Wednesday, November 30, 2005

Meatball Stoganoff

Meatball Stroganoff

1-lb. ground beef
1/2 C. finely chopped onions
1 egg
1/2 C. bread crumbs

Mix together well. Form into meatballs, and brown them in skillet
over medium-high heat. When browned, place in greased baking dish.

Combine in mixing bowl:

1 can cream of mushroom soup
1/3 C. water
1/2 C. sour cream
1/2 tsp. salt
dash of pepper

Pour over meatballs.

Bake at 350 for 1 hour

Serve over cooked noodles.

Sunday, November 27, 2005

Pork Chop Parmigiana, Qick Chicken Vegie Stir-Fry

Pork Chops Parmigiana

Makes 4 servings

2 large eggs
2 tablespoons water
1 cup Italian seasoned breadcrumbs
CRISCO No-Stick Cooking Spray
1/4 cup Crisco Pure Canola Oil
4 (1 inch thick) rib pork chops
26 ounces pasta sauce (your choice)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 pound cooked pasta (your choice)

Heat oven to 350ºF. In a large bowl, beat the eggs and water
together. Lightly spray a 9- by 13- inch baking dish with Crisco No-
Stick Cooking Spray.

Heat the Crisco Pure Canola Oil in a large skillet over medium heat.
Dip each pork chop in the egg mixture and then in the breadcrumbs.
Place in the skillet and brown on both sides.

Place the browned pork chops in the baking dish. Pour the pasta
sauce over the pork chops. Bake for 25 minutes. Remove the baking
dish from the oven. Top the pork chops with the mozzarella cheese
evenly and sprinkle the Parmesan cheese on top of each pork chop.

Bake for about 5 more minutes, until the cheese is melted and
lightly browned. Serve with pasta.


Quick Chicken Vegetable Stir-Fry

1 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breasts, cut into strips
1 lb. frozen vegetables or 4 cups cut-up fresh vegetables
1 can Campbell's Condensed Cream of Chicken Soup
1/3 cup water
1 tbsp. Soy sauce
2 green onions, sliced
4 cups hot cooked rice

1) In large non-stick skillet over medium-high heat, heat oil. Stir
fry chicken until no longer pink. Remove from skillet; set aside.

2) In same skillet over medium heat, stir fry vegetables for 5-7
minutes or until tender-crisp.

3) Stir in soup, water, soya sauce and green onions. Bring to boil.
Return chicken to skillet. Heat through, stirring occasionally. Serve
over rice.

Serves 4

Saturday, November 26, 2005

Cookies: Special K, Cake Mix, Cream Cheese

Special K Cookies

1/2 stick margarine
3/4 cup sugar
3/4 cup white Karo
1 cup peanut butter
4 cups Special K cereal

Boil first 3 ingredients for 1½ to 2 minutes. Then add peanut butter
cereal. Drop on wax paper by teaspoon.


Cake Mix Cookies

1 pkg. cake mix (chocolate, cherry, lemon - your choice)
2 eggs
1/2 cup shortening
1 Tbsp. water
1/2 cup nuts

Mix all together. Shape in 1" balls and roll in confectioners' sugar.
may want to chill dough before rolling. Bake 10 to 12 minutes at 375°.


Cream Cheese Cookies

1 pkg. (3 oz.) cream cheese
1/2 cup butter (use butter - no substitutions)
1/2 cup sugar
1 cup flour
9 - 10 walnut halves, chopped

Mix cream cheese, butter and sugar. Add walnuts. Fold in flour. Drop by
spoonful on cookie sheet and flatten with wet finger. Bake in an oven
to 350° for approximately 10 minutes.

Monday, November 21, 2005

Ginger Garlic Wing, Turkey Noodle Soup, Turkey Sandwich, Roast Turkey w/Garlic & Rosemary

Ginger Garlic Chicken Wings


1/4 cup soya sauce
3 tablespoons brown sugar
2 teaspoons crushed garlic
1 tablespoons crushed fresh ginger
salt and black pepper
2 1/2 pounds of chicken wings

Mix the ginger,garlic,sugar,soya sauce, black pepper and salt. Pour
over the chicken wings and marinate for about 2 hours. Spray baking pan
with some oil and bake in a preheated 350 deg oven for about 1 hour.


Turkey Noodle Soup

4 cups chicken broth
dash of black pepper
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup cubed cooked turkey

Mix broth, pepper, carrot, and celery in saucepan. Over high heat,
heat to
a boil. Stir in noodles and turkey. COok over medium heat 10 minutes
noodles are done.


Turkey Sandwich

3 slices roast turkey
1/2 cup prepared stuffing
2 slices bread (a hearty white, homemade-style preferably)
1 tablespoon mayonnaise or softened butter
2 tablespoons cranberry sauce (whole or jellied)

Spread slices of bread with mayonnaise or softened butter. Heat the
turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.

Top bread with hot turkey and stuffing, cranberry sauce and greens.



1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter

Cut six to eight small slits in turkey skin insert garlic
between the skin and meat. Squeeze two lemon halves inside
the turkey and leave them inside. Brush melted butter over
outside turkey and inside slits. Squeeze remaining lemon
over outside of turkey. Sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325
degrees for 1 hour. Baste with pan juices. Cover and bake
for 2 1/2 to 3 1/2 hours longer until a meat thermometer
reads 185 degrees -- basting every half hour with pan juices.

Yield: 8-10 servings.

Saturday, November 19, 2005

Beef Chinese Noodle Crunch

Beef, Chinese Noodle Crunch

1-1/2 pounds lean ground beef
1 cup celery, chopped
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5-ounce) can chow mein noodles

1. In a large skillet, brown beef; drain well. Stir in celery, onions,
and soups.

2. Spoon into a greased 9 x 13-inch baking dish. Sprinkle Chow Mein
noodles on top.

3. Bake at 350 degrees F. for 20 minutes.

Serves 6

Friday, November 18, 2005

Oatmeal Raisin Cookies


1/2 Cup (1 stick) Butter or Margarine softened
3/4 Cup Granulated Sugar
1/4 Cup Firmly Packed Dark Brown Sugar
1 Egg
1 tsp. Vanilla Extract
3/4 Cup All Purpose Flour (I use whole wheat pastry flour.)
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 1/2 Cups quick-Cooking Rolled Oats (I have used old fashion
1/2 Cup Raisins
1/2 Cup Chopped Walnuts (Optional)

Preheat oven to 375 °F ( 190 C)

Cream butter and sugars until light and fluffy. Beat in egg and
vanilla. Blend in remaining ingredients to make soft dough.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake 7 - 10 minutes until edges are golden brown.
Cool 1 minute, and then transfer cookies to cooling rack.

Thursday, November 17, 2005

Tuna Twist Casserole

Tuna Twist Casserole

Toss together purchased Alfredo sauce, canned tuna and frozen broccoli, and you’ll have a hearty casserole in a snap!

1/2 cup purchased Alfredo pasta sauce
2 eggs
1 garlic clove, finely chopped
4 cups cooked tricolor rotelle pasta
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 ounces) tuna, drained
1 cup seasoned croutons

1. Heat oven to 350ºF.
2. Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.
3. Cover and bake about 20 minutes or until set. Sprinkle with croutons.

Tuesday, November 15, 2005

Oriental Hash, Garlic Chicken

Oriental Hash

2 tablespoons cooking or salad oil
Dash of garlic pepper
1 1/2 cups cubed cooked pork
2 cups cooked rice
3 tablespoons soy sauce
2 well-beaten eggs
2 cups shredded lettuce

Heat oil in skillet. Add garlic powder and pork. Cook until
meat is lightly browned. Add cooked rice and soy sauce. Cook 10
minutes, stirring occasionally. Mix in beaten eggs and cook 1
minute longer, stirring frequently. Remove from heat. Add
shredded lettuce and toss together. Serve immediately.

Serves 6.


Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F. Warm the garlic and olive oil to blend
the flavors. In a separate dish, combine the bread crumbs and Parmesan
cheese. Dip the chicken breasts in the olive oil and garlic mixture,
then into the bread crumb mixture. Place in a shallow baking dish. Bake
in the preheated oven for 30 to 35 minutes, until no longer pink and
juices run clear.

Sunday, November 13, 2005

Cajun Bayou Chicken, Avocado & Tuna Pasta Salad, BBQ Chicken Wings

Cajun Bayou Chicken

Prep: 5 min, Marinate: 2:00, Cook: 1:00.

1/2 cup lime juice
1/4 cup hot pepper sauce
3 Tbs. Cajun seasoning
large food storage bag
3-1/2 lbs. chicken pieces

Combine first 3 ingredients in a bag . Mix well. Place chicken in bag
and seal. Marinate in refrigerator 2 hours. Drain chicken and discard
marinade. Preheat oven to 375°F. Arrange chicken skin side down in a
single layer in a baking pan. Bake 35 minutes. Turn chicken and bake
another 25-30 minutes until chicken is cooked throughout.


Avocado & Tuna Pasta Salad

Prep: 10 min, Cook: 10 min.

2 ounces shell macaroni
1/4 cup fat-free Italian dressing
1/4 cup fresh basil, chopped
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes, crushed
6 ounces canned water-packed albacore tuna, drained and flaked
3/4 cup tomatoes\raw, chopped
1/2 avocado, chopped
1/4 cup red onion\raw, thinly sliced
2 Tbs. black olives, chopped
4 green lettuce leaves

Cook pasta in a large pan of boiling water 8-10 minutes, or until al
dente. Drain. Combine next 4 ingredients in a small bowl. Combine
pasta with remaining ingredients, except lettuce, in a large bowl.
Pour in dressing and mix gently until well coated. Arrange lettuce
leaves onto individual serving plates. Top with salad.


Baked BBQ Chicken Wings

Prep: 10 min, Marinate: 4:00, Cook: 25 min, plus refrigeration time.

1/4 cup soy sauce
1/4 cup honey
1 Tbs. vinegar
1/4 tsp. ground ginger
20 small chicken wings

Mix first 4 ingredients in a bowl. Add chicken wings and refrigerate
for 4 hours, or overnight. Place wings on a well-greased baking sheet.
Bake at 400°F for 25-30 minutes, turning wings once or twice.

Saturday, November 12, 2005

Banana-Gingerbread Muffins

Banana-Gingerbread Muffins


1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas -- mashed
3/4 cup quick-cooking oats
3/4 cup water
2 eggs


Heat oven to 375F. Grease bottoms only of medium muffin cups or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Friday, November 11, 2005

Chinese Pork Chops

Chinese Pork Chops

6 pork chops, about 1-inch thick (or use pork steaks)
1/4 cup brown sugar (packed)
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 to 2 cloves garlic, mashed
Salt and pepper, to taste

Trim excess fat from pork chops and place in crockpot.

Combine brown sugar, ginger, soy sauce, ketchup, garlic, salt and
pepper; pour mixture over pork chops. Cook, covered, on LOW for 4 to
6 hours, or until tender.

Season with salt and pepper, if desired. Serve with steamed white
rice and/or Chinese noodles.

Makes 6 servings.

alternatively you can do it stove top method, brown chops in oil and add remaining ingredients and cover, simmer until chops are throughly cooked.

Thursday, November 10, 2005

Ultimate Chicken Fingers, Pumpkin-Spice Muffins, Jiffy Cornbread

Ultimate Chicken Fingers (lighter recipe)

Bisquick Heart Smart™ recipe! Here’s a recipe that can be your own “light” secret, or you can share your discovery with everyone.

2/3 cup Bisquick Heart Smart™ mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Pumpkin-Spice Muffins

Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.


Jiffy Cornbread

1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix
1/3 cup milk
1/2 cup water
2 eggs
1/4 cup oil

Mix all ingredients

Pour batter into greased & floured 8 X 8 pan

Bake @ 400 degrees for 5 minutes, then lower oven temperature to
350 degrees and bake for another 20 - 30 minutes, or until cake tester
comes out clean and top is lightly browned.

Serves: 4- 6

Tuesday, November 08, 2005

Tasty Meat Loaf, NY Corn Muffins, P/B Cookies

Meat Loaf

2 1/2 pounds lean ground beef
1 1/2 cups bread crumbs, cracker crumbs, OR oats
1 cup chopped onion
2/3 cup milk
2 whole eggs

Mix all ingredients well. Shape into loaf & place in baking dish.
Cover with sauce(recipe follows).
Bake at 350 degrees for approx. 1 1/2 hours.

Sauce for Meat Loaf

3 Tablespoons brown sugar
1/4 cup tomato catsup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Combine ingredients and mix well.
Spread sauce over meat loaf before baking.


New York Corn Muffins

1 cup flour
1 cup corn meal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup sugar
2 large eggs
1 cup milk

Heat oven to 425. Grease twelve 2 1/2 - inch muffin cups. Mix
flour, corn meal, baking powder and salt in medium size bowl.
Using electric mixer, cream shortening and sugar in large bowl
until fluffy. Beat in eggs to blend well, then milk. Stir flour
mixture into milk mixture only until just blended. Spoon batter
into prepared muffin pan cups, filling each 2/3rds full. Bake 18
- 20 minutes until lightly browned and a sharp knife inserted in
center of muffin comes out clean. If you have a muffin pan with
large cups this recipe will make 8-10 jumbo muffins. Bake a bit
longer, about 25 minutes.


Peanut Butter Cookies

3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup firmly packed brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375. Combine peanut butter, shortening, brown sugar,
and vanilla. Beat at med speed until well blended. Add egg. Beat
just blended. Add flour, salt, and baking soda. Mix until just
blended. Drop
by heaping teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
Flatten slightly in criss cross pattern with the tines of a fork.
Bake at 375 for
7-8 minutes. Cool 2 minutes on baking sheet. Makes 3 dozen cookies.

Monday, November 07, 2005



First select the Bottle you want to use. Your bottle maybe clear or
tinted. If you're working with
a colored bottle, choose a color that suits what you are doing.
Tinted bottles are great for spells
that use color correspondences. Once you have a bottle, wash it with
warm soapy water, or
cleanse it in the ocean. After you have washed it, magically cleanse
it and bathe it in the light
of the full moon. When the bottle is clean it is time to fill it.

There are a lot of options when it
comes to contents, here are a few examples:

For Protection from unfriendly forces, you can fill the bottle with
very sharp objects such as
nails, pins, safety pins, & needles, or sand.

By collecting herbs, resins, leaves, roots, and spices and filling a
bottle with them, you can
concoct a wide variety of Wards, Spells, or Talismans. Add a base
oil or cider vinegar and
you have wonderful gifts for your friends, these would enhance their
magical life as well as
their cooking!

You can also fill the bottle with a variety of flower
petals selected for their
healing properties, attributes, or correspondences to planetary or
other forces.

You may want to include a bit of alcohol, vinegar, or olive oil to
preserve the flowers.


Italian Chops, Oven Fried Honey Chicken

Italian Pork Chops

1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic-herb dry bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil

Place Bisquick mix, dressing and bread crumbs in separate shallow
bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into
dressing, then coat
with bread crumbs.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork
in oil about 5 minutes or until golden brown; reduce heat to low.
Carefully turn pork.
Cook 10 to 15 minutes longer or until pork is no longer pink in center.
Serve immediately.

High Altitude (3500-6500 ft)
No changes.

Tips from the Kitchen

Use regular Italian dressing rather than fat-free for more flavor and a
better coating.



Oven Fried Honey Chicken

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs
into separated bowl. Set bowls aside. Spread oil over foil-lined baking
pan large enough to hold all chicken pieces in one layer. Roll chicken
pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

Caramel Cashew Brownies

Caramel Cashew Brownies

Serving Size : 25

18 caramels
1/3 cup butter or margarine
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews

In a saucepan, cook and stir caramels, butter and milk over low heat
the caramels are melted and mixture is smooth.
Remove from heat. Stir in sugar.
Combine eggs and vanilla. Stir into caramel mixture.
Combine flour, baking powder and salt. Stir into caramel mixture until
Fold in cashews.
Transfer to a greased 9" square baking pan.
Bake at 350º for 24-28 minutes or until toothpick inserted near the
comes out clean. Cool on a wire rack.
Cut into bars.

Sunday, November 06, 2005

Oatmeal Choco Chip Cookies


1 3/4 c. flour
2 c. quick oatmeal
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1 tsp. vanilla
2 eggs
12 oz. chocolate chips
2 c. chopped Pecans

Preheat oven to 375 degrees. Combine flour, salt and soda in small
bowl. Set aside. In large bowl, cream butter and sugars. Add vanilla and
beat in eggs. Gradually add flour
mixture until well mixed. Stir in oatmeal, then nuts and chocolate

Drop by heaped tablespoon onto cookie sheet, 1 1/2-inches apart. Bake
12 to 15 minutes. Leave cookies on cookie sheet a few minutes before
removing to cooling rack.

Makes 36 cookies

Saturday, November 05, 2005

Salads, Chicken Ceasar, Ranch Potato, Buffalo-Style Chicken, Chopped Chef's



4 boneless, skinless chicken breast halves, grilled or broiled
1 large head Romaine or green leaf lettuce, torn into bite-sized pieces
1/3 cup Wish-Bone ® Creamy Caesar Dressing
1 cup croutons

1. Season chicken, if desired, with salt and pepper; set aside.

2. In large bowl, toss all ingredients, except chicken. On platter, arrange salad. Sprinkle, if desired, with grated Parmesan cheese. Slice chicken, then arrange on salad.

Also terrific with Wish-Bone ® Just 2 Good! ® Classic Caesar Dressing or Wish-Bone ® Caesar with Aged Romano Dressing.

Serves: 4
Preparation Time: 15 Minute(s)


1 cup Wish-Bone® Ranch Dressing
1/2 cup sliced green onions
1 tsp. dried dill weed (optional)
1 tsp. Dijon-style mustard
2 hard-cooked eggs, finely chopped (optional)
3 lbs. red bliss or new potatoes, cooked and cut into large chunks

1. In large salad bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes; salt and pepper to taste. Serve chilled or at room temperature.

Also terrific with Wish-Bone® Just 2 Good!® Ranch Dressing.


1/4 cup hot pepper sauce*
2 Tbsp. I Can't Believe It's Not Butter! ® Spread, melted
1 lb. boneless, skinless chicken breast halves
8 cups torn red or green leaf lettuce
1 medium cucumber, thinly sliced
1/2 cup sliced celery
1/2 cup Carb Options ™ Blue Cheese Dressing

1. In small bowl, blend hot pepper sauce with melted Spread. Season, if desired, with salt.

2. Grill or broil chicken, turning once and brushing frequently with hot pepper sauce mixture, 12 minutes or until chicken is thoroughly cooked.

3. In large bowl or on serving platter, toss lettuce, cucumber, celery and Carb Options ™ Blue Cheese Dressing. To serve, slice chicken and arrange over salad.



1 bag (12 oz.) mixed salad greens (about 8 cups)
1 cup sliced mushrooms
1 medium tomato, cut into wedges
1 small cucumber, sliced
1 small red onion, sliced
1/4 lb. cooked deli turkey, ham or roast beef, cut into strips
1 cup shredded cheddar, Swiss or Monterey Jack cheese (about 4 oz.)
2 hard-cooked eggs, cut into wedges
1/2 cup Carb Options ™ Blue Cheese Dressing

In large bowl, combine all ingredients except Carb Options ™ Blue Cheese Dressing. Just before serving, toss with Dressing.

Serves: 4
Preparation Time: 20 Minute(s)

Thursday, November 03, 2005

Moon Magick

Moon Magick:

New Moon workings can be done from the day of the new moon to three-
and-a-half days after.
The new moon is for starting new ventures, new beginnings. Also love
and romance, health or job hunting.

Waxing Moon Magick:
From seven to fourteen days after the new moon
The waxing moon is for constructive magick, such as love, wealth,
success, courage, friendship, luck or health.

Full Moon Magick:
From fourteen to seventeen-and-a-half days after the new moon
Prime time for rituals for prophecy, protection, and divination. Any
working that needs extra power, such as help finding a new job or
healings for serious conditions, can be done now. Also, love,
knowledge, legal undertakings, money and dreams.

Waning Moon Magick:
From three-and-a-half to ten-and-a-half days after the full moon
The waning moon is used for banishing magick, for ridding oneself of
addictions, illness or negativity.

Dark Moon Magick:
From ten-and-a-half to fourteen days after the full moon
The dark moon is a time for dealing with attackers, for exploring
our darkest recesses and understanding our angers and passions. Also
bringing justice to bear

Wednesday, November 02, 2005

Parmesan Potatoes

Parmesan Potatoes

Makes 6 servings

6 large potatoes
1/3 cup margarine
1/4 cup flour
1/4 cup parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Peel potatoes and cube. Melt margarine in a 13 x 9" baking dish.
Combine flour, cheese, salt and pepper in a plastic bag. Moisten
potatoes with water and shake a few at a time in the bag. Bake at 375
for 1 hour, turning once during baking. Remove from oven when golden

Chewy Chocolate Cookies

Chewy Chocolate Cookies


Prep Time: 10 min
Total Time: 22 min
Makes: About 6-1/2 dozen cookies

1 pkg. (2-layer size) chocolate cake mix
2 eggs
1 cup MIRACLE WHIP Dressing
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1/2 cup chopped PLANTERS Walnuts

PREHEAT oven to 350°F. Place cake mix, eggs and
dressing in large bowl. Beat with electric mixer on
medium speed until well blended. Stir in remaining
DROP rounded teaspoonfuls of dough, 2 inches apart,
onto greased baking sheets.
BAKE 10 to 12 min. or until cookies are slightly firm
to the touch. Cool completely on wire racks.

Tuesday, November 01, 2005

Cream Cheese Bacon Crescents

Cream Cheese Bacon Crescents

Prep Time: 15 min
Total Time: 30 min
Makes: 16 servings, 2 crescents each

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.
SEPARATE each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.


Healthy Living
To make a reduced fat version, use PHILADELPHIA Chive & Onion Light Cream Cheese Spread and reduced fat refrigerated crescent dinner rolls and save 30 calories per serving too. Try our healthy living version of Cream Cheese Bacon Crescents.

Great Substitute
To make a sweet version, use PHILADELPHIA Strawberry Cream Cheese Spread and substitute PLANTERS Walnut Pieces for the bacon.

Roasted Pork Loin with Rosemary

Roasted Pork Loin with Rosemary

This recipe serves: 6

Preparation time : 10 minutes
Cooking time : 1 hour 30 minutes

1 boneless pork loin, about 2 3/4 pounds
1 tablespoon minced, fresh rosemary
salt to taste
freshly ground black pepper
1 cup dry white wine

Cooking Instructions
1. Preheat the oven to 350°F.
2. Rub the pork loin with rosemary, sprinkle it with salt and pepper
place it in a roasting pan. Pour the wine into the bottom of the pan.
3. Roast the pork for about 1 1/2 hours, basting occassionally with the
and juices from the bottom of the pan. The pork is cooked when a meat
thermometer measures 160°F.
4. Remove it from the oven and let the meat rest about 15 minutes

Lemon Rosemary & Garlic Roast Chicken

Lemon, Rosemary and Garlic Roast Chicken

This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 1 hour 30 minutes

1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
2 lemons, one thinly sliced and one halved
2 medium onions, peeled and halved
8 cloves garlic, peeled
1 bunch fresh rosemary
1 tablespoon butter, optional
1 teaspoon olive oil

Cooking Instructions
1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper
3. Season the cavity of the chicken with salt and pepper and line it
the lemon slices. Add the onion halves, garlic and rosemary to the
4. Squeeze the juice from the lemon halves all over the chicken and
the lemon halves into the cavity.
5. Place the chicken on a rack in a roasting pan. Run your finger under
skin of the breast and thigh to loosen it and then rub the butter
between the meat and skin (optional). Drizzle the olive oil over the
6. Roast the chicken in the oven for 1 1/2 hours or until a thermometer
inserted into the thickest part of the thigh registers 160°F.
7. Let the chicken rest for 15 minutes. Remove and discard the skin

Parmesan Salad Dressing, 3 Cheese Salad Dressing

Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Salt to taste

Combine all ingredients together and mix well.
Cover and refrigerate overnight.

Great as a salad dressing or dip for vegetable


Three Cheese Salad Dressing

3/4-cup vegetable oil
1/4-cup white vinegar
1/2-cup Parmesan cheese
4-tbsp cottage cheese
3-tbsp feta cheese or blue cheese, crumbled
1-tsp salt
2-cloves garlic, pressed
1-tsp dry mustard

Place oil, vinegar, cheese, salt, garlic, and dry mustard in a blender
and combine.
If the dressing is too thick, add more oil and vinegar.

Southern Fried Chicken

Southern Fried Chicken

Oil, for frying
1 large fryer, cut into 8 pieces, about 3 1/2 pounds
Cayenne pepper
2 eggs, beaten
3 cups plus 2 tablespoons whole milk
3 1/2 cups flour
Essence, recipe follows
Black pepper
Serving suggestion: Mashed Potatoes

Heat the oil in a large cast iron skillet.
Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Essence. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.

Serve the chicken and gravy with mashed potatoes.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.