Here are just a few of my gazillion favorite recipes! All are pepared ahead and heated at last minute. CLAMS CASINO Posted by tobygirl (My Page) on Sun, Dec 23, 07 at 6:31 Here's a very good one, which I have made many times. 2 cans minced claims with their liquid 2 Tbls. lemon juice 1 small onion chopped 2 cloves garlic minced 2 Tbls. fresh parsley chopped or 1 tsp. dried 1/4 c. butter 1/2 tsp. oregano 3/4 c. seasoned bread crumbs 2 drops hot sauce or to taste 1/2 c. cheddar or parmesan cheese grated Paprika Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers. Robust Onion Cheese Toast (posted by Caliloo) 1 cup mayonnaise 1 package cream cheese, softened 4 oz blue cheese, crumbled 2 Tablespoons chopped parsley 2 tablespoons minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 15 minutes until toasts are puffy and slightly brown. Dlynn's Ham & Asparagus Roll-ups 24 fresh asparagus spears 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package crumbled blue cheese 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 12 slices bread, crusts trimmed off 12 slices thinly sliced deli ham 1/4 cup butter or margarine, melted paprika Garnishes green onions, curl red bell peppers Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika. Bake at 400° for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. Yield: 12 appetizer servings. Hot Beef Dip 4 oz dried beef, shredded 8 oz cream cheese, softened 8 oz sour cream small can of chopped chilis Bake at 350* until hot and bubbly.....about 20-25 minutes SUZIE'S PESTO CHEESECAKE CRUST 1 cup breadcrumbs 1/2 cup grated parmesean cheese 1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes. FILLING 4 (8 oz packages) cream cheese 4 eggs 1/2 cup heavy cream 2 cups pesto (from the refrigerator section of your grocer) Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers.

I looked through the cookbooks I have and couldn't find the one you are requesting but did find a couple of his stews. Quick Beef Stew 2 tablespoons vegetable oil 2 1/2 lbs. boneless beef chuck roast or steak, cut into 1 inch cubes 2 teaspoons salt 1 teaspoon black pepper 6 medium sized potatoes, peeled and cut into quarters 6 medium carrots, cut into 1-inch chunks 2 medium sized onions, cut into wedges 1 14 1/2 can ready to use beef broth 1 1/2 cup water, divided 1/4 cup all-purpose flour 1/2 teaspoon browning and seasoning sauce Heat the oil in a 6-quart pressure cooker over high heat. Add the meat, sprinkle with the salt and pepper, and brown, uncovered, for 8 to 10 minutes. Remove the pressure cooker from the heat. Add the potatoes, carrots, onions, broth and 1 cup water. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes. Remove from the heat and allow the pressure to drop slowly until steam no longer escapes from the vent and the pressure is completely reduced. In a small bow, combine the remaining 1/2 cup water, the flour, and browning and seasoning sauce. Remove the lid from the pressure cooker and stir the flour mixture into the stew. Cook, over medium heat, uncovered, for 8 to 10 minutes, or until thickened. One Pot "Whatever" 2 lbs. beef cut into bite-sized pieces 1/4 cup butter or margarine 1 medium-sized onion, cut into wedges 2 celery stalks, chopped 1 cup sliced mushrooms 1 garlic clove, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 dry red wine 2 (10 1/2 ounce each)cans beef broth In a large skillet, brown the beef in the butter. Add the onion, celery, mushrooms, garlic, salt and pepper; reduce heat and simmer for 15 to 20 minutes. Add the wine and broth; cover and simmer for 1 hour or until meat is tender.

Here is a recipe that I have been meaning to try. Amaretti Cookies 2 egg whites 1 1/4 cups blanched whole almonds 3/4 cup granulated sugar 1/4 teaspoon cream of tartar 1/4 teaspoon almond extract 1/4 cup slivered almonds Let the egg whites stand at room temperature for 30 minutes in large mixing bowl. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside. In a food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar till almonds are finely ground. Set aside. Add the cream of tartar and almond extract to the egg whites. Mix on medium speed till soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form and sugar is almost dissolved. Fold in ground almonds. Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared cookie sheets. Sprinkle a few slivered almonds over each cookie. Bake in a preheated 300 degrees oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft). Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. Store in an airtight container in a cool, dry place for up to 1 week. Makes 38-40 cookies

This recipe is from George Stellas Low Carb and Lovin It cookbook. I cut back on the cayenne and salt (too hot and too salty for my taste). IÂve added red bell peppers - looks pretty & tastes even better. I also added the fresh lemon juice, Adobo seasoning and lime wedges. You can make the marinade early in the day or the day before. I cut the chicken breast halves into thirds. Be sure to put the cilantro sprigs and lime wedges around the platter - looks gorgeous and the lime juice on the chicken is delicious. I like to serve this with Goya rice & a tossed salad. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)ÂI use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs Pico de Gallo Chicken Quesadillas (or just chicken) I found this at allrecipes. ItÂs flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. I make ours w/o the flour tortillasÂI marinate the chicken in lime juice, a little olive oil, garlic powder and a little chile powder, & grill it--and serve it with Goya Yellow Rice and a black bean/corn/red onion/red bell pepper salsa, with guacamole and sour cream on the side. Go to allrecipes and check out the reviews where youÂll pick up some good suggestions. Pico de Gallo: 1 tomato diced and seeded ½ onion, finely chopped 1 lime, juiced 1 Tablespoon chopped fresh cilantro ½ jalapeno pepper, seeded, ribs removed & minced (wear gloves!) Salt and pepper to taste In small bowl combine above ingredients and set aside. 1 Tbsp olive oil 1 skinless boneless chicken breast, cut into strips ¼ onion thinly sliced ½ green bell pepper thinly sliced (or red bell) 1 clove garlic, minced 2 (12") flour tortillas 2 ounces shredded Monterey Jack cheese Salt and pepper to taste 2 Tablespoons sour cream, for topping In a large skillet, heat ½ Tbsp olive oil. Add chicken breast and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining ½ Tbsp olive oil in the hot skillet and sauté the sliced onion and green (or red) bell pepper until tender. Stir in the minced garlic and sauté until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sautéed chicken breast. Set this mixture aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread ½ of the shredded cheese on the tortilla and top with the chicken mixture. Sprinkle remaining cheese over the chicken and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from the skillet and cut into quarters. Serve with sour cream and remaining pico de gallo. Enjoy! Ann