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Yield: 4 Servings

4 chicken breast halves

1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic --,Minced

2 t honey

1 1/3 T fresh thyme,or 2 teaspoons

1 -- minced,Dried

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;

sligtly flatten upper portion of each breast with the broad side of a

chef's knife to promote even grilling. Place breasts in a shallow

glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,

salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour

marinade over breasts. Cover with plastic wrap and marinate in

refrigerator,turning once or twice in marinade, for at least 2 hours,

or up to 4 hours. Remove breasts from marinade, scraping any bits

clinging to chicken back into the shallow dish. Transfer all marinade

to small saucepan and bring to a boil; reserve. Lightly grease grill

rack with cooking spray. Preheat grill. Place breasts on grill. Cook

covered with lid, basting frequently with marinade, until tender,

approximately 5 to 6 minutes on each side.

Yield: 4 Servings

1/3 c dry sherry

1 T gingerroot,Minced

1 T low sodium soy sauce

1 t honey

1 cl garlic,Minced

1 lb tuna steaks cut into 4

1 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup

Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.

Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.

Yield: 8 Servings

21 oz pie filling,apple or cherry

1/3 c sugar,brown,packed

1/2 t cinnamon

1/4 t nutmeg

2 T lemon juice

1/2 pk cake mix,yellow (18.5 oz) approx.,2 cups

1/2 c butter (or margarine),cut in this,Slices

1 whipped topping (or ice cream)

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch

baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon

juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices.

2. Preheat grill on medium for 10 minutes, then turn left side of

grill off and invert a baking pan on left cooking grid. Place baking

pan on inverted pan. Close lid and bake 55-65 minutes, or until

browned and bubbly.

3. Let stand until warm. Serve topped with whipped topping or ice

cream.

• 1/2 c butter,softened
• 1/2 c shortening
• 2 c sugar
• 5 lg eggs,separated
• 2 1/4 c all-purpose flour
• 1 1/4 t baking soda
• 1 c buttermilk,plus 2 tbsp
• 1 t almond extract
• 1/2 t vanilla extract
• 1/2 t butter flavoring
• 1 c flaked coconut
• 1 c slivered almonds,toaste and chopped

• 8 oz cream cheese,softened
• 1/2 c butter
• 6 c powdered sugar
• 1 t vanilla extract
• 1 c slivered almonds,toasted and chopped
• 1 c flaked coconut,toasted

COOKIES =========
2 c all-purpose flour,Sifted
1/2 c Sugar
1/4 t Salt
1 c Butter
3/4 c unblanched almonds,Grated
2 t Vanilla
FROSTING ========
6 T Butter
1/3 c Half-and-half
2/3 c brown sugar,Packed
2 c Confectioners' sugar
1/2 t Vanill pistachio nuts,Chopped For garnish

1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.

2. Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.

3. For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from
heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.

4. Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.

1 c water,Warm
2 T yeast,or 2 packages
1/2 c sugar
1/8 t mace
1 c scalded milk
1 c lard,Melted
1 T salt
3 eggs,beaten
7 c flour,abou butter,softened cinnamon & sugar,mixed
-together blueberries & cherries
-decorations

POWDERED SUGAR ICING
1 t vanilla
1 lb powdered sugar
5 T hot milk
1/2 t lemon flavoring
2 T white shortening (Crisco)

Put the yeast in the water & set aside.
Put sugar, mace, milk, melted lard, salt & eggs in a large mixing bowl.
Add yeast mixture and about 7 cups of flour. Mix all ingredients
together & work to a smooth dough. Let rise until double. Roll out on
board 1/2" inch thick, spread with butter, sprinkle with cinnamon &
sugar. Cut in strips one inch wide. Twist them as you place in a
round 8" greased pan. Let rise about 40 minutes.

Bake 18-20 minutes at 375 degrees or until golden brown. Ice with
Powdered Sugar icing. Decorate with red cherries & blueberries and to
with a flag in the center.
POWDERED SUGAR ICING Combine all ingredients, beat one minute, add
more milk if needed to make it spread easily.
"Mrs. Louise Woodruff * Ursa, Illinois - Grand Champion 1976 Illinois
State Fair"

2 1/4 c Red Band all purpose flour
1 T sugar
3 t baking powder
3/8 t garlic salt
1/2 t basil,crushed
1 t thyme,crushed
1/2 c butter
1/3 c Parmesan cheese,Shredded
4 T dried tomatoes,drained and
-snipped
1/4 c sour cream
1/2 c milk

Pour 3/4 cup boiling water over 10 pieces of dried tomatoes. Let sit
for minutes to dehydrate.
Stir together flour, sugar, baking powder, garlic salt, basil and thyme.
Using a pastry blender, cut in butter until mixture resembles coarse
crumbs. Stir in cheese and tomatoes. Make a well in the center of the
dry mixture. Add sour cream and milk all at once. Stir just until
moistened.

Turn dough out onto lightly floured board. Flour top and knead 2 or 3
times. Lightly roll out ¾ inch thick. Cut with biscuit cutter.
Place on ungreased baking dish. Bake at 425 degrees for 12-15 minutes
or until lightly brown.

RED BAND BEST BISCUIT CONTEST - 1st place - Jackie Wilder, Raleigh, NC

INGREDIENTS

4 Eight Ounce Fillets of Fish 6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel 1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced) 1/3 Cup Capers ( small ones)
1 Lemon (juice) Salt and Pepper to taste.

Directions:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to
blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand
at room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and
pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet
when turning. When fish is done place fillet on platter and pour remaining vinaigrette over
fish.

INGREDIENTS

1 pound white crabmeat 1/2 teaspoon prepared mustard
3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery 3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour dash of white pepper
1 - 1/2 cups milk 1/4 cup extra cheese
1 egg yolk, well beaten dash of cayenne pepper
2 tablespoons fresh lemon juice Dash of paprika


In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook,
stirring occasionally until onions are soft and transparent but not brown. Stir in the flour,
blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and
cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix
well. Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika.
Bake 15 or 20 miinutes until top is au gratin, brown and crusty.

Makes 4 Servings
INGREDIENTS

1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water
1 clove garlic, mashed 1 tablespoon green onion
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 1 teaspoon salt
1 small onion, chopped 1/4 teaspoon sugar
1 stick celery, chopped 1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped

Directions

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir
constantly until a deep golden brown; take pot away from heat for fear of burning; add
onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add
1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce
simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice.

"These were made by our neighbor lady in the 1950's for
Halloween treats, and they're delicious! Try dusting them
with confectioners' sugar." Original recipe yield: 1 9x13
inch baking dish.

INGREDIENTS:
2 envelopes unflavored gelatin
1 1/4 cups water, divided
2 cups white sugar
--------------------------------------------------------------------------------

DIRECTIONS:
In small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside
to set up.
In medium saucepan, combine sugar and remaining 1/2 cup plus 2 tablespoons water, over
low heat. Stir until sugar is dissolved and let cool.
Combine gelatin and sugar water, and beat with electric mixer until foamy. Pour into a
lightly greased 9x13 inch baking dish and let set. Cut into squares and serve.

"These delicious bars taste like peanut butter cups! We enjoy
these any time of the year!" Original recipe yield: 1 -10x15
pan.

INGREDIENTS:
1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners' sugar
2 cups graham cracker crumbs

1/2 cup margarine
2 cups semisweet chocolate chips

--------------------------------------------------------------------------------

DIRECTIONS:
Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut
butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low
heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture.
Let cool completely before cutting into bars.

"These cookies are easy to make and delicious." Original
recipe yield: 4 dozen.


INGREDIENTS:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
--------------------------------------------------------------------------------

DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking
soda and salt, stir into the creamed mixture until well blended. Finally, stir in the
chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared
cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.

"Light cookie with the taste of an Almond Joy candy bar."
Original recipe yield: 4 dozen.

INGREDIENTS:
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

--------------------------------------------------------------------------------

DIRECTIONS:
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

Source: The Enchanted Broccoli Forest

Ingredients
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.

Although this is for beef lo mein, just substitute chicken or shrimp.
This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it!

1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.

Cold Chinese Noodles in Peanut-Sesame Sauce

The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator. Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles.

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

1. Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
3. FOR DRESSING: combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a

recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate.
Lasts indefinitely.

ALMOND CREAM WITH CHOW CHOW

Ingredients:
------------
1 lb canned chow chow or mixed fruit salad
2 cups water
1 oz unflavored gelatine
2 cups milk
1 tsp almond essence
granulated sugar to taste

Instructions:
-------------
Chop the larger pieces of chow chow in half or drain the mixed fruit salad.

Place 4 tablespoons of the water in a cup and stand it in a sauce pan of hot water. Shower the gelatine into the cup and heat, stirring, until the gelatine has dissolved. Cool.

Heat the remaining water with milk, sugar to taste, and almond essence. Stir until the sugar has dissolved. Stir in the gelatine. Pour into a shallow, lightly oiled cake tin and cool until set.

Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit and combine very gently. Serve very cold.

Note:
-----
Chow Chow is Chinese preserved fruit which can be bought in shops specializing in Chinese groceries.

Ingredients:
------------
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing

Instructions:
-------------
Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.

Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

This is best made with fresh strawberries in season. Of course, that means you can only enjoy for a few weeks in the late spring, then you have to wait a whole year. It's worth the wait.
Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them and cutting them into medium sized pieces. Then add in 1/2 cup of sugar and the juice of 1/2 lemon. Let them sit in the refrigerator overnight and then when the ice cream mix (see Old Time Vanilla recipe) has been prepared and aged (chilled in the refrigerator for four hours), add the juice from the strawberry preparation to the mix along with 10 drops of red food coloring and place the remaining strawberries in the freezer compartment of your refrigerator while you freeze the mix according to the manufacturer’s directions. When the ice cream is almost frozen, add in the
strawberries and finish freezing.

BLUEBERRY version 1

2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

BLUEBERRY version 2

3 cups blueberries
3 cups table cream
1 1/4 cups sugar

Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).

BANANA version 1

2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.

BANANA version 2

The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

• 1 cup whole milk
• 3/4 cup sugar
• 4 egg yolks
• 3 cups heavy cream

* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 4 cups shredded cheddar cheese
* 1 cup half-and-half
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* dash hot sauce

Put all ingredients in the Crock Pot and cook on low, stirring occasionally until
cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low
to serve. Serve with cubed or sliced French bread.

• 2 lbs. ground beef
• 1 cup soft breadcrumbs
• 3/4 cup Burgundy wine
• 1 (4 ounce) can sliced mushrooms, drained
• 2 teaspoons onion salt
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 hamburger buns

• 8 ounces elbow macaroni, cooked and drained
• 4 cups(16 ounces) shredded sharp Chedder Cheese
• 1 can (12 ounces) evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess
fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to
high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat
mixture, cook on high 30-40 minutes. Serve with rice and salad.

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2
hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more
zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as
complete meal or over rice. Freezes well.

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Preheat oven to 350F. In a medium bowl, cream butter and vanilla until
smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into
the butter mixture until just blended. Mix in the chopped walnuts. Roll
dough into 1 inch balls, and place them 2 inches apart on an ungreased
cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in
remaining confectioners' sugar.

8 ounces prepared hummus
1 1/4 sour cream, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon juice
1 cup tomatoes, seeded and chopped
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives
pita chips
Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on
the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and
spread over the hummus layer. Toss together the garlic powder, salt, lemon
juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add
a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a
layer of feta, then finish it all off with olives. Let chill for an hour before serving
with pita chips.

A Bath For Emotional Balance

1/2 c Dried orange peel *OR* 1/2 Whole fresh orange; sliced
3 tb Dried jasmine flowers
2 tb Dried sandalwood chips

When everything seems just a bit too overwhelming, a bath can be extremely good medicine. This season, you
might appreciate herbal remedies for feelings like nervousness, tension, anxiety or emotional fatigue. Try whole
herbs like chamomile, jasmine, juniper, lavender, orange, rose, rosemary or sandalwood.
For a bath that'll restore your sense of balance, make an infusion of the listed herbs; sit back and enjoy.
=================================================

A Bath To Help Varicose Veins

2 tb Dried ginger powder *OR* 4 tb Fresh gingerroot; chopped
4 tb Dried juniper
2 tb Dried rosemary
4 tb Dried lemon peel *OR* 1 Whole lemon; quartered
Although most often associated with women, bulging, enlarged veins can be a problem for both sexes. The
condition is largely hereditary, but a case of varicose veins can be made worse by had habits; standing for long
periods of time, wearing tight clothing, and sitting with the legs crossed. Hormonal fluctuations also can contribute to varicosity.
Herbal baths can help, although you should be careful not to take baths that are too hot (extreme temperatures can exacerbate the problem). Whole herbs that you can use in a bath to help boost circulation in the legs include geranium, ginger, juniper, lemon, peppermint and rosemary.
============================================
A Sleep Inducing Bath

4 tb Dried chamomile
3 tb Dried lemon balm
2 tb Dried passionflower
1 tb Dried valerian
If you're feeling agitated at bedtime, the right herbal combination can help you drift right off into the REM stage.
Herbs that you might use in a bedtime bath include chamomile, hops, lavender, lemon balm, marjoram,
passionflower, sandalwood and valerian.

2 - 12 oz. cans frozen grape juice
3 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)

a large Balloon and some strong string one Gallon Jug

First, set the grape juice out to thaw, until slushy. Next, mix

the sugar thoroughly in with the grape juice. Pour the sugar

and juice, into the gallon jug.

Dissolve the yeast in a cup of lukewarm* water and add to the

juice mixture in the gallon jug. (*If water is too warm, it will

kill the active ingredient in the yeast that causes

fermentation.) Mix everything thoroughly. Now add just enough

lukewarm water to fill the gallon jug up to about 2 inches

below the neck. When this is done, place the balloon over the

top of neck and secure tightly with string. Note! This must be

an air tight fit... If you have followed all directions

carefully, the balloon will soon start to expand with the gas,

caused by the fermentation. Store the mixture in a cool (but

not cold) area, 60 to 75 degrees is ideal, for a period of from

3 to 6 weeks.

Check the balloon every other day. If the balloon expands too

large, untie and allow the gas to escape and then retie, but be

sure to retie tightly to make it air tight again. When the

balloon ceases to expand, the wine is done.

NOTICE - Do not bottle the wine before it is done. Working

wine (fermenting) can explode a bottle from the gas pressure of

fermentation.

Strain your wine with a cheese cloth or a tea towel and pour

into a bottle, using a snap-on type of cap or use a cork. Store

bottles on their sides in a cool, dark place. All that's left

now to do, is ENJOY YOURSELF.

Use 15 gallon plastic garbage can with clip on lid. You need:

Approximately 6 oz. hops
3 lbs. extract of malt
9 lbs. granulated sugar
1 tablespoon molasses
1-1/2 teaspoons granulated yeast

Place in vessel with approximately 2 gallons water, or more if

vessel is large enough, and bring to boil. Then turn down to

simmer for about 45 minutes, steeping hops into liquid during

this period as hops will sit on top of the water; otherwise,

flavor will be too weak.

Put malt, raw sugar and molasses into plastic bin. Then strain

hops liquid through parachute silk or cheesecloth to remove all

sediment and add liquid to contents of bin. Stir thoroughly

with wooden paddle to completely dissolve malt and sugar into

liquid.

Place the bin in a position where it can be kept for a week

undisturbed at 70°F. Fill up with lukewarm water to within 2

inches of top of container. Temperature of brew now be about 70

to 80°F. Sprinkle yeast evenly over surface and seal. Beer

will work for 7 to 10 days. A thick white broth will appear

after the first 8 hours and gradually die, towards the end of

the time.

When working has ceased, take 8 dozen clean 26 oz. bottles and

put one level teaspoon of white sugar into each bottle. Drain

off liquid into bottles taking care not to disturb too much.

(This will disturb sediment and make liquid cloudy). Cap

bottles tightly and correctly and store upright for 3 weeks

minimum.

Cool in refrigerator in upright position and pour gently into

glass mug for serving. Sediment also forms in bottle If beer

is too lively, too much yeast has been added or if bottled

before, it had ceased working. Flavor of beer can be softened

by adding 4 oz. of barley to the hops when bottling. Color can

be darkened by increasing amount of molasses.

Your local health food store is where you can buy your

ingredients. Follow directions and be careful - this is very

potent.