SPAGHETTI AND MEATBALLS

Ingredients
* MEATBALLS
* 1 pound lean ground beef
* 1 up fres! bread ru"bs
* 1 tablespoon dried parsle#
* 1 tablespoon grated Par"esan !eese
* 1$% teaspoon ground bla& pepper
* 1$' teaspoon garli po(der
* 1 egg) beaten
*
* SA*+E
* ,$% up !opped onion
* - lo.es garli) "ined
* 1$% up oli.e oil
* / 0/' oune1 ans (!ole peeled to"atoes
* / teaspoons salt
* 1 teaspoon (!ite sugar
* 1 ba# leaf
* 1 02 oune1 an to"ato paste
* ,$% teaspoon dried basil
* 1$/ teaspoon ground bla& pepper
13 In a large bo(l) o"bine ground beef) bread ru"bs) parsle#) Par"esan)
1$% teaspoon bla& pepper) garli po(der and beaten egg3 Mi4 (ell and for"
into 1/ balls3 Store) o.ered) in refrigerator until needed3
/3 In a large sauepan o.er "ediu" !eat) saute onion and garli in oli.e oil
until onion is transluent3 Stir in to"atoes) salt) sugar and ba# leaf3 +o.er)
redue !eat to lo() and si""er 56 "inutes3 Stir in to"ato paste) basil) 1$/
teaspoon pepper and "eatballs and si""er ,6 "inutes "ore3 Ser.e3
+7ANBE778 +IT7*S P*N+H
/ 0,/ o931 bottles ranberr# :uie o&tail ; !ill
1 <t3 Ginger Ale ; !ill
1 01/ o931 an fro9en pin& le"onade ; t!a(
1 02 o931 an fro9en orange :uie onentrate ; t!a(
% 3 old (ater
Diretions
In a large bo(l "i4 ranberr# :uie) le"onade) orange :uie and (ater3 =ust
before ser.ing) add Ginger Ale3 Garnis! (it! orange slie3
Disc 1
Allison Iraheta-Akon-Adam Lambert-Annointed- American Rejects
13>rida# I?ll Be @.er *
/37obot Lo.e
,3=ust Li&e 8ou
%3Don?t Aaste T!e Prett#
-3Sars
23D Is >or Dangerous
B3Still Breat!ing
'3Trouble Is
53No @ne Else
163Beat Me *p
113Don?t Aanna Be Arong
1/3I +an?t Ma&e 8ou Lo.e Me
1,3Ta&e It @r Lea.e It
1%3It Ends Tonig!t
1-3Send @ut A Pra#er
123>or 8our Entertain"ent
1B3A!ata#a Aant >ro" Me
1'3>reedo"
153Don?t Matter
/63Sorr#) Bla"e It @n Me
/13Mr3 Lonel#
DISC 2
13Li&e 8ou?ll Ne.er See Me Again
/3If I Ain?t Got 8ou
,3Diar#
%3Doesn?t Mean An#t!ng
-3Tr# Sleeping Ait! A Bro&en Heart
23E"pire State @f Mind
B3E"pire State @f Mind II
'3>allin
53M# Boo
163No @ne
113It?s Alrig!t It?s @&a#
1/3+ran& It *p
1,3He Said S!e Said
1%3@utta M# Head
1-3@ur Last Su""er
123@ne *pon A Bro&en Heart
1B3Aater 7uns Dr#
1'3A Song >or Ma"a
153So Good
/63Co"bie
DISC 3
13
H@ME ST8LED S+ALL@PED P@TAT@ES
Prep Ti"eD
16 Min
+oo& Ti"eD
1 Hr
7ead# InD
1 Hr 16 Min
Ingredients
* / tablespoons !opped onion
* 1 tablespoon and /;1$/ teaspoons butter or "argarine
* 1 tablespoon and /;1$/ teaspoons all;purpose flour
* 1$/ teaspoon salt
* 1$' teaspoon pepper
* 1;,$% ups and / tablespoons "il&
* /;1$% ups t!inl# slied potatoes

Diretions
13 In a large sauepan) saute onion in butter until tender3 Stir in flour)
salt and pepper until blended3 Graduall# add "il&3 Bring to a boilE oo&
and stir for / "inutes or until saue is t!i&ened3
/3 Plae !alf of potatoes in a greased ,;<t3 ba&ing dis!3 Pour !alf of
saue o.er potatoes3 7epeat la#ers3 Ba&e) uno.ered) at ,-6 degrees
> for 26;B6 "inutes or until potatoes are tender and top is lig!tl#
bro(ned3 Ser.e i""ediatel#3
S+ALL@PED P@TAT@ES
Prep Ti"eD
16 Min
+oo& Ti"eD
,6 Min
7ead# InD
%6 Min
Ingredients
* , potatoes) peeled and slied
* -$' 0' oune1 pa&age +!eddar !eese) ubed
* 1$% up and / teaspoons butter
* 1$/ up and 1 tablespoon and / teaspoons "il&
* 1;1$% teaspoons oo&ing s!err#
* 1$/ up and 1 tablespoon and
*/ teaspoons ornfla&es ereal ru"bs
Diretions
13 Pre!eat o.en to ,-6 degrees > 01B- degrees +13
/3 Bring a large pot of salted (ater to a boil3 Add potatoes and oo& until
tender) about 1- "inutes3 Drain and plae in a / <uart asserole dis!3
,3 In a "iro(a.e safe dis! o"bine !eese) butter and "il&3 Miro(a.e until
!eese and butter "eltE stir in t!e s!err#3 Pour !eese "i4ture o.er potatoes
and sprin&le ornfla&es ru"bs on top3
%3 Ba&e in pre!eated o.en for 1- to ,6 "inutes) or until !eated t!roug!3
EAS8 S+ALL@PED P@TAT@ES
Prep Ti"eD16 Min
+oo& Ti"eD /6 Min
7ead# InD ,6 Min
* , large potatoes) peeled and slied
* -;1$% slies +!eddar !eese
* , tablespoons all;purpose flour
* ,$' pin! ground bla& pepper
* 1$% up and / tablespoons "il&
13 Pre!eat o.en to ,-6 degrees > 01B- degrees +13
/3 La#er t!e botto" of a / <uart asserole dis! (it! potatoes3 +o.er
t!e potatoes (it! a la#er of !eese) follo(ed b# a lig!t dusting of flour
and pepper3 7epeat t!e la#ering proess until all of t!e ingredients are
used up3 Pour "il& o.er t!e entire asserole3
,3 Ba&e at ,-6 degrees > 01B- degrees +1 until t!e potatoes are
oo&ed and t!e !eese is bubbl#3
Ingredients
1 s"all s(eet potato 0about - ounes1
1 up of brooli florets
1$, up of bla& beans
A fe( das!es of urr# po(der
A das! of garli po(der
1 tsp of e4tra .irgin oli.e oil
A good pin! of &os!er salt and little bla& pepper

DiretionsD
Stea" up a <ui& "eal) of ourseFF
I?.e tal&ed about stea"ing before and e.en "ade a .ideo to s!o( #ou gu#s !o(
easil# #ou an "a&e a "eal (!en #ou use a stea"er3 I feel li&e a lot of people
t!in& of stea"ing as a reall# boring (a# to "a&e a "eal but t!e trut! is t!at as
long as #ou season #our food (!en #ou are done stea"ing) #ou an o"e up
(it! a !undred and one (a#s to "a&e d?lis!es and !ealt!# food >ASTF T!is is
(!ere #our pantr# o"es in good use) so be sure #ou?re sto&ed up (it! atleast
t!e .er# basis (!en it o"es to dried !erbs and spies3
And (!ile stea"ing is te!niall# a oo&ing te!ni<ue) it ta&es .er# little effort3 I
"ean ot!er t!an a Peanut Butter and Banana Sand(i!) it?s not gonna get
"u! easier t!an t!isF
So"eti"es I "a&e t!is for brea&fast and top it (it! sra"bled egg (!ites and a
ouple of tbsp of part;s&i" !eese 0it?s reall# goodF13 Toda#) I "ade t!is after I
a"e ba& fro" "# "orning (or&out and "an) did it !it t!e spotF It?s reall#
!eart# and .er# satisf#ing3
+an #ou belie.e t!at I?" alread# t(ent# (ee&s preggo 0!alf (a# t!ere1) I an?tF
It?s all starting to beo"e a little "ore real no(3 No( t!e onl# <uestion is t!is)
GDo (e (ait for t!e big surprise or do (e ru"ble in and find out t!e se4 of t!e
bab# at t!e ultra soundHG3 I?" still not sure) but I t!in& I "ig!t ru"bleD13
Nutritional Anal#sis
+aloriesD /,/E Total >atD -3/gE Saturated >atD 635gE +!olesterolD 6"gE Sodiu"D
1B1 "gE +arbo!#drateD %631gE Dietar# >iberD '3'gE SugarsD -31gE ProteinD 531g
KEN!CK" #ISC!I RECI$E
ING7EDIENTS
1 1$/ ups flour
1 1$/ teaspoon salt
1 Tablespoon sugar
1 Tablespoon ba&ing po(der
/$, up "il&
1$, up .egetable s!ortening
INST7*+TI@NS
Pre!eat o.en to %/-I>3 Sift toget!er flour) salt) sugar and ba&ing po(der into "i4ing bo(l3
Ma&e a (ell in t!e flour "i4 and add t!e "il&3 Add s!ortening and begin &neading (it!
!ands 0to ut in1 t!e .egetable s!ortening and flour in t!e "il& until t!oroug!l# "i4ed3 Add
"il&) if needed to for") and "i43 Turn onto floured board) and &nead gentl# 2 to ' ti"es3 Pat
doug! to 1$/;in! t!i&ness3 +ut into bisuits3 Plae on ba&ing s!eet and bro(n in o.en 16;
1, "inutes3 Ma&es about 5 bisuits3
%RIED C&ICKEN #AER
ING7EDIENTS
+!i&en legs) and breasts or 1 fr#ing !i&en) (!i! is ut up into s"aller fr#ing
piees
1 egg
, ups "il&
1 up flour
, up fine bread ru"bs
1 tsp3 salt
1 tsp3 garli po(der 0not salt1
1$/ tsp3 onion po(der 0not salt1
1 tsp3 papri&a
% tsp3 bla& pepper
2;' ups +riso oo&ing$Jegetable oil
/ fr#er) or #oung fr#ing !i&en) ut in piees
0optional1 Add a teaspoon$ t(o of red !ili po(der for a spi# fla.our
1 tsp of rus!ed onions
DI7E+TI@NS
* "arinate in salt and (!ite pepper for about 1- "inutesHH
* Prepare t!e batter b# plaing eggs and "il& into one bo(l3
* +o"bine t!e flour) breadru"bs) and seasonings into anot!er bo(l3
* Dip ea! !i&en piee) first) into t!e flour) t!en t!e batter) and again into t!e flour3
Plae t!e" on a plate3
* Ta&e a large) deep !i&en fr#er) add oil) and !eat on t!e sto.e at a "ediu" setting3
Aat! to see t!at it does not get too !ot and ?spit?3 To test to see if the oil is hot, put
your hands under the water faucet then flick the water from your fingers over the oil.
If it sizzles, you know the oil is hot enough to add the chicken to fry.
* 7e"o.e fro" pan after t!e !i&en is a golden bro(n) and plae on paper to(els) on
t!e ounter top3
NB; +an ser.e on +abbage leafs (it! !i.es3
SA!CE
ING7EDIENTS
/ tbs s(eet so# saue
/ tbs salt# so# saue
/ tbs Man!ester saue or (orester saue
1 p le"on
, ps garli ; "a&e a paste
1$/ tsp (!ite pepper
salt as per taste ; I used onl# a sprin&le in t!is reipe
/ tbs butter
@il to fr#
Ho( to "a&eD
* Deep fr# t!e !i&en) &eep aside
* Heat t!e butter and add garli
* Add t!e fried !i&en and "i4 (ell
* Add t!e saues and "i4 (ell until t!e saues t!i&en
* Sprin&le t!e le"on :uie
$EAC&ES AND CREA' CAKE
Batter for / la#ersD
1 up butter softened
/ up sugar
% eggs
, up flour
/ tsp ba&ing po(der
1 tsp salt
1 up "il&
1 tsp .anilla e4trat
1 tsp le"on e4trat

Stabili9ed A!ipped +rea" >rostingD
' ounes rea" !eese softened
K up granulated sugar
1 tsp .anilla e4trat
/ ups !ea.# rea"
>res! or anned pea!es for garnis!
DI7E+TI@NSD
Pre;!eat o.en to ,-6 degrees3 In t!e bo(l of an eletri stand "i4er using (!is&
atta!"ent) rea" t!e butter for % "inutes t!en add t!e sugar and (!is& for ' "inutes at
"ediu" speed3 T!en add t!e eggs) one at a ti"e 3 In a separate bo(l sift t!e flour) ba&ing
po(der and salt3 Add t!e flo(er "i4ture in t!irds to t!e batter alternating (it! !alf of t!e "il&
at a ti"e 0>lour$Mil&$>lour$Mil&$>lour13 T!en add t!e .anilla and le"on e4trats to t!e batter3
Split t!e batter bet(een / L 5 in! round greased a&e pans or spring for" pans3 I lined t!e
botto" of t!e pans (it! par!"ent paper for eas# re"o.al3 Plae bot! pans on t!e "iddle
ra& of t!e o.en and ba&e for ,6 L ,- "inutes3 T!e enter of t!e a&e s!ould boune ba&
(!en tou!ed3 7e"o.e pans fro" t!e o.en and ool t!e a&es in t!e pans on a a&e ra&
for 1 !our3
To "a&e t!e stabili9ed (!ipped rea") use a stand "i4er to o"bine rea" !eese) sugar
and .anilla e4trat (it! t!e (!is& atta!"ent at "ediu" speed until s"oot! 0about -
"inutes13 T!en (it! t!e "i4er still (!ipping at "ediu" speed slo(l# add t!e !ea.# rea")
oasionall# stopping to srape t!e sides and botto" of t!e bo(l) until "i4ture !olds a stiff
pea&3 Do not o.er "i43
To asse"ble) spread t!e top of t!e first a&e (it! 1$, of t!e (!ipped rea"3
T!en arrange an e.en la#er of died pea!es on t!e (!ipped rea"3
Top (it! t!e seond a&e3
Spread t!e top (it! 1$, of t!e (!ipped rea" t!en garnis! t!e top (it! slied pea!es3
*se t!e re"aining 1$, of t!e (!ipped rea" on t!e side of t!e a&e3
Baon Arapped +rea" +!eese >illed +!i&en Breast
Baon Arapped) +rea" +!eese Stuffed +!i&en BreastsD SHA7E S@ THIS SAJES T@ 8@*7
TIMELINEFFF
>@7 M@7E JISIT Gettin S&inn# Ait! A Soldier
1 boneless s&inless !i&en breast
/ tablespoons rea" !eese
1 tablespoon green onion) +!opped
/ piees baon) Partiall# +oo&ed
DiretionsD
Pound out +!i&en breast so it is about 1$%G t!i&3
Mi4 toget!er rea" !eese and green onions and spread !eese "i4ture o.er 1 side of
!i&en breast3
7oll +Hi&en breast up to onseal rea" !eese3
Arap partiall# oo&ed baon around !i&en breast and seure (it! toot!pi&3
Plase on ba&ing s!eet and ba& for about ,6 "inutes at ,B-3
Broil for about - "inute to risp baon3
#ou an sub tur&e# baon for t!e baon) and a lo( fat rea" !eese to "a&e t!is
!ealt!ier FF