Baked Fish With Curry-Pecan Topping

Easy to make and tasty too!

1 pound frozen fish fillets
Salt
1 egg white, stiffly beaten
3/4 cup mayonnaise
1 teaspoon curry powder
1/4 cup finely-chopped pecans

Oven: 350 degrees

The fish can be cod, haddock, whiting, or flounder. Thaw completely but do not separate. Drain on paper towels. Place entire block of fish in a buttered shallow baking dish slightly larger than the fish.

Combine egg white, mayonnaise, and curry powder and spread over top and sides of fish. Sprinkle top with chopped nuts. Bake about thirty minutes, or until topping is golden and puffy and fish is opaque and flakes easily. Serves 3.

Technorati Tags: Recipes Food Fish Fish Fillets Baked Fish Seafood

Baked Tater Chicken

2 1/2-3 pound broiler-fryer, quartered
1 cup potato flakes
1/2 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons milk
1 teaspoon chicken seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter

Oven: 400 degrees

Rinse and dry chicken pieces. Combine potato flakes and cheese. In a bowl, combine the egg, milk, seasoning, salt, and pepper. Dip chicken pieces first in egg mixture then in potato mixture.

Place chicken on a rack in a shallow roasting pan. Spoon melted butter over chicken. Bake until chicken is tender, about forty minutes. Serves four.

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Ginger Apricot Tart

1 cup unsifted flour
2 tablespoons confectioner's sugar
1/2 cup butter
6 tablespoons granulated sugar
1/2 teaspoon ground ginger
1 1/2 cups dried apricots
1 1/2 tablespoons lemon juice

Oven: 425/400 degrees

Cook apricots until just tender. Drain and set aside. Sift together flour and confectioner's sugar into a mixing bowl. Cut in butter until mixture is crumbly.

Combine 2/3 cup of butter mixture with the ginger and four tablespoons granulated sugar. Set aside. Chill remaining butter mixture thirty minutes, then turn into an 8-inch pie pan. Press over bottom and sides to form a shell. Bake at 425 degrees about eight minutes or until golden. Remove from oven and cool on rack.

Gently toss apricots with remaining granulated sugar and the lemon juice. Arrange in cooled shell. Sprinkle sugar-ginger mixture over apricots. Bake at 400 degrees fifteen minutes, or until topping is lightly browned and crisp. Serves four.

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Savory Sausage Appetizers

Need another appetizer for that New Year's party? Try this one.

1 pound pork sausage meat
1/2 teaspoon sweet-basil leaves
1/3 cup minced water chestnuts
Paprika

Oven: 375 degrees

Combine meat, basil and chestnuts and mix with hands until well-blended. Using a heaping measuring-teaspoonful for each meatball, dip hands in cold water and shape mixture into smooth balls. Put in a small baking dish and sprinkle with paprika.

Bake fifteen minutes. Remove from oven, drain off all fat, shake meatballs and sprinkle again with paprika. Return to oven and bake fifteen minutes more. Drain, keep warm, and serve with toothpicks. Makes about 4 dozen.

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Meatballs Stroganoff

This recipe uses wheat germ instead of bread crumbs, for a different delicious flavor.

2 pounds ground beef
1 cup regular wheat germ
2 eggs
1 cup dairy sour cream
1/2 cup finely chopped onion
1 1/2 teaspoons salt
4 tablespoons bottled steak sauce
1 cup stewed tomatoes

Combine beef, wheat germ, eggs, 1/2 cup sour cream, onion, salt and one tablespoon steak sauce in a large bowl. Mix until well-blended and shape into one-inch balls. Brown in a large frying pan.

Remove meat from pan. Stir remaining steak sauce and tomatoes into pan. Return meatballs to pan, cover, and simmer fifteen minutes. Remove meat from pan with a slotted spoon and place in a large, deep serving dish. Keep warm.

Stir about a quarter-cup of the hot sauce into the remaining sour cream in a small bowl. Stir back into the sauce in the pan. Heat very slowly just until hot. Spoon over meatballs. Garnish with watercress if desired. Serves eight.

Technorati Tags: Recipes Food Meatballs Stroganoff Meatballs Stroganoff Beef Meat Dishes

Beef Stew With Wine

2 pounds chuck steak, cut in 1-inch cubes
1/2 cup flour
1 teaspoon garlic salt
1/4 cup salad oil
2 medium onions, sliced
6 cups boiling water
3 large potatoes, cut in wedges
2 medium green peppers, cut in 2-inch pieces
3 carrots, cut in 1/4-inch slices
1 cup fresh mushrooms, sliced
1 8-oz can tomato sauce
1/2 cup red wine
2 bay leaves

Combine flour and garlic salt. Dredge meat in mixture. Cover the bottom of a large kettle or Dutch oven with the salad oil. Add meat and brown on all sides. Add onion and cook until straw-colored.

Add the boiling water, cover, and simmer thirty minutes. Add potatoes, green pepper, carrots and mushrooms. Combine tomato sauce and wine and stir into stew. Top with bay leaves. Cover and simmer over low heat until meat and vegetables are tender, about an hour and a half. Goes well with wide noodles or rice. Serves six.

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Easy Chocolate Cake

Everything mixes in the pan!

1/3 cup oil
2 oz. unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
6 oz. semi-sweet chocolate pieces
1/3 cup chopped nuts
Whipped cream (optional)

Oven: 350 degrees

Place oil and unsweetened chocolate in an 8x8x2-inch pan and heat in oven until chocolate is melted, about four minutes. Add water, sugar, egg, flour, salt, soda and vanilla. Beat with a fork until smooth and creamy, about a minute or so. Scrape pan with a rubber spatula and spread evenly in pan.

Sprinkle with semisweet chocolate and nuts. Bake about 40 minute, or until a pick inserted in center comes out clean. Cool. Serve with a dollop of whipped cream if desired. Serves eight.

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Quick Hot Chicken and Ham Sandwiches

A quick sandwich when you want something hot but haven't a lot of time to cook.

2 tablespoons butter
Four slices toast
Four slices cooked chicken
Four slices cooked ham
Four tomato slices
1/4 teaspoon salt
1 teaspoon dried chives
Four slices cheddar cheese
Four sliced stuffed olives

Broiler: 350 degrees

Butter the four slices of toast and place on a cookie sheet. Arrange a layer of chicken, ham, and tomato on each slice. Sprinkle lightly with salt and chives. Top with a slice of cheddar cheese. Place in broiler and broil until cheese is bubbly and melted. Granish with sliced stuffed olives. Makes four open-face sandwiches.

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Gingersnap Apple Dessert

A quick dessert as a break from all that holiday cooking!

1/2 tablespoon soft butter
1 1/2 cups gingersnap crumbs
3 cups warm applesauce
1/3 cup soft brown sugar
1/2 teaspoon cinnamon
2 egg whites, beaten to peaks
1/4 cup granulated sugar

Oven: 325 degrees

Rub a 1 1/2-quart casserole with the butter. Sprinkle with half the crumbs. Combine applesauce, brown sugar and spice and spread half the mixture over the crumbs in the casserole. Repeat the layers. In a bowl, beat the egg whites to peaks, then gradually add the granulated sugar, beating until stiff peaks form. Pile meringue over the top of the casserole. Bake about fifteen minutes or until meringue is a delicate brown. Serve warm. Serves six.

Technorati Tags: Recipes Food Applesauce Ginger Snaps Desserts Baking

Canadian Tourtiere

A hefty pork and veal pie for those cold winter nights.

Pastry

3 cups flour
1/2 cup soft butter or margarine
1/3 cup shortening
1 egg, beaten
1/4 cup cold milk

Filling

1 pound lean ground pork
1 pound ground veal
1/4 cup ground salt pork
3/4 cup minced onion
1 clove garlic, pureed
1/4 teaspoon ground clove
2 tablespoons chopped parsley
1 tablespoon chopped celery leaves
1/4 cup boiling water
1 teaspoon salt
1/4 teaspoon pepper

Oven: 425/325 degrees

Put the flour and butter in a bowl. With a blender, blend to the consistency of corn meal. Add the shortening, and blend into coarse pieces. Combine egg and milk and add gradually to the mixture, using a fork to mix. Shape into a ball, wrap in foil, and refrigerate one hour.

Meanwhile, cook the pork, veal, salt pork, onion and garlic in a heavy skillet for three minutes. Add the remaining ingredients. Cover and simmer for 25 minutes. Let cool.

Roll out two-thirds of the pastry into a circle. Put into a 9-inch pie pan. Drain the cooled filling and fill the shell with the meat. Roll out remaining pastry. Cut slits to allow steam to vent, then fit onto pie and crimp edges. Bake 15 minutes at 425 degrees, then reduce heat to 325 degrees and continue baking another 25 minutes or until golden brown. Can be served hot or cold. Serves six or more.

Technorati Tags: Recipes Food Pork Veal Tourtiere Meat Pie Meat Dishes

Christmas Honey Cookies

There's still time to make cookies!

1 cup shortening
1 cup honey
1/2 cup dark brown sugar
2 eggs
1 teaspoon grated lemon rind
3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup buttermilk
1 cup shredded figs or prunes
1 cup shredded dates or raisins
1 cup broken nutmeats
1/2 cup cut candied peels

Oven: 375 degrees

Cream shortening in a large mixing bowl. Gradually add in honey, then the brown sugar. Beat in the eggs and lemon rind. Sift together dry ingredients and add to honey mixture alternately with the buttermilk. Stir in the fruits, nuts, and peels.

Drop the dough on greased cookie sheets one inch apart, using a teaspoon for small cookies or a dessert spoon for large ones. Bake until firm and brown, about 10-15 minutes. Remove from sheets to racks with a spatula. Makes about 60 or so cookies.

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Scalloped Tomatoes

An old-time recipe, simple but good.

3 cups canned tomatoes
1/4 cup butter
3 cups medium-coarse stale (not dry) breadcrumbs
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
Ground allspice

Oven: 400 degrees

Heat tomatoes and butter in a saucepan over moderate heat until butter melts. Mix in crumbs, sugar, salt, and pepper. Spoon into a buttered 9x9x2-inch baking dish. Sprinkle lightly with allspice. Bake, uncovered, 40-45 minutes, or just until mixture seems set in the middle and lightly browned. Remove from oven and let stand five minutes before serving. Serves 4-6.

Technorati Tags: Recipes Food Tomatoes Scalloped Tomatoes Vegetables Side Dishes

Coconut Meringue Cream Pie

A blender does all the hard work for you, and you get the compliments.

Crumb crust
3 1/2 oz. moist coconut
1 cup hot milk
2 envelopes plain gelatin
3 tablespoons light rum
1/3 cup sugar
2 egg yolks
1 heaping cup cracked ice
1 cup heavy cream
Milk or half-and-half
2 egg whites
1/2 cup sugar

Oven: 425 degrees

Make crust and set aside. Put coconut and hot milk in blender and blend high 30 seconds. Strain through a sieve, reserving coconut. Pour liquid back in blender. Add gelatin, blend high 40 seconds, then stop.

Add rum, 1/3-cup sugar, and egg yolks to the mixture. Blend high 5 seconds. With the cover off and blades spinning, carefully add cracked ice, then slowly pour in cream. Add enough milk to bring mixture to container top.

Pour mixture into prepared crust. Beat egg whites until stiff. Beat in remaining half-cup of sugar. Fold in reserved coconut, and spread over pie. Bake in oven five minutes, or until meringue is browned but not burned. Remove from oven, cool, and chill until ready to serve.

Crumb Crust

16 graham squares, crumbed
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup melted butter

Pour crumbs into a bowl. Stir in sugar and cinnamon. Add melted butter and mix until crumbs are moistened. Press crumbs firmly into the bottom and sides of a buttered 8-inch pie plate.

Technorati Tags: Recipes Food Pies Coconut Cream Pie Coconut Cream Pie Meringue

Split Pea Soup

Make an old favorite to warm up the winter nights.

1 cup green or yellow split peas
4 to 6 cups cold water
1/4 - 1/2 pound salt pork
1 onion, sliced
1 carrot, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon ginger (optional)
1 tablespoon margarine
1 tablespoon flour

Look over and wash the peas. Place in a saucepan with the water, pork, and vegetables. Cover and simmer until very tender, about an hour and a half. Remove the pork and cut into small dice. Sieve the soup and return it to the saucepan. Add the diced pork, seasonings, and blended margarine and flour. Cook, stirring, until smooth. Correct seasoning if necessary. Serves 4-6.

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Baked Parmesan Cubes

For your next party, try this instead of the usual cheese cut in chunks.

1 cup all-purpose flour
1/2 teaspoon salt
Dash of cayenne
2/3 cup grated Parmesan cheese
1/2 cup butter or margarine, softened
1 egg, slightly beaten

Oven: 375 degrees

Mix together the flour, salt, cayenne and cheese. Cut in the butter, then knead with hands until smooth. Roll out on a floured board to a half-inch thickness, and cut in half-inch cubes. Put on greased cookie sheets and brush with egg. Bake about 20 minutes. Cool before serving. Makes about 4 dozen cubes.

Note: undiluted evaporated milk can be substituted for the egg, if desired.

Technorati Tags: Recipes Food Cheese Parmesan Cheese Appetizers Canapes Party Food

Orange Cream Cheese Pie

'Tis the season for citrus, so use some of that for this luscious dessert. And no baking!

2 cups peeled orange chunks
Sugar
1 cup finely-ground or crushed ginger snaps
1/3 cup butter or margarine, melted
2 tablespoons corn starch
1 3-oz package cream cheese
1 tablespoon milk
2 oranges, peeled and thinly-sliced
Whipped heavy cream

Mix orange chunks and a half-cup sugar. Set aside in refrigerator. Mix gingersnap crumbs, a quarter-cup sugar, and the butter. Press firmly with fingers or back of spoon on bottom and sides of a 9-inch pie pan. Chill.

Mix cornstarch and a third-cup sugar in a saucepan. Drain syrup from orange chunks, and add enough water to make one cup of liquid. Stir into cornstarch mixture. Cook, stirring, over medium heat until thick and clear. Cool.

Beat cream cheese and milk together until smooth. Spread on bottom and sides of piecrust. Cover bottom evenly with drained orange chunks. Pour about half the cooked syrup over chunks, top with orange slices, and glaze with remaining syrup. Chill several hours. Serve topped with whipped cream if desired.

Technorati Tags: Recipes Food Cream Cheese Oranges Cream Cheese Pie Desserts Pies

Breast Of Chicken Milanese

Fried chicken without deep frying.

3 whole chicken breasts, split, boned and skinned
Lemons
Salt
Freshly-ground pepper
Flour
2 eggs, well-beaten
1 cup fine dry breadcrumbs
2 tablespoons light salad oil
1/4 cup butter
Minced parsley

Place chicken between sheets of waxed paper and pound thin with a rolling pin or sides of a cleaver. Rub with cut lemon, season with salt and pepper, and dust lightly with flour.

Shake off excess flour, then dip in eggs. Drop into crumbs and turn to coat evenly. Refrigerate one hour.

Heat oil and butter in a large, heavy skillet. Add chicken, a few pieces at a time (do not crowd in skillet), and cook over moderate heat 4-6 minutes per side, or until crispy gold and tender. Place cooked chicken on a hot platter and sprinkle with parsley. Serve at once with lemon quarters. Serves 4-6.

Technorati Tags: Recipes Food Chicken Milanese Chicken Milanese Poultry Meat Dishes

Strawberry Coconut Cream Cake

This party cake uses no flour and needs no baking. It's also rich, so serve in thin slices.

2 envelopes unflavored gelatin
1 cup sugar
Pinch of salt
2 eggs, separated
1 10-oz package frozen strawberries in syrup, thawed
3 8-ounce packages cream cheese at room temperature
Red food coloring
1 cup heavy cream
1 cup flaked coconut
Sliced strawberries (optional)

In top part of double-boiler, mix the gelatin, 3/4-cup of sugar, and the salt. Beat together the egg yolks and syrup from strawberries and add to gelatin mixture. Cook over simmering water, stirring, ten minutes or until gelatin dissolves and mixture thickens.

Cool to room temperature, then stir in thawed strawberries. With an electric mixer, whip cream cheese until light and fluffy. Beat in strawberry mixture and a few drops of food coloring. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Beat egg whites until stiff but not dry. Gradually add remaining quarter-cup sugar and beat until stiff. Fold into gelatin mixture. Whip cream and fold into mixture. Put mixture into a 9-inch springform pan three inches deep. Sprinkle with half the coconut.

Chill several hours or overnight. When ready to serve, run a knife dipped in hot water around the edge of pan and remove sides of pan. Press remaining coconut onto sides of cake. Decorate with slices of fresh strawberry if desired. Serves 14-16.

Technorati Tags: Recipes Food Cakes Strawberries Coconut Cream Cake Strawberry Cream Cake

Roast Goose

Until the turkey took over, goose was a traditional Christmas dish. Make your holiday special this year with roast goose. Do not use this recipe if your goose is ten pounds or more, as the bird will end up dry and tough.

1 six-to-nine pound fresh goose
Salt
Black pepper
8 cups stuffing
Goose fat
1/2 cup water
3 cups chicken stock
2 tablespoons flour

Oven: 400/300 degrees

Prepare your favorite stuffing. Remove large pieces of fat from the goose cavity, and sprinkle the cavity with salt and pepper. Fill loosely with the stuffing.

Use skewers to close the cavity and tie the wings and drumsticks close to the body with string. Rub the bird with a piece of fat.

Place the goose in a roasting pan, and pour the water and a half-cup of stock over it. Roast for one hour at 400 degrees, then reduce temperature to 300 degrees. Baste about every 15-20 minutes. If necessary, add more liquid to the pan to keep the juices from drying out.

After a total of two hours roasting, the goose should be done. Test to see if the juices in the drumstick runs clear. If not, cook a little longer and test again.

Remove goose to a serving platter. Skim all but two tablespoons of fat from the pan. Add the flour to the pan and place over medium heat on the stove. Stir until the flour is browned but not burned. Add the remaining stock and stir quickly with a wooden spoon or whisk to prevent lumps.

Cook over high heat to reduce to desired consistency. Taste for seasoning, correct if necessary, and strain gravy into a sauce boat. Serves six or so, depending on size of bird.

Technorati Tags: Recipes Food Goose Poultry Holiday Meat Dishes Roast Goose

Raised Whole-Grain Waffles

Better than store-bought any day, even if they take awhile to make.

1 teaspoon active dry yeast
1/4 cup butter or margarine, melted
1 1/4 cups milk
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon light crushed cumin or caraway seed (optional)
3 eggs
1 1/2 cups whole rye or whole wheat flour

Dissolve yeast in a quarter-cup warm (105 - 115 F) water in a mixing bowl. Add remaining ingredients and beat until well-blended. Let stand at least one hour in a warm place. Do not stir down the rising.

Bake according to manufacturer's directions at hottest setting of waffle iron until well-browned. Serve warm with butter, maple syrup, and bacon if desired. Makes four to six waffles.

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Curried Ham & Cheese Appetizers

Today's recipe has no ingredient amounts. It's a very simple one that can be used for large or small parties.

Thin slices of rye bread
Mayonnaise
Curry powder
Thin-sliced cooked ham
Thin-sliced Swiss Cheese
Sliced almonds or other nuts, finely chopped

The bread can be trimmed or not as you please. Season the mayonnaise with curry powder to taste. Spread generously on the bread slices. Sprinkle with chopped nuts. Cover each bread slice completely with ham and top each with a slice of Swiss. Cut bread slices to desired size and insert a toothpick in each.

Technorati Tags: Recipes Food Appetizers Ham Cheese Canapes Party Food

Sour Cream Cookies

2/3 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon grated orange rind
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
Walnut halves
Sugar

Oven: 350 degrees

In a bowl, cream the butter thoroughly. Gradually beat in sugar until light and fluffy. Add eggs, beating well. Blend in lemon rind, juice and orange rind. Continue beating until thoroughly blended.

Add flour, baking powder, soda, and salt alternately with the sour cream, beating well. Drop by measuring tablespoonfuls 3 inches apart onto greased baking sheets. Sprinkle each cookie with sugar, and decorate with a walnut half. Bake about fifteen minutes, or until golden brown. Remove to racks to cool. Makes about three dozen cookies.

Technorati Tags: Recipes Food Cookies Sour Cream Sour Cream Cookies Baking

Cranberry Warmup

Good on a cold night. Sip slowly by the fireplace and warm up.

1 cup fresh or frozen cranberries
1 cup water
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup sherry
Nutmeg

Put all ingredients except nutmeg in a blender and blend on high ten seconds. Pour into a saucepan and heat to simmering. Strain into cups, sprinkle with nutmeg, and serve. Makes two or more drinks, depending on cup size.

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Pfeffernusse Cookies

Pfeffernusse is a traditional treat this time of year. You can buy it in many stores, but fresh-made at home is always the best. This recipe makes a generous number of cookies.

3 eggs
1 cup brown sugar
1 tablespoon grated lemon rind
1 tablespoon brewed coffee
3 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup finely-chopped almonds
1/4 cup chopped citron
2 drops anise oil (optional)
Cognac or apricot brandy
Confectioner's sugar

Oven: 300 degrees

Beat eggs until thick. Gradually add sugar, beating until light and fluffy. Beat in lemon rind and coffee. Sift together dry ingredients and spices. Add to egg mixture with the almonds, citron and anise oil. Chill.

Shape into balls about 3/4-inch diameter and place on cookie sheets. Let stand overnight to dry. Turn each piece upside down. In the center of each moist spot, put a drop of cognac or brandy. Bake until firm, about 20 minutes. Remove to racks. Roll in confectioner's sugar. Store in air-tight containers. Makes about 6 dozen cookies.

Technorati Tags: Recipes Food Cookies Pfeffernusse Pfeffernusse Cookies Holiday Cookies

Quick Lentil Soup

Lentil is a good soup for this time of year. Along with a sandwich, it can make a satisfying meal. And this recipe is fast, because a blender does all the hard work.

1 cup lentils
1 large onion, quartered
1/2 cup diced cooked ham
1 celery stalk with leaves, coarsely cut
1 carrot, coarsely cut
1/4 cup parsley clusters
1/4 teaspoon tabasco sauce
3 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1 quart water
1 cup sour cream

Put the lentils in a blender and blend on high 20 seconds or until ground. Remove lentils to a large saucepan. Put the remaining ingredients, except sour cream, in the blender and blend on high five seconds. Add to ground lentils and stir to mix.

Pour in one quart of water, and bring to a boil. Reduce heat and simmer, covered, forty minutes, stirring occasionally. Put one cup of hot soup and the sour cream into the blender. With your hand on the cover, blend on high five seconds. Stir the sour cream mixture back into the soup. Heat soup up to serving temperature, stirring occasionally. Serves 6-8.

Technorati Tags: Recipes Food Soups Lentil Soup Blender

Cranberry Cream Pie

Wow your holiday guests with this double-decker dessert. Only the shell needs baking.

1/2 package pie crust mix
2/3 cup flaked coconut
1 package (3 1/4 oz.) vanilla pudding and pie mix
2 cups milk
1 egg, separated
1 tablespoon sugar
1 8-oz can whole berry cranberry sauce
1 3/4 cups water
1 3-oz package orange-flavor gelatin
1 cup sweetened whipped cream or whipped topping

Oven: 425 degrees

Prepare pie crust mix according to label directions or make crust from your own single-crust recipe. Roll out to a 12-inch round on a lightly-floured pastry cloth or board. Fit into a 9-inch pie plate. Trim overhang to a half-inch. Turn edge under, flush with rim and flute to make a stand-up edge.

Bake for 15 minutes or until golden. Cool completely in plate on a wire rack. While shell bakes, spread 3 tablespoons of coconut in a shallow pan. Toast in same oven 2 to 3 minutes, watching carefully to avoid burning. Cool and set aside for garnish.

Combine pudding mix and milk in a medium-size saucepan. Beat in egg yolk. Cook following label directions. Cool slightly. Beat egg white in a small bowl until foamy, then beat in sugar until meringue stands in firm peaks. Fold into cooled pudding with remaining coconut. Pour into cooled shell and chill until firm.

Combine cranberry sauce and water in a medium-size saucepan. Heat, stirring constantly, to boiling. Stir in gelatin until dissolved. Chill, stirring several times, until as thick as unbeaten egg white. Spoon over pudding layer in shell. Chill several hours, or until firm.

Just before serving, spoon whipped cream or topping in a ring around edge of pie, and sprinkle with toasted coconut. Makes one 9-inch pie.

Note: You can substitute an unbaked 9-inch store-bought shell if you don't want to make your own.

Technorati Tags: Recipes Food Pies Cranberry Cranberry Pie Desserts Holiday

Spicy Orange Chicken

Add a little zest to your next chicken dish.

1 fryer, about 3 pounds, cut up
1/4 cup enriched flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup butter
4 oranges
1 tablespoon soy sauce
1 tablespoon brown sugar

Shake chicken pieces in a bag with the flour, salt and spices. Heat butter in a heavy skillet, add chicken, and brown slowly on all sides. Peel and section oranges, saving the juice.

Measure juice and add enough water to make a half-cup. Add soy sauce and brown sugar and pour over chicken. Cover and cook over low heat 20-25 minutes, or until tender. Add orange sections and heat gently. Serves four.

Technorati Tags: Recipes Food Chicken Orange Chicken Poultry Meat Dishes

Bavarian Dessert Pancakes

Not your everyday pancake. This recipe makes a generous (10-12 inch, depending on pan size) cake for dessert.

1/4 cup light or dark raisins
Sweet wine, brandy, or water
3 eggs
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 tablespoons flour
6 tablespoons milk or cream
1 - 2 tablespoons butter, melted
1/4 cup sliced almonds
Sugar
Cinnamon sugar
Unsweetened whipped cream
Chilled tart applesauce

Oven: 450/375 degrees

Heat raisins in the wine, brandy, or water. Let stand ten minutes, then drain well.

In a mixing bowl, with a whisk or rotary beater, beat eggs, salt and nutmeg until blended. Add flour, a third at a time, and beat after each addition just until mixture is smooth. Do not overbeat.

Add half the milk at a time, beating slightly after each addition. Lightly beat in butter. Pour into a well-buttered heavy 10-12 inch skillet. Sprinkle with raisins and almonds. Bake at 450 degrees eight minutes. Reduce heat to 375 degrees and bake eight minutes more, or until cake puffs up side of pan.

Serve immediately, cut in wedges, with the sugars, whipped cream and applesauce available as toppings. Serves four.

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Pork Spaghetti Bake

1 pound end pork chops
1 tablespoon fat
1 large onion, chopped
1/2 cup diced celery
1 pound canned tomatoes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1 1/2 teaspoons salt
8 ounces spaghetti
1 cup shredded sharp Cheddar cheese

Oven: 350 degees

Bone and dice porkchops, then brown in the fat. Add the onion and celery and cook five minutes. Add the remaining ingrdients, except spaghetti and cheese. Simmer thirty minutes.

Cook and drain spaghetti. Combine with meat mixture in a 2-quart casserole. Mix well and sprinkle with cheese. Bake thirty minutes. Serves six.

Technorati Tags: Recipes Food Pork Spaghetti Cheese Meat Dishes Pasta

Pork Spaghetti Bake

1 pound end pork chops
1 tablespoon fat
1 large onion, chopped
1/2 cup diced celery
1 pound canned tomatoes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1 1/2 teaspoons salt
8 ounces spaghetti
1 cup shredded sharp Cheddar cheese

Oven: 350 degees

Bone and dice porkchops, then brown in the fat. Add the onion and celery and cook five minutes. Add the remaining ingrdients, except spaghetti and cheese. Simmer thirty minutes.

Cook and drain spaghetti. Combine with meat mixture in a 2-quart casserole. Mix well and sprinkle with cheese. Bake thirty minutes. Serves six.

Technorati Tags: Recipes Food Pork Spaghetti Cheese Meat Dishes Pasta