TUESDAY'S RECIPES

----------------------------------------------------------

ONE DISH RECIPE

____________________________________________________

One box of macaroni and cheese or Ramen Noodles

One pot with lid

Cook macaroni or ramen noodles according to package instructions.

Serve on inverted pot lid using the pot handle to hold it level.

Save leftovers by covering the pot with the lid and refrigerate.

(This cooking techique can also be used with any canned pastas as well. I do NOT recommend this technique for soup.)

ENJOY!!

----------------------------------------------------------------------------

Something I just recently found out how to make: Guava cups with cream cheese!

For those who hate or love guavas, this is great. Personally I don't like guavas. My dad LOVES them. And we both love this recipe, so it's great for everyone.

1. Take any size guavas, (though the bigger ones are better) and peel them. Then cut them in half, and use a spoon to scrape out the mushy inside part with the seeds. Make sure to get all the seeds out. (using your fingernail works really well to get them all) You'll be left with a little "cup." You can make as many as you would like. Rinse these under cool water.

2. Mix half-and-half hot water and sugar in another bowl (I usually use 2 cups water/2 cups sugar, that's for cooking about 5 guavas or 10 cups) and sugar and stir until the sugar is dissolved. Place the cups upright in a stir-fry type pan on the stove, and pour the sugar water over them till they're just covered. I like to add a few dashes of cinnamon at this point, but that's optional.

3. Heat the water to a simmer and allow the cups to simmer till they are soft, but NOT mushy. A way I tell when they're done is to press then against the side of the pan with a spoon. If they bend fairly easily, it means they're done. Be careful, very thin cups will get done quickly.

4. When each is done, spoon it out and set it in a bowl or plate. When all are done, put them in the fridge (uncovered) to chill. They're best when they're very chilled, so wait about three hours if you can before serving.

5. When ready to serve, take them out and use a spoon or melon-baller to scoop cream cheese into the cups. And then eat! Very simple, great party snack, and it's even healthy!

-Chey in FL

------------------------------------------------------------------

Hi Odd Todd,

Here is a yummy mushroom recipe.

Maybe people could start sending in their holiday recipes to get us in the mood.

Rachel

Parmesan Proscuitto Mushrooms

Ingredients:

50 Whole button mushrooms, large, stems removed and finely chopped

¼ lb Proscuitto, finely minced

¼ lb ham, French or smoked, finely chopped

1 medium white onion, finely diced

Parmesan cheese

Breadcrumbs

1 large egg

Dried parsley

White pepper and Salt

Olive oil

Pre heat oven to 350

In a large sauté pan heat olive oil
When oil is ready, add chopped stems, onion, ham and Proscuitto
Sauté together until soft and onions are translucent
In a large mixing bowl combine the cooked stem mixture, egg, 1 cup of Parmesan cheese, spices and herb, and bread crumbs. Ad bread crumbs until mixture holds together in a ball. You want this on the moist side, not dry and crumbly.
Space out mushroom caps on a baking sheet, and stuff finished stem mixture into them, creating a domed top. NOTE: If you have extra filling, it makes an awesome omlette.
Drizzle caps with olive oil and dust with Parmesan cheese
Bake until mushrooms are golden brown and sizzling.
Serve piping hot and ENJOY!

Final note: These may be made a day in advance, and baked as your guests are arriving.

-------------------------------------------------------------------------------------------------------------

Very moist and yummy chocolate dessert – I used to make this in the dorm during finals when we needed a sugar rush…

Triple Fudge Cake

1 box Duncan Hines chocolate cake mix

1 large (six-serving) box of chocolate pudding (stovetop, not instant)

Milk

1 12 oz. bag of chocolate chips

Oven 350F

Grease and flour a 13x9x2 sheet cake pan and set aside. Cook pudding according to package directions. Stir cooked pudding into dry cake mix. Spread mixture in pan and sprinkle chocolate chips all over the top. Bake for approximately 30 minutes or until toothpick inserted in cake comes out clean. Let cool to room temperature, then refrigerate. Serve cold.

Brenda, Rhode Island

----------------------------------------------------------------------------