Recipe #7 Chicken Sandwiches (in hoisin sauce) 4 boneless, chicken breasts (skin removed) 2 tablespoons hoisin sauce 2 tablespoons dark soy sauce 3 tablespoons honey, divided 1 tablespoon rice vinegar or distilled vinegar 2 cloves garlic, minced 4 teaspoons Dijon mustard 12 small rolls or croissants, split Place chicken in reclosable plastic bag; combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade. Grill or broil chicken 4 to 5 inches from heat 5 to 6 minutes per side or until internal juices run clear. *NOTE: chicken may be covered and refrigerated up to 24 hours before serving. To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Slice chicken crosswise. Serve chicken in rolls with sauce. "ENJOY"! From Jimmy in New Westminster, B.C. Canada Thank-you Jimmy! Pattiane's Country Kitchen

Recipe #8 Bacon Quiche Tarts "EASY"! 5 slices bacon, cooked, crumbled 1 (8 ounce) package cream cheese, softened 2 tablespoons milk 2 eggs 1/2 cup shredded Swiss cheese 2 tablespoons chopped green onion 1 (10 ounce) can refrigerated flaky biscuits Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese, bacon and green onions; fill muffin cups and Bake in preheated oven for 21 to 26 minutes, until filling is set and edges of biscuits are golden brown. Sprinkle each with the remaining bacon; lightly press into the filling. Remove from pan and serve warm. Serves 10. *NOTE: you can wrap in tin foil and heat at 350 *f for 10 15 mins. "ENJOY"! Pattianne's Country Kitchen

Recipe #9 Salmon & Potato Strata 1 can (approximately 15 ounces, or about 2 cups) salmon, drained and picked over for skin and bones 1/2 cup chopped onion 1/2 cup chopped celery 4 eggs, beaten 2 cups milk 1 1/2 teaspoons salt, divided 1/4 teaspoon dried dill weed 1/8 teaspoon pepper 4 medium baking potatoes, or about 6 cups sliced In a large bowl combine salmon, onion, celery, eggs, milk, 1/2 teaspoon of salt, dill, and pepper; mix together well. Peel potatoes, slice thinly. Place half of potatoes in a greased 2 1/2-quart baking dish or casserole. Sprinkle potato layer with 1/2 teaspoon of salt. Spread half of the salmon mixture over the potato layer. Repeat with remaining potatoes, salt, and salmon mixture. Bake, uncovered, at 350° for 70 to 80 minutes, or until potatoes are tender. Remove from the oven and let stand for 5 minutes before serving. Serves 8. Pattianne's Country Kitchen

Recipe #10 Salmon Loaf This recipe is quite good..I've made it serveral times..very easy and quick to make...from Pattianne 1/2 cup minced onion 1 Tbsp. olive oil 1/2 cup crushed saltine crackers 1/3 cup milk 1 egg, beaten 1 tsp. lemon juice 14 oz. can salmon, drained 1 Tbsp. butter, melted Preheat oven to 350 degrees F. Lightly grease 9x5" loaf pan and set aside. In heavy skillet, cook onion in olive oil until tender. Place in large bowl and add cracker crumbs, milk, egg, and lemon juice and beat well. Remove skin and bones from salmon and add to bowl; mix gently. Pour mixture into prepared pan and drizzle melted butter over the top. Bake at 350 degrees F for 40-50 minutes or until set and golden brown. Let stand in pan for 10 minutes, then slice and serve. Serves 6-8. Pattianne's Country Kitchen

Recipe #11 Swiss Cheese Chicken This recipe is so "Delicious"..I've made it serveral times..very easy and quick to make...I used the thicker slices of block Swiss Cheese the thinner slices tend to make the sauce a bit runny..I serve it with peas, buttered potatoes and chives YUM! from Pattianne 4 to 6 chicken breasts (deboned) 4 to 6 slices Swiss cheese (thicker slices) 1 can cream of mushroom soup 1/2 cup water (I used 2% milk) 1/2 cup melted butter 2 cup herb stuffing mix (I used Chicken stuffing mix) Place chicken in greased 2 quart casserole dish. Layer Swiss cheese on chicken slices. Mix soup and water and pour over chicken. Toss stuffing mix with butter and spread on top. Bake in 325 degree oven for 45 minutes covered, 20 minutes uncovered. From Pattianne's Country Kitchen

Recipe #12 To Die for Fried Egg Sandwich 1 egg 2 slices white bread 1 tablespoon light mayonnaise 1 slice ex-sharp cheddar cheese 1 slice lunchmeat ham 1/4 avocado, sliced 2 slices tomatoes Toast the bread and spread the mayo on both pieces. Heat the pan and use butter or light evoo to fry the egg. If you like the yolk soft cook egg easy over so the yolk is runny on the sandwich. For mine since I like the runny yolk there isnt enough time to put the cheese on when I flip over the egg so it goes on after the egg is on the toast. Get the slice of ham and toss it into the pan to heat through real fast, then add on top of the cheese. That is all I do for the basic sandwich. Extras: add on depending on what you have on hand 1/4 of an avocado sliced, or tomato slices. If you like your yolks runny then the avocado is a must, the two go together perfect. Can add Chalula hot sauce on the sandwich also. Pattianne's Country Kitchen

Recipe #13 Bisquick Crust Bacon and Cheese Quiche Low/Fat/Calorie The quiche will form its own crust. It tastes best when it’s made the evening before and heated up the next morning. 8 slices bacon, cooked & chopped 1 small onion, chopped & sauteed 1 teaspoon garlic, chopped & sauteed 1/2 cup Bisquick (Heart Smart) 4 eggs 2 cups nonfat milk 1/8 teaspoon pepper 1/4 teaspoon salt (or Lawry's Seasoned Salt if you have it!) 1 1/2 cups low-fat cheddar cheese, grated or Swiss Cheese Preheat oven to 350 *F. Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray. After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened. While the onion and garlic cook, chop up the bacon. In a large bowl beat the eggs and milk until just blended. Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine). Spray pie plate or muffin tins with cooking spray. Pour Bisquick mixture evenly into the pie plate or muffin tins. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork. Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 – 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting. Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes. Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches. NOTE: If you use a blender instead of a whisk, process the Bisquick, eggs, milk, pepper and salt for about 15 seconds; afterwards, by hand mix in the onion and garlic. Optional: Use 1/2 lb Canadian bacon in place of bacon and top with tomatoes. Or Swiss cheese instead of cheddar. Calories 235 Calories from Fat 139 Amount Per Serving: Total Fat 15.4g 23% Saturated Fat 5.5g 27% Monounsaturated Fat 6.6g Polyunsaturated Fat 1.7g Trans Fat 0.0g Cholesterol 126mg Sodium 554mg Potassium 222mg Total Carbohydrate 9.5g Dietary Sugars 4.7g Protein 13.7g Pattianne's Country Kitchen

Recipe #14 French Ham, Cheese and Olive Cake This cake will also make delicious little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and spreads. Please note that the texture of this cake is NOT like a sweet dessert cake - it will be slightly holey with a slightly chewy texture, almost like sourdough. 4 eggs 1 2/3 cups plain white flour 2 1/2 teaspoons baking powder 1/3 cup olive oil 2 tablespoons butter, melted 1/2 cup dry white wine 1/4 cup port wine 1 1/2 cups pitted green olives or pitted black olives 2 cups chopped ham 2 cups gruyere, emmenthaler cheese Norwegian or Jarlsburg cheese salt pepper Heat oven to 200C or 400°F. In a bowl beat the eggs until pale yellow and frothy. Stir in flour, baking powder, olive oil, melted butter, wine and port. Chop the ham, cube the cheese and slice the olives. Stir in ham, cheese, olives, salt and pepper to taste. Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size). Bake for about 50 minutes, or until well risen and golden brown. Serve cold in slices or as sandwich bread. This can be frozen in slices or as one whole loaf. Serves 10. Serving Suggetions: Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. Nutritional Information: Calories 339 Calories from Fat 182 Amount Per Serving Total Fat 20.3g Saturated Fat 7.7g Monounsaturated Fat 9.5g Polyunsaturated Fat 1.8g Trans Fat 0.0g Cholesterol 129mg Sodium 633mg Total Carbohydrate 17.5g Dietary Fiber 0.6g Sugars 0.9g Pattianne's Country Kitchen

Recipe #15 Cajun Sailor's Ribs "YUM"! Combine the following except the ribs in a saucepan and bring to boil with frequent stirring, reduce heat and simmer 5 minutes. 2 cups water 1/4 cup Worcestershire sauce 1/4 cup white vinegar 1/4 cup brown sugar 1 cup ketchup 1 tsp chili powder 6 whole bay leaves 6 whole cloves 1 clove garlic Salt and pepper to taste Preheat oven 350*F. Place 4 lbs. (2Kg) of cut ribs (separate) in oven cookware. Pour the sauce over the ribs and cook for 1 1/2 hours in oven. "ENJOY"! Pattianne's Country kitchen

Recipe #16 Steak-and-Onion Sandwiches 1 top round steak (1 pound), about 1 1/2 inches thick 1 tablespoon Worcestershire sauce Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 6 tablespoons white-wine vinegar 1 teaspoon sugar 2 tablespoons olive oil 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces 8 slices whole-wheat bread, toasted 2 tablespoons Dijon mustard Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad. Pattiane's Country Kitchen

Recipe #17 Overnight Salmon Casserole 4 cups bread cubes -- (6 slices) 1 can (8 oz) salmon 3/4 cup chopped onion 1 cup diced celery 1/2 cup chopped green pepper 1/2 cup mayonnaise 4 eggs 2 cups milk 1 cup condensed cream of mushroom soup 1/2 cup grated Cheddar cheese Place half of bread cubes in bottom of buttered shallow 2 1/2-quart casserole. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes. Beat eggs; blend with milk and undiluted soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350° F. for 1 hour and 15 minutes. Pattianne's Country Kitchen

Recipe #18 French Toasted Salmon Sandwich 1 can (7 1/2 ounces) salmon, drained and flaked 1/3 cup chopped celery 1/8 teaspoon pepper 1/4 cup mayonnaise 2 tablespoons sweet pickle relish 8 slices bread butter 1 egg 2/3 cup milk Combine flaked salmon, celery, pepper, mayonnaise, and relish, blending well with a fork. Spread equal amounts of salmon mixture on 4 slices of bread; cover with remaining 4 slices of bread. Heat butter in a heavy skillet over medium low heat. Beat egg with milk. Dip sandwiches carefully in the egg mixture, then brown on both sides in hot butter in skillet. Pattianne's Country Kitchen

Recipe #19 Fried Oyster Po' Boy This oyster po' boy would also be delicious with "Come Back Sauce" instead of mayonnaise. 1 quart oysters 3 large eggs 3 cups cornmeal 1/4 cup all-purpose flour 1 1/2 teaspoons salt 1 teaspoon Cajun Seasoning 1 teaspoon black pepper 4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise 2 medium tomatoes shredded lettuce mayonnaise or Come Back Sauce dill pickle slices salt and pepper Come Back Sauce follows below: In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes. In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters. Fry the oysters in batches for about 3 minutes, or until golden brown. Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy! Come Back Sauce: Use this sauce on sandwiches, with seafood, or as a dressing. 1 cup mayonnaise 1/4 cup chili sauce 1/4 cup ketchup 1 teaspoon prepared mustard 1/2 cup vegetable oil 1 teaspoon Worcestershire sauce 1 teaspoon black pepper 2 tablespoons minced onions 2 cloves garlic -- minced juice of 1 lemon Add all ingredients to a jar. Cover and shake. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing. Makes about 2 cups. From Pattianne's Country Kitchen

Recipe #20 Scalloped Oysters with Cream Sauce Scalloped Oysters 1 pint oysters 2 cups coarsely crumbled cracker crumbs 1/2 cup butter, melted 3/4 cup half-and-half 1/4 cup oyster liquid 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt Drain oysters, reserving 1/4 cup of the liquid. Combine cracker crumbs with melted butter. Layer 1/3 of the crumbs in a greased casserole; cover with 1/2 of the oysters. Sprinkle with pepper and layer with another 1/3 of crumbs. Cover with remaining oysters. Combine oyster liquid and half-and-half, salt, and Worcestershire sauce. Pour over oysters then top with remaining 1/3 of cracker crumbs. Bake at 350° for 35 to 45 minutes, until lightly browned and bubbly. Serves 4. Pattianne's Country Kitchen

Recipe #21 Scalloped Oysters 6 to 8 tablespoons cold butter, cut in small pieces 1 quart oysters, shucked, liquor drained 2 cups cracker crumbs 1/4 teaspoon ground nutmeg salt and pepper, to taste 1/4 cup whipping cream Lightly butter a 1 1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Repeat layers until all oysters are used. Season with the salt, pepper and nutmeg. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375 degree oven for about 30 minutes, or until heated and browned. Serve immediately. Serves 4. Pattianne's Country Kitchen

Recipe #22 Deviled Oysters 1 pint oysters, with liquid 1/4 cup melted butter 1 cup oyster crackers, crushed 1/2 cup chopped green bell pepper 1/4 cup minced parsley 1/2 cup grated or finely chopped onion 2 teaspoons Worcestershire sauce 2 hard cooked eggs, chopped 3 eggs, lightly beaten 1/2 cup half-and-half or evaporated milk 1 teaspoon Dijon mustard 1/8 to 1/4 teaspoon cayenne pepper 1/2 teaspoon salt Combine oysters, oyster liquid, and remaining ingredients; toss to mix well. Turn into a buttered 1 1/2 to 2-quart casserole, or divide among individual scallop or clam shells. Bake at 375° for casserole, or until set and lightly browned. For individual servings, spoon into 6 ramekins or large scallop shells and bake for about 15 minutes. Serves 6. Pattianne's Country Kitchen

Recipe #23 Oyster Bake 2 tablespoons butter 2 tablespoons finely chopped green onion, including tops 2 tablespoons chopped parsley 1/2 cup chopped mushrooms salt and pepper, to taste 24 medium oysters cracker crumbs Melt butter in skillet over medium-low heat; add all ingredients except oysters and crumbs. Saute slowly for about 5 minutes or until onions are soft. Place oysters in a single layer in a buttered baking dish. Pour onion mixture over oysters; top with cracker crumbs. Bake at 450 degrees for about 10 minutes, or until oysters are cooked. Serve immediately. Serves 4. Pattianne's Country kitchen

Recipe #24 Eggplant and Oyster Casserole 2 medium eggplants (about 1 1/4 to 1 1/2 pounds each) 3 large onions, chopped 8 tablespoons butter, divided 8 to 10 slices 1/2 cup plus 2 tablespoons seasoned bread crumbs, divided 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 to 3 dozen oysters, about 1 1/2 pints, drained Place eggplants in a shallow baking dish; bake at 400° for about 35 to 45 minutes, until tender. Let eggplants cool. In a skillet sauté the onion in 3 tablespoons of the butter tender. In another small skillet, fry the bacon until crisp, then drain on paper towels. Cut off the stem ends of the eggplants and carefully peel. Place the peeled eggplants in a colander to drain. After eggplant is well-drained, chop into 3/4-inch cubes and combine with the sauteéd onion in a large mixing bowl. Crumble the bacon into the eggplant mixture then add 1/2 cup seasoned bread crumbs, salt, pepper, and drained oysters. Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into four equal portions and place in individual baking dishes. Pour about 1/4 of the melted butter over each portion, then sprinkle each evenly with a 1/2 tablespoon of the remaining seasoned bread crumbs. Place the baking dishes on a baking sheet and bake in a preheated 425° oven for 20 minutes, or until bubbly and browned. Serves 4. Pattiane's Country Kitchen

Recipe #25 Potato, Ham and Broccoli Gratin 3 potatoes, depending on size 1/2 head broccoli 1 onion 8 - 10 oz slice ham - a slice about 1/2 inch (1.25 cm) thick 1/3 cup flour 1 cup milk 1 tbs Dijon mustard 3/4 cup shredded cheese (3 oz) Cut broccoli into small florets, including stems. Cut the onion in quarters then slice thinly. Slice the potatoes 1/8 inch (.3cm) thick. Cut ham into 1 inch (2.5 cm) squares. Put the broccoli, potatoes, onions and ham into a large bowl. Sprinkle with flour and toss to coat as evenly as possible. Put the whole lot into a large glass baking dish. Whisk the milk and mustard together and pour carefully over the vegetables. Sprinkle with the cheese, cover and bake at 400 *F. (200C) for an hour or until the potatoes are done. Uncover for the last 10 minutes to brown the cheese. Serve. Pattianne's Country Kitchen

Recipe #26 Curry Rice 3/4 cup long-grain rice 2 tablespoons vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon curry powder 1/2 teaspoon salt 1/4 cup raisins 1 can condensed chicken broth with enough water to make 1 1/2 cups - or use 1 1/2 cups strong broth made with water - and 2 bouillon cubes or equivalent granules or base). In top of double boiler, heat oil and butter over low heat; stir in rice until well coated. Blend in the turmeric, curry powder, and salt. Stir in raisins. Stir water into rice mixture. Cover and cook over simmering water for 1 hour, or until rice is tender and liquid is absorbed. Serves 4. Pattianne's Country Kitchen

Recipe #27 Ham and Cheese Tortilla Roll-Ups (lighter recipe) Exchanges below 1 1/2 cups reduced-fat shredded Cheddar cheese (6 ounces) 1/4 cup reduced-fat mayonnaise or salad dressing 1/4 cup fat-free sour cream 1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained 10 fat-free flour tortillas (6 to 8 inches in diameter)** 10 slices (1 ounce each) deli fully cooked ham Cilantro sprig, if desired Mix cheese, mayonnaise, sour cream and corn. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up. **Soften tortillas as directed on the package for easier rolling. In place of the Cheddar, another time you could use Monterey Jack or one of the newer shredded Mexican cheese blends available in most supermarkets. Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 1190 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g); Protein 23 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 12 %; Calcium 20 %; Iron 12 % Exchanges: 2 Starch; 2 1/2 Lean Meat Pattianne's Country Kitchen

Recipe #28 Monte Cristo Delights Lowcalorie/fat Exchanges below: 1 cup Bisquick Heart Smart® mix 1/3 cup fat-free (skim) milk 1 egg white or 2 tablespoons fat-free egg product 2 oz reduced-fat Swiss cheese, thinly sliced 3 oz deli-style lean or fat-free ham or turkey ham, very thinly sliced 3 oz deli-style lean or fat-free turkey, very thinly sliced 2 tablespoons strawberry or raspberry fruit spread Powdered sugar Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick® mix, milk and egg white until blended. Spread half of the dough in bottom of pan. Top with half each of the cheese, ham and turkey. Spread fruit spread over turkey to within 1/2 inch of sides of pan. Top with remaining ham, turkey and cheese. Spread remaining dough over cheese to sides of pan. Bake uncovered about 25 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle generously with powdered sugar. Serve warm. Variation; Slice extra holiday ham and turkey very thinly and use leftover cranberry sauce to make Holly Cristo Delights. Nutrition Information: 1 Serving: Calories 290 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 1230mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 13g); Protein 21g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 2 1/2 Pattianne's Country Kitchen

Recipe #29 Chili Dog Wraps 10 corn tortillas, (6 to 8 inches in diameter) 10 hot dogs 1 can (15 ounces) chili 1 jar (24 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces) Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Pattianne's Country Kitchen

Recipe #30 Grilled Apple and Cheese Sandwich 2 slices, whole wheat sourdough bread 4 slices bacon, cooked medium crisp 4 slices cheddar cheese 1/2 Granny Smith apple, cored, sliced very thin Roasted Red Onion Mayonnaise, recipe follows soft butter Preheat a seasoned grill pan or flat griddle over medium heat. Assemble this grilled cheese sandwich just as you would any grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayonnaise, then top with 2 slices cheddar, the bacon, the apple slices, then 2 more slices of cheddar, finishing with another mayonnaise slathered slice of wheat sourdough bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 2 to 3 minutes per side or until cheese is melted and the bread is golden brown, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve. Serves 1. Roasted Red Onion Mayonnaise: 1 medium red onion, chopped 2 teaspoons olive oil Salt and pepper 1 1/2 cups mayonnaise or light mayonnaise Preheat oven to 375 degrees. On a small rimmed cookie sheet, toss the red onion, olive oil, salt and pepper together. Roast red onions in the oven for 25 to 30 minutes until the red onion is very soft, stirring occasionally. Remove red onions from the oven and let cool. Transfer red onions to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined. Store remaining roasted red onion mayonnaise in the refrigerator. Pattianne's Country Kitchen

Recipe #31 Chicken, Leek and Mushroom Pie Don't be daunted by the lengthy instructions below, this is an easy pie to make and well worth the effort. The pie is delicious hot and equally good cold for a lunch box or picnic. 3 tbsp vegetable or olive oil 12 oz/ 350g skinless, boneless chicken meat from legs and thighs 2 medium leeks, finely sliced 4 oz/ 110g baby button mushrooms 1 tbsp butter 1 tbsp flour 18 fl oz/ 500ml hot chicken stock 1 tbsp chopped flat leaf parsley 1/2 tsp fresh thyme Salt and pepper 1 beaten egg for glazing pie crust Generously grease 2 6"/15cm ovenproof pie dishes or 1 x 1 pint dish. Heat the oven to 400°F/200°C/Gas 6. Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon remove the chicken and keep to one side. To the pan add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes stirring occasionally until the leeks are softened. Remove the leeks and mushrooms and keep to one side with the chicken. Add the butter to the pan and melt over a medium heat, add the flour and stir well to incorporate all the flour into the butter. You should have a really thick paste. Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created, cook for 3 minutes, again stirring from time to time. Add the chicken, leeks and mushrooms into the gravy, add the parsley and thyme and season generously with sea salt and black pepper. Cook for a further 2 minutes then put to one side to cool completely. Place a heavy cookie or baking sheet on the middle shelf. Divide the filling between the two dishes (or pint dish if making just one pie) making sure both have equal amounts of chicken and gravy. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg. Using a sharp knife cut a small hole into the centre of the lid to allow the steam to escape during cooking and to prevent pastry from becoming soggy. Sit the pie dish/es onto the heated baking sheet in the oven and bake in the preheated oven for 40 minutes or until the pastry is golden brown and the filling bubbling. Serve hot or leave to cool completely if serving cold. Pattianne's Country kitchen

Recipe #32 Roasted Celery Root, Celery, Onions, and Bacon Bacon adds a salty decadence to this roasted fall vegetable dish. 5 slice(s) bacon, cut into 1-inch pieces 5 pound(s) celery root, peeled and cut into 2-inch wedges (about 1/3-inch thick) 1 stalk(s) celery, trimmed and cut into 2 1/2-inch pieces 2 small onions, cut into 3/4-inch pieces 1 tablespoon(s) chopped fresh rosemary 1 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1 tablespoon(s) fresh lemon juice Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon. Nutritional Information (per serving) Calories 194 Total Fat 3g Saturated Fat -- Cholesterol 5.8mg Sodium 944mg Total Carbohydrate 37g Dietary Fiber 8g Sugars -- Protein 8g Calcium -- Pattiane's Country Kitchen

Recipe #33 Creamy Spinach Casserole 1 cup(s) milk 1 cup(s) cream 2 cloves 1 bay leaf 1 teaspoon(s) salt 5 slice(s) bacon, cut into 1-inch pieces 2 1/2 pound(s) fresh spinach leaves 3 tablespoon(s) butter 1 cup(s) onions, diced 2 clove(s) garlic, chopped 2 tablespoon(s) flour 1 cup(s) grated Gruyère cheese 2 tablespoon(s) lemon zest 1 tablespoon(s) lemon juice 1/4 teaspoon(s) fresh-ground black pepper Preheat oven to 350 degrees F. Bring the milk, cream, cloves, bay leaf, and 1/4 teaspoon salt to a boil in a medium saucepan. Reduce heat to medium low and simmer for 10 minutes. Remove from heat and strain the milk mixture into a clean saucepan. Cover the saucepan to keep it warm and set aside. Cook the bacon in a large skillet over medium heat until browned and crisp; drain, reserving 3 tablespoons of fat. In the same skillet, use 1 tablespoon of reserved bacon fat to cook 1/3 of the spinach until it is wilted. Transfer to a large bowl and season with 1/4 teaspoon salt. Repeat in two more batches with remaining spinach, bacon fat, and salt. Squeeze all liquid out of the spinach, chop finely, and set aside in a large bowl. Melt the butter in a medium skillet over medium heat. Add the onions and garlic and cook until soft -- about 10 minutes. Add the flour and cook, stirring, until lightly golden. Add the hot milk mixture and bring to a boil. Add the cheese, lemon zest, lemon juice, pepper, and crumbled bacon and whisk until smooth. Pour the cream sauce over the spinach and stir to combine. Transfer spinach mixture to an 11-inch round baking dish and bake until the top is lightly browned -- about 35 minutes. Serve immediately. Serves 6. Nutritional Information (per serving) Calories 378 Total Fat 30g Saturated Fat --Cholesterol 99mg Sodium 699mg Total Carbohydrate 14g Dietary Fiber 6g Sugars -- Protein 16g Calcium -- Pattianne's Country Kitchen

Recipe #34 Layered Biscuit Chicken Divan Bisquick 1 package (9 ounces) frozen cooked chicken breast strips, thawed and cut in half if necessary 1 jar (1 pound) roasted garlic Parmesan pasta sauce (white sauce) 1 bag (1 pound) Green Giant® frozen broccoli cuts, thawed, drained and patted dry 2 cups Original Bisquick® mix 1 cup milk 1/2 cup sour cream 1/4 cup grated Parmesan cheese Heat oven to 375°. Heat chicken, pasta sauce and broccoli to boiling in 3-quart saucepan, stirring frequently. Spread half of mixture in ungreased square pan, 9x9x2 inches. Stir Bisquick mix, milk and sour cream until blended. Pour half of batter over chicken mixture in pan. Spread with remaining chicken mixture; top with remaining batter. Sprinkle with cheese. Bake uncovered about 35 minutes or until toothpick inserted in center comes out clean. Makes: 9 servings. Pattianne's Country Kitchen

Recipe #35 Roasted Potatoes and Turnips 1/2 pound(s) bacon 8 cup(s) (about 4 small) turnips, cut into 1/2-inch dice 6 cup(s) (about 4 medium) russet or baking potatoes, cut into 1-inch dice 1/2 cup(s) heavy cream 1 tablespoon(s) (minced) fresh rosemary 1 1/2 teaspoon(s) salt 1 teaspoon(s) fresh-ground pepper 1 teaspoon(s) (minced) fresh garlic 2 tablespoon(s) unsalted butter Assemble the casserole: Preheat oven to 400 degrees F. Cook the bacon until crisp in a large saucepan over medium-high heat, drain (reserving drippings), and cut into 1-inch pieces. Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Transfer to a large, shallow baking dish -- about 13 by 9 by 2 inches -- dot the top with butter and cover tightly with foil. Bake for 50 minutes, remove the foil, and continue to bake until vegetables are tender and the top browns -- about 25 minutes. Serve hot. Serves 8. Nutritional Information (per serving) Calories 367 Total Fat 22.7g Saturated Fat --Cholesterol 52.3mg Sodium 952mg Total Carbohydrate 29.6g Dietary Fiber 5.2g Sugars -- Protein 12.6g Calcium -- Pattianne's Country Kitchen

Recipe #36 Porcini Mushroom Risotto Lowcalorie/fat/carb Stir bacon and Parmesan into this creamy risotto for a delightful meal. 3/4 cup(s) (about 1/3 ounce) dried porcini mushrooms 4 1/2 cup(s) low-sodium chicken broth 8 ounce(s) bacon, cut into 1/2-inch pieces 1 medium onion, minced (about 1 cup) 2 1/4 cup(s) (about 1 pound) Arborio rice 1/2 cup(s) dry white wine 1 cup(s) grated Parmesan cheese 1/2 teaspoon(s) salt 1/2 teaspoon(s) fresh-ground pepper Dried bread crumbs Make the mushroom broth: Bring 4 cups water to a simmer in a medium saucepan, completely submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms with a slotted spoon and slice into 1/2-inch pieces. Strain the water and return it to the saucepan; add the chicken broth, bring to a simmer, and keep warm. Make the risotto: Cook bacon in a large saucepan until crisp. Transfer to a small bowl and set aside; reserve fat. Sauté onions in 2 tablespoons bacon fat until translucent -- about 5 minutes. Add the rice and cook over medium heat until slightly translucent -- about 5 minutes. Add the wine and cook until absorbed. Add 1 cup of hot broth, stirring constantly, and cook until absorbed, continue stirring and adding broth by the cupfuls until risotto is creamy and rice is cooked through but slightly al dente -- about 25 minutes. Stir in the bacon, Parmesan, salt, and pepper and serve immediately or freeze (see Step 3). Freeze the leftover risotto: Shape 1/4 cupfuls of cooled risotto into 2-inch patties and coat with bread crumbs. Stack patties between sheets of waxed paper and transfer to an airtight container. Store frozen for up to 2 months. To serve, cook frozen patties in a lightly oiled or buttered skillet for 6 minutes on each side. Drain on paper towels. Makes 8 cups. Nutritional Information (per serving) Calories 181 Total Fat 10g Saturated Fat -- Cholesterol 18mg Sodium 442mg Total Carbohydrate 13g Dietary Fiber 1g Sugars -- Protein 9g Calcium -- Pattianne's Country Kitchen

"NEW" Recipe #37 Onion and Sausage Casserole A flavorful sausage casserole with sweet onions and cheese. 3 large sweet onions, thinly sliced, about 5 cups sliced 3/4 cup round buttery cracker crumbs 1 pound bulk pork sausage, cooked and drained 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted 1 (2-ounce) jar diced pimiento, drained 1/4 teaspoon seasoned salt 1/2 cup (2 ounces) shredded Cheddar cheese Arrange onions in a lightly greased 12x8x2-inch baking dish. Sprinkle with cracker crumbs. Combine remaining ingredients except cheese; spoon over onions. Cover and bake at 400° for 30 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes. Serves 6. Pattianne's Country Kitchen

"NEW" Recipe #38 Salmon Quiche pastry for 9-inch pie, unbaked (I use frozen---THAWED) 1 can (16 ounces) salmon 1 tablespoons lemon juice 1 onion, minced 2 tablespoons butter 2 tablespoons chopped fresh parsley 6 egg, beaten 1 1/2 cups milk 1 teaspoon seasoned salt dash pepper, white or black Bake crust in a 450° oven for 5 minutes. Drain salmon liquid into a cup. Put salmon in a bowl and remove bones and skin; flake salmon. Put salmon pastry; sprinkle with lemon juice. Cook onion in the butter; transfer to the pie crust and sprinkle with parsley. Mix the salmon liquid with eggs, milk, and seasoned salt and pepper; pour over salmon. Bake quiche at 350° for 45 to 50 minutes, or until firm. Serve this salmon quiche hot. Serves 6. Pattianne's Country Kitchen

"NEW" Recipe #39 Salmon and Swiss Pie Salmon recipe with Swiss cheese and eggs is similar to a quiche. 1 small can or package (about 7 to 8 ounces)salmon, drained and flaked 2 cups shredded Swiss cheese 2 tablespoons grated onion 1 tablespoon flour 1/4 teaspoon salt 1 unbaked pie shell, 9-inch 3 large eggs 1 cup milk Combine Swiss cheese, onion, flour and salt in a medium bowl; alternate layers of Swiss cheese mixture and flaked canned salmon in pie shell. In a medium mixing bowl, beat eggs with milk; pour over salmon and Swiss cheese layers in the pie shell. Bake pie at 450 for 12 minutes; reduce oven temperature to 325° and continue baking for 25 to 35 minutes longer, or until salmon and Swiss cheese pie is firm. Serves 6. Pattianne's Country kitchen

"NEW" Recipe #40 Creamy Salmon and Pasta 1 (16 ounce) can salmon 2 tablespoons minced green onions or shallots 2 to 3 tablespoons olive oil heavy cream 1 teaspoon Dijon mustard 1/8 teaspoon dried leaf tarragon, crushed 8 ounces pasta twists or penne, cooked and drained 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry, or 3 to 4 cups fresh chopped spinach grated Parmesan cheese salt and pepper to taste Drain salmon, reserving liquid; break salmon into large chunks. In a large skillet, sauté green onion shallots in olive oil until tender. Add cream to reserved salmon liquid to equal 1 cup. Add to skillet with mustard and tarragon; cook over medium heat for 2 minutes or until slightly thickened. Add pasta, spinach and 1/4 cup Parmesan cheese; toss gently. Stir in salmon. Season with salt and pepper to taste; heat thoroughly. Serve with additional Parmesan cheese if desired. Makes 6 servings. Pattiane's Country Kitchen

"NEW" Recipe #41 Salmon and Macaroni Squares 1/4 cup butter 1/4 cup flour 1 scant teaspoon salt 1/8 teaspoon fresh ground pepper 2 cups milk 2 eggs,slightly beaten 1/2 cup shredded mild cheddar cheese 1 tablespoon chopped pimiento 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 can (16 ounces) salmon, drained and flaked Butter a 9-inch square baking dish. Heat oven to 375°. Cook macaroni in boiling salted water, following package directions; drain well. Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. Stir in salt, pepper, and flour, stirring until smooth and bubbly. Gradually stir in milk. Continue to cook over low heat, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs, whisking to incorporate quickly. Return egg mixture back to the saucepan mixture; whisk to blend well. Add cheese, pimiento, lemon juice, Worcestershire sauce, salmon, and hot drained macaroni. Turn mixture into the prepared baking dish. Bake for 25 to 30 minutes. Let stand for 5 minutes; cut into squares to serve. Pattianne's Country Kitchen

"NEW" Recipe #42 Cajun Spiced Shrimps 1 1/2 lbs rawlarge shrimp or 1 1/2 lbs prawns, peeled and cleaned 1 teaspoon paprika 1/2 teaspoon dried chili pepper flakes 2 1/2 teaspoons cajun seasoning salt 2 tablespoons butter 1 onion, sliced in rings 1/2 sweet red pepper, sliced in thin strips 4 garlic cloves, finely chopped 1/2 cup cream salt chopped fresh parsley, to serve Mix together the paprika powder, chili flakes, cajun seasoning and salt, mix with the prawns and leave for 20 minutes. Melt the butter in a frying pan, on a medium heat fry the onion rings, peppers and garlic for 3 to 5 minutes. Put up the heat and add the prawns, fry until they start to color. Add the cream while stirring, lower the heat again and simmer until prawns are done, do not over-cook. Sprinkle parsley on top and serve. Serves 4. Pattianne's Country Kitchen

"NEW" Recipe #43 Sausage Sweet Potato Casserole 1 can (20 ounces) pineapple chunks in juice 1 can (about 18 ounces) sweet potatoes, sliced 1-inch thick 12 to 16 ounces smoked sausage, links or sliced in serving-size pieces 3 tablespoons brown sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon butter Drain pineapple, reserving juice in a 2-cup measure. Add water to juice to make 1 1/2 cups. Arrange pineapple chunks, sliced sweet potatoes, and sausage in a lightly greased shallow baking dish. In a small saucepan over low heat, combine brown sugar, cornstarch, and salt. Gradually stir in reserved pineapple juice. Cook, stirring constantly, until thickened and bubbly; cook and stir for 1 minute longer. Remove from heat; stir in butter. Pour mixture over sausage and sweet potato mixture. Cover and bake at 350° for 30 to 40 minutes, until sweet potato casserole is heated through. Serves 4 to 6. From Hilory Calgary AB Canada "Thank-you" Hilory! Pattianne's Country Kitchen

"NEW" Recipe #44 Chili Nacho Bake 1 pound extra-lean ground beef 1 tablespoon olive oil 1 medium onion, chopped 1 bell pepper, red or green, chopped 2 cloves garlic, minced 2 cans (15 ounces each) pinto beans, drained 2 cans (14.5 ounces each) zesty chili style tomatoes 2 teaspoons chili powder 1/2 teaspoon ground cumin 4 to 6 ounces tortilla chips 2 cups shredded Cheddar cheese Heat oven to 350°. Grease a 2 1/2 to 3-quart casserole. In a large skillet over medium heat, brown the ground beef in olive oil with the onion until onions are lightly browned and ground beef is no longer pink. Add the bell pepper and garlic and continue cooking, stirring, for about 2 to 3 minutes, until bell pepper is tender. Add pinto beans, tomatoes, chili powder, and cumin. Cook, stirring, until hot and bubbly. Break tortilla chips into smaller pieces and put about half of them in the bottom of the casserole. Spoon about half of the beef and bean mixture over the chips and sprinkle with half of the cheese. Spoon the remaining beef and bean mixture over the cheese layer. Top with the remaining chips and cheese. Bake for about 25 minutes, or until bubbly and cheese has melted. Serves 6 to 8. Pattianne's Country Kitchen

"NEW" Recipe #45 Beef and Bean Burritos 1 pound lean ground beef 1/2 cup chopped onion 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon dried leaf oregano, crumbled 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 can (16 ounces) refried beans 1 can (10 ounces) enchilada sauce, divided 6 (8-inch) flour tortillas shredded lettuce garnishes In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly. Wrap tortillas in foil and place in a 350° oven to heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and more shredded lettuce. Makes 6 burritos. Pattianne's Country Kitchen

"NEW" Recipe #46 Cheddar Cabbage Gratin Casserole 1 medium head (about 2 to 2 1/2 pounds) cabbage, coarsely chopped 3 tablespoons butter 1 clove garlic, halved 1/4 cup all-purpose flour 1 1/3 cups milk 2 teaspoons spicy mustard or Dijon 8 ounces white Cheddar cheese, shredded 1/4 teaspoon salt, or to taste generous grating of fresh pepper, about 1/4 teaspoon Topping: 2 tablespoons grated Parmesan cheese, optional 1 cup soft bread crumbs 1 1/2 tablespoons butter, melted Heat oven to 350°. Grease a 2 1/2-quart baking dish. Steam the cabbage until just tender. Drain well and set aside. In a medium saucepan, melt 3 Tbps of butter over medium-low heat. Saute the garlic until aromatic, 1 to 2 minutes. Remove garlic and discard. Add the flour to the flavored butter and cook, stirring, until smooth and bubbly. Stir in the milk and mustard. Cook, stirring, until thickened. Stir in the Cheddar cheese and add salt and pepper, to taste. Combine the sauce with the drained cabbage and pour into the prepared baking dish. Sprinkle with the Parmesan cheese, if using. Combine the soft bread crumbs with 1 1/2 tablespoons of melted butter and toss until well blended. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes, until browned and bubbly. Serves 6. Pattianne's Country Kitchen

Recipe #47 RECIPE HERE Pattianne's Country Kitchen

Recipe #48 RECIPE HERE From Pattianne's Country Kitchen

Recipe #49 RECIPE HERE Pattianne's Country Kitchen

Recipe #50 RECIPE HERE Pattianne's Country Kitchen