Lemon Custard Ice Cream2/3 cup granulated sugar2 1/2 cups half and half5 large egg yolks (at room temperature)Grated zest of 1 large lemon1/2 cup fresh lemon juiceCombine sugar and half and half in a large saucepan and cook over low heat until sugar dissolves, stir

Pink Stuff1 (20 ounce) can crushed pineapple1 (3 ounce) box sugar free cherry gelatin1 (8 ounce) package small curd cottage cheese 1 (8 or 9 ounce) container Cool WhipMix crushed pineapple in its own juice with gelatin. Simmer for a few minutes. Cool.Stir cottag

Taco Chicken and Rice3/4 cup raw rice (Minute rice is fine) 1 can cream of mushroom or cream of chicken soup 1 soup can milk 1 (4 ounce) can mushroom stems and pieces, drained 1 envelope hot taco seasoning mix 4 6 boneless, skinless chicken breasts, halvedCombi

Orange Orange Cake1/2 cup butter (or margarine)1 1/2 cups granulated sugar1 tablespoon orange peel (grated)2 1/4 cups flour (sifted)2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt3/4 cup water1/4 cup fresh orange juice4 egg whites (beat stiff

Soup Mix14 ounces dry split peas12 ounces barley1 1/2 cup rice14 ounces ring type macaroni12 ounces lentils4 cups dried onionsCombine ingredients and store in jars.To make soup, boil 2 quarts water. Add 1 1/3 cups dry Soup Mix. Salt to taste. Add 1 pound

Cherry Meringue PieuMeringue Crust/u3 egg whites, at room temperature1/4 teaspoon cream of tartar3/4 cup granulated sugarPreheat oven to 275 degrees F.Cut a brown paper bag or parchment paper to fit a round pizza pan. Place a serving plate on the round cut p

Cranberry PizzaSource: iThe Inn at Little Washington Cookbook/i, 1996uPizza Dough/uFlaky croissant dough or any pie dough or    frozen puff pastry enough for 1 (10 inch) puff pastryRoll crust out onto any baking sheet. Find a large bowl and

Pudding Pops1 (4 ounce) package instant pudding mix (any flavor)2 cups milk6 paper cups6 wooden sticks or plastic spoonsPour cold milk into bowl. Add pudding mix. Beat slowly with hand rotary beater until mixture is well blended and creamy. Pour into 6 paper cups. Put

Big Batch Bran MuffinsDon`t gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can

Indian Tacos2 tablespoons olive oil1 pound ground beef4 cloves garlic1/2 teaspoon whole cumin1 teaspoon Mexican oregano2 to 3 tablespoons New Mexico chile powder1/2 teaspoon salt1 cup water3 cups Frijoles de Olla, drained4 Navajo Tacos2 cups mild C

Crunchy Seasoned Oven FriesYield: 16 servings4 eggs3 cups cornflake crumbs6 tablespoons chili powder2 tablespoons garlic salt5 1/3 pounds potatoes, cut into 1/2 inch wedgesLightly beat eggs in a shallow bowl.In another bowl, combine crumbs, chili powd

Spirited Apricot BrieFrom the kitchen of Judy Wilson Arizona1/2 cup apricot jam1 tablespoon grated orange peel1 tablespoon brandy or orange juice1 tablespoon lemon juice1/8 teaspoon ground cinnamon1 piece brie cheese (about 1/2 pound)Thin baguette slices