Hawaiian Sweet Bread

INGREDIENTS

• 7 cups all-purpose flour
• 3/4 cup instant mashed potato flakes
• 2/3 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 cup milk
• 1/2 cup water
• 1/2 cup butter, softened
• 1 cup pineapple juice
• 3 eggs
• 2 teaspoons vanilla extract

1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Deceptive Creamy Butternut squash soup

* Nonstick cooking spray
* 1 small onion, chopped
* 1 clove garlic, cut in half
* 3.5 low-sodium vegetable broth
* 2 lbs potatoes, peeled and chopped
* 1/2 cup cauliflower puree
* 1 1/2 cups butternut squash puree
* 1 cup skim milk
* 1/2 tsp salt
* 1/4 cup shredded fat free cheddar cheese

Directions

* Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the onion and the garlic and cook, stirring occasionally, until the onion is soft but not brown, 5-6 minutes. (Be careful not to burn the garlic!)
* Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
* Carefully spoon the mixture into a blender or food processor and add the vegetable purees, milk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese.

April Fools Pie

RECIPE INGREDIENTS:
	"Chocolate" Meat Loaf Filling
	1/3 cup barbecue sauce
	1/4 cup milk
	1 tablespoon dark, unsulfured molasses
	1 teaspoon unsweetened cocoa
	1/2 teaspoon chili powder
	1 small onion, finely chopped
	1 tablespoon canola oil
	1/2 teaspoon salt
	1/2 teaspoon celery salt
	1/4 teaspoon pepper
	2/3 cup bread crumbs
	1 1/4 pounds lean ground beef
	1 egg, lightly beaten
	"Strawberry" Potato Topping
	2 pounds baking potatoes, peeled and cubed
	Salt
	1/2 cup canned sliced beets (not pickled)
	1/4 cup (or more) warm milk
	4 tablespoons unsalted butter, cut into pieces
	Piecrust
	Frozen pie shell (use your favorite brand)

1. Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool.

2. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.

3. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.

4. Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes.

5. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.

6. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside.

7. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste.

8. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.

Manicotti

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Chicken Noodle Soup

5 Cups of Chicken Broth
1 cup carrots
1 cup celery
1 cup potatoes
1/2 cup onions
Chicken
Chicken Gravy mix
egg noodles

Saute onions in butter. Add chicken broth, carrots, celery, potatoes and chicken...simmer until tender. Add egg noodles until barely soft (al dente) stir in 1-2 Tbs. of chicken gravy mix. Enjoy!

Easy Stir Fry

Onions
Mushrooms
Stir Fry Meat
Green Pepper
Broccoli
Golden Mushroom Soup
Ramen Noodles

Brown Stir Fry Beef in a skillet. Add mushrooms and onions in butter or olive oil to saute for 5 minutes. Add other veggies. When cooked, add 1 can of Golden Mushroom Soup.

Prepare Ramen Noodles according to package directions (even adding the MSG laden packet...sorry) Serve stir fry mixture over the Ramen Noodles.

Wanton Soup

RECIPE INGREDIENTS:
	For the soup:
	5 cups chicken broth (regular or low-sodium)
	2 cups water
	2 to 3 thin slices fresh ginger
	5 or 6 bok choy leaves, washed
	Pepper to taste
	For the wontons:
	1/2 pound ground pork (for lower-fat wontons, use ground turkey)
	2 scallions, finely chopped
	1 tablespoon minced fresh ginger
	1 small clove garlic, minced
	1 tablespoon plus 1 teaspoon soy sauce
	1 teaspoon rice vinegar
	1/4 teaspoon sesame oil
	1/4 teaspoon salt
	1/8 teaspoon pepper
	1 teaspoon cornstarch
	35 to 40 wonton wrappers

1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.

2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.

3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.

5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.