Baking Tip

Here's a fun way to spend a weekend morning  :)  Making pancakes or waffles!!  Make a double( or triple, or more) batch, and make several varieties- blueberries, chocolate chips, bananas, walnuts, strawberry, even pumpkin! Lay them out in layers and let cool.  Stack separated with freezer paper in the freezer.  They can be microwaved or toasted in min. for an easy weekend breakfast. (Source: King Features)

Baking Tip

Self-rising flour or all- purpose? There's actually a pretty easy way to tell which is which. Self-rising flour has baking soda added to it, which tastes salty. If you're facing a canister of flour and the recipe calls for all-purpose, give it a taste. If it's self-rising, omit any baking soda added to your recipe.( Source: King Features)

Texas Hash :)

A family favorite!!!  My husband Craig wrote this recipe because he likes to cook it!! My mom used to make it also. (Cortesy of Betty Crocker)   1 lb ground beef, two medium or large green,red, or yellow peppers, or you can mix them up(it just matters upon your taste). Two medium or large white-yellow-or red onions( again mix them up if you like- depending on your taste). Two-three tbsps chili powder (depending on your taste) If you like it with a kick put a little more in after you taste it, that's what my wife, Kathy does.  2 cans 14.5 oz each- stewed tomatoes( any kind you want preferably something that will go with the seasonings we are using.) 1/2 cup uncooked white rice. Brown the hamburger, now while the hamburger is browning, I always put a little extra chili seasoning in it that I don't have mentioned in the recipe, often the meat is browned, drain it and discard the oil in garbage. Put everything except the rice and meat in the fry pan and saute with some of the chili seasoning until cooked but still firm then add the stewed tomatoes, stir until hot. Put in the meat add the rice if not enough liquid add a 1/2 cup of tomato liquid and cover for 20 min and simmer until rice is done. Baking in the oven is optional. Bake at 350 degrees in an ungreased 2 qt casserole dish. Cover and bake 1 hr Makes 4-6 servings

Eggplant Roma

A recipe request- 3 TB olive oil 1 garlic clove, minced 1 green pepper, chopped 1 onion, chopped 1 medium eggplant, pared and cubed 4 tomatoes, diced 2 tsps salt 1/4 tsp pepper 2 TB grated parmesean cheese 6 slices crisp-cooked bacon, crumbled  Brown garlic, green pepper and onion in oil; add eggplant, tomatoes and seasonings. Cover and cook until eggplant is tender. Top with cheese and bacon; brown under broiler. YIELD:  6 servings.  FRIED EGGPLANT:  Dip strips or slices of pared eggplant in flour, then in beaten egg, then in cracker crumbs.  Fry in hot fat for about 10 min until tender and golden brown on both sides. (Source: Dorthy Dean)

VEGAN Honey Glazed Banana Cake

Here is another recipe for you Megan :)  From the Kettle Falls Collection.  1/2 cup margarine- soy or regular  1  1/2 cup brown sugar  1  1/2 cup whole wheat pastry flour 3/4  cup unbleached white flour 2 TB ener-g egg replacer 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 2-2 1/2 cup mashed ripe bananas 1/2 cup dates, chopped 1 cup chopped walnuts(optional)  Glaze:  3/4 cup honey- very warm  Cream margarine and brown sugar. Mix in next 7 ingredients.  Add bananas, dates and nuts.  Mix well, but don't over stir. Put in spring form pan.  Bake 350 degrees for about 1 hour or until toothpick comes out clean.  Cool about 5 min. remove from spring form pan and return onto serving plate.  Make sure cake is upright. Poke several holes in top of cake and pour the warmed honey over the top. Cool for 1/2 hour or more.  May be served warm. (Source: Glenna Lundquist)

Decorative Meringue

You can make decorative meringue peaks like the ones shown on Butterscotch Meringue Pie using a small spoon. Dip the back of the spoon into the meringue and pull it upward to form a spiky peak.

Stir-Fried Lobster with Spring Onions, Red Onions and Shallots

A Hong Kong Delight!! LOBSTER 3 (6-8-oz) lobster tails 1/2 small red onion, sliced lengthwise (1/4 inch) 2 TB Chinese rice wine, dry sherry or chicken broth 2 TB soy sauce 6 green onions, cut into 2-inch pieces, cut lengthwise into thin strips GARNISH 1 1/2 TB vegtable oil 2 med shallots, thinly sliced With large knife, Chinese cleaver or kitchen shears, cut lobster through shell in half lengthwise,cut crosswise into 1 1/2-inch pieces, keeping shell on.  Heat wok over high heat until hot. Add oil and shallots; stir-fry 1-2 min or until golden brown. Remove wok from heat. Remove shallots using slotted spoon; place on paper towel-lined plate. Return wok with oil to high heat; heat until oil is hot. Add lobster and red onion; stir-fry 4-6 min or until lobster is opaque but not firm. Add wine and soy sauce; stir until combined. Remove from heat; stir in green onions. Place on serving platter; top with shallots. WINE Try a rich white, such as the Rosement DIamond Chardonnay from Australia or the elegant Grove Mill Sauvignon Blanc from New Zealand. YIELD: 4 servings ( Source: Cooking Club of America)