BLACK BOTTOM PIE

--GRAHAM CRACKER CRUST:--
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

--FILLING:--

1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.

CHOCO COCONUT CAKE

1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar

In bottom of 8 x 12 inch pan, spray real good with Baker's Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.

RHUBARB TORTE

4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix

Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.

When preparing pasta, it is important to add salt to the pot of water. Seasoning will impregnate the pasta more efficiently while it cooks. Salting the pasta after cooking it does not allow it to hold seasoning that well.

If serving salad, keep the dressing on the side, rather than pouring it on the salad. Let people add what they want to their salad. Offer many different types of salad dressing as well. Buy fish and meat on the bone. All of the bones can be stored in freezer bags, so you can use them at another time.

When preparing a large family dinner, do some prep work the night before to decrease stress and leave time for you to enjoy everyone. Chop veggies, prepare a sauce, or marinate meat before heading to bed. You will save a lot of time, and feel much less stressed when you have to cook.

Grilled fruit is surprisingly delicious. Try grilling melons, peaches or even apple chunks. Use a skewer to thread them. Place the fruit directly on a grill and allow it to cook until grill marks are visible. Then, serve them atop grilled pound cake or ice cream.

To quickly cut herbs, bind herbs together and snip with scissors. When cut in this way, these herbs will have a lighter, fresher appearance.

Set the oven timer as well as a watch timer. If you use a watch or a cellphone as a timer, you will be sure to hear the alarm go off even if you are out of the kitchen.

It is a good practice to place cut potatoes in a bath of cold water for about half and hour, before frying in order to get crispy fries. The soaking process will reinforce the vegetable fibers, and they will be better able to withstand heat when you fry them.

Over-salting a meal or a sauce is a very common cooking mistake, and there is an easy way to deal with it. Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes absorb the excess salt. If the dish you are making is tomato-bases, just put more tomatoes in it to cut the saltiness, and cook them until tender.

Becoming a good cook takes research and practice. Some people naturally love cooking, while others need a push. They just need a little information. By reading this article, it is possible to become the cook you have always wanted to be.

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Cooking Tips To Use For Great Meals At Home by PAKER MONLER

CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

CHICKEN CHOWED WITH BLACK BEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken -- hacked into
2 pieces
-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Cornstarch
1 each Egg white
1 teaspoon Salt
2 tablespoons Peanut oil
-----ADDITIONAL-----
4 tablespoons Peanut oil
3 each Cloves garlic -- chopped fine
1 each Yellow onion -- peeled and
into 1" pieces
3 tablespoons Fermented black beans (dow -- see) rinsed in plain
mashed with
2 tablespoons Dry sherry
2 each Green sweet bell peppers -- cored and cut julien
-----FINAL SAUCE-----
1 tablespoon Light soy sauce
2 tablespoons Dry sherry
1 cup Chicken stock
1 teaspoon Brown sugar

Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and
add 2 T of the oil. Drain the marinade from the chicken and reserve.
Brown the chicken pieces well in the wok, then remove and set aside. Drain
the oil from the wok and discard. Heat the wok again and add the
remaining 2 T oil. Chow the garlic for a moment and add the onions and
the dow see mashed with the sherry. Chow for a moment and add the green
peppers.
Return the chicken to the wok along with the reserved marinade. Add the
ingredients for the final sauce. Stir well and cover. Simmer the dish
until the chicken is tender but not overcooked, about 20 minutes.

CHOCOLATE CHIP COOKIES

1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

BAKED CHICKEN FOR ONE

1 (3 oz.) chicken breast, boned &
skinned
2 tbsp. (any brand) bottled diet
Italian dressing

Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Very tender and juicy,.

IT COULD BE A SNICKERS BAR

12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch
pudding (dry)
3 oz. Grape-Nuts cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.

MERINGUE DESSERT

3 egg whites, beaten stiff so they
hold shape in bowl
1 tsp. baking powder
1 c. sugar
1/2 c. nut meats
10 soda crackers, rolled fine

Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6. Austin, Minnesota

DUMPLING DESSERT

2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp.
cinnamon

Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio

CHICKEN AND SWEET PEPPER STIR-FRY

Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Oriental
Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion -- cut into wedges
Med green/sweet red peppers*
1 1/2 cups Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots -- drained
1/4 cup Chicken Broth
1 teaspoon Cornstarch

* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1
minute more or till veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer
pink. Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
wok. Cook and stir till slightly thickened; toss gently to coat chicken
mixture. Serve while hot.

CASHEW CHICKEN

Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken ; breasts -- cubed
1 teaspoon Salt
1 teaspoon Cornstarch
3 Green peppers -- cut into 1/
Set above ingredients aside
Sauce
2 tablespoons Soy sauce
1 tablespoon Soybean paste
1 tablespoon Sugar
2 tablespoons Rice wine vinegar
1/2 teaspoon Salt

Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through. Serve over hot cooked rice with a nice side dish

BLACK BEANS WITH BEAN CURD

Serving Size : 1 Preparation Time :0:00
Categories : Chinese Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.

Jack Santa Maria, "Chinese Vegetarian Cooking"

GRANDMA'S POUND CAKE

4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk

Mix all together and bake at 325 degrees for 60 minutes or until done.

HEAVENLY CHEESE CAKE

2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!

PEANUT BUTTER CAKE

1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

MINI CHEESECAKES

12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

DIRT CAKE

1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)

Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese

In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. --FROSTING:--

1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood

APPLE PANCAKES

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.

BAKED PANCAKES

1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup

Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a "sleep-over."

GRANDMA'S FRY CAKES

1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla

Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.

MUSHROOM PHYLLO TARTS

3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

SPICY CRAB CAKES

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

CAKE DOUGHNUTS

2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.

Rice Pudding RIZ BI HALEEB

This is an Authentic Lebanese Recipe
Here is another rice pudding loved by Lebanese children.

1 qt. milk
3/4 cup rice
1 1/4cups sugar
1/2 tsp. ma'el ward (rose water)
1/2 tsp. ma'ez zahr (orange blossom essence)
1/4 tsp. powdered mustikah (gum Arabic)
1 cup cold water

Wash rice well in several waters to remove loose starch. Add cold water and rice to milk which has been brought to the boil. Boil for half an hour over a medium flame. Stir well and gradually turn up the cooking flame. When pudding has thickened add the sugar, rose water and orange blossom essence. Continue boiling until bubbles break through the pudding. Pour into individual serving dishes. Decorate in the traditional manner with a design of blanched almonds, pistachio nuts or pine nuts.

http://www.habeeb.com