Recipes

Ingredients:

1 (16 ounce) box medium pasta shells
1/4 teaspoon celery seeds
1/3 cup hamburger dills, chopped
1/4 cup sweet onions, chopped
2 hard-boiled eggs, chopped
1 teaspoon season salt
1 teaspoon lemon juice
1 (8 ounce) package shredded cheddar cheese
1 cup mayonnaise
Pepper to taste

Instructions:

Cook pasta shells according to package directions. Drain well. Place the pasta in a large mixing bowl. Add the eggs, chopped hamburger dills and chopped onion. In a small bowl mix together the mayonnaise, celery seeds, season salt and pepper. Fold in the cheddar cheese. Pour mixture over pasta and stir well. Be sure all the pasta, eggs, pickles and onions are covered well with the mayonnaise mixture. Cover and place in the refrigerator for one hour or in the freezer 15 to 20 minutes before serving.

Ingredients:

2 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground flax seeds
2 tablespoons baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
2 tablespoons sugar
4 eggs
2 teaspoons vanilla
3 1/2 cups milk
1/2 cup melted butter
1/2 cup unsweetened applesauce
Chopped pecans or walnuts

Instructions:

Place both flours into a large mixing bowl. Fold together. Add the flax seed and baking powder and blend. Stir in the cinnamon and nutmeg. Add the sugar and mix well. Be sure all the ingredients are incorporated together. In a separate bowl place the 4 eggs and slightly beat with a whisk. Add the vanilla and milk and stir. Pour in the melted butter. Add the applesauce and mix well. Pour the egg mixture into the flour mixture. Blend well so everything is moistened. Heat waffle iron. Pour the batter on the waffle iron and top with the nuts. Cook until brown.

Ingredients:

1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices

Instructions:

Place the butter in a large skillet over medium heat. When butter has completely melted add the chops. Cook until lightly brown about 5 minutes each side. Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side. Remove from skillet. In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well. Place the chops back into the skillet. Top each with a pineapple slices. Add the juice mixture. Cover the skillet with a tight lid. Simmer on low for 25 minutes.

Ingredients:

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Instructions:

Place 2 teaspoons of oil in a large skillet. Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes. Remove from skillet and allow draining on a paper towel. In a large saucepan place green beans and enough water to just cover the beans. Bring to a boil. Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender. Drain well. Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl. Blend the ingredients together well. Add the cooked chicken, green beans and tomatoes. Mix well to be sure the chicken, beans and tomatoes are covered completely. Cover the bowl and refrigerate at least 2 hours. When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.

Ingredients:

12 ounces good quality white chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/4 cup dried cranberries
1/4 cup dried blueberries
1 tablespoon grated orange peel

Instructions:

In a large microwave bowl place the white chocolate and milk together. Microwave on high for about 2 minutes. Chocolate should be almost melted. Remove from microwave and stir with a rubber spatula until chocolate is completely melted. Stir in the almonds. Carefully fold in the blueberries and cranberries. Add the orange peel and mix well. Place foil into an 8 inch square pan. Be sure the foil extends over the top of the pan so you can use it as handles when removing the fudge. Spread the mixture into the pan evenly with a rubber spatula. Place in the refrigerator until firm. This usually takes about 3 hours. When fudge is firm remove from pan by lifting the foil by the extended area. Cut and store tightly in the refrigerator for up to 2 weeks.