My hubby and I don't watch the game, he does love the commercials though, my 23 year old daughter and her 3 roommates are hosting a pot luck super bowl party for at least 30 people. She called me yesterday to ask for the recipes for the following. All to be their food offerings for the day and evening. She no doupt will be tripling or more the recipes for their party. Orange and sweet potato stew (from woman's world magazine) chinese chicken wings (from boston globe) Kraft chicken wings Mom's banana bread Pound cake (printed in Ann lander's many years ago) Hershey's deep dish brownies Mom's floating Island punch (from betty crocker) ORANGE AND SWEET POTATO BEEF STEW SERVES 6 INGREDIENTS 1 orange 1 1/2 pounds beff stew meat cut into 2 inch cubes 2 tablespoons all-purpose flour 1 tablespoon oil 1 onion chopped 2 tablespoons curry powder 1 can (14 1/2 oz) low sodium beef broth 1 cup chopped pitted prunes 2 pounds sweet potatoes, peeled and cut into 2 inch cubes 1 cup frozen peas, thawed 1/2 cup chopped cilantro or parsley using a vegetable peeler, remove zest, withoug white pith, from all over orange. Halve orange and reserve juice. Coat beef with flour. In large pot, heat oil over mediium heat. Add beer; cook, stirring occasionally, until browned, 3-5 minutes. Add onion, and curry. Cook until onion is softened, 2-3 minutes. Stir in broth, prunes, and reserved zest in strips and juice. Bring to a boil; cover and cook over medium heat stirring occasionally, 1 hour. Add potates; cook until meat and potatoes are tender, 45-60 minutes. Stir in peas and cilantro or parsely. Remove zest and serve. My changes. I added several peeled russet potates with the sweet potatoes. Also added fresh green beans and sliced white mushrooms about half way through the cooking time for the potates and only used 1/2 teaspoon of curry. I also thinned the thick sauce with added orange juice. CHINESE CHICKEN WINGS ALSO CALLED SILVER SPOON WINGS MAKES HORS D'OEVRES FOR 6-8 PEOPLE. INGREDIENTS 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineappe juice 1 teaspoon grated fresh ginger 1/2 teaspoon garlic powder 2-3 pounds chicken wings, cut at the joints, tips discarded. Combine sugar, water, soy sauce, ginger and garlic powder. Stir until sugar is disolved and set aside. Place chicken wings in large ziploc bag. Pour in marinade and seal. Marinate wings at least one full day, 2 days is even better, turning bag several times to mix. Preheat oven to 350 degrees. Lift wings from marinade and place on cookie sheet lined with aluminum foil and sprayed with cooking spray. Bake 40 minutes or until tender, basting twice with remaining marinade. Can be eaten hot or cold. KRAFT MARINATED CHICKEN WINGS MAKES 36 APPETIZERS INGREDIENTS 1 1/2 dozen chicken wings disjointed 1 8 ounce bottle kraft catalina salad dressing 1/4 cup low sodium soy sauce 2 teaspoons minced ginger Mix marinate and set aside. put chicken wings in ziploc bag. Pour marinade in and seal. marinate wings several hours or over night. Place wings on broiler pan and broil 15-20 minutes, brushing with marinade once. Turn wings once during cooking. Serve with horseraddich sauce. Both wing recipes can be made the day before and reheated in a microwave or oven. Stew is easy to make the day of MOM'S BANANA BREAD MAKES 1 LOAF. BE SURE TO FOLLOW THE DIRECTIONS EXACTLY OR THE BREAD WILL NOT COME OUT LIGHT AND AIRY, MORE LIKE A CAKE. INGREDIENTS 2 CUPS FLOUR 1 TEASPOON BAKING SODA 2 MEDIUM BANANAS MASHED 1/2 CUP UNSALTED MARGARINE SOFTENED 1 CUP SUGAR 2 EGGS 1/4 TEASPOON VANILLA 1/4 CUP WATER OPTIONAL TO ADD 1/2 CUP FINELY CUT UP DATES 1/2 CUP FINELY CHOPPED WALNUTS Preheat oven to 350 degrees In large bowl, cream margarine and sugar. beat in eggs one at a time until light and fluffy. Stir in vanilla and mashed bananas. Add flour, baking soda and mix just till blended. Add water and mix till blended. Stir in dates and/or walnuts if using. Turn into a loaf pan greased or sprayed with pam and bake 65-70 minutes or until toothpick comes out clean in center. Cool about 10 minutes, then remove from pan. Tastes wonderful when still warm PPUND CAKE FROM ANN LANDERS MAKES 2 LOAVES PREHEAT OVEN TO 275 DEGREES BAKE ABOUT 1 HOUR AND 45 MINUTES BE SURE TO USE AND EXTREMELY LARGE MIXING BOWL INGREDIENTS 3 sticks unsalted margarine or butter 3 cups sugar 5 large eggs 3 cups flour 1 teaspoon vanilla 1/2 teaspoon lemon extract or l teaspoon grated lemon rind 1/2 teaspoon almond extract 7/8 cup gingerale, or lemon-lime soda Cream margarin until light. Cream in sugar and beat until light and fluffy. Beat in eggs one at a time. Beat in 1 up flour and extracts and a little gingerale. Continue adding flour and gengerale until all ingredients are used. Pour into 2 greased and floured or sprayed with pam, loaf pans. Bake 1 hour and 45 minutes until toothpick stuck in center comes out dry and sides shrink from pan. Let cool in pan. This was always my kids favorite and would prefer this pound cake to a birthday cake every year. HERSHEY'S DEEP DISH BROWNIES FROM THE HERSHEY'S KITCHEN Preheat oven to 350 degrees INGREDIENTS 3/4 cup unsalted butter or margarine 1 1/2 cups sugar 1 1/2 teaspoon vanilla 3 eggs 3/4 cup unsifted all-purpose flour 1/2 cup Hershey's cocoa 1/2 teaspoon baking powder blend melted butter or margarine, sugar and vanilla in a mixing bowl. Add eggs. beat well with spoon. Combine flour, cocoa, baking powder; gradually add to egg mixture until well blended. Spread in grease or sprayed with cooking spray, 8 inch square pan. Bake for 40-45 minutes or until brownie begins to pull away from edges of pan. Cool and cut into squares. Tastes really good when served still a little warm MARDI GRAS PUNCH MAKES 14 SERVINGS, ABOUT 1 CUP EACH INGREDIENTS 1 6 ounce can frozen orange juice thawed 1 6 ounce can frozen lemonade thawed 1 quart apple juice 2 quarts or 1 2 liter bottle gingerale raspberry sherbet orange sherbet lime sherbet lemon sherbet in lage punch bowl, stir together concentrates and apple juice. Stir in giner ale; scoop balls of sherbet into punch. You can also add ice cubes to keep cold. My changes. I freeze fruit, such as blueberries, pieces of strawberries and grapes in with ice cubes. Then add to the punch with the sherbet. As the sherbet starts to melt in leaves a foam on the top of the punch which adds to the taste. Hope you try some or all of these. They are all easy to double, triple etc for a large crowd

My understanding is that the list of ingredients for any recipe cannot be copyrighted but technically the description of the process can or may be protected. What that means is that if you are really concerned, change the wording a bit in how the process of cooking the ingredients is described. I try to find a link and simply give a link to the recipe if there is one. And yes, some of us really do make up our own recipes. For example, I bet I've read at least 100 recipes on how to make pasta sauce. I combined many of the ideas and ingredient lists and come up with one I like best which is definitely unique and not just in the re-wording of the process. I'll probably post it here eventually but I'm still experimenting a little with it.

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda

Another testimony to the fact that since going low carb my DH's GERD has been greatly reduced. But that isn't the solution for everyone. Different foods will trigger different reactions in different people. One of my DH's worst is anything with cooked tomatoes. I do feel for him, but it is really embarrassing to eat a meal in a nice restaurant and then have him deposit it in the gutter just before we get into the car. Not to mention, unappetizing, and a complete waste of money. I don't sound very sympathetic, do I? And who among you has been pulled from a dead sleep by being vomited upon? Sometimes it hits him so quickly that he doesn't have time to even turn his head away. As I age, I also have found that there are certain foods I should avoid. But he just doesn't seem to remember the connection. If he wants it, he eats it, and we both pay the price later. There are lots of medications available that can take care of some of the symptoms, and he takes prilosec, but my vote is for intelligent eating. Sorry if I grossed you out, I guess I needed to vent.