It's That Time Of The Year Again...

[Kitchen Witch]

Double Berry Icebox Pie

One store bought graham cracker crust.
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh or frozen (20-oz bag) raspberries, thawed
1/3 cup sugar
1Tbs fresh lemon juice
2 pints fresh large strawberries

Wash and dry strawberries. Cut of ends of the strawberries to arrange right side up on the bottom of crust. In a small bowl, sprinkle the gelatin over the cold water. Set aside. In a food processor or blender, puree the raspberries. You may have to add 1/4 cup of water. You should have 1 1/2 cups puree. In a small saucepan, bring the puree, sugar and lemon juice to a boil over medium heat, stirring constantly. Remove from the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved, about 1 minute.
Place the raspberry sauce in a medium bowl set in a large bowl of ice water. Let it stand stirring often, until chilled and syrupy, but not set, 10 to 20 minutes. Ladle the raspberry sauce over the strawberries. Refrigerate until set, at least 2 hours or overnight. Serve chilled with reduced-fat whipped cream.

[Kitchen Witch]

VERY EASY VANILLA CREAM CHEESE PIE

12 oz. cream cheese, room temperature
1/2 c. vanilla sugar or 1/2 c. sugar and 1 T. vanilla extract
2 large eggs
Small pinch salt
1 9-inch pre-made graham cracker crust or pie crust

Topping:
1 tub (16 oz. sour cream
2 T. vanilla sugar
1 t. vanilla extract

GARNISH:
1 pt. fresh raspberries or strawberries, sweetened with 1 T. vanilla sugar or sugar and 1/4 t. pure vanilla extract

Preheat oven to 300* F. Beat cream cheese and sugar until smooth. Add vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Beat 1 minute on medium-high speed. Pour into crust. Bake in the center of the preheated oven for exactly 60 minutes. Remove from oven and cool 30 minutes. Preheat the oven to 450* F. Combine topping ingredients in small bowl and whisk until smooth; spread evenly over top. Bake 5 minutes exactly. Cool to room temperature, then refrigerate at least 6 hours to overnight. Combine berries and vanilla sugar . Chill, covered, until serving. Serve with spoonfuls of berries spooned over.

[Kitchen Witch]

EASY CHOCOLATE CHIP CHEESECAKE PIE

3 oz. cream cheese
1 can (14 oz.) sweetened condensed milk
1 egg
1 t. vanilla
1 c. semisweet chips
1 t. flour
1 ready crust

½ c. semisweet chips
¼ c. whipping cream

Beat cream cheese on medium until fluffy. Gradually beat in milk. Add egg and vanilla, mixing just until combined. Toss chips with flour; fold in. Bake 350* F. about 30 minutes or until center is almost set. Cool for 1 hour. Melt chips and cream; let thicken slightly. Pour over cheesecake. Cool 30 minutes. Refrigerate. Garnish with confetti candies around edge, if desired.

[Kitchen Witch]

LEEK AND POTATO GRATIN
MAKES 12 ACCOMPANIMENT SERVINGS

1 ½ lb. leeks
2 T. butter or margarine
3 lb. baking potatoes, peeled, sliced very thinly
1 ¼ t. salt
½ t. pepper
1 c. heavy cream
½ c. chicken stock
2 cloves garlic, minced finely
1 bay leaf
½ t. nutmeg
½ c. Parmesan

Preheat oven to 400* F. Grease 13 X 9-inch pan. Discard tough outer leaves from leeks; slice very thin (about 5 ½ c.) Clean well. Melt margarine; add leeks and cook 5 minutes or just until softened. Toss in large bowl with salt and pepper; add potatoes. Spread in prepared pan. Cover with foil and bake 40 minutes. Meanwhile, combine cream, broth, garlic, bay leaf and nutmeg; heat to boiling over high heat. Discard garlic and bay leaf. Pour over mixture; sprinkle with Parmesan. Uncover and bake an additional 30 minutes, until top is golden and potatoes are fork-tender.

[Kitchen Witch]

ITALIAN POTATOES

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar

Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

[Kitchen Witch]

KRAUT SALAD

1 can (27 oz.) sauerkraut, drained, rinsed in cold water, drained
1 large sweet onion, chopped
1 green or red bell pepper, seeded, ribs removed, chopped
1 cup celery, chopped

1 c. sugar
1/2 c. salad oil
1/2 c. white vinegar

Combine sauerkraut, onion, pepper and celery.

In seaparte bowl, whisk sugar in vinegar to dissolve; add oil. Pour over sauerkraut mixture; toss. Cover and refrigerate.

[Kitchen Witch]

THREE-BEAN SALAD

1 can (15 oz.) cut green beans, drained
1 can (15 oz.) cut yellow beans, drained
1 can (15 oz.) red kidney beans, drained
1 onion, sliced
1 green and/or red bell pepper, julienned

3/4 c. sugar
2/3 c. white vinegar
1/3 c. salad oil
1 teaspoon salt
1 teaspoon pepper
Dash garlic powder

Combine beans, onin and pepper in bowl.

In separate bowl, whisk sugar in vinegar to dissolve; add remaining ingredients; pour over beans; toss to coat. Cover; refrigerate.

Best if made the day before!

[Kitchen Witch]

CREME DE MENTHE CAKE

1 pkg. white cake mix
1/2 c. creme de menthe
1 can (16 oz.) fudge topping
1 tub (9 oz.) cool whip, thawed

Prepare cake as directrd on package, stirring in 1/4 c. creme de menthe. Spread in prepared 13 X 9 -inch pan and bake at 350* F. for 30 minutes or until cake tests done. Cool in pan thoroughly.

Spread with fudge topping.

Combine cool whip and 1/4 c. creme de menthe, mixing well; spread over fudge topping.

Chill until serving time. Refrigerate leftovers - if there are any!

[Kitchen Witch]

BAKED BARBECUED CHICKEN

10 to 12 lbs. chicken parts, skin removed, cut into small serving pieces
1 t. salt
1 t. freshly ground black pepper
1/4 c. vegetable oil
3 lemons
2 T. vinegar
1 c. ketchup
2 T. sugar OR honey
2 T. Worcestershire sauce
1/4 t. crushed red pepper flakes

Preheat oven to 350* F.

Place chicken in two 13 X 9-inch baking dishes; sprinkle with salt and pepper; drizzle with oil.

Squeeze juice from lemons in bowl; add remaining ingredients; whisk well.

Pour over chicken, cover tightly with foil or lids; bake 30 minutes; remove lid/foil and bake additional 20 to 30 minutes of until chicken is cooked through.

Serves 10 to 12


NOTE: This dish can be prepared up to a week in advance and frozen. Thaw overnight in refrigerator and reheat, covered 30 minutes at 350 F.

[Kitchen Witch]

LAYERED CARROT CAKE

1 pkg. (18.25 oz.) yellow cake mix
1 pkg. Instant vanilla pudding mix
2 t. cinnamon
4 eggs
2/3 c. orange juice
½ c. vegetable oil
3 c. grated carrots
½ c. raisins
½ c. chopped walnuts

ORANGE CREAM CHEESE FROSTING:
8 oz. cream cheese
/2 c. butter
3 c. confectioners? sugar
1 to 2 T. orange juice
1 T. grated orange peel

Combine cake mix, pudding mix and cinnamon. Whisk eggs, orange juice and oil; add to dry ingredients. Beat. Stir in carrots, raisins and nuts. Batter will be thick. Pour into two greased and floured 9-inch round pans. Bake at 350* F. for 30 to 35 minutes or until tests done. Cool 10 minutes before removing. FROSTING: Beat cream cheese and butter until fluffy. Add sugar, juice and peel; beat. Store cake in fridge.

[Kitchen Witch]

7 UP STRAWBERRY PIE

1 cup 7-Up or lemon-lime soda
4 Tbsp. cornstarch
1 ready-made pie shell
1.5 oz. strawberry Jell-O mix (1/2 pkg.)
2 cups sliced strawberries
8 oz. whipped cream

Combine 7-Up or lemon-lime soda, sugar and cornstarch in saucepan. Cook until thick. Remove from heat. Add Jell-O mix and stir well. Arrange
strawberries in bottom of pie crust. Pour Jell-O mixture over berries. Top
with whipped cream. Refrigerate until set.

[Kitchen Witch]

APRICOT GLAZED APPLE TART

2 cups flour
1/8 tsp salt
2 egg yolks
1/3 cup apricot preserves
sugar
butter
8 apples

In mixing bowl, combine and blend well the flour, 3 tbsp sugar, and the salt. Cut in 2/3 cup of butter until like cornmeal. With fork, mix egg yolks with 2 tbsp cold water and stir into first mixture. Shape in a ball, wrap, and refrigerate for one hour.

Core, peel, and cut 6 apples into 8ths. Combine in saucepan with 2/3 cup sugar and 1/2 cup water; cook, covered, until apples are partially cooked. Pour into bowl and chill until cold. Roll out dough on board and line bottom and sides of a 9" spring-form pan. Prick bottom and bake at 425 deg. for 10 minutes. Put on rack. Core, peel, and slice remaining apples. Spoon cooked apple wedges into pastry shell and arrange apples in overlapping rows on top. Mix apricot preserves and 3 tbsp water and spread on apple slices. Dot with 5 tbsp butter.

Bake 25 to 30 minutes or until edges of apple slices are browned. Cool. Remove rim and serve warm.

[Kitchen Witch]

TINY TIM TARTS

6 tbsp butter
3 tbsp sugar
1 egg yolk
1 cup sifted flour


1 cup almonds, macadamias, walnuts, or pecans, finely ground
3 egg whites
1 cup sifted powdered sugar
1/8 tsp salt
1/2 tsp vanilla

Make dough: cream butter, add 3 tbsp sugar, and cream until fluffy. Blend in egg yolk and flour. Chill 1 hour.

Combine remaining ingredients, beating well.

Roll chilled dough about 1/4 inch thick, and cut with 2 1/2-inch or 3-inch cookie cutter. Fit carefully into buttered muffin tins, turning back dough over edge. Fill 3/4 full with nut mixture. Bake at 350 deg. for 25 minutes. Cool in tins; remove carefully. Makes 18 tarts.

[Kitchen Witch]

TIRAMISU

1 cup granulated sugar
8 egg yolks
2 cup pastry whipping cream
8 1/2 oz. mascarpone cheese or sweet cream cheese (not Philadelphia)
3 boxes Lady Fingers (chocolate or plain)
1/4 cup espresso coffee, sugared to taste
3/4 cup Rum, Kahlua, Amaretto or Cacao Liqueur
Powdered Cocoa or chocolate shavings

Two 8" x 8" pyrex molds

1. Beat whipping cream until stiff peaked.
a. Blend in 1/2 c. of sugar.
b. Refrigerate.

2. In separate bowl:
a. Beat egg yolks with remaining 1/2 c. of sugar until well blended.
b. Add mascarpone or cream cheese, and continue beating.
c. Spoon in whipping cream and blend.

3. In small bowl mix espresso coffee with liquor.

Assembly in mold:
1. One layer of Lady Fingers dipped and coated in coffee/liquor mixture
2. One layer of cream
3. One layer of powdered cacao or chocolate shavings

Repeat.

Ornament with powdered cocoa or chocolate shavings.
Firms up if refrigerated for 24 hours prior to serving.

[Kitchen Witch]

Chocolate Almond Torte With Strawberry Sauce - 16 servings

1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate

Preheat oven to 300.

SAUCE:
2 cups strawberries, frozen, unsweetened
1 cup sugar

Line the bottom of a 9 inch springform pan with wax paper; grease paper.
With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.
In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

SAUCE: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

TO SERVE: place sauce on plate. Place torte on top. Garnish with fresh strawberries.

[Kitchen Witch]

UNFORGETTABLE CHICKEN CASSEROLE
SERVES 6 TO 8

3 c. chopped deli-roasted chicken
2 c. finely chopped celery
1 c. grated Cheddar
½ c. slivered almonds
½ c. sour cream
½ c. mayonnaise
1 can (10 ¾ oz.) cream of chicken soup
1 can (4 oz.) water chestnuts, drained and chopped
1 ½ c. French fried onion rings

Combine all ingredients (except onion rings); spoon into lightly greased 11 X 7-inch baking dish. Bake at 350* F. for 40 minutes; sprinkle onion rings evenly over top and bake 5 minutes longer or until bubbly around the edges. Let stand 10 minutes before serving.

[Kitchen Witch]

Chicken Phyllo Triangles

*be sure to defrost the dough first!

1/2 pound boneless and skinless chicken breast, diced
1/2 cup cornstarch
1/4 cup extra-virgin olive oil
1/2 red pepper, diced
1/2 green pepper, diced
1/2 leek, white part only, diced
1 scallion, diced
peel of 1 zucchini, diced
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
4 sheets phyllo dough, thawed
1 cup alfalfa sprouts, washed and dried
6 large leaves Boston lettuce

Preheat the oven to 350°. Roll the diced chicken in the cornstarch. Heat the olive oil in a 12" skillet over medium-high heat; add the chicken and sauté until golden, about 3 minutes.

In the same skillet, cook the red and green peppers, leek, scallion, and zucchini peel until wilted, about 3 minutes. Return the chicken to the skillet; stir to combine. Stir in the soy sauce, ginger, and coriander, and remove from the heat.

Unroll the phyllo dough on a counter. Place 2 sheets of phyllo dough on top of one other and cut lengthwise into 11/2"-wide strips; repeat with 2 more sheets of phyllo dough, obtaining a total of 12 double strips of phyllo dough.
Place a double strip of phyllo dough on the counter. Mound 1 tablespoon of the chicken-vegetable mixture at the bottom of the strip and fold to enclose the filling, obtaining a triangle. Repeat with the remaining strips of dough.

Place the phyllo triangles on an 11" x 17" baking sheet lined with parchment paper and bake for 10 minutes, or until golden. Serve hot, on a platter lined with the sprouts and lettuce. Serves 6

[Kitchen Witch]

Chocolate-Nut Phyllo Cups

3 tablespoons honey
1 tablespoon cornstarch
1 cup half-and-half or light cream
2 beaten egg yolks
1 cup ground pecans
4 teaspoons granulated sugar
4 sheets frozen phyllo dough (17 x 12 inches), thawed according to package directions
3 tablespoons butter or margarine, melted
1 ounce semisweet chocolate, cut up
1 tablespoon butter or margarine
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons hot water
Cocoa powder
1/2 cup whipping cream
1/2 teaspoon vanilla
Grated semisweet chocolate (optional)


1. In a small heavy saucepan stir together honey and cornstarch. Add half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Transfer to a small bowl. Cover surface with clear plastic wrap. Chill.

2. In a bowl combine ground pecans and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.

3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.

4. Bake in a 350 degree F oven for 10 to 15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20 to 30 minutes.)

5. To serve, in a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)

6. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired. Serve immediately. Makes 12 servings.

[Kitchen Witch]

CHERRY-CHOCOLATE BOMB

12 oz. pound cake, cut into 12 slices
1 ¾ quarts cherry vanilla ice cream
3 c. chocolate cookie crumbs (Oreo, etc.)
Chocolate frosting

Arrange cake slices around outside of foil-lined bowl. Spread 3 c. ice cream over cake. Combine cookie crumbs and ½ c. frosting. Top ice cream with 1 c. crumb mixture. Top with remaining ice cream and crumb mixture. Freeze 30 minutes. Remove cake. Place on serving platter; frost and pipe decoratively.

ICE CREAM BOMB VARIATIONS:

Replace cherry vanilla ice cream with either strawberry, chocolate chip, chocolate, coffee, cookie dough or mint.

Replace cookie crumbs with vanilla wafers, peanut butter sandwich, oatmeal, pecan sandies, fudge sandwich or vanilla sandwich.

Replace chocolate frosting with French vanilla, lemon, dark chocolate, butter cream, cream cheese or vanilla.

[Kitchen Witch]

MONT BLANC ICE CREAM BOMBE

1 pint strawberry ice cream
2 pints pistachio ice cream
3 pints coffee ice cream
1 pkg. (9.75 oz.) fudge brownies
1 pkg. (4.9 oz.) Italian style sandwich cookies, coarsely chopped
4 large egg whites
½ c. sugar
1 c. heavy cream
¼ c. chocolate sprinkles

Line a 3-quart metal bowl with plastic wrap; allow overhang. Spoon strawberry in bowl; layer brownies on top; press; top with pistachio ice cream; sprinkle with cookies; spoon over coffee ice cream; press. Cover and freeze until firm, at least 3 hours. To unmold, let stand at room temp for 15 minutes. Wrap a hot-water-soaked towel around bowl. Whip egg whites to soft peaks; gradually sprinkle in sugar; beat stiff. Whip cream till stiff but not dry; fold into egg mixture and frost bombe.

[Kitchen Witch]

STUFFED JALAPENO PEPPERS

10 medium fresh jalapeno peppers (wear gloves)
4 oz. cream cheese, softened
10 strips bacon, halved

Cut peppers in half lengthwise; remove seeds, stems and membrane. Stuff
each half with about 2 teaspoons cream cheese. Wrap with bacon and secure with a toothpick. Place on broiler rack that has been coated with nonstick cooking spray. Bake at 350 degrees for 20-25 minutes or until bacon is crisp. Remove toothpicks and serve immediately.

[Kitchen Witch]

DUTCH PLUM CAKE

For the cake:
1 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
2 2/3 tablespoons ( 1/3 stick) butter, softened
3 tablespoons milk
1 egg
1 1/2 pounds (about 20) Italian prune plums

For the topping:
1/4 to 1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon

Preheat oven to 375 degrees. For the cake, stir together flour, baking powder and sugar. Beat butter with milk and egg; work in the dry ingredients. Spread the dough in a greased 9-inch deep-dish pie pan, pressing it halfway up the sides. Halve plums and remove pits. For the topping, stir together sugar, flour and cinnamon; sprinkle all but about 2 tablespoons over prepared dough. Arrange plums, cut side down, on top. Sprinkle remaining topping over plums and bake 40 minutes. Makes 12 servings.

[mcgill]

It's slowly warming up here, so here are a few recipes.

Fire and Ice Oysters With Horseradish Sauce

2 doz. fresh oysters in the shell

Sauce:
125 ml. (1/2 c.) sour cream
30 ml. (2tbsp.) prepared horseradish
15 ml. (1 tbsp.) fresh lemon juice
15 ml. (1 tbsp.) finely chopped fresh chives
1 ml. (1/4 tsp.) tabasco sauce
1 ml. (1/4 tsp.) kosher salt
1 ml. (1/4 tsp.) freshly ground black pepper

Sauce:

In a small bowl, whisk together sauce ingredients. Cover with plastic wrap and refrigerate for 30 min. or until ready to serve.

Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the knife carefully underneath the body. dis card the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

Grill oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, about 2 - 4 minutes. Using tongs, carefully remove oysters from grill. Place hot oysters on plates with small bowls of sauce for dipping.

Makes 4 - 6 servings.

[mcgill]

Sweet & Mild Maple Grilled Salmon

4 boneless, skinless salmon fillets (each 165 g./6 oz.)
15 ml (1 tbsp.) cracked black pepper
10 ml. (2 tsp.) coarse sea salt
30 ml. (2 tbsp.) olive oil
60 ml. (4 tbsp.) Maille Sweet and Mild Condiment
30 ml. (2 tbsp.) maple syrup
15 ml. (1 tbsp.) lemon juice
15 ml. (1 tbsp.) cold water
15 ml. (1 tbsp.) chopped fresh dill
4 sprigs fresh dill

Preheat oven to medium high heat (230 -260C/450 - 500F). Season salmon fillets on all sides with salt and pepper, pressing seasoning into flesh so it adheres. Brush salmon fillets lightly with olive oil and set aside.

Combine condiment, maple syrup, lemon juice, water and chopped dill. set aside for basting.

Grill Salmon for 5 - 6 minutes per side, or until lightly charred and just cooked through, basting with reserved sauce. Remove from grill and garnish with fresh dill sprigs.

Serve with grilled asparagus and extra condiment for dipping.

Makes 4 servings.

[mcgill]

Grilled Sirloin Steak Lettuce Wraps

1 small head iceberg lettuce
2 sirloin steaks (250g./8 oz. each)
2 cloves garlic, minced
15 ml. (1 tbsp.) coarsely ground black pepper
10 ml. (2 tsp.) coarse salt
30 ml. (2 Tbsp.) olive oil
30 ml. (2 tbsp.) balsamic vinegar
50 ml. (1/4 c.) Maille Sweet & Mild Condiment
15 ml. (1 tbsp.) chopped fresh thyme
1 small red and 1 small yellow onion, each cut into 4 wedges
8 large white mushrooms, rinsed of excess dirtand grit and drained
125 ml. (1/2 c.) crumbled blue cheese

Remove dore from lettuce, leaving head intact, and rinse inder cold water. Carefully separate leaves, keeping as many leaves whole and intact as possible. (8 are required.) Place leaves in a large bowl of cold water and soak for 15 minutes. Remove leaves from water and drain well on paper towel. Refrigerate to keep cool.

Season steaks with garlic, pepper and salt, rubbing seasoning into meat so it adheres. Set aside.

In another bowl, combine red and yellow onion wedges and whole mushrooms and drizzle with 1/4 of the basting sauce mixture. Toss well to coat.

Preheat grill to high heat (230 - 290C/450 - 550F). Grill mushrooms and onions for 10 to 15 minutes, turning occasionally. Transfer to cool part of grill, keeping warm. Grill steaks for 5 to 6 minutes per side, basting liberally with basting sauce. the steaks should be nicely charred and have a warm pink centre. remove from grill and allow steaks to rest for 5 minutes before slicing.

Thinly slice grilled mushrooms and onions; then thinly slice sirloin steaks. Take a crisp lettuce cup and fill with sliced mushrooms, onions, steak and a little crumbled blue cheese, Drizzle a little extra basting sauce, roll up lettuce and serve. Repeat until all ingredients are used.

Serve with extra condiment for dipping.

Makes 2 - 4 servings.

[mcgill]

STRAWBERRY CHEESECAKE SQUARES

(For easy blending, use room-temperature eggs and cream cheese. Freezing squares is not recommended.)

Crust:

500 ml. (2 c.) all purpose flour
125 ml. (1/2 c.) granulated sugar
150 ml. (2/3 c.) butter

Filling:
500g. (1 lb.) cream cheese
175 ml. (3/4 c.) granulated sugar
2 eggs
15 ml. (1 tbsp.) lemon juice
250 ml. (1 c.) strawberry jam
250 ml. (1 c.) chopped fresh strawberries

Preheat oven to 175C ( 350F)
Grease 33x23cm. (13"x9") cake pan
In a medium bowl, combine flour and sugar. cut in butter with pastry blender or two knives until crumbly. Press into prepared pan.

Bake in centre of preheated oven for 15 - 20 minutes or until lightly golden. Let cool on rack while preparing filling.

For filling, beat cream cheese and sugar in a large mixer bowl on meduim speed until smooth. Add eggs and lemon juice, beating until smooth. Spread jam evenly over crust. Sprinkle strawberries on top. Pour cream cheese mixture evenly over strawberries.

Bake in 175C (350F) oven for 25 to 30 minutes or until set. Let cool completely on rack Cut into squares.

Makes about 30 squares.

[Kitchen Witch]

I have made these - and they are GREAT!!

KW

[Kitchen Witch]

Apple Lasagna

2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon almond extract
2 20 ounce cans apple pie filling
8 lasagna noodles, cooked; rinsed
6 tablespoons all purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
dash ground nutmeg
3 tablespoons margarine
1 cup dairy sour cream
1/3 cup packed brown sugar

Combine cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13 x 9 inch pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minutes. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture. 12 servings.

[Kitchen Witch]

Irish Cream Macadamia Nut Pie

5 eggs
1 1/4 cups white sugar
1/2 tablespoon salt
3/4 cup butter
1 cup light corn syrup
3/4 cup Irish cream liqueur
1 1/3 cups semisweet chocolate chips
2 cups macadamia nuts
1 9 inch single crust pie

Cream together eggs, salt, sugar and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell. Bake in a preheated 300F oven for 1 1/2 hours, or until browned. Cool. Makes 8 servings.

[Kitchen Witch]

Macadamia Fudge Torte

Filling:
1/3 cup low fat sweetened condensed milk; not evaporated
1/2 cup semisweet chocolate chips

Cake:
1 18.25 ounce package pudding included devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 16 ounce can sliced pears in light syrup, drained
2 eggs
1/3 cup chopped macadamia nuts
2 teaspoons water

Sauce:
1 17 ounce jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Preheat oven to 350F. Spray a 9 or 10 inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil; blend at low speed 20 to 30 seconds or until crumbly. Mixture will be dry. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled. In small saucepan, combine sauce ingredients. Cook over medium low heat 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.

[Kitchen Witch]

Banana Peanut Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe mashed bananas
1/2 teaspoon salt
4 1/2 cups all purpose flour
1 tablespoon baking soda
2 cups sour cream
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 cup roasted peanuts

Preheat oven to 300F. Grease four 7 X 3 inch loaf pans. In small bowl, stir together 1/2 cup white sugar and 1 teaspoon cinnamon. Dust four pans lightly with this mixture. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Add salt, baking powder and flour to mixture and mix well. Stir in peanuts. Divide into prepared pans. Place in preheated oven and bake 1 hour, or until toothpick inserted in center comes out clean.

[Kitchen Witch]

FRUITED JELLO MOLD

3 oz. pkg. lemon Jello
1 c. boiling water
1/4 c. (each) drained maraschino cherries, maraschino juice
3/4 c. pineapple juice
1 c. (each) drained pineapple tidbits,drained mandarin oranges, chopped pears or peaches
1/2 c. (each) halved grapes, chopped pecans
3 bananas 3 oz. pkg. cream cheese
1 c. whipping cream, whipped
Dissolve Jello. Add to hot Jello mixture; cool to slightly thickened
Mix all into Jello mixture. Mix these two together and fold into above mixture; pour into oiled mold.

[Kitchen Witch]

JELLO BALLS

1 sm. pkg. coconut
1 family sized strawberry Jello
2 c. grated nuts
1 can Eagle Brand milk

Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut.

[Kitchen Witch]

LIME AND PINEAPPLE JELLO MOLD

8 oz. cream cheese
1 env. Dream Whip
1 (20 oz.) can crushed pineapple, with juice
1/4 c. walnuts, chopped
3 oz. pkg. lime Jello
1 tbsp. milk
Prepare Dream Whip as directed on package; set aside. Drain pineapple, reserving juice. Heat reserved pineapple juice until hot enough to dissolve Jello. Add Jello and cream cheese with 1 tablespoon milk. Beat until smooth. Add Jello mixture to Dream Whip and whip until well blended. Add drained pineapple and walnuts. Mix well. Pour into mold and chill

[Kitchen Witch]

BEER DOUGHNUTS
Makes 6 regular doughnuts, or 24 miniature doughnuts

4 tablespoons butter (see note)
1 cup cake flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons dried buttermilk powder
2 eggs
6 tablespoons amber ale (IPA, India Pale Ale, adds a nice bite)
Powdered sugar

Preheat oven to 375 degrees. Melt butter and let cool. Sift flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.

In a separate bowl, whisk together eggs, melted butter and beer until well-blended.

Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening. Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).

Fill each doughnut form half-full. Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts. The doughnuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

[Kitchen Witch]

COBB SALAD SANDWICH


1 piece flat peasant bread or one large flour tortilla
grilled, sliced chicken breast
2 slices bacon cooked crisp
1/2 tomato -- diced
1/2 avocado -- thinly sliced
romaine lettuce -- chopped
iceberg lettuce -- chopped
4 thin slices red onion
2 tablespoons chunky blue-cheese dressing


Layer ingredients in the middle of bread or tortilla. Roll tightly and slice
on bias. Makes on large sandwich.

[Kitchen Witch]

FRUIT PUNCH

1 ( 6-oz) frozen Orange Juice
2 (6-oz) can frozen Limeade
1 (6-oz) Lemonade
1 (30-oz) can Pineapple juice
1 (16-oz) Cranberry juice Cocktail
2 to 4 cups Water
2 qts Ginger ale chilled
1 qt plain Soda Water
Mint and fruit for garnish if desired

Mix all the fruits juices until all frozen juices are thawed. Stir well. Add ice cubes and before serving gently add ginger ale and soda water. Can use a fruit ring or other garnish for serving. Serves 30. (Make a fruit ice ring. Put lime, lemon or orange slices or any combination in a 8 inch mold and cover with water. Freeze).

[Kitchen Witch]

LOBSTER MELTS

2 cups lobster meat, 2 cooked tails
1 (8-ounce) package cream cheese, softened
1/2 teaspoon dill
36 slices party pumpernickel bread or Italian roll slices
36 slices Swiss cheese, cut into 2-inch squares
Green olives, sliced
Black olive, sliced
Cherry tomatoes, sliced

Remove lobster meat from tails, and flake. Stir meat, cream cheese, and dill together with a rubber spatula until blended. Spread onto the party breads and top with cheese squares. Bake at 450 degrees for 5 to
7 minutes, or until cheese melts. Garnish with olives and tomato slice. Serve immediately. Makes 36 appetizers.

[Kitchen Witch]

SMOKED CHICKEN AND APPLE WALDORF SALAD

2 smoked chicken breasts, diced
2 gala apples, diced
2 stalks celery, diced
1 red onion, diced
1/2 cup pine nuts
1/2 cup diced English cucumber
1/2 cup mayonnaise
2 tablespoons mustard
Pinch of salt and pepper
Pinch of thyme and parsley

Mix all ingredients together. Serve on top of your favorite lettuce.

[Sarahsally]

KW, Love your recipes but especially your suggestion about opening a word document & copy/paste, etc. I DO need help! Please explain how to do this!
Thanks so much, Sarahsally