Dent Knee's Cheese Soup

Dent Knee's Cheese Soup
Yield: 4 Servings
4 T butter (or margarine)
10 oz cream of chicken soup
10 oz cream of celery soup
1/2 soup can kraft's mayonnaise
1 jar cheese whiz -- (8
1 ounces)
1 cn chicken broth -- (14
1 ounces)
1 salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan,
stirring constantly over medium heat, until smooth. Stir in broth and
season to taste with salt and pepper. Stir occasionally until piping
hot - but do not let it boil. Do not freeze because of the mayo. Use
within a week.

Denny's Cheese Soup

4 T butter (or margarine)
10 oz cream of chicken soup
10 oz cream of celery soup
1/2 soup can kraft's mayonnaise
8 oz jar cheese whiz
14 oz can chicken broth
1 salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan,
stirring constantly over medium heat, until smooth. Stir in broth and
season to taste with salt and pepper. Stir occasionally until piping
hot - but do not let it boil. Do not freeze because of the mayo. Use
within a week.

Dave's Rich & Meaty Chili From Wendy's

Dave's Rich & Meaty Chili From Wendy's
2 lb beef,Ground
1 qt tomato juice
29 oz can tomato puree
15 oz can red beans,drained
1 md onion,chopped
1/2 c celery,Diced
1/4 c green bell pepper,Diced
1/4 c chili powder
2 t cumin
1 1/2 t garlic powder
1 t salt
1/2 t black pepper
1/2 t oregano
1/2 t sugar
1/8 t cayenne pepper,or more to
-taste
Brown beef in large skillet; drain. In 6-quart pot, combine beef,
juice, puree, beans, onion, celery, bell pepper, chili powder, cumin,
garlic powder, salt, pepper, oregano, sugar and cayenne; cover pot.
Simmer 1 1/2 hours, stirring every 15 minutes. Makes 16 (9-ounce)
servings.

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Daniel Boone Tavern Spoon Bread

2 c milk
1 c creamed corn --,Canned
1 c yellow cornmeal -- water
1 ground
3 egg --,Beaten
1 T baking powder
1 t salt
2 T butter
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground
(yellow) cornmeal over med. heat to make a mush. Add 3 well beaten
eggs, removing from heat at once. Beat well and add 1 TB baking
powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 min

Ham cheese and caviar

credit ALDI bloggang.com










Ingredient

- Ham fresh
- Cheese Camembert
- Roe caviar
- Dill (dill)
- Balsamic
- Maple syrup (Or honey)

The pepper seeds inside the cheese

-Balsamic mix and maple syrup or honey to combine.

- Bring to boil and let it cool.

Shredded cheese of modest size.

Fresh Ham roll to cheese

Spoon sauce mixture into the dish. Place the Ham cheese and eggs Vir Chakra.

Decorated with Dill.

Crazy Chicken

9 chicken pieces (3 lb cut-up
-broiler,/fryer w/skin on)
1 chicken broth
1/3 c lemon juice
1/3 c lime juice
1/3 c canola (or vegetable oil)
1 t turmeric (don't leave,Ground
- this o,ut! it adds a yell
1 color and a little nip.)
1/2 t garlic salt
1/4 t black pepper
In a deep-sided skillet, simmer the chicken pieces with skin intact
in a single layer without crowding in chicken broth to cover, only
until the chicken meat appears milky white and the juices run clear
and are no longer pink. Allow to cool, uncovered in broth.
Meanwhile, prepare the basting mixture by mixing together lemon and
lime juices, oil, turmeric, garlic salt and pepper.
Arrange chicken pieces, skin side up, in a single layer on a broiler
pan. Brush with basting mixture to evenly coat skin. Turn and baste
underneath side.
Turn chicken skin side up. Broil 6 inches from heat, brushing with
basting mixture every few minutes until skin is crispy and golden
brown, about 5 to 8 minutes total fro large chicken pieces and 4 to 6
minutes total for smaller pieces. Makes 9 chicken pieces.

Crazy Bread

10 oz tube pizza dough
2 T butter
1 t garlic salt
Lay dough out and spread on butter and garlic salt. Top with Kraft
100 % grated parmesan cheese. Cut in slices and bake until done. I
would say about a 375 oven for maybe 10 minutes or so.

Cracker Jack

Yield: 4 Servings
4 qt popcorn,Popped
1 c Spanish peanuts
4 T Butter
1 c Brown sugar
1/2 c Corn syrup,light
2 T Molasses
1/4 t Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in a
saucepan.
Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball
stage (260-275 degrees).
This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very
quickly, pour the caramel mixture in a fine stream over them.
hen place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is
coated.
Cool and store in a covered container to preserve
freshness.

Ham Cheese croquette.

Ingredient

- cheese, cut into cubes 1/3 cup.
- 1 cup ham, cut into squares.
- Green beans, cut into roughly the cooked diced 1/3 cup.
- Diced cooked carrots, cut into 1/3 cup.
- Diced boiled potatoes, cut into 1/3 cup.
- I onions, cut into diced cooked chicken 1/3 cup.
- A slice of bread, cut or tear a row.
- Vegetable oil for frying.
- Buttery.
- Pepper cream sauce, BBQ's.
- Wheat flour.
- Salt / pepper.
- Milk.
- Cheese grater.


How do

1. The wok, add the butter and flour. Fried dough is cooked, but not yellow, called Roux put milk into it all over with beaten egg and the sauce thickens. Add cheese and stir to combine.
2. Ham, green beans, carrots, potatoes, onions and cheese together.
3. Season with salt, pepper and cream sauce, BBQ's. It's a salty taste to the pan and leave to cool.
4. Dip ingredients in a saucepan with water and a tablespoon full into the input tray with the bread that is torn or cut up the bread to toppings and cover a mix of hard skating the hand opposite the mixture into balls. The tight and I was already set aside in the refrigerator tray.
5. When to eat. Heat oil in a large saucepan, heat the medium. Then from the packet in the fridge. Deep fried until golden and crisp. Scoop out the oil and place on paper, it is served hot and eaten with a salad.
credit click

Stuffed tofu in brown sauce.

Ingredient
500 g of hard Tofu sheets.
300 g asparagus.
Carrots, 300 g.
300 g green pepper.
300 grams of mushrooms.
300 g of yam.
20 g of oil.
300 g of lettuce.
Salt and white pepper.
Soya sauce.

Sauce mixture.
50 g of oyster sauce.
50 g of soy sauce.
10 g of powder to taste.
Onion, 20 g.
Chinese liquor, 50 g.

How do

1. The oil pan is hot, add onion, carrots, bamboo shoots, mushrooms, bell pepper, yam.
2. Season with salt, pepper and soya sauce and stir to combine and set aside.
3. The machine comes with a tightly rolled in gypsum.
4. Be steamed with vegetables and set aside.

How to make a sauce.

1. The pan to heat. Put the sauce ingredients. Then boil until it is.
2. Serve with stuffed tofu.
credit click

Squid stuffed with garlic and pepper.

Ingredient.

1. A medium-sized squid.
2. Chicken or pork chops.
3. Vermicelli.
4. Root, coriander, garlic and pepper.
5. Soy sauce.


How to cook

1. The squid out of the skin already. Clean. Gut out the order.
2. Then minced chicken (or pork) to mix with garlic, pepper, coriander root and pound. The noodles are boiled with it. Season with a little soy sauce.
3. On the filling ingredients together well. The mixture is stuffed into the squid.
4. The pan to heat. Add garlic, pepper, coriander root is pounded until combined (in a 2 pound of garlic, this should end. The meat, garlic is not too sloppy), followed by squid Low heat (or. I will make you burn before garlic is cooked squid) to keep the meat in the filling is thoroughly cooked, use a toothpick. Penetrate into the body of the squid. For heat dissipation. Inside the squid is cooked thoroughly.
Five. Try again, dip a toothpick. If there is no water in the squid. The chicken is caught up in the gut. That is available. Prior to the plate. Serve with hot cooked rice.

Cracker Barrel's Hashbrown Sidedish

2 lb Bag frozen hashbrowns -- thaw
1 medium Onion -- chop fine
6 tablespoons Margarine -- melted
1 pound Sour cream
8 ounces Cheddar cheese -- shredded
10 ounces Cream chicken soup
Corn flakes -- crushed
4 tablespoons Margarine -- melted
In a 9x13 pan, make single layers of the following: potatoes, onions,
6 TB melted margarine, sour cream, cheddar cheese and soup. Sprinkle
top with corn flakes. Drizzle 4 TB margarine over top. Bake 350 for
1 hour or until bubbly and piping hot. s

Cracker Barrel Hash Brown Casserole

2 lb Hash brown Potatoes,Frozen -thaw
1/2 c Margarine,melt
1 t Salt
1/2 t Black pepper
1/2 c Onion,chop fine
1 cn Cream of chicken soup
2 c Colby Cheese,grate
Preheat oven at 350. Spray a 9x13 baking pan with non-stick cooking
spray.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish.
Bake uncovered at 350 for 35 minutes.

Cracker Barrel Fried Apples

2 c Apple juice
4 lg Golden Delicious apples
-with,peel, 1/2" wedges
1/2 c Apple juice
3 T Cornstarch
1 t Apple pie spice
4 T Sugar
Combine apple juice and apples in a medium skillet.
Simmer gently and turn apples often with spatula until fork tender but
not mushy.
Remove with a slotted spoon to oven dish. In blender pur 1/2 c apple
juice,cornstarch, spice and sugar.
Blend a few seconds until smooth.
Stir into hot juice in skillet and cook, stirring constantly on
med-high until it bubbles
and becomes thickened and smooth. Turn heat off. Pour over
apples.
Serve warm as side dish or dessert.
Refrigerate to use in a few days or freeze.

Cracker Barrel Biscuits

2 c Bisquick
2/3 c Real buttermilk
Work together Bisquick and buttermilk to smooth dough.
Dip hand in just enough Bisquick to kneed dough in bowl until smooth
and elastic.
Shape dough into 16 thin patties, placing 1 atop another forming
8 biscuits in greased 9" round baking pan.
Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter.
They split easily because of the way you formed them with the 2
pieces.
To make BONANZA s, add 4 ts sugar. Shape into 6 patties,
1" thick, 3" round.
Place close together in greased round baking pan.
Wipe tops in soft butter. Bake 450 18 minutes or until brown.
Cool 10 minutes before serving. Split with thumbs instead of
cutting with knife.

Corn Cob Maple Syrup

Yield: 1 Servings
1 pk corn cobs
1 water
1 sugar
: Take a peck of nice, clean corn cobs after the corn has been
cut off of the cob. Put cobs in a large kettle of water, enough to
cover cobs. Boil for 2 hours, then strain off juice. Make a syrup of
brown sugar for dark syrup or white sugar for light syrup.
: Mix 1 part sugar to 2 parts juice. Cook slowly until it
becomes slightly thick. Bottle tightly.

Cornbread From Homemade Cornbread Mix

1 egg --,Beaten
1/2 c water
2 T butter --,Melted
1 1/4 c homemade cornbread mix
Preheat oven to 425. Butter a 5" x 3" loaf pan.
In a bowl, beat together egg, water, butter; stir in homemade
cornbread mix just until moistened. Do NOT ove rmix. Batter will be
lumpy. Pour into prepared baking pan. Bake for20-25 minutes. Makes
1 loaf.

Different kinds of cheese.

Mozzarella Cheese
Traditional Mozzarella is made ​​from buffalo milk, which will hit the Mozzarella di Bufala.
We recognize the Mozzarella. The pizza is made ​​mostly The hard texture.
Of the Italian original. This cheese from the milk. These buffalo are being made widely imitated.
The slope of the cow. But not the original buffalo milk, cream, butter, this is not true.
Although most people still do not know milk. Buffalo has a taste. Yet when I try.
Cheese, it will immediately tell if the first word. Cheese made ​​from milk that had never known before, the color of white cheese.
Tiles as well. A sphere and a thin-skinned

Camembert
A French cheese. Born in Normandy in the region. Some one claim to have a taste of the apple.
This cheese is a cheese with a flavor like a cheese similar to Brie.
Camembert is sold before the round is not very big. Camembert or a semi-circle.
Shape of a wheel. When the meat is frozen solid. It will soften and stretch a little bit on the warm-up suit.
To eat with bread, fruit, nuts, and you should be at room temperature. It is made ​​of Pasteurized cow's milk.

Brie
Looks very similar to Camembert. Brie is usually done before the sale is over.
Optical triangulation. Brie flavor intensity than Camembert. Good to eat with champagne.

Roquefort
The ancient blue cheese from the region Rouergue. A small region of southern France. This is comparable with cheese stilton. British cheese and Italian cheese gorgon sola. Is Samthar tiger blue cheese ever. The cheese that set the standard for other types of blue cheese. Roquefort is made from raw sheep's milk. This is a good competitor with pasteurized milk. Roquefort is brewing in a natural cave Cambalou. For at least three months. To get a taste of the dark depths. Roquefort cheese is the guardian of this type. And mark it as a genuine Roquefort cheese is not adulterated. Coat lamb with red. Roquefort cheese is soft. There is no solid surface. And a cohesion and commitment. Cut for a fraction of a circle. Expensive than the other. I eat with apple tart. Or less in a lump sum. The Endive salad leaves with the walnuts.

Pecorino
Cheese is made from pure sheep's milk. And flavor of wine. The alcohol evaporates GONE, Pecorino cheese is one of the oldest in the world. And can be traced back to a long history of 2000 years it was the main occupation of Italy to the animals in the pasture. The history of the wine is equally long. So, when this type of wine and cheese together. It is a duo that is the perfect example. Pecorino is a mixture of cayenne pepper. Spicy taste of cayenne pepper to make it a little neck. But not spicy in the mouth. Cayenne pepper Italian peperoncino that look like fingers as she meets with chili and spicy Mexican cheese called hara fermentation process takes three months. A hard cheese with a slice into pieces. Or scrape the ground that in Italian means sheep's milk Pecorino is open from some booklets called Pecorino Romano to continue to say that the myth of the city since Roman times. Pecorino cheese, all made in the Tuscany region of Lazio region, or region of Sardinia during the months of November through June. The third region is the same pasture. And the sheep were consistent across the taste Pecorino Romano, the name has been registered by the protection of Italy. Throughout Italy with the perfect amount of cheese is about to run out of booklets. Pecorino with pale yellow skin and dark brown or black pepper. A cheese grater is ideal for pasta, soup or salad, the page will be a dessert plate and slice it. Or cut into cubes. And sprinkled with honey. I cooked the pears.

Parmigiano Reggiano
Seven centuries before the advent of the province of Reggio Emilia in Italy, named PARMA City of Modena, and part of the city of Bologna. And part of the city monture. These cities. It was heaven to be able to feed in the fields, milk the most wonderful special. Districts that have a "Zone Tripica" I made this cheese, cheese and local processes. Naturally. Without any modification to the 700 consecutive years without the use of preservatives. No machinery. What tools are there. I used to be the sweet milk of cows that health is excellent. Then the students artisan cheese made with ancient And let nature take care of you for 18 to 36 months, this cheese is the main. To buy a loaf. Wrapped in paper, not too tight. And keep a strong smell of food. Grate or slice and eat as you want each time. Grate the cheese and then sell a bottle or package that does not taste as good as cheese cubes. It is wonderful to taste Parmigiano Reggiano cheese is a delicious flavor contrast to the 36 months that it has a golden color. Meat loaf and a glass-like crystals. Flavor and a touch of dark fruit. Serve in a lump sum. Review with the figs. Eat as a snack or appetizer with drinks. Perhaps the most good cheese shops sell.
Parmigiano Reggiano is a cheese with a flavor of the cheese and soft. Drinking red wine, Italian Chianti or cabernet very well with Parmigiano Reggiano is made from a cow with a red coat with the fat that is higher than other cows. And higher protein.

Kraft Catalina Dressing

1 cn campbells tomato soup
1/2 c oil
1/2 c white vinegar
1/2 c sugar
1 salt and pepper,To Taste
Mix all ingredients in a blender or shake them up in a jar

Corn Bread From Mix

4 c corn bread mix
1 1/3 c water
1/3 c sugar
1 egg
Heat oven to 425. Grease baking pan, 9x9x2 inches. Stir Corn Bread
Mix, water, sugar and egg just until mix is moistened. (Batter will
be lumpy.) Pour batter into pan. Bake until wooden pick inserted in
center comes out clean, 20 to 25 minutes.

Constant Comment Tea

2 T tea
10 sm cloves
1 t cinnamon,crushed not ground
3/4 t orange peel
Mix together and store in glass container.

Kfc Fried Chicken

3 lb fryer parts
2 pk good seasons italian salad
1 dressing mix
3 T flour
2 t salt
1/4 c lemon juice
2 T butter
8 oz corn oil
2/3 c shortening
1 c milk
1 1/2 c boxed pancake mix
1 t paprika
1/2 t powdered sage
1/4 t pepper
Wipe chicken pieces dry. Make a paste of salad dressing mix, flour,
salt, lemon juice and butter. Brush on to coat chicken evenly with
paste. (Cover both sides of chicken) Refrigerate chicken pieces
several hours or overnight. 1 1/2 hours before serving, heat oil and
shortening till melted in a heavy saucepan. Pour part of this into
two heavy skillets so each is covered about 1" deep. (After each
batch of chicken replace oil in each skillet.) Combine pancake mix
with paprika, sage and pepper. Dip each paste covered chicken piece
first in milk and then in pancake mixture. Dust off excess and place
skin side down in the very hot oil mixture, browning on each side
until golden blonde. Place browned pieces in shallow baking pans in
single layer, skin side up. Spoon remaining milk over pieces. Seal
with foil on 3 sides of pan, leaving one side unsealed. Bake about 40
minutes at 375 degrees. Remove foil entirely and bake another 8 to 10
minutes or till coating is crispy. Baste with milk and drippings
every few minutes. Serves 6-8.

Condensed Milk

3/4 c sugar
1/2 c water,Warm
1 c plus 2 tbsp. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, about
15 to 20 minutes. Equals 1 can.

Clone Of Cinnabon Cinnamon Rolls

DOUGH
(bread machine-- recipe)
2 eggs,room temperature
1 c milk,Warm
1/3 c margarine,Melted
1 t salt
1/2 c granulated sugar
4 1/2 c bread flour
2 1/2 t bread machine yeast
FILLING
1 c brown sugar,Packed
2 1/2 T makara cinnamon,(cinnabon
-brand)
1/3 c butter,Softened
CREAM CHEESE ICING
4 T butter,Softened
3 oz cream cheese
1 1/2 c powdered sugar
1/2 t vanilla extract
1/8 t salt
Dough
Add ingredients in order listed to bread machine baking pan. Insert pan into
bread machine and start "dough" cycle on machine. When dough is done, turn
out onto floured rolling board and allow dough to rest for ten minutes. Roll
dough out into a 16" wide and 21" long rectangle, with a dough thickness of
about 1/4 inch.
Filling
Combine brown sugar and cinnamon in a bowl until well mixed. Spread softened
butter over the surface of the dough and sprinkle sugar-cinnamon mixture evenly
over the dough surface. Roll dough jelly-roll fashion along the 16" wide side of
the rectangle. Cut dough roll into 12 slices. Place 12 rolls into a 9" by 13" baking
pan and bake at 400 degrees for approximately 15 minutes or until light brown
on top. Remove baking pan and allow to cool.
Cream Cheese Icing
Combine in a mixing bowl until well blended. Frost cinnamon rolls with icing while
rolls are still in the baking pan.

Close To Kfc Original Recipe

Yield: 1 Servings
3 c self-rising flour
2 pk good seasons italian dressin
2 env lipton cup-a-soup tomato
1 T paprika
1 t seasoned salt
1 butter
Spray pan with PAM or grease pan Coat chicken in flour mixture.
Brush with melted butter, let dry. Bake at 350 degrees until done about 45
minutes to an hour.

Coleslaw/Famous Favorites

8 oz Bottled Italian Dressing
3 T Lemon juice
1/4 c Corn oil
1 t Dry parsley,Minced
1/4 t Dry marjoram leaves
1 ds Tabasco Sauce
1 t Onion Powder
1 md Cabbage,finely chop
1 sm Carrot,finely grated
Combine all ingredients, add to cabbage and toss lightly.
Refrigerate at least 4 hours before serving.

Cinnabons - Cinnamon Buns From Heaven

DOUGH ============================
2 pkg. active dry yeast
1 c warm water,(105-115 degree)
2/3 c plus 1 tsp. granulated-sugar,divided
1 c milk,Warmed
2/3 c butter
2 t salt
2 eggs,slightly beaten
7 c all-purpose flour,or more-if needed- up to 8
FILLING ==========================
1 c melted butter,divided (2 -sticks)
1 3/4 c granulated sugar,divided
3 T cinnamon,Ground
1 1/2 c chopped walnuts,optional
1 1/2 c raisins,optional
CREAMY GLAZE =====================
2/3 c melted butter,(1 stick plus - 2 -- tbsp.)
4 c powdered sugar
2 t vanilla
4 T hot water,up to 8
To prepare dough: In a cup, combine yeast, warm water and 1tsp sugar, stir and set
aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs;
stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough
of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a
well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl,
cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2
hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured
surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups
sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if
desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 slices. Coat bottom
of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted
butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close
together in pans. Let rise in warm place until dough is doubled in bulk, about 45
minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned.
Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and
vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading
consistency. Spread over slightly cooled rolls.

Cinnamon-Graham Crackers

Yield: 24 Servings
2 c whole wheat flour
1 c all-purpose flour
1 t baking powder
1/2 t baking soda
3/4 c brown sugar,Packed
1/2 c shortening
1/3 c honey
1 t vanilla
1/2 c milk
3 T granulated sugar
1 t cinnamon,Ground
Stir together whole whea t flour, all purpose flour, baking powder,
baking soda, and salt. Cream together brown sugar and shortening
till light. Beat in honey and vanbilla till fluffy. Add flour
mixture alternately with milk to creamed mixture, beating well after
each addition. Chill dough several hours or overnight. Divide
chilled mixture into quarters. On welll-floured surface roll each
quarter to 15x5-inch rectangle. Cut rectangle crosswise into 6 small
rectangles measuring 5x2 1/2 inches. Place on ungreased baking sheet.
Mark a line crosswise across center of each small rectangle with
tines of fork; score a pattern of holes on squares with fork tines.
Combine granulated sugar and cinnamon; Sprinkle over crackers. Bake
at 350 for 13-15 minutes. Remove from sheet at once.

Claim Jumper® Fire-Roasted Artichoke

Roasted Garlic Mayonnaise ======
1/3 c mayonnaise
1 head garlic
1 T olive oil
1/4 t lemon juice
dash salt
Tomato Relish ==================
1 md tomato,diced (about 1/2
-cup)
1 clove garlic,minced (about
-1 teaspoon)
1 t onion,Minced
2 basil leaves,minced
1/2 t olive oil
1/2 t balsamic vinegar
1/4 t salt
dash black pepper,Ground
Other ingredients ==============
1 lg artichoke
1 T butter,melted
1. Roast the head of garlic by preheating your oven to 325 degrees. Cut the
top off of a head of garlic and cut the bottom (the root end) so that the garlic will
sit flat. Remove most of the papery skin from the garlic, but leave just enough to
hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then
place it in a small oven-safe casserole dish. Cover it with a lid or aluminum foil
and bake for 1 hour or until the garlic begins to brown.
2. While the garlic is roasting prepare the tomato relish by combining all of the
ingredients in a small bowl. Stir well, then cover and refrigerate until needed.
3. Prepare the artichoke by cutting about an inch off the top with a sharp knife.
Use scissors to clip the thorny tips off of all the outer leaves so no one gets
poked. Cut the artichoke in half down through the middle, then bring some water
to a boil in a large saucepan to steam the artichokes. The water should be a
couple inches deep in the pan, but not so much as to cover the artichokes. If you
have a steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the artichoke is tender.
Preheat your barbecue grill to high heat.
4. Squeeze about 1 tablespoon of roasted garlic from the head and combine it
with the mayo, lemon juice and salt. Stir well.
5. When the steamed artichokes are cool enough to handle, use a spoon to
scrape out the fuzzy choke inside each half. Brush melted butter over the entire
surface of each steamed artichoke half and place each half, flat side-down on
the preheated grill. Grill for 4 to 6 minutes or until dark charring marks appear on
the face of each half. Serve grilled-side-up with tomato relish (strain the liquid
from the relish before serving) and roasted garlic mayonnaise on the side.

Clam Chowder (Red Lobster)

1 qt clam juice
1 c non-fat dry milk powder
2/3 c flour
1 cn chicken broth -- (14
1 ounces)
2 ribs celery -- chop fine
1 T dry onion,Minced
1 cn clams -- (10 ounces),Minced
1 well
1 pn dry parsley flakes
2 baked potatoes -- cook
1 peel
1 crumbled
In blender put clam juice, milk powder and flour, blending smooth.
Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring
constantly on medium-high heat until thick andsmooth. Turn heat to
low. Stir in celery, onions, clams, parsley and potatoes. Keep on low
heat up to an hour and season with salt and pepper. Freezes well.