Roasted Tomatoe and Pepper Appetizer

I am a dip lover, but every now and then I like to serve appetizers that you can pick up and put on a plate. My roasted tomatoes and pepper appetizer is just one of them. You can serve hot or cold and they are quick and easy to make. I usually make my pepper mixture a day or two ahead and when ready to serve, take it out of the refrigerator, top on the cracker and I am ready for to feed my guests. I made this for 6 people.

1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 large ripe tomatoe
1 tbs. of olive oil
1 tbs. balsamic vinegar
dash of salt and pepper
Large crackers or toasted bread rounds

First clean and cut up the peppers and tomatoes, you want no seeds and for the visual you want them to be strips. Add the olive oil to a large fry pan and heat. Once you can see that the oil is hot add in the peppers and tomatoes. Saute on a medium low heat as you do not want them to burn. Depending on your stove you want to cook these for about 15 minutes or until very soft. Once you have gotten them to this consistency, add in the balsamic vinegar, salt and pepper. Add small amounts of this mixture to your crackers or slices of toasted bread and serve.


So as I am gathering information about the Mojito, I am surprised to find out that its made of all Rum. I really like the taste of Rum. I am not a big drinker at all, but I just might have to try this one. I have been in the company of people who ordered this, but it just didn't look good so I never asked about what it taste like. Here is some information regarding the Mojito that I found on Wikipedia for you:

Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume).
When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with whole ice cubes and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.

1 shot of Spiced Rum
2 oz. of Club Soda
12 mint leaves
1 tbsp. of lime juice
1 tbsp. of sugar

In tall glass add mint leaves to bottom of glass. You can at this point use a pestle if you have and crush up the mint leaves, but not necessary. Add in crushed ice, Rum, lime juice and sugar. Give it a stir, add in soda water and garnish with mint leaves.

Shrimp with Chili Garlic Sauce

If you love hot and spicy shrimp, this is a great combination, that of course, is quick and easy. Its a great starter for any meal or you can serve over rice, pasta or salad as a main dish. Which ever one you choose, remember its a spicy one, so have plenty of water.

1 lb. of frozen, cleaned and de-veined shrimp (you can use fresh as well, this is just a short cut I like)
1 6 oz. jar of Chili Garlic Sauce (found in asian food isle at supermarket)
1/3 cup of vegetable oil

In large fry pan add in oil and chili garlic sauce. Once you get it to a bubble, lower the heat and add in the shrimp. If you have used the cooked kind, it will take about 2-3 minutes to heat. Its that easy! I served mine as an appetizer before dinner. A hit for sure.

Marshmallow Frosting

It took a short time to make this. I made it in the past with the butter and the confectioners sugar, but when it a hurry, use store bought products that you can combine to make a delicious short cut. Marshmallows are just delicious, full of calories, but still yummy. I wanted to give more a tickle on the tongue when biting into my chocolate cupcakes. I bought a kit of decorating tools, believe me the other 23 did not come out so well, but this one looked pretty. Its definitely an art. From now on I think I will just smooth my icing on :).

1 container of vanilla or white frosting
1 16 oz. jar of fluff

Combine the 2 in a bowl and blend with hand mixer. I refrigerated mine for an hour and then put in the pastry bag and starting my decorating. If you do not know how to do this, I would just use a spatula. Even the ugly ones were delicious.

Vegetable Sandwich with Pepper Salsa

Doesn't this just look delicious? If you are looking for a no meat solution try this vegetable sandwich. It's full of flavor and texture. Why not try something other than the usual for your family and guests. It might look like a lot of work, but its not any harder than making any other sandwich. If you dont like the vegetables I am using, try ones that you like. Mix it up!

1 large eggplant
4 thick slices of mozzarella
8 slices of tomatoe
1 small yellow pepper, diced
1/2 red pepper, diced
1 cup of feta cheese
1/4 cup olive oil
4 full iceburg lettuce leaves
pinch of salt and pepper
pinch of oregano

First slice the eggplant and tomatoes. I usually just go to my deli counter and have them slice the mozzarella for me. In a small bowl combine the red pepper, yellow pepper, feta, salt and pepper and olive oil.

Preheat your grill and place the eggplant slices down for about 2 minutes on each side. When they get a nice charred look, not too much remove from grill. On 4 plates, place the lettuce, eggplant slice, tomatoe slice, mozzarella slice, tomatoe slice and eggplant slice again. Then give a heaping tablespoon of the pepper salsa mixture on top. Give a pinch of oregano on each vegetable sandwich. If you would like to also add more feta; which I do because I love feta do that! If you are not a feta fan, use gorgonzola or blue cheese. Anything goes.

Wild Rice Salad

When the hot weather comes we all want something to cool and refreshing to eat. I am a big rice fan. I know other people make cold rice salads, but I never have and came up with this one to share with you.

1 cup of wild rice
1 cup of white rice
2 cups of corn kernels (frozen or canned)
1 cup of red onions, diced
6 green onions, chopped
4 cups of chicken broth
1 pint of cherry or grape tomatoes, sliced in half
1/4 cup of olive oil
2 tbsp. of rice vinegar
2 tbs. of dark sesame oil
1 tsp. of sugar
1/2 cup of walnuts, minced (your choice of nuts)
Add chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.

Whisk together the olive oil, rice vinegar, sugar, and sesame oil. In a large bowl gently mix together the cooled cooked rice, green and red onions, peas, corn, tomatoes, walnuts, and dressing. Add salt and pepper to taste, if needed.

Grilled Salmon in Hoison Sauce

As many of us have experienced my "good" cholesterol is bad. I was always so worried about my bad cholesterol I never new that I had to worry about my good one. So its too low and I have to work on this through my diet. I could also exercise, but eating is my preferred treatment. One of the foods on my list was Salmon and since Salmon is my least favorite I have to add some yummy goodness to it. I love asian foods and hoison sauce is a condiment that I love. Grilling fish is a very fast meal to make on those busy and not so busy nights. Give it a try, it was very tasty.

4 Salmon steaks
1/2 cup of Hoison Sauce
1/4 cup of orange juice
salt and pepper

Combine Hoison sauce and orange juice and pour over salmon in shallow dish and let marinate for 30 minutes. Preheat the grill and coat with a non-stick spray or you can cover with aluminum foil. Salt and pepper both sides of salmon and place on grill for about 3-4 minutes on each side. Do not keep checking salmon or it will fall apart. I would suggest you turn over at 3 minutes as you can always flip again and cook more, but you can never take away. Serve with a salad or vegetable. Delicious and quick.

Summer News from The Gourmet Mom

I am always saying its a good thing you can't gain weight from reading and writing  recipes. I always loved food and now with writing my own recipes, I love food even more. My whole life I was a sugar junkie and now have seen myself slowing moving over to being a food junkie. I really enjoy all my meals. As in life, good or bad I try and walk away with a positive experience from what I have just eaten. There are a few things that I do not eat. An absolute no no on my what enters my mouth and that is liver and beets. I am trying hard to come up with recipes for them, so I am asking my readers to share your favorites beet and liver recipes for my readers. It will also give you more exposure to your website. I am a bit sad that its the time of the year, when the comfort foods we have eaten all winter have to be tucked away and now its all about the bbq. I equate bbq's with hot dogs and potatoe salad, kids in the pool and tank tops. I believe its a good way to get family and friends together. Bribe them with a beer and some bbq'd food and they wont say no. I am trying to keep things light this summer. I am eating a lot of fish, chicken, vegetables and fruit. So you will see for the next few months that The Gourmet Mom website will have lots of these recipes for the summer months. I also, came up with some great burger recipes that I will be sharing soon.

The monthly page views for The Gourmet Mom website has hit over 250,000 per month, thank you for the support. Its always nice to know that what you are doing is well received. With all the work writing recipes and taking pictures getting my collection of 27 new cookbooks has taken a back seat. I need more hours in the day, more arms and more legs for sure, but it will get done sooner than later.

The Gourmet Mom will be launching a product line which is in the process of patenting, so stay tuned. Its all very exciting and I cant wait to make things easier in your kitchen.

Keep reading The Gourmet Mom for great recipes, fun reading, new tips and ideas for the kitchen.
Enjoy the summer!
The Gourmet Mom
Lisa Montalva

Sparking Peach Sangria

One of my childhood memories of family gatherings was that there was always pitchers of Sangria flowing. My family being from Spain, it was their drink of choice. I am not a huge fan of the traditional Red Sangria, but I love the flavor of peaches and found this recipe and added my own twist on it. I think when the warmer months come this kind of drink is well received as it is very refreshing and goes a long way on a dollar. Enjoy!

4 cups white grape juice
2 cups seltzer
1 orange sliced
4 ounces peach schnapps
1 bottle Chardonnay
1 small bag of frozen peaches
1 peach, skinned and sliced for garnish
3 cups of ice

In a large pitcher add in all ingredients except for the sliced peaches. Give a big stir and you can either serve immediately or refrigerate for an hour or so. What I usually do, is place the pitcher in the freezer for about 2 hours so that it is really cold and then I can serve immediately.

Summer Salad

What do we do in the Summer months? We eat better. I am not sure why, well, I guess I do, we all want to look better in our bathing suits. I certainly do. Obviously, greens and vegetables are a great way to eat healthy and cut down on the calories. Although I cannot eat grapefruit because of a medication I am eating, I do love it, but I pick mine out of this recipe. As always, be creative and add what you like.

1 bag of baby greens
1 large pink grapefruit, peeled and sliced
2 oranges, peeled and sliced
1 cup of blue cheese crumbles
2 cups of green, seedless grapes
1 1/2 cups of black, pitted olives
1 cup of pine nuts
1 1/2 cups of any bottled light vinaigrette dressing of your choice or just squeeze 1 large lemon over it and drizzle some olive oil on top and toss. 

Fried Mash Potatoe Balls

Last week I made my daughter Samantha one of her favorites, meatloaf and mashed potatoes and for some reason I always make too many of the mashed potatoes. Instead of doing the usual re-bake of the mashed potatoes, I deep fried them....oh so good!

Left over mashed
1/4 cup of Parmesan cheese
1/4 cup of diced scallions
1 cup of bread crumbs
1 cup of canola oil
1 cup of creamy horseradish sauce

Combine the Parmesan cheese and scallions with the mashed potatoes. Heat the oil in large fry pan. You can make balls by using a small ice cream scoop or just using a spoon and making little balls in the palm of your hand. Dip the balls into the bread crumbs and place in oil. Fry as you would anything. Rolling around to get all sides a gold brown color. Remove to a paper towel to drain excess oil and serve with the horseradish sauce. You can also serve with tomato sauce for the people who like less spicy.

Sweet Orange Tea

Teas have been known to be stress relievers. I am not sure if it is true, but it sure does make me feel warm and fuzzy inside when I drink this tea, so maybe there is something to it. So next time you are feeling the need to calm yourself, take the time to make a cup of tea for yourself and hopefully it will work.

1/4 cup of pomegranate juice
3/4 cup of water
1 slice of orange
1 slice of lemon
1 orange and spice black tea bag

Bring water to boil, pour over tea bag and let steep for 2-4 minutes. Add in the orange and lemon slices. Sweeten per taste and sip slowly......

Happy Father's Day

Wishing all the Dad's a very Happy Father's Day today!

Coconut Lime Cake

White says clean and summer to me and add a bit of lime and its states refreshing too. Why not change an ordinary cake into extraordinary. My cousin loves the flavor of lime and didn't really want to make a key lime pie, so I transformed my white box cake into something delicious.

1 box of white cake mix
1 lime, grated (should give you about 2 tsp.)
1 container of white of frosting
1 tsp. of lime extract
1 bag of coconut flakes

Make the cake as directed on box, but add in 1 tsp. of grated lime. Bake in 2 8 or 9 inch pans. When done, cool thoroughly. Remove frosting from container and add in lime extract and the remaining grated lime. Blend well.

Remove cakes from pans and set on cake plate. Spread thin layer of frosting on top layer and set other cake on top. Frost whole cake and coat with coconut flakes.

I have 2 tips. Use a large spatula knife to frost the cake, do not use a butter knife. For the frosting, this is always a messy process. The top is easy as you can just sprinkle the flakes directly on top, but the sides you must place in the palm of your hand a firmly, but gently place on sides of the cake. I would then place in refrigerator until ready to serve. A colder cake is always nice in the hotter months.

Kiwi Vodka Smoothie

I love the smoothie drinks. Makes me feel healthy, but when you want a little kick add some Vodka! You can do this to any smoothie you are already making now. Just add 1 shot glass per 8 ounces of smoothie. Give this one a try. This recipe is for 2.

3 Kiwi's, cleaned. Do not peel.
1 cup of water
1 cup of pineapple juice. If you do not like pineapple juice just add more water.
2 cups of ice
2 shot glasses of Vodka (each shot is 1 1/2 ounces)

In a blender, add in all ingredients and blend until smooth. Serve over a bit more ice and garnish with a sliced Kiwi.

Banana Hot Fudge Split

Yes, ice cream is probably my favorite dessert. I could sit in front of the tv at night and just eat the whole container, but.....I cant. Now and then I splurge and say I am eating healthy with a nice hot fudge banana split sundae. Here you go!

For 2 sundaes:

1 large banana
1/2 cup of orange juice
1 tbsp. sugar
4 scoops of your favorite ice cream flavor
hot fudge
whipped cream
1 tbsp. of butter

In small fry pan heat the butter. Add the bananas and heat until they begin to carmalize. Add in the orange juice and sugar. Let heat for about 2 minutes.

In 2 separate bowls, add in your 2 scoops of ice cream each. Heat the hot fudge up in microwave if you like hot. Pour bananas over ice cream, then pour over the hot fudge and then top with whipped cream. What a way to end the night!!! Or begin the night...

Chicken and Vegetable Saute

This is one of those go to recipes for nights when you need a one pot meal in a hurry. Its very tasty and you get meat, potatoes and vegetable all in one pot. If you don't like zucchini or green beans, add your favorites to this dish.

1 lb. of chicken cubes (I buy the tenders and cut them up)
1 pkg. of ranch dressing mix (powder form)
2 tbs. olive oil
1 medium zucchini, cleaned and sliced
1 lb. of fresh green beans, cleaned and chopped
3 scallions, diced
salt and pepper to taste

Add olive oil, chicken and package of ranch dressing mix to a bowl and combine thoroughly. Heat oil in large fry pan and cook chicken. When chicken is browned on all sides add in the zucchini and green beans. Cook on low to medium heat for about 8-12 minutes. Toss in the scallions and serve. I usually don't serve this with anything else, but maybe some garlic bread or biscuits. 

Cheese & Spinach Lasagna

1 (12 ounce) package lasagna noodles
2 (8 ounce) packages cream cheese
2 eggs
2 cups shredded Provolone cheese
1/2 cup creamed cottage cheese
6 slices bacon
1 dash garlic powder
2 (10 ounce) packages frozen chopped spinach

Preheat oven to 350 degrees. 
Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well. In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased   baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese. Cover and bake in a preheated oven for 30 minutes or until heated through.

Spicy BBQ Shrimp

Everything tastes better with some barbecue sauce on it, don't you think? I love fish and I have been eating shrimp in my paella since I was a small child. I was trying to do something to my shrimp to get them on the grill with my burgers and chicken and tried this one. It was really tasty. Give it a try.

1 1/2 lbs. of cleaned, de veined, no tails Jumbo Shrimp
1 cup of bottled BBQ sauce
1/2 cup of duck sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. red pepper flakes
1 tbs. of rice vinegar

In a bowl combine all ingredients until blended well and add in the shrimp. You can cook the shrimp on the grill 2 ways. You can buy one of those grilling pans with the holes in them so the shrimp don't fall through or you can use skewers. You can usually buy them at the grocery store, just ask if you cant find them. Make sure to soak them in water for about an hour so they don't catch on fire. I try and put equal amounts of shrimp on the skewers as to the number of people I am having. You can feed 4-6 people with a pound and a half of shrimp.

Once you get on the grill they cook basically instantaneously, so watch them carefully. About 1-2 minutes each side. It goes fast so don't walk away from the grill.

Surf and Turf

My friends think that they are dining in a fancy restaurant when I make this for them. Most people think surf and turf is a very difficult dish to make, but you will see how simple it is. 
2 filet mignons or 2 shell steaks (any steak you wish is fine)
2 frozen lobster tails (4 oz. each)
1/4 c. butter
2 tsp. lemon juice
2 tbsp. butter
1 (12 oz.) pkg. sliced mushrooms
1 small onion, chopped
1 tsp. cornstarch, blend with 1/2 c. Madeira wine

Salt and pepper steaks and put in broiler. Broil 4-6 minutes on each side for medium.  Bring pot of water to boil. In small sauce pan sauté onion and mushrooms in 2 tbsp. of butter. Combine cornstarch and Madeira wine and pour into mushrooms and onions. Whisk until thick and heated through.  Once steaks are cooked, drop lobster tails in boiling water for about 4 minutes.  Cook tails completely. Meanwhile melt butter. Place steak and lobster tail on plate. Pour Madeira wine sauce over steak and squeeze lemon on lobster tail.

I serve both over mashed potatoes and remove tails from shells.


Sauteed Scallops

I am a fish eater and find that scallops are one of those fish that cook in literally minutes. I made this for my daughter and I so, adjust ingredients to accommodate your family. This recipe is tasty, quick, easy, low on calories.

Olive oil
3/4 lb. scallops ( I used jumbo or large scallops)
2 cloves of garlic or 1 tbs. of minced garlic from the jar
1/4 cup white wine
juice from one small lemon
1/4 tsp. paprika
2 tbs. butter
dash of salt and pepper
1 tbs. butter

In large fry pan heat the butter. Once it starts to bubble, add in the scallops. Cook for about 30-45 seconds and add in garlic and wine. Cook for another 30-45 seconds and remove from heat. Add in salt, pepper and paprika and serve. Its that easy. You can serve this over rice, pasta, Italian bread or make a nice simple salad. Its very quick, easy and low on the calories. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper. Serve!

Vodka Milkshakes

As most of you know, I am a dessert and ice cream freak. I love, love, love milk shakes and yes they are so fattening, but who cares. Sometimes, we just need to have fun! When you want a little adult treat, make one of these shakes for yourself or for you and your friends. You can just serve these for dessert. Another great hit. You might want to put the glasses in the freezer for about an hour or so before making these. Keeps the shakes cold on hot nights.

1 gallon of ice cream flavor of your choice
4 cups of milk, skim or regular
4 shots of vodka
2 cups of ice

In a large blender add in 12 scoops of ice cream (makes 4 shakes), milk, vodka, ice and milk. Blend until smooth. Pour into tall glasses, serve with a straw and a smile. 

Eggplant Lasagna

Eggplant parmigana or lasagna is not something I make at home because there is no one at home who will eat it but me. Its the dinner I order in or when I go out. I decided that I was giving up one of my favorite meals and I didn't have to do that, so I made this eggplant lasagna for 1.

1 medium eggplant, sliced into rounds
1 bag of shredded mozzarella cheese
1 small container of ricotta cheese, I used part skim
1 jar of your favorite sauce or 1 can of crushed tomatoes
1 cup of canola oil
1 cup of bread crumbs

Heat oil in large fry pan. Coat eggplant in egg and then bread crumbs and fry on both sides until golden brown. Place on paper towel to remove excess oil. Add a bit of the tomato sauce in the bottom of your small baking dish. Now layer eggplant, ricotta and then mozzarella. Depending on the size of your eggplant you will be able to do this 3 or 4 times. I make 2 stacks as showed in picture. Last layer top with extra sauce and mozzarella cheese. Bake at 350 degrees for 25 minutes.

Roasted Potato Salad

The summer is soon to be here and what does that mean to you? It means, potato salad to me. I have been buying my potato salad from the same guy for 30 or more years and its delicious, but I wanted to give my own a whirl and I did. Its not hard at all and your family and friends will love that its homemade. 

2 tbsp. of oil
2 pounds Russet potatoes 
2 tsp. of paprika 
1 cup small diced celery 
1 cup of red onion, finely diced 
1 tbsp. of cilantro fresh 
1/2 cup sour cream 
1/2 cup mayonnaise 
1 tsp. dijon mustard 
1/2 lemon, juiced 

Cut up potatoes, toss with oil and bake for 50 minutes. Cool and in a large bowl, add the diced potatoes, celery, red onions and cilantro together. In another bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper and lemon juice. Adjust the salt, as needed. Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and adjust seasoning as needed.

Grilled Salmon

My daughter, Samantha's favorite fish is Salmon and like everything else, we are always trying to figuring out new ways to prepare it. Since Salmon has a bold flavor, you need something light. This one is very quick and easy.

4 pieces of Salmon
1 stick of butter
zest of 1 large lmeon
juice of 1 lime

In sauce pan melt butter and add in lemon and lime. Wipe down grill with some oil. Dip Salmon in butter mixture and place on grill. Grill for about 4 minutes each side. When the Salmon can lift without sticking is usually a good indicator that it is cooked. You can baste as you wish with remaining butter mixture. Salt and pepper to taste.Serve with a nice vegetable or salad.

Tasty Tuna Pasta

16 ounces dry thin spaghetti
2 (6 ounce) can tuna, drained
1 (16 ounce) jar Alfredo-style pasta sauce
2 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Ice Coffee

I am always surprised when people go buy their ice coffees from a convenience store for the same price its costs to make a whole weeks worth of them. Its very simple and doesn't take any longer than making one cup of coffee at home. Try it and save the money for something more fun like a new pair of shoes. It adds up!

1 pot of coffee of your choice
Your choice of sweetener
Your choice of creamer

Make a pot of coffee as you do everyday or if this is the first time, GOOD LUCK! After coffee has brewed. Remove and let cool down completely. I pour the cooled coffee into a pitcher with a cover, just like the ones you use to make lemonade or ice tea. When I am ready for the Ice Coffee, I get myself out either a  glass to drink in my house or my travel mug. Fill with ice half way up, pour in coffee, add creamer and sugar. give a stir and there you go....Ice Coffee that didn't cost $4 at a time. If you buy it out 5 days a week, think of all the money you will save in one year! Big dollars.

Alaska Sourdough Pancakes

1 pkg. dry yeast
2 C. flour
2 C. warm water
2 eggs
1 tsp. baking soda
1 T. sugar
2 T. melted margarine

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.

Brain Tease

1 oz. Heavy Cream
½ oz. Amaretto
½ oz. Peach Liqueur

To shaker add ice, Heavy Cream, Amaretto and Peach liqueur. Shake well and pour in nice tall glass.

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