LIGHT AS A CLOUD LEMON SAUCE

This wonderfully tart lemon sauce would be a lively accompaniment to angel food cake, gingerbread or pound cake.

1 stick butter~only butter will do
4 eggs
2 cups sugar
1/2 cup freshly squeezed lemon juice~strained
1 tablespoon cornstarch
1 tablespoon lemon zest

Melt butter in saucepan (not aluminum) over low heat. Blend eggs, sugar, lemon juice and cornstarch in a blender. Add to melted butter and cook on low heat, stirring constantly. Cook until mixture is thick and bubbly, about 8 minutes. Remove from heat and add lemon zest. Serve warm or cold.
Yield: 2 cups...keeps a long time...if it lasts that long. 

"When life gives you lemons, make lemon sauce."~Adele Forbes

OLD-FASHIONED DOUBLE-CRUST APPLE PIE

For some odd reason visions of apple pie have been meandering through my poor ol' brain this entire day. I kept trying to slap them away but one by one they marched right through my brain and into my subconscious, so I finely decided that the best way to beat them was to join them. So here it is....Enjoy!

Pastry for double crust 9-inch pie
8 tart apples, peeled, cored, and sliced
Juice and zest of 1 lemon
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter, cut into small pieces

Fill pastry-lined pie shell with sliced apples. Mound them up high. Sprinkle with lemon juice and zest, sugar and cinnamon. Dot with butter. Cover top with second pastry, use knife to make vents, seal and crimp rim. Bake in pre-heated 350 degree oven for 60 minutes, or until crust is golden brown. Cool well before serving.
Yield: 8 slices

VELVETY CHEESE SOUP

Kids of ALL ages love this soup! It is velvety, rich, and very possibly the creamiest soup you have ever had the pleasure of eating.

1 stick butter
1 cup finely diced celery
1 cup finely sliced carrots
1 cup finely diced onion
1/2 cup flour
3 tablespoons cornstarch
8 cups chicken broth
4 cups evaporated milk
4 cups water
1 lb. grated Cheddar cheese
1 lb. cubed Velveeta cheese
1/4 teaspoon baking soda
2 tablespoons chopped parsley
salt & pepper to taste

Melt butter in large soup pot. Saute vegetables until tender. Stir in flour and cornstarch. Cook for 1 minute, stirring constantly. Add broth, milk and water gradually, blending until smooth. (A wire whisk works well for this.) Cook over low heat, stirring constantly until cheese is melted. Add cheeses and soda, stir constantly until cheese is melted. Season with salt and pepper. Garnish with additional cheese. Serve with a nice rustic bread.
Serves 14 to 16

"I live on good soup, not fine words."~Moliere

EASY CHICKEN & RICE SOUP by Shannon Riley

package of chicken thighs (or whatever you prefer.)


2 stalks of celery

1/2 small onion

1 tsp cumin

Italian Seasoning mix

salt & pepper to taste

chicken bouillon


Simmer chicken with onions celery & seasonings until chicken is thoroughly cooked. Remove chicken, dice or shred. Add sliced mushrooms , chicken and bouillon. Simmer until mushrooms are done.

EASY TACO SOUP from Sharon Buchanan Fitzwater

2 pounds ground beef


...1 (1.25 ounce) package taco seasoning mix

1 1/2 cups water

1 (15 ounce) can mild chili beans

1 (15.25 ounce) can whole kernel corn, drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (14.5 ounce) can stewed tomatoes

1 (10 ounce) can diced tomatoes with green chile peppers

1 (4 ounce) can chopped green chilies

1 (1 ounce) package ranch salad dressing mix


Directions:

In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

EASY ANTIPASTO PLATTER

Antipasto is my favorite appetizer....I love all the meats, cheeses, olives, peppers, pickles and crackers that you can pile on a platter. Use your imagination and the ingredients that please your palate! Serve with ice cold beer and wine.

1 log goat cheese coated in 2 tablespoons fresh chopped parsley
1 jar each of pickled asparagus, beets, green beans and okra
Any Boar's Heads meats and cheeses that you like~mix it up
kalamata olives
roasted red bell peppers~cut into pieces
little balls of fresh mozzarella
Assorted crackers and breadsticks

Arrange everything decoratively on a pretty platter. Place crackers and breadsticks in a cloth covered basket. Enjoy!

EASY WHITE WINE CAKE

When presented with their first taste of a white wine cake, most individuals don't have a clue as to what ingredient is lending it's uniqueness to the exceptional flavor of the cake, but you can count on them requesting the recipe each and every time.

1 box yellow cake mix
1 (3 ¾ ounce) box instant vanilla pudding
4 eggs
½ cup canola oil
½ cup water
½ cup  dry white wine like Riesling or Sauvignon Blanc
1 ½ cups chopped pecans

Preheat oven to 325 degrees. Mix all ingredients, except nuts for 1 minute on low speed. Scrape sides of bowl, and mix on medium speed for two minutes. Fold in 1 cup of pecans. Grease and flour a 10-inch tube pan, and sprinkle remaining pecans on bottom of pan. Add cake batter and place in oven. Bake for 50 to 60 minutes. Cool on baking rack.

Glaze:

2 cups powdered sugar
1 stick butter, softened
½ cup of the same wine used in the cake
½ cup water

Combine all ingredients in saucepan and heat until boiling. Drizzle over cooled cake.

"The best way to remember your wife's birthday is to forget it once." ~H.V. Prochnow

FETTUCINI ALFREDO with PEAS AND CHICKEN

Here at the Forbes house we get strong cravings for pasta from time to time, so I try not to fight it and just go with it. Yesterday thoughts of a creamy, dreamy Alfredo sauce kept invading my brain so last night I came up this mighty tasty pea and chicken pasta dish. I sincerely hope that you will enjoy it as much as we did. It is finger licking good!

8 oz. fettucini pasta
10 oz. frozen green peas
1 large boneless, skinless chicken breast, pan-fried in Amish butter and cut in chunks
1 (28 oz.) jar light or regular Alfredo sauce

Bring a large heavy stockpot full of salted water to a rolling boil over high heat. Break the fettucini in half and add to boiling water one half at a time. Never add pasta all at one time to the water, you always want your water to remain at the boiling point. Set your timer to 5 minutes and when it goes off add the frozen peas and continue cooking for 4 minutes~no more. Drain in a colander, return to pot and add jar of Alfredo sauce and the chicken.

Serve with cheese and garlic biscuits and a green salad.
Serves 4 happy campers

"Fettucini alfredo is macaroni and cheese for adults."~Mitch Hedberg

AMAZING JALAPENO PIMIENTO CHEESE

"I Never Ever met a pimiento cheese that I did not like!"~ Adele Forbes....From Ruth's Famous Salad Dressing's, Pimiento Cheese Spread, to this rockin' hot and savory version of down home Southern comfort, just place it in front of me and I will eat it. I love it just plain on a spoon or in a sandwich or on top of a cracker or lying snug as a bug in a rug on a spear of celery....just bring it on!

8 oz. cream cheese, softened
1/3 cup chopped jalapeno pepper
1/4 cup Duke's mayonnaise
2 tablespoons pickled jalapeno juice
2 cups shredded cheddar cheese
2 cups shredded white cheddar cheese
2 (7oz.) jars diced pimiento, drained
12 oz. jar roasted red bell pepper, chopped and drained

In bowl of electric mixer combine cream cheese, jalapenos, mayonnaise and pepper juice. Stir in cheeses, pimientos and bell peppers. Cover and refrigerate at least 4 hours.
Yield 6 cups

MARASCHINO CHERRY BROWNIES

There is absolutely nothing quite like a maraschino brownie. The red jewels of the cherry fit into the double chocolate batter just like your hand fits into a satin glove....

2 c semisweet chocolate chips
1 jar maraschino cherries (reserve the juice)
1 stick butter
1 c sugar
1 1/4 c flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla shop
3 eggs, beaten
1 12 oz. bag chocolate chunks or pieces
1 to 2 Tbsp. reserved maraschino juice
1/2 cup confectioners sugar
2 Tbsp. butter

Drain the cherries, saving the juice for the icing.
Coarsely chop the cherries and set aside.
Melt the chocolate chips and butter in large saucepan; remove from heat.
Stir in flour, vanilla, baking powder, eggs and salt.
Stir in chocolate chunks and chopped cherries.

Spread into a 9x13 baking pan and bake about 35 minutes at 350 degrees. Cool.

For icing, combine reserved cherry juice, icing sugar, and butter. Mix to form a glaze then drizzle over brownies decoratively.