The Ultimate Vampire Resource and Directory

Ingredients:



2 cups whole milk

1 teaspoon dried sage leaves

1 cup chopped onion

2−3 teaspoons margarine

4 cups small broccoli, florets

1/2 cup water, divided

1 package (16 ounces) potato gnocchi, cooked

2 tablespoons all−purpose flour

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Shredded Parmesan cheese, for garnish



Heat milk and sage leaves to boiling in medium saucepan; reduce heat and simmer 10 minutes.



Saute onion in margarine in large skillet 2 to 3 minutes; add broccoli and 1/4 cup water and heat to boiling. Reduce heat and simmer, covered, until broccoli is tender and water gone, 5 to 8 minutes.



While vegetables are cooking, cook gnocchi according to package directions; add to vegetables in skillet.



Heat milk and sage mixture to boiling. Mix flour, nutmeg, and remaining 1/4 cup water; whisk into milk. Boil, whisking constantly, until thickened, about 1 minute.



Pour sauce over vegetables and gnocchi in skillet and season to taste with salt and pepper. Spoon

into serving bowl; sprinkle with Parmesan cheese.

Ingredients:



1 1/2 cups oil

1 2/3 cups sugar

4 eggs

2 cups flour

1/2 cup ground cocoa

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

3 cups shredded zucchini

1 cup chopped walnuts



Mix together the oil, sugar and eggs.



Mix the dry ingredients together.



Add the dry ingredients to the sugar mixture.



Add the zucchini and walnuts and mix.



Place in a greased 9' x 13' pan and bake at 350F

for 45−50 minutes.





*This is basically the same as zucchini bread but with cocoa*

Ingredients:



2−3 lbs. pork loin roast (boneless)

2 Tablespoons flour

1 Tablespoon caraway seed

salt to taste

pepper to taste

2 Cups applesauce

2 Cups brown sugar



Mix salt, pepper, caraway seed, and flour together and rub in to roast. Set on counter for 30 minutes.



Place in a 350 degree oven for 1 hour.



Mix applesauce and brown sugar together and

pour over the roast.



Continue baking for an additional one

to one and a half hours or until done.

Ingredients:



2 dozen chicken wings, cut in pieces at joint

(discard wing tips)



Mix together:

1/2 cup brown sugar

1/2 cup soy sauce

1 Tablespoon ground ginger

1 Tablespoon dry mustard

1/2 teaspoon garlic powder







In large non−metal bowl, marinate wings over night.



Place on cookie sheet close together and bake, uncovered for 60−90 minutes at 300 degrees F. Baste wings frequently.

Ingredients:



2 medium russet potatoes

1 small carrot

1 small zucchini

3/4 cup shredded cabbage

1 small onion

1 large rib celery

1/4 cup flour

2 eggs

1/2 cup shredded mozzarella cheese

salt and pepper to taste

1/4−1/2 teaspoon granulated garlic

1/2 teaspoon parsley





With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. Cut the celery into long very thin strips. Stack carrot, zucchini, and celery together and cut into 2 inch long pieces. Julienne the onion.



When all vegetables are cut, grate the potatoes. Mix the grated potato with the flour and toss lightly. Add seasoning and remaining vegetables. Toss well to mix thoroughly.



Beat eggs until well mixed. Combine with veggie mixture until eggs are well distributed.



Pour a little olive oil into a frying pan and heat over medium high heat.



When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake.



Don't make them too big or to thick for the middle will get mushy.



Fry until golden brown, then turn over and sprinkle with the cheese. Fry until second side is brown. Keep warm until the remainder of the batter is fried.