NO BAKE CHOCOLATE OATMEAL COOKIES

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.

Submitted by: Hilary

PASTA AND SEAFOOD SALAD

Ingredients

2 c. multi-colored pasta twirls
10 oz. crab meat or lobster, cooked (imitation kind if fine)
3 stalks celery
1 sm. can (2 to 3 oz.) sliced black olives
4 or 5 green onions (scallions)
1/2 sm. green or yellow pepper
6 oz. shredded cheese (optional)
1/2 c. "Good Stuff" Salad Dressing (see recipe)
1 tsp. lemon juiceSalt and pepper to taste


Cook pasta until tender. Wash thoroughly with cold water and drain.
While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl. Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently. Add more salad dressing if desired.
Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever. Cool in refrigerator for at least one hour before serving.

GINGER BLUE FISH

Ingredients:

1 1/2 lbs. blue fish fillets
3/4 c. soy sauce
1/2 c. sugar
1/2 c. water
1 tbsp. Sherry (dry wine)
3 cloves sliced garlic
2 tsp. fresh grated or dried ginger


Place all ingredients except fish in saucepan and boil until it's a little syrupy. Soak the blue fish in the sauce for a minute or two and broil. Boil the marinade again to decontaminate it from the raw fish. When the fish is done, spoon a little more marinade over it and squeeze a little lemon on it. You can use the extra sauce over rice.

BASIC CHEESECAKE

1 c. graham crackers, crushed
3 tbsp. butter
Sugar as desired

FILLING:

16 oz. cream cheese
1 c. sugar
1 c. sour cream
3 eggs, beaten

To make crust use plastic bag and rolling pin to crush your own crackers, or buy the graham cracker crumbs. Melt your butter and use a fork to combine in a bowl. Press onto bottom and sides of greased springform pan. Refrigerate until filling ready.
For filling beat all ingredients at fairly high speed. Also add approximately 1/4 cup of liquor for flavoring (Kahlua, Grand Marnier, Amaretto) if desired.

Bake at 350 degrees for about 1 hour or so. Cover top with aluminum foil to keep from browning. Refrigerate 4-5 hours or more before serving.

DEEP FRIED SHRIMP

2 lbs. shrimp, peeled, deveined

BATTER:

1 c. sifted all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 egg, slightly beaten
1 c. ice water
2 tbsp. cooking oil

Combine batter ingredients in order given. Beat until smooth. Dry shrimp well, then dip in batter. Fry in deep hot fat at 375 degrees until golden. Serve with cocktail sauce.

COCKTAIL SAUCE:

3/4 c. chili sauce (or catsup)
2-4 tbsp. lemon juice
1-2 tbsp. prepared horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion
Dash Tabasco

Combine all ingredients and chill. Makes 1 1/4 cups

CHICKEN FRIED RICE

6 oz. cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger rootPinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

STEAMED (RICE CAKE) PUTO

2 c. rice soaked in
1 1/2 c. water overnight2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites


You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.
Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.

EASY AND TENDER BABY BACK RIBS

1 rack of baby back ribs
1 bottle of "Sweet Baby Ray's BBQ Sauce"

This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.
First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.
Place the ribs sections into the pot and boil it for 45 minutes.
After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce (I like "Sweet Baby Ray's" brand, but you can use whatever kind you like best).
Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.
If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy.
The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.
This way, I have a nice meal for Sunday afternoon.
Submitted by: Sabor Designs

Easy Corned Beef Recipe

INGREDIENTS:

• 1- 2 to 3 lb. Corned beef( with seasoning packet)
• 1 large container apple juice
• 1 bag sandwich rolls
• Your favorite Mustard and Mayonaise

DIRECTIONS:

1. Place Corned Beef and seasoning in crockpot.
2. Pour Apple juice over to cover beef.
3. Cook on high until beef is tender.
4. Depending on the crock pot and the beef times may vary.
5. It usually takes me about 3 hours.
6. When I first used the apple juice I wasn't sure how it would taste. What a wonderful surprise! The flavor is out of this world. This is the only way I cook corned beef. My family and friends love it!