1 C. butter or margarine (don't skimp or melt)
1c. Granulated sugar
2 eggs
1 t. vanilla
2 T milk
2 1/2 to 3 cups flour (more if dough is too sticky)
Cream sugar with butter or margarine. Add milk, eggs and vanilla.
Stir in flour and baking powder. Roll out dough, cut into desired shapes.
Bake at 350 degrees for 10 minutes
(or a little longer if necessary, depending on how you like them).
Posted by Skylight kicking feet up

Reuben Lasagne

This week's recipe is going to be really different.
I got it online from Mr. Food and my family just loved it.
Hope you do too. :o)
1 can (27ounces) sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can condensed cream of mushroom soup
1 bottle (8 ounces) Thousand Island dressing
1 1/4 cups milk
1 medium onion, chopped
1 teaspoon dry mustard
9 oven ready ("no boil") lasagne noodles (see Note)
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs 1 tablespoon butter, melted
Preheat oven to 350 degrees. Coat 9x13 baking dish with non-stick cooking spray.
In a medium bowl, combine the sauerkraut and corned beef, mix well.
In another medium bowl, combine the soup, dressing, milk, onion and mustard
mix well then spread 1/2-cup of the mixture over the bottom of the baking dish.
Place three lasagne noodles over the soup mixture.
Top with half of the corned beef mixture then half of the remaining soup mixture.
Layer with three more lasagne noodles then the remaining corned beef mixture.
Add the remaining three lasagne noodles then cover with the remaining soup mixture.
Sprinkle the Swiss cheese then the bread crumbs over the top and drizzle with the butter.
Cover with aluminium foil and bake for 45 to 50 minutes, or until bubbly.
Uncover and bake for 5 to 10 minutes, or until golden.
Allow to sit for 5 to 10 minutes, then cut and serve.
Note: Oven-ready lasagne noodles are thinner than traditional lasagne noodles,
so they don't need to be boiled before using.
You can usually find them near the regular lasagne noodles at the supermarket.
That's It!! Good Luck and Bon Appetite!

Lasagne Chicken Florentine

Posted by Martha
Ingredients
1-1/2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
2 (12-ounce) cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
6 no-boil lasagne noodles
1-1/2 cups shredded cooked chicken breast (about 6 ounces)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (3 ounces) pre-shredded
reduced-fat pizza-blend cheese or cheddar cheese
Directions
Prep Time: 10 minutes
Cooking Time: 35 minutes.
Preheat oven to 450º. Melt butter in a medium saucepan over medium heat.
Add flour; cook 30 seconds, stirring constantly.
Gradually add milk, stirring with a whisk until blended.
Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2-cup sauce in bottom of an 8-inch square baking dish coated with cooking spray.
Arrange 2 noodles over sauce; top with half of chicken and half of spinach.
Sprinkle with 1/4-teaspoon pepper; top with 3/4 cup sauce.
Repeat layers, ending with noodles. Spread remaining sauce over noodles.
Cover and bake at 450º for 25 minutes or until noodles are tender and sauce is bubbly.
Uncover and top with cheese; bake an additional 5 minutes.
Let stand 5 minutes.

No BAKE Turkey & Stuffing!

Posted by Maggie, the gal with NO oven!
Okay. Since I don't have an oven.. NOW CALM DOWN!
I've managed quite well without one for about 2 yrs now!
Guess my priorities just are not quite what others are!
(Uhhh as you can well tell, from having just purchased the laptop
I wrote about in Archives Page 2 titled - *smilin'* :o) :o) - One Happy Camper)
I've learned to implement. And like I said. Have managed quite well :o)
So here ya go.. All the YUM without all the work!!
Purchase 2 slices per person of your choice
Deli Turkey Luncheon Meat. (we like Mesquite flavour)
1 box Stove Top Stuffing
Turkey Gravy (bottled or otherwise - whatever you like)
Prepare stuffing according to directions.
Take two slices of Turkey (one on top of the other) and place sufficient stuffing on top.
Roll turkey around the stuffing.
Pour gravy into large skillet. Place turkey rolls in gravy.
Heat till warmed through.
(Shouldn't take too long, if you prepare it right after you make the stuffing)
That's it!
Serve with all the trimmings. Cranberry Sauce.. Mashed Potatoes...etc.!
Seeeee. Really really quick and yummy!
Enjoy!
Miss Improvisation Herself!
:o)

SENEGALESE PEANUT SOUP

(pronounced sin-a-glaze)

Posted by Starr
2 large sweet potatoes (about 2 pounds)
4 tablespoons peanut oil
12 Roma plum tomatoes, halved,
stems removed and seeded (about 2 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons curry powder
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
2 teaspoons cayenne pepper
2 cups smooth peanut butter
2 quarts chicken broth
10 ounces unsweetened coconut milk
Preheat oven to 375 degrees F.
Lightly coat the sweet potatoes with 1 tablespoon of the oil.
Place on a baking sheet and roast until fork tender,
turning once, 35 to 45 minutes.
Toss the tomato halves with 1 tablespoon of the oil
and spread in 1 layer on a baking sheet.
Lightly season with salt and pepper, and bake until shrivelled, 20 minutes.
Remove both the potatoes and tomatoes from the oven.
Peel the potatoes when cool enough to handle.
Heat the remaining 2 tablespoons of oil in a small stock pot over medium-high heat
. Add the curry powder and toast until aromatic, stirring constantly, for 2 minutes.
Add the onions and cook until soft, 3 minutes.
Add the garlic, and cook, stirring, for 30 seconds.
Season with the cayenne, then add the peanut butter, and stir well.
Add the tomatoes, peeled potatoes, chicken stock, and coconut milk and bring to a boil.
Reduce the heat to medium-low and simmer for 15 minutes.
Remove the pot from the heat, and puree with a hand-held immersion blender,
or in batches in a blender or food processor.
Season to taste with salt and pepper and serve hot.
I have to admit, when he was making this I thought, "that just looks kind of gross",
but oh my gosh was it delicious!
It's now a family favourite! Give it a try! It's really not that hard at all.
*Big smile*

Sopa (Bread Pudding)

Posted by Sheri
1 large loaf white bread
1 1/2 pounds longhorn cheese, thinly sliced
1 cup raisins
2 cups brown sugar, packed
2 1/2 quarts water
1 tablespoon cinnamon
1 tablespoon butter
Lightly toast bread slices.
Soak raisins in warm water until they are puffy.
In a large oven proof baking dish, layer the slices of bread,
cheese and the raisins, starting with the bread
and repeating the layers until the ingredients are used up.
In a large saucepan, dissolve brown sugar and cinnamon in water.
Add butter. Bring to a boil and simmer for about 15 minutes.
Pour hot syrup slowly over the layers in the baking dish
until all ingredients are completely soaked and covered.
Cover dish with lid or foil. Bake in 350-degree F oven for 1 hour.
Serve hot or cold, plain or with cream.

Olive Garden Eggplant Parmigiana

Posted by Ladyhawk

Serving Size: 4
1 Eggplant; peel -- slice 1/4"
Flour
Oil
Seasoned salt
1 pound Jar meat-flavoured Prego
1/4 cup Grape jelly
1 Can sliced-style stewed -- (14 ounces) tomatoes
Slice Mozzarella cheese Moisten eggplant and coat lightly in flour.
Quickly brown slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to jelly roll pan.
Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender.
Use 8 slices for this amount of sauce.
SAUCE
Combine sauce, jelly and tomatoes that have been broken up with a fork.
Heat on medium until piping hot. Do not boil
Be sure jelly is melted.
Arrange 2 slices eggplant on each of 4 plates.
Cover each with 1 slice of mozzarella.
Ladle sauce over all, not to cover completely.
Place plates in 375~ oven just to melt cheese and serve promptly.
This is one of my most favourite dishes!
I know it takes some prepping but it's well worth it.

This is absolutely the best fudge I have ever had.

Posted by Lady Sunny
5 Cups Sugar
1/2 lb. Margarine
1 Can Evaporated Milk
Bring to a boil then time the boil for 7 min.
Remove from heat and stir in:
1 - 12oz bag chocolate chips
1 Jar Marshmallow Fluff
Pour quickly into a 9 x 13" greased pan.

Alice Springs chicken

(my version -pretty dang close!)

Posted by Lori
Have you ever eaten at The Outback?
I love their food.
Chicken Breasts, boneless, skinless-However many you need.
Sliced Mushrooms-however many you like
Bacon slices, cut in half, 2 pieces for each breast
Cheddar or colby cheddar grated.
Fry Bacon
Fry the chicken with a little poultry seasoning, until done.
I like to fry it in the bacon grease (most of it drained)
Sauté mushrooms
Place the cooked chicken in a cake pan, top w/ part of the mushrooms,
then place 2 slices of bacon over that, then place a mound of cheese on each.
Bake 350* until cheese is melted, not too long.
If desired, you can sprinkle a little bit of chopped parsley on each after baking.
You can mix up some mustard and mayonnaise
or sweet and sour sauce to dip it in, or whatever sounds good.

Spicy Chicken with Linguine
Posted by Slowpoke

(makes 4 servings)
12 ounces (360 g) fresh linguine
1 tablespoon (15 ml) olive oil
2 cloves garlic, minced
1 pound (480 g) boneless, skinless chicken breast, all fat removed, diced
1/2 cup (80 g) julienne onion
1/2 medium red bell pepper, seeded and cut into fine julienne strips
1 to 2 (5 to 10 ml) teaspoons crushed red chilli flakes
1 to 2 tablespoons spicy south-western hot sauce
1/2 cup (33 g) shredded cabbage
2 tablespoons (10 g) sliced scallions,
white part and 1 inch (2.5 cm) green
2 tablespoons (8 g) chopped cilantro
Cook linguine according to package directions for al dente.
Drain and keep warm.
In a wok or large non-stick skillet, heat oil over medium-high heat.
Add garlic and cook for 1 minute, stirring.
Add chicken and stir-fry until chicken is lightly browned, about 2 minutes.
Add onion and bell pepper.
Continue to stir-fry until vegetables are crisp-tender.
Sprinkle with chilli flakes and hot sauce.
Add cabbage and pasta.
Continue to cook, tossing pasta for another minute, until chicken is cooked through (cut to test).
Divide between 4 pasta dishes and sprinkle with scallions and cilantro.

Did I mention that I don't cook? But I bake hehehe

preheat oven to 350
1 3/4 C. Sifted 10X sugar
1/3 C. cocoa
2 1/4 tsp. baking powder
1/8 tsp. salt
3 T. veg. oil
1 C. firmly packed brown sugar
2 1/2 T. light corn syrup
1 T. water
2 1/2 tsp. vanilla extract
3 egg whites
1 C. Semi sweet choco chips
Combine first five ingred. in a bowl. Mix well, set aside.
Combine 3/4-C. choco chips and oil in small saucepan;
cook over low heat until choco melts, stir constantly.
Pour the melted choco into a large bowl, let cool 5 min.
Add Brown sugar, corn syrup, water, vanilla extract,
and egg whites to choco mixture; stir well.
Stir in flour mixture and remaining choco chips.
Drop by level Tablespoons 2 inches apart
onto baking sheets coated with cooking spray.
Bake at 350 for 8 minutes. Let cool 2 minutes or until firm.
Remove cookies from pans; let cool on wire racks.
Yield: 4 dozen
(Serving size 1 cookie)
calories 64 (25% from fat) protein 0.9g; fat 1.6g.
This recipe is from cooking light magazine 3/96
it is considered a low fat cookie,
so relax grab a cup of coffee (or milk) and enjoy!
Posted by Pooka

Swiss Chard with Spaghetti

Posted by Kristine (Steeny)
1 large bunch Swiss chard
3-4 cloves garlic
olive oil
1 16 oz. package thin spaghetti noodles
(you can use angel hair or linguini or whatever you like)
salt and pepper
Cook spaghetti noodles and drain well.
Wash the chard well.
You can do this by plunging it into a bowl of cold water
and swishing it around, then draining the water
and repeating 3 times. Do not pat dry.
Cut chard into large pieces and discard stems.
Chop garlic. I use about 4-5 cloves depending
on how large they are, but I like mine really garlicky,
so the amount you use is up to you.
Heat 3-4 tbs. olive oil in large skillet with tight fitting lid.
Add garlic and cook, stirring, until golden brown.
Add chard (be careful as the water still left on the leaves will cause the oil to splatter).
Cover immediately and cook until wilted, about 5-7 minutes.
Immediately add to cooked spaghetti.
Add salt and (if possible) freshly ground pepper to taste.
Toss well and serve immediately with garlic bread.

English Toffee Cookies

1 package saltine crackers
1 stick butter (NOT margarine and it HAS to be stick)
2 cups white sugar
1 package chocolate chips
1 cup nuts, your favourite variety
(I like pecans but walnuts are also good)
Preheat oven to 350 degrees. Line cookie sheet with aluminium foil.
Place saltines on cookie sheet in single layer until cookie sheet is covered.
Melt butter in saucepan over medium heat.
Add sugar and cook, stirring, 10 minutes
or until the mixture becomes very thick, gooey, and bubbly.
After mixture begins to boil, cook for one additional minute.
Immediately pour over saltines and place in oven for 5 minutes.
Remove from oven and shake pan gently
so mixture goes around and underneath the crackers.
Return to oven for 2 minutes.
Remove and pour one bag chocolate chips over the top.
Press in with spatula.
Pour nuts over the top and press in with spatula.
Let cool and refrigerate until chilled.
Break into pieces and eat. :)