HOG--HEAVEN STUFFED PEPPERS. ENJOY DAN

DAN’ STUFFED PEPPERS by CHEF DAN serves 2-4


INGREDIENTS:

4 green or sweet red peppers

1 # ground turkey or chicken

1/2 onion, chopped

1 tomato, chopped

3 tablespoons water chestnuts, chopped

3 tablespoons mushrooms, chopped

1 cup of salsa

1 teaspoon cumin

1 cup mozzarella cheese ,shredded

2 cups cooked rice

DIRECTIONS: HEAT OVEN TO 350 DEGREES.

1. Cut tops off peppers and discard, remove seeds.

2. In a dutch oven, cook peppers in boiling water for about 5 minutes.

3. Drain and rinse in cold water. Set aside

4. In a skillet, cook the chicken or turkey, over medium-high heat.

5. Add onion, water chestnuts, and mushrooms, until meat is cooked through.

6. Stir in salsa, cumin, cheese, tomato, and rice.

7. Spoon into mixture into peppers.

8. Place in 12-in X 2-in. baking dish, coated with non-stick spray

9. Add 1/2 cup water to the dish.

10. Cover and bake a 350 degrees for 45-50 minutes.

ENJOY DAN: hallelujah

OLIVER WENDELL HOMES, JR

" TO BE SEVENTY YEARS YOUNG IS SOMETIMES FAR MORE ENJOYABLE AND HOPEFUL THEN TO BE FORTY YEARS OLD "

A GREAT APPETIZER. YOUR GUESTS WILL LOVE THIS DAN

THAI PEANUT ENDIVE WRAPES By CHEF DAN serves 20


INGREDIENTS:

4 HEADS ENDIVE, LEAVES SEPERATED

1 CAN (12.5 OZ.) CHUNK CHICKEN BREAST ( KIRKLAND BRAND) DRAINED AND CHOPPED

1-1/2 CUPS ADAMS CHUNCKY PEANUT BUTTER

1 CUP NON-FAT MILK

1 TABLESPOON RED CURRY PASTE (FOR MORE SPICE ADD 1 TABLESPOON CHILI GARLIC SAUCE)

1 CUP SHREDDED CARROT & CABBAGE MIX

1 ONION, MINCED

5 GARLIC CLOVES, MINCED

2 TABLESPOONS FRESH GINGER, MINCED

2 TABLESPOONS FISH SAUCE SAUCE

2 TABLESPOONS FRESH BASIL

2 TABLESPOONS BUTTER

DDIRECTIONS:

1. IN A SKILLET OVER MEDIUM-HIGH HEAT MELT BUTTER, AND ADD RED CURRY PASTE. STIR UNTIL THE PASTE HAS DESOLVED, THEN ADD ONION,GINGER, AND GARLIC AND COOK UNTIL ONIONS ARE TRANSPARENT, ABOUT 4-5 MINUTES. SET ASIDE.

2. THEN IN A MEDIUM POT OVER LOW-MEDIUM HEAT ADD MILK BRING ALMOST TO A BOIL AND ADD PEANUTBUTTER AND MIX TILL BLENDED.

3. ADD BIT SIZE CHICKEN, ONION MIX, AND FISH SAUCE.

4. MIX TILL BLENDED. YOU MAY NEED TO ADD 1/2 CUP OF MILK IF THE MIXTURE IS TO THICK.

5. SPOON MIXTURE ONTO CENTER OF EACH ENDIVE LEAF AND ENJOY.

ENJOY DAN: hallelujah

OVEN FRIED CHICKEN CHANGED TO APRICOT FRIED CHICKEN

APRICOT OVEN FRIED CHICKEN by CHEF DAN serves—2--4


INGREDIENTS:

2 chicken breasts

1 egg white

1 teaspoon prepared horseradish

2 tablespoon apricot preserve

1 teaspoon (FRANKS) red-hot Chile and lime hot sauce

Pinch of S& P

1/2 cup panko ( Japanese bread crumbs)

1/4 teaspoon Hungarian paprika

1/8 teaspoon chipotle Chile pepper

1/4 teaspoon garlic powder

DIRECTIONS:

1. Heat oven to 400 degrees.

2. In a bowl, whisk the egg whites, horseradish, hot sauce, and S & P to taste.

3. In another bowl add the panko, a little S&P, paprika, chipotle Chile pepper, and garlic powder , stir to combine.

4. Completely cove the chicken breast with apricot preserve.

5. Dredge the chicken through the wet mixture, then the dry mixture, coat evenly.

6. Arrange the coated chicken breast on a wire rack, on a cookie sheet with parchment paper, sprayed with cooking spray.

7. Drizzle a little olive oil on each chicken breast. Or use cooking spray.

8. Place on the upper rack of the oven and bake until golden brown and crisp.

9. Bake about 45-50 minutes.

ENJOY DAN: hallelujah

WE LIKE IT SPICY, DO YOU???? LETS KICK IT UP A NOTCH

OVEN FRIED CHICKEN by CHEF DAN serves--2--4


INGREDIENTS:

2 chicken breasts

1 egg white

1 teaspoon prepared horseradish

1 teaspoon honey

1 teaspoon (FRANKS) red-hot Chile and lime hot sauce

Pinch of S &  P

1/2 cup panko ( Japanese bread crumbs)

1/4 teaspoon Hungarian paprika

1/8 teaspoon chipotle Chile pepper

1/4 teaspoon garlic powder

DIRECTIONS:

1. Heat oven to 400 degrees.

2. In a bowl, whisk the egg whites, horseradish, honey, hot sauce, and S & P to taste.

3. In another bowl add the panko, a little S&P, paprika, chipotle Chile pepper, and garlic powder , stir to combine.

4. Dredge the chicken through the wet mixture, then the dry mixture, coat evenly.

5. Arrange the coated chicken breast on a wire rack, on a cookie sheet with parchment paper, sprayed with cooking spray.

6. Drizzle a little olive oil on each chicken breast. Or use cooking spray.

7. Place on the upper rack of the oven and bake until golden brown and crisp.

8. Bake about 45-50 minutes.

ENJOY DAN: hallelujah

FROM MY SISTER FRIEND IN CHURCH POINT LA.

CAJUN SHRIMP CREOLE from MARYLEE my SISTER


A ORIGINAL RECIPE from CURCH POINT, LAOUISIANA

By YVONNE BERGERON

SAUT’E :

1 OINON, THINLY SLICED

1 BELL PEPPER, CUT INTO STRIPS

2 TBLS. GARLIC, MINCED

2 TBLS. OLIVE OIL

ADD:

1. 1 CAN (14.5oz) DICED TOMATOES.( She used RO TEL original brand).

2. 1 CAN(70Z) FIRE ROASTED CHILES. ORTEGA BRAND.

3. 1 CAN(14.5OZ) CREAM OF CELERY SOUP.

ADD:

1. 2 POUNDS SHRIMP (PEELED AND CLEANED).

SERVE OVER COOKED RICE AND GARNISH WITH PARSLEY.

THIS IS SUPER GOOD AND VERY EASY!

ENJOY DAN hallelujah

LETS ENJOY SOME CHICKEN. OH YEA BABE DO IT DAN

By CHEF DAN serves 4


INGREDIENTS:

2 chicken breast, pound éd with a flat part of the skillet till 1 inch thick

4 carrots, cut into 2 –inch pieces, halved

1/4 cup pitted kalamata olives

3 bay leaves

2 tablespoons capers

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon paprika

1 teaspoon each S & P

DIRECTIONS:

1. Heat oven to 425.

2. In a large bowl, toss chicken, carrots, olives, bay leaves, capers, oil, lemon juice, and 1 teaspoon salt & pepper.

3. Arrange on a baking sheet on a single layer and sprinkle the chicken with the paprika.

4. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, about 30-40 minutes.

ENJOY DAN: hallelujah

THIS CURRY DISH USES, FISH SAUCE, CURRY PASTE, AND COCONUT MILK. ENJOY DAN

THAI COCONUT CHICKEN CURRY by CHEF DAN serves4-6


INGREDIENTS:

2 pounds skinless, bone less chicken breast meat- cut into stripes

2 teaspoons green curry paste

1 tablespoon light soy sauce

1 tablespoon all- purpose flour

2 tablespoons olive oil

1 onion, coarsely chopped

1 red bell pepper, cut into stripes

1 teaspoon fresh ginger, finely chopped

3 cloves garlic, chopped

1 tablespoon fish sauce

1 tablespoon light soy sauce

2 tablespoon brown sugar

2 cups coconut milk

1/2 cup chopped fresh cilantro

2 tablespoons lemon juice

DIRECTIONS:

1. Toss chicken in 1 tablespoon soy sauce, then in the flour, coating pieces evenly.

2. Heat the oil in a large skillet over medium-high heat.

3. Place chicken in the skillet, cook and stir until browned, about 5 minutes.

4. Remove chicken.

5. Reduce heat to medium. Heat the curry paste in 1 tablespoon oil, about 1 minute until fragrant.

6. Stir in onions, bell pepper, ginger, and garlic, cook 2-3 minutes.

7. Return chicken to the skillet, stirring to coat with curry mixture.

8. Stir in the coconut milk, fish sauce, 1 tablespoon soy sauce, sugar and lemon juice into the chicken-curry mixture.

9. Simmer over medium heat for 30 minutes until chicken is tender.

10. Serve garnished with cilantro leaves.

ENJOY DAN: hallelujah

MAKE THIS SAVORY CHICKEN DISH WITH THE THAI GREEN CURRY PASTE. ENJOY DAN

THAI COCONUT CHICKEN CURRY by CHEF DAN serves 40


INGREDIENTS.

10 pounds skinless, boneless cooked chicken, cut into 1-inch cubes.

1/4 cup olive oil

3 tablespoons green curry paste

1/2 cup light soy sauce

10 onions, coarsely chopped

6 red bell peppers, cut into strips

3 tablespoons fresh ginger, finely chopped

10 cups coconut milk

1/2 cup fish sauce

1 cup brown sugar

1/2 cup lemon juice

3 cups fresh cilantro

DIRECTIONS:

1. Heat the oil in a large skillet over medium- high heat; heat the curry paste in the oil about 1 minute until fragrant.

2. Stir in the onions, bell peppers, ginger, coconut milk, fish sauce, sugar, lemon juice, and chicken.

3. Bring to a boil and the simmer for about 20 minutes.

4. Sprinkle cilantro over the dish.

ENJOY DAN: hallelujah

ZAM BAM EASY TO PEEL POTATOES YEH BABE

HOW TO EASY PEEL A POTATO. NO NEED FOR PEELER


1. BRING 5 CUPS OF WATER TO A BOIL.

2. HAVE 4 CUPS ICE WATER READY.

3. TAKE SHARP KNIVE AND SCORE EACH POTATO ALL AROUND.

4. ADD POTATOES TO BOILLING WATER AND COOK FOR 15 ABOUT MINUTES

5. TAKE ONE POTATO OUT OF THE BOILING WITH TONGS OFCOURSE, AND PUT IN THE ICE WATER.

6. LET SIT FOR ABOUT 30 SECONDS AND ZAM SKINS OFF.

7. HOW EASY IS THAT AND IT CAN BE DONE ON ANY POTATO.

ENJOY DAN hallelujah

KICKASS WEDDING SOUP FOR THE SOUP[ KITCHEN

MARCIA’S ITALIAN WEDDING SOUP by CHEF DAN


Serves 40 (FOR THE SOUP KITCHEN)

INGREDIENTS:

40 cups chicken broth

5 pounds ground chicken

6 eggs, lightly beaten

2 teaspoons each salt and pepper

1 cup bread crumbs or PANKO Japanese bread crumbs

1/2 cup parmesan cheese

1 tablespoon each of oregano, parsley, and basil

1 onion, minced

5-8 garlic cloves, minced

2 packages frozen spinach

1 lemon juice

4 cups Bow tie pasta

DIRECTIONS:

1. Pre-heat oven to 325 degrees.

2. Blend the ground chicken, S&P, bread crumbs, parmesan, oregano, parsley, basil, onion, and garlic until nicely blended.

3. Form the blended mixture into 3/4-to1 inch balls.

4. Place meatballs onto a baking sheet lined with parchment paper.

5. Bake for about 15 to 20 minutes.

6. Boil broth during baking of the meat balls and add meat after baking.

7. Add pasta then spinach cooking at medium-high heat, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente.

ENJOY DAN: hallelujah

HEY MEN-- NOW YOUR TALKING IT'S-- GRILL TIME ENJOY DAN

MARINATED LONDON BROIL by CHEF DAN serves 4-6


INGREDIENTS:

1 onion, chopped

1/4 cup low-sodium soy sauce

3 tablespoons balsamic vinegar

1 tablespoon sesame oil

3 tablespoons fresh lemon juice

1 teaspoon dried thyme

1 teaspoon dried oregano

6 garlic cloves, minced

1 (2-pound) boneless London broil or flank steak or top round

Salt and pepper to taste

DIRECTIONS:

1. Combine all ingredients in a large zip-top plastic bag.

2. Add 2 pound meat of you choice: trimmed off excess fat.

3. Seal bag , and refrigerate for 4 hours or overnight. Turning every so often.

4. Pre- heat broiler or the grill.

5. Remove steak from bag: discard marinate.

6. Place steak on broiler pan or grill.

7. Sprinkle steak evenly with salt and pepper.

8. Grill or broil 5 minutes on each side or until desired degree of doneness.

9. Let stand 10 minutes before slicing against the grain.

ENJOY DAN: hallelujah

OLYMPIC GOLD YOU BET DAN

OLYMPIC GOLD—CHEESE AND HAM SCALLOPED POTATOES.


By CHEF DAN serves 2-4

INGREDIENTS:

2 Yukon gold potatoes, peeled and thinly sliced, seasoned with S&P and garlic .

1 onion, thinly sliced

6 pieces sharp cheddar cheese, thinly sliced

6 pieces of ham, thinly sliced

2 tablespoons butter

1 can cream of mushroom soup

1/2 cup milk

2 tablespoons Italian seasoning

1/4a teaspoon garlic powder

1/4 cup Panko Japanese style bread crumbs

DIRECTIONS: ( PRE-HEAT OVEN TO 350 DEGREES)

1. In a 2 quart casserole, layer half of the potatoes, half the onion, half the ham and half the cheese.

2. Repeat layers.

3. Mix soup, and milk .

4. Pour over potato mixture.

5. Bake, covered at 350 degrees for 40-45 minutes or until potatoes are tender.

6. Mix Panko, Italian seasoning, and butter,

7. Sprinkle on top of casserole.

8. Bake uncovered for 15 minutes.

9. Let stand 10 minutes.

ENJOY DAN: hallelujah

EASY PENN-COVE MUSSEL RECIPE ENJOY DAN:

WHIDBEY ISLAND PENN-COVE MUSSELS by DAN serves8-10


INGREDIENTS:

2-3 pounds of Peen- Cove mussels

2 cups clam juice

2 tablespoons Old Bay seasoning

1/3 cup chili garlic sauce

2 teaspoons lime zest

2 teaspoons prepared horseradish

DIRECTIONS:

1. In a large heavy sauce pan, heat over medium-high heat the clam juice and next 5 ingredients. Cook 2-3 minutes.

2. Add Penn-Cove mussels and cook for about 5 minutes or until mussels open.

ENJOY DAN:

WHAT'S FOR DINNER TONIGHT????? SHRIMP THAT'S WHAT

BAKED SHRIMP with SUN DRIED TOMATOES & CAPERS. By CHEF DAN: serves 4


INGREDIENTS:

1 tbsp. olive oil

1 onion, crushed

2 cloves garlic, crushed

1/4 cup sun dried tomatoes, julienne cut

2 tbsp. Capers

1/4 cup green olives

1 (14.4 oz) can diced tomatoes

1 (15oz) can garbanzo beans

2 tbsp. dried Italian seasoning

1 lb. frozen shrimp. To thaw place shrimp in large bowl of cold water with plenty of salt, 15 to 20 minutes. Salt bring shrimp back to life. Rinse thoroughly.

4 oz goat cheese of feta cheese

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Heat the oil in and oven proof skillet over medium heat.

3. Add onion and garlic until soft. About 5 minutes.

4. Stir in diced tomatoes, and sun dried tomatoes.

5. Simmer till it thickens. Then add beans, cook for about 10 minutes.

6. Take off heat and stir in Italian seasoning, shrimp, olives, capers salt & pepper and cheese.

7. Place in oven (uncovered) about 20 minutes.

ENJOY DAN: hallelujah

RECIPE FOR THE COUPVILLE MUSSEL CONTEST.

MUSSSELS IN SAFFRON BROTH by DAN serves 8


INGREDIENTS:

3 TO 4 pounds PENN COVE mussels

2 cups onion, chopped

4 cloves garlic, minced

1/2 teaspoon saffron threads, crushed

1 tablespoons MASMAN curry paste

2 (8oz) bottle clam juice

1-1/2 cans coconut milk

DIRECTIONS:

1. In a large sauce pan over medium-high heat, add onion and sauté for about 2 minutes.

2. Add garlic ; sauté’s about 1 minute.

3. Add saffron; sauté about 30 seconds.

4. Stir in curry paste. And enjoy the smells in your kitchen.

5. Add clam juice and coconut milk;

6. Bring to a boil; cook for 1 minute, stirring occasionally.

7. Add mussels to pan.

8. Cover and cook for 3-5 minutes. Or until mussels open.



ENJOY DAN:

YEAH WE GOT THE BARLEY, "SALADS ON" BY DAN-- ENJOY

MEDITERRANEAN BARLEY SALAD FOR “SOUPS ON” by CHEF DAN:


Serves 20

10 Cups water

4 Cups barley

1/4 cup lemon juice or balsamic vinegar

1/3 cup olive oil

1 cup sun- dried tomatoes

6 garlic cloves

1 red onion, finely chopped

1 head cabbage, thinly sliced

2, cups black olives, chopped

4 carrots, shredded

4 cups ham, julienned

Salt and pepper to taste.

DIRECTIONS: (Roast the barley in batches in a dry frying pan until golden brown

1. Bring barley to a boil over medium-high heat.

2. Reduce heat to medium-low, cover and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool.

3. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and lemon juice in a blender until smooth.

4. Combine cabbage, olives, onion, carrots, ham and 2-tbsp. olive oil in a large bowl and toss slightly to combine. Spoon barley over salad and toss again.

5. Add the vinaigrette and toss once more.

6. Cover, and refrigerate until cold. Stir before serving.



ENJOY DAN. hallelujah

CHICKEN CHILI FOR THE SOUP KITDCHEN SOUPS ON BY DAN

“SOUPS ON” CHICKEN CHILI by CHEF DAN. Serves 40


INGREDIENTS:

3 Whole chickens cooked in the oven at 375 degrees for 1 to 1-1/2 hours

25 Cups chicken broth

5 onions, chopped

1 gallon can of diced tomatoes

3 tablespoons ground cinnamon

1/2 cup chili powder

1/4 cup ground cumin

1/4 cup dried oregano

1/4 cup paprika

3 tablespoons ground coriander

1/4 cup unsweetened cocoa

1/2 cup mesa or cornmeal

2 tablespoons hot water

4 pounds pinto beans soak beans overnight. Next day simmer for 2 hours

DIRCTIONS: Take off all the meat from the cooked chicken

1. In a large soup pot heat over medium-high. Add onions and garlic, sauté until onions are translucent, about 5-7 minutes.

2. Add all other ingredients except cornmeal and hot water.

3. Bring to a boil; reduce heat and simmer for 2 hours.

4. Stir together the cornmeal and hot water. Mix well. Stir into chili mixture cover and cook 20 more minutes.



ENJOY DAN: hallelujah

NOTHING BETTER THAN SPLIT PEA SOUP. ENJOY DAN

GREEN SPLIT PEA “DAL” by CHEF DAN: FOR “SOUPS ON”


Serves 40

INGREDIENTS:

22 CUPS CHICKEN BROTH OR JUST WATER

4 CUPS SPLIT PEAS

12 GARLIC CLOVES, CRUSHED

1/4 CUP MUSTARD SEEDS

1/4 CUP GROUND CUMIN, GROUND CORIANDER, AND GROUND TURMERIC. AND A PINCH OF SAFFORN

1/4 CUP CURRY POWDER

1/2 CUP LEMON JUICE

6 BAY LEAVES

DIRECTIONS:

1. HEAT THE STOCK TO A BOIL IN A LARGE SOUP POT. ADD THE SPLIT PEAS AND GARLIC, BAY LEAVES.

2. COVER AND COOK OVER LOW-HEAT UNTIL THE PEAS ARE VERY SOFT. ABOUT 30 TO 40 MINUTES.

3. LIGHTLY TOAST THE MUSTARD SEEDS IN A DRY SKILLET UNTIL THEY START TO POP.

4. ADD THE SEEDS TO THE POT ALONG WITH THE OTHER SPICES AND THE LEMON JUICE, STIRRING TO COMBINE WELL.

5. COOK UNCOVERED FOR ABOUT 15 MINUTES, STIRRING FROM TIME TO TIME. REMOVE BAY LEAVES.



ENLOY DAN: hallelujah

OH YEA BABE IT'S TIME FOR COUSCOUS YOU BET DAN

SAFFRON COUSCOUS WITH PINE NUTS by CHEF DAN:


Serves 4

INGREDIENTS:

1-1/2 CUPS CHICKEN BROTH

1-1/2 CUPS COUSCOUS

1/4 TEASPOON SAFFRIN THREADS, CRUSHED

1/8 TEASPOON SALT

2 TABLESPOONS BUTTER

1/4 CUP PINE NUTS

DIRECTIONS:

1. BRING BROTH, 1 TABLESPOON BUTTER, SAFFRON, AND SALT TO BOIL IN A LARGE SAUCE PAN, STIRRING TO MELT BUTTER.

2. REMOVE FROM HEAT.

3. MIX IN COUCOUS.

4. COVER AND LET STAND UNTIL THE LIQUID IS ABSORBED AND COUCOUS IS TENDER. ABOUT 5 MINUTES

5. FLUFF THE COUSCOUS WITH A FORK.

6. MIX IN 1 TABLESPOON BUTTER AND PINE NUTS.



ENJOY DAN: hallelujah

OYAHBABE I WON THIS CONTEST TWICE THE ONLY PERSON IN 20 YEARS TO DO SO DAN"

SWEET-SOUR THAI MUSSELS


WINNER OF PENN COVE 2005 MUSSEL FESTIVAL RECIPE CONTEST. RAN IN SEATTLE P.I. NEWSPAPER.

2 tbs. garlic

2 tbs. ginger

1 Thai pepper sliced

1 can coconut milk

3/4cup sweet-sour sauce ( recipe follows)

1 ½ pounds mussels



In a dry 2-quort pot fry sliced Thai peppers until seeds pop.

Add garlic and ginger for about 2 minutes.

Add sweet-sour sauce and blend, add coconut milk.

Bring to a boil and add mussels, cook till mussels open.



SWEET-SOUR CHILE SAUCE

In a quart pan mix 1 cup rice vinegar, 2/3 cup sugar, 1 tbs. minced garlic, 2 tbs hot Chile flacks, 2 tbs fish sauce. Stir occasionally over high until mixture is reduced to ¾ cup. About 12 minutes.

ENJOY DAN:

SOUPS ON AT HE SOUP KITCHEN ENJOY DAN:

ENJOY DAN: hallelujah


HAM AND CABBAGE SOUP WITH BARLEY by CHEF DAN

Serves 40 at the soup kitchen

INGREDIENTS:

6 ONIONS, CHOPPED

14 STALKS CELERY, CHOPPED

25 CARROTS, CHOPPED

12 CLOVES GARLIC, MINCED

3 HEADS CABBAGE, SHREDDED

4 GREEN PEPPERS, DICED

4 CUPS BARLEY, TOASTED IN DRY FRY PAN

15 CUPS DICED HAM

2 GALLONS CHICKEN BROTH

1/4 CUP DRIED OREGANO

1/4 CUP CUMIN

1/4 CUP DRIED PARSLEY

DIRECTIONS:

1. PLACE THE CHICKEN BROTH, ONIONS, CELERY, CARROTS, GARLIC, CABBAGE, GREEN PEPPERS, BARLEY, HAM, OREGANO, CUMIN,AND PARSLEY IN A LARGE SOUP POT OVER HIGH- HEAT.

2. BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR ABOUT 2 HOURS.

3. PUT A DOLLOP OF SOUR CREAM ON TOP EACH BOWL OF SOUP.

ENJOY DAN: hallelujah

CAST IRON KETTLE CAKE FOR THE SOUP KITCHEN

FRUIT COBLER IN A DUTCH OVEN by CHEF DAN


serves 10



INGREDIENTS:

1 (20oz) BOTTLE OF DR PEPPER OR 7 UP

2 (220z) CANS PIE FILLING OF YOUR CHOISE, (MIX OR MATCH-2

APPLE AND 1 CHERRY,PEACH OR PINEAPPLE.

2 YELLOW CAKE MIXES

1 STICK OF BUTTER

DIRECTIONS: PREHEAT OVEN TO 325 DEGREES

1. OPEN THE DR. PEPPER OR 7 UP AHEAD OF TIME SO THE

CABONATION CAN FIZZ OUT.

2. 2 TABLESPOONS OIL, POUR INTO DUTCH OVEN AND USING A

PAPPER TOWEL WIPE THE INSIDES OF THE POT. LEAVE ANY

LEFT OVER OIL IN THE POT.

3. OPEN THE CANS OF PIE FILLING AND POUR INTO THE POT.

4. POUR BOTH BOXES OF THE CAKE MIX ON TOP OF THE PIE

FILLINGS, AND 112THE DR PEPPER OR 7UP. DRINK THE REST.

5. MAKE PATTIES OUT OF THE BUTTER AND DOT AROUND THE

TOP OF THE CAKE MIX.

6. COVER AND BAKE AT 325 DEGREES FOR 35-45 MINUTES, UNTIL

BUBBL Y AND LIGHTL Y BROWNED ON THE TOP.



ENJOY DAN: hallelujah

CAST IRON KETTLE CAKE FOR THE SOUP KITCHEN

FRUIT COBBLER IN A DUTCH OVEN by CHEF DAN


serves 10



INGREDIENTS:

1 (20oz) BOTTLE OF DR PEPPER OR 7 UP

2 (20z) CANS PIE FILLING OF YOUR CHOISE, (MIX OR MATCH
1 APPLE AND 1 CHERRY, PEACH OR PINEAPPLE.)

1 YELLOW CAKE MIX

1/2 STICK OF BUTTER

DIRECTIONS: PREHEAT OVEN TO 325 DEGREES

1. OPEN THE DR. PEPPER OR 7 UP AHEAD OF TIME SO THE

CABONATION CAN FIZZ OUT.

2. 2 TABLESPOONS OIL, POUR INTO DUTCH OVEN AND USING A

PAPPER TOWEL WIPE THE INSIDES OF THE POT. LEAVE ANY

LEFT OVER OIL IN THE POT.

3. OPEN THE CANS OF PIE FILLING AND POUR INTO THE POT.

4. POUR THE OF CAKE MIX ON TOP OF THE PIE

FILLINGS, AND 1/2 THE DR PEPPER OR 7UP. DRINK THE REST.

5. MAKE PATTIES OUT OF THE BUTTER AND DOT AROUND THE

TOP OF THE CAKE MIX.

6. COVER AND BAKE AT 325 DEGREES FOR 35-45 MINUTES, UNTIL

BUBBLY AND LIGHTLY BROWNED ON THE TOP.



ENJOY DAN: hallelujah

OH, SO DELICIOUS

SABRINA’S WHITE CHOCOLATE LEMON TART>>>>>> by CHEF DAN


INGREDIENTS:

3 EGGS

1 CUP HEAVY CREAM

2 JUICE FROM 2 PRESERVED LEMON OR JUICE FROM 2 REGULAR LEMONS

4 OUNCES WHITE CHOCKLATE, CUT INTO 1/2”PIECES

A 9” BAKED PIE OR TART SHEEL

DIRECTIONS:

1. BEAT THE EGGS TILL BLENDED. STIR 1N LEMON JUICE. HEAT IN A DOUBLE BOILER, STIRRING CONTINUOUSLY WITH A WIRE WISK UNTIL MIXTURE THICKENS, ABOUT 5 MINUTES. OR UNTIL MIXTURE REACHES 170” OT BETTER.

2. REMOVE FROM HEAT AND STIR IN WHITE CHOCOLATE UNTIL MELTED AND COMPLETELY INCORPORATED.

3. PRE-HEAT OVEN TO 400. IN A MARIE CALLENDERS 9” PIE CRUST, BAKE 12 TO 15 MINUTES UNTIL GOLDERN BROWN.

4. POUR IN CREAM MIXTURE INTO PIE CRUST AND REFRIGERATE TO FIRM.

SERVE WITH A DAB OF CANNED WHIPPED LIGHT CREAM. ABOUT THE “SOUP KITCHEN”



ENJOY DAN: hallelujah

VALENTINES DINNER FOR BERDENE by chef DAN

BROILED PROSCITTO WRAPPED ASPARAGUS WITH BALSAMIC VINEGAR by CHEF DAN: serves4


INGREDIENTS:

14 asparagus spears, tough ends removed

14 slices of prosciutto

1 tablespoon olive oil

REDUCED BALSAMIC VINEGAR AND PARMESAN

1/2 cup balsamic vinegar

2 tablespoons olive oil

1/4 cup shaved parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Using cooking spray coat a baking dish large enough to hold the asparagus.

2. Wrap each asparagus spear in one slice of prosciutto and place in baking dish. Coat with a little oil.

3. Broil, shaking halfway through to turn spears. About 6-8 minutes.

4. In a skillet bring vinegar to boil over medium-high heat. Reduce to medium and simmer slowly until the vinegar is syrupy and reduced 1/4 cup.

5. Arrange the broiled asparagus on a serving platter. Drizzle the balsamic glaze over the asparagus.

6. Sprinkle with the parmesan and serve immediately.

ENJOY DAN: hallelujah

GLEEN'S (MY DAD'S) CHIKEN WINGS

GLENN’S( my dad’s) CHICKEN WINGS serves 20


INGREDIENTS:

10 POUNDS CHICKEN WINGS

2 CUPS PINEAPPLE JUICE

2 CUPS SOY SAUCE

6 GARLIC CLOVES, CRUSHED

DIRECTIONS:

1. IN A LARGE PLASTIC BAG COMBINE ALL INGREDIENTS.

2. PUT IN REFRIGERATE OVERNIGHT.

3. PREHEAT OVEN TO 350 DEGREES.

4. PLACE CHICKEN WINGS IN A OVEN PROOF CONTAINER.

5. COOK FOR ABOUT 1 HOUR BASTING AS YOU GO ALONG.

6. COOK FOR ABOUT 1 HOUR. ENJOY

Four Generation Sausage Gravy

FOUR GENERATION OF SAUSAGE GRAVY, FROM MY DAD GLENN TO MY GRADSON JERMERY. TWO VERSIONS DAD’ S AND MINE. DAN .


Serves 10

DAD’S:

5 POUNDS JIMMY DEAN SAUSAGE

1 CUP FLOUR MORE OR LESS

2 QUARTS OF WHOLE MILK OR MAYBE A LITTLE MORE

DIRECTIONS:

1. IN A BIG WOK OR DEEP SKILLET, COOK OVER MEDIUM-HIGH HEAT BREAKING UP SAUSAGE INTO SMALL PIECES. COOK UNTIL NICE AND BROWN.

2. SLOWLY ADD FLOUR AND STIRRING AS YOU ADD. ADD ING UNTIL YOU HAVE USED ALL THE FLOUR AND THE SAUSAGE IS WEEL COATED. THE GREASE HELPS BROWN THE SAUSAGE

3. SLOWLY ADD THE MILK AND STIR CONSTANTLY AS YOU ADD THE MILK. POUR IN ENOUGH MILK TO COVER BYABOUT 1/2 INCH.

4. SIMMER FOR 20 MINUTES OR UNTIL THE GRAVY THICKENS.

5. SERVER OVER FRESH MADE BISCUITS OR TOAST.

DAN’ LOW FAT SAUSAGE GRAVY.

5 POUNDS TURKEY OF CHICKEN GROUND SAUSAGE. PAYLESS FOODS MAKE THEIR OWN. CAN USE SPICY CHICKEN SAUSAGE FORM PLAYLESS. THERE IS NO GREASE TO SKIM OFF

1 CUP OF FLOUR MORE OR LESS

2 QUARTS SKIM MILK OR MORE

DIRECTIONS:

THE SAME AS DAD’S RECIPE

ARMENIAN LENTIL SOUP REVISION

I ADD  1 EGGLPNT, PEELED AND CUBED
1 TABLESPOON CAYENNE
I ADDED THE EGGPLANT OT THE SAUT'E ONION ECT
I ADDED THE CAYENNE TO THE SPICES.    ENJOY DAN

VALENTINES DINNER FOR BERDENE by chef DAN

             BEEF TENDERLOIN AND CHOCOLATE serve 2
  INGREDIENTS:
2 (5OZ) BEEF TENDERLION FILETS
1 TBSP. OLIVE OIL
COURSE SEA SALT TO TASTE
1/4 TSP. FRESH GROUND BLACK PEPPER
1 SHALLOT, MINCED
1/4 CUP PORT WINE
1/4 CUP BEEF BROTH
1 TBSP. BALSAMIC VINGAR
1/2 SQUARE BITTERSWEET CHOCOLATE, CHOPPED
1 TSP. FRESH ROSEMARY
1 SPRING THYME
DIRECTIONS:
1. SEASON THE MEAT WITH SALT AND PEPPER.
2. IN A LARGE SKILLET, HEAT THE OIL OVER MEDUIM-HIGH HEAT. HEAT UNTIL GOOD AND HOT, THEN ADD THE MEAT AND SEAR UNTIL WELL BROWNED ON ALL SIDES. COOK ABOUT 4 MINUTES ON EACH SIDE. REMOVE FROM THE SKILLET AND KEEP WARM.
3. STIR IN THE MINCED SHALLOT, AND COOK 1 MINUTE. POUR IN THE PORT, AND BALSAMIC VINGAR.
4. SIMMER UNTIL THE PORT REDUCES TO HALF, 2-3 MINUTES.
5 ADD THE BEEF STOCK AND ROSEMARY AND THYME.
6. RETURN TO SIMMER AND WHISK IN THE CHOCOLATE UNTIL IT MELTS AND SLIGHTLY THICKENS THE SAUCE.
7. POUR OVER THE STEAKS.
                      ENJOY DAN:                                    hallelujah

VOSAPOV ADOUR ARMENIAN LENTIL SOUP WITH APRICOTS by chef DAN

serves 40
INGREDIENTS:
6 ONIONS, CHOPPED
13 GARLIC CLOVES, MINCED
10 CUPS LENTIL
3 CUPS DRIED APRICOTS, CHOPPED
33 CUPS CHICKEN BROTH
1 LARGE CAN DICED TOMATOES
2 TBSP. GROUND CUMIN
2 TBSP. GROUND THYME
2 TBSP. CINNAMON
2 TBSP. ALLSPICE
2 TBSP. PAPRIKA
3/4 CUP LEMON JUICE
DIRECTIONS:
1. COOK LENTILS IN A LARGE SOUP POT.
2. RINCE LENTILS AND BRING TO A BOIL IN THE STOCK.
3. REDUCE HEAT AND SIMMER, ABOUT 20 MINUTES.
4. ADD CHOPPED APRICOTS AND SIMMER ANOUTH 20 MINUTES.
5. SAUT'E IN A SKILLET THE ONIONS, AND GARLIC IN A BIT OF WATER OR STOCK UNTIL TRANSLUCENT.
6. ADD CUMIN,CINNAMON, AND ALLSPICE.
7. COOK FOR ABOUT 6-8 MINUTES.
8. ADD ONION MIXTURE TO STOCK POT OF LENTILS, AND ADD TOMATOES, AND LEMON JUICE.
9. SIMMER FOR ABOUT 30 MINUTES.
        ENJOY DAN:                                hallelujah

FISH OR MEAT SAUT'E WITH THYME GARLIC SAUCE by chef DAN

SERVES 2
INGREDIENTS:
2 FISH STEAKS, SALMON, HALIBUT, OR ANY MEAT STEAK
1 TABLESPOON OLIVE OIL
1 GARLIC CLOVE, THINLY SLICED
SALT AND PEPPER
ZEST FROM ONE ORANGE
DIPPING SAUCE TO FOLLOW
DIRECTIONS:
1. HEAT THE OIL IN A KILLET OVER MEDIUM-HIGH HEAT. SEASON BOTH SIDES OF THE STEAKS WITH SALT AND PEPPER.
2. SEAR EACH SIDE FOR ABOUT 1 MINUTE.
3. SPRINKLE THE GARLIC AND ORANGE ZEST AROUND THE FISH.
4. TURN HEAT TO MEDIUM-LOW, COVER AND COOK FOR 5-6 MINUTES. TURNING THE STEAKS ONCE MIDWAY THROUGH.
5. REMOVE TO PLATES AND SCRAPE THE PAN JUICES OVER THE STEAKS AND SET OUT THE DIPPING SAUCE.
DIPPING SAUCE:
1. 2 TEASPOONS, EITHER FRESH THYME BASIL, ROSEMARSY OR OREGANO. YOUR CHOISE.
2. 1 GARLIC, CRUSHED.
3. 1/4 CUP OLIVE OIL.
4. ZEST OF 1/2 AN ORANGE.
5. SALT AND PEPPER TO TASTE.
6. IN A SKILLET HEAT MIXTURE UNTIL NICE AND HOT A COUPLE OF MINUTES. AND THIS IS YOUR DIPPING SAUCE. CAN BE USED FOR SEVERAL TYPES OF FOOD, BAKED POTATO, POPCORN, FRESH VEGTABLES, ECT.
                ENJOY DAN:                                  hallelujah

CHICKEN WITH MARINARA SAUCE AND PENNE by CHEF DAN

WHATS FOR DINNER TONIGHT.  serves 4 
INGREDIENTS:
4 boneless chicken breasts. pounded with a hammer till 1/4 inch thick
1 tablespoon olive oil
1 cup dried shiitake mushrooms. soaked in hot water for 30 minutes, and cut into 1/2 inch pieces
2 cups organic marinara sauce from trader Joe's.
1 pound penne or small shell pasta
4 slices fresh mozzarella
2 tablespoons fresh basil, sliced
DIRECTIONS:
1. Season chicken with sasst and pepper.
2. Heat oil in a skillet and brown chicken, over medium-high heat.
3 Add marinara sauce and mushrooms and lower heat to simmer.
4. Cook aboutd 5-7 minutes or until chicken is thosroughly cooked.
5. Top chicken with the cheese; let stand till cheese is melted.
6. Cook penne as per cooking directions.
7. serve penne, with chicken and marinara sauce on top. add more sauce if needed.
           ENJOY DAN:                                    hallelujah

IRISH STEW by CHEF DAN serves 40

INGREDIENTS:
8 pounds beef stew meat, cut into 2 inch cubes
10 potatoes, chopped
1 (32oz) can stewed tomatoes
8 garlic cloves, minced
6 onion, chopped
40 cups beef broth
1 tablespoon each of salt and pepper
DIRECTIONS"
1. In a large soup pot, combine meat and beef broth.
2. Add potatoes, tomatoes, garlic, and onions: reduce heat to medium-low.
4. Simmer for about 3 hours, or until the meat is tender.
5. Stir in salt and pepper.

                                      ENJOY DAN:                       hallelujah

CROCKPOT THAI CHICKEN WINGS by CHEF DAN serves 24

BERDENE'S GARDEN CLUB IS HAVING A THAI DINNER HERE IN MARCH. I AM JUST GETTING RECIPES TOGETHER.
INGREDIENTS:
30 chicken wings (about 3 pounds)
1/4 cup peanut buttter
2 tablespoons lime juice
1/4 cup honey
2 cups pace salsa
2 tablespoons fresh grated ginger
2 tablespoons soy sauce
1/4 cup hoisin sauce
DIRECTIONS:
1. Place the wings in the slow cooker. Combine in a bowl the next 7 ingredients after chicken wings.
2. Mix throughly and pour over the top of the chicken wings.
3. Cover and cook on low for 5-6 hours. on high-heat for 2 1/2-3 hours.
          ENJOY DAN:                                 hallelujah

RECIPE FOR HAPPINESS by DAN

1.  2 HEAPING CUPS OF PATIENCE.
2.  1 HEART FULL OF LOVE.
3.  2 HANDFULLS OF GENEROSITY.
4.  1 HEAD FULL OF UNDERSTANDING.
5.  A DASH OF LAUGHTER.
6.  SPRINKLED GENEROUSLY WITH KINDNESS, AND PLENTY OF FAITH AND MIXED WELL.
7.  SPREAD OVER A PERIOD OF A LIFETIME AND SERVED TO EVERYONE YOU MEET.
                                   ENJOY DAN:                               hallelujah

SKILLET-COOKED CATFISH by CHEF DAN serves 2

INGREDIENTS:
2 tablespoons all-purpose flour
2 tablespoons corm meal
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground red pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 catfish fillets (6oz size)
2 tablespoons butter
2 lemon wedges
DIRECTIONS:
1. In a large resealable bag, combine the first 11 ingredients.
2. Add catfish, one at a time, and shake to coat.
3. Place a cast-iron skillet over medium-high heat. melt butter in the skillet; add catfish.
4. Cook about 5 minutes on each side or until fish flakes easily with a fork.
5. Serve with lemon wedges.       And of course jasmin rice.

                                   ENJOY DAN:                        hallelujah

NORTH CAROLINA HILLBILY APPLE SONKER by DAN

Sonker is an appalachian term for a deep-dish fruit pie. better known as COBBLER.
Serves 8
8 apples, peeled, corded and sliced
2 tablespoons butter
2 1/2 cups sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1 cup whipping cream
1 teaspoon vanilla
dough for North Carolina hillbilly apple sonker**** rcipe to follow
DIRECTIONS:
1. Preheat oven to 350 degrees, grease a 10-inch cast iron skillet with butter.
2. Place the apples, 2 cups of the sugar, flour, and cinnamon in a large mixing bowl. toss lightly to coat the apples with the sugar mixture.
3. Put the apples into the preheated skillet and top with the dough for North Carolina hillbilly apple sonker. using a paring knive, cut 1-inch steam holes in the top of the pastry for ventilation.
4. Bake the sonker for 1 hour or until crust is golden brown. remove from oven.
5 Place the whipping cream, 1/2 cup sugar, and vanilla in a bowl of an electric mixer. beat on high until it forms a peak.  AND SERVE.
DOUGH:    yields 3 crusts. freeze 2 for later use.
1 egg
 2 teaspoons all-purpose flour
1 teaspoon salt
1/2 cup butter
DIRECTIONS:
1. Beat the egg, 3/4 cup tap water, and vinegar together in a bowl.
2. Sift togerher the flour and salt in large mixing bowl.
3. Using your hands, crumble the butter into the flour mixture, blending thoroughly until mixture resembles the texture of corn meal. pour in the water mixture until the dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth.
5. divide into 3 equal portions and roll each crust into a circle until 1/4-inch thick.
                  
                                        ENLOY DAN:                   hallelujah

AFRICAN PEANUT SOUP by CHEF DAN serves 40

INGREDIENTS:
1/4  CUP OLIVE OIL
5 ONIONS, DICED
5 STALKS CELERY, CHOPPED
5 RED BELL PEPPERS, DICED
10 CLOVES GARLIC, MINCED
5 (14.5OZ) CANS DICED TOMATOES
32 CUPS CHICKEN STOCK
5 CUPS BROWN RICE
5 CUPS FINELY CHOPPED COOKED CHICKEN
5 CUPS CREAMY PEANUT BUTTER
2 TEASPOONS CHILI POWDER

DIRECTIONS:
1. HEAT OIL IN A LARGE SOUP POT OVER MEDIUM HEAT.
2. ADD THE ONION, CELERY, AND RED PEPPER. STIRRING OFTEN.
3. STIR IN GARLIC AND CHILE POWDER, SAUT'E ABOUT 3 MINUTES.
4. STIR IN THE STOCK, TOMATOES, AND RICE.
5. REDUCE HEAT TO GENTLE SIMMER, ABOUT 45 MINUTES OR UNTIL RICE IS TENDER.
6. ADD COOKED CHICKEN, PEANUT BUTTER, AND STIR UNTIL WELL BLENDED.
7. ADD MORE CHICKEN BROTH AS NEEDED.
                               ENJOY DAN:                         hallelujah

FRENCH MARTINI

2 CUPS FRESH  PINEAPPLE JUICE
2 1/2 CUPS VODKA
1/4 CUP VERMOUTH
2 TEASPOONS RASPBERRY LIQUER

COMBINE THE INGREDIENTS IN A COCKTAIL SHAKER. FILL A MARTINI GLASS WITH ICE AND POUR THE COCKTAIL OVER THE ICE.

 ENJOY DAN

SOUP DE LENTILLES AUX TOMATOES by CHEF DAN serves 6

INGREDIENTS:
3 TBSP. OLIVE OIL
2 ONIONS, CHOPPED
4 CARROTS, SLICED INTO ROUNDS
2 STALKS CELERY, CHOPPED
6 CUPS CHICKEN BROTH
1 POUND GREEN LENTILS
1 (14.5OZ) CAN DICED TOMATOES
1 TBSP. DRIED THYME
1 TBSP. DRIED PARSLEY
2 TBSP. (UNDILTERED) APPLE CIDER VINEGAR
SALT & PEPPER TO TASTE

DIRECTIONS:
1. IN A HEAVY SOUP POT, HEAT THE OLIVE OIL OVER MEDIUM HEAT.
2. ADD ONION, CARROTS, CELERY, AND GARLIC, STIRRING OCCASIONALLY FOR ABOUT 15 MINUTES. OR UNTIL NICE AND BROWN.
3. ADD STOCK, LENTILS, TOMATOES, AND SPICES.
4. BRING TO A BOIL, THEN SIMMER FOR ABOUT 35 MINUTES OR UNTIL LENTILS ARE TENDER.
5. TOWARDS THE END OF COOKING STIR IN THE VINEGAR AND S & P.
                                         ENJOY DAN:                          hallelujah

TANYA'S BABA GHANOUSH by TANYA

INGREDIENTS:
2 EGGPLANTS
DIRECTIONS:
1. HEAT OVEN TO 450 DEGREES.
2. PLACE EGGPLANTS (ABOUT 2 POUNDS) ON A BAKING SHEET.
3. PRICK THE EGGPLANTS (IF YOU DON'T THEY WILL EXPLODE) AND PUT IN THE OVEN FOR ABOUT 40 MINUTES.
4. LET THE EGGPLANTS COOL AND THEN REMOVE THE STEM AND SOME OF THE PEEL. (I LEAVE MOST OF THE PEEL ON).
5. PUT THE EGGPLANT AND 3 TBSP. LEMON JUICE, 2 GARLIC CLOVES, 1-2 TBSP. OLIVE OIL, AND 1 TSP. SALT IN THE FOOD PROCESSOR. DON'T OVER PROCESS.
6. YOU CAN ADD TAHINI IF YOU HAVE IT. (2-3 TBSP.)
7. TASTE AND ADD MORE LEMON JUICE OR SALT IF NEEDED.
8. SERVE WITH PITA POINTS.
                                         ENJOY TANYA.

EGGPLANT PARMIGIANA by CHEF DAN

INGREDIENTS:           serves 4
1/4 cup lowfat milk
2 egg whites
1/2 cup panko(japanese breadcrumbs)
1 tablesoon italian seasoning
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1 large eggplant, peeled and cut crosswise into 1/2 inch slices
1 (24oz) jar Newman's own tomato and basil sauce
1 cup shredded part-skim mozzarella cheese
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Combine milk and egg whites in a bowl, stirring with a whisk.
3. Combine panko and next 5 ingredients into a shallow dish.
4. Dip eggplantd slices into egg mixture; dredge into panko mixture.
5. Arrange slices on a baking sheet coated with cooking spray.
6. Bake at 450 degrees for 15 minutes. turn slices over and drizzel with olive oil. bake and additional 15 minutes.
7. Decrease temperature to 375 degrees.
8.Spoon 1/2 cup sauce into a 11x7-inch baking dsish. layer half the eggplant slices over sauce. sprinkle 1/2 cup mozzarella cheese over sauce.
9. Repeat layering one time with remaining eggplant, saauce and cheese.
10. bake at 375 degres for 20 minutes or until lightly browned and bubbly.
                     ENJOY DAN:                            hallelujah