Apple-Pecan Crumble Bars

2                cups all-purpose flour
1-1/2          cups quick-cooking oats
1                cup packed brown sugar
1/4             teaspoon salt
1                cup butter  or margarine , melted
2                boxes (12 ounces each) frozen harvest apples
2                cups chopped pecans , toasted
1/2             teaspoon ground cinnamon

1 .       Heat oven to 350*F . Line 13x9-inch pan with foil , leaving foil  overhanging  at 2 oppsite sides of pan ; spray foil with cooking  spray . In medium bowl  , mix flour  , oats , brown sugar  and salt . Add melted butter  stirring until  well mixed . Press two-thirds  of the mixture  in bottom of pan . Bake 12 to 14 minutes  or until set .
2 .        Meanwhile , cook apples  in microwave  as directed on package . In medium bowl  , mix apples  , pecans  and cinnamon , spoon over partially baked crust  . Sprinkle with remaining oat mixture .
3 .        Bake 40 to 45 minutes  or until lightly browned . Cool in pan on cooling rack 2 hours . Use foil to lift from pan  . Cut into 6 rows by 4 rows .

Serve these bars  with vanilla  ice cream  and caramel topping  for a decadent treat .

Sticky Toffee Crumble Bars

3               cups heavy whipping cream
1-1/4        cups packed drak brown sugar
3               tablespoons  light or dark corn syrup
1/2            cup chopped pitted dates
1/2            cup water
1/2            teaspoon baking powder
1/4            cup butter  , softened
1/2            cup granulated  sugar
1               egg
1               teaspoon vanilla
1               cup all-purpose flour
1/4            teaspoon salt
1               cup whipping cream , whipped sweetened (optional)

1 .     Heat oven  to 325*F . Spray 10 (4 ounce) custard cups  or individual baking dishes  (ramekins) with cooking spray . Place on cookie sheet .
2 .     In 2-quart  saucepan , heat 3 cups whipping cream , brown sugar  and corn syrup  to boiling  over medium heat , stirring  frequently . Boil  14 to 16 minutes , stirring constantly  until thickened  and reduced  to 3 cupps  . Pour 1/4 cup of the toffee  sauce  into each custard cup . In 1-quart saucepan  , heat fdates  and water  to boiling  over medium-high heat . Remove from heat  , stir in baking  soda . Let stand 5 minutes .
3 .     In medium bowl , beat butter  and granulated  sugar  with electric mixer on medium speed  until light and fluffy . Add egg and vanilla  beating until blended . On low speed  , beat in flour  and salt  alternately with date mixture  until smooth  . spoon 3 to 4 tablespoons  batter  over toffee  sauce  in each cup  (do not spread).
4 .       Bake 18 to 20 minutes  or until toothpick inserted in center comes out clean . Cool 5 minutes . Serve warm with whipped cream and remaing toffee sauce .

Barley- Mushroom Ragout

Prep :  20 minutes   Cook : 80 minutes   Makes 4 servings

1/2            ounce dried porcini mushrooms
1               cup boiling water
4               teaspoons olive oil
1               large yellow onion , finely chopped
4               cloves  garlic , minced
1               tablespoon  minced fresh ginger
1               carrot  , peeled , quartered  and thinly sliced
1               sweet  red pepper  , cored , seeded and chopped
6              ounces  shiitake mushrooms , stemmed , wiped clean  and thinly sliced
6               ounces  button mushrooms  , stemmed , wiped clean and thinly sliced
1/2            cup chopped canned tomatoes
1/3            cup medium pearl barley
1               cup vegetable broth or canned reduced-sodium vegetable broth
1/2            teaspoon salt
1/4            teaspoon dried rosemary , crumble

1 .        Place dried porcini mushrooms  in a small bowl  and pour in boiling water  . Let stand until softened  --- about 40 minutes . Drain  mushrooms  , reserving  liquid  and coarsely chop. Strain liquid  and set aside .
2 .         Meanwhile , in a heavy  saucepan  over moderate heat  --- heat oil  1 minute . Add onion  , garlic and ginger  and cook  , stirring  frequently , about 7 minutes  . Stir  in carrot  and red pepper and cook , stirring occasionally until tender  --- about 5 minutes .
3 .          Add the reserved mushrooms  , 2 tablespoons  of mushroom liquid  and shiitake and button mushrooms  and cook  , stirring frequently  until tender -- about 5 minutes  . Stir in tomatoes and barley .
4 .          Add the remaining mushroom liquid  , broth , salt and rosemary and bring to a boil . Reduce the heat  to moderately low  , cover  and simmer  until barley is tender  --- about 45 ninutes .

Chicken Soup with Rice , Mint & Lemon

Prep :  20 minutes   Cook:  50 minutes      Makes 4 servings

2            quarts chicken stock or canned reduced-sodium chicken broth
1             whole chicken breast
1             large onion , coarsely chopped
Four 2-by-1/2-inch strips lemon zest
3             sprigs  fresh mint
2             sprigs parsley
1             sprig parsley
1             sprig  fresh thyme  or 1/2 teaspoon dried thyme  , crumbled
1             clove garlic  , minced
4             black peppercorns , crushed
1             cup cooked long grain rice
2              teaspoons lemon juice
1             teaspoon salt
1/4          cup chopped fresh mint
*** optional garnishes :
Lemon slices  and/or mint sprigs

1.           In a 4-quart  saucepan over high heat  , bring stock , chicken breast  , onion , zest , mint , parsley , thyme , garlic  and peppercorns  to a boil . Reduce heat to low  and simmer  , covered until  chicken is tender  -- about 30 to 35 minutes .
2.           With a slotted spoon  , transfer  chicken  to a cutting board  to cool . Strain soup  into a large  heatproof  bowl . discarding all solids.
3 .           Return soup  to the pan  , set over high heat  and boil  uncovered until  the soup has reduced  slightly --- about 10 minutes .
4.            Meanwhile , shred the chicken . Add to soup  along with the rice  , lemon juice  , salt  and chopped mint  . Heat about 2 minutes  more , ladle into soup bowls  and garnish with lemon slices  and mint if desired .

Garlic 'n' Pepper Prime Rib

Makes  6 to 8 servings

1               beef ribeye roast (4 pounds)
** coarsely ground pepper
1               large onion , chopped
5               garlic cloves , minced
1-1/2         cups beef broth
1/3             cup ketchup

1.          Sprinkle  roast  with pepper  ; place rib side down  in a small roasting pan . Combine onion  and garlic  ; spread over  all sides of the roast  . Combine broth  and ketchup ; spoon 3/4 cup  over roast . Set remaining  broth  mixture aside .
2.          Bake uncovered  at 325*  for 2 hours  or until meat reaches the desired doneness  (for medium-rare , a thermometer  should read 145* ; medium , 160* , well-done , 170*)
3 .         Baste with pan drippings  every 20 minutes  , adding  reserved  broth  mixture  as needed . Let stand  for 10 minutes  before slicing . Stir any remaining  broth mixture  into pan drippings  ; heat through and serve with roast .

Your family or dinner guests are delighted when they see   this fancy roast placed on the table . It's a fuss-free favorite - I like to serve it with roasted potatoes .

Caribbean Potato Soup

                  Makes 6 servings

2                mediun onions , chopped
2                teaspoons canola oil
3                garlic cloves , minced
2                teaspoons  minced fresh gingerroot
2                tablespoons  ground coriander
1                teaspoon ground turmeric
1/2             teaspoon dried thyme
1/4             teaspoon ground allspice
5                cups vegetable broth
2                cups cubed  peeled sweet potato
3                cups  chopped fresh kale
1                cup frozen sliced orka
1                cup milk
1                cup coconut milk
1                cup canned diced tomatoes  , drained
1                cup canned black-eyed peas , rinsed and drained
2                tablespoons lime juice

1 .       In a Dutch oven  , saute onion  in oil  until tender . Add the garlic  , ginger  and spices  ; cook 1 minute longer .
2 .       Stir in broth  and potato . Bring to a boil  . Reduce  heat ; cover and simmer  for 5 minutes  . Stir in kale and orks  . Return to boil  ; cover and simmer  10 minutes  longer or until potato is tender . Add the milk  , tomatoes , peas and lime juice  ; heat through .

An interesting blend of vegetables  , including orka  , kale  and black-eyed peas  , go into this bright and hearty soup  .  No kale on hand  , use spinach instead .

Turkey Pinto Bean Salad & Southern Molasses Dressing

              Makes 6 servings

1/2                    cup oil-packed sun-dried tomatoes
1                       garlic clove  , peeled and halved
1/2                    cup molasses
3                       tablespoons  cinder vinegar
1                       teaspoon mustard
1/2                    teaspoon salt
1/4                    teaspoon coarsely  ground pepper
3                       cups  cubed cooked turkey breast
2                       cans (15 ounces) pinto beans , rinsed and drained .
1                      medium green pepper , diced
2                      celery ribs , diced
1                      cup chopped sweet onion
1/4                   cup minced fresh parsley

1.           Drain tomatoes  , reserving 2 tablespoons oil . Place  garlic  and tomatoes in a food processor  ; cover and process until chopped . Add the molasses , vingar , mustard  , salt  , pepper and reserved oil . Cover and pprocess until smooth .
2 .          In a large bowl , combine  the turkey , beans  and toss  to coat . Cover and refrigerate  for at least 2 hours  before serving .

Here's a fresh way to  rethink leftover holiday turkey  . It's tasty  and loaded  with good-for-you protein .

Scrambled Eg Spinach Casserole

            Makes 8 Serving

2.          tablespoons butter
2           tablespoons all-purpose flour
1/2        teaspoon ground nutmeg
1/8        teaspoon plus 1/2 teaspoon salt , divided
1/8        teaspoon plus 1/4 teaspoon pepper , divided
2           cups 2% milk
1/2        pound  bulk Italian sausage
1/2        cup  chooped sweet onion
12         eggs
3           tablespoons  half-in-half cream
1           package  (10 ounces) frozen chopped spinach , thawed  and squeezed dry
1-1/2     cups (6 ounces) crumbled feta cheese
TOPPING :
1/4         cup solf bread crumbs
1            tablespoo butter , melted
2            tablespoons grated Parmesan cheese
1/4         teaspoon paprika

1.       In a small saucepan , melt butter  . Stir in nutmeg  and 1/8 teaspoon each salt and pepper  until smooth ; gradually  add milk  . Bring to a boil  ; cool and stir  for 2 minutes  or until thickened . Remove  from the  heat ; cool completely .
2.       Meanwhile  , in a large skillet , cook the sausage  , onion  and remaining salt  and pepper over  medium heat  until meat is no longer  pink ; drain . Transfer  mixture  to a greased 13-inchx9-inch baking dish ; set aside .
3.        In a large   bowl , whisk the eggs  and cream . Stir in the spinach  . feta and cooled white sauce  . Pour  over sausage  mixture  . Cover  and refrierate overnight .
4 .      Remove from the refrigator  30 minutes  before baking . For topping  . toss bread crumbs  and melted butter  , sprinkle over  casserole  . Top with Parmesan cheese  and paprika .
5.       Bake uncovered  at 350*  for 45 to 50 minutes  or until a knike inserted  near the center  comes out clean . Let stand for 10 minutes  before serving .
This is a fantastic make ahead casserole  that is ideal  for company . Nutmeg  is a wonderful  complement  to the sausage and spinach  and mild feta .

Khachapuri

             Makes 6 servings
3-1/2                  teaspoons active dry yeast
3/4                     cup warm milk (110* to 115*)
6                        tablespoons butter , melted
2                        tablespoons honey
2 to 2-1/2          cups all-purpose flour
1                        teaspoon  salt
1/4                     teaspoon ground coriander
FILLING :
1                        egg , lightly beaten
12                      ounces  brick cheese  , shredded

1.           In a large bowl , dissolve yeast  in warm  milk . Stir in butter and honey  . In another bowl  , combine  1-3/4 cups flour  , salt and coriander  ; gradually add to yeast  mixture  , beatting until smooth . Stir in enough  remaining  flour  to form a solf dough .
2.           Turn into a lightly floured surface ; knead until smooth  and elastic  , about 6 to 8 minutes  . Place in a greased bowl , turning  once  to grease top . Cover and let raise  in a warm place until doubled ; about 1 hour .
3 .         Punch dough down . Let raise  until doubled  , about 30 minutes  . Turn onto a lightly floured surface ; divide  into six balls  . Roll  each into a 6-1/2 circle .
4 .         In a small bowl , combine egg and cheese  . Mound about  1/2 cup cheese  mixture  in the center  of each circle  . Fold  dough over filling , gathering and twisting  into a knot  to seal . Place on  an ungreased  baking sheet  . Let stand  for 10 minutes  . Bake  at 375*  for 30 to 35 minutes  or until lightly browned . Serve immediately .
These traditional pastries  can be served with a salad  for supper  , or shaped into bite-sized hors d`oeuvres .

Brown Rice Vegetable Casserole

Prep :20 minutes    Bake :1 hour  20 minutes   Make 8 servings

3           cups chicken broth
1-1/2     cups uncooked  brown rice
2           cups  chopped onions , divided
3           tablespoons soy sauce
2           tablespoons butter , melted
1/2        teaspoon dried thyme
4           cups  fresh cauliflowerets
4            cups fresh broccoli florets
2           medium  sweet red peppers , julienned
2           garlic  cloves , minced
3           tablespoons  olive oil
1           cup salted cashew  halves
2           cups (8 ounces) shredded  chedder cheese  (optional)

1)     In a greased 3-quart baking dish  , combine  the broth  , rice , 1 cup  onions  , soy sauce  , butter  and thyme . Cover  and bake at 350*  for 65 to 70 minutes  or until rice  is tender .
2)     Meanwhile , in a large  skillet , saute  the cauliflower , broccoli , peppers , garlic  and remaining  onions  in oil  and until  crisp-tender , spoon over  rice misture .
3)      Cover  and bake for 10 minutes more . Uncover , sprinkle  with cashews  and cheese  if desired  , Bake 5 to 7 minutes  longer or until  cheese is melted .
One taste  of this  crowd-pleasing  casserole  brings  compliments  and requests for more  .

Cherry Spice Cake

Makes 16 servings

1/2           cup butter , softened
1-1/2        cup sugar
2               eggs
2              cups  all-purpose flour
1              teaspoon ground cinnamon
1              teaspoon ground cloves
1/2           teaspoon baking soda
1/4           teaspoon salt
1              cup buttermilk
1              can (14-1/2 ounces) pitted tart cherries , drained
1/2           cup chopped pecans  or walnuts
FROSTING :
1              package (8 ounces) cream cheese  , softened
3-3/4        cups confectioners' sugar
2to 3        drops red food coloring (optional)
Additional chopped pecans , optional

1)     Line two 9-inch round baking pans  with wax paper .Grease   and flour  the pans  and paper ; set aside .
2)      In a large tbowl  , cream butter  and sugar until light and fluffy . Add eggs , one at a time  , beating well  after each  addition . Combine  the flour  , cinnamon , cloves , baking soda  , baking powder  and salt  . Add to cream mixture  alternately  with buttermilk  , beating well after each mixture  . Fold in cherries and pecans .
3)      Transfer the batter to prepared pans . Bake  at 350* for 25 to 30 minutes  or until toothpick  inserted  in the center  comes out clean . Cool for 10 minutes  before removing  from pans  to wire racks  to cool completely .
4)      FOR THE FROSTING : In a large bowl  , beat cream cheese  until fluffy . Add confectioners; sugar  and enough water  to achieve  spreading consistency . Tint with food coloring if desired . Spread  frosting  between layers  and over top  and sides of cake . Garnish  with additional pecans . Store in the refrigerator .
Good dessert to keep on hand  , holidays are upon us .

Hearty Baked Beans

Prep: 15 minutes    Bake: 1 hour     18 servings

1             pound ground beef
2             large onions , chopped
3/4          pound sliced bacon , cooked and crumbled
4             cans (15 ounces each) pork and beans
1             bottle (18 ounces)  honey barbecue sauce
1              can (15 ounces) kidney beans  , rinsed and drained
1             can (15-1/4 ounces) lima beans  , rinsed and drained
1             can (15 ounces) black beans , rinsed and drained
1/2          cup  packed brown sugar
3             tablespoons  cider vinegar
1             tablespoon liquid smoke  (optional)
1             teaspoon salt
1/2          teaspoon pepper

In a large skiller  , cook beef and onions over  medium heat until meat is no longer  pink ; drained . Stir in remaining  ingredients  . Cover  and bake  at 350* for 1 hour  or until heated through .
This saucy dish is favorful and filling  , chock full of ground beef , bacon and four varieties of beans .  Good for big appeties  at home  and pot luck  at work  and church .
If your family is small , you can freeze up to 2 months .

Roasted Cornish Hens with Vegetables

Makes 6 servings

6            medium potatoes , quartered
6            medium carrots , cut in lengthwise  and cut into chuncks
1            large sweet onion , cut into wedges
1/2         cup butter , melted
2            teaspoons dried oregano
2            teaspoons dried rosemary , crushed
1-1/2      teaspoon garlic salt
6             cornish game hens  (20 to 24 ounces each0
1             tablespoon olive oil
1/4          teaspoon salt
1/4          teaspoon pepper
6             bacon strips

1)      In a large bowl , combine the first 7 ingredients  . Transfer to a shallow aroasting pan .
2)      Brush hens with oil ; sprinkle with salt  and pepper .Wrap a bacon strip  around each hen  ; secure with a wooden toothpick . Tie the legs together  . Place breast side up over vegetables .
3)      Bake , uncoverd at 350* for 1-1/2 to 2 hours  or until  a thermometer  reads 180*  and vegetables  are tender . Remove hens  to a serving platter ; serve with  vegetables .
These roasted  Cornish game hens  served with root vegetables  to make a warm comfort-filled meal .

Baked Fontina Orzo

Make 6 servings
1                        tablespoon butter , softened
1-1/2                  cups uncooked orzo pasta
1-1/2                  cups (6 ounces) Shredded fontina cheese
1/2                     cup chopped roasted sweet red peppers
1/2                     cup sliced ripe olives , drained
2                        eggs
1-1/2                 cups whole milk
1/8                     teaspoon ground nutmeg

1)        Greased  six 10-ounce  ramekins or custard cups  with butter ; set aside .
2)        Cook orzo according  to package  directions  ; drain . In a large bowl , combine  the orzo , cheese , peppers  and olives  . Spoon into prepared  ramekins .
3)        In another bowl , whisk the eggs  , milk and nutmeg ; pour over orzo mixture  . Place ramekins  on a baking sheet .
4)        Bake at 350* for 25 to 30 minutes  or until a thermometer  inserted  near the center  reads 160*.
This pasta  is a nice alternative  to rice . If you like  , substitute  half a cup of blanched  , diced asparagus for the peppers .

Savory Root Vegetable Soup

Makes 8 servings (2 quarts)

4             bacon strips
2             celery ribs , chopped
1             medium onion , chopped
1             medium green pepper , chopped
2             medium leeks (white portion only) , chopped
2             cups frozen  shredded hash brown potatoes
1             cup cubed peeled sweet potatoes
2            medium parsnips  , peeled and chopped
2             medium carrots  , peeled and chopped
2             small turnips  , peeled and chopped
3             cans (14-1/2 ounces each) chicken broth
2             tablespoons minced fresh parsley
2             tablespoons herbes de Provence
1            garlic  clove , minced
1/2         teaspoon ground coriander 
1            cup (8 ounces) sour cream
1            cup (4 ounces) shredded Swiss cheese

1)      In a Dutch oven , cook bacon  over medium heat  until crisp . Remove to paper towels  ; drain , reserving drippings . Crumble  bacon  and set aside . Saute  the celery  , onion , green pepper  and leeks  in drippings  until tender .
2)      Add  the hash browns  , sweet potato , parsnips  , carrots  and turnips  ; cook  and  stir over  medium  heat for 10 minutes .
3)       Add the broth , parsley , herbes de Provence  , garlic  , white pepper  and coriander ; bring to a boil . Reduce heat  ; cover and simmer  for 15 to 20 minutes  or until vegetables  are tender  . Ladle soup  into bowls . Top each serving with sour cream , cheese and crumbled bacon .
Instead of the usual side dishes  , consider  serving  this bacon soup with holiday meals . Each spoonful  will warm the body and soul .

Old-Time Cake Doughnuts

Makes  about 2 dozen

2            tablespoons  unsalted butter , softened
1-1/2      cups sugar  , divided
3            eggs
4            cups all-purpose flour
1            tablespoon baking powder
3            teaspoons ground  cinnamon , divided
1/2         teaspoon salt
1/8         teaspoon ground nutmeg
3/4         cup 2% milk
             Oil for deep-fat frying

1)     In a large bowl  , beat butter  and 1 cup sugar until crumbly  , about 2 minutes  . Add eggs  , one at a time  , beating well after each addition .
2)     Combine the four  , baking powder  , 1 teaspoon  cinnamon  , salt  and nutmeg ; add to butter mixture  alternately  with milk  , beating well after each addition . Cover and refrigerate  for 2 hours .
3)      Turn onto a heavily floured  surface  ; pat  dough to 1/4-inch thickness  . Cut with  a floured  2-1/2-inch  doughnut cutter  . In an electric skillet  or deep fryer  , heat oil to 375* .
4)      Fry doughnuts  , a few at a time  , until golden brown  on both sides  . Drain on paper towels .
5)      Combine remaing sugar  and cinnamon  ; roll warm donuts  in mixture
Want  a little piece of heaven ? These tender  cake doughnuts  are a dream . For a variation , add a little  rum extract or a tablespoon of dark rum for a richer flavor .

Croissant French Toast

Make 4 servings

1/2          cup sugar
1             tablespoon all-purpose flour
2             cups heavy whipping cream
4             large egg yolks , beaten
2             scoops vanilla extract
BERRY SAUCE:
2              cups fresh or frozen raspberries
2              tablespoons sugar
FRENCH TOAST :
3             large eggs
4             croissants , split
2             tablespoons butter

1)       In a large  saucepan  , combine  the sugar  and flour  . Stir in cream  until smooth . Cook and stir  over medium-high heat  until thickened  and bubbly . Reduce heat  ; cook  and stir  2 minutes longer . Remove from the heat ; Stir a small amount  of hot filling  into eggs yolks  ; return all to pan  , stirring constantly . Cook and stir until mixture  reaches 160* .
2)       Remove from the heat  . Gently stir  in ice cream and vanilla  until ice cream is melted  . Place plastic wrap  over the surface  of the sauce ; cool .
3) FOR BERRY SAUCE : Combine  raspberries  and sugar in a saucepan  . Simmer  , uncovered  for 2 to 3 minutes  . Remove from heat  ; set aside .
4)          In a shallow bowl  , beat eggs  . Dip both sides  of croissants  in egg . On a griddle  , brown croissants  on both sides  in butter . Serve with vanilla and berry sauce .
More like  a scrumptious  dessert  than a main dish , this French toast is topped  with two sauces  . One is tangy raspberries  and the other  is made  with vanilla ice cream .
My family like them for dessert  and you will too . 

Chicken Ham Casserole

Prep : 35 Minutes   Bake :  25 minutes    Makes 6 servings

 

 

1               package (6 ounces) long grain and wild rice mix

2               cups cubed cooked chicken

1               cup cubed fully cooked ham 

1                can (10-3/4 ounces) condensed cream oc chicken soup , undiluted
1              can (12 ounces) evaporated milk
1              cup (4 oonces ) shredded  Colby cheese
1/8           teaspoon pepper
1/4           cup grated  Parmesan cheese

1)       Cook rice mix  according  to package  directions . Transfer to a greased 2-quart  baking dish . Top with chicken and ham .
2)      In a bowl , combine  the soup , milk , Colby cheese and pepper  ; pour over  chicken mixture  . Sprinkle  with Parmesan . Bake , uncovered  at 350* for 25 to 30 minutes  or until bubbly .
Leftove chicken  , ham  and a wild rice  mix make this dish  quick to assemble . If you have extra turkey , you can use it instead of chicken .

Sweet-and-Sour Supper

Prep ; 20 minutes    Bake :  30 minutes    Makes 4 to 6 servings

1             pound ground beef
1-1/2       teaspoons chili powder
1-1/2       teaspoons dried oregano
1-1/2       teaspoon salt
              pepper to taste
3            cups cooked long grain rice
1            can (7 ounces) mushrooms stems  and pieces  , drained
1            medium green pepper , sliced
SAUCE:
1            cup plus 2 teaspoons  sugar
1/3         cup cornstarch
2-1/2      cups water
1/3         cup white vinegar
1/3         cup ketchup
1-1/2      teaspoons salt 
              pepper to taste 

1)    In a large skillet  , cook beef over medium heat  until meat is no longer pink  ; drain . Stir in the chili powder , oregano , salt  and pepper .
2)    In a large  saucepan , combine  sugar  and cornstarch  ; stir  in the remaing  sauce ingredients  until smooth  . Bring to a boil ; cook  and stir for 2 minutes  or until  thichened .
3)     Pour over layered  ingredients  . Bake  , uncovered  , at 350* for 30 minutes  or until  heated through .
The homemade sweet-and-sour sauce  is the key  to this dish's success .    

Swiss Steak Dinner

Prep :  20 minutes    Bake : 1 hour  and  30 minutes    Makes  6 servings

1/2         cup all-purpose flour
2             teaspoons salt , divided
1/2         teaspoon pepper
2            pounds  boneless beef round steak , cut into 1/2-inch pieces
3            tablespoons vegetable oil
6            medium onions , thinly sliced 
7 to 9     small red potatoes  , (about 1-14 pounds) halved 
1            bay leaf
1            can (10-3/4 pounds) condensed  tomato soup  , undiluted 
2            cups frozen cut green beans , thawed 

1)     In a large resealable  plastic bag  , combine flour  , 1-1/2 teaspoons salt and pepper . Add beef in batches  and shake to coat .
2)     In a large skillet  over medium heat  , brown beef  in oil  on both sides . Transfer  to a greased  3-quart  baking dish  . Top with onions  and potatoes  . Sprinkle with remaining  salt ; gently  toss to coat .Add the bay leaf . Spoon soup over top .
3)     Cover and bake  at 350*F for 1-1/2 hours . uncover  ; place beans  around edge  of dish . Bake 15 to 20 minutes  longer  or until meat and vegetables are tender .
As this meaty meal bakes  , the aroma  gets your mouth watering .        

Dinner in a Dish

Prep :   15 minutes    Bake :   35 minutes   Makes 12 servings
2            pounds ground beef
1            mediun onion , chopped
2            cans (14-1/2 ounces each) diced tomatoes , undrained
3            cups frozen peas
2/3         cup ketchup
1/4         cup chopped parsley
2            tablespoons  all-purpose flour
2            teaspoons beef bouillon granules
2            teaspoons  dried marjoram
1            teaspoon salt
1/2         teaspoon pepper
6            cups hot mashed potatoes  (prepared with milk and butter)
2            eggs

1)     In a skillet  , cook beef and onion  over medium heat until beef  is no longer pink  ; drain . Stir in tomatoes  , peas , ketchup , parsley , flour  , bouillon  and seasoning . Bring to a boil  ; cook  and stir 2 minutes .
2)     Pour into an ungreased  shallow  3-quart  baking dish  . Combine  the  potatoes  and the eggs . Drop by 1/2 cupfuls onto the beef mixture . Bake , uncovered , at 350*F for 35 to 40 minutes  or until bubbly  and potatoes  are lightly browned .
You will not find anyone that can resist  this saucy casserole  topped with  mashed potatoes . The frozen peas  and cabbed tomatoes  add color  and make a helping  or two  a complete meal .

Bourbon Chocolate Pecan Pie

Prep time :    15 minutes         Makes  one 9-inch pie

1            9-inch pie crust
1/4         cup butter
2            ounces  unsweetened chocolate
3            large eggs
1            cup extra fine granulated sugar
1/4         cup sugar cane syrup (such as Steen's)
1/2         teaspoon vanilla extract
3            tablespoons bourbon
1/4         teaspoon salt
1-1/2      cups pecan halves

1)       Preheat oven to 400*F
2)       Prepare or thaw  a 9-inch pie crust . Place in pie pan  on foil or parchment  lined cookie tray  fo easy clean up after baking .
3)       Melt butter  and chocolate  in a small saucepan  over low heat  . Remove from heat and let cool .
4)        Beat eggs  in bowl  until frothy and then blend in sugar.
5)        Stir in syrup , vanilla , bourbon , salt and melted butter  mixture  until well blended .
6)        Arrange pecans  on the bottom  of the pie crust  and carefully pour mixture  over them .
7)        Place in oven at 400*F . after 10 minutes  , reduce heat  to 350*F and bake until filling is set  and slightly puffed  , about 45 minutes .
This southern recipe is so decadent  that eating it just might makje you blush . Bourbon soaked  pecans hide inside  a rich and gooey chocolate center  . It would be nuts  to try and resist .

Portobello-Stuffed Pork Roast

Makes 8 servings         1   cup sauce
1             package ( 6 ounces) dried cherries
1/4          cup ruby port wine  or grape juice , warmed , divided
3             large portobello mushrooms , divided
1             medium onion , finely chopped
3             tablespoons , olive oil
6             garlic cloves , minced
1 -1/2      cups solf bread crumbs
1/3          cup chopped pecans
1/2          teaspoon salt
1/4          teaspoon pepper
3             tablespoons plus 1/4 cup balsamic vinger , divided
1             bonelesds pork loin (3 to 4 pounds)
CHERRY PORT WINE SAUCE :
1/2          cup ruby port wine or grape juice
1/2          cup balsamic vinegar
1/4          cup chicken broth
3             garlic cloves , minced
1/2          cup heavy  whipping cream
1)      In a small bowl , combine cherries  and 1/2 cup wine . Let stand  for 5 minutes  . Drain cherries  , reserving wine  ; set  aside .
2)       Chop one mushroom . In a large skittet  , saute onion in oil until tender . Add garlic  ; cook 1 minute  longer . Remove  from the heat . Add the bread crunbs , pecans , salt , pepper, 3 tablespoons  balsamic  vinegar , 1/2 cup cherries  and chopped mushroom .
3)       Starting  about a third in from one side , make a lengthwise  slit in the roast  to within 1/2-inch of the bottom . Turn roast over  and make another lengthwise  slit  ,starting  from about 1/3 in from the opposite side . Open roast so it lays flat  ; cover  with plastic wrap . Flatten to 3/4-inch thickness . Spread stuffing mixture  over meat .
4)       Roll up jelly-roll style  , starting with a long side . Tie pork  at 2-inch intervals  with kitchen string  . Place on a rack  in a shallow roasting pan . Slice remaining  mushrooms ; brush with 1 tablespoon  vinegar  . Arrange around pork .
5)      Bake at 350* for 1 hour  . In a small bowl  , combine  remaining  vinegar  and reserved wine  ; brush  over ork . Bake  for 1 to 1-1/2 hours longer  or until a thermometer  reads 160* . Let stand  for 10 minutes  before slices .
FOR SAUCE :
6)       In a small saucepan , combine the wine  , vinegar , broth , garlic  and remaining  cherries . Bring to a boil  ; cook until liquid  is reduced  by half . Stir in cream ; simmer for 5 minutes  . Serve whit pork and mushrooms .
Tart cherries  and earthy mushrooms come together in a savory stuffing for pork tenderloin . The sauce  ---prepared  with port wine  and balsamic vinegar  --makes every bite even better  . Mmm!