Carolyn Cooks!

Source: Kraft Food & Family Magazine

3 Tbsp. butter

3 Tbsp. flour

¾ C. milk

¾ C. shredded cheddar cheese

1 Tbsp. Dijon mustard

4 slices bacon, cooked and crumbled

4 eggs, separated

Preheat oven to 350. Melt butter in a medium saucepan on medium heat; stir in flour. Cook 1 minute. Gradually add milk, stirring until well blended. Cook and stir the mixture until it comes to a boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time. Beat egg whites with an electric mixer on medium speed until stiff but not dry, about 5 minutes. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups. Bake 25 minutes or until puffed and set. (You can make the part with the egg yolks the night before, and add the whites and bake the next morning.)

½ C. (1 stick) butter, softened

1 C. sugar

2 eggs

1 C. mashed banana

¼ C. milk

1 tsp. vanilla extract

2 C. flour

½ tsp. salt

1 tsp. baking soda

1 Tbsp. grated orange peel

1 C. flaked coconut

½ C. macadamia nuts

½ C. crushed pineapple, drained

Preheat oven to 350. Grease a 9×5- inch loaf pan, or 2 small ones. In a large mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Beat in banana, milk, orange rind, and vanilla extract. In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to wet ingredients and mix until just moistened. Fold in coconut, nuts, and pineapple. Turn into prepared pan. Bake 1 hour and 20 minutes, or until a toothpick inserted near the center comes out clean (start checking after 1 hour).

Contributed by: Anne Watson

1 ½ lb. ground chuck

1 envelope onion soup mix

½ - ¾ C. oatmeal (1 package plain instant is ok)

1 egg

¾ C. marinara sauce

Mix together by hand all ingredients and form into a loaf shape. Place in a foil lined pan for easy clean-up. Pour more marinara sauce over the top (quantity is your personal preference) Bake at 350 for 1 ½ hours.

Source: Epicurious.com

1 medium onion, chopped

4 Tbsp. vegetable oil

2 garlic cloves, finely chopped

1 lb. ground beef chuck

1 tsp. sugar

½ tsp. ground cinnamon

½ tsp. cayenne

¼ tsp. ground allspice

¼ tsp. black pepper

¾ tsp. ground ginger

1 ¼ tsp. salt

1 (14-15 oz.)can diced tomatoes in juice

2/3 C. yellow cornmeal

1/3 c. all-purpose flour

1 tsp. baking powder

1/3 C. whole milk

1 large egg

2 oz. coarsely grated sharp Cheddar (1/2 C. plus 2 Tbsp.)

Put oven rack in middle position and preheat oven to 400. Lightly oil a 9 ½ inch (6 C. capacity) pie plate. Cook onion in 2 Tbsp. oil in a deep 10-inch skillet over moderate heat, stirring occasionally, until the edges are golden, about 3-4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook , breaking up large lumps, until no longer pink- 4 to 5 minutes. Add sugar, spices, and 1 tsp. salt and cook, stirring, for 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about ¼ C. (8-10 minutes). While beef simmers, whisk together cornmeal, flour, baking powder, and remaining ¼ tsp. salt in medium bowl. Whisk together milk, egg, and remaining 2 Tbsp. oil in a small bowl, then stir into cornmeal mixtureh (or prepare a package of cornbread mix from the store). Fold in ½ C. cheese. Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices and pour over beef in pie plate. Spoon 4 mounds of corn bread over beef (or spread all over like a pie crust) then sprinkle remaining 2 Tbsp. cheese over batter. Bake until a wooden pick or skewer inserted into the center of the cornbread comes out clean, about 15-25 minutes. Serve cobbler warm.

Source: Cuisine at Home

1 ¼ lb. ground chuck

¼ C. fresh minced parsley

2 Tbsp. scallion, minced

1 tsp. kosher salt

½ tsp. black pepper

2 Tbsp. all-purpose flour

1 Tbsp. olive oil

2 C. onions, sliced

1 tsp. sugar

1 Tbsp. garlic, minced

1 Tbsp. tomato paste

2 C. beef broth

¼ C. dry red wine

¾ tsp. kosher salt

½ tsp. dried thyme leaves

4 tsp. minced fresh parsley

4 tsp. Parmesan cheese, shredded

Cheese toast

Combine first 5 ingredients. Divide evenly into 4 portions and shape into ¾-1 inch thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour. Heat oil in a large saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste starts to turn brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme. Return the meat to the pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Serve steaks on cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.

Recipe by: Carolyn Flood

2 large tomatoes, chopped

1 small white onion, chopped

2 squirts lime juice

2-3 bell peppers, assorted colors, chopped

Small bunch of cilantro, finely chopped

1 clove garlic, minced

2 serrano peppers, chopped

1 jalapeno pepper, chopped

1 habanero pepper, chopped

Mix all ingredients.

Recipe by: Carolyn Flood

2 large tomatoes, chopped

1 small white onion, chopped

2 squirts lime juice

2-3 bell peppers, assorted colors, chopped

Small bunch of cilantro, finely chopped

1 clove garlic, minced

Mix all ingredients.

Contributed by: Mary Watson

Mix together and spread in a square Pyrex dish:

8 oz. cream cheese

½ C. sour cream

1 Tbsp oregano

½ Tsp. garlic powder

Red pepper flakes to taste

Then, in layers, add:

½ C. pizza sauce

½ C. chopped pepperoni

¼ C. chopped green onions

¼ C. chopped green peppers

Bake at 350 for 10 minutes, then add to top ½ C. shredded mozzarella cheese and bake 5 more minutes. Serve with crackers.

Contributed by: Nancy Forcier

1 can crab meat

1 8-oz. package cream cheese

1 tsp. horseradish

½ tsp. Worcestershire sauce

About 2 Tbsp. grated onion

Sour cream to consistency you like

Mix all ingredients until smooth. Bake at 375 until hot and bubbly. Serve with crackers.

Contributed by: Mary Watson

½ loaf thin sandwich bread

1 3-oz. package blue cheese

1 3-oz. package cream cheese

½ to 1 lb. bacon (cut in half)

Soften and mix cheeses together. Trim crusts off of bread. Cut bread in half. Spread cheese mixture on bread and roll up. Wrap with bacon and secure with a toothpick (if you use colored toothpicks they will bleed onto the food, try to use plain wooden ones) Preheat oven to 400-425. Place rolls on cookie sheet and bake 10-12 minutes. Then broil for a few minutes until the bacon is crisp.