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Dish Name	Comments
Angel Hair with Shrimp Sesame Sauce Submitted by Chef
Artichoke and spinach stuffed shells Submitted by Chef
Asian Chicken Rolls Submitted by Chef
Baked Garlic Salmon Submitted by Chef
Baked Potato Soup Submitted by Chef
Baklava Submitted by Chef	Working with phyllo is always difficult, just do your best it usually works out all right.
Banana Nut Bread Submitted by Chef	NOTE: use pecans or walnuts, or no nuts at all.
Basic recipe for a tea smoke Submitted by Chef
Cheddar Potato Soup Submitted by Chef
Chicken Artichoke Elegante Submitted by Chef
Chicken Madeira Submitted by Chef
Chicken Marsala Submitted by Chef
Chicken Squares Submitted by Chef	American dish
Chicken Tequila Fettucine Submitted by Chef
Chocolate Royal Cheesecake Submitted by Chef	fruit topping optional
Cold Lemon Souffle Submitted by Chef	This recipe can be made with limes, but adjust the number depending on their size.
Cornbread and Sausage Stuffing Submitted by Chef
Cream of Tarragon Tortellinis Submitted by Chef
Creamy Pecan Pralines Submitted by Chef
Curry Beef Submitted by Chef
Divinity Submitted by Chef
DOUBLE STOUT Submitted by Chef	Double stout beer -- I would not recommend making this as your first beer, but if you are into brewing and like a strong stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging.
Easter Basket With Decorated Easter Egg Rolls Submitted by Chef	Makes 1 basket and 6 rolls
Flapper Pie Submitted by Chef	"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
French Silk Pie Submitted by Chef
German Onion Cake Submitted by Chef
Grandma Doten’s Potato Lefsa Submitted by Chef
Ho Ho Bars Crust Submitted by Chef
Ho Ho Bars Filling Submitted by Chef
Italian Easter Dove Submitted by Chef	"Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace."
Lasagne Pasticciate Submitted by Chef
Lemon Meringue Pie Submitted by Chef	This is a great lemon meringue pie recipe
Mango Mousse Submitted by Chef
Mattar Paneer Submitted by Chef
Meringue for Pie Submitted by Chef
Mom's Beef Stew Submitted by Chef
Moo Goo Gai Pan Submitted by Chef
Morgan Family Cheesecake Submitted by Chef	Best cheese cake ever
Myrnas toasted coconut chocolate bars Submitted by Chef
Pad Thai Submitted by Chef
Pecan Chicken Breast Stuffed with Cream Cheese and Broccoli Submitted by Chef	Pecans are a main attraction here, included with sour cream and lemon in the sauteed broccoli-cream cheese stuffing as well as in the chicken breading. This recipe is sure to become a mainstay in your entertaining repertoire
Petits Fours Submitted by Chef	Garnish Ingredients: Candy flowers, if desired; Frosting flowers, if desired
Pie Crust Submitted by Chef
Pierogi Dough Submitted by Chef
Pineapple Cheesecake Submitted by Chef
Pollo Alfredo Submitted by Chef
Pumpkin Swirl Cheesecake Filling Submitted by Chef
Quick and Easy Chocolate Cake Submitted by Chef
Raspberry Tart Coffe Cake Submitted by Chef	n helps keep in the moisture.
Riviera Chicken Casserole Submitted by Chef
ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING Submitted by Chef
Saffron bread Submitted by Chef	1 loaf; Similiar to bread from Calumet, Michigan. Great with Thimbleberry jam. This bread was our special treat when we went up North and we always brought some home to freeze for later.
Saucy Ham and Potato Bake Submitted by Chef
Sauteed Gulf Shrimp with Garlic-Boursin Croutons Submitted by Chef
Shrimp Salad Wraps Submitted by Chef	Can be served chilled, at room temperature, or steamed.
Spanikopita Submitted by Chef	Thaw the phyllo prior to preparing this dish. If you use fresh spinach make certain to cook it prior to this dish.
Spring Green Pasta Submitted by Chef	Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; (5.1 grams saturated fat); 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium.
Sushi (Smoked Salmon) Submitted by Chef
Tart Shell Submitted by Chef
Truffles Submitted by Chef	1 truffles per person serving size
Waffles Submitted by Chef	These are nice and fluffy
Yet Another Alfredo Sauce Submitted by Chef
Yummy Chicken Submitted by Chef

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