1/4 cup minced shallot
1 tablespoon + 1 teaspoon butter
1/2 cup port*
1 cup duck and veal demiglace** (6 ˝ oz plus 3 T water)
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar
1-1lb boneless duck breast, cut in half

Cook shallots in 1 t butter, low heat, until softened. Add port substitute and boil until reduced by half. Add demiglace and simmer 5 minutes, or until about 2/3 cup. Pour sauce through sieve and return to pan. Stir in apricot, vinegar and pepper to taste. Simmer until apricot is just heated. Add 1 tablespoon butter.

Preheat oven to 350. Trim all sinews, excess skin and fat from duck. Prick skin (not meat) with fork. Cook in oil in heated pan, 3 minutes per side. Put duck in sprayed baking dish. Bake 20 minutes. Slice on the diagonal and serve with sauce.

*Replace port with concord grape juice mixed with lime zest or cranberry juice mixed with lemon juice.

**Demiglace is a rich brown sauce or gravy made by reducing meat stock.

Submitted by Elspeth Grindstaff.

Salmon:
6 oz salmon per serving
salt and blackened seasoning

Mago Salsa:
1 jar mangos, chopped
1/4 cup chopped red onion
2 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
3 tablespoon orange juice
1 pepper minced
1/4 teaspoon cumin

Combine ingredients for salsa. Rub salt and seasoning into salmon. Cook salmon in sprayed skillet, 4-6 minutes per side.

Submitted by Elspeth Grindstaff.

Sauce:
1/4 cup olive oil
2 tomatoes-diced
2 cloves of garlic minced (or 1 t garlic powder)
2 teaspoon dried basil
2 teaspoon dried oregano
1/2 teaspoon salt (more to taste if needed)

Sauté garlic in olive oil until tender (do not burn garlic!). Add remaining ingredients and cook until bubbly, serve over your favorite cooked pasta (I like angel hair). Sprinkle with Parmesan cheese.

Submitted by Heather Hales.

Roast:
1-2 lb. Pork Roast (any cut is fine)

Cut slits into meat all over, fill slits with fresh garlic or garlic salt. Bake for about an hour at 350 (use a meat thermometer to determine when its done)

Glazed Baby Carrots:
2 cups of baby carrots
1 tablespoon butter
1 tablespoon brown sugar

Boil the carrots until tender. Drain water and add the butter and sugar. Stir until thick and bubby. Let cool and then serve.

Submitted by Heather Hales.

1 lb fresh asparagus
3 T pinenuts, toasted
1/4 cup olive oil
1 tablespoon lemon juice
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
pepper

Toast pinenuts in dry skillet on low heat. Stir frequently. Remember, there are three stages to toasting nuts, not quite done, not quite done, and burned. Prepare asparagus by breaking off woody bases where spears snap easily. Scrap off scales. Steam for 4-5 minutes until crisp-tender. Cut into 1 inch pieces or leave whole. Combine oil and remaining ingredients. Cook 2-3 minutes in saucepan. Pour over asparagus in serving dish. Sprinkle with pinenuts.

Submitted by Elspeth Grindstaff.

1/4 cup chopped onion
1/4 cup chopped red pepper
1 clove garlic
3 tablespoon butter
3 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon red pepper
1/8 teaspoon coriander
1/4 teaspoon salt
1/2 cup milk
4 oz cheddar cheese, shredded
1 can creamed corn
3 egg yolks
3 egg whites

Saute onion, pepper and garlic in butter. Stir in flour and spices. Add milk. Cook and stir till thick and bubbly. Remove from heat. Add cheese and stir till melted. Stir in corn. Gradually add mix to egg yolks. Beat egg whites. Fold into corn mixture. Pour into 1 ˝ quart ungreased springform pan. Bake at 350 for 35-40 minutes.

Submitted by Elspeth Grindstaff.

6-12 fresh mushrooms (get the big ones)
1/4 cup sliced green onions
1 clove of garlic minced
1/4 cup margarine or butter
2/3 cup fine dry bread crumbs
1/2 cup parmesan cheese

Remove stems from mushrooms, reserving the caps. Chop about 1c. worth of stems into little pieces. In sauce pan cook stems, green onions, and garlic in butter until tender. Stir in bread crumbs and 1/2 of cheese. Spoon this mixture into mushroom caps. Arrange mushrooms in a baking dish, sprinkle with remaining cheese and then bake at 425 for 8-10 min.

This makes a great appetizer.

Submitted by Heather Hales.

2 cups flaked coconut
4 cups milk
1 cup sugar
6 egg yolks
2 cups half and half
16oz. cream of coconut
2 teaspoon vanilla extract

Bake coconut in shallow pan at 350 for about 10 minutes, stirring occasinally. Whisk milk, sugar and egg yolks in heavy saucepan. Cook over medium heat, stirring constantly, about 20 minutes. Remove from heat and mix in other ingredients. Chill 3 hours. Pour into freezer container. Freeze. Follow directions provided with ice cream maker.

Submitted by Elspeth Grindstaff.

Cake:
In bowl 1 mix:
1 white cake mix
3 egg whites
1-1/3 cup buttermilk
2 tablespoons oil

In bowl 2 mix:
1 yellow cake mix
1/2 cup buttermilk
1 egg
1-1/2 tablespoon cocoa
1/2 teaspoon baking soda
2 tablespoon red food coloring
1 teaspoon cider vinegar

Mix ingredients in two bowls. Spoon batters alternatively into 2 or 3 greased and floured round cake pans. Swirl batter gently with knife. Bake at 350 for 22-25 minutes. Cool in pans for 10 minutes.

Cream Cheese Frosting:
3/4lb unsalted butter, at room temperature
1lb cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2lb powdered sugar

Cream butter, cream cheese and extracts. Mix in powdered sugar.

Submitted by Elspeth Grindstaff.

5 cups peaches (thawed, drained) - ~1-1/2 bags of frozen peaches
2 tablespoons sugar
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 cup butter

Add peaches and 2 tablespoons sugar to a greased 8x8 baking dish. In a separate bowl mix together all other ingredients (be sure butter is cut into tiny pieces). Sprinkle mixture over peaches and bake at 375 for 30 minutes. Great when served with Vanilla ice cream.

Submitted by Heather Hales.

1 pkg. of Pillsbury (or your store brand) cinnamon rolls
1 can of cherry pie filling

In an 8x8 baking dish, spread the cherry pie filling. Top with cinnamon rolls and bake following package directions. Don't forget to frost the cinnamon rolls before you eat them!

Submitted by Heather Hales.