This recipe is incredible so don't let the butternut squash freak you out!
We are vegetarians so we don't use dairy products but you can use cow's milk shredded cheese if you desire.
Another note, my completely carnivourus male complement LOVES this lasagna, he tells me it tastes like it has Italian sausage! Enjoy!

2 medium sized butternut squash
1 medium onion - diced
3 or 4 or 5 etc cloves of garlic (to taste)
2 T vegetarian margerine or olive oil
16 oz soy cheese shreds
Homemade Marinara Sauce OR bottled sauce (we use 2 jars)
Lasagna noodles (we use the kind that you don't have to cook first, straight from box to oven)

Peel butternut squash and scoop out the seeds. Chop into 1"-2" chunks. Boil in large pot for about 15-20 minutes until tender. While squash is boiling, saute onions and garlic, until onions are transparent, in olive oil or margerine. Once squash is tender drain in colander and then return to pot. Add the sauteed onions and garlic and salt and pepper to taste.

Spread a thin layer of sauce in the botton of a 9" x 13" baking dish. Pyrex dishes work great! Begin to layer your lasagna. First place the noodles on top of the thin layer of sauce. Spread 1/2 to 1/3 of the squash mixture on the noodles, sprinkle good bit of cheese over squash, then top with some sauce. Continue to layer in this fashion until you have used all of your filling. The last layer should consist of the lasagna noodles with a layer of sauce and cheese. Bake in a 350 degree oven for 20 - 30 minutes until bubbly.

This is another doozy. Don't know how this all makes a cake delicious, but it is INCREDIBLE! I also substitute veggie margerine for the icing. I also, melt 1/2 c. of the veggie margerine in place of the oil in the cake. This cake uses NO eggs and it turns out fabulous.

2 1/4 C. Cake Flour
1 1/2 C. White Sugar
4 1/2 T. unsweetened cocoa powder
1 1/2 t. baking soda
3/4 t. salt
1 1/2 t. distilled white vinegar
1 1/2 t. vanilla extract
1/2 C. vegetable oil
1 1/2 C. cold water

Icing:

1/4. c. butter/margerine
1/3 c. unsweetened cocoa powder
4 C. Confectioner's sugar
1 pinch salt
1 t. vanilla extract
4 T. Milk

Preheat over to 350 degrees. Spray on 13 x 9 inch baking pan with non stick cooking spray.

Mix the flour, white sugar, 4 1/2 T. cocoa powder, baking soda, and salt together in a bowl. Pour dry ingredients into the prepared baking pan. Make three wells in the dry mixture. Pour the vegetable oil in one well, vinegar in the second well, and 1 1/2 t. vanilla in the last well. Pour the cold water over the top and stir until smooth.

Bake at 350 degrees for about 20 minutes (I had to bake mine for 32 minutes, but after the 20 minute mark I kept checking it every couple of minutes) Ice cake while it is still hot.

Icing: In a saucepan melt the butter/margerine over medium heat. Add the cocoa and remove pan from heat. Stir in the salt, milk, and 1 t. vanilla. Mix in the confectioner's sugar until desired consistency is attained. Spread icing over a still hot cake.

These cookies will knock your socks off!

2 c. brown sugar, packed
2 c. white sugar
2 tsp. vanilla extract
1 lb butter or margerine
4 c. flour
1 1/2 c. oatmeal
1 . chopped nuts
4 eggs
2 tsp baking soda
1 tsp. baking powder
1 tsp. salt
4 c. cornflakes
12 oz chocolate chips (regular sized bag)

Cream sugars and butter until fluffy. Add vanilla and eggs until it is completely incorporated with the sugar mixture. Mix flour, baking soda, and salt in separate bowl. Mix in a cup or so at a time until all of the flour mixture has been added. Fold in oatmeal, cornflakes, nuts, and chocolate chips. Bake 10 -12 minutes in a 325 degree preheated oven for chewy cookies, a bit longer for harder cookies. Makes about 15 dozen.

Tips: while one batch of cookies is baking, put remaining dough in the fridge. Also, for chewy cookies remove from oven when edges are brown even if the center still looks a tiny bit doughy(not sure if that is even a word!). They finish off baking when out of the oven. One more thing. Let cookies rest on pan for about 1 minute after removing from oven, transfer to wire racks to cool.

This is my "claim to fame" with my family. I make it for holidays and reunions. It is very easy & oh so fine!

2 9" pastry shells
3 cup chopped rhubarb ( can use frozen OR fresh)
1 egg slightly beaten
1.5 cups sugar
dash of salt
3 Tablespoons tapioca
1 cup sour cream
6 pats of butter
a small bit of milk

Ingredients


4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup finely crushed chocolate wafer cookies

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 long red vine licorice

Directions
1 Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
2 Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3 Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4 Refrigerate for at least two hours until firm.

Ingredients


1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch rounds or one 9x13 inch pan.
2 In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3 Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3 In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4 Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Ingredients
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme


Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Ingredients
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 cup minced garlic
salt and pepper to taste
2 tablespoons ground sage
1 pound prosciutto ham, thinly sliced
1/4 cup butter
1 cup dry white wine
1 tablespoon chopped fresh sage leaves
salt and pepper to taste
1 teaspoon cornstarch
water as needed


Directions
1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.

2. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.

3. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

1 stick butter
1 8oz package cream cheese (I use the light cream cheese)
1/2 c parmesan cheese, grated
Milk for desired consistency

1 16oz package of fettucini, cooked

1 head iceberg lettuce, torn into bite-sized pieces
1/2 pound salami, cut into strips
1 cup shredded mozzerella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
1/2 cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon ground black pepper


Directions
1. In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.

2. Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

2 tablespoons vegetable oil
6 potatoes - peeled and cubed
2 pounds smoked sausage, sliced
1 onion, sliced
2 green bell peppers, chopped

20 large prawns, peeled and deveined
12 ounces prepared fresh cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
3/8 cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 lemon, juiced

Marinated strawberries:
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar
Whipped cream:
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar

1 (1 pound) fresh pound cake
1/3 cup amaretto liqueur
2 amaretto cookies, for garnish
Mint, for garnish

1 whole chicken, cut up OR boneless, skinless chicken breasts (about 2 -3 lbs)
1 regular size jar creamy peanut butter
1 small jar tabasco sause
1 large can tomatoes-pureed

In bakcing dish arrange chicken/chicken pieces. In large bowl combine peanut butter, tabasco sauce and pureed tomatoes--mix well. (I put all of this in the blender) Pour over chicken. Bake at 350F for @ 45 mins (chicken w/bones), 30 mins for boneless chicken. Serve over rice.

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth

DOUGH:
1 pkg active dry yeast
3/4 C warm water (110F/45C)
1/4 C white sugar
3/4 t salt
1 egg, room temperature
2 1/2 C bread flour

FILLING:
1/4 C butter, softened
1 T cinnamon, ground
1/2 C brown sugar

ICING:
1 8oz pkg cream cheese
3 C powdered sugar
1 T vanilla ( I use Das Komet vanilla liquer)
1 T lemon juice
milk--if needed to acheive desired consistency

1 lb ground turkey
3 C water
1/4 C diced onion
1/2 C diced carrots
2 cloves garlic, minced
1 large can whole tomatoes
2 cans black beans
1/2 t basil
1/2 t garlic powder
1/2 t lemon pepper
1 T lime juice
1 T pepper vinegar
2 bay leaves

In large saucepan cook turkey, onions, carrots & garlic in 3 C water. Once turkey is brown add remaining ingredients making sure to leave the beans & tomatoes in their juice for added flavor in the soup. Simmer for at least 30 minutes. Serve over rice. Enjoy!

(Makes 6-8 servings)

1 pound ground beef
1 package taco seasoning mix
1 8 oz package refrigerated crescent rolls
1 ½ cups crushed corn chips
1 8 oz packaged shredded cheese
Taco toppings: shredded lettuce, salsa, sour cream, sliced olives and chopped tomato, optional

PREHEAT oven to 375 F
BROWN meat in large skillet; drain. Stir in seasoning mix & prepare according to package directions.
UNROLL crescent dough; separate into triangles. Place triangles in 9-inch pie plate; press over bottom and up sides to form crust. Sprinkle 1 cup corn chips on bottom of crust. Spoon beef mixture over chips; sprinkle with cheese and remaining ½ cup of chips.
BAKE 20 minutes or until hot.
SERVE with desired taco toppings.

Ingredients:
Potatoes(any kind)
Roasted Chicken Breasts,shredded(remove bones and skin
after cooking!)
Asparagus(frozen,fresh or canned,drained)
Mushrooms
Cream of Mushroom soup(At least one family size
can.)
Shredded cheese
Slivered almonds
Garlic powder
Onion powder
Pepper
French fried onion rings

Malt loaf is a very sweet yeasted bread that is more like a cake than bread, its absolutely wonderful (if you like malt) It is very simple to make but as it is a bread takes a long time. Fortunately the time factor is when the bread is left to rise so you can go and do something else for an hour.

1 lb Plain Flour
1 tsp instant yeast
1 tsp salt
8oz Sultanas (or raisins or mixture of the two)

Mix them all together in a bowl then set aside...

8 fluid oz hand hot water
1 tsp Sugar ( any type white, brown, honey, molassas)

stir the sugar into the water set aside then take

4 tablesp Malt Extract
2 tablesp black Treacle
1oz Butter

melt gently over a low heat until all melted together. Leave to cool a little.

Then mix everything up together thoroughly until soft and sticky...(add water if needed a table spoon at a time)
The mix will not resemble bread at all, dont expect it to.

Divide the mix in 2 and pour/put the mix in to 2, 1 lb loaf tins

put in a warm place to prove (activate the yeast and fill the loaf tin) depending on how warm or cold it is will affect the prooving time ( 1 hour is usual but can take up to 5 hours if its cold.)

when bread has risen bake at 375 for 40 mins.
A skewer will come out clean when its cooked if your in any doubt.

Ingredients
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced


Directions

1) Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
2) In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
3) Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve

6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced


Directions


1) Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
2) In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
3) In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
4) Bake in preheated oven for 20 minutes.

Ingredients
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 (14.5 ounce) can chicken broth
2 teaspoons lemon juice
2/3 cup orange marmalade
1/4 teaspoon ground black pepper


Directions
1. Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.

2. In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

Ingredients 2 teaspoons peanut oil 2 cloves garlic, thinly sliced 2 tablespoons grated fresh ginger root 1/4 cup chopped lemon grass 2 teaspoons crushed red pepper 1 teaspoon ground coriander 1 teaspoon ground cumin 1 skinless, boneless chicken breast halves - cut into thin strips 1 onion, thinly sliced 2 cups bok choy, shredded 4 cups water 1 (10 ounce) can coconut milk 1/4 cup fish sauce 1/4 cup chopped fresh cilantro

Ingredients 1 pound extra-lean ground beef 2 eggs, beaten 1/4 cup dried bread crumbs 2 tablespoons grated Parmesan cheese 1 teaspoon dried basil 3 tablespoons minced onion 2 1/2 quarts chicken broth 2 cups spinach - packed, rinsed and thinly sliced 1 cup seashell pasta 3/4 cup diced carrots

Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Makes: 4 to 6 servings Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 clove garlic, minced 6 medium green bell peppers 2 tablespoons chopped fresh dill 3/4 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground black pepper 1 cup cooked rice 8 ounces ground lamb 1 cup crumbled feta cheese 1 cup tomato sauce 1 cup cold water 1 tablespoon fresh lemon juice 1 teaspoon white sugar

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Makes: 4 servings Ingredients 1/4 cup all-purpose flour 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 2 tablespoons olive oil 2 tablespoons butter 1/3 cup hoisin sauce 1/3 cup orange juice 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped green onions 1/4 cup chopped cashews

4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar

Mix juice, cider and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple cider. Simmer mixture for 4 hours. Strain and serve hot. Serves 12

quart vanilla ice cream, softened 1/4 cup heavy whipping cream 1/4 cup milk 1/4 cup rum 1 jigger of brandy nutmeg Blend all the ingredients except the nutmeg in a blender. Chill until serving time. Sprinkle with nutmeg and serve

Heavy Apple Cider (Not Juice) Orange Juice with Pulp Cinnamon to taste Nutmeg to taste Optional - mix in some dark rum if the occasion allows.On the stove - heat and combine equal parts. A very versatile recipe. Wassail can be made with other liquids than those listed above - red or white wine, tea, pineapple juice, sherry, lemonade, cranberry juice, apricot nectar, even ale. Spices can also include - cloves, ginger, allspice, cardamom, as well as the traditional cinnamon and nutmeg. Often it is served with lemon or orange slices floating or roasted apples in the drink. It is best to adjust this recipe to your preference. Serve warm with a Cinnamon Stick

1lb assorted mushrooms (button will do but flat cap varieties are much better)
2 large onions
lemon
vegetable stock cubes
sour cream
croutons
parsley

20 Frozen Dough Rolls 1 c Brown Sugar 1/4 c Vanilla Instant Pudding 1 tb Cinnamon (up to 2 Tbsp) 3/4 c Raisins -- Plumped 1/4 c Butter -- Melted (up to 1/2 C)

4 c Unbleached All-Purpose Flour 1 t Ground Cinnamon 1/2 ts Ground Cloves 1/2 ts Ground Ginger 1/2 ts Ground Nutmeg 1 c Powdered Sugar 2 ts Baking Powder 2 Extra Large Eggs 1 c Honey 2 tb Chopped Orange Peel 1 lg Egg -- Beaten With A Little -Water For Glazing 20 Blanched Almonds Coarse Sugar Crystals

Ingredients
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate

1/2 cup peanut butter

1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed

Ingredients 1 1/2 cups sugar 2/3 cup evaporated milk 2 tablespoons butter 1 1/2 cups miniature marshmallows 1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips 1 teaspoon vanilla extract

Place in bag or bowl:
3 cups Bread Flour
4 Tblsp. sugar
4 Tblsp. instant milk
1 Tblsp. instant potatoes
1 tsp. salt
Shake and mix.
In Bread Pan, place:
1 cup water
1 egg
4 Tblsp. oil or melted margarine
Dry ingredients from above
2 tsp. yeast

Large Flour Tortillas
8 oz cream cheese (softened)
1 pkg Ranch dressing mix

6 potatoes -- sliced 1 large onion -- sliced 2 carrots -- sliced 1 green pepper -- sliced 1 zucchini -- sliced 1 cup corn, frozen or fresh 1 cup peas, frozen or fresh ----------Optional Vegetables---------- mushrooms broccoli green beans ----------Sauce---------- 2 1/2 cups tomato sauce 1/4 cup tamari, low-sodium 1 tsp thyme -- ground 1 tsp dry mustard 1 tsp basil 2 tsp chili powder 1/2 tsp cinnamon 1/8 tsp sage 2 Tbsp parsley flakes

olive oil 1-2 large yellow onions, diced 2 cloves garlic, minced 1 red pepper, diced fairly large 1 green pepper, diced fairly large 2 28-oz. cans crushed tomatoes 1 T. cumin 1 tsp. cayenne (or to your taste) 1 package frozen corn 2 cans black beans (or any other kind of beans you like - chickpeas work well too) 1-1.5 C. picante sauce (Shotgun Willie's green sauce -- very hot -- works well) salt to taste grated cheddar, if desired cashew nuts, if desired

Prep Time: 13 Minutes Cook Time: 12 Minutes Ready In: 25 Minutes Makes: 1 - 12 inch pizza Ingredients 1 (12 inch) pre-baked pizza crust 3 tablespoons olive oil 1 teaspoon sesame oil 1 cup fresh spinach, rinsed and dried 8 ounces shredded mozzarella cheese 1 cup sliced fresh mushrooms

Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Makes: 4 servings Ingredients 3 cups water 1 1/2 cups uncooked rice 1/4 cup onion, minced 1 tablespoon butter 1 (10.75 ounce) can condensed cream of mushroom soup 1 (6 ounce) can sliced mushrooms, drained 1/4 cup milk 1 cup sour cream 1/2 teaspoon curry powder 2 cups cooked turkey meat, chopped or shredded

POTATO PANCAKES (placki kartoflane) Grate about 8 peeled potatoes and transfer to sieve to drip dry. When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes. To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt. Add a pinch of freshly ground pepper if desired. Mix into a uniform batter and spoon into hot lard or oil in skillet. Flatten each pancake gently with spatula, as they should be on the thin side. Fry to a crisp golden brown on both sides and serve immediately. Some like their potato pancakes sprinkled with a little salt and topped with sour cream. Others prefer them sprinkled with just sugar or sugar and sour cream.

2 c. fresh basil leaves (packed) 2 cloves fresh garlic 1/4 c. pine nuts 1/4 c. olive oil 1/4 c. parmesan cheese (fresh grated, preferably) Blend all ingredients in blender or food processor. Will keep for month in fridge if covered with a small amount of olive oil. Note: This also makes an excellent sauce for pizza instead of something tomato-based

6 ounces best quality dark chocolate grated zest of 1 orange 1/2 cup sweet butter at room temperature 1 1/2 cups confectioners sugar juice of 2 oranges 1/4 cup cointreau, grand marnier or cognac 30 sponge fingers (savoy biscuits) a large oblong serving plate

This is something I made up myself. Growing up, my family used Coffee to make Red-Eye Gravy from Country Ham drippings and I found that cooking with Coffee is a delicious way to sauce up any meat dish. :) If you enjoy the taste of Coffee, you'll enjoy this recipe and incorporating coffee into your other recipes. Mirlin Poplar

Ingredients * 2 pkgs. dry yeast * 1/2 cup lukewarm milk * 1/2 cup plus 2 tsp. sugar * 5 cups flour * 1 cup butter, cut in pieces * 3 large eggs * 1/4 cup sour cream * Juice & zest of 1 lemon * 1 tablespoon poppy seeds

1 1/2 Cup Currants                         2   Tsp Baking Powder

1 1/2 Cup White Raisins                   1   Tsp Cinnamon

3     Cup Mixed Candied Fruit Rinds   1/2 Tsp Nutmeg  

4     Cup Flour                                 1   Cup Ground Almonds 

2 2/3 Cup Butter                             1   Tsp Powdered Lemon Rind

2     Cup Sugar                               1   Cup Slivered Almonds

  1/2 Cup Drambuie liqueur              5   Cup Marzipan icing

12        Eggs                                        or powdered sugar

Here's a nice recipe for Yule. I made it a couple of years ago and it was quite good.

Wassail can be made with a combination of beer and wine, preferably sherry, in which case the proportion should be 4 of beer to 1 of sherry. the really cool part of this one is that you get a huge frothy "Head", One of my associates served this version last year at the office party, it was quite good.
In some very old recipes I have seen toasted bread be used as a thickener.