Mark Twain

"It is better to deserve honors and not have them than to have them and not deserve them."



"Travel is fatal to prejudice, bigotry, and narrow-mindedness."



"There is nothing so annoying as to have two people talking when you're busy interrupting."



"Whenever you find that you are on the side of the majority, it is time to reform."



"Drag your thoughts away from your troubles.. by the ears, by the heels, or any other way you can manage it."



"I am opposed to millionaires, but it would be dangerous to offer me the position."



"Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you become great."



"By trying we can easily learn to endure adversity. Another man's, I mean."



"The man who is a pessimist before 48 knows too much; if he is an optimist after it, he knows too little."



"Denial ain't just a river in Egypt."



"It's not the size of the dog in the fight, it's the size of the fight in the dog."



"Wagner's music is better than it sounds."



"The man who does not read good books has no advantage over the man who cannot read them."



"Do the right thing. It will gratify some people and astonish the rest."



"Civilization is a limitless multiplication of unnecessary necessities."



"If you tell the truth, you don't have to remember anything."






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Memorial Day Quotes and Memorial Day Stories
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Express Home buyers - Sell your Home in Seven Days - Express HomeBuyers of Washington D.C. Expands to Baltimore Maryland and West Virginia

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dan quayle:

If we don't succeed, we run the risk of failure.

People that are really very weird can get into sensitive positions and have a tremendous impact on history.

The future will be better tomorrow.

We don't want to go back to tomorrow, we want to go forward.

We are ready for any unforeseen event that may or may not occur.
----- Original Message -----
From: Anne Follis
To: famous-quotes-@yahoogroups.com

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The better part of one's life consists of his friendships.
-Anon

A good person will form a great friendship.
For as he is, so is his friend also.
-Rosie Cash
,,,,,,,,,,,,,,,

Rose

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A Christmas Carol by Charles Dickens - Charles Dickens' A Christmas Carol

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Low Carb Deep-Dish Pizza Quiche

4 oz. cream cheese, at room temperature

4 large eggs

1/3 cup whipping cream

1/4 cup freshly grated Parmesan cheese

1 tablespoon minced fresh chives

1/2 teaspoon minced garlic

1/2 teaspoon dried oregano

1 cup shredded Asiago cheese

2 cups shredded full-fat mozzarella cheese

1/2 cup tomato sauce

2 cups sliced mushrooms, sautéed

2 Italian sausages, casing removed, crumbled, and cooked

Preheat the oven to 350°F Butter a 13 x 9-inch baking dish.

In a food processor, blend together the cream cheese and eggs until smooth.
Add the cream, Parmesan, chives, garlic, and oregano. Blend until smooth.

Scatter the Asiago and 1 cup of the mozzarella in the prepared baking

dish. Pour the egg mixture over the cheese. Bake for 30 minutes.

Spread with the tomato sauce. Scatter the mushrooms and sausage over the top
Cover with the remaining 1 cup mozzarella.

Turn on the broiler and broil about 6 inches from the heat until brown and
bubbly. Let sit for 5 minutes or so before cutting.

Per serving:

Effective carbohydrates: 3.5 g; Carbohydrates: 4 g; Fiber: 0.5 g;

Protein: 16.3 g; Fat: 25g; Calories: 305

Makes 8 Servings

[Non-text portions of this message have been removed]

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Fruit Salad in a Melon Bowl

2 ripe cantelopes*, cut in half and seeded
1 pint fresh raspberries
1 pint fresh blueberries
8 strawberries, hulled and sliced
1 kiwi, peeled and chopped
2 cups frozen yogurt
1 cup granola
4 teaspoons honey

Cut a slight section off of the bottom of each half to make stable.*
In a bowl, mix together raspberries, blueberries, strawberries and
kiwi.

Fill each melon bowl with yogurt. Top with fruit mixture, granola,
and honey. Serve immediately.

Makes 4 servings.

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Fruit Salad with Strawberries and Cream

1 pint basket fresh California strawberries, stemmed and halved -
divided use
1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 teaspoon honey
1/2 cup light sour cream
Lettuce leaves
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit
or raspberries)

To make strawberry dressing: In container of electric blender puree
enough of the strawberries (about 1/2 cup) to make 1/4 cup puree;
reserve remaining strawberries. In bowl stir puree, mint and honey
into sour cream to blend.

To assemble salads, line individual salad plates with lettuce.
Arrange reserved strawberries with other fruits on lettuce. Top with
strawberry dressing.

Makes 4 servings.

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Blueberry Pineapple Dessert
1 9-inch graham cracker pie crust
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 8-oz. can crushed pineapple, drained, reserve liquid 1 Tbsp. butter,
melted
2 Tbsp. cornstarch
Pinch of salt
1 15-oz. can blueberries, drained, reserve liquid 1 Tbsp. lemon juice
Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and
butter together. Spread this mixture at the bottom of the pie shell and
chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids
from the blueberries and the crushed pineapple and mix well. Place in a
saucepan and cook until mixture starts to thicken. Add blueberries and
lemon juice. Remove
from heat and allow to cool. Spread this mixture over the cream cheese
mixture and chill for several hours before serving. Serve with vanilla
ice cream or whipped topping.

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Crockpot Chicken & Dumplings

4 skinless, boneless chicken breasts
2 T butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
water to cover
2 (10 oz) packages refrigerated biscuit dough

To make chicken: Place chicken, butter, soup, and onion in a slow cooker and
fill with water to cover. Heat on high for 5 to 6 hours.
To make dumplings: About 30 minutes before you are ready to serve, tear
biscuit dough into separate pieces (biscuits) and place in soup mixture in
slow cooker. The biscuits will turn into your dumplings.
Test readiness of dumplings by cutting one in half - if its center is cooked
the dumplings are ready to eat.

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Cream of Mushroom Soup

1/2 lb. fresh mushrooms, washed & chopped
2 tsp. chopped onion
1/4 cup butter
1/3 cup flour
3 1/2 cups chicken broth
1/2 cup water
salt and pepper to taste
1 cup half and half

Saute mushrooms and onions in butter for 3-4 minutes, stir occasionally.
Stir in flour and cook until bubbly. Add broth, water, salt and pepper and cook, stirring constantly, until mixture thickens. Add half and half and heat through stirring constantly. Do not let boil. 5-6 servings.

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Cabbage Delmonico Casserole
2 lb. head cabbage
2 Tbs. butter or vegetable shortening (or a mixture)
3 Tbs. flour
1/2 tsp. dry mustard
3/4 tsp. paprika, divided
1/2 tsp. salt
2 cups milk
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1 tsp. butter, melted

Heat oven to 350. Generously grease a 9" baking pan. Cut cabbage
into 6 wedges. Cook in boiling water to cover until crisp-tender,
about 8 minutes. Drain very well. Meanwhile, melt shortening in
heavy saucepan, over low heat. Stir in flour, mustard, 1/2 tsp.
paprika, and the salt until until smooth. Very gradually stir in
milk; cook over low heat, stirring constantly until sauce has
thickened. Fold in cheese. Arrange drained cabbage in a baking
dish. Top with cheese sauce. Combine crumbs and butter. Sprinkle
evenly over top. Sprinkle remaining 1/4 tsp. paprika over crumbs.
Place on rimmed baking sheet and bake 15-20 minutes or until browned
nicely.

-Grandma's Wartime Kitchen, WWII and the Way We Cooked

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Coriander Teriyaki Flank Steak
==============================
1 teaspoon coriander seeds, coarsely ground in an electric
coffee/spice grinder
1 lb. flank steak
1 1/2 tablespoons soy sauce
2 teaspoons packed brown sugar
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 teaspoon vegetable oil
1/4 cup fresh cilantro leaves

Press coriander onto both sides of steak and put steak on a large
plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil
and pour over steak, turning steak to coat. Marinate, turning
occasionally, 10 minutes. Preheat broiler.

Heat an oiled broiler pan about 3 inches from broiler until hot. Put
steak on hot pan and broil 4 to 5 minutes per side for medium-rare.
Transfer steak to a cutting board and let stand 5 minutes before
slicing. Sprinkle with cilantro.

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Burritos Con Huevos
1-1/2 lbs. flank steak (or other meat if not available) 1/2 tsp. pepper
1/2 tsp. seasoned salt
2 cups hot water
3 onions
1 large bell pepper
1 jalapeno pepper, chopped
2 tomatoes, peeled and chopped
10 eggs
2 cups shredded cheddar cheese
8 flour tortillas
To prepare steak, cut into 3-4 pieces and sprinkle with the salt and
pepper. Heat a very heavy pan with a tight fitting lid. Add 1 Tbs. oil
and brown the meat on each side. Add hot water and cover tightly. Simmer
on low heat for 2 to 2-1/2 hours or until meat shreds easily. Add more
water during cooking if necessary. When meat is tender, shred into small
bite-sized pieces. Cut the onions into thin slices and separate the
slices into individual rings. Julienne the green pepper. Mince the
jalapeno pepper (use a canned one if necessary). In a large heavy
skillet, heat 2 Tbs. oil; add the onions and green peppers. Saute until
onions are translucent and limp. Add the chopped fresh tomato and the
minced jalapeno and continue cooking for 3 minutes more. Add the
shredded meat, 10 eggs, which have been lightly beaten, and the shredded
cheese. Proceed as though you were scrambling eggs. Warm the flour
tortillas while cooking the filling, or quickly run each tortilla over
the flame on a gas stove, just to soften. Fill each tortilla with 1/8 of
the mixture. Roll the tortillas by turning one side up and folding the
edges inward. Wrap the lower third in foil or waxed paper and serve
immediately. Serve with avocado and sour cream, if desired.

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* Exported from MasterCook *

Linda's Sauteed Chicken Livers

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken livers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine or oil
1 onion -- sliced
1/3 cup red wine
garlic salt to taste
1 small can mushroom pieces -- sliced
1 pint chicken livers
1 tablespoon fresh chives (or 1 teaspoon dried)

Heat margarine in frying pan.

When margarine bubbles, add onions. Cook over high heat for 1 minute.

Add mushrooms, sautee for 2 minutes.

Add livers, cook until brown on surface, pink inside.

Add wine.

Cook on high heat, while cooking season with garlic salt and chives

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Creole Grilled Chayote Ratatouille

2 pounds chayotes
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concasse
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper to taste

Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch
slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions
crossways 1/4 inch thick, then cut each slice in half to end up with
semicircular pieces of onion. Core and seed the peppers and chop into 1/2
inch dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote
and eggplant slices with olive oil and grill or bake until about half
cooked. Saute the onions and peppers in the remaining olive oil until half
cooked. Add the garlic and saute for one additional minute. Cut the
grilled chayote and eggplant slices into large dice. Combine all the
vegetables and seasonings into a brazier or heavy saucepan. Cover and cook
in a 350F oven for about 30 minutes or until the vegetables are tender and
the flavors are well blended. If the vegetables are too juicy, cook
uncovered on the stove top for a few minutes to reduce, stirring
frequently to avoid scorching. Adjust seasonings. Serve hot or cold. About
20 4 ounce portions.

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A Menu From ArcaMax
  Appetizer: Pesto Dip
Pesto Dip
2 8-oz. blocks cream cheese, softened
2/3 cup prepared pesto sauce
1/2 cup sunflower seeds
1 cup diced fresh tomatoes
Spread cream cheese along the bottom of a serving platter. Spread pesto
sauce over top and sprinkle with sunflower seeds. Top with diced
tomatoes and serve with crackers.
The Skinny: Use light cream cheese
  Main Course: Chicken Cordon Blue
Chicken Cordon Blue
4 - 6 boneless chicken breasts
4 - 6 slices lean ham
4 - 6 slices Swiss cheese
2/3 cup seasoned breadcrumbs
1/4 cup flour
Pinch of salt and pepper
2 Tbsp. oil
Place each chicken breast between wax paper and pound to 1/4-inch thick.
Place a slice of ham and a slice of cheese on each breast and roll-up
and secure with toothpicks. Combine flour, salt and pepper and
breadcrumbs and mix together. Roll each breast in breadcrumb mixture to
coat. Heat oil in a skillet and cook chicken on both sides until done.
Broccoli Salad
1 head of fresh broccoli cut into small pieces 1/2 cup mayonnaise
2 Tbsp. cider vinegar
1/2 cup sugar or sugar substitute
1/4 cup sunflower seeds
1 3-oz. jar real bacon bits
2 cup shredded cheddar cheese
Wash and dry pieces of broccoli and place in a large bowl. Combine next
3 ingredients and mix well. Pour over broccoli and stir. Chill for
several hours before serving. Sprinkle in sunflower seeds, bacon bits
and cheese and stir before serving.
The Skinny: Use low fat mayo and light cheese.
  Dessert: Key Lime Pie
Key Lime Pie
1 9-inch graham cracker piecrust
14 oz. sweetened condensed milk
8 oz. egg substitute
1/2 cup key limejuice
8 oz. whipped topping
Preheat oven to 325. Combine condensed milk, egg substitute and
limejuice and whisk together. Pour mixture into piecrust and bake for 15
minutes. Cool on a wire rack and then transfer to refrigerator for a
couple of hours before serving. Garnish with whipped topping.
The Skinny: Use low fat condensed milk and fat free whipped topping

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American Holiday Salad
 1/4 cup blueberry or raspberry vinegar
 1/4 cup blueberry chutney
 1/4 cup minced red onion
 Salt Pepper
 2/3 cup canola oil
 8 cups washed and torn salad greens
 3 cups blueberries
 2 cups hulled and sliced strawberries
 4 ounces crumbled blue cheese
 1 cup toasted almonds
  In a small bowl whisk together the vinegar, chutney, onion, salt,
and pepper until smooth. Slowly add the oil, whisking constantly, until
it is all incorporated evenly. Set the dressing aside. Toss the greens,
blueberries, strawberries, and blue cheese in a large bowl. Add the
dressing and toss well to coat evenly. Add the almonds and serve
immediately. Yield: 8 servings

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Shrimp and Tomato Pasta

1 pound small shrimp, peeled and deveined
4 cloves garlic
1/4 cup olive oil
1 tsp. dried basil or 1 tbs. fresh
Equivalents: 1 tablespoon fresh = 1 teaspoon dried basil*

3 Tbs. fresh parsley, chopped
1 14-oz. can diced tomatoes, undrained or 4 large tomatoes peeled &
diced
1 pound linguine
Fresh grated Parmesan cheese

Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in
a large
saucepan and simmer for 10 - 15 minutes or until shrimp turn pink.
Meanwhile
cook pasta in a separate pan until "al dente." Drain water from
pasta and place
individual servings on plates and top with sauce. Sprinkle with
fresh Parmesan
cheese.

*Notes: Basil is widely used in Mediterranean countries, where it
flavors
everything from pasta sauces to pesto, and in Southeast Asia, where
it's often
stir-fried with other ingredients. There are numerous varieties,
ranging from
the more pungent Asian basils to the sweeter and milder European
varieties.
Use dried basil only in a pinch--it's not nearly as flavorful as
fresh.

The dried form of a leafy, green herb, belonging to the mint
family, with an
intense flavor. Basil can be dried and used during months when it
may not be
available in some regions, but it is best when used fresh, as it
will provide
peak flavor.

Marinated Mushrooms

2 pounds fresh mushrooms, washed and stems removed
2/3 cup olive oil
2 cloves garlic, minced
2 Tbs. fresh parsley, chopped
2/3 cup white vinegar
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients in a large glass bowl and refrigerate
overnight to
allow flavors to blend. Serve chilled or at room temperature.

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Dressed Crab
 
 
Fresh crab comes dressed to thrill
in this simple but special recipe.
 
Serves 2
1 onion, finely sliced
100g/1/2 cup butter, melted
1 freshly cooked crab, large enough
to yield 400g/2 cups crabmeat
1 lime, finely sliced
 
Method:
Mix the onion and the butter together in a large bowl.
Put the buttery onion mixture in the bottom of the crab
shell and lay the crab meat on top of it. Garnish with a
slice of lime and serve immediately

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Alaska Crab Stuffed Portabello Mushrooms
4 TB extra virgin olive oil
1 TB crushed garlic
1 cup celery, finely diced
1 cup onion, finely diced
2/3 cup yellow bell pepper, finely diced 1/4 tsp. ground black pepper
2 tsp. parsley, chopped
1/4 cup Italian bread crumbs
2 cups cooked and shelled Alaska crab meat, cut into small pieces 2
Portabello mushrooms
2 TB fresh grated parmesan cheese
Extra virgin olive oil, for basting
Sauté garlic and onion in olive oil in medium skillet.  Add celery
and yellow pepper and continue cooking until vegetables are tender but
not mushy.
Add pepper, parsley and bread crumbs.  Carefully fold in crab meat. 
Remove spores from mushrooms (with a teaspoon) and place upside down in
a baking dish. Spoon crab stuffing onto mushrooms, dividing evenly
between the two. 
Baste outside of mushrooms with olive oil. Sprinkle tops with one
tablespoon fresh grated parmesan cheese. 
Bake, uncovered in a preheated 350º F., oven for 13 - 15 minutes.  
Yield: 2 servings.

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Chicken Enchilada Casserole~ YUM!!
INGREDIENTS:
6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese
DIRECTIONS:
Melt 2 tablespoons butter in a large skillet over medium heat. Place the
chicken breasts in the skillet. Mix in the poblano peppers, jalapeno
peppers, and garlic. Squeeze the juice from one lime half over the chicken,
and place the lime peel and pulp into the skillet. Cover, and simmer 25
minutes, stirring occasionally, until chicken juices run clear. Remove from
heat, cool, and cut chicken into cubes.
Preheat oven to 350 degrees F (175 degrees C).
Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in
the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and
juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are
tender.
Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the
chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese,
and cover with remaining tortillas. Layer with remaining chicken and pepper
mixture, and pour the cilantro sauce evenly over the casserole. Top with
remaining cheese.
Bake 25 minutes in the preheated oven, until cheese is melted and lightly
browned.

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Stuffed Fu Gua (Bitter Melon)
Auntie Mei Lan Hee

2-3 large fu gua (bitter melon)
1 cup black bean sauce
Filling:
1 pound ground pork
1/2 pound shrimp, peeled and deveined
6 whole dry doong goo (shiitake mushrooms), soaked
1 6-ounce can water chestnuts
1 large clove garlic
1/3 cup green onions
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon sugar

Cut melon into 2-inch slices crosswise and scrape out all the seeds. Chop up
all filling ingredients and mix together with seasonings. Reserve the water
from the soaking mushrooms. Stuff the melon slices with the filling.
Place stuffed melon slices in a skillet and top each slice with 1 tablespoon
of the black bean sauce. Pour water from the mushrooms around the slices,
cover pan and bring to a boil over medium heat. When pan is steaming, reduce
heat to low and cook until melon is very tender, 30-40 minutes. Serves 4.

Approximate nutritional analysis, per serving: 310 calories, 20 g fat, 7 g
saturated fat, 100 mg cholesterol, 700 mg
sodium.*

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Roasted Root Vegetables

1 sweet potato, peeled and cut into 1-1/2 inch pieces
2 red potatoes, cut into 1-1/2 inch pieces
1 turnip, peeled and cut into 1-1/2 inch pieces
1 red onion, halved and cut into 1/2 inch thick wedges
2 tablespoons oil
2 tablespoons molasses
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoons red pepper flakes

Preheat oven to 450 degrees. Coat jellyroll pan with cooking
spray. In bowl
combine sweet potato, red potato, turnip, and red onion. Add oil,
molasses,
vinegar, salt and pepper, toss to coat. Arrange vegetables in
single layer on
pan. Roast, stirring occasionally until tender and browned.
Makes 6 servings.

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Onion & Pepper Cheesesteaks
2 medium onions, thinly sliced
1 cup red, yellow and or green bell pepper strips 2 Tbs. margarine or
butter
1/2 cup Grey Poupon Dijon Mustard, divided 1 Tbs. honey
4 (6-8 inch) steak rolls
8 frozen sandwich steaks cooked
1 cup shredded cheddar cheese
Saute onions and bell pepper in margarine in large skillet over medium
high heat until tender. Stir in 6 tablespoons mustard and honey; reduce
heat and cook 2 minutes. Keep warm. Cut rolls in half lengthwise, not
cutting completely through rolls; brush cut sides of rolls with
remaining mustard. Broil rolls, cut sides up, until golden. Top each
roll with cooked steaks, onion mixture and cheese. Broil for 1 minute
more or until cheese melts. Close sandwiches and serve immediately.
Recipe from Best Recipes Easy Home Cooking

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WHITE HOT CHICKEN CHILI
This is a good one to serve in taco shells or rolled up in flour tortillas,"

2 Tbs. vegetable oil
1 onion
1 rib celery
1 1/4 lbs. boneless, skinless chicken breast meat
2 cloves garlic
2 jalapeno peppers
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Pinch salt
Pinch cayenne pepper
2 cups chicken stock
19 oz. canned white kidney beans
1/4 cup fresh cilantro or parsley

In large saucepan over medium heat, heat half of oil; cook chopped onion and
chopped celery for 5 minutes. Push to one side. Heat remaining oil on other
side of pan over high heat; brown chicken on all sides, about 5 minutes.
Stir in minced garlic, jalapeno peppers (seeded and chopped), chili powder,
cumin, oregano, salt and cayenne; cook, stirring, for 1 minute. Stir in
stock; bring to boil. Cover and reduce heat; simmer 15 minutes. Uncover and
simmer 10 minutes. Stir in beans (drained and rinsed); cook 5 minutes,
stirring occasionally. Taste and adjust seasoning if necessary. Serve
sprinkled with chopped cilantro or parsley.

Makes about 4 servings.

[Non-text portions of this message have been removed]

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Chopped Steak Rolls
1 hamburger bun or piece of French bread
1/2 cup milk
1 1/2 pounds ground round, sirloin or ground beef
1 egg
1 tablespoon chopped parsley
flour
oil
1 cup water

Crumble bread in to milk and let stand 10 minutes. Mix with ground meat, egg
and parsley. Mix ingredients well. Season to taste with salt and pepper. On
board form mixture in to 2 or more 1 1/2 inch rolls. Cut in to 3 inch
pieces. Roll between hands, Dip in flour and brown in oil on all sides.
Transfer to baking dish. Add pan drippings and water. Bake uncovered in a
350 degree oven for 35 to 40 minutes. Replace any liquid that evaporates
during baking.

Source unknown

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APPLE STUFFED PORK

2 whole pork tenderloins (1 pound each)

Salt and pepper

Apple stuffing (recipe follows)

1 cup apple cider

4 slices bacon, halved

Cut each tenderloin in half lengthwise, not quite all the way through;
flatten out. Sprinkle with salt and pepper. Spread apple stuffing over one
flattened loin; top with second loin and hold closed with toothpicks. Place
in shallow baking dish. Pour apple cider over meat and lay bacon strips on
top.

Bake at 325º uncovered, for 1 1/2 hours or until well done. Remove
toothpicks before serving.

If desired, make gravy from pan drippings.

Makes 8 servings.

Apple Stuffing

1/3 cup apple cider

1 tablespoon butter

1 teaspoon sage

3/4 cup Granny Smith apple, cored and chopped

1/2 cup onion, chopped

3/4 cup packaged herb-seasoned stuffing mix

Heat cider with butter and sage; stir in remaining ingredients, mixing well
to moisten.

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Country Style Greens
1 ham hock or 4 strips of bacon, diced, or 2 ounces diced salt pork
1 pound turnip, mustard or collard greens
1/2 teaspoon dried red pepper flakes
3 hard-boiled eggs, sliced or quartered

In a large pot combine ham hock and water. Bring to a boil. Cover, reduce
heat and simmer about 30 minutes, adding water as needed to maintain 2 cups.
If using bacon or salt pork, fry in the pot until crisp. Remove bacon or
salt pork from the drippings. Add water to the rendered fat.
While ham hock cooks, wash the greens, removing stems and discolored leaves.
Tear greens into pieces.
Skim fat from the ham hock liquid. Remove the hocks and cut meat into small
pieces. Discard the skin and bones. Return meat to the liquid and add the
dried pepper flakes. Place greens in the pot. Cover and simmer over low heat
for 25 to 35 minutes. Garnish with eggs. Serve with pepper sauce or vinegar.
Pot likker is excellent spooned over cornbread.

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CHICKEN CRESCENTS

1 brick cream cheese
1 stick butter, softened
1 large can cooked chicken breast
3 packages of crescent rolls

Mix cream cheese, butter and chicken with fork until well-blended. Unroll crescents. Place one tablespoon of chicken mixture on wide end. Roll up, and bake on cookie sheet as directed on crescent package.

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