Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears-peeled, cored and chopped
5 ounces Feta, crumbled
1 avocado-peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, toss lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Hootenanny-Monster Pancake

1/4 cup butter
1 cup milk
6 eggs
2 Tbl vanilla
1 cup flour
3 Tbl sugar
1/2 tsp salt

Place butter in 9X13 pan. Place in oven while it is preheating to 400 degrees
Place all the remaining ingredients in a blender. Blend thoroughly
Pour into pan with melted butter
Bake 15-20 min. Sprinkle with powder sugar and serve with hot syrup, honey butter, jam etc.

Clam Chowder

10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme

Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law

Mandarin Orange Pineapple Cake

1 package golden butter cake mix
11 oz. can mandarin oranges (do NOT drain juice)
3/4 cup oil
4 eggs
1 tsp. orange extract

FROSTING
13 1/2 oz. cool whip
3 oz. instant vanilla pudding (dry)
20 oz. can crushed pineapple


Mix cake mix with mandarin oranges and juice and oil. Add eggs one at a time. Mix well. Grease and flour 3 8-inch cake pans. Divide batter evenly between pans. Bake at 350 degrees for 20-25 min. Cool thoroughly.
Mix cool whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 min. Frost cake and keep refrigerated.

Turkey Tortellini Soup

1 28 ounce can diced tomatoes-with basil, garlic, and oregano
2 tablespoons butter
2 cups chopped cooked turkey
1/8 teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon fresh chopped basil
1 carrot, thinly sliced
1 cup onion, chopped
2 cans chicken broth
8 ounces cooked cheese tortellini

Prepare tortellini according to package directions. Melt butter in large saucepan on medium heat. Add onion and carrot. Cook and stir 7 minutes, or until vegetables are tender. Stir in broth, untrained tomatoes, basil, sugar, salt, and pepper. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to medium. Simmer covered 10 minutes. Stir in turkey and tortellini. Cook until heated thoroughly.- Shirley Law

Chicken Parmesan - No Frying

4 boneless skinless chicken breast
2 eggs beaten
3/4 cup Italian seasoning bread crumbs
1 jar of favorite pasta sauce
1 c shredded mozzarella cheese

1. Preheat oven 400 degrees
2. Dip chicken in egg and then in bread crumbs
3. Arrange chicken in 9"13" dish. Bake 20 minutes.
4. Pour pasta sauce over chicken and top with cheese, bake an additional 10 min. or until chicken is thoroughly cooked.
5. Serve over hot pasta

Roasted Chicken in a Crock Pot

1 3-4 lb chicken
garlic powder, onion powder (equal amounts)
salt and pepper to taste
butter
basil to taste

Thoroughly rinse chicken. Pat dry. Sprinkle cavity and outside of bird with garlic powder, onion powder, salt and pepper. Place in slow cooker. Dot with butter. Sprinkle with basil.
Cook on high for 1 hour. Then low for 8-10 hours.

Nestlé’s Oatmeal Scotchies

1 1/4 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cups packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
3 cups Old-fashioned oats
1 cup butterscotch-flavored chips

Preheat oven at 375.
Combined flour, baking soda, salt and cinnamon in a small bowl; set aside.
Beat butter, sugars, eggs, and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon on ungreased baking sheet. Bake 7-8 min

Chocolate Raspberry Truffle Brownies

Brownie Layer
1 1/4 cups semisweet chocolate chips
1/2 cups butter
3/4 cup packed brown sugar
2 large eggs
3/4 cup flour
1/2 tsp baking powder

Truffle Filling
1 cup semi sweet chocolate chips
1 8 oz package cream cheese, softenened
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar

Glaze
1/4 cup semisweet chocolate chips
1 tsp solid vegetable shortening

1. Heat oven at 350. Grease a 9 x 9 baking pan
2. Brownie layer. Melt chocolate with butter. Meanwhile beat brown sugar and eggs with an electric mixer. Add melted chocolate mixture. Mix well. Stir in flour and baking powder. Pour in greased pan. Bake 30 to 35 min until toothpick inserted in center comes out clean. Cool on wire rack
3. Truffle layer. Melt chocolate chips. Meanwhile beat cream cheese and raspberry preserves with electric mixer. One a low speed beat in chocolate and powdered sugar. Beat until fluffy. Spread over cooled brownie
4. Glaze. Melt chocolate chips with shortening. Drizzle over filling. Chill 2 hours and cut into bars.

Makes 24 small brownies.
Adapted from a recipe by Mary King