STRAWBERRY VALENTINE CAKE

CAKE
2 1/4 cups cake flour (not self-rising)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 sticks (10 tbsp.) unsalted butter, softened
1 1/3 cups sugar
2 tsp. strawberrry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cups buttermilk
STRAWBERRY MERINGUE BUTTERCREAM
1 (10-oz.) pkg. frozen halved strawberries in syrup, thawed
1 1/4 cups sugar
1/4 cup water
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color
FILLING
1 lb. container strawberries, hulled and diced
1/2 cup reduced-sugar strawberry preserves, scraped through a sieve
You will also need baking spray and a candy thermometer

1. Heat oven to 350ºF. Coat two 8x2-in round cake pans with baking spray. LIne bottoms with parchment or wax paper rounds; spray parchment.
2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.
3. Bake for 38 to 40 minutes, until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
4. Buttercream: Purée strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.
5. In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, until syrup reaches 240ºF on a candy thermometer, about 5 minutes.
6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.
7. Meanwhile, in a large bowl, combine butter, strawberry purée and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.
8. To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced strawberries in a layer over buttercream. Spread 2 tbsp. jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Pipe buttercream “kisses” on top if desired.

DR. PEPPER RIBS

2 racks baby back ribs
1 large (2 liter) bottle of Dr. Pepper
1/4 cup salt
1 tbsp. chili powder
1/2 tbsp. canola oil or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. cider vinegar
1/2 tsp. cayenne pepper

HOW TO MAKE IT

1. Place the ribs in a large baking dish. Pour in Dr. Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).
2. Heat the oven to 350ºF. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
3. For the barbecue sauce, heat the oil in a saucepan over medium heat. Sauté the onion and garlic until they are soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
4. Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove and brush on more sauce.

BAKED HADDOCK AU GRATIN

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2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 cup milk
1/2 cup grated sharp cheese
2 tsp. lemon juice
1 lb. haddock fillets
Bread crumbs

Melt butter in saucepan. Add flour and salt, stir until blended. Slowly add milk and bring to boil, stirring constantly. Remove from heat. Blend in cheese and lemon juice. Arrange haddock in greased shallow baking dish. Pour cheese sauce over top. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Can do ahead.

SALMON FILLET WITH MANGO CILANTRO SALSA

Salmon Fillet with Mango Cilantro Salsa:
4 6-ounce portions salmon fillet
Mango Cilantro Salsa:
1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tbsp. fi nely diced fresh jalapeno
1 tbsp. chopped fresh cilantro
1 small clove garlic, minced
1 tbsp. freshly squeezed lime juice
¼ tsp. salt
½ tsp. extra-virgin olive oil

Bake salmon fillet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings

MEXICAN BROWNIES

1 box (1 lb. 6.5 oz.) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1 tbsp. ground cinnamon
water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz.)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 cup chopped pecans, toasted

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir together dry brownie mix and cinnamon. Add pouch of chocolate syrup, water, oil and eggs; stir until well blended. Stir in chocolate chips. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat; cool to lukewarm, about 30 minutes.
5. Gradually beat powdered sugar into brown sugar mixture with wire whisk until blended, then beat until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Spread frosting over brownies; sprinkle with pecans. For brownies, cut into 5 rows by 4 rows. Store tightly covered.

CHEESE STUFFED PORK ROAST

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3 lb pork roast
Stuffing Mixture:
4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar
3 green onions, chopped
4 slices sun dried tomatoes, chopped
1/2 green bell pepper, chopped
1 tsp. minced fresh garlic
1 tsp. sweet dried basil
2 tsp. parsley
pinch of cayenne pepper
chipotle hot sauce to taste
Other:
1/3 cup chicken broth or stock
1/3 cup dry white wine
3 tbsp. dried chives
2 tsp. sweet basil
salt and pepper to taste

1. Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.
2. Slice open the roast so it lays out flat.
3. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.
4. Preheat oven to 350ºF. In a casserole dish add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil and salt and pepper.
5. Bake roast for approximately 1-1/2 hrs. or until pork roast is done and no longer pink, basting occasionally with the broth/wine mixture. (Note: some of the stuffing will cook out into the broth/wine sauce which only adds to the flavouring.)
6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

MOM’S CHEESE/POTATO DISH

6 medium potatoes
1/4 cup butter
1 can cream of chicken
1 pt. sour cream
1/3 cup chopped green onions or flakes
1 1/2 cup grated cheddar
Topping:
2 tbsp. butter

Crush corn flakes.
Cook potatoes 10-15 minutes with jackets. Cool, peel and grate. Heat butter with soup and add onions and cheese. When melted, blend in sour cream. Add to potatoes and stir well. Bake at 350 degrees for 1 hour, 2 1/2 quart dish.

TUSCAN CHICKEN & BEAN STEW

1/4 cup all-purpose flour
1/4 tsp. each salt and pepper
1 pkg. (about 2 lb.) chicken thighs, skins removed
2 tsp. oil
1 medium onion, diced
2 carrots, cut into 1/2-in. chunks
2 garlic cloves, finely chopped
1 can (14.5 oz.) diced tomatoes, drained
1 can (14.5 oz.) reduced-sodium chicken broth
1 can (19 oz.) cannellini beans, rinsed and drained

1. Heat oven to 350ºF. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate.
2. Stir onion and carrots into Dutch oven with drippings. Cook, stirring 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a boil. Cover and cook in oven 20 minutes.
3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.

BEEF PAPRIKA

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chuck steak
meat tenderizer
1/4 cup oil
1 cup sliced onion
1 clove minced garlic
2 tbsp. Worcestershire sauce
1 tsp. salt
dash or red pepper
1/2 tsp. dry mustard
2 tbsp. brown sugar
1 cup ketchup
1 tbsp. paprika
1 1/2 cup water

Cut cup chuck steak (lay in refrigerator in unseasoned meat tenderizer). Brown meat in oil. Fry onion and garlic on low. Add brown sugar, Worcestershire sauce, salt, red pepper, mustard, ketchup, paprika and water. Let all simmer 2 hours. Add cornstarch at end to thicken. Serve with buttered noodles.

HOT FUDGE PUDDING CAKE

1 cup all purpose flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted*
1 cup finely chopped nuts (optional)
1 cup brown sugar, packed
1/4 cup cocoa
1 3/4 cups hot water

1. Preheat oven to 350ºF.
2. In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa, baking powder and salt. Blend in milk and shortening; stir in nuts.
3. Pour into an ungreased 9x9x2-inch square baking pan.
4. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!
5. Bake for 30-40 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.
6. While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as is.

* If using salted butter, decrease salt by half.

BAKED FISH ITALIAN STYLE

2 tbsp. extra virgin olive oil
2 tbsp. butter
1/2 lb. mushrooms, sliced (or 1 cup canned)
2 cloves garlic, finely minced
2 tbsp. sliced green onions
2 tbsp. minced fresh parsley
salt and pepper, to taste
4 trout (or other fish fillet)
4 tbsp. fine dry Italian style bread crumbs
lemon wedges

1. Oil or spray a shallow baking dish with olive oil non-stick spray. Add sliced mushrooms, onions, 1 tablespoon of parsley and garlic. Arrange fish in dish. Season lightly with salt and pepper; brush with olive oil and dot with a tablespoon of butter.
2. Melt remaining butter and toss with bread crumbs. Sprinkle over fish.
3. Bake at 375ºF for 20-25 minutes, or until fish is tender, opaque and flaky and crumbs are lightly golden. Sprinkle with remaining parsley.
4. Sprinkle with parsley and garnish with lemon wedges. Makes about 4 servings

BAKED RICE PUDDING
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4 eggs, beaten
3 cups milk
1/3 cup sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 cups cooked rice
1/2 cup seedless raisins (more, if you wish)
Whipped cream topping (optional)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.
Serves about 6 to 8.

LIGHTLY BATTERED FISH with SAGE BUTTER SAUCE

Fish:
2-4 fish fillets, tilapia recommended
2-4 toasted slices of bread
1/2 cup flour
2-3 eggs
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/4 cup olive oil
Sage Butter Sauce:
1/2 stick butter
1 tsp. olive oil
1 pinch salt
1 pinch dried rosemary
4-6 leaves sage
1 tsp. garlic

1. To prepare the fish, first toast your bread until it is crispy golden brown all the way through. Then, place your bread in the food processor. Add the pepper, salt, dried sage, dried rosemary, and olive oil. Turn on the food processor and process long enough to make breadcrumbs.
2. Next, crack eggs into a small bowl, then add the flour. Now, drench fish fillets for 4-5 seconds in the eggs, then drop them into the breadcrumbs.
3. Make sure to coat the fish with breadcrumbs, but don’t overcoat it.
4. After all this is done, set a frying pan to use, drizzle a little olive on to it, and cook the fish.
5. To prepare the sauce: While fish is cooking, put butter and olive oil into another frying pan. When the butter is half-way through melting, add the sage, rosemary, salt, and garlic. When the butter is fully melted and crackling, let it sit there to really get the flavor into the sauce. This should take about a minute to stand.
6. Then, when done, drizzle this sauce over the fish.

CHICKEN BROCCOLI CASSEROLE

2 pkg. frozen broccoli (cook according to package directions)
10 oz. cream cheese
2 cups milk
1/2 cup sour cream
dash garlic and onion powder
4-6 chicken breasts
1/2 cup Parmesan cheese

1. Boil chicken until tender using the usual seasonings (sage, thyme, garlic, bay leaf, onion, celery, etc.).
2. A 4-5 lb. whole chicken can be substituted for the chicken breast, if desired.
3. When chicken has become tender, remove skin and bones. Cut into bit-sized pieces. Set aside. Line a 3 qt. casserole dish with butter. Chop broccoli and layer on the bottom of casserole dish.
4. Pour 1 cup sauce over the broccoli; add the chicken.
5. Pour remaining sauce over casserole and sprinkle Parmesan cheese over top. Bake at 350ºF for 25-30 minutes or until bubbly.
6. Let stand 5-10 minutes before serving.

ST. PATRICK’S DAY PISTACHIO CAKE

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1 white cake mix
1 cup oil
1 cup water
3 eggs
1 pkg. instant pistachio pudding mix

Mix well. Bake at 350 degrees for 30 minutes in 9 x 13-inch pan.

FROSTING
8 oz. Cool Whip
1 pkg. pistachio pudding mix
1 cup milk

Mix well. Spread over cooled cake.

ST. PATRICK’S DAY CONGEALED SALAD

1/2 (3 oz.) pkg. lime gelatin
1/2 (3 oz.) pkg. lemon gelatin
1 cup boiling water
1 (8 oz.) can crushed pineapple, drained
1 cup cottage cheese
1/2 cup mayonnaise
1/2 (5.33 oz.) can evaporated milk
1 heaping tbsp. horseradish
Pinch of salt
1/2 cup pecans, chopped
1 1/2 tbsp. lemon juice
1/2 tsp. green food color
salad oil for greasing mold

Dissolve gelatin in boiling water and let cool. Add pineapple. In another bowl mix together the cottage cheese, mayonnaise, milk, horseradish, salt, pecans, lemon juice, and food color. Add gelatin mixture to above ingredients and pour into a 1-quart greased mold. Chill until set, about 4 hours.
Serves 8 to 10
NOTE: Another 1/2 tablespoon horseradish is necessary for those with zippy tastebuds and for men who usually do not eat congealed salads!!

IRISH STEW

2 pounds boneless stew meat, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 tsp. chopped fresh thyme
1 tsp. salt
1 tsp. freshly ground pepper
1/4 cup packed parsley leaves, chopped

Combine meat, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tendery, about 8 hours. Stir in parsley before serving.

GERMAN-STYLE SALISBURY STEAK

For The Steak:
4 strips thick-sliced bacon
1 1/4 lb. ground beef chuck
1/4 cup minced onion
1/4 cup minced fresh parsley leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper

For The Sauce:
2 medium onions, sliced
1 pkg. button mushrooms, sliced (8 oz.)
2 tbsp. all-purpose flour
1 can dark beer (12 oz.) or 1 1/2 cups low-sodium beef broth
1/2 cup low-sodium beef broth
2 tsp. sugar
2 tsp. tomato paste
1/2 tsp. caraway seed
1/2 tsp. minced garlic
1/2 tsp. kosher salt

1. Cook bacon in a large sauté pan until crisp. Remove bacon, reserving 1 tbsp. drippings in the pan. Crumble bacon and set aside.
2. Combine ground beef, minced onion, parsley, the 1 tsp. salt and pepper. Shape mixture into four 3/4-inch-thick patties.
3. Brown patties in bacon drippings in sauté pan over medium-high heat 4 minutes per side. Remove patties from pan. Add sliced onions and mushrooms to pan; sauté until onions are tender, about 8 minutes. Stir in flour; cook and stir 1 minute.
4. Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic and the 1/2 tsp. salt. Return pan to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until meat is cooked through, about 10 minutes. Top steaks with onion-mushroom sauce and bacon.
Makes 4 Servings

APPLE-CREAM CHEESE MUFFINS

Muffins:
3/4 cup packed brown sugar
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, beaten
2/3 cup oil
1/4 cup applesauce
1 tsp. vanilla
1 large apple, peeled, shredded (about 1 cup)
1/3 cup cream cheese (from 8-oz. package)

Streusel:
3 tbsp. packed brown sugar
2 tbsp. all-purpose flour
1 tbsp. butter or margarine, softened

1. Heat oven to 350°F. Line 15 muffin cups with paper baking cups. Reserve 1 tablespoon of the brown sugar in the muffins for filling.
2. In large bowl with electric mixer, mix remaining brown sugar for muffins, 1 3/4 cups flour, the baking powder, cinnamon and salt on low speed until mixed. Reserve 1 tablespoon of the beaten egg for filling. Add oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until mixed. With spoon, stir in apple.
3. In small bowl, mix cream cheese, the reserved 1 tablespoon brown sugar and reserved 1 tablespoon egg. Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full. In small bowl, mix all streusel ingredients, sprinkle over batter.
4. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.
Servings 15 Muffins

GARLIC-HERB CHEESY POTATOES

1/2 cup butter or margarine, melted
2 cups herb-seasoned croutons, coarsely crushed
1 bag (32 oz.) frozen southern-style diced hash brown potatoes,
thawed
2 cups shredded Cheddar cheese (8 oz.)
1 cup chive-and-onion sour cream potato topper
1/4 cup chopped onion (1/2 onion)
1/4 tsp. pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 container (5.2 to 6.5 oz.) garlic-and-herb spreadable cheese

1. Heat oven to 350°F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
2. In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
3. Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.
Servings 18 (1/2 cup each)

HOLIDAY HAM

1 country style smoked ham
2 c. water
20 - 30 whole cloves
1 (16 ounce) can sliced pineapple rings
1 cup Maraschino cherries, cut into halves
1 cup brown sugar
2 tablespoons flour
sprinkling of garlic powder
sprinkling of onion powder
sprinkling of black pepper
olive oil spray

1. Place ham in roaster. Add 2 cups water, and cover roaster.
2. Bake in a 325°F oven, allowing about 21 minutes per pound for a large ham, about 25 minutes per pound for a smaller (up to 12 pounds) ham or half ham. If the ham has an exposed bone, cover this with foil. Keep an eye on the ham as it cooks and spray occasionally with olive oil during the first part of the cooking. Continue roasting until a thermometer inserted in center reads 160°F. Be sure thermometer is not touching bone.
3. When ham is done, remove from oven. Lift off rind. Using a sharp knife, score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection.
4. To prepare the ham coating, combine brown sugar and flour. Rub this mixture over the scored ham. Sprinkle over lightly with garlic powder, onion powder, and black pepper.
5. Place a pineapple slice on the ham so that one of the cloves will be in the center of the circle. Cover the clove with a Maraschino cherry half. Each cherry half should be placed in the center of a pineapple slice. Continue until ham is covered decoratively with pineapple slices and cherries. Brown, uncovered, for 20-25 minutes in a 400°F oven or until ham takes on a beautiful glazed coloring.

Note: Cut any remaining pineapple slices into halves and use to decorate around the ham at the bottom of the serving plate, alternating with sprigs of parsley or kale for garnish.

EASTER BREAD

2 packages active dry yeast (not rapid-rise)
2 cups lukewarm milk, scalded
8 cups all-purpose flour, sifted, divided
5 egg yolks, beaten
1 cup sugar
1/2 cup melted butter
1 cup currants
1 tablespoon vanilla
1 teaspoon salt
1 egg white combined with 1 tablespoon water (for glaze)

1. To scald milk: In a small saucepan, simmer milk over medium high heat until tiny bubbles begin to form along edges. Remove from heat and allow to cool, then remove and discard skin which has formed along edges and top of milk.
2. Warm milk to lukewarm and dissolve yeast in milk. Pour into the bowl of an electric mixer and slowly add 3 cups flour, mixing thoroughly. Place in a covered bowl and allow to rise in a cool place, free from draft, overnight in refrigerator, or alternatively, until doubled.
3. Add egg yolks, sugar, butter, currants, vanilla, salt, and enough remaining flour to make a soft dough. Set in an oiled bowl and turn once to coat. Cover with a damp cloth or plastic wrap and allow to rise in a warm place, free from draft, until doubled.
4. After several hours, and when dough has risen, punch dough down. Turn out onto a lightly floured pastry board and knead well, using oiled hands, and adding flour if necessary to keep dough from sticking. Do not add too much flour in order to make a nice light bread. Divide dough into 2 sections.
5. Lightly grease and flour 2 bread loaf pans. Form two loaf shapes and place dough into pans. Allow to rise until doubled in size in a warm place.
6. Brush with a glaze of 1 egg white mixed with 1 tablespoon water.
7. Bake loaves for 10 minutes at 400F, then reduce heat to 350F. Bake an additional 50 minutes or until loaf sounds hollow when tapped from underneath.

GRAM’S CANDY COCONUT EASTER EGGS (OR BON BONS)

1 bag (4 cups) coconut
1 can (14 oz) sweetened, condensed milk
2 boxes gelatin mix (jello) in your favorite flavor
1 1/2 teaspoon sugar
1 teaspoon vanilla
1 bag semi-sweet chocolate chips

1. Mix all ingredients until the coconut has absorbed the gelatin mixture. Be sure to taste the mixture to see if the gelatin still has a “grainy” taste. If so, keep mixing until that grainy taste is gone.
2. Shape the mixture into eggs with your hands. A good tip is to wash your hands after every 3rd egg or so. The mix will stick to your hands and it will be hard to shape unless your hands are clean.
3. Chill for a few hours (overnight is best) on waxed paper.
4. Dip into melted semi-sweet chocolate and place on waxed paper.
5. Tip: I use a cookie sheet covered with waxed paper. This recipe will make about 12 - 15 eggs about 1-2 inches long.

GARLIC-HERB CHEESY POTATOES

1/2 cup butter or margarine, melted
2 cups herb-seasoned croutons, coarsely crushed
1 bag (32 oz.) frozen southern-style diced hash brown potatoes, thawed
2 cups shredded Cheddar cheese (8 oz.)
1 cup chive-and-onion sour cream potato topper
1/4 cup chopped onion (1/2 onion)
1/4 tsp. pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 container (5.2 to 6.5 oz.) garlic-and-herb spreadable cheese

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
2. In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
3. Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.
Servings: 18 (1/2 cup each)

MUD SLICE ICE CREAM CAKE

1 box Betty Crocker® Super Moist® chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 tbsp. coffee-flavored liqueur
2 eggs
1 quart (4 cups) vanilla or coffee ice cream
1 container (12 oz.) Betty Crocker® Whipped chocolate frosting
2 additional tbsp. coffee-flavored liqueur or strong brewed coffee, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with cooking spray or shortening. In large bowl, stir cake mix, butter and eggs until well blended (batter will be thick). Press batter in bottom of pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
3. Brush 2 tbsp. Liqueur over cake. Let ice cream stand at room temperature about 15 minutes to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur, spread over ice cream. Freeze at least 1 hour.
Servings: 15

BEST EVER MEATLOAF

2 eggs
2/3 cup milk
3 slices bread
1/2 cup chopped onion
4 oz. of shredded cheese
1 tsp. salt
1/4 tsp. of black pepper
1 1/2 lean ground beef

TOPPING:
1/2 cup tomato sauce
1/2 cup brown sugar
1 tsp. mustard

1. Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
2. Bake at 350 degrees for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.

GERMAN-STYLE SALISBURY STEAK

FOR THE STEAK
4 strips thick-sliced bacon
1 1/4 lb. ground beef chuck
1/4 cup minced onion
1/4 cup minced fresh parsley leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper

FOR THE SAUCE
2 medium onions, sliced
1 pkg. button mushrooms, sliced (8 oz.)
2 tbsp. all-purpose flour
1 can dark beer (12 oz.) or 1 1/2 cups low-sodium beef broth
1/2 cup low-sodium beef broth
2 tsp. sugar
2 tsp. tomato paste
1/2 tsp. caraway seed
1/2 tsp. minced garlic
1/2 tsp. kosher salt

1. Cook bacon in a large sauté pan until crisp. Remove bacon, reserving 1 tbsp. drippings in the pan. Crumble bacon and set aside.
2. Combine ground beef, minced onion, parsley, the 1 tsp. salt, and pepper. Shape mixture into four 3/4-inch-thick patties.
3. Brown patties in bacon drippings in sauté pan over medium high heat 4 minutes per side. Remove patties from pan. Add sliced onions and mushrooms to pan; sauté until onions are tender, about 8 minutes. Stir in flour; cook and stir 1 minute.
4. Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic, and the 1/2 tsp. salt. Return pan to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until meat is cooked through, about 10 minutes. Top steaks with onion-mushroom sauce and bacon.
Makes 4 servings

FRESH STRAWBERRY TOPPED CHEESECAKE

(If using frozen strawberries allow strawberries to thaw.)

CRUST
2 cups finely crushed vanilla wafer cookies (about 55 cookies)
1/4 cup butter or margarine, melted

FILLING
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup whipping cream
2 tbsp. Gold Medal® all-purpose flour
1 tsp. vanilla

STRAWBERRY TOPPING
1 quart fresh strawberries, sliced in half lengthwise (3 cups)
1/2 cup glaze for strawberries (from 13.5 oz. container)

1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom and 1 inch up sides of pan. Bake crust 6 to 8 minutes or until set.
2. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in eggs, one at a time, just until blended. On low, beat in whipping cream, flour and vanilla until smooth. Pour over crust.
3. Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving.
4. Just before serving, run metal spatula around edge of pan, carefully remove foil and side of pan. In medium bowl, mix together strawberries and glaze. Arrange strawberries on top of cheesecake.

MASHED POTATOES SUPREME

3 pounds medium red potatoes, quartered
2 packages (3 ounces each) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup half-and-half cream or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
1 jar (2 ounces) sliced pimientos, drained
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese, divided

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large mixing bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
3. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Makes 8 servings