German immigrants were travelling to our great country, settling in Texas, as early as the 1800s. My information comes from the March 1996 issue of "Texas Highways" magazine … which I've been subscribing to for several years. I don't travel much, but I always find a lot of very interesting stories, not to mention great ethnic recipes. A lot of my research is taken from this magazine, and I really think the stories will be of great interest to you, too.

Immigrant German families in the 19^th century brought to Texas a style of cooking and eating rarely seen on a frontier nourished on beans, biscuits, tortillas, and wild game. Once the newcomers got their farms and ranches in working order, German tables groaned under dishes "rich in butter, cream, sour cream, eggs and cheeses … delicious sauces, fragrant hams, earthy breads, eye-watering mustards." Thus describes the German larder, according to "The Unofficial Guide to Ethnic Cuisine & Dining in America."

German meat dishes might feature game, beef, veal, lamb, and pork knuckles or hocks. A typical battery of German flavorings includes vinegar, red wine, honey, bay leaves, caraway, allspice, paprika, cloves, garlic, sage, poppyseed, dill and horseradish. Favorite vegetables in German cookery, today as of yore, start with green cabbage for sauerkraut, onions, carrots, turnips, asparagus, cauliflower, and potatoes.

Although a few Germans arrived in Texas in the mid-1700s, serious immigration to Central Texas began in the 1840s. Today, Texans of German descent (almost 3 million, according to 1990 census records) comprise the fourth largest ethnic group in the Lone Star State, after Texans of Anglo, Mexican and African descent. Towns founded by Germans in the 1830s and 1840s included Industry, Cat Spring, New Braunfels and Fredericksburg. As the trickle of new arrivals turned into a steady stream, German surnames became increasingly familiar in Galveston, Houston, San Antonio and Austin, as well.

My reason for the German theme is that the Klein Food Service Association is hosting the annual German Fest next weekend. I hope you enjoy these recipes; they aren't exactly LTFs, but they sound great! (Or shall I say Wunderbar!!)

Sauerbraten with Gingersnap Gravy: 1 (4 lb.) beef rump roast, 2 thinly sliced onions, 8 peppercorns, 4 cloves, 1 bay leaf, ½ cup cider vinegar, ½ cup red wine, 1 cup water, ½ cup vegetable oil, ½ tsp. salt, 2 cups boiling water, 10 crushed gingersnaps, ½ cup sour cream, 1 Tbls. flour

Place roast in deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Combine vinegar, wine, and 1 cup water, and pour over meat. Chill, covered, for 4 days, turning meat twice each day.

Remove meat from marinade, reserving marinade. Dry well with paper towels. Strain marinade, reserve onions and one cup of liquid.

In a Dutch oven, brown roast on all sides in hot oil. Turn roast and sprinkle with salt. Pour boiling water around meat. Sprinkle in gingersnaps: simmer, covered, 1 ½ hours, turning roast often. Add the reserved marinade and onions: cook 2 additional hours (or more), until tender. Remove the meat; keep warm.

Strain cooking liquid into a large saucepan. Mix sour cream with flour in a small bowl. Add a small amount of cooking liquid to sour cream mixture; stir until smooth, then stir mixture into the rest of the cooking liquid. Cook over low heat, stirring, until gravy is thickened and smooth. Slice meat in ¼ inch-thick slices and serve with gravy. Yield: 8 to 10 servings

Red Cabbage: 1 large head red cabbage, 2 Tbls. bacon fat or vegetable oil, ¾ cup red wine, 3 Tbls. red currant jelly, ¼ cup sugar, 1 tsp. salt, dash of white pepper, ¼ tsp. cloves

Wash, drain, and shred cabbage. Heat bacon fat in a large pot. Stir in cabbage; cook 5 minutes. Add remaining ingredients; mix well. Stir a few minutes, cover, and simmer 25 minutes. Serve hot. Yield: 8 to 10 servings.

Fresh Apple Cake, was adapted from a recipe in "The Melting Pot: Ethnic Cuisine in Texas." Like many German-Texan desserts, it calls for pecans. German immigrants learned quickly to substitute readily available Texas pecans for the walnuts and hazelnuts they used in Germany.

1 cup sugar, ½ cup vegetable oil, 2 eggs, 1 ½ cup flour, ½ tsp. salt, 1 tsp. baking soda, 2 Tbls. hot water, 2 cups chopped apples, 1 tsp. vanilla, 1 cup pecans

Combine sugar, oil, and eggs; beat well. Sift together flour, salt and soda; add to egg mixture along with 2 Tbls. hot water. Mix well. Add chopped apples, vanilla, and 1 cup chopped pecans; mix well. Pour into two 8-inch greased and floured round cake pans. Make topping: Combine ½ cup brown sugar and ½ cup chopped pecans. Sprinkle over top of each cake. Bake at 325 degrees for 30 to 35 minutes. Yield: two 8-inch round cakes

Kartoffelpuffer (Potato Pancakes): 3 cups grated potatoes, 1 small onion, 2 well beaten eggs, 2 Tbls. flour, 1/8 tsp. salt, ½ cup vegetable oil

Combine all but the oil and mix well. Drain off excess liquid, if any. Form into patties and fry in hot oil in shallow pan until evenly browned, turning once. Drain well on paper towels and sprinkle with sugar. Serve with cranberry sauce or cinnamon applesauce. Yield: 6 to 8 pancakes

The following recipes were found in a cookbook I got through the mail a few years ago. The book covers all kinds of food from all over the world … very interesting.

Potato Soup: Noodles - 3 cups flour, 1 large egg, 1 Tbls. salt, ½ cup cold water

Mound the flour on a flat surface and make a well in the middle. Add the salt, egg, and a little of the water. Mix very well, gradually adding all of the water. Cover and set aside for 15 minutes. Roll the dough 1/8 inch thick on a floured board. Cut into 3-inch-long strips that are 1/8 inch wide. Sprinkle the noodles with flour and spread out to dry, about an hour.

The soup - 6 large peeled and diced potatoes, 1 diced onion, 1 Tbls. vegetable oil, 1 tsp. sweet paprika, 2 cups sour cream at room temperature, salt to taste

Put the potatoes in a 10-quart stock-pot and fill with 7 ½ quarts cold water. Bring to a boil over high heat. Reduce the heat and simmer for 15 minutes. Add the noodles and simmer for 10 minutes, stirring often. Meanwhile, in a small skillet over medium heat, sauté the onions in the oil until dark brown. Allow to cool slightly. Stir in the paprika; add the mixture to the soup. Stir a little of the soup broth into the sour cream and stir until smooth. Add the sour cream to the soup, stirring until smooth. Set the soup aside to allow the flavors to meld. The soup will thicken as it sits, and you can add water to achieve the consistency you like. Season with salt to taste and serve.

Sour Cherry Soup: 1 pound fresh or canned sour cherries, 2 whole cloves, 1 cinnamon stick (about 1" long), 1 piece lemon zest (a one-inch strip from around the middle), 1/8 tsp. salt, 2/3 cup sugar (more if preferred), ¼ cup quick cooking tapioca, 3 to 4 Tbls. sour cream

Pit the cherries, saving 10 of the pits. Tie the saved pits in a cheesecloth. In a non-reactive medium-large saucepan, combine the cherries, the parcel of pits, the cloves, cinnamon stick, zest of lemon, and 4 cups water. Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes. Meanwhile, in a bowl, combine the salt, sugar and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water if needed. Set the mixture aside to cool. Remove the cinnamon stick, cloves, lemon zest and cherry pits. Cover and chill thoroughly. Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side. Serves 3 to 4.

Warm Potato Salad: 2 pounds red potatoes, 1 ¾ tsp. salt, ¼ lb. thick-sliced bacon cut into ½ inch pieces, 3 Tbls. all-purpose flour, 2 cups warmed chicken broth, 2 tsp. dried mustard, 2 Tbls. sugar, 1 tsp. celery seeds, 1/3 cup cider vinegar, ½ cup finely chopped scallions, 1/8 tsp. black pepper

Place the potatoes in a medium pot and add 5 cups cold water and 1 ½ tsp. of the salt. Bring to a boil over high heat. Reduce the heat and simmer gently 8 to 10 minutes. Drain. Meanwhile, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels. Reserve the bacon fat. In a medium saucepan, heat 1 ½ Tbls. of the bacon fat. Sprinkle on the flour and whisk the fat and flour together to form a paste (the roux). Cook, whisking continually, to cook the flour, 2 to 3 minutes. Slowly whisk the chicken broth into the roux and continue to whisk until smooth and thickened, about 2 minutes. In a small bowl, mix together the dry mustard, sugar, celery seeds, and vinegar. Add the mixture to the sauce and bring to a boil. Reduce the heat and simmer until slightly thick, 5 to 10 minutes. Pour the sauce over the potatoes. Add the bacon, scallions, the remaining ¼ tsp. salt, and the pepper. Toss and serve warm. *I forgot to mention that you are supposed to quarter the potatoes before you boil them, but I'm sure you figured that out yourself!!* This sounds pretty good, and without the mayo it's probably a lot on the lighter side.

The next round of recipes come from a cookbook loaned to me by a co-worker. It is compiled from a lot of old family recipes, many of them German. It is from an old church at the entrance to Old Town Spring called Immanuel United Church of Christ. Spring, Texas heritage is itself a paradox. Begun in the 1800s by agrarian German settlers, the conservative immigrants found their lifestyles altered by lusty railroad folk who came in 1903 with the International and Great Northern railway line, a line which still audaciously splits the tiny town in two.

Chartered July 15, 1916, as the German Evangelical Lutheran Emmanuels Congregation at Spring, Harris County, Texas, the church began as the result of a group of visionaries, nine men who wished for themselves and their families a church appropriate for their personal and spiritual needs. The book was compiled by the Immanuel Church Women's Guild. It's a wonderful book, filled with many recipes; most simple to make. In this addition, however, I have only used the German recipes. I will get to others as the months go by, not to worry!

German Potato Salad: 2 ½ lbs. red potatoes ½ lb. bacon, 5 green onions, ½ cup vinegar, ½ cup water, salt and pepper to taste

Boil potatoes until done. Peel, slice, and add salt and pepper to taste. Chip bacon and fry until crisp. Remove bacon bits and set aside. Add vinegar and water to bacon grease in pan. Bring to a boil. Chip green onions on potatoes. Add boiled grease mixture and mix thoroughly. Add bacon bits. Serve warm.

German Bean Soup: 1 lb. Navy beans, 1 ham bone with some meat left on it, 2 -  8oz. cans tomato puree, 2 tsp. parsley, ½ cup diced potatoes, ½ cup diced onions, 2 cups diced celery, salt and pepper

Cook beans and ham bone in water until beans are almost tender. Remove bone and take off meat. Put meat back with beans. Add remainder of ingredients. Cook until vegetables and beans are tender.

Cheese Soup: 4 chicken bouillon cubes, 1 qt. water, 1 cup celery, 1 cup onion - cook this mixture together until veggies are tender. Next, add 3 cups chopped potatoes, 1 bag frozen mixed veggies (cauliflower, carrots, broccoli) and one more quart water. Cook for 30 minutes. Then, add 2 cans cream of chicken soup and 1 lb. Velveeta cheese, cubed. Cook over low heat until cheese melts. Top with some crumbled bacon and serve.

Hi guys! Sorry I've been gone for a couple of weeks … that German Fest thing got me a bit weak in the ol' leggies, not to mention my footses! Just try standing on your poor ol' doggies for 15 hours, let alone in a pair of surgical compression hose (that are a bit TOO compressing!) and then start the next day six hours later IN ANOTHER KITCHEN for 12 more!!!! Wowee-Zowee … what a thrill on the vascular system!! For those of you who don't quite understand the term "compression hose," those are worn by those of us who have the dreaded "VARICOSE VEINS" (or as I call ‘em, "very close veins"). Ya know, it's a true sign of age when you writhe around on the bed for 20 minutes, working up a good sweat, and all you're doing is putting on your pantyhose!!! Aaaaagh!!!! Needless to say, I gave up on wearing those stupid things, too darn tight, and I really don't want some kid having to rush into my school kitchen screaming about the lunch-lady passed out on the floor at her register because she had an embolism from having her circulation cut off by her hosiery!!! No thanks, Hank, I'll just take it a bit easier on my poor legs and deal with it … after all, there's a lot more we have to deal with in life, and it's too darn short to bother with the little things. (Unless they resemble your kids!)

Okey-dokey! Let's get to my latest addition, and this time my theme is MARDI GRAS!!! Now you may be making a face, asking yourself "What the heck is a Mardi Gras?" Well, it's French for "Fat Tuesday." Sounds like my kind of day! And, it lasts for 12 days … yeah, buddy! Mardi Gras is the "pigging out" period just before Lent. If you don't know what that is (Lent), it is the 6-week stretch prior to Easter in which good Catholics give up something, usually meat, for that particular period. I will quote from an article in this year's February issue of Texas Magazine.

"Mardi Gras, French for "Fat Tuesday," dates to mid-winter masquerade festivities in pre-Christian Western Europe. Later, when the Catholic Church couldn't squelch the madcap cavorting among its converts, it adapted the ritual as a final period of indulgence before the six-week-long Lenten season of sacrifice and abstinence that begins with Ash Wednesday and ends with Easter. The tradition came to north America with the 19^th-Century arrival of Roman Catholic immigrants, many of whom first saw this country through Galveston's bustling seaport, late known as the "Ellis Island of the West." Galveston first publicly celebrated Mardi Gras in 1867 with dramatic entertainment and an elaborate masked ball. The annual blowout escalated in 1871 when two competing Mardi Gras societies emerged, both staging coach-drawn, torchlit night parades and costume balls. The fete grew in scale and grandeur until 1900, when the city was devastated by the infamous hurricane. As Galveston rebuilt itself, the Mardi Gras spirit reemerged and entered the 20^th Century - only to be interrupted by two World Wars. After 1950, the festivities were largely private affairs. Then, in 1985, oil entrepreneur, developer, and Galveston native George P. Mitchell sponsored a Mardi Gras revival to mark the reopening of the Strand's Tremont House hotel. Mitchell, his wife, Cynthia, and publicist Dancie Perugini Ware enlisted famed New Orleans float builder Blaine Kern to build nine spectacular floats. Hundreds of musicians in marching bands played in a mile-long night parade that concluded in front of the newly refurbished hotel. A black-tie ball for some 500 guests filled the city's recently restored 1894 Grand Opera House. Musical performers and the Strand's first Artwalk, and open house of the street's galleries, round out the week-long festivities."

That first parade drew approximately 75,000 people … a lot more attend today! They even have what they call the "Munchkins Krewe Parade," in which there are 13 floats geared towards the younger attendees. The people on the floats throw plastic bead-necklaces and candy to the masses on the sidewalks. It's really quite neat, and I took the kiddos a couple of times when they were little, but now it's just too much to go down there with my crew!! Talk about sibling rivalry when it comes to getting those beads!!! It's a typical "call of the WILD" as far as I'm concerned, and we don't care to go through that too many times. But really, folks, if you ever get the chance to come to this great state, please try to arrange to be here for the Mardi Gras … it'll be the event of your lifetime, if only once. You won't forget it … trust me! Now let's get down to some real pigging out!!! I've done some extensive research with my books, and figured I'd come up with some partying foods, and a few "exotic" ones. Here goes:

This is one of the "exotic" ones, a must-eat if you ever go to a Cajun eatery: Etouffee

¾ cup flour, ¾ cup oil, ½ cup chopped white onion or shallots, 2/3 cup chopped celery, 1/3 cup chopped bell pepper, 2 T. finely chopped fresh parsley, 3 cups chicken broth or water, 1 tsp. ground cayenne pepper, 1 tsp. white pepper, ½ tsp. black pepper (they LIKE pepper!!), 1 tsp. salt, 2 tsp. paprika, ½ cup unsalted butter, 2 lbs. peeled crawfish tails or peeled, deveined shrimp, 1 cup finely chopped green onion, 3 - 4 cups hot, cooked rice

Heat oil in a heavy skillet over high heat until it is very hot, almost smoking. Add flour, and stir quickly (with a long-handled whisk or wooden spoon) so that the roux browns evenly. Lower heat to medium, and stir continuously for about 15 minutes, or until the roux turns a dark caramel color. (Immediately remove any blackened bits of flour; they give the roux a bitter taste.) Remove skillet from heat, and stir in onion, celery, bell pepper, and parsley. Set aside.

Heat stock (broth or water) in a 6 - 8 qt. saucepan, and stir in roux mixture with a whisk until well blended. Add cayenne pepper, white pepper, black pepper, salt, and paprika. Simmer mixture for about 10 minutes.

In another skillet, sauté crawfish, or shrimp, and green onion in butter for 4 - 5 minutes; stir into stock mixture. Simmer for about 10 minutes, then taste and adjust seasonings. Serve over rice.

Here's a typical dish in Texas … Chili!

2 lbs. Chuck tender, coarsely ground, 1 (8 oz.) can tomato sauce, 1 (14 ½ oz.) can beef broth, 1 cup chopped onion, 4 T. chili powder, 2 T. ground cumin, dash of each: salt, oregano, cayenne, and coriander (WHAT???).

Brown the meat in a large pot: drain well. Add remaining ingredients, and simmer, covered, for 45 minutes, or until meat begins to get tender. Taste, and adjust seasonings, adding more chili powder or salt, if needed. (If chili is too hot, add a little brown sugar. If chili is too thick, add a little water.) Cook 15 minutes longer, or until meat is tender. Yield: 6 cups

This should be sufficient for a good chili recipe. Especially if you're a Yankee with weak taste buds!! Like me!!! "Aaaagh! Pass the WATER!!"

Here's one almost everyone I know has eaten in some way, shape or form … very popular in Texas, and quite simple to make, depending on the recipe you use. The ingredients are pretty much the same in all the different ones I've come across. This one is from one of the several cookbooks my co-worker, Sharon, left in my locker at work one day.

King's Ranch Chicken

1 chicken, cooked and boned, 1 pkg. corn tortillas (I use flour ones), 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 medium onion, sliced, 1 medium bell pepper, sliced, 1 stick oleo (margarine!), 1 can Ro-Tel tomatoes, Cheddar cheese

Cover bottom and sides of 13 x 9 baking dish with tortillas. Layer chicken over tortillas and cover with mixed soups. Sauté onion and bell pepper in oleo and pour over soup. Pour Ro-Tel tomatoes over pepper and onion and grate cheese to cover top. Bake at 350 for 50 minutes.

Now, here's MY version … simpler to make!

Spray bottom of 13 x 9 baking dish with some sort of spray-on shortening. Chop up four or five flour tortillas. Mix two cans of cream of mushroom soup with one can of Ro-Tel tomatoes. Toss together with the tortillas. Mix in some chopped up cooked chicken, one or two cups (whatever!) Pour into dish and cover with either Cheddar cheese or Monterey Jack cheese. Sometimes I use the bag of cheese labeled for Mexican dishes. Bake at 350 for about 30 to 45 minutes, or until nice and bubbly.

Okay, now here's a dish for a lot of people! It's a bit like the King's Ranch Chicken, sort of. I haven't tried it, but it sounds pretty good.

Tex-Mex Holiday Casserole

4 doz. corn tortillas, 12 cups cooked chicken (4 ½ to 5 ½ pounder), 4 lb. Cheddar cheese, shredded, 3 (28 oz) cans tomatoes and chives (including juice), 5 (10 oz.) cans cream of mushroom soup, pepper and garlic salt to taste, 2 cups chicken broth

Tear tortillas into pieces. Cover the bottoms of 4 baking dishes (13 x 9) with them. Begin layering chicken, cheese, tomatoes, mushroom soup, tortillas, pepper and garlic salt in pans. Sprinkle tops with layer of cheese. Cover and refrigerate if preparing the day before. (Not something I do!) Add chicken broth just before baking. Bake at 350 for about 45 minutes.

Now this is a great way to do ribs … without the great outdoors or the big mess! Just my style!!

4 lb. spareribs (why do they call them "spares"?), 3 tsp. salt, 2 tsp. Worcestershire sauce, 1 cup catsup (ketchup), 2 cups water, 2 sliced onions, pepper to taste

Salt ribs. Mix water, catsup, and Worcestershire sauce and pour over ribs. Arrange onion slices on top. Cover and roast at 350 for 2 hours. Serves 4. I myself would at least quadruple this recipe. And if you want it even simpler, just pour some bottled barbecue sauce over the ribs!!

Here's a casserole for the morning after that you set up the night before. Or, actually, the day before!

Busy Day Breakfast Casserole

6 slices bread, cubed, 1 lb. sausage, crumbled and cooked, 1 cup sharp Cheddar, shredded, 8 eggs, slightly beaten, 2 cups milk, 1 tsp. salt, 1 tsp. dry mustard

Place bread in bottom of 13 x 9 baking dish that has been greased. Place sausage on top of bread. Sprinkle cheese on top of sausage. Mix milk, salt, mustard and eggs and pour over other ingredients. Refrigerate 12 hours or overnight. Bake at 350 for 35 minutes for a soufflé breakfast. Serves 8 to 10 people.

Okay, here's one more of what I call "exotic," merely because it has stuff in it I would probably never eat, even though I was raised on the East coast.

Seafood Gumbo

Make a roux with one cup flour and one cup butter. That means melt the butter and stir in the flour, slowly, until you get a nice brown paste! Set this aside.

4 cleaned crab and claws, ½ cup chopped green bell peppers, 2 lb. fresh peeled and deveined shrimp, 4 cloves garlic, ½ lb. fish fillets, cut in small pieces, 2 qt. water, ¼ pt. oysters (optional), 2 cups chopped okra, cooked, 1 can whole tomatoes, 1 Tbsp. Worcestershire sauce, 1 stick butter ½ cup green onion tops, finely chopped, 1 cup chopped onions ½ cup parsley, finely chopped, ½ cup chopped celery, 2 chicken bouillon cubes, dissolved in 1 cup water, Creole seasoning to taste

In a large Dutch oven (not black iron), sauté in margarine the onions, celery, green bell pepper, garlic, and okra for 10 minutes. Add to the mixture the roux, water, Worcestershire sauce, and bouillon cubes and season to taste. Cook for 1 hour. Add all other ingredients, except onion tops and parsley, and cook for another hour. Serve in soup plate with boiled rice, garnished with onion tops and parsley.

If I actually had someone in the family who would eat that, I guess I might just make it - as long as I didn't have to do a taste test, that is!!

Here's some other "fishy" recipes. I do like some seafood, don't get me wrong! I just never developed a taste for the ones that had that "fishy" flavor. I like mine fried, it seems to get rid of some of the taste!!

Shrimp New Orleans

2 Tbsp. butter, 2 cups water, 1 cup onion, chopped, 1/3 cup tomato paste, 2 Tbsp. flour, ¼ tsp. pepper, 2 tsp. salt, 2 lb. shrimp

Melt butter in skillet; sauté onions until soft. Stir in flour. Combine other ingredients, except shrimp, and stir into onions. Add shrimp and simmer 30 minutes. Pour over rice or eat plain.

Shrimp with Rice

1 lb. shrimp, 1 small onion, diced, 1 ½ tsp. powdered crab boil, oil to cover bottom of skillet, 1 cup rice

Boil shrimp in water with crab boil. Save shrimp water; peel shrimp. In skillet with oil, once heated, add rice; fry it. First it will turn very white, then it will start browning; stir constantly. Once it starts browning, add onion; fry until it is lightly fried. Add water of cooked shrimp (according to instructions on rice pkg.) cook until rice is done. Add cooked shrimp and serve.

Here are two more recipes that I think all you seafood lovers will enjoy. Once again, not something I would be found making in my kitchen unless I was out to impress someone … and my guys are impressed with anything they can recognize. If they say, "Ewww! What's that stuff?" - I rarely make it again!!

Stuffed Crab

¾ cup oil, 1 lb. crabmeat, 1 cup celery, 3 eggs, 1 cup onion 1 cup bread crumbs, ½ cup green onion, red pepper to taste, 1 cup bell pepper, salt, 6 cloves garlic, butter

Sauté celery, onion, and bell pepper in oil. Add garlic. Fold in crabmeat, then eggs. Add crumbs, 2 Tbls. butter, and seasonings. Add enough water so that mixture holds together. Divide into shells and place butter on each one. Bake at 350 until brown.

Galveston Crab Cakes

1 lb. fresh lump crabmeat, ½ tsp. salt, ¾ cup Italian flavored bread crumbs, ¼ tsp. pepper, 1 large egg, beaten, ½ tsp. parsley, ¼ cup good quality mayonnaise, oil for frying, 1 tsp. Worcestershire sauce, lemon wedges (optional), 1 tsp. dry mustard

Place crabmeat in large bowl and, without breaking up the lumps too much, carefully remove the cartilage and shell. Add bread crumbs and mix gently. In a separate bowl, combine egg, mayonnaise, Worcestershire sauce, mustard, salt, pepper, and parsley. Gently blend with the crabmeat mixture. Form mixture into 6 patties. In a large skillet, fry the cakes in oil until golden brown (about 3 minutes) on each side. Serve with lemon wedges. These may be made ahead of time and reheated. They also may be frozen.

Here is one more for "the morning after." It's a bit on the "hot" side, but the directions given are very helpful.!!!

Huevos Rancheros de Amigos

A Sunday morning special to keep you from wanting to go back to sleep.

2 jiggers vodka, 1 (6 oz.) can tomato paste, ½ gal. V-8 cocktail vegetable juice, 1 (8oz.) can tomato sauce, 1 large onion, chopped, 1 (10 oz.) can Ro-Tel tomatoes, 3 ribs celery, chopped, salt and pepper to taste, 1 clove garlic, minced, 12 eggs, 1 large green pepper, chopped corn or flour tortillas, 3 Tbsp. olive oil

Before starting, make yourself a drink with the vodka and some V-8 juice. You will be better prepared to taste the recipe as you go.

Sauté the onion, celery, garlic, and green pepper in olive oil. Add tomato paste, tomato sauce, tomatoes, and 1 cup V-8 juice to vegetables. Cook about 30 minutes at low to medium heat. Stir and taste occasionally. Add V-8 juice, salt and pepper as needed. When vegetable mixture is cooked, drop eggs into mixture and poach, uncovered, about 5 minutes. Serve eggs with mixture on heated tortillas. Serves 6.

Okay! After your head has cleared and your tastebuds have returned to their normal capacities, let's try a few "light" little snacks to help everyone make it through the rest of the weekend safely! You can serve some of these before the party on Saturday night, but they make good nibblings when your tummy doesn't want much of anything in it (especially after those eggs!!)

Oyster Cracker Snacks

2 (16 oz.) packages oyster crackers, ¾ Tbsp. dill weed, 1 ½ cup vegetable oil, 1 ½ Tbsp. garlic powder, 2 pkg. Ranch dressing mix, 1 Tbsp. lemon pepper

Mix dry ingredients together; sprinkle over crackers. Mix together with oil and stir with wooden spoon. Let stand 24 hours in large plastic container; stir 2 or 3 times during 24 hours.

Stuffed Cherry Tomatoes

24 cherry tomatoes, 2 tsp. mayonnaise, 1 (4 oz.) can salmon, drained, green peas for garnishing

Wash and dry tomatoes. Thinly slice off tops. (Set aside.) Remove pulp and drain tomato shells upside down on paper towels. Chill. Mash drained salmon and mix with mayonnaise. Stuff shells with mixture and garnish with peas. Replace tops at a "jaunty" angle to serve.

Devils on Horseback

6 pieces of toast, 6 strips of bacon, partially cooked, 24 sardines

On each piece of toast, place boned sardines (about 4), then place 2 or 3 short strips of bacon. Hold in place with toothpicks. Place on broiling rack; broil slowly until bacon is nicely browned and crisp. Remove toothpicks; serve with lemon or Worcestershire sauce. Serves 6.

Angels on Horseback (of course, why not?)

1 (12 oz.) jar fresh oysters, 2 tsp. chopped parsley, ½ tsp. salt, paprika, pepper, 8 slices bacon, cut in thirds

Drain oysters. Place an oyster on each piece of bacon. Sprinkle with parsley and seasonings. Wrap bacon around oyster and secure with a toothpick. Place "angels" on broiler rack and broil about 4 inches from source of heat for 8 to 10 minutes. Turn carefully. Broil 4 or 5 minutes longer, or until bacon is crisp and oysters begin to curl at edges. Makes 20 to 25 hors d'oeuvres. (I never did know how to spell that word)!

Oriental Chicken Wing'ums

4 lb. chicken wings (about 24), ¼ cup honey, 1/3 cup soy sauce, 1 tsp. salt, 2 Tbsp. salad oil, ½ tsp. ginger, 2 Tbsp. chili sauce, ¼ tsp. garlic powder

Wash wings and pat dry; remove tips and reserve for the stockpot next time you make soup. Separate at joint to make two pieces from each. Combine remaining ingredients; pour over chicken. Cover. Refrigerate 1 hour or longer, turning chicken occasionally. Remove chicken and reserve marinade. Place chicken rack in foil-lined broiler pan. Bake 30 minutes at 375. Brush with reserved marinade. Turn chicken. Bake 30 minutes longer, or until tender, brushing with marinade now and then. Yield: 44 to 48 wing'ums.

Boy! This article could go on forever with all the great recipes I'm finding in the few books Sharon gave me, besides the ones I already have. I haven't gone through most of them, but I think I'll finish off this new edition with a few, I promise (yeah, right Bevy!), yummy desserts!!! Since we're doing this on "Fat Tuesday," we must dedicate these last recipes to the all-mighty "Cool Whip"! (and Sharon just happened to give me a book on it!)

These are also LTFers. They sound absolutely yummy, and you don't heat up the kitchen in any way. I haven't tried 'em yet, but I will.

Chocolate Peanut Butter Truffles

1 package (8 squares) Baker's semisweet chocolate, ½ cup peanut butter, 1 tub (8 oz.) Cool Whip, thawed, some stuff to roll 'em in: sprinkles, coconut, powdered sugar, finely chopped nuts

Microwave chocolate in large bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in peanut butter until smooth. Cool to room temperature. Stir in whipped topping. Refrigerate 1 hour. Shape into 1-inch balls. Roll in the sprinkles, coconut, powdered sugar, or whatever you use. Store in the refrigerator. Makes about 3 dozen.

Now, this next recipe calls for a lot of "light" ingredients, but I don't use those things when I'm having any kind of gathering, even if it's just the family supper time! I'm going to write this one up with "real" ingredients, but those of you who must can substitute the "light" versions.

Peaches and Cream Dessert

3 cups frozen sliced peaches, thawed, 4 Tbls. sugar, 1 cup sour cream, ¼ tsp. cinnamon, 1 ½ cups thawed Cool Whip, 1 cup granola cereal

Dice peaches, reserving several slices for garnish. Mix peaches and 2 Tbls. of sugar in large serving bowl. Mix sour cream with the remaining sugar and the cinnamon in another bowl. Gently stir in the whipped topping. Sprinkle ¾ cup of the granola over the peaches. Top with whipped topping mixture. Refrigerate until ready to serve. Sprinkle with the remaining granola and the remaining peach slices. Makes 6 to 8 servings.

Here's another one that you can substitute the "light" stuff in.

Chocolate Peanut Butter Desserts

2 Tbls. milk, 2 Tbls. peanut butter, 1 cup Cool Whip, thawed, 2 cups cold milk, 1 package (4 serving size) instant chocolate pudding mix

Mix 2 Tbls. milk with the peanut butter in a small bowl. Stir in whipped topping. Set aside. Pour 2 cups cold milk into large mixing bowl. Add pudding mix. Beat with whisk 2 minutes. Spoon pudding and whipped topping mixture alternately into dessert glasses. Refrigerate 1 hour or until ready to serve. Garnish with additional whipped topping. Makes 6 servings. You may also substitute sugar-free pudding mix if desired.

I went a bit crazy going through this book, and I don't want to give it back to Sharon, but I guess I'll have to. I think I might buy my own, because there are just too many easy, yummy things to make. Here are several more. Hey, what's a party without our good friend Cool Whip anyway?

Cup of Chocolate Dessert

3 ½ cups small pound cake cubes, 1 cup cold milk, 1 cup freshly brewed coffee, cooled, 1 package (4 serv.) instant chocolate pudding mix, 1 Tbls. sugar, 1 tsp. cinnamon, 1 tub (8 oz.) Cool Whip, thawed

Divide cake cubes evenly among 6 dessert cups. Place milk, coffee, pudding mix, sugar and cinnamon in blender container; cover. Blend on medium speed 1 to 2 minutes. Pour into dessert cups. Refrigerate 1 hour or until ready to serve. Garnish with additional topping.

Snowballs

1 tub (12 oz.) Cool Whip, thawed, 24 baked cupcakes, cooled, 8 cups flaked coconut

Spread whipped topping on bottoms and sides of cupcakes, holding cupcakes, top side down, in palm of hand. Press coconut into whipped topping. Place cupcakes, top side down, on serving plate.

Tropical Expressions

1 pkg. (8oz.) cream cheese, softened 1/3 cup sugar, 1 pkg. (4 serv.) instant vanilla pudding mix, 1 cup cold milk, 1 can (20 oz.) crushed pineapple, 1 tub (8oz.) Cool Whip, thawed

Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Add pudding mix, pineapple with juice and milk; beat on low speed until blended. Stir in 2 cups of the whipped topping. Spoon into 8 dessert glasses. Refrigerate 1 hour or until ready to serve. Garnish with remaining whipped topping and some toasted coconut, if desired.

This next one sounds great and I made it even easier than it shows it to be in the book. It calls for decorations of "strawberry fans." They are simple to make: just carefully cut some large strawberries from the bottom up, not quite to the tops, in three equally spaced places. Carefully "fan" out. Now, here's the whole recipe.

Strawberry Angel Torte

1 "store bought" Angel food cake, 1 pint fresh strawberries, crushed (I use a potato masher), 1 Tbls. milk, 1 tub (12 oz.) Cool Whip, thawed, Strawberry Fans (directions above)

Mix strawberries with the milk and 1 ½ cups topping. Slice, horizontally, the cake into 3 layers. Place one layer on plate. Spread with ½ of the berries mixture. Repeat the layers, ending with the top of the cake. Spread remaining topping over top and sides of cake and decorate with the strawberry fans. Refrigerate for 1 hour or until ready to serve.

Here's a salad that's just too simple to make, and it also qualifies for the LTF category.

Caramel Apple Salad

3 green apples, diced, 3 red apples, diced, 6 packages (2.07 oz. Each) chocolate-covered caramel peanut nougat bars, chopped (Baby Ruth?), 1 tub (8oz.) Cool Whip, thawed

Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish with some apple slices if desired.

Last but not least, an easy fruit dip. Just mix one 8 oz. tub of thawed Cool Whip with 1 8 oz. container of strawberry yogurt and ½ cup crushed strawberries. Mix in a Tbls. of grated orange peel. Refrigerate until serving time, and dip an array of fresh fruit pieces in it!! I could use that all the time, since my guys always eat a lot of fresh fruit, especially bananas.