Monday, October 24, 2011

2-10. Diane's Italian Green-Olive Salad (G, V)

    I loved it when my dad drove our family to the Italian district in Chicago. Mother would stand at the counter and pick out things like provolone cheese, cannoli and prosciutto.
   Italian olive salad was also always on her list. The savory flavors of olive salad companioned with crusty breads, thick sandwiches or a variety of meats was a taste-bud delight.

   While trips to the city were infrequent, deli counters at local grocery stores began to sell similar Italian olive salads. Unfortunately, the flavors were not exactly the ones I remembered.

   If necessity is the mother of invention, I felt inspired and took on the challenge to figure out how to make my own version of Italian Olive Salad.

  I combined ingredients as I remembered them and allowed the salad to marinate. When I lifted the lid  from the olive container the fragrance was amazingly familiar and a taste of the olives told me that I had hit the mark! 

   This combination of herbs and olives will fill your kitchen with a bouquet of fragrant aroma just like the Italian delis of my childhood.





Diane’s Italian Green-Olive Salad





2 C large whole green olives, with pits (smaller olives may be used), drained - reserve liquid
2-3 ribs celery, coarsely chopped
1-2 cloves garlic, crushed
Olive oil, extra virgin
Pepper blend
Basil
Oregano

Put olives in a plastic bag and crush, (whack), them with a rolling pin or board. The olives should be slightly split. Pour crushed olives into a bowl and mix in about 1/4 C olive oil, 1/4 C reserved olive liquid, the celery and garlic. Mix well. Add pepper blend, dried basil and oregano to taste. (It is better to add less seasoning…more can be added later if necessary). Mix well. Pour into a container with a lid. Refrigerate. Periodically, rotate  or shake container so mixture is well coated with the oil and seasonings. If oil congeals, let salad sit out at room temperature for a few hours. Marinate olive mixture for 3 days before eating.



(Be mindful of the pits!)

This salad is wonderful as a side dish with sandwiches, chicken, or with a fresh piece of crusty, bread. The flavored olive-marinade is to-die-for!




*Note: The salad pictured above was made with small olives. Here in the Ozarks, large green olives with pits are impossible to find. I had to buy the pictured olives in the St. Louis area. They taste the same as larger olives, but the salad is more satisfying to eat if jumbo-sized olives are used. Pitted olives do not taste the same.

Saturday, October 15, 2011

2-9. Chocolate-Mint Cupcakes (V, G)

The print-ad for chocolate-mint cupcakes caught my eye. The little dessert cakes with dark chocolate drizzled across minty-green icing and topped with chocolate cookie flags, would be beautiful to make.




I bought the ingredients - unfortunately, months of super-hot summer weather kept me from turning on my oven to bake anything. I did not abandon my hope to make minty cupcakes, but as I waited for the inevitable cool down, I ate a box of the chocolate mint cookies. With each bite, I thought about how great the chocolate mint cookies would have looked on those fancy
cupcakes.




This went on for months until it became embarrassingly evident that I had probably consumed more than a dozen boxes of cookies.







In mid-October the weather cooled - the cupcakes were baked and decorated. Kind of a delicious/ anticlimactic ending to a long, hot summer. The big question now is, will I stop buying those cookies?




Chocolate-Mint Cupcakes











1 box chocolate cake mix - gluten-free
Water
Eggs
Oil
 
Mint frosting, tinted green
Chocolate, mint cookies, cut in half (gluten-free_
1/2 Cup semi-sweet chocolate chips
Shortening
 
Mix cake mix according to box directions and fill cupcake papers 1/2 full. Bake according to directions and cool baked cupcakes on a wire rack.

Make frosting, tint light green and add peppermint flavoring to taste.
 
Frost cupcakes with a spatula or pipe icing  to cover top of cupcakes attractively. Stand cookie halves, cut side down,  in the center of each frosted cupcake.
 
Put 1/2 Cup semi-sweet chocolate chips in a microwave safe dish. Melt on high for 30 seconds. Stir and continue at 10 second intervals if necessary until melted. Add 1 tsp of shortening and stir into hot chocolate.
 
Dip fork tines into hot chocolate mixture, and fling the chocolate back and forth over the cupcake tops to make an attractive presentation. Allow the chocolate to harden before serving.
 
Makes 20-24  cupcakes.

Monday, October 3, 2011

2-8. Quadruple Berry, Apple-Rhubarb Pie (V)

Some years ago, the Pillsbury television ad said, "...nothin says lovin’ like something from the oven." Although the ad ran during the volatile 60s, it became an immediate favorite. After all, who doesn’t love fragrant aromas wafting from their oven?

I enjoy my kitchen and showed my love for family when I turned out savory foods and baked good  especially for them.

I thought of wonderful family times as I put the recipe for Quadruple Berry, Apple-Rhubarb Pie together. My inspitration came from a Schwan's pie which was actually a  triple-berry apple-rhubarb pie - it was one of the best pies I had ever tasted with its wonderful crust, sweet fruity interior and an sweet vanilla icing.

I added a fourth-type of berry and my crust was folded. A two-crust recipe allows for two pies to be made, if desired.

(The pie filling recipe  may be cut in half and the crust may be formed like a traditional two-crust pie to make one pie).

Quadruple-Berry, Apple-Rhubarb Pie







Pie crust for 2-crust Pie
(Pie crust and pie crust secrets, Blog recipe #16)


2 C granulated sugar
2 T cornstarch
½ C flour
2 C frozen rhubarb, defrosted and drained
3 C mixed berry blend, frozen
1 C raspberries, frozen
3-4 C apple slices, frozen, thawed and broken into pieces
2 C strawberries, frozen
2 T orange juice

4 T butter or margarine

Vanilla icing (optional)

Preheat oven to 425 degrees. In a large bowl, combine granulated sugar, cornstarch and flour. Add all berries, thawed apple piecs and drained rhubarb; mix well. Add orange juice and mix well.

Roll out half pastry for each pie. Place rolled dough in 2-pie plates. The dough should hang off plate edges. Place half of the filling in each plate. Dot with butter. Bring up edges of dough and gently lay onto the top of the filling toward the center. Bake until fruit is tender and crust is browned (about 50 minutes). If crust is browning too much, lay a piece of foil on top for the remainder of the baking time. Remove finished pies to cooling racks.

Optional: Drizzle cooled pie with vanilla-flavored icing. Slice and serve




Friday, September 30, 2011

2-7. Strawberry-Rhubarb Coffe Cake (V)





I have always been fascinated with the rhubarb plant with its giant, inedible leaves and thick, juicy stems. It is a gardener's friend because rhubarb is one of two vegetable plants that return season after season. (Asparagus is the other one).



Rhubarb, although actually a high-calcium, tangy-tasting vegetable, has been categorized as a fruit because most rhubarb recipes contain sugar.


The most famous use for this flavorful stalk is to companion it with strawberries in a pie. Rhubarb is affectionately called the "pie plant".



The recipe for Strawberry-Rhubarb Coffee Cake is deliciously flavorful as well as colorful. It makes a wonderful addition to breakfast or brunch. It also gives me another reason to love this fruit!






Strawberry-Rhubarb Coffee Cake






Fruit Layer:

1 ½ C fresh or frozen (thawed), rhubarb, 1-inch pieces
8 oz frozen, sliced strawberries, thawed
½ C sugar
2 ½ T cornstarch



Batter:

1 ½ C flour
½ C sugar
½ tsp each baking soda, baking powder and salt
pinch of cinnamon
1 stick butter or margarine


½ C milk
1 egg, beaten
½ tsp almond extract

Topping:
1/3 C sugar
2 T flour
2 T butter or margarine
2 T coconut, flaked





Combine the strawberries and the rhubarb in a small saucepan. Heat on medium for about 5 minutes. Chop rhubarb pieces in half. Combine the sugar and the cornstarch well and add to the fruit mixture. Cook and stir until mixture is thickened. Cool.



In a large bowl, combine next 6 ingredients. Mix well. Cut in the ½ C butter with a fork until the mixture is crumbly. In another bowl, combine the milk, egg and almond. Beat well. Add this mixture to the dry ingredients. Stir until moistened. Spread the batter in a greased 8x8 baking pan. Spread the cooled strawberry filling evenly over the batter. In a small bowl, combine the sugar and flour. Cut in the butter until crumbly. Add the coconut and mix evenly. Sprinkle the topping mixture over the fruit mixture.



Bake 350 for 40 minutes or until evenly browned on top. Remove and cool before serving. Makes 9 serving squares.


Tuesday, September 6, 2011

2-6 Parmesan Green Beans

While I do support the idea of having dried, canned and frozen food-storage on hand for emergencies or difficult economic times, fresh food will always have center stage on my menu. I love it when I pick fruit and vegetables from a bin and take them home for immediate use...that is the best!

Although the end of summer means less of that fabulous local garden abundance, at a recent September  farmers' market, I was able to find beautiful tomatoes, green beans, cucumbers and summer squash still in good supply. I greedily loaded bags with these fresh items, and could hardly wait to take them home to begin another taste adventure.

Some of the tomatoes were destined to become fresh tomato sauce and others were sliced or chopped to garnish egg dishes, sandwiches and other vegetables. What wonderful taste sensations!

My favorite culinary creation, however, was comprised of steamed, fresh green beans with butter served over a satisfying Parmesan pasta and topped with chopped tomato. Not only were the colors amazingly inviting, but the wonderful combination of flavors surprised even me...so simple...so delicious.


Parmesan Green Beans For Two







Fresh green beans, stem end removed
Fettuccine  or (homemade egg noodles, recipe #255)
Butter or Smart Balance Margarine
Parmesan cheese, freshly grated
Fresh tomato, chopped
Pepper blend

All quantities for this recipe are according to the appetite of those served.

Wash and remove stem end of beans. Steam gently until crisp tender. Meanwhile, cook desired amount of fettuccine according to package directions. If using homemade noodles, cook in boiling, salted water until al dente…do not over cook.

Coarsely chop 1/2 C of fresh tomatoes per serving.

Drain cooked pasta and add 1-2 T butter per serving. Toss to melt butter and coat pasta evenly. Sprinkle with freshly grated Parmesan cheese and pepper blend; mix gently. Drain beans, add butter and toss to coat evenly. 

Place buttered, seasoned pasta on plates; top with buttered green beans and finish off with chopped tomatoes. Garnish with additional Parmesan cheese if desired. Serve immediately.

Monday, May 23, 2011

2-5 Shrimp Kabobs with Coconut-Cilantro Rice

Drive past any large hardware supply store in the spring and you will see neat rows of charcoal and gas grills standing in close formation. The choices are amazing and so are some of the prices. High-end gas grills can be priced around $2,500 and feature options such as stainless steel, six burners, side burners, rotisseries, smoker boxes, sear stations and infrared heat. While I can appreciate the complex engineering of such grills, I often wonder what food is actually being prepared in these over-the-top cookers that would warrant spending that much money.

As the one who has always performed the grilling chore in my home, I have come to the conclusion that less is more! All I want my grill to do is heat up quickly, cook evenly and be economical to operate. If it cleans up easily...that is also a plus.

My new gas grill cost less than $200 and has side shelves that fold down. Since space is limited at our condo, this slender grill fit right in with our lifestyle. My new grill is well built and I love any mealtime reason to use it...such as today's lovely shrimp kabobs. The shrimp are giant-sized and were cooked to perfection...in the shell. (Smaller shrimp often become tough and dry when grilled).

Shrimp Kabobs



How to grill perfect shrimp: with scissors...first cut a slit  in the shell from the head end to within one-half inch of the tail. Remove sand vein; leave on shell. Slide a pre-soaked wooden skewer through the shrimp lengthwise. Add other vegetables and fruit if desired.

Heat grill to 350 degrees. Spray one side of shrimp and vegetables with cooking spray and place, greased-side-down on heated grill. Close lid and cook for 2 minutes. Lift lid. Spray top side of food with cooking spray and turn over; close lid. Cook for 2 minutes. If shrimp are very large, they may need to be cooked for 2 more minutes (turn shrimp for this added time). Otherwise, removed skeweres to a plate and serve with lemon wedges.

Diane's Coconut-Cilantro Rice



Coconut Cream
Coconut, shredded
Cilantro, chopped (optional)
Rice, cooked

Place 1 C of hot, cooked rice in a bowl, add 1-2 T coconut cream, 1 T coconut, and 1 T cilantro. Mix well, garnish with pineapple pieces if desired and serve. Recipe may be increased.



Tuesday, April 26, 2011

2-4 Pressure Canning Spaghetti Sauce, 2-5 Easy Spaghetti Soup for Two

 As a child, I  thought it was amazing that anyone could actually preserve their own food by canning since everything we ate came from stores. Even though my mother had grown up watching her own mother can many foods, she never canned any food for us.

In addition to all the work involved in canning, perhaps my mother was put off by her recollection of stories of women whose pressure canners malfunctioned. She told us about the canner lids that blew off which impacted faces, tore off fingers and scalded skin...it was enough to scare me out of ever wanting to use a pressure canner.

When I had four young children to feed and a large garden, however, I did venture into the safe world of water-bath canning...a process that  may only be used for high-acid fruits and vegetables. It was tiresome work, but the resulting jars of goodness used to fill my pantry like summer gold. .

Years later, as an empty-nester living in rural Missouri, I made friends with a group of wonderful Mennonite people and one of them, a dear woman named Emma, volunteered to show me how to use a pressure canner...she assured me that the process was quite easy and that today's canners were very safe.

One summer afternoon, I helped Emma prepare green beans and jars for my canning lesson. I could not believe how easy it really was. The jars did not need to be sterilized...the packing was almost effortless and only about and inch and a half of water was needed to pressurize the canner. We set the canner on the burner, loaded it with jars, sealed the lid, turned on the heat and waited for the pressure regulator weight to jiggle and then adjusted the heat to maintain the correct pressure. Timing was easy and the unit was not moved or opened until it had totally cooled. The jars of beans came out beautifully and neither of us was scalded or maimed and we both had all of our fingers!

Since that day, I have pressure canned beans, carrots, zucchini, corned beef, chili sauce and spaghetti sauce. I have loved preserving some of the foods that make up the flavors of my life...

Pressure Canning Spaghetti Sauce




1 ½ quarts homemade spaghetti sauce with ground beef (Post #41)
6 pint jars
6 lids
6 bands

Pressure canner

Water



Put 1 ½” of water in bottom of pressure cooker, add rack. (Canner lid edge should be lubricated lightly following manufacturer’s directions). Place pot on largest burner.

Cook spaghetti sauce and keep warm or hot; meanwhile prepare jars, lids and bands by washing with hot water. Set clean, empty jars on a paper towel. Place a jar-funnel in jar and fill clean hot jar with sauce; leave 1” of head space. Remove funnel and place lid on top of filled jar. Seal tightly with band. Place jar on rack in pressure canner. Fill remaining jars and place inside cooker.

Place lid on top of pressure canner and seal according to manufacturer’s directions. Place regulator weight on top of vent pipe on 10 # pressure. Turn up heat and watch gauge. When gauge reaches 240 degrees F, weight regulator will jiggle. Adjust heat to maintain heat level. Cook for 75 minutes. Turn off heat after cooking time is up. Do not move canner. Let unit cool down. Carefully remove weight with a pot holder. Steam may escape. When pot is cold, unfasten lid and remove jars. Set jars on a towel and wipe off. Make sure all lids are sucked downward…this indicates a good seal. When contents are cold, remove the bands. Wipe edges if necessary. Store as you would any other canned food.

Easy Spaghetti Soup for Two




1 C left over spaghetti sauce
1 C chicken broth
Thin, cooked spaghetti
Parmesan cheese, finely grated

Combine broth and spaghetti sauce. Add more broth if necessary to bring mixture to a lovely consistency. Heat gently. Add hot pasta to two serving bowls. Ladle soup over each serving. Garnish with finely grated Parmesan cheese. Serve.

Thursday, April 14, 2011

2-3 Spring Rolls

Spring rolls are like a dainty cousin to the more familiar egg roll. The spring roll skin is very thin and crisps up quickly when deep fried. Traditional spring rolls contain less filling than an egg roll and are, consequently,  less filling to eat. Many types of ingredients may be used to fill a spring roll and in their many countries of origin, these rolls are served as a springtime appetizer.

Most oriental restaurants feature egg rolls and sometimes spring rolls as menu items. The fillings for both should be a tasty, savory vegetable mixture and may include meat or seafood pieces; the exterior is a crisp, fried wrapping. Nothing is quite as wonderful as biting into a crisp, hot egg or spring roll that has been dipped into one of the traditional sauces – mustard, sweet ‘n sour, or soy.

Spring rolls are actually easier to make than egg rolls because they are smaller and the wrapping does not degrade as easily by moisture from the filling before frying. I make the filling a day or so ahead of time and refrigerate it until it is needed.

This tasty treat may be served as a traditional appetizer or, if you love them as much as I do, as the entrée.



Spring Rolls






¼ C celery, finely chopped
2 T carrot, finely chopped
2 green onions, finely chopped
1 C bean sprouts
2 T green pepper, finely chopped
½ C cooked chicken, finely chopped (beef, pork or seafood may be used)
2 T melted margarine
1-2 T smooth peanut butter
Pepper blend and salt to taste

8 spring roll skins

Oil

Prepare vegetables as indicated and mix well in a bowl. Add bean sprouts and margarine, mix gently but thoroughly. Mix in peanut butter until well blended. Add chicken and mix well. Salt and pepper to taste. Cover and refrigerate until needed. (Chopped water chestnuts may also be used in filling).

Heat at least 2 inches of oil on med-high heat in a pot to 375 degrees. Use a deep-fry thermometer.

Meanwhile, peel off one spring roll skin from stack and place on a flat surface with one corner nearest you. Spoon 2 T filling in a horizontal line at one end of the skin.






Fold nearest corner over filling and tuck under slightly.








Fold both side corners toward the center.








Continue rolling toward the farthest corner. Moisten last two inches of edges and finish the roll.







Place finished roll aside and continue with remaining skins. Check oil temperature. If it is too hot, remove pot from burner to bring the temperature back to where it should be. With tongs, gently lower one or two rolls into the hot oil. When one side is lightly browned, turn roll over. If spring roll will not stay rolled to second side, press roll gently down under the oil with tongs to complete browning process. Remove from oil and drain on paper towels. Serve with dipping sauces. Makes 8 spring rolls.





Dipping sauces: Brown mustard, sweet ‘n sour sauce, cranberry sauce, soy sauce.





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Friday, March 18, 2011

2-2 Calamari for One

The first time I tried calamari, was after someone had ordered it as an appetizer for our table of diners. I loved its flavor and I also loved the sauces that came with it. Each dipped bite was satisfyingly crunchy on the outside and tender-chewy on the inside.

These days, if I am presented with the opportuity, I will order calamari as an entree...for myself...no sharing. If I am lucky, the plate of breaded circles will be out-of-this-world delicious! On the other hand, some who have served calamari to me have failed miserably to provide what they promoted.

I do remember that the worst calamari I ever ate was in Rome, Italy. My husband and I had landed, checked into our hotel and set out to find local food. I expected that part of the world to have wonderful, fresh and properly prepared seafood. The calamari brought to me was heavily breaded and soggy. The bands of squid inside were the thickness of tiny rubber bands...I was shocked and quite angry to have been cheated like that.

The best calamari I have ever eaten, on the other hand, came from a little Italian restaurant located in West Dundee, IL, called Francesca's. Tha calamari was perfection. (The restaurant is a chain with a heavy presence in the Chicago area. There are also locations in California and Arizona).

If you love calamari and want to enjoy a plateful at home, the recipe below is wonderful and takes little time to prepare. The breading is the same one I used for Fried Green Tomatoes # 1-137. Seasoning may be adjusted per taste preferences.






Calamari for One



6 oz. frozen calamari rings (freshly cut rings may be used if available)
1/2 C milk
1/2 C all purpose flour
Salt, pepper blend, paprika,
Seasoning
1 egg, beaten
1 C Panko bread crumbs
Canola oil

Newman's Marinara Sauce (other sauces may be used)

Pour 3 inches of oil in a small pot (or use a deep fryer as directed); heat on med hot to 375 degrees. Use a frying thermometer.

Thaw frozen calamari rings by running them under water; drain on paper towels. Put 1/2 C milk in a dish, 1/2 C flour in a second dish, beat an egg in a 3rd dish and put the crumbs in a plastic bag. Season the flour with salt, paprika and a good pepper blend; each, to taste. Place drained rings in milk and coat evenly. Lift rings out with a fork and place in flour; toss rings gently to coat lightly. Remove rings with tongs and place in beaten egg. Stir gently to coat evenly. Use tongs to place rings in bag with Panko crumbs. Holding top of bag closed, shake contents gently. When oil reaches 375 degrees, place 3 coated rings in hot oil. Turn once until lightly browned on all sides. Cooking takes 1-2 minutes. Do not overcook or rings will be tough and rubbery.

Remove browned rings to drain on paper towels and continue with remaining rings. Do not overcrowd pot. Watch oil temperature, remove pot from heat intermittently if temperature rises too high; return  pot to burner as necessary. Serve with lemon wedges and sauce if desired.



Monday, March 7, 2011

2-1 Lemon Egg Drop Soup

I love making my own chicken broth. Not only is it an easy way to stretch a food budget, but homemade broth can be more flavorful than a commercial brand. I make my broth using the bones, leftover meat and skin from any whole chickens I have roasted or purchased. Whatever seasoning was used in the preparation of the poultry, will flavor the broth slightly and makes each batch unique and special.

The recipe I developed for Lemon Egg Drop Soup is a flavorful combination that came together with on-hand ingredients. By spooning the soup over hot rice, this soup becomes a satisfying entree instead of a less filling pre-dinner course.

(The lemon peel can be grated easily and efficiently using the trick in post #223).



Lemon Egg Drop Soup



3 C chicken broth
Fresh spinach
Grated peel from one lemon
2 green onions, chopped
1 egg, beaten
Salt and pepper (optional)
3 C cooked rice (optional)





Add chicken broth and grated peel to pot on medium-high heat. When broth comes to a simmer, add desired amount of cleaned spinach leaves. Cook gently until spinach is wilted. Carefully pour beaten egg in a thin stream, stirring to separate and break up slightly. Immediately, remove pot from heat. Taste and add salt and pepper to taste, if desired.

Put a cup of hot rice in each bowl and ladle soup mixture carefully over the rice. Sprinkle each serving with chopped green onion. Serve immediately. Serves 3.

Monday, February 28, 2011

260. Duck a L'Orange, Dinner for Two

I was about seven years old when my dad and I drove into town and stopped at a pet shop where chicks and ducklings were on display. We went inside the store and, when my dad and I left, there were three of us...my dad had actually bought a duckling for me! I never asked him why he made this out-of-character purchase, but I think we were both glad that my mother was somewhere else when we drove up the driveway.

I fed and watered my new little friend, Fluffy, every day and kept his cage clean. That duck followed me everywhere and I was equally attached to him.We spent a happy, blissful summer together, but when fall came, my mother decided that he had to go. It was a very sad day for me when I had to leave my dear little duck at a farm.

In spite of that childhood experience, all poultry, including duck, was fair game for my dinner table. When I discovered the recipe for Duck a L'Orange, I knew I had to try it. The orange sauce, which is the main part of this recipe, must have  been created by a master chef...it makes this dish an elegant and special dining experience.

Note: While the sauce recipe is more complicated than most family fare, it is well worth the effort to make for a special, dinner-for-two. Remove skin from duck before eating and have plenty of napkins on hand if the half-duck servings are to be plated. An easier way to serve this meal is to remove the meat from the bones prior to serving.




Duck (Canard) a L’Orange




3-4 lb domestic duck
4 tsp sugar
Salt and pepper
2 T red wine vinegar
1 unpeeled orange, quartered
1 T dry red wine
Duck neck and giblets
1T cornstarch
2 C beef broth
2 tsp orange liqueur
1 orange
2 Dashes of bitters
1 C water


Rinse bird; pat dry. Prick skin well all over with fork so fat will escape while it bakes. Season bird cavity with salt and pepper; place quartered orange inside. Set the bird, breast side up, on rack in a shallow roasting pan. Roast, uncovered, in a 375 degree oven for about 1 ½ hours. Raise temperature to 425 degrees; roast 10 minutes more. (To reduce splattering, suction grease out of roasting pan with a baster as needed).

About an hour before serving, combine neck and giblets and beef broth in a saucepan. Simmer for 30 minutes uncovered or until drained stock measures 1 cup. Preserve stock and discard giblets and neck.

Cut peel from 2nd orange; slice peel into julienne strips with sharp knife (remove white membrane). Section orange pulp and set aside. Simmer peel in the 1 cup water for 15 minutes; drain.

 In saucepan, combine sugar and vinegar; cook and stir to a thick syrup, do not burn. Immediately, remove from heat and stir in ¼ cup duck stock. Simmer 1 minute, stirring until combined. Add remaining stock. Stir together wine and cornstarch; add to mixture. Cook and stir until thickened and bubbly. Add orange sections, cooked peel, orange liqueur, and bitters. Heat to boiling. (The bitters are very important to the flavor-blend ...do not omit!)




 Split roast duck lengthwise and place on serving plates. Top with orange slices and divide  sauce over each bird half. Makes 2 servings.

Recipe Index - Food Memories by Diane Siracusa

Daily recipes are pulled from the following 5 groups.

1. meat/fish 2. pasta/veg/fruit 3. bread/pastry 4. soup/salad/dessert 5. eggs/easy

G - Gluten-free  V - Vegetarian (may include cheese/or eggs)

Recipe Post #

Almond-crusted Bass (G)
Almost Heath Bars, Toffee (GV) 249
Alaskas, Little Orange (GV) 159
Ambrosia, Diane's
Appetizer, Oriental Finger Food 155
Apple Cinnamon Loaf (V) 239
Apple, Cranberry Crumble  (V)183
Apple Cranberry Relish (V) 178
Apple Crisp (V) 143
Apple English Muffin, Broiled 125
Apple, German Pancake (V)168
Apples, Maple Nut (GV)180
Apple Rhubarb, Quadruple Berry Pie (V) 2-8
Apple Roll (V) 213
Apples, Sauteed  (GV) 142
Apple Scones (V) 238
Apple Squares (V) 138
Apple, Grilled Swiss Cheese Sandwich (V) 218
Apple Tarte Tatin (V) 157
Armenian Pita Bread (V) 34
Artichokes (GV) 62
Artichoke, Chicken Festiva (G) 2
Asparagus, Creamed on Toast (V) 87
Asparagus, Sautéed-steamed 42
Asparagus Soup, Cream of (GV) 57
Avocado Cucumber Salad (GV) 209

Bacon, Cheese French Bread 109
Bacon, Liver and Onions  241
Bacon Potato Patties (G) 22
Bacon-tied Potatoes with Onion (G) 192
Back of the Burner Beans (G) 32
Baked Rice with Vegetables (GV) 236
Baked Sweet Potato Fries (GV) 256
Baking Powder Biscuits (V)73
Banana Bread (V) 8
Banana, Chocolate Orange Crepes (V) 113
Banana-Pineapple Spelt Crepes (V has eggs)
Banana Pancakes with Pecans (V)153
Banana Fluff (GV) 115
Barbecue Sandwich, Sloppy Joe 31
Barbecued Chicken in the Oven (G) 11
Barbecued Pulled Chicken (G) 95
Barbecued Steak, Teriyaki Style (G) 116
Bars, Almost Heath (toffee) (GV) 249
Bars, Mincemeat Fruit and Nut  (V)133
Bars, Peanut Coconut (V)164
Bars, Pecan Brickle (V) 229
Bars, Praline Cookie 40
Bars, Praline Cookie - Deluxe (V) 148
Basmati Rice, Perfect (GV) 30
Bass, Almond-crusted (G)
Bean Salad, Hot (GV) 154
Beans and Rice Taco  (GV)227
Beans, Back-Burner (G) 32
Beans, Butter and Cabbage Soup (G) 139
Beans, Garlic Green Beans with Red Pepper (G) 177
Beans Parmesan, Green (V) 2-6
Beans, Red and Rice (G) 86
Beef, Corned and Cabbage (G) 6
Beef, Corned and Cabbage Soup (G) 243
Beef, Crunchy Turnovers 20
Beef, Filet Mignon (G)
Beef, Italian  (G)1
Beef, Pot Roast, Electric Skillet (G)
Beets, Pickled (GV) 112
Berry Quadruple, Apple Pie (V) 2-8
Beverage, Pineapple-Lime Refresher (G,V)
Bee-Bim Bop, Diane's Easy Version (G)
Birds, Pork 201
Biscuit, (3) Baking Powder Recipes (V) 73
Biscuits, Green Onion (V) 52
Biscuits and Sausage Gravy 234
Blackberry Dessert (V) 199
Black and White Popcorn (GV)
Blueberry Cake Cups (V)144
Blueberry Sauce (GV) 83
Braised Barbecued Chicken, Diane's (G)
Bread and Butter Pickles (GV) 102
Bread, Armenian Pita  (V)34
Bread, Banana (V) 8
Bread, Bacon Cheese French 109
Bread, Cinnamon Apple Loaf (V) 239
Bread, Danish Potato (V) 5
Bread, English Muffin Loaf (V) 28
Bread, Fruitcake (V) 214
Bread, Golden Egg 202
Bread, Oatmeal Whole Wheat (V) 198
Bread, Parmesan Bread Slices (V) 190
Bread, Parmesan Garlic Focaccia (V) 232
Bread, Peasant (V) 228
Bread, Pita (V) 34
Bread, Quadruple Chocolate  (V)253
Bread, Raisin Cinnamon (V) 163
Bread, Sausage 171
Bread Strips, Parmesan (V)190
Bread, White, rolls, buns (V) 47
Bread, Zucchini (V) 92
Breakfast Sandwich 68
Breasts, Golden Chicken 46
Broccoli Salad 29
Broiled Apple English Muffin 125
Broth, Carrots and 12
Broth, Chicken (G)
Bulls-eye Egg 90
Bunnies on the Lawn 19
Burgers, Sprout (G)
Burgers, Turkey Delicious 71
Butterbean and Cabbage Soup 139
Butterbean and Vegetable Soup, Diane's (G)
Buttercream Icing, Quick 145
Buttermilk Cornbread Loaf 88
Butter Lamb 23

Cabbage, Butter Bean Soup 139
Cabbage, Corned Beef Dinner 6
Cabbage, Corned Beef Soup 243
Cabbage, Napa Salad39
Cabbage-Onion Stir Fry 197
Cabbage Slaw, Fruit 10
Cabbage Slaw, Russian 252
Cabbage, Stuffed 147
California French Dressing 79
Cake, Blueberry Cups 144
Cake, Mini Pineapple Upside-down 99
Cake, Lemon Mousse 82
Cake, Pumpkin Date 184
Calamari 2-2
California Rolls 67
Calzone 166
Canning, Pressure Spaghetti Sauce 2-5
Caramel Popcorn 35
Carrot Garnish, Little Flowers 150
Carrot, Raisin and Pecan Salad 182
Carrots in Broth 12
Carrots, Orange Julienne 217
Caramels, Cream 215
Casserole, Zucchini (Italian style) 26
Cauliflower and Shitake Mushrooms (G) (V)
Chard, Swiss with Parmesan (G) (V)
Cheese, French Bread, Bacon and 109
Cheese, Macaroni and, for Two 130
Cheesecake Miniatures 165
Cheese, Grilled Swiss and Apple Sandwich 218
Chicken, Barbecued in Oven 11
Chicken, Diane's Braised Barbecue (G)
Chicken and Dumplings 76
Chicken and Noodles 161
Chicken Artichoke Festiva 2
Chicken, Barbecued Pulled 95
Chicken Breast Strips 36
Chicken Broth (G)
Chickn Bowl, Diane's Chipotle-style (G)
Chicken Egg Rolls 247
Chicken, General Chin's - Hunan Region 186
Chicken, Grilled Spanish Style 106
Chicken Breasts, Golden 46
Chicken/Green Curry Sauce 176
Chicken Mac Salad 119
Chicken/Noodles, 161
Chicken, Oven Barbecue 11
Chicken Pot Pie, No Crust 151
Chicken Salad, Harbor with Pecans, Gluten free, 2-14
Chicken Salad, Southwestern 91
Chicken Skewers, Marinated 131
Chicken Soup, Hearty Fajita
Chicken Soup, Lemon Grass and Spinach (G)  251
Chicken with Lime, Tomato Soup (G)
Chicken, Spanish-Style Grilled 106
Chicken, Sweet and Sour
Chicken, Tortilla Soup with 174
Chickpea Dip, Hummus 185
Chili, Diane's 211
Chili Meat Cups 51
Chipotle-Style Chicken Bowl, Diane's (G)
Chips, Parmesan 123
Chips, Tortilla Cinnamon 129
Chocolate Bread, Quadruple 253
Chocolate Covered Spoons 259
Chocolate Covered Strawberries 33
Chocolate Dessert Shells, Lime-filled (G,V)
Chocolate-Mint Cupcakes (V) 2-9
Chocolate-Mint Parfaits (GV)124
Chocolate Pecan Puffs (V) 14
Chocolate Strawberry Waffles (V) 63
Chocolate-Striped Orange Slice (GV)60
Chocolate, White Cookies 7
Chop Suey 231
Chowder, New England Clam (G) 237
Cilantro Coconut Rice, Shrimp Kabobs (G) 2-5
Cilantro, Salmon with Lime 96
Cinnamon-Apple Pastry Roll 213
Cinnamon Pecans, Glazed 100
Cinnamon, Raisin Bread 163
Cinnamon, Apple Loaf 239
Cinnamon Tortilla Chips 129
Clam Chowder, New England 237
Clam Dip 200
Clementine, Romaine Salad 258
Clusters, Peanut 195
Cocktail Sauce 44
Coconut Macaroons 194
Coconut Pancakes, Pineapple 207
Coconut Pecan Frosting, microwaved 173
Coconut, Peanut Bars 164
Coconut Cilantro Rice with Shrimp Kabobs (G) 2-5
Coconut Rice with Lemon Grass 242
Coffee Cake, Easter Nest 24
Coffee Cake, Strawberry Rhubarb (V) 2-7
Coleslaw, Fruit 10
Cookie Bars, Praline 40
Cookie Bars Deluxe, Praline 148
Cookie Cup, Strawberry 120
Cookies, Coconut Macaroons 194
Cookies, Jammers 248
Cookies, Malted-Pecan 203
Cookies, White Chocolate 7
Cookies, White Chocolate Oatmeal-Coconut, Deluxe 74
Concord Grape Jam 149
Cordon Bleu Croissants 126
Corn bread, microwaved 55
Cornbread Loaf with Buttermilk 88
Cornbread Quick Loaf #2 193
Cornmeal Pie 158
Corn Fritters 244
Corn on the Cob, Grilled 107
Corned Beef and Cabbage Dinner 6
Corned Beef and Cabbage Soup 243
Crab Pizza (G) 2-11
Cranberry Apple Crumble 183
Cranberry Apple Relish 178
Cranberry Sauce 179
Cream Caramels 215
Cream Cheese Pie, Ruby Whipped 64
Cream of Asparagus Soup 57
Cream Puffs, Easy 257
Creamed Asparagus on Toast 87
Creamy Pumpkin Soup 169
Creole Eggs 140
Crepes, Chocolate-Orange Banana 113
Crescent Puffs, Chocolate-Pecan 14
Crisp, Mom's Apple 143
Crisp, Fruit Microwaveable 233
Fruit Crisp for two 49
Crepes, Spelt-flour, Banana and Pineapple (V has eggs)
Crispy Fried Fish 225
Croissants, Cordon Bleu 126
Crunchy Beef Turnovers 20
Crust, Pie and Secrets 16
Cucumber, Avocado Salad 209
Cucumber, Marinated Crisps 122
Cup, Strawberry Cookie 120
Cupcakes, Mint Chocolate (V) 2-9
Cups, Chili Meat 51
Curry Sauce, Green with Chicken 176

Danish Potato Bread 5
Danish Puff Pastry 84
Date, Pudding Easy 254
Date, Pumpkin Cake184
Delicious Turkey Burgers 71
Deluxe Egg Sandwich 37
Deluxe White Chocolate  Oatmeal Coconut Cookies 73
Deluxe Stir-fry Rice 2-13
Dessert, Blackberry 199
Dessert Shells, Lime-filled Chocolate (V, G)
Deviled Eggs 75
Dip, Chickpea-Hummus 185
Dip, Clam 200
Diane's Ambrosia (G, V)
Diane's Black-olive Sausage Pasta (G)
Diane's Braised Barbecue Chicken (G)
Diane's Butterbean and Vegetable Soup (G)
Diane's Chili 211
Diane's Italian Green Olive Salad (G) 2-10
Diane's Potato-Vegetable Soup (G)
Diane's Sweet Potato Spice Squares 38
Diane, Steak for Two 111
Dough, Pizza 188
Dressing, California French 79
Dressing, Ranch - Almost 170
Dressing, Russian 56B
Dressing, Sage (stuffing) 172
Dressing, Southwestern Salad 91A
Dressing, Thousand Island 85
Duck a L'Orange 260
Dumplings, Chicken and 76
Dumplings, Fruit 17


Easy Cream Puffs 257
Easy Date Pudding 254
Easy Peach Pie 105
Easy Potato Soup 219
Easter Butter Lamb 23
Easter Eggs, Easy 18
Easter Nest Coffee Cake 24
Egg Bread, Golden 202
Egg Drop Soup 43
Egg Drop Soup, Lemon (G) 2-1
Egg Foo Young (G V option) 205
Egg Noodles, Homemade (V) 255
Egg Rolls, Chicken 247
Egg Sandwich, Deluxe 37
Eggs Benedictive 65
Eggs, Bulls-Eye (G V) 90
Eggs, Creole (GV) 140
Eggs, Deviled (GV)75
Eggs, Hard Boiled and Easter Eggs, easy dye method, Cold Water (GV)18
Eggs, Huevos Rancheros (GV) 70
Electric Skillet Pot Roast (G)
English Muffin Loaf (V)  28
English Muffin, Apple-topped (V) 125
English Rolls (V) 47



Fennel, Shrimp Linguine with Orange 216
Flaxseed Muffin in a Cup (G) 2-12
Filet Mignon, and how not to get ripped off buying beef (G)
Fish, Crispy Fried 225
Fish Fillet with Mushroom Sauce 141
Florentine, Large Shells 162
Flower, Tomato Garnish 240
Focaccia, Parmesan Garlic Bread 232
French Bread, Bacon and Cheese 109
French Dressing, California 79
Fried Green Tomatoes 137
Fries, Sweet Potato, Baked 256
Fritters, Corn 244
Frosting, Coconut Pecan ( for German chocolate cake) - Microwaved 173
Frosty Pineapple Juice Pie 69
Frozen Pizza Fix-Up 59
Fruitcake Bread 214
Fruit Cocktail Sauce 44
Fruit Crisp, microwavable 233
Fruit Crisp for Two 49
Fruit Dumplings 17
Fruit Flower for Two 45
Fruit Pizza 53
Fruit Salsa 128
Fruit Shells, Tortilla 78
Fruit Slaw 10
Smoothie, Fruit 66



Garlic, Parmesan Focaccia Bread 232
Garlic Green Beans with Red Peppers 177
Garnish, Carrot Flower 150
Garnish, Red Pepper & Omelet for two (G)
Garnish, Tomato Flower 240 (G, V)
General Chin's Chicken, Hunan Region 186
German Apple Pancake 168
German, Potato Salad, Hot 97
Glazed Cinnamon Pecans 100
Golden Chicken Breasts 46
Golden Egg Bread 202
Golden Macaroon Cookies 194
Golden Mustard Sauce, (G)
Granola, Oatmeal Maple 103
Grape Jam, Concord 149
Gravy, Biscuits and Sausage 234
Gravy, (6 kinds) How to Make Lump-free 160
Green Beans, Parmesan (V) 2-6
Green Olive Salad, Diane's Italian (G) 2-10
Green Onion Biscuits 52
Green Peppers, Shrimp-Stuffed 72
Green Tomato Mincemeat 132
Green Tomatoes, Fried 137
Grilled Chicken Spanish Style 106
Grilled Corn On the Cob 107
Grilled Swiss Cheese and Apple Sandwich 218

Ham, Peas and Pasta 152
Ham Roll With Pea and Olive Sauce 81
Ham, Scalloped Potatoes and 222
Ham, Split Pea Soup and 221
Harbor Chicken Salad with Pecans, Gluten free 2-14
Hard-cooked Eggs 19
Hash browns 50
Heath Bars, Almost 249
Homemade Egg Noodles 255
Homemade Taco Seasoning 105
Horseradish, New England Pot Roast with 226
Hot Bean Salad 154
Hot German Potato Salad 97
Huevos Rancheros 70
Hummus, Chickpea Dip 185
Hummus, Roasted Red Pepper (G,V)


Ice Cream, Mango 220
Ice Cream Pie, Peanutty 80
Ice, Peach 210
Icing, Quick Buttercream145
Individual Quiche 118
Italian Beef Sandwich 1
Italian Sausage with Glazed Onions and Green Peppers
Italian Sausage with Tomatoes 21
Italian Wings 230

Jam, Concord Grape 149
Jammers, cookies 248
Jiffy Mix Cornbread in the Microwave 55

Kabobs, Shrimp with Coconut Cilantro Rice (G) 2-5
Kiwi Smoothie 204

Lamb, Butter 23
Large Shells Florentine 162
Lasagna Pie, Mile High 61
Lasagna Roll-Ups 212
Layered Salad, Overnight 127
Lemon Egg Drop Soup (GV) 2-1
Lemon Grass and Spinach Chicken Soup 251
Lemon Grass, Coconut Rice with 242
Lemon Mousse Cake 82
Lemon Pecan Muffins 223
Lemon, Peach Frost 210
Lemon-Pepper Sauce, Vermicelli 175
Lemons, Grating Trick 223
Lentil Vegetable Dish (G,V)
Lettuce, Grilled Shrimp and 117
Lime-filled, Chocolate Dessert Shells (G,V)
Lime Pineapple Salad 25
Lime, Mango Salsa 128
Lime Refresher, Pineapple (GV)
Lime, Salmon with Cilantro and 96
Linguini with Lime 245
Little Orange Alaskas 159
Liver, Bacon and Onions 241
Loaf, Cinnamon Apple 239
Loaf, Cornbread Buttermilk 88
Loaf, Cornbread Quick 193
Loaf, English Muffin 28
Linguine, Shrimp Fennel with Orange 216

Mac and Cheese for Two 130
Mac, Chicken Salad 119
Macaroons, Coconut 194
Macaroni Shells Florentine 162
Madeira, Pork for Two 121
Malted-Pecan Cookies 203
Mango Ice Cream 220
Mango-Lime Salsa 128
Maple-Nut Apples, 180
Maple, Oatmeal Granola 103
Marinated Cucumber Crips 122
Meat Cups, Chili 51
Meatballs, Southwestern 196
Meatballs, Swedish 156
Meatloaf, My Mother's 146
Microwave Fruit Crisp 233
Microwave Potatoes in a Bag, Savory 54
Mile High Lasagna Pie 61
Mincemeat Bars 133
Mincemeat, Green Tomato 132
Mini Pineapple Upside-down cakes 99
Miniatures, Cheesecake 165
Mint, Chocolate Cupcakes (V) 2-9
Mint, Chocolate Parfaits 124
Mock Pimentos 93
Mousse, Lemon Cake 82
Mousse, Pumpkin 189
Muffin, Broiled Apple English 125
Muffin, Flaxseed in a Cup (G) 2-12
Muffins, Lemon Pecan 223
Mushroom Gravy, Pork Birds 201
Mushroom Sauce, Fish Fillet with 141
Mushrooms, Stuffed 77
Muffin Tops 250
Mussels 9
Mustard Sauce, Golden (G)

Napa Cabbage Salad 39
New England Clam Chowder 237
New England Pot Roast with Horseradish 226
Noodles, Chicken and 161
Noodles, Homemade Egg 255

Oatmeal Maple Granola 103
Oatmeal, White Chocolate Cookies Deluxe 74
Oatmeal , Wholewheat Bread 198
Olive Salad, Diane's Italian Green (G) 2-10
Omelet for Two (G)
Omelet, Perfect Morning (G)http://www.foodmemories.net/2013/10/perfect-morning-omelet.html
Onion, Bacon-tied Potatoes with 192
Onion Biscuits, Green 52
Onion, Cabbage Stir-Fry 197
Onions, Bacon, Liver and 241
Onions, Bacon-tied Potatoes with 192
Open-faced Vegetable Sandwich 108
Orange, Little Alaskas 159
Orange Carrots Julienne 217
Orange, Chocolate Banana Crepes 113
Orange, Chocolate-Striped Slices 60
Orange, Duck a L' 260
Orange, Shrimp Linguine with Fennel 216
Oriental,
      Bi Bim Bap 245
      Cabbage Onion Stir Fry (GV) 197
      California Rolls (V option) 67
      Chicken Egg Rolls 247
      Chop Suey (G) 231
      Coconut Rice with Lemon Grass (G) 242
      Egg Drop Soup (G)43
      Egg Foo Young (G V option) 205
      Finger Food, Appetizer 155
      General Chin's Chicken, Hunan Region 186
      Lemon Egg Drop Soup (G) 2-1
      Lemon Grass and Spinach Chicken Soup 251
      Spring Rolls (V option) 2-3
      Stir-fry Rice, Deluxe 2-13
      Sweet and Sour Chicken (G)
      Sushi, California Rolls 67
Oven Barbecued Chicken 11
Overnight Layered Salad 127


Pancake, German Apple 168
Pancake Syrup 13
Pancakes, Banana  with Pecans153
Pancakes, Diane's Gluten-free
Pancakes, Pineapple-Coconut 207
Parfait, Chocolate-Mint 124
Parmesan Bread Slices 190
Parmesan Chips 123
Parmesan Garlic Focaccia Bread 232
Parmesan Green Beans (V) 2-6
Pasta, Diane's Black-olive Sausage (G)
Pasta, Peas, Ham and 152
Pastry, Danish Puff 84
Pastry Roll, Cinnamon Apple 213
Patties, Bacon Potato 22
Patties, Salmon 206
Patties, Tuna Potato 3
Patties, Zucchini 235
Pea, Split with Ham Soup, 221
Pea, Ham Roll with Olive and Sauce  81
Peas, Ham and Pasta 152
Peach Ice Deluxe 210
Peach Pie, Easy 104
Peanut Clusters 195
Peanut Coconut Bars 164
Peanuntty Ice Cream Pie 80
Pear, Bunnies on the Lawn 19
Peasant Bread 228
Pecan Brickle Bars 229
Pecan, Lemon Muffins 223
Pecan, Malted Cookies 203
Pecan Puffs, Chocolate 14
Pecan, Pumpkin Waffles 187
Pecan, Coconut Frosting 183
Pecan, Harbor Chicken Salad, with - Gluten free 2-14
Pecans, Banana Pancakes with 153
Pecans, Glazed Cinnamon Sugar 100
Peppers, Quinoa Stuffed Bell (G, V)
Perfect Morning Omelet (G)http://www.foodmemories.net/2013/10/perfect-morning-omelet.html
Pickled Beets 112
Pickles, Bead and Butter 102
Pie, Cornmeal 158
Pie, Chicken Pot 151
Pie Crust and Pie Crust Secrets 16
Pie, Easy Fresh Peach 104
Pie, Frosty Pineapple Juice No-Bake 69
Pie, Mile-High Lasagna 61
Pie, Peanutty Ice cream 80
Pie, Plum 110
Pie, Quadruple Berry Rhubarb Apple (V) 2-8
Pie, Ruby Whipped Cream Cheese (V) 64
Pie, Spaghetti 41
Pie, Sweet Potato (V) 15
Pimentos, Mock (GV) 93
Pineapple, Diane's Ambrosia (G, V)
Pineapple-Coconut Pancakes (V) 207
Pineapple-Banana Crepes, Spelt (V has eggs)
Pineapple Juice Pie, Frosty (GV) 69
Pineapple-Lime Refresher (GV)
Pineapple, Lime Salad (GV) 25
Pineapple, Rum Fluff 'n Crunch (GV) 89
Pineapple Upside-down Cakes, Mini  (V) 99
Pita Bread, Armenian (V) 34
Pizza, Crab (G) 2-11
Pizza Dough (V) 188
Pizza,  frozen transformed  59
Pizza, Fruit  (V)53
Plum Pie (V) 110
Popcorn, Black and White (GV)
Popcorn, Caramel (GV)35
Pork Birds 201
Pork Chops Sorrento 136
Pork Madeira for Two 121
Pot Pie, Chicken 151
Pot Roast, Electric Skillet (G)
Pot Roast, New England with Horseradish 226
Potato Bread, Danish 5
Potato Patties, Bacon 22
Potato Patties, Tuna 3
Potato Salad, Hot German 97
Potato Salad with Radish 94
Potato Soup, Easy 219
Potato-Vegetable Soup, Diane's (G)
Potatoes and Turnips 167
Potatoes, Bacon-tied with Onions 192
Potatoes, Hashbrowns 50
Potatoes in a Bag (Savory Microwaved) 54
Potatoes, Scalloped with Ham 222
Potatoes, Twice Baked 208
Potatoes, Whipped Sweet 58
Praline Cookie Bars, Original 40
Praline Cookie Bars Deluxe 148
Pudding, Easy Date 254
Pulled Barbecued Chicken 95
Pumpkin Date Cake 184
Pumpkin Mousse Dessert 189
Pumpkin Pecan Waffles 187
Pumpkin Soup, Creamy 169

Quadruple Berry Apple Rhubarb Pie (V) 2-8
Quadruple Chocolate Bread 253
Quiche, Mini 118
Quick Buttercream Icing 145
Quick Corn Bread #2 193
Quinoa Stuffed Bell Peppers (G, V)

Radish, Potato Salad with 94
Raisin, Carrot and Pecan Salad 182
Raisin Cinnamon Bread 163
Ranch Dressing, Almost 170
Red Beans and Rice 86
Red Pepper Garnish (G, V)
Red Peppers, Green Beans with Garlic and 177
Relish, Cranberry Apple 178
Rice, Basmati, how to cook perfect rice 30
Rice, Baked with Vegetables 236
Rice, Coconut with Lemon Grass 242
Rice, Red Beans and 86
Rice, Stir-fry Deluxe 2-13
Rice, Taco, Beans and 227
Rice, Taco, Turkey 181
Roasted Red Pepper, Hummus (G,V)
Roll, Apple 213
Roll, Ham with Pea and Olive Sauce 81
Rolls, California 67
Rolls, English 47
Rolls, Lasagna 212
Rolls, Spring (V option) 2-3
Romaine-Clementine Salad 258
Romaine, Grilled with Tomato and Shrimp 117
Rhubard, Strawberry Coffee Cake  (V) 2-7
Ruben Sandwich 56
Ruby Whipped Cream Cheese Pie 64
Rum-Pineapple Fuff 'n Crunch (GV) 89
Russian Cabbage Slaw (GV) 252
Russian Dressing (GV) 56

Sage Dressing 172
Salad, Broccoli (GV) 29
Salad, Bunnies on the Lawn (GV)19
Salad, Carrot, Raisin and Pecan 182
Salad, Chicken Mac 119
Salad, Cucumber Avocado (GV) 209
Salad, Diane's Italian Green Olive (G) 2-10
Salad, Harbor Chicken with Pecans, Gluten-free 2-14
Salad, Hot Bean (G)154
Salad, Hot German Potato, microwaved (G) 97
Salad, Layered (G) 127
Salad, Lime Pineapple (GV) 25
Salad, Napa Cabbage (GV) 39
Salad, Potato with Radish (GV) 94
Salad, Romaine-Clementine 258
Salad, Fruit Slaw (G V) 10
Salad, Southwestern Chicken (G) 91
Salad, Strawberry Spinach (GV)48
Salad, Tuna (G) 101
Salad, Waldorf  (GV)134
Salmon Patties (G) 206
Salmon with Cilantro and Lime (G) 96
Salsa, Mango-Lime (GV) 128
Sandwich, Breakfast 68
Sandwich, Italian Beef 1
Sandwich, Open-Faced Vegetable (V) 108
Sandwich, Pita Egg (V) 37
Sandwich, Ruben 56
Sandwich, Sloppy Joe 31
Sauteed Apples (GV)142
Sauce, Blueberry Fruit (GV) 83
Sauce, Cocktail (GV) 44
Sauce, Cranberry 179
Sauce, Green Curry and Chicken (G) 176
Sauce, Lemon Pepper with Vermicelli  (V)175
Sauce, Mushroom, Fish Fillet with (G) 141
Sauce, Olive Ham Roll with Pea 81
Sauce, Spaghetti  (G) 41
Sauce, Spaghetti, How to Pressure Can  (G) 2-5
Sauce, Tomato 135
Sausage Bread 171
Sausage, Diane's Black-olive pasta
Sausage Gravy, Biscuits and 234
Sausage, Italian with Tomato and herbs 21
Savory Microwaved Potatoes in a Bag 54
Scalloped Potatoes and Ham 222
Scampi, Shrimp 27
Scones, Apple 238
Seasoning, Homemade Taco 105
Shells Florentine, Large162
Shells, Tortilla Fruit 78
Shrimp Cocktail Sauce 44
Shrimp, Grilled Romaine, Tomato and 117
Shrimp Kabobs with Coconut Cilantro Rice (G) 2-5
Shrimp, How to grill perfect (G) 2-5
Shrimp Linguine with Fennel and Orange 216
Shrimp Scampi 27
Shrimp Stuffed Green Peppers 72
Skewers, Chicken 131
Slaw, Fruit 10
Slaw, Russian Cabbage (GV) 252
Slices, Parmesan Bread (V) 190
Sloppy Joe 31
Smoothie, Fruit (GV) 66
Smoothie, Kiwi (GV) 204
Sorrento, Pork Chops (G) 136
Soup Au Pistou 4
Soup, Butter Bean and Cabbage (G) 139
Soup, Corned Beef and Cabbage (G) 243
Soup, Cream of Asparagus (G) 57
Soup, Creamy Pumpkin 169
Soup, Diane's Butterbean and Vegetable
Soup, Potato Easy 219
Soup, Potato-Vegetable (G)
Soup, Egg Drop 43
Soup, Lemon Egg Drop (G) 2-1
Soup, Lemon Grass and Spinach Chicken (G) 251
Soup, Spaghetti - easy 2-4
Soup, Spaghetti-Lover's 114
Soup, Split Pea with Ham 21
Soup, Squash - Elegant 224
Soup, Chicken Fajita, Hearty Hearty Chicken Fajita Soup
Soup, Chicken Tortilla 174
Soup, Tomato Chicken with Lime, (G)
Soup, Turkey (real) 191
Soup, Tuscan Springtime Vegetable (G)http://www.foodmemories.net/2013/04/tuscan-springtime-vegetable-soup.html
Southwestern Chicken Salad 91
Southwestern Meatballs 196
Spelt-flour Crepes, Banana and Pineapple (V has eggs)
Split Pea Soup with Ham 221
Spaghettie Pie 41
Spaghetti Sauce 41
Spaghetti Sauce, how to can 2-5
Spaghetti Soup 114
Spanish-Style, Grilled Chicken 106
Spinach Strawberry Salad 48
Spoons, Chocolate Covered 259
Spring Rolls (V option) 2-3
Sprout Burgers (G)
Squares, Apple 138
Squares, Spice and Sweet Potato 38
Squares, Zucchini 98
Squash Soup, Elegant 224
Steak Barbecue, Teriyaki Style 116
Steak Diane for Two 111
Stir-Fry, Cabbage Onion 197
Stir-fry Rice, Deluxe 2-13
Strawberries, Chocolate Covered 33
Strawberry Cookie Cup 120
Strawberry Rhubarb Coffee Cake (V) 2-7
Strawberry Spinach Salad (GV) 48
Strawberry Waffles, Chocolate (V) 63
Strips, Chicken Breast (G)6
Stuffed Cabbage 147
Stuffed Mushrooms  77 (V)
Stuffed Zucchini  (V, G)
Stuffing, Sage Dressing 172
Sushi, California Rolls, Made Simple also Seaweed Free Rolls 67
Swedish Meatballs 156
Sweet Potato Fries, Baked 256
Sweet Potato Pie 15
Sweet Potato Spice Squares 38
Sweet Potatoes, Whipped 58
Sweet and Sour Chicken (G)
Swiss Chard with Parmesan (G) (V)
Swiss Cheese and Apple Sandwich, Grilled 218
Syrup, Easy Pancake (2 recipes) 13

Taco, Beans and Rice 227
Taco Seasoning, Homemade 105
Taco, Turkey-Rice 181
Tart, Cream Cheese 165
Teriyaki Style Barbecued Steak 116
Tarte, Apple Tatin 157
Thousand Island Dressing 85
Tiny Upside-down Cakes, Pineapple 99
Toast, Creamed Asparagus on 87
Toffee, Almost Heath Bars 249
Tomato Flower Garnish 240
Tomato, Grilled Romaine, Shrimp and 117
Tomato, Green Mincemeat 132
Tomato Sauce 135
Tomato Soup with Chicken and Lime, (G)
Tomatoes, Fried Green 137
Tortilla Chips, Cinnamon 129
Tortilla Fruit Shells 78
Tortilla Soup with Chicken 174
Tuna Potato Patties 3
Tuna Salad 101
Turkey Burgers, Delicious 71
Turkey Rice Tacos 181
Turkey Soup (real) 191
Turnips and Potatoes 167
Turnovers, Crunchy Beef 20
Tuscan Springtime Vegetable Soup (G)
Twice-Baked Potatoes 208

Upside-down cakes, Tiny Pineapple 99

Vegetables, Baked Rice with 236
Vegetable, Potato Soup (Diane's) (G)
Vegetable Sandwich, Open-faced 108
Vegetable Soup, Tuscan Springtime (G)
Vermicelli with Lemon-Pepper Sauce 175

Waffles, Chocolate Strawberry 63
Waffles, Pumpkin Pecan 187
Waldorf Salad 134
Wheat, Whole Oatmeal Bread 198
Whipped Cream Cheese Pie, Ruby 64
Whipped Sweet Potatoes 58
White Chocolate Cookies 7
Wings, Italian 230

Zucchini Bread 92
Zucchini Casserole 26
Zucchini Patties 235
Zucchini Squares 98
Zucchini, Stuffed (V, G)



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