This incredible Chocolate Cookie recipe put my dad “on the map”.  Be a hero with your friends!  Guaranteed to NOT be enough for leftovers (ever!)

Cream Together:

1 Cup butter flavored Crisco
1 Cup brown sugar
1/2 Cup white sugar

Add:

2 Eggs
1 tsp. vanilla

Beat with an electric mixer until light and fluffy.
(High speed for about 5 min)

In a separate bowl place:

2 1/4 cup all purpose flour
1 tsp. baking soda
1 1/2 tsp. salt

Whisk dry ingredients to mix.

Add dry ingredients to Crisco mixture.  When all flour is mixed in, add 1 large and 1 small bag of Nestles Chocolate CHUNKS (the chips are de-riguer… use CHOC CHUNKS for these special cookies!), and about 1-1 1/2 cups of chopped walnuts or pecans. Bake for 14 mins (check) at 375 degrees with the oven rack toward the upper level.  Ovens vary . . . be sure you don’t overcook!

2 teaspoons tapioca flour
2 tablespoons white vinegar
2 teaspoons oyster sauce
1 tablespoon sriracha sauce
2 tablespoons Thai ketchup
2 teaspoons Golden Mountain Sauce
2 tablespoons sugar
1 tablespoon light soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon Thai pepper powder
1 tablespoon left over from frying chile (see above)
5 tablespoons water
1/2 cup cashew nuts (more or less to suit your taste)

In a small mixing bowl, mix all of the ingredients listed above. Saute this sauce in a wok until it starts to thicken (add a bit more water if it becomes too thick). Add the cooked chicken and other cooked ingredients back into the wok with the sauce. Add cashew nuts, water chestnuts and spring onion. Stir for just a moment then promptly remove from heat. Transfer to serving dish and spoon over steamed jasmine rice. Enjoy!

(real agents DO eat quiche! 🙂

Ingredients:
7 oz. pkg refrigerated breadstick dough
1 teaspoon olive oil
1 c. slivered onion
1-2 clove garlic, minced
3/4 c. shredded mozzarella
1 c. (1/4″ thick) sliced plum tomato
1/4 c. shredded fresh basil
1 c. evaporated skim milk
1- 1/2 t. cornstarch
1/4 t. freshly ground pepper
2 whole eggs
1 egg white

Separate dough into strips. Coil 1 strip around itself in spiral. Add 2nd
strip to end of first, pinching ends to seal; continue coiling to make an
8″ flat circle; roll into 13″ circle, fit into a 9″ quiche dish, coated
with cooking spray. Flute edges.

In a skillet, heat oil until hot, sauté onion and garlic 8 minutes until browned.
Spread mixture on crust. Sprinkle with cheese. Top with tomato slices, fresh basil.

Process next 5 ingredients in blender until smooth. Pour over tomatoes.

Bake 350o, 45 min. or until a knife comes out clean; let stand 10 min.

Serves 6.
Calories 207; Fat 6.9 g; Carb. 18g; Chol. 84; Sodium 341 g; Calcium 234 g.

In a large bowl mix with a pastry blender:
1c. butter
2c. flour
1/2c. powdered sugar

Bake this shortbread for 12-15 min. in 350 degree oven.

Mix:
4 slightly beaten eggs
2c. granulated sugar
6T. fresh lemon juice
2t. lemon rind
4T. flour
1t. baking powder

Pour over baked crust. Bake 25 min. or until mix sets up and crust is golden. Powder sugar the crust. Cut into bars.

Ingredients:
3 – 4 large ripe tomatoes, or about 2-1/2 lbs (to make 6 cups chopped tomatoes).
2-5 large cloves of garlic peeled and coarse chopped.
A generous cup of fresh basil leaves, torn into pieces.
About 1/2 cup olive oil.
Salt and Pepper to taste – be generous!
1/2 cup grated parmesan cheese.
About 1/3 cup Muenster cheese, cut into small cubes.
Add red chili pepper to taste.

Makes Pasta for 4

Course chop the tomatoes – no peeling or seeding is necessary. Place them into a large ceramic bowl (not aluminum, anyway). Add the crushed garlic, chili pepper, fresh basil, olive oil, salt and pepper. Taste and adjust seasoning (may need more salt or pepper). Let this stand at room temperature for at least one hour.

Five minutes before pasta is ready, briefly heat sauce – do not cook

Cook the pasta, drain it, and return it to its lightly warmed pot. Spoon off about 1/4 cup of the liquid from the tomato mixture, add it to the cooked pasta and toss. Next, add the parmesan and toss. Add half the tomato sauce and toss. Now add the Muenster and the remaining tomato sauce. Toss and serve.

Recommendations:
1). Let the tomato mixture stand for 2 – 3 hours at least.
2). The cooked pasta must be kept warm enough to melt the Muenster cheese and warm the tomato mixture.
3). This recipe is great with home grown tomatoes!
4). It´s just fine if you adjust any of the proportions.
5). Don´t rinse off the basil – we find it loses its taste.

Ingredients:
1 lb stewing beef
1 lb wide noodles
1 qt water
1/2 tbs pepper
1 tbs salt
3 cloves garlic
1/2 tsp cinnamon
2 stalks celery
1 tbs soy sauce
1 cup bean sprouts
1 tbs spring onion (chopped)
1 tbs cilantro (small pieces)

In large pot, combine beef, water, pepper, garlic, cinnamon, soy sauce and celery stalks. Bring to boil, then reduce heat and simmer for 2 hours. Remove celery.

Boil noodles according to instructions, drain. Place in bowl. top with bean sprouts, spring onion and cilantro. Pour meat and soup into bowl.

ENJOY

In Italy, it is typical for families to serve the following lentil dish when celebrating a New Year. The tradition is that lentils represent wealth and good fortune. Therefore, you will experience financial success in the coming year if you have this dish as part of your New Year’s meal.

Ingredients:
1/2 lb. dry lentils
2 Tbls. tomato pure’e
2-4 cloves garlic, chopped
2 cloves garlic, whole
1 Tbs. fresh rosemary (chopped)
2 Tbs. olive oil
Salt to taste
Fresh ground pepper (try a blend of different whole peppers and allspice in your grinder!)
2 cups vegetable broth (or stock)

Soak the lentils in cold water for 4 to 5 hours. Drain. Sauté chopped garlic and rosemary in olive oil. Add tomato pure’e. Cover lentils with water after soaking an boil for 20 minutes with the whole garlic cloves. Drain lentils again. Add garlic-rosemary mixture along with tomato pure’e and vegetable broth to lentil. Simmer lentils until soft (about 40 minutes). Remove whole garlic cloves (if you can still fine’em!); mince or mash and return to beans. Salt and pepper to taste.

Lentils are a typical accompaniment to southern-cooked greens or Italian pork dishes.

Buono apetito!

Ingredients:
3 cups cooked rice
1 cup sliced beef
1/2 cup baby corn (fresh or canned)
1/2 cup mushrooms (cut into quarters)
1 medium onion (sweet) sliced
1/2 cup red / green bell pepper
1 tbs soy sauce
2 tbs oyster sauce
1 tbs flour
1 tbs brown sugar
1 tbs sliced ginger (pounded)
1/2 tsp garlic powder
1/2 cup beef broth
1/2 cup vegetable oil

Combine meat, pounded ginger, brown sugar, soy sauce, garlic powder and flour. Marinate for 1 hour.

Heat oil in wok and brown beef for 2 minutes. Add vegetables, stir-fry for 2 minutes. Then add beef broth. Cover and simmer for 3 minutes. Add oyster sauce, tossing lightly and then spoon over rice.

ENJOY

Light and easy; low fat and fancy
Ingredients:
4 (4oz.) skinned, boned chicken breast halves
1/4 tsp. pepper
3 cloves garlic, diced
1/4 tsp. garlic powder
2 (10z.) 98% fat-free ham slices, halved
3/4 c. shredded part skim mozzarella cheese
1/2 c. corn flakes, crushed
1/2 tsp. paprika
1/3 c. skim milk
vegetable cooking spray

Flatten chicken to 1/4 inch thickness with meat mallet or rolling pin. Sprinkle pepper and diced garlic over chicken, and top each breast with a piece of ham and 3 tbs. of cheese. Roll up jelly-roll fashion; tuck in sides, and secure each roll with wooden picks.

Combine corn flakes, paprika and garlic powder in a shallow dish. Dip chicken rolls in milk, dredge in corn flake mixture and place in an 11 x 17 inch baking dish. Bake at 350 degrees for 30 minutes or until done.

ENJOY

Another guilt-free tasty meal – all veggie!
Ingredients:
1 cup 1% cottage cheese
2 Tbsp. parmesan cheese, grated
8 oz. fettuccine
3 quarts boiling water
2 Tbsp. unsalted, whipped margarine, cut into small pieces
Salt,  to taste
Freshly ground black pepper, to taste (look for whole pepper blends in finer grocery stores. The various flavors and colors are a special touch to otherwise drab black pepper.

Place cottage cheese and parmesan cheese in a blender and whirl until mixture is smooth and thin. Set aside.

Cook the pasta according to package directions, stirring occasionally, and drain pasta while it is a bit firm, or al dente.

Pour the cheese mixture into a large serving bowl. Add margarine and toss pasta until all the margarine is melted and the pasta is well coated with cheese sauce.

Season with salt and pepper to taste.

Serve Hot.
(makes 3 servings)