Parmesan Tilapia

Ingredients:

2 lb. Tilapia fillets (orange roughy, cod or red snapper can be substituted)

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

4 tablespoons or 1/2 stick butter, room temperature

3 tablespoons mayonnaise

3 tablespoons finely chopped green onions

1/4 teaspoon seasoned salt

1/4 teaspoon dried basil

Black pepper to taste

Dash of hot pepper sauce (if desired)

Directions:

Preheat oven to 350 degrees. In buttered 13 x 9 baking dish, lay fillets in single layer. Do not stack fillets. Brush top with lemon juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish for 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings.

*This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.

Creamy No-Cook Mints

Ingredients:

1 package (3 ounce) light cream cheese

1/4 teaspoon mint extract

2 drops green food color (or color of choice)

4-1/4 to 4-1/2 cups powdered sugar

Regular sugar

Instructions:

Place cream cheese, mint extract, and food color in mixing bowl. Mix about 30 seconds, or until smooth. Continue mixing and gradually add powdered sugar and mix about 1-1/2 minutes, or until mixture becomes very stiff. To make mints, dip individual flexible candy molds in sugar. Press in mint mixture. Turn out onto waxed paper covered with sugar. Repeat until all mixture is used. Or: Shape mixture into 3/4 inch balls, using 1 teaspoon for each ball. Flatten slightly with thumb to form 1/4 inch thick patties. If desired, press back of cork lightly on patties to from ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well. Makes 7 dozen candies.

*I assisted nursing home residents in making these candies and they enjoyed it very much. When finished they gave them to the nurses or their families when they came to visit.

*I have also made these for weddings and special parties. They also can be made into different shapes and placed on top of cakes for decorations by using different candy molds in what ever you would desire.

Caramel Fudge Brownies

Ingredients:

1 bag (14 oz.) caramels, unwrapped

1/2 cup evaporated milk (from 12-oz. can)

1 cup butter or margarine

2 cups sugar

2 teaspoons vanilla

4 eggs, slightly beaten

1-1/4 cups all-purpose flour

3/4 cups unsweetened baking cocoa

3/4 teaspoon salt

1 bag (11.5 or 12 oz.) semisweet chocolate chunks (2 cups)

1-1/2 cups chopped pecans

1 teaspoon vegetable oil

Instructions:

Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray. In 3 quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. In 2 quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1- 1/2 cups of chocolate chunks and 1 cup of pecans. Spread evenly in pan. Gently and evenly, drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter). Bake 35 to 40 minutes or until set. In 1 quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature for 20 minutes before serving. Makes 24 brownies.

Two-Berry Crisp with Pecan Streusel Topping

Topping:

3/4 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup firm butter or margarine, cut into pieces

1/4 cup chopped pecans

Filling:

1 can (21 oz.) blueberry pie filling

2 cups frozed unsweeteded raspberries

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

Instructions:

Heat oven to 400. Spray 8-inch square (2 quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in pecans. In large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping. Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown. Serve warm. Makes 6 servings.

Pot Roast with Sour Cream-Horseradish Sauce

Ingredients:

1 boneless beef chuck roast (3 pounds)

1 lb. baby-cut carrots

6 small red potatoes, cut in half

2 dried bay leaves

1 jar (5 oz.) prepared horseradish, well drained (1/2 cup)

1 envelope (1 oz.) onion soup mix (from 2-oz. package)

1 can (10-3/4 oz.) condensed golden mushroom soup

1/2 cup sour cream

Instructions:

If beef comes in netting or is tied, remove netting or strings. In 5 to 6 quart slow cooker, place carrots, potatoes and bay leaves. Rub horseradish over beef; place beef on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. Cover and cook on low heat setting 8 to 10 hours. Remove beef from cooker, place on cutting board. Cut beef across grain into 1/4 inch slices or 2 forks to pull beef into servings pieces. Remove and discard bay leaves. Remove vegetables from cooker with slotted spoon. Place beef on serving platter with vegetables. Stir sour cream into cooking juices in cooker with wire whisk. Serve sauce over beef. Serves 8.

*If cooked for 8 hours, the pot roast will slice nicely. Cook if for 10 hours, and it can easily be pulled into pieces using two forks.

Bow-Ties with Salmon and Tarragon Mustard Sauce

Ingredients:

1 package (16 oz.) bow-tie pasta

1 tablespoon olive or vegetable oil

1 medium onion, chopped fine (1/2 cup)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh parsley

1/4 cup dry white wine or chicken broth

1 cup whipping cream or half-and-half

2 teaspoons stone-ground mustard

2 packages (3 to 4 oz. each) sliced salmon (smoked or cured), cut into 1/2- in wide strips

1/2 cup freshly grated or shredded Parmesan cheese

Instructions:

Cook and drain pasta as directed on package. Meanwhile, heat oil in 10-in. skillet over medium heat. Cook onions, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated,. Stir in whipping cream and mustard. Heat to boiling, reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened. Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 6 servings.

Mexican Lasagna

Ingredients:

4 boneless skinless chicken breast halves

2 tablespoons vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (14-1/2 oz.) diced tomatoes with garlic, drained

1 can (8 oz.) tomato sauce

1 teaspoon hot pepper sauce (optional)

12 (6-inch) corn tortillas

1 cup part-skim ricotta cheese

1 can (4 oz.) diced green chilies

1/4 cup fresh cilantro, divided

1 cup (4 oz.) shredded Cheddar cheese

Instructions:

Preheat oven to 375. cut chicken into 1/2-inch pieces. Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce if desired; bring to a boil. Reduce heat; simmer 2 minutes. Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended. Spoon half of chicken mixture in bottom of 12 x 8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through. Makes 6 to 8 servings.

Sweet & Sour Cashew Chicken

Ingredients:

1 can (16 oz.) cling peach slices in syrup

1 cup KIKKOMAN Sweet & Sour Sauce

2 boneless, skinless chicken breast halves

1 tablespoon cornstarch

1 tablespoon KIKKOMAN Soy sauce

1 tablespoon minced fresh ginger root

1/2 teaspoon sugar

2 tablespoons vegetable oil, divided

1 onion, cut in chunks

1 green bell pepper, cut in chunks

1 small carrot, cut diagonally into thin slices

1/3 cup roasted cashews

Instructions:

Reserving 1/2 cup peach syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken int 1-inch pieces. Combine cornstartch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onions, bell peppers and carrot; stir-fry 4 minutes. Stir in chicken, sweet & sour sauce mixture, peaches and cashews; heat through. Serve immediately. Serve on cooked white rice. Makes 4 servings.