Over the years, we have had some really great food contributions to our in-person plant swaps.

Now it's time to share the recipes that created the goodies.

Please post only recipes in this thread. Comments and questions on the recipes should be posted in the MAG Recipe Book Comments and Questions in the Mid-Atlantic Gardening Forum thread.

While the initial focus was for the great eats at the 2016 Spring Plant Swap Party, feel free to post other recipes as well. Depending on participation, I may consider doing a complete compilation to be distributed later in the year in the November time frame.

Larry's Baked Beans
(They aren't as complicated to make as it looks. I just wanted to be thorough.)


Time:
Assemble: 30 minutes
Holding: 3-18 hours
Bake: 3 hours

Ingredients
1 32oz can Pork and Beans ( or 2 16oz cans)
1 12oz can Kidney Beans, drained
1 12oz can Butter Beans, drained
2 T Prepared yellow mustard
2 T Vinegar
½ C Brown Sugar (Light preferred, but dark is ok, too)
¼ C Green Pepper, ½ dice
1 14oz Bottle Ketchup
1 12-16oz package Pre-cooked Bacon

Utensils
Large bowl to mix everything
Rubber or Silicone spatula
2-Quart Casserole
Rimmed baking sheet
Can Opener
Measuring Spoons
Measuring Cup for Liquids

Pre-Cook the Bacon
Why pre-cook the bacon? Simple. Too much fat. Even very lean bacon has quite a bit of fat in it..This extra fat can make the beans greasy and soupy. Everyone has their preferred way to cook bacon. Here's one way. Pre-heat oven to 425 degrees. Line the baking sheet with parchment. Make sure the parchment is long enough so that you can make a pour spout later. Separate the strips and lay them on the parchment. It's ok if they overlap a bit. Place the pan in the oven and cook the bacon until crisp.

Once the bacon is done, carefully remove the pan from the oven. If you save the bacon fat to cook with, make a spout in a corner of the parchment and pour the hot fat into a suitable pan or jar for later use. If you don't re-use the fat, pour it into one of the empty cans from the beans. Place the bacon on paper towels to drain and cool.


Assembly
While the bacon is cooking, open and drain the beans. Pour beans into mixing bowl. Add mustard, vinegar and brown sugar. Measure out ¾ cup of ketchup plus 2 tablespoons. Add to mixing bowl. Dice green pepper and add ¼ cup to beans.
Once the bacon has cooled, break it up into roughly ½ inch pieces and add to beans. Mix everything very thoroughly.


Hold and Baking Time
Ideally, the beans are mixed the day before and allowed to sit in the refrigerator over night to allow the flavors to meld before baking. If you don't have that kind of time, allow the mix to sit, covered, on the counter for a few hours.

Pre-heat the oven to 300 degrees.

Pour bean mixture into casserole and bake for 3 hours. DO NOT stir beans at any time! It will be tempting to stir the beans while baking or after removing from the oven. Resist all temptation. Check the beans after 3 hours. If they still look watery, leave them in a while longer. They should be nice and thick.

Serving
The beans may be served hot, warm, room-temperature or cold. This makes them an ideal travel dish for parties or picnics.

Chocolate Cheesecake
(As with the baked beans, the cheesecake isn't as complicated to make as it looks. I just wanted to be thorough.)

Tools:
A stand mixer makes this a whole lot easier.
When mixing the batter, do not put the mixer on 'whip'. Doing so will introduce too much air into the batter and cause the cake to deflate to sunken center as it cools.
Preheat oven to 300 degrees.

Crust:
2 1/2 cups crushed graham crakers
1 stick melted butter
1/2 Cup sugar
2 Tbl cocoa

Combine the sugar and cocoa powder well. Once mixed, add the melted butter and mix.
Pat into the bottom of a parchment lined 10 inch springform pan.
Put pan onto a cookie sheet and bake for 15 minutes, remove and allow to cool.
Raise oven temperature to 375 degrees.

Batter:
4 8oz packages cream cheese, softened
4 Eggs
1 14oz can Eagle Brand Sweetened Condensed Milk
2 tsp vanilla extract
1 12oz package semi-sweet or milk chocolate chips, melted

In a large bowl, beat cream cheese until fluffy.
Add eggs one at a time, mixing thoroughly after each.
Add Eagle Brand and beat until smooth.
Scrape the side and bottom of mixing bowl to make sure all of the cream cheese has been combined and that there are no lumps.
Add vanilla and mix well.

Melt choclate chips in a double boiler or microwave oven. If using microwave, be careful not to scorch chocolate.

With mixer running, slowly add melted chocolate to the batter, scraping the sides often.

Carefully pour batter into cooled pan on top of graham cracker crust.

Put cake into oven and bake for 15 minutes. After 15 minutes, reduce heat to 300 degrees.

Allow cake to bake for 1 hour. After 1 hour, check to see if the cake has started to pull away from the sides. If it has, or you see any cracking, its' done.
Turn the oven off and allow the cake to cool slowly in the oven. (Even over night is fine.)

Once cooled, refrigerate cake at least 3 hours.

When ready to serve, remove sides of pan and parchment liner.
Slide a spatula under the bottom parchment and gently remove the cake from the pan bottom and place on serving plate.


Cool to room temperature then chill. Remove side of pan and place on cake plate.

Sweet Tea or Iced Tea By the Gallon To Go

Gallon jug of spring water
4 quart size tea bags, or 12 regular
(optional 1 1/4 cups sugar for sweet tea)

Open the jug and pour 2-3 cups of the water into a measuring cup for the microwave ( or pot on the stove.) Heat to just below boiling, and steep tea bags five minutes. Pour the concentrated brew back into the jug.
For sweet tea, add the sugar to the hot water and tea bags, stir to dissolve.
For Southern-sweet tea, use up to 2 cups of sugar per gallon.

Jim's Italian Chicken

This is more of a cooking technique than a recipe. Big chicken breasts can be over an inch thick at one end and taper down to a quarter inch. This makes them hard to cook evenly and offends Jim's engineering sensibilities. Cutting the breasts into squares and skewering the pieces creates chicken "sticks" that are easy to handle on the grill and turn out nice & moist.

5 pounds boneless chicken breasts
1 bottle Italian salad dressing
1/2 cup red wine
2 tablespoons Italian herbs (Penzey's "Tuscan Sunset")
1 tablespoon garlic powder
1 teaspoon black pepper
1/4 cup olive oil (if using fat-free dressing)


Trim chicken breasts of excess fat and cut into approximately 1.5 inch square pieces. Transfer to a gallon zip-top bag, and add the marinade ingredients. Close the top of the bag, removing as much air as possible. Squish the chicken around in the bag to mix marinade and spread the flavors around. Put into fridge for at least 2 hours or up to 24.

Put the chicken on kebab skewers, one piece right up against the next to form a "stick" of even thickness. Grill until done. (Everybody seems to have their own grilling technique; if you want details ask Jim). Remove from skewers and let rest 5-10 minutes before serving.

A Different Spin on Spinach Dip.

1 jar roasted red pepper and eggplant spread (from Trader Joe's)
4 oz. soft goat cheese (chevre)
8 oz. bag of baby spinach

Combine the spread with the goat cheese. Some bits and lumps of cheese are fine. Roughly chop the fresh spinach and fold it into the mixture. If you're not feeding the football team, put half the spread back into the jar after combining it with the cheese -- it keeps better that way, and you can add more spinach later or spread it on a tortilla and add spinach or other greens for a tasty hand-held salad.

Serve with pepper strips, cucumbers, triscuits, or whole-grain bagels cut into bites.

Salmon Mousse

1 envelope unflavored gelatin
1/4 c cold water
1/2 c boiling water
1/2 c mayonnaise
1 T lemon juice
1 T minced onion
dash Tabasco
1/4 t sweet paprika
1 t salt
2 T fresh dill, finely chopped
2 c flaked poached fresh salmon or canned salmon, skin and bones removed
1 c heavy cream

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in mayo, lemon juice, onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate about 20 minutes or until the mixture begins to thicken slightly.
3. Fold in the flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.

Jill's Krab Spread

12-16 oz package of "Krab" (fake crab, chunks or sticks)
8 oz. neufatchel (low fat cream cheese)
3-4 Tbsp sour cream (reduced fat is fine)
1/4 tsp. garlic powder
several vigorous shakes Tabasco hot sauce
1/4 cup minced sweet red pepper
2 Tbsp minced spring onion tops or fresh chives

I made this one up years ago, easy and delicious! Don't use real crab, the flavor and texture gets lost. And it does have to be Tabasco (I've experimented). The minced pepper and chives are optional but add festive color as well as flavor.

Start by blending the sour cream into the soft cream cheese with a fork, a tablespoon at a time until you reach a spreadable consistency. If you're using full-fat cream cheese, let it warm up and soften first. Stir in the garlic powder and Tabasco, adding more to taste (it's much easier to adjust now).

Roughly chop the Krab -- I just open the top of the package and cut across in one direction then in another, in a grid pattern, so it breaks up into smaller pieces. If you're using sticks (fake "crab legs"), unwrap them and cut each one lengthwise before chopping into half-inch segments. Mince the sweet red pepper and the spring onion or chives. Combine everything with the cream cheese mixture. Refrigerate until ready to serve. Garnish with chive sprigs or thin strips of red pepper.

Serve with butter crackers ("Club" type), Wheat Thins, thinly sliced baguettes, or bagel bites (cut across a halved bagel like it's a pie). I like poppyseed or honey-wheat bagels with this spread. Also great on 1/4 inch thick slices of cucumber. Not bad on a sub roll with lots of crunchy lettuce, either. Leftovers keep well in the fridge for a week, but I wouldn't try to freeze it.

Francine’s fried rice noodles--there are lots of recipes on the Internet, but this is how I made mine.

As with the other recipes, it looks harder to make when you see it in writing, than when it is really being made. Some recipes of fried rice noodles tell you to soak the noodles in boiling water. I do not like that, because then the noodles will break into small pieces and taste 'wet'.

I use a 14" steel wok (not stainless steel)--and natural gas heat--not electric stove top

1 package of the rice noodles soaked in cold tap water (I used the finest noodles, either Chinese, Thai, or Indonesian made)
1 bunch of green onions, clean and cut into 1 ½ inches, separate in piles the white from the green parts)
1 plant of Chinese celery, or 2 stems of regular celery, cut them in juliennes, 1 ½ inches long (Chinese celery does not have to be julienned.
2 small carrots, julienned x 1 ½ inches long (optional, for color)--I forgot to buy, so I did not use them
1 head of garlic, peeled and crushed or cut finely
1 head of a small green or white cabbage, slice about ½-⅓ inch wide
3 small onions-peel and cut into 8 wedges each
3 handfuls of mung/green bean sprouts
3 eggs
About 3 tablespoons of oil (I used peanut oil) plus 1-2 tablespoons oil when the eggs are going to be added.

About 3 tablespoons each of fish sauce, Chinese light soy sauce, and Indonesian sweet soy sauce each

3 teaspoons of black pepper
1 small package (I think it is 1 teaspoon) of raw sugar--this is my 'MSG'

Instructions:

Before preparing the vegetables, soak the rice noodles in cold water from the faucet. If you use shrimp and/or meat, prepare them and marinade them each in different bowls
Prepare all the vegetables (washing them and cutting, peeling, crushing), and put them in separate piles, or containers/bowls. Crack the eggs into a bowl and beat with a fork just to loosen the egg whites and yolks together. Put aside. I never really measured the sauces, I just pour them out of the bottles ( 2 rounds each).

I use a 14 inch wok, a flat spatula and tongs to mix the long strands of noodles.

Put the wok on the stove, turn on the heat on high. When the wok is hot, add the 3 tablespoons of oil. When the oil is hot, shimmering, add the onions and stir to separate the wedges. When the onions become translucent, add the white parts of the spring onions and the crushed garlic. Stir until the garlic became fragrant, do not let them burn. Then add the cabbage, the rest of the green onions and the celery, stir once or twice, then grab with both hands the softened rice noodles from the water (do not drain), dripping with the water clinging on the noodles, into the wok. Stir once or twice, so the vegetables at the bottom of the wok do not get burned, and get them distributed and moved to the top. Then swirl the Chinese soy sauce and the fish sauce onto the hot top part of the wok that is not covered by the noodles and vegetables (I poured 2 rounds of each fish sauce and light soy sauce), so they sizzle when they come in contact with the hot steel. And pour the Indonesian sauce on the noodles.
Add the pepper, sugar, and now you can lower the heat to medium and stir everything, making sure that the noodles come in contact with the top part of the wok, until all the sauces, and pepper are evenly distributed. If the noodles seem to be dry and the noodles are not cooked yet, add some water, mix with the spatula in one hand, and helped with the other hand using the tongs to lift and distribute the sauces with the noodles. If it is too difficult to handle the long noodles, you can cut the noodles in 3 parts randomly, while in the wok.
Taste the noodles, adjust to your taste, if the color of the noodles is all right to your taste, but it is not salty enough, you can add salt. Then move the noodles away from the bottom of the wok (if it is too full, you can move part of the noodles to a container), add 1 to 2 tablespoons of oil in the cleared space, and pour all the 3 eggs into the hot oil. Scramble the eggs, breaking them into small pieces and then mix them with the noodles, the eggs don't have to be fully cooked. Now add the 3 handfuls of beansprouts and when they changed color, become translucent, but still look fresh and crunchy, turn off the heat. Scope them all into a dish or spaghetti platter. Scatter some bought fried shallots over the fried noodles if you like. Alternatively, you can also make very thin egg crepes cut into strips to scatter on the noodles. In Indonesia, people add hot pepper to taste when they eat it. The noodles does not have to be served hot, They are tasty at room temperature too.

For 2 persons, 1/2 or 1/3, or 1/4 of the rice noodle package is plenty, just use 1/2 or 1/3, or 1/4 of the recipe. You can also add shrimp, thin-sliced chicken meat, or pork. Cook them separately, after first marinating the cleaned shrimp, and sliced meat with a little Chinese soy sauce and a little starch, and Chinese cooking wine. If you use them, prepare them before you prepare the vegetables, so they have time to absorb the marinade. Just use a tiny bit starch, they should not be visible, when you are cooking them. Stir fry them each separately, put them aside in one container, and add them when you add the bean sprouts.

Please let me know if you something is not clear.

I told 2 persons that I had promised the restaurant that I got the recipe from, not to share with others, but one of the Salvadorian women that I see often when I ride the bus to work also shared this recipe with me. Neither of them gave me the measurements, so actually this is my own recipe. The best compliment to me was when someone said to me: help yourself to that fruit punch it is highly recommended.
You all have to thank Pat, who suggested me to make the drink when I asked her advice what I should bring.

Salvadorian fruit drink

1 can of 12 oz frozen orange juice
1 bottle of concentrated mango juice--from Shopper's Food Ware House, or Grand Mart, or anywhere they sell Latino ingredients, or 1 can of 12 oz frozen mango juice
1 bottle of concentrated cashew fruit (called Maranon in Spanish)--also from the same store as above

1 fresh pineapple: peeled, cut all the 'eyes' out, rub salt all over it, rinse it again: 1/2 of it juiced in a mixer or food processor; 1/2 of the fresh pineapple chopped or cut into small pieces
1 small fresh cantaloup, get rid of the seeds: cut into small pieces or make balls of them
2 fresh champagne mangoes, peeled and cut into small pieces
2 fresh seedless large navel oranges, peeled and cut into small pieces
2 Granny Smith apples, cored and cut into small pieces (I did not peel them)
I did not use them this time, but sometimes I add pomegranate seeds

sugar
water

I mixed all the fruits together so the apples get mixed with the pineapple chunks and they do not get brown.
Mix all the juices together
If I had a big enough container, I would put them all together and add water, ice, and sugar to taste, so all the different flavors get mixed, but since I do not have a big enough container, I separated the fruits from the juices, and then combine them, adding the sugar and ice as needed.

Hearty Soups for fall...so yummee...best with a good crusty bread

PUMPKIN SOUP
1 lg Onion (1/2)
1/4 c butter (I use avocado oil)
2 C Canned Pumpkin
1 1/2 t salt
2 C heavy cream (I use 1/2 and 1/2 FF)
2 1/2 C chicken broth
Optional: Lite sour cream and cinnamon

Slice onion thin - oil/butter in skillet - saute onion til limp - sprinkle with curry (I add minced garlic as well) saute another min.

In blender (or food processor) blend onion mix w/pumpkin and salt - process like soup. Pour in cream and reblend right away. Transfer to lg saucepan and heat slowly with chicken stock.

Garnish with cinnamon and dollop of sour cream (I don't use this)

--
SWEET POTATO BISQUE
2 large sweet potatoes (10-12 ounces each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Gita’s Latvian Sauerkraut Soup

Note: This is delicious, full-bodied, cool weather soup. No actual
measurements are given. Only guidelines.
Good soups are not based on a
pre-scribed formula. If it seems right to you….go for it
(this recipe is for a pot of approx. 21 qts. capacity)

In a large stockpot put:
--A big, meaty ham bone (smoked is best),
--a 2 lb (plus or minus) piece of fresh pork of some kind (picnic, country spare ribs, fresh ham, thick pork chops etc.)
--and, for extra flavor, some good, smoked ham hocks. (Smoked turkey legs can be used as well).
These have a lot of fat (which can be removed once Soup is cold) but also add a lot of flavor. Anything with bone-in is good. It adds body to the soup.

--Cover meat with cold water and bring to a boil.
--Turn down fire and simmer, skimming off foam as it surfaces.
--Let simmer for about an hour.
**Do not add any of the seasonings until all the “foaming” has stopped, or you will be skimming off the seasonings as well.

--Next add 1 deli-pack (or 1 lg. Can—32oz) of Sauerkraut,
--1 med. head of green cabbage, cut with a knife in a coarse shred,
--2-3 ribs of celery (sliced),
--2-3 med. onions (coarsely chopped),
--1Tbs. Caraway seed,
--about a tsp. full of whole peppercorns, (or fresh ground black pepper
to taste),
--2-3 Bay leaves,
--fresh chopped parsley (1/2c. or so),
--fresh chopped dill (stems and all-maybe a 1/3 cup),
--and 1-2 coarsely shredded carrots.

Note: This soup can have either barley (a ½ cup or so DRY) or diced potatoes (3 or 4 med.—thick-diced) added for a fuller body.
--If you choose barley, add it now, as barley takes long while to cook until it is tender!
--If you choose potatoes, add them in the last half hour of cooking the soup, or they will turn to “mush”.
--Add enough water--or saved broths—(***see note below) to almost fill the pot. Bring all back to a gentle boil.
--Lower fire way down, and simmer the soup for a good 2 hours,
stirring occasionally. Meat needs to be “falling off the bones” done.

--At this point, using a slotted spoon, fish out ALL meats and bones to a large platter. Keep soup simmering ….(you can now add the potatoes).

--Cut away all edible meat in bite-sized pieces.
Scrape off all underlying fat from the Hock's skins and discard, along with all other unnecessary fat.
--Sliver smoked hocks skins from the hocks in very thin strips or
pieces—if you want to….Or toss it! ***
(Save bones for your favorite dog!).

--Return cut-up meat to the soup and stir well to distribute all.
--Simmer another few minutes, or so.

The soup is now basically done. Let it rest a bit and skim off any accumulating fat layer and discard--then serve it with GOOD buttered bread of your choice—Rye bread and butter really complement this Soup. So does a good, crusty white, Italian bread (like at Aldis).
It gets better and better when reheated…as all soups do!

***Soup can be frozen in serving size bowls or containers,
***This, and all soups, freeze VERY WELL and last for a very long time in the freezer without losing flavor. Years! Literally!!!

***Frugality note:
You can save (and freeze) any liquids or broths from previous “cookings”
of veggies, potatoes, etc. and then add them to the soup.
Why pour it down the drain???

Lots of success with this! You will love this soup! Everyone has-- that has tasted it.
First they go--”YEWWW! Sauerkraut soup????
Then they have a bowl of it—and they are hooked!

In case you run into problems—e-mail me or call me and I will
“hold your hand” to the end.

CREAM OF TOMATO--DILL SOUP WITH SHRIMP

(Baltimore Sun—“Recipe Finder”—May 5, 2010)
***This recipe comes from Oprah.com and was adapted from a recipe from Art Smith’s
“Kitchen Life”Cookbook. A simple substitution of fresh Dill (for the Marjoram)
was made.from the recipe the author found.
The finished Soup had balanced flavor and a rich, creamy consistency.
It was as pretty to look at, as it was tasty.
Makes 4-6 servings.

Ingredients:

¾ lb. medium shrimp (25-31 count) unshelled. (I have used Old Bay
steamed shrimp as part of this…maybe half--just for the flavor in the broth).
2 cups reduced sodium chicken broth—or Home-made. (I make my own….)
5 Tbs. Unsalted Butter—divided use. More never hurts!
1 Medium rib Celery—finely chopped.
½ cup Shallots, chopped (Sweet Onion, like Vidalia, can be substituted)
1-2 cloves garlic—minced (I like a couple more…)
½ cup all-purpose flour for thickening
1 can (28 oz.) Diced Tomatoes with juice
2 cups ½ and ½.
2 Tbs. Fresh Dill, chopped. Dried dill will do--just half the amount.
Salt and freshly ground pepper to taste.
***NOTE; I find salt NOT necessary in this dish. Tomatoes have plenty of it.
So does “Old Bay”—if you use steamed Shrimp shells as part of the required
Shrimp amount. I love the flavor a lot better when I do that…..

To Do----
--Peel and de-vain Shrimp, reserving the shells.
--Combine the shells and the Chicken Broth in a saucepan and bring to a
simmer over medium heat.
--Reduce the heat to low, cover, and simmer for about 15-20 minutes.
--Strain the Shells-- reserving the broth –You should have about 2 cups.
Add water, or more broth, if needed to make up the quantity.

*****Pre-cooked broth from shells can be made ahead of time and frozen
in Zip-bags. Makes for less work when you want to serve this…
Meanwhile----
--Melt 4 Tbs, Butter in a saucepan/pot over med. heat.
--Add Celery and cook, stirring occasionally, until it begins to soften.
(about 2-3 minutes).
--Add Shallots (or Sweet Onion) and Garlic and cook stirring, until
they soften--about 2 minutes.
--Add the four and stir in until it is thickened a bit. Heat it through well.
--Add diced Tomatoes with their juices—stir and heat through.
--Stir in the reserved Broth, ½ & ½ and Dill and heat through for a few minutes.

--Bring to a gentle boil, stirring often. Reduce heat to medium-low.
Simmer, uncovered, until the Soup is lightly thickened—about 30 minutes.
Stir,now and then, so it won’t stick to the bottom of the pot.
Season with S & P and Old Bay if desired.
****As I said—salt is NOT necessary here….but OK if you want to.
I use fresh ground, black pepper and coarse Sea Salt to taste.

--Just before serving, melt the remaining Tbs. of butter in a large skillet over
medium to high heat. Add the Shrimp and cook, stirring, just until they
turn opaque. They will continue cooking in the hot soup as you add them.
--Stir Shrimp into the hot Soup—reserving about 2 whole Shrimp per
serving to garnish with.
--Serve hot soup, garnished with the reserved, whole shrimp, and a twig of
fresh Dill.

***Garlic Bread or fresh, buttered bread or Pita Chips can be served as an
accompaniment.

TIME SAVER NOTE:

--Do all your chopping and dicing and shrimp-shelling ahead of time. Refrigerate.
--Broth can be homemade and pre-cooked with the shrimp shells—and then frozen.
--THINK!!! Any time you eat, or cook, shrimp—save the shells and freeze them.
OR--pre-cook them in the broth and then freeze that broth in Zip-Loc bags.
Nice to have that on hand.

Yummmm……This is a keeper!!!! Gita

"Special Potato Soup"--from someone on DG.

2-3 stalks celery, sliced
1 medium onion, chopped (I like onion--so I used two!)
2 tablespoons butter, melted (I used bacon drippings)
6 medium potatoes, peeled and cubed (I used 8)
2 carrots, sliced (or more--depends on size)
3 cups water (I used home made Chicken broth.
Can use low-salt, fat free Chicken Broth/stock-)
5 chicken flavored bouillon cubes  ( I did not use--see above!)
3/4 teaspoon seasoned salt (did not use!)
1/2 teaspooon dried whole thyme
1/2 teaspoon dried rosemary, crushed (I have fresh in my garden). 
Also added Onion Powder)--dash of garlic powder--dash of pepper
2 cups milk (I used 2 cups 1/2 and 1/2 and made the rest up with milk)
1 cup (4 oz) shredded sharp cheddar cheese

TO DO:
Sauté celery and onion in butter in a large Dutch oven until tender.
Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender.
Remove from heat and mash vegetables with potato masher, with a blender
or food processor—or “Stick Mixer”..
Add milk and cheese. Cook, stirring constantly, until cheese is melted. Yield: 10 cups.
 
****(comments from me after I made the second batch)
I have made it twice now...using my cast iron Dutch oven.
Of course--I tweaked a few things here and there—like:

--I browned some diced bacon and used that fat instead of butter to brown the onions and celery in.

--I put the bacon bits back into the soup at the end and also some diced, smoked ham. 
(Seems they just "belonged!")

--I also added a few other spices...Onion Powder--a bit of Caraway seed (crush it??) and fresh Rosemary from my garden. Added lots of black pepper.

--I did not use a processor to cream the soup--just my masher. I gently mashed everything in the pot with that. The soup was a bit chunky--but SOOO good! A hand blender would work well here.

***This soup is surprisingly tasty and filling! Go with all my changes –they were all good! Gita

Sopapilla Cheesecake (basic recipe)

(This famous recipe made a few trips around the World...)

2 cans Crescent Rolls
1-8oz package cream cheese--softened
1 c. sugar
1 tsp. Vanilla Extract

Pre-heat oven to 350 degrees.

-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.

Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!

VARIATIONS:

1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….

2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.

3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.

4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.

5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.

Sopapilla Cheesecake Fruit Variations
apple pie filling
apricot pie filling
bananas and pecans (Bananas Foster)
blueberries and raspberries
cherries/cherry pie filling, delete cinnamon
cranberry sauce
lemon pie filling, delete cinnamon, add lemon zest
pineapple, crushed, drained, small can
pumpkin
raspberry preserves
strawberry jam

Other Variations
Hershey's syrup swirled in cream cheese
homemade custard
empanadas
browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
veggie pizza
sausage and apples
almond extract, delete vanilla extract
topping - egg white, 1/2 c. chopped peanuts
sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)

Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand

NOTES: OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan. I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time
making. (:o)
Mike
This is amazing!!!
Sopapilla Cheesecake (basic recipe)
2 cans Crescent Rolls
1-8oz package cream cheese--softened
1 c. sugar
1 tsp. Vanilla Extract

Pre-heat oven to 350 degrees.

-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.

Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!

VARIATIONS:

1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….

2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.

3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.

4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.

5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.

Sopapilla Cheesecake Fruit Variations
apple pie filling
apricot pie filling
bananas and pecans (Bananas Foster)
blueberries and raspberries
cherries/cherry pie filling, delete cinnamon
cranberry sauce
lemon pie filling, delete cinnamon, add lemon zest
pineapple, crushed, drained, small can
pumpkin
raspberry preserves
strawberry jam

Other Variations
Hershey's syrup swirled in cream cheese
homemade custard
empanadas
browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
veggie pizza
sausage and apples
almond extract, delete vanilla extract
topping - egg white, 1/2 c. chopped peanuts
sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)

Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand

NOTES: OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13"pan.
I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike



Here it is..TOMATO PIE:  from "Larkie"—DG

1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more.
I use 1 1/4 c. all purpose flour,
1 stick cold butter,
a pinch of salt,
up to 1/4 c. ice water.
Cut flour, butter, and salt with a pastry blender until mealy.
With a mixer, add 1 tablespoon at a time, of ice water until it cleans side of bowl, usually end up using only 3 tbsp.
Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.
Roll out on floured countertop to desired size, cut edges how you like.
Bake at 375 for approx 10 minutes.

INSIDE:
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
Slice, seed and drain tomatoes on toweling or PIE will be too wet….
2 to 3 tablespoons fresh chopped basil (Genovese is the best)
salt, pepper, and garlic to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, Colby, and Monterey Jack)
3/4 c. mayonnaise (I only use Hellmann's)

Layer 1/2 of the tomatoes in baked pie shell. Can put down a thin layer of cheese first….Sprinkle 1/2 basil, salt, pepper, garlic powder on top.  Repeat.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.

Bake at 350 for 30 minutes or until topping is golden brown.

I love to hear the variations people use. The sky's the limit with this recipe. It is also good with cooked cut bacon and ham would be awesome; I've thought about it so many times. I haven't made any this year, although people ask me all the time for it. I think I just made so many of them that I can't bring myself to make them...but I should.

Notes: I make my crust in a tart pan; Slice and seed tomatoes and lay on paper towels to drain (this is the most labor intensive part). This way it does not come out soupy.

--I also sprinkle some cheese directly on the crust before the layering, thinking that might protect the crust from getting soggy.
--I strained mine in a colander while slicing. Just put in a colander and let it sit. The weight of putting tomatoes on top will drain it out. also, I always use tomatoes that are not huge because they are usually really juicy. More meat in smaller maters.

Have a great day,
Kathy—“MistyMeadows”


****yes...you must lay the slices of the Tomotoes...on paper towel...get as much mosture..as you can out of them...I have sprinkled some seasoned bread crumbs..inbetween...too...if I am in a hurry...it is really good...don't miss making it...it is well worth it...guest love it too...big hit around our house...and there are only two of us too...that and a green salad is great...try it..you will like it..lol as they say...smiles..Diana...

****i just made it and it was not soggy--but----i did let the sliced tomatoes sit on several layers of paper towels and then kept changing the wet towels for dry --i also used a bit more cheese (in other words more cheese to mayo than called for) i did that because i added some fresh pesto which has olive oil in it--i baked the pie shell first which i think cuts down on the wetness and although i didn't do this i read somewhere that you can brush egg white on the pie shell before baking to help too--make sure the pie shell cools first too….or—
(from “Papapablo”) –“The most effective way I have found to prevent these pies from having soggy crusts is to use egg white. When I remove the crust from the oven, after pre-baking, I immediately brush the bottom with egg white. The heat from the hot crust sets it, and it seals the crust without adding any flavor. No more soggy crust.
Digger's suggestion to add flour or cornstarch is a good idea to help the pie have more "body" and serve more beautifully.”

It was wonderful!!! Marie chandler has smaller deep dish pie shells in freezer section that are really good--i used the two that come together and using this recipe it filled both perfectly--as for only 2 people --well if you cut it in half and use one of the smaller pie shells it would work out


I like this one –From “Judycooksy”—TN)

Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (approximately 1/8-inch thick), drained, and patted dry
Salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers

Make Potato Crust and bake while you are preparing tomato mixture.

Layer half of the tomato slices onto the bottom of baked Potato Crust; lightly season tomatoes with salt and pepper. Sprinkle with half of the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil.

In a small bowl, combine parmesan cheese and mayonnaise; carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin to brown. Remove from oven and serve immediately.

POTATO CRUST:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 350 degrees.

VARIATIONS: Vary the flavors in the potato crust by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try adding garlic or using green onions instead of a slicing onion.


We have our own sausage made at a butcher near us that is USDA inspected. Then I can sell it at the farmers market. We make sweet italian sausage, hot, mild sausage, breakfast links, pork patties, italian sausage links and lots of other goodies. Haven't bought meat, only once when our truck caught fire last Nov. and we lost everything. It was not the same, not at all. I am spoiled now.


Tomato Sausage Tart---(from “MistyMeadows”)
(I took the easy way out this time.)

1 9 inch refrigerated pie crust
1/2 lb sweet Italian sausage
1 onion, chopped
1 clove garlic, chopped
2 cups shredded mozzarella
2 lbs of sliced, peeled tomatoes
1 tablespoon dried basil leaves
1 tablespoon dried oregano
salt and pepper to taste

Basil Mayonnaise:
2 cups chopped fresh basil
1 egg
1 tablespoon lemon juice
1 cup vegetable oil
salt and pepper to taste (I use sea salt)

Put pie crust in 9 inch pie pan (I put mine in a tart pan).

In frying pan, sauté sausage with onion and garlic until sausage is cooked (about 5 minutes).

In the meantime, put 1 cup of mozzarella cheese on top of pie crust. Spread sausage, onion, garlic mixture on top of cheese. Then layer the sliced tomatoes. Sprinkle with salt and pepper. Layer other 1cup of mozzarella on top of tomatoes, sprinkle with dried basil and oregano.

Bake at 375 for 35 - 40 minutes. Let sit for 20 minutes before cutting.

Basil Mayonnaise: Chop basil in a food processor and add one egg and 1 tablespoon lemon juice. When mixed well, slowly add vegetable oil (I used organic canola oil). Mix until well mixed.

Serve with the tart...spread on top...yum.

I think I got the recipe from allrecipes.com

**********************************************
From “picabo”--TN

I have made Tomato pie for about 40 years. Funny, had it for supper last night.
Mine is so similar to yours but wanted to share what I do different.

I add:

2 tablespoons fresh chives, chopped (If I don't have chives in the garden I leave out or use green onions.)
1 tablespoon fresh thyme, chopped
Lavender and Rosemary (I just pull the leaves off a sprig of each and chop Just the leaves)

For the topping I mix and spoon on top
½ cup mayonnaise
3 oz cream cheese
2 cups grated cheese I prefer sharp
cheddar, but have mixed Monterey Jack, Mozzarella and cheddar

everything else is the same

Your Basil Mayo sounds wonderful. Just trying to think what else I can use that on. LOL



Barbequed Country Spareribs.—(from Gita)
***I have always used this recipe to bake these ribs. They are awesome--and very tasty.
****You make your own BQ sauce for this!

This is in from the 1st edition of the "Betty Crocker New Picture Cookbook"
which I received as a bridal shower gift. This would be in 1963.
Please try it once--you will love it forever……..:o)


--Place 3lbs. meaty Country Spare Ribs, or loin ribs, on a rack in a shallow baking pan.
***Buy the long-cut, “Country Spare Ribs”--bone in. They’re the best!
Do not cover and do not add water!

--Season ribs with salt and pepper to taste
--On each piece, place a lemon slice cut in half—or more if you like. These add a lot
of flavor when done. Eat them along with the meat.
--Sprinkle 1/2 cup (need more!) of chopped onion over all
--Bake in a 450* oven about 30 minutes.
--Spoon Texas BQ sauce (recipe below) over ribs to cover all the ribs.
--Continue baking at 350* 1-1/2-2hrs. Baste with drippings every 15-20 minutes.
If sauce thickens in pan--add a little hot water to reconstitute.

****To prevent excessive browning, loosely cover with foil the
last 30 minutes of baking****

Texas BQ sauce

In a small sauce pan mix:
2 Tbs. brown sugar
1 Tbs, Paprika
1 tsp salt
1 tsp dry Mustard powder
1/4 tsp Chili powder
1/8 tsp Cayenne pepper
2Tbs. Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/4 cup catsup
1/2 cup water
Simmer 15-20 minutes, or until slightly thickened.
These are DEE--lish!!!!

Cabbage Crunch Salad
(Serves 8-10—Amts. Given in ( - ) is for double the Recipe)

4-5 cups (10 cups—1 sm.-med. Head) thinly sliced cabbage
4-5 (one bunch) thinly sliced green onions
1/3 cup (2/3 cup) vegetable/salad oil. I mix some Sesame oil in it.
3 Tbsp. white vinegar (1/2cup)
2-3 tsp. (1/4cup) Sugar
¼ tsp. (1/2-1tsp) Salt. I use Sea Salt
½ tsp. (1 tsp.) Pepper. I use fresh ground.
1 package (2 pkgs.) Ramen noodles, spicy chicken, or sesame chicken flavor
½ cup (1 cup) slivered almonds—toasted
3 Tbsp. (1/2 cup) Sesame seeds—toasted

Directions:

Whisk together vegetable oil, vinegar, sugar, salt, pepper and seasoning packet(s) from Ramen noodles package (you can do this ahead). I use a small jar with lid.

Crush Ramen noodles and combine with toasted almonds and sesame seeds. You can do this step ahead too.

Pour oil/vinegar mixture over the cabbage and onions and toss lightly--just before serving.
Sprinkle Ramen noodle mixture on top of cabbage mixture and toss salad gently until evenly coated.

Serve immediately.

****IF this sits around too long—the noodles will absorb the moisture and loose all their “crunch”. This is best eaten in a few hours after mixing it all together.

A real Party pleaser! Gita

CRAB MELTAWAYS—BROILED
( from Gita)

Ingredients:

ng (or to taste).

Directions:

Split each muffin in half—then cut in 1/4's--and place on a cookie sheet.
***( 1/4's are very small pieces. I sliced mine in 1/3's.)
***(I also sprayed OO on the pieces and toasted them a bit first)

Soften butter and mix well all ingredients in a bowl and spread on muffins.
**** Can FREEZE at this point—put flat on a cookie sheet or Pizza pan.
Then bag up frozen “bites” in a Zip-Loc baggies. Good to have on hand.

Broil for about 5 min on low. OR--
Bake about 10-12 min. in reg, oven at 400* until browned.
****A toaster oven works great for these.….One cycle of toasting-and done!
Besides—you don't have to turn on the big oven...:o)

Serve immediately while hot! YUMMM...If frozen, thaw first-then bake..

****Sliced “Baguette” bread could easily substitute for the muffins.
Slice about1/2” thick –and proceed as directed above.
****Toasting first gives the “bites” body—easier to hold as finger food.

****IF you can afford better Crab Meat than Claw—it would taste awesome.
Pick your own crabs for this-(12 should do) and get a richer mix of meats.

“**** in front means a comment on something, or--I did it differently.
Enjoy! Gita

EASY-TIME HOLIDAY SQUARES ….serves 20.
(from Gita’s kitchen)

INGREDIENTS:

1 cup butter
1-1/2 cups sugar
4 eggs
2 cups flour
1 Tbs. Lemon extract (or equivalent of fresh juice)
1 can cherry pie filling (or your favorite)
Confectioner’s sugar for dusting

(Preheat oven to 350 degrees).

TO DO:

1. In medium-large mixing bowl cream together butter and sugar
at medium speed until light and fluffy.

2. Add eggs, one at a time, beating well after each.

3. Add lemon extract and blend in.

4. Mix in flour, beating at slow speed until well blended.


Grease and flour a 15”x 10”x 1” Jelly-Roll pan (or similar size)

Using a flat spatula, or spoon, scoop batter into pan and distribute equally.

Using a long, flat spatula (as for icing a cake), smooth batter in pan to an even thickness.

Using same spatula, mark batter off in 20 squares (4 long-ways and 5 across).

Place a Tbsp-full of pie filling in center of each square. Dole it out evenly….


Bake at 350 degrees for 45-55 minutes (depending on your oven) until lightly browned.

While warm, sift/sprinkle confectioners sugar over cake. COOL. Cut into 20 squares.

Note: If your pans are considerably larger than the 15” x 10” pan—you may consider
Doubling the recipe—or making at least 1 ½ times the amount of dough.

GARLIC LIME CHICKEN
(VERY, VERY GOOD)
Submitted by Marylyn__TX of DG.

Ingredients:
1tsp. salt
1tsp Pepper
1/4tsp. Cayenne Pepper
1/4tsp. Paprika
1tsp. Garlic powder
1/2tsp. Onion Powder
1/2tsp. Thyme

6 boneless. Skinless chicken breasts
2Tbs. butter
2Tbs. Olive Oil
1/2cup chicken broth
4Tbs. fresh lime juice.

To Do:
In a bowl, mix together the first 7 ingredients.
Sprinkle mixture on both sides of the chicken breasts.

In a skillet, heat butter and oil together over medium high heat.
Sauté chicken until golden brown on each side, about 5 minutes
on either side or no longer pink in the center.

Remove chicken and add Lime juice and chicken broth to the pan,
Whisking up the browned bits if the bottom of the pan.
Keep cooking until sauce has reduced slightly.

Add chicken back to the pan to thoroughly coat—and serve.

This is really good with rice (especially the packaged “Saffron Rice”.
It is bright yellow, Also called Spanish Rice, found in the rice aisle.
Also good with noodles (which I would cook in water with Ch. Broth added.)

Note: If using boneless Chicken thighs, you will need to sauté them
for a longer time. Splay them open for more even cooking.

Mix up the spice mixture in a larger quantity ahead of time. Keep in a sealed
container. Using an old spice jar, with a sprinkler head, will make it easier to
coat sprinkle it on the chicken pieces.

This recipe is good for two 9" cake pans.
This is from a Martha Stewart Magazine. I don't have the date--maybe 2006? There is a small #104 at the bottom of the page...

OPEN-FACED PLUM CAKE

Note at top of recipe:
"This recipe was given to Lucinda by her friend Bette Aaronson, who has been making it for more than 30 years. You can use apricots, nectarines, or peaches in place of plums".
INGREDIENTS:
1-1/2 cups all purpose flour
2 tsp. baking powder
1/2tsp. salt
3/4 cups plus 1Tbs. sugar..(I used a bit more)
1/2cup whole milk
1/4cup vegetable oil
1 large egg
9 or 10 large black plums, halved and pitted
1/4tsp. ground Cinnamon
2Tbs. cold, unsalted butter cut into small peaces plus more to butter pans. ( I used a bit more)

To do:

1.--Preheat oven to 400 degrees
Butter two 9" round cake pans
Whisk together flour, baking powder and salt

In a separate bowl--combine 3/4cup sugar, the milk, oil, and egg. Fold into flour mixture

2.--Divide batter evenly between prepared cake pans and smooth tops. (It will be a thin layer-but will rise as it bakes). Arrange plums, cut sides up, over batter in an even pattern.

3.--Combine Cinnamon and remaining sugar (I use a bit more), and sprinkle over plums. Dot with butter. I used more than 2Tbs. of butter. That just does not go very far in two pans...I put a little piece of butter in the center of each plum-pit-hole.
Bake until tops are golden, plums are soft, and a toothpick inserted in the center of the cake comes out clean--30-35 minutes.

Let cool. These cakes are best eaten the day you make them. Very good while warm!
Leftover cake is great the following day for breakfast.

Note:
To ensure the fruit retains its shape during baking, use plums that are almost, but not quite, ripe. They should not be rock-hard, rather soft--yet, slightly firm.

My note:
This is so easy to make and so elegant to serve--as you can slice the cake so that each slice contains a half a plum. The batter is hardly sweet--just right. I have also toyed with the idea of slicing up the plums instead of using the halves...but that would change the beautiful appearance of this cake.
I also loved it served with Cool Whip!

If you refrigerate it for the following day, there will be some moisture around the plum-halves and the cake will be slightly moister. Still good!

Gita

Here is a picture of the one I made. Looks exactly like the one in the Martha Stewart Magazine...