Banana Bread Recipe (This is the best banana bread recipe ever!)

INGREDIENTS: 3 or 4 ripe bananas (the softer the better) 1/3 cup of melted butter 1 cup of sugar 1 egg 1 tsp. of vanilla extract 1 tsp. of baking soda pinch of salt 1 and ½ cups of flour Preheat the oven to 350 degrees. Mix the melted butter and the bananas together in a big bowl. Mix in the sugar, egg, and vanilla extract. Add the baking soda and salt. Add in the flour and mix it all together. Pour the batter into a bread pan. Sprinkle brown sugar and cinnamon on the top before putting it in the oven (I made this part up, and it makes it taste soooooooooo good! Shhhh it’s a secret!) Bake for about one hour. Let it cool before you try to slice it or it will all fall apart. Enjoy! Tyler, we’re all thinking about you and wishing you get better really soon. Hopefully you are asking your parents for lots of presents and watching lots of movies! ☺☺☺☺ - Miriam Spradling

PancakesMakes 12-14 Pancakes

2 Cups Aunt Jemima Pancake Mix

1 ½ Cups of Cold Water

3 Really Really Ripe Bananas (mashed)

1 Tablespoon of Cinnamon Powder

1 Teaspoon Nutmeg Powder

1 Tablespoon of Olive Oil (for your pan)

Butter (for the top of your pancakes)

Pancake Syrup (for your pancakes)

Place pancake mix in a large bowl. Add water and st ir until batter is smooth. Add the banana mash into the pan cake mix and whisk a lot (a whisk is used for scrambling egg s too). Stir in cinnamon powder and nutmeg to the pancake mix.

Grease and heat your skillet with the olive oil. Po ur about halfa cup of pancake mix onto the hot skillet. The panc ake is ready to flip when you see small bubbles on the top of your pancake. Repeat the process until all your batter i s gone. Serve your pancakes hot with a dab of butter on top . Enjoy Tyler! Matt Gonzales

Batman’s Favorite Batman’s Favorite Batman’s Favorite Batman’s Favorite Pumpkin BreadPumpkin BreadPumpkin BreadPumpkin Bread

IngredientsIngredientsIngredientsIngredients 3 cups flour 3 cups sugar 2 tspns baking soda 1 tspn cinnamon 1 tspn nutmeg or allspice (Batman prefers all spice) 1 tspn. Salt 4 eggs, beaten 1 cup oil 2/3 cups water 2 cups canned pumpkin I large pkg. chocolate chips DirectionsDirectionsDirectionsDirections Sift together flour, sugar, baking soda, cinnamon, nutmeg, and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients. Fold in chocolate chips. Turn into 3 greased loaf pans. Bake 350 for one hour or until toothpick inserted in center comes out clean. Cool before slicing.

Blueberry French Toast Casserole Kelly Proctor

Tyler, this is a yummy, irresistible breakfast or brunch dish that magically makes a bunch of people really happy all at once. Eat up!

• 12 slices white bread, crusts removed • 2 packages (16 ounces total) cream cheese • 1 cup fresh or frozen blueberries, thawed • 12 eggs • 2 cups milk • 1/3 cup maple syrup or other syrup

Sauce:

• 1/2 cup sugar • 1 tablespoon cornstarch • 1/2 cup water • 2 cups fresh or frozen blueberries • 1 tablespoon butter

Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs.

Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast. Serves 6 to 8

My 3 boys, Ryan, Rory Joshua and Reese love it. I love how easy it is to make. We hope you like it too!

ZUCCHINI MUFFINS

FROM MALLIKA BUSH

INGREDIENTS

3 cups grated fresh zucchini 2/3 cup melted unsalted butter 1 1/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 cup walnuts (optional) 1 cup raisins or dried cranberries (optional)

METHOD

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini

and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl,

mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins

or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin

dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown,

and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a

thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove

muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got an

extra 5 or 6 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above

the surface of the muffin tin).

Tyler, I have made these muffins a few times, and they are delicious! Everyone loves them. And it's a great way to make your mom happy by getting some vegetables in too!! Thank you for being an inspiration for us! -Mallika"

TRIPLE BERRY SMOOTHIE - From Michael aged 14 nephew of Carol Meadows

1 cup of mixed frozen berries 1 banana 1/2 cup vanilla yoghurt 1 cup orange juice. Put all ingredients in a blender and blend for 30 seconds

Chipotle Chicken Taco Salad (from Gail)

Dressing:

1/3 cup chopped fresh cilantro

2/3 cup fat free sour cream

1 tbsp minced chipotle chile, canned in adobo sauce (add some sauce for

spicier dressing)

1 tsp ground cumin

1 tsp chili powder

4 tsp lime juice

1 /4 tsp salt

Combine all ingredients & stir well.

Salad:

4 cups shredded Romaine lettuce

2 cups shopped roasted skinless chicken (can use rotisserie chicken, or

packaged chicken like Tyson strips from deli section)

1 cup cherry tomatoes, halved

1 /2 cup diced avocado

1/3 cup thinly sliced red onion

1 15 oz can black beans, drained & rinsed

Combine all ingredients in a bowl, top w/dressing & combine well.

Serves 4.

Coconut Crab & Shrimp Salad (from Gail)

½ lb medium shrimp, peeled ½ tsp salt, divided 1 cup corn kernels 1/3 cup finely chopped onion 1/3 cup chopped fresh cilantro 1/3 cup diced avocado ½ lb crabmeat (canned works fine) 1 jalapeno, seeded & chopped 3 tbsp lemon juice 2 tsp extra virgin olive oil 6 cups torn lettuce (red leaf, Boston, romaine) ¼ cup flaked coconut, toasted Coat a nonstick skillet w/cooking spray & heat on medium high. Add shrimp & ¼ tsp salt-cook 4 minutes or until shrimp are done. Coarsely chop shrimp. Combine corn through jalapeno in a medium bowl. Stir in the shrimp. Combine juice, oil, ¼ tsp salt, stirring w/a whisk. Drizzle mixture over shrimp. Divide lettuce among 4 plates, top w/shrimp mixture. Sprinkle w/coconut.

Serves 4.

Easy Oriental Salad (from Gail) 2 3 oz packages Chili Ramen noodles (or any flavor you like) 1 16 oz package shredded cabbage ¼ cup sunflower seeds 1/3 cup slivered almonds 1 ½ cups chopped chives 2 tbsp hot water ½ cup pineapple juice 5 tsps dark sesame oil ½ cup white wine vinegar 3 tbsp sugar Crumble the ramen noodles, saving one flavor packet for the dressing. In a large bowl, toss together the noodles, cabbage, sunflower seeds, almonds & chives. To make the dressing, dissolve one flavor packet in hot water. Whisk together pineapple juice, oil, vinegar, sugar & dissolved flavor mixture. Pour over salad. Chill at least 1 hour.

Serves 8

Fattoosh Mixed Herb & Toasted Pita Salad

2 6 inch pitas 2 tbsp grated lemon rind 1 tbsp extra virgin olive oil 8 cups thinly sliced romaine lettuce 2 cups chopped tomato 1 ½ cups chopped fresh parsley 1 cup thinly sliced green onions ½ cup chopped mint ½ tsp salt 1 cucumber quartered & thinly sliced Preheat oven to 400.

Place pitas in a single layer on a baking sheet. Bake at 400 for 6 minutes or until toasted, break into bite sized pieces. Combine pita, lemon rind & oil, tossing well to coat. Add lettuces & remaining ingredients.

Serves 4

The original Moosewood Carrot Soup Recipe from Mentor Alice Gualpa

2 pounds peeled or scrubbed, chopped carrots

4 cups stock or water

1 1/2 teaspoon salt

1 medium potato, chopped (optional, for heartier soup)

3-4 tablespoons butter

1 cup chopped onion

1-2 small cloves crushed garlic

1/3 cup chopped cashews or almonds

Choose one: 1 cup milk- 1 cup yogurt or buttermilk plus a little honey- 1/2 pint heavy

cream- 3/4 cup sour cream

Seasoning choices: -2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon

-1 teaspoon each of thyme, marjoram and basil -1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot

and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Sauté the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in

a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in

the seasoning combo of your choice.

Puree everything together in a blender until smooth or put sautéed vegetables into the pot

with the carrots and use an immersion blender to puree. It saves dishes and energy.

Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step

out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or

some cottage cheese just before serving (and just after reheating, if I'm using the

microwave).

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

the fondue Savoyarde from Hannah Johnson

Prep Time: 5 minutes Cooking Time: 15 minutes Servings: 2

You will need: a fondue pot and fondue stove

Ingredients:

3 oz of Gruyere de Beaufort

3 oz of Gruyere de Comte

3 oz of Appenzeller

3 oz of Morbier

0.5 oz of Roquefort

3 fl oz of Jacquere wine, or a dry chardonnay

0.8 fl oz of Kirsch, 1 clove of garlic, salt, pepper, a dash of nutmeg

1 tspn of Dijon mustard

1 egg

1 or 2 baguette(s)

Directions:

peel the garlic clove and rub the fondue pan with it

cut the baguette into bite size pieces

pour the wine and alcohol (Kirsch or Marc de Savoie) into the fondue pan at

medium heat and bring to the boil on your stove

then, gradually incorporate and cook gently the grated cheese by melting it, while

continuously stirring with a wooden spoon in a figure 8

when all the cheese is melted, season to taste with salt, pepper and grated nutmeg.

Add the mustard to the mix to thicken it.

put the fondue pan on the table in the middle of the guests, on a fondue stove with

a medium flame.

try to stir the dish regularly (in a figure 8) to prevent it from separating,and

sticking to the bottom of the pan (use a fondue set or a thick bottom pot)

each person spears a piece of bread (& variations, see bottom) onto a special fork

and plunges it in the fondue. Let the bread absorb liquid and coat with cheese

just before the end, pour some bread into the pot to absorb the melted cheese,

left over. Add an egg to it and stir with a wooden spoon until the mixture is cooked

& let everyone pick on pieces of bread to finish.

Some typic Savoie variations: you can also add dried mushrooms (boletus, porcini,

or morels), or/& any kind of Ham, Smoke Ham (procuitto)

Huffy Puffy Entre for one, side dish for two

1 T butter, lard, bacon grease or margarine 1 egg 1/4 cup milk 1/4 cup flour 1/4 t baking powder Salt and fresh ground pepper Topping of your choice: - powdered sugar or maple syrup and fresh, stewed or broiled fruits - cooked and crumbled bacon, sausage or ham and crumbled or grated cheese - chopper fresh herbs - chopped chile peppers and cheese sprinkled with a little chile powder or ground cumin Heat the oven to 450 degrees. Put the fat in a shallow oven proof dish or skillet. I use a 6-inch cast iron skillet but a broad ramekin works, too. Put the dish in the oven awhile to heat and melt the fat. Make a batter of the egg, milk, flour, baking powder, salt and pepper. When the oven and the dish are hot, quickly pour the batter into the skillet with the fat and close the oven. Bake for 15 minutes. The batter will steam and rise, like Yorkshire pudding or a soufflé, and then collapse making a place for your toppings. Serve with toast or crusty bread or tortillas. With a salad this makes a nice lunch. You can multiply the recipe and make it in a larger skillet but using multiple small dishes makes a nicer presentation. Hope you enjoy it! Elaine Couturier

Spanish Rice Recipe (That awesome orange rice you eat at Mexican Restaurants) This recipe is super easy and soooooo good! Ingredients: 1 cup of rice 2 cups of water 1 tablespoon of tomato boullion or tomato paste 2 tablespoons of butter seasoned salt

• Heat the butter in a skillet on medium heat. • When hot, add rice to skillet and toast it until you can smell it smelling like

its toasted. • Then add the water to the pan. • It will sizzle, and as its sizzling, add the tomato bouillion or paste to the

skillet and stir. • Cover with a lid and let it cook for about 20 minutes.

Personally I think it tastes bland just like that, so I add seasoned salt (as much as you think it needs to taste good which pretty much means A LOT!) Plus seasoned salt is orange so it gives it an extra strong redish orange color and looks cool. It’s really good with tortillas and ground beef and some vegetables if you want to make a meal out of it. Enjoy! From Miriam Spradling

Baked Ravioli from Betsy Wilson

50 minutes, serves 4-6, preheat oven @ 425

Ingredients:

2 TBS olive oil

1 small onion chopped

3-5 garlic cloves minced

salt and pepper

1/2 tsp thyme

1/2 tsp oregano

2 cans (28 oz) crushed tomatoes

2 lbs. store bought ravioli

2 cups shredded mozzarella

1/2 - 1 cup grated parmesan

Preheat oven to 425. Heat oil in a large sauce pan over medium heat.

Add onion and garlic, season with salt and pepper - cook 5 min until soft

Add thyme/oregano, and tomatoes

Bring to boil, reduce heat, simmer

Continue until sauce is thickened (20-25 min.)

Cook ravioli in large pot of boiling salted water until they float to

top, drain and return to pot

Toss sauce with pasta, pour pasta into a large gratin dish or 9 x 13

in baking dish, and sprinkle with cheeses

Bake until golden, 20-25 min. Cool slightly before serving

Tyler- It was easy to pick a recipe to share w/you. This is my most requested dish ever! If you want to get rave reviews, this is the meal to serve! The ingredients may sound strange, but they work together perfectly! Enjoy-Captain Gail

Bourbon (don’t worry, the alcohol cooks out) Brown Sugar Salmon w/Onion Sauce

1 2 ¼ lb salmon fillet 3 cups thinly sliced onion ½ cup packed brown sugar ½ cup water ½ cup bourbon 1 tbs. low sodium soy sauce 1 tsp blk pepper ¾ tsp salt 6 tarragon sprigs 4 thyme sprigs 1/3 cup Grape-Nuts ¼ cup chopped pecans ¾ tsp salt 2 tbs packed brown sugar 2 tbs honey 1 ½ tsp water Place the salmon is a large plastic bag. Combine the onion through thyme & pour over the salmon. Marinate in the refrigerator for 2 hours. Place cereal & pecans in a baking pan. Bake at 350 for 7 minutes (or until toasted). Pulse in a food processor until finely chopped. Remove the salmon from the marinade, saving the marinade. Arrange the salmon on a broiler pan coated w/cooking spray. Sprinkle w/ ¼ tsp salt. Combine 2 tbs of the sugar, honey & 1 ½ tsp water & stir w/a whisk. Spread the honey mixture over the salmon, sprinkle w/the cereal mixture, pressing it into the salmon. Bake at 350 for 20 minutes. While the salmon bakes, place the marinade in a small saucepan. Discard the tarragon & thyme. Bring the marinade to a boil over medium high heat & cook until reduced to ¾ cup (about 10 minutes). Serve the sauce over the salmon. Serves 6.

Roma Chicken from Coach Pete

Two large chicken breasts, skinless ¾ cup peas (frozen or fresh) 8 rashers crisp bacon ¼ cup sun dried tomatoes 2 cups Alfredo sauce 1 lb Fettuccini Cook the breast by microwave or oven until done. Slide on the diagonal into 1/8” side pieces and set aside. Cook the bacon until crisp, cool and strip off the fat. Break the meat pieces and set aside into ¾” to 1” one pieces. Cook the peas until they are just beginning to soften, rinse and hold in cool water. Slice the tomatoes into 1/8” wide strips. In a medium sauce pan combine the Alfredo sauce, bacon, tomatoes, chicken and peas. Cook the fettuccini and combine it with the sauce in a large bowl. Mix thoroughly. Serves 5-8 people.

Hi Tyler,Hi Tyler,Hi Tyler,Hi Tyler, My name is Kirk Leins and I am a personal chef and food writer in the Los Angeles area. My name is Kirk Leins and I am a personal chef and food writer in the Los Angeles area. My name is Kirk Leins and I am a personal chef and food writer in the Los Angeles area. My name is Kirk Leins and I am a personal chef and food writer in the Los Angeles area. I heard about your I heard about your I heard about your I heard about your cookbook effort from my son's mother who is taking part in the SF marathon in October. cookbook effort from my son's mother who is taking part in the SF marathon in October. cookbook effort from my son's mother who is taking part in the SF marathon in October. cookbook effort from my son's mother who is taking part in the SF marathon in October. I thought I'd lend a I thought I'd lend a I thought I'd lend a I thought I'd lend a couple recipes to the cause.couple recipes to the cause.couple recipes to the cause.couple recipes to the cause. If you need more, please feel free to let me know.If you need more, please feel free to let me know.If you need more, please feel free to let me know.If you need more, please feel free to let me know.

POLLO SALTADO (Peruvian stir fry) (serves 2)

2 large boneless/skinless chicken breasts, cut into ¾ inch pieces 3 tbsp soy sauce ½ tsp paprika 1/8 tsp ground cumin 2 C frozen French fried (preferably steak fries ½ of a red onion, sliced 2 garlic cloves, chopped 1 medium-size tomato (ripe but firm) cut into wedges ¼ C cilantro leaves, plus extra for garnish 2 tsp white wine vinegar 3 tbsp peanut or vegetable oil

Preheat oven according to the directions for baking the French fries.

In a bowl, combine chicken along with 2 Tbsp of the soy sauce, paprika and cumin. Mix well and allow the mixture to marinate for 20 minutes.

Meanwhile, place fries on a baking sheet and bake in oven according to directions, or until light brown and crispy. Remove from oven and set aside.

Drain marinade from chicken, drying the meat thoroughly with paper towels.

Heat a wok until hot. Add 2 Tbsp of the oil and allow it to start smoking. Working in two batches, stir-fry chicken until the outside is browned and the inside is mostly cooked. Remove chicken meat from wok and reserve in a fresh bowl.

Add the remaining Tbsp of oil to the wok. Add the onion and the garlic and stir-fry until the onion just starts to soften (about 1 minute). Add the vinegar and the remaining Tbsp of soy sauce. Stir to incorporate.

Add the chicken (along with accumulated juices), tomatoes, cooked French fries and cilantro. Stir-fry until the chicken is fully cooked and the fries and tomatoes are heated through (approximately 45 seconds).

Serve with steamed white rice and aji sauce (recipe follows).

AJI (AH-hee) SAUCE: 3 jalapeno chili peppers, stems removed and roughly chopped ½ C cilantro 6 saline crackers, crumbled 1/3 C whole milk ½ tsp garlic powder Kosher salt to taste (1/2 tsp or so)

Place all ingredients in a food processor or blender and process for 2 minutes or until the sauce is smooth. Note: The above recipe will yield a VERY HOT sauce. To tone it down, remove the seeds from one, two or all three of the peppers before processing.

Best wishes, Kirk

Ingredients:1 lb. grated cheese - cheddar, Colby jack or 4-cheese Mexican mix (The Mexican mix is my favorite and I buy it pre-grated.)6 flour tortillas (large but NOT burrito size)1 28-oz. can Las Palmas enchilada sauce, mild (Itʼs plenty spicy - believe me!)1 large yellow onion2 4.25-oz. cans chopped black olives

6 eggsolive oil2 TBSP. balsamic vinegar1 TBSP. sugar1 tsp. oreganoSalt, pepperCooking spray or other grease for baking pan

Dragonʼs Breath Enchiladas

OK, Tyler, hereʼs what you do...

1. Boil a small pot of water -- enough to cover your large onion. Once the water is boiling, remove the pot from the burner. Peel the onion, cut it in half and cover it with the boiling water. To blanche the onion, let it sit for 15 minutes in the water. (Donʼt worry if you go over the 15 minutes; you canʼt hurt the onion.)

2. Hard boil the eggs in a covered pot. Julia Child says to cover the eggs with cold water, then bring the water to a boil, remove it from the burner and let the eggs stand in the water for 18 to 20 minutes. After that, scoop the eggs out of the water and put them in a bowl of ice water for about 10 minutes. The ice water makes them easier to peel.

3. Chop the blanched onion -- not too fine -- half inch pieces are good. Then simmer the onion in a small amount of olive oil. When the onions are nearly transparent, add a little salt and pepper and the balsamic vinegar and simmer the onions in the vinegar for 5 more minutes. Set aside to cool.

4. Peel and chop the eggs.

5. Set out bowls of cheese, onions, eggs, and olives. Also set out a bowl of clear water and a hand towel for cleaning your hands. Youʼll see why shortly.

6. Grease a 9” x 12” baking pan and preheat your oven to 350 degrees.

7. Pour enchilada sauce into a large mixing bowl. The bowl should be wider than a tortilla and not plastic because this sauce stains plastic. Add the sugar and oregano to the sauce and stir it in thoroughly. Ladle some sauce into the baking pan - coating the bottom completely.

9. Assemble 6 enchiladas in the baking pan as follows:a. Dip a tortilla in the sauce and coat both sides throughly.b. Lay the tortilla in the baking pan. Then dip your fingers in the water bowl and clean and dry them so you

can pick up the other ingredients with your fingers without getting red sauce all over everything.c. Fill a 2-inch wide center strip of the tortilla with a layer each of cheese, onion, olives, and egg.d. Add a little more cheese on top, then roll the tortilla and push it to the top of the pan.e. When the pan starts getting full, just assemble your enchilada on top of the others and slide it into place

after it is rolled.

10. Once your pan is full, ladle the extra sauce over the enchiladas filling in the sides. Then sprinkle any remaining cheese, olives, onions, or eggs over the top. It will look like a casserole.

11. Bake 30 to 35 minutes. Serve hot.

Note: This recipe can be assembled up to a day ahead, refrigerated, then baked right before eating. This recipe easily feeds 8 to 10 people. When I am feeding 15 to 20 people, I double the recipe and bake 2 pans.

Hi Tyler! This recipe has been in my family for generations. I make it for potlucks, parties and other special occasions, and people always love it. Enjoy! -- Mo Charles, TNT Marathoner since 2003

HALIBUT WITH GINGERHALIBUT WITH GINGERHALIBUT WITH GINGERHALIBUT WITH GINGER

INGREDIENTS

• 1 pound halibut fillet • 1 teaspoon coarse sea salt or kosher salt • 1 tablespoon minced fresh ginger • 3 tablespoons thinly sliced green onion • 1 tablespoon dark soy sauce • 1 tablespoon light soy sauce • 1 tablespoon peanut oil • 2 teaspoons toasted sesame oil • 1/4 cup lightly packed fresh cilantro sprigs

DIRECTIONS

1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.

2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.

Mom and Dad will have to help here!

4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over - be careful. Garnish with cilantro sprigs and serve immediately

Notes for Chef Tyler Elaine Couturier (Mom) and Jeanine Urbano (daughter, 14) wish you the best!

HHHHALIBUT AND ALIBUT AND ALIBUT AND ALIBUT AND WARM WARM WARM WARM TOMATOESTOMATOESTOMATOESTOMATOES

INGREDIENTS

• 1 pound halibut fillet • Ground ginger (from spice rack) • 3 tablespoons thinly sliced green onion • 1 tablespoon light soy sauce • 3 large heirloom tomatoes • Edamame or favorite green vegetable

DIRECTIONS

1. Pat halibut dry with paper towels. Drizzle soy sauce over fillet and sprinkle ground ginger sparingly over the top of the fish. Place in oven at 350 degrees. Bake the fillet until slightly translucent.

2. Cut heirloom tomatoes into chucks. Heat in microwave or in sauce pan until hot. Tomatoes should be juicy but not too soft.

3. When the fillet is cooked, pour tomatoes onto plate and place the fish on top. Sprinkle the fillet with the green onions.

4. Heat edamame and drop around the edge of plate in a circle.

Notes for Chef Tyler Elaine Couturier (Mom) and Jeanine Urbano (daughter, 14) wish you the best!

Hardball tostadas ala TNT

Ingredients

2 lbs. of ground beef (seasoning of choice, garlic salt) cook until meat is crumbly

Tortillas fried (olive oil best)

Refried beans

Diced tomatoes

Shredded lettuce

Shredded sharp cheddar cheese

Sour cream

Hot sauce to taste-I like Pace picante HOT

A little salt on the sour cream

Spread the refried beans on the fried tortilla (glue for the meat) Spoon meat on top of beans Add shredded lettuce Add diced tomatoes Add shredded cheese Spoon over sour cream (tip: place sour cream in a plastic sandwich bag, cut one corner

and squeeze out sour cream) Add salsa and salt to taste

PRESTO

HARDBALL TOSTADAS!!!

George F. Ramirez

LASAGNE - From Victoria aged 15 niece of Carol Meadows I medium onion,chopped 4oz mushrooms,chopped 1lb ground beef from sirloin 2 cans diced tomatoes 1 small can of tomato paste 1 tspn oregano 1 tspn Italian Seasoning Lasagne sheets Cheese Sauce 3oz cheese,grated 2 oz butter or margarine 2 oz plain flour 1pt milk Cook ground beef and drain off excess fat. Add onion and mushroom and cook for 2 minutes Add diced tomatoes and paste ,mix together. Add herbs Bring to the boil and simmer for 30 minutes Make cheese sauce - Melt butter/margarine Add flour and mix until combined to form a dough like substance Lower the heat and add milk slowly and stirring continuously Add half the cheese and stir until melted Cover the bottom of a shallow glass dish with pasta sheets . Add a layer of meat sauce and then add a layer of cheese sauce.Repeat this process.Add a final layer of pasta sheets and then cover with cheese sauce. Sprinkle the top with grated cheese.Bake for 45 minutes on 400F.

Confetti Spaghetti

from Coach Karla Becker

12 oz. pkg. spaghetti 1 ½ lbs. ground beef 1 bell pepper, chopped 1 med. onion, chopped 1 can diced tomatoes, undrained (14.5 oz) 1 can tomato sauce (8 oz) 1 Tbsp. brown sugar 1 tsp. salt

1/4 tsp. pepper 1/2 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper lots of shredded cheddar cheese Cook spaghetti. Brown ground beef in skillet over medium heat until no longer pink. Drain spaghetti and add to skillet. Add remaining ingredients to skillet. Transfer into a greased 9x13 dish. Cover & bake 30 min. @ 350° degrees. Uncover, sprinkle with cheese. Bake 5 min. longer or until cheese is melted.

FUN CASSEROLE! 1 pound (16 ounces) cooked macaroni 1 quart (32 ounce jar) spaghetti Sauce 8 ounces cottage cheese or ricotta cheese Grated cheddar cheese Cook macaroni according to package directions, drain. Mix spaghetti sauce and macaroni together. In casserole dish, alternate layers of macaroni, cottage cheese/ricotta, sprinkle of grated cheddar cheese, ending with the top layer of macaroni. Sprinkle grated cheddar cheese over top. Bake until hot, about 30 minutes at 350 degrees F. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Tyler, Here are some fun recipes I would make when I was younger. I still enjoy them now! Enjoy! I’m praying for you! ☺☺☺☺ Kim Tull Tuna Surprise ½ lb cooked elbow macaroni

1 7 ounce can tuna fish, drained 1 pint spaghetti sauce grated Parmesan cheese bread crumbs Cottage cheese*

Combine macaroni, flaked tuna and spaghetti sauce. Place in lightly greased casserole. Top with grated Parmesan cheese and bread crumbs. Bake at 350 degrees for 15 minutes. Serves 4 *You can add 4 ounces of chunk style cottage cheese if you like.

Quick Quiche From Jennifer Blum Scott

1 frozen 9 inch pie shell (deep dish if possible) 1 pkg. Stouffer’s spinach soufflé, thawed ¾ cup crumbled cooked Italian sausage (sweet) 2 eggs 3 Tbsp. milk 1 Tbsp. chopped onion ½ cup sliced canned mushrooms, drained ¾ cup shredded Swiss cheese

• Preheat oven to 450 degrees • Butter bottom of pie shell and put in refrigerator • Mix all ingredients together and pour into prepared shell • Bake for 10 minutes at 450 degrees, then reduce temperature to 400

degrees and bake for 15-20 minutes more (40 minutes in all) or until it does not jiggle

Grilled Cheese and Tomato Sandwiches from Mandy Olvera

Ingredients:

Butter

2 slices whole wheat or white bread

Small tomato, cut into four thin slices (optional)

Cheddar cheese, cut into four thin slices

Directions:

Butter one side of each bread slice. After placing a medium-size skillet on

the stove, melt a small pat of butter over low heat.

Assemble the sandwich, buttered sides facing out, and use a spatula to place

it into the waiting pan.

When the cheese has started to melt, carefully flip it over. When the

sandwich is a golden brown on both sides, turn off the heat and remove it

from the pan.

Tyler: My niece and nephew always have fun making and eating this. I hope you do too! Mandy

Baklava Ingredients 6 Cups Chopped walnuts 3 T. Sugar 1/2 tsp. Cinnamon 1 Pkg. Commercial Phyllo dough 1 lb. Melted Butter Syrup

3 Cups Sugar 1 Cup Water 1 1/2 Cup Honey

Instructions

Mix dry ingredients together in a bowl. Spread 7 sheets of phyllo in baking sheet, brushing each sheet with melted butter. Spread a think layer of nut mix-ture, then 2 more phyllo sheets (make sure to brush butter on each layer of phyllo) Repeat process until you have 7 sheets of phyllo left. Layer on top of Ba-

klava, brushing each with butter. Bake in 350 degree oven for approximately 45 min-

utes. Make syrup by boiling sugar, water and honey. Pour over Baklava, making sure that if Baklava is hot, syrup is cold. If Baklava is cooled, syrup needs to be

hot.

In Loving Memory of Bea Papadopoulos

Fried

Calamari

Squid Tenders

Ingredients

Vegetable Oil for deep-frying 1 lb. Clean squid with tentacles, bodies cut into 1/3 to 1/2 inch-thick rings 2 Cups all-purpose flour 2 Tablespoons dried parsley Salt & freshly ground black pepper 2 Lemons, cut into wedges

Instructions:

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350

degrees. Mix the flour, parsley, salt, & pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid

to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel

lined plate to drain.

Place the fried calamari & lemon wedges on a clean plate, sprinkle with salt.

Courtesy of the Food Channel Giada De Laurentiis

Diples

Ingredients:

12 Eggs 1 Stick melted butter 2 T. frozen orange juice concentrate 5 1/2 to 6 Cups flour 1 Gallon oil for Frying Syrup:

3 Cups Sugar 1 Cup Water 1 1/2 Cups Honey

Instructions:

Mix eggs and orange juice with enough flour so that it doesn’t stick to your hands. Knead by hand, roll out

on floured board and cut into strips. Roll into cylinders and fry in deep oil until lightly browned.

Make syrup by boiling sugar and water. Add honey and pour over cooled Diples. Dough can be made in

advance and let sit in the refrigerator overnight.

In loving memory of Bea Papadopoulos

Dolmathes Stuffed Grape Leaves

Ingredients: 2 lbs mixture of ground beef and ground lamb 2 cups Rice, cooked 2 onions, grated Bunch of 1 ½ oz. Grape Leaves 1T. Oregano 1 Cooks spoon Mint Leaves 1 Cooks spoon Granulated Garlic 1 Cooks spoon Salt 1 Cooks spoon White Pepper 2 Bunches Celery, chopped Juice of 2 Lemons 2 Cups Stock Broth

Instructions:

Finely chop onions and mix all ingredients to-gether thoroughly. Roll into grape leaves. Set

for at least 2 to 3 hours, or overnight. Cover bottom of hotel pan with 5 to 6 flat grape leaves. Place rolled grape leaves in layers to

approximately 2 inches from top of pan. Place 2 small plates on top of leaves for weight. Add

stock broth and squeeze juice of 1 lemon over top. Cook for 1 hour on top of stove at low heat.

Contributed by Ann Pappas

Galatobouriko

Greek Custard Ingredients 6 Eggs, well-beaten 1 Cup Sugar 1 Cup Cream of wheat or fine semolina 1 Qt. Milk 1 tsp. Vanilla extract Peel of 1 sm. Lemon 1/8 tsp. Salt 4 oz. Butter 1 lb. Phyllo pastry sheets 1/2 Cup melted butter

Instructions Combine the eggs and sugar and beat until thickened. Put into a saucepan over low heat and add the cream of wheat, milk, vanilla extract, lemon peel and salt; stir. When quite thick, add the 4 oz. of butter. When mixture is smooth and butter is well blended, remove from heat. Grease a large baking pan and lay down sheets of phyllo pastry, buttered on each side with melted butter. Lay half the amount of pastry sheets down on the pan, one on top of another. Spoon the cream of wheat mixture on top of the phyllo and turn the pastry edges up and over the sides. Cover the mixture with the remain-ing buttered phyllo sheets and add butter to the top. With a sharp knife, cut squares through the top layers only, and sprinkle top with a little water. Bake at 350 degrees for 45 minutes. Remove from oven and prepare the syrup to be poured over the dish.

Syrup: 1 1/2 Cup sugar 1 Cup water 1 T. Lemon juice 1 Sliver of lemon peel 1 Sliver of orange peel

In a saucepan, combine the sugar, water, lemon juice, orange & lemon peels. Boil for 5 minutes, stirring all the time. Strain over the Galatobouriko. Serve

when the syrup has soaked through the pastry completely. Yield: About 20 squares

Contributed by Zoe Fovos

Greek

Salad

Ingredients:

1 Clove Garlic 1 Head chopped lettuce 3 Tomatoes, quartered 1 Cucumber, sliced Several slices of Feta Cheese, crumbled 20 Kalamata Olives 1/2 Red onion, thinly sliced 2 Stalks celery w/tops, finely sliced 1/4 Green Pepper, thinly sliced Salt & Fresh ground pepper to taste Olive Oil, Canola Oil & White Vinegar Instructions:

Rub a large salad bowl with garlic. Combine rest of ingredients, except oil and vinegar. Lightly coat salad using equal parts of the

two oils, then toss lightly. Add approximately 1 capful of vinegar, and taste. Add more

vinegar if necessary, a little at a time. Yield: 8 Servings

Contributed by Jan Pastras, “Festival Goddess”

GYROS With Tzakiki Sauce

Ingredients

1 lb. ground lamb 1 lg. clove garlic, pressed 2 tsp. lemon juice 1/2 tsp. basil 1/4 tsp. marjoram 1/2 tsp. thyme 1/2 tsp. rosemary 1/4 tsp. salt 1/2 tsp. pepper 1/8 c. snipped parsley 6 pita pockets 2 tomatoes, chopped 2 onions, chopped

Tzakiki Sauce:

16 oz. sour cream 1 med. cucumber, pureed (puree in blender & strain to remove liquid) 2 cloves garlic, pressed 1/4 tsp. salt

2 tbsp. Sugar

Instructions:

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is

browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half;

spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes

a good main course served over rice.

KatAifi Ingredients

1 1/2 lb. Unsalted sweet butter, melted 2 pkg. Kataifi Phyllo Mixture: 1 lb. Crushed almonds 1 lb. Crushed walnuts 2 T. Powdered cinnamon 2 T. Brandy 1 1/2 Cup Sugar Syrup:

5 Cups Sugar 6 Cups Water

2 Cinnamon sticks 6 Cloves

1/43 Lemon 2 T. Honey

Instructions Mix all ingredients in MIXTURE section well and set aside. Make

syrup, so that it can be cold when poured over hot Kataifi. In a large saucepan, mix all ingredients of syrup, except honey. Bring to a boil, then simmer over medium heat for about 20 minutes. Add honey and

set aside to cool. Brush a 13x18 baking tray all over with melted butter. Unwrap first

package of phyllo, pull apart end put under a moist towel while work-ing with it. Cut into about 2c8 inch strips (a few at a time), brush

lightly with butter, put a table spoon of nut mixture and wrap. Put on baking tray. Repeat until try is full.

Bake in 350 degree oven for about 45 minutes until golden brown. Remove from oven and pour cold syrup gently all over.

Yields about 60 pieces

Contributed by Eleni Kyriacou

Kourambiethes Dusted Butter Cookies

Ingredients 1 1/2 lb. Butter 1/3 Cup Powdered sugar 1 Egg yolk 2 T. Orange juice 1/3 Cup finely chopped almonds 3 Cups Flour Few drops vanilla

Instructions

Melt butter over low flame, let stand until salt settles. Slowly pour butter into mixing bowl, allowing salt particles to remain at the bottom. Butter must be very clear. Place mixing bowl in refrigerator for butter to harden. Cream butter at speed #7

in mixer, scraping sides of bowl continuously. When the mixture is stiff and fluffy, lower the speed and ad sugar very gradually. Add egg yolk, add orange juice. Mix

almonds with a cup of flour. Add this mixture to the butte with another cup of flour. Add a third of a cup of flour, little-by-

little, in order to prevent dough from becoming thick. Make sure dough is very soft, almost sticking to your hands. If you

have added all the flour and it is still too sticky, add a little more flour.

Roll small amounts of dough and shape them as you like. Bake at 375 degrees until golden brown (15 to 20 minutes). Allow to cool for 3 minutes. Remove from cookie sheet and place on waxed paper. Sprinkle lightly with rose water, then

sprinkle with sifted powdered sugar. Yields about 45 cookies

In loving memory of Pitsa Bonorris

Classic

Koulourakia Little Butter Cookies

Ingredients

1 lb. Butter 1 1/2 Cups Sugar 4 Eggs 5 to 6 Cups flour, depending on egg size 2 tsp. Baking Powder 2 T. Vanilla

Instructions:

Cream butter, add sugar gradually and cream together thor-oughly. Add eggs, beat well. Stir in dry ingreadients and blend in flavoring. Knead well until dough is smooth. Pinch off pieces and roll on board lightly by hand to desired length, and shape into twists. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. Serve with coffee and enjoy! Cookies may be made ahead of time and frozen for several months—great to have on hand for guests.

Contributed by Mary Konakowitz

Loukoumathes

Greek Doughnuts

Ingredients

2 Pkg. Dry yeast 1/2 Cup warm water 3/4 Cup scalded milk 1/4 Cup sugar 1 tsp. Salt 1/3 Cup soft shortening 2 Eggs 3 1/2 Cups sifted flour Honey Cinnamon

Instructions

Add yeast to water, let stand. Pour hot milk in bowl, add sugar and salt. Blend together and cool to lukewarm. Stir

yeast mixture well and add to milk and sugar. Mix in shorten-ing, eggs and flour. Beat vigorously until batter is smooth. Cover and let rise about 30 minutes, or until doubled. Stir

down and let rest while oil is heating to 350 degrees in deep fryer. Have oil at least 2 inches deep. Drop batter from tea-spoon into hot oil. Turn when edges show color, frying until

golden brown. Drain on absorbent paper. Dilute honey with a little warm water and drizzle over loukou-mathes while still warm. Sprinkle with cinnamon, chopped

nuts or sesame seeds if desired.

In loving memory of Mary & Chris Pastras

Melomakarona

Ingredients 1 1/2 Cup corn or olive oil 1 1/2 Cups Butter 1/3 Cup Sugar 1 Whole egg & 1 yolk Rind of 1 lemon & 2 oranges 5 Full tsp. Baking powder 3/4 Cup Chopped walnuts 3/4 Cup orange juice 6 Cups flour Syrup: 2 Cups Honey 1 Cup sugar 1/2 Cup water 2 Cups walnuts, chopped very fine

Instructions Beat oil, butter and sugar until fluffy. Add eggs, beat a little more, lower the speed and add orange juice. Mix well. Empty the batter into a large bowl. Add rind and walnuts. Mix 5 cups of the flour with the baking powder and add it to the mixture.

Fold it in well. If the dough is very thin, add the rest of the flour. Bake one to see if it needs a little more flour. Take small amounts of dough and press them on a surface with a design (e.g., a cut crystal glass). Roll it off the

glass and press the sides in. Bake at 350 degrees until golden brown. Allow to cool.

Bring honey and sugar to a boil. Remove from the fire. Dip some Melomakarona. They should be immersed in the syrup for a few minutes. With a slotted spoon, remove them from the syrup. Let them drain on a rack a little. Set them on the

walnuts and cover them with more walnuts. Reheat the syrup again and continue the same procedure with the rest of them. If needed, prepare more syrup.

In loving memory of Pitsa Bonorris

Moussaka

Eggplant Casserole

Instructions: Remove 1/2 inch wide strips of peel lengthwise from eggplants, leav-

ing 1/2 inch peel between the strips. Cut into thick slices, sprinkle with salt, & let stand between 2 heavy plates while browning meat & making sauce. In frying pan, melt the 4 Tablespoons butter & in it,

sauté meat & onions until meat is browned. Add tomato paste, pars-ley, wine, salt & pepper & water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese & half the bread crumbs.

Sauce: In saucepan, melt the 6 Tablespoons butter over low heat

Add flour & stir until well blended. Remove from heat. Gradually stir in milk. Return to heat & cook, stirring until sauce is thick & smooth. Add salt & pepper to taste & nutmeg. Combine egg yolks with a little

of the hot sauce, then stir egg mixture into sauce & cook over very low heat for 2 minutes, stirring constantly.

Brown eggplant slices on both sides in hot oil. Grease an ovenproof casserole dish & sprinkle bottom with remaining bread crumbs. Cover with layer of eggplant slices, then a layer of meat & continue until all

eggplant & meat is used, finishing with a layer of eggplant. Cover with sauce, sprinkle with grated cheese and bake in 350 degree oven for 1

hour. Serve hot. Yields 10—12 servings.

Contributed by Zoe Fovos

Ingredients 4 Medium Eggplants Salt 4 T. Butter 2 lbs. Ground Beef 3 Onions, chopped 2 T. Tomato Paste 1/4 Cup Parsley, Chopped 1/2 Cup Red Wine 1/2 Cup Water Dash of Cinnamon Salt & Pepper to Taste

Bechamel Sauce 2 to 3 Eggs, beaten

1/2 Cup Grated Cheese 1/2 Cup Bread Crumbs

6 T. Butter 6T. Flour

3 Cups Hot Milk 4 Egg Yolks, lightly beaten

Dash of Nutmeg Salt & Pepper to Taste

Cooking Oil

Pastitsio

Greek Lasagna

Meat Filling: 1 oz. Butter 1 1/2 lb. Ground Beef 2 T. Tomato Paste 3/4 Cup Dry Red Wine Pastistio: 1/2 tsp. Nutmeg 8 ox. Pkg. Macaroni(2 Cups raw) Salt & Black Pepper to taste 1 T. Olive Oil 1/4 tsp. Cinnamon 1 Large Onion, Finely Chopped 1/2 Cup Dried Bread Crumbs 1 1/2 Cup Grated Kefalotiri or Parmesan Cheese

Bechamel Sauce:

1/2 Cup Butter 4 to 6 Egg Yolks 8 T. Flour 1/4 tsp. Nutmeg 4 Cups Milk Salt & White Pepper

Instructions:

Melt 1 ounce of butter in a large skillet & sauté onion until soft & transparent. Add the meat, cook until browned. Mix to-

mato paste with wine & add to meat. Continue cooking, adding nut-meg, salt, pepper & cinnamon. Cook about 15 minutes. Take of heat. Cool & & mix in half the bread crumbs & half the grated cheese; set

aside. Do not allow meat to “bulk”, keep it separated. Cook the macaroni in boiling water with oil until soft. Drain & set

aside. Make Bechamel Sauce. Stir in 1/4 cup cheese. To Assemble: Grease a baking dish (like a lasagna pan) & sprinkle it with bread crumbs. Spread half the cooked pasta over the bottom of the dish & sprinkle it with 1/4 cup reserved cheese. Spread al of the meat over the pasta. Pour half the sauce over the meat & spread the

rest of the pasta over it. Sprinkle it with 2 tablespoons of cheese. Pour the rest of the sauce on top & smooth with a spatula. Sprinkle with the rest of the cheese & bread crumbs; bake in preheated 350 degree oven for 50 to 60 minutes. Let stand 10 minutes before cut-

ting into squares. Serve with Greek salad and lots of chilled retsina wine!

Saganaki Saganiki is the Greek word for the heavy skillet

used to cook this dish.

Ingredients:

8 Oz. Kelafotyri or Haloumi Cheese 1/2 Cup all-purpose flour Freshly-ground black pepper to taste 1/4 cup olive oil 2 T. Freshly-squeezed lemon juice

Instructions:

Cut cheese into slices 3 inches long and 1/2 inch thick, rinse under cold running water & pat dry on pa-per towels. Place the flour on a plate & season with the pepper. Toss the slices of cheese in flour to coat evenly. Heat the olive oil in a heavy-based skillet & cook the slices of cheese in batches, shaking off the

excess flour before frying. Cook for 2 to 3 minutes on each side, then transfer to a warm plate and pat with paper towels to soak up any

excess oil, if necessary. Sprinkle the Saganaki with the lemon juice and serve immediately. Serve with

Ouzo! Prep time: about 15 minutes

Yields 4 to 6 servings.

Contributed by Julia Antoniades

Spanikopita Spinach Pie

Ingredients: 2 lb. Spinach 1 Bunch scallions 1 lb. Bulgarian Feta Cheese 7 Eggs 3/4 Cup Olive oil 1/4 Cup Butter 1/2 lb. Pastry Sheets (FIlo Dough) Salt & Pepper to Taste

Instructions:

Clean & wash spinach; allow to drain. Chop spinach in a large mixing bowl; allow to drain. Chop spinach in a large mixing bowl. Brown onion in olive oil (1 Tablespoon). Ad unbeaten eggs to spinach. Break Feta cheese into small

pieces & mix with spinach. Add browned onion to mixture & season with salt & pepper. Melt butter & mix with olive oil.

Add 3 to 4 tablespoons of the butter/oil mixture to the spinach mixture, combining all the ingredients; set aside.

Brown 4 sheets of pastry individually in 350 degree oven (2 to 5 minutes on a cookie sheet); place aside. Grease a

10c15-inch pan & place 6 pastry sheets into pan, brushing each with the butter/oil mixture. Top with one of the baked

pastry sheets. (The use of the individually bakes pastry sheets in this recipe guarantees a pie that is not “soggy”)

Sprinkle with spinach mixture, alternating with baked pastry sheets and spinach. Cover with 6 individually buttered/oiled

pastry sheets. Bake at 350 degrees for 30 minutes. Remove from oven and pour remainder of butter/oil mixture over entire pie. Replace in oven

and bake an additional 30 minutes. Cool and cut into squares.

Contributed by Eleni Yokas

Tiropitakia Little Cheese Triangles

Ingredients:

1 lb. Filo leaves 1 lb. Fest Cheese, crumbled 3 Egg yolks 1 Cup melted butter 1 Cup Grated Parmesan or Romano Cheese 2 T. Chopped parsley 1 Cup Bechamel Sauce (See Recipe for Moussaka) Instructions:

Prepare béchamel sauce and allow it to cool; add feta cheese, eggs, grated cheese, parsley & 3 tablespoons melted butter to sauce & mix well. Cut filo sheets into

long strips, 3 inches wide, and brush with melted butter. Place 1 teaspoon of the cheese mixture at the bottom of each strip and fold the corner up to form a

triangle; continue folding in a triangular shape until the entire strip is folded. Continue this method until all the

ingredients are used. Place triangles on cookie sheets; brush each with

butter and bake at 375 degrees for 15 to 20 minutes, until golden brown. Serve at once. Tiropites may be

prepared ahead of time and frozen until ready to bake. Yields approximately 100 pieces

Contributed by Sophia Konugres

Easy Custard

from Virginia & Van Garner

Tyler, when we were in treatment and our tummies were upset, this custard soothed us and made us feel better. It’s easy and fast to make! No baking and no fuss. We still love to eat it as a dessert.

4 C. milk (you can substitute nonfat or lowfat) 4 eggs ½ C. sugar (you can substitute ½ C. Splenda) Dash salt 1 tsp. vanilla Mix with egg beater and put in double boiler. Cook over water until jelled. (Usually 30-45 minutes, but may be more.) Cool and serve. (Sprinkle with cinnamon if desired.)

Malassadas (Portuguese donuts - yum!) from Colette Johnson

Mix in large bowl: 3 cups flour 1/4 c butter 1/4 c scalded milk 1 yeast cake 1/4 c lukewarm water to mix yeast cake 4 eggs 1/2 c sugar 1 tsp salt It will be sticky, but keep mixing. Let rise in warm place covered, until double in size. Take in pieces and stretch out with fingers and fry in hot oil. Then roll in sugar. Keep hands wet with water or milk. Then enjoy every bite!

Graham Cracker Chewy Bars From Larkin Brogan

~Makes 24 Bars~ CRUST: 3 cups graham cracker crumbs ¾ cup (1½ sticks) unsalted butter, at room temperature ¼ cup sugar 2 tablespoons unbleached all-purpose flour TOPPING: 2½ cups (packed) golden brown sugar 4 extra-large eggs ²/3 cup graham cracker crumbs 1 tablespoon vanilla extract ¾ teaspoon salt ½ teaspoon baking powder 1 cup pecans, chopped TO PREPARE THE CRUST: Preheat the oven to 350°F. Using an electric mixer, beat the graham cracker crumbs, butter, sugar, and flour in a large bowl until moist and well blended. Press the mixture firmly and evenly over the bottom of a 13 x 9 x 2-inch baking pan. Bake until the crust is golden brown, about 10 minutes. MEANWHILE, TO PREPARE THE TOPPING: Whisk the brown sugar and eggs in a large bowl to blend. Add the graham cracker crumbs, vanilla, salt, and baking powder and stir until well blended. Stir in the pecans. Spread the mixture over the baked crust and bake until the filling is dark golden on top and moves slightly when the pan is gently shaken, about 25 minutes. Transfer the pan to a cooling rack and cool completely. Cut into 24 squares. Transfer the bars to a platter to serve.

\

YO’!! NEW JERSEY-STYLE CHEESE CAKE (Way better than New York-style. You got a problem with that!?!?)

MIX TOGETHER IN A MIXING BOWL 1 lb. Cream cheese (none of that fat-free stuff!) 1 lb. Ricotta cheese (whole milk!) 1 lb. Sour cream (use the real deal!) 1 cup Sugar 1 stick of Butter, melted 4 Eggs 3 Tbs. Flour 3 Tbs. Corn starch 1 Tbs. Vanilla ½ Lemon, squoze (or RealLemon equivalent) Pour the above into a 10" Springform pan, buttered & floured. (Line pan bottom with aluminum foil for e-z removal.) Bake for 1 hr. @ 325º. Let sit in oven (shut-off) for 2 hours. Put in ‘fridge for at least 6 hours or until solid. (I usually bake on the day before needed.)

Sometimes I get a big crack in my cheesecake. Don’t worry about it. Just imagine that it’s the Grand Canyon. This is delicious by itself, or you can decorate the top with fruit slices such as strawberries, raspberries, blackberries, kiwi, bananas, mandarin oranges, or pomegranate seeds.

Buon apetito from Jon Charles. (TNT Winter Team 2003 – and beyond) Go Team!

Peanut Butter Cornflake Crunch Bars

INGREDIENTS

1 cup light corn syrup

1 cup white sugar 1 cup peanut butter 10 cups cornflakes cereal

DIRECTIONS

1. Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.

2. Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.

3. Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

~from Kim Sobieck

We wish you a happy & full belly!!

Love, Frances & Katie Callero

WATERGATE (from Coach Vickie)

1 - pkg of Pistachio Instant Pudding (regular or sugar free is fine) 1 - can (15 or 16 oz) of crushed pineapple (natural juices is fine) 1 - 8oz container of Cool Whip (store brand works fine) - be sure to defrost a bit prior 1 - 16oz container of Sour Cream 2 - cups of white miniature marshmallows (you could use colored miniatures to add some fun) Optional: 1/2 - cup of chopped walnuts Directions for ingredients:

Empty Pistachio pudding mix in a bowl Add crushed pineapple to instant pudding and mix well (will thicken up a

bit) Add sour cream to mixture and mix well Add cool whip, again mix well Add the 2 cups of miniature marshmallows, mix well Add optional 1/2 cup of chopped walnuts, mix well

Once all ingredients are mixed together, I like to put the finished Watergate mixture in a nice bowl and then I finish dessert by smoothing down the top & garnishing with some additional miniature marshmallows; making a happy face, sprinkling all over or lining the rim of the bowl with the marshmallows (this can be timely however; fun)...ENJOY!

Fairy Cakes A Recipe from Eve, TNT participant Carol Meadows’s Niece

Hi Aunty Carol This is a lovely thought I love to make fairy cakes here is the recipe 4 oz Self Raising Flour 4 oz Marg 4 oz Caster Sugar 2 Eggs Tea Spoon of Vanilla Essence Put everthing in a bowl and stir and put into fairy cake holders and put in the over 180 degrees, cook 12-15 mins, my Mummy says you should not open the oven door before its time I always decorate mine with icing sugar and a cholotake button. Yum Yum> My Mummy says she has a apron and hat set she would like to send over to Tyler so we will put this in the post for him next week. I am so pleased you are my Aunty, I love you lots Eve xxxx Age 4 Copied and printed exactly as sent from Eve

OLD FASHIONED APPLE PIE

7 Medium Baking Apples,thinned sliced, cored, peeled

1. Purchase a double pie crust and set one crust into a 9// pie pan.

2. Preheat oven to 425 degrees.3. Place sliced apples into large bowl and set aside.4. Combine sugar or splenda, cornstarch, cinnamon, nutmeg, and salt in a

small bowl.

5. Sprinkle the mixture over apples and toss.6. Spoon apple mixture into piecrust.7. Place the second crust over the filling.8. Seal edges, trim, and flute. Make small slits on top of crust.9. Bake in a preheated 425 degree oven (40 to 50 minutes)

10.Serve with a scoop of ice cream on the top.

fCU-1 tf'./L€ l/i' /U1 /l/(CUj€/<- ~.CIV14d~/~

Tyler – this recipe is PURE comfort food and makes even the grayest of days seem sunny. People go crazy for this recipe!

BEST BERRY COBBLER

From Maureen Aller

Ingredients:

• Two 12-ounce packages frozen blueberries (or any berries of your choice) • 2 tablespoons cornstarch or tapioca (or thickener of your choice) • 1/3 cup plus 4 tablespoons granulated sugar • 1 1/2 cups plus 2 tablespoons all-purpose flour • 2 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces • 2/3 cup whole milk • 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 375°. Butter an 8-by-8-by-2-inch baking dish. 2. Mix the berries with 1/3 cup of the sugar, 2 tablespoons of the flour and 2

tablespoons of cornstarch or tapioca (do not skip this step – if you do, the cobbler will be runny!). Spoon into the baking dish.

3. In a large bowl, whisk together the remaining 11/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet/sticky dough. Drop rounded teaspoons of the dough over the top of the berries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.

4. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.

Note: sometimes the top will brown but the cobbler topping will not be done all the way through. If that’s the case, loosely cover with foil and bake an additional 10 minutes.

Jello Pudding Dirt Recipe From Coach Elizabeth

Ingredients - 2 cups cold milk 8 oz chocolate cool whip 1 packet chocolate flavored Jello pudding 16 oz chocolate sandwich cookies 10 plastic cups, 7 oz each Preparation: Pour the milk into a big bowl and add the Jello pudding. Beat well and let it rest for 5 minutes. Stir in half the cookies and all the cool whip. Place a tablespoon of the cookies not mixed with the cool whip into cups and fill the cup up to an inch from the top with the pudding mixture. Top with the rest of the cookies and chill for an hour. Decorate with gummi worms or gummi frogs. (Makes 10 Individual Servings)

Halloween Spooky Spider TreatsHalloween Spooky Spider TreatsHalloween Spooky Spider TreatsHalloween Spooky Spider Treats This is a fun way to spend a Sunday morning in the month of October. Or, prepare the Spooky Spiders for a Halloween party that you will be attending. No baking involved. Blend the ingredients together and mold. Here, let me show you: This recipe will make approximately 24 spiders… Ingredients: 1 package (8oz) sliced almonds 1/2 cup of sugar 1 package (9oz) chocolate wafer cookies 1/4 cup unsweetened cocoa powder 1/3 cup of light corn syrup 1/3 cup soy milk, vanilla Sugar Crystals, color of your choice Mini-Tootsie Rolls Sunflower seeds – Plain or Candy Covered (Trader Joe’s) Directions:

1. Place almonds and sugar in a food processor (or what you have to grind up) until coarsely ground. 2. Crumble cookies into almond mixture; add cocoa powder and mix into crumbs. 3. Add corn syrup and soy milk; mix to combine. (I used a mixer) Set the mixture aside for 30 minutes. 4. For the spider legs, use 1 mini-toosie roll for each spider. Tear candy into 4 parts. Roll each piece in the palm of your hands to a 3 1/2 inch rope. Line together all four ropes and connect in the center and press together. Separate the legs how you desire. 5. Press mixture into a Tbsp measure or roll with your hands; shape into the spiders body. Roll in sugar crystals. 6. For head, repeat, but smaller…tsp measure…and roll into crystals. 7. To connect the body and head, I used a tooth pick. Place the spider onto the legs. 8. Insert two sunflower seeds into the head for the eyes. 9. Place on a decorative plate and surround with Candy Corn. Voila! ENJOY! Source: hardcoreherbivore.wordpress.com/.../halloween/ From Rachelle Bugtong

BROWNIES - From Emily aged 9 niece of Carol Meadows

1 Box Betty Crocker Brownie mix 3 tbspns water 1/2 cup vegetable oil 2 eggs Stir all ingredients together until well blended. Grease the bottom of a 9" x 9" pan Pour the mixture into the pan and bake for 35-40 minutes on 350F Cool before cutting.

Puppy Chow From Tina Mossey

Ingredients: 9 cups Chex cereal 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 1/2 cups powdered sugar Preparation: Pour cereal into a LARGE bowl and set aside Pour the powdered sugar into a 2 gallon resealable food storage plastic bag. Directions: In a saucepan, melt butter, chocolate chips and peanut butter together until smooth. Pour the chocolate mixture over the cereal and stir with a spatula until all cereal is covered. Then, pour the cereal into the plastic bag with the powdered sugar. Seal the bag and shake until coated. Place the bag in the refrigerator to cool but shake occasionally to avoid everything molding together into one large lump. Tyler: My favorite recipe as a kid was Puppy Chow. Fun to make, even more fun to eat!! Enjoy!!!

Homemade Gumdrops From Bethany Auriel

You`ve probably thought about making your own candy before, but if you`ve ever taken a look at some of the candy recipes out there . . . well, they`re HARD! And most of them require special equipment, like a marble slab and a candy thermometer, which, if you`re like me, you probably don`t have kicking around.

Thankfully, there are some very yummy candies that are super simple to make at home and these delicious gumdrops are just that. Super easy and soooo good! I made them for Easter this year, but I suspect they will become a family staple.

You can make these with your own fruit juices, so the flavors are totally up to you. I tried three different options; the red used strawberry flavored Jell-O, the orange used orange extract and the green ones were made with lime juice. You can use any of these options, or you could use fruit flavored drink powders. Personally, I loved the flavors of the natural gumdrops, the lime ones were just the right mixture of sweet and sour.

Makes a LOT of gumdrops

4 c. sugar 1 1/2 c. boiling water 2 Tblsp. gelatin (increase slightly if using fruit juice which will dilute)

Flavoring and colors: I divided my gumdrops into four parts, one part was flavored with 2 Tblsp. lime juice, one part was flavored with 1 tsp. orange extract and the other two parts were mixed together and flavored with 2 Tblsp. strawberry Jell-O dissolved in 2 Tblsp. water.

Sprinkle gelatin over 1/4 c. cold water in a pot and let sit for 5 min.

Add boiling water and stir until dissolved. Place over medium heat and add sugar. Bring to a slow boil for 15 min. WARNING: Hot sugar water is EXTREMELY hot, don`t le t children anywhere near this part of the process!

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Divide into as many parts as you want flavors, and pour into separate pans, lined with tinfoil (trust me on this one, this stuff is STICKY!) to about 1/2″ depth. Add color and flavor to each pan and stir in with a wooden spoon to avoid tearing the tinfoil.

Let sit in the fridge overnight (two days really lets them firm up). Cut into squares and drop into a bowl of sugar, toss to coat. You can also cut them out with tiny cookie cutters!

Clean Up Tip: Gelatin can be hard to clean up because it sets on the dishes and when you mix it with sugar . . . deadly combination! Use water as hot as you can stand it, let the dishes soak for 5 minutes before scrubbing with a rough sponge or scrubby.

Kim’s Sugar Cookies

Ingredients:

2 cups all-purpose flour, sifted ¾ cup sugar, plus additional sugar for topping

2 tsp. baking powder 2/3 cup vegetable oil

½ tsp. salt 2 tsp. vanilla extract

2 large eggs 1 tsp. grated lemon zest

1. Sift flour, baking powder and salt into a medium bowl and mix well.

2. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract, and lemon zest and mix

well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or

longer.

3. Preheat the oven to 400 degrees.

4. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.

Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press

the top of each cookie lightly with the glass to flatten, misting the glass with water and dipping

in sugar before pressing each cookie. (or do it Kim’s way: use a spoon, get it moist by making

tops of cookies flat, then dip back of spoon into sugar, place on cookies!)

5. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes.

Remove to wire racks to cool completely. Store in airtight containers or freeze for future use.

You !Yummy AppleApple Dip

Here’s what you’ll need:

5-6 Green applesGreen apples1 Liter of 7Up1 container soft cream cheese1 container of caramel sauce (You can find a jar of caramel usually by the ice cream topping section at the grocery store.)4 SKOR candy bars

Overnight: Place the sliced apples in a bowl. Pour 7Up over the apples, enough to cover them all. Place the 7Up bowl of apples in the refrigerator overnight. (This will make the apple fizzy when you bite them! Yum!)

Next Day: Grab a serving plate; but make sure it’s not your mom’s priceless plate! Neatly, smear the soft cream cheese over the plate. Pour the caramel sauce on top of the cream cheese (you can lick your fingers)! Next, open the SKOR candy bars and put them in a bag. Start smashing the SKOR bars until crumbly. Sprinkle the candy over the plate.

Go grab your sliced fizzy apples from the fridge and place them around the edge of your dip plate and BAM! Now you have a terrific dip and snack!

Remember! Keep the plate of fruit and dip refrigerated until you are ready to serve. Make sure you taste your recipe, because more than likely your dip will be a hit and you’ll SKOR!!! (from Maday Anderson)

Kitty Litter Cake courtesy of Mentor Dawn Newfeld

(Serves 10-12) 1 box spice or German chocolate cake mix 1 box of white cake mix 1 package white sandwich cookies 1 large pkg. vanilla instant pudding mix A few drops green food coloring 12 small Tootsie Rolls or equivalent "Serving Dishes and Utensils:" 1 NEW cat-litter box, 1 NEW cat

litter box liner, 1 NEW pooper-scooper. Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green

food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist,

but not soggy. Place liner in litter box and pour in mixture. Unwrap 3 Tootsie Rolls and heat in microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the

mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.

Place box on a sheet of newspaper and serve with scooper. Enjoy!

GERMAN BLUEBERRY CAKE Ingredients 1 1/2 c. sifted flour 1 c. sugar dash salt 1/2 c. soft butter 4 c. blueberries 1 tbsp. lemon juice 3 tbsp. quick cooking tapioca 1/2 tsp. salt 1/8 tsp. cinnamon Combine flour, 1/2 of the sugar, salt and the butter. Mix all with a pastry blender or a fork until crumbs are formed. Measure 3/4 c. of the mixture and set aside. Press the remaining crumbs into a lightly buttered spring form pan. Go about 3/4” up the side of the pan. Combine the blueberries, lemon juice, the remaining sugar, tapioca, salt and cinnamon. Let the mixture stand for 15 minutes. Spoon the blueberry mixture

into crumb lined pan. Bake at 425 for 20 minutes. Then sprinkle the reserved crumbs and bake another 20–25 minutes longer or until crumbs are golden brown. Serve warm or cold topped with whipped cream or with a scoop of vanilla ice cream. Serves 8-10

Pumpkin Bread with Chocolate Chips From Carolyn Napper

Ingredients 1 c. butter or margarine 3 c. sugar (I usually use only 1/2 of the amount because of the chips) 3 c. flour (I usually use whole wheat but any kind is good) 1 1/2 t. salt 1 tsp cinnamon 1/2 tsp. nutmeg 1 tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 can 16 oz pumpkin 3 eggs slightly beaten 1 tsp vanilla 1 bag chocolate chips Also you can add raisins and nuts too if you so desire Directions: Preheat oven to 350 1. Beat butter and sugar until creamy. 2. Mix flour, salt, cinnamon, nutmeg, cloves, baking powder and baking soda in a separate bowl. 3. Add flour to butter and sugar and mix, add vanilla, eggs and pumpkin. Mix it well and it will build strength in your arms. 4. Finally add the bag of chocolate chips and stir again. Once you have mixed the ingredients well. Place in a baking loaf pan (81/2 by 4 1/2) that has had butter and a dusting of flour in it and bake for 60-65 minutes until a toothpick or knife comes out clean. I think it makes two loaves. I usually double the recipe so I can't remember You can also use smaller mini-loaf pans and make smaller loaves for eating later or sharing with friends. You can also freeze it and save it for later. This is a great snack at Halloween, thanksgiving or just about any time.

Amazing Tyler’s Pumpkin Mousse Pie Recipe sent by Lilly Jimenez

Prep: 10 Min. Bake: 15 Min. Chill: 4Hrs. Serves: 8 Cost per serving: .58 Cents

Ingredients 1 9 Inch frozen pie crust ( thawed) 1 tsp. unflavored gelatin 1cup canned pumpkin puree 1tsp. pumpkin-pie spice ½ tsp. vanilla extract 3 large egg yolks ½ cup sugar 1 cup heavy cream, whipped to stiff peaks

Instructions Place a baking sheet in oven and preheat to 400F. Bake pie crust until golden

brown, 12 to 15 minutes. Place crust on a wire rack to cool completely. In a small bowl, sprinkle gelatin over 1 tbsp. cold water and set aside. In a small

bowl, stir together pumpkin, pumpkin-pie spice and vanilla extract until well blended. Place 2 inches water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160f on an instant-read thermometer. Remove from heat and continue to whisk until cool an increased in volume, about 5 minutes.

Heat gelatin mixture at 5- second intervals. Let cool slightly, then whisk into egg yolk mixture.

Fold pumpkin mixture into yolk mixture. Fold in whipped cream. Scrape filling into cooled pie crust and spread evenly. Cover lightly with plastic until set, at least 4 hours and up to 1 day.

Kitchen Tip: Instead of whisking, you can use a handheld electric mixer to blend the

egg yolk mixture.

Tyler, enjoy your pie! You are awesome.