CHOCOLATE OATMEAL NO-BAKE COOKIES

2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a
boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

EASY 1 2 3 PEANUT BUTTER COOKIES

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg
Preheat oven 350�F.
Mix sugar and egg together, then add peanut butter. That's it. Now form into 1"
balls an press with fork.
Dip fork in a little sugar so it won't stick.

Bake for 10 to 12 minutes at 350�F.

Reese's Peanut Butter can be used; add chocolate chips, raisins, M&M'S� - be
creative!

Makes 1 dozen cookies.

QUAKER'S BEST OATMEAL COOKIES

1 1/4 c. butter (2 1/2 sticks)
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt; optional
1 tsp. cinnamon
1/4 tsp. nutmeg
3 c. oats (quick or old fashioned), uncooked
1 c. raisins; optional
Heat oven to 375 degrees. Beat together butter and sugars until light and fluffy.
Beat in egg and vanilla. Combine next 5 ingredients;
add to butter mixture, mixing well. Stir in oats and raisins. Drop by rounded
tablespoonfuls onto ungreased cookie sheet.
Bake 8-9 minutes for chewy cookies; 10-11 minutes for crisp cookies. Cool 1 minute
on cookie sheet; remove to wire
cooling rack. 4 1/2 dozen. Store in tightly covered container.
CHOCOLATE CHIP/RICE KRISPIES COOKIES
1/2 c. butter
3/4 c. packed brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. Rice Krispies, crushed to 1 1/2 c.
1 c. chocolate chips
Preheat oven to 350 degrees. Grease baking sheet. Cream butter and both sugars.
Beat in egg and vanilla. Stir together flour, baking powder, baking soda,
and salt. Add to creamed mixture. Mix well. Stir in Rice Krispies and chocolate
chips. Drop by level tablespoons onto baking sheet 2 inches apart.
Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing. Makes 4 dozen cookies.

MOMMA BEAL'S BANANA NUT BREAD

2. c white flour
1/2 tsp. salt
2 eggs
2 tsp. baking powder
1/2 c. soft butter
1 1/2 c. ripe mashed bananas
1 c. sugar
3/4 c. chopped walnuts or pecans
Sift flour with baking powder and salt. Cream butter, gradually beat in sugar. Add
an egg at a time, beating well after each addition.
Add mashed bananas, mix well. Blend in sifted ingredients. Fold in nuts.

Pour into greased loaf pan 9",5",3".

Bake at 325 for 1 hour and 25 mins.

Serve warm or cold with butter.

BANANA NUT BREAD

1/4 cup Land O' Lakes Butter with Olive Oil
1/2 cup sugar
1/2 cup honey
2 eggs
1 1/2 cups very ripe bananas, mashed
1/2 teaspoon pure vanilla
1 1/2 cups white or whole wheat flour
1/2 teaspoon salt
1/2 teaspooon baking soda
1/2 cup chopped pecans or walnuts
Preheat oven to 350�F.
Beat Land O' Lakes Butter with Olive Oil with sugar and honey in the bowl of an
electric mixer. Beat until light and fluffy.

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

Stir in the mashed bananas, mixing well. Stir in vanilla.

Whisk together flour, salt, baking soda and stir into batter. Stir in chopped nuts.

Brush a bread loaf pan (12"X4.5"X3.5") with Land O' Lakes with Olive Oil. Spread
batter evenly in pan.

Bake for 1 hour or until knife inserted in center comes out clean. Allow to cool in
pan 5 minutes before serving.

To serve, spread generously with Land O' Lakes Butter with Olive Oil and cream
cheese, if desired.

BANANA-YOGURT SMOOTHIE
1 c. unflavored yogurt
1 med. frozen banana or use fresh banana and 2 ice cubes
1 tbsp. honey
1/2 tsp. vanilla extract
Other frozen fruits such as peaches or strawberries can be added or substituted.
Blend until thick in covered blender.

SUMMER BLEND PUNCH

2 litres Sprite
water
lime juice
335 ml frozen orange juice
335 ml frozen pineapple juice
pint of cranberry juice
1. In a large punchbowl, add whole cans of FROZEN, NOT THAWED orange juice and
pineapple juice. Add 3 quarters of the Sprite,
3 teaspoons of lemon juice, 1/2 cup of water.
Using a hand blender, puree all frozen orange and pineapple juice together. When
smooth, add a pint of cranberry juice.

Be sure all ingredients are well chilled before serving.

BILLY'S SALISBURY STEAK

3 lb ground chuck
1 medium bell pepper
1 medium onion
1/4 cup beef bouillon
1/4 cup of Lea & Perrins Worcestershire sauce
1 egg and 6 or 8 saltine crackers
Chop bell pepper and onion into small pieces and combine with all other
ingredients; mix well. Form into oblong patties 1/4 pound or 1/2 pound patties,
cook over medium heat on stove in large skillet until done, takes about 20 minutes
to cook.
I use the drippings from the steaks to make gravy. Add 1/2 cup of flour to the
drippings until it thickens like a paste then add 1 cup of water,
1/4 cup of beef bouillon and milk and about 1 cup of milk. Put the cooked steaks
into the gravy and let simmer for 20 minutes. Ready to serve
with rice or potatoes.

MADRAS CURRY SAUCE

1 stick butter (8 tablespoons)
2 large onions, finely chopped
3 large cloves garlic, finely minced
2 carrots, finely chopped
2 chili peppers (see below)
2 apples, chopped
1 3/4 cups chicken broth
1-2 tablespoons Madras curry powder
3/4 cup coconut milk
This is a simple curry sauce which can be easily prepared by chopping and/or
mincing the ingredients in the food processor.
A blender may also be used if the vegetables are chopped briefly in a blender
filled with cold water.
Using gloves, remove seeds from the chili peppers and soak for 30 minutes in warm
water; drain and chop.

Melt the butter in a skillet; saute the onions, garlic and carrots, without
browning, but just until they take on a toasted
color around the edges. The best way to avoid over-browning the garlic is to add it
in near the end, when the onions have already begun to brown.

Wash and core apples, leaving on most of the peel. Coarsely chop and add to the
skillet. Cover and simmer for 15-20 minutes over low heat.

Add chicken broth. If there is no chicken broth available, 1 teaspoon low sodium
soup base (a paste made from highly condensed
chicken soup) may be added to 2 cups water. Cover and simmer for 45-60 minutes.

Add 1-2 tablespoons Madras curry powder, a teaspoon of sea salt (or, to taste; if a
low sodium soup base is not used, reduce salt),
and 1/2 teaspoon freshly grated ginger root (don't use ground; use real ginger root
preserved ginger root). Add coconut milk; use
slightly less if a thicker sauce is desired.

Bring to a boil for one minute; remove from heat. Serve with any meat or fish
desired. Taste and adjust seasonings. Serve with rice, if desired.

CURRIED CHICKEN SALAD

2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)
Simmer the chicken in water (or chicken broth if you have it - then reserve for
making soup later on. Do not allow the water or broth to boil.
Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash
and chop the cilantro. Peel and dice or mince the onion and garlic.

Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.

Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks.
Add to the mayonnaise. Mix well.

Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the
chicken mixture onto the center. Garnish with a sprinkle of paprika
(we like to use either the Hungarian or smoked paprika) and top with a sprig of
cilantro.

Serves 3 or 4.

EEF MADRAS CURRY

1 lb chuck steak, cut in 1/2-inch cubes
1/2 cup onion, finely chopped
3 large cloves garlic, peeled and minced
4 tbsp. vegetable ghee or oil
3 tsp. hot Madras curry paste
1 pint (2 cups) brown beef stock
2 tbsp. tomato puree
3 tbsp. chopped mango chutney
2 tbsp. freshly squeezed lemon juice
seasonings
coriander or parsley leaves (for garnish)
Saute beef in the ghee or oil until brown. Add onion and garlic and saute for
another 5 minutes.
Stir in curry paste, mixing well. Simmer for 2 minutes.

Add remaining ingredients; stir in brown stock. Bring to a boil. Simmer for 60-90
minutes or until beef is tender. Add a few tablespoons of
beef stock if needed to keep mixture from sticking to pan. Stir occasionally.

Taste and adjust seasonings, adding salt, pepper, cayenne pepper, garlic powder,
lemon juice or curry paste, if desired.

Add more beef stock if mixture is too thick, to desired consistency. Garnish with
fresh coriander or parsley leaves.

Serve alongside or over steamed pilaf or jasmine rice.

Variation: More or less curry paste may be used, or a mild curry paste may be
substituted for the hot, depending upon what level of heat is preferred.

SHRIMP CURRY
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Saut� the finely chopped onion and 2 tbsp. butter. When onion has browned, add
condensed mushroom soup and curry powder (mixed to paste).
Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper.

Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.

Serve over hot rice.

CURRY DIP
1 cup Hellman's mayonnaise
1 teaspoon curry powder
1 teaspoon garlic salt
2 teaspoon fresh grated onion
1 teaspoon horseradish
1 teaspoon tarragon vinegar
Combine ingredients and chill several hours or overnight.
Serve over cauliflower, carrots, celery, or other vegetables.

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning or pinch ground sage
1 tbsp. freshly chopped parsley
2 large cloves garlic, pressed
1/2 tsp. soy sauce
1 tsp. black pepper
1 tbsp. Wondra flour
additional flour for separate pre-coating
5-6 cups non-hydrogenated Crisco or peanut oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that
you can fry in safely. Read your
manufacturer's instructions before frying in a pressure cooker. If you don't have
your instruction manual, then prepare
this chicken in a regular deep fryer.
Preparation:
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat
over medium heat to about 360�F.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr
chicken bouillon (save the other 1/2).
Put the garlic cloves through a garlic press and add into the egg mixture. Add half
of the parsley and 1 tablespoon Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining
ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each
chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in
milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color
(add the bigger pieces first).

How to Fry Chicken in a Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is
a very light golden color, usually
about 3 minutes. Begin timing when the lid is locked and the gauge indicates a
pressure of 5-6 pounds (some pressure fryers
use a weight rather than a gauge). Bring temperature up immediately and watch
carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's
directions. Remove the chicken pieces and
place on layers of paper towels. Return the pan to the stove and bring temperature
back up and continue until all chicken pieces are fried. If your chicken was too
brown, cook the next batch for a minute or so less, and vice-versa if your chicken
wasn't browned enough. Do not overload the cooker with too many pieces, as it
brings the temperature down too quickly and will cause the pieces to absorb more of
the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375�F, placing the larger pieces in when the temperature is
slightly lower (temperature will drop when
pieces are added). Put the smaller pieces in when the temperature is higher, and
they will be cooked more quickly. Remove when
chicken is golden brown and drain on paper towels.
Cooks Tip: To flavor the oil in this method, you can thickly slice a few large
onions and add to the oil before the chicken -
skim these out when they are browned, before adding the chicken. It will add an
additional layer of flavor to the oil!

Submitted by: CM

ANGEL HAIR PASTA WITH CRAB AND PESTO

2 tbsp. (1/4 stick) unsalted butter
2 oz. fresh shitake or button mushrooms, stemmed and sliced
1/2 c. prepared pesto sauce
1 lg. tomato, cored, seeded, coarsely chopped
1 tsp. grated lemon peel
8 oz. angel hair pasta
2 tbsp. olive oil
1/2 lb. cooked crabmeat
Freshly grated Parmesan cheese
Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until
tender, about 3 minutes.
Mix in pesto, tomato and lemon peel. Remove from heat and set aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to
bite. Drain well.
Transfer to bowl. Toss with oil. Divide pasta among plates. Add crab to sauce and
stir over medium heat to heat through.