Kris' Sliders

2 pkgs (1 dozen each) slider buns
3 pounds ground beef
1 T. granulated onion
1 T. granulated garlic
Sliced american cheese cut in fourths

3 cans Mandarine oranges
4 ears corn on the cob
Cottage cheese

To make slider burgers: Mix the ground beef with granulated onion and garlic.  You will need two baking sheets lined with aluminum foil. Using the large ice cream/cookie scooper make slider size patties. Put them on the baking sheets.  There should be enough room on one baking sheet to hold 12 slider patties.  Preheat oven to 350 degrees.  Bake sliders on one side for 15 minutes...remove from oven...turn over...return to oven and bake for another 15 minutes.  As the patties are baking put the corn on the cob in enough water to cover. Bring to a boil. Remove from heat and let the corn sit in the heated water until the patties are done. Remove corn from water, cut each ear in half...serve with your favorite buttery toppings. The Mandarine oranges and cottage cheese are a side dish. If wanted use a quarter piece of cheese on your burger and any other condiment type foods you like.

Two Main Dish Salads

Kris' Sweet & Sour Barley/Bean Salad:

1 cup uncooked medium barley, cooked in 4 cups water to make 4 cups cooked barley
2 15-16 oz cans garbanzo beans
1 15-16 oz can red beans (pinto or kidney)
2 15-16 oz cans wax beans (or 1 can wax, 1 can cut green beans)
3 stalks green onions, sliced (with tops)
1 small tomato chopped up
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup sugar

Mix vinegar, oil and sugar together until the sugar dissolves. A mixer works well for emulsifying the ingredients. Drain all the beans and rinse with water. Chop green onion and tomato.  Add all these ingredients into a bowl with the barley. Add dressing and stir together. This will taste better the second day as the flavors are allowed to blend. (If you are a semi-vegetarian, like I am, this salad is a complete meal with protein!)

IMITATION CRAB SALAD (inspired by my youngest daughter, Rachel)

1 package imitation crab (in this area it is made of blue hake.)
1 box tricolor rotini pasta--cooked according to directions, drained and cooled
1 can of peas or 1 package frozen peas
1 (2 cup) package shredded colby/monterey jack cheese
1 (8 oz) jar Miracle Whip
1/2 cup sour cream
lemon juice to taste

Get a nice size bowl for mixing. Chop imitation crab to bite size pieces. Add to tricolor pasta, peas and cheese.  Mix Miracle Whip, sour cream and lemon juice.  Pour over remaining ingredients. Mix well. Let sit overnight for best flavor.

Cakes, Cakes and More Cakes

Standard Two-Egg Cake

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 5/8 cup sifted flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla

1. Cream butter thoroughly. Gradually add sugar and cream together until well mixed.
2. Add eggs and beat well. Sift flour once, measure, add baking powder and salt and sift together three times.
3. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.
4. Add flavoring. Beat well.
5. Bake in two greased 9 inch layer pans in 375 degree oven for 25 minutes or until done.

Standard One-Egg Cake

•  4 Tb butter or margarine
• 1 cup sugar
• 1 egg, unbeaten
• 2 cups sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 tsp vanilla

1.  Cream butter/margarine thoroughly. Gradually add sugar and cream until well mixed.
2. Add egg and beat thoroughly. Sift flour once, measure, add baking powder and salt. Sift together three times.
3. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Beat well.
4. Bake in a greased 8x8x2 inch greased pan in a 350 degree oven for 50 minutes, or until done.
5. Cool and frost.

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Dutch Apple Cake

Follow the recipe for the Standard One-Egg Cake.

1. Wash, peel and core 4 cooking apples. Cut into eighths.
2. Pour batter into a well greased 8x8x2 inch baking pan.
3. Arrange apple wedges on top. Dot with a tablespoons of butter.
4. Sprinkle with 4 tablespoons of sugar and 1 teaspoon cinnamon, well mixed.
5. Bake in a 350 degree oven for 50 minutes or until done.
6. Serve plain or with hard sauce or lemon sauce.

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Chiffon Cake

Follow the recipe for a Standard One-Egg Cake.

1. Pour batter into two well greased 8 inch layer pans.
2. Prepare a meringue by beating two eggs until stiff but not dry. Fold in 4 tablespoons granulated sugar and1/4 tsp vanilla.
3. Spread half the meringue on each pan of batter.
4. Sprinkle each with 1/4 cup chopped nuts.
5. Bake in a 325 degree oven for 40 minutes, or until cake tests done and is nicely browned.
6. When cool put layers together with whipped cream.
7. Serve with fresh or canned fruits.

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Raisin Spice Cupcakes

• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/2 tsp nutmeg

Follow the recipe for Standard Two-Egg Cake.

1. Add spices and beat well. Pour into a well greased cup cake or muffin pans, filling 2/3 full.
2. Sprinkle raisins over the top of cakes.
3. Bake in a moderate 375 degree oven for 20 minutes or until done.

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Boston Cream Pie

Follow the recipe for the Standard Two-Egg Cake.

1. Pour the batter into two well greased 9 inch layer pans and bake in a 375 degree oven, or until done.
2. Spread a custard cream filling between layers.
3. Sift powdered sugar over the top.

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One-Two-Three-Four Cake

• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 3 cups sifted flour
• 2 tsp baking powder
• 1/8 tsp salt
• 1 cup milk
• 2 tsp flavoring

1. Cream butter thoroughly. Add sugar gradually and cream until well mixed.
2. Add egg yolks and beat well.
3. Sift flour once, measure, add baking powder and salt and sift together three times.
4. Add flour, alternately with milk, a small amount at a time.
5. Beat after each addition until smooth.
6. Add flavoring. Fold in egg whites.
7. Bake in three well greased 9 inch layer pans in a 375 degree oven for 25 minutes or until done.

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Nut Loaf Cake

Follow the recipe for Standard One-Egg Cake.

1. Add one cup chopped nuts into the batter after the egg has been added.
2. Pour the batter into a well-greased 8x8x2 inch pan and bake in a 350 degree oven for 50 minutes or until done.

Surprise Cake

• 1 cup butter or margarine
• 2 cups sugar
• 4 egs, well-beaten
• 4 3/4 cups flour
• 4 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 tsp vanilla

1. Cream butter thoroughly. Add sugar gradually and cream together until well mixed.
2. Add eggs one at a time and mix well.
3. Sift flour once, measure, add baking powder and salt, and sift together three timees.
4. Add flour, alternately with milk, a small amount at a time.
5. Beat after each addition until smooth. Add flavoring.
6. Beat well. Divide batter into pan for storing in refrigerator and bake in a 350 degree oven for 50 minutes or until done.
7. Cool and frost.

Quick Spice Cake

• 5 Tbs butter or margarine
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cup flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup molasses
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

1. Cream butter thoroughly. Add molasses and cream together until well mixed.
2. Combine eggs and milk. Sift flour once, measure, add baking powder, salt, spices and sugar and sift together three times.
3. Combine egg and milk and creamed mixture. Beat well.
4. Add to flour mixture and mix until it is dampened. Beat vigorously for one minute.
5. Bake in two well greased 8 inch layer cake pans in a 375 degree oven for 25 minutes or until done.

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Banana Cake

• 1/2 cup butter or margarine
• 1 1/2 cups sugar
• 2 eggs, well beaten
• 2 cups sifted flour
• 1/2 tsp baking powder
• 3/4 tsp soda
• 1/2 tsp salt
• 1/4 cup buttermilk or sour milk
• 1 tsp vanilla
• 1 cup heavy cream, whipped and sweetened
• 3 bananas, sliced
• 1 cup mashed banana (2 or 3 bananas)

1. Cream butter thoroughly. Add sugar gradually and cream together until well mixed.
2. Add eggs. Beat well. Sift flour once, measure, add baking powder, soda and salt and sift together three times.
3. Add milk to mashed banana. Add flour, alternately with combined milk and banana, a small amount at a time. Beat after each addition until smooth.
4. Add flavoring. Bake in two well greased 8 inch layer pans in a 375 degree oven for 30 minutes or until done. Cool.
5. Put cool layers together with whipped cream and sliced banana.
6. Spread whipped cream over the top of the cake and garnish with sliced banana.

Miracle Cake

• 1 Tb butter or margarine
• 2 cups sifted flour
• 1 cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking soda
• 1 can tomato soup
• 1 cup chopped nuts
• 1 Tb chopped lemon peel or citron
• 1 cup raisins

1. Sift flour once, measure. Cut butter into flour with a pastry blender or a fork.
2. Sift together sugar and remaining dry ingredients and mix well.
3. Add tomato soup and beat until mixture is smooth and creamy pink.
4. Add fruit and nuts. Beat and mix well.
5. Pour into well greased 8 inch tube pan and bake in a 350 degree oven for 1 hour or until done.

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Last Minute Cake

• 2 Tb butter or margarine
• 1 cup sifted flour
• 1 1/2 tsp baking powder
• 2 eggs
• 1 cup sugar
• 1/2 cup milk
• 1/4 tsp salt
• 1/2 tsp vanilla

1. Sift flour once, measure, add baking powder and salt and sift together three times.
2. Beat eggs until light. Add sugar gradually, beating well after each addition.
3. Add to flour mixture. Heat milk and butter together.
4. Add to flour mixture. Add vanilla and mix thoroughly.
5. Bake in a well greased 8x8x2 inch baking pan in a 350 degree oven for 50 minutes or until done.

Orange Cake

• 2/3 cup butter or margarine
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 1/2 cups sugar
• 3 eggs, unbeaten
• 2 1/2 cups sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 Tb lemon juice
• 5 Tb orange juice
• 2 Tb water

1. Cream butter with lemon and orange zests.
2. Add sugar gradually and cream together until well mixed.
3. Add eggs one at a time and beat thoroughly after each addition.
4. Sift flour once, measure, add baking powder and salt and sift together three times.
5. Add flour, alternately with fruit juice and water, a small amount at a time.
6. Beat after each addition until smooth.
7. Bake in two well greased 9 inch layer cake pans in a 375 degree oven for 25 minutes or until done.

      

Cooking Class: featuring SOUR CREAM & BUTTERMILK

SOUP:

Chilled Borsch

Set out a large bowl.
Drain 1 (16 oz) can whole beets, reserving the liquid in the bowl.

Put reserved liquid into the bowl and add
2 3/4 cups cold water
Stir in
1/3 cup sugar
3 1/2 Tbsp cider vinegar
1/4 tsp salt

Put drained beets through a coarse sieve or food mill into the liquid mixture, cover and put into refrigerator to chill. Serve in chilled bowls topped with tablespoons of
Thick sour cream

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Cream of Tomato Soup

In a saucepan combine
2 1/4 cups canned tomato juice
1 stalk celery with leaves, cut crosswise into quarters
1/2 small onion, sliced
2 sprigs parsley
1/2 bay leaf
6 whole cloves
1 1/2 tsp sugar
1/2 tsp salt
Few grains white pepper

Bring to boiling, reduce heat, cover and simmer for 10 minutes. Strain tomato juice mixture. Add it very slowly to Sour Cream White Sauce, stirring constantly and vigorously with a wooden spoon; do not boil.
Serve immediate, if desired, drop on top of each serving a teaspoonful of Whipped Sour Cream Topping.

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Sour Cream White Sauce

In saucepan over low heat add
2 Tbsp butter or margarine
Blend in
2 Tbsp flour
1/4 tsp salt
a few grains of pepper
Heat until mixture bubbles. Remove from heat.
Add gradually, stirring in
3/4 cup milk
Cook rapidly, stirring constantly, until sauce thickens. Remove from heat.
Stirring vigorously, add in very small amounts
3/4 cup thick sour cream
Cook 2 or 3 minutes longer, stirring constantly until sauce is just heated. Serve at once.

Savory Sour Cream Sauce

Follow above recipe; add 1 Tbsp grated onion, 1/2 tsp dry mustard and 1/8 tsp marjoram to the butter. Substitute 3/4 cup broth for the milk.

Cooking Class-----Candy-----Tempting Truffles & Bonbons--Page 2

1 1/2 cups pecan halves
1 package (14 oz) individually wrapped
1/3 cup whipping cream
3 tablespoons butter
1 tablespoon light corn syrup
4 ounces dried apple rings, finely chopped
1 1/2 pounds premium white chocolate

Preheat oven to 375 degrees.  To toast pecans, spread on baking sheet. Bake 8 to 10 minutes until golden brown, stirring frequently. Remove from baking sheet to cutting board; cool until it is enough to handle. Finely chop into uniform pieces with chef's knife; set aside.

Lightly butter an 8 inch square pan. Line pan with 6 inch wide strip of waxed paper, leaving 1 inch overhang on sides to use for handles. Lightly butter waxed paper.  Unwrap caramels; place in heavy saucepan. Add cream, butter and syrup; cook over low heat until melted and smooth; cook over low heat until melted and smooth, stirring often. Remove from heat; stir in pecans ans apple.

Pour caramel mixture into the prepared pan; cover and refrigerate for 2 hours or until cold and firm.  Turn out caramel block onto cutting board by lifting caramel and wax paper using handles. Peel away waxed paper. Cut caramel block into 1-inch squares with a long thin-bladed knife.

Roll each square into a ball; place on baking sheet lined with waxed paper. Refrigerate for 1 hour.  Melt chocolate. Dip balls in tempered (melted) chocolae with dipping fork or spoon, tapping handle against the side of the pan to allow excess chocolate to drain back into pan. Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.

Place bonbons on waxed paper; Let stand in cool place until chocolate is firm. (Do Not Refrigerate.) Store in airtight container at room temperature. Makes 64 bonbons--about 2 3/4 pounds.

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APRICOT, MACADAMIA and DRAMBUIE BONBONS

6 ounces dried apricot halves
1/4 cup drambuie liqueur, apricot brandy or apricot nector
1 (12 oz) pkg vanilla wafer cookies
1 pound pkg. powdered sugar
1/2 cup butter, melted
1/2 cup apricot jam
2 (3 1/2 oz) jars whole macadamia nuts, chopped and divided
2 (12 oz) pkgs semisweet chocolate chips

Place apricots on cutting board. Finely chop into uniform pieces with a chef's knife.  Combine liquor and apricots in a bowl; coverwith plastic wrap. Let stand overnight.

Place wafer cookies in food processor; process using on/off pulsing action until wafers form fine crumbs. Transfer to a large bowl; stir in powdered sugar, butter and the jam until blended.  Drain apricots, discarding liquor. Add apricots and 1/2 nuts to crumb mixture; stir until blended.  Knead crumb mixture on countertop until smooth.

Place remaining macadamia nuts in a large shallow bowl. Shape apricot mixture into 1-inch balls. Roll balls in nuts, processing to adhere; place on baking sheets. Cover with foil and refrigerate.  Melt chips in the top of a double boiler. Remove from heat. Dip balls in melted chocolate. Bonbons will have a slightly bumpy appearance from the macadamia nuts.

Place bonbons on waxed paper; let stand in cool place until chocolate is firm. (Do not refrigerate.) Store in airtight container at room temperature.  Makes about 5 1/2 dozen bonbons--3 pounds.

COOKING CLASS--Candy--FRUIT AND NUT FANTASIES

DESSERT GRAPE CLUSTERS

2 pounds seedless red and/or green grapes
1 pound premium white chocolate
2 cups finely chopped honey-roasted cashews

Rinse grapes under cold running water in colander; drain well.  Cut grapes into clusters of 3 grapes with kitchen shears. Place clusters in a single layer on paper towels. Let stand at room temperature until completely dry.  Place chocolate on cutting board. Coarsely chop into uniform pieces with a chef's knife. To melt chocolate, fill bottom pan of a double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate in the top of the double boiler. To prevent steam from getting on chocolate, cover pan before placing it over hot, not boiling water. Uncover; stir until chocolate is melted. Remove from heat. Place cashews in a shallow bowl. Working with 1 cluster at a time and while holding by stem, dip grapes into melted chocolate; allow excess to drain back into pan.  Roll the grapes gently in the cashews. Place grape clusters, stem side up, on waxed paper; repeat with remaining clusters. Refrigerate until firm. Serve within 4 hours. Garnish, if desired.

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CHOCOLATE COVERED CHERRY MARZIPAN

1 (8 oz) can almond paste
1 egg white
2 1/2 cups powdered sugar, divided
2 to 3 drops red food coloring
1 cup dried cherries
6 ounces premium semisweet chocolate, chopped
6 ounces premium milk chocolate, chopped

To prepare marzipan, beat almond paste and egg white in medium bowl with mixer at medium speed until blended. Add 2 cups powdered sugar and red food coloring; beat at low speed until well mixed.
Place marzipan on surface lightly dusted with powdered sugar. Knead in remaining 1/2 cup powdered sugar and cherries until smooth and pliable.  Shape marzipan into 3 logs, each 10 inches long and 1 inch in diameter. Wrap the logs in waxed paper and refrigerate at least 1 hour.

To melt chocolates, fill bottom pan of double boiler with water to 1 inch below the level of the top pan. Bring water just to a boil; reduce heat to low. Place chocolates in the top pan of the double boiler. To prevent steam from getting on chocolates, cover pan before placing over hot, not boiling, water. Uncover; stir until chocolates are melted. Remove from heat.

Unwrap marzipan logs; place on waxed paper. For first layer of chocolate, spread 2 tablespoons melted chocolate over the top and side of each marzipan log. Let stand for 20 minutes or until chocolate sets.  Roll logs 1/2 turn; spread each log with 2 tablespoons melted chocolate to coat. Let stand 20 minutes or until chocolate sets.  For second layer, repeat steps above with remaining melted chocolate. Let stand until chocolate sets. (If it doesn't set in 20 minutes, refrigerate for 10 minutes.)
Slice logs into 1/2 inch slices with a utility knife. Store in an airtight container at room temperature.  Makes 60 candy slices.

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PINEAPPLE-COCONUT MARSHMALLOWS

Cornstarch
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
3 (1/4 oz each) envelopes unflavored gelatin
3/4 cup sugar
1/2 cup light corn syrup
2 cups flaked coconut

Line an 11x7 inch pan with waxed paper. Grease paper and sides of pan; dust with cornstarch. Gently tap sides of pan to evenly coat bottom and sides with cornstarch.  Combine pineapple juice concentrate and water in medium saucepan. Sprinkle gelatin over the top; let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved, stirring constantly.
To test for undissolved gelatin, run a finger over the spoon. If it feels smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth.  Stir in sugar; heat until dissolved. Stir in syrup. Transfer to large bowl of electric mixer. Beat at high speed for 6 to 8 minutes until mixture falls in ribbons from beaters.  Spread pineapple mixture into prepared pan. Cover with greased waxed paper; greased side down; refrigerate overnight. To toast coconut, place in a large nonstick skillet; cook over medium heat for 5 minutes or until coconut is lightly browned, stirring occasionally. Turn out marshmallows from pan onto cutting board; peel of paper. Cut into 1 inch strips with a chef's knife. Cut strips into 1 inch cubes. Toss each cube in warm coconut, pressing lightly to coat. Store in airtight container at room temperature.  Makes about 6 dozen marshmallows.

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HONEY-PEANUT CHEWS

1/2 cup quick cooking oatmeal
1/2 cup honey
2 tbsp peanut butter
1 cup coarsely chopped salted peanuts
3/4 cup powdered sugar
Peanutty coating

Preheat oven to 350 degrees.  To toast the oats, spread on a baking sheet and bake 8 minutes or until toasted and lightly browned. Heat honey and peanut butter in medium saucepan over medium heat until smooth and thin, stirring occasionally; remove from heat. Stir in toasted oats, peanuts and powdered sugar.
Press peanut mixture into a greased 11x7 inch pan using greased fingers. Cover and refrigerate for 1 hour or until firm. Run a sharp utility knife around the edges of peanut butter; turn pan over and remove mixture to cutting board. Cut crosswise into 6 strips. Cut each strip into 6 pieces. Prepare peanutty coating if desired.
Place peanutty coating or additional powdered sugar in a bowl; roll candy pieces in mixture to coat well.

PEANUTTY COATING: 1/2 cup salted peanuts, 1/2 cup powdered sugar. Place peanuts and powdered sugar in food processor; process using on/off pulsing action until peanuts are finely ground.  Wrap individual pieces in colored plastic wrap. Store in airtight container at room temperature. Makes 3 dozen chews.

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CASHEW AND PRETZEL TOFFEE CLUSTERS

3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
4 cups tiny pretzel twists
4 cups bite size toasted wheat squares cereal
1 (10 oz) can salted cashews halves and pieces (2 cups)

Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray. Place sugar, syrup and butter in a heavy small saucepan. Heat over medium heat until sugar mixture boils and sugar dissolves stirring frequently. Remove from heat. Stir in vanilla. Combine pretzels, cereal and cashews in a large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly.  Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spread onto greased waxed paper. Cool completely; break into clusters. Store in an airtight container at room temperature.  Makes about 8 cups clusters.

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"Cooking Class"--Candy--Fabulous Fudges

CHOCOLATE CHIP COOKIE DOUGH FUDGE

1/3 cup butter, melted

1/3 cup packed brown sugar

3/4 cup flour

1/2 tsp salt, divided

1 1/3 cups semisweet chocolate chips, divided
1 package (1 pound) powdered sugar, (about 4 cups)
1 package (8 oz) cream cheese, softened
1 tsp vanilla

Line an 8 or 9 inch square pan with foil, leaving a 1 inch overhang on sides. Lightly butter the foil.
Combine butter and brown sugar in a small bowl. Stir in flour and 1/4 teaspoon salt. Stir in 1/3 cup chips.

Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until firm. Unwrap dough; cut into 1/2 inch pieces with a utility knife. Store in an airtight container in the refrigerator.  Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in a large bwl. Beat with mixer at low speed until combined. Scrape down the side of bowl; beat at medium speed until smooth.

Melt remaining 1 cup chips in heavy saucepan over very low heat, stirring constantly to prevent scorching. Remove from heat as soon as chocolate is melted. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces.  Spread evenly in the prepared pan with a narrow metal spatula. Score into squares, about 1 1/4 x 1 1/4 inches, but cutting halfway through fudge with a sharp knife while the fudge is still warm. 

Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Place on the cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container in refrigerator. Makes about 3 to 4 dozen candies.

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FUDGY BANANA ROCKY ROAD CLUSTERS

1 (12 oz) pkg semisweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in a large microwave-safe bowl. Microwave at HIGH for 2 minutes or until the chips are melted and mixture is smooth, stirring twice. Fold in the marshmallows, peanuts and banana chips. Line baking sheets with waxed paper. Grease waxed paper. Drop rounded tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in the refrigerator. Makes 2 1/2 dozen to 3 dozen clusters.

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CREAMY CAPPUCCINO ORANGE FUDGE

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1 (12 oz) pkg vanilla baking chips (2 cups)
1 jar (7 ounces) marshmallow creme
1 tablespoon grated orange zest
Orange peel strips for garnish

Line a 13x9 inch pan with foil, leaving 1 inch overhang on sides. Lightly butter foil. Lightly butter large microwave-safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH for 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes. After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches softball stage (234 degrees) on an instant read candy thermometer, stirring after 3 minutes. (DO NOT MICROWAVE MIXTURE WITH THERMOMETER IN THE BOWL).

Add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into the prepared pan. Smooth evenly into corners with the narrow metal spatula. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm.  Let stand until firm. Remove from the pan by lifting fudge and foil using the foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies (about 2 1/2 pounds).

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CHERRY WALNUT WHITE CHOCOLATE FUDGE

1 cup walnuts
3 cups sugar
1 cup whipping cream
1/2 cup butter
1/4 cup light corn syrup
8 ounces premium white chocolate, chopped
1 teaspoon vanilla
1 cup chopped dried cherries

Preheat oven to 375 degrees.  To toast walnuts, spread on a baking sheet. Bake 6 to 8 minutes until lightly browned and fragrant, stirring occasionally. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces with chef's knife; set aside.

Spread 9x9 inch pan with nonstick cooking spray. Spray inside of heavy large saucepan. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently.  Attach candy thermometer to the side of the pan, making sure the bulb is submerged in sugar mixture but not touching the bottom of the pan. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees) on candy thermometer, stirring frequently.  Remove from heat and let stand 10 minutes. DO NOT STIR.

Add white chocolate and vanilla; stir 1 minute or until chocolate is melted  and mixture is smooth. Stir in cherries and reserved walnuts.  Spread evenly in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm. Refrigerate until f irm. Cut along score lines into squares. Garnish, if desired. Store in airtight container at room temperature. Makes 64 candies.

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LAYERED TOASTED HAZELNUT FUDGE

1 1/2 cups hazelnuts
2 cups granulated sugar
1 cup packed brown sugar
1 (5 oz) can evaporated milk--2/3 cup
1/2 cup butter
1 (7 oz) jar marshmallow creme
1 1/2 tsp vanilla
1/2 tsp salt
6 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Remove skins from hazelnuts and toast for 6 to 8 minutes. Remove from oven and cool completely.  Line an 8 inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter the foil. Place hazelnuts in a food processor. Process using on/off pulsing action until coarsely chopped. Remove 1/2 cup from food processor; set aside. For hazelnut paste, continue processing remaining hazelnuts until a smooth peanut butter consistency is reached; set aside.

Spray the inside of a heavy 4-quart saucepan with nonstick spray. Combine sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach candy thermometer to the side of the pan. Continue boiling for 5 minutes or until the sugar mixture reaches the soft ball stage (238 degrees) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.

Transfer 2 cups of the sugar mixture to a medium bowl; stir in reserved hazelnut paste. Add chocolate to the sugar mixture in the saucepan; mix until blended. Stir in chopped hazelnuts.  Pour chocolate mixture into the prepared pan. Smooth evenly into corners with a narrow metal spatula. Pour reserved hazelnut mixture on top of chocolate mixture; smooth top evenly with clean metal spatula. Score into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through fudge with sharp knife while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Store in airtight container at room temperature. Makes 3 dozen candies.

SPICE OF LIFE--Miscellaneous & Breads

LECHO
a typical gypsie breakfast

2 slices bacon, (or) 2 Tbsp oil
1 medium onion, chopped

2 - 3 green peppers, cut into 1-inch pieces (best if a mixture of red bell and green bell peppers)

2 links smoked sausage

1 lb. ripe tomatoes (or canned)
2 eggs, beaten well

Chop bacon into small piecces. Heat in skillet slowly to render fat and brown evenly. Do not drain fat. Add onions and peppers to fat, saute until limp and lightly browned. Slice sausage into 1/4 inch thick rounds; add to skillet and saute briefly. Add sliced tomatoes to the skillet; breaking tomatoes into small bits with a wooden spoon. Simmer for about 20 minutes; stir in beaten eggs and continue stirring until eggs are cooked.  Makes 2 hearty servings. Good for breakfast, lunch or dinner.

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ONION RINGS

2 eggs

1 cup flour
1/2 tsp salt
2/3 cup beer
2 Tbsp oil

Onion (cut into rings)

Combine all ingredients except onions. Beat until smooth. Dip rings and fry in hot oil until brown on both sides. Also good for fish.

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SALAMI

5 pounds hamburger

5 heaping teaspoons Tender Quick salt

2 1/2 teaspoons whole mustard seed
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
1 teaspoon liquid smoke

Mix well and put into a covered bowl and refrigerate for 3 days. Take out once a day and knead like bread. The 4th day, form into 5 rolls. (Don't count the day you mix as the first day.)  Lay on broiler rack and bake about 1 hour at 350 degrees. Cool. Wrap in paper twels, then in foil. Keep refrigerated or frozen.

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GRANOLA

Combine:

5 cups oats; 2 cups coconut; 1 cup nuts; 1 cup sesame seeds; 1 cup sunflower kernels; 1 cup unsweetened   wheat germ

Mix and combine with above ingredients:
1 cup honey; 1/2 cup oil

Spread in two large pans. Bake at 300 degrees until golden brown--stirring every 15 minutes or less.

After baking add:
1 cup raisins; 1 cup dried apricots or fruit of your choice

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RHUBARB JELLY

5 cups rhubarb
3 cups sugar
1 large pkg strawberry or raspberry jello

Cut rhubarb into small pieces. Cook down rhubarb and add sugar and jello. (Cook rhubarb so it doesn't burn).  Put into jelly jars, cool, cover and freeze.

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OLIVE CHEESE SNACK

1  5-oz pkg cheese bacon snack cheese
4 Tbsp butter
Dash of Tabasco
Dash of Worcestershite
3/4 cup sifted flour
1 small jar of olives

Blend cheese and butter until well mixed. Add sauces and mix well. Stir in flour and mix well--so it forms a dough. Shape around individualized olives. Place on greased baking sheet. Bake at 400 degrees for 12 - 15 minutes or until golden brown.

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QUICK HOT ROLLS

2 pkgs yeast
1/2 cup water
3/4 cup milk
1/2 cup shortening
2 eggs
1 tsp salt
1/2 cup sugar
4 1/2 - 5 cups flour

Dissolve yeast in water, heat milk, add shortening, salt and sugar. Mix yeast mixture, milk mixture and eggs with 2 cups flour. Gradually knead in remainder of the f lour. Cover, let stand 20 minutes. Make rolls and let rise for 1 hour. Bake at 375 for 15 - 20 minutes. Makes 24 rolls.

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MONKEY BREAD

4 tubes Pillsbury biscuits--cut each biscuit into 4 pieces
3/4 cup brown sugar
3/4 cup white sugar
1 Tbsp cinnamon
1 stick butter, melted
1 cup chopped nuts

Mix sugars and cinnamon. Set aside. Roll each biscuit section in butter then cinnamon/sugar mixture. Place in greased bundt pan. Sprinkle with chopped nuts occasionally. Let stand 15 - 20 minutes. Bake 35 minutes at 350 degrees. Remove from pan; let stand 5 minutes. Invert on a serving plate. 

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BREAKFAST MUFFINS

1/2 of a 15-oz box raisin bran cereal

2 1/2 cups flour

1 tbsp baking soda

1 tsp salt

1 1/2 - 2 cups sugar

2 beaten eggs

1/2 cup shortening

2 cups buttermilk

Combine dry ingredients. In a second bowl, mix eggs, shortening and buttermilk. Add dry ingredients gradually and mix well. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 15 minutes.