Pam Cooking

2 TBl olive oil/basil/onion/water Add chicken and cook until chicken is almost done Add can of coconut milk Add brown sugar (1/8-1/4 c)/ curry (1/8 cup) to taste Add cinnamon, lemon juice and vegetables

1) Mix 1  Cake  mix(reserve 2 cups) 2 eggs 1 stick butter. Press into greased  cake  pan. 2) Mix 3 cups  pumpkin 4 eggs 1 1/2 c. sugar 2 cups milk 2 tsp cinnamon 1 tsp salt 1/2 tsp cloves 1 tsp ginger Pour over  cake  mix 3) Mix 2 cups reseve  cake  mix 1 stick butter Sprinkle over  pumpkin . Bake 60 minutes at 400F

8 shitake mushrooms 1tsp cornstarch 2 tsp dry sherry 2 tsp water salt and pepper 1 1/2 lb. ground chicken 5 T. oil 1 tsp ginger 2 cloves 2 green onions 2 dried chilies(opt) 1 8oz. can bamboo shoots 1 8oz. can water chestnuts 1 pkg. cellophane chinese rice noodles iceberg lettuce Cooking Sauce: 1 T. Hoisin 1 T. soy 1 T. dry sherry 2 T. oyster 2 T. water 1 tsp sesame seeds 1 tsp. sugar 1 tsp corn starch Marinade: 1 tsp. cornstarch 1 tsp. soy 2 tsp sherry 2 tsp water 1 tsp oil Cover mushrooms with boiling water. Let stand 30. drain, discard stems.  mix cooking sauce.  Mix marinade and let chicken marinate 15 minutes.  Heat wok, add 3 T. oil, then chicken.  Stir-fry 3-4 min. Set aside. Add 2 T. oil to pan.  Add ginger, onions, chilies, garlic, stir-fry 1 minutes. Add mushrooms, bamboo shoots, water chestnuts, stir-fry 2 min. Return chicken to pan.  Add cooking sauce.  Cook till thickened.  Break cellophane noodles...

Amy's Salsa best salsa ever, from Nuskin days 15 Lg blanched tomotoes 2 chopped onions 3 chopped bell peppers 2-6 (I do 4) jalapenos 1/4 t garlic powder 1/4 C sugar 1/3 C vinegar 1 1/2 T salt 1/2 t oregano 2T cumin 1 T taco seasoning Add all to large pot, bring to a boil for 15-20 min.  put in canning jars, process for 30-40 min. 

From Shannon Hyer via Shelley 1 lb. ground Italian Sausage 2 C. chopped onion 1 C. diced carrot 2 C. sliced button mushrooms (I leave these out because I HATE mushrooms) 2 T. garlic, minced 4 C. Chicken or beef broth 1 can Italian stewed tomatoes (14 1/2 oz) 1 C. mafalda or campenella pasta (I used another nice looking pasta) 2 C. fresh spinach, chopped (1 can great Northern beans) (2 small zucchini, cubed) serve or garnish with...provolone or mozzarella cheese, parmesan cheese or thinly sliced basil brown sausage over medium heat add onion and carrot, saute 3 minutes add mushrooms and garlic, saute 3 minutes add broth and tomatoes...bring to a boil add pasta and simmer till al dente add spinach and cook 1 minutes or until wilted...enjoy...It's fast and easy and yummy!

back to my Nuskin years.... 1 cube butter 1 cup sugar 1 cup buttermilk 1 Tbsp. vanilla 1 Tbsp. corn syrup 1/2 tsp. baking soda Bring first five ingredients to a boil. Add in baking soda. Boil for 10 seconds then remove from heat immediately to avoid boil over. Serve over French toast, pancakes, crepes or any other yummy breakfast item.

Soft Whole Wheat Dinner Rolls , from The Bread Lover's Bread Machine Cookbook I got the recipes via http://barefootinthekitchen.blogspot.com 2/3 cup milk 1/2 cup sour cream 1/4 cup honey 2 large eggs 4 tablespoons butter, cut into small pieces 3 cups all-purpose flour 1 cup whole wheat flour (I use white whole wheat) 1/2 cup toasted wheat germ 1 1/2 teaspoons salt 2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast 1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press start. 2. Grease a 9x13 inch pan. When the cycle is finished, remove dough from the machine. Turn it out onto a lightly floured surface. Divide dough in half, then roll each half into a 2 to 3 inch cylinder. With a metal dough scraper or a chef's knife, cut the cylinder into 8 equal portions. (8 equal portions makes a very generous sized roll. Sometimes I divide each cylinder into 12 portions instead.) Repeat with the sec...