recipes

 

Check back soon for delicious recipes by Dr. Carnes!

Pastor Marc’s Cheesy Ham/Turkey Casserole--January 3, 2008

Recipe to be made in 11” x 9” pan

1 cup of Mayonnaise

2 boxes 16oz. Rotini boiled noodles

2 cups of chopped up ham/turkey

½ cup milk

1 can of Family size Cream of Chicken (add additional can (10oz) cream of chicken for creamer taste)

4 cups of Cheddar cheese

 Optional

  1. 2 cups Steamed Broccoli
  2. ½ cup chopped red or green peppers
  3. ¾ cup seasoned croutons

 

Mix together:

  1. 1 cup of Mayonnaise
  2. 2 boxes of 16 oz.
  3. 2 cups of chopped ham/turkey
  4. ½ cup milk
  5. 4 cups of cheddar cheese
  6. 26 oz. Cream of Chicken
  7. Keep ½ cup of cheese and croutons for topping
  8. placing in a 11”x9” pan or equivalent

 

Once mixed place ½ cup of cheese and croutons on top.  Bake @ 350°F for 25 min or until cheese is melted

 Note – Ham or Turkey can be substituted with Grilled chicken breast

Mamu’s Banana Puddin

 4 to 5 eggs

6 “heaping” tablespoons flour

1 ¼ cups of sugar

3-4 bananas

4 cups of milk

1 tablespoon of vanilla extracts (2 if imitation) + 1 teaspoon for meringue

1 Box of vanilla wafers

 Utensils

Pot for scalding milk

Double boiler

Electric Mixer

 Cooking Directions:

  1. Bring 4 cups of milk to scalding level
  2. Separate eggs placing egg whites into separate bowl
  3. Mix 6 heaping tablespoons of flour and 1 ¼ cups of sugar with separated egg yoke in top of double boiler
  4. With a spoon mix the egg yokes, flour, and sugar together adding a “little” water to obtain the mix base
  5. Bring double boiler to a boil and add the scalding milk to the mixed flour, sugar, and egg yokes
  6. As you slowly add the scalding milk use mixer or spoon and briskly beat the pudding mixture in order to keep the pudding from clumping
  7. Once milk has been completely added take a spoon and stir until pudding obtains desired thickness
  8. Once thickened remove top of double boiler and add 1 tablespoon of vanilla extract to pudding and mix
  9. Once pudding has been completed take serving pan and place a nice bottom layer of pudding at the bottom of serving pan
  10. Cover the bottom of pan, with the pudding, then a layer of Vanilla wafer cookies.  Cookies should cover all of bottom
  11. Once cookies have been added slice bananas and place them on top of cookies and pudding.  The amount of bananas are preference based
  12. Once bananas have been applied repeat process.  You should be able to do this a total of two times with a layer of pudding left to cover the top.

 

Meringue Toping:

  1. Take the separated egg whites and mix for 1 min
  2. Add 1 tablespoon of sugar and 1 teaspoon of vanilla extract then mix with mixer for additional 4 minutes
  3. Add topping to the top of pudding spreading with a semi-thick layer
  4. Set oven to broil and place pudding in oven until meringue is a golden brown (note toping will brown quickly watch closely)

 

"Have yourself a merry greek christmas"

Cooking with Conftandino (Dino) Dakuras

BEEF ROAST

4 Tbs olive oil 1 medium sliced onion (optl)
2 lbs round roast 2 cut celery stalks (optl)
2 Tbs celery salt Salt and pepper to taste

 Sprinkle beef with celery salt and place in a hot pan with onion & celery stalks.  Sear beef on all sides, pour enough water to cover beef, bring to a boil then simmer for about 1 hour.  Take beef out of pan and slice to desired thickness (not more than 1/2 inch.) Place slices back into pan and simmer until beef can be cut with fork

GREEK SPINACH AND RICE

1 LB raw spinach 1 cup olive oil
1 cup diced tomatoes 2 Tbs parsley
1 diced medium onion 1 Tbs mint leaf
1/2 cup olive oil 1 cup water 1/2 cup rice
2 Tbs parsley salt and pepp0er to taste
1 Tbs mint leaf

Wash and cut up spinach.  Sauté diced onion in oil and add all other seasonings.  Add spinach and tomato sauce and cook for 10 minutes.  Add water and rice  adn continue to cook until rice is tender.

DEBRA'S PASTA SALAD

12 oz of tri colored pasta 1 small bag of cubed ham
1 cucumber 1 box original pepperoni
1 small container of cherry tomatoes 1 bag of cheese crumbles
1 bottle of zesty Italian dressing
1 bell pepper

Boil Pasta and let cool slightly. Dice up all ingredients. Add dressing and ingredients.  Put in fridge to cool, serve cold.

FETA FRIES

1 lb of potatoes 1 cup grated feta cheese
1 tbs garlic or to taste 32 oz approx veg. oil or peanut oil
1 tbs ground oregano

Peel, wash and slice potatoes 1/4-1/2 inch.  Deep fry in hot oil for about 3-4 minutes.  Remove from oil and place on cookie sheet.  Sprinkle with garlic and oregano and mix.  Spread fries on cookie sheet and sprinkle with feta cheese.  Place fries in 400 degree oven for about 3-5 minutes or until feta begins to melt. 

GREEK CHRISTMAS COOKIES

1 lb sweet butter 1 tsp baking powder
1/2 cup confectioners sugar 6 cups approx. sifted all purpose flour
2 egg yolks 1 oz (3tbs) almond extract

Beat room temperature butter well, add sugar and beat until fluffy and light colored.  Add egg yolks, almond extract and beat thoroughly.  Sift 1 cup of flour and baking powder and add to butter mixture.  Continue to add flour until dough does not stick to your fingers.  Remove dough from mixer and using a rolling pin troll dough into 1/4 or 1/8inch thickness.  Using Christmas cookie cutters cut our your cookies, place in a non-greased cookie sheet and bake for about 10-20minutes or until golden in color.  Sprinkle with powder sugar or with your favorite Christmas sprinkles.

GINGERBREAD MEN/WOMEN COOKIES

1 cup molasses 11/2 tsp baking soda
1/2 cup shortening 1 tsp ginger
2 1/2 cups flour 2 tsp grated lemon or orange rind

Combine molasses and shortening in a saucepan.  Bring to a boil over medium heat then cool.  Sift dry ingredients together in a bowl, add cooled molasses mixture to dry ingredients and mix well.  Add lemon or orange rind mix well.  Cover and chill dough for 2 hours.  On floured board roll dough to 1/8 inch thickness and cut out gingerbread people with small or large cutters.  Place 1/2 inch apart on greased cookie sheet and bake at 350 for 8-10 minutes.  Decorate cookies with icing or even give them raisin eyes!

FESTIVE PEANUT CLUSTERS

1 12 oz package semi sweet chocolate pieces  1 1/2 c peanuts

Heat semi-sweet chocolate pieces in heavy medium saucepan melt over low heat, stirring constantly, until melted.  Stir in peanuts.  Spoon out rounded teaspoons of mixture onto waxed paper lined baking sheet.  place a little icing an swirl with a toothpick to create a marbled effect or create your own!

 

 

 

 

COOKING WITH PAM PIERCE

GRANDMA'S OVEN PANCAKES

4 eggs  2 cups milk
2 TBS melted butter 1 1/4 cup flour
2 t. sugar 1t  salt
1t. almond extract

FOR GLAZING

6 TBS melted butter 1/2 cup brown sugar
1 pear sliced thin 1 1/4 cup flour

 Mix 1st 7 ingredients together with a whisk.  Slice pear and melt butter .  Pour 2T. melted butter in bottom of pie tin.  Sprinkle brown sugar over butter then lay pears over brown sugar. Put in 475 degree oven  for 5-7 minutes, till sugar starts to melt.  Take out of oven and pout batter over pears 1/2 inch deep.  Put back in oven and watch the show!  When dark brown around the puffed up edges, take out and flip onto plate (about 20 minutes)  Sprinkle with powdered sugar and squeeze lemon over entire pancake.... Yum-O Merry Christmas!

CHRISTMAS COFFEE

coffee grounds 1 slice orange with peel
1 cinnamon stick 5 cloves

Put all ingredients in coffee filter basket and brew as usual.

Garnish with peppermint whip cream, orange peel and or cinnamon stick if desired.

PEPPERMINT WHIP CREAM

Grind up candy canes in food processor or blender.  Add 2 Tbls. to 1 cup heavy whipping cream whipped.  Use on coffee or hot chocolate.  Garnish with candy cane and/or cinnamon stick if desired.

FOOL EM' WITH SCENTS

Add cloves orange slices, cinnamon sticks to one pot of simmering water and your whole house will smell like Christmas.

Thanksgiving Cooking with Staff

CORN BREAD CASSEROLE

1 can cream corn 1 cup milk
1 can whole kennel corn, drained 1 stick butter
1 egg, beaten 1 box Jiffy corn muffin mix

Melt butter. Mix all ingredients together. Pour in baking dish and bake at 350° for 45 to 55 minutes.

POUND CAKE

3 sticks of butter (room temp) 5 large eggs (room temp)
3 cups sugar 1 cup milk (room temp)
3 cups plain flour
Sift & measure perfectly smooth across 		½ tsp salt
½ tsp baking powder 1 tsp vanilla extract
1 tsp butter flavored extract 1 tsp almond extract

Blend butter and sugar together never mix. Add eggs to the mixture one at a time and blend well. Mix in flour and milk alternating while mixing ending with flour. Add salt, baking powder, vanilla, almond extract and butter flavored extract. Mix on medium speed, do not beat but blend well. Place in cold oven. Bake at 375° until light goes off then turn oven down to 325°. Bake for 1 hour and 10 minutes.

EGG NOODLE MAC AND CHEESE

2 bags Mueller’s Egg Noodles 1 cup milk 1 stick real butter
1-2 large eggs Salt & Pepper 5-6 cups Sharp Cheddar Cheese

Cook egg noodles until almost done. Drain and place in casserole dish one layer at a time. Cover bottom of pan with noodles, liberally spread cheese over layer working cheese down into the noodles. Salt and pepper, add pieces of butter over the top. Repeat the above with noodles, cheese, butter, salt and pepper. Add large egg to cup of milk and whip. Pour milk with egg evenly over the top of your noodles. Add additional milk to almost the top of your macaroni mixture. Bake at 350° for about 1 hour or until milk has cooked down completely. You may want to cover the dish with foil so the top will not burn. Uncover the last 15 minutes of cooking.

CORNBREAD DRESSING

4 cans chicken broth 2-2 ½ cups of turkey broth
or drippings from a baked turkey
2 turkey drumsticks or dark meat from a baked turkey 1 16 oz bag of herb stuffing mix
1 box stove-top cornbread mix 1 large bell pepper, diced
1 large onion, diced 6 eggs
1/3 cup of melted butter
(add to the stuffing mix)		 1/8 tsp of Italian seasoning
(or to desired taste)
½ tsp minced garlic of powder Salt & Pepper to taste

Combine onions, bell pepper, garlic and Italian seasoning in a pan and sauté. Cook until tender. In a pot cover turkey drums with 2 cans of chicken broth add a little water, just enough to cover the meat. Add sliced onion, garlic, salt and pepper to desired taste. Bring to a boil then simmer until meat falls off bone. Makes about 2 – 2 ½ cups of broth. Shred meat & add back to broth and put aside to add to the stuffing mix. (At home I always use the turkey drippings from my baked turkey and use some of the dark meat. But for the program’s sake I simmered the turkey drumsticks to add to my dressing either way is fine.) *If you use the drippings from a baked turkey try to remove as much of the oil as possible by skimming the top. Heat all broths before pouring into the mix. Combine all ingredients and mix well. Pour into a baking dish and bake at 350° for about 45-55 minutes. This is a very moist dressing!

SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes 1 tsp. vanilla
1 cup sugar ½ cup butter
2 eggs, beaten ½ cup milk
Toppings:
1 cup brown sugar 1 cup chopped pecans
1/3 cup all-purpose flour 1/3 cup butter (soft)

Drain and mash sweet potatoes. Add sugar, eggs, milk, butter, and vanilla. Place in shallow 1 ½ quart casserole dish. Mix brown sugar, flour, pecans, and butter until crumbly. Sprinkle on top of potatoes. Bake at 350° for 30 minutes.

COLLARD GREENS

Fatback or 1-2 ham hocks salt to taste sugar to taste
vinegar to taste small amount of oil

After washing the greens 3 times, cook down with small amount of water. Add fatback and a small amount of oil, salt, sugar and vinegar to taste. Cook until done or tender.
Or,
Wash greens 3 times; boil 1 or 2 ham hocks 30 minutes. Pour off most of the water and add greens. Add salt, sugar, vinegar to taste and a small amount of oil. Cook until done or tender.

GREEN BEANS

2 large cans green beans ½ cup yellow peppers
½ cup red peppers 3 cups diced, uncooked potatoes
onion powder to taste garlic powder to taste
salt & pepper to taste smoked ham or smoked turkey

Cook smoked ham or turkey until tender in water with garlic, onion powder, salt and pepper. Rinse green beans and add to seasoned water along with red and yellow pepper and potatoes. Cook on medium heat for approximately 15 minutes.

Thanksgiving Cooking with DINO

TURKEY

Clean medium turkey (10-18 lbs) 1 large onion (sliced)
1 Tbsp salt or to taste 1 tsp pepper or to taste
2 tsp sage 1 stick of butter
4 cleaned stalks of celery (cut in ½)  

Soften or melt butter and stir in sage.

Put turkey in pan and sprinkle inside and out with salt and pepper. With a pastry brush, brush turkey inside and out with sage butter mixture. Add sliced onion and celery stalks around and inside turkey. Bake at 325°-350° depending on your oven for an hour (covered). Uncover turkey and cook for 2-2 ½ more hours. Turkey is done if meat thermometer inserted in turkey thigh reads 180° for unstuffed turkey.

DINO’S FAVORITE STUFFING

1 lb ground beef 3 Tbsp olive oil
½ stick of butter 1 small onion (diced)
1 Tbsp salt 1 tsp pepper
½ tsp allspice 1 cup dark raisons
1 cup water

In a medium hot sauce pan add olive oil, butter, diced onions and beef. Once beef is browned add all other ingredients, bring to a boil, cover and lower heat to allow beef stuffing to simmer for 20 to 30 minutes.

PUMPKIN PIE POUND CAKE

1 small can pumpkin ¼ cup of brown sugar
½ stick butter 1 tsp cinnamon
2 miniature pound cakes or pound cake slices Whipped cream

Medium heat, melt butter in medium skillet, add pumpkin and cinnamon. Stir in brown sugar and simmer until sugar is melted. Spoon mixture over pound cake and enjoy.

GREEN BEAN CASSEROLE (CHEAP AND EASY)

2 cans of cut green beans 1 can cream of mushroom soup
½ stick of butter 1 medium can of fried onions

Butter a medium size casserole dish, add green beans and pour and spread mushroom soup over green beans. Bake at 350° uncovered for 20 minutes. Remove from oven and sprinkle onions over beans. Put back into the oven and broil for about 3-5 minutes.

YAMS (CHEAP QUICK AND EASY)

2 small cans of yams (can use fresh, sweet potatoes, boil, peal and slice) 1 cup brown sugar
1 stick of butter 1 tsp cinnamon
1 small bag of tiny marshmallows

Coat large casserole dish with 2 Tbsp of butter, add yams, slice remaining butter and place on yams, sprinkle with cinnamon and sugar. Bake at 350° for about 10-15 minutes until sugar is melted. Cover the top with marshmallows and broil for 3-5 minutes or until the marshmallows are golden brown.

Cooking with Friends

CHEESE AND STRAWBERRY RING

1 lb mild cheddar cheese, shredded 1 cup chopped pecans
3/4 cup Dukes Mayonnaise 1 Medium onion, grated
1cup strawberry preserves

Mix cheese, pecans, mayo, and onion.  Chill and form into a ring.  Fill center with strawberry preserves and serve with butter crackers

CANDIED PRETZELS

Square waffle pretzels 1 Bag of Rollos
Bag of pecan halves

Lay pretzels on a cookie sheet.  Top each pretzel with a Rollo.  Bake at 300°just a few minutes until Rollos are soft.  They will look the same so push a fork into them to see if they are soft.  Remove from oven and top each Rollo with a pecan halve.

SAUTÉED CINNAMON APPLES OVER VANILLA ICE CREAM

4 Fuji apples 6 Tbsp butter
1/2 cup sugar 2 tsp cinnamon
1 container vanilla ice cream

Slice apples into very thin slices melt butter and add sugar and cinnamon.  Add apples and sauté until tender and translucent.  Let thicken.  Scoop ice cream into individual bowls spoon apples over ice cream.

POPCORN CAKES

1 Bag unbuttered popcorn, popped 1 stick butter
1 Bag large marshmallows 1 medium bag of M & M's

Melt butter in sauce pan, add marshmallows stirring often to keep from sticking.  Put popcorn in large bowl, pour marshmallow mix over popcorn.  Mix quickly - it's hot at first don't get burnt - use gloves.  Pour M&M's into popcorn and marshmallow mix and mix together.  Spray a pound cake pan with center hole with organic Pam.  Press mixture into pan very firmly.  Let set an hour or two.

HEAVENLY ANGEL FOOD CAKE

1 Angel food cake 2 boxes frozen strawberries
1 large container of Cool Whip

Slice cake into 3 layers with a very sharp knife and lay out on cookie sheet.  Take fork and prick each layer all around slice.  Put bottom layer on plate and top with strawberries and let soak in.  Top with cool whip "icing".  Top with middle layer - prick with fork and pour over and "ice" with cool whip.  Add top layer - prick and spoon strawberry mix over and more cool whip.  Ice inside center hole and sides of cake, just like regular icing.  Put in covered cake keeper in fridge until ready to serve.

LAYERED PUDDING

1 Box sugar free instant chocolate Jell-O pudding Milk
1 container Cool Whip

Pour 3 cups milk into bowl, add pudding mix and whisk for 2 minutes. Let cool and thicken, it will thicken quicker in fridge for a few minutes.  Spoon cool whip into parfait glass, spoon chocolate pudding on top of cool whip.  Keep layering the cool whip and pudding until full.  Top with whipped cream and add a cherry before serving.

ELEGANT COFFEE

8 cups water 1/2 cup sugar
1/4 cup instant coffee 8 Tbsp chocolate syrup
1 cup whipping cream Optional: whipped cream, crushed peppermint candy or candy canes

Bring water to boil in large saucepan. Turn off heat. Add sugar, coffee and chocolate syrup.  Stir, add 1 cup cream, stir.  Pour into mugs.  Top with whipped cream if desired.  Garnish with crushed peppermint candy or candy canes.

FUDGE PIE

1 stick butter 3 Tbsp cocoa
1 cup sugar 2/3 cup plain flour
pinch salt 2 eggs
1 tsp. vanilla 1/2 cup nuts

Heat butter in saucepan, add cocoa, sugar, flour, salt, heat all together.  Remove from heat, add eggs and vanilla.  Pour into buttered 8" pie pan.  Bake at 350° 25-30 minutes.  Frost while hot.

Frosting

1 Tbsp Cocoa 1 Tbsp Milk
1 Tbsp melted butter 1/2 tsp. vanilla
1 cup sugar

Double recipe for 9" or 10" deep pie pan. Cook 35 minutes.

BUTTERY HERB-CHEESE MUFFINS

2 cups self-rising flour 1 cup butter, melted
1 (6.5 ounce) packaged garlic-and-herb spreadable cheese, softened (Alouette) 1/2 cup sour cream

Stir together all ingredients just until blended.  Spoon into lightly greased miniature muffin pans, filling to the top.  Bake at 350° for 25 minutes or until lightly browned.  Makes 2-1/2 dozen.

QUICK BRIE TARTS

1 package Athens Mini-Fillo Dough Shells 1/3 cup apricot preserves or raspberry preserves or cranberry sauce
8 oz. Brie cheese, rind removed and cut into 15 pieces 15 pecan halves

Place shells on a baking sheet.  Spoon 1/2 teaspoon preserves into each shell, top with a piece of Brie and a pecan half.  Bake at 350° for 5 minutes until cheese melts.  Serve hot.

CHOCOLATE ÉCLAIR

1 box graham crackers 2 small pks. Vanilla instant pudding
3 cups milk 16 oz. Cool Whip
2 bottles chocolate Magic Shell (ice cream topping

Layer 9x13 pan with crackers.  Mix pudding and milk till smooth.  Fold in Cool Whip.  Spread layer of pudding on crackers.  Continue layers ending with crackers.  Spread Magic Shell on top Refrigerate overnight.

STAINED WINDOW COOKIES

12 oz. pk semi-sweet chocolate morsels 1 stick butter
10.5 oz. pk multi-colored mini-marshmallows 1 cup finely chopped pecans

In microwave, melt chocolate morsels and butter about 2 minutes on high.  Stir until melted.  Stir into marshmallows and nuts.  On wax paper, shape into 2 logs about 1 1/2" to 2".  Roll in wax paper.  Refrigerate several hours or overnight.  Slice into 1/2" slices.

CRÈME BRULEE FRENCH TOAST

1 stick unsalted butter 1 cup packed brown sugar
2 Tbsp white corn syrup loaf French bread in 1" slices
5 eggs 1-1/2 cups half & half
1 tsp. Vanilla 1/4 tsp. salt

Melt butter, brown sugar and syrup in small saucepan over medium heat.  Stir until smooth and pour into 9x13 greased baking dish.  Arrange bread slices in one layer over butter mix, squeezing slightly to fit.  Whisk eggs and rest of ingredients.  Pour over bread.  Cover and chill overnight.  Preheat oven 350° and bake uncovered 30 to 45 minutes until puffy and edges are golden brown.

Christmas Cooking with Staff

FRUIT DELIGHT

Cool Whip Butter Cookies
Strawberries Peaches
Bananas

Use whatever fruit you like for this desert.  This is a layered dish.  You can layer as many different fruits as you like.  Place your first selection of fruit in the bottom of a glass bowl.  Cover with an even layer of Cool Whip.  Place whole cookies on top of cool whip to cover it.  Repeat steps until you have used all fruit.  Place whole cookies on top of last layer of cool whip.  You may also crumble a few also.

SNICKER DOODLES

1 large Nestle Toll House Butterscotch Morsels 2 cans Chinese Rice Noodles

In sauce pan melt butterscotch and add noodles to the mix.  Stir well.  Spoon onto wax paper or cookie sheet.  Let cool.

ANGEL FOOD DELIGHT

1 Angel Food Cake (Sponge Cake) from store 1 Small box Pistachio Pudding
1 Large Cool Whip 1 1/2 cup Crushed Pineapple
Fresh Strawberries (Sliced)

Mix pudding, cool whip and pineapple together.  Cut cake in half and place strawberries in between layers.  Place top on cake and ice cake with pudding mixture.  Garnish with remaining strawberries.

WHITE CHOCOLATE SURPRISE

1 bag pretzel sticks (thin) 1 box Cheerio cereal
1 bag M&M's (plain) 1 can cashew nuts
1 bag White chocolate

Melt white chocolate.  Stir in mixture of Pretzel Thins, Cheerio's, M&M's and Cashew nuts.  Mix well.  Spoon out onto waxed paper with heaping tablespoon  full.

MAGIC COOKIE BARS

1 1/2 cup Graham cracker crumbs 1 stick butter or margin, melted
1 -14 oz. can of Eagle Brand sweetened condensed milk 2 cup (12 oz.) Semi-sweet chocolate chips
1 1/3 cup Flaked coconut 1 cup chopped nuts

Preheat oven to 350° (325° for glass dish).  In a small bowl, combine graham cracker crumbs and butter; mix well.  Press crumb mixture firmly on bottom of 13x9 baking pan.  Pour Eagle Brand evenly over crumbs.  Layer evenly with remaining ingredients; press down firmly with fork.  Bake 25 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store covered at room temperature.

Christmas Cooking With Dino

LOUKOUMATHES

2 eggs 1 cup milk
2 cups flour 2 tsp baking powder
pinch of salt 1 Tbsp orange rind (optional)

Beat eggs and add baking powder.  Mix well, then add milk.  Add flour and beat well until smooth.  Batter should not be too thick.  Fry in pan in about 1/4 inch of Mazola oil.  Drop by spoonfuls and turn when tops bubble or golden brown.  Serve warm with syrup, honey, or powdered sugar.  Makes about 4 dozen.

GALATOBOURIKO (CUSTARD PASTRY)

2 qts. milk 1 cup sugar
3/4 cup fine farina or semolina 3/4 lb butter
1/2 lb. fillo 9 eggs
1 tsp vanilla (optional)

Pour milk in saucepan.  Heat to lukewarm and add slightly beaten eggs.  Add sugar and semolina stirring constantly until mixture comes to a boil.  Cool.  Line bottom and sides of 16x18 buttered pan with 6 - 7 layers of fillo, buttering each layer.  Pour in cool filling and cover with 6 or 7 layers of buttered fillo.  Cut top layer of fillo into diamond or triangle pieces.  Bake at 375° for 45 minutes.  Pour lukewarm syrup on hot cake.  When cool, cut and serve.

Make syrup by bringing to a boil, 2 cups sugar and 1 cup water with a piece of cinnamon stick, 2 Tbsp of honey and 2 Tbsp of lemon juice.

MELOMAKAROUNA (HONEY MACAROONS)

6 cups flour 1/4 lb sweet butter
1/2 cup sugar 1 cup vegetable oil
1 tsp baking soda 1/2 tsp baking powder
1 egg yoke 1/2 cup orange juice
4 cup syrup

SYRUP (boil until slightly thick)

2 cups sugar 2 cups water
2-3 Tbsp honey

Sift baking powder and baking soda with 4 cups of flour 3 times.  Mix soft butter, sugar, oil, egg yoke, and orange juice in bowl and beat until very light in color and foamy.  Add remaining 2 cups of flour slowly and blend well until a soft dough is formed and does not stick to your hand.  Form egg shape cookies and bake for 10 minutes at 350°.  When cool, dip in syrup and sprinkle tops with a mixture of chopped nuts, sugar and cinnamon.

GREEK CHEESE CAKE

1 box yellow butter cake mix 1-1/2 lbs of fresh mitzithra cheese (substitute ricotta
3/4 cup sugar 3 eggs
1 tsp vanilla

Mix ingredients according to box instructions and pour in deep oblong pan.            Cheese Mixture: Beat eggs and sugar until fluffy add mitzithra and vanilla.  Beat until smooth.  Pour mixture over cake mixture and bake for 1 hour or 1 hour and 10 minutes at 350° until done.  Let cool for about 15 - 20 minutes, cut in squares, triangles or diamonds, sprinkle with powdered sugar.

Cooking With Dr. Larry Carnes

FESTIVE RICE

1 14oz box Uncle Ben's Instant Rice 3 29 oz cans tomato sauce
1 lb Smoked sausage sliced and halved or quarter - Hot Italian or Cajun sausage may be used 1 - 2 lbs uncooked shrimp peeled and divined (if frozen shrimp are used allow to Un thaw)
2 medium sweet onions chopped 2 green bell peppers chopped
1 red bell pepper chopped 1 clove garlic chopped or smashed - minced garlic can be used
Fresh parsley chopped (amount of parsley used is up to the cook, make sure you use enough to get the flavor) 1 Tbsp Cayenne pepper
Olive oil

In a large pot pour enough olive oil to brown sausage, add chopped onions, peppers, garlic and parsley and sauté until tender.  Add tomato sauce and allow to come to a boil, add rice and allow to return to boil.  Add shrimp to mixture cover and turn off heat and let stand.  Fluff mixture to insure it is not sticking.

GRILLED VEGETABLES

2-3 medium zucchini, sliced 2-3 medium squash, sliced
1 medium sweet onion 1 small tub mushrooms
3-4 roma tomatoes, sliced 3 tbsp olive oil or 1 stick of butter (butter gives a great flavor)
1 tbsp garlic powder 1 tbsp season salt
1 tbsp Emeril's original essence (if you like a little kick add cayenne pepper)

On a grill or in a large skillet heat olive oil or butter until hot, add zucchini, squash, onion and mushrooms.  Sauté and season with garlic powder, season salt and Emeril's essence.  (Add cayenne pepper for kick) Add tomatoes just before desired tenderness is reached.

WATERGATE SALAD

1 pk Jell-O Pistachio flavor Instant Pudding and Pie Filling (4 serving size) 1 can 20oz crushed pineapple in juice
1 cup miniature marshmallows 1/2 cup chopped walnuts
2 cups thawed Cool Whip

Stir pudding mix, pineapples, marshmallows and nuts in large bowl until well blended.  Gently stir in Cool Whip.  Refrigerate 1 hour or until ready.

BAKED FRIED CHICKEN

Skinless Chicken Butter Milk
Plain Yogurt Bread Crumbs
Olive oil Spray

Pour butter milk into bowl and add yogurt (the amount of milk depends on how much chicken you cook).  Season chicken to taste.  Soak chicken in buttermilk and yogurt mixture.  Roll chicken in bread crumbs.  Spray chicken with olive oil spray and place on wire rack.  Bake at  375° for 40 minutes.

BROCCOLI MEDLEY

1 tbsp olive oil 1 clove garlic, minced
1 1/2 lb broccoli, cut into bite size pieces 1 red bell pepper, cut into thin stripes
1 yellow bell pepper, cut into thin strips 2 tbsp soy sauce

Heat olive oil and garlic in skillet or wok.  Add broccoli and stir fry for 1 minute.  Add peppers continue to stir fry 3-4 minutes or until vegetables are tender.  Add soy sauce cook and stir until heated through.

BLUSHING PEARS

3 cups cranberry juice cocktail 1/4 cup sugar
1 cinnamon stick 8 Bosch pears
1 cup water

Peel pears; do not remove stem.  Combine cranberry juice, 1 cup water and sugar; cook over medium heat until sugar dissolves.  Add cinnamon stick, bring mixture to a gentle boil and add pears.  Cover and simmer until pears are tender, about 20 minutes.  (Turns pears occasionally).  Allow pears to cool.  Remove pears from syrup, chill if you like.

BAKED CHICKEN BREAST WITH VEGETABLE MELODY

6 - 8 skinless chicken breast 1 large green bell pepper
1 large red bell pepper 1 large head broccoli
large sweet onion carrots
2 cans cream of chicken or cream of broccoli seasoning salt or chicken rub or steak rub
garlic powder paprika

Season chicken to taste. Bake  chicken covered with aluminum foil at 350° for 30 minutes, add peppers, onion, broccoli, carrots and soup.  (Pour soup in a bowl and add 1/2 can milk mix and pour over chicken and vegetables, recover and bake 15 minutes.

MEMORIAL DAY COOKING WITH FRIENDS

CREAM-FILLED GRILLED POUND CAKE

8 1/2-inch thick slices pound cake (homemade, frozen or store bought) 4 Tbsp. Pineapple cream cheese
Sweetened whipped cream or whipped topping Fresh strawberries and blueberries

Spread 1 Tbsp. pineapple cream cheese over each of 4 slices of pound cake.  Top each slice with the remaining slices.  Grill, covered with grill lid, over medium high heat 2 to 3 minutes on each side.  Top with whipped cream and berries.  Serve immediately.

ICE CREAM SANDWICH DESSERT

19 ice cream sandwiches 12 oz. Cool Whip
Hot Fudge topping 1 cup peanuts

Layer in order given, making 2 layers in 9 X 13 pan.  Freeze.

EASY PARFAITS

Coffee ice cream Fresh blueberries
Whipping cream or Cool Whip Cinnamon

Layer ice cream, blueberries and whipping cream in parfait glass, sprinkle with cinnamon.  Repeat layers.  Serve immediately.

COWBOY CAVIAR

2 Tbsp. red wine vinegar 1 1/2 Tsp. Hot pepper sauce
2 Tsp. Olive oil or vegetable oil 1 clove minced garlic
Fresh ground black pepper to taste 1 firm, ripe avocado
1 (15 oz) can black-eyed peas, drained 1 (11 oz) can corn kernels, drained (optional)
2/3 cup sliced green onion 2/3 cup chopped fresh cilantro
1/2 lb Roma (plum) tomatoes, coarsely chopped salt to taste

In large bowl, mix vinegar, hot sauce, oil, garlic and pepper.  Peel, pit and cut avocado into 1/2 inch cubes.  Add to vinegar mixture and toss lightly.  Drain and rinse peas and corn.  Add peas, corn, onion, cilantro and tomatoes.  Mix gently to coat.  Add salt to taste.  Cover tightly and refrigerate.  Serve with tortilla chips.

POWER POSSE RECIPES

BRENDA'S BLEU CHEESEBURGERS

1/3 Lb. Ground hamburger 6-8 oz. Pkg. Bleu cheese, crumbled

Form ground hamburger meat into two large patties. Crumble approximately 2 tablespoons of Bleu cheese in center of one patty. Flatten second patty a little bit thinner than the first, and lay on top of the cheese. Crimp edges of both patties together to seal cheese into place. Grill about 4 minutes on each side until cooked to desired doneness. Place on bun with lettuce, top with more Bleu cheese and onions to taste. 

POTATOES WITH CHEESE AND RANCH DRESSING

About 4-6 large baking potatoes 1 lb. Sliced bacon
1 bottle ranch dressing 8 oz. grated cheddar or Colby Jack cheese
1/2 cup chopped green onions  

 Slice potatoes into 1-inch cubes and brown in hot oil. Drain. Fry about 1/2 package of bacon until crisp. Drain and crumble. Place cooked potatoes and crumbled bacon in pan or baking dish and cover with about 1/2 cup of ranch dressing. Sprinkle cheese over dressing and add onions. Cover with foil and heat about 15-20 minutes, or until cheese is melted.

GRILLED VEGETABLE COMBO

2 yellow squash 2 zucchini
olive oil extra virgin
extra light salt to taste  

Slice squash and zucchini lengthwise into 1/2-inch slices. Place in a pan and sprinkle with salt. Pour olive oil over slices. Grill 5 minutes on each side until color changes, leaving them slightly firm, but with nice grill marks. Remove and place on serving plate.

MARTHA’S COWBOY CAVIAR

2 Tbsp. Red wine vinegar 1-1/2 Tsp. Hot sauce
1 Tsp. Olive oil 1 clove garlic, minced
1 avocado, peeled and chopped 1 6-oz. can black-eyed peas, drained
1/4 to 1/2 cup chopped green onions 1/4 to 1/2 cup chopped cilantro, fresh
1/2 lb. Roma tomatoes diced pepper to taste

Mix all ingredients in bowl and refrigerate 1 to 24 hours, then place in serving bowl and serve chilled with your favorite corn or tortilla chips.
BRENDA's BALLPARK "RIPPERS"

1 pkg. Ballpark franks 4-6 cups Canola oil

Preheat oil on medium-high heat in deep fryer or pot. Rinse and pat dry hot dogs to prevent grease splatter. When grease is hot, carefully place hot dogs in and fry. When done, skins should be split open and crispy. Remove and place on bun. If desired, top with mustard, catsup, relish, Coney Island Chili and minced onions.

BACON-WRAPPED HOT DOGS

1 pkg. Ballpark franks 12 uncooked bacon slices toothpicks

Wind a slice of bacon around each hot dog from end to end, using toothpicks to secure each end. Place in frying pan or pot and heat until bacon is brown, turning evenly. Remove toothpicks and enjoy!

BRENDA'S CORN SALSA

2 cups tomatoes, cubed 1 16-oz. can whole kernel corn, drained
1 4-oz. can chipotle peppers in Adobo sauce 1/2 cup diced onions

Empty drained corn into preheated frying pan and heat until browned. Remove pepper seeds from chipotle and set aside. Add diced onions to corn and saute, then add tomatoes and chipotle last. Place in serving bowl and serve.

MARTHA'S CREAM-FILLED GRILLED POUND CAKE

1 Sara Lee frozen pound cake (can be homemade also) 1 pkg. Philadelphia pineapple cream cheese

Slice pound cake into 1/4-inch slices. Spread 1 heaping tablespoon of cream cheese on one slice, then top with another slice to make a sandwich. Place on grill for 3-5 minutes. Serve warm with whipped cream, strawberries and blueberries if desired.

BRENDA'S CHOCOLATE-PEANUT BUTTER BALLS

1 pkg Oreo Double-Stuffed peanut butter cookies, finely crushed 1 large pkg. Philadelphia Cream Cheese
1 container microwavable chocolate Sugar  

Mix crushed cookies with cream cheese and scoop into 2-inch dough balls. Place on lined tray in freezer until firm. Melt chocolate, dip balls into melted chocolate with toothpicks, or drizzle chocolate using a spoon. Sprinkle with sugar and serve.

BAY AND GARLIC INFUSED CHICKEN BREAST

2 Lbs. boneless chicken breast 1 bottle Italian dressing
6 oz. jar diced garlic in oil 1 jar dried whole bay leaves
1 stick butter or margarine salt and pepper to taste

Rinse chicken breasts and pat dry. Place in pan or dish and pour Italian dressing over chicken, coating both sides. Cover and let chicken marinate in dressing for about 24 to 72 hours, then season with salt and pepper. Spread about 2 tablespoons of diced garlic over chicken, followed with several bay leaves on top. Place several pats of butter or margarine on chicken and grill each side for 5-7 minutes or until center is no longer pink.

VEGETARIAN MUSHROOM BURGERS

2 Portabella mushroom caps, whole 1/2 cup balsamic vinaigrette

Place mushrooms in a pan, undersides facing up.
Pour vinaigrette over mushrooms and marinate until most of the liquid is absorbed, then turn over and add more vinaigrette. Marinate about 10-15 minutes more, and then grill about 5 minutes. Place on hamburger bun, or slice into smaller serving sizes and enjoy!

MARTHA'S CUPCAKES

1 doz. Frosted cupcakes, store-bought or homemade 1 bag large marshmallows
Colored sugar or sprinkles  

Flatten marshmallows one at a time. Sprinkle colored sugar or sprinkles onto a plate, then press flattened marshmallows into it and arrange in a creative design on top of cupcakes.

TAMMY FAYE BAKER'S COFFEE ICE CREAM

Coffee-flavored ice cream 1 can whipped cream
ground cinnamon 1 cup blueberries

In a tall dessert glass, layer one scoop of ice cream, sprinkle cinnamon, berries, and whipped cream. Repeat layer a second time, and top whipped cream with cinnamon sprinkle.

MARTHA'S ICE CREAM SANDWICHES

1 pkg. Ice cream sandwiches 1 can whipped cream
Fudge topping Chopped nuts

Place one ice cream sandwich on a plate, top with whipped cream, fudge topping, nuts or your favorite topping. Serve!