
	COOKING
I enjoy cooking and eating good food...American, Italian, Chinese, German, French...any and all. I am the "chef in residence" for the crew I go camping with. On several occasions I have assembled my favorite recipes into cookbooks for friends. In one of these cookbooks I revealed my 10 Secrets of Great Cooking. Click on the links below to see some of my favorite recipes.


Appetizers Party Ryes Shrimp Mold Cheat Balls Rye Bread Dill Weed Dip Wrapped Olives	Cakes and Sweet Rolls Amish Friendship Bread Dresdner Stollen Soft Gingerbread Sweet Rolls Refrigerator Bran Muffins
Salads Anna's Salad Warm Vegetable Salad Strawberry Delight Salad	Desserts, Ice Cream, Candy Dirt Dessert Fudge Pie Blueberry Cake Cherry Berries on a Cloud Strawberry Banana Ice Cream Gelati Chicolate--Real Italian Chocolate Ice Cream Wendy's Frosty Easy Oreo Ice Cream Reese's Peanut Butter Cups Chocolate Truffles Chocolate Fondue
Vegetables Fred Rice--Given to me by a friend named Fred Dirty Rice Mamaw's Sweet Potato Casserole--My Grandmother's speciality for holidays.	Drinks Luau Punch Lisa's Hunch Punch
Meats Bistecca alla Fiorentina Bistecca alla Parmigiana Fondue Italiano Haggis--For all ye fair Scots Rick's Ribs Kalua Pig Crab Loaf	Camp Cooking Mexican Corn Bread Dutch Oven Veggies Shepherd's Pie Mountain Man Breakfast Cow Poke Chili Chicken with Lemon and Sage Dutch Oven Beef Stroganoff Dutch Oven Lasagna Pineapple Upside-Down Cake
Breads Beer Bread Pane Di Dominic--A jug of wine...a loaf of bread Spoon Rolls

Ten Secrets of Great Cooking
	Don't be afraid to try anything...once. Other people don't know how inexperienced you are in the kitchen. If you act like you know exactly what you are doing, they will believe you. If it flops, bury it in the back yard before anyone sees it. If someone asks for your recipe and you are too embarrassed to admit it came from a Betty Crocker box then claim it is an old family recipe given to you by your great grandmother, who made you swear you would only share it with your own children. If it's sweet, gooey, and any color, except green, people will eat it.
To make it Chinese, stir-fry it; to make it Italian, smother it in garlic and oregano; to make it Mexican, lace it with cumin and chili peppers; to make it French, pay a lot for it then cover it up with a sauce; to make it Cajun, first you make a roux, then coat it with Tabasco sauce; to make it British, boil it; and to make it American, grill it, then cover it with catsup. "Nothin' says lovin' like something from the oven," but what kind of love pops out of a can? If it isn't worth doing from scratch, it isn't worth doing. Good friends are worth preserving, and some of my best friends are strawberries, figs, and pears. I have yet to meet a person who could stay angry at you with a hot cinnamon roll in their mouth. Always cook it with love.

Appetizers

Party Ryes
1 lb sausage 1 lb Velveeta cheese 1 tsp oregano 1 loaf coctail rye bread		Brown sausage in skillet with the oregano. Drain completely. Put meat back in the skillet and add the cheese. Melt the cheese and blend well with the sausage. Spread on rye bread slices. Toast lightly. Can be frozen and reheated later.

Shrimp Mold
1 can cream of tomato soup 1 8-oz. pkg cream cheese, softened 1/2 cup finely chopped green onion 1/2 cup finely chopped celery 1/2 cup finely chopped bell pepper 3/4 cup mayonnaise 3 cans tiny shrimp, drained 1 pkg. unflavored gelatin 1/4 cup cold water		Blend soup and cream cheese over low heat until cheese melts. Set aside to cool. Dissolve gelatin in water and add to cooled soup/cheese mixture. Place in refrigerator until cold. Mix other ingredients. Fold into gelatin mixture and pour into greased mold. Refrigerate overnight. Serve with crackers.

Cheat Balls (Cheese and Meat)
3 cups Bisquick 1 lb sausage 1 cup grated cheddar cheese 1/8 tsp. garlic salt 1/4 tsp Tabasco sauce		Fry sausage, crumbling it as it browns. Combine all ingredients together in a bowl and mix well. Shape into small balls. Place on a cookie sheet and bake at 400^o for 10 minutes or until browned.

Dill Weed Dip
1 pint sour cream 1 pint mayonnaise 2 tsps parsley 2 tsps dill weed 2 tsps onion flakes 2 tsps beaumonde 1 round loaf rye bread Extra rye bread broken into pieces for dipping		Mix all ingredients and allow to marinate over night so flavors can blend properly. Carefully cut out a round slice from the top of the round rye bread loaf. Remove the inside of the loaf and tear into bite size pieces. Pour dip inside the hollowed out loaf and serve with pieces of bread surrounding the loaf. Serves a bunch. Thanks Jenny, for this recipe.

Wrapped Olives
4 cups grated cheese 2 cups flour 1/2 tsp. paprika 2 sticks butter 1/2 tsp red pepper or chili powder (optional) 1 to 2 large jars of olives (well drained)		Combine all ingredients except olives. Mold approximately 1 tbsp of mixture around each olive. Bake at 400^o on ungreased cookie sheet for 15 minutes or until lightly browned. Serve hot. Can be frozen then reheated in oven just before serving. Makes 5 to 6 dozen, which won't be enough. Thanks Judy, for this recipe.

Salads

Anna's Salad
1 8-oz. pkg. cream cheese 1/2 cup mayonnaise 1 large can fruit cocktail 1/2 cup chopped maraschino cherries 2 1/2 cups miniature marshmallows 1 large Cool Whip 1/2 cup chopped pecans (optional)		Cream together cheese and mayonnaise. Add all other ingredients and mix thoroughly. Press into bowl or pan and chill.

Warm Vegetable Salad
1 pint cherry tomatoes 1/2 lb crook neck squash 1/2 lb zucchini 1/2 lb carrots 1 large clove garlic 1/2 cup olive oil 2-3 tsps dried basil Pinch of sugar 1 tsp. salt 1/2 tsp black pepper 2 tsps red wine vinegar		Wash and dry tomatoes, squash, and zucchini. Remove stems from tomatoes and trim ends from squash and zucchini. Cut into 1/2-inch slices. Peel carrots and cut into 1 1/2 inch pieces. In a medium saucepan fitted with a vegetable steamer bring to boil enough water to come just up to, but not above the bottom of the steamer. Steam the squash and zucchini for 2 minutes. Transfer to a heated bowl. Steam carrots for 10 minutes. Combine carrots, squash, and zucchini. Cover vegetables and place in warm oven. Combine oil, basil, pinch of sugar, salt, pepper, and finely chopped garlic in a small saucepan. Cook over low heat for 4 minutes. Stir in vinegar and pour warm dressing over vegetables. Add whole cherry tomatoes and toss lightly to combine. Serve immediately. Feeds 10 to 15.

Strawberry Delight Salad
1 large box strawberry gelatin 1 cup boiling water 1 medium can crushed pineapple 3 or 4 ripe bananas, mashed 1/2 cup chopped pecans 2 10-oz. boxes frozen sliced strawberries, thawed 1 16-oz pkg. sour cream		Combine gelatin and boiling water. Mash bananas well and add along with all other ingredients, except sour cream, to the gelatin. Place half of the mixture in a serving dish anc chill till set. Spread sour cream over top of the chilled mixture then pour the remaining gelatin mixture on top. Refrigerate till set. Slice and serve with a dollop of mayonnaise or whipped cream on top.

Vegetables

Fred Rice
1 cup rice 1 can beef bouillon soup 1 can onion soup 1 small jar chopped pimento 1 small jar sliced mushrooms 1/2 stick oleo 1/2 chopped bell pepper Salt and pepper to taste 2 cups water		Combine all ingredients and simmer for one hour or until liquid is absorbed. This dish was named for a Georgia friend who gave me the recipe, that he got from his Dad. The friend's name is Fred. Just for you Avis and Julie...For a completely vegan version of this recipe substitute 2 tbsps of soy sauce in 1 cup of water for the beef bouillon and one package of Campbells onion soup mix in 1 1/3 cups water for the can of onion soup. The reason for the onion soup substitution is that canned onion soups are made with a beef stock base.

Dirty Rice
1/2 cup long-grain rice 1/2 lb ground beef 2 or 3 chicken livers, chopped fine 2 or 3 chicken gizzards, chopped fine 2/3 cup minced green beel pepper Cayenne to taste 1 small onion, minced 1/2 cup fresh parsley 1/2 cup chopped scallions and greens 1 large clove garlic, chopped		In saucepan bring 1 cup salted water to boil. Stir in rice and cook covered for 20 minutes or until tender and water is absorbed. In large skillet saute beef until well browned. Stir in livers and grizzards, green pepper, onion, and garlic and cook until vegetables are softened. Add 1/2 cup water and cook covered until liquid is absorbed. Add 1 cup water and cook 15 minutes. Remove from heat and add parsley, scallions, cayenne and salt to taste. Combine with rice. Serves 4 to 6.

Mamaw's Sweet Potato Casserole
3 cups boiled sweet potatoes, mashed 1 cup sugar 2 eggs 1 tsp vanilla flavoring 1/2 cup butter or oleo 1/3 cup milk Topping 1 cup light brown sugar 1 cup chopped pecans 1/3 cup all-purpose flour 1/3 cup oleo		This is a Thanksgiving and Christmas tradition which my Grandmother always prepared. Add all ingredients to potatoes, except for topping, and mix well. Spread in casserole dish. Mix topping ingredients and crumble over the top. Bake 25 to 35 minutes at 350^{o. Serves 6 to 8.}

Meats

Bistecca alla Fiorentina (Marinated Florentine Beefsteak)
3/4 cup olive oil 1/4 cup wine vinegar 2 tbsps finely chopped parsley 1/2 tsp finely chopped garlic 1/2 tsp dried oregano 2 1/2 to 3 lbs steak (T-bone, porterhouse, sirloin, etc.) cut 1 inch thick		Combine all ingredients except steak to make a marinade. Place the steaks in a shallow baking dish or Tupperware pan and pour the marinade over them. Turn to coat both sides. Let the steaks marinate at room temperature for at least 4 hours or in the refrigerator for at least 6 hours, turning from time to time. Remove steaks from marinade and pat dry with paper towels. Broil or grill on high heat to desired doneness. This is an excellent dish, but it is even better if you go to Florence, Italy and enjoy it on its native soil.

Bistecca alla Parmigiana
1 lb ground chuck 1 slice bread 1 tsp dried onion 1 egg 1/2 tsp black pepper 1/2 tsp oregano 1 tsp olive oil 1 cup tomato sauce 1/4 cup grated parmesan cheese 4 slices mozzarella cheese		Combine all ingredients except cheeses and tomato sauce with ground chuck and form into 4 large patties. Fry meat patties until done. Do not overcook. Transfer to paper towels to drain. Arrange meat patties in a baking dish. Pour tomato sauce over meat. Sprinkle with parmesan cheese and top each patty with a slice of mozzarella cheese. Heat slowly in oven till sauce is bubbly and cheese has melted. Serves 4.

Fondue Italiano
1/2 lb ground beef 1/2 envelope spaghetti sauce mix 1 15-oz. can tomato sauce 12 oz. shredded cheddar cheese (about 3 cups) 4 oz. Mozzarella cheese (about 1 cup) 1 loaf Italian bread, cut into bite-size pieces, each with part of the crust.		In a saucepan brown the ground beef. Drain off excess fat. Stir in the spaghetti sauce mix and tomato sauce. Add the cheeses gradually and stir over low heat until melted. Transfer to a fondue pot and place over low burner. Serve with bread cubes for dipping.

"Fair fa' your honest sonsey face
Great chieftian o'the puddin' race..."
Ode to a Haggis by Robert Burns

Haggis
1/2 lb ground beef 1/4-1/2 lb. beef or pork liver 3/4 cup finely chopped onions 2 Tbsps Scotch whisky 1 cup toasted oatmeal 1 tsp salt 1/4 tsp black pepper 1/2 tsp dried tyme 1/4 tsp dried rosemary 1/8 tsp nutmeg		This is an Americanized version of a traditional Scottish dish. The traditional ingredients are too difficult to come by in the States, and besides you probably don't really want to know what they are. For this version, combine all ingredients and run through a food grinder. Form into a loaf and wrap in cheese cloth. Steam, covered for 1 1/2 hours. Haggis must be served in the traditional Scottish way. When the Haggis is ready and steaming hot it is brought into the room with great fanfare to the accompaniment of bagpipes. Robert Burns' poem Ode to a Haggis must be recited, then a toast offered to the Haggis and to Scotland with a shot of Scotch. The Scotch must be downed in one gulp after which you kiss the bottom of the glass to prove you did it. Repeat the shot of Scotch as needed. For a vegetarian version substitute 1/2 box of tofu for the ground beef, one small can of chopped mushrooms for the liver, and add one egg and about 1/4 cup of flour.

Rick's Ribs
4 lbs country style pork ribs Sauce 1 large onion chopped 1 tsp salt 1/2 tsp black pepper 2 or 3 tsps chili powder 1 cup catsup 1 1/2 cups water 1/4 cup vinegar 2 tbsps Worchestershire sauce 1/2 tsp. Tabasco sauce		To make sauce: Combine all ingredients and bring to a slow boil. Let simmer for 2 or 3 minutes. Makes approximately 4 1/2 cups of sauce. Baste ribs with sauce when they are almost done. Note: This is a tomato/catsup based sauce so it will burn if you start basting too soon in the cooking process. I usually baste just before removing the ribs from the grill and then let the marinate for a few minutes before serving. To prepare the ribs: For best results prepare the sauce a day ahead of time so it has time to mellow and develop its full flavor. Bring approximately 2 quarts of water to a slow boil in a large pot. Cut ribs apart and simmer until tender. Yeah, I know some barbecuers will be turning over in their graves if they heard about boiling the ribs first, but do you want nice tender, tasty ribs or dried out pieces of wood for dinner. (The next step is optional but if you omit it please don't refer to this dish as "Rick's Ribs". I won't claim credit for it.) While the ribs are simmering start a charcoal fire in a smoker or grill with a top. Place 4 or 5 large hickory chips in water and let them soak until the fire is ready. Make absolutely certain that all charcoal lighter has burned out of the charcoal before proceeding. If the coals are uniformly covered with a white ash then they are ready. If you are using a grill instead of a smoker then rake the coals to one side of the grill. Spread the ribs out on the opposite side of the grill. Baste the ribs lightly with the sauce. Pitch the hickory chips on the coals and quickly close the grill or smoker cover. Let the ribs smoke for about 30 minutes. Transfer the ribs to a large pan, baste heavily with the sauce and cover with foil. Keep ribs warm in the oven until ready to serve. Serves 6 to 8.

Kalua Pig
20 to 30 lb suckling pig 2 tbsps salt 2 tbsps black pepper Juice of 2 lemons 1/2 cup oil Stuffing for Pig 1 loaf bread (crumbled and dried in the oven) 1 large can crushed pineapple 4 large baking apples, cored and diced 2 large onions, chopped 2 bell peppers, chopped 1 tbsp ginger 1 tbsp black pepper 2 tbsps soy sauce		Clean pig inside and out with cold water and dry thoroughly. Rub inside and out with salt, pepper, lemon jiice, and oil. Let stand for one hour. Preheat oven to 425^o. Combine all stuffing ingredients and fill body cavity. Truss front and back legs. Wedge mouth open with block of aluminium foil. Cover the ears and tail with foil to prevent burning. Rub the outside with more oil and lemon juice. Place in a roasting tray over a roasting pan and roast for 30 minutes. Reduce heat to 325^o. Roast for four to five hours, basting often with lemon juice and pan drippings. To serve, put a red apple in the mouth, cherries in the eye cavities and garnish with skewers of fruit (apples, bananas, cherries, pineapple wedges, etc.) and parsley. Serve with appropriate polynessian sauses for dipping. Serves 20 to 25.

Crab Loaf
1 lb cooked crab meat 1 egg 1/2 pint cream 1 1/4 cups finely chopped green pepper 1 1/4 cups finely chopped celery 1 1/4 cups finely chopped onion 2 or 3 tbsps butter Salt, pepper, thyme, and majoram to taste 3/4 pkg saltines, crumbled		Cook green pepper, celery and onion in butter till tender. Mix other ingredients and add to vegetable mixture. Place into loaf pan or stuff back into crab shells. Bake in oven for about 25 minutes until browned. This dish is really more fun to prepare if you go to Florida, get a set of crab traps, catch your own and then prepare the loaf from truly fresh ingredients. Of course, first you have to learn how to prepare, for cooking, a cage full of big blue crabs, with really vicious pincers, who are really pissed...

Breads

Beer Bread
3 cups self rising flour 1/3 cup sugar 1 bottle beer		Mix all ingredients together. Pour into a greased 9 x 5 loaf pan. Bake for one hour at 350 degrees. Cool 30 minutes before slicing. Try different beers for variations in flavor.

Pane Di Dominic
1 fresh loaf of Italian bread 3 tbsps butter or oleo 3 tbsps olive oil 1 clove garlic 2 tbsps lemon juice 1 tsp parsley 1 tsp celery seed 1 tbsp sesame seed 6 slices Mozzarella cheese		This bread is best when prepared from a fresh baked, homemade loaf, but you can use any Italian or French loaf from the bakery. Melt the butter in a sauce pan and add the olive oil. Crush the garlic clove and add it and the spices to the butter and oil. Continue to heat for a few minutes to combine the flavors. Remove from the heat and stir in the lemon juice. Spoon the mixture liberally over the bread and lay the slices of cheese on top. There should be just enough cheese to make one thin layer over the top of the loaf. Heat slowly in the oven until the crust is crunchy and the cheese bubbly.

Spoon Rolls
1 pkg dry yeast 2 cups warm water 1 1/2 sticks oleo (melted) 1/2 cup sugar 1 egg beaten 4 cups self rising flour		Dissolve yeast in 2 cups warm water (not hot). Melt oleo and combine with sugar in a large bowl. Add the beaten egg and dissolved yeast mixture. Add flour and stir till mixed. The dough will be thin. Place in covered container and refrigerate. Be sure there is room for rising in the container or you will blow the top off. The dough is better if mixed the day before using. When ready to use, stir down lightly, and drop by heaping tablespoons into a greased muffin tin. Bake at 400^o for 20 minutes or until brown. Dough will keep for several days in the refrigerator. Makes about 2 doz. rolls.

Cakes and Sweet Rolls

Amish Friendship Bread
Starter 1 cup all purpose flour 1 cup sugar 1 cup milk(whole or 2%) 1 pkg yeast Bread 1 cup starter (see instructions) 2/3 cup oil 3 eggs 1 tsp. vanilla 1 tsp. salt 2 cups all purpose flour 1 cup sugar 1 1/4 tsp. soda 1 tsp. cinnamon		Combine all ingredients for the starter and divide into three 1 cup portions. Use one cup and give the other two cups to friends along with the instructions. Follow this daily schedule. Day 1 Do nothing (start with 1 cup starter) Day 2 Stir(Use a wooden spoon) Day 3 Stir Day 4 Stir Day 5 Add 1 cup all purpose flour, 1 cup sugar, 1 cup milk Day 6 Stir Day 7 Stir Day 8 Stir Day 9 Stir Day 10 Add 1 cup all purpose flour, 1 cup sugar, 1 cup milk On day 10 stir well. Pour 1 cup each into three containers and give to three friends with instructions. To remaining amount of starter add all of the remaining ingredients. Stir well and pour into two greased loaf pans. Bake at 350^o for 40 to 50 minutes. Coll 10 minutes before removing from the pans. Note: Do not refrigerate starter mix. Cover tightly and store at room temperature. Try experimenting with this recipe. Substitute maple flavoring for the vanilla and add chopped walnuts, or add apple pie spice and 1 finely chopped apple. Use your imagination then share your findings with friends.

Dresdner Stollen (Bread Machine Recipe)
Bread 15/16 cup orange juice 7/16 cup water 2 large eggs 4 cups bread flour 2 tsps salt 5 tbsps sugar 4 tbsps butter 2 tsps dry yeast 1/4 raisins 1/2 candied fruit peel 1/8 cup slivered almonds 1/4 tsp almond extract Glaze 1/2 cup powdered sugar 1/2 tsp vanilla milk to create a thick syrup		Add all ingredients and set bread machine for the regular cycle. Do not use the delay timer. After baking remove from the bread machine and allow to cool slightly. Mix all glaze ingredients. Drizzle glaze over bread. Slice and enjoy.

Soft Gingerbread
Gingerbread 1 cup sorghum molasses 1 cup sugar 3 cups flour 1 cup boiling water 2 tsps ginger 2 tsps cinnamon 1 cup oleo 3 eggs 1 tsp baking powder 2 tsps soda Raisin Sauce 1 1/2 cups sugar 1 tbsp flour 1 tbsp oleo 2 cups water 2 eggs 1 cup raisins 1/2 tsp ginger 1/2 tsp cinnamon		To make the gingerbread, cream oleo and sugar. Add eggs and molasses. Combine boiling water and soda and add to mixture. Combine baking powder and spices with sifted flour. Note: Batter will be thin. Bake in oblong pan or 2 square pans at 350^o for 35 to 40 minutes. For the raisin sauce, combine all ingredients in a sauce pan and cook over medium heat, stirring constantly until the sauce thickens. Serve warm over the gingerbread.

Sweet Rolls
2 pkgs yeast 1 cup luke warm water 1 egg 4 tbsps sugar 1/2 tsp. salt 3 1/2 cups all purpose flour 1 stick oleo, melted 1/4 cup sugar 1 tbsp cinnamon 1/2 cup raisins (optional)		To prepare dough dissolve the yeast in the luke warm water. Add the egg, sugar, and salt and stir till thoroughly mixed. Add the flour and mix thoroughly. For best results knead the dough for about 5 minutes. Unlike most yeast doughs the amount of kneading is not critical. Let the dough rise in a warm place until double in bulk. While the dough is rising you must decide what form and what flavors you want the sweet rolls to have. What follows are two of my favorite ways of preparing the rolls. For a loaf of "Monkey Bread" or "Pluckin' Bread", so named because you just pluck off a chunk and eat it, punch down the dough then roll it out. Slice the dough into long strips and dip in the melted oleo then into the combined sugar and cinnamon. Drop the strips in any arrangement into a tube, bunte, or bread loaf pan. Let rise for 30 to 45 minutes or until doubled in bulk. Bake for 30 minutes at 325^o For individual sweet rolls punch down the dough then roll it out into a rectangular sheet approximately 24" long and 10" wide. Brush liberally with the melted butter and sprinkle on the sugar, cinnamon, and raisins. Starting from a long side roll the dough up. Slice into rounds approximately 1" thick and place 1/2 inch apart in a baking pan. Let rise till doubled in bulk. Bake for 30 minutes at 325^o. For a glaze combine 1/2 cup powdered sugar, 1 tsp. vanilla, dash of salt, and just enough milk to produce a glaze with the consistency of white glue. Drizzle the glaze over the warm rolls. Makes about 1 to 1 1/2 dozen rolls. For an interesting variation stubsitute your favorite jam for the sugar and cinnamon.

Refrigerator Bran Muffins
1 cup boiling water 3 cups bran cereal 1 cup sugar 1/2 cup shortening 2 eggs 2 1/2 cups all purpose flour 2 1/2 tsps soda 1/2 tsp salt 2 tsps cinnamon 2 cups buttermilk		Pour the boiling water over 1 cup cereal and set aside to cool. Cream the sugar and shortening. Add the eggs, one at a time. Combine all dry ingredients and add to the creamed mixture along with the buttermilk. Stir lightly. Blend in the moistened cereal and the remaining 2 cups of dry cereal. Cover and store in the refrigerator until ready to use. This batter can be kept up to two weeks. When ready to bake, spook batter into greased muffin tins. Bake at 400^o for 20 minutes. These muffins also freeze well. Pop a few into the microwave and you have instant breakfast. For a delicious variation use one of the fruited bran cereals.

Desserts

Dirt Desssert
2 cups cold milk 1 3-1/2 oz. instant chocolate pudding mix 1 small Cool Whip (can use 8 or 12 oz size) 25-35 Oreos with center scraped out (crushed into fine crumbs) 1/3 stick melted oleo A dozen or so gummy worms.		Mix pudding and milk as per package directions and place in refrigerator to set. Crush 16 to 18 of the Oreo cookies and combine with 1/3 stick of melted oleo. Press this into the bottom of a plastic flower pot. Combine pudding and Cool Whip and stir gently till blended. Lay 3 or 4 gummy worms on the cookie crust then pour 1/2 of the pudding mixture over them. Add a layer of crushed Oreos, and 3 or 4 more gummy worms, then the remainder of the pudding mixture. Top with the remaining crushed Oreos and push 3 or 4 gummy worms down into the top as if they were just crawling out. For a nice touch insert a small plastic flower or 2 or 3 chocolate roses (available at many candy stores) into the center. For an interesting variation use vanilla pudding, vanilla wafers, and prepare it in a child's plastic beach bucket. This is called "Sand Dessert". Serves 6 to 8. For larger groups just use 2 or more packages of pudding mix and increase other ingredients appropriately. Note: Use the new no fat instant pudding, no fat Cool Whip, and reduced fat Oreos and you can claim that this really is a reduced fat dessert ;-).

Fudge Pie
1 stick oleo (melted) 1/2 cup flour 1 cup sugar 3 tbsps cocoa 2 eggs 1 tsp vanilla		Combine all ingredients and pour into a greased 9" pie pan. Bake at 350^o for 25 minutes. Serve warm with whipped cream or ice cream on top. This pie is absolutely wonderful if you are a chocoholic like I am, and don't you dare tell anyone how easy this one is to make. Thanks Ceil Ann for the recipe.

Blueberry Cake
1/2 cup granulated sugar 1/2 cup powdered sugar 8 oz. cream cheese 1 large Cool Whip 1 tsp. vanilla 1 can blueberry pie filling 1 prepared white cate mix in 3 layers		Bake cake in three layers. Mix together all remaining ingredients, except for the pie filling. Front 3 layers spreading a thin layer of pie filling between layers and on top. Hint: To keep the filling where you want it on top pipe a ring of frosting around the edge of each layer to form a dike then spread the pie filling in the ring. You may need to use 2 cans of pie filling if you like a lot of fruit. Try variations on this theme such as chocolate cake with cherry pie filling, or spice cake with apple pie filling.

Cherry Berries On A Cloud
Meringue Shell 4 egg whites 1/4 tsp cream of tartar 1/3 cup sugar Filling 1 3-oz. pkg cream cheese 1/2 cup sugar 1/2 tsp. vanilla 1 cup whipping cream or 1 small pkg Cool whip 1 cup miniature marshmallows Cherry-Strawberry Topping 1 can cherry pie filling 1 tsp. lemon juice 1/2 of a 10 oz. pkg frozen strawberries, thawed or 1 cup sliced fresh		To make the meringue shell preheat the oven to 275^o. Cover a baking sheet with heavy brown paper. On the paper draw a circle 9 inches in diameter. Beat the egg shites with the cream of tartar until peaks begin to form. Add the sugar one tablespoon at a time. Continue beating until the meringue is very stiff and glossy. Do not underbeat. Spread the meringue on the brown paper in the shape of the 9-inch circle. Build up the sides to form a shell resembling a bowl. Bake 1 1/2 hours. Turn off the oven and leave the shell in the oven for 1 hour or overnight to cool slowly. Remove from oven. For the filling cream together the softened cream cheese, the sugar and vanilla. If using whipping cream, in a chilled bowl beat the cream until stiff. Gently fold the whipped cream (or Cool Whip) and marshmallows into the cream cheese mixture. Spread the mixture thickly into the meringue shell. Cover and chill. To make the topping combine all ingredients. Spread over the cream cheese mixture in the meringue shell just before serving. Cut into wedges. Serves 6 to 8.

Strawberry Banana Ice Cream
2 1/2 cups crushed strawberries (2 pints bought) 1 cup mashed bananas (2 medium bananas) 1 tbsp lemon juice 2 eggs 1 1/4 cups sugar 3 cups milk 3 cups whipping cream 1 tbsp vanilla 1/4 tsp salt		Crush strawberries, if fresh, and sweeten to taste. Puree bananas with lemon juice in a blender. In a large mixing bowl beat the eggs till foamy. Gradually add the sugar and beat until thickened. Gradually add milk, cream, vanilla and salt. Blend in strawberries and bananas. Freeze. Makes 1 gallon.

Gelati Chicolate
2 cups whole milk 4 egg yolks 10 tbsps sugar 2 cups heavy cream 4 ozs semisweet chocolate, melted 1/2 tsp real vanilla extract		In a 1 1/2 or 2 quart stainless steel saucepan heat the milk to almost a boil over low heat. Beat egg yolks and sugar together until they are pale yellow and thick enough to fall from a whisk or beater in a lazy ribbon. Slowly pour the hot milk into the egg and sugar mixture beating gently and constantly. Pour the mixture back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until it thickens to a custard that lightly coats the spoon. Do not allow the mixture to boil or it will curdle. Strain the custard through a fine sieve into a mixing bowl and stir in the heavy cream, melted chocolate and vanilla extract. Allow to cool to room temperature. Pour the cool mixture into a chilled ice cream freezer and freeze. Makes 1 to 1 1/2 quarts which is enough to feed 1 or 2 chocoholics or 4 or 5 regular people...maybe you better double or triple this recipe. Real Italian Gelati (Ice Cream) defies description. It must be experienced to be believed. A really nice ice cream parlour, like Giolitti's in Rome, will have 10 or 12 different varieties of Chocolate. This is just one of them.

Wendy's Frosty
1 8-oz pkg Cool Whip 1/2 gal. chocolate milk 1 can Eagle Brand Sweetened Condensed Milk		This is so close to the original you will swear that Dave, himself, made it. Mix chocolate milk and Eagle Brand milk together. Fold in the Cool Whip. Freeze in ice cream freezer. Makes 2 to 2 1/2 quarts.

Easy Oreo Ice Cream
1 small package Oreo Cookies or 1 to 1 1/2 cups Oreo cookie crumbs 1 large package Cool Whip 1/2 gallon vanilla ice cream		Open each Oreo and scrape out the centers (you can eat these, and remember "If no one sees you eating it, the calories don't count."). Crush the Oreos. This is really the only hard part and is usually the reason I don't make this very often. Unfortunately, now Nabisco has come out with boxes of Oreo Cookie Crumbs. With these it takes about 5 minutes to stir this together...Dangerously easy!!. Soften the ice cream (usually the time it takes to get it home from the store is enough time out of the freezer to make it just right.) Combine the softened ice cream, the cool whip, and the cookie crumbs in a large mixing bowl on slow speed until thoroughly blended. Press the mixture into a large plastic freezer container and place in the freezer section of the refrigerator for several hours until hardened. For an interesting variation on this theme substitute one jar of crushed maraschino cherries for the cookie crumbs. Makes about 3/4 gallon. Enough to feed one chocoholic.

Reese's Peanut Butter Cups
1 lb powdered sugar 1 1/2 cups peanut butter 2 sticks oleo 1 12-oz pkg semisweet or milk chocolate chips 1/2 bar sealing wax		Combine powdered sugar, peanut butter, and softened oleo. Roll into small balls. In the top of a double boiler melt the chocolate chips and wax together over medium to low heat. Dip the peanut butter balls in the chocolate and place on wax paper to cool. Makes about 4 dozen 3/4-inch peanut butter balls.

Chocolate Truffles
1 lb semisweet chocolate, coarsely chopped 1 1/2 cups cream fraiche (see recipe below) 5 tbsps unsalted butter, at room temperature 3 tbsps raspberry flavored liquer (also try Rum, Cognac, Grand Marnier, strong espresso coffee, or Amaretto with 1/8 tsp almond extract) Coatings (sifted unsweetened cocoa powder, powdered sugar and cocoa, finely chopped chocolate, chopped nuts, praline powder, etc. Cream Fraiche 1 cup heavy cream 1/2 cup sour cream		To make Cream Fraiche combine heavy cream and sour cream in saucepan. Whisk to blend. Warm mixture over very low heat to a temperature of about 80^o. Transfer to a container an store at room temperature (around 75^o) until cream thickens...about 8 hours or overnight. Stir, cover, and refrigerate until ready to use. For Truffles, process the chocolate in a food processor until finely ground. In a saucepan, heat cream fraiche just to boiling. Remove from heat and with food processor running pour the cream fraiche in a slow steady stream. Mix thoroughly. Refrigerate mixture 5 to 10 minutes until cool to the touch. Blend in softened butter, then the chosen flavoring. With a #7 or larger plain tip pipe truffles 1/2" to 3/4" thick onto waxed paper. Refrigerate 1 hour or until firm. Roll truffles into balls and drop into coating. Roll in the coating to cover completely. Refrigerate truffles. They can be stored in the refrigerator for up to one week. Remove from the refrigerator 1/2 hour before serving.

Chocolate Fondue
6 1-oz squares unsweetened chocolate 1 1/2 cups sugar 1 cup light cream 1/2 cup oleo 1/8 tsp. salt 1 tsp. orange flavoring		In a saucepan melt the chocolate over low heat. Add the sugar, cream, oleo, and salt. Cook, stirring constantly, about 5 minutes or till thickened. Stir in orange flavoring. Pour into fondue pot and serve. For dipping serve cubes of angel food cake, pound cake, maraschino cherries, pecan halves, marshmallows, mandarin orange slices, fresh strawberries, etc.

Drinks

Luau Punch
1/2 cup orange juice 1/4 cup pineapple juice 1 tbsp lemon juice 1/4 cup Grenadine syrup 1/4 cup cream of coconut 1 cup crushed ice Slice of orange and a cherry for garnish Rum to taste 3 ozs is good 6 is better		Combine all linquid ingredients in a blender and blend till thoroughly mixed. The amounts of ingredients can be varied to suit your own taste. Add ice and blend until slushy. Serve in a tall fronted glass or hurricane glass. Garnish with orange slice and cherry skewered on a swizzle stick.

Lisa's Hunch Punch
1 jar maraschino cherries, drained 1 pint Golden Grain 2 cans Hawaiian punch 1 can frozen orange juice 1 can frozen limeade Juice of 1 lime Juice of 1 orange 1 quart Spanada wine Orange slices for garnish		Marinate cherries in Golden Grain for 2 hours. In a large punch bowl combine remaining ingredients. Serve over ice with a "drunk" cherry and an orange slice.

Camp Cooking

Mexican Corn Bread
2 eggs, beaten 2 2/3 cups milk 1/2 cup oil 4 cups self-rising corn meal mix 1 small can whole kernel corn, drained 1 small can sliced jalapeno peppers		Mix all ingredients together. Bake in Dutch oven until top is golden brown.

Dutch Oven Veggies
2 small unpeeled zucchini, sliced 8 small carrots 1 cup peas 3 tbsps oleo 3 tbsps flour 4 tbsps nonfat dry milk		Cook carrots in Dutch oven in boiling salt water for about 15 minutes. Add zucchini and peas for last 5 minutes. Drain, reserving liquid. Remove veggies from Dutch oven. Melt butter, remove from heat and stir in flour. Mix nonfat dry milk with enough of the reserved liquid to make one cup milk. Add to Dutch oven and cook over low heat, stirring constantly, until thickened. Add veggies and heat. Serves 4-6.

Shepherd's Pie
1 lb lean ground chuck 1 cup minced onion 3/4 cup A1 Steak sauce 3-4 cups instant mashed potatoes		Brown chuck in dutch oven until nearly done. Add onions and cook till clear. Drain. Add steak sauce and heat to boil. Reduce heat and simmer 5 to 7 minutes. Mix instant mashed potatoes according to package directions and spread over meat mixture. Bake at 350 degrees for 15 minutes or until heated through and slightly browned on top.

Mountain Man Breakfast
1/2 lb bacon 1 medium onion, chopped 1 32-oz. bag hash brown potatoes 1 doz eggs 1 lb grated cheddar cheese 1 8-oz jar mild salsa		Preheat Dutch oven over bottom coals. Cut bacon into small pieces and brown. Drain. Cook onion till clear in bacon drippings. Remove and drain. Wipe excess grease from Dutch oven. Add hash browns and fry until golden brown. Mix in onions and bacon. Break eggs and beat thoroughly. Pour over potato mixture. Cover and cook until eggs are set. Sprinkle with cheese. Continue cooking till cheese is melted. Just before serving top with salsa.

Cow Poke Chili
3 tbsps shortening 2 tbsps flour 2 lbs ground chuck 1 large onion, chopped 2 cloves garlic, chopped 1 qt water 4 tbsps chili powder 1 lb can tomatoes Salt to taste 1/2 tsp cumin		Melt shortening in pot. Pound flour into meat. Cook meat until browned. Add onion and garlic and simmer 15 minutes. Add other ingredients. Cook slowly for 1 1/2 hours. Add more water if needed. Serve with toppings of chopped onion and grated cheese. Provide tobasco sauce on the side for those who like it hotter.

Chicken with Lemon and Sage
4 tbsps lemon juice 1 tsp Dijon-style mustard Cayenne to taste 2/3 cup olive oil 2 tbsps flour 2-3 tbsps sage 4 boneless chicken breasts Lemon wedges and chives for garnish		In bowl combine lemon juice, mustard, cayenne, and salt to taste. Add olive oil whisking rapidly until the marinate is emulsified. Stir in sage. Add the chicken breasts and turn to cover. Let marinate for 1/2 to 1 hour. In heavy skillet heat small amount of olive oil. Fry breasts till done. Transfer to warm plates. Pour out all but about 2 tbsps of the pan drippings. Add flour and mix well. Pour in remaining marinade and bring to a boil. Add water if needed to create a thin sauce. Drizzle some sauce around each breast and garnish with lemon wedge and wedge and several springs of chives.

Dutch Oven Beef Stroganoff
4 tbsps oleo 2 large onions, sliced 3-4 lbs steak or ground beef 4 tbsps flour 2 tsps salt 4 beef bouillon cubes 4 cups water 2 tbsps Worchestershire sauce 1 tsp lemon juice 2 8-oz cans mushrooms 4 cans cream of mushroom soup 1 cup red wine 2 cups sour cream Parsley		Melt oleo and saute onion slices till nearly clear. Remove from pan. Brown meat. Sprinkle with flour and salt, add onions. Dissolve bouillon cubes in water. Add bouillon, Worchestershire sauce and lemon juice. Cover and simmer about an hour. Add mushrooms, soup, and wine. Bring to boil. Just before serving add sour cream and heat. Sprinkle with parsley. Serve hot over steamed rice. Serves 12.

Dutch Oven Lasagna
1 1/4 lbs hamburger 6 tbsps chopped onions 1 10 3/4 oz can tomato puree 1 tbsp Worchestershire sauce 2 1/2 cups water 1 6-oz can tomato paste 1 tbsp salt 1/4 tsp garlic powder 1/8 tsp pepper Lasagna noodles (don't cook) 1 tsp sugar 3/4 lb sharp cheese, grated		Brown meat and onions in Dutch oven. Season with salt and pepper. Drain. In a separate container blend all ingredients except noodles. Pour some of the sauce in a greased 14" Dutch oven. Cover with a layer of uncooked lasagna noodles. Repeat layers of sauce and noodles ending with a layer of sauce. Cover and bake with coals on top and bottom for about one hour.

Pineapple Upside-Down Cake
1/2 cup brown sugar 1/4 cup butter Maraschino cherries 1 large can sliced pineapple 1 yellow cake mix 3 eggs		Put butter and brown sugar in a 14" Dutch oven and melt while stirring. Place pineapple slices in mixture with a cherry in the middle of each. In a separate bowl prepare cake mix according to instructions. Pour batter into Dutch oven and bake. After 15 minutes remove from bottom coals and continue cooking with top coals for 15-20 minutes or until golden brown. Check for doneness with toothpick. Turn onto cardboard circle cut to the size of the Dutch ovenr and covered with foil.

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