Hot Chocolate Mix

INGREDIENTS:

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
marshmallow (to garnish)

DIRECTIONS:

1. Combine all the dry ingredients in a large bowl and mix well.
2. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
3. Mix well with a wooden spoon and then store in a dry airtight container.
4. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
5. Heat in a small saucepan over low heat, stirring with a whisk.
6. Heat until hot, but do not boil, about 6 to 7 minutes.
7. Serve with marshmallows.

White Chocolate Macadamia Cookie

INGREDIENTS:

1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar, packed
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/4 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks (Use a high quality white chocolate like Ghirardelli, Callebaut or Godiva. It does make a difference.)
1 1/4 cup (4 ounces) macadamia nuts, chopped

DIRECTIONS:

1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
3. Preheat oven to 350 degrees F.
4. Line baking sheets with parchment paper (no need to grease).
5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
7. Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
8. Add eggs one at a time, beating after each addition.
9. Add vanilla, beat and scrape again.
10. On low speed, add flour mixture 2 cups at a time, and mix well.
11. Mix in white chocolate and macadamia nuts. Mix only until blended.
12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
15. Makes 48 warm and gooey cookies.

Chocolate Pudding

Ingredients:

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips

Four 6-ounce ramekins or custard cups

Preparation:

1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.

2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.

3. Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.

Chocolate Cream Cheese Frosting

Ingredients:

1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Preparation:

Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.

Because of the dairy products, any cake frosted with this recipe will need to be eaten immediately all at once, or if your waistband cannot handle that, refrigerate for late night snacking.

Yellow Butter Cake

Ingredients:

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla

Preparation:

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired.

Dipped Gingersnaps

2 C sugar
1-1/2 C vegetable oil
2 eggs
1/2 C molasses
4 C all purpose flour
4 t baking soda
1 T ground ginger
2 t ground cinnamon
1 t salt
Additional sugar
2 packages (10 to 12 ounces each) vanilla or white chips
1/4 C shortening

1. In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to creamed mixture and mix well.

2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cook.

3. In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips, shake off excess. Place on waxed paper-lined baking sheets until set.

Yield: about 14 dozen (yes, fourteen)

Potato Casserole

2 lb bag of hash brown potatoes
1/2 cup chopped onions
2 sticks butter, melted
salt & pepper
1 can cream of chicken soup
1 small carton sour cream
1 small jar cheese whiz
2 cups cornflakes (optional)

Put potatoes in baking pan to thaw. Add onion, salt, pepper, and 1/2 of melted butter. Mix soup, sour cream, and cheese whiz together and pour over potatoes. Crumble cornflakes and mix together with remaining butter and spread over potates. Bake at 350 for 1 hour or until potatoe are tender.

Gyro Sauce

1 8 0z container sour cream
1 small cucumber, grated
2-3 cloves garlic
juice of 1/2 lemon
salt

Squeeze water out of grated cucumber. Mash garlic with salt. Add all to sour cream. Serve with grilled chicken (Greek seasoned), cous cous mixed with sauteed zucchini, tomatoes, onion, bell pepper, and pitas.

Brownies

• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

Key Lime Pie

(If you are using the smaller Key limes, you may need as many as a dozen to yield 1/2 cup of juice.)

1/2 C real Key lime juice (bottled or fresh)
5 large egg yolks
1 can (15oz) sweetened condensed milk

1 graham cracker crust

1 C heavy whipping cream, chilled
1/4 C sugar
1 t true vanilla extract
Fresh lime zest

Mix lime juice, egg yolks and condensed milk with a wire whisk until well blended. (Mixture will thicken.) Pour into pie shell. Bake for 10 minutes in a preheated 350 degree oven. (The center should look set,but still quivery, like jello, when the pan is nudged.) Cool to room temperature. Chill in refrigerator.

To make whipped cream, whip cream with sugar and vanilla. By hand, you should get some nice peaks in about two minutes. Whisk through the muscle burn!! Or use the Kitchenaid..... Also, use the sugar and vanilla to taste. I usually use a little less sugar and a tad more vanilla.

Garnish chilled pie with whipped cream and lime zest. Refrigerate pie until serving. These pies also freeze quite well. Thaw at room temperature for 1 to 2 hours.

For an unbaked version, omit eggs. Refrigerate for 4 hours to set. Though soft, the filling is slicable.

Bacon Maple-Caramel Corn with Pecans

3-4 slices bacon
6-8 cups air popped popcorn (about 1/4 cup kernels)
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
2-4 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)

Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble into chunky pieces and reserve 1-2 tablespoons of the drippings.

Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you're using them.

Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.

Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

Ham with Cheesy Potatoes

1 bag (28oz) frozen diced potatoes with onions and peppers, thawed
2 cups shredded Cheddar and Monterey Jack cheese blend (8oz)
1 can (10 3/8 oz) condensed cream of celery soup
1 container (8oz) sour cream
3lb fully cooked smoked boneless ham

1. Spray 5- to 6-quart slow cooker with cooking spray. Mix potatoes, cheese, soup, and sour cream in cooker. Cut ham lengthwise in half; place ham on potato mixture.

2. Cover and cook on LOW heat setting for 5 to 6 hours or until potatoes are tender.

3. Remove ham from cooker, place on cutting board. Gently stir potatoes well before serving. Cut ham into slices, serve with potatoes.

8 servings. 665 calories, 41g fat. <----yummy yummy yummy

Rock Candy

Ingredients:

• 2 cups water
• 4 cups granulated sugar
• 1/2-1 tsp flavoring extract or oil (optional)
• food coloring (optional)
• glass jar
• skewer or thread (see below)

Preparation:

1. Prepare your materials: wash a glass jar thoroughly with hot water to clean it. Cut a length of thick cotton thread a few inches longer than the height of the jar, and tape it to a pencil. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weight it and ensure it hangs straight down. Alternately, you can use a wooden skewer as the base of your rock candy, and use clothespins balanced across the top of the jar to clip it into place.

2. Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the thread or skewer aside to dry while you prepare your sugar syrup.

3. Place the water in a medium-sized pan and bring it to a boil. Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition. Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Remove the pan from the heat.

4. If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan—the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even, smooth color.

5. Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower the sugared string or skewer until it hangs about 1 inch from the bottom.

6. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel.

7. You should start to see sugar crystals forming within 2-4 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.

8. Allow the rock candy to grow until it is the size you want. Don’t let it grow too large, otherwise it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.

Macaroni and Cheese

6 C cooked elbow macaroni
2 T butter
4 C evaporated milk
6 C (24oz) Cheddar cheese, shredded
2 t salt
1/2 t black pepper

1. In large mixing bowl, toss macaroni with butter. Stir in evaporated milk, cheese, salt, and pepper. Place into slow cooker.

2. Cover; cook on HIGH for 2 to 3 hours.

Add ins: diced ham, diced red or green peppers, chopped scallions, steamed broccoli....be creative!!

Vegetarian 'mellows

Ok, so someone asked me if I knew how to make the marshmallow recipe from July without using gelatin, since it is an animal by-product. I'm obviously not vegetarian, so I don't know a lot about the diet, but I hope this works for you.


MARSHMALLOW SWEETS
4 Tbsp. marshmallow roots
28 Tbsp. refined sugar
20 Tbsp. gum tragacanth or gum Arabic
2 cups water or orange flower water
1-2 egg whites, well beaten

Make up a tea of marshmallow roots by simmering them in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure. Stir in the sugar as quickly as possible. When dissolved, add the well-beaten egg white's), stirring constantly, but take off the heat and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.

Egg white substitute
egg white = dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.

found on the web not tried it though.

Flax is also used instead of eggs. can't remember if the whole egg or just the white.

Courtesy of http://ths.gardenweb.com/forums/load/vegex/msg111608432592.html

It talks about a few different options, but obviously, I'm not vegetarian, so I am not sure how accurate any of the info on the page it. But I truly do hope this helps you out with your marshmellow quest!

English Bread Pudding

16 slices day-old, firm-textured white bread, (1 small loaf)
1 3/4 cups milk
1 package (8oz) mixed dried fruit, cut into small pices
1/2 C chopped nuts
1 medium apple, chopped
1/3 C packed brown sugar
1/4 C butter, melted
1 egg, lightly beaten
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves

1. Tear bread, with crusts, into 1- to 2-inch pieces, place in slow cooker. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts, and apple.

2. Combine remaining ingredients in small bowl; pour over bread mixture. Stir well to blend. Cover; cook on LOW 3.5 to 4 hours or until skewer inserted into center of pudding comes out clean.

Makes 6 to 8 servings.

Asian Hoisin Ribs

3 lbs pork bone-in country-style ribs
1 medium onion, sliced
1/2 C hoisin sauce
1/3 C seasoned rice vinegar
1/4 cup soy sauce
1 T grated ginger or 1 t ground ginger
2 t sesame oil, if desired
Fresh cilantro leaves, if desired

1. Place ribs in slow cooker. Cover with onion slices. Mix remaining ingredients except cilantro, pour over ribs and onion.

2. Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.

3. Remove ribs to serving platter; keep warm. Skim fat from surface of juices in cooker. Serve ribs with sauce; sprinkle with cilantro.

4 servings. 450 calories, 24g fat. <----means it's REAL good.

Beef Carbonnade with Potatoes

1 medium onion, sliced
8 small red potatoes, cut into fourths
2.5 lbs beef round steak, cut into 8 serving pieces
1 T packed brown sugar
1/2 t ground nutmeg
1/2 t salt
1/4 teaspoon pepper
1 package (1.8oz) tomato-beef flavor (oxtail) soup mix
1 can (12oz) beer

1. Place onion and potatoes into slow cooker. Arrange beef on top. Sprinkle beef with brown sugar, nutmeg, salt, pepper, and soup mix (dry). Pour beer over all.

2. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

3. Spoon pan juices over beef before serving.

8 servings. 310 calories, 5g fat.

Turkey Breast with Sherried Stuffing

1/4 C chopped onions
1 medium stalk of celery, slice (1/2 cup)
2 to 2.5 lbs boneless, skinless turkey breast half, thawed if frozen
1 jar (12 oz) roasted turkey gravy
1/3 C dry sherry (OR apple juice, apple cider, turkey broth--something moist with flavor)
1 package (6 oz) turkey-flavor one-step stuffing mix

1. Spray 3.5 to 4 qt slow cooker with cooking spray. Place onion and celery in cooker. Top with turkey breast half. Pour gravy and sherry over top. Top with dry stuffing.

2. Cover and cook on LOW heat setting 6 to 7 hours or until turkey is no longer pink when center is cut.

3. About 15 minutes before serving, remove turkey from cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover and let stand 10 minutes. Cut turkey into slices, serve with stuffing.

Makes about 6 servings. 320 calories, 6g fat.

Chai Tea

2 quarts (8 cups) water
8 bags black tea
3/4 cup sugar
16 whole cloves
16 whole cardamom seeds, pods removed (optional)
5 cinnamon sticks
8 slices fresh ginger
1 cup milk
additional cinnamon sticks (optional)

1. Combine water, tea bags, sugar, cloves, cardamom, cinnamon sticks and ginger in Crock Pot. Cover, cook on HIGH 2 to 2.5 hours

2. Strain mixture; discard solids. (At this point, tea may be covered and refrigerated for up to three days.)

3. Stir in milk just before serving. Serve warm or chilled with additional cinnamon sticks, if desired.

Makes 8-10 servings.

Tiramisu

INGREDIENTS

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/2 cup strong brewed coffee, room temperature
4 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

DIRECTIONS
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Ricotta Cheese

Ingredients

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth


Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Homemade Marshmallows

Ingredients

Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup potato starch
1/2 cup powdered sugar

Preparation

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.
Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240ºF, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

cinnamon rolls, or, I LOVE MY KITCHENAID MIXER!

So I pulled ideas from a few different recipes. The results were pretty good!!!

DOUGH:

4 3/4 all purpose flour
1 pkg active dry yeast
1 1/4 C milk
1/4 C granulated sugar
1/4 C butter
1 t salt
2 eggs


FILLING:
1/2 C firmly packed light brown sugar
4 T butter
3 T cinnamon, more or less to your taste


1. In a large bowl, combine 1 1/4 cups flour and yeast. Heat milk and sugar, 1/4 cup butter and salt, just until warm, stirring constantly. (Heat milk on stove top with double boiler method.)

2. Add milk mixture to flour mixture. Add 2 eggs. Beat with mixer at low speed, scraping sides of bowl. Beat on high speed for 3 minutes. Using spoon, stir in remaining flour. Dough will be soft. Turn dough out on lightly floured surface. Knead in remaining flour to make soft dough. Knead for 5 minutes and shape into ball.

3. Place dough in lightly greased bowl. Cover and let rise in a warm place until doubled, about 1.5 hours.

4. Punch dough down on and turn out on lightly floured surface. Divide dough in half. Shape each half into ball. Cover and let rise for 10 minutes.

5. On lightly floured surface, roll out one ball to 12x8 inches. Spread with half of the filling. (I microwaved my ingredients for 30-45 seconds the creamed it all together. Also, I made a double batch of filling because I like my cinnamonmonmon rolls to be nice and gooey.) Roll up from the short side and seal the edges. Make the second ball the same way.

6. Slice each dough roll into eight pieces. Arrange cut side down on greased 13x9 baking pan. Cover and let rise for 30 minutes.

7. Bake rolls in a 350 degree oven for 25 minutes, or until golden. Flip out onto serving dish to cool, then frost.

FROSTING:

2 C powdered sugar, plus a few extra tablespoons
3 T butter, melted
1/2 t vanilla
3 T milk
1 T finely grated orange zest, optional

Combine all ingredients. Use the few extra tablespoons of sugar to thicken frosting to your liking. You can either frost all of the rolls at once, or serve the frosting on the side so that each person can do their own frosting. Or, if it's a really bad day, just make the frosting and eat with a spoon.

Savory Crab Stuffed Mushrooms

INGREDIENTS

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

DIRECTIONS

Preheat oven to 400 degrees F.
Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Ruth's Chris Sweet Potato Casserole

CRUST

1 cup brown sugar
1/3 cup flour1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

SPINACH AU GRATIN

2 tbsp. butter
2 tbsp. flour
1 c. milk
1/2 c. shredded longhorn cheese
10 oz. pkg. frozen spinach, cooked
1/4 c. buttered bread crumbs
1/8 tsp. pepper
1/4 tsp. salt

1. Melt butter.

2. Blend in flour and seasonings; stir until mixture is smooth. Remove from heat.

3. Stir in milk. Bring to boiling, stirring constantly.

4. Boil 1 minute. Add cheese, stir until melted.

5. Fold cheese sauce into cooked drained spinach.

6. Put into casserole dish.

7. Sprinkle with bread crumbs.

8. Bake at 350 degrees just until bread crumbs are golden brown.