Category Archives: Recipes

I still have a lot of tomatoes, so I’m going to be making a lot of grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt, top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand.
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this or serve it with bread on the side.
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.
Note:  Never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week.  NOTE:  Cheese never lasts that long in my house.

I would include some recipes this month, but it’s just too hot to think about cooking so here are two refreshing summer drinks and a salad.

Southern Sweet Tea
1 gallon pitcher for serving
(12) bags of Black Tea
4 cups of water
1 cup granulated sugar
Fresh Mint
Boil the water and place the teabags in the pot.  Turn off the stove and let bags steep for 5 minutes.
Add the sugar and stir until completely dissolved.
Pour steeped tea into the pitcher and add 3 quarts of water to mixture.
Chill in refrigerator until cold.
Add mint and voila.

Watermelon Iced Tea
Prepare tea mixture as above.
Scoop out the pink flesh of a small watermelon.  (I buy it already cubed!)
Place watermelon in a blender and liquify it.  You should get about 4 cups.
Mix equal parts watermelon juice with tea mixture – let stand for 15 minutes.
Add Fresh Mint to serve.
If you want to get fancy, save some of the watermelon and cut into cubes and use them in the glass when you serve it.

Peach and Blueberry Salad
5 ounces baby greens
2 ripe peaches, peeled and diced
1/2 cup blueberries
1/2 cup crumbled feta or goat cheese
1/3 cup almonds, chopped  (optional)
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar  – it’s pretty easy to find
Sea salt and freshly ground black pepper, to taste.
Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.
Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss.

Here are a couple of my favorite summer recipes.

Korean Bar-B-Que Ribs

P.S. You can use this marinade on almost anything you grill

• 6 pounds beef short ribs, cut crosswise into twelve 2 1/2 inch squares (ask your butcher to cut the ribs for you)
• Korean BBQ Marinade, recipe follows
• Vegetable oil, for grill

Korean BBQ Marinade

• 1 cup soy sauce
• 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
• 2 tablespoons finely grated peeled fresh ginger
• 4 scallions (white and green), thinly sliced
• 1/4 cup sugar
• 2 tablespoons dark sesame oil
• Freshly ground black pepper

Instructions
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Yield: about 1 1/2 cups

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I’m sure you know that infused olive oil is all the rage.  Here is a recipe to make your own.  Full disclosure:  It’s a bit tedious, but you can use it on a multitude of things:  salads, or cook with it.  If you could find a bottle in the store with these ingredients, I can promise the olive oil would cost well over $40 for a bottle.

GOLDEN ELIXIR

Ingredients     

• Olive Oil  (1 liter bottle – I prefer extra virgin. Just be sure it’s from Italy.)
• Sea Salt (3 teaspoons to start)
• Pepper (1 tsp)
• Italian Seasonings (2 tablespoons dry) Or – several springs of fresh oregano and thyme
• Fresh Basil (a small bag they sell in the produce section – stems and all)
• Whole Garlic (all the cloves) just cut in half unpeeled
• 1 Onion cut in half unpeeled
• Fresh red pepper flakes for a lil heat

Directions

In a sauce pan

• Dump everything in and turn the gas to med-high
• Let the oil start to bubble for a few minutes while you are moving the ingredients around
• Don’t let the basil burn
• Lower the heat and let it simmer with lots of stirring
• Press down on the garlic to release the essence they bring to this party
• After it’s been warming for a while – 20 minutes, turn the heat to high for like another quick little bubble
• Shut it off.  Move off heat.  Leave on stove covered overnight.

The next day – I suggest you have a chunk of Italian bread on hand

• Warm up again.  Just to bubble.  Dip the bread in to see if it needs anything, perhaps a little more salt… if it needs anything… this is the moment to add it in.  If it is TOO much of anything add more oil to reduce the flavor.

After you have done the above… strain into a bowl.

• While in the strainer – just push down and press all the perfected oil you have created into the strainer. (I told you it’s a bit tedious, but worth it.)  Let it stand for about an hour.
• If you have a Nutri bullet or a blender, take the remainder of the strained parts throw it into the blender/bullet — add more olive oil—a tablespoon just enough to help to liquify the solids
• Let it sit on your counter. It will separate the oil again while standing—another hour.
• Once it separates, add the oil to the original batch. What to do with the mush?  You’ve got pesto!  Serve it over pasta.  It will keep in the refrigerator for about 2 weeks

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Since it’s the summer, here’s a No-Bake Peach Cobbler – whiskey is up to you.

Ingredients

• 3 ripe peaches, sliced & pitted
• 1 tablespoon butter, or neutral oil
• ½ cup whiskey/bourbon (optional)
• 2 tablespoons sugar
• 1 cup granola
• Optional: handful chopped almonds

Directions

• Heat oil/butter in 8-10 inch skillet over medium high heat.
• Add peaches in a single layer and cook 2-3 minutes. As soon as they start to soften turn them over and cook 2-3 more minutes.
• If you are using whiskey/bourbon, take the skillet off the stove and pour bourbon into the skillet. (whiskey/bourbon is optional step)
• Return skillet to stove, add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
• Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes.
• Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately—with ice cream of course~

Summer fun food – these have been around before, but worth mentioning again, especially this time of  year.  Simple and Delicious!  Enjoy!

Watermelon Salad

• Medium watermelon—size depends on how many people—cubed
• Seedless (English) cucumber – cubed
• ½ cup chopped mint
• ¼ cup chopped basil
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
• 4 oz. prosciutto (optional) cut into small bite-size pieces

1. Combine the watermelon and cucumber in a large bowl.
2. Mix olive oil, vinegar, half the mint and half the basil in a bowl.
3. Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
4. If you opt for the prosciutto—which gives it a savory addition—add after the olive oil.
5. Not only is it delicious it’s also a very pretty presentation.

Citrus Grilled Shrimp

• 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
• 1 cup olive oil
• 2 tablespoon Orange zest
• 2 tablespoon Lemon zest
• 2 tablespoon Lime zest
• 1/2 cup Orange juice
• 1/2 cup Lemon juice
• 1/2 cup Lime juice
• 3 tablespoons Garlic, minced
• 1/2 teaspoon Ginger, grated
• 1/4 cup Parsley, finely chopped
• 1/4 cup Cilantro, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

1. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
2. Set 1/2 cup of the marinade to the side.
3. Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
4. Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp  is skewered (keep the small portion you set aside before marinating the shrimp).
5. Grill for 2-3 minutes per side or until shrimp is pink and cooked through.

Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:

FRITATTA

Need ovenproof frying pan.

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts – [thawed]
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or romano cheese
• 4-containers of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Directions

• Pre-heat oven to 350
• Sauté onions and potatoes in olive oil until soft
• Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
• Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
• Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
• Once set, place frying pan in oven and bake for 20 minutes
• Sprinkle shredded cheese and bake additional 5 minutes
• Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.

SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach

Arugula, goat cheese, beets

Ingredients

SALAD:

• 6 cups fresh arugula or baby spinach
• 1-1/2 cups sliced beets – cooked
• 1/2 cup sliced cucumbers
• 1/2 cup slivered almonds or pine nuts
• 1/2 cup crumbled goat cheese

VINAIGRETTE:

• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
• 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

EASY SCONES

Ingredients

• 3 cups all-purpose flour, plus more for kneading
• ½ cup white sugar
• 5 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup butter
• 1 cup milk (or half & half)
• 1 egg, beaten
• 1/4 cup dried cranberries if desired

Directions

• Preheat the oven to 400 degrees F (200 degrees C)
• Lightly grease a baking sheet
• Combine flour, sugar, baking powder, and salt in a large bowl;
• Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
• Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
• Add cranberries
• Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
• Pat or roll dough out into a 1/2-inch-thick round
• Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
• Bake scones in the preheated oven until golden brown on top, about 15 minutes

Food for thought….and for eating:

Chicken Marsala – Easy and good for company

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves – pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine (cooking wine is fine)
• ¼ cup cooking sherry

Directions:

Mix flour, pepper, oregano, salt in a shallow bowl.

Coat chicken in flour mixture.  Sometimes I will dip chicken in egg whites before I coat it with the flour.

In a large skillet add butter and olive oil, and heat.  Do not let the butter turn brown.

Add the coated chicken and cook for 3-4 minutes.  Turn and cook other side for 3-4 minutes.

Add mushrooms, sherry, and Marsala wine.

Cover and simmer for about 10 minutes until mushrooms are soft.

Serve over linguine.

 

Kielbasa with potatoes and peppers – another quick and easy dish

• 1 tablespoon vegetable oil
• 1 (16 ounce) package smoked kielbasa sausage, diced (or any smoked sausage you prefer)
• 6 medium red potatoes, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, diced

Directions:

Heat oil in a pan over medium heat.

Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

Mix bell peppers and onions into the pan, and continue cooking until peppers are just tender, 5 minutes.

Toss a sprig of parsley to make it pretty.

Serve with crusty bread.

 

Now for some dessert: – QUICK AND EASY

Pineapple Fluff

• 1 package Jiffy yellow cake
• 1 box instant French vanilla pudding mix
• 8 oz. cream cheese (I use low-fat)
• 1 large can crushed pineapple, strained
• 1 cup chopped nuts (I use walnuts, but any kind will work)
• 2 cups milk
• 16 oz. tub of Cool Whip

Directions:

Mix yellow cake mix according to package.

Pour into 9” x 13” greased pan.

Bake 15 minutes. Cool.

While cake is cooling:

Whip these together until it thickens:

• 1 box instant French vanilla pudding
• 8 oz cream cheese
• 2 Cups milk

Pour over cooled cake.

Sprinkle pineapple on top of pudding.

Spread 1 large carton Cool Whip over pineapple.

Sprinkle chopped nuts over Cool Whip.

Keep refrigerated.

BIRRIO – Columbian Stew

• 2 dried chile peppers, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice of onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 ½ onions, chopped
• 3 ½ pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves

INSTRUCTIONS

1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. Pour chile sauce mixture into a blender. Add garlic, onion slices, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

And you cant have stew without bread!   Cheese Bread!

PANDEBONO (Columbian Cheese Bread)

• ⅔ cup cassava starch or yuca flour
• ¼ cup precooked cornmeal or masarepa
• 1 cup Mexican queso freso or Colombian quesito
• 1 ¼ cup feta cheese
• 1 large egg

INSTRUCTIONS

1. Pre-heat the oven to 400°F.
2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions, shaping them into balls.
4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Here’s a recipe for some great comfort food that won’t break the bank:

Chili Macaroni Bake

Ingredients

• 1 cup (8 ounces) uncooked elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic cloves, minced
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained (optional)
• ½  teaspoons salt
• ½  teaspoon chili powder
• ¼  teaspoon ground cumin
• ¼  teaspoon pepper
• 1-2  cups shredded Monterey Jack cheese (depending on how much you like cheese.  For me, the cheesier the better.)

Directions

Cook macaroni according to package directions.

Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.  Scoop out oil and discard if there’s too much from the beef.

Add garlic; cook 1 minute longer.

Stir in remaining ingredients.  Bring to a boil.

Reduce heat; simmer, uncovered, for 10 minutes.  Drain macaroni; stir into beef mixture.

Preheat oven to 375°.

Transfer mixture into greased 2-qt. baking dish.

Top with cheese.

Cover and bake at 375° for 30 minutes.

Remove cover and bake another 10 minutes.

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Easy-Peasy Bundt Cake – FROM A MIX but the Bundt Cake pan makes it look fancy 😊

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 2 teaspoons vanilla extract
• 1 cup sour cream
• ⅛ cup confectioners’ sugar for dusting

Directions

Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla.

Fold in sour cream.

Bake according to directions on the box.  Be sure you grease the pan!

Cool on rack, place on serving plate, and dust with confectioners’ sugar.

Did somebody say food?

Slow-Cooker Hearty Beef Stew

2 lbs boneless chuck cut into cubes
¼ cup flour
1 large yellow onion
2 cloves of garlic, smashed
4 carrots, peeled and cut into chunks
3-4 Yukon gold potatoes cut into chunks
1 stalk celery, chopped
1 tsp Worcestershire Sauce
1 tsp Paprika
Salt and pepper to taste
1 ½ cups beef broth
1 large bay leaf (if you want)
½ cup red wine (if you want)

• Coat beef with flour and brown in frying pan. I like to mix light olive oil with a dash of extra virgin.  The light olive oil is good for sautéing and the extra virgin gives it body.
• Once the meat is brown, add it to the slow cooker
• Brown the garlic, and onion in the beef drippings until light brown.
• Pour a tsp of the broth into the frying pan and scrape the drippings and add to the slow cooker.
• Add remaining ingredients to slow cooker. Set on high for 4-6 hours or low 6-8 hours.
• Serve with biscuits and/or mashed potatoes or if you’re adventurous, you’ll try the Stuffed Arepas (cheese stuffed corn cakes)

This next recipe is from my forthcoming book ON THE LINE (new hardcover in March)

Stuffed Arepas

Makes 6 servings

INGREDIENTS

• 2 cups precooked corn meal (Marsarepa) (Goya makes it)
• 2 cups hot water
• ¼ teaspoon salt
• 2 tablespoon soft butter divided
• 12 slices mozzarella cheese

INSTRUCTIONS

• In a medium bowl mix the Marsarepa, water, salt and butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.
• Form 6 small balls with the dough. Place each ball between 2 plastic bags or parchment paper and with a flat pot cover flatten to about ⅓ inch. The arepas should be about 5” in diameter.
• Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or until they are golden brown.
• Split the arepas using a knife as you would do with an English muffin and stuff with 2 slices of mozzarella cheese.
• Place the stuffed arepas back on the skillet over medium high heat and cook 2 minutes on each side or until the cheese is melted and serve immediately.

You may often hear about the Italian tradition of Christmas Eve dinner when they serve seven fishes.  Luckily, I have several friends who are Italian who shared some recipes with me.  I sent these out last year but they bear repeating, and Diane Sarrocco is providing some scrumptious deserts.

Christmas Eve Dinner Italian Style

EGGPLANT STACKS

Ingredients:
(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8 oz.) tomato sauce – Prego or other brand
(2 cups) shredded mozzarella
(1) cup olive oil

Mix eggs and milk in a bowl.
Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl.
Heat olive oil to medium.
Dip eggplant in egg batter and dredge through breadcrumb mixture.
Place eggplant in frying pan and brown on both sides.
Place on paper towels.
Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.
Let the eggplant cool.
Begin stacking.
1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
Repeat until you have 3-4 slices of eggplant per stack.
Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.

SHRIMP SCAMPI

Ingredients:
1-2 lbs JUMBO shrimp/shelled and deveined (leave tail on or off)
2 Tbs Olive Oil
4 tbs butter
4-5 cloves garlic minced
¼ cup dry white wine or vegetable stock
2 tbs lemon juice
¼ cup chopped parsley
Crushed red pepper if desired

Heat olive oil and ½ of the butter.  Saute’ garlic 2 minutes.
Add shrimp and saute on one side for 2 minutes.
Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes.
Shrimp should be pink.
Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper).
Remove pan from heat.
Can be served over linguini or rice if desired.

STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

1 Piece of founder per person (using 6 pieces for recipe)
1 cup chopped crab meat (optional)
2 tablespoons butter
1/4 cup olive oil
(4) lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
2 cups breadcrumbs Italian flavored breadcrumbs
1/2 cup finely grated parmesan cheese
¼ cup finely chopped parsley
4-5 cloves finely chopped garlic
¼ teaspoon oregano

Rinse flounder and pat dry.
Heat oven to 325 degrees.
Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.
Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and saute until blended and if   adding crabmeat until cooked.
Place 2-3 tablespoons of mixture and spread in middle of flounder.  Roll flounder and hold together with toothpick.
Mix lemon zest and lemon juice together and pour over flounder.
Bake 15-20 minutes until fish turns white.
Once removed from oven top fish with any remaining stuffing.
Squeeze lemons over fish.

FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:
You will need (3) large mixing bowls, Bundt pan, shallow baking pan
1 cup chopped walnuts
3 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
1 tsp ground cinnamon
3 ½ cups chopped Granny Smith apples – cored and peeled
2 cups granulated sugar
1 cup vegetable oil
3 large eggs

Preheat oven to 325.  Coat 10 inch Bundt pan with non-stick spray and lightly floured.
Spread walnuts in a separate pan and toast for about 7 minutes until golden.  Cool completely.
In large bowl whisk flour, baking soda, and salt.
In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula.  Beat one minute longer or until well combined.
Fold in apple mixture from bowl 2.
Once all ingredients are folded together spoon batter into Bundt pan. Add remaining apples to top and gently press into mixture.
Bake 1 ½ hours or until inserted toothpick comes out clean.
Cool on rack.  Serve with a big helping of ice cream.

SNOWBALLS

Ingredients
1 Cup butter softened
½ Cup powdered sugar
1 tsp vanilla
2 ¼ Cups flour
¼ tsp salt
¼ Cup finely chopped walnuts

Mix well butter, powdered sugar, and vanilla.
Mix in flour, salt, and walnuts until holds together.
Roll into 1” balls.
Place on ungreased baking sheet.
Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
Makes 4 dozen.

POUND CAKE

Ingredients:
1 lb butter
3 1/3 C sugar
10 eggs
4 C flour
½ tsp salt
1 T vanilla
1 tsp lemon extract

Cream butter and sugar. Add eggs one at a time and beat thoroughly. Add sifted flour and dry ingredients. Add flavorings. Beat 15 minutes. Bake in greased tube pan. Bake 300 degrees for 2 hours or 325 degrees 1 ½ hours.

PECAN TASSIES

3 oz. cream cheese softened
½ Cup butter or margarine softened
1 Cup flour

Blend together cream cheese and butter.
Stir in flour.
Chill 1 hour.
Shape into 2 dozen 1” balls. Place in 1 ¾” muffin pans. Press dough against bottom and sides.

For filling beat together just till smooth:
1 egg
¾ Cup brown sugar
1 T softened butter
1 tsp vanilla
Dash of salt

Divide 1/3 Cup coarsely broken pecans among “tarts”. Add egg mixture. Top with 1/3 Cup coarsely broken pecans.
Bake at 325 degrees for 25 min or until filling is set.
Cool completely and then remove from pans.