Sweet Potato Pecan Quick Bread
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon mace
1/2 teaspoon cinnamon
1 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup applesauce
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup chopped dates or raisins
Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. Stir together
flour, baking powder, salt and spices in mixing bowl. With a large spoon,
stir in sugar, eggs, applesauce and milk; stir to moisten all ingredients.
Stir in mashed sweet potatoes, pecans and dates or raisins. Pour batter into
prepared pan. Bake at 325° for about 1 hour and 10 minutes or until
toothpick inserted in center comes out clean. Cool in pan on a rack for 15
minutes. Remove from pan and continue cooling on wire rack

And another....and while this is called a cake, it works well as a tea bread.

This is a very strange sounding cake, and I admit the taste is unusual. But, it kept me coming back for "one more piece" all day long. It came from the an herb magazine whose name I can't remember right now. Anyway, here goes:

HOLIDAY SEED CAKE
3 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground mace
1 teaspoon ground cardamom seed
1 teaspoon salt
2/3 cup butter or margarine
2 cups granulated sugar
4 eggs
3 tablespoons finely chopped
lemon rind (yellow part only)
1 cup milk
1 tablespoon caraway seeds
1 tablespoon poppy seeds
1 teaspoon anise seeds
Powdered sugar
Grease and flour a 10 inch tube or bundt pan. Preheat oven to 350 degrees.
Sift together the flour, baking powder, mace, cardamom and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in lemon rind.
Gradually add sifted dry ingredients to butter mixture, alternating with milk, in 4 to 6 increments. Stir in seeds, making sure all dry ingredients are evenly combined.
Pour batter into prepared pan, smoothing top evenly. Bake about 1 hour, or until cake begins to pull away from sides of pan and a cake tester comes out dry. If cake begins to brown too soon, cover lightly with a piece of foil. Remove cake from oven and let cool about 15 minutes on a rack before turning out. Sprinkle with powdered sugar, sifting it through a doily to produce a decorative pattern, if you wish.

And this is one of my favorites!

Honey nut quick bread
Scald 1 cup milk and add 1 cup honey and 1/2 cup sugar anfd stir over medium heat until the sugar is dissolved....cool mixture.
Beat in 1/4 cup soft butter and 2 egg yolks.
Sift together 2 1/2 cups sifted flour ( measure after sifting) and 1 tsp salt and 1 tsp soda.
Stir the flour into the batter and beat very well, like for at least a minute, more is better.
Stir in 1/2 cup chopped nuts, and pour into buttered and floured loaf pans. ( I make 2 of the small sized loaves) and bake 325 for an hour until the loaf tests done ( a cake tester comes out clean and it begins to pull away from the edges of the pan.
Cool and turn out. Wonderful sliced thin and spread with soft butter

Let dough thaw to room temperature. Preheat oven to 350°. Cut the meats into 1/4" wide strips. Mix the meats, cheeses, onion, chopped peppers & oregano.
On a lightly floured surface, roll the dough to a 10x14" rectangle. Place the dough on a lightly greased baking sheet. Spread the filling over the center third of the dough. Bring the edges to the center & seal.
Turn the dough seam side down. make slits on top of the loaf. If desired, brush w/egg wash & sprinkle w/sesame or poppy seeds. Place in oven immediately & bake 25 minutes or until golden brown. Cool on a rack to ensure a crispy bottom.~~Great Beginnings, Grand Finales(Can make the night before & bake the next morning.)

This is similar to Bonelady's.
MUFFALETTA (serves 8-10)
1 loaf round bread, 8-9" diameter
1/4 lb sliced mortadella or summer sausage
1/4 lb sliced Italian hard salami
1/2 lb sliced Mozzarella
Shredded romaine
3 tomatoes, sliced

Olive salad:
1 cup pimiento-stuffed green olives, chopped
1 cup pitted black olives, chopped
2/3 cup olive oil
4 oz jar diced pimientos
5 TBL chopped Italian parsley
2 anchovies, mashed (I omit)
1 TBL chopped garlic
2 TCL chopped fresh oregano
2 tsp lemon juice
Pepper to taste

A day or 2 ahead, make the olive salad by combining all ingredients in order given. Store in refrigerator. Day of serving, cut bread in half horizontally. Remove all but 3/4" of soft bread from inside. Drain olive salad, reserving the dressing.. Use dressing to brush inside of loaf, top & bottom. Put 1/2 the olive salad into the bottom of the loaf. Add layer of lettuce & layer of tomato. Layer 1/2 the meats & cheese. Repeat w/remaining meats & cheese. Place rest of lettuce & tomato on cheese. Top w/remaining olive salad. Put top on loaf. Wrap securely in plastic wrap.
Cover with a small plate, weighted down with several unopened cans. Refrigerate until ready to use, at least one hour. To serve, cut into wedges.
You can use different meats, cheeses & bread. Also good with caraway rye.~~Fare to Remember

It's a real winner, so here it is:

WORLD'S BEST MEATLOAF

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt

1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells's)
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots

2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.

3) Bake 350 F (177 C) for 1 1/4 hours.

4) Serve with buttered vegetables.

Mustard pickles also goes well and this makes wonderful cold sandwiches next day !

Source: American Pro Footbal Player's Wife in 1963

My Notes:

1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !

2) I usually double the amount of the ground spices with the exception of salt.

SharonCb

Strawberry Spinach Salad with Poppyseed Dressing
Source: St. Paul Hotel

Dressing:

1 c sugar
1/4 c poppyseeds
1/2 c Sesame seeds
1 c salad oil
1/2 c raspberry vinegar
dash paprika
1 T worcestershire sauce
1 T minced onion

Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining
ingredients and chill well. Serve over baby spinach leaves and sliced
strawberries. Garnish with brie cheese wedges.
(you may want to half this recipe, as it makes a lot of dressing...)
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This one is from someone on the cooking forum, I am not sure who, I've had it for a few years, it's delish! Maybe someone here will claim it.

Balsamic Vinaigrette

1/2 c balsamic vinegar
3 T Dijon mustard
3 T honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp pepper
1/4 tsp salt
1 c olive oil

Whisk together first seven ingredients until blended. Gradually whisk in olive oil. Yield 1-2/3 cups
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Here is a really good one posted a while back by Beverlyal:

Parmesan Peppercorn Dressing

2 Tablespoons finely chopped shallots
2 Tablespoons vinegar
1-1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup sour cream
1 Tablespoon lemon juice
1/4 cup cream
3/4 teaspoon worcestershire
1-1/2 teaspoon finely ground pepper
2- 1/2 teaspoons cracked peppercorns
1/4 cup grated fresh parmesan cheese

Mix and refrigerate.
Beverly AL
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Camille's French Dressing

1/3 c sugar
1/3 c catsup
1/4 c vinegar
1/2 c oil
1 onion, quartered
1 tsp salt
1/8 tsp garlic powder
1 tsp paprika
1 tsp celery seed

Mix all together, serve on crisp greens.

Crispy Baked Fish

4 6-oz. Halibut (catfish, sole, mahi mahi, tilapia, any white fish) Filets
Sea salt and fresh ground pepper
1 cup fresh, coarse bread crumbs
1/2 cup freshly grated parmesan cheese
1 garlic clove; finely minced (or ¼ t. powder)
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
2 tablespoons olive oil

Preheat oven to 450°. Lightly butter or spray a shallow baking dish with Pam. Wash filets under cold water and pat dry. Place in baking dish and sprinkle lightly with salt and pepper; drizzle with a little olive oil.

Combine remaining ingredients and sprinkle over the top of the filets. Bake 10 minutes per vertical inch of fish. To test, place a metal skewer of fork in the center and immediately place it on your tongue. If it feels warm, remove fish from oven. Fish should also appear opaque. Serve immediately with lemon or lime wedges.

My favorite way to cook shrimp is grilled:

Grilled Shrimp

Combine in a bowl;

1 1/2 pounds cleaned shrimp (large or small) (I like the frozen E-Z peel)
2 tablespoons olive oil
Pinch of cayenne pepper
2 cloves garlic; minced
1/2 teaspoon oregano
a squeeze of lime or lemon juice
dash fresh ground pepper
1/2 teaspoon kosher salt

Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it the lime juice will begin to "cook" the shrimp). If shrimp are large enough, place on skewers. If shrimp are small use a grill tray or fish rack. Pre-heat grill to very hot. Add shrimp mixture; cook until shrimp turn pink, two to four minutes. Do not over cook!

And Salmon, well I love it all ways but this is a favorite:

Tomato & Bell Pepper Salsa for Fish

2 fresh Roma tomatoes
2 scallions (green onion) sliced
1/2 bell pepper (any color); chopped
1 clove garlic; minced (optional)
1 teaspoon extra-virgin olive oil
a good squeeze of fresh lime juice
sea salt and fresh ground pepper to taste
2 large basil leaves; chopped or torn or 1 tablespoon fresh chopped cilantro
1 teaspoon capers (optional)

Combine ingredients and allow flavors to blend (an hour if you have time) at room temperature. Serve at room temperature over herb crusted pan seared salmon or any fresh grilled or sautéed fish of your choice. Two to four servings.
Also good with cucumber added.

*This is a wonderful, fresh flavor that is especially nice during the summer months but great if you can get fresh ingredients all year long.

For Salmon; season with salt and pepper and a drizzle of olive oil. Place fish skin side up in a hot, skillet with a little olive oil. Sear fish for about 5 minutes, turn and lower heat to medium low until fish test done...10 minutes total cooking time per 1 vertical inch fish. Serve immediately with salsa.

Marilyn

Slow-Cooker Chicken & Dumplings
From Campbell's Kitchen

Prep Time: 20 min. - Cook Time: About 8 hr.

Ingredients:
1 1/2 lb. skinless, boneless chicken breasts cut into 1" pieces
2 medium Yukon gold potatoes cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream
of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.

*Or on HIGH 4 to 5 hr.

SOFT CHICKEN TACOS

1 3-4 lb chicken, cut up and skin removed
1 8 oz can tomato sauce
1 4 oz can green chiles
1/3 c. chopped onion
2 T. chili powder
2 T. Worcestershire sauce
1/4 t. garlic powder
10 flour tortillas (8 inch) shredded cheddar cheese
salsa
shredded lettuce
chopped tomato
sour cream

Place chicken in 3 qt slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours until chicken is tender and juices from chicken are clear.

Remove the chicken. Shred meat with 2 forks, discard bones. Return meat to slow cooker and heat through. Spoon chicken down center of each tortilla, top with desired toppings.

In a small bowl whisk the flour, baking powder, baking soda, salt & nutmeg together. Set aside. In a large bowl, whisk together the eggs & melted butter. Add the pumpkin, yogurt, sugar, lemon juice & vanilla. Blend in the dyr ingredients & mix gently until just evenly moistened (some lumps OK.) Drop by heaping tablespoonful into a hot greased griddle. When firm & lightly browned, flip & cook other side. Serve immediately w/warmed syrup.~~Simply Classic

Here's one to get this rolling:

Potato Salad with Green and Yellow Beans

8 oz. fresh green beans
8 oz. fresh yellow wax beans (I have subbed celery)
1 lb. small red potatoes
3 TBLSP olive oil
1 TBLSP balsamic vinegar (I'll bet you could use the white balsamic too)
1 clove garlic, pressed
1 tsp. salt or less (I use 1/4 tsp., I'm a health nut!)
1/2 tsp. dried oregano
1/8 tsp. pepper or lemon pepper
1 small red onion, thinly sliced (or a small bunch of scallions)

Steam beans 15-10 min., rinse with cold water. Boil potatoes 15-20 min. til tender. Cool.

If the potatoes are really small, either leave whole or cut in half. Otherwise, dice potatoes into whatever bite size you like. Some people might like the beans and potatoes big and chunky, others smaller. I usually use frozen beans, so I just thaw and add them.

Add dressing to diced vegetables. Allow to marinate at least an hour before serving.

This is kind of a greek-style recipe, so goes good with other mediterranean dishes. Push comes to shove you can add feta cheese or garbanzo beans for a more substantial dish. You can add a little more dressing if it seems dry.

If you would rather, you can use the mixture to season chicken or even steak before grilling, but we love it best with pork.

Ebony Grilled Pork Chops
-Pork chops, about 1 inch thick. Choose whatever you like to grill, with or without a bone. We use whatever looks good.

-Mix 2 parts balsamic vinegar (don't need the good stuff for this) with 1 part dark or mushroom soy sauce. If you are sensitive to salt, use less soy sauce or sodium reduced. For 4 chops I use 3 tbsp vinegar and 1 1/2 tbsp soy sauce.

-Stir in 1 tsp garlic powder (or 1-2 cloves minced fresh but I find they burn on the grill), 1 tsp onion powder (or omit), and 1/4 tsp dried ginger powder. This is not an asian marinade, so fresh ginger is too strong here. Add a few grinds of black pepper.

-You can either pour over the chops and marinate as long as you like, but most often I just brush it on the chops a few minutes before grilling. For a marinade you could also thin it out with about 1/2 cup orange juice, wine, or water.

-Grill over medium high heat until the fat is crisped and the pork is to the temp of your liking. I like mine cooked to at least 150 degrees, and rested a bit to hit at least 155.

There is some strange alchemy that happens when the balsamic vinegar is cooked, and the chops do not taste sweet or vinegar at all.

If you don't feel like heating the grill or lighting any coals, go ahead and broil, bake/roast, or even pan fry the chops. We have eaten them every which way and they are always good.