White Russian

Submitted by: Ulyane Garabedian

Ingredients:
2 Packet of Gelatin (Unflavored)
16 oz Heavy Whipping Cream (Knudsen)
16 oz Sour Cream (Knudsen)
1 tsp Vanilla Extract
1 cup Sugar
1 can Blueberry/Cherry (pie filling in a can) Chocolote/Strawberry (syrup)

Directions:
PREPARATION OF GELATIN:
Boil 1 cup of water
Pour 2 envelopes of Gelatin
Mix it well until it’s dissolved
Let it cool for 10 mins. or lukewarm

PREPARATION OF CREAM:
Pour Heavy Whipping Cream in a bowl
Add Sour Cream
Add 1 cup Sugar
Add 1 tsp Vanilla Extract
Add Gelatin water
Mix it well
When done mixing, pour into a mold then put in a refrigerator for few hours (4-6 hrs).

Serve in a small plate then put the toppings on top.

ENJOY !!!

Sweedish Apple Cake

Submitted by: Ulyane Garabedian

Ingredients:
3/4 cup butter or margarine, melted
3 eggs
2 cups sugar
2 large baking apples, cored, peeled and sliced
1/2 cup sour cream
2 cups flour
1 tablespoon baking powder
1 teaspoon vanilla extract

Directions:
Mix flour and baking powder. Set aside.
In a large bowl beat butter or margarine, eggs, and sugar until smooth and light, about 5 minutes. Add sour cream and vanilla extract. Mix thoroughly. Add flour mixture. Mix thoroughly. Fold in apples. Pour into a greased and floured 10-inch round cake pan. Bake at 400 degree F for 15 minutes. Lower oven temperature to 325 degree F. Bake for 40-45 minutes, or until toothpick inserted in center comes out clean. Remove from oven. Unmold onto a rack. Cool completely. Dust generously with powdered sugar. Transfer to a serving dish.

Oriental Chicken Salad

Submitted by: Ulyane Garabedian

Serves: 6-8

Ingredients:
2 cups chicken, cooked, skinned, boned and thinly sliced
1 head of iceberg lettuce, shredded
2 green onions, sliced
1 carrot, grate
2 tablespoons sesame seeds
1/4 cup silvered almonds
1 cup crispy chow mein noodles

DRESSING:
1/4 cup salad oil
1 teaspoon sesame oil
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
Shake thoroughly in a tightly closed jar.

Directions:
In a skillet, saute the almonds with 1 teaspoon of vegetables oil until golden. Remove with slotted spoon. To the same skillet add sesame seeds and saute for a few minutes or until golden. Remove with slotted spoon. Set aside. Mix all ingredients except almonds and noodles. Pour the dressing over the salad and toss. Sprinkle with almonds and chow mein noodles.

Hummus (Garbanzo Beans Dip)

Submitted by: Ulyane Garabedian

Ingredients:
1 15-oz garbanzo beans, drained and rinsed
2 tablespoon tahini or peanut butter
1/4 cup lemon juice
1 garlic clove, mashed
1/2 teaspoon cumin
1/4 teaspoon salt
pepper to taste
1/2 cup water

Directions:
Process all the ingredients in a blender or food processor until smooth. Pour hummus into a shallow serving dish. Sprinkle with cumin, paprika and parsley springs if desired.

Serve with pita bread wedges.

Cheese Boreg (Cheese Filled Phyllo Pastry)

Submitted by: Ulyane Garabedian

Serves: 10-12

Ingredients:
1 16-oz box phyllo dough
1 cup butter, melted (not margarine)
16 oz Monterey Jack cheese, grated
8 oz feta cheese, crumbled
8 oz ricotta or cottage cheese
2 eggs
1/2 cup parsley, finely chopped

EGG WASH:
1 egg yolk mixed with 2 tablespoons milk

Directions:
In a bowl mix all cheeses, eggs and parsley. Set aside.

Divide phyllo dough sheets in 2 stacks. Cover with damp paper towels. Brush some butter on a 15x13 inch cookie sheet. On it place 2 phyllo sheets. Brush lightly with butter. Repeat until half of the phyllo is used. Do not butter last phyllo sheet. On this spread cheese filling evenly.
Top with remaining half of phyllo sheets proceeding as with the first half. Do not butter top sheet. Brush top sheet with egg wash. With a sharp knife score top dough sheet carefully into 2-inch squares. Bake at 350 degree F for 45 minutes or until golden and puffy. Let stand 5 - 10 minutes before cutting and serving. Serve warm.

Jumpin’ Jambalaya

Submitted by: Suz

Ingredients:
2 tablespoons of butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 clove of garlic, chopped
1 lb. Hillshire Farm’s Sausage, cut into bite-sized chunks
1 – 14.5 oz can of diced tomatoes
2 cups of chicken broth
1 cup of long grain rice
Cajun Seasoning and Tabasco sauce to taste

Directions:
Melt butter in a large saucepan. Add onion and bell pepper, sauté until slightly tender.
Add garlic and sausage, sauté briefly. Stir in tomatoes, chicken broth and rice, bring mixture to a boil. Add Cajun seasoning and Tabasco sauce to taste for desired spiciness.
Lower heat, cover and simmer for 15-20 minutes or until rice is cooked through.
Remove from heat, let stand 5 minutes, fluff with fork and serve.

Chile Relleno Pie

Submitted by: Joan Burda

Ingredients:
1   7-1/2 oz. can whole green chilies
1/2 tbsp. oil
1/2 lb. jack cheese, sliced
salt and pepper
3 eggs beaten
1 small can evaporated milk
1/2 lb. cheddar cheese, grated

Directions:
Slit chilies, spread flat, remove seeds, rinse and drain. Dry with paper towels.
Rub oil in bottom and sides of 9x13" baking pan. Spread chilies in the pan, skin side down.
Add the jack cheese and sprinkle with salt and pepper.
Combine eggs and evaporated milk and pour over the chilies and cheese.
Sprinkle with cheddar. Bake at 350 degrees 45 min. Serve with salsa.

Wacky Cake

Submitted by: Joan Burda

Servings: 12 cupcakes

Ingredients:
1-1/2 cup flour
1 cup sugar
3 tbsp. cocoa
1 teasp. baking soda
1/2 teasp. salt
5 tbsp. cooking oil
1 tbsp. vinegar
1 teasp. vanilla
1 cup water

Directions:
Sift together flour, sugar, cocoa, baking soda and salt. Add cooking oil, vinegar, vanilla and water. Mix well.
Bake 30 minutes in 375 degree oven. (I forget what size pan probably 8 or 9" square).
OR, makes approx. 12 cupcakes, bake at 400 degrees for 20 min.

Peanut Butter Candy

Submitted by: Joan Burda

Servings:

Ingredients:
1 cup peanut butter
1 cup corn syrup
1-1/4 cups powdered milk
1-1/4 cups powdered sugar

Directions:
First mix it. Roll it into little balls. Then eat it.

Magic Cookie Bars

Submitted by: Joan Burda

Servings: about 2 dozen 1-1/2 x 3" bars

Ingredients:
1/2 cup (1 stick) butter or oleo melted
1-1/2 cups graham cracker crumbs

1 cup walnuts coarsely chopped
1 cup (6 oz. pkg) chocolate chips
1-1/3 cups (3-1/2 oz)flaked coconut
1-1/3 cup (15 oz. can) sweetened condensed milk

Directions:
Pour melted oleo onto bottom of 13x9x2" pan. Sprinkle graham crumbs evenly.
Sprinkle chopped nuts, then chocolate bits, then coconut.
Pour sweetened condensed milk evenly over top.
Bake 25 minutes at 350 degrees until lightly browned on top.
Cool in pan 15 minutes, then cut into squares.

Lemony Cheesecake Bars

Submitted by: Ann Hatzopoulos

Servings: 24 bars

Ingredients:
1  1/2 cups graham cracker crumbs
1/3 cup finely chopped pecans
1/3 cup sugar
1/3 cup melted butter or margarine
2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk (NOT evaporated)
2 eggs
1/2 cup lemon juice

Directions:
Preheat oven to 325F. Combine graham cracker crumbs, pecans, sugar and melted butter in mixing bowl. Mix well. Reserve 1/3 cup; press remaining mixture into a 13x9x2-inch baking pan. Bake 6 minutes. Remove and cool on wire rack.
Beat cream cheese in large mixing bowl until fluffy. Gradually beat in condensed milk. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover.
Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve.

Chocolate Refrigerator Cake

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 15

Ingredients:
1 (16 oz) package of graham crackers, divided
2 (3 oz) packages instant chocolate pudding mix
3 cups milk
8 oz whipped topping

Frosting:
8 tablespoons (1 stick) margarine, cut into pieces
1  1/2 tablespoons unsweetened cocoa powder
5 tablespoons milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Line a 9x13 inch baking dish with half the graham crackers. Prepare pudding according to package directions, using 3 cups milk.
Stir whipped topping into pudding. Spread pudding mixture over crackers. Arrange remaining graham crackers over pudding. Refrigerate.
For frosting, mix margarine, cocoa and 5 tablespoons milk in a small saucepan. Bring to a boil, stirring constantly; remove. Add confectioners' sugar and vanilla. Beat at low speed until thickened.
Spread frosting over cake. Chill until pudding sets. Cut cake into 15 squares.

Chicken Cordon Bleu

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 4

Ingredients:
4 skinless, boneless chicken breasts (4 oz each)
salt and pepper
4 thin slices ham
2 oz Swiss cheese, cut into 4 sticks
3 tablespoons butter
3/4 cup seasoned bread crumbs

Directions:
Preheat oven to 350 degrees. Pound chicken between heavy duty plastic wrap to 1/4-inch thickness with a meat mallet.
Sprinkle both sides of chicken with salt and pepper. Place a ham slice on each chicken piece, add a cheese stick, and roll up. Tuck in sides and secure with toothpicks.
Melt butter in a baking dish in the oven. Dip chicken rolls in butter and roll in bread crumbs to coat.
Arrange chicken in baking dish. Bake for 30 minutes or until chicken is golden.

Berries and Cream Cake Rolls

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 16

Ingredients:
1 package angel food cake mix
1/2 cup confectioners' sugar
8 ounces whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 cups fresh berries
1/3 cup chocolate chips, chopped
1 tablespoon butter or margarine, softened

Directions:
Preheat oven to 350 degrees. Line two 10x15 inch jellyroll pans with foil. Prepare cake mix according to package directions. Spread batter in prepared pans. Bake until cakes test done, about 15 minutes.
Sprinkle confectioners' sugar on 2 clean kitchen towels. Invert cakes onto towels; peel off foil. Roll cakes in towels; refrigerate. Meanwhile, whip cream, vanilla and sugar.
Unroll cakes on kitchen towels. Spread cream to within 1/4 inch of cake edges. Arrange 1 cup berries evenly over each cake. Reroll cakes in towels. Refrigerate for 10 minutes.
Place chips and butter in a resealable bag. Place in hot water to melt chocolate, squeezing bag to mix with butter. Snip off one corner of bag. Drizzle chocolate in a decorative pattern over rolls.

Classic French Eclairs

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 12

Ingredients:
1/2 cup butter or margarine
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (10 oz) package vanilla instant pudding mix
1 cup milk
2 cups whipped topping
1 (16 oz) can milk chocolate frosting

Directions:
Preheat oven to 400 degrees. Bring butter and water to a boil in a saucepan. Add flour and salt all at once. Cook, stirring vigorously, until mixture forms ball. Remove from heat.
Add eggs 1 at a time, beating until smooth after each addition. Spoon into strips on greased baking sheets. Bake for 30 minutes or until golden brown.
Split lengthwise; scoop out doughy centers. Cool on wire racks. Prepare pudding mix with milk using package directions. Blend in whipped topping.
Spoon pudding into eclairs. Replace tops. Warm frosting in microwave on HIGH for 3 minutes. Drizzle over eclairs.

Triple Berry Trifle

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 6

Ingredients:
1/2 (10 oz) angel food cake
1 (3.4 oz) package vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 cup sliced fresh strawberries
1 cup fresh raspberries
3/4 cup fresh blueberries
8 ounces whipped topping

Directions:
Cut cake into bite-sized pieces. Beat pudding mix with milk in a medium bowl.
Fold sour cream into pudding mixture. Combine berries in a bowl; toss lightly. Reserve 1/2 cup mixed berries for topping.
Alternate layers of cake, pudding mixture, berries and whipped topping in a clear glass bowl, ending with whipped topping.
Cover bowl loosely with plastic wrap. Refrigerate until serving time. Top with reserved berries before serving.

Caribbean Rum Cake

Submitted by: Felana Welch

Ingredients:
1 cup chopped walnuts
1 box yellow cake mix
1 small package instant vanilla pudding mix
1/4 cup water
3/4 cup dark rum
1/2 cup oil
4 eggs

Secret Sauce
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick butter

Directions:
Preheat oven at 325 F.
Grease and flour a Bundt pan
Sprinkle walnuts over the bottom of the pan.
Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour over walnuts in pan. Bake for 1 hour
Prepare Secret sauce 10 minutes before cake is finished baking.
Combine water, rum, sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally. Remove cake from oven.
Slowly pour sauce over cake (it will look like too much sauce, but cake will absorb it)
Let the cake cool in the pan for 30 minutes before removing from pan.

Roasted Parmesan Potatoes

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 4

Ingredients:
4 medium russet potatoes, peeled
1 tablespoon vegetable oil
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2-inch cubes.
Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
Arrange potatoes on prepared baking sheet. bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.

Chocolate Banana Cream Cooler

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 12

Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
3 bananas, sliced
1 (8oz) package cream cheese
3 1/2 cups cold milk
2 (3.9oz) packages chocolate instant pudding mix
8 oz whipped topping
12 maraschino cherries

Directions:
Combine graham cracker crumbs, sugar and butter in a small bowl. Press mixture evenly over the bottom of a medium baking dish. Arrange bananas on crust.
Beat cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add 1/4 cup milk; beat well. Add remaining milk and pudding mix. Beat well for about 5 minutes.
Drop spoonfuls of chocolate mixture on top of bananas in dish. Spread chocolate mixture evenly.
Spread whipped topping over pudding mixture in dish. Garnish with maraschino cherries. Chill until serving time.

Avgolemono soup - chicken soup with lemon froth

Submitted by: Yolanda Hatzopoulos

Ingredients:

Chicken Breasts & drumsticks or 1 whole chicken (which ever you desire)

2 chicken bouillon cubes or 1 tablespoon bouillon

1 1/2 cup rice

1-2 eggs

1-2 lemons, juice

salt to taste

Directions:

Boil chicken in big pan. Clean the top of the broth --I like to take the small sift and just pour the broth in another pan. Add chicken pieces as desired and once the broth is boiling again add 1 and 1/2 cup rice--let cook. Simmer broth. In a blender add 1-2 lemons juice & 1-2 eggs(depending on amount of soup).In the blender frappe the lemon juice & eggs -- right away add frappe lemon mix to the cooking soup. Turn off stove top and sprinkle pepper & salt to taste.

Healthy and great for those cold winter nights --serve with toast or crackers. ENJOY!

Rum Balls

Submitted by: Ann Hatzopoulos from Creative Cooking: Desserts

Servings: 3 dozen

Ingredients:
1 cup chocolate or vanilla cookie crumbs (we use Vanilla Wafers)
1 cup confectioners' sugar
1  1/2 cups finely chopped walnuts
2 tablespoons light corn syrup
1/4 cup rum
2 tablespoons cocoa

Directions:
Combine cookie crumbs, confectioners' sugar, 1 cup walnuts, corn syrup, rum and cocoa in bowl; mix well. Form into 1-inch balls.
Roll each ball in remaining walnuts. Air-dry about 1 hour. Store in airtight container in cool place; these will keep for several weeks.

Variation:
Reduce nuts to 1 cup. Roll finished balls in sugar or shredded coconut.