Featuring Recipes & Tips from Local Restaurants

North Star Orchards Apple Pie
George at North Star Orchards tells us the secret to great apple pie, -it's the apples! He says the best apples for pie are Pippin, Cortland, and McIntosh and especially a combination of all three.
Apple Pie Recipes

Chicken Francaise over sauteed spinach
1 -6 oz. chicken breast
1 oz. olive oil
1 oz.whole butter
2 oz. white wine
1/2 lemon
1/2 clove garlic
1 egg [scambled with drop water]
1tbl. sp. flour
black pepper to taste
drege chicken in flour then dip in egg, heat oil in sautee pan
once oil is hot place egg dipped chicken in the pan brown litlely,
turn chicken over brown other side, add garlic, then add wine and
lemon. allow chicken to simmer in wine till cooked. add butter to finish
melting off the heat.
Sauteed Spinach
2 oz. fresh spinach
1oz. olive oil
1 oz. butter
1/2 clove garlic
heat oil in pan add garlic then spinach & butter sautee spinach very lite place on plate place chicken and butter sauce over spinach and serve.

Orange-spiced Shortbread
2 ¼ cups all-purpose flour
2/3 cup sugar
1 teaspoon grated orange peel
¼ to ½ teaspoon ground nutmeg
Pinch of salt
1 ¼ cups butter, chilled, cut into small pieces
Heat oven to 325 F. Lightly grease two 8-inch square baking pans. Set aside. In large mixing bowl, combine flour, sugar, peel, nutmeg and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Form dough into ball.
Divide dough in half. Press halves evenly into prepared pans. Using fork, prick dough at 1-inch intervals. Bake for 30 to 35 minutes, or until light golden brown. Immediately cut shortbread into 2-inch squares, then cut each square diagonally to form triangles. Cool completely in pans before storing.
Mississippi Mud Cake
1 ½ cups margarine or butter, softened
¾ cup walnuts, finely chopped
¾ cup vanilla-wafer crumbs
¾ cup packed light brown sugar
1 ½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
½ teaspoon salt
1 teaspoon vanilla extract
4 large eggs
3 ½ ounce can flaked coconut
1 ½ cups miniature marshmallows
Chocolate Glaze
Grated Chocolate Curls
Preheat oven to 350 F. Grease two 9-inch round cake pans: line bottoms with waxed paper. In 2-quart saucepan over low heat, heat ½ cup margarine or butter until melted. Remove from heat: stir in walnuts, vanilla-wafer crumbs, and brown sugar. Divide equally between cake pans and pat to cover bottoms of pans evenly. In large bowl, with mixer at low speed, beat flour, sugar, cocoa, salt, vanilla extract, eggs, coconut, and remaining 1 cup margarine or butter until blended, constantly scraping bowl with rubber spatula. Increase speed to medium: beat 1 minute. Spoon batter into pans, spreading evenly. Bake 30 minutes or until toothpick inserted in center comes out clean. Immediately, with spatula, loosen cake layers from edges of pans; invert onto wire racks and carefully peel off waxed paper. While still hot, carefully place 1 cake layer, crumb-mixture-side up, on cake plate; top with marshmallows. Immediately place second cake layer, crumb-mixture-side up, on top of marshmallows so marshmallows will melt. Insert long metal or wooden skewer in center of cake to keep top layer from sliding. Refrigerate cake until completely cool and marshmallows are set. When cake is cool, prepare Chocolate Glaze. Remove skewer from cake. Spread glaze over top and side of cake. Garnish with Grated Chocolate Curls. Allow glaze to set before serving.
Wed., Aug 30, London Broil w/Horseradish Gravy
1 flank steak [ prefably marinated ]
6 oz. brown gravy
1 oz. heavy cream
1 tbl.sp. horseradish
bl. pepper to taste
bring gravy to a simmer add cream, horseradish,
and pepper. Broil steak to desired temp. slice thin
on a bais pour gravy on top and serve. also goes
great on pot roast or boiled brisket.


Mon., Aug. 28, Strip Steak w/
balsamic butter & Melted blue cheese
1 -12 oz. strip steak
1 oz. balsamic
1/2 oz. olive oil
1 oz. white wine
1 oz. butter
1 clove of garlic [crushed & chopped]
3 oz. blue cheese
Broil steak just under desired temp. place in saute pan with
oil garlic brown garlic litely. deglaze with wine add balsamic
add butter place cheese on top and melt. serve with mashed
potato.


Thurs., Aug 24, Stuffed Mushrooms from Captain John's
1 dz fresh large mushrooms
1/2 cup melted butter, divided
2 Tbsp finely chopped green bell pepper
3 Tbsp finely chopped onion
1 1/2 cup fresh bread crumbs
1/2 tsp salt
dash black pepper
dash ground cayenne pepper
parmesan cheese
meat from 5 crab legs
Clean mushrooms, remove stems leaving caps whole. Chop stems. Saute mushrooms caps in 3 Tbsp butter, set aside. Saute chopped stems, peppers, crabmeat and chopped onion in remaing butter until onion is tender, stir in bread crumbs, salt, pepper and cayenne pepper. Stir to mix well. Stuff each mushroom cap with bread crumb mixture, sprinkle each stuffed mushroom with a little parm cheese. Place stuffed mushrooms on a greased baking dish. Bake at 325 for 15 minutes. Serves 8.

Wed., Aug 23, Southern Comfort Cake from Gary's Restaurant in Verona Beach
1 2/3 cups butterscotch morsels (melt in microwave about 1 minute, stir until smooth)
Mix together with:
1 box yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup southern comfort
1/4 cup unsalted butter, softened
1 cup pecans (chopped)
Beat with mixer 2 minutes, place in greased bundt pan and bake at 350 for 50-60 minutes, cool inverted on cake plate.
Glaze:
Melt 1/3 cup butterscotch morsels with 2 Tbsp milk until smooth, drizzle over cake.

Tues., Aug 22, Chicken & Broccoli Alfredo from Gary's Restaurant in Verona Beach
2 med chicken breasts, flattened
2 cups raw broccoli, steamed
1 8oz. pkg of cream cheese
2 cups whole milk
1 1/2-2 cups parmesan cheese
1/2 lb. unsalted butter
black pepper
1 tsp minced garlic
fresh chopped basil
Sauce:
Melt butter and add cheese, stir until smooth, add milk, parm cheese and garlic. Simmer until is is like a gravy.
Chciken:
Flatten 2 chicken breasts season with lemon pepper and garlic powder, pan sear or charbroil, cut into strips to serve on top of pasta.
Steam broccoli and place on top of pasta, cover with sauce, serves 3-5 people. Seafood may be used instead of chicken.
Monday, Shrimp Vodka Riggies from Yesterday's Royal
Saute 4oz. of finely chopped onions until soft. Do not brown. Add 1/2 cup tomato sauce, 2 Tbsp chopped garlic, 1/4 tsp basil, 1/4 tsp black pepper, 1/4 tsp salt, dash of red pepper and 1/4 tsp oregano, stir and continue to heat. Add 4oz. vodka and stir. Add 1/2 cup of half and half. Stir until vodka burns off. Add 10 large shrimp and simmer until shrimp are cooked. Stir in 2oz. of romano cheese.
Cook 1 lb of rigatoni. Divide into 2 parts. Pour sauce and shrimp over each serving of rigatoni. Serves 2-3.

Fri., Aug 18, Stuffed Shrimp from Captain John's
jumbo shrimp
can of crab meat
scallions
celery
soy sauce
fresh bread crumbs
egg white
flour
salt/pepper
dry italian seasonsed bread crumbs
Prepare shrimp:
Shell and devein, slice to butterfly and gently pound to flatten, leave on tails.
Stuffing:
Drain crab meat and combine with 1 tsp soy sauce, 2 chopped scallions, 1 stalk of celery and 1 cup of fresh bread crumbs. Beat egg whites.
Place about 1 Tbsp crab mixture on the center of each shrimp, press in shrimp sides then dip in flour (mixed with salt/pepper) then in the beatened egg, then in the dried bread crumbs. Place on cookie sheet and refrigerate for about an hour. Then carefully place in hot oil for not more than a minute or two on each side.

Thurs., Aug 17, Stuffed Portabella Mushroom with Crab from Gary's Restaurant
4-6 portabella mushrooms cleaned
chop stems of mushrooo0 to stuffing
1/2 pkg imitation crab meat or 4-6 oz. real crab
1 stalk of celery chopped
1 small onion chopped
6 strips bacon, cooked and crumbled
1-2 cups Italian dressing of your choice
1 cup parmesan cheese
water if needed to mositen
1/4 cup lemon juice
2 Tbsp garlic powder or minced garlic
1 tsp lemon pepper
black pepper, coarse
Place cleaned portabella on large baking sheet skin down. Put 1 pat of butter in each mushroom.
Fill with stuffing mix and bake at 350 for 25-30 minutes uncovered, remove from oven and put cheese on the top to melt.

Fri., Aug. 11, Chilean Sea Bass from Captain John's
4-10oz sea bass
1/2 cup bell peppers
1/4 onion
juice of 1 lime
1 stalk mined celery
1/2 cup pineapple chunks
1 can whole tomato
salt/pepper
1 6oz. can tomato juice
Grill sea bass on both sides for four minutes or until desired doneness. Mix all other ingredients together and add cooked sea bass then marinate for 1 hour. Place sea bass and the mixture in a baking dish and cook in oven for 25 minutes.

Thurs., Aug. 10, Broiled Grouper with Dill Mix from Gary's Restaurant in Verona Beach
Dill mix:
dill weed
garlic powder
spanish paprika
dried parsley
lemon pepper
sprinkle all onto fillet after prepping the fish
Coat broil pan with melted unsalted butter, place grouper onto pan, cover lightly with white wine and dill mix ingredients.
Place in preheated broiler and cook for 6-8 minutes, or until flaky.

wed., Aug. 9, Yesterday's Rpyal Chicken Riggies
Saute 6 oz. of boneless chicken with a small amount of butter in a saute pan. When chicken is partially cooked, add 4oz. of tomato sauce, 1/2 cup of half and half and 1/8lb. of butter. Stir and continue to heat. Add 1.5oz. of sliced black olives, 4 oz. of sliced mushrooms and about 1/2oz. of chopped hot cherry tomatoes. Add more peppers to make sauce hotter. When chicken is completely cooked add about 1 oz. of romano cheese to the pan and stir. Pour finished mixture over 8oz. of cooked tigatoni. Makes 1-2 servings.


Tues., Aug 8, Baked Haddock Au Gratin

• 1 1/2 to 2 pound haddock fillets (orange roughy, catfish, haddock, etc.)
• 1 can cream of mushroom soup or cream of celery soup
• 1/4 cup milk
• 1/4 to 1/2 cup grated cheese
• 1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter

PREPARATION:
Heat oven to 400°. Butter a shallow baking dish.
Arrange fish in prepared baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs.
Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.

Mon., Aug. 7, Pecan Crusted Salmon from Yesterday's Royal
In a food processor, finely chop 1/2 cup of pecans, 1 1/2 tsp fresh basil, 1 1/2 tsp fresh tarragon and 1 Tbsp of butter.
Cover 2 salmon filets with the pecan mixture. Bake at 350 for about 15-20 minutes.
2 servings.

Thurs., August 3rd, Black Bean Salad from Gary's Restaurant in Verona Beach
1 lb black beans- soaked overnight in 4 cups water
next day- drain and add new water, simmer 1/2 hour and strain.
Add the following to cooled beans:
1/2 red, 1/2 yellow, 1/2 green peppers chopped
2 stalks celery, chopped
1 small red onion, chopped
2 small tomatoes, chopped
3/4 cup yellow corn
1 tsp salt
3-4 twists of pepper corns
1 Tbsp salad supreme spice
1 Tbsp red hot sauce
2 Tbsp minced garlic
3/4 cup Italian dressing of your choice
mix & chill, best if served next day

Wed., August 2nd Scapps Royal from Yesterday's Royal
Poach one pound of fresh scallops in a mixture of 1/4 pound of butter, 2 cups white wine and one medium size onion diced. Remove scallops when done and keep the scallop liquid. Continue to heat this liquid until reduced by half. Add a cup of hot milk and a cup of Hollandaise sauce to the liquid. Stir and continue to simmer, allowing mix to thicken.
Bake 4 small pastry shells using your favorite recipe for pie crust. Place a pastry shell in a small baking dish or small boat. Place 4 to 5oz. of scallops on the pastry shell. Add 2 or 3 artichoke hearts cut into halves in the baking dish with the scallops. Pour scallop sauce over the scallops, artichokes and pie shell. Bake in oven for 10 to 15 minutes at 350 until scallop sauce bubbles and top is golden brown. Remove from oven, garnish with 3 or 4 fresh snow peas. Serves 4.

Chicken Broccoli Pasta from Yesterday's Royal
Marinate a 4 to 6 oz boneless chicken breast in olive oil for a few hours. remove from oil and cut into bite sized pieces. Place chicken pieces in a saute pan with olive oil and garlic to taste. Saute chicken until partially cooked. Add about a cup of broccoli florets and 1/3 cup of finely cut red peppers strips to the saute pan and continue to heat until chicken is completely cooked and broccoli and pepper strips are tender yet crisp. Add 10 oz. of cooked linquine to amixing bowl. Poutr contents of saute pan over pasta in the mixing bowl. Mix 4 to 6 oz. of Romano cheese with a little salt, black pepper and red pepper to taste. Toss the linguine, chicken and broccoli mix with the cheese. One srving.

Monday, July 31, Seafood fra DiAvolo from Yesterday's Royal in Sylvan Beach
Saute 14oz. of chopped tomatoes with a half cup of white wine.
Add 1/2 tsp oregano, 1/4 tsp basil, 1/4 tsp salt, 1/4 tsp sugar and red pepper or pepper flakes to taste. Stir tomatoes, wine and spices and continue to heat. Add 5 littleneck clams to saute pan and cover. Continue to saute this mixture until clams open. Add 5 fresh shrimp and 5 fresh scallops to the saute pan and continue to saute mixture until seafood is cooked and the liquid is reduced to a thin sauce. Do not overcook the shrimp and scallops!
Pour contents of saute pan over 8 to 10 oz. of linquine. One serving.

Friday, July 28, Cinnamon Toast Cake
Sift together 2 cups flour, 1 cup sugar, 2 tsp baking powder, t tsp salt. Blend in 1 cup milk, 2 tbsp melted butter and tsp vanilla. Pour into greased and floured 15x10x1 inch jelly roll pan. Bake at 350 degrees for 20-25 minutes until golden brown. Drizzle 1/2 cup melted butter over cake. Combine 1/2 cup sugar and 1 1/2 tsp cinnamon. Sprinkle over cake.  Bake again at 350 for 10 more minutes.

Thursday, July 27, Peanut Butter Candy Pie
1/4 cup butter
4 cups mini marshmellows
6 cups rice crispies cereal
1 1/3 cup milk chocolate
1/2 cup flaked coconut
2 cups reese's pieces
In a microwave bowl heat butter and marshmellows on high for 1 minute. Stir until melted. Add cereal, mix well. Press into bottom and sides of a greased 9 inch pie pan. In a bowl melt chocolate and stir until smooth. Spread over prepared crusts. Sprinkle with coconut and candy pieces. press down slightly. let stand until set.

Wednesday, July 26, Shrimp Etoffee'
6 lg. shrimp
1 oz. green bell pepper [diced med. ]
1 oz. celery [diced med. ]
1 oz. wh. onion [diced med. ]
1 clove garlic [ crushed chopped ]
1 tea cajun seas.
1 oz. olive oil
2 oz. white wine
1 teasp. brown roux [1 oz. butter 1 oz.flour ]
cayennye pepper to taste
2 oz. clam juice [or any good fish stock]
2 oz. crushed tomato
heat oil in saute pan, add onion and garlic brown litely
add peppers celery, shrimp and cajun seas., saute till shrimp is
almost cooked, then deglaze with wine, add clam juice, and
tomato, then roux. then seas. with cayenne if you prefer real hot
if not the cajun seas. should be enough. allset serve over rice.


Tuesday, July 25, Steak Pizzaiola
1 - 12 oz. N.Y. Strip Steak
1 - potato white large [cut into 6th's and boiled ahead]
1 green bell pepper [ diced large ]
1/2 white onion [ diced large ]
1 clove garlic crushed
2 oz. olive oil
6 oz. marinara sauce
1/4 tea sp. crushed red pepper [or to taste ]
1 oz. white wine
Broil steak as normal leaving it litley undercooked.
in a saute pan heat the oil, onion, and garlic until litley
brown, add peppers and cooked potato. Allow peppers
to just start to cook, place steak in pan, add red pepper
let saute for a min. then deglaze with wine add in your
Marinara let simmer. Then serve, follow with a nice mixed
green salad with balsamic dressing, After your meal of coarse,
Now you're Italian!


Mon., July 24, Chicken Sinatra
6 oz. chicken breast
1 oz.olive oil
1 oz.mushrooms [sliced ]
1 clove of garlic [crushed &chopped ]
1 oz. pepperoncini [cut in thin rings ]
2 oz. marsala wine
1 clove garlic [crushed and chopped ]
4 oz. brown sauce
2 oz. spinach [or escarole]
2 oz. mozzarella cheese
6 oz. galic mashed potato
1tbl sp. flour
Take chicken breast dregde in flour heat oil in pan brown
brown on one side turn chicken over add mushrooms and garlic
brown litley add pepperocini and spinach. cook spinach down
deglaze with marsala add brown sauce,let simmer place in baking
cover with cheese place in oven about 400 till cheese is melted
pour overgarlic mashed and serve.


Fri., July 21, Chocolate Kahula Snowballs
1/3 cup Kahula
2 Tbsp light corn syrup
1 tsp instant coffee granules
1 9oz. package chocolate wafer cookies, finely crushed
3/4 cup powered sugar
3/4 cup chopped almonds, toasted
sifted powdered sugar
Combine first 3 ingredients. Let sit 5 minutes. Stir until coffee granules dissolve. Combine cookie crumbs, 3/4 cup powdered sugar and almonds. Stir well. Pour coffee mixture over crumb mixture. Stir well. Shape into 1 inch balls, roll into powdered sugar twice to coat. Store in airtight container. They taste even better the next day.

Thursday, July 20, Chewy Chocolate Gingerbread Cookies from Sweetie Pies in Poland
7 oz. semi sweet chocolate
 1 1/2 cups flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 Tbsp cocoa powder
1 stick butter
1 Tbsp freshly grated ginger
1/2 cup brown sugar packed
1/2 cup molasses
1 tsp baking soda
1/4 cup sugar
In a bowl, sift together flour, nutmeg, ground ginger, cinnamon, cloves and cocoa. In another bowl beat butter and grated ginger until whitened (about 4 minutes) add brown sugar. Beat well, add molasses, beat until combined. In small bowl dissolve baking soda in 1 1/2 tsps boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mix, then remaining flour mix. Mix in chocolate. Wrap dough in plastic wrap and chill for 2 hours or more. Heat oven to 325 degrees. Roll dough into balls. Place on baking sheets. Fridge for at least 20 minutes. Roll in granulated sugar. Bake until the surface cracks slightly, about 10-20 minutes.

Cajun prime rib rueben
2 slices marble rye
4 oz. prime rib cooked or rare roast beef
1 oz. Thous.Island dressing
2 slices swiss cheese
1 tea sp. cajun seasoning
1 oz. saurerkraut [ optional ]
1oz. butter
1/2oz. olive oil
1 oz. white wine
take your bread and butter it with 1/2 the butter
place in saute pan butter side down, spread dressing
on bread place cheese on top. brown bread litely as you would a grilled cheese.remove from pan leaving openfaced
put oil in the pan take the beef slice thin and then dice fine,and
dust with cajun seasoning. saute litley add wine and remaing
butter , heat saurkraut ,place beef on one slice of bread kraut on top
place other bread over that and your all set.


Tilapia Provencale
2- 4 oz. fillets tilapia [or any sole fish ]
1oz. butter
1oz. olive oil
3 oz. tomato diced
1 clove of garlic
2oz. white wine
3 leaves of fresh basil
1 tblspn. grated parmesan
1 teaspn. dijion mustard
1 tblsp. white bread crumb
black pepper to taste
Take oil in a saute pan litley brown garlic,add tomato,
basil, and pepper. saute litley add half the wine and butter.
place fish on small baking pan smear dijion over fish
top with tomato mixtureplace bread crumbs and cheese
on top add the rest of the wine.bake in oven at 400 till
fish is cooked through and bread crumb is browned.


Monday, July 17,annoli
Note: To make this classic dessert, it is essential to have metal cannoli tubes (or just buy the shells already made)
Shells:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

Filling:
1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.
To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.
Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.
Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.
Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.
When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.


Tuesday, July 11, Chocolate Torte
1 pound cake
1/2 cup sugar
1/4 cup cocoa
1 cu[ whipping cream
1 tsp vanilla
Cut cake horizontally into 4 layers. Stir sugar and cocoa in bowl. add whipping cream and vanilla. Beat until stiff. Place bottom layer of cake on platter. Spread 1/3 of cream mixture on layer, repeat other layers. Prepare chocolate glaze: melt 2 tbsp butter in pan. Add 2 tbsps cocoa and 2 tbsps water and cook until smooth and slightly thickened. Remove from heat. Add 1 cup powered sugar and 1/2 tsp almond extract, beating with whisk until smooth. Spoon glaze over cake. Refrigerate until ready to serve. 8-10 servings.

Monday, July 10th,  Sour Cream Coffee Cake
1 cup sugar divided
1 tsp cinnamon
1/2 cup walnuts chopped
1 cup sour cream
1 tsp baking soda
1 stick butter, softened
2 eggs
1/2 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
Mix 1/2 cup sugar, cinnamon and nuts in bowl and set aside. Combine sour cream and baking soda in bowl and set aside. Cream butter and 1/2 cup sugar in large bowl. beat in eggs and vanilla. Sift flour and baking powder and add, alternately with the sour cream mixture to butter-egg mixture. Spread half the batter in greased and floured 9x5 loaf pan. Sprinkle half the sugar, cinnamon and nut mixture over top. Add remaining batter and then top with the remaining cinnamon sugar nut mixture. Bake in preheated 350 degree oven until golden brown, about 45-60 minutes. Serves 8,

Thurs., July 6, Lemon Poppyseed Muffins
1/2 cup sweet cream butter, softened
2/3 cup sugar or lemon sugar (see below)
2 large eggs, separated
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Grated zest of 2 lemons
1/4 teaspoon salt
1/2 cup buttermilk or yogurt
2 tablespoons lemon juice
1 teaspoon
Sugar (coarse raw or regular)
Preheat oven to 350°F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredient, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Sprinkle each muffin with coarse raw sugar or lemon sugar. Bake at 350°F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. Lemon Sugar: Remove the zest from 3 large lemons with a vegetable peeler. Try not to get any of the white pith on the zest, as it is bitter. Place zest strips in a food processor and add 1/2 cup sugar. Pulse nil the zest is evenly distributed. Add another 1/2 cup sugar. Pulse until zest is finely ground. Store airtight in the refrigerator for up to 2 months. Makes 1 cup.


Wed., July 5, Frozen Fruit Slush from Sweetie Pies in Poland
2 1/2 cups water
1 cup sugar
1 can frozen orange juice concentrate
3/4 cup lemonade concentrate
4 large bananas sliced
1 can sliced peaches, undrained, sliced
1 can pineapple chuncks undrained
1 can mandarin oranges drained
1 package frozen srawberries
1 jar cherries undrained
In large bowl combine all. Cover and freeze for at least 8 hours. Remove 45 minutes before serving.

Shepherd's Pie
2 1/2 pounds ground beef or sausage (or any combination)
1 green pepper, diced
1/2 cup corn kernels
1 onion, diced
1 small can diced roasted red peppers
2 tablespoons steak seasoning
1 tablespoon water
2 diced tomatoes
4 cups mashed potatoes
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Cook ground beef until well done. Strain to remove grease. Saute the green pepper, corn, onion, roasted peppers, and steak seasoning in butter until tender. Strain off any excess butter. Mix with the ground beef and add tomatoes. Layer this mixture in bottom of baking dish. Cover with warm mashed potatoes. Top with cheddar cheese. Bake until the cheese melts.


Friday, June 30m Sour Cream Coffee Cake
1 cup sugar divided
1 tsp cinnamon
1/2 cup walnuts chopped
1 cup sour cream
1 tsp baking soda
1 stick butter, softened
2 eggs
1/2 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
Mix 1/2 cup sugar, cinnamon and nuts in bowl and set aside. Combine sour cream and baking soda in bowl and set aside. Cream butter and 1/2 cup sugar in large bowl. beat in eggs and vanilla. Sift flour and baking powder and add, alternately with the sour cream mixture to butter-egg mixture. Spread half the batter in greased and floured 9x5 loaf pan. Sprinkle half the sugar, cinnamon and nut mixture over top. Add remaining batter and then top with the remaining cinnamon sugar nut mixture. Bake in preheated 350 degree oven until golden brown, about 45-60 minutes. Serves 8,

Chicken Riggies from Teddy's (1st Place RiggieFest)
Please note that this recipe is for more experienced cooks since these guys do everything by taste and not measured..

Equivalent Measures
3 tsp = 1 Tbsp
4 Tbsp = 1/4 cup
5 1/3 Tbsp = 1/3 cup
8 Tbsp = 1/2 cup
12 Tbsp = 3/4 cup
16 Tbsp = 1 cup
2 cups = 1 pint
4 cups (2 pints) = 1 quart
4 quarts (liquid) = 1gallon