pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
3. When ready to cook, discard marinade and grill chops until done (160 degrees on a meat thermometer.

Grilled Fruit Kebabs

2 tablespoons vegetable oil
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon ground cinnamon
¼ cup fresh mint, chopped
2 apples, cored and cut into 1" pieces
2 bananas, peeled and cut into 1" pieces
2 peaches, pitted and cut into 1" pieces
4 kiwifruit, peeled and sliced into 1" thick sections
4 x 1" slices fresh pineapple, peeled, cored and cut into 1" pieces (or 1 can pineapple chunks)
16 strawberries, washed and hulled

1. Prepare grill.
2. In a small bowl, combine oil, sugar, lime juice, cinnamon and mint. Mix until sugar is dissolved.
3. If using wooden skewers, soak in water for about 10 minutes to prevent from scorching. Alternate fruit pieces and thread onto skewers.
4. Brush kebabs with the sugar mixture then place on grill.
5. Grill kebabs

HEALTHY GRILLING RECIPES

Here are some great healthy recipes for grilling on a nice warm day.
Hope you enjoy them.

Grilled Stuffed Portobello Mushrooms

2/3 cup fresh tomatoes, chopped
1/4 cup shredded low fat mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Low-fat cooking spray
2 teaspoons fresh cilantro, chopped

1. Prepare the grill.
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
4. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce.
5. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
6. Grill the caps, stem side down first for 5 minutes on each side or until soft.
7. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
8. Garnish with cilantro.

Santa Fe Grilled Chicken

4 boneless chicken breasts, about 2 pounds total
Makes 4 servings

Marinade

1 cup water
3 tablespoons soy sauce
4½ teaspoons granular splenda or equivalent liquid splenda
1 teaspoon salt
1 tablespoon white vinegar
1½ teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pepper

1. Mix all the marinade ingredients in a large bowl or a zipper bag.
2. Add the chicken and marinate in the refrigerator 2 hours and no longer.
3. Remove the chicken and drain well.
4. Grill on indoor or outdoor grill just until no longer pink in the center.
5. Serve on its own or in a fajita salad.

Healthy Desserts

Cinnamony- Stuffed Grilled Peaches

4 oz 1/3-less-fat cream cheese softened
1 container (6 oz) of Yoplait Original 99% Fat Free French vanilla yogurt
or some other brand if you like
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 large ripe peaches, unpeeled, cut in half and pitted
2 tablespoons butter or margarine, melted
1 cup Honey Nut Cheerios cereal
1/4 cup caramel topping, warmed

1. In small bowl, beat cream cheese with electric mixer on low speed until smooth; beat in yogurt until smooth. Refrigerate about 30 minutes or until chilled.
2. Heat gas or charcoal grill. In small bowl, mix sugar, cinnamon and cloves; set aside.
3. Carefully brush grill rack with vegetable oil. Place peach halves, cut sides down, on grill. Cover grill; cook over medium heat 3 minutes.
4. Turn peach halves cut sides up. Brush cut sides with butter; sprinkle each half with about 1 teaspoon sugar mixture. Cover grill; cook about 3 minutes longer or until softened. Turn peach halves cut sides down; cook 30 to 60 seconds longer or until cut sides are caramelized.
5. To serve, spoon slightly less than 2 tablespoons yogurt mixture into each peach half; sprinkle each with 1 tablespoon cereal. Drizzle with warm caramel topping.


Grilled Banana Boats

6 ripe firm large bananas, unpeeled
6 tablespoons chocolate chips
6 tablespoons miniature marshmallows
2 tablespoons chopped pecans

1. Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F.
2. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.
3. Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.
4. Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches head space. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (CanGrilled Banana Boats also place in campfire coals to cook.)

Senate Bean Soup

Bean soup is part of the daily menu at the Senate's restaurant. There are many accounts about the origination of that mandate, but none has been affirmed.

According to one account, the Senate’s bean soup custom commenced early in the 20th-century at the request of Senator Fred Dubois of Idaho. A different account attributes the request to Senator Knute Nelson of Minnesota, who conveyed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and creates a 5-gallon batch. The recipe served in the Senate today doesn't include mashed potatoes, but does include a braised onion. Both Senate recipes are below.

The Famous Senate Restaurant Bean Soup Recipe: Enjoy.


2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
four cloves garlic, chopped
half a bunch of parsley, chopped

Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.

Rules for cooking fresh vegetables.

Wash thoroughly, pare or scrape, if skins must
be removed. Allow them to stand in cold water
until cooked, to keep them crisp and to prevent
them from becoming discolored. Cook in boiling
water; the water must be kept at the boiling point.
Put one fourth Teaspoon of salt in one cup of water
when the vegetables are partially cooked. The water
in which vegetables are cooked is called vegetable
stock. Fresh green vegetables require less water than
others. Cabbage, cauliflower, onions and turnips
should be cooked uncovered in a large amount of water.
All vegetables must be drained as soon as they are tender.
Season with salt and pepper and serve hot with butter or
sauce. The color may be kept in Green vegetables, such
as spinach, by pouring cold water through them after draining.

Here is a recipe for a white sauce to put over your vegetables.


WHITE SAUCE FOR VEGETABLES.

2 tsp. butter.
2 tsp. flour.
1/8 tsp. salt.
White pepper.
1/4 c. milk (heated)
1/4 c. stock(heated)

Heat butter until melted and
bubbling, add the flour mixed with the
seasoning and stir until thoroughly
blended.; add the hot liquid gradually,
stirring each time you add the liquid
until well mixed and perfectly smooth.
Remove from heat as soon as it starts to
boil a again.

NOTE: If you would prefer a cheesy sauce, just melt
your favorite cheese into the white sauce and stir until
smooth and creamy. If it gets to thick just add a little
more milk to thin to your liking, pour over vegetables. Enjoy.

Cooking And Eating healthy

Cooking healthy is easier than you think and well worth the effort. You don't need a big kitchen to be able to cook well, though it can't hurt. It's more about the choices you make when you go shopping and get to the stove. When cooking healthy it helps to stock your kitchen, with a variety of foods that you can throw together for a healthy meal in a hurry. Try keeping these foods on hand, for a quick meal on a busy night. In the bean category: pinto, black, kidney, chickpeas, refried beans. In the pasta category: ramen noodles, spaghetti, whole wheat, fettucini, penne, bowtie. Other types of grain: couscous, orzo, cornmeal, bread sticks, bread crumbs, whole wheat crackers. Canned tomatoes: whole, diced, seasoned, sauce,salsa and sun-dried tomatoes.

Cooking with low-fat dairy products, takes the same amount of time, and you don't need any special skill to make the swap. Eating healthy, does not mean you have to give up good tasting food. Using fresh herbs and spices, and using salt correctly, you can make low-fat food taste great. Fresh herbs are loaded with antioxidants, antibacterial agents, and most of all, flavor. Use a handful of basil, for a burst of flavor in pasta sauce, on pizzas, and even on a sandwich or in your favorite soups.

Professional chefs, use many fresh herbs and some even cook with wine. Home cooks, might be a little intimidated by cooking with wine or feel it's too "fancy," but using a little wine in a sauce can add a lot of flavor, without any fat, If I were to give you one healthy cooking tip, it would be, watch the fat! Always use a measuring spoon when using oil, butter or any kind of shorting. Adding too much fat or not enough fat is sometimes the home cook's downfall.
Here are some healthy recipes for you to try. Enjoy.


Chicken and Spanish Rice

Makes 4 to 6 servings

1 cup onions, chopped
3/4 cup green peppers
2 tsp vegetable oil
1 cup tomato sauce
1 tsp parsley, chopped
1/4 tsp black pepper
1 1/2 tsp garlic, minced
5 cup white rice, cooked in unsalted water
3 1/4 cup boneless and skinless chicken breast, cooked , diced

1. In a large skillet saute onions and green peppers in oil for
5 minutes on medium heat.
2. Add tomato sauce and spices. Heat through.
3. Add cooked rice and chicken and heat through.


Spicy Baked Fish

cooking oil spray
1 lb cod (or other fish) fillet
1 Tbsp olive oil
1 tsp spicy seasoning mix

1. Preheat oven to 350° F. Spray a casserole dish with cooking oil spray.
2. Wash and dry fish. Place in dish and drizzle with oil and seasoning mixture.
3. Bake uncovered for 15 minutes or until fish flakes with fork.
Cut into 4 pieces. Serve with your choice of rice and vegetable.

Spicy seasoning mix

1 1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder
1 1/4 tsp garlic powder
1 Tbsp basil, dried
1 1/2 tsp thyme, dried

Mix all ingredients together. Store in an airtight container.
Use in meat, poultry, fish, or vegetable dishes.
Try replacing the salt in the salt shaker and use at the table.


Low-fat Chocolate Fig Cake

1 cup chopped dried figs
1 cup boiling water
1 teaspoon baking soda
1/4 cup oil
3/4 cup sugar
1/2 cup applesauce
1/2 cup eggs (2 eggs)
3 tablespoons cocoa
1 1/4 cups + 2 tablespoons flour
2 teaspoons vanilla

1.Grease and flour an 8”x12” pan. Preheat oven to 350°F.
2.Place figs in a bowl; pour boiling water over the top and sprinkle with baking soda.
Mix and allow to stand until cool.
3.Combine oil and sugar. Blend in eggs, applesauce, vanilla, salt, and cocoa.
4.Add flour alternately with cooled fig mixture.
5.Spread batter in pan.
6.Bake for 50 minutes until a toothpick inserted in the center comes out clean.

Apply your favorite icing or frosting.

The Pawpaw

A Pawpaw, is a large oblong fruit that is found on a shrub or small tree with large leaves, that grow in small clumps and usually range in height from 6 1/2 to 40 ft. The PawPaw tree is native to North America, and the fruit is the largest edible fruit of any fruit tree native to this continent. The fruit is a large edible berry, approx 2 to 6 1/2 inches long and 1 1/4 to 2 3/4 inches across, weighing up to 1 pound 1 1/2 ounces with numerous seeds; when unripe the color is green then it turns to yellow or brown as it matures. It has a flavor similar to both banana and mango, varying significantly by cultivation; and has more protein than most fruits. PawPaw trees are found in well drained deep fertile bottom land and hilly upland habitats. Pawpaw is in the same family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop, it is the only member of this family not confined to the tropics.

The name pawpaw, could have derived from the Spanish word papaya, perhaps because of the superficial similarity of their fruit. The Pawpaw has numerous other common names some are local; such as: West Virginia banana, Kansas banana, Indiana (Hoosier) banana, prairie banana, Kentucky banana, the poor man's banana, Michigan banana, Missouri Banana, and Ozark banana.

Chilled pawpaw fruit was a favorite dessert of George Washington, and Thomas Jefferson was certainly familiar with it as he planted it at Monticello. The Ohio Pawpaw Growers' Association lobbied for the pawpaw to be the Ohio state native fruit in 2006; which was made official in 2009.

The pawpaw fruit is quite popular, but its shelf life is almost non-existent, because it ripens to the point of fermentation very quickly. The shipping and storage problem has largely been addressed by freezing. Some people who wish to preserve the fruit for future use do so by dehydration, making it into jams or jellies, or pressure canning by using the numerical values for bananas. In Southern West Virginia pawpaws are made into a native version of banana nut cake or fruit cake. They are also baked inside canning jars, with the lids heat-sealed to keep the food for at least one year.

The pulp of the pawpaw can be used in baked desserts, fresh pawpaw drink or drink mixtures (pawpaw, pineapple, banana, lime, lemon and orange tea mix), and it is known that people have used it to make country wine. In many recipes calling for bananas, the same amount of pawpaw can be used in the place of bananas.

NOTE: The community of PawPaw Michigan, was named after the river, which was named after the fruit.

Here are some delicious recipes made with pawpaws for you to try. Enjoy.


Pawpaw Cream Pie

Serves 6 to 8.

3/4 c. sugar
1/3 c. flour or 1/4 c. cornstarch
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed pawpaw pulp
3 egg whites
3 Tbsp. sugar
pinch of salt
1 baked 9-inch pastry shell

Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream.
Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt.
Pour custard into a baked pastry shell and cover with meringue.
Bake in a moderate oven (350° F) for 12 minutes or until meringue is browned.


Pawpaw Nut Cake

1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 Tbsp. lemon juice
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. pureed pawpaw pulp
1/2 c. chopped pecans or hickory nuts
3 egg whites, beaten stiff

Sift first four dry ingredients together.
Combine milk and lemon juice and set aside to sour.
Cream shortening, add sugar gradually, and beat until fluffy.
Beat in eggs, one at a time. Add vanilla.
Then add dry ingredients alternately with pawpaw puree and soured milk.
Fold in the beaten egg whites and the chopped nuts.
Pour into two lightly greased and floured 9-inch layer cake pans.
Bake in a moderate oven (350°F) 35 to 40 minutes. Frost with:

Lemon Butter Frosting

1/2 c. butter
1 Tbsp. lemon juice
grated lemon rind
1 lb. confectioners' sugar
6 Tbsp. cream (approximately)

Cream the butter until fluffy, using an electric mixer.
Blend in the lemon juice and a small amount of grated lemon rind.
Add the confectioners' sugar gradually along with enough cream to make a
frosting of the right spreading consistency.
Run the beaters long enough to make the frosting very fluffy.
Garnish the top of the frosted cake with a grating of lemon rind.


Pawpaw Preserves

12 pawpaws (about 5 lbs)
2 c. water
3/4 c. sugar
1 lemon
1 orange

Peel pawpaws. Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve.
Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added. Put in sterilized jars and seal.

The Chuck-Wagon

A chuck-wagon was a wagon that carried food and cooking equipment on the prairies of the United States and Canada. They would form a part of a wagon train of settlers, or feed workers like cowboys or loggers. It was common for the person that was in control of the chuck-wagon usually called "cookie" to be second only to the "trail boss" on a cattle drive. The cookie would often act as cook, barber, dentist, and banker.

While some form of mobile kitchens had existed for generations, the invention of the chuck- wagon is attributed to Charles Goodnight, a Texas rancher who introduced the concept in 1866. Chuck was then a slang term for food. Chuck wagon food included easy-to-preserve items like beans and salted meats, coffee, and sourdough biscuits. Food would also be gathered en route. In Texas, it is said, and nobody knows who said it, that Chile Peppers were planted along the cattle trails to serve for future use.

There is an organization called, The American Chuck-wagon Association that is dedicated to the preservation of the heritage of the chuck wagon. Its members participate in chuck-wagon cook-offs throughout much of the US. Through these events, the members educate the public on the history and traditions surrounding the chuck-wagon.

At a chuck wagon cook off, each wagon is judged on the authenticity of the wagon. Wagons must be in sound drivable condition, with equipment and construction available in the late 1800s. Contents of the chuck-box, including utensils, must also match what would have been used during the era. Wagons are also judged on the attire of their cooks. A typical chuck-wagon cook-off is composed of 5 food categories: Meat (usually chicken-fried steak), Beans (pinto), Bread (sourdough or yeast), Dessert (usually peach cobbler), and potatoes. A team of judges evaluates the entries from each wagon, giving each a score. Once scores are tabulated, prizes are awarded to the top wagons.

One of the most famous chuck wagon cook-offs is the Lincoln County Cowboy Symposium. Held annually for nearly 20 years, this event attracts thousands to Ruidoso, New Mexico.

Among the few chuck-wagon cook-offs east of the Mississippi River, one takes place during Saddle Up each February in Pigeon Forge, Tennessee. Held just outside Great Smoky Mountains National Park, Saddle-up also features a cowboy symphony and cowboy church services over a four-day period.

Chuck-wagon racing is an event at some rodeos mainly in Western Canada such as the Calgary Stampede. Chuck-wagon races were held from 1952 until 1998 at Cheyenne Frontier Days, one of America's biggest rodeos. There are a few professional chuck-wagon racing circuits that operate in North America with the premiere circuit being run by the World Professional Chuck- wagon Association (WPCA) based in Calgary, Alberta. A yearly chuck-wagon race event is still held in Clinton, Arkansas.

Chuck-wagons are raced around a figure eight barrel obstacle course, and the stove and tent poles within the wagon must not be lost. The racing team also has from two to four "outriders" who load the stove and tent poles at the start and must finish the race with the chuck-wagon. Many such races are held each year in Western Canadian cities and towns.

Try these recipes. Enjoy.


Dakota Fried Tomatoes

6 large green tomatoes
Salt and Pepper
3 cups flour
1 cup cream or milk
1 Tbsp flour
1 Tbsp butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper

Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Draining the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 Tbsp. flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Or place mixture in separate bowl, and spoon on as desired. Serve immediately.


Dutch Oven Beans

1-1/2 cups dried pinto beans
1 ham hock or 1/2 cup diced ham
2 tablespooons diced onion
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon black pepper or to taste
1 16-ounce can stewed tomatoes
1/2 cup of brown sugar or 1-1/2 teaspoons molasses

Sort through beans; discard any small stones or bad beans. Rinse beans; cover with water and soak over night. The next day, drain and rinse beans. Place in Dutch oven or crockpot; cover beans with water. Add ham. Cook uncovered, over medium heat, about 2 hours, add water if necessary.

Stir in onions, whole garlic clove, mustard, salt and pepper, cook another 45 minutes, adding water as necessary to keep beans moist. Bring to boil; stir in tomatoes and sugar or molasses and cook for another 5 minutes. This recipe can be doubled.

TOMATOES AND RICE
1 cup rice
1 can tomatoes
1 tablespoon minced onions
1 teaspoon garlic powder
Salt and pepper to taste

Place all the ingredients in a pot and add about 2 cups water; put on the fire, bring to a boil, stirring frequently until the rice is soft.

Desserts

PEACH COBBLER

This is best prepared in a Dutch oven so it can be baked—or bake it in an oven at about 350 degrees until done. If a commercial biscuit mix is used, then follow the directions on the box.

2 large cans of peaches
Cinnamon to taste
1 teaspoon vanilla
Sugar, if needed
Crust
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup butter
2/3 cup canned milk

Melt a little butter in the bottom of a Dutch oven; then pour the peaches in and add the cinnamon and sugar.

In a mixing bowl, put the flour, sugar, baking powder, and salt. Mix it all together, then add the butter—either melt the butter or put it in cold and mix it into the flour, just as if preparing biscuits—then add the milk and stir into the dry ingredients to form a soft ball.
The dough can then be dropped on the peaches in small balls like dumplings, or rolled out in a thin sheet and laid over the top. Sprinkle a little sugar and cinnamon over the dough. Cover and bake in the fire for about 30 to 45 minutes—but it is wise to lift the lid occasionally to check on the progress.
Note: other spices can be used, if available.

SPOTTED PUP

This is a great dessert for any meal and so easy to prepare.

1 cup rice
Handful of raisins
¼ cup molasses or sugar
Cinnamon to taste
1 tablespoon vanilla

Put everything in the pot and bring to a boil; stir frequently until water is absorbed by the rice. Good by itself or add a topping.