CHERRY RHUBARB PIE

Ingredients:

l lb. rhubarb, cut in l/2 inch slices (about 4 cups)
l lb. can (2 cups) pitted tart red cherries, drained
l l/2 cups sugar
l/4 cup quick-cooking tapioca
5 drops red food coloring (or fresh or frozen red cherries)
Butter
recipe pastry for double crust pie

Procedure:

Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5 minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter. (Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)

Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in hot oven (400 degerees F. 40 to 50 minutes.

COCUNUT CUSTARD PIE

• 1) 9-inch unbaked Best Ever Flaky Pie Crust
• 4 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 3/4 cup milk
• 1 Tablespoon pure vanilla, or 2 teaspoons vanilla AND 1/4 teaspoon coconut extract
• 1/2 teaspoon ground nutmeg
• 1 cup flaked, sweetened coconut
• 1/4 cup flaked, sweetened coconut
• Coco Lopez, optional drizzle on top

How to Make a Coconut Custard Pie

• Preheat oven to 400 degrees F.
• Partially bake the pie crust before filling it with the custard. To bake, line the inside of the pie crust with aluminum foil, and place about a cup of uncooked beans or pie weights into the foil. Bake for about 10 minutes. Remove from the oven, and take the beans or weights out of the pan and set aside. Turn oven down to 350 degrees.
• Place the eggs, sugar and salt in a large mixing bowl and with an electric mixer, whip on medium-high with the whisk attachment until well mixed.
• With mixer on low, add cream, milk, vanilla and nutmeg. Turn mixer to medium-high and whip until frothy. Mix in 1 cup of coconut.
• Pour custard into the pre-baked pie crust, and very carefully place in 325 degree oven. Bake for 30-40 minutes. Carefully sprinkle the rest of the coconut (1/4 cup) on top of the pie and another sprinkle of nutmeg. Return to oven and bake an additional 10-20 minutes or until knife comes out clean.
• Remove from oven and let cool completely. Refrigerate for 2-4 hours before serving.
• Serve with fresh whipped cream and a sprinkle of nutmeg, or a drizzle of Coco Lopez.
• Yields 8 slices. Refrigerate any leftovers.

Fancy-But-Easy Mac N' Cheese

Ingredients

1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
3. Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

Toasted Spiced Ham Drizzled in Honey

Ingredients

• 1 boneless country ham
• 2 cups honey, for glazing ham
• 2 tablespoons Toasted Spice Rub, recipe follows
• 1 tablespoon thyme, chopped fine
• 6 celery stalks

Directions

Preheat oven to 425 degrees F.

Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1-ounce) pure California sweet chili powder*

2 tablespoons kosher salt

2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

CHEESECAKE DELUXE

4 (8 oz.) pkgs. 4 1 cup 1 tsp

Cream cheese Eggs Sugar Vanilla

crushed graham crackers from box
( follow instructions on box)

Topping

1 pint 1/2 cup 1 tsp

Sour cream Sugar Vanilla

Oven Temp ~ 350° Baking Time ~ 50 Min. Pan Type ~ 9 inch springform pan

Preheat oven,

Press crushed grahams into bottom of springform pan pressing down so there is a little edging.
Mix all other ingredients thoroughly and pour over graham cracker crust.
Bake for recommended time.
Remove from oven.
Mix the topping ingredients together and pour on top of cheesecake.

Return to oven for 5 more minutes.
Remove and cool

Salisbury Steak

1 1/2 lbs. ground chuck
3/4 c. raw quick cooking oats
1/4 c. chopped onion
1 egg
1/4 c. ketchup
3/4 tsp. garlic salt
1/4 tsp. pepper

Combine all ingredients in a large bowl. Shape meat mixture to resemble 1 1/4" steaks. Place on broiler pan, and broil, approximately 7 minutes on 1 side and 5 minutes on other for medium cooked salisbury steaks.

Southern-Style Neck Bones

Ingredients

• 2 onions, roughly chopped
• 5 cloves garlic, roughly chopped
• 1 tablespoon distilled white vinegar
• 1/4 cup water
• 4 pounds pork neck bones
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
3. Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Wild Rice Chicken Bake

Ingredients

• 1 (6 ounce) package long grain and wild rice mix
• 2 medium carrots, shredded
• 3/4 cup frozen peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 1/4 cups water
• 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup, undiluted
• 6 (4 ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1 clove garlic, minced
• 1 tablespoon olive or canola oil

Directions

1. In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25 minutes.
2. Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until chicken juices run clear and rice is tender.

THE PERFECT RIB ROAST

• 1 1/2 teaspoons lemon-pepper seasoning
• 1 1/2 teaspoons paprika
• 3/4 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon cayenne pepper
• 1 (4 pound) boneless beef rib roast

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small dish, mix together the lemon-pepper seasoning, paprika, garlic salt, rosemary and cayenne pepper. Rub over the entire roast.
3. Place the roast with the fat side up on a roasting rack set inside a shallow roasting pan.
4. Bake for 1 hour and 40 minutes in the preheated oven, or until the roast reaches your desired degree of doneness, or at least 145 degrees F (63 degrees C) for medium-rare. Medium is recommended: 160 degrees F (70 degrees C). Let the roast rest for 10 to 15 minutes before carving into thin slices.

EASY CHICKEN POT PIE

1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients.

Place mixture into pie crust and top with second.

Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.

LEMON PEPPER CHICKEN

2 lbs. chicken, cut up
1 tsp. butter flavoring
1/2 c. butter
1/2 tsp. garlic powder
2 tsp. lemon pepper

Melt butter and butter flavoring together; pour over chicken; sprinkle with garlic powder, salt and lemon pepper marinade. Bake at 350 degrees, uncovered, for 30 minutes. Serve with rice.

BAKED PARMESAN-CRUSTED CHICKEN

¾ cub butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated parmesan cheese
2 Tablespoons chopped fresh thyme
2 Tablespoons chopped fresh oregano
¼ teaspoon pepper
½ teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves



1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
3. Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

SWEET POTATO PIE

1 pound sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust


1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato and remove skin.
2. Break apart sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé and then sink down as it cools.

LOBSTER PASTA

1 large (2 pound) fresh lobster

3 Tablespoons butter

1 large onion, chopped

1 (28 ounce) can diced tomatoes

4 Tablespoons olive oil

4 teaspoons salt

1 teaspoon ground black pepper

1 cup heavy cream

1 (8 ounce) package dried spaghetti

1 clove garlic, minced

I bunch fresh parsley, chopped

1. Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
2. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
3. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
4. Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
5. Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
6. Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.