Ingredients:
Large strawberries with stems
WHite choclate (such as Nestle premier white morsels or Wilton White Candy Melts: 1 cup of pieces will ocst about 12 strawberries)
Red food coloring
Decorating sugar (sprinkles also work well)

Rinse the berries, then pat them dry with paper towels.

Place the white chocolate in a bowl and melt it in the microwave according to the package instructions.

Stir in red food coloring until the chocolate is tinted pink (about 5 drops for 1 cup of chocolate).

Pour the sugar onto a plate. Holding each berry by the stem, dunk it into the chocolate, then roll it immediately in the sugar. Place the berries on a sheet of waxed paper and let the coating harden.

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Fairy Berries Yum

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BAKED FONTINA WITH GARLIC, OLIVE OIL, AND THYME

13 min I 5 min prep
SERVES 2 or 4
2 Servings 4 servings
3/4# 11/21bs Italian Fontina, cut into 1-inch dice
2 Tbl. 1/4 cup Olive oil
3 6 (depends on size) Garlic cloves, thinly sliced (if using pre- chopped from a jar, it is easier to measure)
1 1/2 tsp. 1Tablespoon Thyme
1/2 tsp. 1teaspoon Chopped rosemary (optional)
To taste To taste Salt
To taste To taste Freshly ground black pepper
As needed As desired Sliced country bread or roll

1. Preheat the broiler or use a slow cooker pot.

2. For individual servings, divide the fontina among four 6-inch
cast-iron pans.

3. Drizzle with olive oil and scatter the garlic, thyme, and rosemary
over the cheese. Season with salt and pepper. For one large pan,
use a 12-inch cast-iron skillet and follow the same directions.

4. Broil until the cheese is melted and bubbly, 6 to 7 minutes or use a slow cooker pot.
DO NOT BOIL, because the cheese will break down (come apart) – broiling is fine

5. Serve each person an individual pan, setting it on a trivet or
napkin, or serve from the 12-inch pan set in the center of the
table, with the bread alongside for dunking.

Nutrition Facts
Serving Size 1 (189g)
Recipe makes 2 or 4 servings
Calories 790
Calories from Fat 600 (75%)
Amount Per Serving %
DV
Total Fat 66.7g 102%
Saturated Fat 34.6g 173%
Monounsaturated Fat 24.7g
Polyunsaturated Fat 4.3g
Trans Fat o.og
Cholesterol 197mg 65%
Sodium 1366mg 56%
Potassium 130mg 3%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.2g 0%
Sugars 2.7g
Protein 44.og 87%
Vitamin A 1577IDcg 31%
Vitamin B6 0.2mg 10%
Vitamin B12 2.9mcg 47%
Vitamin C 1mg 3%
Vitamin E 2mcg 7%
Calcium 948mg 94%
Iron omg 3%
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Baked Fontina with Garlic, Olive Oil, and Thyme Yum

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CHICKEN WITH CAPERS
Serves 4 to 6

1 Whole medium-sized chicken – cut into 8 bone-in pieces
3 tablespoons Olive oil or 2 tablespoons lard
1 small to med. Onion – grated
1 Carrot – sliced
1 small handful Flat-leaf parsley leaves – whole
1 Clove garlic – peeled and whole
2 Bay leaves
2 Corns pepper
1 tablespoon Flour
1 cup Vi ranci or white wine
2 to 3 cups Hot water
To taste Salt
For garnishing
2 tablespoons Olive oil
10 Shallots
OR
10 Sweet spring onions – peeled
12 Champignons (white button mushrooms)
4 to 5 teaspoons Capers
large kettle
strainer
large bowl

Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the pan and set it aside.

In the same pan combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.

Strain the sauce into a bowl, return the chicken to the pan, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.

When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons (mushrooms) over medium heat.
Add the capers to the chicken 3 minutes before removing the pan from the heat.
Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons (mushrooms) around the chicken.

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Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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CINNAMON PINEAPPLE PORK RECIPE

Pork loin steaks are cooked in a skillet and served with a reduction sauce flavored with pineapple, cinnamon, and fresh ginger root.

Prep Time: 10 minutes
Cook Time: 30 minutes
For 2 servings, make half recipe and continue as recipe directs

1 pound (4) Boneless pork loin steaks
1/2 teaspoon Kosher salt
1/2 teaspoon Dried thyme
1/4 teaspoon Ground sage
2 Tablespoons Butter, divided
1 medium Green or red bell pepper, cut into thin strips
1/2 cup Dry white wine
1/2 cup Chicken broth
1 can (8 ounces) Pineapple chunks in natural juice, undrained
1 Tablespoon Peeled, grated fresh ginger root
1 Tablespoon Finely chopped fresh jalapeno pepper
1/8 teaspoon Cinnamon
1 Tablespoon Chopped fresh cilantro

Pound each pork loin steak to tenderize. Sprinkle with salt, thyme, and sage.

Place large heavy skillet over medium heat and wait until it gets very hot.

Add half of the butter and sear each steak until browned, about 3 minutes per side. Remove to a platter and keep warm. (If you do not have a large skillet, you may have to do this half at a time.)

In the same skillet over medium heat, melt remaining butter. Quickly cook green bell pepper just until it becomes limp, but not mushy, about 3 minutes. Carefully add wine to the bell peppers. Stir, scraping up any browned bits, until the wine begins to reduce and get syrupy.

Add chicken broth, pineapple chunks with juice, ginger, jalapeno, and cinnamon. Gently simmer, stirring often, until reduced to about 1/4 cup of sauce. Taste sauce, adding salt and pepper, if necessary.

Return seared pork steaks to the pan, turning to coat with the sauce, just until pork is heated through. Serve pork with the sauce on top and a sprinkling of chopped cilantro.

Yield: 4 servings (or 2 if ingredients are reduced by half)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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CINNAMON PINEAPPLE PORK RECIPE Yum

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CELERY SEED DRESSING

1 tsp. Yellow mustard
1 tsp. Sweet paprika
1¼ tsp. Celery seed
2 Tbsp. Honey
1/3 cup Vinegar
1 Tbsp. Lemon juice
1 tsp. Grated onion
1 cup Vegetable or canola oil
Greens for salad
Wire whisk for mixing
Salad bowl
Salad tongs

Mix all ingredients except greens and beat with a wire whisk.

Serve with lettuce or fruit salads.

This dressing also makes a great barbecue sauce for chicken or pork.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
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Celery Seed Dressing Yum

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LEBANESE ZUCCHINI & TOMATOES
2 lbs. Zucchini
2 cloves Garlic, crushed
¼ tsp. Coriander
2 Tbsp. Olive oil
3 medium Tomatoes, chopped
To taste Salt
To taste Black pepper
2 Tbsp. Parsley, chopped
Wash and dry zucchini. Slice zucchini into moderately thick rounds.
Heat oil in heavy skillet.
Sauté garlic and coriander in oil.
Add zucchini slices. Cook gently for about 10 minutes, stirring often.
Add tomatoes, salt, pepper and parsley.
Simmer until cooked about 20 minutes.
Serve hot.

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Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
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Lebanese Zucchini and Tomatoes Yum

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BUTTERY CREAM CHEESE COOKIES

1/2 cup Softened butter or margarine
3 oz. Cream cheese
1/2 cup Well-packed brown sugar
1 tsp. Vanilla
1/4 tsp. Salt
1 Egg yolk
1 cup Sifted whole wheat flour
Variations: See below

Cream butter or margarine, cream cheese and brown sugar until fluffy (use an electric mixer- texture of your cookies depends on fluffiness.).

Add vanilla, salt and egg yolk and beat until light.

Add flour and mix well.

Drop by small teaspoonfuls on ungreased cookie sheet. Press tops with floured fork to flatten.

Bake at 350 degrees F for about 18 minutes.

Yield: Depends on how large the cookies are that you make

VARIATIONS:
• Dough may be put through a cookie press if desired.
• Substitute 1 tsp. frozen lemon or orange juice concentrate for vanilla, and add 1/2 tsp. grated lemon or orange peel.
• Substitute 1/2 cup each sifted brown rice flour and oat flour in place of whole wheat flour.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
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Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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BUTTERY CREAM CHEESE COOKIES Yum

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SODA BREAD
Makes 1 loaf

Nonstick vegetable oil spray
3/4 cup Bread flour
1/2 cup Whole wheat flour
1/3 cup Old-fashioned oats
1/4 cup Raw wheat germ
2 tablespoons Steel-cut oats
1 tablespoon (packed) brown sugar
2 teaspoons Baking soda
1/4 teaspoon Salt
1 1/4 cups Buttermilk
Preheat oven to 325°F.

Coat inside of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick spray.

Stir next 8 ingredients in large bowl to blend. Add buttermilk and stir until dough forms.

Transfer dough to prepared pan.

Bake bread until tester inserted into center comes out clean and dry, about 40 minutes.

If necessary, cut around pan sides to loosen bread. Turn bread out onto rack. Turn right side up and cool completely.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
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Irish Soda Bread Yum

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LEBANESE ZUCCHINI & TOMATOES
2 lbs. Zucchini
2 cloves Garlic, crushed
¼ tsp. Coriander
2 Tbsp. Olive oil
3 medium Tomatoes, chopped
To taste Salt
To taste Black pepper
2 Tbsp. Parsley, chopped
Wash and dry zucchini. Slice zucchini into moderately thick rounds.
Heat oil in heavy skillet.
Sauté garlic and coriander in oil.
Add zucchini slices. Cook gently for about 10 minutes, stirring often.
Add tomatoes, salt, pepper and parsley.
Simmer until cooked about 20 minutes.
Serve hot.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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LEBANESE ZUCCHINI & TOMATOES Yum

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