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"Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal." ~ Julia Child 

Hearty Pork Chops

6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated

  1. Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. 
  2. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6−8 hours or until done. 
  3. Serve one or twoslices of squash with each pork chop.

Bailey's Irish Cream Cake

1 pkg. yellow cake mix (without pudding)
3/4 cup chopped nuts
1 package instant French vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream frosting (recipe below)

  1. Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. 
  2. Combine remaining ingredients in large mixing bowl. Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean. 
  3. Let cake cool and invert onto plate.

Bailey's Irish Cream frosting

1 pound powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1/4 teaspoon salt
2 tablespoons Bailey's Irish Cream

  1. Beat all ingredients in a small bowl until fluffy.

"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." Julia Child

Hungarian Goulash

2 Pounds Round steaks, cut in 1/2" − cubes
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1−1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream

  1. Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8−10 hours. (High: 4−5 hours, stirring occasionally.)
  2.  Add sour cream 30 minutes before serving, and stir in thoroughly.

Serve over hot buttered noodles. 

Marinated Beef Pot Roast

3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

  1. Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. 
  2. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8−10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

Cooking Conversion Chart

Unit:Equals:Also equals:
1 tsp.1/6 fl. oz.1/3 Tbsp.
1 Tbsp.½ fl. oz.3 tsp.
1/8 cup1 fl. oz.2 Tbsp.
¼ cup2 fl. oz.4 Tbsp.
1/3 cup2¾ fl. oz.¼ cup plus 4 tsp.
½ cup4 fl. oz.8 Tbsp.
1 cup8 fl. oz.½ pint
1 pint16 fl. oz.2 cups
1 quart32 fl. oz.2 pints
1 liter34 fl. oz.1 quart plus ¼ cup
1 gallon128 fl. oz.4 quarts

English/Metric Conversions:

Dry Volume Measurements 
1/8 teaspoon=.5 mL
1/4 teaspoon=1 mL
1/2 teaspoon=2 mL
3/4 teaspoon=4 mL
1 teaspoon=5 mL
1 tablespoon=15 mL
2 tablespoons=30 mL
1/4 cup=60 mL
1/3 cup=75 mL
1/2 cup=125 mL
3/4 cup=175 mL
1 cup=250 mL
2 cups=500 mL
3 cups=750 mL
4 cups=1 L
1 pint=500 mL
1 quart=1 L
Fluid Volume Measurements 
1 fluid ounce=30 mL
4 fluid ounces=125 mL
8 fluid ounces=250 mL
12 fluid ounces=375 mL
16 fluid ounces=500 mL 

Weight (Mass) Measurements  

1/2 ounce=15 g
1 ounce=30 g
3 ounces=90 g
4 ounces=120 g
8 ounces=225 g
10 ounces=285 g
12 ounces=360 g
16 ounces=450 g
1 pound=450 g
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Oven Temperatures

250 F=120 C
300 F=150 C
325 F=160 C
350 F=180 C
375 F=190 C
400 F=200 C
425 F=220 C
450 F=230 C 

Ohana Wings
1/2 cup packed brown sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon celery salt
1/2 teaspoon ground ginger
1/2 cup crushed pineapple, with juice
1/4 cup water
1/4 cup chopped onion
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons grated orange peel
1/8 teaspoon hot pepper sauce
25-30 Chicken Wings

     In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened.  Then set aside.
     Preheat the grill. Season the chicken wings liberally with salt and pepper and grill over medium high heat until 1/2 way done, about 7 -10 minutes. Turn regularly so as to not burn the skin. Move the wings to a cooler section of the grill and start to lightly brush the glaze onto one side of the wings. 
      Cover the grill and allow to cook for about 3-5 minutes. Flip the wings and repeat the process. Continue this process until the wings are cooked through. By the time the wings are done you should have applied the glaze at least 3-4 times on each side. This gradual building up of the glaze will leave you with beautifully lacquered wings that look as good as they taste. Remove them to a platter and serve with plenty of napkins and wet-wipes.

White Chocolate Macademia Nut Blondies

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Fudge Brownies

1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch process cocoa 
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1 1/2 cup all purpose flour
2 cups chocolate chips, semi-sweet 

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan.  In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it’ll become shiny looking as you stir it. 

Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don’t have to transfer anything).Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined.

Spoon the batter into the prepared pan.  Bake the brownies for 25-30 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool completely (and chill for better cutting) then cut and serve.

Makes 2 dozen brownies

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