Herbed Oatmeal Pan Bread

Submitted by: Adrienne

1 1/2 c. boiling water
1 c. old fashioned oats (I used quick oats and it turned out fine)
2 pkgs (1/4 oz each) active dry yeast (which equals 1 1/2 Tbsp)
1/2 c. warm water
1/4 c. sugar
3 Tbsp butter, softened
2 tsp salt
1 egg
4 to 4 3/4 c. all-purpose flour

Topping:
1/4 c. butter, melted and divided
2 Tbsp grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder

In a small bowl, combine boiling water and oats; cool to 110-115 degrees (warm). In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 c. flour; beat until smooth. Stir in enough remanining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Press evenly into a greased 9 x 13 pan. With a very sharp knife, cut diagonal lines 1 1/2 in. apart completely through the dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled again, about 1 hour.

Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 Tbsp melter butter. Bake at 375 degrees for 15 minutes. Meanwhile, combine parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter and sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil and bake 5 more minutes. Serve warm.

Note: up here in the higher altitudes, you'll probably need less baking time. I don't remember exactly how long I baked it for, but maybe just start with 10-12 minutes the first round, then 3-4 minutes each next round until done. You'll just have to keep checking it to see how many minutes it really needs.

Maple Syrup

2 c. water
1-2 dashes of cinnamon
4 c. white sugar
1 c. brown sugar
1/4 c. Karo Lt. Syrup
1/2 cube butter
1/2 tsp lemon juice
1 tbsp Mapleline flavoring

Bring water to a boil. Stir cinnamon into sugar before adding to boiling water. Add remaining ingredients and return to boil. Reduce heat to medium-low and simmer for about a minute.

Buttermilk Syrup

1 c. butter (no substitutions)
1 c. buttermilk
2 c. sugar
1 tbsp Karo Lt. Syrup
1 tsp baking soda
1 tsp vanilla

In a 4-quart saucepan, melt butter and add next 3 ingredients. Bring to a boil on medium heat and boil for 5 minutes, stirring constantly. Remove from heat. Continue stirring as you add the baking soda and vanilla. When the baking soda is added, the mixture will foam way up in the pot. Continue stirring until the mixture calms down. Allow to sit for a few minutes before serving.

Apple Syrup

Submitted by: Adrienne

1/2 c. sugar
1 tbsp corn starch
1/2 tsp cinnamon
1 c. apple cider
1 tbsp lemon juice
2 tbsp butter

Blend sugar, corn starch and cinnamon. Stir in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat, add butter and stir until melted. Serve warm. This is best topped with whipped cream.

Cranberry Apple Salad

Submitted by: Adrienne

3 c. small marshmallows

1/2 lb. (2 c.) ground fresh cranberries

1/4 c. white sugar

2 c. apples, chopped

1/2 c. green seedless grapes, halved

1/2 c. walnuts, chopped

1/2 pint (1 c.) whipping cream

Grind cranberries in a food processor or blender. Lightly toss marshmallows, cranberries and sugar. Chill overnight. Then add apples, grapes, walnuts to mixture. Fold in the whipping cream until everything is blended and refrigerate before serving.

Turtle Pumpkin Pie

Submitted by: Adrienne

1 graham cracker crust
1 tub cool whip

1/4 c. plus 2 TB caramel topping

1/2 c. plus 2 TB pecan pieces

1 c. milk

2 pkgs (3.4 oz each) instant vanilla pudding

1 c. pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

Pour the caramel into the graham cracker crust until bottom is filled. Sprinkle 1/2 c. pecans on top. Beat milk, pudding, pumpkin and spices. Stir in 1 1/2 c. cool whip. Spread onto crust. Refrigerate for at least 1 hour. Top with rest of cool whip, pecans, and drizzle some caramel.

The crust before the topping

The finished product

Black Bean Pumpkin Chili

Submitted by: Adrienne

1 Med. Onion, chopped

1 Med yellow pepper, chopped

3 cloves garlic, minced
2 Tbs. olive oil

3 cups chicken broth

2 cans black beans, drained and rinsed
2 ½ cups cubed turkey, cooked

1 can (15 ounces) solid pack pumpkin

1 can (14 ounces) diced tomatoes

2 t. dried parsley

2 t. chili powder

1 ½ t. dried oregano

1 ½ t. cumin
½ t salt

In skillet, sauté onion, pepper, and garlic in oil. Put in crock pot and add remaining ingredients. Stir and cook on low 4 hrs. There really isn't a "pumpkin" flavor in it at all; its purpose is to mix with the chicken broth to create the base/sauce for the chili and with the spices it is fabulous!

Homemade Spaghetti Sauce

Submitted by: Adrienne

A friend gave me about 5 huge garden tomatoes that didn't look super appetizing for a salad, so here's a good way to get rid of a bunch of 'em fast!

Tomatoes, however many you want, whatever size (non-Romas are great because the insides are more fleshy)
Potato masher (or fork)
1 clove garlic, grated or minced
salt and pepper
flour
grated parmesan cheese
Italian seasoning or basil and oregano
Cooked ground beef, optional

Wash and cut each tomato into medium size pieces. Put into a non-greased skillet on medium heat. Let them cook down until very soft. Take potato masher and mash them up well; the mixture should be pretty watery. To thicken, add flour 1 TB at a time while whisking until it creates the desired consistency. Add garlic, salt and pepper to taste (I used quite a bit, salt especially helps bring out the great tomato taste), grated parmesan and Italian seasoning to taste as well. Add cooked ground beef. Let simmer before serving. The longer it can simmer, the better. If you aren't super pleased with the taste (it's always hard to tell with tomatoes), add a little spaghetti sauce from the fridge. This sauce is very light and FRESH and the best way to get rid of several tomatoes that are getting too ripe.

Italian Stuffed Chicken

Submitted by: Adrienne

3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper

Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.

Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.

Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.

Adrienne's Sausage Penne with Sundried Tomatoes

Submitted by: Adrienne

Penne pasta

Sausage, diced and cooked

Sundried Tomatoes

3-4 cloves garlic, minced or grated

2 TB olive oil and flour for rue

Milk (about 1/2 c. to 1 c.)

1 c. beef broth (or 1 cube boullion dissolved in 1 c. water)

1 c. grated Parmesan cheese

Salt and pepper

Optional: basil, italian seasoning or any herbs of your choice

Start the sauce by heating up the olive oil. Add the grated/minced garlic and cook for about 20-30 seconds. Add flour and cook another 30 seconds. Add milk slowly and whisk mixture to start thickening sauce. Add beef broth while stirring constanly. Next, add parmesan cheese. At this point, determine if the sauce is thick to your liking. Add more milk or broth to thin it out slightly. Then add sausage, sundried tomatoes, salt and pepper, and any herbs you like. Cook pasta as directed and combine when serving.

Breakfast Hash Pancakes

Submitted by: Adrienne

Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated

Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.

Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.

Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.

Asian Stir-fry with Apricot Glaze

Submitted by: Adrienne

There's really nothing special about the stir-fry itself...you can use whatever meat/veggies you want. The only unique part is the glaze.

Soy sauce
Apricot or Peach jam/preserves

Yes, it's as easy as it looks. Start stir-frying your meat and veggies. Once the meat is at least cooked through, make the glaze. I like to put the jam in first, and then just add the soy sauce little by little to taste. Amount is really up to you. Works great for any Asian type of dish!

Quesadilla Cheeseburgers

Submitted by: Adrienne

I saw this on an Applebee's commercial...super easy and different!

Ground beef, cooked in patties
Tortillas
Cheese, sliced
Pico de gallo, guacamole or any side you like

Start by cooking the patties in a skillet. I like to make them interesting by adding diced garlic, cilantro, scallions, onions, or spices. Be sure to make them small enough to fill just half of your tortillas. Set patties aside. Don't worry about cleaning the pan...leave the beef flavored grease in there for more flavor. Take one tortilla and butter one side of it. Put it butter-side down while hanging onto the top of it. Put the beef patty and sliced cheese on it and fold the top over. Cook until the tortilla is crisp and flip over. If you like any sides with your quesadillas like pico de gallo or guacamole, they go great with there. I like to serve them with Kristl's pomme fries or rice.

Chicken Cordon Bleu

Submitted by: Adrienne

Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people

Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.

Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.

Baked Potatoes Stuffed with Cheddar Bacon Sauce

Submitted by: Adrienne

1 potato for each person, rinsed
1 c. frozen broccoli, small pieces
1 c. bacon, chopped (or bacon bits)
1 c. cheddar cheese, grated
Milk (about 1/2 to 3/4 c. depending on preference)
2 TB Butter and flour for rue

Cut slits in potatoes, wrap in tin foil and put on a baking sheet. Bake at 500 degrees for about 45 minutes or until done. While they're cooking, make your sauce. Start with a medium saucepan on medium heat. Melt 2 TB of butter and add 2 TB of flour. After about 20-30 seconds, add some milk and whisk rapidly to dissolve the rue. Add the cheese and continue to stir; the sauce should become very thick. Add the broccoli and bacon. Turn off heat when done.

When the potatoes are done, take them out keeping the oven on. Cut lengthwise slits and push the ends together to open it. Fill them generously with the sauce, put back on the baking sheet and bake another 5-10 minutes. Take out and let them sit a few minutes before serving. Great alternative to the normal baked potato and a good way to get some veggies in there, too!

Rachael Ray's Green Eggs & Ham with Potato Pancakes

Submitted by: Adrienne

Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk

Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.

Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil

Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.

Rachael Ray's Deli-Stuffed Eggwiches

Submitted by: Adrienne

2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam

For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!

Banana Oatmeal Cookies

Submitted by: Adrienne

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips

Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.

Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).

Ice Cream Sandwich Cake

Submitted by: Adrienne

Ice cream sandwiches (10 if using a 8x8 cake pan, about 20 if using a 9x13)
1 tub cool whip
1 candy bar of your choice, crushed

Put 2 layers of ice cream sandwiches in the cake pan. Top with cool whip and crushed candy bar. Put in freezer until serving. It's that easy!! You can put any favorite ice cream topping on the top (oreos, caramel, strawberries, etc). This will definitely impress everyone at the party!!

Inside-Out Stuffed Salmon

Submitted by: Adrienne

2 salmon fillets
2 cloves garlic, minced
1/4 c. scallions, chopped
2 Tbsp cream cheese (I use a little more)
Baby spinach
Salt and Pepper
Olive oil

Make about 5 long slits in the fillets (I do short, vertical ones along the fillet). Fill it with the garlic and scallions. Spread cream cheese on top, cover the top with spinach, add salt and peper and drizzle olive oil. Bake at 400 degrees for 15-20 minutes, or until the fish flakes off easily with a fork.

Goosa (Lebanese Stuffed Zucchini)

Submitted by: Adrienne

Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste

Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper

Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.

If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.

Chicken Salad from Adrienne's Baby Shower

Submitted by: Adrienne (& Adrienne's Family!)

2 cups cooked and diced chicken
1/2 c. slivered almonds
3/4 to 1 cup mayo
1 c. chopped celery
1 tsp. onion salt
2 Tbsp. sweet pickle relish
3 c. grapes, halved

Mix all ingredients together.

German Pancakes

Submitted by: Adrienne

6 eggs
1 c. flour
1 c. milk
1/4 tsp. salt
1/2 c. butter

Mix eggs, flour, salt and milk in a blender. Melt 1/2 c. of butter in a 9x13 pan...you can use a little less if you want. Add pancake batter. Bake at 425 for 20 minutes. Serve warm topped with powdered sugar, syrup, jam, or fruit cocktail.

Basic Gravy or Thick Sauce Recipe

Submitted by: Adrienne

These are basic steps you can use for making any kind of gravy or sauce for an entrée. There are 4 basic ingredients that most people always have on hand: butter, flour, liquid stock or bouillon (chicken, beef or veggie), and milk (or half & half). If you’re doing a cheesy sauce, shredded cheese would be your last ingredient. This is a great recipe to use in case you run out of cream soups to cook with; it works great with casseroles.

Every sauce is begins with a “rue”, which is a thickening agent. Start by melting 2 tablespoons of butter in a saucepan on medium heat. Once it’s melted, add 2 tablespoons of flour (you always want both to be the same amount, however much you want). Whisk it together…the flour will start to clump up, but that’s okay. Let it cook for about 40-60 seconds to cook the flour taste out. Then you need to add a liquid, preferably some kind of stock or broth; you can do chicken, beef or veggie flavored. (Note: you can even use water & bouillon for your stock). Add about ½ cup to start with; you could add a little more if you want. Whisk that all together, being sure to dissolve the clumps of flour and butter completely. Then stir in about ¼ cup or so of either milk or half & half. Add any spices you’d like as you stir. The sauce will begin to thicken, and voila! If you’re doing a cheesy sauce, you can then add shredded cheese, about 1 cup or so.

Adrienne’s Spin on Rachael Ray’s Chicken Pot Pie Pockets

Submitted by: Adrienne

2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 cup chopped or shredded cooked chicken
About 1/3 c frozen veggies (I like peas & carrots)
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water

Preheat oven to 400ºF. Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then remove pan from heat. Add in the chicken and veggies and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 15-20 minutes. Serve hot.

Pineapple Bran Muffins

Submitted by: Mom

4 eggs
3 c. sugar
1 c. oil
1 quart buttermilk
5 tsp. baking soda
1 1/2 tsp. salt
5 c. flour
2 c. sugar
2 c. 100% Bran (Nabisco)
4 c. All Bran (Kellogs)
2 c. water
Lg. can of pineapple with juice drained and reserved in a bowl


Preheat oven to 400 degrees.

Mix the 2 cereals, add water and let soak while preparing the rest of the ingredients.

Mix all of the dry ingredients in a separate bowl.

Combine the buttermilk with the baking soda (do this in a large bowl so that the buttermilk doesn't overflow when you combine the soda).

Combine all ingredients together in a really, really big bowl. If the mixture seems dry, add some of the reserved pineapple juice.

Put into muffin tins, bake at 400 degrees. Bake for 15 minutes, but check at 12.

Yield: 75 muffins

Chicken Florentine

Submitted by: Adrienne

(this amounts feed a lot of people, so you can cut this in half)

6 Boiled chicken breasts, shredded (boiling them makes the shredding easier)
Cooked spinach, amount can vary
2 cans cream of mushroom soup (or cream of chicken)
1 c. mayo
1 c. sour cream
1 c. grated cheddar cheese
¼ c. lemon juice, or to taste
Salt and pepper

Topping:
Bread crumbs
Grated Parmesan cheese
Butter

Shred the cooked chicken, set aside in a large bowl. In a separate bowl, mix the rest of the ingredients (except for the topping, of course). Pour the mixture over the chicken and fold. Pour into a 9 x 13 pan. Mix bread crumbs with parmesan cheese in any amount you want (I’d do ½ cheese and ½ crumbs). Sprinkle on top and dollop with butter. Bake for about 30 minutes at 350 degrees.

Note: Cream soups, mayo, and sour cream are a terrific base for almost any casserole. I use the exact same ingredients when I make Beef Stroganoff, Scalloped Potatoes, Chicken and Rice Casserole, etc. Try this as a base and be creative!

Roasted Chicken Oreganato

Submitted by: Adrienne

(for those who aren’t tomato fans, you can do as little as you want here, but they cook up so well that they don’t even taste like tomatoes)

3.5 lbs chicken, cut into 10 serving pieces (you can do more or less, cut however you want, really)
4 medium potatoes, cut in medium-size chunks
4 tomatoes, cut into medium size chunks
1 large onion, cut into medium size chunks
¼ c. olive oil
¼ c. oregano (or Italian Seasoning)
½ tsp. salt
¼ tsp. pepper

Preheat oven to 450 degrees with the rack in the upper third. Combine all ingredients, mix and toss. Put chicken on top of the veggies, skin side up. (If you use boneless, skinless breasts from the freezer like me, being on top doesn’t matter at all.) Roast about 35-45 minutes, or until juices run clear.

Stephanie's Steak Broiling Recipe

Submitted by: Adrienne


Beef Tenderloin Steaks
Seasoning (She recommends McCormick Steak Seasoning, but others will do)
Olive Oil
Tongs
Broiler Pan

Set thawed steaks out of the fridge for 25 minutes. At the same time, place your oven rack 6" below the top of the oven (should be the top rack). Preheat the oven to BROIL with the broiler pan in it to heat it up. Trust me, you'll want it preheating for the whole 25 minutes.

After the meat has set out for 25 minutes, brush both sides with olive oil and season both sides. NOTE: Don't puncture the meat at all. Use tongs. Take out the hot broiler pan and place steaks on it. Broil for 3 minutes on each side. Then, leaving the steaks in the oven, turn the oven temp to 500 degrees. If the steaks are less than 2" thick, leave them in for 4-5 minutes. If they are more than 2" thick, for 6-7 minutes. Enjoy!

Cheesy Biscuits

Submitted by: Kristl


2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese

Mix all ingredients together and drop onto greased pan. Bake at 450 degrees for 8-10 mintues.

After baking brush the top with the following mixture:
1/4 c. melted butter
1/4 tsp. garlic powder

Lebanese Garbanzo Salad

Submitted by: Adrienne

1 bunch of parsley, leaves only (the more, the merrier)
about 1/2 cup olive oil
salt and pepper to taste
lemon juice to taste
1 can Garbanzo beans (also called chick peas)
Optional: 1 TBS dried or fresh mint
Optional: green onions (scallions), chopped (as many as you'd like)

Rinse the parsley and take off the stems as close as you can and dice it up. It's okay if you still have stem pieces in there, you won't notice them once it's chopped. (Be careful not to dice it too fine or it will be mushy. I'd reccommend doing it by hand with a knife and not with a food chopper).
Put the chopped parsley into a serving bowl. Add the olive oil and toss. You want it to coat the parsley well, but not have so much that it will collect in a puddle in your bowl.
Add a couple pinches of salt and pepper and lemon juice (I'd say about 1/4 cup to start with). Add the mint if you like and toss again.
Taste it and see if you need to add any more liquid or spice.
There shouldn't be too much lemon taste unless you want it that way.
Add the onions and chick peas and give it one more toss.

It chills very well and will stay good for at least 3 days or so.