Fay's Country Kitchen

Fay's Country Kitchen

"I have some "Yummy" cakes, desserts,
casseroles, pasta, meat, salads, vegtables and low/calorie..

My Recipe Index page is Here....

First 22 recipes are desserts, cakes, bars etc.
Next 28 recipes are casseroles, vegetables, and meat dishes...Next 15 recipes are soup/salads/dressings... Next 16 recipes are casseroles, vegetables and meat dishes...more main dish recipes will be added for a total of 85 recipes on this page...Last text area box #86 has Food Equivalents and Liquid Conversions...

Visit my "Christmas" recipe page 50 "Christmas" dessert recipes on my "next" page below!!...
I would love to have one of your favourite recipes too...so please send it in an E-Mail to me:)...
Fay

"Bon Appetit"!!

For all "Food Equivalents and Liquid Conversions" see last text box below.
**NOTE: Highlight recipe Copy and Paste to notepad then print out.
"ENJOY"!!

Recipe #2 Banana Cream Brownie Squares 3/4 c Dry roasted peanuts; chopped 15 oz Brownie mix 2 med Banana; sliced 1 1/4 c Milk 5 1/8 oz Instant vanilla pudding & pie filling 8 oz Cool whip; thawed 9 Strawberries; optional 1 oz Unsweetened baking chocolate, optional 1 med Banana; optional Prepare brownie mix according to package directions & stir in 1/2 cup chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F for 24-27 minutes. Cool completely. Layer 2 of the sliced bananas over the brownie. Whisk pudding mix & milk together until pudding just begins to thicken. Fold in 2 1/2 cups Cool Whip. Quickly spread pudding mixture over the sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture. To serve: Pipe remaining Cool Whip over the squares. Grate chocolate over the dessert. Top each square with banana & strawberry slices. "ENJOY"! Fay's Country Kitchen!!

Recipe #3 Zucchini Brownies "YUM" YUM"!! 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Fay's Country Kitchen

Recipe #5 Apple Marmalade Pudding Cake Marmalade moist pudding cake with apples, baked and served with hot butterscotch sauce. 6 medium Apples 6 medium 3/4 cup Brown sugar, packed 175 mL 1-2/3 cups Flour 400 mL 3 tsp Baking powder 15 mL 1/2 tsp Salt 2 mL 1/2 cup Granulated sugar 125 mL 1/3 cup Shortening 75 mL 1/3 cup Orange marmalade 75 mL 1 Egg 1 1/2 cup Milk 125 mL 1 tsp Cinnamon 5 mL 2 tbsp Granulated sugar 25 mL BUTTERSCOTCH SAUCE: 3 tbsp Cornstarch 50 mL 1 cup Brown sugar, packed 250 mL pinch Salt pinch 1 cup Cold water 250 mL 1 cup Boiling water 250 mL 1/4 cup Butter 50 mL 2 tsp Vanilla 10 mL Preheat oven to 400F [200C] Butter a shallow 13 x 9 inch [30 x 22 cm] baking dish. Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping. Stir flour, baking powder, salt and 1/2 cup [125 mL] sugar in a medium size bowl. Add shortening and cut in finely. In a small bowl beat egg, and stir in marmalade and milk. Add to dry ingredients and mix until blended. Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp [25 mL] sugar and sprinkle over batter. Bake 20 to 25 minutes or until batter is cooked through. Serve, cut in large squares and top with Butterscotch sauce. BUTTERSCOTCH SAUCE: Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot. "ENJOY"!! Fay's Country Kitchen

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Recipe #8 Mini Cappuccino Cheesecakes Low Fat! 4 chocolate wafer cookies, crushed (1/4 cup) 2 containers (8 ounces each) fat-free soft cream cheese 1 package (8 ounces) reduced-fat cream cheese softened 2/3 cup sugar 1/4 cup fat-free (skim) milk 2 Tbsp. all-purpose flour 2 teaspoons vanilla 3 egg whites 2 Tbsp. sugar 1 Tbsp. plus 2 teaspoons instant espresso coffee (dry) 1 Tbsp. sugar 1/8 teaspoon ground cinnamon Baking cocoa, if desired Heat oven to 300F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup. Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth. Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter. Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa. Fay's Country Kitchen

Recipe #9 Banana Bread Lowfat/Cal Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender. 1 1/4 cups sugar 1/4 cup unsweetened applesauce 1/4 cup margarine, softened 1/2 cup fat-free cholesterol-free egg product 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. "ENJOY"!! Fay's Country Kitchen

Recipe #10 Crockpot Blueberry Cobbler 1/2 cup all-purpose flour 3/4 cup sugar, divided (1/4 cup and 2 Tbsp) 1/2 teaspoon baking powder 1 pinch salt 1 pinch cinnamon 1 pinch nutmeg 1 egg, beaten 1 tablespoon milk 1 tablespoon vegetable oil 2 cups blueberries (or berry of your choice) 1/4 cup water In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crockpot well and spread the batter evenly on the bottom. In a saucepan, combine blueberrries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crockpot and cook on high for 2 hours, then turn off crockpot, uncover and let set for 30 minutes before eating. It will still be very warm after 30 minutes. Note: This was doubled and intended for a 5 quart crockpot, but you can half it. To double for the 5 quart, pinches become 1/4 teaspoons. Fay's Country Kitchen

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Recipe #11 Mini Hot Chocolate Cakes Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems. 5 ounces semisweet or bittersweet baking chocolate, chopped 1/2 cup plus 2 tablespoons butter or margarine 3 eggs 3 egg yolks 1 1/2 cups powdered sugar 1/2 cup all-purpose flour Additional powdered sugar, if desired 1 can (21 ounces) cherry pie filling, if desired Heat oven to 450F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly. Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm. "ENJOY"! Fay's Country Kitchen

Recipe #12 Monkey Tail Bread "YUMMY"! 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed banana (3 medium) 2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup chopped peanuts 1/2 cup miniature semisweet chocolate chips 2 Tbsp. Betty Crocker Rich & Creamy ready-to-spread chocolate frosting 1 Tbsp. creamy peanut butter Heat oven to 350F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread. Fay's Country Kitchen

Recipe #13 Fudge In Five! Microwave 1 package (6 serving size) Chocolate pudding and pie filling 1/3 cup milk 3 tblsp. butter 2 1/2 cups sifted icing sugar 1/3 cup chopped nuts (optinal) Line a small loaf pan with waxed paper or grease with butter. In a medium microwasvable bowl gradually blend milk into the pudding mix until smooth. Add butter. Cook uncovered on high power for 1 minute. Stir well . Cook on high power for 50 seconds. Mixture should just start to foam or boil around the edges. Do not over cook. Stir well. Quickly blend in icing sugar in 3 parts.. Stir in nuts. Pour into pan and chill for 45 minutes to 1 hour. Makes about 24 candies. this recipe was tested in a 700 watt oven, for a 500 watt oven increase second cooking time to 65 seconds. Variation: For Butterscotch fudge Use Butterscotch Pudding and Pie filling mix, reduce milk to 1/4 cup and icing sugar to 2 1/4 cups Marshmallows may be added to either variation is desired. Fay's Country Kitchen

Recipe #14 Upside-Down Chip Cake 3 tblsp butter 1/2 cup packed brown sugar 4 tsp water 1/2 cup coconut 1/2 cup coarsley chopped pecans I cup all purpose flour. 2/3 cup sugar 1/2 cup cocoa 1/4 cup packed brown sugar 2 tsp baking powder 1/2 cup milk 2 eggs 1/4 cup butter, softened 1 tsp. vanilla 3/4 cup semi sweet Chocolate chips Melt the 3 tblsp butter in a 9x1 1/2 inch round baking pan. Stir in the 1/2 cup brown sugar and water. Sprinkle with coconut and pecans. Set aside. In a medium bowl stir together the flour, white sugar,cocoa,1/4 cup brown sugar,and baking powder. Add milk, eggs,the 1/4 cup butterand vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 cup chocolat chips. Spread in the prepared pan. Bake in 350 degree oven for 40 to 45 minutes or until cake feels firm in the center when lightly touched. Cool in pan on wire rack for 5 minutes. Loosen sides, invert ontoa serving plate. Immediately sprinkle the remaining 1/4 cup chocolate chips over topping. Cool for about 30 minutes before serving. Serve warm. Makes 8 servings. Nutrition facts. 456 calories. 24 gr. total fat. (11 gr. saturated fat) 83mg cholestrol,239 mgsodium, 52 gr carbohydrates, 3 gr. fiber, 6 gr protein. Fay's Country Kitchen

Recipe #15 Fudge Muffins 1/2 cup butter 2 oz. semi sweet chocolate, coarsely chopped 2 eggs 3/4 cup sugar 1/2 tsp vanilla Dash of salt 1/2 cup all-purpose flour 1 cup chopped pecans sifted icing sugar Preheat oven to 350 degrees. Line 24 muffinpan with paper liners, set aside. In small saucepan, combine butter,and chocolate. Cook and stir over low heat until melted. Transfer to medium bowl. Add eggs, sugar,vanilla and salt. Beat with wooden spoon until just combined. Stir in flour until combined . Stir in pecans. Spoon batter by rounded tablespoons into prepared muffins cups. Bake about 20 minutes or until toothpcik inserted into centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from muffin cups; cool on a wire rack. Sprinkle tops with icing sugar. Fay's Country Kitchen

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Recipe #17 Chocolate Fantasy Cake EASY! YUMMY! Cake Mix 1 package SuperMoist chocolate fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 1 tablespoon coffee liqueur or prepared coffee 3 eggs Chocolate Mocha Mousse (See Below) Chocolate Whipped Cream Frosting (See Below) Heat oven to 350F (metal or glass pan). Grease (or lightly spray with cooking spray) bottoms and sides of two 9-inch round pans. Beat cake mix, water, oil, liqueur and eggs in large bowl on low speed 1 minute, scraping bowl constantly. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Make Chocolate Mocha Mousse and Chocolate Whipped Cream Frosting. Split each cake horizontally to make 2 layers. Place 1 layer on cake plate; spread with one-third of the mousse. Repeat with second and third layers and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator. NOTE: To split cake use a piece of clean sewing thread to cut cake. Chocolate Mocha Mousse 1 1/2 cups semisweet chocolate chips 1 1/3 cups whipping (heavy) cream 3 tablespoons granulated sugar 1/2 cup coffee liqueur or prepared coffee 1 tablespoon vanilla Place chocolate chips in food processor. cover and process until finely ground. Mix 1/3 cup of the whipping cream and the sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of work bowl. Add liqueur and vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled medium bowl on high speed just until soft peaks form. Fold whipping cream into chocolate mixture. Cover and refrigerate 30 minutes. Chocolate Whipped Cream Frosting 1 1/2 cups whipping (heavy) cream 1 1/4 cups powdered sugar 1/3 cup baking cocoa 1/2 teaspoon vanilla Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff. Fay's Country Kitchen

Recipe #18 Brownie Goody Bars Cake mix 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 tub Rich & Creamy or Whipped vanilla ready-to-spread frosting 3/4 cup salted peanuts, coarsely chopped 3 cups crisp rice cereal 1 cup creamy peanut butter 1 bag (12 ounces) semisweet chocolate chips (2 cups) Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered. Fay's Country Kitchen

Recipe #19 Ribbon Jello 1 can condensed milk 5 small packages Jello (3 red, 2 green) 2 cups boiling water 9 packages gelatin Mix 4 packages of gelatin with the 2 cups boiling water and the can of condensed milk. Set aside. 1 package red jello mixed with 1 package of gelatin and 1 cup boiling water. Pour into a 9x13 pan. Put jello in refridgerator to set. When set add a layer of the milk mixture (3/4 cup). Put in refridgerator to set. Second layer of jello is green. Alternate the jello and milk layers. ( red jello, milk, green jello, milk, red jello, milk etc.) The first 3 layers take the longest to set. While 1 layer is setting you can get the next layer ready. NOTE: Variations: For Halloween use orange and black jello. For Christmas you can use red and blue. Fay's Country Kitchen

Recipe #20 Butter Tart Muffins 1 1/2 cups raisins 3/4 cup granulated sugar 1/2 cup butter, cut into chunks 2 eggs beaten 1/2 cup milk 1 tsp. vanilla (or rum or butterscotch flavoring) 1 1/2 cups flour 2 tsp. baking powder 1 tsp. baking soda pinch of salt 1/2 cup chopped walnuts 1/4 cup corn or maple syrup Place raisins, sugar, butter,eggs, milk and vanilla in a large heavy bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixxture is hot, slightly thickend and just beginning to bubble, about 4 to 6 minutes. Cool slightly, uncovered, in the refridgerator, while continuing with the rest of the recipie. Preheat oven of 375 degrees F. Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups. Bake in center of oven until golden and cake tester comes out clean when inserted into the center. Bake about 16 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over top of each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm. Fay's Country Kitchen

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Next 28 recipes are casseroles, vegtables, and meat dishes.

Recipe #23 Bacon Cheeseburger Meatloaf Meatloaf: 1 1/2 pounds 85% lean ground beef 1 cup Quaker Oats (quick or old fashioned, uncooked) 1/4 cup finely chopped onion 1 large egg, lightly beaten 1 can (8 ounces) tomato sauce 1/2 teaspoon black pepper Secret Sauce: 1/3 cup mayonnaise 2 tablespoons catsup Toppings: 8 large (about 4 x 6-inch each) slices cheddar cheese 8 strips thick-sliced bacon, crisp-cooked and halved 2 medium tomatoes, sliced 8 hamburger buns or other favorite roll or bread, split and toasted (optional) Heat oven to 350F. Spray 13" x 9" metal baking pan with cooking spray. For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but thoroughly. Press mixture into pan. Bake 30 to 35 minutes or until meatloaf is to medium doneness (160F) and center is no longer pink. Drain off any juices. Heat broiler. For secret sauce, combine ingredients in small bowl; mix well. Spread over hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not remove from pan.) Top each rectangle with cheese, half pieces bacon and tomato slices. Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese melts. Serve, if desired, on bun or bread. Makes 8 servings. Nutritional Information: 1/8 of recipe: Calories 400, Calories From Fat 250, Total Fat 28g, Saturated Fat 12g, Cholesterol 115mg, Sodium 620mg, Total Carbohydrates 14g, Dietary Fiber 2g, Protein 27g Fay's Country Kitchen

Recipe #24 Colorful Chicken Stew Crockpot: Low Fat Diabetic Exchanges below: 1 lb. boneless skinless chicken breasts, cubed 1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 teaspoon pepper 1 tablespoon cornstarch 2 cup cold water In a 4-5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch. Fay's Country Kitchen

Recipe #25 Borsch with Mashed Potatoes Easy!! Here is a different recipe for borshch with mashed potatoes used as a thickening. The amount of the ingredients may be varied to suit one's taste. If the soup stock is not available, replace it with water. 2 medium beets, cut in thin strips 1 medium carrot, cut in thin strips 3 to 4 cups water 3 cups soup stock 1 medium potato, diced 2 medium potatoes, quartered 1/2 cup sour or rich sweet cream 1 small onion, chopped 2 tablespoons butter 1/2 cup tomatoes 1 cup shredded cabbage Salt and pepper 1/2 teaspoon sugar Chopped dill Cover the beets and carrot with the water and soup stock. Cook until partially done. Add the potatoes and continue cooking. When the quartered potatoes are tender, remove them, mash, combine with the cream and put aside. Cook the onion in the butter until tender but not brown. Add the tomatoes and simmer for a few minutes. Toss in the cabbage and cook until it is tender. Add this mixture to the borshch. Season to taste with salt and pepper. Stir in the sugar. Simmer for a brief period to blend the flavors. Add the potato-cream mixture and chopped dill. If necessary, thin the borsch with some boiling water or soup stock to get the desired consistency. Fay's Country Kitchen

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Recipe #26 Quiche Lorraine #2 Frozen Pastry shell (thawed) 8 slices bacon, crisply cooked and crumbled 1 cup shredded natural Swiss cheese (4 ounces) 1/3 cup finely chopped onion 4 eggs 2 cups whipping (heavy) cream 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) Heat oven to 425F. Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Fay's Country Kitchen

Recipe #27 Chicken Mozzarella Bake 4 to 6 chicken breast halves salt and pepper garlic powder 1 tablespoon olive oil 1 tablespoon butter 8 ounces sliced mushrooms 1 tablespoon butter 2 to 3 tablespoons Marsala or white wine, or use chicken broth 1 medium to large tomato, sliced 4 to 6 green onions, thinly sliced 8 ounces Mozzarella cheese, sliced Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325 for 25 minutes. Fay's Country Kitchen

Recipe #28 Delicious Ham and Egg Bake 6 eggs 3/4 cup all-purpose flour 1 teaspoon ground mustard 1/2 teaspoon seasoned salt 1/2 teaspoon baking powder 1 container (8 ounces) sour cream 3/4 cup milk 2 cups cubed fully cooked ham (12 ounces) 1 cup chopped roma (plum) tomato, (3 medium) 2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces) 1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives Additional roma (plum) tomato, thinly sliced, if desired Additional chives, if desired Heat oven to 350F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish. Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives. Fay's Country Kitchen

Recipe #29 Patti's Chicken Cacciatore Crockpot 4 pieces of frozen boneless chicken breasts 1 large onion, thinly sliced 1 large green bell pepper, sliced 2 small can sliced mushrooms, drained 1 jar of chunky garden style spaghetti sauce salt, pepper, Put all ingredients in slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Serve over spaghetti or rice. To Fay from "Pattianne's Country Kitchen"! From Fay's Country KItchen

Recipe #30 Stroganoff-Style Chicken Non stick cooking spray 2 cups fresh mushrooms 1/2 cup chopped onion 2 tsp. cooking oil (optional) 12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces. 1 cup light sour cream 2 tblsp flour 1 tsp. paprika 1/4 tsp. salt 1/2 cup chicken broth 3 3/4 cups hot cooked noodles Coat a large skillet with cooking spray. Heat over medium-high heat. Cook the mushrooms and onion in hot skillet until onion is nearly tender. If necessary, add oil to skillet. Add chicken pieces. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. In a small bowl stir together the sour cream, flour, paprika, and salt; stir in chicken broth. Add to chicken mixture. Cook and stir over medium heat until slightly thickend and bubly. Cook and stir for 1 minute more. Serve the chicken mixture over hot noodles. Makes 5 servings. Nutrition facts: 308 calories per serving. 7g. total fat (2 g. saturated fat) 79mg chol., 257 mg sodium, 39g dietary fiber, 23 g protien Fay's Country Kitchen

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Recipe #31 Pork and Noodle Skillet Dinner 12 ounces lean boneless pork 1 medium onion, chopped 1 tblsp. cooking oil 3 cups loose-pack frozen broccoli, cauliflower and carrots 3 cups plain or curly noodles 1 can sodium reduced cream of celery soup 1 can sodium reduced chicken broth 3/4 cup water 1/2 tsp dried marjoram or thyme crushed 1/4 tsp. black pepper Trim fat from meat. Cut meat into bite size strips. In 12inch skillet cook and stir meat and onion in hot oil over medium-high heat for 3 to 4 mins or until meat is slightly pink in center. Stir in frozen vegetables, uncooked noodles, soup, chicken broth, water, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 15 minutes or until noodles are tender, stirring occasionally. Makes 4 servings. Nutrition facts per serving: 317 calories, 12 g total fat (3g sturated fat) 64 mg chol, 531mg sodium, 33 g carbo; 3 g dietary fiber, 19 g protien. Fay's Country Kitchen

Recip #32 Pattianne's Chicken and Peaches Piquant This Recipie is one of my fun and easy favorites, and everyone else too when I make it. A very quick, and easy recipie to make. Also can be a vegatarian dish. Trust me it's delicious, served over cooked rice. (not instant!) 2 whole skinned & boned chicken breasts (I use stir fry chicken also,) put in as much chicken as you like, or can use beef. (can eliminate meat for vegetarian dish). 1 1/2 tsp seasoned salt (can also use table salt) 1/2 tsp pepper 1 (14 oz.) can sliced peaches 1 1/2 Tbsp. vegetable oil 1 large onion sliced 1 cup ketchup 2 Tbsp. soy sauce 1 large green pepper, cut in squares Hot cooked rice Cut chicken in thin strips: Sprinkle with seasoned salt & pepper. Drain peaches reserving syrup. Saute chicken in oil two mins. Add onion; continue cooking until onion is tender crisp. Blend ketchup & peach syrup with enough water to make two cups liquid; add soy sauce. Pour over chicken in sauce pan. Cover & simmer 20 mins Add green pepper & peaches. Replace cover & cook 10 mins. longer. Serve Over Rice. Serves 4-5. Time to make: approx. 30 mins. From "Pattianne's Country Kitchen"

Recipe #33 Meat Loaf Au Gratin 2 lbs. ground beef 1 cup shredded cheddar cheese 1 egg 2 cups soft breadcrumbs (4 slices bread) 1 small onion, grated 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt 1 cup barbecue sauce or ketchup Mix ground beef lightly with 3/4 cup of cheese, egg, bread crumbs, onion and seasonings until well blended; shape into a loaf. Bake in a 350F oven for 1 hour; pour off drippings. Pour barbecue sauce over loaf; sprinkle with remaining 1/4 cup cheese. Bake 30 minutes longer. Fay's Country Kitchen

Recipe #34 IMPOSSIBLE CHICKEN PIE EASY!! "YUMMY"!! 1/3 cup grated Parmesan cheese 1-1/2 cups cut-up cooked chicken 1-1/4 cups shredded mozzarella cheese (5 ounces) 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 can (6 ounces) tomato paste 1/2 cup Bisquick 1 cup milk 1/4 teaspoon pepper 2 eggs Heat oven to 400. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 to 8 servings. 1 Serving: 260 calories (110 calories from fat); 12 g fat (5 g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23 g protein. From Diana in North Carolina U.S.A. "Thank-you" Diana!! From "Pattianne's Country Kitchen"!

Recipe #35 Baked Potato with Spicy Chicken Topping 4 baking potatoes 2 tablespoons olive oil 1/2 cup slivered almonds 1 cup chopped onions 1/4 teaspoon garlic powder 1 lb. boned chicken breast, cut in strips 2 tablespoons flour 1 1/4 cup chicken broth 3 tablespoons lemon juice 1 teaspoon cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon Tabasco 1/2 cup raisins Scrub potatoes, dry and prick with fork. Cook. In a large skillet, heat oil and saute almonds until golden brown. Add onion and garlic. Saute until tender. Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well. Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon over blossomed potatoes. From Fay's Country Kitchen

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Recipe #36 Tangy Thyme Fish Start to finish 25 minutes. 1 pound fish fillets ( your choice) 1 cup chicken broth 1/4 cup chopped onion 1/8 tsp dried thymne or majoram, crushed 1/8 tsp black pepper 2 tblsp cold water 1 tsp carnstartch 1/4 cup bottled ranch style salad dressing 2 tblsp snipped fresh parsley Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of fish and set aside. In a large skillet combine chicken broth, onion, thyme, and pepper. Bring to boiling. Place fish in skillet, tucking under anythin edges. Bring to simmering. cover and simmer for 4 to 6 minutes per 1/2 inch of thickness of fish or until fish flakes easily with a fork. Transfer fish to a serving platter and cover and keep warm. For sauce, bring liquid in skillet to boiling; reduce heat. Boil gently for 3 to 5 minutes or until reduced to about 1/2 cup. In a small bowl combine water and cornstartch; stir into liquid in skillet. Cook and stir for 2 minutes more. Stir in salad dressing and parsley. Serve the fish with sauce. Makes 4 servings. Nutrition facts per serving: 236 calories, 13 g total fat ( 2 g saturated fat) 50 mg chol, 417 mg sodium, 3 g carbs, 0 g dietery fiber, 24 g protien Fay's Country Kitchen

Recipe #37 Chicken and Vegetable Rotini 1 tblsp vegetable oil 1 lb. boneless, skinless chicken breast, cut in chunks 1 can cream of celery soup 2 1/4 cups water 2 cups fresh or frozen vegetable mixture 1/2 tsp. dried basil leaves 2 cups uncooked rotini pasta Heat oil a medium-high in a large skillet. Add chicken and stir fry until cooked through. Stir in mixture of soup, water, vegetables and basil; heat to a boil stirring often. Stir in pasta. Cook at medium-low heat until pasta is tender, stirring often- about 15 minutes. Serve with grated parmasean cheese, if desired. Serves 4. Prep/cook time 30 minutes. Fay's Country Kitchen

Recipe #38 Beef and Mushroom Skillet 2 tblsp vegetable oil 1lb. boneless beef sirloin or inside round steak cut in strips 2 cups sliced mushrooms 1 medium onion sliced 1 can cream of mushroom soup 1/2 cup water 2 tblsp Dijon style mustard 4 cups hot cooked rice Heat half the oil in large skillet over medium-high heat. Add beef and brown until cooked through. Set beef aside. Reduce heat to medium. Add remaining oil. Add mushrooms and onion and stir fry until tender. Stir in mixture of soup, water, and mustard. Heat to a boil. Return beef to skillet and heat through. Serve with rice. If desired garnish with fresh parsley. Serves 4. Prep/cook time 25 minutes. Fay's Country Kitchen

Recipe #39 Easy Chicken Broccoli Paprikash 1 tblsp vegetable oil 4 boneless, skinless chicken breast halves. ( about 1 lb) 1 can cream of mushroom soup 2 tsp paprika (or to taste) 1/2 medium red pepper cut in strips 2 cups hot cooked broccoli florets 1/3 cup sour cream or plain yogurt 4 cups hot cooked egg noodles Heat oil at medium-high in large skillet. Add chicken and cook until browned on both sides. Set chicken aside. Reduce heat to medium. Add soup paprika and red ppper strips to skillet. Heat to a boil, stirring occasionally. Return chicken to skillet; add broccoli. Reduce heat to low. Simmer covered, until chicken is cooked through.-about 5 mins. Stir in sour cream and heat through. Serve with noodles. Serves 4. Prep/cook time 30 mins. Fay's Country Kitchen

Recipe #40 Crockpot Hash Brown Casserole Crockpot 2 cups sour cream 1 can (10 3/4 oz) cream of mushroom soup dash pepper 2 cups Velveeta cheese, shredded or cubed 1/2 cup chopped onions 3/4 teaspoon salt 1/4 teaspoon pepper 2 pounds frozen hash brown potatoes In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer. Serves 8 to 10. Fay's Country Kitchen

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Recipe #41 Overnight Salmon Casserole 4 cups bread cubes -- (6 slices) 1 can (8 oz) salmon 3/4 cup chopped onion 1 cup diced celery 1/2 cup chopped green pepper 1/2 cup mayonnaise 4 eggs 2 cups milk 1 cup condensed cream of mushroom soup 1/2 cup grated Cheddar cheese Place half of bread cubes in bottom of buttered shallow 2 1/2-quart casserole. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes. Beat eggs; blend with milk and undiluted soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350 F. for 1 hour and 15 minutes. Fay's Country Kitchen

Recipe #42 Swedish Meatballs 1 1/2 pound ground beef 3/4 cups dry bread crumbs 1/4 cup milk 1 egg 2 tablespoons finely minced onion or 1 tablespoon instant minced onion 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper . Sauce: 1/4 cup flour 1 3/4 cup water 1 teaspoon beef base or bouillon granules 1/2 teaspoon salt 1 tablespoon tomato paste 1 cup sour cream dash pepper 1/8 teaspoon nutmeg minced parsley Mix ground beef, bread, milk, egg, onion, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon pepper. Shape mixture into 1-inch balls; place in an ungreased 15x10x2-inch jelly roll pan. Bake at 350 until browned, about 25 to 30 minutes. Remove meatballs to serving dish and keep warm. Place 4 tablespoons of drippings from pan in saucepan over low heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, beef base or bouillon, 1/2 teaspoon salt, tomato paste, dash pepper, and a few dashes nutmeg. Bring to a boil, stirring constantly; continue to cook and stir for 1 minute. Add sour cream and heat through; do not boil. Pour sauce over meatballs. Sprinkle with a little minced parsley. Serves 6. Fay's Country Kitchen

Recipe #43 Coca Cola Baked Ham Recipe 1/2 ham (5-6 lb.) 1 cup brown sugar 1 1/2 cups coca cola 1 cup crushed pineapple (optional) Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6 servings. Fay's Country Kitchen

Recipe #44 Peachy Ham Slices 4 slices pre-cooked ham (1/2 to 3/4 inch thick) 1 can sliced peaches, undrained 2 Tbsp. sugar 2 tsp. cornstarch 1/8 tsp. nutmeg 1/2 cup orange juice 1 Tbsp. lemon juice 1 Tbsp. butter Drain peaches; reserve 1/2 cup syrup; set aside. Combine and mix sugar, cornstarch, and nutmeg. Add peach syrup, orange juice, lemon juice; stir lump free. Melt butter in skillet; brown ham on both sides. Remove ham from skillet and keep warm. Add cornstarch mixture to skillet; cook until thickened and clear, stirring constantly. Add ham and peaches; heat thoroughly. Fay's Country Kitchen

Recipe #45 Impossible Ham Salad Bisquick Mix (Makes it's own crust) 1 cup finely chopped, fully cooked ham 1/2 (10 oz.) pkg. frozen peas 1 cup shredded Cheddar cheese (4 oz.) 1 cup milk 1/2 tsp. mayonnaise or salad dressing 1 1/2 tsp. prepared mustard 3/4 cup Bisquick baking mix 3 eggs Heat oven to 400 degrees. Lightly grease 10x1 1/2 inch pie plate. Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate. Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes our clean. This is about 30 to 35 minutes. Let pie stand 5 minutes before cutting. Note: If mixing ingredients by hand, mix for 1 minute. Fay's Country Kitchen

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Recipe #46 Hash Brown Casserole 1 two pound package frozen hash browns 1 can cream of chicken soup 8 oz. sour cream 8 oz grated cheese 1/4 cup melted margarine Potatoe chips Mix in order. Slightly grease a 9x13 pan. Pour in mixture, then crumble up potatoe chips for top of casserole. Bake at 350 degrees for 40 minutes. Fay's Country Kitchen

Recipe #47 Hamburger Muffins 1 loaf fresh bread, crusts removed Onion to taste 1 tsp Worcestershire sauce 1 lb ground beef, browned 1 tsp mustard 1 egg 1 tin cream of Celery soup salt and pepper 1 cup shredded cheese (more if desired) Brown ground beef. Butter bread on one side. Put in muffin tins buttered side down. Mix remaining ingredients, then add browned beef to mixture & fill bread in muffin tins. Bake 1/2 Hour at 350 degrees F. **NOTE: I left cheese until last and baked the muffins about 15 to 20 mins before I put the cheese on. When I put the cheese on I baked them until the cheese was nicely melted on top. Fay's Country Kitchen

Recipe #48 Chicken Noodle Casserole 3 or 4 chicken breasts salt, pepper, poultry seasoning Noodles of your choice (I used rotini) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1 can mushrooms drained 1/3 can water Chopped onion Grated cheddar cheese Place chicken breasts on baking sheet and sprinkle with salt, pepper and poultry seasoning to taste. Bake until done. While chicken is cooking cook the noodles. Grate cheddar cheese and chop onions. When the noodles are done, drain them and place in a large casserole or round roaster, Stir in chopped onions. When chicken breasts are done remove the meat from the bones and cut into cubes. Add to noodles. Mix the three cans of soup and mushrooms together and add 1/3 can of water and mix together. Pour over noodles and stir in. Top with grated cheese and bake in oven until heated through and soup misture is very bubbly. You can also add vegetable of your choice to create a meal in one. Fay's Country Kitchen

Recipe #49 Green Bean Casserole 2 cans (14.5 oz each) French-style green beans, drained 1 can (10 3/4 oz) condensed cream of mushroom soup 1/4 cup milk 1 can (2.8 oz) French-fried onions Heat oven to 350F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly. Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 11g Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Fay's Country Kitchen

Recipe #50 Zucchini Patties 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese salt to taste 2 tablespoons vegetable oil In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Serve with a bit of tomato sauce or sour cream dabbed on top. Fay's Country Kitchen

Next 15 recipes are Salads and soups.
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Recipe #51 Spicy Fruit Salad 1 - 16 ounce can of peaches 2 - 3 inch long cinnamon sticks 3/4 teaspoon of allspice 2 large navel oranges 2 large pink grapefruits 1 small pineapple 2 pints of strawberries 3 kiwi fruits 2 tablespoons of crystallized ginger root. Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger. Fay's Country Kitchen

Recipe #52 Melon-Cucumber Salad 1/4 cup vegetable oil 2 tablespoons lemon juice 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon) Assorted salad greens 2 small cucumbers, thinly sliced Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens. Fay's Country Kitchen

Recipe #53 Corn Chowder 1 tablespoon vegetable oil 1 cup coarsely chopped onion 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided 2 cups chicken broth 1-1/2 cups (12 fluid-ounce can) evaporated milk 1/2 cup chopped red bell pepper 1/2 teaspoon chopped fresh rosemary Salt and ground black pepper to taste 1 tablespoon chopped fresh basil Heat vegetable oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add chicken broth; cook, stirring frequently, for 15 minutes or until corn is very soft. Place corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary. Cook for 5 to 10 minutes, stirring frequently, until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil. Makes 4 - 6 servings. ***Note: Recipe can be frozen into single servings for up to two months. From Pattianne's Country Kitchen Here's one Fay Fay's Country Kitchen

Recipe #54 Cool Cucumber Salad Lowcal 1 large cucumber, peeled and thinly sliced 1/2 red onion, thinly sliced 3 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon sugar 1/2 teaspoon seasoned salt pepper, to taste In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours. Serves: 4. Calories: 106 Fat: 10 g Carbohydrates: 4 g Protein: 0.5 g Fay's Country Kitchen

Recipe #55 Creamy Garden Potato Salad 1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups) 3 hard-cooked eggs 2 to 3 tablespoons shredded carrot (about 1/2 carrot) 1 (10 oz.) pkg. frozen peas, thawed 1/4 cup chopped red bell pepper 1/4 cup chopped green or yellow pepper 1/4 cup chopped celery 1/4 cup chopped red onions Dressing: 1/4 c. heavy cream 1/2 to 3/4 c. mayonnaise 1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice 1 to 2 tsp Dijon mustard salt and pepper to taste. fresh dill and/or parsley, to taste sliced tomato Lettuce leaves Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad. 4 servings. Fay's Country Kitchen

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Recipe #56 Strawberry and Spinach Salad Dressing may be prepared several hours before serving. 1/2 teaspoon toasted sesame seeds 6 cups fresh spinach leaves, torn 2 cups fresh strawberries, rinsed, dried, hulled Dressing: 1/4 cup salad oil 2 tablespoons red wine vinegar 1 1/2 tablespoons sugar 1/2 teaspoon dried dill weed 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard In a large bowl, toss spinach with sesame seeds. Prepare strawberries, cutting large ones in half. Add strawberries to salad. Cover and refrigerate. Combine dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill. Pour chilled dressing over strawberry and spinach salad mixture in bowl and toss gently to distribute well. From Pattianne's Country Kitchen here's another one Fay! Fay's Country Kitchen

Recipe #57 Crockpot Manhattan-Style Clam Chowder 1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork 1 cup chopped onion 3 ribs celery, thinly sliced 2 small to medium carrots, diced 1 teaspoon dried parsley flakes 1 can (28 ounces) tomatoes 1 1/2 teaspoons salt 3 cans clams (approx. 7 ounces each) minced clams with liquid 1/4 teaspoon ground black pepper 1 1/4 teaspoons dried leaf thyme, crumbled 1 small bay leaf, optional 2 1/2 cups diced potatoes, about 3 medium peeled potatoes Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or until vegetables are tender. Serves 8 to 10. Fay's Country Kitchen

Recipe #58 Curried Chicken Soup 1 to 1 1/4 pounds boneless chicken breast or tenders 4 tablespoons butter 1 medium onion, diced, about 1 cup 1 carrot, diced 1 rib celery, diced 1/2 cup finely chopped green bell pepper 1 large Granny Smith apple, peeled, cored and diced 1/4 cup plus 1 tablespoon flour 1 teaspoon curry powder 1/2 teaspoon mace or nutmeg 1/2 teaspoon salt pepper to taste 4 cups chicken broth 1 can (14 1/2 ounces) diced tomatoes 2 teaspoons lime juice or lemon juice 1 to 2 tablespoons long grain rice, optional Rinse chicken and pat dry; cut into small cubes. Melt butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. Saut鬠stirring, until onion is tender, about 6 to 8 minutes. Stir in flour until well incorporated. Add remaining ingredients, except rice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes. If desired, add rice about 20 minutes before done. Serves 6 to 8. Fay's Country Kitchen

Recipe #59 Cole Slaw with Apple This cole slaw is made with mayonnaise, sour cream, cabbage, celery seed, sugar, and apple. 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon lemon juice 2 teaspoons celery seed 1 teaspoon sugar 1/4 teaspoon salt dash black pepper 4 cups shredded cabbage, about 1 pound 3 apples, peeled, cored, and thinly sliced Combine sour cream, mayonnaise, lemon juice, celery seed, sugar, salt, and pepper; blend well. Add cabbage and apple slices and toss lightly until cabbage is coated. Serve immediately. If making an hour or two in advance, add apple slices just before serving. Serves 6 to 8. Fay's Country Kitchen

Recipe #60 Potato Swiss Cheese Soup 2 (32 oz. or 4-16 oz. cans) cartons Chicken Broth 2 lbs. Yukon Gold potatoes sliced thin 1 yellow onion, sliced thin 1 qt. heavy cream 1 Cup shredded Swiss cheese 1/2 Cup Parmesan cheese 1/4 Cup real bacon bits (or crumbled bacon) 2 Tbsp. green onions, diced Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes. Fay's Country Kitchen

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Recipe #61 Good Chicken Soup 4 medium celery ribs, sliced (about 2 cups) 4 large carrots, sliced (about 2 cups) 2 medium onions, chopped (about 1 cup) 1 tablespoon olive oil 4 cloves garlic, minced (about 2 tablespoons) 3 quarts Chicken Stock with Roasted Vegetables 4 chicken breast halves with ribs, cooked, chopped into 1/2-inch pieces 2 tablespoons chopped fresh dill weed 1/2 cup dry sherry 2 cups uncooked long-grain white rice Salt and freshly ground pepper In the bottom of a large pot cook the celery, carrots, and onions in the olive oil until soft and beginning to brown. Add the garlic and cook for 5 minutes. Pour the chicken stock into the pot. Simmer for 20 to 30 minutes. Add the cooked chicken pieces to the pot. Add the dill, sherry, and rice to the pot. Cover and cook for 15 to 20 minutes more. Season generously with salt and pepper. Makes 6 to 8 Servings. Fay's Country Kitchen

Recipe #62 Chicken Stock with Roasted Vegetables 4 chicken back pieces 4 chicken breast halves with ribs 3 whole onions, quartered 6 cloves garlic 3 large carrots, cut into thirds 1 large green bell pepper, quartered 3 celery stalks, cut into thirds 2 tablespoons fresh thyme 2 tablespoons fresh rosemary 1 bunch parsley, washed and patted dry Preheat oven to 350 degrees F. Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper and celery into a large roasting pan. Bake uncovered for 1 hour. Remove the pan from the oven. Remove the skin and cut the breast meat from the bone and set it aside. (Refrigerate for other use.) Place all of the vegetables and chicken bones into an 8-quart stockpot. Cover with water. Add the thyme, rosemary, and parsley to the pot. Cover the pot with a lid. Simmer for at least 2 hours over very low heat. Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point or wait until you use it in a soup or sauce. The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks. Fay's Country Kitchen

Recipe #63 Cream of Chicken or Turkey Soup 1 quart chicken or turkey broth 1 cup heavy cream 1/4 teaspoon salt (about) 1/8 teaspoon white pepper 1/8 teaspoon nutmeg or mace 1 Tbsp. minced parsley or chives Bring broth to a simmer and slowly mix in cream. Add salt to taste, pepper, and nutmeg. Cover and let mellow over lowest heat about 10 minutes. Serve hot or icy cold, topped with minced parsley. Variation: Home-Style Cream of Chicken or Turkey Soup Melt 4 tablespoons butter in a large heavy saucepan over moderate heat and blend in 4 tablespoons flour. Add broth and 1 cup light cream or half-and-half and heat, stirring constantly, until thickened and smooth. Mix in all seasonings and 1 cup diced, cooked chicken or turkey meat and if you like, 1/2 cup diced, cooked carrots; cover, let mellow over low heat as recipe directs, then serve hot. Makes 4 servings. Fay's Country Kitchen

Recipe #64 Potato Onion Soup (Irish-Style) 4 tablespoons butter 2 medium yellow onions, peeled and sliced 2 pounds potatoes, peeled and sliced 3 cups milk 5-1/2 cups homemade chicken stock or use canned 1/4 cup chopped fresh chives 1/2 teaspoon celery seeds 1/4 teaspoon dried thyme, whole 1 cup light cream salt and freshly ground black pepper to taste 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup chopped fresh chives 6 slices lean bacon, crisply fried and chopped Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constandly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with chopped fresh chives and the crisply fried bacon as garnishes. This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster. Makes 8-10 servings. Fay's Country Kitchen

Recipe #65 Cream Of Crab Soup 1 Small onion, finely chopped 1 Tablespoon butter 1 Cup chicken broth 1 Quart Half & Half, or whole milk 1 Tablespoon chopped parsley 1/2 Teaspoon celery salt 1/2 Teaspoon mace 1 Dash cayenne salt and fresh ground black pepper, to taste 1 Pound crab meat, jumbo lump Maryland Blue Crab 1/4 Cup sherry 2 Tablespoons all-purpose flour, mixed with 1 Tablespoon water or warm milk In a large saucepan, cook onion in butter until transparent. Add chicken broth and slowly pour in milk. Add all seasonings except sherry. Add the crab meat (cleaned of all shells) and simmer for 15 minutes. Make a paste of about 2 tablespoon flour and a little water or warm milk mixture. Stir paste into soup to thicken slightly. Remove from heat, stir in sherry and serve. Garnish with chopped parsley. Fay's Country Kitchen

Last 15 recipes are Main Dish.

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Recipe #66 Eggplant Parmesan Casserole 1 large eggplant, about 2 pounds 3/4 cup olive oil 2 cups cups canned tomato sauce 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 cup grated Parmesan cheese 8 ounces shredded Mozzarella cheese **NOTE Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400 for 15 to 20 minutes. Serves 4 to 6. **NOTE: For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying. Fay's Country Kitchen

Recipe #67 Mini White Chicken Pizzas 6 English muffins, evenly split 1 cup creamy Alfredo sauce or garlic Alfredo sauce 1 tablespoons fresh chopped basil, or about 1 to 2 teaspoon dried leaf basil 1 can (4 ounces) sliced ripe olives 4 green onions, thinly sliced 1 small tomato, diced 6 to 8 ounces cooked chicken chunks, cut into small pieces 1 to 1 1/2 cups shredded Mozzarella cheese Heat oven to 375. Arrange English muffins on a cookie sheet which has been lined with nonstick foil or a silicone baking mat. Spread sauce over each half, then sprinkle with basil. Top with some of the sliced ripe olives, sliced green onions, diced tomato, and chicken pieces. Mound shredded Mozzarella cheese on each pizza. Bake for 10 minutes, or until hot and cheese is melted. Fay's Country Kitchen

Recipe #68 Turkey Shepherd's Pie (with Sweet Potato Topping) Sweet Potato Topping: 4 med. sweet potatoes (about 2 1/4 lbs./1 kg) 1 tbsp. butter (15 ml) Pinch nutme Salt and pepper to taste FILLING: 1 tbsp.(15 ml) vegetable oil 1 bunch leeks (white and light green parts), chopped (about 2 cups (500 ml) 1 stalk celery, chopped 3 cups (750 ml) chopped roast turkey 1 cup (250 ml) turkey gravy 1 1/2 tsp. (2 ml) dried thyme Salt and Pepper Peel sweet potatoes and cut in quarters; cover with cold water and bring to boil over high heat. Reduce heat and boil gently, covered, for about 15 mins. or untill very tender. Drain well. Mash potatoes; beat in butter, nutmeg, salt and pepper. Cover and set aside. In large fry-pan over medium-high heat, heat oil. Cook leeks and celery untill softened, about 5 mins. Stir in turkey, gravy, thyme, salt and pepper. Spoon into greased 8 cup (2l) casserole dish. Spoon sweet potatoe topping over filling, swirling decoratively. Bake in 350 f. (180 C) oven for 35-40 mins. or untill heated through. Serves 4 "ENJOY"! Fay's Country Kitchen

Recipe #69 Chicken Fried Rice Rice cooked the day before Boiled chicken or shrimp, chopped in pieces 3 to 7 eggs, scrambled Sauteed mushrooms, peas, carrots and chili peppers Salt and pepper Soy sauce Put oil in frying pan and start frying rice for about 30 minutes. Add 2 Tbl. soy sauce. Then add all other ingredients and stir until completely heated (about 10 to 15 minutes). Add soy sauce at table to taste. Fay's Country Kitchen

Recipe #70 Lazy Perogy Casserole 9 lasagna noodles 2 cups 1 0/o cottage cheese 1 egg 1/4 tsp. onion salt 1 cup grated cheddar cheese 2 cups mashed potatoes 1/4 tsp. garlic salt Dash fresh ground pepper bacon cut in small pieces (as desired) 1/2 cup margarine 1 cup chopped onion Cook noodles; drain. Line 9x13 inch pan with 3 noddles.In med. bowl, mix cottage cheese, egg and onion salt; spread over noodles. Cover with 3 more noodles. In med. bowl, combine cheese, potatoes, garlic salt, onion, salt and pepper; mix well. Spread over noodles. Cover with remaining noodles. Saut'e onions and bacon in butter. Pour over noodles. Bake at 350 *F for 30 mins. Let stand 10 mins. before serving. Serve with sour cream if desired. Fay's Country Kitchen

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Recipe #71 Chicken Rice Bowl This not only is it easy but all common ingredients and good too! 1 1/2 cups chicken broth or bullion 2 tsp. each of hot chili garlic and dark sesame oil 1 carrot and 1 sm. gr. pepper 6 skinless, boneless chicken breasts 1 cup frozen peas 1 1/2 cups minute rice 3 green onions Pour broth into a large wide frying pan. Stir in chili garlic sauce and sesame oil. Bring to a boil over high heat. Meanwhile peel carrot and slice thinly and dice green pepper. Cut each chicken breast into cubes. Add to broth mixture along with the carrit and pepper, Reduce heat to medium. Gently boil, covered stirring occasionally until chicken is cooked through 8 to 10 minutes. Stir in peas and rice. Remove from heat. cover tightly. Let stand until water absorbs 7 to 10 minutes. Stir in green onions. Fay's Country Kitchen

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Recipe #84 Recipe HERE Fay's Country Kitchen

Recipe #85 Recipe HERE Fay's Country Kitchen

Recipe #86 Food Equivalents and Liquid Conversions: From "Pattianne's Country Kitchen"! Food Equivalents and Liquid convertions: Ingredient: Measurements: Equivalent: Bread and Crumbs: Soft bread crumbs: 1 cup =(250ml) or 2 slices bread Bread cubes: 1 cup =(250ml)or 2 slices bread Fine graham cracker crumbs: 1 cup =(250ml) or 14 square crackers Fine vanilla wafer crumbs: 1 cup =(250ml) or 22 wafers ******************************************* DAIRY: butter or margarine: 1 pound = 2 cups (500ml) or 4 sticks heavy or whipping cream: 1 cup =2 cups whipped cream cheese: 8 oz. (250 g) =1 cup (250ml) swiss or Cheddar cheese: 1 pound (454 g) =4 cups shredded or (1 litre) blue cheese, crumbled: 4 oz. (125 g) =1 cup (250ml) parmesan or Romano cheese: 4 oz. (125 g) =1 1/4 cups or grated (300ml) egg: 1 large =3 tablespoons egg (50ml) ******************************************* DRIED Legumes: Dried beans or peas: 1 cup =2 1/4 cups cooked (550 ml) ******************************************* FRUIT: apples: 1 pound (500g) =3 medium bannanas: 1 pound (500 g) =3 medium lemon: 1 medium =3 tablespoons juice (50ml) orange: 1 medium =1/3 to 1/2 cup juice (75 to 125ml) ******************************************** Fresh Herbs: 1 tablespoon =1 teaspoon dried ********************************************* Pasta: elbow macaroni, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) spaghetti, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) medium noodles, uncooked 8 oz (250 g) =3 3/4 cups cooked (900ml) ******************************************** Rice: regular long grain rice, uncooked 1 cup (250 ml) =3 cups cooked quick-cooking rice, uncooked 1 cup (250 ml) =2 cups cooked ******************************************** Vegtables: carrots 1 pound (500 g) =2 1/2 cups sliced (625 ml) cabbage 1 pound (500 g) =4 cups shredded or (1 litre) onions (yellow) 1 pound (500 g) =5-6 medium all-purpose potatoes 1 pound (500 g) =3 medium fresh mushrooms 1 pound (500 g) =3 cups sliced (750 ml) tomatoes 1 pound (500 g) =3 medium broccoli 1 pound (500 g) =2 cups florets (500 ml) ******************************************** Miscellaneous: cooked meat 1 pound (454 g) =3 cups diced (750 ml) raw boneless meat 1 pound (454 g) =2 cups cooked or cubed (500 ml) raw ground beef 1 pound (454 g) =2 3/4 cups cooked (650 ml) ******************************************** Emergency Substitutions: If You Don't Have: Substitute: 1 cup cake flour (250 ml) 1 cup minus 2 tablespoons all-purpose flour (225 ml) ********************************* 1 tsp. baking powder (5ml) 1/4 tsp. (1ml) baking soda + 1/2 cup buttermilk or sour milk (125ml) to replace 1/2 cup (125ml) of liquid called for. ********************************** 1 package active dry yeast 1 cake compressed yeast ********************************** 1 cup granulated sugar (250 ml) 1 cup packed brown sugar OR 2 cups sifted icing sugar ********************************** 1 cup honey 1 1/4 cups granulated sugar (300ml) + 1/4 cup liquid (50ml) *********************************** 1 cup corn syrup 1 cup granulated sugar + 1/4 cup liquid (50ml) *********************************** 1 square unsweetened chocolate 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. butter or maragarine *********************************** 1 cup whipping cream, whipped 2 cups whipped dessert topping *********************************** 1 cup buttermilk 1 Tbsp. lemon juice OR vinegar + enough whole milk to make 1 cup, let stand 5 minutes before using, OR 1 cup plain yogurt. *********************************** 1 cup whole milk 1/2 cup evaporated milk + 1/2 cup water OR 1 cup skim milk + 2 tsp. butter or margarine *********************************** 1 cup light cream 2 Tbsp. butter + 1 cup minus 2 Tbsp. milk. *********************************** 2 cups tomato sauce 3/4 cup tomato paste + 1 cup water _________________________________________________________________________ 1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water OR 1 cup V8 Vegtable Cocktail. ________________________________________________________________________ 1 clove garlic 1/8 tsp. garlic powder OR minced dry garlic (0.5 ml) __________________________________________________________________________ 1 small onion 1 tsp. onion powder OR 1 Tbsp. minced dried onion (15ml) dehydrated _________________________________________________________________________ 1 tsp. dry mustard 1 Tbsp. prepared mustard _________________________________________________________________________ 1 tsp. finely shredded lemon peel 1/2 tsp. lemon extract (2ml) _________________________________________________________________________ Liquid Conversion METRIC US 15 ml 1 level tablespoon 30 ml 1/8 cup 60 ml 1/4 cup 90 ml 3/8 cup 125 ml 1/2 cup 150 ml 2/3 cup 175 ml 3/4 cup 250 ml 1 cup 300 ml 1 1/4 cups 375 ml 1 1/2 cups 500 ml 2 cups 600 ml 2 1/2 cups 900 ml 3 3/4 cups 1 litre 4 cups= 1 quart 1 1/4 litres 1 1/4 quarts 1 1/2 litres 3 US pints 2 litres 8 cups= 2 quarts From Pattianne's Country Kitchen

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Updated November 2009

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