• 2 eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 3/4 teaspoon sugar
• 1/2 cup condensed cream of chicken soup, undiluted
• 1 teaspoon Worcestershire sauce
• Dash ground nutmeg
• 1 cup chopped cooked chicken
• 1 cup cut fresh or frozen asparagus, thawed
• 1/3 cup chopped fully cooked ham
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy whipping cream, whipped
• 1/3 cup mayonnaise

For crepe batter, beat eggs and milk in a small mixing bowl.  Combine flour and sugar; add to egg mixture and mix well.  Cover and refrigerate for one hour.

Heat a lightly greased 8″ non-stick skillet; pour 3 tablespoons batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper between.

In a small bowl, combine soup, Worcestershire sauce and nutmeg.  Set aside 1/4 cup.  Add the chicken, asparagus and ham to remaining soup mixture.  Spoon 2 tablespoonfuls over each crepe; roll up tightly.  Place seam side down in a greased 9″ square baking pan.  Spoon reserved soup mixture over crepes.  Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees for 20-25 minutes.  Gradually fold cream into mayonnaise.  Spread over crepes.  Sprinkle with remaining Parmesan.  Broil 6″ from heat for 3-5 minutes or until bubbly and golden brown.

YIELD:  4 servings

• 6 cups fresh or frozen blackberries
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated lime peel

Sour Cream Pastry:

• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 7 tablespoons cold butter, divided
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream

Place the blackberries in a large bowl.  Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.  Pour the mixture into a greased 9″ square baking dish.

In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.  Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

Roll out to fit top of baking dish; place pastry over filing.  Trim and seal edges; cut slits in top.  Melt remaining butter; brush over pastry.  Sprinkle with the remaining sugar.

Bake, uncovered, at 375 degrees for 30 minutes.  Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.  Cool for 15 minutes before serving.

YIELD:  6-8 servings

NOTE:  If using frozen blackberries, DO NOT thaw before assembling cobbler.

• 2/3 cup butter or margarine, softened
• 1 1/4 cups sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 3 tablespoons milk
• 2 cups chopped walnuts

Ganache:

• 1 cup whipping cream
• 8 squares (1 oz. each) semisweet chocolate, chopped
• Optional toppings:  mint Andes candies, raspberries and fresh mint, caramel ice cream topping and whipped cream.

In a mixing bowl, cream butter and sugar.  Add corn syrup; mix well.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.  Fold in walnuts.  Spread into a greased 10″ springform pan.  Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1″ from the side of the pan comes out clean.  Cool on a wire rack.

For ganache, in a saucepan, bring cream to a boil.  Remove from heat; stir in chocolate until melted.  Cool completely.

Remove sides of springform pan.  Place a wire rack over waxed paper; set brownie on rack.  Pour ganache over the brownie; spread over top and let drip down the sides.  Let stand until set.  Cut into wedges; garnish with desired toppings.  Store in the refrigerator.

YIELD:  10-12 servings.

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 teaspoon almond extract
• assorted fresh fruit

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.  Line a baking sheet with parchment paper; set aside.

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Spread into a 9″ circle on prepared pan, forming a shallow well in the center.  Bake at 225 degrees for 1 to 1 1/4 hours or until meringue is dry and firm to the touch and lightly browned.  Turn oven off; leave meringue in oven for 1 to 1 1/2 hours.

Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form.  Top with fresh fruit.

YIELD:  8-10 servings

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 pouch (6.4 oz.) light tuna in water
• 1/3 cup plus 1/2 dry bread crumbs, divided
• 1 green onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• oil for frying

In a small saucepan, melt butter over medium heat.  Stir in flour until smooth; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.  Remove from heat.  Transfer to a small bowl; cool.

Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper.  Refrigerate, covered, for at least 30 minutes.

Place the remaining 1/2 cup dry bread crumbs in a shallow bowl.  Drop 1/3 cup tuna mixture into the crumbs.  Gently coat and shape into a 1/2 ” thick patty.  Repeat.  In a large skillet, heat oil over medium heat.  Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side.  Drain on paper towels.

FREEZE OPTION:  Freeze the cooled tuna patties in freezer containers, separating layers with waxed paper.  To use, reheat tuna patties on a baking sheet in a preheated 325 degree oven until heated through.

• 1 package (7.25 oz.) macaroni and cheese dinner mix
• 1 pound ground beef
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (14.5 oz.) Italian diced tomatoes, undrained
• 2 cups (8 oz.) shredded cheddar cheese
• 1 cup French fried onions

Prepare macaroni and cheese according to package directions.  Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Add to prepared macaroni.  Stir in tomatoes.

Spoon a quarter of the mixture into each of two greased 1.5 quart baking dishes; sprinkle each with 1/2 cup cheese.  Top with remaining macaroni mixture.

Sprinkle remaining cheese over one casserole.  Cover and freeze for up to 3 months.  Sprinkle the second casserole with French fried onions.  Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

YIELD:  2 casseroles (3-4 servings each)

• 1 medium fresh pineapple
• 1/4 cup mayonnaise
• 1/2 teaspoon prepared mustard
• 1 cup cubed fully cooked ham
• 1/2 cup chopped celery
• 1 tablespoon chopped green pepper

Stand pineapple upright and cut in half, leaving the top attached.  Remove fruit, leaving a 1″ shell.  Dice fruit and set aside 1 cup for salad and refrigerate the remaining fruit for another use.

In a bowl, combine the mayonnaise and mustard.  Stir in the ham, celery, green peppers and reserved pineapple.  Spoon into pineapple halves.

YIELD:  2 servings

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and de-veined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• hot cooked angel hair pasta

In a 10″ ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6″ from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.

YIELD:  4 servings

Ingredients:

• 2 lb. pork loin
• 3 sticks of celery
• 1/2 large onion
• 1/2 stick oleo
• 1/2 small bottle soy sauce
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• 2 cans bean sprouts, drained
• 1 small can bamboo shoots, drained
• 1 small can sliced water chestnuts, drained
• 3 T. cornstarch
• 1 can chow mein noodles

Directions:

Saute chopped celery and onion in oleo until onion is transparent. Add pork cut in bite-size pieces. Brown meat and add rest of ingredients, except cornstarch and chow mein noodles, along witha 1 cup of water. Simmer 10 minutes. Add cornstarch to 1 cup cold water and stir in. Cook at boil for 10 minutes; reduce heat and simmer 10 minutes more, stirring occasionally. Serve over mashed potatoes or rice and garnish with chow mein noodles. You may want to add more soy sauce or salt to taste. Can use 4 boneless chicken breasts instead of pork tenderloin.

Kate Johnson

• 2 lbs. ground beef
• 2 pkgs taco seasoning
• 1 can refrigerator crescent rolls
• 2 c. sour cream (dairy)
• 2 c. corn chips
• American cheese slices

Brown meat; add taco mix, and 1 cup of water. Spread crescent rolls in 9×13″ pan. Sprinkle 1 cup corn chips on rolls and add meat mixture. Spread sour cream over meat and place cheese slices over sour cream. Add remaining chips. Bake at 350 degrees for 25-30 minutes.

(Kelly Lehman)