An Apple a Day Dog Treat

2 cups whole wheat flour 1/2 cup unbleached flour 1/2 cup cornmeal 1 apple -- chopped or grated 1 egg -- beaten 1/3 cup vegetable oil 1 tablespoon brown sugar, packed 3/8 cup water Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil spray. Lightly dust work surface with flour. Blend flours and cornmeal m large mixing bowl. Add apple, egg, oil, brown sugar and water; mix until well blended. On floured surface, roll dough out to 7/8-inch thickness. Cut with cookie cutters of desired shape and size. Place treats on prepared sheet. Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door closed 1 hour to crisp treats. Remove treats from oven. Store baked treats in airtight container or plastic bag and place in refrigerator or freezer.

Almond Chicken

2 whole skinless boneless chicken breasts 2 tablespoons soy sauce 1 tablespoon rice wine 1/2 teaspoon sugar 1 teaspoon cornstarch 2 tablespoons chicken stock 1 1/2" ginger root slice -- minced 1 garlic cloves -- minced 1 egg 1 cup almonds -- ground 6 cups peanut oil Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

Baked Tuna Stuffed Potatoes

8 large Baking potatoes 2 tablespoons Oleo 2 cans Tuna; (7 oz.) -- drained 1 tablespoon Onion -- grated 1 tablespoon Parsley -- Chopped 1 can Cheddar cheese soup 1/4 teaspoon Paprika 2 drops Tabasco sauce 1/4 teaspoon Salt 4 slices American cheese -- halved Wash potatoes and rub skins all over with oleo.Prick with fork. Bake on oven rack in preheated 400 F.oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt.Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese.Return to oven until cheese melts. Serves 8.

Baked Vegetable Gumbo Creole From Tony Burke

1 pound Fresh okra -- diag. sliced -- Bread crumbs 2 packages Frozen sliced okra(10oz) 1 Small onion -- chopped -- Boiling salted water 4 Ripe tomatoes -- sliced 1 Rib celery -- diagonally sliced 2 Serrano chiles -- thinly sliced 2 Bell peppers -- in strips 1 teaspoon Chopped fresh basil 2 packages Frozen lima beans(10oz) 1/2 teaspoon Dried basil -- crumbled 8 Ears fresh corn kernels Salt to taste 2 packages Frozen corn -- thawed(10oz) Black pepper to taste Butter or margarine 1/2 cup Shredded Monterey Jack 1. Cook fresh okra briefly in boiling salted water; drain. 2. Blanch celery in boiling salted water. 3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. 6. Sprinkle with chiles and season with salt and pepper. 7. Dot with butter and sprinkle with bread crumbs. 8. Repeat layering until casserole is filled. 9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired. 10. Bake uncovered in preheated 300' over for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving.It tastes even better the second day.

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Simple Syrup

4 cups sugar 4 cups water Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar. Makes about 1 quar.

BBQ PORK LO MEIN

2 tablespoons Sesame oil 2 tablespoons Vegtable oil 1 teaspoon Ginger -- finely chopped 2 cups Bok choy -- cut into 1/2" pie 1 1/2 cups Bean sprout 8 ounces Chinese bbq pork 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 tablespoon Soy -- dark 1/2 teaspoon Sugar Pepper -- dash 1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2.Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4.Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles.

APPLE WALNUT

2 apples, cored, peeled, chopped 2 cups whipping cream 1/2 teaspon cinnamon 1 cup milk 3 egg yolks 3/4 cup sugar 1/4 chopped walnuts Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg yolks. Beat 1/2 cup of sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks. Mix milk/egg and apple mixtures. Cool. Mix in machine. Add walnuts when ice cream nearly ready.

APRICOT

Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded 3/4 cup simple syrup 2 tablespoons fresh lemon juice 1 cup heavy cream Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

AMISH FRIENDSHIP BREAD

1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.

AMISH BREAD STARTER

2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Canadian Coffee

1/4 c Maple syrup; pure 1/2 c Rye whiskey 3 c Coffee; hot, black, double strengthTopping: 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

Alexander Espresso

1 c Cold water 2 tb Ground espresso coffee 1/2 ea Cinnamon stick (3" long) 4 ts Creme de cacao 2 ts Brandy 2 tb Whipping cream, chilled 1 ea Grated semisweet chocolate Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2 your quest.

HAVING-SOAP FINGER PAINTS

Use 1 can non-mentholated shaving soap Powdered paint, sprinkled on will give delightful colors This can be played with on paper, the kitchen table or counter. Be sure to dress the kids in washable paint shirts or aprons. Keep soap out of eyes. Not recommend for little ones who put everything in their mouths.

NO COOK PASTE

A handful of flour Water (a little at a time) until gooey It should be quite thick, so it won't run all over the paper. Add a pinch of salt. Non-toxic. Great for pasting scraps of paper, old Christmas cards. Its not too sticky.

SOAP BUBBLES

1 c. soap flakes or 1/4 c. liquid dish soap 1 c. water 1/2 tsp. cooking oil Mix in cup or old juice can. Give kids a plastic drinking straw. This makes a good bathtub toy or outdoor play idea

PLAY DOUGH

1 c. salt 1 1/2 c. flour 1/2 c. water 2 tbsp. oil A few drops of food coloring (optional) Mix thoroughly and store in plastic bag or covered jar. Children can pull and pound it and cut out shapes with cookie cutters. If left to dry will harden and then it can be painted. Non-toxic. Hint: If kids dust their hands with a little flour before play, the dough won't stick to their hands.

A Bath To Help Varicose Veins

2 tb Dried ginger powder *OR* 4 tb Fresh gingerroot; chopped 4 tb Dried juniper 2 tb Dried rosemary 4 tb Dried lemon peel *OR* 1 Whole lemon; quartered Although most often associated with women, bulging, enlarged veins can be a problem for both sexes. The condition is largely hereditary, but a case of varicose veins can be made worse by had habits; standing for long periods of time, wearing tight clothing, and sitting with the legs crossed. Hormonal fluctuations also can contribute to varicosity. Herbal baths can help, although you should be careful not to take baths that are too hot (extreme temperatures can exacerbate the problem). Whole herbs that you can use in a bath to help boost circulation in the legs include geranium, ginger, juniper, lemon, peppermint and rosemary.

A Bath For Emotional Balance

1/2 c Dried orange peel *OR* 1/2 Whole fresh orange; sliced 3 tb Dried jasmine flowers 2 tb Dried sandalwood chips When everything seems just a bit too overwhelming, a bath can be extremely good medicine. This season, you might appreciate herbal remedies for feelings like nervousness, tension, anxiety or emotional fatigue. Try whole herbs like chamomile, jasmine, juniper, lavender, orange, rose, rosemary or sandalwood. For a bath that'll restore your sense of balance, make an infusion of the listed herbs; sit back and enjoy.

Air or Meringue Cookies

3 each Egg whites 1/4 teaspoon Cream of tartar 3/4 cup Sugar 3 tablespoons Cocoa 1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

ADA FRENCH SPONGE COOKIES

1/2 cup CAKE FLOUR 3/4 teaspoon BAKING POWDER 1/4 teaspoon SALT 3 EGGS -- SEPARATED 1/2 teaspoon ALMOND EXTRACT 1/4 teaspoon VANILLA EXTRACT 6 tablespoons SUGAR Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.

7 LAYER COOKIES

1/2 stick butter 1 1/2 cups graham cracker crumbs 1 can Eagle Brand milk 6 ounces chocolate chips 6 ounces butterscotch chips 6 ounces coconut 6 ounces nuts -- chopped Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).

150Year Old Oatmeal Cookies

1 cup Sugar 3/4 cup Lard 3 each Egg yolks 2 cups Flour 2 cups Oatmeal -- old fashioned 1/2 cup Raisins -- chopped 1/2 cup Walnuts -- chopped -----DISOLVE IN 1/2 C. WATER----- 1 teaspoon Soda 1 teaspoon Cinnamon 3 each Egg whites -- well beaten Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb