I love to serve this Molasses Tossed Potatoes around the holidays.   Total time to cook: 50 minutes Serves: 6 Category: Side dish, potatoes
	Ingredients: Nonstick cooking spray 2-1/2 small Yukon Gold potatoes 2 tablespoons cooking oil 2 tablespoons molasses 2 tablespoons balsamic vinegar 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/2 cup walnut pieces Fresh chive (optional)
	Step Wise Instructions: Preheat oven to 450 degree F. Coat a 13×9x2-inch baking pan with nonstick cooking spray. Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan. In a small bowl combine oil, molasses, vinegar, thyme, and salt. Drizzle mixture over potatoes. Toss gently to coat. Bake potatoes, uncovered, for 20 minutes. Add nuts; stir to mix. Bake 15 to 20 minutes more or until potatoes are tender, stirring once. Transfer to a serving bowl. Garnish with fresh chive. Makes 8 side-dish servings. Molasses-Tossed Potatoes
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		Easy and delicious Total time to cook: 2 hours Serves: 6 Category: pancake
	Ingredients: pancakes ¾ cup whole ragi / nachni (red millet) /li> ¼ cup rice flour (chawal ka atta) Salt to taste
	vegetable stuffing: ¼ cup sliced spring onion whites ¼ cup chopped spring onion greens ½ cup shredded cabbage ½ cup bean sprouts ½ cup grated carrots ½ tsp sugar 1 tsp finely chopped garlic ½ tsp dry red chilli flakes 2 tsp chopped coriander 1 tsp oil Salt to taste 1 tsp oil for cooking
	Step Wise Instructions: Soak the ragi in water overnight. Wash, drain and grind to a smooth paste using a little water. Add the rice flour and salt and mix well. Keep aside. For the vegetable stuffing Heat the oil in a pan, add the garlic, dry red chilli flakes and spring onion whites, and fry for 3 to 4 minutes. Add the cabbage, bean sprouts, carrots, spring onion greens, sugar and salt. Mix well and keep aside to cool. Heat a non-stick tava (griddle) and grease it with a little oil. Spread an even layer of the batter to make a 125 mm. (5″) pancake. Cook on both sides till golden brown, using a little oil. Spread the stuffing on one side of the pancake. Fold to make a semi-circle. Repeat with the rest of the batter and stuffing to make 5 more pancakes. Serve hot.
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		Great dessert for your family meal. Total time to cook: 1.5 hours Serves: 6 Category: Dessert
	Ingredients: 1 lb of scrubbed boiling potatoes 6 cloves fresh garlic, sliced finely 1 cup of milk ¼ cup of breadcrumbs 3 tablespoons of grated parmesan cheese 3 tablespoons of butter
	Step Wise Instructions: Preheat your oven to 380°F (180°C). Slice potatoes thinly. Butter a 9-inch pie plate. Arrange a layer of potatoes, garlic slices, parmesan and slices of butter. Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter. Heat the milk and pour over top of the potatoes. Top with bread crumbs and remaining cheese and butter. Bake for 1 hour, until the potatoes are tender and top has turned golden brown.
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		Great recipe. This recipe makes a great summer picnic delight.   Total time to cook: 30 minutes Serves: 6 Category: Cake, easy
	Ingredients: 2 firm apples 8 glaced cherries 1 packet jelly of desired flavor 8 flutted or champagne glasses 2-3 pinches clove-cinnamon powder 1/2 cup sugar 1 1/2 cup water 2 tbsp cornflour 8-10 scoops vanilla ice cream 1 drop yellow colour
	Step Wise Instructions: Set jelly as per instructions on packet. Peel and cut apple in quarters. Put sugar and apple quarters in a heavy saucepan. Heat on high. Sprinkle some water. When all sugar has dissolved and the apples are slightly soft, take off gas. Remove the apples, drain on a colander. To the remaining syrup, add water, cornflour, spices (clove and cinnamon powder) and 1 drop yellow colour. Boil, stirring continuously till thick and transparent. Cut the jelly into cubes. To serve spoon jelly into glasses. Put a scoop of ice cream on the jelly. Place an apple quarter on top and pour some warm sauce. Top with a cherry.
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		Sausage salad is not the norm around my neighborhood, but I really like this recipe   Total time to cook: 30 minutes Serves: 6 Category: Salad
	Ingredients: 1/2 pound knockwurst; cooked and cooled 2 small pickles 1 medium onion 3 tbsp vinegar 1 tbsp Dijon or Gulden mustard 2 tbsp vegetable oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp paprika 1/4 tsp sugar 1 tbsp capers 1 tbsp parsley; chopped
	Step Wise Instructions: Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
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		Light and tasty salad recipe   Total time to cook: 30 minutes Serves: 6 Category: Salad , easy
	Ingredients: 7 - 8 Brinjals/Aubergine 2tbsp Olive Oil Juice of half a Lemon Salt to taste
	Step Wise Instructions: Char the Aubergines. When they are well charred completely remove all the skin. Grind the Aubergines to a paste. Remove to a serving bowl, add the other ingredients and mix well. Garnish with chopped Tomatoes or Olives. Serve cold either as a spread or a dip.
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		You can serve this delicious, cheesy bread with any meal.   Total time to cook: 30 minutes Serves: 6 Category: Bread, appetizer
	Ingredients: 8 oz shredded Mozzarella cheese 1 lb shredded sharp cheddar cheese 1/2 to 1 cup chopped green onion 1/2 cup mayonnaise 2 Tbsp sour cream 3-4 cloves garlic, minced 1 stick unsalted softened to the point of being slightly melted 1 to 2 loaves of French or Italian bread depending on the size of the loaves
	Step Wise Instructions: In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
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		An exotic recipe for a special occasion, you could also use this on other meats.   Total time to cook: 50 minutes Serves: 6 Category: Dinner, salmon recipe
	Ingredients: 3 lb Salmon 1 ts Salt 2 Cucumbers; peeled and cut into strips 1 ts Pepper, black 1/2 ts Thyme 3 tb Butter 1 1/2 c Cream, light 3 Onion; sliced 3 Parsley sprigs 1 Garlic clove; quartered 1 Bay leaf
	Step Wise Instructions: Combine salt and pepper, and thyme then rub all over the salmon. Melt butter in baking dish then add salmon and coat it with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf. Arrange cucumber strips around the salmon. Bake it covered for 40 minutes or until centre bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before you serve..
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		A little different than the norm for your pasta. Great on capellini, spaghettini or linguine.   Total time to cook: 50 minutes Serves: 4 Category: father’s day special, pizza
	Ingredients: 8 oz. spaghetti, cooked, drained 1 egg, beaten 1/4 cup fat free milk 1/2 lb. extra lean ground beef 1 can (14 oz.) tomato sauce, no salt added 1 env. Garlic & Herb Salad Dressing & Recipe Mix 1 cup Shredded Reduced Fat Mozzarella Cheese
	Step Wise Instructions: Toss spaghetti, egg and milk in large bowl. Spread evenly in greased 12-inch pizza pan. Cook meat untill brown in medium skillet; drain. Stir in tomato sauce and salad dressing mix. Spoon over spaghetti crust. Sprinkle with cheese. Bake at 350°F for 20 to 25 minutes or until cheese is melted..
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		This is one of my easiest omelet recipes!   Total time to cook: 50 minutes Serves: 4 Category: Snacks, mushrooms recipes
	Ingredients: 6 lg Eggs 1/4 ts Black pepper 1/3 cup water 1/2 tsp. salt 1 sm Onion 1 md Sized green bell pepper 1 pk (4 oz) sliced ham 8 oz Mushrooms 2 lg Tomatoes 4 tbsp oil, divided Parsley sprigs for garnish
	Step Wise Instructions: In a bowl, with a wire whisk or fork, beat eggs, black pepper, water and salt until blended. Dice onion, green pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges. Put 1 Tbsp. oil in a 12″ skillet and over medium-high heat, cook onion, green pepper and salt until tender. Add ham and heat through. Remove to small bowl; keep warm. In same skillet, in 1 Tbsp. oil, cook mushrooms until golden in colour. Remove to another bowl; keep warm. In the same skillet over medium heat, heat 2 Tbsp. salad oil. Pour egg mixture into skillet; cook until set around edges. With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan. When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter. Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges.
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