GREEN BEAN SALAD

1 lb. String beans or other green beans, trimmed
3 Tbl. Chopped fresh dill
OR
1 1/2 Tbl. Dried dill
1 small Red onion, finely diced
1 small Clove garlic, minced
1/3 cup Capers, drained
To taste Sea salt
To taste Freshly ground black pepper
1/3 cup Vinaigrette (see below)
Steam the prepared beans lightly, so that they are still very crisp.

Mix with the dill, onion, garlic, and capers, and season lightly with salt and pepper.

Dress with the vinaigrette, mix well, and serve.

Yield: 4 to 6 servings

VINAIGRETTE

1-2 tsp. Mild or whole-grain mustard
2 Tbl. Fresh lemon juice
2 Tbl. Wine, balsamic, or cider vinegar
To taste Sea salt
To taste Freshly ground black pepper
5 Tbl. Extra virgin olive oil
To taste Minced garlic (optional)

Mix the mustard with the lemon juice and vinegar and season with salt and pepper.

Stir in the olive oil gradually so that the dressing thickens as you mix. It should become creamy in consistency. Stir in the garlic (if using).

Let stand up to 30 minutes before using, to allow the flavors to develop.

Note: This basic dressing can be used for almost any salad. Experiment with different oils, vinegars and mustards, to find the combination you like best, and vary the ingredients to suit the salads too.

Yield: 4 to 6 servings
I am available to teach cooking or food related subjects, soap making and emergency sewing classes 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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Green Bean Salad - Vinaigrette Yum

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APPLE CAKE WITH HOT BUTTERED RUM SAUCE

1/4 cup Butter
1 cup Sugar
1 Egg
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1 tsp. Vanilla
1 cup Flour
2 cups Peeled and finely diced apples
1/2 cup Walnuts, chopped
7×11″ pan

TOPPING:
1/4 cup Evaporated milk
2 Tbl. Butter or margarine
1/2 cup Brown sugar
1 Tbl. Rum

Preheat oven to 325?. Butter a 7×11″ baking pan.

In a large bowl beat butter and sugar until creamy. Add egg and beat until smooth. Add salt, baking soda, cinnamon, ginger, nutmeg, and vanilla. Beat until well mixed. Stir in flour and mix just until smooth. Stir in apples and nuts.

Pour into pan.

Bake for 25 to 30 minutes or until cake is done. The cake should be lightly browned and the middle of cake should spring back when touched lightly with your finger.

Prepare topping: In a small saucepan combine evaporated milk, butter, and brown sugar. Stir over medium heat until mixture just comes to a boil. Immediately remove from heat. (Mixture will curdle if allowed to boil rapidly.) Add rum.

Serve warm over individual pieces of cake.

Note: To use a 9×13 inch pan, prepare 1 1/2 times the recipe.

Yield: 10 servings

Nutrition information per serving:
Calories 250; fat 9gm; protein 2gm; carbohydrate: 40gm; cholesterol 35mg; fiber low
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Apple Cake with Hot Buttered Rum Sauce Yum

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MOM'S BEEF STEW

1 1/2 lb. Beef stew meat, cut into 1-inch cubes
1 medium Onion, chopped
4 Carrots, halved lengthwise and cut into 2-inch pieces
2 ribs Celery, cut into 1/2-inch pieces
4 medium Potatoes, cut into 1/2-inch cubes
1 28-oz. can Whole tomatoes, cut up
1 10 1/2-oz. can Beef broth
1 Tbl. Worcestershire sauce
2 Tbl. Minced parsley
1 Bay leaf
1 tsp. Salt
1/4 tsp. Pepper
3 Tbl. Quick cooking tapioca

Brown beef cubes in West Bend slow cooking pot (or skillet) on top of range unit over medium heat. Transfer cooking pot to heating base using hot pads or place skillet-browned meat into slow cooking pot.

Add all remaining ingredients to cooking pot. Stir to blend. Cover and cook at Setting #3 (low) for 7 to 9 hours or at Setting #5 (high) for 4 to 5 hours until meat and vegetables are tender. Remove bay leaf. Reduce heat to Setting #2 (low) for serving.

Yield: 6 servings

Starting in January 2007, I will be teaching cooking and beginning sewing classes and soap making in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Mom's Beef Stew Yum

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EASY CHOCOLATE CREAM-FILLED TORTE

1 Frozen pound cake (10 3/4 oz.), thawed
1/2 cup Powdered sugar
1/4 cup Cocoa
1 cup (1/2 pint) Cold whipping cream
1 tsp. Vanilla extract
CHOCOLATE GLAZE (2 recipes follow)
Optional:
Garnish Sliced almonds

Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in medium bowl. Add whipping cream and vanilla; beat until stiff.

Place bottom cake layer on serving platter. Spread 1/3 of the shipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream mixture and cake until all have been used.

Prepare Chocolate Glaze.
Spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until read to serve. Cover. Refrigerate leftover torte.

Yield: 8 to 10 servings
CHOCOLATE GLAZE
2 Tbl. Butter or margarine
2 Tbl. Cocoa
2 Tbl. Water
1 cup Powdered sugar
1/4 to 1/2 tsp. Almond extract

Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remover from heat. Gradually add powdered sugar and almond extract, eating with whisk until smooth.

Prep Time: 20 minutes Chill time: 30 minutes Yield: 1/2 cup Glaze

ONE BOWL EASY CHOCOLATE GLAZE
1 tub (8oz.) Frozen whipped topping
6 squares Semi-sweet baking chocolate

Microwave frozen whipped topping and chocolate in medium microwaveable bowl on HIGH 1 minute. Stir. Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.

Yield: 1 1/2 cups or 12 servings 2 Tbl. each
Store leftover glaze in refrigerator. Just before serving, microwave on HIGH 1 to 2 minutes or until glaze is softened.

Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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EASY CHOCOLATE CREAM-FILLED TORTE Yum

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1/2 lb. Ground beef
1/2 cup Uncooked elbow macaroni (2 oz.)
1/4 cup Chopped onion
1/4 cup Chopped green pepper
1/2 clove Garlic, minced
1/4 cup Vegetable oil
1 can (12 oz.) Tomato juice (about 1 2/3 cups)
3/4 tsp. Salt
1/8 tsp. Pepper
1 tsp. Worcestershire sauce

Saute beef, macaroni, onoin, green pepper, and garlic in hot oil until macaroni turns slightly yellow. Drain off excess fat. Add tomato juice and seasonings; bring to boil. cover and simmer 20 minutes. Uncover and simmer for several more minutes or until sauce is reduced to desired consistency.

Yield: 2 servings

Starting in January 2007, I will be teaching cooking and beginning sewing classes and soap making in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

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Macroni Beef Saute Yum

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LEMONY CHEESE CAKE BARS

1 pkg. Refrigerated crescent dinner rolls
2 pkgs (8 oz. oz.) Cream cheese (room temperature)
3 Tbl. Lemon juice (fresh or concentrated)
1 tsp. Vanilla flavoring
3/4 cup Sugar
3 Eggs

Equipment:
Medium -to-large-size mixing bowl
Mixing spoon or electric mixer
Measuring cup (3/4 cup)
Spatula to clean bowl
Tablespoon measure
Teaspoon measure
8×12 inch shallow baking dish
Knife

1. Preheat oven to 350?degrees F.

2. Put the cream cheese in the mixing bowl and let soften for 1/2 hour (if not at room temperature). Or, soften in the microwave for 1 minute.

3. Add 3 Tablespoons lemon juice, 1 teaspoon vanilla flavoring, 3/4-cup sugar and 3 eggs to the softened cream cheese.

4. Mix well with a large spoon or electric mixer until blended. (Small lumps are okay.)

5. Open package of rolls according to directions. Unroll dough and spread out pieces in the baking dish so they touch and form a large rectangle.

6. With your fingers, press dough edges together until the bottom of the baking dish is covered.

7. Pour the cream cheese mixture over the dough to edges.

8. Bake in the oven for 30 minutes. Remove, let cool, then refrigerate before cutting into bars. Store covered in the refrigerator.

TIP: Make ordinary bars less ordinary by cutting them at an angle and creating diamond-shaped or triangle- shaped pieces.

Yield: Depends on size of cookies when cut
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Lemony Cheese Cake Bars Yum

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ZESTY LEMON POTATOES

Prep/Total Time: 20 minutes

4 SERVINGS ONE SERVING TWO SERVINGS
4 medium 1 medium 2 medium Red potatoes, cut into 1/2 inch cubes
4 tsp. 1 teaspoon 2 teaspoons Minced fresh parsley
4 tsp. 1 teaspoon 2 teaspoons Olive oil
2 tsp. 1/2 teaspoon 1 teaspoon Lemon juice
1 tsp. 1/4 teaspoon 1/2 teaspoon Grated lemon peel
1/2 tsp. 1/8 teaspoon 1/4 teaspoon Salt
1/4 tsp. Smidgeon 1/8 teaspoon Pepper

Place potatoes in saucepan and almost cover with water. Bring to a boil; cook until tender.

Combine the remaining ingredients.

Drain potatoes; add lemon mixture and toss to coat.

Yield: 1 or 2 servings Class 4 servings

Nutritional analysis: One serving: 2/3 cup equals 114 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat

Starting in January 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Zesty Lemon Potatoes Yum

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COOKIE POPS

20 Vanilla wafers or single-layer cookies
1/2 cup Low-fat, low sugar or any other peanut butter
1 (6-ounce) bag Chocolate, or white chocolate chips
Candy sprinkles or tubes of frosting (optional)
10 Ice-cream sticks

Spread peanut butter over flat side of the cookies.

Press an ice-cream stick into the peanut butter on half the cookies.

Top with another cookie so the stick is sandwiched between the two cookies.

Melt chips in microwave or over a double boiler, stirring until smooth.

Dip cookie pops in the melted chips, covering completely.

PRACTICAL TIP: Allow the excess coating to drip into pan before setting the cookie on the wax paper. Work quickly to cover the coating with sprinkles before the coating sets.

Set the cookie pops on waxed paper, stick side up, and sprinkle with candy sprinkles before the coating sets.

Place in the refrigerator to chill.

Make funny faces or designs with tubes of frosting, if desired, and serve.

Variations: If using white chocolate chips, tint the melted chocolate with food coloring. To make Flower Pops, spread cookies with peanut butter. Then set “petals” cut from fruit leather around the outside edge, add ice-cream sticks, and top with a second cookie to secure stick and petals.

I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

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Cookie Pops Yum

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BAKED APPLES WITH APRICOT JAM

1 large Apples, preferably Rome Beauty or Golden Delicious
2 tsp. No-sugar added apricot jam
2 tsp. Quick-cooking (not instant oatmeal)
1 Cinnamon sticks
2 Tbl.+2 tsp. Apple juice
1/2 tsp. Sugar
1/2 tsp. Lemon juice

Preheat oven to 400?.

Halve the apples and core them with a melon baler.

In a small bowl, mix jam and oats into a paste. Divide the paste among the four apple cavities. Put the apples, cut side down, in a baking dish.

Put the cinnamon sticks in the baking dish.

Whisk together apple juice, sugar, and lemon juice. Pour around the apples.

Cover and bake until the apples are tender when pierced, about 30 minutes.

Serve apples cut side up and spoon the pan juices over them.

Yield: 2 servings

Nutritional information per serving:
Calories 136; fat 0.5g.

Note: Make a double batch of these easy baked apples and enjoy the extras for breakfast or brunch. There's a surprise in the apples' center ? a soft spoonful of cream oats sweetened with jam.
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I am available to teach cooking 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@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Baked Apples with Apricot Jam Yum

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