Gabrielle- That was the wind right? Joxer: Yeah, sounds like it's hungry.
Xena Warrior Princess, Ten Little Warlords

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1 French Baguette
1 can chopped Olives
2 tablespoons Olive Oil or Mayonnaise
4-6 ounces Creamy Cheese (Blue, Feta, or Garlic/Herb spread)
1 jar Pimento Stuffed Green Olives (Optional)
1 bunch Chives (Optional)

Cut baguette on diagonal 1" thick. Combine olives and olive oil. Spread 1 teaspoon olive mixture and 1 teaspoon cheese, toast under broiler. Optional: Top with 1/2 stuffed green olive or chives.

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I can resist everything except temptation.
Oscar Wilde

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Magpie
Dedicated it to our 'best tester'

1 cup cooked Chicken or Turkey, cut in cubes
1/2 Onion, chopped
8-10 Mushrooms, sliced
1/4 cup favourite Sauce (BBQ, honey, mustard, ranch, pesto, or whatever)
Salt
Pepper
dash of Herbs (Parsley, Dill, Basil, or Garlic, etc)
I unbaked Pie Crust, Pizza Dough, or tube of Biscuits

Mix first 5 ingredients in a bowl. Rollout the crust/dough. Cut crust in 1/2, Place 1/2 the filling onto the crust. Crimp edges, and bake, 400* 'til bubbly 20-30 min.

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"Life is unsure, always eat your dessert first."
-Anon

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6 tablespoons Lard
3 ounces raw country Ham
10 Shallots
Fresh white Breadcrumbs
1/4 cup dry white Bordeaux
Chicken stock
Salt and Pepper
Bouquet Garni
100 petits-gris snails

Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a sauté pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often.
Recipe Courtesy DaSis

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Autolycus' Very Rich Pasta
Rich and oh, wow, really good.

1 cube Butter
Garlic Cloves, several
2 to 3 slices Prosciutto
Hot Pepper flakes, to taste
Heavy Cream, small container

Clarify a cube of butter. This is important or the whole thing will be a disaster. To clarify butter, melt it and pour off the clear-ish part of the butter--save that part-leaving the solids behind. Discard the solids. Next, burn the butter. Yup. If you heat clarified butter to the nice, rich, dark brown (not black) stage, it takes on a wonderful flavor. If you do this to unclarified butter it turns bitter. Allow the butter to cool slightly. Add several cloves of garlic, pressed or mashed. If you don't wait to let the butter cool, you'll burn the garlic. Next add prociutto. Yes, its expensive, but you only need two or three slices for the recipe. Cut it into small chunks or strips. Add hot pepper as desired. I use red pepper flakes for this since they add more heat than flavor. Now-add an entire small container of heavy cream. Let the whole sauce simmer until it's thickened slightly. Pour it over hot, cooked pasta-preferably fresh. Makes the whole house smell great.
Carolyn Bremer

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2 tablespoon Olive Oil
1 small clove Garlic, crushed
1/4 teaspoon black pepper
1 tablespoon Parmesan Cheese
1 pound frozen Puff Pastry, thawed
10 ounce package frozen chopped Spinach, thawed
1/2 pound coarsely grated Swiss Cheese
1/4 pound Prosciutto, thinly sliced
1 cup ripe black Olives, sliced
1 tablespoon cold Water

Mix together the oil, garlic, black pepper, and Parmesan. Cover and marinate for 2 to 3 hours. Roll out the puff pastry on a floured board to form a rectangle12x20- inches. (Pinch any seams together so that you essentially have one large piece of dough.) Chill for 30 minutes. Squeeze the spinach of all its liquid. Spread the spinach down the center of the length of the dough forming a layer 4 inches wide and extending to within 1-inch of either end. Cover the spinach with half of the Swiss cheese. Blanket the cheese with even layers of prosciutto. Spoon the marinade over the ham. Sprinkle the remainder of the Swiss cheese over the prosciutto. Top everything with black olives. Fold the dough like a turnover, overlapping the sides. Crimp the ends together firmly to seal. Place seam side down on an ungreased baking sheet. (Up to this point may be prepared 2 to 4 hours in advance and refrigerated. Return to room temperature to bake.) Beat the egg and water together. Brush the pastry with the egg wash. This gives the loaf a golden glaze when baked. Bake in a preheated 350F degrees oven for 30 minutes. Transfer to a platter, cut into 1 and 1/2-inch wide slices, and serve immediately. Serves 6.
Courtesy William Chaung's Cooking and Recipes, Source: The Uncommon Gourmet by Ellen Helman

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Start every day off with a smile and get it over with.
W. C. Fields (1880-1946)

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1/2 cup Yogurt
2 tablespoons Water
1 each fresh Shallot - coarsely chopped
1 tablespoons fresh Ginger root, peeled and minced finely
1 each Small jalapeno with the seeds
1 tablespoons Sugar
1/4 each Green Bell Pepper, seeds and core removed
1/4 cup fresh Mint leaves
1 cup fresh Cilantro leaves
Salt and Pepper to taste
1 cup Chick Pea Flour
1 cup warm Water
1 teaspoon Cayenne
1 tablespoon ground Cumin seed
2 tablespoons extra virgin Olive Oil
3 each Sweet onions, peeled and cut into 1/2" thick rings (we don't use the centers)
4 cups Peanut oil (or the amount suitable for your pot or deep frier)

Combine the yogurt, water, shallot, ginger, jalapeno, sugar, bell pepper, mint and cilantro in the canister of a blender and puree until smooth. Season to taste with salt and pepper. In a suitable bowl, combine the chick pea flour with the water, cayenne, cumin and olive oil and mix until smooth. Season to taste with salt and pepper. In a deep frier or deep pot, heat the oil to 350 F. Dip the onion rings into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown. Remove the fried onions to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping. Serves 4.
Courtesy of Ann's Favorite Recipes

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1/4 cup Coleman's Dry Mustard
1/2 cup Rice Wine Vinegar (unseasoned)
1/4 cup Sugar
1 each Egg
1-1/2 tablespoon Yellow miso
Salt and Pepper to taste
1 cup All Purpose Flour
1-1/4 cup cold Water
1 tablespoon Baking Powder
1 tablespoon chopped fresh Mint leaves
1/2 pound fresh green Beans - trimmed of the stem end
4 cups Peanut Oil (or the amount suitable for your pot or deep fryer)

Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill. Remove from the heat and stir in the miso. Season to taste with salt and pepper. In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper. In a deep fryer or deep pot, heat the oil to 350 F. Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown. Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping. Serves 4.
Courtesy of Ann's Favorite Recipes

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On the other hand, the early worm gets eaten.
Anon

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Ingredients
2 cups instant Couscous
Water
1 Chicken Boullin cube
12 ounce can Chickpeas
1/2 cup Sunflower Seeds

Cook instant couscous, following the instructions on the packet and add chicken boullin cubes to the water. Drain and rinse chickpeas, heat through and mix with the cooked couscous. Place on platter, sprinkle with sunflower seed and serve. Serves 6.

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16 large Mushrooms
1/2 cup Butter
10 ounce Cream Cheese
1/2 cup sour Cream
1 cup Parmesan Cheese
1/4 cup Sherry
1/2 fresh Lemon juice
1 sprig chopped Parsley
Salt
Pepper

Soften cream cheese at room temperature. Wash and dry mushrooms. Cut off stems, but keep caps whole. Chop stems and saute with 1/4 butter, and season. Put stems in large bowl with cream cheese, sour cream, Parmesan cheese, sherry, lemon juice, and parsely. Mix well. Sauté mushroom caps until brown in remaining butter. Stuff with mixture, and brown under broiler.
Courtesy William Chaung's Cooking and Recipes, From the Friends of Habilitat Cookbook

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.Apex- Xena! Sorry to start without you.
Xena Warrior Princess, The Giant Killer

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1/2 pound fresh Mushrooms, sliced
3/4 cup Olive or salad oil
1/2 cup Wine Vinegar
2 tablespoon Water
3/4 teaspoon Salt
1/4 teaspoon Onion powder
1 small head Romaine Lettuce, torn into bite-size chunks
3/4 cup toasted Filberts, chopped (or Walnuts or Pecans)
3/4 teaspoon Savory
1/8 teaspoon Pepper

Combine mushrooms, oil, vinegar, water and seasonings in a bowl. Chill about 1 hour. To toast filberts, spread nuts in shallow pan and bake in 400F oven for 10-15 min, stirring occasionally. Toss undrained mushrooms with lettuce and filberts in salad bowl. Serve 6-8 servings
Courtesy William Chuang's Cooking and Recipes, From _Mother Earth's Vegetarian Feasts_ by Joel Rapp:

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5 Eggs
1 cup Flour
Salt, pinch
Sugar, pinch
Baking Powder, pinch
1 1/2 cups Milk
2 tablespoons Butter

Beat eggs and add flour, salt, sugar, and baking powder. Whip together with a wire whisk just to mix it. Don't worry about the lumps! (If you over beat flour it toughens the gluten and makes it sticky.) Add milk until the consistency of half and half. Melt the butter and add to the mixture slowly, stirring constantly. Let it sit in the fridge for at least 20 minutes. This is important!

Use a good, small frying pan, not one that's been scratched, and preferably not with deep sides. You can grease it slightly before you cook each pancake (use butter), but a good pan won't need any butter. The real secret is getting the pan hot enough. If the crepe sticks, the pan probably isn't hot enough. Pour some batter in the pan, tilting the pan to coat the bottom evenly. You should use just enough to coat the bottom-no more-they should be thin. Shake the pan as you cook to help it keep the crepe from sticking. As soon as you can turn it, do. Often that's after about 20-30 seconds. If it folds slightly when you flip it, don't try to straighten it out. Cook on the second side for about 10 seconds, turn out onto a plate. You can stack them in a warm oven to serve everyone together.
Now the fun part. Pour a small amount of melted butter on the crepe, sprinkle it with powdered sugar and roll it up. Or-use anything you want to stuff it. It makes a great party to have everyone bring a filling. If you'd like it to be dinner and want savory fillings, omit the sugar from the batter. Here are some ideas: creamed chicken, blackberry jam, real maple syrup, fresh fruit, chopped macadamia nuts... Have a "pot luck" crepe filler party.

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1 can of cream-style sweet Corn
1 can of cream of Chicken Soup
1 can of Chicken Consommé
1 cup Milk
1 tablespoon Butter
Salt and Pepper to taste

Put the all liquid ingredients in a saucepan and bring to the boil. Then add salt, pepper, butter. and serve.

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If you don't like to eat snails you can always send out for some fast food.
Strange de Jim

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4 small Eggplants
1 1/2 teaspoons Salt
1 1/2 tablespoons Oil
3 tablespoons Butter
1.5 pounds minced Lamb or Beef
2 Onions, chopped
2 teaspoons freshly ground Black Pepper
1/4 teaspoons Cinnamon
4 Tomatoes, peeled, seeded and chopped
3 tablespoons chopped Parsley
2 tablespoons Water
6 tablespoons dry Breadcrumbs
6 tablespoons grated Parmesan Cheese
3 Egg yolks
2 cups Bechamel sauce (see below)

Peel and slice eggplants. Sprinkle with 1 tsp salt and set aside for 15 minutes. Wash and drain. Heat oil and fry until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 minutes. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespoons of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350F for 45 minutes.

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2 tablespoons Butter
2 tablespoons Flour
2 cups Milk
1/2 teaspoon Salt
Black Pepper, freshly ground

Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. Season with salt and pepper.
Courtesy William Chuang' s Cooking and Recipes, From "Eastern Mediterranean Cooking" by Roger Debasque

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A good cook is like a sorceress who dispenses happiness
Elsa Schiapirelli

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16 ounce package split Peas
3 quarts water
1 small Ham shank
1 large Onion, finely chopped
2 Chicken bouillon cubes
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano leaves
1/4 teaspoon Pepper
1 Bay leaf
1 1/2 cups thinly sliced Carrots
1 cup chopped Celery

In large deep pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer, uncovered, 1 1/2 hours. Remove ham shank; trim meat off bone and return meat to pot. Stir in carrots and celery. Simmer, uncovered, an additional 2 to 2 1/2 hours or until soup reaches desired thickness. Serves 6.
Courtesy William Chuang's Cooking and Recipes

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1 cup Soy sauce
1 cup Chicken broth
1/4 cup Brown Sugar
1/2 tablespoon powdered Ginger
1 pound Chicken Livers, halved
1 pound Bacon, halved

Preheat oven to 375 degrees In a saucepan combine soy sauce, chicken broth and ginger; simmer 5 minutes. Add chicken livers and simmer for 10 minutes; remove chicken livers with a slotted spoon and cool. Wrap each piece of liver in a piece of bacon and secure with a toothpick. Place on a baking sheet and cook until bacon is crispy. Yields 48 pieces.
Courtesy Lu's Recipe Extravaganza

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Experience is a hard teacher because she gives the test first, the lesson afterward.
Unknown

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3 ounce Cream Cheese
2 tablespoons melted Butter
2 cups cooked cubed Chicken
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Milk
1 tablespoons Chives or Onions
1 tablespoons Pimiento
8 ounces Crescent Rolls
1 tablespoons Butter

Blend cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, chives and pimiento. Divide rolls into rectangles and seal seams. Place 1/2 cup or less of filling on each. Pull corners together and twist. Seal edges. Brush with 1 tablespoon melted butter. Bake on ungreased cookie sheet 20 - 25 min.
The On-Line Cookbook

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Pastry for one double 9-inch pie
1 tablespoons (15 ml) Olive Oil
1 14 oz can quartered Artichoke hearts, drained
1 cup fresh Mushrooms, sliced
Garlic powder to taste
4 Eggs, beaten
1 cup each shredded Swiss, Cheddar, and Mozarella cheeses
1/2 cup sliced, pitted black Olives
1/2 teaspoon Lemon-pepper

Sauté artichoke and mushrooms in olive oil. Season with garlic powder and lemon-pepper. Place one pie crust in a deep-dish 9 inch pie plate; allowing sides to overhang the plate. Spoon artichoke-mushroom mixture into bottom of crust. Combine all remaining ingredients and pour over artichoke mixture. Top with remaining pie crust. Seal and crimp edges. Cut five vent holes in a decorative fashion on top crust. Brush pie with an additional egg that has been beaten with a little water added. Bake at 350 degrees (175 C.) on a cookie sheet for 40 minutes. Let cool 5 minutes. Cut into wedges. Makes 8 portions.
Courtesy the On-Line Cookbook, from Cookery N'Orleans Style

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Xena: Oh no, this is not about cooking is it, I messed with your scrolls so you....
Xena Warrior Princess, A Day In The Life

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38 large gourmet Mushrooms, stems removed and reserved
6 Scallions chopped
1/2 stick unsalted Butter
Mushroom stems, chopped fine
10 slices Bacon
16 ounces (or more) blue cheese at room temperature, or blend blue cheese and cream cheese for milder flavor.
1 teaspoon sweet Basil
1 teaspoon Cardemon
White Wine

Clean mushrooms: DO NOT RINSE THEM, BRUSH DIRT OFF WITH ANYTHING DRY (paper towel, brush, etc). Set out a cookie sheet with sides, clean and take out stems (keep stems), and set mushrooms in a row on cookie sheet. Sauté stems and scallions until soft. Cool. Cook (on one side only) bacon. Mix blue cheese, basil, cardemon, sour cream in a bowl. Drizzle with wine, blending until mixture has a cookie dough consistency. Stuff the mushrooms with mixture (mound a bit) using two teaspoons. Cut each bacon slice into fourths and put the side that was NOT cooked up on top of mixture. Broil about 1 minute or two (WATCH IT), until the cheese melts and bacon is crisp. Serve with napkins....its a finger food. Happy eating.
The On-Line Cookbook, Source: Tyloo Fagan

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6 Eggs or equivalent Egg substitute
Salt
Pepper
1 tablespoon Water
1 jar Artichokes
1 teaspoon Olive Oil

Place eggs in a bowl, season with salt and pepper, and add water. Beat with a whisk until well mixed. Cut artichokes into thin slices. Heat a little olive oil in a small frying pan until hot, swirl to cover the base, then pour in half of the beaten egg. Using a spatula and working around the pan, drag the egg mixture to the centre, letting the uncooked egg fall under the cooked egg. Sprinkle the top with half of the sliced artichokes and place under a hot grill until golden. Repeat with the remaining egg mixture and sliced artichokes.

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Joxer - You know what? I'm a graduate of the Royal Athenian academy of cooking. I cooked for the king, before he died.
Xena Warrior Princess, In Sickness and in Hell

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1 large Eggplant
Olive oil
1 large Onion, peeled & quartered
3 Garlic cloves, unpeeled
1 Red bell Pepper, halved and seeded
1 teaspoon Oregano, chopped
2 teaspoons Lemon juice
1 tablespoon Olive oil
1/8 teaspoon Salt and Pepper
4 ounces Feta cheese, crumbled
2 tablespoons Parsley, chopped
Pita bread or crackers

Preheat oven to 350 F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves. Put up-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender. Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.

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2 tablespoons Minced onion
1/4 teaspoon Lemon juice
Escargot, drained canned
2 tablespoons Garlic powder
1/2 pound Butter, melted
24 To 26 - blanched fresh Snails

Sauté minced onion in 1/4 cup butter. Add lemon juice. Place escargot in mushroom caps in individual dishes. Spoon onion and butter over escargot. Sprinkle lightly with garlic powder; let stand for two hours. Pour mixture of remaining butter and garlic powder over escargot. Bake at 350 degrees for 10 to 15 minutes. Serve with garlic toast.
To Blanch Escargot: Fill a 3 quart pan half full of water (enough to cover the snails). When water boils, drop in the rinsed snails. Boil vigorously for 3 minutes (no more or the snails will get tough). Remove snails and rinse in cold water. Remove snails from shells with a toothpick. Place snails in bowl containing a mixture of half water and half vinegar for two hours. Snails are now ready to simmer in sauces. They may be cut into two or three pieces, if desired. Blanched snails may be frozen. Note: Do not save snail shells, which are fragile.
Courtesy Lu's Recipe Extravaganza

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Before beginning a Hunt, it is wise to ask someone what you are looking for before you begin looking for it.
Pooh's Little Instruction Book, inspired by A. A. Milne

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1 envelope Beef & Mushroom flavour soup
1/2 pound ground Beef
1 cup drained Bean sprouts
2 packages refrigerator Crescent Rolls
1/2 cup sliced Water Chestnuts
1/4 cup chopped Onion

Preheat over to 375 degrees. In a medium skillet combine all ingredients except crescent rolls; fry until meat in well browned. Separate crescent roll dough as directed, cut each piece in half to form a smaller triangle. Place a spoonful of meat mixture in the centre of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake for 15 minutes or until golden brown. Yields 32 pieces. Serve with plum sauce, curry sauce or honey garlic sauce.
Courtesy Lu's Recipe Extravaganza

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4 tablespoons Butter
1/2 cup Water, boiling
1/2 cup Flour
2 Eggs
1/2 cup Cheese, shredded
2 cups Chicken, cooked
2 tablespoons Olives
2 tablespoons Wine
1/4 cup Mayonnaise

Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg to four mixtures; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons of chicken mixture.
Courtesy Lu's Recipe Extravaganza

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Gabrielle- Are you worried we're gonna get there and fish will be gone?
Xena: I'm worried we're gonna get there and the fish will be armed.
Xena Warrior Princess: Fins, Fem, and Gems.

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1 bottle Chili sauce
3/4 cup prepared Mustard
1 cup Currant jelly
2 pounds Franks, sliced diagonally 1/2" thick
1 can Pineapple chunks

Add franks to sauce and cook for 5 minutes. Refrigerate or freeze. When ready to serve, heat in double boiler and serve in fondue dish with cocktail picks. Serves 12.
Courtesy My Recipe.com

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1lb Fish
1/4lb Onions
1-2 Eggs
Condensed Milk, just a little
Salt and Pepper to taste

Steam or boil boneless fish. Drain and cool. Chop onions finely and mix with fish. Mix in eggs, salt and pepper and little condensed milk. Make into golf ball size, squeezing out surplus liquid. Fry in deep hot oil or fat quickly until golden. Also very good cold.
Courtesy Food and Recipes

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Originality consists of the achievement of new combinations, and not of the creation of something out of nothing.
Richard V. Clemence

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Baked Chicken Wings/Buffalo Wings

4 pounds chicken wings
1 medium onion, quartered
4 green onions, cut into 1 inch pieces
1 jalapeno pepper, seeds removed
3 large cloves of Garlic
1 1/2 teaspoon groundBblack Pepper
1 1/2 teaspoon Salt
1 teaspoon ground Allspice
1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper
3 tablespoons vegetable oil
1 tablespoon Soy Sauce

Remove and discard tips from wings. Place wings in a large glass baking dish. In a food processor, combine quartered onion, green onion pieces, jalapeno and garlic; chop. Add remaining ingredients; process until smooth. Pour mixture over wings; stir to coat. Cover with plastic wrap; refrigerate at least 12 hours or overnight, stirring once. Preheat oven to 425. Place wings in single layer in oiled shallow roasting pan. Bake 40 minutes or until wings are browned and cooked, turning wings after 20 minutes. Serve warm, or make ahead and reheat. Serves 12.
My Recipe.com

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Philadelphia cream cheese (Large packet)
Gherkin relish (1 jar)
Tasty Cheese (1 packet)
Poppy Seeds (as you desire)

Grate Cheese. Soften Philadelphia cream cheese. Add both those ingredients and mix until even consistency. Separate into two balls and refrigerate for two hours. Before serving remove the balls and leave to soften slightly (about 20 minutes). Finally, roll the balls on a tray of poppy seeds and garnish for serving. Place on a presentation plate with a selection of crackers. Serves 10.
Courtesy My Recipe.com

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The beginning is the most important part of the work.
Plato (427-347 B. C.), The Republic

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Meatballs
1 1/2 pounds ground Meat
1 Onion, minced
3/4 cup Oatmeal
1/2 cup Milk
1 Egg beaten
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Beef stock
2 tablespoons Oil
Gravy:
1/2 cup Vinegar
3/4 cup Ketchup
2 tablespoons Brown Sugar
1/8 cup Soy Sauce

Mix all ingredients except oil and beef stock. Form into one inch meatballs. Heat oil, brown meatballs all over. Drain. Add beef stock and simmer for 1 hour. Blend together the gravy ingredients and pour over the meatballs. Simmer another 5 to 10 minutes and serve over hot rice or just as an appetizer. Serves 10.
Courtesy My Recipe.com

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2 large jars Sweet Roasted Peppers
2 large cans Artichoke hearts
1 package fresh Mushrooms, or large can
1 can pitted black Olives
2 cups or more flavored Breadcrumbs, moistened with oil
1 package Mozzarella cheese
Parmesan cheese
Garlic powder

Oil 9x13 inch pan. Layer peppers, Mozzarella, and bread crumbs moistened with oil. Layer artichoke hearts, and bread crumbs with oil. Layer mushrooms and olives with bread crumbs Sprinkle each layer with Parmesan cheese and garlic powder. Bake covered 350 degrees until brown and bubbly, approximately 20 minutes. Serves 8 people.
Courtesy My Recipe.com

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Xena- Thanks for the hospitality.
Xena Warrior Princess, The Giant Killer

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1 can minced Clams
1/2 cup crushed Town House or Ritz crackers
1/4 cup Italian seasoned Bread crumbs
1 stick Butter (melted)
2 cloves Garlic, chopped
1 teaspoon Oregano
1 teaspoon grated Cheese
Dash Salt & Pepper

Mix all ingredients well. Place in buttered 9" casserole dish (dish should be about 1-2" deep). Bake for 25-30 minutes at 350 degrees. Serve as spread on crackers or bread toasts. Serves 8.
Courtesy My Recipe.com

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2 Avocados, seeded, peeled and mashed
1 package (8 oz) Cream Cheese, softened
2 tablespoons Butter
2 teaspoons Lemon juice
4 to 6 drops hot Pepper Sauce
2 stalks Celery, cut into 3-inch pieces
1/4 pound fresh Mushrooms, stems removed
1 each Green and Red Bell Pepper, seeded and cut into thick strips

Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in blender or food processor until smooth. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables. Serving Suggestions & Notes Garnishing can be as creative or as simple as you like. Top with fresh sprigs of parsley, dill, or chopped chives. Sprinkle with paprika, cayenne pepper, parsley flakes or add sliced olives, small shrimp or pimento.
Courtesy Lu's Recipe Extravaganza

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Every oak tree started out as a couple of nuts who decided to stand their ground.
Unknown

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1 head of Cabbage
2 pounds ground Pork
2 cups cooked Rice
1/2 cup chopped Onion
1 can (16 oz) Tomato sauce OR stewed Tomatoes
1 cup Water
Salt and Pepper

Core the cabbage and steam for 15-20 min. on top of stove or cut off leaves and steam these, with about 1/4 cup water in a glass bowl covered with plastic wrap in the microwave for about 5-7 minutes on high. Keep them covered while you mix together the filling. Mix pork, dash of salt and pepper, chopped onion and cooked rice. Stuff the cabbage leaves by making each leaf into a small package, about 1/3 to 1/2 cup of filling in the center (depends on the size of the leaf, more filling if the leaf is larger) and folding the sides over. Melt 2 tablespoons butter in oven proof pan, put rolls in pan seam-side down. Pour tomato sauce and water over to just about cover the rolls. Cover dish with foil and bake at 325 for about an hour 15 minutes. Sauté the cooked rolls in 2 tablespoons butter till cabbage is slightly brown.
Courtesy William Chuang's Cooking and Recipes, from "Nancy B."

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1/2 cup Italian dressing
4 Portobello Mushrooms, stemmed, tops cleaned
1/2 cup bottled roasted red bell Peppers, drained and sliced
4 slices Provolone cheese

Combine mushrooms and Italian dressing in a bowl. Cover and marinate 2 hours. Prepare grill or turn on broiler. Season mushrooms with salt and pepper to taste. Grill or broil mushrooms about 1-1/2 minutes per side. Top with slices of peppers and cheese.
From Meals for You, http://www.mealsforyou.com/

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Gabrielle- Well that's fine. Except for one thing. You're not sacrificing my hair for a fish.
Xena Warrior Princess: Fins, Fem, and Gems.

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1-1/4 lbs. frozen chopped spinach, thawed and thoroughly drained
1 onion, chopped
6 eggs, beaten
3/4 cup unsalted butter, melted
2 cups packaged seasoned stuffing mix
1/2 cup grated Parmesan cheese
1/2 tsp. thyme
2 tsp. garlic salt

Preheat oven to 350°F. Combine all ingredients and pepper to taste in a bowl. Shape into small balls and transfer to baking sheets. Bake at 25-30 minutes until cooked through.
This recipe serves 15 people
From Meals For You http://www.mealsforyou.com/

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6 slices day-old white bread
1 large clove garlic, crushed
1 1/2 tablespoons oil or melted butter
3 Avocados sliced

Remove crusts from bread. Mix crushed garlic with butter or oil and brush both sides of bread. Slice in halves and place on a foil-lined baking tray in a moderately hot oven until crisp and golden, about 12 to 15 minutes. Place avocado slices on bread and serve.

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The first rule to tinkering is to save all the parts.
Paul Erlich

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1/2 clove Garlic, peeled
1/2 each Anchovy filet (the kind packed in salt) or 1/4 tsp. paste
1 each Egg yolk (you don't really need the whole thing - leave a little bit out)
1/2 cup Buttermilk
4 ounce Stilton Cheese
4 ounce Virgin Olive Oil
1/4 each juice of Lemon
Salt and Black Pepper to taste
1/2 cup toasted Walnuts, lightly chopped
2 heads Hearts of Romaine
1 head Belgian Endive
1 each ripe Pear or Apple

Mash the garlic and anchovy in a mortar and pestle with a pinch of salt and pepper. Transfer to a bowl and stir in the egg yolk followed by the buttermilk and cheese. Slowly whisk in the olive oil and finish with the lemon juice. Season to taste with salt and pepper. Cut the romaine leaves from the head and wash and dry them. Cut the outer leaves from the Belgian endive. Chill the greens well. Chop the first third of the stem ends of both types of leaves into 1/4" strips across the leaves. Place them in a bowl with the remaining tips and drizzle the vinaigrette over. Toss well to coat the leaves evenly. Remove the core and slice the pear or apple into thin slices. Arrange them around the plates, alternating with the romaine and endive tips. Place the chopped greens in the center and sprinkle with the toasted walnuts. Serves 4.
Courtesy of Ann's Favorite Recipes

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2 cups Chicken broth
3 saffron threads
1 pound Chicken breast, cut into bite sized cubes (or one chicken cut into 12 pieces "Spanish style")
3 tablespoon Olive Oil
1 Onion, minced
1 medium Tomato, peeled, seeded and chopped
1 cup Rice
8-10 ounce Shrimp
1 cup Peas
1 sprig Parsley, chopped
6 ounce Pepperoni, sliced (or aged chorizo)
2 cloves Garlic
2-3 tablespoons chopped pimientos (homemade is best)
1 teaspoon Tumeric or 3 threads Saffron
1 teaspoon Paprika
Salt and Pepper to taste

If using saffron, make an infusion with the saffron threads in the chicken stock. Heat the frying pan and add the oil. Quickly saute the chicken till golden on all sides, remove to a platter. Add the onions, garlic, tomato, and saute until tender. Add the tumeric, and paprika, cook slightly. Add rice and saute briefly to coat well. Pour on the broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top. Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 minutes, until rice is done and liquid absorbed. You can move the pan on the burner, but do not stir. The paella pan is usually quite large, at least 12 inches in diameter.
Courtesy William Chaung's Cooking and Recipes

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That buzzing-noise means something. If there's a buzzing noise, somebody's making a buzzing-noise, and the only reason for making a buzzing-noise that I know of is because you're a bee. .... And the only reason for being a bee that I know of is making honey..... And the only reason for making honey is so as I can eat it." So he began to climb the tree.
Winnie the Pooh, A. A. Milne

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5 large king Prawns
2 tablespoons Olive Oil
2 tablespoons Butter
2 cloves Garlic, peeled and crushed
1 Lemon, juiced
2 or 3 teaspoons balsamic Vinegar
1/4 cup chopped fresh Parsley
salt and freshly milled Black Pepper
1 Butter Lettuce, washed and separated into leaves
Crusty Italian bread rolls for serving

Peel and de-vein the prawns, leaving the tail section attached. Put them into a suitable dish then cover and refrigerate until ready to cook. Heat oil and butter in a large frypan, add prawns and crushed garlic and cook over a medium heat for about 2 minutes, turning once or twice to cook prawns evenly (keep heat low so prawns are moist). Sprinkle over the lemon juice and balsamic vinegar then add the parsley. Season lightly with salt and plenty of freshly milled black pepper. Serve prawns and all the juices from the frypan on a big platter on a bed of butter lettuce. Accompany with extra lemon wedges and crusty warm bread rolls to mop up the delicious juices. Serves 6 to 8.

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12 Squid
Flour, for dusting
Oil, for frying
2 Lemons
Salt and Pepper (to taste)

Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh. Cut the squid into pieces and rinse in cold water. Drain and dredge the squid in flour, shaking off the excess. Carefully fry in hot oil until golden brown. Do not crowd the pot. Season with lemon juice, salt and pepper. Serves 4.
From the On-Line Cookbook

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Xena- All you have to do is you, you stick your hand underwater and you feel around until you find a great, big succulent fish, and then you do this. You wiggle your finger so it looks like bait, and then Wham-o! Gabrielle: You punch it in the face.
Xena- Well don't knock it 'til you tried it.
Xena- (Music) Gotcha gotcha now I'm gonna eat ya.
Xena Warrior Princess: Fins, Fem, and Gems.

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2 medium Onions, peeled and sliced
1 clove Garlic, peeled and crushed
1 tablespoon light Vegetable oil
2 level teaspoons curry powder
1 level teaspoon cumin
4 large parsnips, peeled and chopped
1/2 cup pumpkin, peeled and chopped
2 large ripe Tomatoes, skinned and chopped
6 cups water
1 large Granny Smith apple
1 cups low fat Milk

Put onions and garlic into a large saucepan with vegetable oil and cook over a low heat for about 5 or 10 minutes, stirring often. Add curry powder and cumin and cook a few minutes longer to release the flavour of the spices. Add parsnips, pumpkin, tomatoes and water. Peel and core apple, then chop roughly and add to the saucepan then cover pot loosely with a lid and simmer for about 45 minutes or until vegetables are very soft. Puree with a food processor then reheat the soup, adding milk. Season with salt, pepper and a pinch sugar to taste. Serve the soup hot and garnish with fresh coriander leaves, or alternatively use chopped chives or mint. Makes 6 to 8 portions.