Ginger Snaps

Ingredients:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger

Procedure:
1. Cream shortening and sugar together.
2. Add molasses, then egg. Sift together flour, soda, salt, cinnamon, cloves and ginger.
3. Add to sugar mixture and blend well. Chill.
4. Form dough into small balls and roll in additional sugar.
5. Place on cookie sheets about 1-inch apart.
6. Flatten balls of dough with a glass tumbler.
7. Bake at 350 to 375 degrees for 15 minutes, or until crisp.
8. Remove cookies to wire racks and let cool.

Makes 60 cookies.

Chicken Curry

Ingredients:
6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups chicken broth
6 ounce can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
5 ounce can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley

Procedure:
1. Heat the oil in a large casserole and saute the onion and bell pepper until soft.
2. Stir in flour, cook a moment and blend in chicken broth and the mushrooms, with their liquid if you used canned mushrooms.
3. Simmer the mixture 15 to 20 minutes.
4. Stir in curry powder and check seasoning by tasting.
5. In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.
6. Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.
7. Serve over saffron rice.
8. Place condiments in small bowls on table and let everyone help themselves.
9. This dish can be done ahead and heated before serving (improves the flavor).

Serves eight people.

Orange-Glazed Sweet Potatoes

Ingredients:
4 pounds sweet potatoes or yams
1 cup packed brown sugar
1/2 cup orange juice
1 Tablespoon butter

Procedure:
1. Rinse the sweet potatoes and place in a large Dutch oven.
2. Cover with water.
3. Bring to a boil over medium-high heat.
4. Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool.
5. Peel the sweet potatoes and cut into serving-size pieces.
6. Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish.
7. Combine the brown sugar, orange juice and butter in a saucepan.
8. Cook over medium heat for 5 minutes or until clear.
9. Pour over the sweet potatoes.
10. Bake at 350 degrees for 30 minutes, basting with the sauce several times.

Serves twelve people.

Noodle Pudding

Ingredients:
6 ounces of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped

Procedure:
1. Cook noodles according to directions on package.
2. Cream butter and sugar.
3. Add remaining ingredients and stir into drained noodles.
4. Pour into buttered 3-quart glass dish and bake uncovered at 375 degrees for 45 minutes.

Serves ten people, specially those hungry MMA fans watching UFC 110 live stream online.

Spinach Dip

Ingredients:
1 package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender's Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon

Procedure:
1. Combine all ingredients.
2. Mix well and refrigerate.
3. This dip is better made 1 day in advance so flavors will have time to blend.
4. Serve with raw vegetables.

Serves eight people.

Something very nice to have as you watch Shutter Island online later.

Orange Gelatin Dessert

Ingredients:
1 can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 can mandarin orange sections

Procedure:
1. Thaw orange juice concentrate.
2. Sprinkle gelatin on top and set aside.
3. Combine sugar and flour.
4. Mix thoroughly and set aside.
5. Beat egg yolks until thick with pinch of salt and set aside.
6. Heat milk to scalding in double boiler.
7. Pour a small amount of milk into flour mixture, stirring vigorously.
8. Return to double boiler.
9. Cook 2 to 3 minutes stirring constantly.
10. Pour some of this hot mixture into eggs, stirring constantly.
11. Return to double boiler.
12. Cook until thickened and mixture coats spoon.
13. Combine with gelatin and orange juice while hot.
14. Stir until gelatin dissolves. Cool.
15. Beat egg whites and add to mixture.
16. Slightly oil large loaf pan.
17. Break up angel food cake in small pieces and add to custard.
18. Place in pan and let refrigerate for several hours or overnight.
19. Unmold and ice with whipped cream that has been whipped and sweetened to taste.
20. Garnish with mandarin oranges and replace in refrigerator.

Serves eight people.

Wild Rice Chicken Breasts

Ingredients:
6 whole chicken breasts, split, skinned and boned
1 box (6 ounces) long grain and wild rice
1/4 cup grated orange peel
2 eggs, separated
3 cans refrigerated crescent dinner rolls
1 Tablespoon water

Procedure:
1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2. Cook rice according to package directions. Add orange peel and cool.
3. Beat egg whites until soft peaks form. Fold into rice.
4. On floured surface, roll 2 triangular pieces of dough into a circle. Repeat to make 12 circles.
5. Place a chicken breast half on each circle. Scoop 1/4 cup rice mixture and roll up jelly roll fashion. Moisten edges of dough and press to seal.
6. Place breasts seam side down on large baking sheet.
7. Slightly beat egg yolks with water and brush over dough.
8. Bake uncovered at 375 degrees for 45 minutes. If dough browns too quickly, cover loosely with foil.

Serves twelve people.

Pumpkin Pie

Ingredients:
3 Tablespoons butter
1-1/3 cups firmly packed light brown sugar, divided
1/3 cup chopped walnuts
1 unbaked 9-inch pastry shell
1-3/4 cups pumpkin
2 cups milk or cream
1/4 cup granulated sugar
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice

Procedure:
1. Preheat oven to 450 degrees.
2. Combine butter, 1/3 cup brown sugar, and walnuts.
3. Sprinkle over unbaked pastry shell.
4. Bake 10 minutes.
5. Combine pumpkin, 1 cup brown sugar, and remaining ingredients; mix well.
6. Pour into partially baked shell.
7. Reduce oven heat to 325 degrees and bake 45 minutes.

Serves eight people.

Mint Caesar Salad

Ingredients:
2 Tablespoons olive oil
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons

Dressing
3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg

Procedure:
1. Put olive oil, lemon juice, pepper, mint and oregano into a small bowl.
2. Add coddled egg and whip vigorously. Set aside.
3. Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic.
4. Remove garlic and place tomatoes, cut into eighths, in bowl.
5. Add romaine which has been torn into pieces.
6. Add onions, cheese and bacon.
7. Pour Mint Dressing over salad.
8. Add croutons and toss.

Serves eight people.

French Onion Soup

Ingredients:
4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans chicken broth
1 cup water
2 beef bouillon cubes

Procedure:
1. Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2. Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours).
3. Sprinkle with flour; stir and cook another 2 to 3 minutes.
4. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes.
5. Skim off fat occasionally. Taste for seasoning.
6. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread.
7. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Serves 12 people.

This recipe is brought to you today by UFC 109 live stream online. Watch UFC 109 and witness the biggest MMA event this month of February. UFC 109, don't miss it.

Buffalo Chicken Wings

Ingredients:
5 pounds chicken wings
4 cups vegetable oil
1/2 stick margarine
5 Tablespoons Tabasco sauce
1 Tablespoon white wine vinegar
Salt and pepper to taste

Procedure:
1. Chop off the tip of each chicken wings, and discard it.
2. Chop the wing in half to make 2 pieces.
3. Grind on fresh black pepper and sprinkle with salt.
4. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle.
4. Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
5. When done, remove them to drain on paper towels and cook the remaining wings.
6. Melt the butter or margarine over medium heat in a heavy saucepan.
7. Add the hot sauce and the 1 tablespoon of wine vinegar.
8. Stir well and remove from the flame immediately.
9. Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Serves ten people.

This post is sponsored by Super Bowl 2011 Online

Blue Cheese Dip

Ingredients:
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp sugar
1/4 teaspoon Hungarian sweet paprika
1 teaspoon salt
3 tablespoons blue cheese

Procedure:
1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
2. Blend until smooth.
3. Add blue cheese, and pulse quickly once or twice.
4. Do not blend. You want small chunks of blue cheese.
5. Refrigerate 4 hours or more before serving to let flavors blend.

Makes 1-1/3 cups

This post is sponsored by Super Bowl 2011 Online