Preheat oven to fairly hot, chop all veggies and put in an oven bag. Mix soup packets with water, pour onto veggies and seal bag. Put in oven for approx. 30 mins or until veggies are tender.

Chop vegetables into small pieces. Saute garlic cLoves in olive oil, briefly. Add vegetables and lightly cook, leaving them a little crunchy. Add vegan white wine and simmer for a few minutes. Serve over linguine, or pasta of choice. Sprinkle with soy grate

Mix all ingredients except chicken breast halves in large glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours. Set oven control to broil. Spray broiler pan with nonstick cooking spray. Place chicken in pan. Broil chicken wit

Spread onions in bottom of a lightly greased 13x9 inch (33x23 cm) glass baking dish. Arrange chicken on top. Stir curry powder into the jar of Oriental Sauce, and then pour sauce over chicken breasts. Bake, uncovered at 375F (190C) for 40 45 minutes, or until chicken is no

Preheat the oven to 325 F. Spray a 9" square pan with a non stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour in

Preheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix

Drain and rinse chick peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, u

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions o

Traditionally the heart shaped moulds were made of wicker; now china ones are used. If you decide to use cream cheese, make sure it is unsalted. Press the cheese through a fine sieve into a mixing bowl and stir in first the double cream then the sugar. Beat until light and

Contributed to the echo by: Mark Drake Mark s Quick and Dirty Peach Cobbler In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan, or teflon pan, spread peaches evenly in bottom of pan, spread cake mix evenly over the top of peaches, dot with pa

Place broccoli in well greased 9 X 13 pan. Cut chicken in large pieces and spread over broccoli. Spread 1/8" pieces of cheese over entire pan. Mix soup with salad dressing and spread over cheese. Sprinkle sliced water chestnuts over top. Bake 55 minutes at 350F. Cover top

STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the

In a deep skillet or Dutch oven, heat oil hot, sear roast on both sides. Add onion and chiles, turn roast to cover fully with chiles and onion. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2

Pound the chicken breasts down to a 1/4 inch thickness. In a large glass bowl, make the marinade by mixing together the butter and hot pepper sauce. Add the chicken into the marinade, turning to coat; cover and refrigerate 15 30 minutes. Preheat the oven to

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30 minutes and add the vegetables, oil and seasoning Cook for 45 60 minutes until the vegetables are tender. Serve. Posted by Kaz Dunkley     strongServings:2/strong

Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and

Steam the French beans until just tender, about seven minutes. Put all the beans and chick peas into a large salad bowl. Mix together the dressing ingredients and pour over the beans. Toss to mix together. Allow to stand for one hour to let the flavours mix before serving.

Soak bread in water and squeeze dry. Saute onions and celery until tender, add mushrooms, chestnuts and nuts and saute for about 1 min. Mix with bread and grated potato. Season well. Add two beaten eggs blend well.     strongServings: 1/strong

Sift the first five ingredients together. Add the oats, molasses, melted shortening and milk. Mix thoroughly and add the raisins. Pour into a large greased loaf pan. Let it set for 20 minutes then bake about 1 hour at 350F. Note: The rolled oats may be ground with a rolling

"Rolling in Dough" Biscuits3 cups all purpose flour1 1/2 tablespoons baking powder1 teaspoon baking soda1 teaspoon salt1/4 cup butter or margarine1 (16 ounce) carton sour cream3 cups (12 ounces) shredded Cheddar cheese2 jalape?o peppers, seeded and d

Green Beans Anyone Will EatHow many of you know your green beans are good for you, but you just can`t handle the smell. I love green beans, but before I can get them to my mouth the smell of the cooked green beans does something to my stomach. So quite a few years back when I cooked for a learnin

Pear Butter7 or 8 large Bartlett pears, peeled, cored, and cut into chunks1 1/2 tablespoons lemon juice1 1/2 cups granulated sugar1 teaspoon cinnamonCombine all ingredients in slow cooker (crock pot) and stir. Cook on HIGH until pears are very tender. Mash or beat with an elect

Tons of Lemon Coffee CakeSource: Seattle TimesLemon Pecan Streusel (recipe follows) 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 pound (1 stick) salted butter 1/4 cup finely minced lemon zest1 cup granulated sugar 3 eggs

Chocolate GlazeMelt 2 squares sweet or semisweet chocolate with 1/2 teaspoon butter. When cool, drizzle over Marshmallow Frosting or plain cake.

Gourmet Chocolate Covered Caramel Apples4 crisp apples, firm, unbruised and WITH STEMS,    each weighing 6 1/2 to 7 ounces12 ounces soft and fresh wrapped caramels1 tablespoon plus 2 teaspoon hot water12 ounces good quality chocolate (milk, semisweet, orbr

Crab and Shrimp Casserole1/4 cup butter1 pound fresh mushrooms, sliced5 tablespoons flour2 cups light cream1/4 cup sherry2 cup mayonnaise1/2 cup minced parsley1/2 cup scallions, chopped3 cups bread crumbs1 pound crab, well cleaned1 pound shrimp, co

Basil Shrimp4 servingsGail`s Notes: This was given to me by my friend Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn`t watch him."2 1/2 tablespoons olive oil1/4 cup butter, m

Asparagus with Almonds2 tablespoons sliced almonds4 teaspoons olive oil, divided1 pound fresh asparagus, cut into 2 inch pieces1/4 cup water1 teaspoon granulated sugar1/4 teaspoon saltDash pepper1 teaspoon lemon juiceIn a skillet saut? almonds in 1 teaspoon oliv

Fruity Gelatin Popsicles1 small box gelatin2 cups boiling water2 cups fruit juiceDissolve gelatin in boiling water. Add juice and pour into Popsicle molds. Freeze.Makes 16 to 18 average size Popsicles.

Reese`s Cup TartsMakes 4 to 5 dozen.1/2 cup butter1/2 cup peanut butter1/2 cup granulated sugar1/2 cup brown sugar1 egg1 teaspoon vanilla extract1 1/2 cups all purpose flour1 teaspoon baking soda1/2 teaspoon saltReese`s miniature peanut butter c

Ric`s Cafe Cornish Game Hens Chaparral4 hensuMarinade/u1 cup salad oil1 teaspoon Worcestershire1 tablespoon paprika1 tablespoon lemon juice1 teaspoon salt1 clove garlicuGlaze/u1 (8 ounce) jar prickly pear jellyMarinate hens for 1 hour.

Firecracker Barbecue PorkServes 6 to 8.1 (2 pound) boneless pork loin roast 3/4 cup barbecue sauce 1/3 cup orange marmalade 1/2 teaspoon hot pepper sauce 1/2 teaspoon grated horseradish (optional)Season roast with salt and pepper; place over indirect heat on

Manhattan Clam Chowder3 slices bacon2 celery stalks, finely chopped3 medium onions, finely chopped4 small potatoes, diced2 carrots, diced1/2 teaspoon dried thyme leaves1/4 teaspoon black pepper1/8 teaspoon Louisiana Hot Sauce or to taste1 pint minced clams

Ferraro`s Farfalle Aragosta1 shelled lobster tail (4 ounces)1/4 cup lobster meat1/4 pound cooked bow tie pasta1/4 cup lobster stock1/3 cup heavy cream1 ounce brandy1 teaspoon minced shallots2 ounces green peas2 ounces sun dried tomatoesSaltPepper2 table