Crisp Pear Tart

Using a 7-inch flour tortilla as the "crust" or shell and Bartlett or Anjou pears that are ripe enough to eat as the fruit topping *(I used canned pears as well) you can make a fast and easy fruit tart. To make certain that the crust is crisp and caramelized on the bottom, butter and sugar the underside of the tortilla before topping it with the pears. Some of the mixture usually runs out from the bottom of the tart and the tart may burn lightly around the edge, but I don't mind a dark, caramelized edge on my tart shell. If you object to it, you can trim a little of it off. 4 servings.
1 (7-inch) flour tortilla
2 tablespoons unsalted butter, softened
3 tablespoons sugar
2 medium firm but ripe Bartlett or Anjou pears (about 3/4 pound total)*I used drained canned pears, worked great.
3 tablespoons apricot preserves
1 tablespoon pistachio nuts
Preheat oven to 400. Place the tortilla in the center of a cookie sheet lined with foil. Spread 1 tablespoon of the butter on top of the tortilla and sprinkle it with 1 tablespoon of the sugar. Turn the tortilla over so the buttered side is underneath.
Peel, core, and cut each pear into about 12 wedges. Beginning at the edge of the tortilla, start arranging the wedges in a concentric circle with the thin edge of each wedge facing toward the center of the tortilla. Create another slightly overlapping circle, working in toward the center of the tortilla. Add additional rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose. Scatter the remaining 1 tablespoon butter, divided into pieces, on top and sprinkle with the remaining 2 tablespoons sugar. Bake for 30 minutes, or until the pear slices are tender and the tortilla is crisp and browned. Remove from the oven, set aside for a minute or so, then life the tart with a spatula and transfer it to a rack to cool, discarding any burned bits around it. Heat the apricot preserves, if too thick to use as a glaze, in a microwave oven for about 10 seconds to liquefy. Spread the glaze on the top of the tart. Cut the tart into 4 wedges, sprinkle with pistachios, and serve at room temperature. Served this during French week (Tour De France, 2010).

Garden Magic

Here's recipe for weed killer that has the power of Roundup for a fraction of the price. Mix two cups ordinary table salt into one gallon of white vinegar that has five percent acidity. Add eight drops liquid dish washing soap. Label and keep out of reach of children. This is not toxic, but it will kill any and all vegetation, even the good stuff, so be careful where you spray it. Another caution: Spraying this multiple times in the same area will sterilize the soil so that nothing will grow there for a long time. It is ideal for killing weeds that grow between cracks in your sidewalk and other areas where you don't want vegetation.

Tub and Shower Magic

If you haven't experienced the power of original Blue Dawn plus white vinegar, you are in for a treat. Remove the top of plastic spray bottle and fill it half full with hot white vinegar (heat up in a glass in the microwave). Fill the rest of the bottle with Blue Dawn liquid dish washing soap. Apply the top tightly. Gently shake the bottle to mix. That's it. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Just spray it on, scrub, rinse and be amazed. for tough soap scum build up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse. Test first if you are hesitant about using it on certain items.

Salad of White Beans with Tomatoes and Tuna

Serves 3-4/Vegetarian
For the Dressing:
3 tbsp. olive oil
2 tsp. lemon juice
salt and freshly ground black pepper
For the Salad:
one 15-oz. can navy or cannellini beans, drained
one 7-oz. can tuna, drained and broken into chunks
5 oz cherry tomatoes, quartered
2 scallions, trimmed and thinly sliced
1-2 tbsp. chopped fresh marjoram or mint
In a small bowl, mix together the olive oil, lemon juice and seasoning. Assemble the remaining ingredients in a bowl and then drizzle with the dressing and toss.

Corn and Zucchini Pan Souffle

5 eggs, separated
1/3 cup sliced green onions
3 Tbsp. butter
1 Tbsp. all-purpose flour
2/3 cup milk
1 cup shredded sharp cheddar cheese (4oz)
dash cayenne pepper
dash ground nutmeg
2 cups fresh corn kernels
1 & 1/3 cups shredded zucchini
1/4 cup finely shredded Parmesan cheese
1 recipe Tomato Relish
Parmesan cheese shavings
1. Preheat oven to 400. Grease a 2-quart shallow round (10inch)baking dish with butter; set aside. In large mixing bow beat whites and 1/2 tsp. salt until stiff peaks form; set aside.
2. Place yolks in bowl;beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
3. Add about 2/3 cup egg whites to sauce to lighten. Gently fold whites-sauces mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake, uncovered, 22 to 25minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings. Makes 8 servings.
Tomato Relish. In a bowl combine 1&1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno pepper; 1/2 tsp. salt; and 1/2 tsp. cumin.

Caponata Panini

4 sourdough demi-baguettes or rolls, halved lengthwise
8 slices provolone cheese, halved
2 cups Caponata
Special equipment:
indoor grill (I used a George Foreman grill)

Preheat indoor grill.

Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes. Place 2 half-slices provolone cheese on each half of the baguettes. Spoon 1/2 cup caponata on each of the bottom halves of the baguettes. Invert the top halves of the baguettes on top of the caponata. Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.

Caponate

Leftover caponata will keep, covered in the refrigerator, for up to a week.
Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.

1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes *I peeled the eggplant in stripes and then cut into cubes.
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14-1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon salt, or more to taste.
1/2 teaspoon freshly ground black pepper, or more to taste.
In a large stainless-steel skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, salt, and pepper. Season with more salt and pepper, if needed.

Garlic-herbed Cream Cheese Spread

Note: This spread may be prepared in advance and stored in the refrigerator for up to 4 weeks if sealed in an airtight container. This is like the expensive french cream cheese spread, but better!

8 ounces whipped butter
2 ( o-ounce) packages cream cheese, softened
2 cloves garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon dill 1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon black pepper

Blend the butter and cream cheese in a food processor until smooth and fluffy, frequently stopping the motor to scrape the sides. Add the garlic, oregano, basil, dill, marjoram, thyme, and pepper and continue to beat until well combined. Place in a covered container and refrigerate for at least 12 hours, to allow the flavors to mellow.

Mormon Split Pea Soup

2 cups dry green split peas
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 pound ground pork
3/4 teaspoon ground sage
3/4 teaspoon salt
1/8 pepper
3 medium potatoes,peeled and diced (3 cups)

Rinse split peas. In large kettle or Dutch oven combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram, and 1/4 teaspoon pepper. Bring to boiling; cover and simmer till peas are tender, about 1 hour. Do not drain. Meanwhile, combine ground pork, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly. Shape into twenty-four 1-inch balls. Drop balls and potatoes into soup mixture; return soup to boiling. Cover; simmer 20 minutes longer. Season to taste, Mrs. Dash and garlic, too. Serves 10 to 12 servings* It didn't seem to make that much! :)

Unstuffed Pepper Soup-Yum!

1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 ounces each)beef broth
2 cans (10-3/4 ounces each)condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained*
1-1/2 cups cooked rice.
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings (about 2-1/2 quarts).
* I didn't use them!

Quick Pickles-Egyptian Style

For a small jar use:
3 pickles
1/2 cup white vinegar
1/2 teaspoon dry red pepper
1 Tablespoon fresh garlic, chopped
1/2 teaspoon salt.

Slice pickles and pack into jar. Add red pepper, garlic, salt and vinegar. The rest of the jar is hot water. Leave it sit until jar is cool. Put into refrigerator for one day; then enjoy!

Recipe from Nellie

5 ideas for Kidney Beans

5 ideas for kidney beans
This inexpensive go-to is versatile, virtually fat-free, and brimming with fiber and protein. See what a 15 or 19-ounce can of the popular legume rinsed and drained, can easily become. From a good food magazine.

Vegetable Curry
In 4 qt. saucepan, heat 4 c. water to boiling. Add 1 pkg. (12oz.) fresh broccoli/cauliflower-floret mix, cook 4 minutes or just until tender. Drain in colander. Dry saucepan. In same pan, toast 1 tsp. curry powder on medium 30 seconds. Stir in beans, 1/4 c. chutney, 1/4 c. water, 1/1/2 tsp. grated peeled fresh ginger, and 1/4 tsp. salt, and cook 2 minutes. Stir in broccoli mix. Spoon over rice. Serves 4.

2. Avocado Quesadillas
Divide 4 Tbsp. salsa, 1 c. shredded pepper Jack cheese, beans, and 1 avocado, sliced, on half of each of 4 burrito-sized tortillas. Fold in half; press to flatten slightly. Heat 12-in. skillet on medium; add 2 quesadillas. Cook 8 minutes or until golden on both sides. Repeat. Serve with salsa. Serves 4.

3. Sun-Dried Tomato Dip
In food processor with knife blade attached, finely chop 1/3 c. oil-packed sun-dried tomatoes with 1 Tbsp. oil from tomatoes. Add beans, 1/4 c. grated Parmesan, and 2 Tbsp. water, and blend until smooth. Add 1/3 c. fresh basil leaves; pulse until combined. Serve with pita chips. Makes 1-3/4 cup.

4. Falafel
In food processor, pulse beans, 1 egg, 1/3 c. packed fresh parsley, 1/4 c. seasoned dried bread crumbs, 3/4 tsp. ground cumin, and 1/4 tsp. each salt and pepper until blended. Place 3 Tbsp. crumbs on plate. Shape bean mixture in 8 (2-1/4-in.) patties; coat with crumbs. Spray 12-in. skillet with nonstick spray, heat on medium. Add patties; cook 9 minutes. Serves 4.

5. Minestrone
In 4-qt. saucepan, combine beans, 4 c. vegetable broth, 1 can (14.5 oz.) diced tomatoes with onion and garlic, and 1/4 tsp. Italian seasoning; cover and heat to boiling. Stir in 1 bag (16 oz.) frozen Italian vegetables; cover and cook 6 minutes or until tender. Serve with grated Parmesan. Serves 4.

Mary's Famous Broccoli Salad

This is one of those recipes of mine that's been around for so long, no one knows for sure where it came from, but everyone loves it. So go ahead. Feel free to call it your own and let it make you famous, too.

5 cups chopped fresh broccoli
1/2 cup golden raisins
1/4 cup chopped red onion
1 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 crumbled cooked bacon slices, cooked and crumbled
3/4 cup sunflower seeds (or other nuts)

Toss the broccoli, raisins and onion in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar and pepper. Toss the dressing with the broccoli mixture. Refrigerate until ready to serve. Just before serving, toss with the bacon and sunflower seeds. Serves 8 as a side dish, 5 or 6 as the main course.

Zucchini Quiche

3 cups grated zucchini
1/2 cups green onions, chopped* also used red onions, sliced very thin
1/2 cup Italian cheese, grated
2 Tbsp. parsley
1/2 tsp. garlic powder * I used more!
4 eggs, slightly beaten
1 cup Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 cup black olives, sliced thin
Mix all ingredients well. Pour into greased 9x12 pan. Bake 25 to 30 minutes at 350.
Check to see if done. Watch so it doesn't over brown.
SO good!

Balsamic-Garlic Chicken Breasts

Makes 4 servings
4 (6-oz.) skinned and boned chicken breasts
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
1 Tbsp. vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tbsp. fresh lemon juice
3 garlic cloves, chopped
1- 1/2 tsp. honey

1. Sprinkle chicken breasts with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.
3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce.

Provencal Lentil Salad

This is such a tasty salad. You can serve it right away, but it gets better with time. Make it a day before you plan to serve it to let the flavors develop.

1/2 cup lentils, picked over, rinsed and drained
1/2 onion, halved
1 garlic clove, slightly crushed
1 bay leaf
1 red bell pepper, seeded and finely diced
1/2 red onion, chipped
2 tablespoons chopped flat-leaf parsley
2 teaspoons extra virgin olive oil
2 teaspoons white-wine vinegar
1 teaspoon chopped sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a large pot of boiling water, cook the lentils with the onion quarters, garlic and bay leaf until the lentils are just tender, 20-30 minutes. Drain, discarding the onion, garlic and bay leaf.
2. Transfer the lentils to a medium bowl and toss withe the bell pepper, red onion, parsley, oil, vinegar, sage, salt and black pepper. Cool to room temperature before serving.

Easy Chocolate Mousse

Cool Whip, thawed
Cocoa powder, like Hershey's Baking Cocoa

Simply sift cocoa powder, to taste, into the Cool Whip and stir to combine. keep adding cocoa it is as chocolaty as you like. Spoon into parfait glasses or dessert cups and refrigerate until it sets. Top with a dollop of whipped ream. Don't tell a soul how easy this is. It is so decadent your guests will think you worked on it for hours. Serves: 1 to 100.

Cranberry and Walnut Barley with Honey

The hearty chewy texture of barley is a nice morning alternative to oatmeal.
3/4 cup water
1/4 cup uncooked hulled barley
1 tablespoon dried cranberries
2 tablespoons chopped walnuts
1 teaspoon honey
Bring water to a boil. Add barley and simmer covered 45 minutes. Stir in cranberries, walnuts,and honey.

Fresh Corn and Avocado Salsa

Fresh Corn and Avocado Salsa
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)
Preparation Instructions
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Morning Glory Muffins - Yum, Yum!

1 egg
2 egg whites
1/2 cup applesauce
1/4 cup vegetable oil
1 tablespoon vanilla extract & 1 tablespoon molasses
1-1/2 cups all-purpose flour & 2 tablespoon flaxseed
1/2 cup whole wheat flour
1 cup white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins-soaked in 1/4 cup water for 20 mins.*save water and add to batter
Preheat oven to 375 F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. In a medium bowl, whisk together egg, egg whites, applesauce, oil, vanilla ,molasses and *raisin water. In a large bowl, stir together flours, flaxseed, sugar, cinnamon, baking powder, baking soda. Stir in the carrots, apples and raisins. Stir in applesauce mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. I used my cupcake pans, worked fine!