Joanie's Healthy Hi-Fi Cookies

Joanie's Healthy Hi-Fi Cookies

Ingredients:
4 cups rolled oats
2 cups whole wheat flour
2 cups dry milk powder
2 cups oat flour (can be made from oatmeal in the blender)
1/2 cup rye flour
1/2 cup wheat bran
1/2 cup rice flour (can be made from whole rice in the blender)
1/2 cup wheat germ
1/2 cup corn flour
3/4 cup Sugar Twin
4 tbsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
If you have the following, also add...
1 cup rolled wheat
1/2 cup soy fiber
1/2 cup apple fiber
MIX IN:
12 egg whites
1 cup apple sauce
1/2 cup canola oil
1/2 cup honey
1/2 cup crushed pineapple and juice
Add water to make dough stick together -- start with 3 cups and work up 1/2 cup at a
time.
3 tbsp. vanilla
2 cups raisins
Preheat oven at 350F.
Use small ice cream scoop to place dough onto cookie sheet greased with no-stick
vegetable spray -- 3 across and 5 down. Then use a wet fork to press into flat, thick round
shapes.
Bake for approximately 15 minutes. The cookies should be lightly browned on the
bottom and starting to brown on the top and, even after cooling, should feel and taste
moist and chewy.
Once the cookies are thoroughly cooled, store them in a covered container in the
refrigerator. Freeze extras by placing two cookies into sealed plastic bags for easy serving
in lunches or for snacks. Microwave for 15 seconds and they will taste like fresh baked
again.
NOTE: Hi-Fi Cookies MUST be refrigerated because long periods at room temperature
will cause the fresh, whole grain ingredients to spoil.
About the Author: Joan Bramsch is a parent, educator, and writer, who enjoys longtime
international success. Enjoy her Family books and Empowered Parenting Ezine, and her
hot, humorous romances!
Author's URL:
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Korhely Leves
From: Eva Kende
The dictionary defines the word Korhely as drunkard. This soup is said to be a good
antidote for a hangover. I always visualized a drunk weaving down the street, with a
bottle in his hand, singing in the middle of the night and when he gets home his wife
grabs him at the garden gate and makes him eat this soup, while lecturing to him about
his behavior and what the neighbors will think. I think this soup is too good to waste on a
wasted man. Make it and enjoy!
2 tbsp. cooking fat or oil
2 tbsp. all purpose flour
1/2 tsp. Hungarian paprika
6 cups smoked stock (see below)
1 small cooking onion, minced
1 lb. sauerkraut
Salt and pepper to taste
Sliced smoked sausage (optional)
1 cup sour cream (optional)
On medium heat, gently fry the flour in the cooking fat until it starts bubbling. Remove
from heat, add the paprika. Mix and add the cold smoked stock all at once. Mix well to
make sure there are no lumps. Add sauerkraut, onions and black pepper. Add the sliced
sausage. Simmer until the sauerkraut is tender. Adjust the salt if needed. Add the sour
cream, but do not let it come to a boil again or it will curdle. Alternatively, put the sour
cream on the table and let each person add as much as they like.
"Smoked Stock" can be any liquid in which smoked meat, usually pork was cooked.
Generally it's made of ham or ham bone, but it can be any number of things that are left
over from another preparation. If Smoked Stock is not available, heavily smoked sausage
and water can take it's place.
*Warning* Canned sauerkraut is often too salty or sour. Taste and rinse if necessary.
My thanks to Amy Crawshaw for testing this recipe and pronouncing it fit to print.
About the Author: Eva Kende is a cookbook author, always interested in the origin and
history of food preparation. Her latest cookbook, EVA'S KITCHEN CONFIDENCE, is
available from
Author's URL:
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Lazy Day Dip
From: Valerie Hardin
A block of light cream cheese
A jar of your favorite salsa
Mild Corn chips
Place cream cheese on a platter.
Pour as much salsa as you want over cheese. Surround with corn chips and just dig in.
Also tastes good on toasted bread.
About the Author: Valerie Hardin writes for both children and adults. She has ebooks
at hardshell.com, and crossroads.com Valerie likes things that glow
in the dark.
Author's URL:
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Lemon Pepper Fish
From: Chris Williamson
This savory fish can be ready to eat in under 10 minutes. Serve with a salad and a dish of
ice cream, and you have a meal for two in no time at all. Makes 2 Servings.
1/2 lb. pollock (or other mild-tasting fish fillets), fresh or thawed
1/8 to 1/4 tsp. lemon pepper
2 tsp. butter, melted
2 tsp. lemon juice
1/2 tsp. sugar
Salt to taste
Melt butter in 10-inch frying pan. Add lemon juice and sugar. Stir.
Place fillets in frying pan and sprinkle with lemon pepper.
Over Medium heat, cook fillets for 2-4 minutes each side, turning once. Enjoy!
(Tip: Cooking time is determined by thickness of fish fillets. Fish is done when it flakes
easily with a fork.)
About the Author: Chris Williamson is a writer, artist, and proud to be an associate
member of the Society of Children's Book Writers and Illustrators. Chris is married to her
best friend who happens to be in the military, so she is a nomad, by marriage. Most
recently she belongs to a small farm, where she raises chickens and tends a large garden.
She is currently working on her own cookbook and two Picture Book manuscripts.
Author's URL:
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Liver Pâté For That Special Guy in Your Life
From: Beth Anderson
The guys (and women) just seem to love this one, unless you happen to have an anti-liver
guy/lady. This came from an old friend, Irene Zastrow, a fantastic, creative cook, who got
it from her mother, and it usually disappears fast because of the fabulous flavor. Great
party food!
1 lb. liverwurst, room temperature
4 oz. soft cream cheese
1/4 cup mayonnaise
1 tbsp. Worcestershire sauce
3 drops Tabasco sauce
1/4 tsp. garlic salt
1 tbsp. dill pickle juice
1/4 cup finely chopped dill pickles
1/4 cup finely chopped onions
Mix all ingredients well, then pour into a small oblong mold lined with Saran Wrap.
Chill in refrigerator for 24 hours. Serve with woven wheat or Ritz crackers, or other
fairly plain crackers.
About the Author: Beth Anderson is the author of five novels. Her last two, published
by Clocktower Books, are NIGHT SOUNDS and MURDER ONLINE. Both are
mysteries, but Beth also writes mainstream novels; her next book with Clocktower will
be a mainstream romance, SECOND GENERATION, due out in March, 2001.
Author's URL:
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Mama's Southern Style Chicken and Dressing
From: Kristie Leigh Maguire
My mother has made this recipe for Christmas and Thanksgiving for many, many years.
It is one of the best dressing recipes I have ever tasted. She is an old-fashioned cook who
very seldom measures anything. She just adds a pinch of this and a pinch of that. I have
tried to duplicate her recipe with accurate measures.
2 rounds of cornbread (recipe below)
3-4 chicken breasts
2 cans cream of chicken soup
2-3 cans chicken broth
2 cups corn flakes, crushed
2 cups crackers, crushed
Creole seasoning (preferably Tony Cachere’s)
Salt and pepper
2 bunches green onions, chopped
1 large onion, chopped
2-3 celery stalks, chopped
1 cup milk
1 medium to large apple, diced finely
2-3 eggs, hardboiled
Make 2 pans of cornbread in round cast iron skillet. Remove from skillet and set aside.
Boil chicken breasts in water seasoned with salt and pepper. If water level starts
becoming low, add more water as chicken cooks. When chicken is almost done, add 2
cans cream of chicken soup and 2 or 3 cans chicken broth to the water and chicken.
Simmer on low heat.
Crumble the cornbread into a large bowl. Add corn flakes and crackers. Season with
black pepper, salt, and Tony Chachere's Creole Seasoning (not too much of this as it is
quite spicy and hot). Mix and set aside.
Sauté green onions, onion and celery in melted butter until tender.
Add the sautéed ingredients to the crumbled cornbread mixture and toss together to mix.
(Reserve approximately 1/3 cup of the sautéed ingredients for the giblet gravy.)
Remove cooked chicken from broth mixture and set aside. Slowly add the chicken broth
mixture to the cornbread mixture and mix together. The cornbread and chicken broth
mixture should be of a slightly soupy consistency – it may not be necessary to use all of
the chicken broth mixture. (Reserve at least 1 cup of the chicken broth mixture for the
giblet gravy.) Add 1 cup milk to the cornbread and broth mixture and stir.
Peel 1 medium to large apple and dice finely. Add to cornbread mixture and stir.
Remove the chicken from the bone and tear into medium size pieces.
Layer the cornbread mixture alternately with the chicken pieces into a large oblong
lightly greased pan.
Cover with aluminum foil and bake at 350 degrees for approximately 15 minutes. Do
NOT let it get too dry.
GIBLET GRAVY
Hardboil 2 or 3 eggs. Shell and chop.
Heat vegetable oil in skillet and slowly add approximately 1/3 cup flour. Stir constantly
till brown. Add the remaining sautéed ingredients and stir. Slowly add the remaining
chicken broth mixture and stir to keep from lumping. Add chopped boiled eggs to gravy
mixture and mix together. Remove from heat when the gravy thickens.
Serve over dressing as desired.
CORN BREAD
2-1/2 cup Self Rising Corn Meal Mix
2 eggs
1/4 cup milk
1 tsp. sugar
1/2 tsp. salt
1/4 cup vegetable oil
Preheat oven to 450 F.
Beat eggs well, stir in milk. Stir in self-rising corn meal mix, sugar and salt. Add oil, stir
until blended. Pour into greased and heated 9 inch cast iron skillet or 9 inch square pan.
Bake 35 to 40 minutes until golden brown. Makes 9 servings.
About the Author: My name is Kristie Leigh Maguire and I write romance novels. I am
currently working on a three book series called The Marcie Series. The first novel,
DESERT TRIANGLE, is already published. The second novel, CABIN FEVER, is a
work in progress.
For more information, go to
Author's URL:
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Marie's "Killer" Tuna-Noodle Casserole
From: Elizabeth Delisi
This is the recipe that Marie Kenning, the heroine of my suspense novel SINCE ALL IS
PASSING, threatens to make for the hero, Chris Whitley! Unlike Chris, my kids love it.
12-oz. pkg. egg noodles
1/4 cup chopped onion
2 tbsp. butter
2 tbsp. flour
11-oz. can condensed cheddar cheese soup
1 soup can milk
9 1/4-oz. can tuna, drained
1 cup frozen corn
1/4 cup parmesan cheese or buttered bread crumbs
Preheat oven to 375F.
Cook egg noodles as directed on package; drain and set aside. Meanwhile, in 4-qt.
saucepan, cook onion in butter until tender but not browned. Whisk in flour, then stir in
cheese soup. Gradually whisk in milk, cooking and stirring until thickened and bubbly.
Stir in tuna, noodles, and corn. Turn into 2-qt. casserole dish greased with non-stick
cooking spray. Sprinkle with parmesan cheese or buttered bread crumbs. Bake,
uncovered, for 25 minutes.
About the Author: Elizabeth Delisi is the author of suspense novels SINCE ALL IS
PASSING (Avid Press, Oct. 1999) and FATAL FORTUNE (Petals of Life Publishing,
Sept. 1998). Her latest book, MIRROR IMAGES, a short story anthology, is due
out from DiskUs Publishing in March 2001.
Author's URL:
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Mozart's Birthday Syllabub
From: Juliet Waldron
So called because it separates after standing for three days in the fridge. At Colonial
Williamsburg, you will see them let Syllabub sit unrefrigerated. In the old days, they
hoped that the alcohol content would be sufficient to prevent spoilage. The higher the fat
content of the whipping cream you use, the better. On great-grandpa's farm in upstate
NY, the Jersey cow supplied the family, and her cream would whip with a fork at room
temperature. Don't try this trick with the grocery store stuff, and be sure to chill the bowl
and beaters thoroughly.
Variants of this confection were made much earlier than Mozart's time. Syllabub is a
favorite at my yearly Mozart's Birthday Party, our grand finale. All writers & poets
present complain about their waistlines and then eat it anyway.
1 lemon --juice and grated rind
1 cup white wine (from medium to very dry; pick your favorite – I've even used
champagne)
1/2 cup dry sherry
2 cups heavy whipping cream, very cold
2 cups powdered (confectioner's) sugar
(2 bowls, chilled)
Blend the wine and sherry with the lemon juice. Whip cream in the chilled bowl, adding
lemon rind, and, slowly, the sugar. (If you use a hand mixer, there will be a cloud of dust,
so don't do this in your Sunday Best!)
Add the wine/sherry/lemon juice mixture gradually to the cream and sugar mixture,
whipping as you go. It may take as long as fifteen minutes to thicken.
Pour or spoon into wine glasses. Cover with cling wrap and set for two to three days in
the refrigerator. It will slowly separate into a clear layer and a cream layer. To be served
at the end of your candlelit 18th Century dinner.
About the Author: Juliet Waldron is proud mother of two sons, grandma to three
granddaughters, and is honored to be the servant of four cats. Married as a teen, she's still
married, and to the same guy, which shows her natural stick-to-it-iveness.
Storytelling, and storytelling about the past, comes naturally because her family loved
nothing better while gathered round the dinner table than a tall tale. She grew up in a now
vanished rural US and enjoys books, all kinds of music--and an unencumbered outlook.
She has no degrees of interest, but does have a library card (and now a computer) with
which to carry on obsessive researches into various historical figures. Her first published
work, MOZART'S WIFE, may be found at Online Originals.
Author's URL:
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Mud Cake
From: Elizabeth Delisi
This cake is simple to make, and is a great favorite in our family.
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
1 1/2 cups flour
1/3 cup unsweetened cocoa
Preheat oven to 350F.
Spray 13x9 in. cake pan with non-stick cooking spray and set aside. In large bowl, beat
butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in
vanilla. In medium bowl, combine cocoa and flour; fold into batter. Spread in pan and
bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool, and frost as
desired.
About the Author: Elizabeth Delisi is the author of suspense novels SINCE ALL IS
PASSING (Avid Press, Oct. 1999) and FATAL FORTUNE (Petals of Life Publishing,
Sept. 1998). Her latest book, MIRROR IMAGES, a short story anthology, is due
out from DiskUs Publishing in March 2001.
Author's URL:
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Nana's Pound Cake
From: Beth Anderson
This is a recipe my mother-in-law in Virginia handed down to us many years ago; she got
it from her mother, and it's the one thing we cannot do without at Christmas. We always
try to undercook it just a tad so we'll have that wonderful moist 'sad streak' in the middle.
In fact, we all tend to get downright testy if it doesn't have the sad streak.
3 sticks butter
1 lb. powdered sugar
6 large eggs
3 cups plus 2 tbsp. Flour
2 tbsp. pure vanilla extract
Preheat oven to 300F.
Cream the butter and sugar. Add the eggs one at a time, beating well after each addition.
Incorporate the flour one cup at a time, beating well after each addition. (Don't underbeat
with all these additions; it's the beating that does it.) Add the vanilla, beat well to blend.
Bake in a well-greased and floured tube pan for 1 hour and 20 minutes. This cake is great
with warm lemon sauce.
About the Author: Beth Anderson is the author of five novels. Her last two, published
by Clocktower Books, are NIGHT SOUNDS and MURDER ONLINE. Both are
mysteries, but Beth also writes mainstream novels; her next book with Clocktower will
be a mainstream romance, SECOND GENERATION, due out in March, 2001.
Author's URL:
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Nana's Pumpkin Squares
From: Beth Anderson
This is one of the most delicious, moist, comfort-food snacks or desserts I've ever tasted.
It came from my mother-in-law in Virginia, and God love her, she was right about this,
too.
2 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 cup vegetable or cooking oil
4 eggs
16-oz. can pumpkin
Frosting:
4 oz. cream cheese
2 tsp. vanilla
3/4 stick butter or margarine
2 cups powdered sugar
Preheat oven to 350F.
For the cake, mix all dry ingredients, then add oil, eggs, and pumpkin. Beat with mixer at
medium speed for 2 minutes. Pour in greased and floured jellyroll pan 15 1/2 X 10 1/2 X
1 in. and bake for 25 minutes. Once the cake is totally cooled, mix frosting ingredients
with a mixer and frost.
About the Author: Beth Anderson is the author of five novels. Her last two, published
by Clocktower Books, are NIGHT SOUNDS and MURDER ONLINE. Both are
mysteries, but Beth also writes mainstream novels; her next book with Clocktower will
be a mainstream romance, SECOND GENERATION, due out in March, 2001.
Author's URL:
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No-Crust Quiche
From: Christine Duncan
What's for dinner? Or lunch? Or breakfast? I have a son with Celiac disease (which is
just a fancy way to say that he can't eat wheat, rye or barley). My daughter is quasi-
vegetarian. As far as I can work out, she won't eat beef or lamb, but she will eat some
forms of pork (pepperoni on her pizza for example) and any form of poultry is just fine.
My husband is a meat and potatoes man. So what can I put on the table? This quiche,
accompanied with a salad, is one good answer.
1 stick butter (1/4 lb.) melted
1/4 cup of cornstarch
6 large eggs
1 cup milk
1 lb. Monterey Jack cheese, cut into cubes
1/2 lb. mushrooms, sliced
2-3 green onions, sliced
3 oz. cream cheese
1 pint cottage cheese
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 fresh tomato, sliced
Preheat oven to 350F.
Beat the eggs, and add all the other ingredients except the tomato. Pour into greased
9x13 in. pan. Bake uncovered for 45 minutes or until set. Add tomato slices on top and
put back into the oven until tomato is warmed.
About the Author: Christine Duncan is the author of SAFE BEGINNINGS, the first in
the Kaye Berreano mystery series, which is set in a battered women's shelter. SAFE
BEGINNINGS: a fire, a murder, a battered woman's nightmare, available from
DynamicPatterns.com
Author's URL:
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No-Sugar Cinnamon Rolls
From: Jim and Joyce Lavene
1 tbsp. yeast
1 3/4 cups lukewarm water
1 cup softened butter
4 eggs
1/4 cup warm water
8 cups flour
1 cup fructose
1 tsp. salt
raisins (optional)
Melted butter, cinnamon and fructose as needed
Dissolve yeast in lukewarm water.
Add milk and 1 cup of flour and let rise, covered, in a warm place
Combine butter and fructose.
Add eggs, one at a time, then add raisins, if using them.
Mix well, knead until smooth. Let rise until doubled.
Roll dough into rectangle 9 in. wide and 1/4 in. thick. Brush with melted butter. Sprinkle
liberally with cinnamon and fructose.
Roll into log shape.
Cut into 3/4 to 1 in. pieces. Place in pan. Brush tops with butter. Sprinkle liberally with
fructose and cinnamon. Let rise until double in size.
Preheat oven to 375F.
Bake for about 25 minutes.
Icing for Cinnamon rolls:
The secret to good icing is making sure your fructose is powdered as finely as possible in
your blender. Try to get out all the grains. The more finely powdered, the better!
1 cup powdered fructose
1/2 cup butter or margarine
Mix powdered fructose and butter until well blended. It should be smooth. Spread on
cinnamon rolls while they are warm but not hot.
Exchange rate for each cinnamon roll- 1 fruit, 1 starch (2 fruit if you included raisins)
About the Author: Joyce Lavene, writing with her husband/partner, Jim, has written
novels in romance, mystery, suspense and science fiction.
Author's URL:
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Old Fashioned Comfort Stew
From: Diana Lesire Brandmeyer
4 lbs. cubed stew meat.
2 cups flour
2 tbsp. paprika
½ tsp. salt
¼ cup olive oil
2 carrots, scraped and sliced
1 medium onion, quartered
2 cloves chopped garlic
3 Idaho potatoes, cubed (peeled or not, whichever you like)
6 oz. tomato sauce
4 tbsp. tomato paste
1 cup red wine
Preheat oven to 300F.
Heat olive oil in a large skillet. Mix flour, salt and paprika in a plastic, then add meat and
shake to coat. Brown floured meat in hot oil.
In a 13x9 in pan, layer half the meat, half the vegetables, and half the chopped garlic.
Repeat.
In the skillet used to brown the meat, stir in the red wine, tomato sauce, and tomato paste.
Cook, stirring constantly, for 4 minutes. Pour over the meat. Cover and cook in the oven
for 3 hours. Uncover for the last 15 minutes. Serve with buttered noodles.
About the Author: I love to cook as much as I like to write. I hate to clean up after
cooking as much as I hate to plot before writing a story!
Author's URL:
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Out of this World Fruit Soup
From: Eva Kende
This soup is an adaptation of a Hungarian favorite, using readily available ingredients in
the North American kitchen. The original is made from scratch with rarely available sour
cherries and/or tart apples. If you have access to sour cherries, I urge you to try them
with this recipe. Just replace all or some of the canned fruit with stewed sour cherries
and adjust the sugar to your taste. Some people find it strange to have cold, sweet soup at
the beginning of a meal. Although it's called soup, there is no reason you can't serve it as
a light dessert or in tall frosted glasses on the deck as a treat on a hot summer afternoon.
You may even add a little of your favorite booze to jazz it up!
14-oz. can fruit cocktail
10-oz. can mandarin orange slices
1 tbsp. commercial mayonnaise
1/4 cup sugar
1 cup sour cream
1 tbsp. lemon or orange zest (optional)
1/2 cup water
1/2 cup purple grape juice
Drain fruits, but reserve the liquids. Right in the serving bowl, briskly whisk together the
sugar and mayonnaise. Add the sour cream, whisk until smooth then slowly whisk in all
the liquids. Add the zest and the fruits, mixing gently. Chill well before serving. Garnish
with mint leaves, maraschino cherries or lemon slices.
About the Author: Eva Kende is the author of two cookbooks. She also likes to write
short anecdotes about her past, her travels and any other subject that gets her enthused.
Her cookbooks are filled with such personal comments. Her e-cookbook, EVA'S
KITCHEN CONFIDENCE, is available from
Author's URL:
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Pancet
From: Charlotte Boyett-Compo
This is a recipe from the Philippines given to me by a good friend who was stationed
there with the Navy.
One large chicken, boiled and meat shredded (reserve broth)
One package rice noodles (or vermicelli pasta)
2 bunches green onions, thinly sliced (use tops!)
4 ribs celery (use tops, too), finely chopped
2 medium carrots, shredded
1 small head of cabbage, shredded
1 tbsp. garlic powder
1/2 cup soy sauce
1/4 cup vegetable oil
salt and pepper to taste
Sauté vegetables in oil. Set aside. If you are using vermicelli, break into quarters before
cooking. If you use rice noodles, run under hot broth to soften.
Drain pasta and toss thoroughly with all other ingredients in large bowl. Refrigerate
overnight.
About the Author: Charlee's husband, Tom, is a retired military weatherman. She has
traveled extensively with him and garnered recipes from many cultures. Her world-
building ideas for The WINDLEGENDS Saga series has come from her relationships
with the peoples of many different countries and nationalities.
Author's URL:
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Party Crunch
From: Karen Beck
Whether your daughter's friends are coming for a sleepover, or you are entertaining the
adults, this party mix will please them all! This recipe was passed on to me by my friend,
Linda Bright.
1 box Rice Chex
1 box Corn Chex
1 small box Cheerios
1 bag very thin pretzel sticks
1 pint pecans
1 pint raw shelled peanuts
3 sticks butter or margarine
4 tbsp. garlic salt
3 tbsp. onion salt
3 tbsp. Worcestershire sauce
Preheat oven to 250F.
Mix all cereals and nuts in a large baking pan. Set aside. Melt butter. Add garlic salt,
onion salt and Worcestershire sauce to the melted butter. Pour over dry cereals and stir.
Bake for approximately 2-1/2 to 3 hours. Stir occasionally.
About the Author: Karen lives on the east coast with her daughter and son. WHEN
NIGHTMARES COLLIDE is her first novel endeavor. Filled with suspense and intrigue,
the mystery lover in you will not be disappointed!
Author's URL:
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Pee-Pee Punch
From: Charlotte Boyett-Compo
Okay, so it doesn't sound proper, but this is an excellent punch that has been widely
received at receptions around the country...until someone asks the name. The actual
name used to be "Piss-in-the-Bowl", but that was worse yet. If you must, you can call it
Yellow Punch! It is delicious, however.
2 large cans of pineapple juice
3 lbs. sugar
1 pint of bottled lemon juice
1-oz. bottle of almond flavoring
2 quarts Ginger Ale
1 gallon water
Combine all ingredients and serve ice cold. Serves 50
About the Author: Charlee, who has a wicked sense of humor, has gathered recipes
from many of her stranger friends. This is why she writes in the dark fantasy genre.
Author's URL:
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Perfect Béchamel
From: M. D. Benoit
Béchamel is a white sauce with infinite possibilities. Add a bit of tomato juice, and you
have Sauce Aurore; a bit of cheese, Sauce Mornay; onion and paprika, Sauce Hongroise.
It is used in Chicken à la King, over ham or fish. There are several ways of making it, but
mine turns out perfect, every time. The trick is to pour very cold milk over hot flour.
1 tbsp. butter or vegetable oil
1 tbsp. white flour
1 cup very cold milk
Salt and pepper
Heat butter in pan until it bubbles, or oil until it smokes lightly. Add flour and stir
vigorously, until well mixed and roux is fragrant, about 2-3 minutes. Remove from heat.
Pour, all at once, the cold milk over the flour mixture. Stir quickly or whisk. Return to
medium-low heat and stir continuously until thickened, about 5-8 minutes. Season to
taste.
If you want a slightly thicker sauce, add more flour. If it’s too thick, add warm milk. It’s
easier to thin this sauce than to make it thicker.
About the Author: M. D. Benoit discovered science fiction and mystery through her
father’s bedtime stories, which were always full of gadgets, dark doorways, and
disappearing people. She lives in Ottawa, Canada, with her husband and her cat (who is
really an alien). ‘TIL THE FAT LADY SINGS, a science fiction mystery, is her first e-
novel. Visit her website for a taste of the Fat Lady.
Author's URL:
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Picnic Baked Beans
From: Rita Hestand
You can't do anything too wrong to beans except burn them. So don't worry. If the beans
aren't sweet enough, add brown sugar to taste and cook another thirty minutes. Beans
should not be soupy but have some liquid. If the beans are too sweet then add more dry
mustard. This works just like a sweet and sour dish. Don’t taste the beans until they
have cooked long enough to absorb some of the flavor.
3 cans of pork and beans
1/2 onion, chopped fine
5 tbsp. dry mustard
2 tbsp. prepared mustard
1 tbsp. ketchup
1/2 cup brown sugar
1 tbsp. dark syrup
2 tbsp. Worcestershire sauce
Preheat oven to 350F.
Mix all ingredients and let set in refrigerator for 1 hour or more. Bake for 1 to 1 ½ hour.
Don't overcook, the beans will dry out. If too tart add more brown sugar. If too sweet add
more dry mustard. Don't taste it till it's cooked at least 1/2 an hour. The beans will be
thicker than red beans or butter beans. Serve hot from the oven. If beans begin to dry
before serving, add a 1/4 cup of water, stir and heat in microwave. Great for picnics or
family reunions.
About the Author: PRETEND MOM is a story of coming home. Dixie Rose Kincaid
enjoys her vacation at a home town fair, with her brothers. She finds herself frog jigging
and becomes the town guinea pig at a baseball dunk. Come join the fun, and let Pretend
Mom melt your heart.
Author's URL:
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Pirate Key Shrimp Creole
From: Kathleen Culligan Techler
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tbsp. cooking oil
16-oz. can tomatoes
8-oz. can tomato sauce
1 tsp. salt
1 tsp. sugar
1/2 tsp. chili powder
dash hot pepper sauce
1 lb. shelled raw shrimp
1/2 cup green pepper, chopped
2 tsp. cornstarch mixed with 1 tbsp. cold water
In a large pot, sauté onion, celery, and garlic in oil until tender. Add next six ingredients.
Simmer uncovered for 45 minutes. Add shrimp and green pepper, cover, and simmer
five minutes. Thicken with cornstarch. Serve over rice.
About the Author: Kathleen Culligan Techler is the author of THE SECRET OF
PIRATE KEY, a Young Adult novel which takes place on a Florida island.
Author's URL:
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Pizza Burger
From: Amy B Crawshaw
This is a great dish for a party. It's easy and tasty and kids like it. You can even make the
topping and freeze it until the day of the party. This recipe calls for ground bologna. You
can use a food processor or dice slices of bologna in very small squares.
1 lb. ground meat
1/2 lb. ground bologna
6 oz. Velveeta cheese
1/4 tsp. salt (optional)
1 tsp. parsley flakes
1/4 tsp. oregano
1 1/2 cups spaghetti sauce
1 package of hamburger buns
Preheat oven to 400F.
Brown ground meat, drain. Add other ingredients and cook together until cheese melts.
Separate bun halves and place on a cookie sheet in oven until halves brown only slightly.
Spoon warm ground meat mixture onto halves and bake until melted and lightly brown.
About the Author: Amy B. Crawshaw is the author of WINTER INTO SPRING, due
out this spring by Gemini Books. She is the mother of four children and has tested these
recipes on her family. They are all still alive.
Author's URL:
Quick Hamburger Stew
From: Chris Williamson
I love the taste of a rich, cooked-slowly-all-day stew any time of the year. I usually feel
the cravings for it most often about a half an hour before supper time, much too late to
indulge in its savory warmth that day. I developed this recipe to fill that need, and it
quickly became a family favorite. This rich and filling stew for two can be ready to warm
you up in under 30 minutes.
1/2 lb. extra lean ground beef
1 medium potato, washed and cut into 1/2 in. cubes
1 can condensed tomato soup
1 tablespoon Worcestershire sauce
2 tsp. seasoned salt
1 1/2 cups frozen mixed vegetables
For people sensitive to spices, optional recipe below:
Use 1 can condensed cream of mushroom soup in place of condensed tomato
soup.
Reduce seasoned salt to only 1 tsp.
Reduce Worcestershire sauce to only 1 tsp.
Don't add any additional salt or pepper.
Otherwise, follow recipe exactly.
Boil potato in (salted) water in a 2 quart saucepan for 15 minutes.
Brown ground beef in 10-inch frying pan. Drain fat.
Add soup, vegetables, Worcestershire sauce, and seasoned salt. Mix well.
Add parboiled potatoes and 1/2 cup of potato cooking liquid. Bring to a boil. Simmer
potatoes are cooked through, about 15 minutes, stirring
often.
Enjoy! Serves 2-3.
About the Author: Chris Williamson is an associate member of the Society of
Children's Book Writers and Illustrators, and is currently working on a cookbook
manuscript. Chris is married to her best friend, who happens to be in the military, so she
is a nomad by marriage. She currently belongs to a small farm, where she raises chickens
and tends a large garden.
Red Lentils and Tomato Pasta Sauce
From: M. D. Benoit
This pasta sauce gives you the same texture as ground meat, without the animal protein. I
like mine with a zing, to counteract the blandness of the lentils. Test the jalapeño, though,
before you include it. In one of my last batches, the pepper was so hot, I could see steam
coming out of my husband’s ears. Not that he complained; he ate his entire plate. Maybe
his mouth was numb after the first bite.
2 tbsp. vegetable or olive oil
1 clove garlic or shallot, minced
2 medium onions, chopped finely
1 green pepper, chopped finely
1 red pepper, chopped finely
1 jalapeño, chopped finely
½ lb. mushrooms (button or porcini), sliced
28-oz. can diced tomatoes
14-oz. can tomato sauce
5 ½-oz. can tomato paste
1 tsp. each dried thyme, oregano
1 tbsp. dried sweet basil
¼ - ½ tsp. dried hot peppers
1 bay leaf
1 tsp. ground black pepper
Salt to taste
¾ cup split red lentils
½ cup water
Rinse red lentils under cold water, and pick out the black ones.
Heat oil in dutch oven. Sauté garlic/shallot and onion over medium heat until translucent,
about 5 minutes. Add other vegetables, and sauté over medium-high heat for another 5
minutes.
Add the rest of the ingredients except for lentils and water. Stir well and heat over
medium-high heat until it boils. Simmer, uncovered, for 45 minutes. Add lentils and
water, and simmer for another 15-20 minutes, until lentils are tender. Don’t overcook.
Adjust seasoning.
Variant:
Instead of lentils, peel and dice 1 eggplant. Pour boiling water over eggplant and let stand
for 10 minutes. Drain, then add to sauce 15 minutes before serving.
Serve over whole wheat spaghetti or fettuccine. Extra sauce will keep in freezer for up to
3 months.
About the Author: M. D. Benoit discovered science fiction and mystery through her
father’s bedtime stories, which were always full of gadgets, dark doorways, and
disappearing people. She lives in Ottawa, Canada, with her husband and her cat (who is
really an alien). ‘TIL THE FAT LADY SINGS, a science fiction mystery, is her first e-
novel. Visit her website for a taste of the Fat Lady.
Author's URL:
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Red Velvet Cake
From: Kristie Leigh Maguire
This recipe is a great old Southern cake. It has been around for a long time. No self-
respecting Southern lady would be without her recipe for Red Velvet Cake. It is sinfully
delicious - just like my romance novels!
1 1/2 cups cooking oil
1 1/2 cups sugar
2 eggs
1 tsp. cocoa
1 oz. red cake food coloring (1 bottle)
1 tsp. vinegar
1 tsp. baking soda
2 ½ cups plain flour
1 cup buttermilk mixed with 1 ½ tsp. vanilla extract
Frosting:
1 stick margarine
8-oz. pkg. cream cheese
1 box confectioners sugar
1 cup finely chopped nuts
Preheat oven to 350F.
Cream together the oil, sugar and eggs
Mix the cocoa, food coloring and vinegar. Add to first mixture.
Sift baking soda with plain flour. Add to creamed mixture, alternating with vanilla-
flavored buttermilk
Bake in 2 cake pans for 30 minutes.
Frosting:
Whip margarine and cream cheese together. Mix in the sugar and nuts. Spread on cake
when cold.
About the Author: My name is Kristie Leigh Maguire and I write romance novels. I am
currently working on a three book series called The Marcie Series. The first novel,
DESERT TRIANGLE, is already published. The second novel, CABIN FEVER, is a
work in progress.
For more information, go to
Author's URL:
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Rice Pudding
From: Patricia Crossley
"Bake slowly until the pudding is brown on top and of a thick, creamy consistency." Rice
pudding is one of the comfort foods we all remember with nostalgia. Cooked long and
slow (even overnight) and with different flavorings, it is easy, stress-free and delicious.
This is a recipe from many years ago.
4 oz. long grain rice (not instant)
5 cups milk
1/2 oz. butter (optional)
2-3 oz. sugar
Grated nutmeg or other flavoring (see below)
Flavorings:
Sprinkle or grate on top: ground cinnamon, nutmeg
Add before baking and remove before serving: lemon or orange rind
Add before baking: raisins, chopped dates, candied peel, cocoa (blend with a little milk
and add to rest of milk; check if extra sugar needed), chocolate (grate plain chocolate,
dissolve in a little warm milk, add to rest of milk).
Preheat oven to 310F.
Grease a large pie dish with a little butter. Combine the rice and milk in the dish. Leave
to stand for about half an hour. Add the sugar, flake the remaining butter on top and add
any flavoring desired. Bake slowly until the pudding is brown on top and of a thick,
creamy consistency, about 21/2 hours.
Serves 6
About the Author: I have lived in five different countries and moved countless times.
Now I'm settled with a sail boat and a supportive husband in beautiful British Columbia,
Canada, where my office overlooks the waters of the Inner Harbour in Victoria. In
September 2001, we look forward to six months in Kenya in a volunteer teaching
position. I love to write "romance with a twist": mystery, time travel, paranormal, and am
well into a suspense novel right now. Visit my web site to learn more about me and my
books.
Author's URL:
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Salad Fit for Caesar
From: Eva Kende
I usually cook with confidence, but one night I even surpassed myself. I like to keep my
bulk ingredients in attractive red topped coffee jars. They look nice in my cupboard or in
the freezer and it gives my kitchen a comforting chemist's laboratory look. On the
particular evening in question, I didn't notice a jar of instant mashed potatoes on the
counter, as I gathered my ingredients for the salad. Without my reading glasses, I
confidently added the frozen grated Romano cheese, only to find, that I'd added a
generous amount of instant mashed potatoes instead. I hate waste, so I continued, adding
a little extra vinegar for balance, praying that the odd combo would not be criticized. I
searched my husband's face as he dug in. He delivered his usual "Love your Caesar
Salad" speech and I never told him that I had a bit of an "accident".
2 tbsp. commercial Mayonnaise
2 inches of anchovy paste or 1 scraped anchovy
2 tbsp. olive oil
1-2 cloves of garlic, crushed
2 tbsp. vinegar
1/3 cup coarsely grated Romano cheese
Romaine lettuce torn into bite size pieces
In a large salad bowl, whisk together the first three ingredients until smooth. Add the
garlic and while continuously whisking slowly add the vinegar. Whisk until all dissolved
and stir in the cheese. Add the lettuce and toss until the lettuce is well coated.
This can be served as a side salad or can be topped with a julienne of left over meat, eggs
or seafood, to make it a meal in a bowl.
You may add croutons and bacon bits if you wish.
Note: I like to grate my own Romano cheese in the food processor in quantities and keep
it in the freezer for ready use. I also make my own flavored vinegar (garlic, bay leaf,
pepper corns, mustard seed, basil, oregano) and use it in this dressing, but plain white
vinegar will do just as well.
About the Author: Eva Kende is the author an electronic cookbook that explains
methods and ingredients to lead the reader to cook with confidence. EVA'S KITCHEN
CONFIDENCE, is available from
Author's URL:
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Sausage Rolls
From: Tara Manderino
This is great for make-ahead, and eat on the run. Because of that, it was a staple here on
evenings when we had to chauffeur the kids anywhere. The recipe calls for frozen bread
dough, but I usually found it quicker to make my own.
3/4 lb. bulk sausage
1/2 cup of dry red wine
1/4 cup grated Romano cheese
2 tsp. parsley flakes
1/4 tsp. leaf oregano, crumbled
1 lb. (1 loaf) frozen bread dough, thawed
1 tbsp. butter or margarine
Preheat oven to 375F.
Brown sausage in large skillet, stirring to break meat into small pieces. Drain off fat. Add
wine to sausage. Cover and simmer 15 minutes. Drain liquid. Add cheese, parsley and
oregano. Remove pan from heat.
Cut dough into 8 equal pieces. Pat or roll each piece into a circle able to accommodate
1/8 of the sausage filling. Place filling in center of dough, fold and pinch ends securely.
Place on greased cookie sheet. Brush rolls with butter. Bake for 20 to 25 minutes until
browned.
About the Author: "Tara Manderino's SOUL GUARDIAN is mesmerizing. Her
writing style captures you from the first chapter and keeps you entranced until the very
end...Looking for spine tingling and hair raising suspense, then you better grab this one
while you can." -- Kim Gaona, writing as Kimberly Roberts, "A Chance Worth Taking."
Author's URL:
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Scalloped Oysters
From: Mary Taffs
This is a family favorite for Thanksgiving and Christmas.
1 pint oysters
1/2 cup oyster liquor (the liquid oysters are sold in)
2 tbsp. light cream
1/2 cup white bread crumbs
1 cup cracker crumbs
1/2 cup melted butter
Salt
Pepper
Preheat oven to 400F.
Mix bread and cracker crumbs with melted butter. Spread thin layer of crumbs on bottom
of greased shallow baking dish.
Cover with half of oysters, sprinkle with salt and pepper, and add half of cream and
oyster liquor. Repeat layers, and cover top with crumbs. Bake for 30 minutes.
If you increase the quantities, use a larger dish and still only two layers.
About the Author: Mary Taffs' next book is due out in September 2001. It will feature a
family-owned restaurant on the Oregon Coast, a delectable chef, and a burned-out
software engineer.
Author's URL:
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Scrambled Pancakes
From: Joan Bramsch
I called my mother Tinkerbelle Mama because she refused to grow up. She had a
delightful sense of childlike wonder that she held to until her last day on Earth. I feel
quite certain she is spreading joy among the angels now.
One of the most fun recipes Tinkerbelle Mama ever made for me as a child was
Scrambled Pancakes. I have carried on the tradition with my own children and now my
grandchildren, and so I present it to you as a loving tribute to my beloved Tink.
3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
Into a large bowl, sift dry ingredients together.
Add:
3 large eggs
1 tbsp. vanilla
2 cups milk
Mix together, adding more milk, 1/4 cup at a time, until the mixture is thick as unset
pudding.
Heat two heavy frying pans (cast iron is terrific if you have them). One is for frying; the
other is for keeping the pancakes warm until served. Add a teaspoon of butter or oil to the
cooking pan. When the pans are hot, turn off the heat under the warming pan, and you
are ready to begin.
Pour some of the batter into a measuring cup with a spout or into a teapot. Drizzle the
batter round and round into the hot frying pan, creating sizzling paths of frying batter. As
soon as the batter is crisp along the edges, use a wooden spoon to stir the pancake
rivulets, gently stirring,stirring, until they break apart to form smaller, irregular-shaped
pancake pieces. When they are brown and crispy, turn out into the warming pan. Add
more oil. Repeat until you have enough servings for your family. Then heap on warmed
plates and serve with syrup.
Now the fun begins! Plan to dine for at least an hour, for each crispy piece must be
examined before it's popped into the mouth and consumed. Why, you may ask? Because
there are mystery shapes in every morsel! Special secret shapes - "Oh, look! A camel."
Crunch. "Oh, here's a perfect elephant!" Chomp! "A rocket ship!" Nibble. "A roller
skate!" Gobble.
And yes, I did once find a roller skate shape among my Scrambled Pancake pieces, but I
never did find the roller skate key. But Tink did.
About the Author: Joan Bramsch is a parent, educator, and writer, who enjoys longtime
international success. Enjoy her Family books and Empowered Parenting Ezine, and her
hot, humorous romances!
Author's URL:
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Sex in the Pan
From: M. D. Benoit
These squares are so decadent, you can’t but think of all the forbidden things you’d like
to try out. But, instead, you just pick up another square – the reward is more immediate.
Forget the guilt.
¼ lb. butter
1 cup graham crackers crumbs
1 can sweetened condensed milk
6-oz. pkg. chocolate chips
6-oz. pkg. butterscotch chips
1 cup coconut
1 cup slivered almonds
Preheat oven to 350F.
While the oven is heating up, place inside a 9x12 in. glass pan with the butter and heat
until melted.
Take pan out of oven. Spread graham crackers crumbs over melted butter. Spread all
other ingredients in order on top of the other.
Bake for 20 minutes, or when the mixture bubbles. Let cool, then cut into squares.
About the Author: M. D. Benoit discovered science fiction and mystery through her
father’s bedtime stories, which were always full of gadgets, dark doorways, and
disappearing people. She lives in Ottawa, Canada, with her husband and her cat (who is
really an alien). ‘TIL THE FAT LADY SINGS, a science fiction mystery, is her first e-
novel. Visit her website for a taste of the Fat Lady.
Author's URL:
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Simple Salad Dressing
From: Pat Fredeman
This simple, quick recipe comes from a friend who has it from his mother who had it from
her mother. He relies upon it for a last-minute rescue when, in a flurry of preparations,
everything is ready with one notable exception.
1/4 tsp. dry mustard
Salt and pepper
2 tbsp. vinegar (wine, either red or white)
6-8 tbsp. oil
sweet basil, dried, to taste
Mix first five ingredients, then slowly whisk in oil. Season with sweet basil to taste.
About the Author: Pat Fredeman writes poetry, both sacred and secular; short prose
pieces, both fanciful and realistic; and novels, including PARADISE REGAINED, a
contemporary romance novel now available at She is interested
in ideas, both modern and traditional; animals, both domestic and wild; humans, both
civil and otherwise; and good writing. She lives in Oklahoma City and teaches at a
regional college.
Author's URL:
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Snow Logs
From: Charlotte Boyett-Compo
This is a treat I traditionally make each Christmas season. I wrap each individual 'log' in
colored plastic wrap and give to those who provide services to our family during the
year: The mailman, the garbage men (not many people think to thank them), the bus
driver, the paperboy, and the lady who baby-sits my cats when I go out of town. Our
family makes these logs together as a project each year.
1 box vanilla wafers, crushed
1 box golden raisins
1 box dark raisins
1 bottle each of red and green cherries, drained and chopped
1 large bag flaked coconut
1 1/2 cans sweetened condensed milk
10-oz. package gumdrops, thinly sliced
6-oz. package each walnuts, almonds, and pecans, coarsely chopped
1 box powdered sugar.
Mix all ingredients except powdered sugar. On waxed paper dusted with powdered
sugar, roll mixture into 2x6 in. logs. Dredge through additional powdered sugar. Wrap in
colored plastic wrap and refrigerate. Can be frozen until ready to serve.
About the Author: Charlee takes her frustrations out in the kitchen. When she's mad,
she bakes. When she's sad, she creates. When she's happy, she eats more of what she
makes than serving it! She is a dark fantasy author with a very sweet tooth. If she could
find a way to make her own Sweet Tarts, she'd never leave the kitchen.
Author's URL:
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Soomey's Sweet and Sour Meatballs
From: Judith B. Glad
Silas Dewitt, newly arrived in an Idaho gold camp, saves two Chinese boys from a mob of
drunken miners. But one of them turns out to be an independent, stubborn, lovely woman
who decides her role is to protect him. Soomey, shaped by poverty and sexual slavery,
sees Silas as her means to freedom and independence—until she falls in love with him.
Knowing that she is assisting in her own heartbreak, she guards his back as he searches
for a cache of gold nuggets.
A vicious killer stalks them both, hating Soomey for her race, Silas for his wealth. Silas
faces him in a desperate knife battle, but is too late to save Soomey from painful torture.
Scarred in body and soul, Soomey tries to leave him. Can Silas hold her with passion,
tenderness, and a promise of eternal love? (The Duchess of Ophir Creek, coming March
2001 from )
Mix in large pot:
1-2 cloves garlic, finely chopped
½ cup cider vinegar
¾ cup sugar
3 tbsp. soy sauce (dark is best)
½ cup water
Juice from one can pineapple chunks (large or small, depending on your passion for
pineapple)
¼ cup cornstarch in ½ cup cold water.
Stir occasionally over medium heat until sugar is dissolved, then simmer for ten minutes,
covered.
Add pineapple chunks, meatballs (2-3 dozen), and as much finely chopped candied
ginger as your palate demands. Add pineapple juice, water, ginger or seasoning to taste.
Let simmer 1 hour.
Remove meatballs and pineapple from sauce. Thicken with cornstarch Stir constantly
over medium-high heat until thickened and transparent. Return meatballs and pineapple
and let sit for a few minutes over very low heat.
Serve over rice. This is also a delicious sauce for spareribs.
This is one of those useful recipes that can be doubled, trebled, or sextupled. A triple
batch of sauce and 75-100 small meatballs feeds 25 hungry people.
About the Author: Judith B. Glad’s exciting historical romance series, Behind the
Ranges Series, where wilderness challenges heart and soul, is published by Awe-Struck
E-Books ( . BOOK I: THE QUEEN OF CHERRY VALE now
available; BOOK III: THE DUCHESS OF OPHIR CREEK, coming 25 March 2001.
Read more about the series at my website.
Author's URL:
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Soy-Ginger Marinated Salmon
From: Maureen Mackey
I live in the Pacific Northwest, where salmon is plentiful, and I've learned to love the
flavor of this magnificent fish. Besides tasting terrific in this simple recipe, salmon is a
rich source of omega-3 fatty acids, which have been shown to reduce the risk of heart
attack. I like salmon cooked this way both hot off the grill and cold the next day. Good to
eat and good for you - you just may find yourself falling in love with it, too.
4 salmon fillets or steaks (allow about 6 oz. per person)
Marinade (see following recipe)
Lemon wedges, optional
Marinade:
1 cup sake (Japanese rice wine)
1/2 cup natural soy sauce or tamari (preferably reduced sodium)
1 tbsp. fresh grated ginger
2 cloves fresh garlic, pressed
1 tablespoon dark brown sugar
Make the marinade by whisking the marinade ingredients together in a small
bowl.
Rinse the salmon fillets under cold water, and place in a glass or ceramic dish. Pour the
marinade over the fish. Cover the dish and allow the fish to marinate in the refrigerator
for several hours (about one to three hours). At least once or twice during this time, check
the fish and spoon the marinade over any exposed parts of the fillets.
Fire the grill, or preheat the broiler to high heat.
Drain the fish and place on foil on grill or rack in the oven. Cook until desired doneness,
(fish flakes easily and is opaque) but be careful not to overcook.
Serve immediately, with lemon wedges as garnish if you like. For a complete, satisfying
meal, add rice and a salad or steamed vegetables.
Makes four servings.
About the Author: Maureen Mackey lives in Portland, Oregon with her husband and
two teen aged sons. She'd rather write than cook, but — to paraphrase Benjamin
Franklin—her boys' appetites make cooking at her house as certain as death and taxes.
She is the author of BOUND BY BLOOD, a contemporary romantic suspense thriller,
and LORD PETER'S PAGE, a light-hearted Regency romance. Both books are available
from Awe-Struck E-Books. For more about Maureen go to her website.
Author's URL:
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Spaghetti Sauce from scratch -- or not
From: Amy B Crawshaw
This is a delicious recipe for spaghetti sauce. It starts from the garden but if you don't
want to bother with tomatoes, or you don't have the equipment, you can buy cans of
tomato sauce from the store and begin with the bottom half of the recipe. You may have
to add tomato paste to thicken.
1 good peck (8 quarts) tomatoes to fill the bottom of a roast pan
2 hot peppers
8 medium onions
6 cloves garlic
20 cups tomato juice from cooked tomatoes above or store sauce
1 bay leaf
1 ½ cups oil
1 tsp. basil
¾ cup brown sugar
1 ½ tsp. oregano
2 tbsp. salt
1 ½ tsp. pepper
Core top of tomatoes, cut next three items in smaller pieces. Cook on stove until peppers
and onions are soft, approx. 1-1 ½ hours. Strain through straining machine. Makes 20
cups.
Add remaining ingredients to above tomato juice. Simmer for 4 hours or so. Freeze in
plastic freezer bags.
About the Author: Amy B. Crawshaw is the author of WINTER INTO SPRING, due
out this spring by Gemini Books. She is the mother of four children and has tested these
recipes on her family. They are all still alive.
Author's URL:
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Spice Bars
From: Denise Gasta
This is an old family holiday recipe. It is also a year-around wonderful dessert/snack.
1/2 cup margarine
1 1/2 cup brown sugar
1 tsp. vanilla
1 egg
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. allspice
8-oz. can tomato sauce
3/4 cup candied cherries
3/4 cup candied pineapple
1 cup walnuts
Preheat oven to 350F.
Cream brown sugar, vanilla, and margarine. Add eggs, beat until smooth.
Sift dry ingredients together. Mix in dry ingredients to creamed mixture, alternating with
tomato sauce. Add fruits and nuts.
Place in greased 15x10x10 in. jelly pan. Bake for 30-35 minutes.
Let cool, top with your favorite cream cheese or vanilla frosting. Cut into 2x2 in.squares.
About the Author: Denise Gasta and her husband, Gregory Michel, live and work in
Texas. Some of their books are: MONARCH KINGDOM, DANNY, and THE
BUTTERFLY GARDEN, published by Writer’s Exchange E-Publishing
( Their Café Press store is at
Author's URL:
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Starlight Shrimp
From: Gail Kennedy
TELL ME NO LIES is a contemporary romance set in Alabama. One hundred and fifty
years ago, cotton was king in Alabama. Now football reigns supreme, and only those who
have lived in or visited Alabama during football season can begin to appreciate the
passion and intensity of the in-state rivalry between Auburn University and the University
of Alabama. The hero of my book was a former football star at the University of
Alabama, while the heroine's loyalties lie with Auburn. This rivalry adds spice to my
story, and I hope the following recipe adds spice to your palette, as well.
6 cups of water
2 tbsp. salt
1 lemon, halved
1 stalk celery, cut into 3 inch pieces
2 bay leaves
A dash of cayenne pepper
1/4 cup parsley, minced
1 package Zatarains Crawfish/Crab/Shrimp boil (if available)
2 lbs. unpeeled shrimp freshly trolled in Mobile Bay
1 container of cocktail sauce
1 cooler
2 beach towels - one crimson and white, the other orange and blue
1 tape player
1 gorgeous sunset at the Alabama Gulf Shore Beaches
Slice off heads of shrimp.
Combine first 8 ingredients in a large pot or Dutch Oven. Bring to boil. Add shrimp in
shells and cook about 5 minutes until they become pink. Drain well with cold water and
chill.
Peel and devein shrimp, then store in chilled cooler.
Zesty Alabama Cocktail Sauce:
2/3 cup chili sauce
1/4 cup lemon juice
2 to 3 tbsp. prepared horseradish
2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
Mix all ingredients together. Sample and add to your taste. The more, the zestier! Store in
chilled cooler.
Carry the cooler to the beach and, as the sun fades over the Gulf waters and Jimmy
Buffett's rendition of “Stars Fell On Alabama” plays softly in the background, enjoy the
shrimp, perhaps with a glass of wine or beer. When the stars flicker to life, whisper War
Eagle, Roll Tide, count your blessings, and dream about the next romance book you plan
to read or write.
About the Author: Gail Kennedy is a romance writer from Alabama where the sunsets
are said to inspire writers. Her latest book, TELL ME NO LIES, can be ordered from
Author's URL:
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Summerland Chili
From: T. L. Schaefer
You can make this chili anywhere from mild to five-alarm hot; personally, I tend toward
the spicier version. If you prefer something less of an inferno, leave out the dried serrano
peppers and the chopped jalapeños...they give it bite. I suggest serving this concoction
over hot cornbread with a garnish of scallions, grated cheddar cheese and a dollop of
sour cream. Enjoy!
1 "log" Jimmy Dean "hot" sausage
1 onion, chopped
4 cloves garlic (or two tsp. of the bottled stuff)
2 bottles beer (you can use dark beer for a more 'nutty' flavor)
2 whole dried poblano chilies (for looks and flavor)
2 whole fresh anaheim chilies (see above)
5-6 dried serrano chilies
2 tsp. chopped jalapeño chilies
4 tbsp. chili powder
2 tsp. cayenne pepper
2 tbsp. crushed red pepper (dried)
2 tbsp. basil (fresh or dried)
2 cans kidney beans
2 cans black beans
2 cans diced tomatoes
1 small can tomato sauce
Cook sausage, onion and garlic over medium heat until meat is brown and crumbly.
Drain.
While meat mixture is cooking, pour beer into large pot. Add all chilies and spices and
bring to a boil, then simmer. When meat mixture is cooked, add to pot.
Drain and rinse beans and add to pot. Add canned tomatoes (do not strain), and tomato
sauce.
Stir, then simmer for at least 1 hour (preferably 90 minutes) to allow the flavors to blend.
If it gets too thick, just add another beer!
About the Author: TL Schaefer is the author of THE SUMMERLAND, available at
She enjoys cooking, having tested this recipe on herself and her
husband more times than they can count over the course of many a football season.
Author's URL:
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Sushi for the Squeamish
From: Leta Nolan Childers
There's just something about the notion of eating raw fish that makes me a bit squeamish.
The same is true for my husband and son. But, adventurous souls that they are, they
really wanted to try the experience. So, I concocted this recipe that pretty much satisfies
their longing for the exotic.
2 cans tuna, drained
2 cups sticky rice*
Honey
1 can of asparagus stalks
1 can of water chestnuts, slivered
1 can of bean sprouts
1 pkg. of tortillas
Soy sauce
Sticky rice:
I make my own sticky rice. I prepare the rice according to the instructions, drain and add
enough honey to make it sticky enough to stay together. Then, I put it in the refrigerator
to cool.
Assembling:
Cut the sides from a tortilla so that it's a rectangle with the top and bottom still rounded.
Grab some sticky rice and roll between hands to make a log. Place on tortilla about two
inches from the bottom.
Make an indentation in the rice log lengthwise. Place some tuna in the indentation. Place
one asparagus stalk and some slivered water chestnuts and bean sprouts on top. Add a bit
more tuna. Splash on a touch of soy sauce. (This gives the whole thing a sort of sweet and
sour flavor.)
Cover with more sticky rice. Bring end of tortilla up and roll the whole thing up. Slice
into three or four pieces and serve.
About the Author: Leta Nolan Childers is the author of the best selling THE BEST
LAID PLANS. Because her art reflects her life, she specializes in writing romantic
comedies with the occasional cozy murder mystery tossed in for fun.
Author's URL:
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Sweet and Sour Pork
From: Jim Farris
A semi-traditional dish. Makes about 8 servings at about 600 calories