Twice-Baked Potatoes
4 large baking potatoes, scrubbed
3/4 c. milk
1/4 c. butter or margarine
1 t. salt
1/8 t. pepper
1/2 c. frozen peas
1/2 c. shredded carrot
1 T. finely chopped onion, optional
1 T. water
1/4 c. shredded Cheddar cheese
Pierce potatoes twice with fork. Arrange at least 1 inch apart on paper towel on oven floor. Microwave at High 12 to 18 minutes, or until still slightly firm, rearranging and turning over after half time. Cover with an inverted casserole; let stand 5 to 10 minutes. Halve each potato lengthwise. Scoop out center. Mash with milk, butter, salt and pepper.
In 1-qt. Casserole combine peas, carrot, onion and water; cover. Microwave at High 1 1/2 to 3 1/2 minutes, or until tender. Drain; stir into mashed potatoes. Spoon mixture evenly into shells. Place stuffed shells on wax paper-lined tray. Freeze until firm. Wrap in two packages. Label and freeze no longer than 2 months.
To serve, unwrap one package and place potato halves on serving plate. Cover with wax paper. Microwave at High 8 to 11 minutes, or until hot, rearranging 1 or 2 times. Sprinkle each half with 1 tablespoon cheese. Microwave at High 1 to 2 minutes, or until cheese melts, rotating plate once during cooking time. Let stand 3 minutes.

Rolled Beef Swirls
Meatloaf:
2 lbs. Ground beef
2 eggs, slightly beaten
1/2 c. dry seasoned bread crumbs
3/4 t. salt
Filling:
2 c. sliced fresh mushrooms
1/4 c. finely chopped green onion
1/4 c. finely chopped celery
1/4 c. snipped fresh parsley
2 T. olive oil
1 c. shredded mozzarella cheese
1/2 c. dry seasoned bread crumbs
1/4 c. grated Romano cheese
1 T. Italian seasoning
1/4 t. salt
1/8 t. pepper
Topping:
1/4 c. sesame seeds
Mix meatloaf ingredients in large bowl. Set aside. In 1 1/2-qt. Casserole combine mushrooms, green onion, celery, parsley and olive oil; cover.
Microwave on High 2 to 5 minutes, or until vegetables are tender-crisp. Stir in remaining filling ingredients. Set aside.
Place sesame seeds in 9-inch pie plate. Microwave on High 5 to 8 minutes, or until sesame seeds turn light brown, stirring after every 2 minutes.
Pat meatloaf mixture into 15x9-inch rectangle on wax paper. Sprinkle evenly with cheese filling. Roll up tightly from short side by lifting paper. Continue lifting paper and rolling until completely rolled up.
Roll in sesame seeds, pressing to coat. Cut into eight equal pieces. Place on wax paper-lined tray. Freeze until firm. Wrap in two packages. Label and freeze no longer than 2 months.
To serve, unwrap one package and place on roasting rack. Cover with wax paper. Microwave at 70% (Medium-High) 18 to 22 minutes, or until set, rotating rack 1 or 2 times. Let stand 3 minutes. Makes 2 main dishes (4 servings each)

Sweet & Sour Beets
1 lb. beets (5 medium)
1/2 c. hot water
1/2 t. salt
1 T. butter or margarine
1 T. plus 1 1/2 t. packed brown sugar
1 T. plus 1 1/2 t. cider vinegar
Leave root ends and 2 inches of tops on beets. Wash gently. Place in 1 1/2-qt. casserole. Mix water and salt until dissolved. Pour over beets. Cover. Microwave at High 14 to 18 minutes, or until fork tender, stirring 1 or 2 times. Let stand, covered, 3 to 5 minutes. Slip off skins and tops. Trim root ends. Slice beets about 1/4 inch thick. Place in freezer container.
Place butter in small bowl. Microwave at High 30 to 45 seconds, or until butter melts. Stir in brown sugar and vinegar. Microwave at High 1 1/2 to 3 minutes or until sugar dissolves, stirring once after half the time. Pour over beets in freezer container. Label and freeze no longer than 1 month.
To serve, remove from container and place in 1-qt. casserole. Cover. Microwave at High 7 to 10 minutes, or until hot, stirring and separating beets after half the cooking time.

Stuffed Zucchini
4 medium zucchini
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. chopped onion
1 T. butter or margarine
1 c. uncooked instant rice
1 (8 oz.) can tomato sauce plus 1/4 t. sugar, 1/8 t. dried basil leaves and 1/8 t. onion powder
1/4 c. water
1 T. snipped fresh parsley
1/2 t. chili powder
1/2 t. salt
1/8 t. pepper
1/2 t. Worcestershire sauce
Halve zucchini lengthwise. Scoop out pulp leaving 1/4-in. shell. Chop pulp coarsely and set aside. Place zucchini shells cut side up on baking sheet. Cover with plastic wrap. Microwave at High 4 to 4 1/2 minutes, or until very hot.
Combine chopped zucchini, green pepper, celery, onion and butter in 2-qt. casserole. Cover. Microwave at High 5 to 8 minutes, or until tender, stirring after half the time.
Stir in rice, tomato sauce, water, parsley, chili powder, salt, pepper and Worchestershire sauce; cover. Microwave at High 4 to 9 minutes, or until liquid is absorbed and rice is tender.
Spoon into zucchini shells. Freeze until firm. Wrap in groups of four. Label and freeze no longer than 2 months.
To serve, unwrap one package and place shells on roasting rack. Cover with wax paper. Microwave at High 5 to 10 minutes, or until hot, rearranging shells once.
Let stand, covered, 5 minutes. Garnish each zucchini half with 1 T. sour cream and 1 1/2 t. olives.

Coleslaw
1 med. head green cabbage (2 to 2 1/2 lbs.), shredded
1 c. shredded carrot
1/2 medium green pepper, finely chopped
2 T. finely chopped onion
1 t. salt
Dressing:
1 c. sugar
3/4 c. vinegar
1/2 c. water
1/2 t. celery seed
Dash pepper
In large bowl combine cabbage, carrot, green pepper, onion and salt. Let stand at least 1 hour. Drain.
While cabbage stands, mix all dressing ingredients in 1-qt. casserole. Microwave at High 4 to 6 minutes, or until boiling, stirring every other minute. Continue to boil 1 minute. Cool slightly. Pour over drained cabbage mixture; toss well. Spoon into three freezer containers. Label and freeze no longer than 2 weeks.
To serve, remove from one container and place in 1-qt. casserole or serving bowl. Microwave at 50% (Medium) 3 to 6 minutes, or until coleslaw can be broken apart but is still very cold and ice crystals remain, breaking up and stirring once during cooking time. Let stand 5 to 10 minutes.

Praline Fudge
2 c. sugar
1 t. baking soda
1 c. evaporated milk
3/4 c. butter or margarine
1 t. vanilla
2 c. milk chocolate or semi-sweet chocolate chips
2 c. coarsely broken pecans
Line 10x6 or 12x8-in. baking dish with foil. In 3-qt. bowl mix sugar, baking soda, evaporated milk and butter. Microwave at 70% (Medium-High) 22 to 27 minutes, or until syrup dropped into very cold water forms a soft ball which flattens on removal from water. Stir several times during cooking.
Add vanilla. Beat 2 minutes at high speed of electric mixer, scraping bowl occasionally. Add chocolate chips. Beat with electric mixer until chips melt. Stir in pecans. Press into prepared baking dish. Refrigerate until set. Remove from dish with foil lining. Cut into serving pieces, but do not separate. Divide into three 1-pound sections. Wrap, label and freeze no longer than 6 months.
To serve, unwrap one package; separate pieces on plate. Microwave at 30% (Medium-Low) 2 minutes, rearranging every 30 seconds. Let stand 5 to 10 minutes. Repeat, as desired.

Sweet and Sour Meatballs
1 1/2 pounds ground beef
1 egg
1/2 cup water
1/2 cup fine dry bread crumbs
1 bottle chili sauce
6 ounces grape jelly
2 teaspoons lemon juice
Mix hamburger, egg, bread crumbs and water until well blended. In a deep 3 quart casserole, combine chili sauce, grape jelly and lemon juice. Shape mixture into small meatballs and place in sauce. Heat 12 minutes on full power, skim off fat, stir. Heat 8 minutes on full power until sauce bubbles and meatballs are cooked.

Stuffed Cabbage Rolls
8 cabbage leaves
2 tablespoons oil
1 medium onion finely chopped
1/2 pound mushrooms finely chopped
1 cup quick cooking white rice
1/2 cup parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
16 ounces Spaghetti sauce
1/2 cup shredded mozzarella cheese
Trim rib of each cabbage leaf very thin. In 11 by 7 inch baking dish, cook cabbage leaves and 2 tablespoons water, covered on high 8 to 10 minutes until tender, drain. Set aside. In a 2 quart casserole, cook oil and onion, covered on high 3 minutes. Add mushrooms; cook covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt and pepper. On center of each cabbage leaf, place about 1/3 cup rice mixture. Fold bottom of leaf over filling, fold sides toward center. Roll tightly, jelly roll fashion. In 11 by 7 inch baking dish, arrange cabbage rolls seam sides down. Pour spaghetti sauce over cabbage rolls. Cook, covered on high 8 to 12 minutes until tender, rotating dish halfway through cooking. Sprinkle with mozzarella cheese; let stand, covered 3 minutes.

Chicken Casserole
1 (10 oz) package frozen mixed vegetables
2 1/2 to 4 pound broiler fryer chicken
1 teaspoon Bouquet sauce
2 cups cooked egg noodles (4 oz before cooking)
1 (10 3/4 oz) can cream of celery soup
1/4 cup finely chopped onion
2 tablespoons milk
1 teaspoon instant chicken bouillon
1/4 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
Defrost vegetables in package on high for 2 1/2 to 4 1/2 minutes. Set aside. Place chicken in 3 quart casserole breast side down. In custard cup melt butter at high for 20 to 45 seconds. Add Bouquet sauce. Brush back of chicken with half of butter mixture. Microwave at high for first 3 minutes. Reduce to medium and microwave for *remainder of first half of cooking time. While chicken is cooking, combine remaining ingredients in small bowl. After half of total time, drain fat from casserole. Turn chicken breast side up, brush with butter sauce mixture. Arrange noodle mixture around the chicken. Microwave for remaining time or until chicken is tender and legs move freely. Stir noodle mixture before serving.
*Chicken cooking time: 11 to 13 minutes per pound. Yield: 4 servings

Meat Loaf
1 pound ground chuck
1 egg
2 tablespoons quick cooking oats
1 (8 oz) can tomato sauce
2 tablespoons finely diced onion
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon celery salt
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
In a medium bowl, thoroughly combine meat, eggs, oats, onion, half the tomato sauce, thyme, marjoram and celery salt. Shape into a loaf to fit a 9 by 5 inch loaf pan. Shape it so meat does not touch sides of the dish. Cover with waxed paper. Microwave at high for 5 minutes. Pour off juices.
Stir brown sugar, Worcestershire sauce and mustard into remaining tomato sauce. Spoon tomato glaze over the loaf coating the entire top and sides. Give the dish a half turn. Cover with waxed paper. Microwave at low for 17 to 20 minutes or until microwave meat thermometer inserted in the center of the loaf registers 170° F. Cover with foil and let stand 5 minutes. Temperature will rise about 10° F during stand time. Yield: 4 servings

Roast Chicken
1 (3 1/2 - 4 lb.) whole chicken
1 T. olive oil
Season Salt
Lightly spray baking dish. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Rub chicken with oil and sprinkle with season salt. (I use Johnny’s Seasoning Salt)
Microwave, uncovered, in HIGH 25-30 minutes or until thermometer registers 175º in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170º F).

All-in-one Chicken Dinner
Prepare chicken as directed above and place into baker. Combine in bowl: 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces. Toss with additional seasoning and oil, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer register 165º F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170º F).

Vegetable-Stuffed Eggplant
1 med. eggplant (about 1 1/2 lbs.)
2 T. all-purpose flour
1/4 c. margarine or butter
2 T. chopped green pepper
2 T. finely chopped onion
1 clove garlic, chopped
1/2 t. salt
1/8 t. pepper
2 T. half-and-half
1/2 c. coarsely chopped peanuts
1 (2 oz.) jar chopped pimientos, drained
1 T. grated Parmesan cheese
Cut a lengthwise slice from side of eggplant. Remove and cube enough eggplant to measure 3 cups.
Mix eggplant, flour, margarine, green pepper, onion, garlic, salt and pepper in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until mixture is thickened and eggplant is hot, 1 to 2 minutes longer. Stir in half-and-half, peanuts and pimiento. Fill eggplant shell with mixture; sprinkle with cheese.
Place eggplant shell on serving plate. Microwave uncovered in high (100%) until eggplant is tender, 4 to 6 minutes. Let stand 5 minutes.

Corn on the Cob
Refrigerate unhusked corn until ready to use. (Corn is best when eaten as soon after picking as possible.) Husk 4 ears corn and remove silk just before cooking.
Wrap each ear of corn in waxed paper; twist ends. Arrange 2 inches apart in microwave. Microwave on high (100%) 5 minutes; turn corn over and rearrange ears. Microwave until tender, 4 to 6 minutes longer. Let stand 3 minutes. (Corn can be microwaved in the husk, if desire. After microwaving, grasp silk and gently pull off before removing husks.)
Add margarine or butter, salt and pepper… season with chili powder, basil, celery seed or nutmeg… cut off kernels and stir in chopped green pepper, chilies or celery.

Pecan Squash
2 acorn squash (about 1 pound each)
2/3 c. graham cracker crumbs or soda cracker crumbs
1/3 c. coarsely chopped pecans
1/3 c. margarine or butter, softened
3 T. packed brown sugar
1/8 t. salt
1/4 t. ground nutmeg
Whole cranberry sauce
Pierce each whole squash in several places to allow steam to escape; place 2 inches apart in microwave. Microwave on high (100%) 6 minutes. Cut squash crosswise in halves; remove seeds and arrange cut-sides down on serving plate. Cover tightly and microwave until tender, 7 to 9 minutes longer. Remove stem; cut think slice from pointed end to prevent tipping.
Mix remaining ingredients except cranberry sauce. Arrange squash halves cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high (100%) until filling is hot, 3 to 5 minutes.
Top each squash half with cranberry sauce.

Banana Smoothie
1 banana
1 c. milk
1/2 t. vanilla
Ice cubes
Pour milk into blender
Peel the banana, break it in half and add to milk in blender.
Add 1/2 t. vanilla and ice cubes.
Blend for 20 seconds; pour into a glass - serve and enjoy!

Peanut Butter Roll-Ups
1 container of peanut butter
4 slices of bread
Honey or jam
Remove 4 slices of bread from a package of sliced bread.
Using the knife, cut off crusts from each piece of bread. (You can feed them to the birds.)
Place each piece on a hard surface and roll them flat with the rolling pin.
Spread a thin layer of peanut butter on the flattened pieces of bread with a knife.
Spread on some jam or maybe drizzle some honey on top of the peanut butter.
Roll each piece of bread from the bottom up, jelly-roll style.
Slice roll into one-inch pieces and insert tooth picks to hold the roll-ups in place.

Ice Cream and Cookie Pie
1 ready-made pie crust of graham crackers or chocolate crumbs
1-quart container of vanilla ice cream (or 2 one-pint containers)
4 granola bars or oatmeal cookies or another favorite such as Oreos
Remove container of ice cream from the freezer and let it soften for 15 minutes to a 1/2 hour.
Take cookies and place them in a large, strong plastic bag. Close bag and lay it on a flat surface.
Using a rolling pin or the base of a small bowl or sturdy glass, roll or pound the cookies in the bag until they are crushed.
Put softened ice cream into a large mixing bowl and add the cookie crumbs from the plastic bag into the bowl.
Using the heavy-duty spoon, slowly mix the crumbs into the softened ice cream.
Pour or spoon this mixture into ready-made pie crust. Spread gently from the center to the sides.
Top with additional crumbs or candies, if you wish.
Cover the ice cream pie with foil freeze wrap or with the cover from the read-made crust reversed and put the pie in the freezer for at least 2 hours before serving.

Ants on a Log
Bunch of celery
1 container of peanut butter
1/2 c. raisins
Pull the celery stalks apart.
Cut off leafy top of stalks and cut off the bottom section.
Wash each piece under cold water and dry on a paper towel.
Using a knife, scoop out a knifeful of the peanut butter.
Fill each celery “log” with peanut butter and spread it over the length of the “log” so it fills it all up.
Place 5-10 raisins on top of the peanut butter in each celery stalk (These are the ants.)
Cut each “log” into 2 or 3 sections and place them on a plate.

Munchkin Meatballs
3/4 lb. ground beef
1 egg
1/4 c. bread crumbs
1/4 t. salt
Dash pepper
1/2 c. water
1/3 c. dark brown sugar
1/4 c. lemon juice
1 T. catsup
Combine ground beef, egg, bread crumbs, salt, and pepper in bowl. Mix well.
Form into small balls (approximately 30).
Combine water, brown sugar, lemon juice, and catsup in saucepan.
Heat to a boil, then add meatballs.
Cover and simmer on low heat for 15 minutes.
Serve in dish with toothpicks.

Fish-n-Boats
1 (6 oz.) can tuna, drained
1/2 c. mayonnaise
1/3 c. chopped celery
1/4 c. sweet pickle relish, drained
2 large French rolls, about 6 inches long
1/2 c. shredded American cheese
1 slice American cheese
2 green or black olives, sliced
Combine tuna, mayonnaise, celery, and pickle relish in mixing bowl. Stir well with a fork; set aside.
Place one French roll on a cutting board. Carefully cut a thin slice, lengthwise, off the top of the roll.
With your fingers, hollow out the roll by removing some of the soft bread; leave about a 1/2-inch shell. Prepare the other roll the same way.
Place the “boats” on a 10x15-inch baking sheet.
Sprinkle 2 T. of shredded cheese into each “boat.”
Fill the “boats” with tuna mixture. Sprinkle with remaining shredded cheese.
Place the baking sheet in oven under hot broiler for 1 to 2 minutes, or until cheese is melted. Carefully remove from oven.
Cut the slice of American cheese diagonally. Thread a wooden skewer through the cheese to make a sail. Place a sail in each “boat.”
Top with sliced olives.
Of-course, it will depend on the child’s age how much supervision will be required. Start with something simple, so they can “do it themselves,” and then move on. But most important - HAVE FUN!

Beef Baked in a Barrel
2 lbs. ground beef chuck
2 large pineapples
2 med. onions, chopped
3 cloves garlic, minced
2 T. cooking fat or oil
1 t. salt
1 t. ground ginger
1/2 t. seasoned salt
1/4 t. freshly ground pepper
1/2 c. coffee brandy
1 c. diced fresh pineapple
3/4 c. canned mandarin orange segments
1/4 c. mandarin liqueur
18 fresh mushrooms
3 T. butter
18 strips pimiento
3 c. cooked rice
Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert.) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture.
Place filled fruit upright in foil-lined baking pan. Bake in a moderate oven (350 F) for 35 minutes. Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both “barrels” on warm platter; spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. (Makes 6 servings)

Cheese Meringue
Topped Beef Torta Italienne
2 lbs lean ground beef
1 small onion, chopped
1 small red or green pepper, chopped
1 can (4 oz.) mushrooms, drained and chopped
2 T. cooking oil
2 T. chopped parsley
1 T. oregano
1/2 t. salt
1/4 t. pepper
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/4 c. grated Parmesan cheese
1 clove garlic, minced
1 package (8 oz.) cream cheese, softened
4 large eggs, separated
2 c. ricotta cheese
2 T. chopped ripe olives
2 T. grated Parmesan cheese
Cook ground beef, onion, red or green pepper and mushrooms in oil in large frying-pan about 10 minutes or until onion is transparent. Pour off drippings. Sprinkle parsley, oregano, salt and pepper over meat. Stir in tomato sauce, tomato paste, 1/4 cup Parmesan cheese and garlic; cook slowly 5 minutes. Press beef mixture lightly into a buttered 11-inch by 2-inch deep baking dish. In medium bowl, combine cream cheese, egg yolks and ricotta cheese; mix well. Stir in olives and spread over beef mixture. Bake in moderate oven (350 F.) for 15 minutes or until cheese mixture is firm. Beat egg whites until stiff and fold in 2 T. Parmesan cheese; spoon over cheese mixture.* Return to oven and continue baking 5 minutes or until golden brown. Garnish with parsley, cherry tomatoes and ripe olives. Cut into wedges to serve.
* Meringue may be put through pastry bag and tube for decorative topping.

Beef’n-Cabbage Casserole
2 lbs. ground beef
1 medium head cabbage, shredded
12 oz. mushrooms, sliced
1 med. onion, chopped
1 t. seasoned salt
1/2 t. garlic powder
1 (8 oz.) can tomato sauce
1 (8 oz.) package Swiss cheese
Place shredded cabbage in large casserole (2/3 full). Brown ground beef, mushrooms and onion in large frying-pan. Add seasoned salt and garlic powder; stir in tomato sauce. Cook slowly 15 minutes, stirring occasionally; pour over cabbage and top with Swiss cheese. Bake, covered, in moderate oven (350 F.) 1 hour or until cabbage is tender.

Chili-Beef Spaghetti
2 lbs. ground beef
1 c. finely chopped onion
1 (10 1/2 oz.) can beef broth
3/4 c. water
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
1 T. chili powder
1 T. ground cumin
1 1/2 t. cocoa
1 1/2 t. Worcestershire sauce
1 t. leaf oregano
1/2 t. salt
1/2 t. garlic powder
1 lb. spaghetti
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
3/4 c. chopped Spanish onion, if desired
3/4 c. chopped green pepper, if desired
3/4 c. sliced ripe olives, if desired
Cook beef and onion in large saucepan over medium heat until beef loses pink color; pour off drippings. Stir in broth, water, tomato sauce, tomato paste, chilies, chili powder, cumin, cocoa, Worcestershire sauce, oregano, salt and garlic powder. Bring to boil; cover and cook slowly 45 minutes. Prepare spaghetti according to package directions. Pour sauce over spaghetti on large serving platter. Sprinkle with cheese. Top with Spanish onion, green pepper and olives, if desired.
Note: Flavor of sauce improves if made several hours or a day ahead, refrigerated, then reheated.

French Beef
2 lbs. ground beef round
3 (8 oz.) cans tomato sauce
1 small onion, chopped
8 oz. flat egg noodles
1 pint dairy sour cream
2 (3 oz. each) packages cream cheese, softened
1 1/2 c. (6 oz.) shredded Cheddar cheese
Grated Parmesan cheese
Herb-flavored bread crumbs, if desired
Brown ground beef in frying pan; pour off drippings. Add tomato sauce and onion, stirring to combine. Meanwhile cook noodles according to package directions; drain. Mix noodles with sour cream and cream cheese until well coated. Place noodles in 9x13-inch casserole dish; cover with meat sauce. Top with Cheddar cheese and sprinkle lightly with Parmesan cheese. Top with herb-flavored bread crumbs, if desired. Bake in moderate oven (350 F.) 1/2 hour or until heated through. Let stand several minutes before cutting into serving-size pieces.

Big Sky Beef
2 1/2 lbs. ground beef
1 med. green pepper
1 egg
1 1/2 c. soft whole wheat bread crumbs
3/4 c. applesauce
1/3 c. canned French-fried onions
3 T. minced parsley flakes
1 T. chives
1 T. instant beef bouillon
1 T. brown sugar
1 t. garlic salt
1 t. celery salt
1/2 t. pepper
Udder Sauce*
Parsley sprigs
Cut 3 rings from green pepper and reserve; dice remaining pepper. In large bowl, beat egg slightly; add diced pepper and mix. Add bread crumbs, applesauce, onions, parsley flakes, chives, instant beef bouillon, brown sugar and garlic salt; mix well. Add ground beef, sprinkle with celery salt and pepper; mix lightly. Press beef mixture in loaf pan or mold; invert onto rack in open roasting pan and remove pan or mold. Bake in a moderate oven (350 F.) for 1 1/2 hours. Place beef loaf on serving dish and pour a portion of Udder Sauce over loaf in lattice fashion. Garnish with reserved green pepper rings and parsley. Serve remaining sauce with loaf.

* Udder Sauce
2 T. butter
1 T. cornstarch
1/2 t. salt
1/8 t. pepper
1 c. milk
8 oz. shredded Cheddar cheese
2 T. sherry
1 t. dry mustard
1/2 t. Worcestershire sauce
Melt butter over medium heat; stir in cornstarch, salt and pepper. Add milk, stirring to blend. Bring to a rolling boil, stirring constantly. Boil 1 minute. Stir in cheese, sherry, mustard and Worcestershire sauce. Remove from heat and stir until cheese is melted.

Pumpkin Pecan Waffles
1 cup unbleached white flour
1 cup whole-wheat flour
1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)
3 large egg whites (keep 1 yolk and discard the other two)
1 egg yolk
2 tablespoons egg substitute
1 cup low-fat milk
3/4 cup low-fat buttermilk, well-shaken
1/2 cup canned pumpkin
2 tablespoons canola oil
About 7 tablespoons pecan pieces
Canola cooking spray
1. Preheat a Belgian waffle iron.
2. Whisk together flours, sugar, cornstarch, baking powder, salt, and pumpkin pie spice in medium-sized bowl; set aside.
3. Add egg yolk and egg substitute to medium bowl and whisk in milk, buttermilk, pumpkin, and canola oil. Continue to whisk until mixture is smooth. Add the flour mixture into the pumpkin mixture, whisking just until smooth.
4. Add egg whites to another mixing bowl and beat until soft peaks form (about 2 minutes). Gently fold the egg whites into the pumpkin-and-flour batter.
5. Coat hot waffle iron with canola cooking spray. Spoon batter (use a slightly heaping 1/4-cup of batter per 4-inch waffle, depending on your particular waffle iron) into the waffle iron, spreading quickly. Sprinkle about a tablespoon of dry-toasted pecan pieces over the top of the two waffles (you can sprinkle with cinnamon sugar or mini chocolate chips instead, if desired). Close lid and bake about 3 minutes, until steaming almost stops and the waffles are golden brown. Serve warm!

Pecan Pie Muffins
1 cup brown sugar, firmly packed
1/2 cup flour
1/2 cup chopped pecans
2 eggs, beaten
2/3 cup soft butter
Line tins with paper liners, In bowl stir flour, sugar and pecans.
In separate bowl stir eggs and butter until combined. Mix both bowls and spoon into liners 2/3 full. Bake at 350º F. for 20-25 min. Cool on wire rack.
These taste just like a piece of pecan pie. Better the second day.

Pecan Pralines Recipe
2 C. granulated sugar
1 C. packed brown sugar
1 C. milk
1 stick butter
2 T. corn syrup
4 C. pecans halves
In a large heavy saucepan, combine the sugars, milk, butter and corn syrup; bring to a boil. Cook, stirring constantly, until the mixture reaches 225 degrees on a candy thermometer. Add the pecans and continue cooking, stirring constantly until the mixture reached 236 degrees or soft ball stage.
Remove from heat and beat vigorously until the mixture just begins to thicken. Working quickly, drop by tablespoonfuls onto greased wax paper. Let stand until firm, and store in an airtight container.

John Scalzi’s Pecan Pie
1 normal-sized stick of butter
1 cup dark corn syrup
1 cup dark brown sugar
1/2 teaspoon of salt
3 eggs
2 or 3 tablespoons of good whiskey
2 1/2 cups of chopped pecans
1 9-inch graham cracker pie crust
1. Preheat your oven to 350.
2. Soften up that stick of butter, and pour it, the corn syrup, brown sugar, salt, whiskey and eggs into a big bowl, and mix them all together well.
3. Take the pecans and lightly saute them in a pan with butter and a splash of whiskey. You want to do this just long enough to release that nutty smell.
4. Take your sauteed pecans and combine them with the rest of your ingredients. Mix well so the pecans are evenly distributed.
5. Pour the ingredients into your pie crust. Put the whole thing in the oven (which, remember, you’ve preheated to 350) for about 50 minutes, give or take depending on the size and efficiency of your oven (you’ll know it’s done when you can stick a knife in it and the knife comes out pretty clean).
6. Let cool for about an hour.
Now, this particular recipe varies from most pecan pie recipes in that it uses more butter and slightly more pecans, and calls for both dark corn syrup and dark brown sugar. What this means is that the final pie is very dark, very sweet, very nutty and very buttery.
One of the nice things about using a graham cracker crust is that the pecan filling gets into the crust just a little and then caramelizes, essentially making a lightly candied crust. In my opinion, this is really good.

Pecan Squares
Recipes courtesy Paula Deen, 2007
Vegetable cooking spray
1 1/2 cups all-purpose flour, plus more for dusting
4 eggs
1 (1 pound) box light brown sugar
1/2 teaspoon baking powder
1 1/2 cups pecans, chopped
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with vegetable oil cooking spray and dust with flour.
In a medium bowl, beat the eggs with a whisk. Stir in the brown sugar until smooth. Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches the soft-ball stage on a candy thermometer, 240 degrees F. Let cook for 5 minutes.
Sift the 1 1/2 cups of flour and baking powder together. Add pecans to flour mixture. Stir into the cooked mixture. Add vanilla and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 25 minutes.
Allow to cool completely in the pan before cutting into pieces. Store in an airtight tin in the refrigerator.

Sweet Potato Pancakes with Spiced Pecans and Peach Butter
Recipe courtesy Tupelo Honey Cafe
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
Spiced Pecans:
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup

Peach Butter:
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups

Tamari Pecans
1 tablespoon high quality tamari
2 teaspoons molasses
Salt and cayenne pepper
1 cup shelled pecan halves
Preheat oven to 350 degrees F.
Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.