Today Recipe

Make sure that strawberries are completely dry before dipping or the chocolate coating may clump. Dip berries no more than two hours before serving.

Fresh strawberries (rinsed and patted dry--leave the stems and caps in place)
12oz. EITHER chocolate or vanilla candy melts (available in Wal-Mart craft department)--if only doing a few berries, reduce the amount of chocolate

In a small saucepan, melt the candy coating you choose over low heat, stirring constantly. Remove from heat and tip saucepan--hold the strawberry by the stem and dip 3/4 of the berry. Hold and allow the extra coating to drip off of the berry. Place on a baking sheet lined with wax paper or saran wrap. Allow to dry. Working quickly, repeat with remaining berries.

6 cups fresh or frozen strawberries
1 - 6oz. container limeade frozen concentrate
3/4 cup pineapple juice
1 - 16oz. bottle Sprite (chilled)
2 cups ice cubes
fresh strawberries for decoration (optional)

Remove stems and caps from fresh strawberries--thaw frozen berries after measuring and do not drain. Place strawberries half at a time in a blender--cover, blend until smooth. Transfer all blended berries to a large pitcher and stir in limeade and pineapple juice. Cover and chill until serving. Just before serving, stir in the Sprite and the ice. Serve in a punch bowl and add fresh strawberries as decoration if you wish.

1 pint sour cream
1 envelope Lipton onion soup mix

Open the sour cream, add the soup mix and stir until blended. Refrigerate several hours before serving–you can transfer dip into any dip serving dish. Serve with assorted vegetables or chips.

1/2 stick butter
16oz. Ore Ida hash brown potatoes                   
4 eggs
1 tsp salt
1/2 cup chopped tomato
1/2 tsp. pepper
2 TBSP minced onion
3 TBSP ranch dressing
3/4 cup milk
1 cup grated mozzarella cheese
chopped peppers (green and red) if desired

Mix butter and potatoes in casserole dish and bake at 350 degrees until potatoes are thawed. Remove from oven and drizzle dressing over potatoes. Add milk, tomatoes, pepper, onions, salt and cheese--add peppers if desired. Pour mixture over potatoes and bake at 350 degrees until eggs are set, stirring occasionally.

8oz. your choice of pasta
3/4 cup chopped onion                                                  
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper

Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.

1lb. small or medium pasta shells (cooked according to package directions)

3 cups Bisquick
1/4 cup white sugar                     
1/4 cup melted butter
1/2 cup milk
1/2 cup white sugar
2 eggs
1 - 8oz. softened Philly cream cheese
1/2 tsp. vanilla
1/4 cup strawberry or raspberry preserves

In a bowl, combine Bisquick, 1/4 cup white sugar, melted butter and milk. Beat vigorously for 30 seconds. Sprinkle some extra Bisquick on your counter, and then dump the dough on the counter. Knead the dough 30 times with your hands. Pat the dough evenly in the bottom and sides of an ungreased round cake pan (9" x 1.5"). Prepare the cheese filling: in a mixer, combine 1/2 cup white sugar, eggs, cream cheese, vanilla and beat all ingredients until smooth. Pour the cheese filling over the dough. Bake at 375 degrees for 30 minutes or until edge is golden brown and cheese filling is set. Remove from oven and cool 20 minutes. Spread preserves over the top. Keep leftover cake refrigerated.

1 head iceburg lettuce

1 head romaine lettuce

1 lb. plum (roma) tomatoes

6 oz. greek or black olives, sliced

4 oz. sliced radishes

4 oz. feta cheese

2 oz. anchovies (optional)

Dressing:

3 oz. olive oil

3 oz. fresh (preferred) lemon juice

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces.

Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).

1 loaf frozen bread dough
2tsp.Worcestershire sauce                                       
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, and then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

1 Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.

2 Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

3 Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced

Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

Salt

3 1/2 cups Zucchini; coarsely grated

1/3 cup Flour

3 Eggs; lightly beaten

2/3 cup Parmesan cheese; grated

2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil

Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well-oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes).

Remove from oven, add desired sauce, cheese, and toppings. Return to oven and bake at 350F until done, about another 20 minutes.

2 eggs

1 teaspoon MSG (optional)

1/8 teaspoon groung white pepper

1/4 cup soy sauce

4 cups cooked rice

4 scallions, chopped, including green ends

2 cups diced cooked pork, ham, chicken, shrimp, or any meat

1 slice ginger, minced

1 clove garlic, minced

1/4 cup sliced mushrooms (optional)

1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly.

Serve while hot.

1 (8 ounce) bottle Italian dressing

1 teaspoon cumin

dash hot pepper sauce

1/2 pound beef for fajitas, strips or chuncks

1/2 cup corn kernels

1/2 cup cooked kidney beans

1/2 cup red onion, sliced

1/2 cup cheddar cheese, shredded

1 tomato, chopped

6 to 8 cups salad greens

2 cups crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.

In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.

To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

1 Loaf Italian bread, halved lengthwise then cut

crosswise diagonally, into 1-in slices

1 Garlic clove; minced

2 Tablespoon Olive oil

2 Large Tomatoes; peeled, seeded, and chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

1 20 Ounce top sirloin steak

2 Tablespoon Vegetable oil

1/2 Teaspoon Dried leaf oregano, crushed

1/2 Teaspoon Salt

1/4 Teaspoon Coarsely ground pepper

1/4 Cup Orange juice

1 Tablespoon Lime juice

2 Teaspoon Cider vinegar

2 Orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.