Cook potatoes in medium pot of boiling water until just tender, about 15 minutes. Drain well, place in large bowl. Combine mustard and vinegar in small bowl. Gradually whisk in oil. Add half of dressing to potatoes. Mix in green onions and dill; season with salt and pepper. Cool completely.

Mix dry ingredients. Add bananas to dry ingredients along with oil, vanilla extract, eggs and crushed pineapple with juice. Stir, but do not beat. Pour into greased 9-inch tube pan and bake at 350 degrees F for about 1 hour 20 minutes.

Preheat the oven to 325 degrees F. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9-inch ovenproof

1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly

Drain and save pineapple juice. Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool. Mix apples and pineapple first, then add custard mixture and cool

Put all ingredients in a small bowl, and stir. Let sit about 10 minutes.

Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently. Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to ski

**Note: Use the Good Seasoning brand Italian or Mild Italian Dressing Mix right from the package. Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries much quicker when pieces are small. Combine Seasoning Paste ingredients (dressing mix, flour,

1. Saute the rice in the butter in a fry pan until the rice is golden brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot and mix well. 3. Cover and cook on low setting (200oF 100oC) for six to eight hours. 4. Spr

Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt. Stir into creamed mixture. Fold in rolled oats and chocolate chips (and raisins if desired). Divide dough by spoonfuls to make 24 cookies, or if you prefer t

1. In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate.&20; 2. To serve, line a large basket with a deep dish or foil. Arrange vegetables and bowl of dip in basket. If

2 TB flour 1 ts salt 1 lemon half 2 artichokes, trimmed of : leaves and stems 1 TB olive oil 1/4 c chopped onion 1 TB chopped garlic 6 c fresh spinach leaves, : stemmed and rinsed 1 c homemade or prepared : bJchamel (cream) sauce 1/2

Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove

Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge.     strongServings:1/strong  

Slide a sharp knife parallel to broad side of mango and against pit; cut off both sides. Place halves cut side up; cut flesh to the skin, but not through, to make 1/2" squares. Gently push up the skin to flare out mango sections; serve with orange wedges.   br

Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and

In small bowl or plastic bag, combine 1/3 c flour and paprika; shake well. Add pork/veal; coat well with flour mixture. In large skillet, heat 1/4 c oil over medium high heat. Add meat; cook until browned. Add 1/2 t salt, pepper and 1 c water. Bring to a boil. Reduce heat; simme

If desired, marinade ribs prior to cooking. Arrange ribs on rack in baking pan. Brush barbecue sauce generously over ribs, covering them thoroughly. Bake at 375 to 400F for 45 minutes, basting frequently with sauce, until ribs are tender and well done.   &nb

Shake mix and potatoes together in plastic bag. When potatoes are coated, add oil, shake/rub to coat. Bake at 425 F. in a single layer on greased baking pan 40 minutes until browned. Serve with Chile Dip. Makes 8 servings (40 pieces) CHILE DIP: Combine sour cream, diced g

1 lb Lamb s liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slice on

Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls. In large skillet, heat oil over medium high heat; cook meatballs, in batches if necessary, for 8 10 minutes or unt

Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. S

Wash and drain mince. Braise in a heavy based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. Add onions and braise until well blended and mixture i

Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, anbout 2 1/2 min

Place all ingred. including onion mix in pan. select light crust & press start.     strongServings: 1/strong  

To the yeast in a larg bowl, add 1/4 c warm water, mix slightly and let stand afew minutes. Add 1 3/4 c warm water and balance of ing. Mix dough with hands til it stays togeter and forms a ball. Remove from bowl onto floured board. Kneed into a ball and return dough to bowl,

Summer Sausage (Mettwurst)From the kitchen of Kevin Taylor, the BBQ Guru1 (2 1/2 pound) pork butt1 1/2 pounds beef chuck1 tablespoon kosher (coarse) salt1 1/2 tablespoons black pepper4 teaspoons Tender Quick3 teaspoons garlic powder1 teaspoon sugar1/2 t

Carrot PattiesI made these two nights ago and they were delightful! Carrots and potatoes seem like an unlikely combination when mixed together, but I am obviously very wrong. I literally learn something new each time I make a TSR recipe. Both of my kids DO NOT like carrots, especially the daughte

Banana Bread Oatmeal3 cups fat free milk3 tablespoons firmly packed brown sugar3/4 teaspoon ground cinnamon1/4 teaspoon salt (optional)1/4 teaspoon ground nutmeg2 cups quick or old fashioned oats, uncooked2 medium size ripe bananas, mashed (about 1 cup)2 to 3

Lemon Zest Cupcakes4 1/2 cups all purpose flour3 cups granulated sugar1 1/2 cups solid shortening1 1/2 cups milk6 eggs5 teaspoons baking powder1 1/2 tablespoons lemon juice1 tablespoon lemon zestPreheat oven to 350 degrees F. Grease cupcake pans or line

Black Magic Cake1 3/4 cups all purpose flour, sifted2 cups granulated sugar3/4 cup cocoa1 teaspoon baking powder2 teaspoons baking soda2 eggs1 cup hot black coffee1 cup buttermilk or sour milk1/2 cup vegetable oil1 teaspoon vanilla extractTo sou

Chicken and Dumpling Casserole1/2 cup chopped onion1/2 cup chopped celery2 garlic cloves, minced1/4 cup butter or margarine1/2 cup all purpose flour2 teaspoons granulated sugar1 teaspoon salt1 teaspoon dried basil1/2 teaspoon pepper4 cups chicken broth

El Charro Cafe MachacaSource: El Charro Cafe Tucson, Arizona3 quarts water1 (4 to 6 pound) roast (eye of round, brisket    or chuck), cut into 3 inch cubesJuice of 2 limes3/4 cup pur?e garlic1/3 cup olive oil1 cup chopped fresh roasted Anah

Rainforest Cafe Rasta Pasta1 (8 ounce) box bow tie pasta1 teaspoon chopped garlic2 tablespoons olive oil1 cup chopped fresh spinac cup broccoli florets1 medium red pepper, roasted1 cup grilled chicken, sliced into 1/2 inch wide pieces1 cup prepared Alfredo s

Crockpot Robusto Chicken2 4 boneless, skinless chicken breasts1 bottle Seven Seas Robusto Italian dressing1 (16 ounce) bag egg noodles4 ounces sour cream1/2 cup Parmesan cheesePlace chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW FOR

Milky Way Dream Bars24 Milky Way� Miniatures 16 full sheet graham crackers, crushed (1 3/4 cups crushed) 1/2 cup granulated sugar 1/4 teaspoon cinnamon (optional) 1/2 cup (1 stick) melted butterPreheat oven to 350 degrees F.Combine crushed graham crackers, s

Jiminy Cricket Cookie SuckersSource: Recipe by Kitty a href="http://www.strainedpeas.com/"http://www.strainedpeas.com/a used with permissionMakes: 2424 whole Oreo Double Stuff Cookies24 lollipop sticks1 pound dipping chocolate or almond bark1/2 teaspoon

Chocolate Cream Puffs1/2 cup flour1/4 teaspoon salt1/2 cup water4 tablespoons butter3 eggsStir the flour and salt into a small mixing bowl. Set aside.In a saucepan, melt the water and butter over moderate heat, then bring to a boil and remove from the heat i

Raspberry Glazed HamSource: iBest of Country Cooking/i1 (8 to 10 pound) boneless ham, fully cooked1/4 cup apple juice or dry white wine2 tablespoons lemon juice2 teaspoons cornstarc/3 cup seedless raspberry jam, divided1 tablespoon butterScore ham