Funny Post

Long John Silver's Tartar Sauce

1/2 c mayonnaise
3 T creamy horseradish sauce
1/2 c sour cream
1/4 c dill pickles,Minced
1 or sweet gherkins
1/2 t dry dill weed if using dill
1 pickles
1 t onion powder
Mix all well and refrigerate in covered container till time to serve.
Makes 2 cups.

Whole Grain Vegetable Enchiladas

12 whole-grain Flour tortillas
1 recipe Chunky Salsa p. 10
1 each Yelow, Red and Green peppers, sliced
3 Carrots, cut in strips
1/2 cup Green onion and 1 medium Onion,
sliced
3 cloves Garlic, chopped
1/2 cup Fresh cilantro, chopped
1 Tbs. Each dried Parsley and Mex. Oregano
1 cup Beef-Style Gluten, ground p. 57
3 Tbs. Oil
1 can Olives, sliced
2 tsp. Salt
Saute onions, garlic, gluten, and salt until tender. Add vegetables
and other seasonings. Dip each tortilla one at a time
in salsa, and put a small amount of vegetable mixture in
middle. Roll and place in Pam-sprayed baking dish. Top
with remaining salsa and sliced olives. Bake covered for 45
minutes at 350 F.
Serving Suggestions:
• with your favorite guacamole salad
• with rice

Fats
There are good and
“bad’ fats, some toxic, some
neutral, and some essential to
good health. all animal and
plant fats can be broken down
into fatty acids, glycerin, and
water. Fats and lipids are better
energy sources than protein
or carbohydrates. We
need to add fats to our diets
because they carry the fatsoluble
vitamins A, D, E, and
K. Vitamin K is easily destroyed
by the use of mineral
oil, Heparin and Dicumarol
(blood thinners), drugs, or aspirin.
Most people overlook,
the need for vitamin K, but it
has recently been linked to intestinal
disorders. It is important
in the treatment of arthritis.
One rich source of vitamin
K is alfalfa. The right
kind of fat is essential for
good health. most people consume
too much of the wrong
kind. Excess fat is stored in
the liver, in arteries around
the heart, and in all tissues.
Cancer of the breast, prostate,
and colon, not to mention
obesity and an increased risk
of heart attack, are linked to
a high-fat consumpation. The
typical American diet consists
of 40-50 % fat, a primary
reason for the rise in the disorders
mentioned above.

Lone Star Steakhouse Baked Sweet Potato

Lone Star Steakhouse Baked Sweet Potato

4 garnet yams
3 T granulated sugar
1 1/2 t cinnamon
1/2 c whipped butter
1. Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When
they are done, they will be very soft in the center, and you will see liquid
from the potato oozing out and charring. When the potato is sliced open,
the inside of the skin will be charred black from the caramelizing sugar in
the potato. This is a perfectly cooked potato.
2. Combine the cinnamon and sugar in a small bowl.
3. To serve, slice a potato down the center. Add two tablespoons of whipped
butter, then sprinkle some cinnamon/sugar over the top.

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Lone Star Steakhouse Lettuce Wedge Salad

--bleu cheese dressing--
3/4 c mayonnaise
1/2 c buttermilk
1/4 c bleu cheese,Crumbled
1/2 t sugar
1/4 t black pepper,Ground
1/4 t garlic powder
1/8 t onion powder
1/8 t salt
--other ingredients--
1 head iceberg lettuce
1 c bleu cheese,Crumbled
1 c tomato (1 large,Diced
-tomato)
1. Use an electric mixer to combine all ingredients for bleu cheese
dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the stem end.
Cut the stem off of the wedges and arrange each one on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.

Lone John Sliver

2 1/2 lb fish fillets
1 oil
1/2 c beer
1/2 c self-rising flour
THE BATTER =====================
2/3 c beer
1/3 c lemon juice
1 egg
1/2 c bisquick
1/2 c self-rising flour
THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3 cup beer,
lemon juice, egg, Bisquick, and 1/2 cup self-rising flour together till smooth. Then
let it stand ten minutes at room temperature before using. Meanwhile place two
soup or cereal bowls on counter near the stove so that you can work quickly in
coating food and getting it into the hot oil.
In one small bowl put 1/2 cup beer and into the other put 1/2 cup self-rising flour.
Have a cookie sheet on hand. Cover half of it with paper towels for draining the
fried foods. The other half leave plain for drying the coated food before you dip it
into batter.
Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people. Cut each fillet in half to
resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat
lightly then in the self-rising flour.
Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece
with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly,
letting excess drip back into bowl of batter.
Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2"
to 3" deep in heavy saucepan or use electric fry pan with temperature
control dial to regulate heat of oil.
Allow about 3 or 4 minutes per side for each piece of batter-coated
fish, turning once to brown other side. Remove from oil with tip of
sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300
degree F oven till all pieces have been fried.
SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen,
cooked, ready to serve shrimp, that have been completely thawed,
following the Lone John Sliver recipe exactly, using the shrimp in
place of the fish triangles. Be sure to dip the shrimp 1st in the
beer and then into the self-rising flour before coating in prepared
batter. Fry as directed for fish in above recipe. 1 pound serves 4.

Crunchy-topped cod

Crunchy-topped cod

serves 4

ingredients
4 pieces skinned cod fillet, about
100g/4oz each
2 tomatoes, sliced
50g/2oz fresh wholemeal
breadcrumbs
2 tablespoons chopped fresh
flat-leaf parsley
finely grated zest and juice of
1⁄2 lemon
1 teaspoon sunflower oil
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the cod fillets in a
wide ovenproof dish. Arrange the tomato slices on top.
• In a bowl, mix together the breadcrumbs, parsley, lemon zest and juice,
and oil. Season with salt and pepper.
• Spoon the crumb mixture evenly over the fish, then bake in the oven for
15–20 minutes. Serve hot.

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Little Debbie Oatmeal Creme Pies

**Cookies**
1 c margarine
3/4 c dark brown sugar
1/2 c sugar
1 T molasses
1 t vanilla
2 eggs
1 1/2 c all-purpose flour
1/2 t salt
1 t baking soda
1/8 t cinnamon
1 1/2 c 1-minute Quaker Oats
**Creme Filling**
2 t very hot water
1/4 t salt
2 c marshmallow creme,(1 -7-ounce jar)
1/2 c shortening
1/3 c powdered sugar
1/2 t vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses, vanilla and
eggs.
3. In a separate bowl combine the flour, salt, baking soda and cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-
12 minutes, or until cookies are just starting to darken around the edges. They
will still appear moist in the center. Be careful not to overcook -- when cooled,
the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the
salt in 2 teaspoons of very hot water. Set this solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in
a medium bowl and mix well with an electric mixer on high speed until fluffy. Add
the cooled salt solution to the filling mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of a cookie
(the flat side) and press another cookie on top, making a sandwich. Repeat for
the remaining cookies and filling.
Makes 2 dozen creme pies.

Bean, Corn Enchiladas

1 recipe Frijoles Refritos p. 19
1 recipe Smooth ‘n’ Tasty Salsa p. 9
1 recipe Cashew Cheese p. 64
16 Corn tortillas, fresh is best
1 large Onion, sliced
2 Green bell peppers, sliced
1 Tbs. Oil
1 tsp. Garlic powder
1 Tbs. Lemon juice
Warm tortillas, and keep warm as you use them one at a
time. Place 1/2 recipe of salsa in bottom of 9 X 13 baking
dish. In each tortilla, spread beans in the middle, then roll
and place in baking dish. Set aside. Saute onions, peppers,
and garlic powder in oil and lemon juice. Pour remaining
salsa over assembled enchiladas, then top with cashew
cheese, and gently lay sauteed vegetables on with a fork.
Bake a t 350 F for 45 minutes.
Serving Suggestions:
• serve with Spanish rice
• with a green salad
• side with baked corn chips and Guacamole

Baked cod with tomatoes

serves 4
ingredients
vegetable oil for greasing
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
450g/1lb canned chopped plum
tomatoes, drained
1 teaspoon tomato purée
4 tablespoons dry white wine
4 tablespoons chopped fresh
flat-leaf parsley
4 cod cutlets
2 tablespoons dried breadcrumbs
salt and freshly ground black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a large
baking dish.
• Heat the oil in a frying pan, and sauté the onion for about 5 minutes.
Add the garlic, tomatoes, tomato purée and wine. Season with salt
and pepper.
• Bring the sauce just to the boil, then reduce the heat slightly and cook,
uncovered, for 15–20 minutes until thick. Stir in the parsley.
• Put the cod cutlets in the prepared baking dish, and spoon an equal
quantity of the tomato mixture onto each. Sprinkle the breadcrumbs over
the top. Bake in the oven for 20–30 minutes, basting the fish
occasionally with the sauce, until the fish is tender and cooked through,
and the breadcrumbs are golden and crisp.
• Serve hot with new potatoes and a green salad.

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Rice and Beans

3 cups Brown Rice, uncooked
2 1/2 cups cocoked Red kidney beans,
drained
6 cups Bean water (cooking water)
1/2 Onion, diced
1/2 tsp. Garlic powder
2 Tbs. Chicken- style seasoning
1 Tbs. Parsley, dried
1 Tbs. Oil
Saute onion in oil. Add all ingredients together and put in
covered baking dish, then bake at 350 F for 1 hour or until
rice is done.
Serving Suggestions:
• with fresh guacamole
• with enchiladas
• with tamales

Grains
Whole grains are highfiber,
complex-carbohydrate
foods, they are rich in both fat
and sodium. They are a good
source of minerals and the B
vitamins. Grains have been a
staple food throughout the
world’s history. Grains are a
complex carbohydrate that
promote energy, which is vital
to the body. All whole
grains, except wheat, help the
body reduce fat in the body.
Grains are an excellent source
of complex carbohydrates
needed by body builders to
ensure a steady blood sugar
level. Grains are good for all
blood-sugar disorders. Whole
grains provide complete
nourishment when complemented
with legumes, beans,
or vegetables,. These foods
eaten together will form a
complete protein.

Little Caesar's Crazy Sauce

15 oz Tomato Paste,Canned
1/2 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t basil,Dried
1/4 t marjoram,Dried
1/4 t oregano,Dried
1/4 t thyme,Ground
Combine all the ingredients in an uncovered saucepan over medium
heat.
When the sauce begins to bubble, reduce the heat and simmer for 30
minutes, stirring often. Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks.
Makes 1 1/2 cups.

Spanish Rice Casserole

Spanish Rice Casserole
2 Tbs. Oil
3 cloves Garlic, chopped
1 large Onion, chopped
1 large Yellow bell pepper, sliced
1 large Red bell pepper, sliced
1 large Green bell pepper, sliced
1/2 cup Water
1 tsp. Salt
1 cup Fresh cilantro, chopped
1 tsp. Mexican Oregano, dried
1 tsp. Chili powder
1 can 16 oz. Tomato sauce
3 cups Cooked brown rice
1 can olives, quartered (opt.)
Saute first three ingredients. Then ad peppers, salt, and water,
then simmer on low heat for 5 minutes. Add remaining ingredients
except the rice, olives, and sauce. Keep at a simmer.
In separate bowl mix sauce, rice, olives, and the simmering
vegetables. Bake in a casserole dish at 350 F for
about 20 minutes.
Serving Suggestions:
• as an entree with a large, green leafy salad

Rice
Rice should be consumed
in its brown form.
Never eat white rice. There
are three types of brown rice.
Short grain is higher in nutritional
value and lower in
calories than the long grain,
but it clumps together more
than the long grain variety.
Use long grain when having
company and short grain for
yourself. There is also sweet
rice, which is slightly softer,
sweeter, and stickier than the
other varieties. Sweet rice has
been used traditionally in Japan
to make special holiday
cakes. When toasted, sweet
rice puffs up like popcorn.
Rice malt syrup is a good
natural sweetener found in
health food stores. Try substituting
brown rice for potatoes
with meals. It is by far
one of the of the most nutritious
foods that can be found,
and high in the B-complex vitamins.

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Sea bream in a salt crust

Sea bream in a salt crust
serves 4
ingredients
1kg/21⁄4lb whole sea bream
1 shallot, sliced thinly
1 sprig of fresh flat-leaf parsley
1 sprig of fresh tarragon
2 garlic cloves, roughly chopped
2.5kg/51⁄2lb coarse sea salt
lemon wedges, to garnish
For the sauce
2 shallots, very finely chopped
4 tablespoons freshly squeezed
lemon juice
300g/11oz butter, diced
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Wash the sea bream under cold running water, and pat dry with kitchen
paper.
• Stuff the body cavity with the shallot, parsley, tarragon and garlic.
• Sprinkle a thick layer of the salt into the bottom of a roasting tin large
enough to hold the fish with lots of space around it. Top with the fish,
then pour the remaining salt over the fish to completely cover it. Sprinkle
water lightly over the salt. Bake in the oven for about 25 minutes.
• To make the sauce, put the shallots and lemon juice in a saucepan, and
simmer gently over a low heat for 5 minutes. Increase the heat until the
lemon juice is reduced by half. Reduce the heat and add the butter,
piece by piece, whisking constantly, until all the butter is incorporated
and the sauce is thick. Season with salt and pepper, and keep warm.
• Remove the fish from the oven and leave to stand for 5 minutes before
cracking open the salt. Remove the fish, garnish with lemon wedges and
serve hot with the sauce.

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Little Caesar's Crazy Bread

10 oz Pillsbury Pizza Dough Tube
2 T butter
1 t garlic salt
Kraft 100% Parmesan,Grated
-Cheese
Preheat the oven to 425 degrees F.
Unroll the dough on a cutting board.
Position it lengthwise (longer from let to right than from top to bottom).With a
sharp knife, cut the dough in half down the middle. Then cut each of those
halves vertically in half, and then in half once more so that you have 8 even
strips of dough.
Being careful not to stretch the dough, place each strip on a lightly greased
cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden
brown.
While the dough bakes, melt the butter (on the stove or in the microwave on
high for 15 to 20 seconds), then add the garlic salt and stir until it dissolves.
Remove the browned dough from the oven and with a pastry brush or spoon
spread a coating of garlic butter over each piece.
Sprinkle a generous amount of Parmesan cheese on each.

Arroz Entomatado “Spanish Rice”

2 cups Brown rice, uncooked
4 1/2 cups Tomato juice
1 medium Onion
1/2 each of Red, yelow, and Greeen peppers
2 cloves Garlic
1/2 cup Fresh cilantro, chopped
3 Tbs. Oil
1 tsp. Chili powder
1 tsp. Salt
Saute all fresh ingredients in oil. Add all remaining ingredients
in with sauteed vegetables and mix together. Place
in covered baking dish and bake at 350 F for 1 hour, or until
rice is completely cooked.
Serving Suggestions:
• as your favorite side dish

Salt
Although some sodium is
essential for survival, inadequate
sodium intake is a
rare problem. We need less
than 500 milligrams of sodium
a day to stay healthy.
This is enough to accomplish
all the vital functions
that sodium performs in
the body-helping maintain
normal fluid levels, healthy
muscle function, and
proper acidity (pH) of the
blood. Excessive sodium
intake can cause fluid to be
retained in the tissues,
which can lead to hypertension
(high blood pressure)
and can aggravate
many medical disorders,
including congestive heart
failure, certian forms of
kidney disease, and premenstrual
syndrome. One
of the best ways to limit the
sodium in your diet is to
limit your use of salt when
cooking and duning. Just

Legal's New England Clam Chowder

4 qt Littleneck clams,scrub well
1 c Water
1 Garlic Clove,mince
2 oz Salt pork,chop fine
2 c Onions,chop
3 T All-purpose flour
4 1/2 c Clam broth
3 c Fish stock
1 1/2 lb Potatoes,peel; dice
2 c Light cream
Oyster crackers,opt
In a large covered saucepot over med-high heat, heat the water to
boiling. Add the clams and garlic and cook for 6 to 10 minutes, or until the
clams have just opened.
Drain the clams, reserving the broth. Strain the broththrough coffee
filters or several layers of cheesecloth to remove any traces of grit.
Remove the clams from their shells and chop them finely. In a large heavy
saucepot, cook the salt pork over low heat until the fat is rendered
and becomes liquid.
Using a slotted spoon, remove the "cracklings" and reserve them. Add the
onions to the fat and cook over med-high heat for 5 to 7 minutes, or until
softened but not browned.
Stir in the flour and cook for 3 minutes, stirring constantly.
Add the reserved clam broth, the 4-1/2 c of clam broth and the fish stock,
whisking to remove any lumps. Bring the liquid to a boil, then add the potatoes,
reduce the heat and simmer for about 15 minutes, or until the potatoes are
cooked through. Stir in the clams, salt pork and the light cream.
Heat the chowder until it is the temperature you prefer. Serve with oyster
crackers.

Monkfish & mussel skewers

Monkfish & mussel skewers
serves 4
ingredients
1 teaspoon olive oil
2 tablespoon freshly squeezed
lemon juice
1 teaspoon paprika
1 garlic clove, crushed
450g/1lb monkfish, skinned, boned
and cut into 2.5cm/1in chunks
4 rashers turkey bacon
8 cooked mussels
8 raw tiger prawns, peeled and
deveined, but with tails left intact
1 tablespoon chopped fresh dill
salt and freshly ground black pepper

• If using bamboo or wooden skewers, soak in water for 30 minutes to
prevent them burning.
• Mix together the oil, lemon juice, paprika and garlic, and season with
salt and pepper.
• Put the monkfish in a shallow glass dish. Pour the marinade over the fish
and toss to coat evenly. Cover and leave in a cool place for 30 minutes.
• Preheat the grill to high. Cut the turkey rashers in half, and wrap each
strip around a mussel. Thread onto 4 skewers, alternating with the fish
cubes and prawns. Grill the kebabs for 7–8 minutes, turning once and
basting with the marinade.
• Sprinkle with the chopped dill and salt. Serve hot with salad and rice.

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Frijoles Refritos “Refried Beans”

3 cups Cooked pinto or black beans, drained
1/2 Onion, chopped
3 Tbs. oil
1 tsp. Garlic powder
1/2 tsp. Salt
In a skillet saute onions in oil on medium heat until soft.
Add garlic powder and salt, stir well, then set aside. Blend
beans on low speed with 1/2 cup of the bean’s water. When
well blended, add to onions and spices, then cook on medium
heat until beans are of a drier consistency.
Serving Suggestions:
• on a tostada
• wrapped in a fresh hot tortilla with salsa
• as a filling for burritos
• on Garnachas
• mixed with salsa for spicy bean dip

Possible Therapeutic
Benefits of consuming
Beans.
• Reduce blood cholesterol
• Contain chemicals that
inhibit cancer
• Control insulin and
blood sugar
• Lower blood pressure
• High fiber for colon
disorders
• Aid hemorrhoids and
bowel disorders

Vegetable Bean Delight

1 Yellow, Green, & Red bell pepper, sliced
3 stalks Celery, diced
2 Onions, sliced
3 Carrots, sliced or chopped
4 cloves Garlic, chopped
2 Tbs. Oil
1 Tbs. Paprika and 1 Tbs. Italian Seasoning
1 Tbs. Paprika and 1 1/2 tsp. Salt
1 Can or 1 Cooked Cup of each of the
following:
Garbanzo beans, Soybeans, Pintos, and
Tomato Sauce.
Saute all fresh items in oil. Add all other ingredients in
large pot and bring to a simmer. Add sauteed vegetables
and rest of the ingredients, then continue to simmer until
flavors are blended.
Serving Suggestions:
• over brown rice
• wrapped in a fresh, hot corn or flour tortilla
• with whole-wheat toast

Soybeans
Soybeans have the
highest protein content of the
bean family, with 50% more
usable protein than steak. The
require longer cooking than
other types of beans.
This bean is extremely
popular in the health food industry
and is used in:
• tempeh
• tofu
•tamari sauces
• miso
• soy flour
• soy cheese
• soy grits
• soy milk powder
• liquid soy milk
AND much, much more!

Prawn omelette

serves 4
ingredients
3 tablespoons sunflower oil
2 leeks, sliced
4 tablespoons cornflour
1 teaspoon salt
350g/12oz raw tiger prawns,
peeled and deveined
175g/6oz mushrooms, sliced
175g/6oz beansprouts
6 eggs
• Heat a wok or large frying pan over a medium heat. Add the oil and,
when the oil is hot enough, add the leeks and stir-fry for 3 minutes.
• Mix the cornflour and salt together in a large bowl. Add the prawns to
the cornflour and salt mixture, and toss to coat all over.
• Add the prawns to the wok, and stir-fry for 2 minutes or until the prawns
have changed colour and are almost cooked through.
• Now add the mushrooms and beansprouts to the wok, and stir-fry for a
further 2 minutes.
• Beat the eggs with 3 tablespoons water in a small bowl. Pour the egg
mixture into the wok and cook, stirring, until the egg sets, carefully
turning the omelette over once.
• Turn the omelette out onto a clean board, divide into four and serve hot.

Lawry's Taco Spices & Seasonings

1 T flour
1 t chili powder
1 t paprika
3/4 t salt
3/4 t onion,Minced
1/2 t cumin
1/4 t cayenne pepper
1/4 t garlic powder
1/4 t sugar
1/8 t oregano,Ground
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the original package
instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat.
Add spices & seasonings and 2/3 cup water; mix thoroughly. Bring to a boil:
reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally.
Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if
desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).

Squid with wine & rosemary

serves 4
ingredients
8 squid, cleaned and gutted
6 canned anchovies, drained
and chopped
2 garlic cloves, chopped
2 tablespoons fresh rosemary,
chopped
2 sun-dried tomatoes, chopped
150g/5oz breadcrumbs
1 tablespoon olive oil
1 onion, finely chopped
200ml/7fl oz white wine
200ml/7fl oz fish stock

• Remove the tentacles from the squid bodies, and chop them finely.
• Grind the anchovies, garlic, rosemary and tomatoes to a paste using a
mortar and pestle. Add the breadcrumbs and the squid tentacles, and
mix to form a paste, adding water if necessary.
• Spoon the paste into the body sacs of the squid, then tie around the end
of each sac with cotton to fasten.
• Heat the oil in a frying pan. Add the onion and cook, stirring, for
3–4 minutes until golden. Add the stuffed squid to the pan, and cook for
a further 3–4 minutes until they are brown all over.
• Add the wine and stock, and bring to the boil. Reduce the heat, cover
and leave to simmer for 15 minutes.
• Remove the lid and cook for a further 5 minutes or until the squid is
tender and the juices reduced. Serve hot with boiled rice or noodles.

Lawry's Mexican Lasagne

1 1/2 lb beef,Ground
1 t seasoned salt
1 1/4 oz taco seasoning mix
1 c diced tomatoes,fresh or
-canned
2 cn tomato sauce,8 oz. each
4 oz green chilies,Diced
8 oz ricotta cheese
2 eggs
9 corn tortillas
10 oz jack cheese,shredded
Brown ground beef in large skillet until crumbly. Drain fat.
Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and
chiles. Blend well. Bring to boil. Reduce heat and simmer, uncovered, 10
minutes. In small bowl, combine ricotta cheese and eggs .
In bottom of 13x9-inch baking dish, spread half of meat mixture.
Top with half of tortillas. Spread half of ricotta cheese mixture over tortillas and
top with half of Jack cheese. Repeat once more, ending with grated cheese.
Bake, uncovered, at 350 degrees for 20 to 30 minutes. Let stand 10 minutes
before cutting into squares.

Lawry's Seasoned Salt

2 T salt
2 t sugar
1/2 t paprika
1/4 t turmeric
1/4 t onion powder
1/4 t garlic powder
1/4 t cornstarch
1. Combine all ingredients in a small bowl and mix well. 2. Pour
blend into an empty spice bottle to store.
Makes 1/4 cup.

Barbecued monkfish

serves 4
ingredients
4 tablespoons olive oil
grated zest of 1 lime
2 teaspoons Thai fish sauce
2 garlic cloves, crushed
1 teaspoon grated fresh root ginger
2 tablespoons chopped fresh basil
700g/11⁄2lb monkfish fillet, cut
into chunks
2 limes, each cut into 6 wedges
salt and freshly ground black pepper
noodles or rice, to serve
• Soak bamboo skewers in water for 30 minutes to prevent burning.
• Mix the olive oil, lime zest, fish sauce, garlic, ginger and basil together.
Season with salt and pepper.
• Wash the monkfish under cold running water, and pat dry with kitchen
paper. Add to the marinade and mix well. Cover and leave to marinate
in the refrigerator for 2 hours, stirring occasionally.
• Preheat a charcoal barbecue or grill until hot. Lift the monkfish pieces
from the marinade, and thread them onto the skewers, alternating with
the lime wedges.
• Cook the skewers for 5–6 minutes on the hot barbecue or under the grill,
turning regularly, until the fish is tender.
• Serve with noodles or rice.

Kraft Thousand Island Dressing

1/2 c mayonnaise
2 T ketchup
1 T white vinegar
2 t sugar
2 t sweet pickle relish
1 t white onion,Finely Minced
1/8 t salt
1 ds black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours,
stirring occasionally, so that the sugar dissolves and the flavors blend.
Makes about 3/4 cup.

Kraft Deluxe Original Macaroni & Cheese Dinner

Kraft Deluxe Original Macaroni & Cheese Dinner
8 c water
2 c elbow macaroni,Uncooked
1/3 c cheddar cheese,Shredded
1/2 c Cheez Whiz
2 T whole milk
1/4 t salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan.
Add elbow macaroni to water and cook for 10 to 12 minutes or until tender,
stirring occasionally
2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez
Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture
often as it heats, so that it does not burn. Add salt. When all of the cheddar
cheese has melted and the sauce is smooth, cover pan and set aside until
macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the macaroni.
4. Using the same pan you prepared the macaroni in, combine the macaroni with
the cheese sauce, and mix well.
Makes about 4 cups.

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Kraft Shake'n Bake (Original)

1/2 c plus 1 tablespoon corn flake
- crumbs
2 t all-purpose flour
1 t salt
1/4 t paprika
1/4 t sugar
scant 1/4 teaspoon garlic
-powder
scant 1/4 teaspoon onion
-powder
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on the box of
the original mix using 2 1/2 lb. of bone-in chicken (6 to 8 pieces, with or
without skin) or 2 lb. boneless skinless chicken breast halves Preheat
your oven to 400 degrees, then moisten the chicken with water. Use a
large plastic bag for the coating and use the same steps as described on the
original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with
coating mixture. Discard any remaining mixture and bag. Bake at 400
degrees in ungreased or foil-lined 15x10x1-inch baking pan until cooked
through -- BONE-IN: 45 minutes/BONELESS: 20 minutes"
Serves 4.

Chili Pintos

1 cup Onion, chopped
1 cup Green bell pepper, chopped
5 cloves Fresh garlic, chopped
2 Tbs. Oil
2 Tbs. Basil, dried
1 Tbs. Mexican Oregano, dried
1 cup Fresh cilantro, chopped
2 Tbs. Salt
3 Bay leaves
1 Tbs. Chili powder
3 Tbs. Honey
2 Tbs. Parsley
2 16 oz. cans Diced tomatoes
1 cup Tomato paste
4 cups dried Pinto beans
10 cups Water
Soak bean overnight, then cook the following day with all
the leafy herbs. Saute the onion, garlic, and pepper in oil,
then add to beans with the rest of the ingredients. Simmer
until done.
Serving Suggestions:
• topping for macaroni
• just plain with whole grain crackers
• topping for haystacks
• with fresh, hot Flour Tortillas

Preventing Constipation
A fiber-rich diet can help prevent
constipation, which is
important because the strain
caused by constipation is how
many hemorrhoid problems
begin.
Good sources of fiber include,
• potatoes
• beans- kidney, navy,
lima, and pinto
• whole-grain breads
• bran
• fresh fruits
• vetetables, especially
asparagus, Brussels
sprouts, cabbage, carrots,
cauliflower, corn, peas,
kale, and parsnips
It will also help to limit these
low- or no-fiber foods:
• ice cream
• soft drinks
• cheese
• white bread
• meat