Welcome to my collection of recipes that I BEGGED and PLEADED for from the Alternate PageBuilder Help News Group. You will see that these folks are from all over the place and many of the recipes are traditional to their location or ethnic background. I had a blast collecting these and hope that you will enjoy!! You will find a LINK to each contributor's site at the end of each recipe. Click onto their name and you will be taken there. I have a recipe page of my own, which is part of my site. MY RECIPES can be found there in addition to some GREAT cooking links. This has been a real JOY!!!!!! THANKS to all who contributed. GraceNote

~SAND TARTS~ Hi Jill, We live in Denver, but the recipe we're offering is Scandanavian, rather than Local - no green chiles in this one. Ruthie's people are Norwegians and Swedes, with the occasional Finn, just to keep things interesting. Our recipe is from Sweden. This recipe is for Sandbakelser, or "Sand Tarts", so called because of the ground almonds. They're easy to make and very good and there's lots of room for variations. You need Sandbakel tins, which are small fluted metal cups maybe 3 inches across and and inch and a half or 2 deep. Sort of like small metal cupcake cups. Anyway, here it is: 1-1/2 sticks butter or margarine 3/4 cup sugar 1 egg 1-3/4 cups all-purpose flour 1/2 cup blanched, ground almonds 1-1/2 teaspoons almond extract Cream butter and sugar. Add egg, flour, ground almonds and almond extract. Mix together until crumbly. Let rest in refrigerator for 1 hour. Butter (or spray) tins. Press dough into tins, forming a cup. Bake at 375º for 10 to 15 minutes or until light golden brown. They are great right out of the oven, or they may be filled with fruit, whipped cream, or jam and served as a dessert. Enoy, Steve and Ruth

HOBO DINNERS Ground Beef Canned Green Beans Potatoes Salt and Pepper to taste Optional Onions Foil Fix the Ground beef into patties and place on seperate pieces of foil. Peel and cut the potatoes into cubes and place on top of the patties. Open and drain the Green Beans. Salt and Pepper to taste. If you want you can add onions to them. This recipe can make up to six Hobo dinners. It is according how much ground beef you buy, how many potatoes you use and how many cans of Green Beans you use. By increasing the amounts of the ingredients you can make a lot. ~HIPSIS~Riverdale, Georgia

Here's a fall treat from up here in NH. ~Pumpkin Whoopie Pies~ 2 cups brown sugar 1 cup vegetable oil 2 eggs 11/2 cups canned pmpkin 1 teaspoon salt 1 tsp. baking soda 1tsp. baking powder 1 tsp. vanilla 11/2 tsp. cinnaman 1/2 tblsp. ginger 1/2 tblsp. nutmeg Preheat oven to 350*. Beat sugar and oil until well blended. Add pumpkin and eggs. In a seperate bowl, combine remaining ingredients and add to wet mixture. Using a soup drop on cookie sheet and bake 10-12 minutes. Filling 1 egg white beaten lightly 2 tblsp. milk 1 tsp. vanilla 2 cups confectionary sugar 3/4cups veg. shortening Hope you try them. I think you'll like 'em. Lots of love Mark B.(POOLDUDE)

This is a recipe I do at Christmas time... (makes a nice gift) ~Microwave Peanut Brittle ~ 1 cup sugar 1 cup dry roasted peanuts 1/2 cup white karo 1 tsp butter 1 tsp vanilla 1 tsp baking soda Mix sugar and white karo in a 1 1/2 quart microwave safe dish - microwave 4 minutes. Mix in peanuts - microwave 4 minutes. Add 1 tsp butter and 1 tsp vanilla - microwave 2 minutes. Add 1 tsp baking soda mix and quickly pour onto greased pan. Spread out as thin as possible. Cool 30 minutes and break into pieces. Kelly

Hi Grace, here is my recipe...I am from the rollin' hills of Nelsonville in athens county ohio.. GRAYBEARD Enjoy.....I think this is a great idea....Good job.. ~Hillbilly Chili~   2 pounds lean ground beef 1 large onion, coarsely chopped 1 small green bell pepper, coarsely chopped 3 15-ounce cans red kidney beans 1 15-ounce can tomato sauce 2 cloves minced garlic 1/4 teaspoon cayenne pepper 2 tablespoons Italian seasoning 3 tablespoons chili powder 1 to 1 1/2 tablespoons ground cumin Salt to taste Put meat, onion, and bell pepper in a 3 quart or larger pot. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned. Add beans, tomato sauce, garlic, and rest of seasonings. Simmer uncovered for about 30 to 45 minutes, stirring occasionally. Taste, add salt and/or more of any of the other seasonings, to your taste. GRAYBEARD

~Cg's Homemade Spaghetti Sauce ~ 1 lb. ground beef 1 small onion, chopped 1/4 cup green pepper, chopped 1 clove garlic, minced 1 can (16 oz) tomatoes, crushed 1 can (6 oz) italian tomato paste 3/4 cup beef broth 1 1/2 tsp oregano 1/4 tsp salt 1 tsp parsley flakes 1/4 tsp pepper Crumble ground beef into microwavable, 2 qt. cassarole. Microwave on High 3-4 minutes until meat is almost cooked. Pour off grease. Break meat into smaller pieces and add veggies. Microwave 4-5 minutes until veggies are tender. Stir in remaining ingredients. cover and microwave 5 minutes on High. Remove cover and stir. Microwave, covered with paper towel to cut down splatters, at 50% power for 20 minutes. Stir halfway through. Serve over cooked pasta. (if you omit the meat, this makes an excellent pizza sauce) CR GRADY

~Orange Pork Chops ~ Preheat oven at 350° Brown PorkChops in no-stick skillet Place Porkchops in lasagna pan Pour 1/2 cup orange juice over chops Cover pan Bake thick pork chops 75 minutes (turn over chops after 1 hour) Gravy: Remove chops Pour pan drippings into saucepan, heat add 1 tsp of cornstarch to 2 ounces water add cornstarch mixture to drippings Garnish: Orange slices and parsley Time: total: 95 minutes 15 minutes prep 1 hour 15 minutes to cook 5 minutes for gravy Original recipe by Beth Candy

~SPARKY'S TWISTED CHILI~ 1: 1lb. ground beast of your choice 2: 1 cup each: purple onion, sweet pepper,celery, carrots, mushrooms,tomatoes. Chop viciously. 3: 1 large can tomato sauce 4: 1 can each: red kidney beans, pinto beans 5: 1 small can tomato paste 6: 3 devilishly hot dried jalepeno peppers 7: spices to taste: black pepper, cumin, chili powder, paprika, oregano, bay leaf. 8: An unholy amount of garlic. (FRESH!)  Brown your carrion in large caldron. Drain fat. Add spices, garlic & vegetables. Cook until onions are translucent. Add remaining ingredients. Continue stewing until concoction thickens.   Serve over rice or with fava beans and a nice Quiante................Enjoy. SPARKY

Aloha, Here is my first recipe (a Sammy Hagar favorite): ~Drunken Shrimp ~ (EDITOR"S NOTE: GraceNote has NEVER seen a DRUNK SHRIMP!) 6 Prawns, shelled 1 Shot Cabo Wabo Tequila (+ 1 for cook) 1 Jalapeno Pepper, chopped 1 tablespoon Chopped fresh garlic 1 tablespoon chopped fresh cilantro lime juice, fresh salt and pepper to taste First the cook should drink 1 shot of Cabo Wabo Tequila, then: Marinate the shrimp in the remaining ingredients briefly. Grill until done. If cooked in a wok or skillet, add some of the marinade at the last minute to deglaze the pan. Serve with steamed rice. Chili Garlic Paste may be substituted for the fresh garlic and jalapeno pepper. Enjoy with a few more shots of Cabo Wabo Tequila or mix a special Cabo Wabo Margarita (instructions on tequila bottle) Have fun ~ Leimomi~

Hope you enjoy this sexy treat! Shae :) ~Shae's Créme Brulée ~ About six servings...very rich and creamy! Heat on low, almost to a simmer:   2 cups heavy cream In a bowl, stir with a plastic/wooden spoon until blended: 3 large eggs     1/2 cup sugar NOTE--DO NOT use an electric mixer! It will make the mixture too thin. Gradually stir in the heated cream until smooth. Stir in: 1 teaspoon vanilla Pour into six 4 to six-ounce custard cups and place in a water bath* [* Set each cup in a roasting or lasagne pan. Add some hot tap water to the pan to come 1/2 to 2/3 of the way up the sides of the cups.] The water bath method is used because it insulates the créme and protects it from overheating. Set the pan in the oven and set the temp at 250°F (DO NOT preheat oven). Bake until the custards are set but have a slight quiver in the center when gently moved, about 1 to 1 1/2 hours. Remove cups from water bath and let cool to room temperature. Cover each one with plastic wrap (prevents moisture) and refrigerate for 2 hours. Before serving, blot water drops (if any) on the surface with a paper towel. Now you're ready to caramelize the tops! There are two cool ways to do this. Broiler Style ---------------- This brittle glaze must be applied within an hour before serving. Just adjust the broiler rack so that the tops of the créme will be about 2 inches from the heating element (or you can place cups on an inverted pan if your rack can't be adjusted). Preheat broiler for about 7-10 minutes. Sprinkle a little light brown sugar (granulated or packed) evenly over each cup. Place cups on a baking sheet and put in broiler. Broil the cups until the sugar melts. Be sure to watch out, but don't expect caramelization to be even. Some spots will not melt while others will...that's why it's called "burnt cream"! You can serve warm or refrigerated for up to an hour. Torch It, Baby! ------------------- This is for the pyro in you, LOL! It's glossier and more transparent than the brown sugar glaze. Sprinkle some regular sugar over each cup. Caramelize the sugar with a propane torch, holding the flame a couple of inches above the cup and slowly rotate to melt the sugar. Serve while warm or refrigerate for an hour. Hope you enjoy this sexy treat! Shae :) Cafe Shae is coming your way

~MONKEYMANN'S CONTRIBUTION~ I would like to suggest that you add bananas to your list of ingredients. There is no recipe that can not be improved with the addition a banana or two.                                                                                       Monkeymann MONKEYMANN'S SILLY WEBSITE

~Chinese Casserole~ 1 # hamburger 1-small onion 2-stalks celery 1-can creamy chicken-mushroom soup 1-pkg of crunchy Chinese noodles soy sauce (to taste) frozen peas Brown hamburger, before fully done, add chopped onion & celery, cover and steam veggies. drain add soup and soy sauce, (about 15 shakes) and 1/2 soup can of water, let simmer for a few min. now put half the sauce in the bottom of a casserole dish (shallow) top with a sprinkling of peas, then some of the noodles. repeat layer, and cook 30-min. in 350°. Richard Wrede Phoenix, OR.

Hi Grace Here are the recipes for your page: ~SASSY'S LUSH SLUSH~ 1 cup sugar 1 cup water 1 large can pineapple juice 1 small can frozen orange juice 2 orange juices cans of water 56 ounces 7-Up 1 jar maraschino cherries with juice 1 cup rum or vodka (2 or more is ok depending on who is drinking ~LOL~) Mix sugar and water together. Add remaining ingredients and freeze. Thaw to the "slush" state, drink up and enjoy! (I freeze this in individual zip lock bags for smaller portions and easy thawing). ~Merissa~from NEW ORLEANS

OYSTER ARTICHOKE SOUP (Microwave Recipe coking time 14 min) 6 tablespoons butter, melted Pinch of Tyme 1/4 teaspoon cayenne pepper 1-13 3/4 oz can chicken broth 1-14 oz can artichoke hearts drained & chopped 2 teaspoons salt 1/4 teaspoon Tabasco Sauce 3 sprigs parsley, chopped 1/2 cup shallots chopped fine 1 bay leaf 2 tablespoons flour 1 pint oysters, drained (reserve liquid) Liquid from oysters plus 1 extra pint of liquid 1/2 cup whipping cream In a 3 qrt casserole, melt butter. Saute shallots, thyme, bay leaf and pepper on HIGH 3 minutes. Add flour and whisk well. Add broth, oyster water, artichokes, salt and Tabasco. Microwave on HIGH 6 minutes. Add oysters and parsley. Cover with wax paper. Cook on HIGH 5 minutes. Add whipping cream and serve. ~Merissa~from NEW ORLEANS

BARBEQUE SHRIMP (Microwave recipe - cooking time 16 min) 4 lbs shrimp-remove heads 1 lb butter 2 tablespoons dry bar-b-que seasoning 3 tablespoons Lea & Perrins Worchestire Sauce 2 tablespoons paprika 1 tablespooon garlic salt 2 teaspoons salt 8 tablespoons lemon juice (fresh squeezed) Rinse shrimp. Place in 3 qt baking dish. Melt butter in a 2 cup measuring cup. Mix with seasonings. Pour over shrimp. Cover with plastic wrap. Cook on MEDIUM 16 minutes stirring frequently. Enjoy! ~Merissa~from NEW ORLEANS

~RICH PEANUT BUTTER/CHOCOLATE FUDGE~ (Microwave recipe - cooking time 20-22 min) 4 cups sugar 1-14 oz can evaporated milk 1 cup butter or margarine 6 oz semi-sweet chocolate bits 6 oz peanut butter chips 1-7 oz jar marshmallow creme 1 teaspoon vanilla extract 1 cup chopped nuts (optional) In a 4 qrt microproof bowl mix sugar, milk and butter. Cook on HI (max power) for 20-22 minutes or until a few drops of mixture in cold water forms a soft ball. (234° on candy thermometer. Do not leave thermometer in oven while cooking/) Stir well every 5 min during cooking. When correct temperature or formation is made, stir in chocolate bits, peanut butter chps and marshmallow creme. Stir until well blended. Add vanilla extract and nuts and mix well. Pour mixture into a buttered 9 inch square dish for thick pieces or a 7-1/2 inch x 12 inch dish for thinner pieces. Cool and cut into squares. ~Merissa~from NEW ORLEANS

SOUTHERN STYLE PRALINES (Microwave recipe - cooking time 13 min) 3/4 cup buttermillk 2 cups sugar 2 cups pecan halves 1/8 teaspoon salt 2 tablespoons butter 1 teaspoon baking soda Stir together buttermilk, sugar, pecans, salt and butter in a 4 or 5 qrt dish. Cook on HIGH 12 minutes, stirring at 4 minute intervals. Stir in baking soda until foamy. Cook on HIGH 1 minutes. (This last step gives the pralines a caramel color)> Beat mixture until tacky (about 1 minute). Drop by teaspoonful on a sheet of foil. Cool and enjoy! These are some of my personal favorites with a little "flavor" of New Orleans. Hope you enjoy them! Hugs ~Merissa~from NEW ORLEANS

FRUITCAKE RECIPE 1 cup water 1 cup sugar 4 large eggs 2 cups dried fruit 1 teaspoon baking soda 1 teaspoon salt 1 cup brown sugar lemon juice nuts 1 gallon whiskey Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large,fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees.  Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyway?                 Happy New Year !!! MAUI RONNIE