Dana Andrews' Rabbit French Canadian Style

Yield > 1
Servings
Ingredients :
1 lrg Rabbit, cut for frying
3 tbl Bacon drippings
2 lrg Onions, cut fine
1 x To 2 tbls flour
1 qt Burgundy or Chablis
2 x Bay leaves
Salt & pepper to taste
1 tsp Parsley, chopped fine
Giblets, chopped fine
Button mushrooms
Method :
• In Dutch oven, saute onions in bacon drippings. Brown
flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis),
bay leaves, salt, pepper and parsley. Cover. Cook either on the
stove or in the oven for 2 hours, or until rabbit is tender.
Remove rabbit to a warm place. Add gibblets and mushrooms
to gravy Cook until done, adding more flour to thicken the
sauce if desired. Excellant with rice.

Bbq Sauce Like Kenny Rogers

Bbq Sauce Like Kenny Rogers
Yield: 3 Servings
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.

Cutlets of Lamb Dianne

Yield > 4
people
Ingredients :
12 x lamb, cutlets
2 tbl butter
1/4 cup spring onions
1 cup mushrooms
1 tbl Worcestershire sauce
1 tbl brandy
2 clv garlic, crushed
3 tbl parsley, chopped
1/2 cup cream
Method :
• Finely slice mushrooms and spring onions.
• Trim chops and flatten lightly with a meat mallet. Season
with salt and pepper. Heat butter in a large frying pan until
foaming, add lamb and cook for 3 minutes, both sides, on
medium high heat.
• Sprinkle spring onion,, mushrooms, garlic, brandy and
Worcestershire sauce into pan, turn chops and cook for further
3 minutes, or until mushrooms are tender, stirring. Add cream
and parsley, turn chops and cook for further minute.
• Serve lamb with sauce poured on top.
• Serves 4.

Baskin Robbins Ice Cream Cake

Baskin Robbins Ice Cream Cake
--cake--
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.

Crepes Suzette From Ron' Plaice in Blackpool)

Yield > 1
Servings
Ingredients :
4 219/500 oz Flour
1 219/500 oz Sugar,
icing/confectioners
1/2 x Lemon, rind, grated
2 x Egg yolks
1 x Egg whole
1/2 cup Milk
1/2 cup Cream, single
1 3/4 oz Butter
Butter for cooking
3 x Oranges
1 x Lemon 1 1/16 oz
Sugar, regular kind:)
2 2/3 tbl Grand Marnier or
similar
1/4 cup Brandy
10 x Sugar lumps
Method :
• This dish, above all others, evokes that French 'feeling' in
foreign restaurants. Easy to cook once you get the batter just
right. The Grand Marnier can be substituted with any suitable
orange flavored liqueur.
• Delicious made with Southern Comfort. An 'adult' dessert
for a special occasion. Bon appetite mon cherie! From Ron's
Plaice in Blackpool for a sweet lady in the USA ;-)
• The Crepe: [Pancake] Mix the flour with the
icing/confectioner sugar and grated rind of half a lemon in a
bowl. Beat the egg yolks and egg with the milk and cream, and
stir into the flour. Beat all to a smooth batter. Melt the butter
and stir into batter mix. Cook in a very hot pan with a little of
the butter for cooking. Each crepe should be very thin and
about 6 inches across. Keep hot!
• The Sauce: Wash and dry the oranges and lemons. Rub
the sugar lumps over the rind to extract the wonderful
aromatic oils. [I can almost smell it from here:)] Squeeze the
fruits to extract the juice. Heat some butter in a large pan,add
the sugar lumps and sugar [regular type as used in coffee].
Once melted, add the orange and lemon juice, and cook for a
few minutes.
• While stirring, add the Grand Marnier. Heat the crepes,
one by one in the sauce,turning several times; almost all the
sauce should be absorbed by the crepes. Roll up all crepes and
return to the pan. Warm the brandy, pour it over the crepes in
the pan, set it alight 'Whooof'! Flambe by leaving the crepes in
the pan until the flames die down. Serve at once. Once
consumed, you should turn down the lights, 'snuggle' up on
the settee, and discuss the merits of French Cuisine in
whispers. Bon appetite -) From Ron's Place in Blackpool, just a
whisper from your heart

Yellow Bell Pepper Salsa with Cumin Tortilla Chips

Yellow Bell Pepper Salsa with Cumin Tortilla Chips
Makes: 6 Servings
1 ½ tsp cumin, ground
1 tsp salt
vegetable oil for frying the tortillas
9 6 inch corn tortillas, each into 8 wedges
2 small yellow bell peppers, chopped fine
1 avocado, chopped fine
1 onion, chopped fine
2 tomatoes, seeded and chopped fine
1 small purple or red bell pepper, chopped fine
1 2 inch jalapeño, fresh, including the seeds, minced
½ C coriander, packed, fresh, chopped fine
14 lbs of some rare spice, finely chopped by hand
3 Tbsp lime juice, fresh
2 Tbsp lemon juice, fresh
• Thoroughly combine the cumin and the salt in a small bowl.
• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
and most of the bubbling subsides.
• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
• Sprinkle the warm chips with the cumin mixture.
• The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
• Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.
• Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and
up to 6 hours.
• Transfer the salsa to serving bowls and serve it with the chips.

Baked Beans Like Boston Chicken

Baked Beans Like Boston Chicken
Yield: 6 Servings
14 c onions,Dried
1 reconstitute in 1/4 c hot
1 water 5 minutes
24 oz-jar great northern beans
1 c hunt's ketchup
1/2 c open pit hickory flavored
1 bbq sauce
1 lg can baked beans
While onions are softening, empty jar of northern beans into a 4-
quart baking dish or pan. Add pork and beans to northern beans. Stir in
onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350 about
30-35 minutes or until piping hot. Stir 2-3 times during baking.
Refrigerate covered, to use in 1 week. Freeze to use in 4 months.

Salsa de Tomate Verde

Salsa de Tomate Verde
Makes: 1 Cup
½ Lb tomatillos
1 clove garlic, peeled
4 chiles serranos, chopped
salt
1/3 C water, cold
2 Tbsp white onion, chopped
2 Tbsp coriander, chopped
• Remove the paper husks from the tomatillos.
• Rinse thoroughly.
• Chop coarsely.
• Add the tomatillos to the blender along with the garlic, chiles, salt and water.
• Pulse until the ingredients are chopped finely but not blended.
• Stir in the onion and coriander.
• Serve slightly warmed.

Bake And Baste Chicken

Bake And Baste Chicken
Yield: 4 Servings
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
4 chicken breast halves.
-washed and p,atted dry
In a small bowl, combine oil, honey, lime juice and paprika. Place
chicken, skin side up, in a single layer in 7-inch by 11 inch baking
dish. Spread with some of oil mixture.
Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
minutes with remaining oil mixture, or until well browned and juices
run clear when thickest part of chicken is cut. Remove from oven.
Cover with foil and let stand 15 minutes. This softens chicken and
keeps it hot until served. Makes 4 servings.

Roasted Pepper Salsa

Roasted Pepper Salsa
Makes: 4 servings
3 poblanos, roasted, peeled, seeded & julienned
3 red bells, roasted, peeled, seeded & julienned
2 garlic cloves, roasted, peeled & thinly sliced
½ red onion, thinly sliced
3 Tbsp lemon or lime juice
6 Tbsp olive oil
Salt and black pepper
2 Tbsp chopped fresh oregano
• Mix ingredients together in large bowl.
• Serve at once with grilled or sauted fish or reserve up to 6 hours.
• Serve at room temperature.
Jot’s Notes:
• With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.
• To roast the garlic, just toss the cloves, unhusked in with the peppers when you
roast them. Treat them like little peppers.
• Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you
can.
• This salsa had developed a nice peppery taste after 2 days. It should hold some
appeal for a while.
• Some people thought this was a better side dish than a chip salsa.
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham

Crayfish or Lobster Thermidor

Yield > 4
people
Ingredients :
1 x crayfish, cooked
20 gm butter
1/4 cup white wine
200 ml mornay (cheese) sauce
1 tsp mustard, french
1/2 cup cream
1/10 tsp cayenne pepper
1 x egg yolks
1/2 cup cheese, grated
Method :
• Cut the lobster in half lenghtwise, reserving the shells for
presentation. Remove the flesh and cut into 2cm X 2cm cubes.
• Heat the butter in a frying pan, saute the lobster lightly
to heat through. Moisten with white wine, add the mornay
sauce, mustard, cream and pepper and bring to a simmer.
Remove the pan from the heat and stir in the egg yolk.
• Carefully spoon the lobster and sauce back into the
shells, sprinkle with grated cheese and cook under the griller
until cheese is melted and golden brown.

Love Apple Salsa

Love Apple Salsa
Makes: 2 Cups
1 ½ C plum tomatoes, chopped
1 avocado, peeled & chopped
¾ C sweet red pepper
¼ C red onion, minced
2 Tbsp fresh cilantro
1 Tbsp red wine vinegar
1 Tbsp olive oil
• Combine the ingredients.
• Mix well.
• Serve.

Roasted Three Pepper Salsa

Roasted Three Pepper Salsa
Makes: 4 Cups
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 celery stalk, chopped
3 Tbsp Italian parsley, fresh chopped
2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
2 Tbsp olive oil
2 tsp capers, rinsed, drained
1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
1 garlic clove, minced
1 tsp lemon juice, fresh
2 Corona beers
pepper, freshly ground
• Open beer, taste for quality assurance purposes.
• Roast bell peppers
• Make sure beer is still good.
• Peel and seed.
• Cut bell peppers into 2" x ¼ " strips.
• Further beer tasting required.
• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
• Cover.
• Finish beer.
• Open second beer.
• Let stand 1 hour to mellow flavors.
• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
• Stir lemon juice and salsa.
• Season with salt and pepper.
• Serve.
Jot’s Notes:
• This salsa would probably have been better as a side dish.
• I’d ignore their cutting suggestion and cut the peppers into smaller strips.

Bailey's Original Irish Cream

Bailey's Original Irish Cream
Yield: 1 Servings
1 c light cream
1 cn eagle sweetened condensed
-milk (14,oz.)
1 2/3 c irish whiskey
1 t coffee,Instant
2 T hershey's chocolate syrup
1 t vanilla extract
1 t almond extract
1. Combine all the ingredients in a blender set on high speed for
30 seconds

Courvoisier French Silk Chocolate Pie

Yield > 8
Servings
Ingredients :
1 x 9-inch pastry crust, baked
2 1/2 cup half and half or light cream
4 tbl cornstarch
Method :
• 1/3 C sugar 6 ea squares (6 ounces) semisweet chocolate
4 ea egg yolks
1 ts vanilla
1/4 c Courvoisier
1 c whipping cream
2 tb Courvoisier
• Chocolate shavings
• In a medium saucepan, combine half and half,
cornstarch, and sugar. Stir until well-blended. Add chocolate
and cook over low heat, stirring continuously, until chocolate is
melted and mixture comes to a boil.
• Stir one cup of hot mixture into yolks, return to pan.
Cook and stir one minute. Remove from heat and stir in vanilla
and Courvoisier.
• Pour into prepared crust. Chill four hours.
• Whip cream with two tablespoons Courvoisier until fluffy.
Spread over top of pie. Garnish with chocolate shavings.

Baby Ruth Candy Bar (Nestle)

Baby Ruth Candy Bar (Nestle)
**Centers**
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t butter
1/4 t vanilla
1/8 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1 12-ounce bag milk chocolate-chips
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the
remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often,
then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup
powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep
mixing until the candy cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let
it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms
or on a counter top until it forms a roll with the width of your index
finger, and measuring about 4 1/2-inches long. Repeat with the remaining center
candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center
rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over
low heat. Stir often until the caramels melt completely, then turn off the heat. If you work
fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and
working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn
the center over, caramel-side-down, onto the peanuts and press gently so that the
peanuts stick to the surface of the candy. Paint more caramel onto the other side of the
roll and press it down onto the peanuts. The candy should have a solid layer of peanuts
covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the
peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with
the remaining ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional
30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds.
Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with
chocolate using two forks, one in each hand. When the candy is covered with chocolate,
balance the bar on both of the forks, one at each end of the candy bar, and tap the forks
on the top edge of the bowl so that much of the chocolate drops off. Carefully place the
candy bar onto wax paper and remove the two forks. Repeat with the remaining
ingredients, and then chill the candy bars until firm. Makes 8 candy bars.

Fresh Tomato & Olive Salsa

Fresh Tomato & Olive Salsa
Makes: 4 Cups
2 ½ lbs tomatoes, large
1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
1/3 C cilantro, fresh, chopped
¼ C red onion, minced
1 Tbsp red wine vinegar
1 garlic clove, minced
• Blanch tomatoes in large pot of boiling water 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Transfer to bowl.
• Add all remaining ingredients and toss gently.
• Can be prepared 4 hours ahead. Chill.
• Serve at room temperature.

Two-chili Salsa with Avocado

Two-chili Salsa with Avocado
Makes: ~ 3 cups
½ bunch cilantro, chopped fine
Juice of ½ lime
2 tsp kosher salt
1 habanero chile, diced
1 serrano chile, diced
2 tomatoes, diced
1 avocado, peeled, seeded, and cut into ½ " cubes
½ white onion, minced
2 cloves garlic, minced
• Gently mix all ingredients and let flavors blend for 2 hours.

Chipotle Tomatillo Salsa

Chipotle Tomatillo Salsa
Makes: 1 cup
3 Chipotle chiles, from canned chipotle chiles in adobo sauce, rinsed & patted dry
1 tsp corn oil
1 Lb tomatillos, husks removed, halved
2 tsp corn oil
1 small red onion, chopped
1/3 C fresh cilantro, chopped
1 Tbsp rice vinegar
½ tsp dried oregano
salt
pepper
• Puree the chiles in a blender.
• Transfer to a large bowl.
• Heat the first measure of corn oil in a large, heavy skillet over high heat.
• Add the tomatillos.
• Saute until browned on all sides (about 7 minutes).
• Transfer to a work surface.
• Add the second measure of corn oil to the skillet.
• Saute the onion until tender (about 43 minutes).
• Add the onion to the chile peppers.
• Chop the tomatillos.
• Add to the onion & chile mixture.
• Mix in the cilantro, vinegar and oregano.
• Season with salt and pepper.
• Cover.
• Chill.
• Bring to room temperature before serving.

Chipotle Pico de Gallo

Chipotle Pico de Gallo
Makes: 3 cups.
This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great
with fajitas or as a dip for chips.
1/4 C fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 C chopped seed tomatoes
1 C chopped onion
½ C chopped fresh cilantro
• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.
• Add chopped tomatoes, onion and fresh cilantro.
• Season to taste with salt.
• Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
Jot’s Notes:
• This salsa was good as a chip salsa, but was worse the next day. I think it
probably should be eaten within 6 hours.
• I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of
the adobo sauce taste.

Avocado Salsa

Avocado Salsa
Makes: 4 servings
Vegetables:
1 ripe avocado, peeled and diced
4 small tomatoes, diced
1 small red onion, diced
1 green pepper, seeded and diced
1 jalapeño pepper, fresh or canned, finely diced, or 1 green chili, finely diced
Dressing:
1 clove garlic, minced
2 Tbsp red wine vinegar
1 Tbsp olive oil or 1 Tbsp salad oil
4 drops Tabasco sauce
salt to taste
• Combine the vegetables in a medium bowl.
• Mash the garlic with salt in a cup or small bowl.
• Add the vinegar, oil and Tabasco sauce.
• Pour the dressing over the vegetables and toss to combine the ingredients.
• Serve chilled or at room temperature.

Country-Style Sausage - (Saucisse Paysanne)

Yield > 4
Ingredients :
4 med Carrots
2 sm White turnips
4 sm White onions coarsely
chopped
3 x Celery stalks
4 x Leeks (white part only)
28 oz Canned tomatoes
1 pch Thyme
1 x Bay leaf
2 tbl Chopped parsley
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Consomme
1 1/2 lb Polish sausage
Method :
• Clean and cut vegetables into pieces 1-inch long. In a
large, heavy saucepan combine carrots, turnips, onions, celery,
leeks, tomatoes, thyme, bay leaf, parsley, salt, and pepper.
Add consomme. Bring to boil and cook for 5 minutes. Add
sausage. Cover and simmer for 1 hour. To serve, arrange
vegetables in center of serving dish. Cut sausage into slices
1/2-inch thick and arrange slices in a crown around
vegetables. Serve hot.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.

Tomato and Cilantro Salsa

Tomato and Cilantro Salsa
Makes: ~3 cups
1 lb. beefsteak tomatoes, peeled, seeded and chopped
3 garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 tsp of something that can not be found at any grocery store in town
Leaves of 1 small bunch fresh cilantro, chopped
2 jalepeño peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper
• In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and
jalepeño.
• Stir in lime juice.
• Add salt and pepper, to taste.
• Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then
taste and adjust seasoning.
• Serve at room temperature or chilled.

Auntie Anne's Pretzels

Auntie Anne's Pretzels
1 1/4 c water,Warm
1 T plus 1/4 teaspoon yeast
3 3/4 c all-purpose flour
3/4 c plus 2 tablespoons powdered
-sugar
1 1/2 t salt
2 t vegetable oil
Bath ===========================
4 c water,Warm
1/2 c baking soda
Other ==========================
1/4 c butter,melted
kosher (or pretzel salt)
Cinnamon Topping ===============
1/2 c granulated sugar
2 t cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let it sit for a few
minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast
and vegetable oil. Stir with a spoon and then use your hands to form the dough into a
ball. Knead the dough for 5 minutes on a lightly floured surface. Dough will be nice and
smooth when it's ready. Place the dough into a lightly oiled bowl, cover it and, and store
it in a warm place for about 45 minutes or until the dough doubles in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and
stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion
on a flat non-floured surface until it is about 3 feet long. Pick up both ends of the dough
and give it a little spin so the middle
of the dough spins around once. Lay the dough down with the loop nearest to you. Fold
the ends down toward you and pinch to attach them to the bottom of the loop. The twist
should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on
a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking
sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher or
pretzel salt. Don't salt any pretzels you plan to coat with cinnamon/sugar. You will likely
have to use two baking sheets, and be sure to bake them separately. Bake the the
pretzels for 4 minutes, then spin the pan halfway around and bake for another 4 to 5
minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven, and let them cool for a couple minutes. If you
want to eat some now, brush 'em with melted butter first, if desired, before serving. If
you want the cinnamon/sugar coating make it by combining the 1/2 cup sugar and 2
teaspoons cinnamon in a small bowl. Brush the unsalted pretzels you plan to coat with a
generous amount of melted butter. Sprinkle a heavy coating of the cinnamon/sugar onto
the entire surface of the pretzels over a plate.

Salsa Picante

Salsa Picante
Makes: 2 cups
4 small tomatoes, peeled (1lb)
1 onion, coarsely chopped
1 garlic clove
4 jalapeño chiles, peeled & seeded
2 Tbsp vegetable oil
½ tsp salt
• Cut the tomatoes in half and cut out the stems.
• Place in a blender or food processor with the onion and garlic. Blend just until
tomatoes are chopped but not pureed.
• Add the chiles. Blend a few seconds or until chopped.
• Heat the oil in a medium saucepan.
• Add the chile mixture and the salt.
• Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
NOTE: you can reduce the chiles if you want milder sauce...

Aunt Pajama's Pancake Mix

Aunt Pajama's Pancake Mix
Yield: 8 Servings
THE MIX ========================
2 c self-rising flour
2 c bisquick
1/2 c sugar
1/2 c non-dairy creamer powder
TO USE THE MIX =================
1 egg
8 oz 7-up
1 3/4 c prepared pancake mix
THE MIX-In an 8-cup container, stir together flour, Bisquick, sugar
and creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix. TO USE-Into blender,put egg, 7-up and prepared
pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 c
batter for each 6" pancakes. Makes 8 pancakes. .

Mango Salsa

Mango Salsa
Makes: 3 cups
1 ½ peeled & finely diced Mango (or a tin ) / PawPaw
1-2 tsp diced chile (you can use less if you don’t want it as spicy)
2 spring onions diced
1 Tbsp chopped fresh corriander or 1 tsp dried corriander (fresh is better)
1-2 cloves crushed garlic (to your taste)
2 tsp lemon juice
• Combine all ingredients, chill and serve
• It says to use PawPaw but we changed it & use tinned mango (easier than fresh to
prepare.) It's great with smoked chicken salads.

Tropical Fruit Salsa

Tropical Fruit Salsa
Makes: 4-6 servings
1 C mango, diced medium
1 C papaya, diced medium
½ C red onion, diced small
½ C sweet red pepper, diced medium
½ C tomato, diced medium
1 tsp Jalapeño pepper, minced
1 Tbsp garlic, minced
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 ½ Tbsp balsamic vinegar
¼ C olive oil
salt and pepper to taste
• Combine all ingredients and refrigerate for 2 hours.
• Serve cold or slightly warm with your favorite seafood or chicken.

Raspberry Mango Salsa

Raspberry Mango Salsa
Makes: 2 ½ cups
1 pint red raspberries
Meat of 2 mangoes, cut into chunks
½ C jicama, julienne
½ C red onion, minced
2 red fresno chiles, minced
Juice of 2 limes
2 Tbsp fresh-squeezed orange juice
2 Tbsp cilantro, finely chopped
1 bunch cilantro, chopped
1 tsp brown sugar
½ tsp mild New Mexico red chile powder
½ tsp table salt
• Mix all ingredients together, let blend for 2 hours.
• This tropical salsa is an unexpected addition to grilled fish, poultry and pork.

Aunt Jemima Maple Syrup

Aunt Jemima Maple Syrup
Yield: 1 Servings
2 c water
1 c granulated sugar
2 c dark corn syrup
1/4 t salt
1 t maple flavoring
Combine the first four ingredients in a suacepan over medium heat.
Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
Turn the heat off and let the syrup cool for 15 minutes.
Add the maple flavoring and stir.
When completely cool, transfer the syrup to a covered plastic or glass container.
Makes 1 quart.
For syrup with a butter flavor, just add 3tablespoons of butter to the mixture
before heating.
For a lighter syrup, use a sugar substitute instead of the granulated sugar.