• 1 pound whole wheat bread, cubed 1 pound mushrooms, sliced
• 1 large onion, sliced 1 head celery, sliced 5 -10 cloves garlic, minced
• 1 tablespoon dried sage 2 teaspoons dried thyme
• black pepper
• 1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix

1 equivalent of non fat egg stuff, or not if you are vegan salt if you need it saut. all
the veggies in white wine, I do it in batches, too much for my biggest pan. Add
herbs to the saut.ing veggies. Cook till veggies are tender but not limp and mushy
have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist
but not soupy, you know, just right. Bake covered about 30 minutes, uncover and
bake 15 minutes more. Serve with mushroom gravy.

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

Directions
1 In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

                                                                                                                                                                                             
    1. Cream
      125 gm (1/2 cup) butter
      1/4 cup castor sugar

   2. Sift and stir into creamed mixture
      1 cup self raising flour
      (or plain flour with 1/2 teaspoon each of baking soda and baking powder)
      Pinch salt
      1/4 cup chocolate powder

   3. Roll into balls and place on greased cooking sheet with room to spread.

   4. Flatten each ball with a fork dipped in cold water. Don't crisscross.

   5. Bake at 190 C (375F) for 7 to 8 minutes.

Description
cake
Ingredients
1 chocolate cake mix
1 8oz cool whip
1 can cheery pie filling
Directions
prepare cake m is as directed. When cake is cool, spread cool whip on top and add cherry pie filling on top of cool whip. ' refrigerate as cool whip will melt at room temperature if left ot for long length of time.

                                                                                                                                                                                                 Ingredients  

1/2 cup butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

Sift together into a bowl:
1 1/2 cups flour
1 tsp salt
1/2 tsp baking soda

Blend in 1 cup firmly packed brown sugar and 3/4 cup quick cooking (1 minute)
oatmeal.  Cut in 1/2 cup shortening until particles are size of small peas.
Press 1/2 of mixture into bottom of ungreased 9"x13" pan.  Spread with can of
cherry pie filling (I usually use 2 cans).  Cover with remaining oatmeal
mixture.  Press down gently with a spoon or your fingers.

350F, 25-30 minutes.  Serve warm with whipped topping or ice cream.

                                                                                                                                                                                                 Ingredients    

6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting

Directions
1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's suga

Japanese couples make love in beds shaped like spaceships.

Some Italians find mortuaries a turn-on. And almost half the French have been to an orgy.

Check out these ideas to give your own sex life some international flavor

Do it anywhere you can!
In JAPAN, entire districts are devoted to "love hotels," where unmarried couples and illicit lovers go for trysts. For $25 to $80 a night, you might find a bed shaped like a gondola, a spaceship, or a pineapple, and it will likely vibrate or rotate--or both.

You also might find a vending machine for sex toys or a small pool with two slides, so you and your lover can whoosh down into each other's arms.
Strolling the beaches of COLOMBIA at sunset, you'd see couples making love on the sand: "We're not self-conscious about sex here," says Juanita, 28, a writer.
In ROMANIA, couples often live with their parents because of a housing shortage. So, when they want privacy, they sometimes resort to a parked car. "Once, my husband and I were caught by a policeman," reports Irina, 22. "He tried to take me down to the station for booking; he assumed I was a prostitute."

Publication: Marie Claire

Ingredients:
4 Golden Delicious Apples, unpeeled
1/2 cup Vermont Quark
1 tablespoon ginger preserves
1/4 apple juice or water
1/2 cup pure maple syrup
Directions:
Preheat the oven to 350°F .
Cut top off each apple, but leave stem intact; set aside. Hollow center core of apples with melon baller, or a small spoon. Combine Vermont Quark and ginger preserves, and stuff each apple with as much as it will hold, mounding it on top.
Set apples and tops in Pyrex pie plate and pour maple syrup and water into the bottom. Bake for about an hour or until apples are tender and maple glaze thickens sufficiently to coat skins.
Place tops back on apples at a perky angle, and serve immediately.