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.

BTW -- I do not mix the chopped nuts into the batter - only put them into the bottom of the bundt pan before the batter goes in. I also use Pecans only. My take on the Giant Food glaze for this rum cake includes McCormick Imitation Rum Extract. The flavor of the McCormick Imitation Rum extract is exactly the same as that used in the Giant Food cake. I am almost 100% sure the store bakery did not use real rum. DL

This recipe I have served to company for many years. Not only is it fork tender, but your home will smell delish while it's in the oven! Sharon's Swiss Steak-serves 4-6 ********************* 8-10 pieces of cubed steak meat 2 cans Campbell's french onion soup flour salt & pepper ** Lay waxed paper on your countertop. Place the meat on the paper & sprinkle 1 Tbs flour over each piece. Season with pepper & lightly with salt. Using the edge of a saucer, lightly pound the flour into the meat-using a twisting motion of your wrist. Flip meat over & repeat. In a large frying pan-add oil to cover bottom of pan-heat till hot, then sear the meat for 1 min on each side. Have a 13x9 baking pan near the pan so you can transfer the steaks to the pan the minute they are seared. Place 1/2 can of the onion soup in bottom of pan before placing seared meat in the 13x9. Stagger the pieces in the pan-pour the remaining 1 and 1/2 cans of the soup over the meat. Cover with foil and bake at 350° for 60 min until fork tender. Remove foil & bake for 10 more minutes. I usually put baked potatoes in the oven at the same time. The au jus is delightful on the potatoes at serving! If you want two entrees-may I suggest Roast Cornish Hens? (which would go in the oven earlier-then nuke to reheat if not enough room for both meats in the oven.)..this is also a no fuss and they roast to a crispy, golden brown! Roast Cornish Hens ****************** Choose the smaller frozen hens (around 1 lb or less) that you can find-allow a good half day to thaw. Rinse the birds & dry w/paper toweling. Spray shallow baking pan & place hens on the pan. Season w/salt & pepper-inside & out. In a bowl place 1 stick of butter, 1/2 tsp garlic powder, 2 Tbs minced onion and 1 Tbs paprika. Mix together then reserve 1/2 the mixture to baste the birds with. Using your hands-rub each bird with the mixture. Cover with foil and roast at 350° for 45 min. then remove foil for another 30-45 min...basting every 15 min.with remaining mixture.

Linda!!!! And you live in the Loosemeat Capitol of the world! I would think a steamed burger loosemeat sandwich would be excellent. Crumble the raw meat, steam until brown, add seasonings and make the sandwich, ************************************************************ Loosemeat Sandwiches Ingredients: 2 pounds lean ground beef 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups water 1 onion, chopped 24 slices dill pickle slices 4 ounces prepared mustard 8 hamburger buns Directions: 1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes. 2. Serve meat on buns topped with chopped onion, dill pickle slices and mustard