Gazpacho   Ingredients: 3 Large cloves garlic, peeled 2 Tablespoons olive oil 1 Small sweet onion, quartered Salt and pepper to taste 1 Rib celery, coarsely chopped Hot sauce (optional) 2 Medium cucumbers, scrubbed and coarsely chopped 2 Teaspoons chopped fresh basil 1 Large green bell pepper, seeded and quartered 2 Tablespoons balsamic vinegar or red wine vinegar 2 Cups tomato juice, or use canned whole tomatoes with their juices 2 Large fresh ripe tomatoes, quartered   Instructions:   Place the onion, pepper, cucumbers, garlic and fresh tomatoes in a processor; process until very finely chopped. Add the tomato juice, basil, salt, pepper, vinegar, olive oil and optional hot sauce. Process until soup is the desired texture. Taste for seasoning; chill for at least one hour before serving. If desired, garnish with finely chopped cucumber or whole basil leaves. * If the soup is too thick, stir in more tomato juice. If desired, use all fresh tomatoes and omit the juice entirely.

	Peach Shortcake   Ingredients: 2 Cups sliced fresh peaches Chocolate curls, optional 4 Slices, each 3/4-inch thick, frozen Sara Lee Pound Cake 1/2 Cup frozen non-dairy whipped topping, thawed 1 Teaspoon sugar   Instructions:   Sprinkle sugar over peaches. Cut each pound cake slice in 1/2 to form 2 thin slices. Place 4 pound cake slices on individual plates. Top each slice with 2 tablespoons peaches; then second cake slice and 2 more tablespoons peaches. Top with whipped topping and chocolate curls, if desired. Serves 4.

	Spinach Quiche   Ingredients: 1 Small onion, chopped 1 Unbaked 9 inch pie crust ½ Cup butter 4 Eggs, beaten 3 Cloves garlic, chopped 1 Cup milk 1 (4.5 oz.) Can mushrooms, drained 1 (8 oz.) Package shredded cheddar cheese 1 (10 oz.) Package frozen chopped spinach, thawed and drained 1 (6 oz.) Package herb and garlic feta, crumbled     Salt and pepper to taste   Instructions: Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and ½ cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated over for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35-40 minutes, until set in center. Allow to stand 10 minutes before serving.

	Ginger Pear Crisp   Ingredients:   Ingredients: Topping: 6 Pears, peeled and sliced 1/4 Cup flour 1 Tablespoon finely chopped ginger 3/4 Cup rolled oats 1/2 Cup brown sugar 1/4 Cup brown sugar 1/2 Cup raisins 1/4 Cup sugar 2 Teaspoons cinnamon 1 Teaspoon cinnamon 2 Tablespoons butter, cut into bits 6 Tablespoons butter   Instructions:   Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

	Spicy Bean Dip   Ingredients: 1 Package cream cheese 1 Small can diced jalapenos 2 Cans Dennison's chili con carne   Instructions:   Mix ingredients in crock pot and heat on low, stirring occasionally, until dip is warm throughout.
	Rhubarb Sauce   Ingredients: 2 Cups diced rhubarb 2 Cups white sugar   Instructions:   Stir together rhubarb and sugar in large microwave-safe bowl. Cook on high, 12 minutes, stirring every three minutes. Serve hot over ice cream, or chill in refrigerator until ready to serve.

	Better than Delivery Pizza   Ingredients: 5 1/2 - 6 1/2 cups flour 1 Tablespoon sugar 2 Packages of yeast 1/4 Cup olive oil 1 Cup milk and 1 Cup water 1 Tsp salt   Instructions: Mix up 2 cups flour and yeast, heat up milk, water, sugar, oil and salt until warm. Combine with the 2 cups flour yeast mixture. Use electric mixer and beat until smoooooooooooth. Work in the rest of flour by knead. Shape into a ball, put in greased bowl until covered by grease. Cover and let rise about 1 1/2 hour. Punch down and roll out. Bake at 425 degrees for about 15 minutes. Makes about 3 thick crusts.
	Easy Low Fat Turtle Cupcakes Ingredients: Vegetable cooking spray ¼ cup finely chopped pecans 1 (20.5 oz) package low fat fudge brownie mix 1/3 cup fat-free caramel-flavored ice cream topping   Instructions: Prepare brownie mix according to package directions, stir in pecans. Place paper baking cups in muffin pans and coat with cooking spray. Spoon half of batter into cups, filling each about one-third full. Spoon 1 teaspoon caramel topping into center of each cupcake. In each cup, drop 1 teaspoon batter from tip of spoon, guiding the dripping batter around the caramel topping. Top evenly with remaining batter. Bake at 350 degrees for 25 minutes. Remove from pans, and let cool completely on wire racks. Makes 16 cupcakes.

	Cheese Balls   Ingredients: 2 Cups shredded cheddar cheese 1 Cup flour 1/2 Tsp. Salt 1 Tsp salt 1/2 Tsp. red pepper (cayenne) 1 Stick margarine, softened     Olives, ham chunks, mushrooms (your preference)   Instructions:   Mix by hand, form into 1 in. balls. Poke hole in ball and add (olive, ham chunk, or mushroom) your preference. Bake on cookie sheet at 450 degrees for 10 to 15 minutes. Makes a great appetizer!

	Pumpkin Cheesecake Ingredients:   Crust: 1 Cup graham cracker crumbs 1/4 Cup sugar 1/4 Cup butter or margarine, melted 1/3 Cup ground toasted hazelnut (any type of nuts may be used)   Filling: 1 cup sugar 1 1/2 teaspoons vanilla extract 1/4 cup sour cream 1/4 cup whipping cream 3/4 teaspoon ground cinnamon 4 eggs, room temperature 1/3 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 cup all-purpose flour 1/3 teaspoon ground ginger 1 1/2 cups canned solid-packed pumpkin 3 of the 8 oz packages of cream cheese   Instructions: In a large bowl, combine cream cheese, sugar, and vanilla extract. Add sour cream and whipping cream; stir until well blended. Mix in cinnamon, ginger, nutmeg, cloves, and flour. Add eggs, one at a time, beating well after each addition; beat in pumpkin. Pour pumpkin mixture into prepared graham cracker crust. Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower oven temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Remove from oven and cool completely on a wire rack. Cover with plastic wrap and refrigerate at least 8 hours or overnight. To serve, slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Makes 10 to 12 servings.

	CITRUS, RUM & ADOBE GRILLED SHRIMP (SERVES 4) ZEST & JUICE OF 1 ORANGE - ZEST & JUICE OF 1 LIME   Ingredients: 1 Teaspoon sugar 1/4 Cup vegetable oil 1/4 Cup dark rum 4 Finely chopped garlic cloves 2 Tablespoons chopped fresh oregano 2 Teaspoons coarse (kosher) salt 1/2 Teaspoon freshly ground pepper 2 Lbs large shrimp, peeled & deveined   Instructions:   Combine the orange & lime zests, juice, sugar, oil, rum, garlic, oregano, salt & pepper in a large bowl. Add the shrimp on the metal skewers. Grill until shrimp are opaque, about 3 minutes per side. Remove from heat & serve immediately.

	Peppered Rice (Serves 4)   Ingredients: 1 Tablespoon annatoo oil 1 Minced garlic clove 1 Small onion, finely chopped 1 Cup long-grain rice 1 Teaspoon coarse salt 1/2 Red bell pepper, finely chopped 1/2 Yellow bell pepper, finely chopped 1/4 Teaspoon freshly ground black pepper 1 Tablespoon finely chopped fresh cilantro   Instructions:   Heat the annatoo oil in a large saucepan over medium heat. Add the onion, peppers, and garlic; stir 2 minutes. Add the rice, salt & 3 cups water. Bring to a boil, cover & reduce heat to low. Cook 18 minutes, or until rice is tender. Remove from heat; uncover, and drape a clean kitchen towel over the pan 3 minutes. Fluff rice with a fork, and add the cilantro. Adjust seasoning with salt & pepper if needed. Add a tossed green salad to this menu :).

	Sour Cream Tortilla Casserole   Ingredients: 1/2 Cup chopped onion 12 Corn tortillas 2 Tablespoons salad oil 1/2 Cup salad oil 1 Can (1 lb. 12 oz.) tomatoes 3/4 Cup chopped onion 2 Tablespoons salsa jalapeno 2 Cups dairy sour cream 1 Lb. monterey jack cheese, grated 1 Teaspoon Lawry's seasoned salt Lawry's seasoned pepper. to taste 1 Pkg Lawry's spanish rice seasoning mix   Instructions:   Saute 1/2 cup onion in 2 tablespoons salad oil until tender. Add tomatoes, spanish rice seasoning mix and salsas jalapeno. Simmer 15 and 20 minutes; Set aside to cool. Fry tortillas lightly in small amount of oil, 10 to 15 seconds on each side (Do not let them get crisp!) Pour 1/2 cup sauce on the bottom of 13x9x2-inch baking dish. Arrange layer of tortilla over sauce (tortillas can overlap). Top with 1/3 of sauce, onions and cheese. Repeat procedure twice, making 3 layers of tortillas. Combine sour cream and seasoned salt; Spread over cheese to edges of dish. Sprinkle lightly with seasoned pepper. Bake in 325'f over 25 to 30 minutes, To serve, cut in squares. Make 10 to 12 servings.

	Boboli Appetizer   Ingredients: 1 Cup mayonnaise 1 Cup parmesan cheese 1/2 Cup chopped red onion 1/3 Cup sundried tomatoes   Instructions:   Mix & Spread onto a boboli crust. Bake at 400'f for 10-15 minutes. Makes two crusts.

	Honey BBQ Wings   Ingredients: 3 lbs. Chicken wings (16 wings) ¼ Cup oil 2 Cups honey 2 Cloves garlic, minced 1 Cup soy sauce Sesame seeds (optional) ½ Cup ketchup A slow cooker is required for this recipe   Instructions:   Rinse chicken and pat dry with paper towels. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Sprinkle wings with sale and pepper. Place wings on broiler pan. Broil 4-5 inches from heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer chicken to Slow Cooker. Combine honey, soy sauce, ketchup, oil and garlic in a bowl. Pour over chicken wings. Cover and cook on Low 4-5 hours or on High 2-2.5 hours. Garnish with sesame seeds if desired.
	Cherry Dump Cake   Ingredients: 2 Cans cherry pie filling 1 Dry yellow cake mix 1 Cup chopped nuts 2 Sticks margarine sliced thinly longwise   Instructions:   "Dump" ingredients in order above into a 9 x 13 glass dish. Place the margarine slices over top of the nuts and bake at 350 degrees for 30-45 minutes.

	Vegetable Pizza   Ingredients: 1 Package Refrigerated crescent rolls Cauliflower 1 Cup real mayonnaise Broccoli 18 oz. Cream cheese Green onion Dill Weed Green pepper   Shredded carrots Instructions:   Press rolls onto jelly roll pan. Bake at 400 degrees for 10 min. or until golden brown. After cool, mix mayo and cream cheese and dill weed. Spread on crust. Add vegetables on top to taste.

	Lemon Meringue Pie   Ingredients: 2 cups flour 1 Tablespoon lemon juice 1 tsp. salt 2 Egg yokes 2/3 Tablespoons shortening Ice cold water Package Jello lemon pudding/pie mix (large)     Instructions:   Pie shell (for 9" pie):2 cups flour, 1 teaspoon salt, 2/3 tablespoons shortening, 5 tablespoons ice cold water, Cut ingredients with pastry cutter & roll out & place in 9" pie plate. Prick bottom & sides thoroughly with fork & bake at 475 for 8-10 minutes. Let cool. Lemon section: Use the Jello brand Lemon Pudding/Pie Mix package (large box), and follow the instructions to cook on the stove. Add a tablespoon of lemon juice in addition to the other ingredients if you prefer a tart pie. The Meringue: Three egg whites (beat with electric mixer on high until foamy) adding 1/3 cup sugar (a tablespoon at a time) - beating until stiff & glossy. Put the lemon filling into the pie shell, add the meringue (securing to edges of the pie shell using rubber spatula) & bake according to the Jello box directions.

	Ambrosia   Ingredients: 1 20 oz can pineapple rings (drained & cut into 1/2" pieces) 1/3 cup (about that) sour cream 1 15 oz can mandarin oranges (drained) 1/3 cup (optional) coconut 1-2 cups (to your liking) of small marshmellows   Instructions:   Gently mix all ingredients together & chill.
	Ginger Snaps   Ingredients: 3/4 Cup shortening 1/2 Teaspoon salt 1 Cup sugar 2 Teaspoons baking soda 1/4 Cup molasses 1 Teaspoon cinnamon 1 Egg 1/4 Teaspoon cloves 2 Cups flour 3/4 Teaspoon ginger   Instructions:   Mix ingredients using mixer, then make balls about the size of large walnuts out of the cookie dough. Roll the dough balls in sugar and place onto cookie sheet. Bake 10-15 minutes at 350.

	Taco Dip   Ingredients: 1 Can refried beans 1 Cup sour cream 1 lb. Hamburger 1/2 Cup mayo 1 Taco seasoning packet 1 to 2 Cups salsa 3 Avocados 8 Oz. Shredded cheddar 2 Tsp. lemon juice 4 Oz. Green or black olives   Instructions: Brown hamburger with taco seasoning package. In circular dish lay refried beans, then hamburger. Mix avocado, lemon juice, sour cream, mayo, and add next. Then spread salsa and sprinkle cheese. Top with olives. Chill before serving.
	Blueberry Sparkle Drink   Ingredients: 1 Cup blueberries 1/2 tsp ground ginger 1 Cup seedless grapes 2 Cups sparkling water   Instructions:   Place berries, grapes and ginger in blender. Blend on medium for 1 minute. Add water and blend on low for 5 seconds. Pour and serve. Yields 5 cups.

I hope you´ve enjoyed these recipes.  Please call or send an e-mail if you have any questions about buying, selling, or investing in real estate.

Kathleen Walmsley Elite Realty Group 29990 SW Town Center Lp. W, Ste. C Wilsonville, Oregon 97070 Telephone: (503)682-4155 E-Mail: Leenwal@TheEliteRealtyGroup.com