• 20-oz package sliceable refrigerated sugar cookie dough (or made from scratch -- be sure it is a soft cookie, or it will crumble when you slice it.)
• 8-oz package cream cheese, softened (I used fat-free)
• 1/2 cup sugar
• 2-11 oz cans mandarin orange segments, drained
• 20-oz can pineapple chunks, drained and cut in half (for thinner slices)
• 2 bananas
• lemon juice
• 16-oz package frozen strawberries, thawed and drained (I substitute 1-cup red seedless grapes, cut in half, plus 1-cup fresh blueberries: personal opinion: frozen strawberries are yucky!)
• chopped pecans or walnuts (I used about 1/2 cup pecans)
• 10-18 oz jar apricot preserves

• Heat oven to 350.
• Soften cookie dough; place on greased 14-in pizza pan (if you use a stone, there's no need to grease it).
• Roll to within 1-inch of edge of pan (if you use homemade, roll it about 1/8-inch thick).
• Bake 12-15 minutes or until lightly browned.
• Cool.
• In a small bowl, combine cream cheese and sugar (I added about 1-tsp. vanilla); spread on cooled cookie crust. Cover, refrigerate overnight.
• Refrigerate drained fruit. Slice bananas; dip in lemon juice (to prevent browning).
• 16-oz package frozen strawberries, thawed and drained (I substitute 1-cup red seedless grapes, cut in half, plus 1-cup fresh blueberries: personal opinion: frozen strawberries are yucky!)
• Layer fruit on crust, in the following order: bananas, oranges, pineapple, strawberries, and nuts.
• In small saucepan (or microwave), heat apricot preserves to consistency of syrup; pour over fruit.
• Refrigerate pizza until serving time.
• Top with whipped cream if desired. 12 servings.

• 3-1/2 # chicken, skinned and cut into serving pieces
• 1 tsp salt
• freshly ground black pepper
• 2 Tbsp vegetable oil
• 4 Tbsp unsalted butter
• 7 whole cardomom pods (Earth Pantry carries nice green ones)
• 8 whole cloves
• 2 inch cinnamon stick
• 2 bay leaves
• 2-1/2 Tbsp blanched, slivered almonds
• 2-1/2 Tbsp raisins or golden raisins
• 1 cup plain yoghurt
• 1 tsp ground cumin
• 1/4-1/2 tsp cayenne (I sprinkled lightly, to taste)

• When you cut the chicken into serving pices divide whole legs into two and whole breasts into six pieces. Spread the chicken pieces out in a single layer and sprinkle with 1/4 tsp of salt and some freshly ground black pepper. Pat the salt and pepper in so they adhere. Turn the chicken pieces over and sprinkle with another 1/4 tsp of salt and some freshly ground black pepper. Pat this in as well.
• Heat the oil and butter in a large, preferabley non-stick, frying pan over a medium-high flame. When hot, put in the cardamom, cloves, cinnamon, bay leaves and as many of the chicken pieces as the pan will hold in a single layer. Brown the chicken on both sides. As soon as the pieces get browned, lift them up with a set of tongs or a slotted spoon and put them in an oven-proof, flame-proof, casserole pan. Do all the chicken this way.
• Put the almonds into the hot oil left in the frying pan. Stir them once or twice. As soon as they start to brown, put in the raisins and stir once. Quickly, before the raisins start to burn, pour the contents of the frying pan, fat and all, over the chicken in the casserole pan.
• Preheat the oven to 350.
• Put the yoghurt in a bowl. Add the cumin, cayenne, and the remaining 1/2 tsp of salt as well as some of the freshly ground black pepper. Beat lightly with a fork or whisk until smooth and creamy. Pour the yoghurt over the chicken and mix well. Cover the pan tightly and place in the oven. Bake for 20 minutes. Turn the chicken pieces over and baste with the juices surrounding them. Cover tightly and return to the oven for another 20-25 minutes or until the chicken is quite tender.
• When you are ready to eat, reheat the chicken over a low flame. Lift out the chicken pieces and put them in a warm serving dish. Spoon off most of the fat left in the pan. If the remaining sauce is thin, reduce it by cooking it over a medium-high flame. Pour this thick sauce over the chicken pieces. (I used cornstarch to thicken rather than take the time to boil it down.)
• Beware! The large, whole spices are not meant to be eaten. (I picked them out before serving the dish!)
• Serves 6

BREAKFAST SHAKE

Assemble all ingredients in a blender.

• 8 oz. soy milk (or a bit more)

• ground flax seed

• protein powder (soy)
• Splenda to sweeten 

• 1/4 banana and 1/4 apple

• frozen strawberries, rhubarb, blueberries, or whatever fruit you have

• 4 ice cubes

Blend and enjoy!  Lynn Lahren

SALSA
(From a fellow Unistar camper who made it for happy hours at 2005 Work Week.)

1 14.5-oz can stewed tomatoes
1 14.5-oz can Mexican stewed tomatoes
1 10-oz. can Rotel (diced tomatoes and green chilies)
1 can (4 to 4.5 oz) mild green chilies
1 bunch green onion, chopped
Minced garlic (to your personal taste)
1 or 2 teaspoons dried cilantro

Pulse for a few seconds in blender or food processor.

[note from Janell: I add salt and have also substituted fresh cilantro for the dried.]


MONKEY BREAD
Preheat oven to 350 degrees.

4 packages Pillsbury (or store brand equivalent) country style biscuits
OR 3 packages of Pillsbury Grands country style biscuits
Dredge each biscuit in a cinnamon-and-sugar mixture and set on edge in a buttered bundt pan.
In a saucepan, combine:
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup butter
2 TBSP milk
Heat until butter and sugar are melted, then boil 1 minute and pour over biscuits.
Bake 35-40 minutes.
Tip out of pan at once, serve warm. Pull apart, serve with butter.

GONE SALAD

(Because it’s gone really fast.)

  1 mango, peel & chop into small chunks (3/4" on a side or so)

  1 can black beans, drained.

  1 C thawed frozen kernel corn

  Opt. - 1 can baby corn, chopped into small chunks

  Opt. - diced or crumbled favorite cheese or tofu

  1/2 C red onion, chopped fine

  Cilantro to taste (1.4 C?)

  1 stalk celery, chopped fine

  chopped tomato

Your favorite dressing.  Mine is Italian, but this goes well with a number of dressings.  Put in a bowl, mix well, serve.  Keeps well in fridge if there's any left, which is not common.

I cook by a handful of this & a chunk of that, so measurements of 'cup' type are approximate.  Experiment!  Good food should never be the same as last time.  It's a journey.

A Wise Spirit