This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

Well, another great Thanksgiving recipe is from the Better Homes & Garden, 1976 (I threw away a 1972 version and regretted it. My husband replaced it with a 1976 version from ebay, and I inserted my older pages in it) So I don't know how old this recipe is ..... but it is great! CORNBREAD STUFFING (oven 350°) In a skillet, cook 1/2 lb. bacon (8 to 10 slices) till crisp; drain, reserving 1/4 cup drippings. Crumble bacon; set aside. To skillet, add 1 cup chopped celery, 1/4 cup chopped onion, and 1/2 cup water. Cover; cook till barely tender, about 7 minutes. Combine bacon, reserved drippings, vegetable mixture, 3 cups coarse corn bread crumbs; 6 slices toasted bread, cubed, 1/2 teaspoon rubbed sage, and 1 cup chicken or turkey broth; toss well. Bake, covered, in a 1 1/2 qt. casserole at 350° for 30 minutes. Makes 6 servings, or enough stuffing for an 8 lb. turkey. I made this for wonderful Canadian friends. Had to print out the recipe and send it home with them (along with a recipe for cornbread). They will be back here at my home for their second Thanksgiving this year. Cheaters! I'm thinking they have been here for a total of 4 years...out of 6. must like American cooking!

This recipe from the Moderator of the Yahoo Pressure Cooker Group is very easy. I mix the mix envelopes and use 1/2 to 2/3 of the total as it can be a little too salty for me and I usually have less than 5 lb. of meat. Ray's 3 Envelope Pot Roast 1 5 lb. beef pot roast (or smaller to fit in your size cooker) 1 envelope ranch salad dressing mix 1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1 1/2 cups water or beef broth Brown roast on all sides in a little oil. Put in pressure cooker and sprinkle mixed dry seasonings from the mixes all over the top. Add water, a little on the top and the rest down the sides. Put on cover to pot and cook under pressure for a pot roast according to your cooker's manual. Let pressure decrease naturally and safely remove the lid. Transfer beef to a platter and keep warm. Thicken juices in the pot with a cornstarch and cold water slurry. Add roast back in and heat. Serve hot with extra gravy from the pot in a bowl. Teresa

While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -