Recipe4Living Photo Contest Winners eCookbook

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  • 8/7/2019 Recipe4Living Photo Contest Winners eCookbook


  • 8/7/2019 Recipe4Living Photo Contest Winners eCookbook


    Table of Contents

    Photo Contest Winners.......................................................................................................4

    Appetizers ............................................................................................................................5-9 Buffalo Wings

    Curried Deviled Eggs

    Black Bean SalsaRoasted Tomatillo Salsa

    Avocado Mango Salsa

    Wonton Poppers

    Easy Deviled Ham and Cheese Phyllo Triangles

    Beverages .............................................................................................................................10-11Berry Filled SangriaKiwi Mango Lassi Smoothie

    Dessert ..................................................................................................................................12-16Lemon Bars

    Lemon Pie

    Simply Delicious Strawberries in Rich ChocolateSundae Pizza

    Pomegranate, Blueberry and Peach SorbetPumpkin Cookies

    Chinese Steamed Cake

    Main Course ........................................................................................................................17-29 Fish and Seafood.......................................................................................................17-20Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

    Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne ReductionBaja Chipotle Fish Tacos

    New Orleans Peal and Eat Shrimp

    Pork............................................................................................................................20-22Creamy Cheesy Spaghetti with Ham and Cabbage

    Crisp Pork Medallions with Creamy Caper Sauce

    Poultry.......................................................................................................................22-26Cornish Game Hens with Garlic and Rosemary

    Parmesan Risotto

    Chicken and Cheese FlautasGreek-Style Burgers with Tzatziki

    Vegetarian.................................................................................................................26-29Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

    Vegetarian Pizza

    Zucchini "Crab" Cakes

    Gorgonzola Walnut Ravioli with Sage Butter

    Sides......................................................................................................................................29-33 Mini Broccoli FrittatasHomemade Paneer Indian Cheese

    Bacon Ranch Pasta Salad

    Tandoori Onion Salad

    Palak Paneer

    Sweet Potato Chips

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    Snacks...................................................................................................................................34-36Whole Wheat Apple Muffins with Streusel Topping

    Seedy CharactersDehydrated Grannies

    Soups and Stews ..................................................................................................................37-41 Chilled Tuscan Tomato Soup with Basil Cream SauceCarole DuCheney's Beef Stew


    White ChowderMom's Babas Green Bean Soup

    Miscellaneous.......................................................................................................................43-45 Primo Pesto

    Goat Cheese Balls

    Cat Food....................................................................................................................43-45Frenzied Feline FoodCat Fell Off the Wagon

    Recipe4Living's Photo Contest eCookbookCopyright 2007 by Ampere Media LLC

    All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical,

    including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher,

    except in the case of brief quotations embodied in critical articles and reviews. Sponsors addresses may not be reproduced in anyform.

    Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only.Published by Ampere Media LLC, 3400 Dundee Rd., Suite 236, Northbrook, IL 60062. Printed in the United States of America

  • 8/7/2019 Recipe4Living Photo Contest Winners eCookbook


    Photo Contest Winners

    Week 1Primo Pesto

    Submitted by Sandi Kafka, Arcadia, CA

    Week 3Simply Delicious Strawberries Dipped in


    Submitted by Annette Kane, Manorville,


    Week 5Salmon Poached in White Wine and

    Orange Juice topped with Orange-

    Cayenne Reduction

    Submitted by Vinny Campos, Port Chester,


    Week 2Buffalo Wings

    Submitted by Vicki Carlson, Shreveport, LA

    Week 4Sundae Pizza

    Submitted by Bev Jones, Brunswick, MO

    Week 6Pumpkin Pie Cookies

    Fran Rifkin, Woodland Hills, CA

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    Buffalo WingsSubmitted by Vicki Carlson, Shreveport, LA

    Use your favorite wing sauce and a touch of butter. The butter is the

    secret ingredient that adds flavor and helps the sauce to stick. Serve withcelery and carrot sticks and your favorite dressings like Ranch and Blue



    Chicken wings

    Oil1 bottle wing sauce1/4 C. butter


    Cut the drumstick and small wing part in two and cut off the little end. Fry in oil about 4 minutes

    on each side. Fry the drumsticks all together and the small wings all together so they cook at aneven time. Drain on paper towels. Put a bottle of wing sauce, any favorite, into a saucepan and

    add about 1/4 C. of butter. Simmer 5 minutes on low. Put wings in a baking pan and pour sauce

    over them. Bake for 15 minutes at 350 degrees. Or if you like saucier wings, just put the wings in

    a crockpot and pour the sauce over and keep warm.

    Avocado Mango SalsaPhoto by Amy Chow, Hamden, CT

    This refreshing salsa screams summer - bring it to the family picnic orjust enjoy it on the front porch.


    2 avocados, cut in 1/4-inch diced2 mangoes, cut in 1/4-inch diced

    Juice of 2 Limes

    1/4 C. minced red onion1 Garlic clove, minced fine

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    1/4 C. minced cilantro

    2 Jalapeno peppers, seeded and minced (optional)Sea salt to taste

    Freshly ground black pepper to taste


    In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos,

    onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime

    juice and become soggy.

    Black Bean SalsaPhoto by Terri Ryan, Chicago, IL

    If you are not a big fan of spicy salsa, try this tamer alternative.


    1 can black beans1 can corn

    1 tomato, cubed

    1 avocado, cubed1 Tbs. minced purple onion

    Some cilantro

    Wishbone fat free Italian dressing to coat


    Mix all ingredients in bowl. Serve.

    Roasted Tomatillo SalsaSubmitted by Sandi Kafka, Arcadia, CA

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    The tomatillo is a small, green tomato commonly used in Mexican and

    South American cooking. Its tart flavor emerges when cooked to add aunique flavor to this salsa verde. This recipe is especially delicious with

    a full head of garlic, red and yellow peppers and a jalapeo.


    1/2 lb. tomatillos, husked and rinsed

    1 head garlic, with the top 1/4 removed1 red pepper

    1 yellow pepper

    1 jalapeo, stemmed, seeded and minced (Use a milder chili pepper if you have a scaredy-tongue)

    1/2 Tbs. olive oil

    Salt and pepper to taste1/2 C. minced onions (I prefer red)1 lemon, juice of

    1 lime, juice of


    Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle withthe olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and

    softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor.

    Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food

    processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fullyincorporated but not pureed. Season the salsa with salt and pepper.

    Curried Deviled EggsSubmitted by Sandi Kafka, Arcadia, CA

    The perfect appetizer or side dish for brunch, everyone knows how hard

    it is to turn down devilled eggs!


    6 eggs

    4 Tbs. mayonnaise

    12 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)

    1 tsp. lemon juiceParsley or cilantro to garnish, chopped (optional)

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    Hardboil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in

    a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.

    Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as muchair out as possible, zip the top.

    Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeezeout portions of the mixture through this hole into each egg half. Garnish if desired with parsley

    or cilantro. Arrange on serving plate or store, covered, in the refrigerator.

    Easy Deviled Ham and Cheese Phyllo TrianglesSubmitted by Stephanie Jones, Minneapolis, MN

    Forget the sandwich and use phyllo dough for a tasty lunch or finger-food appetizer.


    12 sheets phyllo dough

    100% vegetable oil non-stick spray

    1 Tbs. Dijon mustard4 oz. deli ham, minced (about 1/2 C.)

    3 oz. cream cheese, cubed into 12 equal pieces


    Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray.Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from

    end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner

    diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spraytop and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on

    ungreased cookie sheet for 20-25 minutes.

    Yield: 12 appetizers

    Wonton PoppersSubmitted by Sandi Kafka, Arcadia, CA

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    Cream cheese, jalapeo peppers, garlic and onion make these tasty

    appetizers or snacks that are so easy to make!


    1 8 oz. pkg. cream cheese, softened

    1 C. Monterey jack cheese, shredded4 oz. jalapeo peppers, seeded and diced finely

    1 tsp. fresh minced garlic

    3 green onions, diced

    Black pepper1 16 oz. package wonton wrappers

    1 quart vegetable oil for frying


    In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeo peppers, garlic andgreen onions mix well and season with a little black pepper. Fill the wonton wrappers with

    approximately 1 Tbs. cream cheese mixture. Fold wrappers into triangles then press with

    moistened fingers to seal or seal edges as desired.

    In a large skillet heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the

    oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your

    favorite chili dipping sauce, ranch dressing or naked

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    BeveragesBerry Filled SangriaSubmitted by Jennifer Hamilton, Toronto, ON

    Sangria is a fun party drink that everyone loves. And don't forget to

    indulge in the quite inebriated fruit, especially as the evening progresses.


    1 C. washed and hulled strawberries1/2 C. washed blueberries

    1/2 C. washed raspberries

    Juice of lemon1/4 bottle dry white wine1/4 bottle dry champagne

    1 bottle rose zinfandel

    1/4 C. fruit-infused vodka2 C. white cranberry juice

    1 1/2 C. soda water


    Put ice cubes in bottom of pitcher, toss in fruit on top of ice along with lemon juice. Add wine,

    champagne and vodka. Stir. Retire to someplace comfortable with two glasses and a good friend.

    From: Jennifer Hamilton, Toronto, ON

    Kiwi Mango Lassi SmoothieSubmitted by Sandi Kafka, Arcadia, CA

    Desperate for a new smoothie, I came up with this concoction for my

    Magic Bullet. You can use a blender, food processor or... jeez, a mortarand pestle Refreshing, easy and rather healthy to boot. Add a bit of

    ginger ale at the end for a fizzling treat. An easier way to peel kiwi fruitis to slice a layer off one end and scoop out the flesh.


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    1 kiwi fruit, peeled and cut into chunks

    1/3 C. mango chunks (I used canned)1/3 C. mango nectar (you can also use the juice syrup from canned mangoes)

    1/3 C. plain, full-fat yogurt

    1 tsp. ground flax seeds

    4-5 small ice cubes (small enough for the Magic Bullet to beat to a bloody pulp)Mint sprig, to garnish, optional


    Pulse first 5 ingredients in blender or bullet until well mixed. Add ice and continue to pulse until

    ice is crushed to your desired coarseness. Pour into glasses and garnish, if desired, with a mintsprig.

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    DessertLemon BarsSubmitted by Terri Ryan, Chicago, IL

    This is an extremely quick and easy recipe that will have dessert on the

    table in less than 30 minutes.


    1 pkg. 1-step angel food cake mix1 can lemon pie filling


    Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or ajelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring

    back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and serve.

    Note: only the 1-step angel food cake mix works in this recipe.

    Lemon PieSubmitted by Dorothy Rahmoeller, Lake Village, IN

    A simple, homemade pie with the refreshing flavor of lemon and thesweetness of meringue.


    1 1/2 C. sugar

    1 1/2 C. water1/2 tsp. salt

    1/2 C. cornstarch

    1/3 C. water

    4 egg yolks, slightly beaten1/2 C. lemon juice

    3 Tbs. butter

    1 tsp. grated lemon peel4 egg whites

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    1/4 tsp. salt

    1/2 C. sugarBaked 9 pie shell


    Combine sugar, 1 1/2 C. water and salt in saucepan heat to boiling. Mix cornstarch and 1/3 C.

    water to make smooth paste add to boiling mixture gradually, stirring constantly cook until thick

    and clear. Remove from heat. Combine egg yolks and lemon juice stir into thickened mixture.Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir

    in butter and lemon peel. Cover and cool until lukewarm.

    For meringue, add salt to egg whites beat until frothy. Gradually add 1/2 c. sugar, beating until

    glossy peaks are formed. Stir 2 rounded Tbs. of meringue into lukewarm filling. Pour filling into

    cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly toedge of crust. Bake in slow oven 325 degrees about 15 minutes, or until lightly browned. Cool on

    rack at least 1 hour before cutting.

    Sundae PizzaSubmitted by Bev Jones, Brunswick, MO

    This sweet dessert is the perfect frozen treat any time of year! A fun

    change from a regular birthday cake.


    Nonstick cooking spray1 sheet frozen puff pastry dough, thawed and trimmed to a 9-inch circle

    1 egg, mixed with 1 Tbs. water

    2 C. ice cream, softened1/2 C. pecans

    1/2 C. drained maraschino cherry halves

    1/4 C. white chocolate chunks1/4 C. chocolate sundae syrup

    Garnish: mint leaves and maraschino cherries


    Preheat oven to 400 degrees. Spray 10- to 12-inch pizza pan with nonstick cooking spray. Place

    puff pastry dough on pizza pan, Brush dough with egg mixture. Prick center portion of doughwith a fork several times to allow steam to release. Bake 10 minutes. Cool 30 minutes. Spread

    with ice cream top with pecans, cherries, and white chocolate. Drizzle with chocolate syrup and

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    garnish. Serve immediately or freeze. Cut into 6 wedges.

    Yield: 6 servings

    Pomegranate, Blueberry and Peach SorbetSubmitted by Bev Jones, Brunswick, MO

    This refreshing dessert looks fancy when served in a martini glass and

    will really "wow" your friends!


    1 C. sugar

    1 C. water

    2 tsp. grated lemon zest3/4 C. lemon juice

    1 ripe peach, peeled and diced

    1/2 C. pomegranate-blueberry juice

    Garnish: Lemon zest curls and mint leaves


    Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar

    is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry

    juice; blend until smooth. Chill in refrigerator for at least 1 hour or overnight. Pour mixture into

    freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to afreezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a

    lemon zest curl and mint leaf.

    Yield: 6 servings

    Simply Delicious Strawberries in Rich ChocolateSubmitted by Annette Kane, Manorville, NY

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    Who can resist chocolate covered strawberries? A simple dessert that is

    always a crowd pleaser and looks gorgeous on a dessert plate. Perfect forValentine's Day too!


    Fresh strawberries, washed and driedYour favorite chocolate (Hershey's, Godiva, etc.)


    Melt chocolate in microwave 15 seconds at a time until smooth and creamy. Stir gently. Dip

    strawberry 3/4 into chocolate. Place on cookie sheet lined with wax paper and place in

    refrigerator until ready to serve. Allow to sit at room temperature before devouring.

    From: Annette Kane, Manorville, NY

    Chinese Steamed CakePhoto by: Bethany Chow, Hamden, CT

    This cake literally steams instead of bakes for a light and airy cake that is

    incredibly simple, yet delicious.


    6 eggs

    1 1/4 C. white sugar

    2 1/2 Tbs. water1 1/2 C. cake flour

    1/2 tsp. baking powder

    1 1/2 tsp. almond extract1/4 C. confectioners' sugar for dusting


    Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure

    it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper. Separate

    the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electricmixer on medium speed until the mixture has increased about three times in volume. Whisk

    together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend

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    in the extract.

    Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter

    into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air

    bubbles. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and

    place the lid on top; the towel will absorb any steam that collects on top from dripping onto thecake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.

    Cool on a wire rack. Dust with confectioner's sugar.

    Yield: 12 servings

    Pumpkin CookiesSubmitted by Fran Rifkin, Woodland Hills, CA

    An unusual twist on a traditional holiday treat. And, a healthy option for



    1 1/2 C. healthy butter such as Smart Balance

    1 C. Splenda3 eggs

    1 15 oz. can pumpkin

    1 Tbs. ground cinnamon1/2 tsp. ground nutmeg

    1 1/2 tsp. vanilla extract

    3 C. all-purpose flour

    1 1/2 tsp. baking powderCraisins and toasted pecan pieces


    Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until

    well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to

    pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake10-15 minutes or until slightly browned.

    Yield: 3+ dozen cookies

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    Main CourseFish and Seafood

    Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne

    ReductionSubmitted by Vinny Campos, Port Chester, NY

    A sweet orange reduction sauce, with a bit of spicy kick, tops of thisperfect salmon dish.


    5 oz. Salmon4 C. Orange Juice

    1 C. White Wine1 C. water

    Powdered Ginger, enough to coat salmon

    black pepper to tasteMaple Sugar, to taste

    cayenne pepper, to taste (careful not to hide the other flavors)

    1/2 lemon

    bouquet garni- bay leaf, whole white and black peppercorns and thyme6 or more stalks of asparagus

    dried blueberries, garnishthyme sprig, garnish


    Prepare the court bouillon by adding 1 1/4 C. of orange juice, 1 C. of water and 1/4 C. of white

    wine to a small sauce pan. Drop in the bouquet garni cheese cloth with herbs inside, sealed with

    butchers twine and half the lemon with the skin side facing down. While this heats up, rub thesalmon with powdered ginger and then let it marinate and in the remaining orange juice with

    black pepper. Let this marinate for about 2 hours. When the court bouillon reaches a temperature

    of 180F, turn the heat down and let it simmer. Add the salmon and let it cook until it reaches an

    internal temperature of 145 F. Remove the salmon from the heat and reduce half of the courtbouillon in a separate and smaller sauce pan. Add the maple sugar to the reduction so that it

    thickens. When it turns syrupy, remove from heat and cover the salmon with it. Blanch the

    asparagus, plate and serve.

    Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

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    Submitted by Rob Mongeon, Colchester, VT

    The cedar plank brings great flavor to the fish and also serves for an

    elegant presentation. Beautiful!


    1 large cedar plank

    For the potatoes:

    2-8 oz. red or purple baby potatoes, cut no larger than 1 inch2 large Spanish onions, cut in half then into wedges

    1 clove garlic, smashed and chopped fine1/2 tsp. salt1/2 tsp. pepper

    4 Tbs. unsalted butter, 1/2 stick

    2-4 inch sprigs of rosemary

    1/2 C. water

    For the fish:

    4 6 oz. rainbow trout fillets, skin on1/2 tsp. salt

    1 Tbs. Old Bay seasoning

    1 lemon, cut into thin slices


    Soak the cedar plank in cold water at least 2 hours before making this meal. Place a couple ofheavy cans on the top of the wood to keep it submerged. Preheat oven to 375 degrees. Lay out a

    large sheet of heavy duty foil and place the potatoes, onions, garlic, salt, pepper, butter and

    rosemary on it. Form a sealed pouch and pour in the water just before sealing. Place the pouch ona on the middle rack of a 375 degree oven. Bake for 1 hour. Meanwhile, prepare the trout. Wash

    and pat dry the fillets. Sprinkle with salt and Old Bay seasoning. Place the fillets on the planks,

    two per plank. Cover the top of the fillet with lemon slices and place in a 375 degree oven for 15

    to 20 minutes or until you start to see the juices bubble up on the top of the fillet.To serve familystyle, place the roasted vegetables in a large serving bowl and place the fish planks on either side

    of the bowl.

    Serves 4.

    New Orleans Peal and Eat Shrimp

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    Submitted by Sandi Kafka, Arcadia, CA

    These are delicious and addictive little buggers. Serve them with

    baguettes and lemon wedges.


    1 1/2 lb. large shrimp, 21 to 25 per lb.2 Tbs. olive oil

    3 garlic cloves, minced

    3/4 tsp. salt6 Tbs. unsalted butter

    2 tsp. chili powder

    2 tsp. black pepper4 tsp. Worcestershire sauce

    1 Tbs. fresh lemon juice

    7 wooden skewers, 12-inch


    Snip shells of shrimp with scissors down middle of back, leaving the tail and first segment of

    shell intact. Make an incision along length of back where shells are cut and devein, leaving

    shells in place. Leaving the shells on will prevent the shrimp from becoming tough on outsidewhen grilled. Toss shrimp with oil, garlic, and 1/2 tsp. salt and marinate at cool room

    temperature 15 minutes.

    While shrimp marinate, prepare the grill for cooking. If using a charcoal grill, open vents on

    bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5

    inches above rack for 3-4 seconds. If using a gas grill, preheat burners on high, covered, 10

    minutes, then reduce heat to medium-high.

    Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 tsp. salt in a small

    heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heatand stir in lemon juice.

    Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning overonce, until just cooked through, 3-4 minutes total. Push shrimp off skewers into a bowl, then

    pour butter mixture over them and toss to combine well.

    Note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6

    minutes total.

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    Yield: 4 main course servings

    Baja Chipotle Fish TacosSubmitted by Sandi Kafka, Arcadia, CA

    A classy way to serve tacos and the homemade spicy sauce adds a

    creamy kick.


    1 C. Lawry's Baja Chipotle Marinade with lime juice, divided

    1 lb. firm, boneless white fish fillets (I used cod)

    8 soft taco size corn tortillas, quickly fried in oil so still pliable2 C. shredded green cabbage

    Chipotle Sauce:

    1/2 C. Hellmann's or Best Foods Real Mayonnaise

    1/2 C. sour cream1/2 C. Lawry's Baja Chipotle Marinade with lime juice


    In resealable plastic bag, combine fish and 3/4 cup Marinade. Marinate in refrigerator for 1 hour,turning several times.

    Mix chipotle sauce ingredients and chill.

    Remove fish from marinade, discarding used marinade. Grill fish, turning and brushing withreserved 1/4 cup Marinade, until fish flakes with a fork.

    To serve, divide fish among tortillas use two tortillas for each taco. Top with cabbage and drizzlewith chipotle sauce.

    Yield: 4 servings


    Crisp Pork Medallions with Creamy Caper SauceSubmitted by Sandi Kafka, Arcadia, CA

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    Breadcrumb-coated pork medallions are golden on the outside, moist andjuicy on the inside. The caper/yogurt sauce provides a burst of briny




    2/3 C. plain yogurt (6 oz), preferably whole milk3 Tbs. mayonnaise

    2 Tbs. drained bottled capers, finely chopped1 Tbs. finely chopped fresh flatleaf parsley

    1/8 tsp. black pepper


    1-1 1/2 lb. pork tenderloin

    1 C. all-purpose flour

    1 tsp. salt1 tsp. black pepper

    2 large eggs

    1 C. fine dry bread crumbs1 C. vegetable oil for pan frying

    Optional Garnish:

    Lemon wedges, watercress or other baby greens


    To make the sauce, stir together all sauce ingredients in a bowl until combined, then chill,

    covered, until ready to use.

    To cook the pork, put oven rack in middle position and preheat oven to 350 degrees. Cut pork

    crosswise into 1-inch thick slices medallions. Whisk together flour, salt, and pepper in a shallow

    bowl. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs ina third shallow bowl.

    Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg,letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1

    layer on baking sheet.

    Heat 1/4-inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, thenpanfry medallions, turning over once, until golden brown, 6-8 minutes total. Transfer to a clean

    baking sheet and roast in oven until thermometer inserted horizontally into center of meat

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    registers 145-150 degrees, 6-7 minutes. Serve pork with sauce, lemon wedges and watercress.

    Yield: 4 servings

    Creamy Cheesy Spaghetti with Ham and CabbageSubmitted by Mariko Brown, San Diego, CA

    Add color and flavor to a regular pasta dish with ham and green cabbage.


    5 oz. spaghetti

    1/6 head green cabbage, cut into bite-size pieces

    3 oz. cream cheese, cut or torn into small cubes3 oz. sliced cured ham, sliced into bite-size pieces

    2 Tbs. Parmesan cheese, grated

    1/8 tsp. cracked black pepperSalt to taste


    Cook spaghetti in boiling salted water as the package directs. Two minutes before pasta is done,

    add cabbage to the same pot. Drain pasta and cabbage, reserving 2 Tbs. cooking liquid.Meanwhile, place cream cheese, ham, Parmesan cheese, and black pepper in a large

    microwavable bowl. Microwave until cream cheese melts, stirring once or twice with a whisk in

    the way. Toss cooked pasta and cabbage with the cream cheese mixture. If the mixture is toothick, add reserving cooking liquid. Season with salt, if necessary.

    Yield: 2 main dish servings


    Cornish Game Hens with Garlic and RosemarySubmitted by Rommie Zats, Chicago, IL

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    Cornish hens can be an elegant dinner option for non-meat eaters and

    game lovers. This recipe is quite simple, yet flavorful. If you don't need 4hens, the recipe is easily adjustable. Impressive and delicious.


    4 1 1/4- to 1 1/2-lb. Cornish game hens, giblets removed1 lemon, cut into 4 wedges

    4 large fresh rosemary sprigs

    3 Tbs. olive oil24 garlic cloves, peeled

    1/3 C. dry white wine

    1/3 C. canned low-salt chicken brothAdditional rosemary sprigs (for garnish)


    Preheat oven to 450 degrees. Pat hens dry with paper towels. Season cavities lightly with salt and

    pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 Tbs.

    oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan.Scatter garlic around hens.

    Roast hens 25 minutes. Reduce oven temperature to 350 degrees. Pour wine, broth andremaining 2 Tbs. oil over hens. Continue roasting until hens are golden brown and juices run

    clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25

    minutes longer.

    Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil tokeep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to

    sauce consistency, about 6 minutes.

    Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnishwith additional rosemary sprigs and serve.

    Yield: 4-6 servings

    From: Bon Apptit, February 1996

    Parmesan RisottoSubmitted by Rommie Zats, Chicago, IL

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    Risotto can be very tricky, which makes cautious chefs shy away from it,

    but this risotto recipes is so simple and delicious it always turns outperfectly. Follow the directions exactly and you'll be a risotto pro in no



    6-8 C. homemade chicken stock or low-sodium chicken stock, skimmed of fat

    3 Tbs. olive oil1/2 C. finely chopped shallots (about 2)

    1 C. arborio rice or carnaroli rice

    1/2 C. dry white wine

    4-6 Tbs. unsalted butter1/2 C. grated parmesan cheese, plus extra for grating or shaving

    1/4 C. chopped fresh flat-leaf parsley

    Salt and freshly ground black pepper


    Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-

    bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent.

    Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3-4

    minutes. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.

    Using a ladle, add 3/4 C. hot stock to rice. Using a wooden spoon, stir rice constantly, at a

    moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon,add another 3/4 C. stock. Continue adding stock 3/4 C. at a time and stirring constantly until rice

    is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy.

    As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does

    not overcook. The final mixture should be thick enough that grains of rice are suspended inliquid the consistency of heavy cream. It will thicken slightly when removed from heat.

    Remove from heat. Stir in butter, parmesan cheese, and parsley; season with salt and pepper.Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave

    additional parmesan over risotto. Serve immediately.

    Yield: 4 servings as side dish; 2 servings as main course

    From: Rommie Zats, Chicago, IL

    Chicken and Cheese FlautasSubmitted by Sandi Kafka, Arcadia, CA

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    Flauta means flute in Spanish which is what these resemble.


    6 flour tortillas

    1 C. shredded Monterey jack pepper cheese3/4 C. cooked chicken

    3/4 tsp. ground cumin

    1/3 C. chunky salsa

    4 tsp. vegetable oilGuacamole (optional)

    Sour cream (optional)

    Cilantro (optional)


    Combine the chicken, cheese and cumin in a small bowl. Place about 1/4 of the chicken mixture

    on each tortilla. Top with 1 Tbs. salsa. Roll tightly and secure with a toothpick. Brush with oil.

    Alternately, put the oil in the skillet and sort of shallow/deep fry the flautas. Cook flautas over

    medium heat in a 10-inch skillet 4-6 minutes, turning occasionally until filling is hot and tortillas

    are toasted. Remove toothpicks and serve with guacamole and sour cream if desired.

    Greek-Style Burgers with TzatzikiSubmitted by Sandi Kafka, Arcadia, CA

    I thought I didn't like ground turkey - until I tried these What a lovelysurprise. You can spread the tzatziki on the burger or bun or dip your

    burger in it, serve on pita with tahini, tomatoes and lettuce or even use it

    as a salad dressing. However you serve it, the idea is to get it into yourmouth as quickly as possible. Watch out for flying Mmmmms!


    Tzatziki:1 pint sour cream or Greek-style super thick yogurt

    1 English cucumber, peeled, grated on a box grater and squeezed to remove as much water as

    possible (see note)3 garlic cloves, mashed to a paste

    1/2 cup olive oil

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    1 Tbs. red wine vinegar

    1 Tbs. minced fresh dill or 1 tsp. dried dill salt


    1 lb. ground turkey

    1 C. crumbled feta cheese1/2 C. olives, chopped (I usually use chopped salad olives)

    1 tsp. dried oregano

    1 tsp. Italian seasoning1 tsp. dried parsley

    1 tsp. dried basil (optional)

    1 tsp. onion powder1/2 tsp. garlic powder

    Ground black pepper, to taste

    4 onion hamburger buns


    To make the tzatziki, just mix everything up together until it is all blended and the oil hasemulsified into the yogurt/sour cream and put in a sealable Tupperware bowl. Chill in the

    refrigerator for at least 2-3 hours before using to allow the flavors to come out.

    For the burgers, combine all the ingredients in a large bowl. Form into 4 patties, then grill.

    Note: These are the long, thin, almost seedless kind. If I have time, I often lightly salt the gratedcucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates

    even more water.

    Yield: 1 pint sauce, 4 burgers

    VegetarianVegetarian PizzaSubmitted by Linda Cameron, Richland, WA

    I used Old West Cinnamon Roll bread mix for the dough by preparing it

    in the bread machine, then rolling the dough out. The dough can berolled out thin and trimmed off for those who dont like so much crust,

    but I fold the excess over because I love it.


    Old West Cinnamon Roll bread mix

    Morningstar Breakfast strips, cut into small pieces

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    Fresh zucchini, sliced

    Mozzarella and other cheesesOther toppings: olives, mushrooms

    Ragu, Prego or other red sauce


    Spread red sauce on crust and layer toppings. Cover wtih cheese. Make sure the cheese is on the

    top to keep all the other toppings moist. You can use different things for pizza toppingsaccording to your own tastes. Bake the pizza on a pizza stone for about 12 minutes on 450

    degrees then turn it down to 400 degrees for another 15-20 minutes.

    Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

    This dish is very filling, especially for a vegetarian meal. Serve with a

    fruit salad on the side or something else light. Very tasty and healthywith a beautiful presentation.


    8 oz. red-skinned sweet potatoes (yams), peeled, chopped

    8 oz. white-skinned potatoes, peeled, chopped6 garlic cloves, peeled, left whole

    1 bay leaf

    4 Tbs. freshly grated Parmesan cheese2 large eggs, beaten to blend

    4 4- to 5-inch diameter portobello mushrooms

    6 Tbs. olive oil1/2 C. chopped onion

    2 Tbs. chopped fresh parsley

    1 tsp. minced fresh rosemary

    2 6 oz. bags fresh baby spinach


    Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender,

    about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; coolslightly. Mix in 3 Tbs. cheese. Season with salt and pepper. Whisk in eggs.

    Remove mushroom stems and chop finely. Heat 2 tsp. oil in large nonstick skillet over medium-

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    high heat. Add mushroom stems and onion; saut 5 minutes. Stir in parsley and rosemary.

    Season with salt and pepper.Preheat oven to 400 degrees. Brush rounded sides of mushroomswith 3 tsp. oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to

    350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps.

    Sprinkle with 1 Tbs. cheese. Bake until heated through, about 25 minutes.

    Heat 1 tsp. oil in large pot over medium heat. Add spinach; saut 2 minutes. Season with salt and

    pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

    Yield: 4 servings; can be doubled

    Zucchini "Crab" CakesPhoto by: Jen Chow, Hamden CT

    Prepared in the same way as crab cakes, these zucchini cakes are actually



    2 1/2 C. grated zucchini1 egg, beaten

    2 Tbs. butter or margarine, melted

    1 C. seasoned bread crumbs

    1/4 C. minced onions1 tsp. Old Bay Seasoning (may add more)

    1/4 C. all-purpose flour1/2 C. vegetable oil (for frying)


    In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs,

    minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a

    medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on bothsides.

    Gorgonzola Walnut Ravioli with Sage ButterSubmitted by Sandi Kafka, Arcadia, CA

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    You could use any pasta here, but the ravioli named in the title makes

    this dish positively decadent. I got this pasta at Trader Joes, my newfavorite place to shop. I'm a latecomer to the TJ party and only recently

    discovered how fantastic and inexpensive they are.


    1 lb. package of gorgonzola walnut ravioli4 Tbs. butter

    1 Tbs. fresh sage leaves chopped

    Grated fresh parmesan cheese to garnish, optional


    Cook pasta according to directions. Meanwhile, heat butter in a skillet over moderate heat untilfoam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp

    and butter is golden brown. Very gently fold the ravioli into the sauce until well-coated and


    Serves 3-4 depending on portion size

    Sandi Kafka, Arcadia, CA

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    SidesPalak PaneerSubmitted by Sandi Kafka, Arcadia, CA

    One of my favorite dishes in Indian cuisine, this is made with spinach

    and paneer, a mild Indian cheese. You can make your own paneer orfind it in gourmet groceries or any Indian market. Ghee is simply

    clarified butter, which you can also make yourself or buy ready-made.


    2 5 oz. bags baby spinach1 large onion

    1/4 tsp. cinnamon

    1/4 tsp. ground cardamom1 tsp. ground ginger

    1/2 tsp. chopped garlic

    1/2 C. chopped tomatoes3 Tbs. plain yogurt

    1 Tbs. coriander

    1/2 tsp. garam masala1/2 tsp. paprika

    1/2 tsp. salt8 oz. paneer cheese, cut into cubes

    1/4 C. heavy cream


    Cut spinach into shreds and cook in 3 Tbs. water until tender remove from heat. Saut onion,

    cinnamon, cardamom, and ginger in 12 tbsp. ghee or oil until onion is translucent. Then add

    garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt alittle at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well.

    Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30minutes. Remove from heat. Take half of spinach mixture and puree in food processor orblender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat,

    then add paneer cubes and serve.

    Tandoori Onion SaladSubmitted by Sandi Kafka, Arcadia, CA

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    Serve as a relish with naan, papadam, and other Indian breads or withtandoori dishes.


    3 red onions

    1 Tbs. kosher salt

    2 Tbs. dark brown sugar1 lemon, juice of

    3 medium tomatoes, thinly sliced

    1 medium green pepper, thinly sliced1 red chili pepper or green chili pepper, thinly sliced1 Tbs. grated ginger

    2 Tbs. chopped cilantro


    Thinly slice 3 red or sweet onions, sprinkle with 1 Tbs. kosher salt, and drain in a colander for 1hour. Rinse and pat dry. Dissolve 2 Tbs. dark brown sugar into the juice of 1 lemon and a little

    hot water and mix with the onions. Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1

    thinly sliced green or red chili, 1 Tbs. grated ginger, 2 Tbs. chopped cilantro, and salt to taste.

    Bacon Ranch Pasta SaladSubmitted by Sandi Kafka, Arcadia, CA

    Remember the Betty Crocker Suddenly Salad? This is close... but better.

    Careful, though - its pretty addictive.


    2 C. uncooked shell pasta

    4-5 peeled baby carrots or 1 large regular carrot, shredded1 C. frozen peas, thawed

    3/4 C. mayonnaise, more if desired but NOT miracle whip

    1 1 oz. packet Hidden Valley Ranch dressing mix or 1/2 of a .4 oz. package of the buttermilkversion

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    1/4 C. bacon bits (I use Hormel REAL bacon bits or pieces)

    1/2 tsp. onion powder


    In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill thismixture while you continue making the rest of the salad. Cook pasta al dente, drain and cool.

    Fold in pasta carefully. Gently fold in peas last. Chill for several hours and serve chilled or at

    room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.Garnish top with more bacon bits pieces. You can never have too much bacon.

    Homemade Paneer Indian CheeseSubmitted by Sandi Kafka, Arcadia, CA

    Paneer is an essential ingredient in Indian cooking. People oftensubstitute ricotta, but the taste is decidedly not paneer and the real deal is

    so easy to make. With this simple recipe, you'll give true Indianauthenticity to all your dishes.


    4 C. milk1 Tbs. plain yogurt

    1 tsp. salt

    1 tsp. sugar

    1 Tbs. fresh lemon juice


    Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring

    occasionally with a whisk. As the milk is just about to boil it will bubble at the edges, stir in thelemon juice. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the

    cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink

    to drain for 360 minutes. Once drained, place the cheese, still in the cloth, into a bowl weighted

    with a heavy object and refrigerate until ready to use.

    Mini Broccoli FrittatasSubmitted by Rassul Fazelat, Jersey City, NJ

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    After cooling, these tasty frittatas will pop right out of the muffin pan.


    2 Cans Buttermilk Biscuit Dough8 X-Large Eggs

    1 C. Shredded Sharp Cheddar Cheese

    1/8 Stick Butter

    1/4 C. Cooked bacon or Pancetta

    1 C. Broccoli1/4 C. dice onions

    salt and pepper to taste


    In medium sized muffin pan, put butter on inside surface of pan, press biscuit dough in the

    muffin area to cover entire cup. Do this for all cups of muffin pan. Combine 8 xlarge eggs,

    onions, broccoli, bacon, 1/2 of shredded cheese in large mix bowl. Make sure mixture is evendistribution of ingredients. Add salt and pepper to taste. Pour egg mixture into muffin pan

    crusts, filling to 3/4 high per cup. Allow room for mixture to rise. Top each cup with remainder

    of cheese. Bake at 350 for 40 minutes or until golden brown. Check with knife center of frittatafor doneness. It should leave very little to no runny egg residue. After baking, allow frittatas tocool.

    Sweet Potato ChipsPhoto by: Amy Chow, Hamden, CT

    This is not just your ordinary recipe for potato chips, this is how you

    make those fantastic sweet potato chips that you order at certain



    2 6 to 8 oz. sweet potatoes, peeled, and sliced thinly

    1 tsp. olive oil cooking spray

    Herb mix

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    SnacksWhole Wheat Apple Muffins with Streusel Topping

    This is a very versatile recipe that is delicious with apples or anythingelse you want to throw in. Feel free to experiment with ingredients - it's

    pretty hard to mess up the basic recipe. Plus, the streusel topping makes

    everything taste yummy!


    1 C. Ceresota Unbleached All-Purpose Flour

    1 C. Ceresota Whole Wheat Flour1 tsp. baking soda

    1 tsp. baking powder1/4 tsp. salt

    1Tbs. cinnamon1/2 C. margarine, softened

    1/2 C. granulated sugar

    1/4 C. brown sugar, packed1 egg, slightly beaten

    1 C.sour cream (non-fat works fine)

    2 apples (Jonathon or Granny Smith) peeled, cored and chopped

    Streusel Topping:

    3 Tbs. Ceresota Unbleached Flour3 Tbs. brown sugar1/4 tsp. cinnamon

    4 tsp. margarine, softened

    1/8 C. chopped pecans


    Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray -

    or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and

    cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and

    brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly.Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin


    Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine

    until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each

    muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffincomes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.

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    Dehydrated GranniesSubmitted by Sandi Kafka, Arcadia, CA

    Dehydrated Granny Smith apples, that is. Very easy, convenient, tastyand healthy. This uses a counter-top dehydrator which frees up a lot of

    time and doesn't heat up your kitchen. You could spice these up withwhatever tickles your fancy... sugar, cinnamon, cloves, allspice...even

    cayenne. I prefer them plain, mostly because that's the fastest way to get

    them from the cutting board to my mouth and still be able to call it a



    3 Granny Smith apples1 Tbs. lemon juice


    Wash, cut in half and core apples. It's not necessary to peel them. Slice apples into 1/8-inch

    thickness or thinner. Place slices in large bowl and drizzle with the lemon juice. This helps toprevent the apples from browning. Very gently toss to coat.

    Place apple slices in single layer on dehydrating trays. Set dryer to approximately 140 degrees

    and let dry to desired doneness, at least 6 hours. Store in an air-tight container.

    Seedy CharactersSubmitted by Sandi Kafka, Arcadia, CA

    These are great with a dip like hummus or something feta cheese-basedas shown in the photo.


    4 flour tortillas

    4 tsp. unsalted butter, softened

    2 tsp. crushed black pepper2 tsp. sesame seeds

    2 tsp. sunflower seeds

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    2 tsp. poppy seeds

    3/4 tsp. caraway seeds1/4 tsp. salt

    3 Tbs. minced cilantro (optional)


    Heat oven to 450 degrees. Spread each tortilla with 1 tsp. butter. Combine pepper, sesame seeds,

    poppy seeds, caraway seeds and salt in a small bowl sprinkle evenly over tortillas. Place tortillason a baking sheet bake until crisp, about 4-5 minutes, longer if they're not crisp yet, but be

    careful they dont burn. Sprinkle with cilantro and serve hot.

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    Soups and StewsPosoleSubmitted by Toni Narins, San Diego, CA

    This is a Mexican stew/soup that has lots of flavor and spice subdued

    with gorgeous slices of avocado. Posole is considered a dish that bringsgood luck. It's often eaten on New Year's eve, but it's also eaten any time

    one needs a little extra luck. Kind of a nice touch, don't you think?


    Enough pork to make stew 1/3 to 2/3 hominy, can be pork chops, roast or whatever version of

    pork you have1 large onion, chopped

    3 cloves garlic, minced

    Oil1-2 Tbs. red chili powder or to taste

    2 C. chicken broth

    Dash oreganoWell-rounded tsp. cumin powder

    Kosher salt to taste

    Water, if neededAvocado slices


    Start by cubing some pork. Depending upon the size of the can of posole you are using, you willneed enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If youwind up with half and half, that's fine.

    Chop onion, and mince garlic. Put some oil in a large, heavy pot and sautee the onion and garlicuntil the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat,

    turning often. Reduce your heat and add red chili powder to taste. I never measure, but I'm

    assuming I use at least a couple of tablespons. (But I like my food spicy!)

    Stir the meat until it is coated with the chili, and then add chicken broth. At this point, I throw in

    a healthy dash of oregano and cumin powder, as well as some kosher salt. (Didn't all the early

    settlers have kosher salt?) If you are starting with the dried posole, you will want to add it beforeit's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this

    point and let it finish it's cooking with the meat. You will also want to water - not the water

    you've been cooking it in (you want to make sure you don't have any of the lime in your finaldish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own,

    before adding the posole. When you add the posole, remember to add water. If you want this to

    be a stew, add enough liquid to make it a stew, not a soup.

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    Cover and simmer on low for at least an hour and a half. I usually wind up cooking it for at least

    an hour and 45 minutes, because I get busy doing something else. Or maybe because it just needsmore time. No matter which version of hominy you use, it will need time to cook. Your nose will

    tell you when it's getting close to being ready. Test it by tasting a piece of the hominy. It should

    be soft enough to chew easily, but not mush. I don't think I ever ate it with avocado when I lived

    in New Mexico, but I recently started chopping some on top and I love it that way!

    Winter ChowderSubmitted by Nicole Leigh Dainty, Washington, PA

    This corn, potato, and celery chowder will warm you on a cold winterday.


    1/2 tsp. salt in bowl of water

    15 potatoes3/4 C. celery

    1/4 tsp ground peppercorns

    1/2 C. onion1/3 C. butter

    1/2 Tbs. garlic

    2 tsp. soy sauce

    1 tsp. salt in pot3 C. corn

    4 C. soy milk


    Peel 15 potatoes, rinse, then place in a bowl with water and 1/2 tsp. of salt, then set aside. Place alarge pot of water on the stove and bring to a boil. Finely cube the celery, garlic and onions.

    Then cube the potatoes. Place the potatoes into the pot and boil for 20 minutes. I use the Chop

    Wizard, it has two different sizes of blades.

    Take a small saut pan and place the butter into it. Cook on medium-high setting. Then, afterbutter starts to melt, add soy sauce, celery, and onions, until they are well-cooked and not crispy.

    Then add the garlic, do not cook any longer than 1 minute or it will loose all medicinal properties

    and just be a flavoring. Remove from heat. Pour the base into a large stock pot, add the sautedmixture, the corn and the 2 C. of potatoes you set aside. Cook for 6-8 minutes on medium-high

    stirring continuously. Then remove from heat, pour into bowls and serve.

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    Mom's Babas Green Bean SoupSubmitted by Jeanne Evans, Indianola, PA

    This was a favorite at the end of summer when we would help harvest

    the beans from our garden.


    2 lb. fresh green beans

    Water or chicken stock-enough to cover beans1/4 C. of butter

    1 large onion, chopped

    1/2 C. flour1 to 2 qt. whole milk

    Salt and Pepper to taste


    Snip ends of green beans, cut in half, and wash. Steam beans in enough water to cover untilbright green. Do not drain water or stock. In a separate pan, brown the onion in butter. Add flour

    and cook into a light roux. Add the onion and roux to the undrained steamed beans. While

    stirring, add milk. Simmer until beans are cooked through and soup is creamy and thickened.

    Carole DuCheney's Beef StewSubmitted by Sandi Kafka, Arcadia, CA

    This came from my dear mom's recipe box and is one of the few that she

    posthumously is allowing me to share. Warms you up from the inside



    2 1/2 lb. rump roast4-5 Tbs. oil1 medium yellow onion, chopped small

    1 48 oz. can beef broth1 tsp. Kitchen Bouquet

    3 celery stalks, chopped into pieces

    3 crushed garlic cloves

    8 10 oz. Portobello mushrooms, diced

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    1 10 oz. package frozen peas

    10 oz. baby carrots, leave whole4 medium red potatoes, cut into 1 1/2-inch cubes


    Slice roast into 1-inch thick slices. Lay those flat and cut lengthwise into 1-inch strips. Cut each

    strip into 1 1/2-inch cubes. Toss meat well with Kitchen Bouquet.

    Add oil to large, hot stock pot. Carefully add meat cubes in a single layer. If necessary, brown in

    batches, removing one batch before adding another. Cook on high until fluids begin to evaporate

    and meat browns, stirring occasionally. When all batches of meat are browned, return all to pot.

    Stir chopped onions and garlic into meat until onions are browned and translucent. Add beef

    broth. Bring to boil, then lower heat, allowing stew to simmer, covered for 2-3 hours. Meatshould come apart easily when done. When meat is close to being as tender as you like, add

    celery, carrots and potatoes. Test both potatoes and carrots for doneness. Gently stir in peas. Ifliquid needs thickening, add well-dissolved flour and water and heat fairly high to desired


    Chilled Tuscan Tomato Soup with Basil Cream SauceSubmitted by Bev Jones, Brunswick, MO

    A perfect summer soup with fantastic flavoring and gorgeous garnish.



    4 C. vegetable juice (V-8)

    1/2 C. prepared pesto sauce1/2 C. prepared roasted red pepper and artichoke tapenade

    3 tsp. Worcestershire sauce

    1 Tbs. sugar

    1 tsp. grated lemon zest2 Tbs. lemon juice

    4-8 dashes Tabasco sauce, to taste

    Fresh ground pepper (optional)


    4 Tbs. sour cream2 Tbs. chopped fresh basil leaves

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    Garnish:Lemon slices

    Basil sprigs


    Stir all soup ingredients together in a 2 qt. pitcher. Refrigerate at least 30 minutes. Pour into soup

    bowls and swirl on sour cream. Drag a toothpick across the top of the soup to make a pretty stardesign. Sprinkle with chopped basil. Garnish with lemon wedges and basil sprigs. Serve with

    crackers (optional).

    Yield: 4 servings

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    MiscellaneousPrimo PestoSubmitted by Sandi Kafka, Arcadia, CA

    This beautiful pesto would go wonderfully with pasta or Italian bread.


    4 C. fresh basil leaves, about 3 large bunches1/2 C. olive oil

    1/3 C. pine nuts

    2-3 medium fresh garlic cloves

    1/4 C. grated Parmesan cheese1 1/2 tsp. kosher salt


    Combine the basil, olive oil, pine nuts and garlic cloves in a blender or food processor. Blend

    until a paste forms, stopping to push down the ingredients when necessary. Add the Parmesan

    cheese and salt blend until smooth. Freeze sauce in ice cube trays, then transfer to zip lock bagsfor future use.

    Yield 1 C.

    Goat Cheese BallsSubmitted by Joanne Glass, Highland Park, IL

    The perfect topping for any salad, they really dress up the look and theflavor!


    1 pkg. goat cheese

    Your favorite dried herbs and spices (ie: basil, oregano, Italian seasoning, tarragon, etc.)

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    Take goat cheese out of the refrigerator about a half an hour before you plan to prepare the balls.

    Mix generous amount of your favorite seasonings in a shallow bowl or plate. Once softened,

    pinch off bits of goat cheese to form balls about 1 inch in diameter. Rolls balls in seasoning andplace on baking sheet. Bake in 350 degree oven for about 20 minutes. Serve on top of salad


    Yield: 8-10 balls

    Cat Food

    Frenzied Feline FoodSubmitted by Sandi Kafka, Arcadia, CA

    Push all your cats buttons by giving him/her treats AND catnip and

    watch the fun begin. Use premium catnip, which can be found at all pet



    1/2 C, wholewheat flour

    1/2 C. nonfat dry milk powder1/2 can tuna, in oil

    1 Tbs. vegetable oil or cod liver oil

    1 egg, beaten1/4 C. water

    1/4 C. finely crushed dry catnip, for rolling the balls in, approximately


    Preheat oven to 350 F and spray a large cookie sheet with cooking spray. In large bowl, mash the

    tuna so that there are no large lumps. Mix flour and milk in the tuna until thoroughly combined.

    Add water and oil, mix well. Beat an egg until foamy, add and combine thoroughly. Expect thedough mix to be sticky. Shape dough into tiny balls about the size of a small marble. Roll theballs in finely crushed dry catnip I usually rub the catnip between my hands to crush it. Place the

    balls on the cookie sheet and flatten slightly. Bake for 10 minutes then remove them from oven

    and let them rest for 5 minutes. Turn treats over and bake 10 more minutes or until browned.Cool treats completely before giving any to your pet. Store in air tight container in the

    refrigerator or a cool dry place.

  • 8/7/2019 Recipe4Living Photo Contest Winners eCookbook


    Cat Fell Off the WagonSubmitted by Sandi Kafka, Arcadia, CA

    Here's a great, insanely simple catnip tea to treat your feline friends.

    You can substitute chicken broth or chicken soup for the bouillon and

    water if you choose.


    1 C. warm water

    3 Tbs. dried catnip or fresh catnip

    1/4 tsp. instant chicken broth, powdered


    Place the warm water in a container with a tight-fitting lid. Add the catnip and chicken broth.

    Shake vigorously for a couple minutes or until the bouillon is dissolved and the catnip has giventhe tea a greenish tinge. Serve 1/4 C. of the tea to your cat in a shallow bowl. Store the remainder

    in the refrigerator. Warm before serving.